Learning the Basics, 4-Part Series (Class 1 of 4)

  • Thursday, May 16, 2013
  • 7:00 PM - 9:30 PM
  • 236 West 26th Street, #601
  • 0

Registration


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: 4 part series

4-Part Series (classes held weekly: 5/16, 5/23, 5/30, and 6/6). 

Everything you need to know for a lifetime of loving your kitchen.

Chef-Instructor: John Scoff

Class #1:
Roasted Chicken with Pan Gravy
Mashed Potatoes with Roasted Garlic and Rosemary
Sautéed Broccoli Rabe
Fresh Fruit Crisp

Skills Covered: Basic Knife Skills, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor), Roasting Chicken, Making a Pan Sauce, Working with Root Vegetables and Green Vegetables, Making Infused Oils, Roasting Garlic, Learning to Measure for Baking, Working with Fruit

Class #2:
Seasonal Vegetable Soup
Seared Steak with Green Herb Sauce
Roasted Potatoes and Fennel
Sautéed Spinach with Pinenuts and Raisins
Salad with Simple Vinaigrette

Skills Covered: Cooking with Beef: Understanding the Different Cuts, Searing Meat, Making Puréed Vegetable Soups, Sautéing Leafy Greens, Roasting Root Vegetables, Vinaigrette 101

Class #3: FISH
Seared Tuna Steak with Orange-Olive-Caper Relish
Crispy Fish with Lemon-Caper Butter
Parchment-Roasted Salmon with Roasted Red Pepper Coulis
Fragrant Lemon Rice Pilaf
Asparagus or String Beans with Citrus Gremolata

Skills Covered: How to Select Fresh Fish, Fish Cookery: Searing, Pan-Frying & Steaming, Understanding Wild vs. Farm-Raised Fish, Creating Balanced Sauces for Fish, Roasting Beets, Cooking Perfect Rice, Blanching & Shocking Green Vegetables, Making Gremolata

Class #4:
Braised Pork Tenderloin with Fresh Plums
Orange Sweet Potato Puree

Roasted Cauliflower

Sauteed Zucchini and Yellow Squash with Lemon and Herbs

Dark Chocolate Mousse


Skills Covered: Cooking with Pork: Understanding the Different Cuts, Browning and Braising Meat, Making a Roux, Steaming Leafy Greens, Working with Sweet Potatoes, Sauteing Vegetables, Beating & Folding Egg Whites, Melting Chocolate

 

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