w - North House Folk School

“i lovedthechanceto becreativewith food.”newCooking with the Seasons:Summer by the Lakewith Chef Judi Barsness6/29/13-6/30/13Welcome the season of long days, starry nights andcasual entertaining with Chef Judi Barsness. In this sessionof Cooking with the Seasons, you’ll join Chef Judiin preparing delicious meals featuring the seasons harvestof the northern lakes. Fishcakes, seviche, planking, andbouilliabaisse are some of the items we’ll prepare usingfresh, regional and organic ingredients. You’ll learn newcooking techniques for the home kitchen, expand yourpalate, and discover the joys of preparing and eating sustainablecuisine. Enjoy the fruits of your labor in sharedmeals each day complete with fun summer beverages.Your cooking class includes a recipe packet prepared bythe chef to expand your cooking palette in your ownkitchen. Day one will include a field trip to the local FishHouse.length (days) 2 hours 9am-3pmtuition $180 early bird tuition (6+ wks in advance) $170materials $65 includes a meal each daynew- from a student evaluation formCooking with the Seasons:Summer from the Gardenwith Chef Judi Barsness8/24/13-8/25/13Tomatoes, corn, basil, oh my! The flavors of the summergarden are robust, timeless and abundant in August.Over two days, you and Chef Judi of Chez Jude willprepare a wide variety of dishes that celebrate the manytastes of summer and will help you make the most of allthe farmers market, the CSA box, or your garden has tooffer. Enjoy good company, delicious meals paired withsummer beverages and new skills in the kitchen on theharbor. Your materials fee includes a recipe packet andtwo meals during the course. Day one will include a fieldtrip to a local fresh produce market.length (days) 2 hours 9am-3pmtuition $180 early bird tuition (6+ wks in advance) $170materials $65 includes a meal each dayFlatbreads Bakery:From the Wood-Fired Hearthwith Amy James6/9/138/18/1310/27/13One of the oldest forms of bread, flatbread can befound in almost every culture around the world. Explorea variety of styles, both leavened and unleavened, as webake our creations in North House Folk School’s woodfiredbrick oven. Each student will mix up and bake‘Carta di Musica,’ a crisp Italian flatbread, pitas, focaccia,and fougasse, a French flatbread. This course providesa wide introduction to the variety of bread styles for thehome baker, as class discussions include how to createa hearth-like baking 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. Students willtake home loaves of bread.length (days) 1 hours 9am-5pmtuition $90 early bird tuition (6+ wks in advance) $85materials $28age with adult 10+Flavorful Rye Breadswith Amy James7/5/13-7/7/13Explore the many flavors of rye breads using seeds,spices and fruit to make traditional breads such as Limpa,Pumpernickel, and Raisin Rye. Practice techniques thatwill allow you to work with a potentially difficult dough.We’ll explore the history and characteristics of this nutritiousgrain, using pre-ferments and soakers to extractmaximum flavor and nutrition. Using the commercialovens in North House’s teaching kitchen will enablestudents to transfer these techniques directly to the homeoven. Class time will allow for tasting and discussion, andstudents will take breads home. Although this class isopen to beginning bakers, it would be beneficial to havehad some experience with yeast dough prior to class.This course requires the ability to stand for periods oftime, to knead dough by hand, and to walk to and fromthe teaching kitchen and the outdoor wood-fired oven.length (days) 2.25hours Day 1: 5-8pm; Day 2: 8am-4pm; Day 3: 8 am-noontuition $185 early bird tuition (6+ wks in advance) $175materials $40newForaging forSpring Wild Edibleswith Ian Andrus5/10/13-5/11/13Have you always been interested in gathering wild foodsbut just weren’t sure where to start? This class is a greatfirst introduction to spring edibles as we focus on justfive common, nutritious and often abundant plants.These early risers sprout up almost as soon as the snowis gone, so you can be eating nutritious local green vegetableslong before the farmers market gets rolling. Wewill start in the evening with introductions, ethics, andidentification. The next day will consist of two field tripsto locate and harvest the spring bounty. We will thencome back to the classroom and prepare some simpledishes using what we collected.length (days) 1.25hours Day 1: 5-7pm Day 2: 9am-5pmtuition $115 early bird tuition (6+ wks in advance) $95materials includedGetting Pickled: The FineArt of Canning Dill Pickleswith Dan Seemon8/10/13A home-made dill pickle…crunchy, flavorful and deliciouslysatisfying when crafted by your own hand. DanSeemon makes some of the best, and he’s willing to sharehis recipe, skills and good humor to help you fill yourpantry with jars full of pickles. This course will cover thebasics of canning and pickling, including product preparation,sterilization, packing, brine mixing, sealing andboiling. Students will also clean the cucumbers, clean thedill, cut garlic and jalapeño peppers, mix brine (distilledwater, canning salt and vinegar), seal jars with lids andrings and finally boil the jars to prevent bacteria fromentering the finished product.length (days) 0.5 hours 9 am-2 pmtuition $65 early bird tuition (6+ wks in advance) $55materials $40 age with adult 10+Handmade Pastawith David Bauer3/10/13While a craving for fresh handmade pasta might makeyou more likely to think “I’ll make reservations!” than“I’ll make dough!,” this does not need to be the case. Inthis one-day course, students will learn to make basicpasta dough for noodles and ravioli as well as whole grainpasta. The use of traditional hand tools will be exploredas will various types of flour and pasta methods. Forgetabout going out; you’ll be ready to stay in and roll outyour new-found culinary skill.length (days) 1 hours 9am-5pmtuition $85 early bird tuition (6+ wks in advance) $75materials $20Home Cheesemaking:Intro to Fresh Cheeseswith Rob Wells4/7/139/8/13No cheesy puns here, just an opportunity to spend a daylearning how simple home cheesemaking can be. Themain emphasis will be three fresh (non-aged) cheeses –mozzarella, ricotta, and soured milk cheese, but we willalso learn the technique for a short-aged (one month)ricotta salata cheese. We’ll touch upon the history andculture of cheeses, as well as the differences between thevarieties of cheeses – aged vs. fresh, rennet vs. nonrennet,waxed, mold-ripened, and more! At the end ofthe class, we will be using our new-found skills to makea great pizza lunch, featuring our handmade mozzarella,with North House’s very own wood-fired pizza oven.length (days) 1 hours 9am-2pmtuition $85 early bird tuition (6+ wks in advance) $75materials $25 includes pizza lunchNew Scandinavian Cuisinemore details, more photos: www.northhouse.org 22888-387-9762