Cheers and thank you!

Dear Friends,

Thank you for your support of The Kitchen Door Culinary Classes. As of Summer 2017 we will be wrapping up our business and discontinuing our classes both publicly and privately in order to prepare for some new adventures! After five wonderful years of getting to know so many incredible people we will certainly miss the fun of learning, cooking and eating together. The natural sense of community that has formed at each class over the years has been a wonderful tribute to the power of food and the shared meal experience. We hope you will keep cooking and find new inspirations in the future. Our future here is looking bright as we navigate the exciting waters of three kiddos eight and under, some special needs and a whole lot of crazy fun!

As we will no longer be offering Public or Private classes, we want to acknowledge that there are some folks who have yet to utilise their Gift Certificates. For this reason we will be planning on running two follow up classes later this Summer and Fall. If you have an unused Gift Certificate (or gave one as a gift) please reply to this email with the following information:

• Provide your name
• Relevant email address
• Gift Certificate number
• Particular theme of interest (first and second choice) - Here is the link to the list

Also, feel free to forward this email on to anyone you may know that might be in this situation. We hope to get everyone out to a class!

Please don't hesitate to send any questions you may have. We want to thank you from the bottom or our hearts for your patronage and enthusiasm for cooking and we wish you many happy meals ahead!

Sincerely, Katie Franks and Crew

PS - Don't worry, I won't be done posting recipes or sharing our adventures ;)

Recipe of the Day - Corn Tortillas and Pico de Gallo Salsa

We are having good friends for dinner tonight and we are eating tacos... As it happens, I have a wee bit of extra time today, so I am making fresh corn taco shells (aka tortillas de harina). These traditional South American flat breads are the perfect vehicle for your favourite taco fillings and sauces as they stay pliable and are strong enough to hold all the goods. They also happen to blow any store bough tortilla right out of the water. Keep in mind that they take a bit of practice so be kind to yourself as you get the hang of making them and don't worry about having a tortilla press because you can use a small saucepan and get the same great results. If you have never made fresh salsa then this classic is where you should start... 

Pico de Gallo This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Makes about 2 1/2 Cups

Ingredients:

1/2 medium white onion, diced

2 cups diced tomatoes

1/4 cup chopped fresh cilantro

1 tablespoon minced jalapeño (optional)

Kosher salt (be generous)

Instructions:

1. Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well.

2. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Tortillas de Harina Corn Tortillas 

The unleavened bread of Mexican cuisine, corn tortillas are made from masa, a type of corn flour. Freshly made corn tortillas are delicious. But in case you don't have time for the press and grill routine, here are some tips on how to rejuvenate store-bought tortillas.

HOW TO REHEAT PACKAGED or HOMEMADE TORTILLAS

Keep tortillas in the refrigerator until ready to use. Reheat them by wrapping stacks of up to 8 pieces in tin foil. Then, place wrapped tortillas in an oven set at 350F for about 15 minutes.

If you're crunched for time, just wrap six to eight tortilla rounds in a dish towel and microwave for 30 seconds until soft, pliable, and ready to be filled.

Ingredients:

2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)

1/2 teaspoon kosher salt

Vegetable oil (for brushing)

Instructions:

1. Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.

2. Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.

3. Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.

Recipe of the Day - Rustic Spanish-Style Tomato Soup

This was dinner tonight at our house... I am too tired some days to come up with fantastic or extravagant meal ideas, plus the kids don't eat my best meals anyways. Tonight I wanted them to get some good calories so I added sausage to the recipe. It's delicious and hearty and best of all, it's super easy.

Rustic Spanish-Style Tomato Soup 

Ingredients:

2 onions, roughly chopped

2 Tbsp olive oil

4 stalks celery, cut in half lengthwise and roughly chopped

2 large cans plum tomotoes

2 cups water

1 Tbsp rubbed sage

1 Tbsp marjoram or oregano

4 each bay leaves

2-3 tsp salt

1 1/2 tsp black pepper

2 cups 35% cream (or substitute 10% if you must)

Instructions:

1. Heat olive oil in a large soup pot until hot. Add onions and celery and saute until onions are translucent, about 5-10 minutes.

2. Meanwhile crush the tomatoes by hand or using a potato masher, making sure there are no big pieces left. Add all the other ingredients except the cream. Simmer for 20 minutes to infuse.

3. Add cream, simmer another 5 minutes and serve right away or place in the fridge for several days. Note: This soup is delicious with the addition of sausage which can be removed from the casing and sauteed along with the onions and celery. Yield: 8 servings

Recipe of the Day - Charred Corn Salad with Basil and Tomatoes

Charred Corn Salad with Basil and Tomatoes

A great recipe for this time of year. Courtesy of Bon Appetit

Ingredients:

12 ears of corn, husked

6 Tbsp olive oil, divided

1 cup thinly sliced red onion

2 large tomatoes, chopped

1 cup (loosely packed) fresh basil leaves, large leaves torn

1/3 cup (or more) fresh lime juice

2 Tbsp chopped fresh thyme

Kosher salt, freshly ground pepper to taste

Instructions:

1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.

2. Place onion in a strainer and rinse with cold water to mellow its flavour. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

Recipe of the Day - Southern Style Sweet Tea

With Spring weather finally here I am inspired to add ice to all my favourite beverages again. Here is a sample recipe from our Southern Fare Cookbook. This is how they make iced tea in the South and it is fabulous! This coming May 12th is our Public Southern/Cajun Class here at TKD and there are spaces still available. To sign up just head to the Schedule and Fees Tab and Register through PayPal.

Ingredients:
3 family-sized black tea bags (or 12 individual tea bags), like Lipton or Tetley
4 cups water, plus more to fill the pitcher
1 cup sugar
Mint or lemon slices, optional to serve

Instructions:

1. Bring 4 cups of water to a boil. Remove from heat.

2. Steep the tea for 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard.

3. Add the sugar to the tea. Stir until the sugar is completely dissolved. Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.

4. Top off the pitchers with water. Add another 3 quarts of water to make a gallon of sweet tea.

5. Refrigerate until very cold. Chill for at least 4 hours or, ideally, overnight. Serve over ice. Add a sprig of mint or a slice of lemon, if desired! The sweet tea will keep refrigerated for about a week.

Recipe of the Day - Fruit Cobbler

Fruit Cobbler

The humble cobbler can be called by various names such as tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding. This simple dessert is based on seasonal fruits and berries, and should you lack fresh you can easily 'cobble' together whatever is at hand. Serve with ice cream for a perfect ending to any meal.

Ingredients:

4 Tbsp butter

3/4 cup all-purpose flour

3/4 cup sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 Tbsp sugar

Instructions:

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.

2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.

3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tbsp of sugar.

4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Custom Gift Certificates Now Available

Why not consider a cooking class as the perfect gift for the special people in your life? All of our classes include hands on learning, instruction by chef Katie Franks, a delicious meal we make together and a recipe book full of fun to take home at the end.


Great as a gift for individuals or groups and especially anyone who loves to cook and eat in good company. Gift Certificates can be purchased online and customized just the way you like.

Cost is $60 per person (no tax). See our Registration Page for easy PayPal payments or send an email to katie_franks@me.com to order. For online orders please leave the name of the recipient and a brief message in the notes section.

Recipe of the Day - Homemade Hot Chocolate Powder

Reposted from 2012... Nothing says Christmas is coming like steaming cups of Hot Chocolate. I grew up on this stuff and so did my husband. This recipe can be adjusted to suit the tastes of those you are serving. We also love using Candy Canes as a stir stick at our house :) makes it pepperminty hot chocolate, yummy... Enjoy!

Mom's Hot Chocolate

10 1/3 Cups Carnation Brand skim milk powder

250 g Original Coffee Mate

750 g Nestle Chocolate Quick Powder

1/2-3/4 cup sifted dutch process cocoa powder

1. Using a whisk or pastry blender, combine all the ingredients in a large bowl until thoroughly mixed.  Store in large airtight container with a 1/3 cup measure or a scoop of the same size.

2. To serve: Boil water, add to 1/3 hot chocolate powder per cup.  Add milk as desired to cool it for little people. Serve with marshmallows, whip cream, baileys or peppermint sticks for stirring. Makes about 12 cups powder.

Note: Makes great gifts! Try wrapping up cello bags of powder with instructions, bagged mallows and candy canes... so cute!

                                                                                                                                                                                                                                                                                                                     

                                                                                                                       









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Recipe of the day - Pub Style Beer Cheese

Here is a very easy recipe for delicious beer cheese (or Pub style cheese). Full of flavour and easy to keep on hand for entertaining. Ideal served at room temperature with pretzels, chips or veggie sticks. Don't worry when the kids love it too, the alcohol content is modest :)

Pub Style Beer Cheese

Ingredients:

16 oz of sharp cheddar cheese, cut into bite size cubes or grated

4 oz cream cheese, room temp & cubed 

1.5 Tablespoon Worcestershire sauce 

2 teaspoons Dijon mustard 

2 small cloves garlic, minced 

1 teaspoon paprika 1/2 -2/3 cups of beer 

Instructions:

1. Place all ingredients, except for the beer in a food processor. Blend until finely chopped. 

2. Slowly pour in beer a little at a time until desired texture is achieved. I started with ½ cup, and added a little more (about 2/3 cups). 

3. Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies! The flavour gets better you give it some time so making it ahead is a good plan.

Note: To make it Gluten Free: omit worcestershire and add 1/4 tsp salt

Recipe of the Day - Homemade Mac and Cheese

Ingredients:

2 cups Macaroni noodles, dry

2 Tbsp butter

2 Tbsp flour

2 1/2 cups milk

2 1/2 cups old cheddar cheese, grated

1/8 tsp ground nutmeg

2 Tbsp melted butter

1 cup bread crumbs

1 1/2 cups old cheddar cheese, grated

1/2 tsp salt

5 grinds black pepper

pinch cayenne

Instructions:

1. Cook pasta in plenty of salted boiling water until al dente.  Drain and set aside.

2. Meanwhile, make white sauce (aka bechamel). In a heavy saucepan melt the butter until bubbly but not brown. Add the flour all at once and whisk until it forms a smooth paste.  Begin adding milk slowly, a little at a time whisking all the while gradually increasing to a steady stream until all the milk has been added.  Add nutmeg and season with salt and pepper. 

3. Preheat the oven to 350'F.  Cook sauce over medium heat, stirring around the bottom frequently (to keep sticking and burning to a minimum) until sauce has first boiled, then thickened.  It is done when the sauce is thick enough to heavily coat a spoon.  Remove from heat and stir in first quantity grated cheese. Stir until fully melted.

4. Stir the drained noodles into the cheese sauce and pour into a 9x13 inch glass baking dish or other similar dish.   In another bowl, mix the melted butter with the bread crumbs and remaining cheese and toss to combine. Sprinkle over the noodle mixture as evenly as possible.  Bake uncovered until macaroni and cheese bubbles around the edges and the topping is a nice golden brown colour (about 30-45 minutes).  Remove from the oven and let stand 10 minutes before serving.  Alternatively, skip baking the pasta and freeze until you are ready to serve.  It may take 45 minutes to an hour in the oven if coming straight from the freezer.

Yield: One 9x13 inch pan or enough to feed 4-6 as a meal.

Upcoming Public Class Schedule

We are located in Guelph Ontario

Winter / Spring 2015
February	Date: Wednesday February 4th 6:00-9:00 pm Theme: Pastry Made Perfect - Discover how easy perfect sweet and savoury pastry can be! Where: London House Bed and Breakfast
March FULL!	Date: Thursday March 12th 6:00-9:00 pm Theme: Sushi - Everything you need to know to make authentic 'seasoned rice'. Includes Maki, Sushi, Sashimi, and more. Note: you do not have to eat raw fish at this class, each participant makes their own ingredient selections. Where: London House Bed and Breakfast
April	Date: Thursday April 16th 6:00-9:00 pm Theme: Mexican - This class features a wide variety of dishes from traditional Mexican cuisine including how to make masa tortillas by hand... Where: London House Bed and Breakfast
May	Date: Saturday May 16th 6:00-9:00 pm Theme: SouthEast Asian - Our most poular class, focusing on authentic flavours and techniques Where: London House Bed and Breakfast Thinking Gift Certificate for Mother's Day? Email me at katie_franks@me.com for more details.

A Personal Note on my Family

Dear Friends of The Kitchen Door,

I haven't posted a personal update in some time and I thought it was time for a New Year post. I have always been told that life speeds up as you get older and I would agree with this statement, but add to it. Life does move faster, as it becomes more full. Let me just say I have been living in the fullness of life lately... That sounds so romantic, but there have been some heavy moments and some wonderful ones too.

It was November 2013 that we officially became a foster family to our beautiful little lady baby Zo. Her birth mother chose us to foster her and she came home from hospital at three days old. We are what is called a Family to Permanence, meaning if possible we will be Zo's adoptive family also. Of course that was over a year ago now and since then that little girl has brought us such joy and so much blessing! All babies are precious but this little girl just loves life and enjoys everyone she meets. She is funny and strong and crazy and now that she is one year she is also full of mischief and can trash the house or grab a chunk of Tricia's hair in the blink of an eye (Tricia turns 6 in February - how is that possible??). We remain Zo's foster family but have high hopes that we will become her adoptive family in the not too distant future.

Becoming a Family to Permanence took a step of faith for Ryan and I as it is without certainty of permanence that we would be bringing little people home. We felt fearful of the potential loss for ourselves and for Tricia. We felt excitement and apprehension about regular contact with birth family (3 visits a week since Zo was born). We also knew it was what we were supposed to be doing. So, we changed our status from Adoptive family to Family to Permanence and in short order Zo came home. We can confidently say we made the right decision. I wouldn't trade a minute of the last year and a bit. As is prone to happen, we have grown and learned so much and are better for it. In reflecting over the past year Ryan and I agree that we have learned most importantly to live in today without expectation of tomorrow. We have learned to celebrate growth and enjoy each moment (even the chaotic stressful ones) because we have no guarantee of more to come. We have learned to let God grow our family in His timing and not our own.

Well wouldn't you know that our growing Zo would have a half brother born one year and eight days later? We did not expect this wee man to be apprehended but when he was we got the call to come pick him up at the hospital when he was just 1 day old. Now we have Irish twins and life has changed dramatically again. We have even less assurance that this little guy will be ours forever but regardless we are in love and enjoying each day despite some borderline severe exhaustion! Seeing our crew grow so fast and watching the girls fawn over little man has been remarkable to say the least.

So we continue this 'fullness of life' adventure and the only thing we are lacking is sleep (like all young families). If you think of us, we would love your prayers for stamina and for the adoption of Zo to take place sooner than later. In the meantime, thank you for sharing in our journey, you know I will post tons of pictures as soon as I am allowed!

With love, Katie

Recipe of the Day - Franks' House Dressing

I have been meaning to post this recipe for a long time now, but alas I had lost my recipe card... It's not a tricky recipe but it is amazing if made to these specifications. This salad dressing is used by my sister in law in New Port News Virginia Beach and by my mother in law in Frederick Maryland. Each of them make it slightly differently but both with great results so I have posted two versions and you can choose which suits you better.

Note: This dressing is shelf stable meaning you can keep it in the cupboard until you need it, which will likely be on a daily basis and thus you won't have to wait for it to warm up before using. Enjoy!

Franks Family House Dressing - Maryland Version
Ingredients:
3/4 cup olive oil
3/4 tsp Tabasco sauce
1/3 cup red wine vinegar
1/3 cup honey
1 1/2 tsp salt

Instructions:
1. Combine all the ingredients in a jar with a lid or a salad dressing shaker and shake well to combine. Shake before each use. Store at room temperature. Makes: 1 1/2 cups

Franks Family House Dressing - Virginia Beach Version
Ingredients:
1/2 cup olive oil
1/2 tsp Tabasco
1/2 cup red wine vinegar
1/2 cup honey
1 tsp salt

Instructions:
1. Combine all the ingredients in a jar with a lid or a salad dressing shaker and shake well to combine. Shake before each use. Store at room temperature. Makes: 1 1/2 cups

Recipe of the Day: Mulled Wine

I like wine in all it's forms, Red, white, sparkling, dry, crisp, light, full bodied, imported, locally produced, fortified, even home-made... And I really like mulled wine. Remember, you're spicing and heating this wine so don't use your best bottle... go for a big grape flavour for a good price (think Argentina, Italy or Chile)

Mulled Wine

Ingredients:
4 Cups apple cider
1 Bottle red wine
6 Cardamom pods
3 Cinnamon sticks
6 Whole cloves
3 Star anise
1 Tbsp orange zest (large pieces, not too fine)

Instructions:
1. Combine the cider, wine, citrus and spices in a large saucepan. Bring to a boil then reduce heat and so,,er gently over low heat for 10 minutes. Pour into mugs and serve hot. Garnish with cinnamon sticks or large piece orange
peel as desired.

Tis the Season for Gift Certificates

If you're like me, you just received 900 Christmas flyers in the mail and have started drawing names and brainstorming ideas... I also started getting requests for Gift Certificates for classes here at The Kitchen Door Culinary Classes. Which is perfect timing since I have just posted my Winter/Spring Calendar (see below).

Here's your Step by Step:

1. You buy a Gift Certificate for the person you love the most. Visit the Schedule and Fees page to pay via PayPal.

2. Then you let me know who to make them out to and add a special note I will include. I also need to know if you want me to print and ship or just send you a PDF for you to print (your choice).

3. You sit back and relax knowing you have another amazing gift planned and that your loved one will have so much fun choosing and attending an upcoming class! Better yet, you sign up with them and make a date of it.

Please email me at katie_franks@me.com for more information. 

Fall 2014
December	Date:  Wed December 10th 6:00-9:00 pm Theme: Appetizers and Sweets for Entertaining - how to throw the perfect party! Where: London House Bed and Breakfast
January	Date: Saturday January 17th 6:00-9:00 pm Theme: Southeast Asian Cuisine Where: London House Bed and Breakfast
February	Date: Wednesday February 4th 6:00-9:00 pm Theme: Pastry Made Perfect - Discover how easy perfect sweet and savoury pastry can be! Where: London House Bed and Breakfast
March	Date: Thursday March 12th 6:00-9:00 pm Theme: Sushi! Where: London House Bed and Breakfast
April	Date: Thursday March 12th 6:00-9:00 pm Theme: TBD Where: London House Bed and Breakfast

Happy Halloween! Recipe of the Day - Tamari Pumpkin Seeds

I sent a Fairy Princess off to school today after she could barely eat breakfast for all the excitement. It's all a little ironic since she is off sugar entirely but if we can get stoked about trick 'o treating on mom and dad's behalf, so much the better! I'm the kind of parent who wants to be as helpful as I can be...


Here is a recipe for a super delicious seasonal favourite of mine... and it's sugar free!



Roasted Tamari Pumpkin Seeds

Ingredients:
1/4 cup tamari (or Bragg's if yo can't find tamari)
1 tsp salt
2 cups cleaned pumpkin seeds (1 large pumpkin approx)
1/4 tsp cayenne

Instructions:
1. Stir in the seeds with remaining ingredients until everything is evenly distributed. It's ok that there is too much tamari at this point

2. Pour seed mixture into a 8x8 baking dish and bake at 350° oven for 25 to 35 minutes or until the seeds are dry and puffy (if you have a convection oven you can turn the fan on and it will take less time). Stir the seeds frequently, once every 5-10 minutes or so.

3. When the seeds are done (all the liquid should be gone), leave them to cool in the dish, and stir occasionally to break them apart. Store in an air-tight container.

TKD Fall Class Schedule is Posted

At The Kitchen Door Culinary Classes we are happily anticipating our 3rd Fall season and with it of course must

come the schedule... Please see the chart below and be sure to register ASAP if you see a class you are inspired to join... the spots fill quickly! The fastest way to register is Online via PayPal or By Email

Fall Class Schedule 2014
September	Date:  Thurs September 18th 6:00-9:00 pm Theme: Mediterranean! Where: London House Bed and Breakfast
October	Date: Tues October 21st  6:00-9:00 pm Theme: Classic French Cuisine! Where: London House Bed and Breakfast
November	Date: Wednesday November 12th 6:00-9:00 pm Theme: Mexican! Where: London House Bed and Breakfast
December	Date:  Wednesday December 10th 6:00-9:00 pm Theme: Appetizers and Sweets for Entertaining - plus how to throw the perfect party! Where: London House Bed and Breakfast