You want to cook more often, but don’t know where to begin. Whether you never really learned how to cook or you’re in a cooking rut, you know that preparing healthy, flavorful meals should be a priority. Cooking shows and food magazines offer great photos and ideas, but you’re unsure about most of the instructions. Plus, who has the time?
Take the unknown out of cooking: Hands-on training in a home kitchen will teach you the essential cooking techniques needed to follow any recipe and create delicious meals for your family. From quick weeknight dinners even the pickiest child will love to Sunday supper around the kitchen table, you can cook for yourself and your family in the way you’ve always wanted to.
At “Now You’re Cooking” you will learn how to:
- Pan-sear meats such as chicken breasts, filet mignon and pork tenderloin;
- Sauté and poach fish filets;
- Roast and sauté seasonal vegetables such as squash, broccoli, tomatoes, greens and other items;
- “Bread” meats (flour, egg, bread crumbs);
- Cook grains such as polenta and risotto;
- Prepare pan sauces and gravy;
- Use proper knife skills;
- Make your own salad dressings and flavored vinaigrettes.
Cook with confidence: Once you’re familiar with basic culinary skills, you can build upon your new abilities for years to come. By substituting take-out just twice a week with a home-cooked dinner, you will save money, boost your family’s nutrition and enjoy the special family time that only a homemade meal can provide.
Course Cost: $300 for four classes plus $40 lab fee for cost of food and recipe book.
Week One - April 2 from 10am - 1pm
Flash in the Pan: Main entrees prepared in a flash
Prosciutto-wrapped pork with pearl couscous and brussel sprouts
White bean and vegetable soup with spicy sausage
Bruscetta pasta and balsamic vinaigrette
Pork scallopini with fresh arugula salad
Skirt steak fajitas with homemade guacamole
Week Two - April 9 from 10am - 1pm
Forget Diamonds – Chicken is a girl’s best friend
Chicken piccata with lemon caper sauce over sautéed spinach
Buttermilk poached chicken breasts with rigatoni and vodka cream sauce
Stuffed chicken thighs with cauliflower mash
Chicken Caesar salad with homemade dressing and baked garlic croutons
Week Three - April 16 from 10am - 1pm
Simple Seafood - Easy and flavorful preparations for seafood
Steamed halibut en papiotte (parchment packet) with julienne vegetables
Asian-flavored salad with mandarin shrimp
Poached salmon with lemon dill sauce over haricot verts
Crunchy tilapia “bites” with sweet chili dipping sauce
Pan seared halibut with kalamata-pistachio topping
Week Four - April 23 from 10am - 1pm
Special Suppers - Meals for date night or a special family dinner
Butter-roasted whole chicken with Yukon gold potatoes, homemade gravy and oven roasted broccoli
Beef tenderloin filets with red wine sauce over mushroom polenta
Risotto with roasted corn, shrimp and fresh herbs
Linguine carbonara with bacon and peas