A virtual cook-along with great conversation.

Allison Farcus is my friend. We met at a networking event last year and she is awesome. I knew immediately I would invite her to share her love of cooking with our Double Darers.

Here’s a little about her:

My mother was the inspiration for my love of cooking. She threw dinner parties and made everything from elegant hors d’oeuvres to intricate desserts. Since my 20’s, I’ve been entertaining. I love getting people together over food and drink, and I enjoy making it all myself. I’m self taught and continue to make mistakes and learn, but I’m also a confident cook. Sharing my passion for all things culinary is something I truly enjoy. I’m @sauteandsoiree on Instagram.

The Menu:
Fish en papillote ( baked in parchment)
Quick roasted smoky balsamic grape tomatoes
Sautéed chickpeas with shallots, fresh herbs and sliced feta

Shopping List:

FISH en PAPILLOTE
4 oz piece (per person) of a white fleshed fish like snapper
White wine (for recipe and sipping??)
Unsalted Butter or Olive Oil
S&P
Any of these to place on fish before baking: julienned zucchini/carrot, ginger, garlic, fresh thyme, lemon slices, capers

FISH ROASTED SMOKY BALSAMIC TOMATOES
grape tomatoes
olive oil
S&P
Smoked paprika (ground)
Balsamic
Maple syrup (optional)

CHICKPEAS
2 shallots
olive oil
1 or 2 cans chickpeas, drained (leftover can be enjoyed as a salad next day)
4 garlic cloves
fresh oregano or dried
small brick of feta (sold next to the crumbled)
crushed red pepper flakes (optional)

Tools:(may add more when we are together)
Cutting board
Chef’s knife
measuring spoons
Parchment paper and scissors or “cooking bags” they sell in stores for baking fish, etc.
Wooden spoon