Cooking Classes with Chef Rose Johnson

"From searing steaks to icing cakes, my favorite cooking moments are a blend of comfort and thrill."

Looking to brush up on your basic skills or add a dash of the unexpected to your repertoire? Rose Johnson's professional cooking classes are tailored to any skill level.

SAMPLE RECIPES

Stuffed Bread
Grand Mom Tursi's Anchovy Bread

This is the first thing I learned how to make on my own. My grand mom, who was from Calabria, Italy taught me this recipe when I was 7 or 8 years old. I love this bread and I love her. She lived to be 103 years old! I attribute her longevity to lots of olive oil, vegetables, pasta , bread and "telling it like it was!" I take extreme pride and pleasure in passing this along. I hope you enjoy it too.

Pizza Dough (fresh made or store bought)
good olive oil
anchovies
oregano
garlic
red pepper flakes
grated parmesan cheese

Roll dough out as thin as possible. Brush all over with olive oil , sprinkle oregano, crushed garlic, pepper, parmesan. Then lay out the anchovies in rows leaving a few inches between rows. I use about a can of chovies per pizza dough.

Then roll up bread from the long end, lift onto baking pan, let sit out to soften and proof then bake at 375 till golden.

Pesto Bread (if you can't deal with anchovy)
Same as above replacing anchovies with pesto.

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Rose's all purpose crisp topping

Ingredients
1cup quick cook oats
1cup flour
1 cups dark brown sugar
1/2 lb butter,more or less, melted

Directions
1)Melt butter, mix dry together add butter slowly till mix comes together but is not too wet. Like wet sand.
2)Prep Fruit, lay fruit on bottom of pan, cover with topping. Bake 325-350 until juice from fruit starts to come through.



	Fire & Icing "From searing steaks to icing cakes, my favorite cooking moments are a blend of comfort and thrill." Looking to brush up on your basic skills or add a dash of the unexpected to your repertoire? Rose Johnson's professional cooking classes are tailored to any skill level. SAMPLE RECIPES Stuffed Bread Grand Mom Tursi's Anchovy Bread This is the first thing I learned how to make on my own. My grand mom, who was from Calabria, Italy taught me this recipe when I was 7 or 8 years old. I love this bread and I love her. She lived to be 103 years old! I attribute her longevity to lots of olive oil, vegetables, pasta , bread and "telling it like it was!" I take extreme pride and pleasure in passing this along. I hope you enjoy it too. Pizza Dough (fresh made or store bought) good olive oil anchovies oregano garlic red pepper flakes grated parmesan cheese Roll dough out as thin as possible. Brush all over with olive oil , sprinkle oregano, crushed garlic, pepper, parmesan. Then lay out the anchovies in rows leaving a few inches between rows. I use about a can of chovies per pizza dough. Then roll up bread from the long end, lift onto baking pan, let sit out to soften and proof then bake at 375 till golden. Pesto Bread (if you can't deal with anchovy) Same as above replacing anchovies with pesto. ______________________________ Rose's all purpose crisp topping Ingredients 1cup quick cook oats 1cup flour 1 cups dark brown sugar 1/2 lb butter,more or less, melted Directions 1)Melt butter, mix dry together add butter slowly till mix comes together but is not too wet. Like wet sand. 2)Prep Fruit, lay fruit on bottom of pan, cover with topping. Bake 325-350 until juice from fruit starts to come through.
chef@rosejohnsoncatering.com • phone (312) 342-6992 • Chicago, IL 60626