HEALTHY COOKING SERIES #1 – 4 Weeks - Mon, 8/6/12-8/27/12 6:30pm-9:00pm August 6, 2012

HEALTHY COOKING SERIES – 4 Weeks - $375
Mon, 8/6/12-8/27/12 6:30pm-9:00pm
Thurs, 10/18/12-11/8/12 6:30pm-9:00pm
Emphasis is placed on whole grains and the use of Healthy Cooking Oils
Class #1 - Vegetables, Whole Grains and Vegetable Entrees - Here students will focus solely on vegetables and grains and how to prepare satisfying meals from them.
• Grilled Portobello Mushrooms stuffed with Black Beans, Tomatoes, Roasted Corn and Chilies
• Wheat Crepes with Wild Mushrooms and Chile Cream Sauce
• Roasted Eggplant stuffed with Beluga Lentils with Garlic, Ginger, Curry Leaves, and Turmeric Root
• Home Made Whole Wheat Fettuccine with Roasted Corn, Chiles and Cilantro
Class #2 - Dry Heat Cooking and Sauces; Roasting/Grilling - Students learn Grilling and Roasting of Meats and Fish. Procuring, storing, marinating and serving are also covered.
• Herb-Coated Pan-Roasted Chicken with Champagne Swiss Chard and Scallion-Cilantro Barley Pilaf
• Whole Roasted Fish, Bombay Style with Stir-Fried Cauliflower with Green Peas and Ginger
• Roasted Tomatoes with Garlic and Basil Oil
• Oaxacan-Style Grilled Chicken Breasts with Rice Pilaf with Pico De Gallo
• Roasted Corn with Jalapenos, Garlic, Lime and Cilantro
Class #3 - Moist Heat Techniques and Combinations; Steaming, Poaching, Braising, Stewing - The benefits of poaching and steaming are practiced. Stews and other braised dishes are also covered in this session.
• Tagine of Fish with Preserved Lemons, Olives and Chermoula
• Quinoa Pilaf
• Citrus-Braised Flank Steak with Vegetables
• Wheat Polenta
• Hot and Spicy Vegetables with Ginger, Garlic, Chili Sauce and Sesame Oil
• Stir-Fried Barley Pilaf with Red Bell Pepper, Shallot, Carrot, Celery, and Olive Oil
Class #4 - Frying Techniques; Stir Frying, Deep Frying, Pan-Frying - In this session, students will prepare recipes using a Wok. Practical application of Healthy Fried Foods and Oils will also be taught.
• Thai-Style Stir-Fried Chicken with Basil and Chiles
• Sugar Snap Peas with Mixed Wild Mushrooms
• Brown Rice Pilaf with Oyster Mushrooms
• Whole Fish - Deep Fried (Trout, Rock Cod or Catfish) with Ginger, Sake, Soy Sauce and Lemon Juice
• Roasted Asparagus with Lime Ponzu Sauce
• Phyllo Dough Spring Rolls with Mushrooms and Chile-Peanut Coconut Sauce