FEBRUARY

Hello Cooking Enthusiasts!

As the Regional Cooking School Manager of Tops Friendly Markets, I get to meet many area Chefs and Instructors that share their recipes with me and the cooking school customers. Today, I would like to share information about Tops Cooking School, and all it has to offer. I may even share some great recipes with you!

Tops Markets has 2 area cooking schools, located right inside the Tops stores! I am located in Amherst, at 3980 Maple Rd. near N. Bailey. I can be reached at 716.515.2000. The second school is located at 355 Orchard Park Rd. in West Seneca, where you can reach my coordinator, Noreen at 716.517.3006.
We both have state of the art cooking schools featuring Viking appliances, and seating for up to 24.
Our classes start at just age 3, with a parent or guardian. These little chefs (ages 3-6) put on aprons, prepare the menu and get to eat their creations. Our Jr. Chefs (ages 7-12) prepare a little more advanced menu, with drop off of students.
Next is our Aspiring Chef classes (ages 13-16), who learn advanced cooking.
All these classes are a favorite with kids; all are hands on; many come to all of the classes in their age group. It’s always fun to bring a friend, and many do!

We also have birthday parties, Scout Programs, showers and team building events.

Our adult classes are both demonstration and hands on. Many classes have wine and beer pairing with local wineries and breweries, please read our calendar for more information on dates and times.

We also offer Health classes, taught by Registered Dieticians. These are covered in part by The Blues of WNY, Univera and Independent Health. Our Family Cooks Together, Diabetes, Healthy Heart, Eat Well Stay Fit programs are under this heading.

Whether it is ethnic cooking, appetizers, cooking for kids, or team building events, the Cooking School has the classes for you at a great price! Whether you are a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations, so come on in, bring a friend, join in the party, and have some fun, where at The Cooking School,  “A Good Cook is Born each Day!”

To get our quarterly calendar, go to www.topsmarkets.com, click on meal ideas. We also have the calendars in area stores. Mention this column when registering, and you can bring a friend for ½ price! Hope to see you soon!

Grace Hanusin, Cooking School Mgr, Tops Markets

JULY TOPIC
Summer is in full swing, and so are we at the Cooking School! As the weather heats up, we turn our attention to summer favorites like picnics and barbeques. We have our Kid’s Jr. and Sr. Chefs Camps planned for this summer, along with special Little Chef classes.  Why not come to our adult cooking classes where you can not only taste delicious and different meal offerings, but learn how to make them yourselves!  Our Culinary Chefs/ Instructors offer valuable tips and step-by-step directions in all of our classes, along with the recipes for you to take along on your next shopping trip.

I am always looking for great recipes in the summer that don’t take a lot of time and get me out of the kitchen fast. Included is a great, easy summer meal!


Since I love pasta salads, here is a quick recipe that doesn’t use mayo, so not only is it wonderful, but healthy for you!


Tops Cooking School
Heart Healthy Pasta Salad



Ingredients:
12 oz. box Tops tri- color rotini macaroni
2 cups partially peeled cucumber slices, quartered
1 cup grape tomatoes, halved
2 cups assorted vegetables, diced (peppers, broccoli, green onions), optional
1 cup Tops ranch dressing
¾-1 cup Tops plain fat-free yogurt
2-3 teaspoons dried dill weed or 2 tablespoons fresh dill

Directions:
Cook pasta according to package directions. Rinse with cold water to cool down; drain. In a small bowl, stir together dressing, yogurt and dill. In a large bowl toss cooled pasta with vegetables. Pour dressing over pasta and vegetables, toss gently to coat. You may want to add more dressing mixture, depending on amount of vegetables used. Refrigerate for about an hour before serving.


Here is a grill favorite! This pork tenderloin melts in your mouth!


Grilled Pork Tenderloin

Ingredients:
2    (1pound each) unseasoned pork tenderloins
¼    cup orange juice
¼    cup soy sauce (low sodium if desired)
½    cup hoisin sauce
¼    cup orange juice
Non – stick cooking spray


Directions:
Spray grill with non – stick cooking spray and heat to 400 degrees. In a small sauce pan combine orange juice, soy sauce, hoisin sauce and orange juice, mix thoroughly.
Place tenderloins on a clean surface;  pat with paper towel to be sure meat is dry.
Place on heated grill on a slant to allow meat to get grill marks. Do not move or turn meat for approx. 10 minutes allowing meat to cook properly and not stick to grill. After 10 minutes turn meat, (using tongs to be sure not to puncture meat allowing all juices to remain in meat,) and baste the cooked side with the glaze. Cook the other side for 10 minutes, flip and glaze. After both sides are cooked for approx 10 minutes each check meat with a meat thermometer until it reads 170 degrees. Remove meat and place on a clean surface, cover lightly with foil and let meat stand for approx. 5 minutes before slicing. In the meantime heat the remaining glaze on stovetop or grill stirring constantly. Slice meat at a slight angle and place on serving platter, top with remaining glaze.


If you want a quick, delicious dessert, this one is for you. It uses some of the best summer fruit!


Angel Fruit

Ingredients:
1 Tops round angel food cake
12 oz.  Tops whipped topping (may use light)
1 container of mascarpone cheese
3-4 different fruits of your choice (recommended: kiwi, strawberries, blueberries, raspberries, mandarin oranges)



Directions:
Thaw whipped topping. Leave mascarpone out to soften. Beat whipped topping and mascarpone cheese. Cut or break up angel food cake into bite size pieces. Gently fold cake into whipped topping mixture. Place fruit in at intervals, gently folding in. Place in refrigerator until ready to serve. It is best served within 4 hours.