You make the reservation, we'll supply the facility and romance.
"Going Ethnic"
July 17th and August 21st
Baking/Cooking Demonstrations
Italian, Sat., 7/17, 2:00 p.m.
German, Sat., 2:00 p.m., 8/21
Host: Linda Ballard
Linda is 1/2 Italian and 1/2 German
Backgrounder:Baking/Cooking Demonstrations, The Canon City Queen Anne Tea House, Fine Dining/Special Events Center. Continuing monthly special interest food and beverage classes/demonstrations, The Cañon City Queen Anne Tea House will host "The Art of German Cooking," Saturday, August 21st, 2:00 p.m. Reservations Required, 719 275-5354, and email: linda@thecanoncityqueenanne.com. Cost is $30.00 per person (capacity 30,) to include scones, devonshire cream, fresh brewed hot tea, recipes, tips and take home samples. The tea house is equipped with a media center system allowing for the broadcasting of the cooking demonstration to the themed tea rooms, allowing guests to enjoy tea and watch the demonstration or join the crew in the demonstration kitchen for more of hands on feeling. The “Art of German Cooking" forum will led by Linda Ballard, who is 1/2 Italian and 1/2 German.
Want to know how to make home made german dishes; home made sauces, just like grandma made, but don't take all day?
And, do you want to know what true Germans eat, let's try some together!!
"We will provide education in how to make German cooking fun, as well as other tips, recipes," said, Linda Ballard, owner. Linda continued, "you will get to taste items made during the forum, enjoy tea, scones and take home samples to share with family or friends." The Cañon City Queen Anne Tea House is a ADA compliant facility and is open Tuesday - Saturday, 11:00 a.m. or 2:00 p.m. for Afternoon/Lunch Teas or 6:00 p.m. for elegant, romantic High/5 course Dinner Teas. Menus and pricing at http://www.thecanoncityqueenanne.com/menuspricingspecials.html. Queen Anne blogs can be seen at http://www.teahousefinediningcolorado.com.
Recipes from 7/17/10, The Art of Italian Cooking, "enjoy," by Linda Ballard Simple Pasta Sauce1 Can of diced tomatoes1 lb of Italian sausage (Cooked in 3 qt. pan) 2 TBSP chopped Garlic½ Tsp. Pepper/ Salt to taste Sprinkle of Dried Red Pepper flakes (Optional)½ can of Tomato paste (6 oz can) Sprinkle of Dried basil½ cup Chopped onion and/or chopped fresh mushrooms if desiredBrown and Cook sausage in links. Do not cut or piece sausages. Remove when cooked thoroughly and let cool.In the pan you cooked the sausage keep all juices from the Meat and add the rest of the ingredients into this pot. Slice cooled sausage into bite sized pieces and return to pan with sauce.Let cook on stove top for about 30 minutes. Serve warm on noodles. 4 servings (If tomatoes or vegetables cook over 30 minutes you loose their nutritional value) Alfredo Sauce2 sticks of butter (16 oz.) 16 oz. Cream Cheese2 TBSP of chopped garlic2 ½ Cup Heavy Cream (adjust according to thickness desired) 2 cups shredded Parmesan CheeseSalt and Pepper to tasteMelt butter and chopped garlic in a pan. When melted add cream cheese stirring constantly, when mixed well, add ½ of the cream stirring constantly. Add parmesan cheese mixing until melted. Then add in additional cream a little at a time until you get your thickness desired. Serve warm on noodles. Correction on Glossary Fettuccine should read Noodles cut in long flat thick strips. Focaccia should read Bread seasoned with herbs
