June 2008

Dear Subscribers:

Summer is finally here!!! First, I want to let you know how happy and pleased I am to see our subscription list grow steadily and to have your support. Your interest in our news and events is very comforting and encouraging!! Please keep it up!

I want to take this opportunity to mention a very special event that is taking place at Bachman’s from June 5th through the 8th. I will be doing three cooking demonstrations and will give tips on entertaining —Latin Style! The focus of my presentations is Argentina and Brazil. My perfomances will take place on June 5th at 11:30 at Bachman’s in Eden Prairie; and on June 8th at 11:30 a.m. and 12:30 p.m. at Bachman’s on Lyndale with Live Latin Music. More details at http://www.bachmans.com/about/events/index.cfm.

HOT OFF THE PRESS!! An extraordinary event will take place at Bachman’s on Lyndale on July 10th from 6-9 p.m. on Home Dining, Entertaining and Décor. This is an opportunity to taste fantastic cuisine and to learn easy professional cooking and decorating techniques that you can duplicate at home to WOW your guests. Details about this event will be posted on our website soon.

Please take a few minutes to visit our website at www.cookparty.com to learn about our most recent events and news. Our Upcoming Events Calendar is bustling with upcoming events through the end of the year. We update our News/Media, Galeria Culinaria and Recipes pages on a regular basis. So please visit us often so that you don’t miss out on any of our fun and lively cooking activities and information. If you know of someone who might be interested in our newsletter, please take a few minutes to subscribe them through our website, or forward our link to them.

As always, it is a pleasure to stay in touch. Enjoy the summer. I hope to see you around soon!!! Warmest saludos, Amalia.



Serves 4-6

1 lb. ground round, 1 cup chopped yellow onion, 1/2 tsp. minced garlic, 2 tsp. minced orange rind, 1 egg beaten and fluffed, 1/2 cup crushed crackers, Kosher salt and freshly ground black pepper. EV olive oil for pan roasting (about 3 tbsp.)

Sauce: 1/2 cup EV olive oil, 1 cup chopped yellow onion, 1 cup diced red bell pepper, 1 tsp. minced garlic, 1 bay leaf, 1 tsp. thyme, 1 cup freshly squeezed orange juice, 1 14 oz. can crushed tomatoes, Kosher salt and freshly ground black pepper.

Garnish: 1/2 cup sliced flat parsley leaves
Make the meatballs. Wearing disposable gloves to mix by hand, in a bowl, combine meat, onions, garlic, orange rind, beaten egg, crackers, and salt and pepper. Using about one inch in diameter automatic ice cream scoop, make even sized meatballs until all meat mixture is used to end up with 16-24 meatballs. Pan roast the meatballs in batches (do not overcrowd skillet) in medium hot skillet with about 1 tbsp. of oil, until golden brown on all sides, about 1 minute per side. Test for doneness by cutting one meatball in half.
Make the sauce: In a medium skillet over medium heat, add oil, onion and bell pepper and sauté 2 minutes. Add garlic, bay leaf and thyme, and sauté 2 minutes. Add orange juice and reduce by half (evaporate liquid to concentrate flavor), about 3-4 minutes. Add tomatoes and season. Simmer to thicken sauce, about 3-5 minutes. Taste again and adjust seasonings, if needed.

Serve. Pour the sauce in a deep plate or platter and place the meatballs on top and garnish with parsley.

AMALIA’S SPECIAL TIPS: Prepare the meat and form the meatballs the night before and pan roast before serving. Freeze leftover meatballs and sauce, separately. Thaw in refrigerator and reheat in small oven at 350 degrees F.


JUNE 2008
Thursday, June 5th and Sunday, June 8th, 2008, 11:30 a.m. SAVE THE DATE!
Moonlit Garden Party –Exquisito!
Taste and learn about the exquisito flavors of Argentina and Brazil in a lively and fun demonstration led by Private Chef Amalia Damgaard and pick up tips on how to entertain Latin Style with ease with these fabulous recipes: Ensalada de Morrones Asados (Charred bell pepper salad) and Sagú de Vinho Rosado (Tapioca Pearls a la Rosé) and more. Recipes and entertaining tips available online after June 4th. Demonstration at Eden Prairie store on June 5th.
More information at: Bachman’s Floral, Home and Garden Center
Flagship Store and Corporate Office, 6010 Lyndale Ave. South, Minneapolis, MN 55419 (612) 861-7600
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JULY 2008
Monday, July 14, 2008, 6-9 p.m.
Gauchos and Malbec
If you like steak, you’ll love it Argentinean style. Grilled flavors, paired with dense and rich aromas and textures, make for a fantastic evening of relaxing and delicious fun.
Mate (tea); Oregano and onion empanadas (stuffed pastries); Pan-grilled steak with Chimichurri (parsley-garlic sauce); Papas al Horno (roasted potatoes); Ají Asado (roasted marinated peppers); Sopa de Manzanas (Apple soup). Paired with Argentinean wines (tasting flight of two wines included).
Register after May 5th at: Cooks of Crocus Hill, Edina 
3925 West 50th Street Edina, MN: (952) 285-1903
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Sunday, August 10, 2008, 11-2 p.m.
Baptism & Celebración Al Estilo Guatemalteco
The proud parents of a beautiful baby boy celebrate the baptism of their first child in the company of friends and relatives —Guatemalan style! The menu promises a wide array of traditional dishes, sure to delight everyone.
Private Event

Monday, August 25, 2008, 6-9 p.m.
Pintxos – Tapas for a Summer’s Evening
Around 9 p.m. every evening in San Sebastian, an old town at the heart of Basque Country in northern Spain, just 20 km from the French border, locals begin the txikiteo. They stroll from bar to bar in small groups – cuadrillas – to sample tapas and drinks. Join Amalia for our take on this time-honored celebration of traditional Basque cuisine. Menu: Bacalao a la Vizcaína (salt-cod, red peppers, tomatoes, garlic, olive oil, capers and olives); Pipérade Basquaise (tomatoes, bell peppers, herbs and scrambled eggs and ham); Poulet Basque (chicken stew with tomatoes, onions, peppers and white wine); Crêpes flambées aux pommes (Calvados-flamed crepes with apples). Paired with Spanish and French wines (tasting flights of two wines included).
Register at: Cooks of Crocus Hill, Edina 
3925 West 50th Street Edina, MN: (952) 285-1903