By The Spoonful

*Market*Deli*Wine*

Winter Tabouli

Here is one of the recipes made at our Salads in the Winter?! class. Enjoy!


Tabouli is more of a summer salad using fresh produce and herbs out of the garden. This is my modified recipe for winter by reducing the amount of parsley and adding kale. Another winter swap is using leeks instead of green onions. Even though several of the other ingredients aren't 'winter produce,' in this day and age you can easily find these at the grocery store year round. Also try the original Tabouli recipe. Remember recipes can be made gluten-free when you swap out bulgur for quiona.

Winter Tabouli

By Katie

  • 1 cup bulgur
  • 2 cups water
  • 1 large cucumber
  • 2 tsp. salt
  • 3 cups kale, chiffonade
  • 1 cup parsley (optional)
  • 1/4 cup leeks or green onions, thinly sliced
  • 3 Roma tomatoes, seeded, chopped
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Pepper, to taste

In a sauce pan bring water and bulgur to a boil. Cover and remove pan from heat. Let bulgur sit for 15 minutes. Fluff with a fork, set aside.

Peel cucumber and quarter them lengthwise, remove seeds. Slice cucumber into ¼-inch slices. Place in a small bowl and sprinkle with salt. Let stand for 30 minutes. Pour off liquid that has accumulated and pat dry.

Coarsely chop parsley and toss with kale, bulgur, cucumber, onion, tomatoes, lemon juice, olive oil and pepper. Chill until needed.

*Chiffonade- Chop into thin strips, ie shredding lettuce is chiffonading lettuce.

Powered by Recipage

Frequently Asked Questions

 

Here are a few questions that tend to come up regularly and may answer some of yours. You can always call us at (563) 873-2900 or email us at class.itsbythespoonful@gmail.com.

Why don’t you have a full menu for each class?  Katie bases her classes on what is seasonal and fresh so the menu changes regularly. If the menu is important to you, feel free to call or email us and we will get you in touch with the instructor for more class/menu details.

Is it possible to schedule a private class or event?  At this time Katie does not do private classes due to her commitment to the store. But, classes are great experiences for your corporate or private parties/events.  Just call Katie at (563) 873-2900 or email us at class.itsbythespoonful@gmail.com to see if she can make your event work in her schedule.

Are classes held at By The Spoonful? No, classes are currently held in the wonderful basement kitchen at the First Congregational United Church located at 429 Main Street, McGregor, IA. Classes not affiliated with First Congregational United Church

Does the First Congregational United Church have a parking lot?  No, parking is off street. There are several spaces along both sides of Main Street. Prior to class we send an email to all participants with more details about parking.

Can I purchase a class for my child?  Yes!  We love for kids/teens to participate. We ask that the child be at least 8 years old. Feel free to call us at the store for class recommendations.

I am not able to attend my preregistered class… what should I do?  Call us at (5631) 873-2900 as soon as you know there is a conflict. Please read our Fine Print statement for more information.

I have a food allergy. Can I still take one of your classes?  Most of our classes are or can be allergy/aversion-friendly. If you have a specific food allergy or aversion please call us so we can make accommodations (563) 873-2900 or email us at class.itsbythespoonful@gmail.com

The class I am interested in is full… do you have a waiting list?  We do not have waiting lists for our classes but if you are having a tough time finding a class, just email us at class.itsbythespoonful@gmail.com

Who do I speak to about class issues?  Katie would love to help! Email us at class.itsbythespoonful@gmail.com or call  us at (563) 873-2900.

Fine Print

All classes are non-refundable, much like purchasing a ticket to a cultural or sporting event. We encourage you to send someone in your place if you are unable to attend a class. You can cancel and reschedule a class up until a week prior to class. If a reservation has to be cancelled the week of a class, we cannot always accommodate that request, but we do work with everyone to find the best solution. Those classes with insufficient enrollment will be canceled prior to their starting date. Therefore, early enrollment is desirable. If By The Spoonful cancels a class, registered attendees will be notified via phone or email and they can elect to take another class (of equal value) from the current schedule or be fully refunded. We reserve the right to cancel or modify classes or menus. If we cancel a class due to inclement weather, we will notify you as soon as that decision is made and fully refund your registration; but if we hold a class, there will be no weather-related refunds.

Please note:
Your paid registration is a firm commitment to attend the class.
Payment must be made when you book your reservation.
Fees are refundable only if cancellation is made 7 days or more prior to your class.
You are encouraged to send someone in your place if a last minute cancellation is unavoidable.
For questions regarding this policy please call Katie at 563-873-2900 or email her at class.itsbythespoonful@gmail.com.

February Class Schedule

Classes are a casual experience that combine instructor demonstrations with hands on class participation. Everyone will walk out the door with new recipes, great tips and techniques to use at home and coupons to shop BTS for some of the ingredients you’ll need to recreate the dining experience at home.

Class fees cover all food, equipment, printed recipe booklet, wine and/or beer pairing with meal and instruction.

Sunday, February 1st     1p.m. – 3:30

Salads in Winter?!     Cost: $35

This is a hands on cooking class where participants help in preparing the menu. At the end of this class participants will sit down together to enjoy the finished products and discussion of the class.

Salads in February? Totally! Swap in grains for greens and citrus for strawberries as you explore winter salad options in this class. In addition to leaving with Katie’s tips for making an amazing salad, you’ll learn how to make dressings, croutons from scratch and other amazing salad toppers.

Tentative menu: Taboouli with Bulgar, Quinoa Salad, Jicama Slaw, Winter Citrus Salad, Crispy Onion Soup/Salad Toppers, Homemade Seasoned Croutons, Homemade Salad Dressings & Vinaigrette.

Sunday, February 15th     1p.m. – 4:30p.m.

Italian! Fresh Pasta and Traditional Sauces     Cost: $45

This is a hands on cooking class where participants help in preparing the menu. At the end of this class participants will sit down together to enjoy the finished products and discussion of the class.

Everyone loves Italian! Fresh homemade pasta is Katie’s personal favorite dish to prepare. You will learn how to make authentic Italian fresh pasta and classic sauces to toss your homemade pasta with. Learn Italian basics to making great pasta at home, simple and flavorful sauces and a unique pasta dessert.

Tentative menu: Traditional Bruschetta, Fresh Pasta, Butternut Squash Ravioli, Bolognases Sauce, Cream Sauce, Chocolate Pasta with Cream Sauce and Fresh Fruit

 

Sunday, February 22nd     1p.m. – 5p.m.

Seafood Cookery 1     Cost: $60

This is a hands on cooking class where participants help in preparing the menu. At the end of this class participants will sit down together to enjoy the finished products and discussion of the class.

Seafood consumption is at a rise during this time of the year. We may be in a landlocked state, but that shouldn’t mean we can’t enjoy some delicious seafood fare. Many people find cooking seafood a bit “fishy” to do at home. Katie will help give you that seafood confidence with her tips, tricks and favorite recipes giving you moist, flaky and delicious seafood. This will be the first of two seafood themed cooking classes that will be held during the lenten season.*

*You are not required to attend both seafood themed classes. Each class will have a new and different menu.

Tentative menu: Parchment cooking: Pesto Cod with Brown Rice & Green Beans, Honey Teriyaki Tuna Steak, Oven Baked Peel & Eat Shrimp w/ Cocktail Sauce, Tilipia Piccata

All classes will be held at First Congregational United Church in Historic McGregor.

Call Katie with any questions concerning cooking classes by calling her at (563) 873-2900 or emailing at class.itsbythespoonful@gmail.com.

Marinated Strawberries with Mascarpone

Marinated Strawberry Mascarpone Bites

by The Spoonful

 

Ingredients (Serves About 4-6)

  • 1 cup strawberries, sliced
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla
  • toasted baguette bread slices, Almond Thins, Nilla or shortbread cookies.

Instructions

In a medium bowl mix balsamic vinegar with granulated sugar and strawberries. Let sit for 30 minutes.

In a separate bowl combine cheese, powdered sugar, vanilla until well incorporated.

Spread cheese mixture onto nut this or cookies and top with marinated strawberry slices.

Powered by Recipage

Macaron Cookies, not to be confused with Macaroons.

macaroons

Macaron cookies are a meringue based cookie with almond flour and powdered sugar folded in. When I mention macarons people tend to think coconut and, if you’re not a fan of coconut, don’t want to try them. They don’t have coconut! Macaroons have coconut.

Confused? French Macarons don’t have coconut. Italian Macaroons do. Sound the same, but note the different spellings? Two different cookies with the same tasty past. They both can be traced back to Italy, where the flourless, unleavened cookie was originally made with almond flour. Some culinary creative bakers added coconut instead of sticking with a traditional almond flavor. The coconut version became really popular with the Jewish community because it made for a perfect unleavened Passover. The version made with ground almonds, the French Macaron, was developed in a French court by Italian chefs. French King Henry II married and Italian, Catherine de Medici, and she brought chefs from Italy with her. So if you prefer a slightly chew almond flavored cookie then these French Macaron’s are for you. Enough with the history….now to the baking!

Macaroon Ingredients

Scroll mouse over each photo for a quick how to tip. These cookies are very simple and versatile. Adding different flavored extracts and even food coloring to the batter is a fun way to make these cookies fit any special occasion. Do note that these cookies are temperamental when it comes to humidity and moisture in the air. So choose a “normal” day for baking or bake in a well air conditioned kitchen.

Separate egg whites from the yolks in a very clean stainless steal bowl. 13 - 9 13 - 10 - Copy

13 - 15 13 - 18 13 - 19 13 - 21  13 - 29 13 - 2213 - 34 supplies 13 - 38

13 - 40 DSC01070-01 13 - 44

IMAG0550 206658_156986141032790_8184738_n (1)

Macaron

By The Spoonful

  • 1 3/4 cup powdered sugar
  • 1 1/4 cup almond meal
  • 3 large egg whites
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 1/2 tsp. vanilla or almond extract
  • Food coloring (optional)

In a medium bowl, sift together powdered sugar and almond meal; set aside.

In a large mixing bowl, beat egg whites and salt with whisk attachment on high speed of electric mixer until soft peaks form (tip curls). Add granulated sugar 1 Tbsp. at a time beating in between each addition of sugar. Continue to beat until stiff peaks form (tip won’t curl). Gently fold in vanilla extract. Using a rubber scraper, fold half the almond mixture into egg white mixture; fold in remaining almond mixture until smooth.

Line baking sheet with parchment paper. Fit pastry bag with a 1/4-inch round decorating tip or snip one corner from a plastic sandwich bag to make a 1/4-inch opening. Fill with egg white mixture. Pipe 1-1/4-inch mounds onto parchment paper-lined baking sheet, about 1-1/2-inches apart, smoothing point of mound with the tip of the bag. To release air bubbles, lift cookie sheet about 5 inches above work surface and drop; repeat 4 times. Let stand 20 to 30 minutes or until tops are no longer sticky.

Position oven rack in center of oven. Preheat oven to 300 degrees. Bake 13 to 15 minutes or until bottoms just begin to brown. Cool 2 minutes on pan. With a spatula, lift cookies from parchment; cool thoroughly on wire rack.

Spread 3/4 teaspoon frosting on flat side of one cookie; sandwich with flat side of another cookie.

Powered by Recipage

 

Salmon Club

salmon club2

 

This is a great summer time grilling option or prepared under the broiler anytime of the year. Light, refreshing and satisfying. I used a sourdough bread sprinkled with sesame seeds. You could also use a hearty wheatberry bread, chibatta or even wrap up in a pita.

Salmon Club

By The Spoonful

Makes About 4 Servings

    Slaw

    • ½ cup mayonnaise
    • ¼ cup fresh dill, roughly chopped
    • ¼ cup whole-grain Dijon mustard
    • 1 Tbsp. cider vinegar
    • 1 Tbsp. granulated sugar
    • Salt/pepper, to taste
    • ½ cucumber, seeded, cut into matchsticks
    • 1 Granny Smith apple, cut into matchsticks

    Sandwich

    • 4 (6oz.) salmon fillets
    • 4 Tbsp. olive oil, divided
    • Red onion, thin slices
    • 8 slices of hearty bread

    Slaw

    In a small bowl whisk together mayonnaise, dill, Dijon, cider vinegar, sugar and season with salt and pepper. Set dressing aside.

    In a medium bowl combine the cucumber and apple. Add 1/4 cup dressing and toss to coat. Cover and refrigerate until needed. Chill remaining dressing separately and reserve for spreading on bread.

    Salmon

    Season salmon with salt and pepper. Pan fry, bake or grill salmon until the fillets are just opaque in the center or to your desired doneness, 3-4 minutes on each side.

    Toast bread slices on the grill or in the oven for 1-2 minutes, just until slightly crispy.

    To assemble: Remove skin from salmon if it is still attached. Spread reserved dressing on one side of each slice of bread. Lay red onion slices on one slice of bread, top with a salmon fillet, add desired amount of slaw and top with remaining bread slice, dressing side down.

    Powered by Recipage