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COOKING CLASSES BY DATE OCTOBER The Fundamentals of Soups and Stocks One of the secret ingredients to add depth of flavor and richness to your soups and sauces is homemade stock. Making stock is not difficult, but it takes some time, and there are a few techniques for success. Chef Royal will show you how to turn simple ingredients into rich, flavorful stocks, and he’ll share some great soup recipes along the way. You’ll learn how to make four stocks that are indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK, BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cooker version of the beef stock to show how you can create a finished stock very quickly. He’ll use the beef stock to make a BRAISED WINE COUNTRY BEEF STEW that you’ll enjoy as class gets under way. Once the stove-top stocks have simmered, you’ll make ROASTED CORN CHOWDER using the fish stock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTED ALMOND BUTTER using the vegetable stock; and with the fish stock: CHICKEN WON- TON SOUP WITH BOK CHOY, SOY AND GINGER. Royal Dahlstrom | Participation | $70 #121002A – Tuesday, October 2 | 6:00 p.m. – 9:30 p.m. Autumn Vegetarian Comfort Foods As summer is taking its final bow for the year and the cool fall air is now upon us, and all we want to do is fill our kitchens with warm comforting foods. But just because you decide to make comfort food doesn’t mean you lose on eating healthfully. One of our favorite instructors, Anna Dvorak, is an expert in cooking for health, with countless classes in vegetarian and gluten-free cooking. Her recipes prove that you can set a healthful, meat-free table of comfort foods with vibrant colors, bold aromas and fresh flavors to satisfy the soul and healthful body. Our menu starts with FALL GREEN SALAD WITH BALSAMIC ROASTED PEARS – an incredibly mouth-watering and rich salad. Next, we will prepare a warm AUTUMN MINESTRONE SOUP a delicious combination of heirloom beans, local roasted squash and then drizzled with a fresh parsley pesto. Anna then will serve a family favorite: VEGETABLE POT PIE – featuring fall vegetables in a creamy homemade vegetable gravy sitting in a flaky glutenfree olive oil crust. We will then indulge into the ultimate comfort food of PAN-FRIED GNOCCHI which is prepared gluten-free and tossed with a WILD MUSHROOM AND ROSEMARY SAUCE. And for dessert, it’s a APPLE-PECAN TART served in a buttery gluten-free crust. Delicious. Anna Dvorak | Demonstration | $65 #121002B – Tuesday, October 2 | 6:00 p.m. – 9:00 p.m. Chicken Fundamentals From the dinner table to the lunch box, chicken is a staple of the American diet. And why not? You can dress it up, dress it down, serve it to your kids on a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. In this hands-on class, you’ll learn how to perfect the art of chicken dinners with expert tips, techniques and recipes from Kitchen Window Executive Chef Daniel Darvell. We’ll start with a tutorial on selecting your chicken at the market. You’ll learn about the types and grades of chickens, as well as when to choose a whole chicken and when to select breasts or thighs. Next, we’ll discuss how to properly butcher a whole chicken into its parts, and you’ll get the chance to practice this very important skill. You’ll also learn professional methods for carving a whole chicken or turkey. And finally, Daniel will walk you through how to cook chicken to achieve moist and flavorful results every time. The class will work on five delicious recipes that highlight this versatile bird. We’ll start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take on a sports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – a fresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – a healthier version of a family-friendly comfort food. Our next recipe is sure to impress at your next dinner party: PAN-SEARED CHICKEN MARSALA. And finally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occasion. Daniel Darvell | Participation | $70 #121004A – Thursday, October 4 | 6:00 p.m. – 9:30 p.m. Party BBQ: Octoberfest Join us for an evening of good food, good friends and good beer at the Octoberfest Party BBQ. In this hands-on grilling experience led by our grillmasters, you’ll make hearty, delicious German fare while enjoying traditional and modern OCTOBERFEST BEERS. You’ll start with a demonstration to create warm and soft GERMAN PRETZELS before firing up the grills and participating in making OCTOBERFEST KNOCKWURST – a garlicky beef and pork sausage served with SOUR RED CABBAGE. Next on the menu is a traditional PORK ROULADEN – thinly cut pork filled with smoked bacon, onion and mushrooms. We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO- TATOES with HORSERADISH CREAM. And we’ll finish the night with a good old-fashioned APPLE STRUDEL. This year, you don’t have to go all the way to Munich for the world’s greatest beer and food festival – you just have to come to the Kitchen Window Octoberfest Party BBQ. Beers are sold separately at class. Daniel Darvell & Doug Huemoeller | Participation | $70 #121005A – Friday, October 5 | 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 you. With the help of one of Kitchen Window’s talented staff instructors, you’ll learn everything you need to know to bake a perfect cake from scratch. We will start by addressing the importance of properly selecting and measuring your ingredients and how those ingredients interact to create a cake’s structure and flavor. Find out why it’s important to bake with room-temperature ingredients and learn the correct way to mix different types of cake batters. You’ll learn how to choose the best tools and equipment to help you achieve success – from mixers to cake pans. You’ll learn the right way to tell when your cake is done; the proper way to cool it; and how to assemble the final product. As we share our wisdom, we will make and bake three cakes – rich and buttery POUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE CAKE – and discuss the proper techniques for baking each of these classics to perfection. We will also show you how to make EASY BUTTERCREAM FROSTING and share some quick and simple decorating tips to add that special finish to your cake. We'll cover basic piping as well as how to use glazes, nuts, sprinkles and more. Stephanie Johnson | Seminar | $30 #121006A – Saturday, October 6 | 10:00 a.m. – 12:00 p.m. Candy and Chocolate Basics Working with sugar and chocolate isn’t as tricky as it looks, once you know a few secrets. In this seminar, you’ll learn the fundamental techniques for handmade candies and chocolates from a favorite Kitchen Window instructor. You’ll learn all you need to know to create luscious CHOCOLATE TRUFFLES, CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll talk about the importance of choosing high quality ingredients to ensure the best finished products, and tell you how to look for the best ingredients available. You’ll also learn about the importance of temperature when working with candy and chocolate. We will demonstrate how to make lollipops and fabulous homemade caramels and include a lesson on how to safely pour sugar. Next it’s on to chocolate – we’ll discuss tempering: the most important (yet often misunderstood) step in working with chocolate. We’ll show you how to make truffles with ganache centers and how to finish them by dipping them in tempered chocolate or rolling them in nuts or cocoa powder. You’ll also learn to make filled and molded chocolate candies. Finally, we’ll share some ideas for adding unique flavors to your candies to develop your own signature creations. Stephanie Johnson | Seminar | $30 #121006B – Saturday, October 6 | 1:00 p.m. – 3:00 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 Comfort food, brunch, cocktail party fare... the beauty of dim sum is that it’s whatever you want it to be. Steamed, fried, boiled, baked or broiled – however you do it, this traditional Cantonese fare is versatile, satisfying and so fun to prepare. Quick, inexpensive and nourishing, dim sum was first served in roadside tea houses in Canton China. Nowadays, dim sum carts are rolling through Chinese restaurants all over the world. In this class, you’ll learn how to master the art of dim sum in your own home. You’ll join Kitchen Window Instructor Terry John Zila, our favorite dim sum expert, for a hands-on exploration of this amazing cuisine. We’ll start with PORK POT STICKERS – a hearty dumpling that can steamed or fried; we’ll steam ours in chicken broth. Next up is FRIED SPRING ROLLS served with dark, sweet PLUM SAUCE for dipping. CHICKEN & SHRIMP SHU- MAI are next – dumplings made with ground chicken, shrimp. scallions and vegetables. We’ll use the deep-fryer to make CRANBERRY & CREAM CHEESE WONTONS – a bar and restaurant favorite with a Midwestern autumn twist. And finally, we’ll finish with something cool and sweet: GREEN TEA ICE CREAM. Terry John Zila | Participation | $70 #121006C – Saturday, October 6 | 6:00 p.m. – 9:30 p.m. Getting Started with Bread Making If you are new to bread making, or if you’re looking for ways to expand your expertise, join us for this hands-on class that will teach you tips, tricks and techniques for turning out bread like a pro. This class will provide you with the basic knowledge you need to begin baking fresh bread in your home kitchen. We will discuss the importance of ingredients and equipment, and how the right stuff can transform your kitchen into a bakeshop. With Kitchen Window’s own Stephanie Johnson as your instructor and guide, you’ll mix, knead, form, proof and bake bread to get a feel for the dough and the process it goes through. We'll begin with a recipe for versatile, basic yeasted dough that’s used to make many different types of bread. Next, we'll learn how to shape and form bread dough. We'll use this same dough to shape into simple DINNER ROLLS, as well as a RUSTIC ITALIAN LOAF and FRENCH BOULE. With this class, not only will you learn the principles of bread-making, but you'll gain an understanding of how to apply those principles to create a loaf for any occasion. Stephanie Johnson | Participation | $65 #121007A – Sunday, October 7 | 10:00 a.m. – 2:00 p.m. Cake Decorating: Beginning Techniques Whether you’re celebrating a special occasion or you just want to add a designer touch to a dessert for the family, this class will introduce you to the world of cake decorating. Join us as we welcome professional cake decorator Raven Seybolt for tips, techniques and lots of hands-on practice that will inspire you to create a cake you’ll be proud to share with family and friends. With over twenty years of experience decorating cakes, Raven knows what works and what doesn’t. In this class, she’ll share her experience and expertise with you. We’ll start with BASIC ICING TECHNIQUES – using BUTTERCREAM and WHIPPED CREAM on cake “dummies”, we’ll learn how to work with different icing consistencies using unique tools to create different results. We’ll explore the ins and outs of SIMPLE PIPING and learn how to properly fill and hold a piping bag using the correct position, direction, angle and pressure. We’ll learn how to create SMOOTH FINISHES and SIMPLE DESIGNS with specialty tools like scrapers and combs. Using a variety of decorating tips, we’ll practice making BASIC BORDERS – using just the right amount of pressure to achieve professional results. And finally, we’ll learn techniques for SIM- PLE DÉCOR, including balloons, vines, leaves and flowers such as daisies and wall flowers. With this class under your belt, you’ll be well on your way to decorating spectacular cakes for any occasion. Raven Seybolt | Participation | $60 #121007B – Sunday, October 7 | 10:00 a.m. – 2:00 p.m. Cooking Fundamentals Take a guided tour of the fundamentals of cooking with this very popular series of classes. You’ll build your culinary knowledge, learn to season and taste, connect to your ingredients and experiment with hands-on practice, with experience in a new set of cooking skills each day. New cooks will develop a great base from which to explore the world of cooking; and experienced cooks will gain a better understanding of how, why and when various techniques work. And no matter what your current level of experience, at the end of this series, you will have a better understanding to create great food. Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics Session 2: Grilling, Broiling, Roasting and Pan Sauces Session 3: Stewing, Poaching, Simmering, Blanching, Boiling and Steaming Session 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu Building Daniel Darvell | Participation | $300 #121008A – Mon. - Thurs., October 8, 9, 10, & 11 | 6:00 p.m. – 9:30 p.m. Turkish Comfort Food Turkish cuisines exemplifies the Mediterranean diet; it’s full of fruits, vegetables, legumes, and lots of interesting spices and flavorings. This menu of Turkish dishes created by Canan Karatekin, Ph.D., is sure to intrigue your taste buds, make soul feel at ease with comforting dishes plus keep you eating healthy as well. Canan is a self-taught cook who lived in Turkey until she was 19. She loves to cook healthful Mediterranean and Middle Eastern dishes and share her passion of teaching with others. The class will include two appetizers or mezes: one is GRAPE LEAVES STUFFED WITH HERBS AND YOGURT – this Middle Eastern staple is stuffed with herb scented rice and an assortment of fresh seasonal vegetables and then toped with a spiced yogurt sauce. The second appetizer will be a TOMATO SALAD WITH TURKISH TAHINI DRESS- ING. Tahini is a very versatile ingredient, and this simple but tasty dish will introduce you to a different way to use tahini to enhance any dish other than the ubiquitous hummus. Next, we will have a traditional CREAMY RED LENTIL SOUP to warm the soul, which includes spices such as cumin, coriander, chili, and fenugreek. Canan will then serve SWEET-SOUR LAMB YAHNI WITH BLACK-EYED PEAS AND ALMONDS – a braised lamb entrée served over a bed of pilaf BULGUR; the traditional grain of Turkey. We will end of exotic meal based on a favorite of the Ottoman Empire sultans – DRIED APRICOTS STUFFED WITH MASCARPONE. It’s simple, light, eye-catching and we bet you can’t just eat one! Canan Karatekin | Demonstration | $65 #121011A – Thursday, October 11 | 6:00 p.m. – 9:00 p.m. Fundamentals of Fresh Pasta Fresh pasta gives a delicate texture and depth of flavor to your pasta dishes – it’s an entirely different experience than boiled noodles from a box. This class will show you how easy it is to make fresh pasta at home. You’ll make two pasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBED PASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough, as well as how to form it for a variety of uses. Instructor Becky Caterine will also share some of her favorite pasta sauces, which you’ll make and enjoy with the pasta from class. The first dish is a classic LASAGNE. You’ll learn how to cut and layer fresh pasta. Then while the lasagne bakes, you’ll make FET- TUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pasta including SPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE and CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you the confidence and skills to create a beautiful meal of fresh pasta any time. If you own a pasta machine, we encourage you to bring it to work with in class. Becky Caterine | Participation | $70 #121012A – Friday, October 12 | 6:00 p.m. – 9:30 p.m. Mexican Small Plates & Street Food Celebrate the spice and sizzle of Mexican cuisine. Hosted by Kitchen Window’s own Alexia Franco Pettersen, this hands-on class is dedicated to the small plates and street foods of Mexico City. With Alexia’s Mexican flair and tips passed on from her grandmother and aunts, she will guide you through the preparation of authentic, delicious flavors for Mexican small plates and street food. We’ll start with QUESO FUNDIDO CON CHORIZO Y RAJAS which is a gooey melted cheese with chorizo sausage and sauteed peppers served along with FLOUR TORTILLAS & SALSA MEXICANA – a delicious and zesty fresh tomato salsa. Next up are GORDAS CON SALSA DE TOMATILLO & SALSA DE CHILE DE ARBOL – thick skillet-cooked flat tamales made with Mexico’s staple of masa filled with green and red salsas then topped off with a Mexican cream and cheese. Then, we’ll enjoy TOSTADAS CON PAPAS Y CHORIZO – toasted corn tortillas topped with authentic refried beans, potatoes and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXI- CANA – savory loaves of bread called bolillos sliced lengthwise and topped with spicy refried beans, melted cheese and a zesty tomato salsa; perfect for a weeknight meal. And finally, you’ll make PLATANOS MACHOS FRITOS CON CREMA – fried plantains tossed in a sweet cream that the whole family will love to again and again for dessert. Alexia Franco Pettersen | Participation | $70 #121013B – Saturday, October 13 | 6:00 p.m. – 9:30 p.m. To register call 612.824.4417 or visit us online at www.kitchenwindow.com 2
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