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Full Catalog KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule – October-December 2014 COOKING CLASSES BY DATE OCTOBER Cake Basics If your idea of a home baked cake comes in a box, then this seminar is for Beyond the Fundamentals of Pizza: Stuffed Pizzas you. With the help of a professional baker and decorator, you’ll learn every - Few things are more satisfying, more versatile or more family-friendly than home - thing you need to know to bake a perfect cake from scratch. We will start by made pizza. From the bread, sauce and cheese to the pineapple and anchovies, addressing the importance of properly selecting and measuring your ingredi - pizza is customizable, fun and surprisingly easy to make. In this hands-on class, ents and how those ingredients interact to create a cake’s structure and flavor. you’ll take pizza-making to the next level with an evening dedicated to stuffed pizza. Find out why it’s important to bake with room-temperature ingredients and With Chef Royal Dahlstrom as your guide, we’ll work in stations and cover a range learn the correct way to mix different types of cake batters. You’ll learn how of hand-held pizza variations, learning techniques and playing with toppings along to choose the best tools and equipment to help you achieve success – from the way. We’ll have a DOUGH STATION – we’ll learn tips for creating pizza doughs mixers to cake pans. You’ll learn the right way to tell when your cake is done; with the right taste and texture. There will be a CALZONE STATION – like pizza the proper way to cool it; and how to assemble the final product. As we share turnovers, calzones are hand-held, satisfying and fun to eat. We’ll fill ours with a our wisdom, we will make and bake three cakes – rich and buttery POUND variety of classic pizza toppings, including cheese, pepperoni, sausage, peppers, CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE CAKE – and roasted mushrooms and olives. Next is the STROMBOLI STATION – a filled, rolled discuss the proper techniques for baking each of these classics to perfection. and sliced, stromboli make great party food—for the young and the old. We’ll make We will also show you how to make EASY BUTTERCREAM FROSTING and our stromboli with grilled chicken, spinach, artichokes, ham, roasted peppers and share some quick and simple decorating tips to add that special finish. sun-dried tomatoes. And finally, we’ll have the DESSERT CALZONE STATION – a Raven Seybolt | Seminar | $35 sweet “pizza” filled with apples and ginger or chocolate and raspberry. #141005A – Sunday, October 5 | 10:00 a.m. – 12:00 p.m. Royal Dahlstrom | Participation | $75 #141001A – Wednesday, October 1 | 6:00 p.m. – 9:30 p.m. Cake Decorating Basics Party BBQ: Orchard Grill Whether you’re celebrating a special occasion or you just want to add a de - Celebrate the bounty of the apple harvest; join Kitchen Window Chef Brian signer touch to a dessert for the family, this seminar will introduce you to the Storey on our patio, as he leads you through the preparation of an amazing world of cake, cookie, and cupcake decorating. Join a talented Kitchen Win - menu using the finest apples local orchards have to offer. The menu for this dow staff instructors and expert cake decorator for tips and techniques that will hands on class includes: APPLE LATKES with SMOKED PORK SHOULDER inspire you to create a cake you’ll be proud to share with family and friends. and CHIVE CRÈME FRAICHE; APPLE & PROSCIUTTO FLATBREAD, grilled Our instructor will demonstrate how to "torte" a cake (how to split and fill it) and topped with CARAMELIZED ONION and FONTINA; STUFFED APPLES and how to properly apply the base layer of icing that is crucial to all successful with CHICKEN, GINGER, WHITE CHEDDAR and SCALLION; CIDER-BRINED cake decorating. You’ll learn mixing techniques to achieve the perfect icing PORK SLIDER with APPLE ROSEMARY SLAW; Himalayan salt slab seared consistency, as well as how to fill and hold a piping bag using the correct po - BACON WRAPPED SCALLOP with APPLE RELISH. We’ll round out our ode sition, direction, angle and pressure. With different piping tips, you can create to the apple with a beautiful SMOKED BOURBON CARMEL APPLE. very different looks, from whimsical to elegant. We will show you how to make Crispin Cider and seasonal hard ciders sold separately at class. dots and beads, roses, ribbons, stars, drop flowers, shells, rosettes, rope, ruffles, Brian Storey | Participation | $79 cornelli lace patterns, basket weaves, garlands and printing. We’ll also discuss #141003A – Friday, October 3 | 6:00 p.m. – 9:30 p.m. how to successfully work with fondant for a classic and seamless look. Raven Seybolt | Seminar | $35 Umbria: The Essence of Italy #141005B – Sunday, October 5 | 2:00 p.m. – 4:00 p.m. Umbria might not be as familiar to Americans as its neighbor, Tuscany, but the food of Umbria has been described as “quintessentially, almost primally, Italian.” With its Cooking Fundamentals rolling hills, beautiful views, and generous culinary culture, Umbrian cooking prom - ises to wrap the eager eater in a blanket of flavors and dishes that celebrate simplicity, Take a guided tour of the fundamentals of cooking with this very popular series tradition, and indulgence in the freshest ingredients. This class explores the welcoming of classes. You’ll build your culinary knowledge, learn to season and taste, experience that is Umbrian cooking and pairs each dish with wines selected by Erica connect to your ingredients and experiment with hands-on practice, with ex - Rokke (of Zipp’s Liquors) to create the ultimate food journey to Italy! The first course perience in a new set of cooking skills each week. New cooks will develop a is POLENTA CROSTINI WITH ROASTED SQUASH, CARAMELIZED ONIONS AND great base from which to explore the world of cooking; and experienced cooks BALSAMIC VINEGAR. Next, you’ll celebrate seasonality when you indulge in LENTIL will gain a better understanding of how, why and when various techniques PATÉ WITH FALL LETTUCES. Third, you’ll have RIBOLLITA WITH WINTER SQUASH work. And no matter what your current level of experience, at the end of this AND KALE, a traditional vegetable soup. For the main course, you’ll enjoy FARRO series, you will have a better understanding to create great food. RISOTTO WITH FALL MUSHROOMS AND THYME, the ultimate in savory satisfac - Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics tion. And, to round out the meal with something sweet, you’ll make a CITRUSY Session 2: Grilling, Broiling, Roasting and Pan Sauces OLIVE OIL CAKE WITH ROASTED PERA AND GINGER COMPOTE. Put another Session 3: Stewing, Poaching, Simmering, Blanching, Boiling and Steaming stamp in your culinary passport with this trip to rolling hills of central Italy! Session 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu Building Accompanying wine flight sold separately at class, approximately $30. Brian Storey | Participation | $300 Anna Dvorak & Erica Rokke | Demonstration | $69 #141006A – Mondays, October 6, 13, 20 & 27 | 6:00 p.m. – 9:30 p.m. #141003B – Friday, October 3 | 6:00 p.m. – 9:30 p.m. MN Apple Dinner Madeleines, Macarons & Macaroons Minnesota is home to some of the best apples in the world – after all, we invented If you ask us, there’s really no bad cookie, but we do admit: some cookies are better the Honeycrisp! It seems only right that now, in the heart of apple country at the than others. There are the kinds of cookies that you throw in a cookie jar, to be eaten height of apple season, we should offer a class about how to make the most of that mindlessly with a glass of milk, and then there are the kinds of cookies that you’ll be baking in this class. Small, elegant creations that sit prettily on a plate, to be admired most Minnesotan fruit. Join popular chef and instructor Ben McCallum in our teach - and savored along side tea or espresso. Kitchen Window Instructor Brian Storey will ing kitchen as he shows you all the ways to work with this versatile fruit from savory share his incredible recipes as well as professional tips for three classic cookies. We’ll to sweet. First off, you’ll have a autumnal spin on a summer staple with APPLE AND begin with the MADELEINE – a tiny, light and delicate sponge cake baked in a classic, CHEVRE CAPRESE. Next, Chef Ben walks you through the secret to a great puréed iconic shell shape. Next, we’ll work on settling a cookie debate: “macarons” or “mac - soup when he prepares BUTTERNUT SQUASH AND APPLE SOUP. The third aroons”? We’ll make each of these cookies and discover the differences between course is APPLE RISOTTO WITH PANCETTA AND PARMESAN, a surprising dish them. We’ll start with CLASSIC FRENCH MACARONS – tender domes of meringue that shows you how you can work apples into dishes you may not have tried before. sandwiched around a cream- or butter-based filling in different flavors. We will con - After that, you’ll head to the Caribbean for JERK GRILLED CHICKEN WITH APPLE centrate on different colors and flavored centers to make an array of macarons. Next COLESLAW. Of course, no apple dinner would be complete with apple pie, so we’ll move on to COCONUT & ALMOND MACARONS – denser and chewier than you’ll learn how to take apple pie to gourmet perfection with Chef Ben’s HARVEST macarons, these cookies are coconut-rich, almond-laced and delicious.
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