Knife Skills with Chef Bridget Charters

Classical Knife cuts discussion Different type of knives discussion Knife sharpening demo Dicing onions, celery, carrots and zucchini Fine dicing onion Large dicing butternut squash- demo only Fine julienne and julienne of russet potatoes Pomme frite cut for potatoes Batonet cut of carrots and celery Chiffonade of leafy greens Slicing and Mincing garlic and ginger

Prep before class: • Wash and sort all vegetables

Equipment:

• Chef’s knife 8” or 9” – sharpened • 3-4” paring knife • Sharpening steel • Large cutting board • Small containers to hold various vegetable cuts • Bowls to hold cut potatoes in water • Bench scraper

Culinary Terminology:

• Classical cuts – those knife cuts associated with the classical kitchen and the basis for cooking. Julienne, batonet, pomme frites, mincing, chiffonade etc… • Knife terminology associated with the building of knives and the different types of knives.

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MINESTRONE TOSCANA

• 2 stalk celery, diced small • 1 small carrot, diced small • 1 red onion, diced medium • ½ cup olive oil • 2 cloves garlic, rough chopped • 3 small zucchini, diced medium • 3 large tomatoes, diced (or a small can whole peeled tomatoes) • 1 bunch of lacinato kale, stems removed and cut into 1” slices • ¼ cup Italian parsley, rough chopped • 3 sprigs of rosemary • 1 sprig of thyme • 4 stalks swiss chard • salt to taste • black pepper to taste • 2 quarts chicken stock • 1 cup dry cannellini beans, soaked overnight (can substitute a ½ pound fresh green beans-cut into 1-inch pieces) • 1 cup Arborio rice

In a large soup pot, sauté the celery, carrot, onion and olive oil on medium heat.

Once the vegetables are soft, add the garlic and cook until it starts to color. Then add the zucchini, and tomatoes and allow to cook for 10 minutes. Then add the kale, beans, parsley, seasoning. Allow to cook for another 10 minutes, add the chicken stock and simmer on low for 40 minutes to an hour, or until beans are done. (If using green beans add them now and cook for ten minutes)

Once soup is ready, the final step is to add the dry rice and simmer until the rice is al dente.

Serve immediately with a drizzle of extra virgin olive oil and a spoonful of pesto on top.

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PESTO

2 cup basil leaves ½ cup chopped nuts – walnuts, or pine nuts; toasted 2 cloves garlic Parmiggiano Reggiano, Pecorino Romano, or fresh ½ cup extra virgin olive oil Salt Fresh cracked black pepper

For the pesto, grind or mince the herbs together with the nuts and garlic. Fold in the cheese and adjust the consistency with oil. Adjust the seasonings.

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