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Viking Rewards (See Page 33 for Details.) 02 New! Viking University: Baking Classics Hands-On 2010 CULINARY PROGRAM JANUARY, FEBRUARY, MARCH INTRODUC in G VIKinG REWARDS (See page 33 for details.) 02 NEW! VIKING UNIVERSITY: BAKING CLASSICS HANDS-ON Baking is a science and an art form. If you love to bake or have always wanted to learn, we have some sweet inspiration. Viking University: Baking Classics is our all new four- part series focused on basic baking techniques for the home cook. Discover the secrets to making tender, flaky pie crusts, yeasty loaves of bread, moist, melt-in-your mouth cakes, and chewy, gooey cookies. In each 5-hour hands-on workshop, you’ll learn the skills needed to master freshly baked goods and the science that underlies the craft of baking. It’s everything you need to embark on a lifetime of baking with confidence, passion, and success. Create a little lovin’ from the oven – then pass your knowledge down to future generations so that they too can experience the joy of baking. Viking University: Baking Classics – it’s the next step in your culinary education. baking classics viking university: TOP TEN REASONS FOR LEARNING TO BAKE: 1. Fun and fulfilling hobby 2. Excellent creative outlet 3. Relaxing/therapeutic 4. Economical; less expensive than purchasing baked goods 5. Healthful; use of fresh, high quality ingredients 6. Fun and educational family activity 7. Evokes happy childhood memories 8. Create homemade gifts from the kitchen 9. Celebrate holidays and other special occasions 10. Nurture family and friends VIKING UNIVERSITY: BAKING CLASSICS [ L earn the art and science of baking at home. ] BAKING CLASSICS I: BAKING CLASSICS III: PIES COOKIES AND cuSTARD MENU Classic Quiche; Coconut Buttermilk Pie with MENU Viennese Almond Crescent Cookies; Melt-In- Chocolate Macadamia Nut Crust; The Season’s Best Your-Mouth Glazed Sugar Cookies; Cranberry Bliss Fruit Pie; Lemon Tart with Shortbread Crust. Bonus Bars; The Ultimate Chocolate Chip Cookies; Crème Recipe: Your Favorite Fresh Fruit Cobbler. Brûlée. Bonus Recipe: Fudgey Brownies. BAKING CLASSICS IV: BAKING CLASSICS II: BREADS CAKES AND SOUFFLÉS MENU Dinner Rolls; Basic White Bread; Cinnamon Rolls; MENU Chocolate Devil’s Food Cake with Vanilla Classic French Bread; Lemon Poppy Seed Muffins; Southern Buttercream and Raspberries; New York-Style Cheesecake Biscuits. Bonus Recipes: 100% Whole-Wheat Loaf Bread; with Assorted Toppings; Angel Food Cake; Chocolate Rosemary Focaccia; Blueberry Scones. Soufflés with Crème Anglaise. Bonus Recipe: Individual Almond Pound Cakes. For more information about Viking University: Baking Classics, including pricing, visit vikingcookingschool.com. 04 VIKING UNIVERSITY HANDS-ON Cooking is an art form – not a chore. At Viking University, we’ll empower you to cook with confidence and creativity in just six short weeks. Meet once a week for 3 hours of hands-on instruction focused on classical culinary techniques that are relevant to the home cook today. Learn fish, meat and poultry cookery, knife skills, and all essential cooking techniques from braising and boiling to searing and steaming. We’ll teach you everything you need to know to become a great cook including how recipes may be used as a guide to create your own unique dishes. While learning the fundamentals of culinary arts, you’ll also be learning to prepare delicious dishes your family and friends will love any night of the week. Sign up today for Viking University – truly Viking Cook- ing School’s most comprehensive skill-based series to date. viking university VIKING CLASSICS I: KnIFE SKILLS AND KITCHEN ORIENTATION MENU Salsa Fresca; Chicken and Vegetable Fajitas; Simple Green Salad. Sample Recipe: Basic Vinaigrette. VIKING CLASSICS II: STOCKS, SOUPS AND SAucES MENU Chicken Noodle Soup; Roasted Butternut Squash Soup with Pancetta and Fried Sage; Italian Macaroni and Cheese; Roasted Pork Tenderloin with Shallot Mushroom Pan Sauce. Sample Recipe: Basic Chicken Stock. You won’t earn college credit. VIKING CLASSICS III: ROASTING AND BAKING Just credit for your MENU Baked Fish with Parmesan Crust; Oven-Roasted cooking!] Vegetables; Classic Roasted Chicken With Herbed Pan Gravy; Potato Gratin; Roasted Prime Rib of Beef with Horseradish Cream Sauce. VIKING UNIVERSITY [ Gourmet training for the home cook.] VIKING CLASSICS IV: VIKING CLASSICS VI: SAUTÉING, FRYING AND STIR-FRYING BRAISING, BOILING, POACHING MENU Chicken Parmesan; Stir-Fried Shrimp and AND STEAMING Vegetables; Veal Piccata; Sautéed Fish; Classic Beurre MENU Mashed Potatoes; Steamed Broccoli (or Blanc. Sample Recipe: Boiled Jasmine Rice. Asparagus) with Hollandaise Sauce; Pasta with Marinara Sauce and Shaved Pecorino Romano; Poached Pears; Crème Anglaise. Sample Recipe: Old Fashioned Pot Roast. VIKING CLASSICS V: GRILLING AND BROILING MENU Grilled New York Strips; Cabernet Butter (with Variations); Broiled Rosemary Chicken; Grilled Vegetables with Basil and Asiago Cheese; Miso-Glazed Salmon; Grilled Garlic Bread; Mixed Greens with Blue Cheese, Candied Pine Nuts and Lemon-Basil Vinaigrette. For more information about Viking University, including pricing, visit vikingcookingschool.com. our 06 best-selling signature series culinary basics CULINARY BASICS [ Invest a few hours of one weekend, and eat well for a lifetime in our Three-Day Culinary Basics workshop.] For a complete listing of our Culinary Basics classes, please visit vikingcookingschool.com. BARBEcuE BASICS Hands-On • 5 hr $135 In our smokin’ hot barbecue boot camp, discover tried-and-true tips and techniques for preparing the grill, regulating the heat, smoking, grilling – and the dying art of low-and-slow, fork-tender barbecue. Cook like a pit master as you learn the basic principles for both indoor and outdoor barbecue; then, learn to prepare uniquely delicious, people-pleasing side dishes. Whether you’re a tailgate warrior, a backyard grillmeister – or just enjoy the “Q” – this class is for you. MENU Fall-Off-The-Bone Baby-Back Ribs with Tangy Mop Sauce; Low-and-Slow Pulled Pork with Traditional Vinegar Sauce; Real Deal Barbecued Chicken; Carolina Coleslaw; Roasted Yukon Gold Potato Salad; Cast Iron Skillet Bacon Cheese Grits; Pit Master’s Fire & Spice Dry Rub; Kentucky Bourbon Barbecue Glaze; Apple Brown Betty. Sample Recipes: Luau Grill Beans; Homemade Butter Pecan Ice Cream. (Class may be conducted either indoors or outdoors depending on the weather and the individual teaching kitchen facility. Contact your local Viking Cooking School for details.) ONE-DAY CULINARY BASICS Hands-On • 5 hr $135 In just one day, develop the expertise that experienced cooks use to create your favorite dishes. After a full day of slicing, dicing, cooking and baking, students sit down to enjoy the fruits of their labor. MENU Chicken Stock; Homemade Vegetable Soup; Sautéed Breast of Chicken Stuffed with Fresh Herbs and Mozzarella (and other variations); Asian-Marinated Grilled Fish; Basmati Rice Pilaf; Green Beans with Caramelized Shallot Vinaigrette; Chocolate Soufflés. HOMEMADE SOUPS WORKSHOP Hands-On • 3 hr $89 Perfectly prepared soups start with some basic classical French techniques – and a little bit of love. Learn chefs’ secrets for taking shortcuts without [ Invest a few hours of one weekend, sacrificing quality. Then learn to garnish soups like and eat well for a lifetime in our a pro, elevating your soups to a whole new level. MENU Homemade Vegetable Soup; Roasted Three-Day Culinary Basics workshop.] Butternut Squash Soup with Pancetta and Fried Sage; Shrimp Bisque with Crunchy Leek Garnish. Sample Recipe: Cream of Broccoli Soup with Lemon- Pepper Croutons. 08 THE ESSENTIAL COOKING SERIES (EcS) Demonstration • 2 hr 12-week series – $419 Single class – $49 Sign up for the full series and save $169. SPECIAL DISCOUNT PRICING Begin any time, and don’t worry if you miss a class – Any two Essentials classes – $80 you can make it up the next time it is offered! Any three Essentials classes – $120 essential cooking series cooking ECS 1: STOCKS ECS 4: BREADS AND PIZZA Learn to create rich, aromatic stocks that will become the Learn the techniques and the chemistry behind foundation for all your cooking. breadmaking so that you can create crusty breads and pizzas at home. Your family will love you for it! MENU Chicken Stock; Veal Stock; Risotto Milanese; Bonus Recipe: Vegetable Stock. MENU Rosemary Focaccia; Whole-Wheat Pizza with Smoked Chicken, Pesto and Goat Cheese; Basic White ECS 2: SOUPS AND SAUCES Bread. Sample Recipe: Cinnamon Rolls. Soups and sauces distinguish a cook as an expert; we’ve taken the mystery out of making them perfectly! ECS 5: GRILLING, BROILING AND SMOKING MENU Basic White Sauce (Sauce Béchamel); Baked Pasta Learn to marinate, smoke, create perfect grill marks and test with Cheese Sauce (Penne Al Forno); Wild Mushroom Soup for doneness. Become master of the grill! (Velouté à la Forestière); Basic Brown Sauce; Roasted Pork Tenderloin with Sauce Madeira. Bonus Recipe: Veloute. MENU Portobello Mushroom Burgers with Roasted Garlic Aïoli; Broiled Rosemary Chicken; Grilled Strip Steaks with ECS 3: CLASSICAL AND CONTEMPORARY Green Peppercorn Butter. SAUCES Vinaigrettes, coulis, pan sauces and more. Discover ECS 6: ROASTING AND BAKING classical and contemporary sauces you’ll make at Discover an effortless, healthful technique for delicious, home over and over again. beautifully browned foods. MENU Broccoli with Hollandaise; Pasta with Red Pepper MENU Classic Roasted Chicken with Herbed Pan Gravy; Coulis; Mixed Salad Greens with Balsamic Vinaigrette; Roasted Vegetables; Eggplant Gratin. Chicken Marsala. THE ESSENTIAL COOKING SERIES [ Master
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