CULINARY BASICS COOKING SERIES - 4 Weeks
Monday, November 4, 2013 from 7:00 PM to 9:30 PM (PST)
Los Angeles, CA
CULINARY BASICS COOKING SERIES - $350 – 4 Weeks
Monday, 11/4/13-11/25/13 7:00pm-9:30pm
Monday, 1/6/14-1/27/14 7:00pm-9:30pm
Monday, 2/3/14-2/24/14 7:00pm-9:30pm
Classes are designed for the novice cook with little or no culinary experience; Meets once weekly – 2 ½ hours - 4 weeks
Easy-to-prepare Meals and Basic Cooking Techniques - Roasting, Sautéing, Grilling, Baking; Knife Skills Instruction and Practice;
Class #1 - Basic Knife Skills and Meal Preparation. Learn how to Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Explore the more complicated Brunoise, Paysanne, Batonnet and Tourne knife cuts to get more confident and create variety for your dishes. Learn many cooking techniques for easily-prepared meals with chicken and beef: Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime, flavorful Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes ease us into cooking with these delicious recipes.
Class #2 – This class shows students how quickly and easily International Meals can be prepared from start to finish using organizational techniques, knife skills, and cooking techniques learned during the previous class. Pan-Seared Chicken with Fresh Tomato-Herb Sauce, Lemon Orzo Pasta with Kalamata Olives, Asian Five-Spice Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles, Grilled and Spiced Carne Asada with homemade Guacamole Sauce, Sour Cream, Olives and Tortillas, Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile Stew with Pilaf-Style Rice – these recipes will quickly become favorites and will impress your friends with your cooking style.
Class #3 – Hearty Potatoes and Light Home Made Pastas and Sauces are added to the menu with delicious accompanying Sauces: Fresh Home Made Pasta with House-Dried Herbs and Bolognese-Style Spaghetti Sauce, Traditional Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Home Made Tagliatelle with Bolognese Meat Sauce, mouth-watering Fettuccine Alfredo, and the creamiest Potatoes au Gratin with Roasted Red Bell Pepper Puree - lighter versions of these hearty dishes are discussed. Class #4 – Final class covers basic sanitation, safety and cooking techniques with Fish and Shellfish recipes: Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends. Feel free to bring some wine for the end of the last class.
“A great intro class with no stress and a ton of new recipes to try for the first time.I cooked for 14 people and they loved it. Great new friends, too!” Jonathan Lee, Culinary Basics’ Graduate