Cooking with Chef Monteleone
Monday, June 7
Health & Wellness, Community Events
Cooking with Chef Monteleone via Zoom!
Join us on June 7, from 2-3pm for this FREE class. Good nutrition is an essential part of staying healthy. Knowing what foods to eat can boost the immune system, reduce inflammation, and help keep up strength and energy. This class will teach cooking skills needed to prepare easy recipes that not only taste good but will also help develop healthy eating habits. Brett Monteleone is a chef from South Louisiana and will serve as the instructor of this class.
25 samples will be raffled off, which can be picked up from the SMH Wellness Pavilion (501 Robert Blvd) at the end of the class. The recipes planned for this month are Tomato Artichoke Soup with Garlic Croutons and a Bolognese Sauce.
NOTE: In order to be included in the raffle for the samples, you must pre-register for the event via Zoom.
Register in advance for this meeting:
After registering, you will receive a confirmation email containing information about joining the meeting.
Tomato Artichoke Soup
Yield: 6 - 8 servings
1 yellow onion, small dice
1 Tablespoon garlic, minced
1- 15 ounce artichoke, quartered, drained
1 teaspoon extra virgin olive oil
2- 28 ounce crushed tomatoes
1 teaspoon dried oregano
2 teaspoons dried basil
¼ cup Parmesan cheese
Salt and pepper to taste
- In a 4 quart pot over medium heat, add onions, garlic, artichoke and oil. Cook until the vegetables are translucent and the garlic is fragrant.
- Add the tomatoes, oregano and basil.
- Bring the soup to a simmer and cook for 10 minutes.
- Remove the soup from the heat, add parmesan cheese and blend well.
- Serve immediately or cool in the refrigerator.
- Garnish with grated parmesan cheese, extra virgin olive oil and garlic croutons.
For the garlic croutons
2 cups bread, cut into ½” cubes (ciabatta or multigrain loaf)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
- Preheat oven to 375°F.
- In a large bowl, evenly drizzle the olive oil over the bread pieces.
- Add the salt, pepper, Italian seasoning and garlic powder and toss well.
- Spread the bread cubes out in a single layer on a baking sheet lined with parchment paper.
- Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. (Cooking time will depend on the thickness of the bread. Turn the bread after 5 minutes and continuously monitor after another 5 minutes.)
- Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.
Yield: 4 - 6 servings
1 Tablespoon vegetable oil
1 pound ground beef
2 cups yellow onions, small dice
1 cup celery, small dice
½ cup carrots, peeled and small dice
1 Tablespoon garlic, minced
1 Tablespoon extra-virgin olive oil
6 ounce tomato paste
½ cup white wine
1 cup cream
1 Tablespoon mint, chopped
1 Tablespoon parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
- To a 6 quart Dutch oven over medium high heat, add the vegetable oil.
- Once the oil is hot, add the ground beef and season with salt and pepper.
- Once the meat is browned, using a slotted spoon, transfer the beef to a plate lined with a paper towel.
- Add the carrots to the pot and cook until softened.
- Add the onions, celery and garlic and cook until translucent.
- Add the olive oil and tomato paste and cook until the tomato paste is browned.
- Add the white wine and cook until dry.
- Add the remaining ingredients along with the ground beef.
- Bring the sauce to a simmer and cook for 5 minutes.
- Taste for salt and pepper.
Serving suggestion: Toss sauce with spaghetti and top with crumbled goat cheese, fresh mint and lemon zest.