Happy September.  We’re in the final stretch of our blistering heat.  The kids are back in school, the weather will be cooling off soon and we are starting to think about Fall.  It’s hard to believe that Fall will be here in about 3 weeks. 

We had a great summer with lots of happy kids coming through our doors.  Now it’s your turn.  You will notice that for the remainder of the year not only do we have our Tuesday and Saturday morning classes, but we have added some classes on Thursday evening. 

We are also preparing to add some additional classes that are not yet on the calendar to talk about topics such as party planning.  Watch the newsletter and website as details unfold. 

This month we are featuring cilantro.  Our recipe is for South of the Border Grilled Corn.  It is really simple to make and adds a great flavor to corn.  Be sure to check it out at the end of our newsletter.

I hope to see you in a class soon, and don’t forget to take advantage of our monthly specials. 

Herb of the Month – Cilantro -- Cilantro is one of those herbs that people either love or hate.  Cilantro is used a lot in Indian, Asian, and Latin American dishes and is considered the world’s most popular herb.  It is in the parsley family with leaves that look similar to flat leaf parsley.  Some people liken the flavor of cilantro to that of soap; but to those cilantro lovers, it tastes sort of earthy.

Sometimes cilantro is called coriander.  However, generally the plant leaves are called cilantro and the seeds are referred to as coriander.  Another name for cilantro is Chinese parsley.

Cilantro is available year round from your supermarket’s produce section.  Make sure that the bunch you purchase is fresh and hasn’t begun to wilt.  Choose fragrant bunches with bright green leaves. Store the cilantro it in a plastic bag or place the roots in water with the tops covered by plastic bag. Be sure to use the cilantro quickly as it does not last long. 

As with many fresh herbs, cilantro leaves should be added to your dishes near the end of cooking. They may also be sprinkled on to foods just before serving.

Cilantro can be used in the typical ways such as salsa and guacamole.  But it can be used to season meats, chicken, sauces and marinades.  If you have never tried cilantro pesto, it’s one of my favorites.

Cilantro, too, is a known medicinal herb in Asia that offers many benefits, including aiding digestion and the removal of toxins from the body.

Wet and Dry Measuring Cups – Invariably in class, we will grab for a dry measuring cup to measure liquids.  Often someone will ask what is the difference.  While we discuss the differences, I always make sure to tell WHY I prefer one over the other.  Sometimes that is not enough, so I’d like to include some information from an article published in September, 1994 by Cooks Illustrated.  It asks the question ‘Can wet and dry measuring cups be used interchangeably?, and raising the question, “Do you really need to use both dry and wet measuring cups? Their response was “Yes”.  

First, to be clear, a wet measuring cup is often made out of clear materials so that it is easy to see where your liquids are.  Sometimes people call them Pyrex measuring cups. 

 

Dry measuring cups are often purchased in a series of graduated sizes.  They are great for scooping sugar and flour, but are they great for measuring liquids?

The bottom line? Dry ingredients must be measured in cups specifically designed for dry measures while wet ingredients measured successfully in both wet and dry measuring cups. 

September Adult Classes – We are back in full swing in September.  We are offering classes on Tuesday 9:30 a.m. to 12:30 a.m.; Thursday 6:30 p.m. to 9:30 p.m. and Saturday 10:00 a.m. to 1:00 p.m.  Check out our website at September Class Calendar for class details and menus.

• On Tuesday 9/1 from 9:30 a.m. to 12:30 p.m. we are offering our Labor Day Menu.  We will make among other things, BBQ ribs and an all time favorite dessert.  $68 per person.
   

• On Saturday 9/12 attend our Hearty Dinner Salads III class.  We will prepare 3 main dish salads, along with dressings and other fun recipes that are hearty enough for any appetite.  $63 per person
   

• On Saturday 9/19 plan to attend our Dog Days of Summer class where we will prepare a meal that is perfect for the hottest AZ summer days.  $63 per person
   

• On Thursday 9/24 and repeated on Saturday 9/26 try our Healthy Eating – Asian Pork class.  We will make a great and healthy Asian-inspired meal with pork tenderloin. $63 per person

Upcoming Classes for October – For October, we are offering classes on Tuesday 9:30 a.m. to 12:30 a.m.; Thursday 6:30 p.m. to 9:30 p.m. and Saturday 10:00 a.m. to 1:00 p.m.  Check out our website at October Cooking Classes for class details.

On Saturday 10/3 we will be holding our Gadget Cooking class.  In this class we will use a pressure cooker, indoor smoker, grill pan and others to prepare our meal.  Cost is $63 per person.  This is a great opportunity to try out some gadgets you may want for the holidays.  We will also talk about how to make the recipes if you do not own the gadgets.

On Tuesday 10/6 and Thursday 10/8 we are offering our Pantry Meals in Minutes II class.  We will feature ways to stock your pantry so you always have something good to make for dinner.  Cost for this class is $63 per person.  Cost savings by not eating out as much…priceless.

On Thursday 10/15 and Saturday 10/17 we are offering our Oktoberfest class where we will prepare a great German meal to fit any Oktoberfest celebration or a cooler-weather dinner.  Cost is $63 per person.

On Tuesday 10/20 and Saturday 10/24 we are offering our Tofu for Meat Lovers class.  This class will teach you the basics of using tofu and you will make several tofu dishes even meat lovers will enjoy.  This is the last time we will be offering this class so be sure to sign up while you can.  Cost is $63 per person.

On Thursday 10/29 and Saturday 10/31 join us for our all new Casseroles class.  We will make several easy one-pot meals that are perfect for getting dinner on the table.  Cost is $63 per person. 

Special Offers – Our specials for the month of September are below.  One discount per class, please.  Not valid on previous registrations or private classes. 

Bring 2 friends, who have never attended a regularly-scheduled class with Simply Impressive and receive $30 off your next class.  For 1 friend, you will get $10 off your next class.  This applies to all classes through October 15, 2009. 

Private Groups – we love to hold private group sessions and hold them at my place or yours.  We can accommodate up to 12 at our location.  If you would like more information on private classes, give us a call.  We can plan special menus to fit your needs.

Simply Impressive in the Media – we have started writing food related articles for www.examiner.com website.  We are now the Mesa Food Examiner.  We post food related articles several times a week, along with recipes and helpful information related to food.  Take a look at Mesa Food Examiner often to see what we’re writing about.  You can also sign up for automatic RSS feeds on the site.  We are preparing to post recipes and information about Fall as September is upon us.

Do you Twitter?  If so, follow us to see what we’re up to.  Our Twitter name is SimplyImprssve.  We are getting ready to offer special deals thru Twitter this Fall so get ‘plugged in’ today.

Facebook – You all know that I am on facebook as Judy Toth, but did you know that you can become a friend of our Simply Impressive Cooking School group.  We will be using that group as a way to let you know about upcoming events and TV/Radio shots between newsletters.  My twitter tweets will also be found on my Facebook page (become my friend…Judy Toth).  To be part of our Facebook group, just go to Simply Impressive Cooking School on Facebook and become a member.  Exciting things will be happening for our Facebook friends and group members soon. 

Recipe of the Month – With the final fruit and vegetables of summer in our grocery store now, it’s a perfect time to take advantage of the seasonal bounty.  I love corn on the cob and this grilled version is easy and delicious.

South of the Border Grilled Corn

Serves 4

4 ears	Corn on the cob
6 tbsp	Butter, room temperature
2 tbsp	Finely minced fresh cilantro
2 tsp	Garlic, minced
1 tsp	Chili powder, optional
	Kosher salt and freshly ground black pepper

Set up the grill for direct grilling

Place the butter, cilantro, garlic and chili powder, if using in a bowl, and beat until smooth and creamy.

Remove corn husks and silk from the corn and clean thoroughly.  Brush corn with butter and arrange on the grate directly over the fire.  Grill the corn until the kernels are lightly browned on all sides, turning as needed.  Brush the corn with more butter mixture and season with salt and pepper, if desired. 

Serve at once.