PRESERVING THE HARVEST $65
Saturday, September 9th 10am-1:30pm
This is a great time to “put up” vegetables, fruit, and herbs for the winter. I like to keep it simple, freezing what I can and standing over a boiling pot of water as little as possible. From tomatoes to herb pesto, we can keep the taste of summer going throughout the winter. This time of year farmers are practically giving their abundant harvest away and if you are an energetic outdoor type, there is pick your own for exercise and savings. If I don’t have a bushel or two of tomatoes in my freezer by now, I can’t sleep at night. We’ll make jam, marmalade, chutney, pickles, relish, pesto, and tomato sauce for you to taste and take home!
HERB PESTOS, CHUTNEYS, SAMBALS AND SALSAS FROM AROUND THE WORLD $65
Saturday, September 23rd 10am-1:30pm
This is a great time for making pestos, etc. The herbs are in their full glory and I can’t wait to show you my display garden. Adding herbs to your cooking can really step up your kitchen repertoire. From Italy to South America, India to Southeast Asia, the world is our pesto! We’ll also cover preserving these flavor powerhouses for use all year long.
We’re going crazy in this class! Watch out Paleos. We’re going to combine grains, beans, and legumes with every vegetable, fruit, herb, and spice we can get our hands on. We’ll even make our dessert with them. These foods are a staple of many diets around the world. They bring both excitement and nutrition to the table.
Don’t let the word casserole conjure up an image from the 50’s or church mystery potlucks. These one dish wonders have endless possible combinations with the exotic grains available to us in the 21st century. A base of noodles, rice, farro, quinoa, amaranth, etc. with seasonal vegetables smothered in a sauce are all that’s needed for a complete the meal. The make-ahead and portable qualities of these dishes have ensured their place in posterity. For dessert, we’ll even explore fruit gratins!
With Sheila’s signature Master Recipes, students will learn how to make sweet and savory cakes and quick breads with grains, cheeses, vegetables, herbs, spices, and fruits. The endless custom variations and flavors will open up a world of ideas. Paired with soups, salads, stews, or just eaten out of hand, these are sure to delight. They adapt to cupcake and muffin size and are great to make-ahead and keep for days. You’ll get 100’s of seasonal ideas to mix and match for your individual tastes. This isn’t just your plain zucchini bread we’re talking about here.
Stop! Don’t you dare order pies for the holidays. Once you’ve brilliantly mastered the art of the pie crust in this class (don’t worry – it’s easy), you’ll use vegetables, herbs and fruits to create a sampling of sweet and savory pies and tarts. There’s no way you’ll taste a pie that equals one that you made with love in your own kitchen. Don’t worry about the holiday crush; pies taste fantastic the next day, so they can be made in advance. I’ll also have a gorgeous salad to go with lunch, so that no one is overcome by butter.