 |
Registration Class Calendar Contact Us |
 |
|
  
|
Cooking Techniques & Specialty Classes Summer & Fall 2009 / Winter 2010 Schedule (September-March)
• Demonstration: students observe as instructor
prepares recipes. Cooking Techniques & Specialty Classes # 27 The Ultimate-Farm-To-Table Experience: An Evening with Chef Galen Zamarra (NEW CLASS)
Galen Zamarra, chef/owner of Mas (farmhouse) in NYC, is widely known as the star of New American Cuisine and as the man who brought the "Farm to Table" concept to fine dining. This very special class offers the unique opportunity to learn simple techniques based in French haute cuisine and to share in the unforgettable meal that will result. Chef Zamarra has tirelessly championed the belief that culinary excellence rests squarely upon the integrity of the cook's ingredients, which in turn depends on how, when, and where those ingredients are raised. Tonight he will transform sustainably raised products from local waters and farms into seasonally inspired dishes you'll long remember and can duplicate at home. Corn Soup with Mushrooms & Tarragon; Roasted Beet & Goat Cheese Terrine; Wild Striped Bass en Papillote; Carrot-Turnip Stew; Scallion Fondue; and Honey-Coriander Glazed Peach Tart with Orange Frangipane. (The menu may change slightly based on market availability. Some fish, organic dairy, and alcohol will be used and wine will be served.)
# 28 The Do-Ahead Summer Antipasto Party
"Summer party" - two little words that conjure up a vision: the heat of the day relenting, friends in good company, glasses clinking, ice tinkling, exquisite food....but, wait --- is the party-giver still in the kitchen or so exhausted from preparations that his or her own spirit has wilted? At this party, all dishes are perfect served at room temperature and all 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. You will enjoy 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. (Fish and organic dairy will be used in some recipes and wine will be served.)
# 29 Enhancing Sexual Vitality through ---Your Kidneys! (NEW CLASS)
In this eye-opening class, you'll discover how deeply diet and lifestyle are intertwined with our sexual vitality. First, we'll take a look at the "big picture" through the lens of Traditional Chinese Medicine, which believes that life energy ---"jing" ---is stored in the kidneys. Reproductive disorders, diminished libido, impotence, or other sexual woes can result when a toxic lifestyle or environment overburdens these hardworking organs. But don't despair! You'll also discover how to protect or repair your sexual energy with foods that nourish the kidneys, bring energy to the lower organs, feel "sexy" in the mouth, and a host of other tips for enhanced sexual wellbeing. Join Andrea to tune up your kidneys and turn your body on! Deep Root Vegetable-Sesame Sauté; Hot and Spicy Soba Noodles with Crispy Sweet Summer Peppers; Black Bean, Corn & Cherry Tomato Salad in Butter Lettuce Cups with Tangy Lime Vinaigrette; Roasted Succulent Miso-Glazed Black Cod; and Darkly Dipped Chocolate Strawberries. (Some fish will be used in one recipe.)
# 30 The Tantalizing Tomato
So simple yet so complex, the tomato comes in many shapes, sizes, and colors. It's perfect alone and sensational paired with other ingredients. This class invites you to explore the versatility of some intriguing varieties like beefsteak, golden, cherry, green zebra and another heirloom or two. You'll see how the tomato moves beautifully throughout a meal from starters to sides to main courses. Come and celebrate late summer by learning how to make Myra's spectacular seasonal dishes using the tantalizing tomato. Watermelon and Tomato Gazpacho with Fresh Mint; Cornbread Tartlets with Ricotta and Green Zebra Tomatoes; Rustic Beefsteak Tomato Galette; Roasted Ratatouille and White Bean Gratin; Fennel- Paprika Rubbed Halibut with Cherry Tomato, Caper, and Green Olive Salsa; Tomato, Squash, and Corn Sauté with Pan-Fried Okra; Heirloom Tomato Salad with Basil Oil; Pasta with Herbed Fresh Tomato and Garlic Sauce; and Baked Tomato Parmesan Casserole. (Some fish and organic dairy will be used.)
# 31 Vegetarian Grilling Party
Nothing cranks up flavors better than grilling, so why not put some pizzazz in your vegetables and cook them on the grill! You don't even have to have fancy outdoor equipment; a simple grill pan is all you need. Join Myra in grilling up a feast of vegetables with an array of marinades, dressings and glazes along with a fabulous grilled fruit dessert to top it all off. Fregola (Toasted Pasta from Sardinia) with Grilled Marinated Red Peppers and Summer Squash; Grilled Radicchio and Red Onion Salad with Rosemary Balsamic Vinaigrette; Grilled Broccoli with Optional Anchovy Dressing; Grilled Zucchini with Garlic and Lemon Butter; Barbequed Sweet Potato Fries; Mozzarella-Stuffed Grilled Portobello Mushrooms with Balsamic Marinade; Onion "Steaks" with Mustard Maple Glaze; and Grilled Pineapple and Banana Ice Cream Sundaes. (Some organic dairy and optional anchovies will be used.)
# 32 Gourmet on a Budget (NEW CLASS)
With the cost of food skyrocketing, here's a fabulous opportunity to str-e-e-etch those shrinking food dollars into extraordinary meals! Let Peter take you on a journey down the path of ingenuity and show you how to spin culinary gold out of straw. Learn which inexpensive cuts of beef and lamb to choose, and how to charm them into succulence; learn which seafood, vegetables, and legumes give you the best return on your investment; and how to use every part of the chicken and turn it into five dishes bursting with character, flavor, and nutrition. Please your pocketbook and your palate with recipes that give you the maximum bang for your buck. Beer Braised Grass-Fed Beef Shank with Caramelized Onions & Crushed Rutabaga; Leek & Whiting Gratin; Chicken Feet Broth with Lemon, Mint & Rice; Spicy Honey Mustard Wings; Chicken Liver & Sage Crostini; Crispy Roasted Chicken Legs with Garlic and Rosemary; Chopped Salad & Poached Chicken Breast; Whole Grain Pasta with Autumn Greens & Roasted Onions; Baked Lentils with Vegetables & Ricotta Dumplings; Grass-Fed Lamb & Barley Soup; and Spaghetti & Grass-Fed Meatballs. (Organic eggs, dairy, chicken, fish and grass-fed beef and lamb will be used.)
# 11 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.
# 12 Cooking for Natural Beauty: Go Ahead and Glow
We are what we eat, the old saying goes, and our skin confirms it. Skin, our largest most public organ, 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. Begin reclaiming your natural beauty tonight with Sage- and Thyme- Infused Chicken Broth; Brown Basmati Rice Pilaf With Shiitake Mushrooms and Shallots; Baked Wild Salmon Teriyaki Style; Steamed Brussels Sprouts and Kale with Champagne Vinaigrette; and Autumn Fruit Kanten. (Some wild fish and organic chicken will be used.) # 13 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 and dairy will be used.)
# 14 An Autumnal Vegetarian Party (NEW CLASS)
Planning a party (think Halloween) or any gathering? Myra’s visionary harvest menu is bursting with fun flavors, textures, and the glowing colors of autumn leaves. Crostini with Chipotle-Garlic Cream Cheese, Radishes and Chives; Autumnal Party Mix; Baked Stuffed Red Kuri Pumpkin with Hominy and Tomatillo Stew topped with Poblano Chile, Avocado and Cucumber Salsa; Pressure-Cooked Forbidden Black Rice Risotto with Balsamic-Sautéed Yams; Arugula Salad with Roasted Grapes and Shaved Pecorino with Roasted Shallot Vinaigrette; and Spiced Espresso Chocolate Pudding with Pumpkin Whipped Cream. (Organic dairy will be used, organic eggs in one dish, and wine will be served.)
# 15 Wildly Creative Sandwiches (NEW CLASS)
This quick and easy meal is fun to prepare, easy on the pocketbook, and nutritionally balanced. You’ll make updated sandwich classics (and others created just for this class), homemade crusty ciabatta bread, red pepper mayonnaise, crispy quick pickles and crunchy potato chips. BBQ Tofu with Grilled Red Onions & Tomatoes on Sourdough Rolls; Seared Wild Salmon with Watercress, Pickled Red Onions, and Homemade Red Pepper Mayonnaise on Handmade Ciabatta; Grilled Portobello, Arugula, Avocado & Goat Cheese Panini on 7-Grain Bread; Tunisian Tuna with Roasted Potatoes and Green Beans on Whole Wheat Baguettes; Boston Baked Beans, Swiss Cheese and Quick-Pickled Vegetables on Pumpernickel; Jamaican Sorrel Tea and Green Tea. (Fish, organic eggs and organic dairy will be used in some recipes.)
# 16 Autumn Fruits: The Savory and The Sweet
The brilliant fruits of autumn, coming to us in that brief breath between summer’s heat and winter’s cold, combine beautifully with savory foods as well as sweet. You will assemble eight magnificent pairings that are likely to surprise and sure to delight. Roasted Chicken or Braised Tempeh with Cranberry Glaze and Fresh Cranberry Sauce; Sautéed Trout over Apple Rosemary Purée; Garlicky Braised Escarole with Almonds and Pomegranate Seeds; Sweet and Spicy Gingery Butternut Squash and Pear Sauté; Braised Whole Endive with Sliced Apples; Quince, Asian Pear and Red Onion Gratin; Arugula Salad with Persimmon Dressing; and Individual Molten Chocolate Cakes with Baked Seckel Pears and Pomegranate Glaze. (Organic butter, optional organic chicken, eggs & fish will be used; wine will be served.)
# 17 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. Savory Miso Soup with Shiitake Mushrooms; Quick-Cooking Quinoa with Cilantro Pesto; Pan- Seared Sesame-Seed and Nori-Encrusted White Fish with Marinade Reduction; Sautéed Hiziki with Sweet Root Vegetables; Rosemary Roasted Cruciferous Vegetables; and Cranberry Glazed Pears. (Fish will be used in two recipes.)
# 18 The Art of Plating & Presentation (NEW CLASS)
Before a single morsel ever reaches our mouths, we eat with our eyes first. Professional restaurant chefs consider the plate their canvas and, as you learn to use color, texture, proportion and shape in composing a menu, so will you. Katy’s slide show will highlight trends in restaurant plating styles as she discusses the inspirational as well as the gimmicky. Celery Root and Pear Soup with Hijiki and Black Sesame Gomasio; Sweet Potato Raviolo with Wild Mushroom Ragoût, Mustard Greens and Ricotta Salata; Seared Long Island Duck Breast (or Apple Cider- Glazed Tempeh) with Caramelized Shallots on Beluga Lentils with Jicama, Papaya and Shiso Leaf Salad; and Quenelles of Fromage Blanc with Spiced Prunes, Saba and Thyme. (Some dairy and optional poultry will be used; wine will be served.)
# 19 Fast and Fabulous Pan Sauces (NEW CLASS)
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. 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 Breast 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 meat, pastured poultry, and seafood will be used.)
# 20 Great Grains in the Morning
Soaked, steamed, delectably baked or griddled, what could be better for breakfast than whole grains? These powerhouses – loaded with vitamins, minerals, fiber, and antioxidants – 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 super foods 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.)
# 21 Vegetarian Hors D’oeuvres: The Life of the Party
Prepare for the holidays – or any party any time – with recipes for delectable vegetarian nibbles that whet appetites and scream fun. In this class, wrap and roll phyllo dough, stuff wontons, and assemble eye-catching, mouthwatering bite-size gems with zesty dips and spreads. These are all great do-ahead dishes to make your entertaining relaxing and easy. Cocktail Party Spanakopitas with Kalamata Olives; Roasted New Potato Cups with Yogurt-Parsley Aioli; Pan-Fried Wontons with Spicy Thai Cabbage-Mushroom-Peanut Filling; Yucca Cakes with Mango Mojo; Quesadilla Bites with Shredded Vegetables and Goat Cheese Pesto; and Mini Chile Corn Crepes with Refried Black Beans and Extra-Green Guacamole. (Some organic eggs and dairy will be used and wine will be served.)
# 22 A Holistic Approach to Reversing Inflammation (New Recipes)
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 changes, low-temperature cooking, and lifestyle intervention 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. Creamy Mushroom Soup with Scallions; Black Soybean Stew with Hearty Greens; Oil-Roasted Curried Quinoa; Medley of Gingered Root Vegetables; Marinated Crispy Carrot and Beet Salad; and Baked Cinnamon-Maple Apples with Nut Butter Filling and Toasted Almonds. (Some organic butter will be used in one recipe.)
# 23 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.
# 24 Warming Winter Vegetable Creations
When cold winds blow, let these stunning vegetable dishes warm you from the inside out. Fit for a holiday dinner or to make everyday meals a celebration, here are seasonal dishes designed to suit any occasion and please every taste. From hearty soup to divine dessert, this winter bounty will carry you through. Squash, Pear and Fennel Soup with Fennel Oil and optional Blue Cheese; Arugula Salad with Oven-Roasted Grapes and Roasted Shallot Vinaigrette; Celery Root Slaw with Thyme and Pecans; Frisée and Celery Salad with Toasted Fennel Seed Dressing; Watercress and Endive Salad with Poached Pears, Candied Pecans and optional Crumbled Roquefort; Braised Broccoli Rabe with Sautéed Cipolline Onions; Roasted Lacinato Kale Chips; Shallot-and Orange- Laced Roasted Green Beans; Twice-Baked Acorn Squash with Brandy and Maple Sugar; and Individual Pumpkin Soufflés with Candied Ginger. (Organic eggs, dairy & alcohol will be used.)
# 25 The Art and Technique of Homemade Tofu (NEW CLASS)
Make your own tofu from scratch! Starting with organic soybeans, you’ll prepare homemade tofu of a quality, texture, and nutty taste that is in every way superior to store-bought. Far from "tasteless," really fresh tofu is very delicate and delicious. Peter will guide you through making the tofu; then you’ll learn how to cook creatively with it and discover all of its wonderful possibilities. Fresh Tofu in Dashi with Tempura Vegetables; Tostadas with Spicy Hashed Bean Curd and Pepitas; Spinach Mushroom Quiche; Tofu Steaks with Black Beans and Mango Salsa; Crispy Pressed Tofu with Garlic and Mint; Baked Tofu in Lemon, White Wine, and Butter Sauce; and Lemon Tofu Cheesecake “Angelica Kitchen Style.” (Organic butter and wine will be used.)
# 26 Flour Power: Fresh Pasta, Spaetzle & Gnocchi (NEW CLASS)
Making fresh pasta, spaetzle, and gnocchi is great fun and extremely satisfying. These handmade products have a texture and taste that just can’t be found in a box. Learn it all: mixing, rolling, shaping, shaving, and how to use your finished creations in the following fabulous recipes: Saffron Lasagna with Spinach, Leeks and Shiitake Mushrooms; Buckwheat Gnocchi with Roasted Butternut Squash and Sage Brown Butter; Baked Cannelloni with Ricotta, Parmesan and Vegetable Ragoût; Spaetzle in Roasted Chicken Broth with Caramelized Shallots; Whole Wheat Papardelle with Sweet and Spicy Lamb Ragù; and Tagliatelle with Crème Fraîche and Fresh Herbs. (Organic eggs, dairy, pastured chicken & grass-fed lamb will be used; wine will be served.)
# 27 Vegetarian Risotto Using 6 Different Grains
Whether traditionally long-stirred or quick-and-easy pressure cooked, risotto is energizing to the body and satisfying to the soul. And although rice has long been the star of this versatile dish, Peter will whip up six hearty versions, each featuring a different grain paired with just the right balance of ingredients. As right for a dinner party as for a family meal, risotto is a true culinary treasure. Quinoa Risotto with Butternut Squash, Sage and Brown Butter; Farro Risotto with Cabbage, Caramelized Onions and Gruyère; Barley Risotto with Roasted Cauliflower, Toasted Almonds and Parmesan; Wintry Root Vegetable, Roasted Garlic and Red Bean Risotto made with traditional Arborio Rice; Fregola Risotto with Chard and Feta Cheese; and Grano, Black Bean and Spinach Risotto. (Some organic dairy and wine will be used.)
# 28 Controlling Candida (NEW CLASS)
Millions of us are unwilling hosts to Candida (yeast overgrowth), and the simple solution awaits us in our own kitchens. 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. As long as systemic Candida is present, the immune system will always be overwhelmed and subject to breakdown. In this informative and upbeat class you’ll discover how to recover from this condition (even if you’ve already suffered through failed “yeast free” diets) and, even better, how to prevent it from recurring. Join the inimitable Andrea Beaman and learn which foods encourage an overgrowth, why antibiotics provide only temporary relief, and how to prepare delicious dishes to restore harmony within. Creamy Celery Root Chicken Soup; Spicy Stewed Chicken; Millet and Cauliflower Mash; Sautéed Carrots with Butter and Herbs; and Soothing Sweet Vegetable Drink. (Some organic chicken and dairy will be used.)
# 29 A Cooking Class for People with Cancer
If you or someone you know is living with cancer and need some creative solutions to keep nutritional levels up while dealing with fatigue, pain, weight loss, nausea, or gastrointestinal upset, then join Laura Pole, health-supportive chef, oncology nurse, talented musician and amazing person, in this wonderfully upbeat, information-packed class and learn how to prepare health-promoting, nutrient-dense delicious food-as-medicine to relieve or prevent symptoms. The recipes and focus of this class include high-quality whole foods that enhance healthy immune response, possess anticancer and antioxidant properties, replenish healthy microorganisms in the gastrointestinal tract, help reduce inflammation and joint pain, aid digestion, and replace minerals. Class time will be devoted to translating a dietary prescription into “real” healing food, menu planning, taking a virtual shopping tour and helpful tips about stocking your pantry. There will be food tastings throughout the day and a meal served mid-afternoon. Whey Good Fruit Smoothie; Wholly Guacamole with Corn Chips; Kuzu-Apple Juice Tonic; Baked Marinated Organic Chicken with Tangy Orange Sauce; Quinoa-Shiitake-Edamame Pilaf; Sauteed Angel-Hair Collards in Garlic and Olive Oil; Curried Spice-Baked Sweet Potatoes; Apple-Pear-Blueberry Crisp with Yogurt Cream; and Ginger Green Tea. (Organic chicken and dairy will be used and both are optional.)
# 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.)
|