In 2004 I established “At Home with Vicki Bensinger,
In-Home Culinary Classes,” to accommodate those
wishing to have private or small classes in the comfort
of their homes — an idea that came to me as a result of
venues cancelling classes due to low enrollment, hence,
disappointed clients. While initially I was hesitant about
this venture, my son looked at me and said, “You always
told me to follow my passion. If you never try, you will
never achieve it.” It seemed ironic that my son was
preaching to me the exact thing I taught him. I knew if I
didn’t follow through it would be hypocritical.
By 2009 I created my blog, VickiBensinger.com, as a
means to stay in front of my clients when I wasn’t
teaching in their homes. I had no idea the world would
soon be following my blog.
My cooking has come a long way from the days when we
cooked with chicken fat. Since its inception, my blog has
gradually transformed to sharing mostly heart-healthy,
whole-food recipes using sustainable foods, including
nuts, whole grains, fresh fish, chicken, vegetables,
and fruits, with occasional recipes for beef, bread, and
sugary treats. I’ve found that by maintaining a healthy
lifestyle with regular exercise, plus cutting out the latter
three items above, I feel healthier, more energetic, and
my figure is streamlined. A lesson I teach in my classes
and blog — while still offering those drool worthy
recipes for those craving them.
I’ve been told by my clients they feel comfortable learning
from me because I’m approachable and non-threatening.
I attribute this to my teaching background and patience.
To schedule a private class, clients contact me to discuss
a menu or skill they’d like to master. I put together a
menu, do the grocery shopping, and come to their home
ready to teach in their kitchen. After several hours, they
master the skill they set out to learn. While enjoying the
fruits of their labor, I answer questions to ensure they feel
confident re-creating the dishes on their own. I then clean
up and go home, leaving them with a packet of recipes,
newfound knowledge, and confidence.
Serves 4
Chilean sea bass
Extra-virgin olive oil
cherubs tomatoes
zucchini squash
Spiralizer
4 (6–8 oz.)
2 (10½ oz.)
2
GRILLED SEA BASS
over Zucchini Pasta with Roasted Tomatoes
1. Rub sea bass with olive oil, leaving skin on,
and place fish meat side down onto preheated
grill over medium heat. Grill for approximately
10 minutes; carefully flip over for an additional
10 minutes. Fish will be done when the tip of a
knife inserted separates layers easily. Remove
skin at this point if desired by sliding a thin
metal spatula between the skin and fish.
2. Cut tomatoes in half and place on a foil-lined
baking sheet. Drizzle lightly with olive oil and
toss to coat. Place in preheated 425-degree
oven for approximately 15 minutes or until
slightly charred and wilted.
3. Rinse zucchini, place on spiralizer, and
spin until completed. Just before plating,
microwave for 20 seconds to make zucchini
more pliable.
4. Divide zucchini pasta among 4 plates. Top with
sea bass, and place roasted tomatoes on top of
each. Serve.
94
Where Women Cook
SUMMER 2015 95
Where Women Cook
wherewomencook.com