Hi, everyone.  February is here and Sunday was Super Bowl Sunday.  I am still in shock about our AZ Cardinals.  We did watch the game and cheered on our team.  Bringing the trophy to Phoenix sure would've been the frosting on the cake!

We are planning a month of great classes including chili and soups.  We also have a class for Valentines Day for those of you wanting to cook for your special someone as well as a healthy pork class at the end of the month.

See ‘Saving Money in the Kitchen’ to learn the minimum equipment for your kitchen.  We are also offering some great specials for February so do not miss those, either.

A simple, yet romantic dessert is available later in the newsletter.  Check out our Strawberry Chocolate Ménage et Trois recipe to impress your valentine.

Our class schedule has been finalized through July and we will be adding classes to our website shortly.  We hope to see you in a class soon and have a great February.

February Adult Classes –We are offering classes on Tuesday 9:30 a.m. to 12:30 p.m., and our Saturday classes are from 10:00 a.m. to 1:00 p.m. 

On Tue 2/3 and Sat 2/7 we are offering our new Seasonal Soups class.  We will prepare 4  different soups to keep you warm during our cold Arizona winter.  $63/person.

On Tue 2/10 and Sat 2/14 attend our Valentines Dinner.  This class is for singles or couples.  In the class we will prepare a meal that is perfect to serve to your Valentine.  $63 per person.

Back by popular demand is our Chili 3 Ways class which will be held on Tue 2/17 and Sat 2/21.  You will prepare 3 different types of chili along with some great accompaniments.  $63 per person.

For those of you trying to cook healthier, we are offering our Healthy Eating—Asian Pork class on Tue 2/24 and Sat 2/28.  We will make a great pork tenderloin that is delicious and good for you.   $63 per person.

Upcoming Classes for March – We have Tuesday/Thursday morning and Saturday classes in March.  We will be closed for part of March, but will be back again in April.  On Tue 3/3 and Sat 3/7 attend our Chicken Basics class.  This class will teach you how to make chicken various ways and always have it come out tender and juicy.  $63/ person.

On Thurs 3/5 in the morning we are holding one of my favorite classes; Strawberry Extravaganza.  It features strawberries in meals for breakfast, lunch & dinner. $63/person

Kids (8-12) and Teen (13 & up) Classes – We have finalized our boot camp dates for 2009.  Besides holding our full week boot camps, we are adding a few 3-day sessions and an ‘advanced’ teen class that is for older teens with some experience in the kitchen.  We have also received requests for a full day camp, so we are working on a full day option for our camp the week of June 1 thru June 5.

The menu for each week is different, so if your child wants to sign up for more than one week, there will not be overlapping main dishes.  Prices and menus will follow.

If you are not already on our kids/teens mailing list, let us know and we will add your name.  Otherwise, keep checking our website for calendar updates.  Our schedule for 2009 is as follows

Date	Age group	Notes
6/1 – 6/5	8-12 year olds	half day and full day options
6/8 – 6/11	8-12 year olds	3 day camps
6/22 – 6/26	13 & up Teen camp
6/29 – 7/1	8-12 year olds	3 day camps
7/8 – 7/10	15&up Advanced teen camp	Older teens or by permission; 3 day
7/20 – 7/24	8-12 year olds

Saving Money in the Kitchen – You all know that I love kitchen gadgets, but if you are trying to equip your kitchen without going overboard, there are a few ‘must have’ items. 

Knives -- paring and chefs knife and a hand knife sharpener.  Knives should feel comfortable in your hand and do not have to be expensive.

Pots and Pans -- 8 and 10” frying pans, sauce pan, 1 larger pan like a Dutch oven.  If you want non-stick, I recommend an anodized aluminum pan.  Buy the best pans you can afford.  They will last a lot longer and cook a lot better than cheap pans.  If price is an issue, buy one good pan at a time. 

Mixing bowls of various sizes -- I like the Tupperware bowls since I tend to drop things.  You do need a glass or metal bowl for things like meringue or whipping cream or to make a double boiler. 

Measuring cups – liquid measure and dry measure set.  If you can only have one, I personally prefer the dry measures. 

Measuring spoons – look for the ones with the long or oval spoon part.  They will fit easily into your spice jars.

Set of kitchen utensils (ladle, turner, etc) – if you use non-stick or Teflon pans, make sure the set you get is safe for your pans.

Wire whisk -- to remove lumps from sauces, gravies, and blend things such as eggs.

Cutting board – I prefer the ones that can go in the dishwasher so they are easy to clean.

If you are a baker, I would get a set of good round cake pans and a 9x13 pan.  These are versatile and are used for more than cakes.  Buy the goods ones.  The cheaper ones will rust on you.

Fire extinguisher!!!  Every kitchen, even when you’re just starting out, should have one.

Special Offers – Our specials for the month of February are below.  One discount per class, please.

Sign up for any class in February and receive $5 off that class.  Mention code 240 when registering to receive your discount. 

For our second offer, you will save more the more you spend.  Sign up and pay for classes held in March or April and receive $5 off of each of the first 2 classes; $10 off of each for the 3^rd and 4^th class and $15 off each class thereafter.  If you plan to take several classes, this is a great way for you to save big.  (As an example, if you sign up for 5 classes you can save $45).  Payment must be received in full within 1 week of sign-up to receive this special.  Mention code 230 to receive your discount.

We still have our ongoing special which is -- Sign up a friend who has never taken a class here before, and you will receive $10 off your next class with their paid enrollment.

In the media – As mentioned, we have cut our media appearances way down for the first quarter of the year.  What we did, though, was very timely and of course, fun.

KTAR asked us about what to serve at a football party.  With the Super Bowl upon us, see our ideas and tips at Food tips for game-watching parties. 

We will also be on AM Arizona on Friday, February 13 at 10 a.m. on KAZ TV (Channel 13 on Cox) making truffles on their Valentines show. 

I would like to thank You for your continued support of Simply Impressive Cooking School.  Have a great February and hope to see you soon. 

Recipe of the Month – Our recipe this month is perfect for Valentines Day.  It is fancy yet simple.  Our recipe calls for using Cool Whip, but you can always replace it with whipped cream, if you so desire. 

Strawberry Chocolate Ménage et Trois 
Serves 2

½ cup	Chocolate chips or Dipping Chocolate
½ tsp	Shortening
	Cupcake liners
8 oz	Cool whip, thawed
½ cup	Milk
1 pkg	Instant Pudding (your favorite flavor)
1/8 tsp	Strawberry extract
4	Large strawberries
	Sugar, optional

NOTE:  If you do not want to temper the chocolate, use the dipping chocolate such as Wilton Melts.  To make chocolate cups, place chocolate chips (or dipping chocolate) and shortening in a small, microwave-safe bowl.  Microwave on high for about 30 seconds.  Stir.  Microwave at additional 10-second intervals, stirring after each interval, until chocolate is melted.  Allow to cool for about 3 minutes.

Place a paper or silicone muffin cup liner in a standard sized muffin pan.  Using a dry, small pastry brush, paint muffin cups liners with melted chocolate, making sure to coat sides generously.  Chill until firm.  Remove from the refrigerator and place on the counter for about 10 minutes.  Paint a second layer on.  Refrigerate until firm. 

Once firm, carefully remove the paper liners from the chocolate and put chocolate cup on a plate.  I find that it works better to pull smaller pieces of paper off rather than larger pieces.  Otherwise the chocolate cups may break.  From this point, do not handle the chocolate cup with your hands as they will melt. 

Mix together milk, pudding and strawberry extract until no lumps remain.  Fold in cool whip. 

Wash and dry strawberries.  Slice 2 strawberries.  If they are not sweet, sprinkle a little sugar on them. 

Spoon or pipe filling in the chocolate cups.  Place sliced  strawberries on the filling.  Top with additional filling.

To garnish, use the remaining strawberries, making sure to leave the top on.  Cut small slits into the strawberry in order to make a fan.  Fan a strawberry on top of each dessert.  Chill until ready to serve.

Optionally, drizzle additional chocolate on top of the strawberry