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$7 PER CLASS + payment processing fee March & April 2021 Virtual Classes

Nourish. Cultivate. Cooperate. Sign Up for Classes

Class sign-ups are available Online ONLINE ONLY Register Online www.coopfoodstore.coop/classes

Please Note:

• Classes will be held using the Zoom App. • One registration gets you one unique link to be use on one electronic device. • Tickets are non-refundable, non-transferable. • Free class vouchers and class passes are not being accepted for virtual classes. Please save these for use when we can resume in-person classes. Thank you. • Classes will be recorded for later viewing, and are available up to 30 days. • All ages are welcomed to participate! Some classes have been designed with younger chefs in mind. • Many of our classes will offer substitutions and modifications- just ask! • Questions can be sent via email to: [email protected]

For safety precautions due to COVID-19, “NO ONE we have suspended in-person classes at our Culinary Learning Center. Our online IS BORN A classes promise to deliver the same quality, fun and accessibility you have come to expect from the Co-op! GREAT

COOK, ONE LEARNS BY DOING”

—JULIA CHILD Global Cuisine Tired of the same old thing for dinner? These cook-along classes offer some new ideas from around the world. French Potato Pie Mujaddara Braciole Croque-Monsieur It is Pi day, so I thought we Mujaddara is a classic Middle We will start with pounded flank Good croque-monsieurs have would celebrate with this Eastern dish of and lentils steak rolled around a updated a few things in common: a indulgent recipe from France, with crispy . Warming filling of cheese, anchovies, single layer of French ham and the Tourte aux Pommes de spices flavor the , and prosciutto. Braised Gruyere pressed between two Terre or French Potato Pie. A but the star of the show is the slowly in a simple gravy, thin slices of bread. We will fill buttery pie dough packed with crispy onions. We will complete this is a dinner worth sharing. ours with a béchamel, then grill potatoes and onions in a cream the dish with a garlicky to perfection. sauce. Happy π! sauce, for vegetarian comfort April 18, 3-6 p.m. at its best. Instructor: Lindsay Smith April 15, 11:30 a.m.-1 p.m. March 14, 2:30-5:30p.m. Cost: $7 Instructor: Lindsay Smith Instructor: Lindsay Smith March 24, 11 a.m.-12:30 p.m. Cost: $7 Cost: $7 Instructor: Lindsay Smith Cost: $7 Our paella is loaded with Pupusas Persian New Year Spanish chorizo, chicken Join us for a fun and delicious Sabzi Polo is a rice dish loaded Pork Chili Verde thighs, and a mix of seafood night of making this El with an abundance of herbs This Mexican-American stew (substitutions available). From Salvadorian street-food staple. and and is cooked till the is made with chunks of pork building perfect crusty socarrat We start we seasoned masa rice develops a crispy crust shoulder, slow cooked in a to building layers of flavor, this (corn flour) stuffed it with (tahdig) and is fluffy on the green chili sauce of poblano class will have your senses cheese and beans, then quickly inside. We will serve this with peppers, jalapeños, , and tingling. pan-fried and topped with a a yogurt dressing and sabzi tangy tomatillos. spicy tangy slaw..Yum khordan. April 8, 5:30-7:30 p.m. March 27, 4-7 p.m. Instructor: Lindsay Smith April 30, 5:30 to 7:30 p.m. March 21, 3-6p.m. Instructor: Lindsay Smith Cost: $7 Instructor: Lindsay Smith Instructor: Lindsay Smith Cost: $7 Cost: $7 Cost: $7 Do It Yourself Fun, cook-along cooking projects for special occasions!

Pierogis Painted Buttercream Bunny Cake (2 day!) Chocolate Krantz (babka) (2 day!) In the battle of best dumpling on earth, the Join us for this fun two-session class as we This babka is a beautiful and delicious pierogi might just be the champion. Making build a three layer vanilla cake with Swiss yeasted bread filled with chocolate sauce, your own pierogis is easier than you might meringue buttercream filling flavored with pecans and sugar and rolled in a braid expect. We will make ours with a traditional raspberry and lemon. Then we will paint shape. This will be a two-session class as we potato and cheese filling. This is a great a spring scene on the cake with more make the yeasted dough the first night, and family activity, so grab the whole gang and buttercream! We are not experts, so you make the filling and rolling on the second let’s get cooking. don’t have to be either, just have a sense of day. Finish baking on your own. humor and adventure. March 19, 5-7:30 p.m. April 7, 6-7:30 p.m. & Instructor: Lindsay Smith April 2, 6-8 p.m. & April 8, 10:30-12:30 p.m. Cost: $7 April 3, 10:30-1:30 p.m. Instructor: Lindsay Smith Instructor: Lindsay Smith Cost: $14 Easter Candy Extravaganza Cost: $14 Join us in this fun hands-on class making Choux au Craquelin two classic Easter candies- coconut candy Mushroom Lasagna Dinner Is it possible to improve the traditional eggs and peanut butter candy eggs! Two Let us make Saturday night dinner together! cream puff with its delicate, airy pastry classic flavors to keep or give away (I hear This rich and savory lasagna is packed with and vanilla-scented filling? Yes! Just add a the eater bunny really likes coconut!). We three kinds of mushrooms, a rich béchamel thin, cookie-like layer on top! This will be a will also discuss flavor and alternatives. sauce, sautéed onions, and melty cheese. true DIY as we explore pasty cream, choux Gather the family, this weekend dinner will dough and craquelin. This class will test our March 28, 2-3:30 p.m. impress! skills, in the most delicious way. Instructor: Elizabeth Feinberg Cost: $7 April 24, 4-6:30 p.m. April 25, 1:30-4:30 p.m. Instructor: Lindsay Smith Instructor: Lindsay Smith Cost: $7 Cost: $7 SPECIAL EVENT EARTH DAY EVENT!

No-Waste Cooking: Ingredient-First Cooking Discussion

One of the biggest struggles I hear from people is, “what do I do with X?” Have you ever bought an ingredient for one recipe, and now have a bunch of leftover, with no idea what to do with the rest? Have you ever been carried away at the store and bought ALL the pretty fruits and veggies and thought, now what? Do you want to join a CSA, but not sure, how to approach a box of items you did not handpick off the shelf? Join food educator, CSA-er, and chronic over-shopper, Lindsay Smith for this discussion class on ingredient first cooking. Bring your questions and let us problem solve!

April 22, 11 a.m.-1 p.m. Instructor: Lindsay Smith Cost: $7

Techniques & Foundations To become a good cook, you need to start with good foundations and good techniques KNIFE SKILLS 101 Slice, dice, and mince like a chef! We MEALS IN MINUTES: are bringing our popular knife skills COOKING WITH YOUR INSTANT POT class right into your own home. Learn basic knife handling skills that will , Tomato, and Chickpea Tagine Miso-Bourbon Smothered Chicken build your confidence and make you Typically, a tagine is a North African stew The Instant pot recipe we will be using was feel like a pro all while making a tasty cooked in a shallow, conical, clay pot. In adapted from Chef Edward Lee by Christo- seasonal dish. We will also discuss this version, we take those same warm pher Kimball’s Milk Street Cooking team. knife choice, care and sharpening. spices and the common tagine parings of And it is so good… bone-in chicken thighs Great for chefs of all ages! sweet and tart flavors, then use our instant that get sauced with a shiitake mush- pots to get the flavors to meld and mingle room–laced combination of umami-rich March 24, 5-7:30 p.m. quickly (or quicker). This delectable stew soy sauce and miso, woodsy bourbon and April 18, 11:30 a.m.-2p.m. will have your senses tingling. Serve over sweet-tangy orange juice. Boom. Let’s do couscous or rice and with some crusty flat this! Instructor: Lindsay Smith bread. Cost: $7 April 13, 5:30-7 p.m. March 18, 5:30-7 p.m. Instructor: Lindsay Smith Instructor: Lindsay Smith Cost: $7 Cost: $7 MASTER THE TECHNIQUE

Braised Chicken Whole Roasted Trout This class is actually two technique lessons in one. First lesson This is one of my favorite recipes and techniques to teach. is cutting up a whole chicken into 8 parts. The second lesson Cooking a whole fish is easy and satisfying. Plus, it is so is braising chicken by starting with a brine, browning the skin delicious! There is something impressive about serving a for flavor and then create a flavorful mustard and braising whole fish stuffed with lemon and herbs. We will pair our tasty sauce for the chicken pieces to cook in. While the chicken is trout with a tender parsnip and carrot hash. Pro tip, if you are cooking, we will make smash roasted potatoes and a simple squeamish about the head (I encourage you to give it a try), just salad for a complete dinner. ask the fish monger to remove it.

March 23, 5:30-7:30 p.m. April 6, 5:30-7p.m. Instructor: Lindsay Smith Instructor: Lindsay Smith Cost: $7 Cost: $7 Seasonal and Co-op Cooking One of the easiest ways to eat healthy, is to eat in season! These classes celebrate local, seasonal and regional fare. Saucy Chicken Puttanesca St. Patty’s Lunch White Bean Soup w/Herb Oil Tender chicken legs and thighs are cooked Start your St. Patty’s day off right with our Cannellini beans make a perfect base for in a tomato, white wine, and anchovy- velvety potato- soup and simple brown a soup. To lighten up the denseness of based sauce along with lots of olives, bread. Simple pub fare that will warm your this soup, and to bring in a bit of spring, capers, and garlic. Serve with cooked soul and will have you ready to celebrate we top it with a simple herb oil. Do not potatoes, veggies, rice, or over pasta. all day long. It is also perfect the next day. underestimate what a wonderful addition Sláinte! and herb oil is, especially to a soup like March 4, 5:30-7 p.m. this. The soup is creamy, earthy, and very Instructor: Lindsay Smith March 17, 11 a.m.-1 p.m. savory, and the bright, fresh flavor of the Cost: $7 Instructor: Lindsay Smith herb oil brings everything alive again. Cost: $7 Apple Cider Donuts April 7, 11 a.m.-1 p.m. Even though is it maple season, apple cider Passover Chocolate Matzo Cake Instructor: Lindsay Smith donuts are always perfect on a cold winter Light up your Passover desserts with Cost: $7 morning (especially if you are tending this chocolate matzo cake. Smooth, dark the sugar house). Freshly pressed juice is chocolate ganache flavored with your Shrimp Fra Diavolo best to make lightly tangy, apple-scented liquor of choice, between layers of Matzo. Shrimp Fra Diavolo is a bit like clam doughnuts like these. Rich, tasty, elegant and easy… who could linguini’s evil cousin – all the seafood ask for more? goodness but amped up with fiery heat. March 6, 9-11 a.m. This dish features sautéed shrimp tossed Instructor: Lindsay Smith March 26, 5-6:30 p.m. in a spicy tomato sauce spiked with white Cost: $7 Instructor: Elizabeth Feinberg wine. It is a quick, easy, and delicious pasta Cost: $7 recipe perfect for the weeknight dinner Pork Chops with Caper-Lemon Sauce table. This smothered pork chop recipe comes Seared Short Ribs with Mushrooms from Toni Tipton-Martin’s cookbook These boneless beef short ribs are a great April 21, 5:30-7 p.m. extraordinaire, Jubilee. This recipe alternative when you are craving beef but Instructor: Lindsay Smith centers on a classic roux-based caper do not want steak. Topped with a mountain Cost: $7 sauce grounded by flavorful pork chops, of pickle-y mushrooms and serve with a brightened with lemon juice and zest, and side of mashed potatoes or salad. This is Earth Day Dinner: Spring Bread Salad pulled together with stock and butter. We comfort food on a weeknight schedule. This celebration of spring recipe comes will pair ours with some creamy polenta for from The Lost Kitchen in Freeport, Maine. a perfect dinner. March 30, 5:30.-7 p.m. Roasted asparagus, mixed with tender Instructor: Lindsay Smith peas, radishes and refreshing mint over March 11, 5:30-7 p.m. Cost: $7 a bed of baby greens then topped with Instructor: Lindsay Smith warm toasted bread soaked through with Cost: $7 Spring Green Shakshuka homemade vinaigrette. It will have you This North African dish is traditionally itching to start prepping your garden. A Shrimp Scampi make with tomatoes, onions and peppers. perfect way to celebrate Earth Day. Fast, easy, full of garlic and butter… what is In this this modern spring green twist, our not to love! Come learn the secrets to the shakshuka is loaded with power greens like April 22, 5:30-7 p.m. perfect shrimp scampi. Serve over a bed of spinach, kale, and Brussel sprouts, with Instructor: Lindsay Smith pasta, or simply with a side of crusty bread, perfectly steam-poached eggs nestled in, Cost: $7 this is a simple and satisfying dish. and finished with a sprinkle of cheese. You can serve this all-purpose vegetarian Huevos Rancheros March 12, 11:30 a.m.-12:30 p.m. recipe for breakfast, lunch, or dinner. Just Huevos rancheros (or rancher’s eggs) are a Instructor: Lindsay Smith add your favorite bread. typical breakfast served at Mexican farms, Cost: $7 featuring beans, corn tortillas and fried April 1, 5:30-7 p.m. eggs topped with plenty of warmed salsa. Instructor: Lindsay Smith They are a perfect vegetarian meal, and Cost: $7 the answer any time you might be craving extra protein or a super hearty, quick meal. April 28, 11:30 a.m.-12:30 p.m. Instructor: Lindsay Smith Cost: $7 MARCH 2021 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 Saucy Chicken Apple Cider Puttanesca Donuts 5:30 - 7 p.m. 9 - 11 a.m.

7 8 9 10 11 12 13 Pork Chops w/ Shrimp Scampi Rich Caper-Lemon Lunch Sauce 11:30 a.m.-12:30 p.m. 5:30 - 7 p.m.

14 15 16 17 18 19 20 Instant Pot: St. Patty’s Lunch Eggplant, Tomato & DIY: Pierogis French Potato Pie 11:30 a.m.-1 p.m. Chickpea Tagine 5 - 7:30 p.m. 2:30-5:30 p.m. 5:30 - 7 p.m.

21 22 23 24 25 26 27 Mujaddara Technique: Pork Chili Verde Persian New Year/ Braised Chicken 11 a.m - 12:30 p.m. Passover Cake 4 - 7 p.m.. Spring Equinox 5:30 - 7:30 p.m. 5- 6:30 p.m. 3 - 6 p.m. Knife Skills 101 5 - 7:30 p.m.

28 29 30 31 Easter Candy Short Ribs and Extravaganza Mushrooms 2 - 3:30 p.m.. 5:30 - 7 p.m. APRIL 2021 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 Painted Buttercream Painted Buttercream Spring Green Bunny Cake Bunny Cake Shakshuka part 1 part 2 5:30-7 p.m. 6- 8 p.m. 10:30 a.m. - 1:30 p.m.

4 5 6 7 8 9 10 White Bean Soup Chocolate Krantz w/ Herb Oil part 2 11a.m. - 1 p.m. Whole Roasted Trout 10:30 a.m. - 12:30 p.m. 5:30-7 p.m. Chocolate Krantz part 1 Paella 5:30-7:30 p.m. 6 - 7:30 p.m. 11 12 13 14 15 16 17

Instant Pot: Miso-Bourbon Croque Monsieur Smothered Chicken 11:30 a.m. - 12:30 p.m. 5:30-7:30 p.m.

18 19 20 21 22 23 24 No-Waste Cooking Knife Skills 101 Discussion 11:30 a.m. -2 p.m. Shrimp Fra Diavolo 11 a.m. - 1 p.m. DIY: Mushroom Lasagna DIY: Braciole 5:30-7 p.m. Earth Day 4 - 6:30 p.m. 3-6 p.m. Spring Bread Salad 5:30-7 p.m. 25 26 27 28 29 30

DIY: Choux au Craquelin Huevos Rancheros Pupusas 5:30 - 7:30 p.m. 1:30-4 p.m. 11:30 a.m. - 12:30 p.m.