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In this three-hour hands-on class, students will understand the use of yeasted starters in bread-making and further explore the wonderful art and science of fermentation. The perfect follow-up to our Bread Baking Basics Class Part II delves deeper into the subject of making artisan bread. You will have the opportunity to sharpen your shaping
In this three-hour hands-on class, students will learn the surprisingly simple techniques for producing enticing loaves of brioche and challah from a baking master. You may be astonished to discover just how much butter goes into the making of a brioche roll, or how many eggs are used in challah. That’s the magic of enriched breads when properly
In this three-hour class, your seasoned instructor will show you one basic dough and how it can be made into many delicious products, including baguettes, soft, buttery rolls, fruit and nut loaves, and pizza. Have you longed to share bread made with your own hands with family and friends, to smell the aroma of freshly baked loaf in your own kitchen
Students attending this class will learn the ancient Jewish tradition as they knead, braid and bake their way through the spiritual side of Challah baking. According to
the Talmud, the mitzvah of challah baking for Shabbat was one of three
commandments assigned to women. Today, Jewish women and men are baking
challah every week. Join us in this
They can be rich and flaky, puffed and steamy, herbed and crisp, or so delicate they shatter at a touch. But in all their incarnations, hot Indian breads are the perfect accompaniment to Indian food. From the first sip of soup to the last bite of curry, chapati, naan, paratha and poori are there, a calming presence in the whirl of colors, textures
Spanish tapas are best enjoyed with plenty of sliced bread to sop up the garlicky oils and aiolis. But at this tapas night, you won't have to skip the bread: These authentic bites will be served up on homemade gluten-free pan. You will also enjoy: Fritters with Cauliflower; Artichokes or Potatoes; Spinach Flan; and Clams with Manzanilla Sherry.
Pita is the original “hold everything” bread which splits open horizontally to form a pocket. Join Myra and learn how to prepare these whole-grain and wholly nutritious breads from scratch. Then, when they emerge from the oven puffed and fragrant, you’ll partner them with quintessential Middle Eastern dishes – spreads, sauces, salads, sides
Sweet and nutty, perfectly melting Alpines are practically the official cheese of fall. Trek though the traditions of these mountain cheeses with a traditional Raclette tasting (aka, melted off the wheel, onto bread, into your mouth...yeah) and explore other styles that have made the region famous!
As a natural extension of its expansive pastures, renowned ranches, and roaming cattle, Texas has a long-standing steakhouse tradition. There, juicy steaks are often served with a hot and rich chile sauce, which mashed potatoes or corn bread greedily soap up. On your menu:Rajas Dip and Spicy Guacamole with Homemade Tortilla ChipsChipotle Chicken T
Traditional dining in Ethiopia is a friendly, social experience. All dinner courses are laid atop bread called injera, and everyone eats with their fingers. In this class, you will make injera as well as the accompanying dishes and spice mixtures served with it, culminating in a sit-down dinner in the Ethiopian tradition. Injera Crepes (Ethiopia
Some people argue that tapas appeared on the gastronomic scene as a way to keep workers satisfied and productive until lunchtime. Others have contended that tapas were originally pieces of bread or meat used to cover glasses of sweet sherry, deterring hovering fruit flies. Currently, we enjoy tapas as a convivial meal — small plates that satisfy
Cajun JambalayaCrawfish EtoufeeSmothered green beans with red russet potatoesNew Orleans Style Bread Pudding with Rum SauceStudents work with fresh seasonal farmers’ produce and other healthful ingredients to prepare gourmet meals in a relaxed setting. Each student receives a recipe packet and all classes end with a sit-down dinner.
Rather than standing in line at a crowded restaurant, invite your friends over for brunch. This class will teach you a selection of great sweet and savory brunch dishes that include Frittata; Quiche Lorraine; Eggs Benedict with Never-Fail Hollandaise Sauce; Noodle Kugel; Dutch Apple Pancake; Savory Bread Pudding; Stuffed French Toast; Cheese Blint
This three-session course from Chef-Instructor Melanie Underwood will show you how to cook gluten-free (from stocks and soups to tarts and stews) without missing any of the flavor or lightness of gluten-laden meals. We won't shy away from breads, pastries, and cakes, either---we'll bake tons of treats and you'll barely even notice what's missing! E
You will prepare and enjoy: Clams Casino; Sausage-Stuffed Mushrooms; Frisée aux Lardons (curly endive salad with Roquefort and bacon); NY Strip Steak au Poivre with Cognac-Cream Sauce; Grilled Center-Cut Pork Chops with Bourbon-Mustard Glaze; Haricots Verts (French green beans); Truffled Mashed Potatoes; Bread Pudding with Bourbon-Caramel Sauce; a
The history, culture, and geography of Morocco are all richly evocative. It is easy to imagine oneself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African, and European influences, with a generous use of flavorful spices. In this
Students attending this class will enjoy those final bites of fresh summer produce and turn them into fall delights. Dishes include: Provencal Vegetable Soup;Fresh Corn Soup topped with Guacamole;Cauliflower Soup with Chive Oil and Rye Bread Croutons;Farmers’ Market Salad with Spiced Goat Cheese;Tomato and Watermelon Salad with Feta, Arugula, an
Yes, Italian-American food can be pasta- and bread-heavy...but that doesn't mean it has to be inaccessible to anyone with a gluten-free diet! Work with an experienced ICE chef-instructor to put together a full Italian-style feast that finds creative substitutions even an Italian-American grandmother couldn't detect. You'll make and dine on: Zucchin
Folks have only been brewing beer and noshing on cheese for oh, several thousand years or so, and we're not about to argue with millennia of delicious history. Whether we're pairing German smoked Rauchbiers with a meaty washed rind cheese for a pure bacon bomb or bright wheat beers and creamy triple creams conjuring banana bread bliss, we'll work o
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