We’ll make tomato and onion jam, and a wonderful Italian recipe for
preserving sweet red peppers, Peperoni Agrodolce. And you’ll go home with a jar of each and lots of ideas of how to use
them and make dinner prep easier with these incredibly flavorful items.
Saturday, October 23, 3-6pm
Flavor and nutrition-packed muffins; herb
and cheese biscuits; seeded, whole-grain crackers; and the best home-made
caramel corn (not as healthy but still a whole-grain treat). This is a great
class for folks who would like to have delicious snacks on hand and buy fewer
processed ones. Also great for parents with hungry mouths to feed on-the-go or
between meals.
Saturday, November 6, 3-6pm
Heartier, more stew-like soups will be on the
menu as the weather gets colder. We’ll make homemade noodles to get ready for
the post-Thanksgiving turkey soup with noodles, an annual favorite in our
house. Soups with beans, grains,
winter greens and vegetables and inspired by Indian and Italian flavors will
round out the class.
Gratins, Savory Tarts, and easy Stove-top Dinners -- $75
These dishes will provide
inspiration for the cooler months ahead and maybe some ideas for the
Thanksgiving feast. Brussels sprouts, cabbages, and root vegetables will be in
full swing and we’ll prepare simple dishes that elevate these
sometimes-neglected veggies.
Have a group of friends or family with whom you'd like to take a private class? Have so much produce in your garden or CSA box that you need help using it all? Get in touch and we'll schedule something.
Classes are small and interactive and include hands on participation and demonstration. A full meal is served and recipes and additional materials are included. Classes are appropriate for a range of experience levels. Unless otherwise noted Class is $75 per student. If you sign up for two classes you'll receive 50% off the third one! Register online or contact Katherine Deumling for more information.
Private Classes
I also teach private classes, either in your home or mine. If you have a group of friends/family/colleagues who would like to do a class together (with a special menu or one of my choosing) we can schedule something to fit your needs.
Consultations
Need help stocking your pantry/kitchen? I can come to your home and help you get set up and systematize your restocking, list-making, and sourcing/shopping.
Need a gift for someone? Please contact me for a gift certificate for any class or consultation.
Past Classes:
Quick Meals: Eggs, Asparagus, Spring Greens. . .
The Portland Farmers Market is overflowing with beautiful produce. What to do with it all? Italian, Mexican, Spanish and German cuisines (and many more I suspect) incorporate eggs in their evening meals. We'll use the spring produce bounty to create quick, satisfying dishes (with and without eggs) that also make for great leftovers. We'll also talk about pantry/kitchen stocking so that you're prepared to cook a wide variety of things on any given night.
Quick, Kid-friendly Meals
Does your child turn his/her nose up at the meal you've made? Tired of cooking different things for your children than for yourself? Short on time? We will cook four or five quick dishes that children (and adults) tend to like. Pasta Carbonara, quinoa, and couscous will be featured as well as other common staples. And Tangerine pudding and caramel corn for dessert!
Winter Weeknight Dinners
The class will focus on winter produce centered meals. We will be cooking simple weeknight, winter dishes that can be adapted to different times of the year and varied almost endlessly. They are veggie heavy and are all over the map cuisine-wise. Rather than making three or four things that would make a coherent multi-course meal we get more out of the class by preparing a variety of dishes that can stand on their own. We’ll prepare winter greens pesto, squash fritters, Thai green curry with pumpkin, and Swiss chard braise.
You Call That Dinner?
Expand your repertoire of dinner ideas. We'll prepare mostly Italian inspired dishes--putting eggs, leftover bread, black beans and other common ingredients to good use--to make delicious dinners. We'll also focus on how to create a second meal (to freeze or eat the next day) while cooking that night's dinner.
