June/July 2010 - Coulee Region Women's Magazine

FOODCooking classesintroduce students tonew techniques andunusual cusines—like thisdecadent dessert pasta.Cooking with ClassWant to get creative in the kitchen? Local classes can show you how.by Maura HennContributed PhotoSCulinary classes can be a great way to build upon basiccooking skills. They can also be a unique opportunityfor friends or family to do something fun together.For those of us who want a little more diversity in ourcooking repertoire, two downtown La Crosse businesses—People’sFood Co-op and Sideboard—offer creative cooking classes sureto inspire any fledgling chef. Each business provides a hands-oncooking experience aided by the knowledge of instructors.Sideboard Fine Gourmet KitchenwareKelly Anderson, owner of Sideboard, a kitchenware store thatoffers cookware, utensils and ingredients, has recently been hostingclasses in the store’s newly remodeled kitchen classroom. Classesinstructed by renowned chef Monique Hooker as well as MaryCody, owner of Traditions and Maggie’s restaurants in Onalaska,cover topics such as “Flavored Vinegars and Oils,” “Cooking Light”and “Jazz up the Grill.” The classes accommodate up to 15 guests,and the cost ranges from $35 to $65. Check out Sideboard’s fulllist of classes at www.sideboardkitchenware.com.People’s Food Co-opPeople’s Food Co-op offers several group-oriented cookingclasses. If you are a new cook, one of Jen McCoy’s basic cookingclasses will get you up to speed. Cooking enthusiasts will bechallenged by “Northeastern Thai Cuisine” with Jill Peterson or“Indian Cooking” with Sangeeta Agarwahl. Looking for a seasonalor traditional class? Theresa Burchell, one of the Co-op’s ownvery talented deli cooks, teaches guests the finer points of makinggnocchi and summer vegetable salads. All classes run approximatelytwo hours in length. Classes generally cost $15 for members and$25 for nonmembers. Find a current list of classes at www.pfc.coop/cookingclass.asp.Chocolate Pastaby Chef Monique HookerMakes 6 servingsPastaSauce1¾ cups all-purpose unbleached flour¼ cup Dutch cocoa powder2 large eggs1 T olive oil2 T water½ cup sugar2 tsp vanilla extract4 egg yolks1 T cornstarch2 cups plain, low-fat yogurtFresh raspberries for garnishFor the pasta, blend together the flour and cocoa powder. Beat the eggswith oil and water, then add to the flour mixture. Mix well until it forms adough, then knead for 3 to 5 minutes. Let rest for at least 30 minutes, coveredor wrapped. Pass through pasta machine or hand-roll dough with rolling pinand cut into strips. Let the pasta dry for a few minutes before cutting intofettuccine. Cook in boiling water for 5 minutes, then drain well.For the sauce, cream the sugar, vanilla extract and egg yolks. Mix the cornstarchwith yogurt. Add yogurt to the egg mixture, then mix well. Heat mixture overmedium heat, cooking until thick but not letting the mixture boil. Once thesauce has thickened, pour some on dessert plates, then arrange the pasta ontop. Drizzle more sauce on top and garnish with fresh raspberries.330 calories, 10g fat, 12g protein, 51g carbohydrate, 1g fiber, 85mg sodium.These two delicious but very different pasta dishes show youwhat can be created during one of these exciting classes.www.crwmagazine.com JUNE/JULY 2010 31