Urbnspice Classes

Bacon Cheese Potato Cups

Do you have a repertoire of appetizers that you make for every small plates occasion or one that friends and family ask you to make for SuperBowl parties and TGIF events? This recipe for Bacon Cheese Potato Cups is one of those appetizers that seems to fit that bill, suits every occasion and is just darned delicious. This particular appetizer was probably the hands-down favourite in my Appetizer classes.

The appetizer class is a hands-on lively three-hour jam-packed course where we make an entire sample menu of appetizers. Typically, we then debrief with a glass of wine and enjoy the feast together at the end of the class. These Bacon Cheese Potato Cup appetizers never, ever made it to the table at the end of the class. We hovered over the baking sheet as they came out of the oven and demolished them in seconds. Luckily, I took a photo or two before they disappeared.

Bacon Cheese Potato Cups are super easy to make and do not require any obscure ingredients. The trick is finding the perfect size potato – these potatoes fit in the palm of my hand, so small but not as small as nugget size. The reason is you will be working with half of a potato for each potato cup with the intention of a two or three bite appetizer.

…

Urbnspice Confitures, Compotes and Jellies

By Denise Pare-Watson

Let me tell you a little about the UrbnSpice kitchen. There is often a gently simmering bone broth, a recipe or two in development stages, a course outline on the writing desk, cookies baking in the oven or jar labels being printed off for Urbnspice Confitures, Compotes and Jellies. It is a busy place where my background as a chef, pastry chef, administrative and office technology is extremely useful in putting together high-quality products and training.

I have been making confitures (jams), jellies and preserves since I was a little girl helping my Mom preserve food from our market garden. There was something inherently satisfying looking at shelf upon shelf of multicoloured jars brimming with preserved fruit and vegetables, jams, jellies and sauces. I will always fondly remember the spicy fragrances of chilli sauce and apple butter simmering away on the stove.
…

Patio Delights by Urb’n’Spice

By Denise Pare-Watson

It is that time of year when everyone seems to be spending more time on the patio or deck enjoying a glass of wine and dining alfresco or what we like to call “Patio Delights.” It certainly is a past time that we enjoy very much. It is also a wonderful opportunity to share appetizers with friends and family.

I had the pleasure of teaching a course at Vom Fas Oils, Vinegars and Spices in Kelowna using their wonderful products. My teaching challenge was to create recipes using whatever Vom Fas Oils, Vinegars and Spices that I wanted – creating a menu for my Patio Delights course was fun!

It went something like this:

Patio Delights: Fig Prosciutto appetizer | urbnspice.com

Fig and Prosciutto Appetizer

“Patio Delights by Urb’n’Spice”

Denise Paré-Watson – Urb’n’Spice Chef/Pastry Chef

Ginger Mint Lemon Iced Tea

Raspberry-Pomegranate Mint Spritzer

Fig, Arugula and Prosciutto Appetizer

“Baked” Herbed Feta (served with garlic-kissed crostini)

Spicy Star Apple Balsamic Chicken Bites and dipping sauce

Quince Balsamic Vanilla Bean Sabayon with Seasonal Fruit and Berries
…

TalkToChef

By Denise Pare-Watson

I would like to take this opportunity to introduce you to a great service called, TalktoChef.

You can learn all about Talk to Chef here.

Their purpose/objective is to provide expertise by chefs to assist cooks and homemakers everywhere to obtain quality on-line support in preparing meals, meal plans and dealing with everyday issues and concerns that arise when feeding their families and friends.

As a Red Seal Chef and Pastry Chef, I am excited to be a part of “TalkToChef” as one of their culinary consultants who can provide support to you whether it might concern a recipe interpretation, techniques and tips to make life easier, planning a meal, food budgeting, food health concerns or any other culinary question that you might have.

My experience and training in Classic French Culinary and Pastry, as well as gluten-free cooking, has prepared me to support you whatever your questions might be. I am very excited about this amazing opportunity to share my passion for teaching and sharing information with you. It also expands my reach to students everywhere, which makes me very happy. I receive emails daily from students wondering when and where I am offering classes. As a Chef consultant with Talk to Chef, I am able to provide assistance no matter where you are!

I hope you will spread the word about this great service – tell your friends about TalkToChef – I think it will be a wonderful way to connect with you.

There are two ways to contact a chef on Talk to Chef. In your browser, type in https://talktochef.com/

If a Chef is On-Line in Chat Mode, you can request any chef or search for a chef with the culinary background you would like to ask your question.

Otherwise, you can leave me messages on Talk to Chef and a chat can be arranged:

http://talktochef.com/denise-pare-watson

“Yours, in all things flavourful”

Denise Pare-Watson – The Urb’n’Spice Chef

Email: urbnspice@gmail.com

Web: www.urbnspice.com

Facebook: https://www.facebook.com/Urbnspice

Instagram: http://instagram.com/urbnspice

Twitter: https://twitter.com/urbnspice

Pinterest: http://pinterest.com/urbnspice/

About me: http://about.me/urbnspice/#

The Secrets of Chicken Soup

By Denise Pare-Watson

There are Secrets of Chicken Soup. I read a lovely article from Chef Laura Calder about the secrets of making Chicken Soup. Her article confirms everything I stress in my Soup and Stocks Class. The “tweaking’ part of the soup making process is important and essential – and fun!

One of my students told me she was a bit shy to try making her own chicken soup after a failed attempt tasted like the chicken had run through the pot. She is now confirmed and confident soup maker. You will be as well after you read Laura’s Mom’s recipe for chicken soup.

Making soup is one of my life’s greatest pleasures. I make soup when I am happy, or stressed, or when there is a chill in the air, and for no reason at all. My own Mom’s soups were famous in the neighbourhood full of wholesome, hearty ingredients from my father’s gardens to feed a gaggle of little girls and their friends.

I also love soup classes – it is one of my favourite classes to teach. Most of the comments that I have received have been from this class. Students went home with litres of soup, a booklet of recipes and a whole new perspective on taking their soup making to a whole new level.

In the meantime, try this fantastic easy recipe for chicken soup. You might learn a secret or two, too!

Five Minute Chicken Soup - really! | urbnspice.com

Five Minute Soup – really! | urbnspice.com

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Tweaking
Ice Baths
__________

Please share this article and comment on your soup adventures.

Other Urbnspice Soups You Will Enjoy:

Urb’n’Spice’s Five Minute Soup

Roasted Butternut Squash and Roasted Pear Soup – an elegant soup fit to serve company

Chilly Day Soup – A Market Inspired Vegetable Soup

Home Welcoming Hearty Black Bean Soup

The Ultimate French Canadian Yellow Split Pea Soup with Smoked Sea Salt

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Rooting for Rutabaga

By Denise Pare-Watson

As a culinary instructor, I hear this again and again, “I have never really liked turnip or rutabaga”. My goal is to change that comment – I am going to root for rutabaga. Actually, the term turnip and rutabaga are often used simultaneously. In this post, I will focus on the lowly rutabaga.

The Lowly Rutabaga

First, I will explore what a rutabaga actually is, then explain how to properly cut a rutabaga, and then share a recipe with you on how to prepare a delicious braised rutabaga side dish that will change anyone’s mind when it comes to eating rutabaga. My grandchildren love this recipe!

Rutabaga is certainly an underrated root vegetable and one of my favourite, actually. It is a root vegetable that is, surprisingly, a cross between a cabbage and a turnip. It is sometimes called a turnip, or a Swede, or even a ‘neep’. Whatever it is called, it is worthwhile knowing how to prepare it properly.

There is no waste when it comes to using a rutabaga. The leafy tops of the rutabaga are edible, and I remember harvesting a few of the younger leaves of the plant when I was gathering produce for dinner from my Dad’s large garden. The young leaves are zesty in taste if used raw in a salad mix, however, try sautéing them. They are delicious and all that is needed is a bit of butter, minced garlic, salt and pepper for a change in your vegetable repertoire. They are quite mild in taste – much like spinach.

Nutritionally speaking, the edible greens are an excellent source high in vitamins K, A and C, along with manganese and fibre. The root of the rutabaga provides Vitamin A, C, B-12, B-6, D, Iron and Magnesium. The underrated Rutabaga is not so lowly after all, is it?

So, let’s get to the peeling and eating part. One of the first steps is peeling the rutabaga. This is often where the problem lies. When I teach my vegetable classes (Veggin’ It – A Fresh Approach), students are surprised when I teach them how to properly peel and cut a rutabaga. They are even more surprised when I had them taste it raw, and then again after it was cooked. Each and every time, I had them hooked!

Honey Glazed Rutabaga

…

How To Cut A Butternut Squash

By Denise Pare-Watson

THE CONFIDENT KITCHEN SERIES

Soup Classes seem to include, due to popular demand, a recipe for butternut squash soup. When I send out the initial confirmation for soup classes, I always ask my prospective students if there is any soup in particular that they would like to cover in my class. Butternut Squash Soup is always high on that list. That makes me happy because it is one of my favourite soups. But, first things first. How does a person cut such an unusual looking vegetable? It can be quite intimidating to tackle such a roly-poly vegetable. I am going to show you How To Cut A Butternut Squash.

A beautiful Butternut Squash…

UrbnSpice Cooking Classes

By Denise Pare-Watson

Cooking Classes

PRICES:

Adult Classes: $ 90/adult – Classes of Six or Eight (minimum 5 students to hold classes) – Hands-On Classes 3 hours in length. Recipe booklets are included, light refreshments are served, and tastings of what is created in class are enjoyed and taken home (if applicable). Gather a group of six friends and family and contact UrbnSpice for an opening date.

Kids In the Kitchen Classes: $30/child – Classes of six children (minimum 5 students) – Hands-On Classes 1 1/2 hours in length. Recipe booklets are included, light refreshments are served, and the kids eat what they create in the UrbnSpice kitchen.

All Classes are held Tuesday to Thursday, 1 pm to 4 pm, unless otherwise arranged. Saturday Classes Upon Request

All Classes are located in Lower Mission, Kelowna, BC

CLASSES:

SIMPLY SOUPS

Easy, classic and hearty soups are covered in this course, including quick stocks and stock discussion. Knife skills are discussed in all cooking classes, with demonstrations and hands-on skill building.

VEGGIN’ IT – Vegetables may seem rather dull – until you take this class! There is often a waiting list.

Desserts with Fruit or Wine:

Simple Gluten-Free Desserts

OTHER DESSERTS, Including CHOCOLATE!

Gluten-Free Cooking

Gluten Free Chicken Dinner

Gluten-Free Desserts

Milk Chocolate Almond Torte with Praline Layer Crust from Gluten Free Chocolate Desserts

All About Pastry – Baking Class – upon request

Learn to Cook Series:

Beef Cooking Class – upon request

Fish Cooking Class – upon request

Chicken Cooking Class – upon request

Appetizers Cooking Class – upon request

This popular class is chock full of ideas for any event, including demonstrating how to use ready to buy pastries like phyllo and puff pastries with ideas for make ahead and freezing appetizers so you are ready for anything.

Italian Night – upon request

A fun night filled with Italian favourites, including making your own ricotta cheese, appetizers, pasta sauces, main dishes and dessert ideas. A lively class.

Gluten-Free Cooking Class – upon request

This is a class that is requested frequently by folks having to deal with an interested in learning about cooking gluten-free or for those with a new dietary restriction and do not know where to start. Appetizers, main dishes, and desserts – all gluten-free – all delicious!

Gluten-Free Desserts – Baking Class – upon request

You will never know that these desserts are gluten-free: including making dessert sauces, cakes, pies, and simple dessert ideas.

Denise Paré-Watson

The UrbnSpice Chef

For Details, contact: Email: urbnspice@gmail.com

COOKING CLASSES

Private Customized Cooking Classes or Baking Classes available upon request (fee starts at $200 per 2 hours/person). Includes private hands-on instruction, recipe booklets, and eating your creations and taking them home (when applicable).

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Chocolate and The Oscars – A Winning Combination!

By Denise Pare-Watson

And the Winner Is:…………..CHOCOLATE CARAMEL COOKIES

I am lucky enough to have many friends who love chocolate and caramel as much as I do. We have been inundated with chocolate around the Urbnspice Kitchen for several weeks with the launch of two cookbooks. With the Oscars being the focus on the entertainment of the evening, making some very special cookies seem to go hand in hand with the celebrations.

I am reminded of a quote by Forrest Gump, where he stated, “Life is like a box of chocolates – you never know what you’re gonna get!”

We don’t know what the outcome of the Oscars will be, but we can anticipate that it will be exciting, confirming and surprising. To follow that theme, I want to share with you a very special surprise cookie from our latest book, “Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares”. As far as we are concerned, these cookies are already winners around here. What will you be surprised with while watching the Oscars?

Chocolate Caramel Cookies

CHOCOLATE CARAMEL COOKIES

CHEF TALK: This is a cookie with a surprise inside! The fudge-like exterior hides a decadent ooey-gooey melted caramel. This is a great cookie to make with children. Serve with slices of watermelon for a great summertime treat. The cookies freeze very well.

Makes: Approximately 80 tiny cookies or 40 larger cookies

INGREDIENTS:

4 oz. bittersweet (70%) chocolate, chopped (120 g)
3/4 cup unsalted butter, at room temperature (180 g)
1 cup granulated sugar (210 g)
2 eggs, large
1 tablespoon pure vanilla extract (15 ml)
2 cups all-purpose flour (300 g)
1/2 cup unsweetened cocoa powder (45 g)
1 teaspoon baking powder (4 g)
1/2 teaspoon baking soda (4 g)
1/2 teaspoon salt (4 g)
3 chocolate covered caramel bars (each 52 g), chilled Or: 24 – 40 soft caramels

METHOD:

Preheat the oven to 350^oF (175^oC) or 325^oF, if using a convection oven.
In a bowl, over a saucepan of barely simmering water (bain-marie), melt the chopped chocolate, stirring until fully melted. Let cool.
For the filling: break the chocolate bar into equalized sections and chill until needed.
If you are using soft caramels, remove the wrappers and cut them in half. Set aside.
With a mixer, using a paddle attachment, cream the butter and sugar until light and fluffy.
Scrape the mixing bowl with a spatula, and add the eggs and pure vanilla extract. Blend until smooth.
In a separate bowl, combine the flour, unsweetened cocoa powder, baking powder, baking soda and salt. Mix on low speed until well blended.
Chill the dough for at least 30 minutes or until it is firm enough to shape. When the dough has sufficiently chilled to handle, roll the dough into 1 inch balls (about 1 tablespoon).
Flatten and place one piece of the chocolate bar (or one caramel) into the centre and seal the dough around the chocolate. For tiny cookies (about 1 teaspoon), use one-half of a caramel. Re-roll the cookie in your hands, if necessary, into a nice, round ball.
Place seam side down, onto a parchment paper-lined baking sheet. Do not flatten the cookie.
Bake for 7 – 9 minutes, depending on the size you make the cookie. Be careful not to over bake – it is better to bake until truffle-like.

Chocolate Caramel Cookies – A Truffle Cookie with a Caramel Interior

CHOCOLATE CARAMEL COOKIES

NOTES:

CHEF TIP: Removing the wrappers from soft caramels is much easier if you freeze them for 30 minutes. Unwrap the caramels while they are frozen.
Variation: Top the cookies with a chocolate ganache for presentation.

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Bain Marie
Cocoa Powder
Creaming
Extracts
Ganache
Oven Temperature Accuracy
Parchment Paper
Scoops
__________

You Might Also Like:

Mini Cheesecakes – White Chocolate with a Gluten Free Crust

UrbnSpice Cookbook Series

How to Make a Meringue Nest

If you try my recipe for Chocolate Caramel Cookies, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.