The Black Sheep Cooking Club

Cooking Class Update!

2012-03-01T08:13:00.001-08:00

Some of the greatest memories of my time at the Black Sheep Bistro was the cooking classes we offered on Saturdays. Hours spent just destroying my kitchen, then sitting down and eating everything we made, getting to know our customers and their friends from a whole new perspective was beyond words and emotions.

Through the Black Sheep Cooking Club, we started offering our cooking classes in January and from my experience they surpass what I was able to do at the restaurant. Why? Well let's just say most people were somewhat intimidated by being in a professional kitchen. Not that they didn't like it, they did, but most were a little apprehensive about diving in and giving it all they got. Not only that but I kind of got the impression that, "yeah I can do that here, in a kitchen like this, but I couldn't do this at home." That is not what we're finding now that we're doing the classes in your homes. Most of the classes are set up to be more of a "participation party" where some cook and some are served the results. Not only do we find most everyone is not only excited to participate, sometimes it's a round robin as to who gets to cook and who's being served!

We've just begun!

We are just beginning to get samples of the classes up on the Black Sheep Cooking Club website in both picture and video form. Take a moment and check them out and then use this Contact Form if you'd like to book your own class with us.

Long time customer Dave Plotkin and family!

Dave loved the Roli Roti truck in San Francisco so much he'd fly his family up there for Porchetta sandwiches. He finally decided to design his own rotisserie and signed us up for Porchetta class!

You can see the fun on our You Tube Channel. Here's some pictures;

Sooo good and way too much family fun!

Here's a few samples of currently available classes!

The Confit of Duck & Cassoulet Class! The Grand Aioli Class

(the ultimate in grilling!)

Soups & Potage

And I love giving them the bill at the end of the night, and watch as they survey all the did, all they ate and they calculate how may were served what, and they say, "is that all, and you did the dishes too?"

I never dreamed not owning a restaurant would be so satisfying and fun!

New for February!

2012-03-01T07:13:00.000-08:00

Here's some new recipes for our members!

A salad made with fresh Lima Beans The Basic Beef Stew

Dishes for large group entertaining!

A saffron rice dish, sort of paella like for a second or side dish.

Making a Pork Stew Expanding on the Stew

Get these and so much more when you join The Black Sheep Cooking Club!

New for January!

2012-01-30T08:00:00.000-08:00

Here's our newest videos we added in January. For a full listing see:
The Black Sheep Cooking Club's Current Content page.

We give you our recipes to make your own "gifts." This is a great way to welcome in

a new neighbor, say thanks, or just to have on hand for a quick "just add water" dish.

A Split Pea Soup Risotto with dried mushrooms!

Packing up a Paella, Fideo, or a Couscous is easy!

Pizza Dough?

A fast and far better Chocolate Sauce

than anything pre-made!

Spent some time with my nephew cooking up some snails!

The classic "escargot" appetizer. Second course is made with pasta and vegetables.

The Main Course!

And then we also added;

Italian Squash the way we did it at the Black Sheep. A fish "Brik."

A lamb loin with chanterelle mushrooms!

To get these and other fun how to recipes joinn us at;

The Black Sheep Cooking Club!

Cooking Classes and a Favorite for February!

2012-01-29T09:59:00.000-08:00

January 29th, 2012

It seems all but one of our first takers for cooking classes in January choose a Spanish theme! No surprise as Tapas and Paella were some of the more popular items at the restaurant. There was one exception and that was the Plotkin family who choose to do a Porchetta roast on a brand new rotisserie that Dave Plotkin had designed himself! It was great success and you can see the the fun we had through some short videos we've posted on Our BlackSheepCooking You Tube channel.

To celebrate the Grand Opening of the Cooking Class section of the Black Sheep Cooking Club, we'll begin by offering one of our unique all time favorites for a special price. Our featured class for February 2012;

Confit of Duck & Cassoulet!

We’ll start with whole ducks, bone them, then make appetizers, salad, main course, render the fat, marinate the duck pieces for confit, crisp up the legs all the while making a cassoulet. For this class I recommend up to 6 participating in the class but as many as 12 eating! (So up to six cook and serve and the other six get to be served! Perfect Valentines party?) Oh, I'd should also mention a good appetite!
Regular price starts at $500 but our special February booking* price is only $400 inclusive.
You can send the date and time you want through; Our Contact Page Or call and leave your message at 949-642-5922.

*Class must be set up and booked in the month of February but the actual class itself can be for a later date.

Another Next Dinner at Nieuport17

2012-01-10T19:14:00.000-08:00

The first Spanish dinner sold out so we are adding another Thursday, January 19th.

Same menu as below, again call Nieuport 17 at (714) 731-5130 for reservations!

Next Dinner at Nieuport17

2012-01-10T19:10:00.000-08:00

January 8th, 2012

Our next dinner at Nieuport 17 in Tustin is set for Thursday, January
12th. This time we’re doing favorites from Spain!

First Course - Assorted Tapas

Second Course - Mixed Salad with Jamon Serrano, Sobrasada and Dates

Main Course - Grilled Lamb Loin Catalana

Dessert - Assorted Spanish favorites

The cost is $75 (+ tax and gratuity) and includes selected wines.
Those interested please call Nieuport 17 (714) 731-5130 (be warned, our
past 2 dinners there sold out very quickly) for reservations and more
information .

News for December

2011-12-20T11:13:00.000-08:00

December 20th, 2011

Merry Christmas and Happy Holidays!

Check out some of the fun videos new this month!

For a current listing see;

http://www.rickndiana.com/CurClubCont.html

Lamb additions include:

Roasting a bone-in Leg Enjoying the Marrow

Using the bone for Cassoulet Trimming a Lamb Rack

Using the Trim Meat for Gnocchi Roasting a Rack of Lamb.

Also new this month you'll find;

Roast Quail with a Far East Feel A Fast easy Salza

Salmon and Whole Wheat Capellini

And check out what Diana got me for my birthday from the D'Artagnan people.

For those of you doing turkey this season, check out the Turkey & Avocado Tacos for a "leftovers" idea. (That was an employee favorite! Better yet follow the recipe as given but then smear the tortillas with Aioli sauce, then finish as shown.)

For those who of you who still need quick (and inexpensive) gifts that give all year long, there's still time to either join or to add friends, family or co-workers at our "Grand Opening" prices. You can find more info here;
http://www.rickndiana.com/index.php?page=join

Well, the New Year is almost here also, and we have a huge 2012 planned! Guest Chef-ing, Cooking Classes, Pop-ups here and there and hundreds of recipes and ideas to add to all the sites!

We are so happy to have you aboard, and ask you to please tell your food loving friends about us too!

Love to you, your families and especially your kids!
Rick & Diana Boufford

New on the Membership Site for November

2011-11-30T06:37:00.000-08:00

November 30th, 2011

Let's just say I had way too much fun creating some of the new things we've added to the cooking site. Here's a quick rundown; Basic Pates, Salmon & Fish Terrines, Rare Ahi Tuna Steak, The Black Sheep's Cocido (a Spanish "Cassoulet"), Turkey for One or Two (cooking a breast), Turkey Thighs, an "Adult" Cranberry Sauce, and Pureed Cauliflower!

Basic Pate Salmon Terrine

Rare Ahi Tuna Steaks A Black Sheep Cocido

Turkey for One or Two Turkey Thighs

"Adult" Cranberry Sauce Pureed Cauliflower

And last but not least we added a 13 part mini cooking class called "Vacation Cooking on the San Juan Islands" where we rented a house and cooked every meal the entire week, and still had plenty of time to chase killer whales, eagles, baby fox and other wildlife all over the island. (You can see some of Diana's photos on Diana's Photo Album page. )

And much more coming in December! Keep up with what's new at the Current Content page.

Thanks, Rick

Video Cooking Stories!

2011-11-11T22:24:00.000-08:00

November 12, 2011

"So I gave one of your Video Cookbooks to each of my friends and told them we were having a Black Sheep reunion party! Then I said you're making the Black Sheep Salad Dressing, you're making such and such and on and on and we had the greatest "pot Luck" with each person making something from the video!"

"I love your DVD and I make many things, Paella, my family loves the Paella. We even make your "Chef's Salt" from scratch!"

"I tried your new Aioli (Rapido) that you have on the members site and I love it, it's so quick and easy!"

Thanks for sharing your stories!

Duck Dinner!

2011-11-11T22:12:00.000-08:00

November 11, 2011 (11/11/11)

Our second "Pop Up" dinner was held at Nieuport 17 last night and again the support and participation was truly overwhelming! I had such a great time, not just cooking and putting out some of my all time favorite dishes, (Duck Pate, Confit of Duck Salad, Duck Breast with the Sangria Berry Sauce and Profiteroles with Chocolate Sauce) but also seeing so many former Black Sheep Bistro customers.

Highlights included both what you were up to and what you like to do in the future (more about this in a later post.) Thank you!

Next Guest Chef Dinner

2011-11-03T17:02:00.000-07:00

November 3, 2011

We're gathering Thursday, November 10th at Nieuport 17 for another fun dinner. This one revolves around duck. Duck Pate Appetizer, Confit of Duck Salad, Duck Breast with a Sangria Sun-Dried Berry Sauce for the Main Course and Profiteroles for Dessert (many of you knew them simply as Diana's Favorite.)

Call Nieuport 17 (in Tustin) for reservations at (714) 731-5130

Grand Opening!

2011-11-02T09:12:00.000-07:00

November 1, 2011

OK, five years in the making we are finally ready with our membership site!
See the membership area of The Black Sheep Cooking Club for details!

1st "Pop Up Dinner" at Nieuport 17

2011-09-26T14:37:00.000-07:00

I finally got back in the kitchen for the Black Sheep Cooking Club's first guest chef dinner, a Wild Game dinner that was held Thursday, September 15th, 2011. It was great to see the many faces I hadn't seen in a while and I thoroughly enjoyed the menu I got to create with chef Marco and his crew at Nieuport 17 (in Tustin.) I especially loved the room and the long table Nieuport 17 provided.

Thank you all, both to those who attended, and also to those who took the time to write to say they couldn't attend because of prior commitments. Both your participation and enthusiasm help to make more of these a reality. Already in the works is a "Duck" dinner probably sometime in November.

Some press links to the event;
http://www.ocfoodies.com/profiles/blogs/one-night-only-former-black-sheep-bistro-chef-coming-to-neuport
http://www.greersoc.com/index.php/blogs/daily-dose/wild_game_night

Erik and Mike kicking things off with Chocolate Mousse!

2011-03-03T12:21:00.000-08:00

Hi Rick and Diana,

Hope all is well.  I thought I would send you a few pictures of Erik making
chocolate mousse.  I am sure you are not surprised that was the first thing
he wanted to make. :-)  I also thought I would let you know that I when I
pick him up at school and drive by the old Black Sheep he say: " I really
miss Mr. Rick.  When do I get to see Mr. Rick.  Do you think he is funny on
Thursdays now?"

What are you guys up to now that you are not so busy?

Cheers

Mike

Way to go Erik! You didn't happen to save me any did you?

Bahh Bahh for The Black Sheep Cooking Club

2010-11-14T07:18:00.000-08:00

Welcome!
This is a place to share fun food cooking adventures.