The students were taught two essential recipes of Northern European cuisine to go along with their beer tasting, Mummy Boome’s Sheppard’s pie and traditional Yorkshire puddings in beef gravy, were scoffed down while comparing which beer went well with what food, as the group started thinking about planning there fall dinner party’s.

“The Harp larger did extremely well as the students opened themselves to it’s refreshing new taste, and I know that the Guinness and Smithwick’s will be the winter drink of choice of many of the lady’s in attendance.”

Many Thanks to Diageo for supporting the school and our future lessons.

What is a Lager? Lager is brewed using bottom-fermenting yeast at lower temperatures and for longer durations rather than those typically used to brew ales. In German, the term “lager” refers to storing a beer at cool temperatures and does not necessarily imply bottom-fermentation. Pale lager is the most widely-consumed and commercially available style of beer in the world. There are also dark lagers, such as Dunkel and Schwarzbier.

What is a Bitter? Bitter is an English term for pale ale. A boy’s bitter has less than 3% alcohol by volume, while a strong bitter has at least 7%. Bitters may be a dark amber, or as light in appearance as a golden ale. By 1830, the terms bitter and pale ale were synonymous in England where breweries would tend to designate beers as pale ale, though customers in the pub would commonly refer to the same beers as bitter.

What is a Stout? Stout and porter are dark beers made using roasted malt or barley, hops, water, and yeast. Stouts were traditionally the generic term for the strongest or stoutest beers, typically 7% or 8%,produced by a brewery. There are a number of variations including Baltic porter, dry stout, and imperial stout. The name porter was first used in 1721 to describe a dark beer popular with street and river porters of London that had been made with roasted malts. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.

Mummy Boome’s Traditional Shepherd’s Pie

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper
• 1 tablespoon tomato paste
• 2 pounds lean ground beef or lamb
• 2 tablespoons Worcestershire sauce
• 1/2 cup beef stock
• 1 1/2 cups garden peas
• Cheesy Mashed Potatoes, recipe follows

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Sautee onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown, add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd’s pie and serve.

For the Cheesy Mashed Potatoes:

• 4 pounds Yukon gold potatoes, peeled, quartered
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1 cup grated mature white Cheddar
• Salt and freshly ground black pepper

Directions

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Yorkshire Pudding

Ingredients

• 4 large, fresh eggs
• 1 cup of milk (equal quantity of milk to eggs)
• 1 cup of flour (equal quantity of all purpose/plain flour to eggs)
• Pinch of salt
• 2 tablespoons lard, beef dripping or vegetable oil

Directions

Heat the oven to the highest temperature possible, but do not exceed 450F/230C or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ teaspoon vegetable oil into your chosen Yorkshire Pudding tin, or a 4 x 2″/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approximately 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire, serving the pudding is traditionally with gravy, meat and vegetables. Smaller puddings cooked in muffin tins are served alongside meat and vegetables. Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right and cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Yorkshire Puddings do not reheat well, becoming brittle and dry.

Whats the Holiday Survival Guide?

Does the sound of hosting Thanksgiving dinner for family and friends sound daunting?  Don’t know how to make potato latkes like your bubbe?  Are you fearing your contribution at Christmas dinner will be a disappointment again?  Then the Holiday Survival Guide is just for you! Celebrity Chef Danny Boome comes to your rescue with his specialized cooking lesson to help you survive the holidays and wow your family and friends.

In this 3-hour cooking lesson, Danny will prepare you for the holidays by teaching you:

• • 6 essential recipes
• • 48-hour shopping and preparation
• • How to carve and plate
• • Table dressing
• • Time & Delegation management
• • Conflict Negotiating (We all have “that” Relative!)

South East Asian Cooking

• History of the Diet
• Staples / Essentials
• Perfect Rice
• Street Food is Best

Northern European Cooking

• Where is the Northern Europe?
• History of the Diet
• Staples / Essentials
• Perfect Comfort
• Beer goes with everything!

Northern European Cooking Class 09/29/2010

South East Asian Class 08/29/2010

Chit Chat

September

Vegetables

• eggplants
• pumpkins
• tomatoes
• spinach
• lettuce

Fruits

• grapes
• pomegranates

October

Vegetables

• sweet potatoes
• pumpkins
• winter squash
• broccoli
• spinach lettuce

Fruits

• cranberries
• apples
• pomegranates
• grapes

November

Vegetables

• pumpkins
• winter squash
• sweet potatoes
• broccoli
• mushrooms
• spinach

Fruit

• cranberries
• oranges
• tangerines
• pears
• pomegranates

The Shooting Kitchen, a Chef’s Kitchen and Daylight studio, will now be the principle host venue for the “Danny Boome Cooking School” in NYC.   “The Shooting Kitchen is the perfect platform for the school,” enthused Danny.  “The facility has everything our business was looking for to hold cooking lessons and demonstrations.  The added bonus is that the space is a working studio, which will allow my other business, Crash Bang Boome Productions, to use it for our ever-growing food webisode business.”

The Shooting Kitchen offers so much to so many…

Photographers & Directors

Beautiful, abundant and uniform natural light filters through a large overhead skylight measuring 12′ x 8′. Six additional 8′ x 4′ windows with blackout shades provide all the control you need. Bring any lighting & grip equipment you like or have us make rental arrangements for you. A new 27″ iMac, loaded with software and ram is also included.

Producers & Art Directors

Shooting Kitchen provides options and production support to bring your concepts to life. Shoot in our kitchen, the adjoining studios, or both. Want multiple sets? No Problem. Need a special background? We’ll take care of it. Over 2000 Sqft. of open studio/kitchen area mean you enjoy the flexibility of a studio and the refined look of a high end location in one.

Chefs & Food Stylists

The gourmet kitchen and studio are designed and equipped to make food look great and it shows. A Wolf range, stainless steel cookware, Henkles knives, large work surfaces and specialty tools are all well organized to make your job easier. An assortment of glassware, table-top props and surfaces are on hand and available whenever a shot calls for them.

Does the sound of hosting Thanksgiving dinner for family and friends sound daunting?  Don’t know how to make potato latkes like your bubbe?  Are you fearing your contribution at Christmas dinner will be a disappointment again?  Then the Holiday Survival Guide is just for you! Celebrity Chef Danny Boome comes to your rescue with his specialized cooking lesson to help you survive the holidays and wow your family and friends.

In this 3-hour cooking lesson, Danny will prepare you for the holidays by teaching you:

• 6 essential recipes
• 48-hour shopping and preparation
• How to carve and plate
• Table dressing
• Time & Delegation management
• Conflict Negotiating (We all have “that” Relative!)

The price of the lesson includes workbook, online video support, apron, food wine.

Dates and Prices will be released 09/01/10!

How to Survive Thanks Giving: October

How to Survive Hanukkah: November

How to Survive Christmas: December

SpeedDate.com and Celebrity Chef Danny Boome Team Up to Introduce Speed Plating

Chef Boome’s New Dating Concept Fuses Gourmet Dining with Fast-Paced Speed Dating

San Francisco, CA and New York City, NY – August 17, 2010 – SpeedDate.com, the world’s first and largest speed dating website, announced today that they have teamed with celebrity chef Danny Boome to introduce his Speed Plating concept to singles in major metropolitan cities across the nation beginning in New York City.  Speed Plating offers the tasty notion of sharing a four-course gourmet meal with four different dates (one per course) to make for a delectable, fun-filled evening.  The idea is that you can quickly learn a lot about someone’s personality just by observing what and how they eat such as: are they picky (which may indicate high-maintenance) or show excitement for trying new things (indicating an adventurous and outgoing lifestyle).

Chef Boome will pair foods optimal for making a love connection and discuss the nuances of using various ingredients with aphrodisiacal properties to incite certain emotions while SpeedDate will share expertise on making a first impression and using food as a conversation starter to break the ice helping boost chances of finding a match.

“Sharing a meal is the most basic way to forge and strengthen (or potentially weaken) relationships,” stated Chef Boome. “Food can play a powerful role in setting the mood while revealing a great deal about your date from style and personality to overall demeanor. Speed Plating applies these concepts to match-making in a fun and entertaining way.  I’m excited to team with SpeedDate.com, who will strengthen the experience by sharing some basic skills for how to capture someone’s attention, start a conversation and find that special match.”

The Speed Plating Format:

Chef Boome will lead between 16-32 singles into a dining area, where they will be placed into pairs to enjoy the first of four delicious courses. Each course will last 20 minutes, and each will be enjoyed with a different date.  At the end of every Speed Plate, both singles will have the opportunity to privately rate the experience to see if a connection was made. The ladies will then hand the gents a special “card of destiny” directing them to their next table and date. At the end of the meal, everyone will be invited into a cocktail area where they can mingle for the rest of the evening.  Afterwards, they can set up their next date on the spot or pick up the conversation on SpeedDate.com to learn more before committing.

“Speed Plating is a natural extension to what we already offer millions of singles online, a forum for meeting exciting new people,” said Jason Jacobi, vice president of marketing, SpeedDate.com.  “Many of the same principals of online speed dating like how to initially break the ice along with the do’s and don’ts during conversations can be directly applied. We look forward to working with Chef Boome as we both strive towards helping others find true love.”

Speed Plating events will take place at exceptional restaurants in major cities across the United States starting first in Manhattan.  The premier event will be held at Tree located on 109 1^st Avenue, between 11^th and 12^th Streets on August 17.

About Chef Danny Boome

Danny Boome started his culinary training in 1999 as a cook in Switzerland doubling up as an au pair for a local family.  He later trained at the acclaimed West Wind Inn in Canada and attended the Grange Cookery School in England.  His first post as a young chef was at the fashionable Asia de Cuba restaurant in St. Martins Lane London Hotel, which ignited his passion for fusion cookery.  Boome launched his television career in 2004 on UKTV Food’s co-production Wild and Fresh where he travelled across Canada seeking out the best home-grown delights each province had to offer.  He returned to England to host Danny By the Sea, Coastal Kitchen and Local Food Heroes and had a regular spot on ITV’s Summer This Morning.  In 2008, Boome became the “Rescue Chef” and was international spokesman for Samsung Refrigerators.  For more information visit http://www.dannyboome.tv

About SpeedDate.com

SpeedDate.com is the world’s first online speed dating website. Its patented system allows singles to meet each other through 3-minute online speed dates from the comfort of home. Unlike other online dating options, SpeedDate.com allows singles to immediately determine if they have chemistry before taking time to meet in person. SpeedDate works because you get a much better sense of your connection to another person through live interaction. http://www.speeddate.com

Danny has teamed up with Lifebooker.com to offer a sizzling summer deal! You can now buy a space in one of Danny’s group lessons, that are normally priced $185.00, for $89.00 through an exclusive deal being launched tomorrow (07/08/10) with Lifebooker.com.

Danny Boome joins Life Booker.com to present “Danny Boome’s Rescue Clinics”  this selection of lessons focus on a different cuisine every night. Whether it’s easy Italian, Chinese cookery, or the perfect stew, you will learn the recipes, ingredients and techniques to expand your repertoire in the kitchen. Danny will share his international culinary experiences with you in a fun and informative way in this 3-hour lesson.

Rescue Clinic lessons include:

1. Cooking Meat and Fish
2. Mediterranean Cookery
3. Indian Cookery
4. Southeast Asian Cookery
5. Northern European Cookery
6. Vegetarian / Vegan Cookery

Class Time Table & Bookings

(All lesson start @ 7pm and are concluded by 10pm)

July: Mon 26th Tues 13th/27th Wed 14th/28th

August: Mon 9th/23rd Tues 10th/24th Wed 11th/25th

September: Mon 6th/27th Tues 7th/28th Wed 8th/29th

October: Tues 12th/25th Wed 13th/26th Thurs 14th/27th

November: Tues 9th/23rd Wed 10th/ 24th Thurs 11th/25th

December: Mon 6th Tues 7th/14thWed 8th/ 15th Thurs 16th

Once the client has purchased their voucher we suggest that they visit www.dannyboome.tv/news/events-bookings and search Life Booker Deal on the event and bookings page to select their lesson. Lessons can be booked and found on the event calendar from 1^st July 2010 until 17^th December 2010.

Danny designed a special breakfast menu that helped promote the importance of oral health by using foods that naturally help clean and strengthen teeth and also remind us to floss. Recipes and pictures of the event are below.

The Perfect Omelet

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

• 2 eggs
• 2 Tbsp. whole milk
• 2 Tbsp clarified butter or whole butter
• Salt and ground white pepper, to taste

Preparation:

• Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

• Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
• When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
• Repeat with the other edges, until there’s no liquid left.Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.  Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
• If you’re adding any other ingredients, now’s the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.  With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
• Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

NOTE: There’s no limit to the number of fillings you can use with this basic omelet recipe.

Some suggestions include:

• Grated cheese
• Sautéed mushrooms
• Diced and sautéed onion
• Chopped cooked bacon
• Diced ham

Yummy!

Super Smoothie!

Ingredients

1 container (6 oz) Fat Free French vanilla yogurt

1/2-cup water

1 cup frozen raspberries or fresh raspberries

1 medium banana, sliced (1 cup)

1/2 cup Blue Berries

Method

1. Place ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.

2. Pour into 2 glasses. Serve immediately.

Morning Glory Fruit Salad

Ingredients

3 Pears, peeled, pitted, and chopped

3 Apples, peeled, pitted and chopped

1/2-pound seedless red grapes

3 bananas, peeled and diced

1 cantaloupe melon, diced

1 cup crushed cashew nuts

Dressing

1/2-cup pineapple juice

1-teaspoon chili flakes

1tbls honey

Method

1: Combine chopped and sliced fruits in a large serving bowl; toss gently.

2: Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine.

3: Cover and chill the fruit salad thoroughly before serving.

This fruit salad recipe makes enough to serve about 10 to 12 people.

(Photo/Robin Goodman, Group Editor Dental Tribune America, www.dental-tribune.com)