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10875 US Hwy 285, Conifer, Colorado 80433
303-419-8290

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Gather friends and family and cook with Francesca! Choose any date and contact us to see if it is available. You pick the time. And just choose from any of the offerings below.  We’ll get together to work out the details.

The bright colors and warm, rich vegetables transport us to the hills overlooking the blue bays of the Med. These are recipes that you’ll use all the time for lunches, dinners and entertaining.

MEDITERRANEAN TABLE 

Tagliate di Manzo

Raspberry Sorbet

The grill will yield up a buttery soft eggplant and sweet red peppers. The peppers we’ll toss with a little good olive oil and salt. The eggplant will combine with sesame butter and garlic for a savory side dish or dip.
Grilled  flank steak with rosemary oil, rocket and shaved Parmigiano cheese.
Fast, light sweet treat and a swell presentation technique.

Baba Ganoujh and Roasted Peppers

Francesca

COOKING WITH

Inspired by our last visit to Paris when we stayed one block off the market street! Learn to make  perfectly- roasted chicken.

“ON A LITTLE STREET IN PARIS”

Parisian Chicken Crapaudine

Tarte Tatin

The best beef, thinly sliced and dressed with a lemon and EVOO and  arugula.
Marinated and roasted whole chicken, with roasted, basted new potatoes, so good only half of it ever got all the way back to the apartment!
A French classic of caramelized apples and buttery pastry baked upside down and flipped over at presentation! Fun!

Carpaccio

Francesca

COOKING WITH

A couple of impressive techniques and an evening of great flavors and textures from my father’s homeland.

HOME, SWEET SICILIA   

Whole “Catch of The Day”  Baked in Salt

Caffe Granita

Eggplants are called “the meat of the earth” in Sicily. Here is a classic preparation.
We will encase a whole fresh fish in salt and bake it for the moistest, tastiest, good-for-you thing ever! A really fun modern technique.
Crystallized rich, sweet espresso, icy cold, with whipped cream and chocolate.

Eggplant Caponatina

Francesca

COOKING WITH

Fragrant spice blends and fun presentation of food make this menu a sure home run. Great for a special dinner or your next belly-dance party. Learn about the flavors that define Middle Eastern cuisine.

TURKISH DELIGHT

Dolmas

Simit Kebap

Beautiful, delicious, with variations all around the Mediterranean

Grapevine leaves filled with rice, raisins and pine nuts. Learn to prepare and fold these brightly flavored, savory appetizers or main dish  found all over the Middle East, from Lebanon to Egypt.

From the humble smoky grill joints of southern Turkey comes something truly unique: grilled, skewered ground meat with bulghur and pistachio.

Orange, Onion and Olive Salad

Francesca

COOKING WITH

What always made Sunday dinner special -- Grandmom’s ravioli filled with her creamy cheese  mixture and dressed with a fresh tomato basil sauce. We will make our own dough and then construct 2 classic filled pastas. We’ll get some ideas for additional seasonal fillings and sauces so you can keep it fresh all year long.

THE ART OF FILLED PASTA

Tortellini

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Delicate and tasty cheese filled ravioli, and we will play with some alternative fillings like spinach, mushrooms and more.
Our filling for this will be 100% authentic Emilia-Romagna! To be served “in brodo” or “in broth”, these tiny treats are said to have been inspired by the belly button of its creator’s stunningly beautiful wife. Oh, won’t we have some fun with this!
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Ravioli

Francesca

COOKING WITH

Some useful techniques, like using your chef knife, saute, flavoring, and recipes from the Cuisine of The Sun,  southern France.

BEL PROVENCE

Eggs Provence

Lemon Tart

A delicious vegetable melange with herbs that can be a starter, main dish, served hot or cold.
Learn how to properly hard-boil eggs and fill them with an eminently Provencal mixture of garlic, capers and anchovy.
The perfect balance of sweet and tart. Learn to make pate sucree the easy way.

Ratatouille

Francesca

COOKING WITH

 

The very definition of casual mountain elegance, this trio is cool, contemporary and simple.  

ROCKY MOUNTAIN HIGH STYLE

Roasted  Butterflied Leg of Lamb on the Grill

Chocolate Ganache in Hazelnut Crust

A selection of vegetables fried in the lightest batter.
Crusty on the outside and juicy pink inside.
A most elegant tart that’s simpler than it looks.

Vegetable Tempura

Francesca

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This complete meal builds knife skills, sausage making, and baking. Vegetarians -- we have you covered, too, with meatless meatballs.

TECHNIQUES HAT TRICK

Italian Sausage

Roman style cheesecake

good practice for knife skills as you meet veggies of all shapes and colors.
Use my grandfather’s recipe for seasoning and  a technique for home kitchens.
Rustic, light and rich, with a hint of lemon.

Minestrone

Francesca

COOKING WITH

On our last stay in the lemon-scented hills above Sorrento, our landlord Luigi shared his wine, his garden’s bounty and his recipes with us. Here are some of our favorites.

SULTRY SORRENTO

Zucchini a Priora

Lemon Tiramisu

Fresh clams coaxed open in fragrant white wine, garlic and peperoncino, their juice transformed into a silky sauce for regular or GF linguini.
Sliced, sauteed in oil with garlic and fresh grated pecorino. Topped with gremolata.
Rich, creamy lemon tops delicate lemony sponge cookies.!

Linguini alle Vongole (Linguini with Clam Sauce)

Francesca

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Exotic, warm, sweet, spice, --this colorful menu is a mouth-watering treat for the senses.

CASABLANCA: A MOROCCAN TABLE

Caramelized  Spiced Carrots

Kefta /Stuffed Meatballs in Sweet Onion Sauce

So fresh, you’ll want to slap it! Hearts of romaine, bright citrus  and sweet dates make a perfect starter for this meal.
Serve this side dish at room temperature to fully appreciate the complexity of the  tangy carrots and the surprise nip from the Tunisian harissa that Moroccan cooking has embraced.
a beautiful presentation with rice and toasted almonds.

Orange date salad

Francesca

COOKING WITH

In Italy antipasto means “the meal before the meal” and often it IS the meal. We’ll make a spread of hot and cold bites and eat as we go along. We chose a collection of different colors, flavors and textures.

ANTIPASTO

Prosciutto Purses with Grana Padano

Grilled Eggplant Tonnata

Learn to say it and make it correctly! pronounced “broosh-KETT-ah”) We’ll explore some tasty toppings.
a tidy little package of quick-grilled Parma ham and cheese.
a variation of an iconic Piedmonte  specialty, with a bonus: homemade mayonnaise!
Mussels with Garlic, Parsley and Lemon

Crostini / Bruschetta

Francesca

COOKING WITH

Three delicious and iconic dishes from the coast of  Andalucia, Spain, that will wake up your tastebuds.

COSTA DEL SOL

Tortilla Espanola

Gypsy Pot

Small, crisp fried pancakes from Cadiz.
Served as a tapa everywhere in Spain, this classic is a thick, firm omelet of potatoes and onions.
A pumpkin and bean soup that features “picada”, a flavorful paste of almonds, bread and garlic that might be your new favorite condiment.

Shrimp  Fritters

Francesca

COOKING WITH

Walk up to the right window in Rome’s city center and you’ll be handed something delicious wrapped in a napkin or a piece of brown paper, to be enjoyed at the rustic tables just outside.

STREET FOOD OF ROME

Arancini

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Authentic 00 Flour and Pane Angeli yeast from Naples create a crispy, chewy crust which is topped with imaginative meats, cheeses, and vegetables.
Translation: “little oranges”, these crispy fried balls of creamy, cheesy, arborio rice hide a treasure of melted cheese or savory meat inside.
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Roman Pizza

Francesca

COOKING WITH

The traditional dishes of the Eternal City are simple, based on fresh, locally available ingredients. They reflect the history of a city which has been continuously inhabited for more than 2500 years.  

CIAO, BELLA ROMA!

Saltimbocca alla Romana

Roman-style Cheesecake

Just five ingredients yield this lovely pasta, my husband’s favorite.  Learn about cured meats, Italian vs Italian American cooking, and some of the saucy arguments around this dish.
The literal translation of this dish is “jump in your mouth”! That’s how good they are! Traditionally they are made with veal, but we don’t have access to Roman veal. So, we will use free range chicken or  Tender Belly pork for ours.
Rustic, light and rich, with a hint of lemon.

Spaghetti all’Amatriciana

Francesca

COOKING WITH

Greek cuisine embraces simple ingredients in combinations and using techniques that are extraordinary.

IT’S GREEK TO ME

Moussaka

Baklava Orthi

A staple of the Greek table. Dip into this creamy mixture with crackers or use it as a sauce for meats and vegetables.
Baked layers of eggplant, ground lamb and bechamel, redolent with warm spices. 
* Can be made Vegetarian. 
Sweet, delicate, honey-dipped nut-filled phyllo pastry with an elegant presentation. 

Skordalia

Francesca

COOKING WITH

In this class, we will make two different pasta doughs from scratch while learning a little history and a little science. Understand differences in wheat and milling and about how texture of pasta works with sauces. We’ll use a mattarello to roll the pasta out by hand.  And we’ll celebrate autumn with rich, earthy flavors and warm, comforting mouthfuls!

THE ART OF PASTA MAKING

Fresh Egg Pasta: Tagliatelle

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with brown butter sage sauce.
with wild mushroom sauce.
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Sweet Potato Gnocchi

Francesca

COOKING WITH

Explore new spices, techniques and flavors in four practical and delicious dishes you’ll make again and again.

A LEBANESE TABLE

Fatayeer/Meat Pies

Almond Rice Pudding

Creamy and delicious eggplant side dish that makes a great dip.
Eye-catching, savory pastries perfect for lunch, picnic or appetizer. * Can be vegetarian.
Made with rice flour and orange flower water

Baba Ganoujh

Francesca

COOKING WITH

We and our Mediterranean family and friends have been eating vegan and gluten-free our whole lives and never even knew it!

THE REAL VEGETARIAN, VEGAN AND GLUTEN-FREE SERIES

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For V, V and GF cooks and also for people who love, cook for and entertain them, here is a collection of  classes starring authentic, fun- to- make, great tasting vegan, gluten-free and dairy- free dishes from around the Mediterranean.
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Francesca

COOKING WITH
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