Tuesday, February 9, 2010

Stuck inside? Try this tasty soup!

If the weather has you stuck inside with some time on your hands, try creating this delicious soup! This recipe is from our French Cooking Series, adapted from Julia Child's Mastering the Art of French Cooking.

Potage Parmentier (Leek and Potato Soup)
Serves Six
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green (you can substitute yellow onions if you don't have leeks)
2 quarts water
1 tablespoon sa4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

1. Simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender.
2. Mash the vegetables together in the soup with a fork, potato masher, or similar utensil, or pass the soup through a food mill.
3. Taste the soup and adjust the seasoning as necessary.
4. Set aside uncovered until just before serving. When you're ready to finish the soup, reheat to a simmer.
5. Turn off the heat and just before serving stir in the cream or the butter by spoonfuls until you reach your desired consistency.
6. Pour into a tureen or soup bowls and sprinkle with the herbs.

Our next FRENCH COOKING WORKSHOP begins April 7! Reserve your spot soon - the seats sell out quickly!

About our French Cooking Workshop, inspired by Julia Child:

In this series we'll be exploring the world of French cuisine using recipes from Mastering the Art of French Cooking by Julia Child. At the end of this six-class workshop you will have hours of practice in basics like knife skills, sanitation, classic cooking methods, product identification, seasoning, proper use of herbs, and of course - extensive practice of traditional French techniques and plating principles!

During each session we'll create classic recipes from the book, then an authentic French dish with a modern twist.

WEEK ONE: Preparing Hot & Cold Hors d'Oeuvres
Sample Menu
Fonds D'Artichauts au Gratin (Stuffed Artichokes au Gratin)
Petits Choux au Fromage (Cheese Puffs)
Rilette de Saumon (Salmon Rilettes)

WEEK TWO: Preparing Classic Sauces
Sample MenuBechamel Sauce
Veloute Sauce
Espagnole Sauce
Classic Vinaigrette
Filets de Poisson Gratines, a la Parisienne (Fish Filets Poached in White Wine and Cream)
Baked Chevre Salad with Lavender Vinaigrette)

WEEK THREE: Preparing Hearty Soups
Sample Menu
Potage Parmentier (Leek and Potato Soup)
Soup au Pistou (Provencal Vegetable Soup with Garlic, Basil, and Herbs)
Forest Mushrooms Consomme with Foie Gras Croutons and Chervil

WEEK FOUR: Preparing & Plating Composed Salads
Sample Menu
Classic Salade Nicoise
Crispy Fried Sea Scallops over Peppercress Tossed in Dijon Champagne Vinaigrette

WEEK FIVE: Seafood Fabrication & Preparations
Sample Menu
Thon a la Provencale (Tuna Steaks with Wine, Tomatoes, and Herbs)
Pan Roasted Halibut over Mashed Sweet Potatoes with Vegetable Fricassee

WEEK SIX: Poultry Fabrications & Preparations
Sample Menu
Poulet au Porto (Roast Chicken Steeped with Port Wine, Cream, and Mushrooms)
Chicken Fricasse with La Fricasse de Champignons Sauvages au Cognac (Fricasse of Wild Mushrooms flambeed in Cognac)

Both Martha Stewart and Ina Garten (of Barefoot Contessa fame) kick started their culinary careers by working through the recipes in the book. The methods and techniques you'll learn will provide a solid foundation of culinary knowledge, and practical applications that will open a new world of possibilities in your kitchen!

Martha and Ina aren't the only ones inspired by Julia. The novel Julie and Julia by Julie Powell is about a woman who, facing a quarter life crisis, makes it her mission to cook every recipe in the book in one year. Soul-stirring revelations (and a lot of kitchen hilarity!) ensue.

If you're in a recipe rut, a skills rut, or even just a life rut, this series is sure to spark a new passion for food and culture that will whet your appetite for richer, fuller life. You may not be the next Juila Child (or maybe you are!), but you'll walk away from this series with a greater appreciation for French food and wine, and the know-how to whip up a mean roast chicken, a perfect Nicoise salad, and more!

Our students creating Creme Brulee, a classic French dessert

Wednesday, February 3, 2010

New Classes this February at Cookology

Healthy Living Classes

This month students can join us for two special sessions with Registered Dietician Sally Myers to learn how to be healthy and still eat well.

Lose Weight Without Hunger

Monday, Feb. 15; 7-9pm; $55: Sally will show people how much good food you can eat and still maintain a healthy diet at 1600 calories.

Go for the Grains

Sunday, Feb. 21; 5-7pm; $55 : Students will join Sally for an in-depth look at one of health’s hottest topics: whole grains. They’ll learn what a whole grain is (and isn't), the nutritional and health value of grains, varieties of grains and how to shop for them, plus get menu ideas to keep their weekly meal plan fresh and interesting.

Advanced Gourmet Skills Classes

After nearly a year in business many of our frequent customers expressed a desire for classes to take their cooking to the next level. Our new Advanced Gourmet classes will give them a new challenge in the kitchen, teach them more complex techniques, and encourage them to keep honing their culinary skills.

Advanced Skills: Bouillabaisse

Tuesday, Feb. 23; 7-9pm; $59: Students will learn to make the classic French seafood stew, rouille and all.

Advanced Skills: Pastas

Saturday, Feb. 27; 2-4pm; $59: In this class home chefs will practice creating sophisticated pastas and rich sauces: Potato Gnocchi with Spinach Pancetta Cream and Ricotta Gnudi with Black Truffle Cream.

Asian Cuisine Camp Debuts

Begins Thursday, Feb. 18; 7-9pm; $355

Asian cuisine is one of our most requested classes, and nearly every session of our Sushi 101 and Taste of Thai cooking classes sell out. To satisfy our customers’ cravings we’ve created this special six-week series dedicated to the art and craft of exotic Asian cuisines. Students will take a gastronomic tour of Asia, with one session each devoted to Sushi making, Japanese cuisine, Chinese cuisine, Thai cuisine, Vietnamese cuisine, and Korean cuisine. In each two-hour class our chef will lead a discussion on each respective regions history, culture, and traditional dishes, then students will get hands-on as they create 2-4 authentic dishes. REGISTER ONLINE

Exclusive Chef's Table Event

Saturday, Feb. 27; 6:30-9pm; $95 per person ONLY 4 SEATS LEFT

This February we’ll be hosting our second Chef's Table dinner with Chef Ian Douglass and dessert by Pastry Chef Brad Spates. The multi-course meal will be chosen on the day of the event using the freshest local, organic or sustainable ingredients. Each course will be paired with a wine chosen by the chef. During the tasting diner will experience the food as he prepares it, have the opportunity to ask the chef questions while they dine, and learn about precise, impressive culinary techniques. An unforgettable experience for foodies. RESERVE YOUR SPOT ONLINE

Tuesday, February 2, 2010

Spring Break & Summer Camps for Kids!

KIDS - Join us for fun and educational week-long cooking camps!

In these hands-on sessions kids of all ages will learn essential cooking skills from measuring, mixing and baking for little chefs, to chopping, dicing, sauteing, and roasting for aspiring young cooks!

During each session children will learn a new set of skills, plus delicious new recipes they can try on their own at home! They'll expand their horizons with new world cuisines, introduce their palates to the wonders of tasty fruits and veggies, use their creativity as they prepare each artfully crafted dish and much more!



Click on the links below to view the SUMMER CAMPS for each age group:

· Mommy & Me Cooking Camps
Ages 3 to 5, 10-11am, $125
(Early bird price $112.50)
Moms, Dads, Grandparents, Caregivers: join us for a fun, hands-on camp with your little one!

· Cooking Camps for Big Kids
Ages 6 to 8, 9-11:30am, $225
(Early bird price $175)
Your little chefs will learn essential cooking skills, plus recipes from around the world!

· Boot Camp for Young Chefs
Ages 9 to 14, 9-11:30am & 1-3:30pm, $299
(Early bird price $270)
Young chefs will get schooled in real culinary techniques: knife skills, sautéing, braising & more!

We offer a $5 discount for multiple registrations. Discount does not apply to Early Bird pricing.


Spring Break Camps:

March 29-April 2

Summer Camps:

June 28-July 2

July 5-9

July 12-16

July 19-23

July 26-30

August 2-6

August 9-13

August 16-20