ART & SCIENCE OF VEGETABLE/ GRAIN/ LEGUME COOKERY, THE
This class is not called VEGETARIAN COOKERY for a reason! It is for everyone, not just folks choosing to eat a vegetarian diet.
For us, everyone should be eating “vegetarian” at least part time! Mostly because when we don’t, it is very difficult to get enough plant-based foods like vegetables, fruits, grains and legumes in our diet that we require for health and nutrition. Think about how filling animal proteins can be, and then think about getting enough vegetables and fruit when eating animal protein at every meal. We tend to fill up on them and leave little appetite for the green-stuff! Why even dairy products can do this in a true vegetarian diet and deserves consideration there as well.
The goal of this class is not just about making room for vegetables, fruits, grains and legumes in our menus. It is also about making these menu items so good by themselves we just enjoy eating them.
Some parents struggle to get children to eat their vegetables. Some adults carry dislike of plant-based foods from childhood into adulthood. We hope to show a path for all to like their vegetables!
In the process, the student of this class will be able to:
1. use simple techniques to increase flavor and appeal of plant-based ingredients and menu items.
2. create vegetarian menus so good we don’t wonder “where’s the meat?”
3. describe the advantages of buying local seasonal vegetables and fruits.
4. preserve ingredients while in season to use through out the year.
5. define with examples the term “complete proteins.”
6. compare and contrast “vegan” and “vegetarian.”
7. use techniques of brinning, smoking, pickling, toasting, etc for increasing flavor.
8. describe CSA’s and their benefit to farms and participants.
9. describe the techniques braise, steam, roast, stew, shallow poach, poach, and simmer.
Today we will start with the basics, such as selecting and caring for all plant ingredients; brushing up on knife skills; demonstrations on various methods and what happens to the same vegetable cooked with a variety of techniques; seasonings and their use; how to ensure mouth feel and “chew” when serving vegetarian menus, and suggested recipes to put together for great vegetarian menus. Then we will prepare a complete menu for our staff lunch!
APPLE MUSTARD GREENS & HAZELNUT SLAWAPPLE-BEET FENNEL SLAWAPPLES and/or PEARS, SAUTEEDARUGULA PESTOASPARAGUS & ROASTED CHERRY TOMATO SAUCE WITH TOASTED WALNUT BREAD CRUMBS IN BROWN BUTTERASPARAGUS (ROASTED OR GRILLED)AUTUMN SUCCOTASH, WITH CORN, PEPPERS, LIMA BEANS & CREAMAVOCADO AND TOMATILLO RELISHBABA GHANOUSH (Bob-a Ghanoush)BABY ARTICHOKE HEARTSBARLEY LENTIL QUINOA PILAFBASIL PESTO LASAGNABEAN CAKES, GARBANZOBEAN CAKES, SPICY BLACK BEAN CASSOULET, HEIRLOOMBEAN ENCHILADASBEANS, BAKEDBEANS, HEIRLOOM BEAN CASSOULETBEANS, REFRIED BEANSBEANS, SMOKY RANCH BEANS, WHITE BEAN CAULIFLOWER MASHBECHAMEL SAUCEBEETS, ROASTEDBLACK GRAPES & OLIVES IN SABABLANCHING / SHOCKING, How to doBRINING, SOAKING, COOKING DRIED BEAN VARIETIES BROCCOLI GARLIC SAUTEBRUSSEL SPROUT LEAVES WITH CAPERS AND POMEGRANATECARAMELIZED ONION (by J. Child, The Way To Cook)CARBONARA, SPRING VEGETABLES & FRUITSCAULIFLOWER, ROASTED WHOLE WITH SPICY TOPPINGCECI SAFFRON PUREECHILI RELLENO (a la Florencio)CHILI RELLENO POBLANO PEPPERS & CORN STUFFINGCHIVE PANCAKES WITH RICOTTA CHEESECUCUMBER ICEDILLED FINGERLING POTATOESDILLY ONIONSEGG COOKERYEGGPLANT SLICES, FRIEDFALAFEL with GARLIC YOGURT SAUCEFARROFARRO SALAD FARRO, HERBEDFresh MozzarellaGARBANZO FLOUR CREPESGOLDEN BEET FENNEL SALADGREEN BEANS (ITALIAN POLE)GRILLED CORN, CAULIFLOWER AND RED BELL PEPPER SALADHARICOTS VERTHERBED FARRO-BARLEY-WILD RICE & CHEESEHERBED SQUASH MASHHUMUS, RUSTICJICAMA SLAW, APPLEKALE & FETA CHEESE FILO BUNDLESKALE & GARLIC, PISTACHIO BALSAMIC CURRANTSKALE, (BLACK), CHARD, SAUTEEDKEEPING FOOD SAFE & WHOLESOMEKURI SQUASH POLENTA, for gluten free and dairy free option for Curry-Squash stuffed RavioliLEEKS, OVEN BRAISED IN BUTTER AND WINELEMON RICOTTA RAVIOLI & SPRING VEGETABLESLENTIL CAKESLENTILS & RICELINGUINI AGLIO OLIO LINGUINI SALAD WITH SPICY SUMMER VEGETABLESLINGUINI SALAD WITH SUMMER VEGETABLESMAC & CHEESE, SUMMERTIMEMEXICAN RICENEW POTATOES WITH ROSEMARY-SALTY JACKETSONION RINGS, BUTTERMILK FRIEDONION, CHARRED & WINE SOAKEDPARMESAN CRISPPASTA FOR RAVIOLIPASTA PRIMAVERA PASTA, GREEN ZUCCHINI LINGUINI WITH PEPITO PESTOPEA SALAD using fresh English PeasPICKLES, QUICKPICO DE GALLOPILAF OF WILD AND BASMATI RICEPOLENTA PANCAKES (gluten free)POLENTA WITH GORGONZOLA CHEESEPOLENTA, CREAMY GOAT CHEESE POLENTA, PLAINPOTATO DILLY SHALLOT SALAD (made with salty potatoes)POTATO PANCAKES POTATOES, SALTY NEW PRESERVED LEMONPUMPKIN OR SQUASH CAPONATAQUICK TOMATO SAUCE (Fondue)QUINCE-PINEAPPLE RELISHQUINOAQUINOA, BLACK or REDRATATOUILLE, ROASTEDRED QUINOA SALADRICE & LENTIL PILAFRISOTTO BALLS, ARANCINERISOTTO, FOR CAKESRISOTTO, BASICRISOTTO, CURRIEDRISOTTO, MUSHROOM RISOTTO, PUMPKIN ROASTED TOMATO-FIG MOZZARELLA SALADROASTED VEGETABLE POT PIEROASTED VEGETABLESRUTABAGA ONION MASHRYE WAFFLESSAGE CREAMSALAD, FENNEL CITRUSSALAD, RAW ASPARAGUSSALT AND PEPPER BUTTER CROUTONSSALTY NEW POTATOES (Red skin - "c" size) with PEAS & MINTSEMOLINA DUMPLINGSSHITAKE MUSHROOMS, braisedSLAW, FENNEL, SAVOY CABBAGE WITH PICKLED CHERRIESSLAW, FRESH SUMMER with Chili vinaigretteSLAW, SAVOY CABBAGE WITH APPLE/PEAR SNAP PEASSOUP, CARROT-GINGERSOUP, ESCAROLE WITH POACHED EGGS, PARMESAN, PISTACHIO AND GOLDEN RAISINSSOUP, PUMPKIN SOUP, RIBOLLITA, black cabbage, bean & bread soupSPINACH in three steps with TARRAGONSPINACH SALAD with quince paste dressingSPINACH, Fresh Spinach Filling for Crepes (Florentine)SPRING BEET ARUGULA SALADSPRING VEGETABLES & CANNELINI BEANSSQUASH FILLING FOR RAVIOLISTEWED CARROTS & TOMATOSUMMER VEGETABLE RAGUSWEET AND SOUR SALAD (SLAW)SWEET CORN-ROJA PEPPER SALAD SWEET POTATO FILLING FOR RAVIOLOSWEET POTATO GARBANZO CAKESWEET POTATO HASH WITH BRUSSELS SPROUTSSWISS CHARD, SAUTEED AND SERVED WITH PARMESAN CHEESETAMALE QUENELLE with Enchilada SauceTHE CLASSIC OMELETTHE FRENCH OMELETTOASTED BARLEY PILAFTOMATO SAUCE, fresh roasted cherry tomatoesTOMATO SAUCE, Summer Cherry Tomatoes
Any of our shows or class experiences can be designed just for your private party. (*) Imagine having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our suggestions for a private event page to learn more about the possibilities.
(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional. Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.