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Cooking Techniques & Specialty Classes Winter/Spring/Summer 2010 Schedule (February-September)
• Demonstration: students observe as instructor
prepares recipes. Cooking Techniques & Specialty Classes # 30 The Fats of Life Clarified (NEW CLASS)
Refined, unrefined, the good fat, the bad fat, and what’s the difference between cold pressed and expeller pressed? And what really happens when oil is heated past its smoke point? Award-winning chef Katy Sparks cuts through this confusion like a knife through butter. You’ll learn about the health benefits of certain oils and fats and which ones are best avoided; which are appropriate for high-, medium-, and lowheat cooking; which technique works best with which lipid; and how to purchase and store them. Above all, this class is most definitely about how oils and fats enhance flavor. Gently-Poached Wild Arctic Char in Tangerine Agrumato Oil with Braised Hijiki; Ghee-Sautéed Wild Mushroom Crostini; Salad of Roasted Squash, Pear and Bitter Greens with Pistachio Oil Aioli; Sautéed Organic Chicken Breasts in Virgin Coconut Oil with Red Curry Coconut Milk Sauce; Quinoa Pilaf in Avocado Oil with Macadamia Nuts and Thai Basil; Lightly Sautéed Seasonal Greens in Extra-Virgin Olive Oil; and Apple Crisp with Pumpkin Seed-Ginger Crust and Crème Fraîche. (Some fish, organic eggs, dairy, and optional organic poultry will be used.)
# 31 A Master Class with Peter Berley: An 8 Part Cooking Technique Intensive
Because the greatest recipe in the world is only as good as the skills of the cook who prepares it…
8 Fridays: January 29, February 5, 19, 26, March 5, 12, 19, and 26 (skips February 12) 4:00 - 10:00 p.m. # 32 Stock Making + Wonderful One-Pot Wonders (NEW CLASS)
For just about forever, cooks the world over have used stock-making techniques to draw maximum flavor and nutrition from fish, fowl, meat, and vegetables. If you want to stretch your food dollars and enliven your cooking with deeply rich flavors, join Peter Berley to explore how to prepare and creatively cook with these thrifty and tasty liquid goldmines. You can count on these stocks to give solid value, whatever the economic climate. Garlic and Herb Broth/Vegetarian Egg Drop Soup; Blond Vegetable Stock/Pumpkin Risotto with Toasted Garlic and Sage; Roasted Mushroom Stock/Wild Mushroom Soup with Crème Fraîche and Thyme; Roasted Shellfish Stock/Lemon Risotto with Shellfish and Tomato; Fish Fumet/Provençal Fish Stew with Saffron Aioli; Roasted Duck Stock/Spicy Braised Duck with Tomatillos and Corn; Quick-Roasted Chicken Stock/Pasta e Fagioli; and Herbed Chicken Stock/ Portuguese Chicken Soup with Lemon and Mint/Leek and Potato Soup with Dill. (Some recipes use pastured poultry, seafood, dairy and wine.)
# 33 Reclaim Your Energy: An Adrenal Support Cooking Class
In today’s fast-paced, stress-filled society, our adrenal glands are on constant call. Adrenal Fatigue Syndrome and Chronic Fatigue Syndrome can disrupt our lives at every level with symptoms that include persistent severe fatigue, impaired immune function, brain fog, and waning sex drive. Join whole foods expert, Andrea Beaman, to learn how to heal yourself from – as well as prevent – these debilitating conditions. Andrea will discuss specific foods that exacerbate and those that support and soothe the adrenals. She will explain how simple lifestyle adjustments can reduce stress from the inside. Pinto Bean Chili with Andouille Turkey Sausage; Short Grain Brown Rice; Braised Cabbage and Carrots with Caraway and Butter; Steamed Seasonal Vegetables with Creamy Tahini Dressing; and Chunky Oatmeal Walnut Chocolate Chip Cookies. (Organic poultry, eggs, and dairy will be used in some recipes.)
# 13 Essential Cooking and Cutting Techniques for the Vegan, Vegetarian and Flexitarian (Version 1)
This 4-part series focuses on basic cooking techniques
and knife skills that bring out the most in vegan and
vegetarian cuisines with options for the student who
enjoys high-quality organic poultry and wild fish. Chef
Elliott Prag will guide you to a better understanding of how
mastering proper cooking techniques can dramatically
enhance the taste, look and nutritive properties of your
food while learning how to cut a variety of vegetables,
fruits and herbs for ease and efficiency in the kitchen.
# 14 Fast and Fabulous Pan Sauces
The right sauce can transform a dish from ordinary to unforgettable. And while some sauces are complicated and time-consuming, you’ll meet none of that sort here! Peter shows you seven fast, flavorful ways to power up tofu, meat, fish, poultry and dessert with magic created right in the pan. These sauces can be used interchangeably, too. Sautéed Tofu with Thai Coconut Sauce; Seared Scallops with Curry Emulsion; Sautéed Flounder with Lemon Brown Butter Sauce; Pan-Seared Grass-Fed Steak with Red Wine Shallot Reduction; Sautéed Duck Breasts with Orange and Balsamic Reduction; Sautéed Chicken with Dijon Cream Sauce; Seared Lamb Chops with Lemon, White Wine and Green Olive Sauce; and Roasted Pineapple with Honey-Rum Sauce. (Some organic dairy, grass-fed beef and lamb, pastured poultry and alcohol will be used; wine will be served.)
# 15 The Panini: So Much More than a Sandwich (NEW CLASS)
When is a sandwich an extraordinary meal? When it’s a panini – an attractive combination of favorite foods pressed to perfection! We’ll achieve equally great results using a panini press as well as a heavy skillet, creating irresistible panini from fresh whole grain bread and ciabattawith a wide assortment of interesting spreads and fillings. We’ll even make homemade mayonnaise. The panini lineup: Roasted Vegetable with Herbed White Bean Pâté and Parsley-Mint Pesto; Orange-Thyme Baked Tofu with Roasted Vegetables and Watercress-Sunflower Spread; Tempeh Reuben with Homemade Russian Dressing; Egg, Feta and Spinach with Basil, Mint and Chives; Smoked Turkey-Pecorino-Roasted Red Pepper with Homemade Chipotle Mayonnaise; Peanut Butter, Banana, Strawberry and Honey; Triple-Textured Cheese & Tomato with Mixed Herb Pesto; andMediterranean Tuna Salad with Mozzarella & Arugula on Whole Grain Ciabatta. (Some organic dairy, eggs, poultry, and fish will each be used in one recipe. Beer will be served.)
# 16 A Spring Harvest Celebration (NEW CLASS)
Myra’s elegant party menu – and, incredibly, one that can be made ahead of time – welcomes you with spring’s first offerings. Its flexible main course is equally delicious whichever protein you choose as your centerpiece. We’ll prepare them with a supporting cast of sprightly side dishes featuring delicate early greens and herbs, sugar snap peas, asparagus, radishes and pungent wild leeks known as ramps. Hemp & Nut-Crusted Edamame Cakes; Sugar Snap Pea Salad with Radishes and Ricotta Salata with Lemon-Garlic-Mint Dressing; Oven-Braised Spiced Lamb Shanks with Caramelized Onions and Arugula; Saffron and Ginger-Baked Chicken with Spring Greens; Quick Skillet Moroccan-Spiced Cod with Wine, Tomatoes & Spinach; Creamy No-Stir Polenta with Mint-Parsley Gremolata; Roasted Asparagus with Ramps; and Rhubarb Strawberry Crumble À La Mode. (Some fish, organic chicken, pastured lamb, and organic eggs and dairy will each be used in one recipe; wine will be served.)
# 17 Eggs: The Basics and Beyond (NEW CLASS)
Using fresh-from-the-farm pastured eggs, in this techniques class, you’ll learn and practice the best and easiest ways to prepare eggs – first simply; scrambled, fried, poached, and hardboiled; then magnificently as French-and American- style omelets, Italian frittata, Persian kuku, deviled eggs, and soufflés. Myra will discuss and you will master emulsions in two types of homemade mayonnaise. You’ll discover the proper way to whip egg whites and then use them to make two memorably ethereal desserts. Wild Lox, Goat Cheese and Tarragon Omelets; Avocado-Goat Cheese-Pickled Red Onion Omelets; Asparagus, Ricotta, and Raw Milk Parmesan Italian Frittata; Crusty Spinach- Ricotta-Raw Milk Gruyère Kuku; Deviled Eggs with Two Types of Homemade Mayonnaise; Souffléd Lemon Custards; and Make-Ahead Chocolate Soufflés. (Pastured eggs and organic dairy will be used; one recipe includes fish. Wine will be served.)
# 18 Wholesome Grain Salads That Deliver
Going to a potluck or a picnic? Helping a friend in need? Making sure there’s something wonderful in the fridge for your loved ones? Consider the grain salad! Peter’s eight delicious recipes embody the best that plant-based cuisine can deliver. Each is a hearty meal, simple to prepare, bursting with color, texture, and flavor – and a wonderful opportunity to stir a heaping helping of love and care into a single supremely satisfying, nourishing dish. Peter will prepare: Millet Salad Mexicano; Quinoa Salad with Sunflower Seeds & Hiziki with Lime-Soy Vinaigrette; Wild Rice Salad Amandine with Sherry Vinaigrette; Farro with Feta, Cucumber & Golden Beets with Mint Vinaigrette; Cracked Wheat with Spicy Roasted Chickpeas, Red Onion & Lemon; Herbed Israeli Couscous with Dried Fruits & Pine Nuts; Lentil Barley Salad with Yogurt Vinaigrette & Tiny Vegetables; and Red Quinoa Salad with Tomatoes, Cucumbers & Avocado with Balsamic Vinaigrette. (Some organic dairy will be used.)
# 19 Unique and Elegant Vegan Hors D’Oeuvres (NEW CLASS)
In this fun and fascinating class, you’ll learn how to transform big flavors into little masterpieces that are suitable for both elegant cocktail parties as well as homey gatherings. Louisa will share practical tips on what makes a good hors d’oeuvre menu and why, what can be done ahead of time, and how to store and serve these tiny works of art. You’ll learn from her experiences as a professional caterer how to bring out the genius in cocktail party food. Avocado Cucumber Soup Shooters with Toasted Almonds and Mint; Sundried Tomato and Thyme Purée on Crostini; Indonesian Corn Fritters with Galangal and Lemongrass topped with Homemade Tamarind Ketchup; Seared Black Bean-Chipotle Sliders; Baked Tofu Banh Mi Sandwiches with Quick-Pickled Kirby Cucumbers and Miso-Herb Dressing; and Green Tea Tofu Cheesecake Squares with Graham Cracker Crust. (Vegan)
# 20 It’s All About the Garlic (NEW CLASS)
Peter has a passion for garlic! It not only adds depth of flavor to simple and complex dishes alike, but is our stalwart ally against many diseases and conditions. Join him to learn how to master garlic basics– Garlic and Herb Vinegar, Garlic Confit, Sliced-and-Toasted Garlic, Poached Garlic, and Pureed Garlic – then watch him create pure kitchen magic via this healthy and soul-satisfying menu. Garlic Soup with Spring Greens; Crostini with Fava Beans and Green Garlic Purée; Spring Vegetable Salad with Zesty Garlic-Herb Vinaigrette; Crispy Baked Little-Neck Clams with Garlic and Parmesan; Steamed Fish with Garlic Confit; Spring Pastured Poultry Braised with 40 Cloves of Garlic; and Garlic Ice Cream. (Some dairy, wine, poultry & fish will be used; wine will be served.)
# 21 Controlling Candida (NEW RECIPES)
Millions of us are unwilling hosts to candida (yeast overgrowth). When this normally friendly microorganism surges out of control, symptoms can include skin rashes, food allergies, digestive problems, frequent colds and flu, migraines, and even chronic fatigue syndrome. You’ll discover how to recover from this condition and, better yet, how to prevent it from occurring. Join the inimitable Andrea Beaman and learn which foods encourage an overgrowth, and how to restore harmony within. Creamy Broccoli Chicken Soup with Chives; Fresh Herb & Baby Greens Salad with Apple Cider Vinaigrette and Cultured Vegetables; Sautéed Spicy Gingered Chicken with Sugar Snap Peas, Red Peppers and Chinese Cabbage; Quinoa Pilaf with Shallots & Shiitakes; & Gluten-Free Almond Butter Cookies. (Organic poultry, dairy & eggs will be used.)
# 22 Unique Vegetarian Pancakes
Pancakes are fun foods that offer limitless serving options. Using vegetables, grains, or legumes, they make exquisite main course dishes and unforgettable hors d’oeuvres whether they’re spiced, sauced or plain. Under Jay’s guidance, you will prepare five different types of pancakes using five distinct methods. He will explain the how’s and why’s and in the process you will master concepts that will open the door to many variations of pancakes you can invent at home. Mini Lentil-Scallion Pancakes with Cumin Cream; Lacy Wild Rice Vegetable Pancakes with Spiced Yogurt; Tiny Root Vegetable Latkes; Molten Wild Mushroom Risotto Cakes; and Crispy Sweet Corn Polenta Cakes with Chile-Orange Butter. (Some organic eggs & dairy will be used; wine will be served.)
# 23 Great Grains in the Morning
Soaked, steamed, delectably baked or griddled, what could be better for breakfast than whole grains? These powerhouses of nutrients offer ready energy, great taste, and protection against many diseases. Leslie has reinvented old favorites and added new ones that might surprise you – like teff, a tiny grain that can replace eggs in baking, and high-protein amaranth. You’ll also meet superfoods like goji berries and maca for added flavor and nutrition. Power Porridge with Oats, Amaranth & Goji Berries; Vanilla-Scented Bulgur with Dried Cherries & Toasted Walnuts; Coconut, Pecan & Flax Seed Granola with Freshly-Made Almond Milk; Teff Banana Pancakes with Extra- Virgin Coconut Oil & Strawberry Sauce with Optional Yogurt; Blueberry-Maca Corn Bread; and Lemon-Poppy Seed Muffin Cake. (Organic eggs will be used in one recipe.)
# 24 A Delicious Seasonal Dinner Party (NEW CLASS)
With summer approaching, more seasonal treasures crowd the markets. Tonight we’ll showcase them all in this spectacular dinner party menu. The three main dishes are unusual and delicious; the sides dramatic. To finish it all, you’ll prepare and work with pastry dough to create a jewel of a dessert. Edamame with Lapsang Souchong Salt; Braised and Gratinéed Baby Artichokes; Olive Oil-Poached Halibut with Broccoli Rabe Pesto; Poached Chicken Salad with Sugar Snap Peas and Garlic Scapes with Tarragon Vinaigrette; Semolina Gnocchi with Fresh Fava Bean Purée; Sautéed Radishes with Lemon Dill Butter; and Cherry Crostata À La Mode. (Some fish, organic chicken, dairy & eggs will be used; wine will be served.)
# 25 Reclaim Your Energy with Adrenal Support
In today’s fast-paced, stress-filled society, our adrenal glands are on constant call. Adrenal Fatigue Syndrome and Chronic Fatigue Syndrome can disrupt our lives at every level with symptoms that include persistent severe fatigue, impaired immune function, brain fog, and waning sex drive. Andrea will discuss specific foods that exacerbate and those that support and soothe the adrenals and how simple lifestyle adjustments can reduce stress from the inside. Pinto Bean-Turkey Chili and Brown Rice with Optional Raw Cheddar; Pressed Cabbage-Carrot-Scallion Salad; Steamed Mixed Dark Leafy Greens with Fresh Berry Vinaigrette; and Grilled Nectarines with Stewed Blackberries. (Organic turkey will be used and butter in the dessert.)
# 26 The Alchemy of Milk: CulinaryTransformations Using Grass-Fed Dairy (NEW CLASS)
Join Holly as she demonstrates the magic of transforming grass-fed milk and cream into yogurt, kefir, paneer, cream cheese, crème fraîche, butter, andghee. And while she performs this kitchen alchemy, Holly will discuss why grass-fed dairy is far superior to conventionally processed dairy, the benefits of cultured dairy, and the effects of ultra-pasteurization and homogenization on our health. From Milk to Yogurt, Kefir & Yogurt Cream Cheese (Tastings of Yogurt, Kefir & Cream Cheese); From Milk to Paneer (Tastings of Paneer with Pistachios, Orange Rind, Cardamom & Honey); From Cream to Butter (Tastings on Sourdough Bread); From Butter to Ghee (Tastings of Ghee in Chickpea Curry with Basmati Rice);and From Cream to Crème Fraîche (Green Velvet Soup).
# 27 Nourishing Thyroid Health
Millions of Americans suffer from thyroid disease – with symptoms that include weight gain (the “can’t lose” kind), dry skin, hair loss, irregular heartbeat, menstrual fluctuations, and/or memory problems. Learn what environmental factors can cause thyroid disease, how proper diet can protect us, which “healthy” foods actually slow down or speed up thyroid function, and how Andrea successfully reversed her own “incurable” thyroid disease. Dashi Miso Soup with Shiitake Mushrooms; Quinoa with Cilantro Pesto; Pan-Seared Sesame Seed- and Nori-Encrusted White Fish with Marinade Reduction Sauce; Sautéed Hiziki with Seasonal Vegetables; Steamed Cruciferous Vegetables with Tangy Tahini Dressing; and Fresh Peach Cobbler. (Fish & organic butter will each be used in one recipe.)
# 28 Umami: The Elusive “Fifth Taste” (NEW CLASS)
Sweet, sour, salty, and bitter comprise the four primary tastes. Then there’s umami. This savory sensation was accepted as a legitimate fifth taste in 1980 when scientific studies confirmed that specific taste receptors on the tongue respond to it. Umami (deliciousness) rounds out other flavors, lingering on the palate as a satisfying taste. After tasting some umami ingredients in their simplest forms, we’ll investigate how six cultures have utilized its virtues. Japanese: Vegetarian Chirashi Zushi, Tofu Wakame Miso Soup, Green Tea Cookie; Thai: Lemongrass Chicken Curry, Coconut Rice; Vietnamese: Shrimp and Vegetable Summer Roll with Peanut Sauce; Italian: Homemade Tomato, Basil and Mozzarella Pizza; South American: Salad de Papa; and French: Moules Marinieres. (Some organic chicken, eggs, fish, dairy & alcohol will be used.)
# 29 Cracking the Coconut
Get acquainted with one of the world’s most nutritious fruits and learn about its superlative health benefits. First, we’ll learn how to open both mature and young coconuts; then we’ll make fresh coconut milk from the mature variety and fresh fruit smoothies from the other. We’ll also use coconut in its dried and canned forms as well as coconut oil to make an entire meal of scrumptious dishes. Young Coconut Fruit Smoothies; Dom Yam Gai (Thai Chicken and Coconut Soup); Flounder Roll-ups Poached in Coconut, Ginger and Basil Broth; Coconut-Crusted Tofu with Pineapple-Lemongrass Salsa; Black Sticky Rice Cooked in Coconut Milk; Indian-Style Creamed Coconut Spinach with Peas; Savory Coconut Tuiles; and Coconut Sorbet with Mango and Frozen Grapes. (Some organic chicken and fish will each be used in one recipe and wine will be served.)
# 30 Summer Salad Suppers (NEW CLASS)
Salads refresh us with their colors and textures, build us up without weighing us down, and simplify our cooking and entertaining. With or without the punch of added protein, each of Myra’s hearty, gorgeous, vitamin-packed main- course salads can stand alone and is perfect for any day or occasion. Edamame and Wild Rice Salad with Spelt Berries and Grapes with Orange-Cumin Dressing; Romaine and Cabbage Salad with Sesame-Orange Dressing with Teriyaki Wild Salmon or Tofu; Escarole and Wild Spinach Salad with Marcona Almonds, Nectarines and Ricotta Salata with Blueberry Vinaigrette and Almond Crusted Chicken Cutlets; Beet, Watermelon, and Arugula Salad with Caramelized Pecans, Feta, and Shrimp; Wild Green and Herb Salad, Golden Balsamic-Lemon Vinaigrette with Heirloom Tomato-Mozzarella Stack with Mixed Herbed Pesto; and Black Kale and Romaine Caesar Salad with Sole Meunière. (Some dairy and optional fish and organic chicken will be used; wine will be served.)
# 31 A Holistic Approach to Reversing Inflammation
Inflammation – a common factor in arthritis, allergies, recurring infections, lowered immunity, heart disease, and a host of other modern illnesses – is a bodily defense process gone awry. In this timely and important class, Jill will share valuable information about how to downsize or reverse this often resistant condition through simple dietary and lifestyle changes to help support healing and repair the body. You will learn which common foods possess anti-inflammatory properties and which familiar pro-inflammatory foods – even in a natural foods diet – can aggravate a condition. Jill’s mind/body/spirit approach also includes therapeutic baths, calming teas, and carving out quiet time to support greater states of wellness. Sparkling Pomegranate Ginger Drink; Wild Salmon Congee with Chives & Black Sesame Seeds; Marinated Red Cabbage Slaw with Walnut-Flax Dressing; Tender Curried Garbanzos; Garlicky Green & Yellow Bean Salad; Rich & Creamy Blueberry-Coconut Smoothies; and “Relaxing” Tea. (Fish and organic butter will be used in one recipe; everything else is vegan.)
# 32 Easy Breezy Summer Entertaining (NEW CLASS)
The season’s lush berries, heirloom tomatoes, fresh shell beans and herbs need only a little help from you to wow your guests. Here’s Myra’s formula for keeping cool in the kitchen: quality seasonal ingredients, a few fabulous recipes, and the unfussy cooking techniques you’ll learn tonight. So, relax in the kitchen and serve up this easy yet elegant feast: Strawberry Yogurt Gazpacho; Blackberry, Jicama, and Arugula Salad with Champagne- Poppy Seed Vinaigrette; Heirloom Tomato Salad with Smoked Mozzarella, Goat Cheese and Herbed Red Wine Vinaigrette; Steam-Baked Halibut Packets with Oregano and Capers; Assorted Fresh Shell Bean Salad with Parsley, Mint and Feta with Balsamic-Shallot Vinaigrette; Spiced Fingerling Potato Salad with Lemon-Olive Oil Dressing; and Mixed Berry Tart with Toasted Nut Crust and Yogurt Crème Fraîche. (Some organic dairy will be used; organic eggs and fish will each be used in one recipe; and wine will be served.)
# 33 Cooking for Natural Beauty (NEW RECIPES)
We are what we eat, the old saying goes, and our skin confirms it. Skin can glow with health or, if improperly nourished, raise unmistakable signals of distress. The surest way to prevent premature aging, banish blemishes and blotchiness, control eczema and psoriasis, reverse a dull pallor and let your natural beauty shine through is right in your own kitchen. Learn how to deeply nourish your skin with foods that help calm inflammation, strengthen hair and nails, and keep body systems running smoothly. Silky Summer Squash Soup; Chilled Soba Noodles with Sesame Vinaigrette and Crispy Tofu; Teriyaki-Marinated Baked Filet of Sole; Sautéed Antioxidant-Rich Sugar Snap Peas and Carrots; and Creamy Three-Berry Kanten with Fresh Mint Sauce. (Some organic butter, chicken stock in the soup, and fish will be used.)
# 34 Creative Comfort Food Classics (NEW CLASS)
You’ll see no mac & cheese or mashed potatoes here. Myra’s creative late summer menu features foods that soothe in tune with the season. Using the best seasonal ingredients, you’ll create simple technique-based dishes that deeply delight, are soul-satisfying, and designed to elevate the spirit. Creamy Roasted Tomato Soup with Gruyère-Parmesan Frico; Lettuce Wedge with Raw Heirloom Blue Cheese Dressing and Caramelized Shallots; Crisp Crab Cakes with Roasted Tomato-Corn Salsa; Potato Roesti; Souffléd Corn Pudding with Basil; Fairytale Eggplant Parmigiana with Fresh Tomato Sauce; and Peach-Blackberry Cobbler. (Some organic dairy & eggs will be used, seafood in one recipe; wine will be served.)
# 35 Summer Squash Sensations (NEW CLASS)
You might not think of summer squash as any big whoop but Myra’s stunning recipes will surely change your mind. Using heirloom varieties like zephyr, patty pan, eight ball, cousa, little bear– in addition to zucchini and its squash blossoms– Myra has created a delicious culinary place for each one. Velvety Yellow Zucchini, Corn, and Golden Beet Soup; Eight- Ball Kuku; Zephyr Squash Sauté with Pine Nuts, Capers, and Raisins; Patty Pan-Avocado-Tomato Gratin with Parmesan, Olives and Basil; Grilled Zucchini Halves with Corn-Radish Salsa; Braised Stuffed Cousa Squash Wheels with Almond- Sesame-Mint Pesto; Crispy Cheese-Stuffed Squash Blossoms; and Little Bear Squash-Ricotta Dessert Pancakes with Raisins and Walnuts. (Some organic eggs & dairy will beused; wine will be served.)
# 36 The Do-Ahead Antipasto Party
“End-of-summer party”– a few little words that conjure up a vision: the heat of the day relenting, friends in good company, glasses clinking, ice tinkling, exquisite food. At this party, all dishes are perfect served at room temperature and can be prepared in advance with minimum fuss. So, long before that first knock at the door, your party food will be finished and plated (even the dessert!), leaving you relaxed and ready to welcome your guests. Marinated Olives and Parmesan Biscotti; Golden Gazpacho; Poached Salmon Pinwheels with Mustard- Cucumber Dressing; Balsamic-Glazed Sautéed Fresh Corn; Roasted Red Peppers with Toasted Anchovy Breadcrumbs; Caponata; Paper-Thin Zucchini, Arugula, and Parmesan Salad; Marinated and Grilled Portobello Mushrooms; Roasted Cauliflower and Fennel; Tuscan White Beans; Heirloom Tomato Caprese; and Blackberry Sundae Parfaits. (Some fish & organic dairy will be used; wine will be served.)
# 37 Summer in a Jar: The Time-Honored Art of Canning & Preserving (NEW CLASS)
Whether your bumper crop comes to you via a CSA share, the farmers’ market, your own garden or anywhere else, now you can revel in the taste of summer all year long. Here’s your chance to learn how to can and preserve (or “put up”) fruits and vegetables the way our ancestors did. Stefania will show you how simple and safe it can be to pickle peppers, make wonderful jams and fruit butters, and can classic chopped tomatoes with herbs. We’ll even cook up some pasta to enjoy with the sauce we make from fresh tomatoes, and you’ll take home recipes, a jar or two of preserves to start your own canning pantry, and a world of ideas for putting your new skills to work. Chopped Tomatoes with Basil; Peaches in their Own Juices; Plum Jam; Pear and Raspberry Butter; Mexican Hot and Sweet Pickled Peppers; Pasta with Fresh Tomato-Basil Sauce; and a Pickled Pepper Tasting. (Vegan; optional dairy)
# 38 Essential Cooking and Cutting Techniques for the Vegan, Vegetarian and Flexitarian (Version 2)
Whether you’re new to the world of healthy cooking and
knife work or looking to improve your skills, this 4-part
series focuses on basic cooking techniques and knife skills
that bring out the most in vegan and vegetarian cuisines
with options for the student who enjoys high-quality organic
poultry and wild fish. Week by week, Chef Leslie Stone
will guide you to a better understanding of how mastering
proper cooking technique can dramatically enhance the
taste, look and nutritive properties of your food while
learning how to cut a variety of fruits, vegetables and herbs
for ease and efficiency in the kitchen.
# 39 Mineral-Rich Sea Vegetables
Jill Gusman, author of Vegetables from the Sea, shares with you the mystical allure and culinary diversity of sea vegetables. Used worldwide for centuries for cooking, these mineral-rich plants are powerful internal and external healers and detoxifiers. You will learn to identify a wide variety of sea vegetables – both dried and rehydrated – by color, flavor and texture, as Jill demonstrates cooking methods that bring out the best in each. Arame-Millet Croquettes with Roasted Red Pepper Sauce; Creamy Sea Goddess Dressing over Steamed Asparagus; Dulse & Garlic Edamame; Hiziki and Garlic Pâté; Sea-Palm- Macadamia Salad; Piña Colada Agar Pudding with Golden Coconut Crunch; andSweet Orange, Sea Salt & Sea Vegetable Body Polisher. (Vegan)
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