KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule – October-December 2012 COOKING CLASSES BY DATE OCTOBER Party BBQ: Octoberfest Join us for an evening of good food, good friends and good beer at the Octo - The Fundamentals of Soups and Stocks berfest Party BBQ. In this hands-on grilling experience led by our grillmasters, One of the secret ingredients to add depth of flavor and richness to your soups you’ll make hearty, delicious German fare while enjoying traditional and mod - and sauces is homemade stock. Making stock is not difficult, but it takes some ern OCTOBERFEST BEERS. You’ll start with a demonstration to create warm time, and there are a few techniques for success. Chef Royal will show you and soft GERMAN PRETZELS before firing up the grills and participating in how to turn simple ingredients into rich, flavorful stocks, and he’ll share some making OCTOBERFEST KNOCKWURST – a garlicky beef and pork sausage great soup recipes along the way. You’ll learn how to make four stocks that served with SOUR RED CABBAGE. Next on the menu is a traditional PORK are indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK, ROULADEN – thinly cut pork filled with smoked bacon, onion and mush - BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cooker rooms. We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO - version of the beef stock to show how you can create a finished stock very TATOES with HORSERADISH CREAM. And we’ll finish the night with a good quickly. He’ll use the beef stock to make a BRAISED WINE COUNTRY BEEF old-fashioned APPLE STRUDEL. This year, you don’t have to go all the way to STEW that you’ll enjoy as class gets under way. Once the stove-top stocks Munich for the world’s greatest beer and food festival – you just have to come have simmered, you’ll make ROASTED CORN CHOWDER using the fish to the Kitchen Window Octoberfest Party BBQ. stock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTED ALMOND Beers are sold separately at class. BUTTER using the vegetable stock; and with the fish stock: CHICKEN WON - Daniel Darvell & Doug Huemoeller | Participation | $70 TON SOUP WITH BOK CHOY, SOY AND GINGER. #121005A – Friday, October 5 | 6:00 p.m. – 9:30 p.m. Royal Dahlstrom | Participation | $70 #121002A – Tuesday, October 2 | 6:00 p.m. – 9:30 p.m. Cake Basics If your idea of a home baked cake comes in a box, then this seminar is for Autumn Vegetarian Comfort Foods you. With the help of one of Kitchen Window’s talented staff instructors, you’ll As summer is taking its final bow for the year and the cool fall air is now upon learn everything you need to know to bake a perfect cake from scratch. We us, and all we want to do is fill our kitchens with warm comforting foods. But will start by addressing the importance of properly selecting and measuring just because you decide to make comfort food doesn’t mean you lose on eat - your ingredients and how those ingredients interact to create a cake’s structure ing healthfully. One of our favorite instructors, Anna Dvorak, is an expert in and flavor. Find out why it’s important to bake with room-temperature ingre - cooking for health, with countless classes in vegetarian and gluten-free cook - dients and learn the correct way to mix different types of cake batters. You’ll ing. Her recipes prove that you can set a healthful, meat-free table of comfort learn how to choose the best tools and equipment to help you achieve success foods with vibrant colors, bold aromas and fresh flavors to satisfy the soul and – from mixers to cake pans. You’ll learn the right way to tell when your cake healthful body. Our menu starts with FALL GREEN SALAD WITH BALSAMIC is done; the proper way to cool it; and how to assemble the final product. As ROASTED PEARS – an incredibly mouth-watering and rich salad. Next, we we share our wisdom, we will make and bake three cakes – rich and buttery will prepare a warm AUTUMN MINESTRONE SOUP a delicious combination POUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE of heirloom beans, local roasted squash and then drizzled with a fresh parsley CAKE – and discuss the proper techniques for baking each of these classics to pesto. Anna then will serve a family favorite: VEGETABLE POT PIE – featuring perfection. We will also show you how to make EASY BUTTERCREAM fall vegetables in a creamy homemade vegetable gravy sitting in a flaky gluten- FROSTING and share some quick and simple decorating tips to add that spe - free olive oil crust. We will then indulge into the ultimate comfort food of cial finish to your cake. We'll cover basic piping as well as how to use glazes, PAN-FRIED GNOCCHI which is prepared gluten-free and tossed with a WILD nuts, sprinkles and more. MUSHROOM AND ROSEMARY SAUCE. And for dessert, it’s a APPLE-PECAN Stephanie Johnson | Seminar | $30 TART served in a buttery gluten-free crust. Delicious. #121006A – Saturday, October 6 | 10:00 a.m. – 12:00 p.m. Anna Dvorak | Demonstration | $65 #121002B – Tuesday, October 2 | 6:00 p.m. – 9:00 p.m. Candy and Chocolate Basics Working with sugar and chocolate isn’t as tricky as it looks, once you know a Chicken Fundamentals few secrets. In this seminar, you’ll learn the fundamental techniques for hand- From the dinner table to the lunch box, chicken is a staple of the American made candies and chocolates from a favorite Kitchen Window instructor. You’ll diet. And why not? You can dress it up, dress it down, serve it to your kids on learn all you need to know to create luscious CHOCOLATE TRUFFLES, a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll talk In this hands-on class, you’ll learn how to perfect the art of chicken dinners about the importance of choosing high quality ingredients to ensure the best with expert tips, techniques and recipes from Kitchen Window Executive Chef finished products, and tell you how to look for the best ingredients available. Daniel Darvell. We’ll start with a tutorial on selecting your chicken at the mar - You’ll also learn about the importance of temperature when working with ket. You’ll learn about the types and grades of chickens, as well as when to candy and chocolate. We will demonstrate how to make lollipops and fabu - choose a whole chicken and when to select breasts or thighs. Next, we’ll dis - lous homemade caramels and include a lesson on how to safely pour sugar. cuss how to properly butcher a whole chicken into its parts, and you’ll get the Next it’s on to chocolate – we’ll discuss tempering: the most important (yet chance to practice this very important skill. You’ll also learn professional meth - often misunderstood) step in working with chocolate. We’ll show you how to ods for carving a whole chicken or turkey. And finally, Daniel will walk you make truffles with ganache centers and how to finish them by dipping them through how to cook chicken to achieve moist and flavorful results every time. in tempered chocolate or rolling them in nuts or cocoa powder. You’ll also The class will work on five delicious recipes that highlight this versatile bird. learn to make filled and molded chocolate candies. Finally, we’ll share some We’ll start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take ideas for adding unique flavors to your candies to develop your own signature on a sports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – a creations. fresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – a Stephanie Johnson | Seminar | $30 healthier version of a family-friendly comfort food. Our next recipe is sure to #121006B – Saturday, October 6 | 1:00 p.m. – 3:00 p.m. impress at your next dinner party: PAN-SEARED CHICKEN MARSALA. And finally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occa - sion. Daniel Darvell | Participation | $70 #121004A – Thursday, October 4 | 6:00 p.m. – 9:30 p.m. Please Note: Due to unforeseen circumstances, we are sometimes required to change class dates and times from the time our schedule is printed. Please visit our online schedule for the most up-to-date class schedule. 1 For complete class descriptions visit www.kitchenwindow.com Dim Sum Turkish Comfort Food Comfort food, brunch, cocktail party fare... the beauty of dim sum is that it’s what - Turkish cuisines exemplifies the Mediterranean diet; it’s full of fruits, vegeta - ever you want it to be. Steamed, fried, boiled, baked or broiled – however you bles, legumes, and lots of interesting spices and flavorings. This menu of Turk - do it, this traditional Cantonese fare is versatile, satisfying and so fun to prepare. ish dishes created by Canan Karatekin, Ph.D., is sure to intrigue your taste Quick, inexpensive and nourishing, dim sum was first served in roadside tea buds, make soul feel at ease with comforting dishes plus keep you eating houses in Canton China. Nowadays, dim sum carts are rolling through Chinese healthy as well. Canan is a self-taught cook who lived in Turkey until she was restaurants all over the world.