Online Cooking Class - Italian Bistro From Your Kitchen

For Tomato Basil Bruschetta: Dice tomatoes and transfer to a medium mixing bowl, leaving seeds and juice behind on the cutting board. Stir salt into the tomatoes, then add onion, basil and garlic. Stir to combine and set aside to marinate while you work on the bread. Slice baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil. For Green Beans: Zest 1 lemon, juice 1 lemon and chop shallots. For Mashed Potatoes: Peel and cut 2½ lbs russet potatoes into 1-inch pieces. Prepare the garlic: Place 30 unpeeled garlic cloves in a small saucepan, cover with water, bring to a boil and cook for 2 minutes. Drain well. Soften the garlic: In a 4-quart saucepan, melt 4 tablespoons butter over medium heat. Add the peeled, blanched garlic cloves and cook until soft and lightly golden, about 15-20 minutes, stirring occasionally. Make the sauce base: Stir flour into the butter and garlic mixture and cook for 2 minutes to create a light roux. Gradually whisk in whole milk and cook until thickened, about 3-4 minutes. Transfer entire mixture to a blender and purée until smooth. Set aside. Cook the potatoes: Place peeled and cut potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until fork-tender, about 15 minutes. For Chicken Marsala: Cut chicken into medallions and pound thin. Slice mushrooms and set aside. Spread flour on a plate. For Italian Butter Cake: Preheat oven to 350°F (175°C). Spray an 8-inch round cake pan with baking spray and rub inside surface with a paper towel to cover evenly. Line bottom with parchment paper and spray lightly. Measure out all cake ingredients prior to class.