Tinta De Toro kicked off a schedule of classes at the Kitchen last Saturday with the “Winter Stews” class. “We ate well for sure.”, said Angela when I asked her how it went.
The classes are leading up to Tinta De Toro’s first anniversary. Angela has been a chef for many years and decided last year to offer her expertise directly to the public. Drawing on her Spanish heritage and culinary experiences in Europe, she offers tapas, small plates of beautifully prepared food, for events.
“Everything in moderation is what I learned from there.”, Angela says of her trip and tapas definitely fits into this model. You can try everything on the table and go home just comfortably full.
Since she is trained as a pastry chef, she also offers pastries and cakes. You can see some of her creations on her website.
If you sign up for Angela’s mailing list, you’ll receive recipes now and then. Here is one I plan to try as soon as the rhubarb harvest begins. Be sure to check out the class schedule too! An Italian Desserts class will be held this Saturday. Yum!
Rhubarb Cake
1/3 cup butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
Pinch salt
1 tsp baking soda
2 cups AP flour
1 cup sour milk or buttermilk
3 cups fresh rhubarb, diced
Topping
¾ cup sugar
1 tsp. cinnamon
Pinch nutmeg
Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
In a small bowl, combine cinnamon, nutmeg, salt, baking soda and flour. Set aside. Cream butter and sugar together with mixer until light and fluffy. Add in eggs, one at a time, then vanilla. Stop mixer and scrape down sides of bowl. With mixer on low, add half of the flour to mixture, then add half the sour milk. Repeat, finishing with milk. Stop mixer, scrape sides and fold in rhubarb. Spread into prepared pan, sprinkle evenly with topping.
Bake for 40 minutes or until pick comes out clean. Let cool and serve.
Refrigerate leftovers.
Written by Bonnie Simon of Community Writing Services, LLC
The classes are leading up to Tinta De Toro’s first anniversary. Angela has been a chef for many years and decided last year to offer her expertise directly to the public. Drawing on her Spanish heritage and culinary experiences in Europe, she offers tapas, small plates of beautifully prepared food, for events.
“Everything in moderation is what I learned from there.”, Angela says of her trip and tapas definitely fits into this model. You can try everything on the table and go home just comfortably full.
Since she is trained as a pastry chef, she also offers pastries and cakes. You can see some of her creations on her website.
If you sign up for Angela’s mailing list, you’ll receive recipes now and then. Here is one I plan to try as soon as the rhubarb harvest begins. Be sure to check out the class schedule too! An Italian Desserts class will be held this Saturday. Yum!
Rhubarb Cake
1/3 cup butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
Pinch salt
1 tsp baking soda
2 cups AP flour
1 cup sour milk or buttermilk
3 cups fresh rhubarb, diced
Topping
¾ cup sugar
1 tsp. cinnamon
Pinch nutmeg
Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
In a small bowl, combine cinnamon, nutmeg, salt, baking soda and flour. Set aside. Cream butter and sugar together with mixer until light and fluffy. Add in eggs, one at a time, then vanilla. Stop mixer and scrape down sides of bowl. With mixer on low, add half of the flour to mixture, then add half the sour milk. Repeat, finishing with milk. Stop mixer, scrape sides and fold in rhubarb. Spread into prepared pan, sprinkle evenly with topping.
Bake for 40 minutes or until pick comes out clean. Let cool and serve.
Refrigerate leftovers.
Written by Bonnie Simon of Community Writing Services, LLC
