Featured Recipes

Chimichurri Sauce
Jan Bulla-Baker
Servings: 6

3/4 cup fresh parsley
1/2 cup fresh cilantro, may use more
1/4 cup mint leaves
2 tablespoons fresh oregano
1/4 cup onion
3 cloves garlic
1/4 cup apple cider vinegar
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground pepper, or more to taste
1 tablespoon paprika
1/4 cup olive oil
1/4 teaspoon cayenne

Combine all ingredients in a food processor, and process until smooth or as you like it. A marvelous topping for steak.

Fall 2019

Gorgonzola Gratin
Jan Bulla-Baker
Bloomington Cooking School

3 pounds russet potato, peeled and sliced into dish
2 1/2 cups cream
6 ounces gorgonzola cheese, crumbled
1/2 cup dry bread crumbs
1 1/2 teaspoons rosemary, or more fresh, chopped
2 tablespoons butter, cut into small pieces, can use up to 1/4 cup

Preheat oven to 350 degree oven.

Butter a glass or ceramic dish. Heat cream to boiling in heavy sauce pan. Reduce heat to medium, and add gorgonzola; whisk till cheese melts.

Using a mandolin, slice thin potato slices directly into dish, after a few layers, salt and pepper, slice some more, salt and pepper. Pour cheese/cream mixture over all, lifting layers a bit to spread around. Cover with foil and bake in oven for an hour till tender.

Preheat broiler. Mix breadcrumbs and rosemary in small bowl. Sprinkle over potatoes, and dot with butter. Broil till butter melts and mixture is golden brown, watching closely (it will burn), about 2 minutes. Let stand 10 minutes before serving.

Winter/Spring 2018

Persimmon Pudding by Jan Bulla-Baker
12 servings


•2-3 cups persimmon pulp
•1-2 cups sugar
•1 1/2 cups buttermilk
•1 teaspoon baking soda
•3 eggs
•1/3 c light cream
•1 1/2 cups unbleached white flour
•1 teaspoon baking powder
•1/8 teaspoon sea salt
•1 teaspoon cinnamon
•1/2 cup butter
•1 teaspoon vanilla


Preheat oven to 325F. Mix sugar and pulp together in large bowl; Mix baking soda and buttermilk in separate bowl and stir till foaming stops; add to pulp mixture. Add eggs and vanilla. Sift and stir in dry ingredients.
Melt butter in a 13 x 9" baking pan, and swish to butter around sides. Pour excess into pudding mixture, then back into pan. Bake 45-50 minutes or till done in middle. Serve with whipped cream.

Summer 2018

Fresh Strawberry Coffee Cake

1/2 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh strawberries, chopped

1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/2 cup walnuts, chopped

Combine all batter ingredients except berries, and mix just until blended. Spread mixture in a greased 8 inch square pan.

Summer 2017
Tomatillo Mango Guacamole


2 medium avocados, halved, seeded and peeled
1 cup tomatillos, finely chopped
1/2 cup red onion, finely chopped
1/2 cup mango, seeded and peeled, finely diced
1 jalapeno pepper, seeded and finely diced
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons fresh mint, chopped
Juice of 1/2 a lemon or lime
Salt to taste

Mash the avocados with pastry blender in a medium bowl until the texture is semi-smooth.

Add tomatillos, onion, mango, pepper, cilantro, mint, and lemon juice.
Taste and add salt if necessary. 4-6 servings

Spring 2016
Jan Bulla-Baker’s Amatriciana Sauce for Pasta

1/2 pound bacon or pancetta, cut in 1" slices
2 large onion, finely chopped
1/2 teaspoon red pepper flakes
10 cloves garlic
2 cans 28 ounce tomatoes, crushed
2/3 cup dry white wine
4 tablespoons parsley, chopped
1 pound bucantini pasta
1 cup parmesan cheese, grated 
olive oil
In wide frying pan, cook pancetta or bacon over medium heat till crisp and lightly browned, stirring often. Lift out and drain, reserving enough to make 1/2 cup. Add olive oil if needed.

To drippings add onion and pepper flakes and cook till soft (about 6 minutes.) Add garlic, tomatoes, and their liquid, wine, and parsley. Boil gently till thickened (10-15 minutes)

Meanwhile, cook pasta al dente. Drain and place on warm platter. Mix pancetta into sauce, season to taste with salt and pepper. Spoon sauce over pasta, serve with cheese.

Fall 2009 Recipe:
Matt O'Neill's Potato and Red Pepper Pancakes

2 medium Idaho potato, peeled and shredded
3 shallots, peeled and minced
1 large egg, beaten
1 red pepper, roasted, seeded, peeled & chopped
2 tablespoons (or more) scallions, chopped
1 tablespoon feta cheese, crumbled
2 tablespoons vegetable oil
salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Combine all ingredients.
3. Heat oil in a skillet over medium heat.
4. Drop mixture in by spoonfuls to form 8 small pancakes about 1/4 inch thick.
5. Cook about 8 minutes per side, until golden. Place on baking sheet and bake in the oven another 8 minutes.

Check back soon for more fun recipes!
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To Contact us:
Phone: 812-333-7100
Email: jan@bloomingtoncookingschool.com