The classes take place as a Zoom meeting, are interactive, and last for 90 minutes. I hold the Zoom open for another 30 minutes if attendees want to talk and interact after class. You will receive an equipment list, ingredient list and recipes in advance of the class. Most people cook along during class, but it is not required! Feel free to attend in watch only mode.
The cost is $45 per person.
Previous Classes
Apple Pie and Fromage Fort
You will learn how to make the pastry by hand (my favorite method) and in the food processor. You may want to bake your pie the day of our class, but we will discuss freezing your pie to hold it until Thanksgiving.
Date: Saturday, November 23, 2024 1 pm- 2:30 pm EST
Thanksgiving is approaching and that means pie! In this class we will learn how to prepare an all butter short pastry, French pâte brisée, and get suggestions for the best apples to use for your pie. Simple food, well prepared is the height of deliciousness. That is a good apple pie.
Fromage fort is the ultimate, French method for using up leftover cheese in a delicious spread. It is a perfect item to have on hand for the holiday, entertaining season. You can make it ahead and store it in your refrigerator or freezer until you are ready to serve it. How great is that? You will receive a recipe for this dish, but endless variations are possible.
My zoom classes are designed to last 90 minutes. I am happy to keep the zoom open for another 30 minutes if students have questions or want to converse with other members of the group. Due to the time required to bake the apple pie, student’s pies might not be finished before the end of the class.
Thai Red Curry Noodles with Chicken and Penang Curry Salmon
A big focus of the class will be understanding what makes Thai curry pastes so unique in the world. This class uses store bought red curry paste in 2 different dishes so the paste won’t sit in your fridge! The soup is a straight up red curry dish. For the salmon we will transform the red curry into a Penang curry. The class is 2 main course ideas, so it is not a complete meal. One could do either of the dishes with rice and serve sides of your choice. We will discuss potential sides in the class. If you want to serve the dishes for dinner the evening of the class, I suggest you keep it simple and make a green salad or green vegetable of your choice,
The soup is a main course and includes chicken, vegetables, and rice noodles. The salmon cooks in a coconut milk sauce.
Favorite Grilled Flank Steak Over Salad and Steamed Rice
A wonderful summertime favorite, the flank steak recipe is one of my most requested. It is quickly marinated in Asian flavors. Then grilled or pan fried. The marinade contains hoisin sauce which provides some sugar resulting in the coveted Maillard effect when the steak is cooked over high heat. It is sliced and served, along with its juices, over a salad of various greens and herbs. The meal is finished with steamed rice.
We will review various cuts of beef and discuss “cutting across the grain”. Flank steak is a great cut to illustrate this technique. Additionally we will talk about layering ingredients in a salad for intriguing, flavorful effect.
Upcoming Classes
Stay Tuned!
What would you like to learn and explore? Let me know! I can develop a class that meets your interest.