Evoo: Cannon Beach Cooking School

PASTAS

ARUGULA PESTO
CILANTRO PAPARADELLE with GINGER CLAMS
CLAM SAUCE
CORIANDER LINGUINI
GRANDMA’S CORNMEAL GNOCCHI, Updated version
GROUND MEDITERRANEAN SAUSAGE CHEESE FILLING FOR RAVIOLI OR RAVIOLO
MANCHEGO-DILL PASTA
PASTA PRIMAVERA
PASTA WITH CLAM SAUCE assembly
PASTA WITH HERBS
RAVIOLO (Poached egg & sausage filling)
SAUTEED PRIMAVERA VEGETABLES
SEMOLINA DUMPLINGS
SWEET POTATO FILLING FOR RAVIOLO
TOMATO PASTA
TOMATO PEPPER RAGOUT
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  • TECHNIQUES & METHODS
  • INGREDIENTS WE USE
  • GRAINS: RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY, POTATOES
  • VEGETABLES, FRUITS & SALADS
  • BEANS, LEGUMES & NUTS
  • FISH & SHELLFISH
  • CHEESE & YOGURT & DAIRY
  • EGGS & BREAKFAST
  • POULTRY & PORK (the other white meat)
  • RED MEATS
  • PANTRY SAUCES, STOCKS, GRAVIES, CONDIMENTS
  • BREADS & BAKERY
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Appetizers ASPARAGUS Bakery & breads BEEF Bob's Blends butter Cheese chicken chutneys Condiments CORN crab CREPES DESSERTS DRESSINGS EGGS / BREAKFAST ENTREES fennel fish GRAINS halibut Ice Cream LEGUMES lemon Meat OTHER PASTAS pie crust Potatoes preserved lemon ravioli relishes rice risotto SALMON salsas sauce SAUCES Seafood SIDES SOUPS SPICE tomato VEGETABLE Vegetarian



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