# 66 Cooking Poultry for 1 or 2 People (NEW CLASS)
hands-on

Cooking for one or two? No problem! If your meal is for one, here’s tomorrow’s lunch; if for two, no leftovers to deal with. Myra has rounded up a flock of poultry entrées and vegetable sides that are easy to prepare, economical, and cook up fast. Quick and Flavorful Roasted Pressure-Cooked Chicken Wing Stock; Braised Chicken Legs/Thighs with Pomegranate Molasses & Orange Juice; Lemony Oregano Chicken Legs/Thighs with Potato Crisps; Balsamic Shoyu-Glazed Chicken Wings; Chicken Cutlets with Lemon-Caper Pan Sauce; Chicken Cutlets with Balsamic Pan Sauce; Sautéed Portobello Mushrooms with Turkey Sausage and Cherry Tomatoes; Turkey Sausage-Stuffed Portobello Mushrooms; Quick and Crispy Blanched and Broiled Broccoli; and Winter White Mash. (Organic/pastured poultry, wine & organic butter will be used; wine will be served.)

Monday, January 18, 9:30 a.m. – 1:00 p.m.
Instructor: Myra Kornfeld
Fee: $115

# 67 Beyond Chicken: Other Great Choices for Poultry
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Doesn’t turkey – lean, protein-rich and densely nutritious – deserve more time on your table than a holiday or two a year? Or imagine the rich aromas of sautéed quail, a whole roasted duck, or Cornish hens roasted to a turn and flanked with wonderful vegetables. You will use these recipes again and again – for taste, ease of preparation, and their whispers of other cultures and possibilities. Asian-Style Whole Roasted Duck; Sautéed Quail with French Lentils; Roasted Turkey Breast Roulade with Cranberry-Date Bread Stuffing; Roasted Cornish Hens with Winter Vegetables; Moroccan Turkey Meat Balls with Herbed Tomato Sauce; and Sautéed Duck Breasts with Pomegranate Citrus Glaze. (Wine will be served.)

Thursday, March 18, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115