The Culinary Studio offers Sweetest Day couples cooking class
The Culinary Studio in Southfield is hosting a Sweetest Day cooking class for couples on October 19th, 2013. The class will feature various courses including glazed tilapia, butternut squash, kale caesar salad and double chocolate covered strawberry cupcakes, and champagne toast.
Brussels Sprout Slaw with Hazelnuts & Pomegranate Ingredients: 1 cup hazelnuts 2 Tbsp. hazelnut oil 2 Tbsp. extra-virgin olive oil 2 Tbsp. red wine vinegar 2 tsp. Dijon mustard 1 tsp. finely grated lemon zest 1 Tbsp. fresh lemon juice Salt (to taste) Freshly ground pepper 1 lb. Brussels sprouts, finely shredded Seeds from 1 small pomegranate (about ¾ cup) 1 loose cup shaved Parmigiano-Reggiano cheese (2 oz.)
1. Preheat the oven to 350°. In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts. 2. In a bowl, whisk the hazelnut oil with the olive oil, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper. Add the shredded Brussels sprouts, pomegranate seeds and shaved cheese and toss well. Serve right away.