|Mon, Feb 5 - Feb 12|
Brazing and Stewing: Learn the DifferenceWe will learn how to stew and braze meats and vegetables and how to cook mushrooms and more!There is a $5 materials fee due to the instructor the night of class.
Muffins and PopoversServe freshly bakes breads in less than 1 hours. Whether for a memorable weekend breakfast, brunch, teatime, to accompany a salad/soup or for another occasion, hot-from-your-oven breads are wonderful. Muffins and their larger-sized quick breads may be sweet or savory. Adjust the baking time (less than 30 minutes) for muffins t less than 1-hour for quick breads and a single recipe yields both! We will feature remarkable recipes to taste in class and take home PLUS tips, techniques and equipment to ensure success every time. Recipes will will cover include: Blueberry, Cinnamon Crunch, Bran-Corn, Dried Cherry, Fresh Ginger, Golden Raisin, Maple Sour Cream Sliced Fresh Lemon plus Flavored Butters and a variety of glazes and toppings.Popovers are perfect - Serve alone or insert your favorite filing to create a special meal. And of course, expect to lean all the valuable tips to ensure success every time.There is a $15 supply fee due at class.
Northern Italian DinnerOur evening feast will start with two classic appetizers, the first using prosciutto ham and mozzarella cheese (Spiedini alla Romana) and the second prosciutto wrapped melon to whet your appetite. We will learn how to create two creamy risottos using Arborio rice, both the classic white risotto featuring the magnificent freshly grated Parmigiano-Reggiano cheese as well as risotto with dried porcini mushrooms. A winter vegetable dish (Cicorie alla Griglia) highlight grilled Belgian endives although zucchini, bell peppers and onions will also be prepared in a similar manner. Our main dish is the popular Chicken Cacciatora (Pollo alla Cacciatora). And to wrap up the evening, we will master the sumptuous twice-baked almond cookie, Biscotti. There is a $15 supply fee due at class.