Confident Cooking for Summer Quarter 2008 will be taught on Tuesday evenings, from 6:00 to 8:00 p.m. Class size is limited to 12 students and the cost is $325.00 per student. Students also receive a 10% discount on select merchandise at Allyson’s while enrolled in this series.

Week #1 - Soups, Stocks, & Broths

Tues. July 15, 2008 6-8pm

Recipes: White, Brown and Roasted Vegetable Stock, French Onion Soup, Creme Olga Soup.

Week #2 - Classic Sauces

Tues. July 22, 2008 6-8pm

Recipes: Garlic Mayonnaise or Aïoli, Béchamel, Mornay Sauce with Pasta, Créme Anglaise w/ Baked Apples, Hollandaise, Buerre Blanc, Chicken w/ Thyme Veloute.

Week #3 Grilling and Broiling

Tues. July 29, 2008 6-8pm

Recipes: Grilled Eggplant w/ Parsley Pesto, Grilled Rib Eyes, Broiled Tomato Coulis w/ Goat Cheese & Grilled Herbed Toasts, Broiled Mushrooms w/ Hazelnuts & Garlic.

Week #4 - Steaming, Poaching, Blanching

Tues. August 5, 2008 6-8pm

Recipes: Poached Chicken w/ Black Olive & Sun-Dried Tomato Relish, Fish in Parchment, Steamed Potatoes w/ Fresh Herbs, Steamed Spaghetti Squash w/ Blanched Tomatoes, Poached Pears in Red Wine.

Week #5 - Braising and Stewing

Tues. August 12, 2008 6-8pm

Recipes: Osso Buco Risotto Milanese, Braised Root Vegetables, Aromatic Asian Pork Stew.

Week #6 - Sauteing, Frying and Stir-Frying

Tues. August 19, 2008 6-8pm

Recipes: Southern Fried Chicken, Buttermilk Biscuits, Laminated Biscuits, Spicy Shrimp Sauté w/ Creamy Grits, Vegetarian Stir-Fry.

Week #7 - Roasting and Smoking

Tues. August 26, 2008 6-8pm

Recipes: Smoked Tomato and Roasted Red Pepper Soup, Roast Chicken, Spinach and Roasted Potato Salad, Roasted Fish Fillets.

Week #8 - Mousses and Soufflés

Tues. Sept. 2, 2008 6-8pm

Recipes: Cheese Soufflé, Chocolate Soufflé w/ Brandy Orange Sauce, Smoked Salmon Mousse, Genoise Cake and Tiramisu.

Week #9 - Breads, Focaccia and Pizza

Tues. Sept. 9, 2008 6-8pm

Recipes: Lemon Poppy Seed Muffins, Rustic Country Loaf, Focaccia Bread, Pizza Margarita.

Week #10 - Pastry Making and Baking

Tues. Sept 16, 2008 6-8pm

Recipes: Savory Onion Tart, Apple Jack Tart, Profiteroles w/ Caramel Ice Cream and Chocoalte Ganache.

Hands-on workshops involve both demonstration and hands-on cooking activities, where students prepare the recipes involved in the class. Students will also receive recipes and samples of foods prepared during class.

Reservations are also available for Fall 2008, October 14 through December 16, 2008.

For cooking class preparation tips, read this article about our cooking classes.

Hands-on Mediterranean Cuisine with Allyson

Sunday, July 27, 2:00 – 5:00 p.m – Ashland

Recipes: Almond Crusted Calamari with Mediterranean Dipping Sauce, Ravioli Filled with Greens and served with a Tomato Vodka Sauce, Leg of Lamb Glazed with Balsamic and Red Wine, and for dessert - Warm Berries with Cinnamon Gelato and Almond Cookies.
$75.00

Flavors of Latin America with Chef Nick Roberts – Demonstration Class

Wednesday, August 6, 6:00 – 9:00 p.m. - Ashland
Wednesday, September 10, 6:00 – 9:00 p.m. - Ashland

Recipes: Spicy Ceviche and a refreshingly Cold Avocado Soup. Other recipes to include Chimichuri Steak with Grilled Onions, Roasted Pepper and Crab Stuffed Avocado and Pork Ribs with Red Chile Sauce. For dessert, students will learn how to make Orange-Lime-Champagne Sorbetto with Candied Orange Peel.
$65.00

Pizza Ordinaire to Pizza Extraordinaire with Chef Michelle Furuichi - Demonstration

Sunday, August 10, 2:00 – 5:00 p.m. – Ashland

This delicious demonstration class will be led by Chef Michelle Furuichi, owner and bread artist at Deux Chats Bakery in Ashland. Students will learn techniques and recipes to create a Napoletana style (thin crust), the Neo-Neapolitan (thin crust with big airy pockets), 100% whole wheat and a whole grain crust. This class will also focus on pizettas, different types of toppings, and a dessert style pizza as well.
$65.00

Artisan Breads – Fougasse and Francese with Chef Michelle Furuichi - Demonstration

Sunday, August 17, 2:00 – 5:00 p.m. - Ashland

Fougasse is France’s rendition of Italy’s Focaccia, and Francese is Italy’s variation on the French Baguette. Each offers a very different shape and flavor profile to what we commonly recognize as focaccia and baguettes. We’ll create two doughs, two distinct shapes - with one very delicious hearth-warming flavor! Viva la difference!
$65.00

Hands-on Pasta with Chef Dave Hatfield

Saturday, August 23, 2:00 – 5:00 p.m. – Ashland

Recipes: Learn how to make pasta dough from scratch and how to cut into shapes for Linguini, Parpadelle and Raviolis. Recipes will also include Spaetzle with Short Ribs and Gremolata. Students will also learn how to make Pasta from Potatoes with this recipe for Pesto Gnocchi, served with Mornay Sauce, and Raviolis Stuffed with Saffron, Tomato and Fennel.
$75.00

Hands-on Knife Skills 101 with Chef Dave Hatfield

Sunday, August 24, 2:00 – 5:00 p.m. – Ashland

Recipes: Students will work with a variety of vegetables to learn the necessary techniques to dice, chop, mince, and so much more. Students will also learn how to remove the breast from a whole chicken and receive an introduction to the proper care, honing and sharpening of your knives. You’ll also learn how to select the right knife for the right job! Students will need to bring at least one chef knife with them to use in this class.
$65.00

Culinary Tour of China with Chef Nick Roberts – Demonstration Class

Wednesday, August 27, 6:00 – 9:00 p.m. - Ashland
Wednesday, September 22, 6:00 – 9:00 p.m – Ashland

Recipes: Five-Spice Crispy Chicken with Plum Sauce and Duck Breast with Mandarin Orange and Baby Bok Choy. You’ll also learn the recipes and techniques to make Stir-fried Chicken with Crispy Rice Stick, as well as Sichuan Asparagus and Shrimp, Pan-fried Shrimp Pot Stickers, and a Cantonese Steamed Salmon with Crispy Garlic and Spinach.
$65.00

Summer Suppers with Allyson

Saturday, August 30, 2:00 – 5:00 p.m. – Ashland

Recipes: Smoked Salmon Rilletes with Dilled Yogurt, Creamy Fettuccine with Sausage, Olives and Broccoli Rabe. For the main course, we’ll prepare Lamb Chops with Asparagus and Feta Salsa Verde and an easy to make side dish of Orzo with Asiago Cheese. And for dessert, students will learn how to make a Chocolate Budino, a moist and gooey, chocolate cake, served with Banana Chocolate Chunk Ice Cream.
$65.00

Sensational Summer Fruits with Chef Louise Ingber

Sunday, September 7, 2:00 – 5:00 p.m. – Ashland

Recipes: Join Chef Louise and learn the recipes for a Summer Fruit Tarts, and an elegant molded dessert – Summer Fruit Bombe with Fresh Fruit Sorbet, Ice Cream, and Summer Fruit Coulis. Students will also learn tips and techniques to make light and lacy Butterfly Tuiles, delicate decorations for your delicious desserts.
$65.00

Cajun Cooking with Allyson – Demonstration Class

Saturday, September 13, 2:00 – 5:00 p.m. – Ashland

Recipes: While you won’t find squirrels in our menu, this demonstration class highlights the spicy, rich and incredibly delicious dishes on the Cajun table. Join Allyson for this demonstration class offering such favorite recipes as Gumbo, Blackened Red Snapper, Spicy Shrimp and Grits, Mashed Sweet Potatoes, Skillet Cornbread and Orange Scented Beignets for dessert!
$65.00

It’s All Greek with Allyson – Demonstration Class

Sunday, September 14, 2:00 – 5:00 p.m. – Ashland

Recipes: Bulgur & Lamb Kebabs, and Oven Roasted Fish in White Wine Sauce and Almonds. We’ll also share recipes for an unusual Black-eyed Pea Salad, and easy to prepare Greek Pork Chops with Black Olives, served with Spinach Baked with Feta. A simple, but beautifully golden Saffron-Honey Roasted Chicken rounds out our menu. And for dessert, Rizogalo – a Greek form of Rice Pudding.
$65.00

Hands-on Asian Cuisine with Allyson

Sunday, September 21, 2:00 – 5:00 p.m. – Ashland

Recipes: Red- Cooked Eight-Treasure Chicken, Clam and Mussel Coconut Lime Soup, Shrimp and Pork Shao Mai with Homemade Wonton Wrappers, Wok Seared Tuna with Mustard Greens, Massaman Curry with Sweet Potato, Fried Tofu and Peanuts, Chinese Almond Cookies and Ginger Sorbet.
$75.00