Posts Tagged ‘Vail cooking class’

Recipe of the Week from Chef Angelee Aurillo

Monday, April 12th, 2010

Chef Angelee Aurillo

We are still not sure if winter has ended and spring has begun.  One day it is blue skies and 50* and the next day it snows a foot and a half!  This soup is perfect for one of those gray, in between days.  These recipes are no question favorites of everyone who eats them.   They are extremely simple and extremely satisfying.  They are perfect for a hearty lunch or for a light dinner.  You can serve this cheesy bread with just about anything, but if you do, expect to be asked for the recipe!  I think a nice Pilsner or ESB is the perfect complement to the meal.   Bon appétit! 

Bean and Bacon Soup with Cheesy Onion Bread

 (Serves 4)

Bean and Bacon Soup

8 slices of bacon, diced into bite sized pieces, 2T (cooked) reserved for garnish

1 ½ Large Yellow Onion, finely diced

2 Medium Carrots, peeled and finely diced

3 Cans Cannellini or Great Northern Beans, with liquid

Salt to taste (Taste it and adjust the seasoning accordingly.  I usually do not add much salt considering how much bacon there is in this recipe…  It is bean with bacon, after all…)

Freshly cracked pepper at the table (I do not use black pepper in most of my recipes…I would rather it be offered at the table)

Cheesy Onion Bread

1/3 c Mayonnaise

1/2 Medium Yellow Onion, finely minced

1 c grated Sharp Cheddar Cheese

1/8 t Cayenne Pepper

1/4 t Salt

4 thick slices of French bread (If you wish to use sliced baguette, allow 2 slices per person)

In a medium pot over medium heat, add the oil and then the bacon.  Cook the bacon until crisp.  Remove with slotted spoon and reserve.  Add the onion and cook until just soft, about 4-5 minutes.  Add the carrots and cook for another 3-4 minutes until soft.   Add the beans and mix well.  Let it cook on medium , stirring often for a few minutes, then reduce the heat to low and let it simmer, stirring occasionally, but keeping your eye on it.  (Due to all of the natural starch in the beans, the soup will stick if not stirred often or if the heat is too high.  If it becomes too thick, add a small amount of water.)  We like the soup on the thicker side, but if you prefer it thinner, cook it for less time and do not let it reduce as much.  Mine usually cooks for about 15 minutes.  Add the cooked bacon reserving 2T bacon for garnish.   

 Preheat the oven to 350*.  Begin the cheesy bread while the soup is cooking… In a bowl, mix the first five ingredients.  Spread generously on the sliced bread and put onto a baking sheet.   Bake the bread for 15 minutes or until the tops have browned.  Serve the bread with a hot bowl of soup and a cold beer.  Enjoy!

Antlers at Vail February Cooking Class

Wednesday, February 10th, 2010

Come join Chef Angelee and a few of our guests at the Antlers at Vail cooking class on the preparation of a 4-course meal.

The class will be 2 hours of instruction, preparation, cooking, and 1 hour of enjoying the meal.

Instruction will include proper knife handling; appropriate cooking techniques and kitchen etiquette. All attendees will be supplied with a menu, recipes and a market list for the class. During the class guests will learn about the history and tradition behind each ingredient and menu item

Menu

*Apple and Cranberry Baked Brie en Croûte served with Crostini

*Roasted Butternut Squash Soup finished with Toasted Pumpkin Seeds and a Scallion Crème Fraîche

*Lavender Dusted Slow Roasted Salmon served with Melted Leeks, Roasted Tomatoes and an Apricot Cream

*Bananas Foster Bread Pudding served with a Rum White Chocolate Sauce

*Chocolate Covered Strawberries

*Assorted wines

We hope to see you there!

Details

Cost: $75 per person plus Tax

When:   Saturday, February 13th

Time: 12:00 p.m. to 3:00 p.m.

Where: Antlers at Vail

Reservations: Contact us at 1-800843-8245

Questions: knelson@antlersvail.com

Antlers at Vail Cooking Class

Tuesday, January 12th, 2010

What else can you do in Vail if you are not skiing, snowboarding, or snowshoeing?

Well… staying at the Antlers, there is always something else to do!

ABC-11

On Monday, January 18th, from 12:00 p.m. to 3:00 p.m. our Executive Chef, Angelee Aurillo, will offer the Antlers guests an incredible two-hour class of a delicious four course meal.  This is a great way to interact with other guests staying with us and the Antlers employees, while having fun, learning, and enjoying some delicious wine.

“The classes are oriented to people who like to cook and enjoy eating” Chef Angelee said. Don’t be shy if you aren’t an expert cook, Angelee is always happy to share secrets, recipes and details in regards to food presentation and wine options.

We are thrilled to offer you something else to do while you are staying with us.  The $75 class  includes instruction, the meal (yes, after the class we all enjoy what we have prepared), unlimited wine and some extra secrets that our Chef’s family has passed down from generation to generation.  What else can you ask for?  Just come, and enjoy!

Menu

*Apple and Cranberry Baked Brie en Croûte served with Crostini

*Roasted Butternut Squash Soup finished with Toasted Pumpkin Seeds and a Scallion Crème Fraîche

*Lavender Dusted Slow Roasted Salmon served with Melted Leeks, Roasted Tomatoes and an Apricot Cream

*Bananas Foster Bread Pudding served with a Rum, White Chocolate Sauce

For extra information contact: mking@antlersvail.com or knelson@antlersvail.com