Learning the Basics, Part II (Class 1 of 4)

  • Tuesday, May 08, 2012
  • 6:00 PM - 8:30 PM
  • 236 West 26th Street
  • 5


Cancellation Policy:

We are sorry that we cannot issue refunds for classes, but you may send someone in your place or choose another class if you cannot make it for any reason.

We do require at least 48 hours notice for us to provide credit for another class, otherwise we are left with an empty spot and not enough time to refill if off the waiting list.

For snowy days, please call Jennifer and she will let you know if the class is still being held.

Thank you for understanding!
Registration is closed

Learning the Basics: Part II

4-Part Series (classes held weekly: 5/8, 5/15, 5/22, 5/29)

NOTE: Completion of Learning the Basics, Part 1 is NOT necessary. We cover a whole new set of techniques and ingredients (while revisiting some of the same) as the first 4-class series. If you are comfortable in the kitchen but are ready to try new things, this is the series for you.

Braised Shrimp Puttanesca
Fresh Spinach and Basil Risotto

Braised Escarole with White Beans and Garlic

Dark Chocolate Torte with Raspberry Coulis

Skills Covered: Working with Shrimp, Making a Tomato Sauce, Risotto 101, Braising Greens, Working with Chocolate, Beating and Folding Egg Whites, Fruit Sauces


Goat Cheese Soufflé
Roasted Petit Filet with Wild Mushroom Ragout
Roasted Beet and Arugula Salad with Warm Shallot Vinaigrette

Roasted Pears with Vanilla Creme Anglaise

Skills Covered: Soufflé 101, Making a Béchamel, Roasting Meats, Working with Mushrooms, Roasting Beets, Roasting Fruit, Making Creme Anglaise

Fresh Ricotta Gnocchi with Sage Browned Butter

Pan-Roasted Lemon Rosemary Chicken

Farro with Roasted Julienned Vegetables

Individual Apple Pies

Skills Covered: Pan-Roasting Chicken, Making Gnocchi, Browned Butter Sauces, Getting to Know Farro, Julienning Vegetables, Making Pie Crust


CLASS #4: French Bistro
Crisp Duck Breasts with Cherry-Thyme Jus
Sweet Potato and Caramelized Onion Gratin
String Beans with Orange-Shallot Vinaigrette
Profiteroles with Chocolate Ganache

Skills Covered: Working with Duck, Making a Jus, Caramelizing Onions (Slow Cooking Vegetables), Making Root Vegetable Gratins, Making Fresh Breadcrumbs, Blanching Green Beans, Pâte au Choux Dough, Piping Pastry Dough, Chocolate Ganache


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