3 minute read

Cooking Night

Emma recently hosted a cooking class with resident food contributor, Brendan McCaskey at the helm. The night included fresh farm to table recipes, chef demonstrations, and hands on cooking by each of our students. While we wish we could host each and every reader, we thought we’d share a few of his class recipes with you instead. Bon appétit!

Photography By Rennai Hoefer

Avocado Deviled Eggs with Quick Pickled Onions


• 12 hard boiled eggs

• 2 medium avocados

• 1/4 cup greek yogurt

• 1 lime

• 1/4 teaspoon mustard powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 red onion

• 1/2 cup of red wine vinegar

• 1 tablespoon sugar

• 1 1/2 teaspoon salt

• 1 bay leaf

• 5 peppercorns


Peel eggs, and cut in half lengthwise. Remove egg yolks and set aside in a bowl. Cover and store egg whites in an airtight container in refrigerator until ready to use.

Place 1/2 cup red wine vinegar, 1 tablespoon sugar, 1 1/2 teaspoon salt, 1 bay leaf, 5 peppercorns in a small sauce pot. Bring to a simmer for 3-4 minutes. While vinegar mixture is simmering, slice up your red onion and place in a heat safe bowl. Pour vinegar mixture over the onions and cover with plastic wrap. Let sit for one hour.

Place egg yolks in a food processor with avocados, greek yogurt, 1/4 teaspoon mustard powder, 1/4 teaspoon of salt and 1/4 teaspoon pepper. Zest lime into the mixture. Cut lime in half and squeeze one half over mixture. Blend in food processor until smooth. Taste for more seasoning.

Transfer mixture to a start tipped pastry bag. Pipe a generous portion into each of the cooked egg white shells. If there is extra filling, place in an airtight container and store in refrigerator for up to 2 days.

Top with pickled onions, and a cilantro leaf or chive slice. Plate and serve.

Horseradish Roasted Beef Tenderloin


• horseradish filling: 2 tablespoons soft butter

• 3 tablespoons chopped parsley

• 2 tablespoons chopped rosemary

• 1 clove minced garlic

• 3 tablespoons bread crumbs

• 1 teaspoon dijon mustard

• 1 teaspoon red wine vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• roasted beef tenderloin ingredients: 4-5lb trimmed whole beef tenderloin

• 2 teaspoons salt

• 2 tablespoons olive oil

• 1 teaspoon pepper


Salt tenderloin and place on a roasting rack on a baking sheet. Refrigerate over night, (for best results, 24 hours).

Pull beef from refrigerator an hour before cooking.

Mix all of the horseradish filling ingredients together in a bowl until completely mixed.

Using a knife, cut horizontally down the tenderloin, about half way deep. Butterfly the meat open. Evenly spread the horseradish mixture onto one side of the tenderloin. Fold the other side back over. Tuck the tail under the tenderloin and tie up about every 3 inches.

Preheat oven to 425°F and position the rack in the center of the oven. Rub tenderloin with olive oil, and sprinkle with pepper. Place beef back on the rack and baking sheet and cook until a thermometer, inserted into the thickest part of the meat, reads 125°F for medium-rare. About 30 minutes.

Pull beef from oven and let sit for 15 minutes. Remove string, and slice beef into rounds. Plate and serve immediately.

Basil Marinated Strawberry Shortcakes


• 1 1/2 lbs strawberries cut into quarters

• 3 sprigs fresh basil

• 3 tablespoons sugar

• 1 tablespoon water

• 1 Lemon, zested and cut in half

• 2 cups all purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 2 tablespoons sugar

• 3/4 teaspoon salt

• 1 1/2 cups heavy cream


Toss strawberries, 3 tablespoons sugar, 1 tablespoon water, and a squeeze of lemon juice together.

Using the side of your knife, bruise the basil leaves and stems on a cutting board. Toss sprigs together with strawberries. Cover and set aside.

Sift together flour, baking powder, baking soda, 2 tablespoons sugar, salt, and lemon zest in a bowl.

Add cream and mix until just combined. Place mixture in an ungreased 8 inch square pan and bake until golden, about 18-20 minutes.

Set aside to cool, and then cut into 6 pieces. Cut pieces in half horizontally. Spoon a generous amount of strawberries and juice on to the bottom half, top with whipped cream, and a fresh basil leaf for garnish. Place top of shortcake off center, and serve.