Her latest published book April 2002 GREAT CANADIAN CAKES has two recipes from Woodland Springs B&B; Light and Luscious Carrot Lemon Cloud Cake and Tangy Orange Rhubarb Crunch Coffee Cake .Pam states: "Gaye Musselman bakes this rhubarb cake for her guests at Woodland Springs B&B Penlake in Muskoka.Visit her website for Mennonite and Muskoka inspired recipes at www.penlake-woodlandsprings.com.She devised this recipe to recall memories of neighbourhood moms handing out paper cones filled with brown sugar ,cinnamon, sweet raisins and orange zest ,which children would take into the rhubarb patch.The rhubarb was snapped from the plant and dipped in the cone for a healthy treat," page 50
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Chef Pamela Steel has written 10 cookbooks ,including "Recipes for Home Made Love " Nice Timing -Gourmet Meals in Minutes" and "Great Canadian Cakes ".Pam has frequently written the colourful front page of the Toronto Star Food Section in addition to her "Sweet Talk" column.She was a contributing editor to President's Choice Life Magazine . Pam teaches cooking classes with Loblaws Cooking Schools ,The LCBO, Give it A Stir in Toronto, and here at Woodland Springs. She also has taught courses in Cookbook Writing at Georgian College.Pam's warm and engaging personality makes learning how to cook a pleasure....She will also share tips on writing your own cook book.
Woodland Springs ....................SELECT ONE
OF THE FOLLOWING 6 OPTIONS
Cooking Classes
1.Provencal Cooking in Muskoka
The cuisine of Provence is driven by fresh, pure ingredients. With recipes from
Patricia Wells new cookbook, we'll turn Muskoka's fresh produce into provencal
delights.
Cake aux Fines Herbes
Salad a l'Ail Bistrot de France
Moules au Pistou
Echalotes Roties au Romarin et a la Vinaigrette Balsamique
Hericots Verts Provencales
Tarte aux Framboises
We'll go into the Muskoka woods in search of wild mushrooms, herbs, leeks and all manner of edible bounty. Back at the B&B kitchen, chef Pamela Steel, will combine our find with Muskoka produce to design a sumptuous on-the-spot menu.
Menu to be determined by our find but will feature items like:
Wild mushroom risotto.
Jumbo shrimp in pastry shells with wild mushroom sauce.
Wild herb focaccia.
Salad of wild greens and cattail hearts.
Day lily bud fritters.
Wild berry tart with cranberry wine sorbet.
2.L'Arte di Ben Cucinare (The Art of Cooking Well)
Antipasti
Carpaccio alla Parigiana
I Primi
Pappa al Pomodoro
Gnocci di Spinachi alla Gorgonzola
I Secondi
Quaglie in Umido
Le Verdure
Zucchine al Burro Versato
I Dolci
Zabaione con le Fragole
3.Celebrating the Impressionist Table -
Menu : Inspired by Pamela Todd's book
Huitres a la Coquille (Oysters on the Half Shell)
- From Manet's "Oysters." As served to Manet, Degas, Renoir and Toulouse-Lautrec
at the Moulin Rouge and Aux Folies-Bergere in Paris.
Pissaladiere
Short pastry with caramalized onion, tapenade, anchovy and roasted tomato
- From Cezanne's "Still Life with Onions." Tapenade was a favourite
of Cezanne, and it was often served at his home in Jas De Bouffan.
Souffle au Fromages et aux Fines Herbes (Cheese and Herb Souffle.
- Monet like to serve a souffle course at dinner parties, often in individual
ramekins.
Cotriade (Brittany Seafood Stew)
- Monet spent several months in Brittany staying at a small fishermen's inn,
where he enjoyed the freshly made bouillabaisse known locally as cotriade, derived
from the word cote, meaning coast.
Apple Galette
- From Claude Monet's "The Galettes."
OR Choose "your favorite" from one of these three themes from Pamela's own books .
4.GREAT CANADIAN BAKING Interested in learning the art and science of baking cookies ,pies and cakes ? Pam teaches this hands on class straight from her nationally acclaimed trilogy :Great Canadian Cookies ", Great Canadian Pies", and "Great Canadian Cakes ". Discover the rules behind foolproof baking while discussing stories about the fascinating history of the Canadian sweet kitchen.
5.NICE TIMING :GOURMET MEALS IN MINUTES Professional chefs have tricks and methods that allow them to produce a hundred gourmet meals in an evening .Pamela teaches you some of these techniques so you too can put a world class meal on the table in record time .The recipes are culled from her popular book NICE TIMING: GOURMET MEALS IN MINUTES based on her column in President's Choice Magazine.
6.SPA CUISINE Come for a pampering weekend and learn to cook healthy ,low- fat food that will satisfy both your hunger and your demand for tasty meals. The secrets behind delicious spa cuisine await you with recipes from Pamela's book.THE COMPLETE IDIOT"S GUIDE TO LOW FAT COOKING CANADIAN STYLE & from the spa section of NICE TIMING; GOURMET MEALS IN MINUTES.
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Your Cooking
School Getaway includes:
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-four or more hours of formal hands on cooking instruction -welcoming appetizer tray Friday evening. Bring your own wine. -tour of Muskoka Mushroom farm and/or tour of restaurants/resort kitchen to be determined at request ..Learn the secrets of the chefs -optional:sharing
cook book publication tips from author of 12 cookbooks |
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Select a date for your group far in advance |
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$325.00 per person
double occupancy
CALL TO RESERVE COOKING SCHOOL 1-877-427-1112 BOOK DIRECT WITH WOODLAND SPRINGS B&B MINIMUM 30 DAYS IN ADVANCE. 50 % is due 14 days before the event and 50 % due date of event You may cancel up to 14 days before the date of the group getaway with a $20.00 cancellation administration fee per person . After the 14 days, if your group cancels each person forfeits 50% of their money. If you can get 6 people in your group, Woodland Springs B&B will offer your group one gift certificate for one night/breakfast for 2 people {double occupancy}, November to April, for a winter break, subject to availability, within a year. Value $120.00 |
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Cooking School comments re Chef Cookbook Author Chef Pamela Steel -September 2003 "I will have many many choices now for my family " " Let's get a group together with my new step dad and mom and come back for another gourmet weekend to celebrate their wedding " "Frittata and omelet are similar but definately different.Smoked Muskoka Trout and goat cheese makes a perfect combination. " "Puff pastry and chocolate bars are a super simple yet sophisticated treat. Why hadn't I thought of that ?" "Giant chicken breasts marinated and baked with cheeses was a creative yet simple gourmet item in minutes" Salads to die for -something we all can never get enough of in combination of earth's fresh gifts" "Borrowing bits from the wildflower forest gardens will give me a remembrance of Woodland Springs for years to come ,& decorating with flowers is another way to enhance the presentation. Happy Cooking -Susan, Paul, Jackie,Faye and Gloria COOKING SCHOOL WITH CHEF/COOKBOOK AUTHOR PAM STEEL -September 2002 As promised I am back with my husband Jacques, and in good health this time. Jacques and I thoroughly enjoyed this gourmet cooking session with chef Pamela Steel. The food was so delicious and plentiful that I had to sleep sitting up. We enjoyed the boat tour and your company. We shall definitely be back again. Fondest regards, Laura and Jacques Lacasse, Hamilton Coming back to Woodland Springs just keeps getting better and better. Nice Timing: Gourmet Meals in Minutes Chef Pamela Steel's cookbook was explored cover to cover with enthusiasm and skill. Oysters in vodka, gnocchi with gouda cheese, peach chutney with shrimp, seared lamb loin session #1 .....Milford Bay smoked trout with goatcheese and red onion omelet, Mennonite oat and walnut cakes, pear/bacon endive salad session # 2 ......are just some of our favorites remembered. Can hardly wait for the new spring recipes! Mark and Nonie Wicken Toronto, Rhonda Brooks Toronto I particularly enjoyed Pam's relaxed manner in delivering her kitchen gems. Chef Pam's warm personality made the weekend a pleasure. I was inspired by her food and will search for her cookbook Nice Timing: Gourmet Meals in Minutes for more recipes just tailored for two, perfect for a downsized family ,and made in minutes. The science of baking/cooking was emphasized along with amusing anecdotes re career /family recipes/history. My favourites were the unique salads and vegetable dishes. The melt in your mouth desserts still linger in memory. Barb White, Lake Waseosa |
Woodland
Springs Penlake Bed and Breakfast
1-705-789-9543 or 1-877-427-1112 (toll free Canada and USA)
1231 Put in Bay Rd.
Box 5242
Huntsville Ontario Canada P1H2K6
For more information email us
