November 18, 2005

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Publication Date: Friday, November 18, 2005

Holiday hospitality tips

You might say it all began with a golf game. Connie Curtola's husband Ron and Barbara Inderbitzen's husband Marty -- friends since their high school days at Amador Valley (Class of 1969) - had the opportunity to play golf in Scotland in 1989. That meant leaving their wives home to care for their children "But we'll make it up to you," the two men promised.

Little did they know what that would start. Connie and Barbara already shared not only a friendship, but also a passion for cooking. Connie's family had been in the restaurant business in Maine when she was growing up. She came out to California "temporarily" to help one of her sisters establish a local deli. However, one of their steady customers was Ron Curtola, and Connie decided to stay.

Although Barbara was raised in Ceres, California, not too far from where Marty grew up, the two did not meet until Marty was traveling in Switzerland, where Barbara was spending a year with her relatives. Like Connie, Barbara grew up in a large family whose home was known for its hospitality and fine cooking. When Barbara and Marty were married, she quickly established a friendship with the wife of her husband's best friend, and the two families often shared meals.

As their children grew older and more independent, Connie and Barbara decided how to collect on the promise their husbands had made: travel to Italy or France to take cooking lessons from master chefs. In fact, since 1996 the friends have since traveled repeatedly to both countries, polishing their culinary expertise and establishing a business called "Thyme to Cook."

"They don't want you to be dependent upon written recipes," says Connie of their learning experiences, and Barbara chimes in, "We learned the value of using fresh local produce."

They have shared their enthusiasm for cooking through classes offered by Amador Valley Adult Education and Community Services. Over the past four years, the two have developed quite a following, with many women and men eagerly signing up for each new class. So far, Connie and Barbara have taught classes in French and Italian cooking, Southern (USA) cooking, barbecue, and recipes using fresh spring ingredients. They have attracted students from their late teens to their 80s, husbands and wives, mothers and (adult) daughters, groups of friends and co-workers, and individuals wanting to try something new.

Recently, some of their women students also have signed up to travel with Connie and Barbara to their favorite cooking schools in Europe, combining hands-on learning with sightseeing. "You know, when you enjoy something, you think, 'Other women would love this!'" says Barbara of this new venture.

The two partners also have started up "The Seasonal Table," selecting and importing table linens that they offer for sale at invitational trunk parties once or twice a year. Unusual tablecloths, napkins, and runners are displayed with flair for their customers in California and Colorado. "Many of these are one-of-a-kind," says Barbara of the vivid table linens she and Connie have tracked down in small villages during their travels.

"This is so much fun for us," said Connie of their flourishing, multifaceted business. "We get to meet great people and share with them what we love doing."

"Teaching the classes keeps us trying out new recipes," adds Barbara, whose pantry houses an entire library of cookbooks. The two partners decide months in advance on a course title, then spend time searching out and testing recipes for each session. They devote a full day to shopping and preparing ingredients for each evening class they teach. It takes a piled-high rolling cart to transport the items they have prepped from the school parking lot to their classroom.

Recently, their three-session cooking class was entitled "Italian Cooking, North to South." Participants are greeted with friendly smiles, enticing smells of cooking underway, coffee, and samples of delicious foods. Before the cooking demonstrations begin, students get to look over a table set beautifully with table linens, unusual plates and glassware, and seasonal centerpieces. Frequently the display table also includes an array of cookbooks and platters of hors d'oeuvres. It feels more like a party than a class ... but lots of learning is about to take place.

Although Connie and Barbara are expert chefs, they are not intimidating to those who are culinarily challenged. In fact, they offer a running commentary as they demonstrate the dishes that will be prepared that evening. While students watch food preparation in an overhead mirror and annotate the evening's recipes, Connie and Barbara share shopping tips, product information and ways to substitute ingredients or simplify meal preparation. There is lots of laughter in this informal setting, and questions are welcome.

Some participants had not taken a cooking class since junior or senior high school. They were gently guided in ways to become cooks, not merely slavish followers of printed recipes.

Examples:

* Ready to saute? For each tablespoon of butter add two tablespoons of olive oil.

* Gritty leeks? Soak chopped leeks in a bowl of water to let any residual silt to sink to the bottom while the leeks float to the top. Lift out with a slotted spoon.

These and dozens of other handy tips are part of each lesson.

After watching a demonstration, class members divide into groups to try out recipes for themselves in the classroom kitchens at Amador Valley High School. Barbara and Connie visit each team to answer questions and check on their progress. The 90 minutes of class fly by, and at the end, each person has samples of two or three dishes to take home for family members to taste.

The class prepared creamy risotto with butternut squash, simmered Ragu Bolognese to top pasta, and created a yummy mushroom-leek cream sauce. We also sampled bruschetta with several different toppings, mango-chicken canapes, and country pear and blackberry jam crostata. No need to eat dinner before coming to this class!

Why would busy adults give up a series of evenings to take cooking classes? "I have had the honor of taking many cooking classes with Connie and Barbara," says Ann Marquis Fisher. "Each is great fun. I learn something new, get to sample great food, and take home recipes that are as easy as they are delicious. I look forward to receiving the class brochure to see what I'll be cooking up on Tuesday nights!"

While everyday cooking can sometimes seem like a chore, these classes bring back the pleasure of exploring new flavor combinations. "Cooking with friends and family is always fun and an adventure," notes Annette Green. "I have known Connie and cooked with her since our boys were very young. It is always fun, and I always learn something!"

Repeat student, Dan Kreuger, director of adult education in Milpitas, had this alliterative description of the experience: "Kitchen culinary concoctions by a couple of courageous cooks who communicate with calm and complete comfort." That comfort level is one of the best aspects of the class. Recipes set forth in print are not as inviting as those one has watched being prepared by an expert.

Another sideline of Thyme to Cook is creating a specialized blend of herbs and spices. Barbara and Connie have visited herb growers in France and learned the best blends for "aromatic salts." They do their own selecting, drying, and mixing of more than a dozen ingredients, and their cooking class students can purchase small quantities for home cooking.

The next class offered by Connie and Barbara is a one-day cookie-baking marathon entitled "Beyond Butter Cookies and Gingerbread Houses." On Saturday, Dec. 3, from 10 a.m. until 2 p.m., adults will busily prepare batches of several kinds of cookies for the upcoming holidays. Thyme to Cook ladies even provide plates and wrapping paper so that each class member will go home bearing an attractive assortment of cookies for gifts or entertaining. All the ingredients are supplied. Cost is $65 per person. To register online, visit www.pleasanton.k12.ca.us/adulted. You may also call (925) 426-4280 or visit the adult education office at 215 Abbie Street (one block west of Bernal Avenue, at Second Street) for information and registration.

"This is a fun way to take the stress out of holiday preparation," says Barbara. "In one day, without messing up your own kitchen, you can prepare several types of delicious cookies. We always come up with new recipes."

Watch for their spring classes scheduled for three sessions each in February, March, and April. Participants will learn new winter soups and salads, explore French cooking, and discover more ways to use fresh produce from the Farmers' Market.

For those who want even more training in becoming good cooks, Connie and Barbara now share their travel expertise. "We have spent weeks and months searching out the best chefs offering classes in France and in Italy," explains Connie. "Now we are friends with many of them and with their suppliers, so we can take people on field trips to the farms that provide the fresh vegetables, herbs, and meats for what we are cooking. We also include special shopping trips and visits to tourist attractions to round out the trip."

Their next escorted tour will be in spring of 2006, with France as their destination. Those interested in more information about their small-group tours should contact TheSeasonalTable@yahoo.com.

The Curtola and Inderbitzen households benefit from being the taste testers for the many recipes that Connie and Barbara try out for each class. At least one family member is following the family tradition: Nick Curtola, 23, has become a chef at Caf_ Esin in San Ramon. Ron and Connie's other son, Colby, is a junior in college in Arizona. Friendly critics in the Inderbitzen home include their 17-year-old daughter Julie, a senior at Amador Valley High School, and 13-year-old son Matt, an eighth-grader at Pleasanton Middle School. All of them have grown up participating in cooking.

"Cooking is a great way to keep the family together," says Connie. "Our kids bring their friends over, and we all enjoy sharing something delicious that we have prepared in our kitchen."

Both families have reason to be glad for that golf game in Scotland many years ago.
Holiday Hospitality tips from Thyme To Cook

1. Remember that the point is to enjoy your company. Don't be too exhausted for the party!

2. Write out a time-plan and post it on your refrigerator. Cook ahead whenever possible.

3. Keep the menu simple. This is not the time to try out a new gourmet, four-hour recipe!

4. Have fun! Try something new for an hors d'oeuvre. (See recipes below.)
New ways to start your holiday feast

Create bruschetta: Slice a fresh baguette and toast in oven. Rub warm slices with peeled garlic clove. Top each slice with one of the following recipes, or with thinly sliced pears and bleu cheese (omit garlic).

Peperoni Arrosti E Marinati (Marinated Roasted Peppers)

2 each of red, yellow, and green bell peppers

3 cloves of garlic

3 anchovies

1 small bunch of fresh basil, torn by hand

1/2 cup extra virgin olive oil

capers (optional)

Roast the peppers until they turn black in color. Peel the peppers and remove the seeds, then slice the peppers into thin strips. Whirl garlic, anchovies and olive oil in food processor until blended. Pour sauce over pepper strips. Add capers if desired. Arrange slices on a serving plate in a "starburst." Serve on a sliced baguette. Very colorful and delicious!

Fagioli Zolfini All'uccello (Zolfini Beans with Italian Sausage)

Zolfini beans (Cannellini beans are a good substitute, easier to find)

Sage

Garlic

Extra virgin olive oil

Onion

Tomato paste

Italian sausage, browned

Salt and pepper

Boil the beans with sage, garlic and olive oil. In another pan, saute the onions with more sage and olive oil. Add the beans and a spoonful of tomato paste, then add the grilled sausage. Blend together gently. May be served as a tasty side dish to bruschetta.

Mushroom Topping

Saute sliced mushrooms in one tablespoon of butter and two tablespoons of extra virgin olive oil. Add a few chopped chives. Season with aromatic salt. Serve on baguette slices.

Something special with after-dinner coffee

Tartelette Aux Citrons (Lemon Tartlettes)

(Makes 30 little tarts)

Puff pastry (from freezer section of grocery store)

Apricot jam

3 lemons (zest of 1 and 1/2, juice from all)

3 eggs, plus 8 egg whites for meringue

8 Tbs. sugar, plus 3 Tbs. for meringue

2 Tbs. unsalted butter

Confectioners sugar Tarts

Melt some butter and grease tart pans with a brush. Using a cookie cutter that is a tiny bit bigger than the tart molds, cut 30 little circles in the puff pastry. Press dough into molds and brush with apricot jam (not melted). Heat for 5 minutes in oven pre-heated to 350 degrees. Remove cooked pastry from molds. Filling

Whisk eggs, lemon juice, lemon zest, and 8 tablespoons of sugar together in a saucepan. Heat on high until filling is the consistency of mayonnaise. Remove from heat. Cut unsalted butter into little pieces and stir into hot filling. Place a little filling into each tart, then top with meringue. Meringue

Whip 5 egg whites until peaks form. (For lightest meringue, whip by hand in a round copper bowl.) Add 3 tablespoons of sugar and continue whipping until stiff. Put a dab of meringue on top of each filled tart. Use your finger or the back of a spoon to make little peaks. Sprinkle each with confectioners sugar. Place on cookie sheet and slide into oven. Cook for 15 minutes or until golden.

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