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Food & NutritionCooking 101Six Weeks to Joyful,Improvisational Cooking!If you've always wanted to cook withoutrecipes, create new dishes around beautifulingredients, explore new cuisines withconfidence, and feel playful and masterlyin the kitchen, this is for you! What standsbetween you and these goals are techniqueand practice, and in six weeks, you'll be onthe road to mastering them. Learn how tokeep your knives razor sharp, how to pan-fry,braise, stir-fry, roast, and make extraordinarypizzas. Learn more about your stove, fridge,food safety, and where to find the Twin Cities'best ingredients and sensibly priced, terrificcookware. Prepare and cook a meal eachclass, then apply the techniques to your cookinghomework. Content changes each season.$40 food fee payable at first class. Pleasebring your chef's knife, a closed food container,a dishcloth and towel to class andplan to help with cleanup.JAN ZITA GROVER has cooked, catered,run a professional kitchen, and taughtclasses for 30 years. An historian by training,she is particularly interested in thecuisine of other countries and the foodseaten by early settlers. She loves teachingthe basic techniques so people can improvisejoyfully and skillfully on their own.AD18331 6 sessions MondayOct.1-Nov.5 6:00-9:00 p.m.$120 CGMS Rm A114Knife Skills & Soup MakingNothing makes cooking more joyful thanworking with very sharp knives! Join usfor an evening of learning about kitchenknives - sharpening them, and learning someeffective cuts. (Chances are that you coulduse an inexpensive but superior upgrade!)You'll practice your new knife skills byprepping vegetables for lively winter soups.Take home part of your handiwork for a soupyou'll prepare in your own kitchen, and stayfor the soup we prepare and eat in class. Receiveextensive handouts and the opportunityto try out a wide variety of inexpensive, veryeffective chef's knives. The content of thisclass is also covered in Cooking 101. $7 foodfee payable the night of class. Please bringyour chef's knife, a closed food container,a dishcloth and towel to class and plan tohelp with cleanup.See JAN ZITA GROVER's bio above.AD18761 1 session ThursdayOct.4 6:00-9:00 p.m.$20 ERHS 1028 Green22NEW! The Art of LeftoversSometimes you cook too much and all thoseleftovers stare back at you glumly from thefridge. Your challenge? Finding tasty, easy-tocookdishes that use up extra meat, potatoes,and/or vegetables! The Art of Leftovers offersyou high-spirited tinkering with great, simplefood, from the original roasted chicken (yourown, or store-bought) to crêpes, chickensalad, and soup; from the original beef roastto hash, shepherd's pie, and beef-veggie stirfry.You'll review basic cooking techniquesso these leftover dishes are savory and funto make. Extensive handouts and enjoyable“homework” will help you stretch leftovers inbright new directions. Bring an apron andan appetite! $20 food fee is payable directlyto instructor at first session. Please bringyour chef's knife, a closed food container,a dishcloth and towel to class and plan tohelp with cleanup.See JAN ZITA GROVER's bio at left.AD18161 3 sessions MondayNov.12-Nov.26 6:00-9:00 p.m.$59 CGMS Rm A114Flavorful Fish - Salmon,Scallops and CodCooking with Chef DaveDuring the holidays, seafood is very popularbut few us know what to do other than a trayof shrimp and cocktail sauce. How about PansearedSalmon in olive oil, garlic and dill,which can be placed on a petite toast alongwith oven roasted garlic paste for a uniqueand delicious appetizer? Tender jumbo scallopscan be sautéed in olive with an incrediblesauce made from cream, shallots, capers,and white wine and served on a bed of lettucewith festive garnishes. Then try a new wayto prepare Cod (minus the heavily battered,deep fried style) by choosing a lime saucewith an easy yet delicious rice dish that willbring your holiday guests something to cheerabout. Come hungry and bring a beverageif desired. Please bring a dishclothand towel to class and plan to help withcleanup. Food cost is included in class fee.CHEF DAVID ABDEL-MONEM obtainedhis Culinary Arts Degree from HennepinTechnical School. He has taught classesat the Chef's Gallery in Stillwater andMurphy's Landing. David has a reputationfor his entertaining, effective style andenthusiastic cooking flare while sharinghis love of gourmet food and kitchen skills.AD18411 1 session MondayDec.3 6:00-9:00 p.m.$49 CGMS Rm A114Chinese Wok CookingLearn to cut, dice and slice meats and vegetables,marinate, season and, of course, stirfry. This is hands-on cooking! Prepare threedifferent dishes step by step. Recipes includeHot & Sour Soup, Beef with Green Pepper,Sauteed Chicken with Mushrooms and Vegetables,and Steamed Rice. These simple recipesare often cooked in Chinese homes. Theyare authentic, and we will enjoy a deliciousmeal together! Come hungry and bring abeverage if desired. Bring a wok, sharpknife and container to bring food home.Also please bring a dishcloth and towel tohelp with cleanup. Food cost is included.KATIE DAILEY is a China native. Havinggrown up in Shanghai, Katie is familiarwith Shanghai, Canton, and Sichuan cuisine.She has been cooking Chinese foodfor her family for over twenty years.AD18451 1 session WednesdayNov.7 6:00-9:00 p.m.$35 CGMS Rm A114Chinese Appetizers & SnacksYour family and friends will like these tastyChinese appetizers and snacks, so join us tolearn how to make it, bake it, and pan-fry it.Come prepared to eat and bring some hometoo. Recipes include: Egg Roll, Scallion Pancake,and a Meat Stuffed Moon-Cake. Pleasebring a rolling pin, a flat bottom fryingpan, and a sharp knife. Also please bring adishcloth and towel to help with cleanup.Food cost is included.See KATIE DAILEY's bio above.AD18461 1 session TuesdayOct.23 6:00-9:30 p.m.$35 ERHS 1028 GreenClasses are open to adults 15 and up unless specified. Registration is easy! See page 2.
Make Your Own Baby FoodGive Your Child a Better Product ANDSave Money!Make my own baby food?! What about thetime? Is it really cheaper? Is it better for mybaby? Get the answers to these and otherquestions while learning practical tips andtechniques for preparing baby food at home.This is a hands-on class. Please bring anempty ice cube tray. Leave with a variety ofbaby food samples for your little one to try.SUSAN VANCE holds a Master's degree inAdult Education and is a Registered Dietitian.She is currently a stay-at-home-momwho made baby food for her daughter.AD18221 1 session TuesdayOct.2 6:30-8:30 p.m.$20 ERHS 1028 GreenA Northern Italian DinnerOur feast will start with two classic appetizers:prosciutto ham and mozzarella cheese(Spiedini alla Romana) and prosciuttowrapped melon. Then create two creamyrisottos using Arborio rice, both the classicwhite risotto featuring freshly grated Parmigiano-Reggianocheese as well as risotto withdried porcini mushrooms. A winter vegetabledish (Cicorie alla Griglia) highlights grilledBelgian endives although zucchini, bell peppersand onions may also be prepared in asimilar manner. Our main dish is the popularChicken Cacciatora (Pollo alla Cacciatora).For dessert, master the classic twice-bakedalmond cookie Biscotti. Come hungry andbring a beverage if desired. Please bring adishcloth and towel and plan to help withcleanup. Food cost is included.See LAUREL SEVERSON's bio on page 21.AD18401 1 session WednesdaySep.26 6:00-9:00 p.m.$39 CGMS Rm A114Appetizers:Quick, Easy and EnticingCreate over 20 appetizers that require less than20 minutes, from start to finish! You can servethese appetizers as a first course or as a snackfor family and friends. Or create a complete buffet.Our selections include recipes for spreads,hearty appetizers, dips, dippers, nibbles, hotappetizers and more! Enjoy the selectionsduring class or take your samples home. You'llalso learn special tips to create an appetizerparty. Come hungry and bring a beverage ifdesired. Please bring a dishcloth and towel tohelp with cleanup. Food cost is included.See LAUREL SEVERSON's bio on page 21.AD18041 1 session WednesdayOct.10 6:00-9:00 p.m.$39 CGMS Rm A114Food & NutritionFondue FunAny time is the right time for fondue - withfamily, guests or a party. The name comesfrom the French word "fondre" which meansto melt. We will create fondues from aroundthe world: Traditional Cheese, Classic Swiss,Beef Bourguignonne, Crab, Bleu Cheese andTempura. Of course, we'll dunk tidbits offruit, cake or brownies in wonderful dessertfondues - Chocolate fondue plus Butterscotchfondue. A variety of sauces and dips willround out the menu. Food costs included.Come hungry and bring a beverage ifdesired. Please bring a dishcloth and towelto help with cleanup. Registration closesfor Gentle Saturday class on November 8.An optional Saturday lunch is available. Toregister for lunch see AD18800 on page 33.See LAUREL SEVERSON's bio on p. 21.AD18741 1 session SaturdayNov.10 8:30-11:30 a.m.$39 CGMS Rm A114NEW! Meat Roasting ClassTrue roasting is a dry-heat technique that exposesfood to heat from all directions. It producesluscious drippings and crackle crusts,along with tender, juicy meats and vegetables.Join us for a two week exploration of dry-heatroasting. The first session, we'll roast chickenand winter vegetables; the second, beef andpork roasts. We'll also make memorablemashed potatoes and to-die-for gravy fromthe drippings - none of that flour and coldwater stuff! $25 food fee covers lots of meat.Bring an apron, an appetite, a Chef's knifeand a closed container to bring home yourleftovers. Bring a beverage if desired and adishcloth/towel to help with cleanup.See JAN ZITA GROVER's bio on p. 22.AD18171 2 sessions ThursdayNov.29-Dec.6 6:00-9:00 p.m.$39 ERHS 1028 GreenPizza and Pasta - with Chef DaveDiscover some of the best kept secrets tomaking fantastic pizzas from scratch thathave been passed along from Italian chefs.The process is simple, yet the finishedproduct may be the best pizza you have evermade! Learn how to prepare dried pastas intosome fantastic dishes that will amaze yourfriends and family. Discover how simple itis to make Roasted Garlic White Sauce thatgoes well with just about anything. Foodcosts included. Come hungry and bring abeverage if desired. Please bring a dishclothand towel to help with cleanup.See DAVID ABDEL-MONEM's bio on p. 22.AD18371 1 session WednesdayOct.17 6:00-9:00 p.m.$39 CGMS Rm A114Delicious SushiGrab your friends, partner or spouse andmake a delicious sushi dinner together. Learnwhere to shop, brands to select, preparationof ingredients, assembly of rolls and presentation.Create traditional rolled sushi (makizushi)and the American California sushi.Start with easy-to-make seasoned sushi rice,then select and roll wonderful ingredientssuch as chicken, shrimp, smoked salmon,crab, mushrooms, eggs, carrots, avocado,spinach, ginger and more! Note: NO rawfish! Enjoy sushi in class and also take somehome. Come hungry and bring a beverageif desired. Please bring a dishclothand towel to class and plan to help withcleanup. Food cost is included. Registrationcloses for Gentle Saturday class onNovember 8. An optional Saturday lunchis available. To register for lunch seeAD18800 on page 33.See LAUREL SEVERSON's bio on p. 21.AD18441 1 session SaturdayNov.10 12:15-3:15 p.m.$42 CGMS Rm A114More Veggies, Please!Moving Beyond Your Comfort Zonein Cooking VegetablesJust in time for Thanksgiving! Most of us arestuck in a rut when it comes to cooking vegetables.It's time to move off the beaten trackand start exploring the flavors of the deliciouswinter vegetables available locally. In thistwo-week class, we'll cook up some of thatnutritional powerhouse, lacinato kale, usingthe ultimate vegetable delivery system, thestir-fry; turn greens into crisp little pancakesand a comforting main-course custard; ovenroasta wide variety of colorful fall vegetablesuntil they are caramelized and scrumptious;make an extraordinary curried winter squashsoup. Most important, you'll learn to look atvegetables differently so you can improvisedelicious veggie dishes on your own. $15food fee for certified organic produce ispayable to the instructor at the first class.Please bring your chef's knife, a closedfood container, a dishcloth and towel toclass and plan to help with cleanup.See JAN ZITA GROVER's bio on p.22.AD18591 2 sessions ThursdayNov.8-Nov.15 6:00-9:00 p.m.$39 ERHS 1028 GreenCommunity Education (651) 458-6600, Register online at http://www.cecool.com, see page 3.23
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