DETAILS
During
this series of five classes, Chef Katherine explores all the cooking techniques
needed to get started in the kitchen, including demonstrations and discussions
of gadgets and cookware necessary for preparing a wide variety of dishes. She
will also review basic kitchen pantry items, herbs, spices, cooking oils, and
more. Each class builds on the previous class and by the fifth, you will be cooking
with confidence.
SEPT 7th- MOIST HEAT COOKING I
In this
first class of the series, you will learn exactly what you need to get started
in the kitchen, which ingredients require moist heat cooking and the methods of
simmering, boiling, and steaming.
Recipes: Spaghetti with Basic Tomato Sauce; Steamed
Fish with Basmati Rice; Steamed Asparagus with Shaved Parmesan.
SEPT 14th- MOIST HEAT COOKING II
In
this second class of the series, you will learn exactly what you need to get
started in the kitchen, which ingredients require moist heat cooking and the
methods of poaching, braising and stewing.
Recipes:
Poached Salmon with Basil Sauce; Beef Stew with Vegetables; Braised
Pork; Port Poached Pears.
SEPT 21st- SAUTE, FRY, STIR-FRY
In this third class of the series, you will
learn how to sauté, pan fry, deep fry and stir-fry. Learn what types of oils
are best, what types of foods benefit from these cooking methods and how to use
woks, sauté pans, and frying pans.
Recipes:
Peppercorn Steak; Shrimp and Vegetable Stir- Fry; Panko Crusted Crab
Cakes; Deep Fried Beer Batter Onion Rings.
SEPT 28th- ROASTING, BROILING, GRILLING
In this fourth class of the series, you will
learn how to roast, broil, and grill as well as when and why to use these
methods. You will also learn which types of foods will work best with these
methods.
Recipes:
Citrus Herb Roasted Chicken; Roasted Rosemary Potatoes; Grilled Steak
and Vegetables; Basic Crème Brûlée.
OCT 5th- THE MOTHER SAUCES
In this fifth class of the series, you will
learn how to prepare these excellent grand sauces using gourmet stock
concentrates: demi-glace, velouté,
béchamel, tomato, and hollandaise as well as some easy derivations that will
enhance any meal.
Recipes: Sautéed Chicken Breast with Robert Sauce;
Salmon with Sauce Supréme; Steamed Seasonal Vegetables with Mornay Sauce and
Hollandaise Sauce; Linguine with Rich Tomato Sauce.
Instructors
