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| Roast
Duck with Raspberry Glaze Spinach Timbale Flourless Chocolate Cake Handout: How to Roast and Carve Poultry |
Roasting and
carving poultry |
| Bistro
Salad Steak Au Poivre Garlic Mashed Potatoes Caramelized Apple Crepes Handout: How to Make a Pan Sauce |
Warm
vinaigrettes Poaching Selecting beef for sautéing Using fresh cracked spices Deglazing Cooking with alcohol Pan reduction sauces How to tell when meat is done Batter techniques Caramelizing How to flambé |
| Classic
Antipasto Shrimp Scampi with Capellini Profitteroles with Ice Cream and Chocolate Sauce Handout: How to Handle Shellfish |
Marinating
and grilling vegetables Characteristics of olive oil Preparing and cooking shrimp Selecting and cooking pasta Compound butter as a sauce Choux pastry steam as a leavening agent Using a pastry bag Chocolate sauce |
| Beef
Wellington with Robert Sauce Glazed Carrots Cheese Plate with Poached Pear Handout: Mother Sauces |
Working
with puff pastry Searing meat Vegetable fillings Understanding brown sauces and roux’s GlazingCharacteristics of cheese Poaching fruit Simple syrups |
| Mussels
with Tomatoes, Tarragon, White Wine and Cream 40 Clove Garlic Chicken Celery Root Purée Crème Brûlée Handout: How to Braise |
Selecting,
cleaning and cooking shellfish How to cut up a chicken Braising poultry Vegetables purées Role of eggs in custard Using a blow torch |
| Crab
Cakes with Rouille Blackened Fish with Spicy Pecan Beurre Blanc Cornbread Handout: Emulsified Sauces |
Selecting
fish Breading Use of a non-stick pan Hot and cold emulsions High heat vs. low temperature cooking Understanding quickbreads |
| French
Onion Soup Rack of Lamb with Apple Mint Chutney Roasted Butternut Squash Cheesecake with Ginger Caramel Sauce Handout: Searing and Caramelizing |
Caramelizing Selecting, cooking and carving lamb Roasting meats and vegetables Fruit chutneys Making cheesecake Caramel sauce |
| 5-Spice
Pork Ribs Korean Beef in Lettuce Cups Cucumber Salad Sticky Rice Handout: How to Select Cuts of Meat |
Selecting
appropriate cuts of meat Marinating and grilling beef Braising meat Salting vegetables Basic flavors of Asian cuisine Working with short grain rice |
| Caesar
Salad Fettuccine Alfredo with Broccoli Proscuitto Wrapped Scallops Panna Cotta with Macerated Berries Handout: Dressings and Marinades |
Making
croutons Preparing salad greens Cream sauces Marinating seafood Grilling seafood Working with gelatin Macerating |
| Roast
Prime Rib Au Jus Horseradish Sauce Potatoes Anna Dinner Rolls Fresh Fruit Crisp (3 hour class) Handout: How to Tell When Meat is Done |
How
to roast meat Meat thermometers Making au jus Using starchy potatoes Working with yeast dough Crumble toppings |
| Potato
Pancakes Oven Poached Salmon with Dill Hollandaise Asparagus Lemon Cake with Lemon Curd Handout: How to Poach |
Selecting
potatoes Velouté Stuffing meat Working with dried fruits Roasting vegetables Custards as a binder Fruit sauces |
| Lobster
Bisque Fish in Parchment w/ Julienne Vegetables Quinoa with Toasted Pine Nuts Chocolate Mousse Handout: How to Choose & Prepare Fish |
Purchasing
and preparing live shellfish Shellfish stocks Compound butters How to julienne / using a mandolin Steaming in paper Working with grains Toasting nuts Whipping cream and egg whites Working with chocolate |
| Pot
Roast Braised Vegetables Buttermilk Biscuits German Chocolate Cake with Frosting(3 hour class) Handout: How to Bake a Cake |
Braising
meat and vegetables Understanding gluten in baking Biscuit basics Cake basics Making caramel Finishing, filling and frosting cakes |
| Empanadas Grilled New Mexican Fish with Fruit Salsa Grilled Zucchini and Yellow Squash Coconut Flan Handout: How to Make Salsas, Chutneys and Sambals |
Savory
pastry crusts Vegetable fillings Selecting fish for grilling Fruit salsas / tropical fruits Grilling vegetables Caramel custards |
| Buttermilk
Fried Chicken Breasts New Potato and French Bean Salad with Homemade Mayonnaise Apple Pie with Whipped Cream Handout: How to Fry |
Breading Deep frying Making mayonnaise (cold emulsion) Steaming vegetables Selecting flour Making and rolling pastry dough Fruit fillings |
| Won
Ton Soup Chinese Vegetables with a Crispy Noodle Pancake Kung Pao Chicken Szechwan Grilled Eggplant Handout: How to Stir Fry |
Working
with won ton wrappers Forcemeats Basic knife techniques Selecting meats for stir frying Stir fry basics Working with eggplant |
| Pan-Seared
Fish Provencale Saffron Rice Sautéed Spinach Fresh Fruit Tart Handout: How to Make Pastry |
Sautéing
fish and vegetables Tomato sauce Using saffron Using a rice cooker Blind baking crusts Pastry cream Glazing fruit tarts |
| Broccoli
Soup Chicken Pot Pie Butterscotch Pudding Handout: How to Make Soup / Stock |
Puréed
soups Principles in thickening sauces, soups & desserts Selecting appropriate thickening agents Velouté Stewing poultry Savory crusts |
| Hummus
with Pita Chips Grilled Lemon Herb Chicken withCucumber Yogurt Sauce Tabouli Salad Baklava Handout: How to Grill |
Working
with grains and legumes Marinating and grilling chicken Yogurt sauces Working with herbs Selecting tomatoes Working with filo pastry dough Nut fillings |
| Pear,
Candied Nuts and Blue Cheese Salad Crab and Spinach Soufflé Cornmeal and Currant Biscotti Lime Shortbread Cookies Handout: How to Make a Soufflé |
Timing
a meal Candied nuts Vinaigrettes Whipping egg whites Soufflé techniques Cookie techniques |
| Roasted
Red Pepper & Mozzarella Crostini Roasted Chicken Wild Mushroom Risotto Tiramisu Handout: How to Make Risotto |
Making
crostini Roasting poultry and peppers Selecting poultry Poultry doneness Carving a whole bird Working with dried mushrooms Risotto Simple syrup Using vanilla beans |
| Roasted
Garlic Foccacia Pesto Pizza Calzone with Meatballs Handout: How to Make Bread |
Roasting
garlic Yeast doughs Making pesto Using a pizza stone Tomato sauces Working with ground meats |
