Mad Hungry with Lucinda Scala Quinn


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1 of 4

1 Paella

Tomato, Avocado and Onion Salad

2 Tomato, Avocado and Onion Salad

Peach Pie

3 Peach Pie

Victor and Friends

4 Victor and Friends

This week my friend and colleague Sarah Carey and I gave a charity cooking class to benefit The Center For Living at Mt. Sinai which focuses on healthy aging (or, as I like to call it--Youthing). Victor scored this auction item and invited his friends Addie, Robin and Cynthia to our test kitchens for the class.

Sarah demo'd a peach pot pie from the July issue of MSL. One of her tips? When making pie dough in the Cuisinart, just pulse your (super chilled) butter/flour ten times. The cold butter pieces should be smaller then a pea but bigger than a lentil (this is what creates the steam hence flake in your dough). The cold water then goes in (a little less then the recipe calls for)--pulse slightly and check the dough. It should hold together when squeezed between two fingers. If it doesn't then add the rest of your water and pulse again.

I did the Paella from MH, p181. My tip is on lobster. Everyone cooks lobster differently. I put 1-inch of water in a large pot and brung it to a boil. Add the lobsters and cover. Steam between 13-15 minutes for 1-2-lb lobsters. Clip the claw and drain the liquid post cooking to avoid pools of water on your plate. Also we offered, the simple and fresh Tomato/Avocado Salad, MH p.95. We couldn't help but have cocktails waiting for them which we chose from EDF, the Watermelon Cucumber Cooler (from EDF July/August) which I demo'd in Chicago. This drink is now a summer staple of mine. We took a leisurely hour to teach and work together and then sat for our meal, accompanied by a chilled Rioja rose wine.

This menu was really manageable to pull off and all the flavors worked together well. Thanks to Victor for supporting such a great cause and getting his friends behind the scenes in our test kitchens.

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