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KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule September-December 2013 COOKING CLASSES BY DATE SEPTEMBER Gluten-Free Lunchbox “Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, Grillmasters Series: Chophouse Steak a friend, or a family member, you probably know someone who eats a gluten- If you’re fed up with spending money on great steaks only to have them end free diet, so having a few good gluten-free recipes up your sleeve is always a up overcooked and flavorless, this class is for you. You’ll learn to how shop good idea. Of course, having gluten-free children is even more difficult, and for, sample and compare classic cuts of steak. However, selection is only half it can certainly feel like a challenge to send them off to school with a lunch the battle – the secret to a fabulous steak lies in the contrast between the that will let them eat like their friends. Enter: Jessica Bartl. Chef Jessica is charred exterior and the warm, juicy center. Find out how to achieve this per - here to help you navigate the world of gluten-free eating. In this third install - fect combination with both charcoal and gas grills. During class, you’ll get ment in our gluten-free series, she’ll teach you everything you need to know the chance to cook on both so you can see how the two heat sources differ, to ensure that you (and the whole family) make the transition to gluten-free and so you’ll know how to handle whatever type of grill you have at home. eating painlessly. With Jessica’s help, you’ll learn to make gluten-free versions The menu is a chophouse classic: We start with KITCHEN WINDOW’S SIG - of a variety of familiar lunch goodies. You’ll start out by making a loaf of NATURE CHOPHOUSE SALAD. We’ll sample STEAK FOUR WAYS, served GLUTEN-FREE SANDWICH BREAD. For those of us who have to pack our with STONE-GROUND DIJON COMPOUND BUTTER, BLUE CHEESE breakfast, too, we’ll learn to make BREAKFAST MUFFINS as well as HOME - COMPOUND BUTTER, TARRAGON & SHALLOT SABAYON and GREEN MADE GRANOLA BARS. Finally, you’ll learn to make outstanding GLUTEN- PEPPERCORN COGNAC CREAM. We’ll serve the steak with CEDAR FREE BROWNIES and GLUTEN-FREE COOKIES that the whole family will PLANKED MASCARPONE MASHED POTATOES and SPRING GRILLED VEG - love! Chef Jessica will change the way you think about gluten-free cooking… ETABLES with HERB VINAIGRETTE. For dessert, we’ll enjoy STRAWBERRIES not to mention that her recipes are so good, you’ll probably find yourself mak - with AGED BALSAMIC. Learn the secrets to a perfectly grilled steak – you ing them all the time – whether you and your family are gluten-free or not! may be surprised at how a few basic techniques can ensure that your steak Jessica Bartl | Participation | $65 comes out perfectly every time. #130907A – Saturday, September 7 | 10:00 a.m. – 1:30 p.m. Daniel Darvell & Doug Huemoeller | Participation | $75 #130905A – Thursday, September 5 | 6:00 p.m. – 9:30 p.m. Preserving September – from tomatoes to apples! From the first asparagus to the year’s last apples, the harvest time is any cook’s Conquering the Restaurant Wine List favorite time of year. Food lovers everywhere celebrate the summer and early fall as a time of great bounty, of seasonal favorites, of the very finest that nature White, red, rose, sparkling, sweet, dry…even for committed foodies, the wine has to offer. Unfortunately, the “salad days” can’t last forever, and that’s why list can be a tripping point. How are we supposed to keep track of all those beloved Kitchen Window instructor (and healthy living expert) Anna Dvorak different wines, let alone figure out how to pair them with the rest of our meal? is here to show you how to preserve some of that great, local, Minnesota Moreover, even if we do master that, with all the wines out there, how are we bounty for the colder months ahead, and enjoy produce at the peak of fresh - to choose wines for dinner parties at home? Wine selection can be daunting, ness and flavor throughout the winter. You’ll learn everything you need to but fortunately, Chef Royal Dahlstrom and wine expert Jennifer Chou are here know to get started with a variety of preserving methods, starting with a PER - to explain it all. Chef Royal will be dishing up an extraordinary menu, and FECT ITALIAN TOMATO SAUCE, because winter tomatoes just aren’t the Jennifer will be offering pairings and knowledge that will make your more same. Next, you’ll learn about pickling as you put together an ANTIPASTO comfortable as you stare down the wine list at your next outing. To open the PLATTER that includes pickled peppers, grilled onions, grilled zucchini and meal, you’ll enjoy PASTRAMI SEARED TUNA LOIN WITH GRILLED HARVEST eggplant. Third, you’ll learn about putting up summer herbs when they’re at VEGETABLES & TOMATO VINAIGRETTE paired with LORINON RIOJA. For their best with BASIL PESTO and PARSLEY-GARLIC-LEMON PISTOU. Finally, our soup course, SWEET CORN CHOWDER WITH SMOKED SHRIMP AND you’ll make a fall favorite, APPLESAUCE, that you can enjoy throughout the TOASTED HAZELNUT paired with BONGIOVANNI ARNEIS. The entrée is winter. Join Anna for this class and you’ll leave ready to keep a cozy, tasty PAN-SEARED DUCK BREAST WITH LOCAL BUTTERCUP SQUASH AND home no matter how long winter lasts! CIDER REDUCTION alongside FARRAH SYRAH LODI. Finally, you’ll end the Each class participant will receive a sampling of preserved goods to take home evening on a sweet note: CARAMEL APPLE CAKE WITH CINNAMON and enjoy; a $20 value. WHIPPED CREAM accompanied by HENRI PERRUSSET MACON-VILLAGES. Anna Dvorak | Participation | $55 Royal Dahlstrom & Jennifer Chou | Demonstration | $70 #130907B – Saturday, September 7 | 11:00 a.m. – 2:30 p.m. #130905B – Thursday, September 5 | 6:00 p.m. – 9:30 p.m. Party Barbecue: Tapas and Paella Bread Basics If your homemade bread just isn’t rising to the occasion, this seminar will help. Let Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinary Bread baking involves a series of chemical reactions; and each step in the tour of Spain with a festive tapas and paella party. To get you into a Mediter - process is important to achieving a great loaf. Join a favorite Kitchen Window ranean mood we will start with four TAPAS – small plates that are a great way instructor to learn the secrets of bread baking – from the choice of ingredients to sample a variety of traditional Spanish bar snacks: MANCHEGO CRO - to the baking time. We’ll begin with a discussion about yeast – active dry, in - QUETTES; GAMBAS AL ROMESCO – shrimp in roasted pepper and almond stant, compressed/fresh – how they are different and which type is right for sauce; CHORIZO STUFFED DATES – popular Spanish dates stuffed with you. You’ll learn the right way to measure ingredients; how to choose the right chorizo and goat cheese wrapped in serrano ham; and a classic CATALAN equipment; and how important temperature really is. Proper kneading is fun - FLAT BREAD topped with a seasonal veggies. Our main course of CHICKEN damental to bread baking: if not done properly, the final product will not & CHORIZO PAELLA transforms humble Bomba rice into a gourmet meal as achieve its full potential. Our instructor will show you how to knead both by it soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR SNAP hand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette, PEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll make rounds, rolls and braids; as well as how to achieve the optimal crumb and TARTA DE SANTIAGO – a traditional Galician Almond tart. And of course the crust for the perfect overall texture. You’ll learn how to tell when your bread SANGRIA – that wonderful combination of wine and fruit that’s the perfect is done as well as how to cool and store it properly. Along the way, we’ll be summer drink. Chef Daniel will share Kitchen Window’s special Sangria recipe making and baking bread to demonstrate professional tips, tricks and tech - along with tips for making it at home. niques. After this seminar, and a little practice at home, you’ll be turning out Sangria sold separately during class. artisan quality bread in no time. Daniel Darvell & Doug Huemoeller | Participation | $75 Stephanie Johnson | Seminar | $30 #130906A – Friday, September 6 | 6:00 p.m. – 9:30 p.m. #130908A – Sunday, September 8 | 10:00 a.m. – 12:00 p.m. 2 For complete class descriptions visit www.kitchenwindow.com Decorating 101: The Basics Knife Skills So you’ve mastered baking…or you want to. You can whip up a delicious Good knife skills can change the way you cook (and keep you out of the emergency seven-layer cake with your eyes clothes…or you’re just trying to get the hang room). Cooking will become faster, easier and more enjoyable. In fact, in some of basic cookie baking. No matter where you are on the path to baking ex - cases, the right cut can improve the flavor of your food. In this hands-on class led cellence, there’s one thing for sure: knowing how to decorate your masterpiece by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold is the key to looking like the expert you are (or want to be) and the secret to the knife for maximum performance; and the fundamental principles of slicing, drawing “oohs” and “ahhs” from your family and friends as you reveal your mincing, dicing and julienne.