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Cooking Techniques & Specialty Classes Spring/Summer 2008 Schedule (March-September)
• Demonstration: students observe as instructor
prepares recipes. Cooking Techniques & Specialty Classes # 52 Maximizing Heart Health
# 15 A Whole Foods Digestive
Tune-Up (NEW CLASS)
When digestion works smoothly, most of us give it little thought. But when we're uncomfortable with bloating, gas, fatigue after a meal, or reflux --- from a midlife slowdown of enzyme production, overindulgence, too much processed food or even a too-rapid transit to a healthier diet - we think of little else until balance is restored. Whether your goal is to achieve good digestive function or simply to maintain it, let natural health expert Gabriele Kushi arm you with whole food solutions. Gabriele will discuss the benefits of fermented foods and pickling techniques, simple ways to make whole grains and beans more readily digestible, and even how a ginger compress can relieve distress. She'll then prepare and we will enjoy Wakame Miso Soup with Daikon and Shiitake Mushrooms; Golden Rose Brown Rice with Aduki Beans and Kombu; Natto with Green Onions, Tamari and Nori; Umeboshi-Ginger Mixed Vegetable Pickles; Pressed Greens with Chinese Cabbage, Red Radishes, Scallions and Sea Salt; and Homemade Fermented Tofu Cheese with Mellow Miso on Cucumber Rounds.
# 16 Spring Vegetable Harvest
Learn how to take advantage of spring's unique bounty of produce. In this class, you'll grill, roast, braise and sauté the season's vegetables in ways that capture their robust, earthy flavors. Hot or Cold Garlicky Spinach-Basil Soup; Black Bean-Quinoa Burger Gratin with Grilled Spring Vegetables; Sautéed Spinach with Raisins and Pine Nuts; Wine-Braised Baby Artichokes with Fresh Herbs; New Potato Salad with Caramelized Onions; and Vegetable Stir- Fry with Asparagus, Edamame and Bok Choy with Thai Peanut Sauce and Indonesian Sambal. (Some optional organic dairy and wine will be used.)
# 17 Egg Tech: The Many Secrets
to Perfectly
The ordinary egg seems so simple but is, in fact, a complex creature. Peter will lead you through the science that explains the natural behavior patterns of the mysterious egg. He'll show you many techniques for producing ideal results for some of the most popular egg recipes. When you grasp these basic techniques, you'll be able to create consistent and wonderful dishes every time. So, let's get crackin' as you cook alongside the "eggspert." Perfectly Poached Eggs over Warm Spinach Salad with Sherry Vinaigrette; Hard Cooked Eggs with Creamy Bright Yolks; Deviled Eggs; Soft Boiled Eggs; Fluffy Tender Omelets with Sautéed Mushrooms and Goat Cheese; Hearty Spanish Potato-Onion Frittata; French-Style Creamy Scrambled Eggs; and Heavenly Chocolate Soufflé. (Organic eggs and dairy will be used.)
# 18 Unique Vegetarian Pancakes
(NEW CLASS)
Simple, attractive, and extremely delicious, pancakes are fun foods that offer limitless serving options. Vegetables, grains, and legumes make exquisite main course dishes and unforgettable hors d'oeuvres whether they're spiced, sauced or plain. Under Chef Jay Weinstein's guidance, you will prepare five different types of pancakes using five distinct pancake-making 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 Cool Spiced Yogurt; Tiny Root Vegetable Latkes; Molten Wild Mushroom Risotto Cakes; and Crispy Sweet Corn Polenta Cakes with Chili-Orange Butter. (Some organic eggs and dairy will be used.)
# 19 A World of Vegetarian
Hors D'oeuvres
Are you having difficulty keeping your repertoire of vegetarian appetizers interesting and diverse? Enliven your next dinner party with meat-free appetizers that boast authentic international flavors. From Western Europe through the Mediterranean and into the Far East, savor vibrant vegetarian hors d'oeuvres paired with delicious and affordable organic wines. Indian Chickpea and Vegetable Pakoras with Cilantro Chutney; Summer Vegetable Rolls with Spicy Soy and Ginger Dip; Spanakopita Triangles filled with Tofu, Spinach and Caramelized Onions; Spicy Roasted Asparagus Frittata Wedges; Sweet and Sour Tempeh Satays with Toasted Sesame Sauce; and Endive Spears with Goat Cheese, Chives, and Candied Walnuts. (Some organic eggs and dairy will be used and organic wine will be served.)
# 20 A Complete Course in
Salads - Everything You Ever Wanted to Know (NEW CLASS)
Join cookbook author, Cathy Walthers, as she shares her insights as well as practical tips for building beautiful, nutrient-rich salads using grains, beans, vegetables, chicken and fish. We'll visit salads as main dishes and sides, usual and unusual combinations, and proper handling and storage of leafy greens. Cathy will reveal the secrets of making perfect salad dressings and conduct a taste test of her favorite vinegarsand olive oils. You are bound to leave inspired, eager, and ready to design your own salads and vinaigrettes. Lemony Asparagus and Artichoke Pasta Salad with Optional Feta; Seared Wild Salmon with Baby Greens and Mango-Red Wine Salsa Vinaigrette; Pea Shoot and Red Radish Salad with Edamame and Grilled Marinated Tofu with Sesame-Ginger Vinaigrette; Roasted Chinese Chicken with Snow Peas and Water Chestnuts with Spicy Orange-Lime Vinaigrette; Mediterranean Walnut & Date Salad with Arugula, Celery and White Balsamic Dressing; and Wheat Berry- Watercress Salad with Dried Cranberries and Pecans with Mixed Maple Citrus Vinaigrette. (Some fish, organic chicken and dairy will each be used in one recipe.)
# 21 Reclaim Your Energy:
An Adrenal Support Cooking Class (NEW CLASS)
Our adrenal glands produce an array of hormones including adrenaline, which readies our bodies for "fight or flight." In today's fast-paced, stress-filled society, our adrenals are on constant call. Adrenal Fatigue Syndrome (AFS) andChronic Fatigue Syndrome (CFS) can disrupt our lives at every level with symptoms that include persistent severe fatigue, impaired immune function, "brain fog," andwaning sex drive. Join whole foods expert, Andrea Beaman, to learn how to heal yourself from --- as well as prevent --- these debilitating conditions. You will be introduced to specific foods that exacerbate and those that support and soothe the adrenals. Andrea will explain how simple lifestyle adjustments can reduce stress from the inside. Our menu includes: Pinto Bean-Turkey Chili and Brown Rice with Optional Raw Cheddar; Pressed Cabbage-Carrot-Scallion Salad; Steamed Mixed Dark Leafy Greens with Tangy Tahini Dressing; and Grilled Nectarines with Stewed Blackberries. (Organic turkey, butter in the dessert, and optional raw cheese will be used.)
# 22 Great Vegetarian Picnic
Food (NEW RECIPES)
The approach of summer and outdoor picnics and parties begs the familiar question: What's a vegetarian to eat in a world of burgers, ribs, and steaks? At your next barbeque or picnic, dazzle your guests with fresh vegetarian alternatives. These healthy, innovative summer recipes feature vegetarian ingredients as main course meals, salads and sides. Quick and easy to prepare, these dishes are completely versatile and satisfying. They can be served together or separately, delicious hot or at room temperature. Grilled Portobello Mushroom Sandwich with Black Bean Puree, Shredded Jicama and Red Onions; Forbidden Rice and Edamame Salad with Red Bell Pepper and Apricot Curry Dressing; Roasted Corn, Asparagus and Cherry Tomato Salad with Sliced Toasted Almonds and Tarragon-Tomato Vinaigrette; Grilled Ginger Shoyu Seitan Kabobs with New Potatoes and Zucchini; and Roasted Eggplant and Tomato Salad with Olives, Capers, Optional Feta and Cumin-Dusted Pita Toast. (Some optional dairy will be used in one recipe.)
# 23 Essential Cooking and
Cutting Techniques for the Vegan, Vegetarian and Flexitarian
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, Senior Chef Instructor, Susan Baldassano, 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
for ease and efficiency in the kitchen.
# 53 Modern Menu Planning
for Diabetics: Effective Self Management
# 24 Great Summer Entertaining
Summer is a fabulous time for parties. Learn how to host some sumptuous events that just may be the most memorable meals of the season. Celebrate the sultry days of summer by serving up some dynamite dishes spiked with explosive flavors. Myra's impressive recipes are gorgeous, flavorful, and simple. Sunset Fruit Salad; Grilled Herbed Vegetable Salad with Zucchini, Corn, and Spinach; Grilled Tofu, Shrimp, or Chicken with Barbeque Spice Rub; New Potato Salad with Sugar Snap Peas and Cherry Tomatoes; Tequila-Spiked Pinto Beans with Tomatoes; Grilled Turkey Burgers with Spicy Avocado Mustard; and Red, White and Blueberry Sundaes. (Some organic poultry, alcohol and optional shellfish will be used.)
# 25 A Down-to-Earth Approach
to Glowing Skin (NEW CLASS)
You choose your diet with care, and now you can take it one step further. Join herbalist Terry-Anya Hayes to discover how to cleanse and nourish your skin with wholesome, natural preparations you can easily create at home. Settle back with a cup of skin-friendly herbal tea and learn how to give your skin the support it needs. We'll discuss basic skin care and effective ways to improve circulation, balance oily or dry skin, and calm skin eruptions. Then we'll roll up our sleeves for some grinding, measuring, and mixing of natural ingredients like organic oats and cornmeal; apricot kernels; sea salt; French green clay; essential oils of lavender, rosemary, pine, clary sage, sweet orange, ginger and clove; plusorganic lavender and rose petalsas we formulate Soapless Miracle Grains; Wake-Me-Up Herbal Skin Toner; and Heavenly Natural Bath Salts. Take-home samples and detailed instructions will be provided.
# 26 Summer Vegetable Harvest
Summer is the season that yields produce with the most vibrant color and taste --- tomatoes, cucumbers, zucchini, peppers, eggplant, basil, dill, corn, and okra to name a few. Join Myra as you put together nutritious, balanced dishes that showcase summer's bounty at its finest with its light sun-drenched flavor. Zucchini Soup with Roasted Corn and Frizzled Leeks; Grilled Salmon Pinwheels with Roasted Red Pepper Sauce; Wild Mushroom Risotto with Cherry Tomatoes and Basil; Italian-Style Braised Eggplant, Green Beans, Capers and Herbs; Bruschetta with Sweet Potato-Red Pepper Spread; Stuffed Tomatoes with Avocado and Mexican-Spiced Black Beans; Pan-Cooked Sea Bass with Dill and Cucumbers; and Stewed Okra with Tomatoes and Almonds. (Some fish will be used.)
# 27 The Do-Ahead Summer
Antipasto Party (NEW CLASS)
"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.)
# 28 Cracking the Coconut
Get acquainted with one of the world's most nutritious fruits and learn about its superlative health benefits. Coconut is available in many different forms and there's no end to what you can make with it. 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.)
# 54 Nourishing Thyroid Health
# 29 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.)
# 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 Cooking Creatively with
Sea Vegetables
Versatile, tasty, available all year round, sea vegetables are a rich source of minerals, vitamins and fiber. Their health benefits are legendary: regular consumption has been linked to reduced rates of some illnesses and, in sufficient quantity, some sea vegetables are purported to help fight the effects of radiation, plus they're great for the hair and skin. Alaria, arame, dulse, hiziki, kelp, nori, kombu, sea palm, wakame... learn which are best to flavor soups and which cradle sushi, which complement bean dishes and which sparkle in salads. Join Leslie Cerier, co-author of Sea Vegetable Celebration, for this upbeat and up-close look at vegetables from the sea. Quick Miso Soup with Dulse and Spicy Thai Noodles; Vegetarian Ginger Tempeh Sushi; Arame Vegetable Egg Rolls; Marinated Japanese Land and Sea Vegetable Salad; Sea Palm Stir Fry with Red Bhutanese Rice; Fried Dulse; andDried Nettles-Kelp- Sesame Seed Gomasio. (The egg roll wrappers contain some egg whites.)
# 32 Eating Your Way to Stronger
Bones
An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral --- beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increaseour calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies. (Some organic yogurt will be used in one recipe.)
# 33 Grain as Main: The Not-Quite
Vegetarian (NEW CLASS)
Even without becoming vegetarian, you canmake a positive difference in the environment by turning the menu upside down! By starring complex-tasting, sophisticated grain dishes as main courses, Chef Jay Weinstein, author of The Ethical Gourmet, teaches you to re-envision the meal by making the grass-fed meat, organic chicken and fish as side dishes to enhance your meal without it becoming the key player. Using Jay's concept, you can turn a piece of animal protein --- formerly a single main-course portion --- into the accent to a dinner for four. That translates into 75% fewer resources directed into livestock production, 75% fewer animals harvested, and 100% more memorable meals. You will be amazed at the fabulous results as Jay shares his skills for preparing Almond and Golden Raisin Wild Rice with Roasted Beets, Grilled Rare Rib Eye of Pasture-Raised Beef and Zinfandel Sauce; Soft Wheat Pilaf with Roasted Onions, Dried Fruit, and Cumin- Flavored Roast Jamison Lamb; Cilantro-Scented Quinoa with Red and Yellow Plum Tomato Chutney and Poached Wild Salmon; and Coconut-Vegetable Rice with Sautéed Tamarind Chicken Skewers. (Wild fish, grass-fed beef and lamb, organic chicken and some alcohol will be used.)
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