Hudson Valley Home Cooking Classes

http://www.homecookingny.com/hudsonvalley.htm

Hudson Valley Classes     THE DETAILS All classes are held in Beacon, New York. Each hands-on 2hour class is $65, with a maximum of 8 students attending.Also included are a complete recipe packet and a full sit-down dinner at the end of class.     PLEASE NOTE: This season I will be hosting the classes at various home kitchens in Beacon. While I will still occasionally hold classes in my own Beacon home, I now have the opportunity to work in some large and fabulous kitchens around town. You will receive the address and directions for each class when you sign up, but all are within 2 miles of my home.   SIGN UP! Adults and any children above the age of 13 are welcome to sign up.  To sign up or to be added to our e-mailing list for upcoming classes, please contact Jennifer at 917.803.6857 or at[email protected]. Payment in full is required to hold your spot.   WAITING LISTS If a class is full that you would like to take, please send me an email and I can put you on the waiting list.     Winter Schedule     How to Cook Fish  Thursday, February 10 at 7pm FULL Wednesday, March 30 at 7pm   We’ll cover five different ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another.    Whole Roasted Sea Bass Parchment-Roasted Salmon Fillets with     Roasted Beet Coulis Seared Tuna Steak with Orange-Olive-    Currant Relish Crispy Cod with Lemon-Caper Butter   Fresh Pasta Workshop Try your hand at homemade pasta, two of which don't even require a pasta machine to master. A terrific hands-on experience. Tuesday, March 15 at 7pm Fresh Pasta Dough Roasted Beet Tortelloni with Poppy Seed Butter Pici al Limone (fresh semolina pasta) Fresh Ricotta Gnocchi with Crispy Sage   Northern Italian Classics  One of the best regions in the world for eating well. . Tuesday, March 22 at 7pm  FULL Tuesday, April 19 at 7pm Fresh Ricotta Gnocchi with Sage Brown Butter Butternut Squash and Pancetta Risotto Classic Bolognese Sauce Creamy Parmigiano-Reggiano Polenta   French Bistro Supper   Learn why Julia Child devoted her whole life to this cuisine.Wednesday, April 6 at 7pm  FULL Casserole-Roasted Whole Chicken  Potato and Caramelized Onion Gratin with Gruyere String Beans with Almonds and Lemon Brandied Pear Clafouti   Thai & Vietnamese Learn how to balance hot, sour, salty and sweet flavors in this vibrant cuisine. Thursday, April 28 at 7pm  Summer Rolls with Shrimp, Mango, and Cilantro with Nuoc Cham Dipping Sauce Chicken-Coconut Soup with Lemongrass and Ginger (Tom Yum Gai) Green Curry Chicken with Thai Basil and Eggplant Steamed Jasmine Rice   www.BeaconOnHudson.Com

PRIVATE COOKING CLASSES Jennifer is also available to teach private classes in yourHudson Valley home kitchen.   A private class for up to 4 people is $300 (2 1/2 hours; I send you the shopping list) or gather a group of 6 of more people and the cost is $75 per person (groceries are included). You choose the menu and the guest list!      ____________________________________         SPECIAL EVENT:  Pig Workshop  Sunday, March 20 at 11am; $25 per person  at Mountain Restaurant Supply (12 Windsor Highway, Route 32 in New Windsor, NY 12533). Seating is limited, so please sign up early!   Learn everything there is to know about breaking down and cooking a pig, from head to tail. For this workshop, we will have the great fortune of a local, freshly-slaughtered pig on our hands, courtesy of Tim Heuer of Common Ground Farm in Wappingers. We will break down two halves right before your eyes, so you can see how a pig is portioned into its delightful parts and where every cut comes from.   Mark Elia, butchering instructor at the Culinary Institute of America will be on hand to show us exactly how it’s done. After the demonstration, I will cook up a few of the tender cuts to inspire you to take your newfound knowledge back to the kitchen. Introduction to Vegetarian Indian Thursday, March 3 at 7pm Learn how to cook all your Indian restaurant favorites, which are always more delicious when made at home. Homemade Samosas with Cilantro-Mint Sauce Chana Masala (chickpea curry) Saag Paneer (spiced greens with fresh cheese) Basmati Rice Pilaf with Whole Spices     A Guide to Winter Braising Learn the art of cooking food in flavorful liquids, creating perfect one-pot meals. Monday, January 31 at 7pm FULL Classic Coq au Vin Braised Shrimp Puttanesca Pork Tenderloin Braised in Apple Cider    Pan Gravy Creamy Polenta