Take the chill out of the air with these hearty, soul-satisfying recipes featuring comforting recipes from around the world.
Menu:
- Cassoulet (White Bean, Turkey Sausage and Chicken Stew)
- Curried Lentil, Swiss Chard and Chickpea Stew
- Udon Noodle Soup with Shrimp, Mushrooms and Sweet Chili-Lime Broth
- Cream of Brussels Sprout Soup
Skills covered in class:
…
Take the chill out of the air with these hearty, soul-satisfying recipes featuring comforting recipes from around the world.
Menu:
- Cassoulet (White Bean, Turkey Sausage and Chicken Stew)
- Curried Lentil, Swiss Chard and Chickpea Stew
- Udon Noodle Soup with Shrimp, Mushrooms and Sweet Chili-Lime Broth
- Cream of Brussels Sprout Soup
Skills covered in class:
- Getting familiar with French, Indian and Asian ingredients
- Selecting and braising chicken and sausage
- Working with lentils, Asian noodles and dried beans
- Working with fresh herbs and spices
- Selecting and poaching shrimp
- Working with dark leafy greens
- Balancing flavors
- Using potatoes as a thickener
- Making pureed soups
During class students will sample all the dishes prepared by the chef.
