Tag Archives: cooking class

Calling All Chocolate Lovers ~ Happy Valentine’s Day ~ with a Gorgeous Gift of the Most Decadently Delicious Chocolate Cake Ever!

Divine and To Die-for Flourless Chocolate Cake Recipe From Our Friends Chef Matt Beach and Meghan Pozzi

Meghan Pozzi Making Flourless choclate Cake cooking class ©Kim Smith 2014 copy

Last week I had a fabulous and fun evening taking Chef Matt’s and Meghan’s Decadent Desserts cooking class, held at Savour Wine and Cheese. I was planning to post this on Valentine’s Day, but thought that if you want to make the cake for your loved ones for Friday, I had better share today. And, if you don’t have time to make the cake, please contact Chef Matt and Savour Wine and Cheese. They will be happy to make this yummiest of cakes for you!

Oftentimes flourless chocolate cakes seem somewhat leaden-like to me. Have you had that experience? That simply is not the case with Matt and Meghan’s recipe. This is the dreamiest and most cloud-like chocolate cake imaginable! My family loves my chocolate cake with lemon frosting and they will barely allow to me make any other cakes for birthdays. I think they may change their minds after sampling this cake! My daughter Liv is coming home next week and I’ll post a photo then.

Flourless Choclare Cake ©Kim Smith 2014

Enter Chocolate Heaven Here ~ Flourless Chocolate Cake

FINALLY……You too can have a chance to see Sista Felicia in action and be a part of a Traditional Sicilian Dinner Preparation


After repeated requests, lots of begging, and downright cooking-night crashers…Sista Felicia has agreed to open her kitchen to the public.

Felicia will be cooking in her kitchen, with friends and family, at least 2 x a week and you now have an opportunity to watch Felicia in action, help with the food preparation, and finally eat all together at her famous dining room table.

The menus will be set with Mohan/Ciaramitaro traditional family favorites such as Sunday Zuggo, Braciule, and Meatballs, Dishes created from Gloucester’s Local Waters, Arancini Rice Balls and Pasta Bolognese Sauce, Chicken and Beef Speddini and Pasta, Homemade Pasta (Mmm), Homemade Sausage, Zucchini Night with 4-5 different Zucchini recipes, or Mudiga Bread Crumbs, Steaks, and Sangies.

Every meal will be accompanied by pre-dinner nibbles, specialty side salad, bread and dessert of Felicia’s choice. You will literally be eating your way through the evening.
The choices will be endless and you can feel free to request items you have seen on the Good Morning Gloucester blog site. You may also feel free to bring your favorite Italian wine or spirits to accompany your meal.

The Demonstration Classes will kick off on Wednesday, September 12th, at 6:30 PM… with Felicia’s all time favorite meal of a Traditional Sicilian Dinner. The cost will be $75 a person and the Space is Limited to 10 people.

Menus and Dates for Future Classes will be posted on Sista Felicia’s Kitchen’s Facebook Page and Good Morning Gloucester.

Special Demonstration Nights for Groups of 10 can be arranged.

To reserve your spot in Sista Felicia’s Kitchen….email sistafeliciaskitchen@gmail.com
Hope to see you there.

Made Fresh With Stuff From Our Appleton Farms Farm Share Making Shrimp, Sausage and Sugar Snap Pea Spring Rolls With Habanero Pepper and Garlic Scape Pesto Video With Sista Felicia

Sista Felicia will be bringing you a weekly recipe with stuff that is in abundance at your local farm.  In our case we have a Farm Share at Appleton Farms.

Click the picture for the video we made at Ma’s house-


60 Won Ton Wrappers
½ cup shredded cabbage
¼ cup shredded carrot
½ cup minced sweet onion
½ lb. sweet Italian sausage, casing removed
½ lb. cleaned shrimp cut into bite size pieces
1 tablespoon minced garlic
2 tablespoon fresh chopped parsley sausage in a bowl
1 package Good seasons dry dressing mix
1 tablespoon fish sauce
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
3-4 cups La Spagnola Oil for frying
Egg wash: 1 large egg plus 1 tablespoon water beaten well

Habanero Garlic Scape Dipping Sauce:
2 Habanero pepper seeded
2 garlic scapes coarsely chopped
1 cup rice vinegar
2 tablespoon dark brown sugar
2 tablespoon soy sauce
2 tablespoon sesame oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Dipping Sauce Directions:
Step 1: place all ingredients into a mini chopper and pulse chop 30 seconds
Step 2: carefully transfer into a serving bowl

Spring Roll Directions:
Step 1: heat 2 tablespoons olive oil in a medium size fry pan over high heat
Step 2: add sausage meat and cook thoroughly, scrambling often during the cooking process, using a slotted spoonimage

Step 3: transfer cooked sausage to a colander and drain excess juices
Step 4: return sausage to pan, add Good Seasonings Dry Dressing mix, and parsley, mix well, and cook 1 minute, reserve mixture in a large mixing bowl
Step 5: return frying pan over high heat and add 2 tablespoon olive oil, add carrots, onion, celery  and garlic cook 2 minutes


Step 6: add cabbage, cook one minuteimage

Step 7: add fish sauce, salt and pepper mix well
Step 8: add shrimp and sugar snap peas, cook until shrimp begin to turn pink image

Step 9: fold in reserved sausage meat continue to cook 2-3 minutes over high heat until all shrimp are cooked
Step 10: transfer spring roll filling to a large bowl and allow to cool 5 minutes
·    Filling mixture can be stored in an air tight container in the refrigerator for 24 hours

Spring Roll Assembly:
Step 1: place won ton squares on the diagonal on a piece of wax paper
Step 2: brush each square with egg wash

Step 3: fix 1 tablespoon of filling onto the lower middle of each won ton wrapper
Step 4: fold bottom corner of wrapper up and away from oneself, over the filling
Step 5: fold both sides in towards the center
Step 6: tuck and roll remainder of the won ton wrapper sealing in filling image

Step 7: cover prepared spring rolls with a damp paper towel, until all spring rolls are assembled
·    Note: Spring rolls can be frozen for up to one month. Evenly space spring rolls across a large sheet of wax paper and fold them up in rows. Transfer wrapped spring rolls in a large gallon Ziploc freezer bag, and freeze on a flat surface in freezer. Carefully place frozen spring rolls directly into hot oil, using long kitchen tongs, do not defrost.
Step 8: heat La Spagnola oil in a large fry pan over high heat
Step 9: working in batches, carefully place spring rolls in hot oil, cook until golden in color approximately 1 minute, using kitchen tongs turn spring rolls and continue to cook until golden on both sides
Step 10: carefully transfer golden spring rolls to a paper towel lined cookie sheet fitted with wire rack
Step 11: arrange warm spring rolls and habanero pepper dipping sauce on a serving platter, serve warm