Cooking Class and Tangy Tomato Vinaigrette

Last Sunday my friend Lacey and I were in the mood to do something a little different and we landed on this…

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Chef Chris, who has worked in the exciting food scenes of Seattle and Portland before returning to the Black Hills, gave us a fun tutorial on shaking up brunch.

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We made a BLT salad, peanut butter granola pancakes with homemade date syrup, and more.

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Lacey, a registered dietitian, was a much better student than I was. Look: Those are actual notes on her menu. Dedicated! By the way, go check out her blog Edible Remarks for healthy and tasty meal recommendations.

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Roberta, the chef’s assistant was hilarious. She had plenty of one-liners to amuse us while she cleaned up the kitchen and plated our delicious treats.

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These open-faced smoked salmon sandwiches with avocado were refreshing and tasty.

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Eggs Benedict with fool-proof hollandaise sauce was a favorite.

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If you live in the Black Hills area and want to take a class, visit this link for more information. Sadly, they are taking a break from classes over the holidays, but will be back with a fresh line-up in March.

Here is one of the recipes from the class. We had this vinaigrette over grilled romaine lettuce.

Tangy Tomato Vinaigrette

Ingredients:

  • 1 pint cherry tomatoes, halved
  • 1 tablespoon red onion, minced
  • 1 teaspoon garlic, minced
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 teaspoon Tabasco or Sriracha sauce (optional)
  • Pinch of lemon zest
  • 1 tablespoon fresh parsley or chives, chopped
  • 3 tablespoons plus 1 tablespoon (for sauté pan) olive oil
  • Salt and pepper

Method:

  • Heat a tablespoon of oil in a sauté pan over medium heat.
  • Add red onion and tomatoes. Cook until just softened, about two minutes.
  • Stir in cherry tomatoes and cook briefly, about two minutes.
  • Place contents of pan into a blender or food processor and add vinegar, Worcestershire, hot sauce, lemon zest, and parsley or chives. Blend together.
  • With the motor running, slowly drizzle in oil until completely incorporated.
  • Serve.
  • Can be saved in the refrigerator for up to two weeks.

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