COOKING

The Casual Gourmet

Phillis Carey’s cooking classes cover a wide range of topics from basic techniques to entrees and feasts.  She features quick ways to cook chicken, vegetarian cooking, international and regional cuisines, soups, appetizers and offer special classes with a seasonal focus, and more.

Reservations are always required. Please, no drop-ins.

 

To register for classes email Phillis philliscarey@aol.com or call (760) 942-1756.

$50/M, $55/NM per class.

UPCOMING CLASSES

COOL WEATHER SOUPS           

Tuesday, January 7, 11:30am                           

Chicken Pot Pie Soup with Pastry Crust Crisps; Mexican Street Corn Soup with Shrimp and Bacon, Cotija Cheese and Cilantro; Chicken Cordon Bleu Chowder with Ham, Potatoes and Swiss Cheese; Creamy Tomato Tortellini Soup with Spinach and Parmesan Cheese; Snickerdoodle Cheesecake Cookie Bars.

 

WINTER COMFORT FOODS        

Tuesday, January 21, 11:30am                     

Bacon and Onion Focaccia Tart; Chicken Cordon Bleu Lasagna with Ham and Swiss; Pork Tenderloin with Creamy Mustard and Bacon Sauce on Cheesy Grits;

Chicken Chile Verde with Tomatillos, Poblano Chilies and White Beans; Nutella Mascarpone Pie with Chocolate Crumb Crust and Hazelnuts.

 

SIMPLE AND DELICIOUS ENTREES FOR 2020 

Tuesday, January 28, 11:30am                       

Roasted Poblano, Sausage and Corn Soup; Mediterranean Fish en Papillote (Wrapped in Parchment) with Artichoke Hearts, Kalamata Olives and Capers; “Tastes like Porchetta” Sautéed Fennel Chicken Breasts with Bacon Herbed Topping; Italian Braised Pork Tenderloin with Quick Tomato Sauce on Polenta Cacio e Pepe; Salted Caramel Sheet Cake with Brown Sugar Buttercream Frosting and Caramel Drizzle.

VALENTINE’S DAY DINNER       

Tuesday, February 4 at 11:30 am in La Jolla                      

Tuesday, February 11 at 11:30 am in La Jolla   

Warm Butter Poached Shrimp Salad with Tangelos, Butter Lettuce and Tarragon Citrus Dressing; Beef Wellington Tarts with Port Mushroom Sauce; Individual Potato Gratins with Garlic-Herb Cheese; Asparagus with Dijon Mustard and Fresh Thyme; Personal-Size Chocolate Pavlovas Filled with Dark Chocolate Pastry Cream.                 

 

COOL WEATHER ENTREES 

Tuesday, February 25, 11:30am 

Creamy Reuben Soup with Corned Beef, Sauerkraut and Rye Crisps; Spinach, Cream Cheese and Herb Stuffed Pork Tenderloin with a Bacon Weave Crust; Chicken Chile Verde with Poblanos, Tomatillos and Avocado Garnish; Quick Chili Cheesesteak Stew with Beans and Pepper Jack Cheese; Carrot Cake Pie with a Buttery Crust and Cream Cheese Frosting.

 

SAVORY SALMON

Tuesday, March 3, 11:30am

Salmon Burgers with Red Pepper and Caper Sauce;

Thai Salmon with Coconut Milk, Ginger, Lime and Basil and Coconut Rice: Bruschetta Salmon Sauté with Tomatoes, Basil, Parmesan and Balsamic Glaze;

Roasted Tandoori-Spiced Salmon with Pickled Onions;

Glazed Lemon Lime Cookies.

 

HEARTY MEDITERRANEAN FLAVORS 

Tuesday, March 10, 11:30am

Fattoush—Middle Eastern Bread Salad with Pickled Grapes, Toasted Pita and Yogurt, Dill and Sumac Dressing;

Pesto Chicken Lasagna Rolls with Spinach and White Sauce; InstaPot Pork Ragu Over Creamy Parmesan Polenta; Sicilian Shrimp and Couscous with Saffron and Toasted Almonds; Apple Pecan Phyllo Twist with Maple Syrup.

 

SKILLET SUPPERS

Tuesday, March 17, 11:30am

French Onion and Bacon Skillet Mac and Cheese with Crispy Onion Topping; Louisiana Shrimp in Creole Sauce with Fresh Herbs; Mongolian Beef and Broccoli with Hoisin-Ginger Sauce and Sticky Rice; Beef and Bacon Meatballs stuffed with Mozzarella Cheese in Amatriciana Sauce; Blueberry Vanilla Bean Cobbler with Ice Cream.

 

TANGY SPRING CITRUS DISHES

Tuesday, March 31, 11:30am

Fresh Citrus Margaritas; Coconut Milk Lime Shrimp with Fresh Basil; Glazed Honey Orange Salmon with Citrus Basmati Rice Salad; Chicken Breast Sauté with Mushrooms and Asparagus with Creamy Lemon Dill Sauce; Coconut Lime Macaroons; Triple Citrus Cheesecake with Lemon Pastry Crust and Orange Marmalade Glaze.

 

WINE COUNTRY COOKING

Tuesday, April 7, 11:30am

Cilantro Ginger Macadamia Pesto Shrimp Bruschetta with Crème Fraiche; Fennel and Orange Arugula Salad with Lemon Ginger Vinaigrette; Salmon or Chicken with Fresh Blackberry Ginger Sauce; Five-Spice and Garlic Roasted New Potatoes; Orange Asparagus Toss; Cannoli Cake Roll with Brandied Apricot Filling and Pistachio Nut Crust.

 

PERFECT PASTAS

Tuesday, April 14, 11:30am

Tuscan Tortellini Soup with Chicken Sausage, Tomatoes and White Beans; Scampi Linguine with Lemony Breadcrumb Topping; Chicken Fusilli with Saffron Sun-Dried Tomato and Spinach Sauce; Sausage, Portobello Mushroom, Red Wine and Tomato Ragu with Pappardelle;

White Chocolate Strawberry Tiramisu.

 

BETTER WITH BACON

Tuesday, April 21, 11:30am

Maple Bacon Jam with Brie; Potato-Leek Soup with Bacon;

Buttermilk Bacon Cheddar Chive Biscuits; Bacon-Weave Wrapped Southwest Burger Roll with Chili and Cheese Filling; Bacon Wrapped Blackberry Dijon Pork Tenderloin with Red Onions; Maple Bacon Magic Squares.

 

CINCO DE MAYO SAN DIEGO

Tuesday, April 28, 11:30am

Cheesy Chipotle Corn Dip with Chips and Cucumber Slices; Baked Chicken and Bean Chimichangas with Salsa Verde, Tomato and Olive Topping; Grilled Ancho-Rubbed Skirt Steak with Three-Chili Sauce and Cotija Cheese Sprinkle; Cabbage Slaw with Creamy Chili Vinaigrette;

Caramel Filled Churro Cookies with Hot Chocolate Dip.

Taught by Phillis Carey

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