Getting Pickled: The Fine Art of Canning Dill PicklesfoodsAll Ground Up: Sausage MakingCan-it-Yourself: Introduction to CanningCharcuterie: An IntroductionCooking Creatively from a Well-StockedPantryCooking with the Seasons:- Autumn <strong>North</strong>woods Harvest- Dinner on the Harbor- Octoberfest- Spring Breakfast & Brunch- Summer by the Lake- Summer from the GardenForaging for Spring Wild EdiblesGetting Pickled: The Fine Art of CanningDill PicklesHandmade PastaHome Cheesemaking: Intro to FreshCheesesJams, Jellies & More: Making the Most ofBerriesNew Scandinavian CuisinePrepare and Preserve Healthful MeatsRoot Cellars: Exploring Use & DesignSausages for the Summer GrillSwedish Potato Sausage MakingTraditional Harvest of Wild RiceWhat’s on the Menu?Wild Rice Winnowing TrayWild Ricing Push PoleWinemaking at Home: An IntroductionbakingAncient Grains: Baker’s WorkshopArtisan Breads IArtisan Breads IIFlatbreads Bakery: From the Wood-FiredHearthFlavorful Rye BreadsOvencrafting: Building and Baking InThe Wood-Fired Brick OvenRustic Breads for the Brick OvenSavory Singles Baker’s Workshop: TastyAlternatives to Loaf BreadsScandinavian Holiday Baking: MakingLefseWhole Grain Sourdough BakeryAll Ground Up: Sausage Makingwith Craig/Dianne Peterson10/17/13-10/18/13Make your own sausage flavored the way you like it usingyour favorite meats. As a class, we will make and takehome 4-5 kinds of sausage of your choosing from a listof about 10 varieties. These will be fresh, non-smoked,non-cured sausages like bratwurst, breakfast sausage,Moroccan, Polish, Italian, Chorizo and more. Sausagemeats include pork, chicken, beef and your own wildgame (e.g. venison). Learn how to grind, season (usingno MSG, no preservatives), stuff, cook, eat, and serve thebest sausages in the world - taking home about 25 lbs offresh sausage! Homemade, handmade, fresh from yourkitchen, it doesn’t get any better than this.length (days) 2 hours 9am-5pmtuition $150 early bird tuition (6+ wks in advance) $130materials varies (approx $60-$90)age with adult 10+Ancient Grains: Baker’s Workshopwith Amy James9/27/13-9/29/13Wheat is king in the bread baking world, but it hasn’talways been that way. Ancient cultures made their breadsfrom highly nutritious grains such as amaranth, teff,barley, rye, and quinoa, as well as the ancient strains ofwheat: spelt, emmer and kamut. This course offers theopportunity to learn about the history and nutritionalvalue of these grains and pseudo-grains, and bake loaveswith the added nutrition and flavor these grains offer.Students will also learn how to use soakers and prefermentsas methods to extract the maximum nutritionand flavor from the grains. We will be baking our loavesin <strong>North</strong> <strong>House</strong> <strong>Folk</strong> <strong>School</strong>’s wood-fired oven. Studentswill go home with loaves of bread, recipes, and theknowledge to bake these breads in a home oven.length (days) 2.25hours Day 1:5-8pm Day 2: 8am-4pm Day 3: 8am-noontuition $185 early bird tuition (6+ wks in advance) $175materials $40Artisan Breads Iwith Amy James4/26/13-4/27/1310/25/13-10/26/13Hand-crafted, long-fermented, hot-hearth baked - theseare the hallmarks of artisan bread. In this course we’llexplore pre-ferments and a long cool rise to extractmaximum flavor from the grains. You will practice skillsthat will help you achieve consistency in your baking,shape beautiful artisan loaves, and use techniques to fitbaking into your busy life. In Artisan Breads I we willmake Pan au Levain, Sourdough Boule with variations,and Herbed Flatbreads. We will bake in <strong>North</strong> <strong>House</strong><strong>Folk</strong> <strong>School</strong>’s wood-fired oven and you will learn howto create the hot-hearth experience in your home oven.Open to beginning and intermediate bakers, this courserequires the ability to stand for periods of time, to kneaddough by hand, and to walk to and from the teachingkitchen and the outdoor wood-fired oven. Artisan BreadsI is not a pre-requisite to Artisan Breads II.length (days) 1.5hours Day 1: 5-8pm Day 2 8am-4pmtuition $135 early bird tuition (6+ wks in advance) $125materials $30more details, more photos: www.northhouse.org 20888-387-9762
Artisan Breads IIwith Amy James3/15/13-3/16/138/16/13-8/17/13Hand-crafted, long-fermented, hot-hearth baked: Thereare so many kinds of breads to explore! This course coversthe same underlying concepts of artisan baking foundin Artisan Breads I, with a focus on using whole grains.You’ll learn how to use soakers and pre-ferments to extractflavor and nutrition from the grains, and techniquesto fit baking into your busy schedule. Recipes includeCiabatta, Whole Grain Boule with variations, and WholeGrain Pita. We will bake in <strong>North</strong> <strong>House</strong> <strong>Folk</strong> <strong>School</strong>’swood-fired oven and you will learn how to create thehot-hearth experience in your home oven. Open to beginningand intermediate bakers, this course requires theability to stand for periods of time, to knead dough byhand, and to walk to and from the teaching kitchen andthe outdoor wood-fired oven. Artisan Breads I and II donot need to be taken sequentially.length (days) 1.5hours Day 1: 5pm-8pm; Day 2: 8am- 4pmtuition $135 early bird tuition (6+ wks in advance) $125materials $30Can-it-Yourself:Introduction to Canningnew newwith Jodi Belluz5/3/13Yes, you can! Preserve the harvest by learning to safelyfill your pantry with home-canned vegetables, fruits andmore. This introductory workshop will teach you thebasics of canning: what supplies you’ll need, how toprepare your fruits and veggies and how to process thejars so that you’ll be confident your canned goods will bedelicious and healthy all year-round. We’ll can a varietyof items, sweet and savory and answer any questions youmay have. Take home a variety of small samples for yourown later enjoyment. Your grandmother would be proud.length (days) 0.5 hours 1pm- 5pmtuition $55 early bird tuition (6+ wks in advance) $50materials $8nuts & boltswhen can I sign up?Anytime! We are alwaysupdating our schedule online.We open most courses forregistration online on Sept 1and March 1 each year. Markyour calendar, or sign up forour e-news and we’ll keepyou up-to-date with our latestcourse offerings.Charcuterie: An Introductionwith Rob Wells11/17/13Charcuterie: a French term for the preserving and curingof a variety of meats. In the days before refrigeration,charcuterie was necessary for preservation; today, it’sall about the delicious world of prepared meats. In thiscourse you’ll learn traditional recipes and techniques forbutchering and preserving a variety of fish and meats.We will make classic salmon gravlax, smoke whole fish,grind and case sausages, and make a classic French pate!A great course for hunters and anglers who want to learnmore about preserving fish and game, or for any homeentertainers who want to really impress their guests.length (days) 1 hours 9am-4pmtuition $75 early bird tuition (6+ wks in advance) $65materials $36Cooking Creativelyfrom a Well-Stocked Pantrywith Lucia Watson5/4/13Aspiring to make delicious meals using healthy, wholefoodingredients but stumped for ideas? This is the classfor you! If you love to cook but deciding what to makefor dinner is a challenging weekly task, let Lucia Watsonof Lucia’s Restaurant, Wine Bar and To Go in Minneapolishelp you become a more creative and confident chefin your home kitchen. Known for her fresh, seasonaltake on comfort foods, Lucia will cover skills includingmenu planning using whole grains and vegetables, creatinga local larder, sharpening knives and using simplebut essential kitchen tools. As a class, you’ll review anddiscuss a variety of ideas, put them into practice and endwith a simple lunch following class. Leave inspired (orre-inspired!) to craft creative, nourishing and gratifyingmeals in your kitchen.length (days) 0.5 hours 9am-1pmtuition $65 early bird tuition (6+ wks in advance) $60materials $20 includes lunchCooking with the Seasons:Autumn <strong>North</strong>woods Harvestwith Chef Judi Barsness9/20/13-9/21/13Discover the tastes of northern Minnesota by joining inthis hands-on, participatory cooking class with Chef JudiBarsness of Chez Jude. Over the course of two days,you’ll prepare a variety of foods that feature the tastesof the autumn harvest in Minnesota, including wild rice,mushrooms, autumn squashes and game. Two days inthe kitchen with Chef Judi and your fellow students andfood enthusiasts will inspire you to fill your home kitchenwith the flavors of autumn. You will enjoy a meal eachday paired with wines, and leave with a recipe packet andnewmenus.length (days) 2 hours 9am-3pm each daytuition $180 early bird tuition (6+ wks in advance) $170materials $65 includes lunchCooking with the Seasons:Dinner on the Harborwith Chef Judi Barsness7/18/13Spend a fun evening in the kitchen as you learn newcooking skills in a couples format and share great culinaryfun with other students who love to cook. In thishands-on, participatory cooking class, you’ll prepare andenjoy a delicious summer evening meal, including winepairings and craft brews. Take home a recipe packet featuringregional menu items and enjoy an evening cookingnewand dining on the Grand Marais harbor.length (days) 0.5 hours 3-9 pmtuition $50 early bird tuition (6+ wks in advance) $45materials $35 includes dinner and wineCooking with the Seasons:Octoberfestwith Chef Judi Barsness10/12/13-10/13/13The snap in the air, the crunching leaves and the tasteof beer: it’s Octoberfest time! This expanded session ofCooking with the Seasons celebrates the many ways thatbeer can enhance a dining experience. Braising of vegetablesand meats will be featured utilizing fresh, regionaland seasonally available ingredients. You and your classwill join Chef Judi in preparing a variety of foods thatfeature beer as an ingredient as well as those that simplypair well with a variety of brews. You’ll learn new skills,and leave with new recipes and ideas to expand yourpalette. Your materials fee includes a meal paired withmicro brews each day. Day one includes a field trip to anewFlavorful Rye Breadslocal Brew <strong>House</strong>.length (days) 2 hours 9am-3pmtuition $180 early bird tuition (6+ wks in advance) $170materials $65 includes lunch each dayCooking with the Seasons:Spring Breakfast & Brunchwith Chef Judi Barsness5/18/13-5/19/13Does the sweet singing of the springtime birds have yougetting up early? This session of Cooking with the Seasonswill celebrate the delicious foods of a spring morning.With Chef Judi, you’ll prepare delectable sweets andsavories suitable for breakfast and brunch. The two-dayformat allows for the preparation of skill-intensive menuitems such as brioche cinnamon morning buns and more.You and your classmates will prepare and enjoy a mealeach day paired with fun brunch beverages and takehome a recipe packet you’ll treasure for years. Day onenewwill include a field trip to the local dairy.length (days) 2 hours 9am-3pmtuition $180 early bird tuition (6+ wks in advance) $170materials $65 includes a meal each day888-387-976221more details, more photos: www.northhouse.org
Change language