Thank You for Registering!

We are thrilled that you’ll be joining us for our GSAC Virtual Cooking Class. Your support and enthusiasm mean a lot to us, and we can’t wait to share some fantastic recipes together. Please be sure to purchase your own ingredients ahead of time—none will be provided by us. If you have any questions or concerns, feel free to reach out at 775-351-5150 or email nvgrads@gmail.com.

Below is the full menu and ingredient list you’ll need for each dish. We look forward to cooking (and tasting) with you soon!

-----

1. Butter Lettuce Salad with Seasonal Vegetables & Pineapple-Blackberry Vinaigrette

Prep Time: 15 minutes
Servings: 4
Cost Per Serving: ~$3.50

Ingredients

Salad
- 1 head butter lettuce, washed and torn
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup toasted almonds
Pineapple-Blackberry Vinaigrette
- ¼ cup fresh pineapple juice
- 2 tablespoons blackberry preserves or fresh blackberries
- 2 tablespoons apple cider vinegar
- ¼ cup vegetable oil (or olive oil)
- Salt and freshly ground black pepper, to taste

Instructions

Prepare the Vinaigrette: In a small bowl, whisk together pineapple juice, blackberry preserves, and apple cider vinegar. Gradually add oil while whisking continuously until emulsified. Season with salt and pepper.
Assemble the Salad: In a large bowl, combine butter lettuce, cherry tomatoes, cucumber, and red onion. Drizzle with the vinaigrette and toss gently.
Serve: Divide the salad among plates, sprinkle with toasted almonds, and serve immediately.

Tips

Make Ahead: You can prepare the vinaigrette up to two days in advance; just refrigerate and whisk before serving.
Variations: Add sliced strawberries or mandarin oranges for a touch of sweetness.

2. Braised Shallot Asparagus

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Cost Per Serving: ~$2.75

Ingredients

1 pound fresh asparagus, trimmed
4 shallots, thinly sliced
2 tablespoons unsalted butter
½ cup vegetable or chicken broth
Salt and freshly ground black pepper, to taste
Juice of half a lemon

Instructions

Sauté Shallots: In a large skillet over medium heat, melt butter. Add sliced shallots and cook for about 3 minutes until translucent.
Add Asparagus: Stir in the asparagus spears, coating them with the butter and shallots. Season with salt and pepper.
Braise: Pour in the broth, cover the skillet, and reduce heat to low. Let simmer for 8–10 minutes, or until asparagus is tender yet crisp.
Finish: Remove from heat, drizzle with lemon juice, and serve immediately.

Tips

Selection: Pick firm, bright green stalks for best results.
Texture: For crunchier asparagus, reduce the braising time slightly.

3. Roasted Corn and Mushroom Risotto

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Cost Per Serving: ~$4.50

Ingredients

1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cremini mushrooms, sliced
1 cup fresh corn kernels (or frozen, thawed)
½ cup dry white wine
4 cups vegetable or chicken broth, kept warm
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

Instructions

Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Cook onion until translucent (about 3 minutes). Add garlic and cook 1 more minute.
Cook Mushrooms and Corn: Stir in mushrooms, cooking until they brown and release moisture (about 5 minutes). Add corn and cook an additional 2 minutes.
Toast Rice: Add Arborio rice, stirring continuously for about 2 minutes to lightly toast.
Deglaze: Pour in the white wine, stirring until absorbed.
Add Broth: Gradually add warm broth, one ladle at a time, stirring frequently. Wait for each ladleful to absorb before adding more. Continue until rice is creamy and tender (about 20–25 minutes).
Finish: Stir in Parmesan cheese and butter. Season with salt and pepper. Top with chopped parsley.

4. Poached Salmon in Romesco Sauce

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Cost Per Serving: ~$8.50

Ingredients

For the Poached Salmon:

4 salmon fillets (6 ounces each)
4 cups vegetable or chicken broth
1 lemon, thinly sliced
2 cloves garlic, smashed
1 teaspoon black peppercorns
2 sprigs fresh dill or parsley

For the Romesco Sauce:

1 large roasted red bell pepper, peeled and seeded
1 clove garlic, minced
¼ cup toasted almonds
2 tablespoons tomato paste
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Instructions

Prepare the Romesco Sauce:
- In a food processor, combine the roasted red bell pepper, minced garlic, toasted almonds, tomato paste, red wine vinegar, smoked paprika, and cayenne (if using). Pulse until mostly smooth.
- With the processor running, slowly drizzle in olive oil until the sauce emulsifies. Season with salt and pepper.
Poach the Salmon:
- In a large, shallow pan, combine broth, lemon slices, smashed garlic, peppercorns, and herbs. Bring to a gentle simmer over medium heat.
- Carefully add salmon fillets, making sure they’re submerged. Adjust heat to maintain a gentle simmer (avoid boiling).
- Cook for 8–10 minutes, or until salmon is opaque and flakes easily.
Serve:
- Spoon a generous amount of Romesco sauce onto each plate.
- Top with a poached salmon fillet.
- Garnish with fresh herbs or a lemon wedge if desired.

Tips

Roasting Bell Peppers: For extra flavor, roast them yourself until charred, then peel and seed.
Make Ahead: Romesco sauce can be made up to two days in advance and refrigerated.

Thank you again for your registration and support. We can’t wait to see you (and your delicious creations) soon. If you have any issues or need assistance, please contact us at 775-351-5150 or nvgrads@gmail.com. Happy cooking!

GSAC Virtual Cooking Class with Chefs Daryl Butterfield & Jonathan Chapin

Gourmet Spring Feast: A Symphony of Fresh Flavors