Cooking Fundamentals

This 6-week fundamentals course is for those who want to gain an in depth understanding of cooking principals to become better home cooks. Lessons provide an understanding of the subject with discussion of culinary terms, techniques and tools, ingredient selection, menu planning and presentation. The instructor begins each class with a lecture of the subject and an overview of the recipes to be prepared. Next, students are invited into the kitchen for the hands-on portion of the lesson. Subjects include: Knife Skills; Appetizers; Sauté, Pan Fry and Roasting; Fish Cookery; Grilling and Desserts. Please see each class description by dates.

Week 1 of Cooking Fundamentals: This class offers a unique hands-on experience teaching how to easily use a chef’s knife and paring knife. Each participant will receive an array of Vegetables and Fruits to use for practice cutting. The instructor will lead the group through a DEMONSTRATION on how to slice, dice, and julienne. Students will practice knife cuts to gain the skills of working easily with each knife. In addition, we will learn about different types of knives, when and how to use them. We will learn to correctly hold a knife, use a steel and care for knives properly. From there the class will make a salad using the fruits and vegetables from practice. It will be an Orzo Vegetable Salad with Chicken we can enjoy before we go home.

Week 2 of Cooking Fundamentals: In our continuing series of Cooking Fundamentals, this fun lesson teaches the basics of creating interesting, flavorful appetizers as a start to a meal or for creating a cocktail party menu. If you are new to cooking this will ignite your learning with recipes you’ll love to share with your friends and family. Come for an inspiring lesson of Dirty Martini Deviled Eggs; Pissaladiere Tartlets; Artichoke Bruschetta; Boursin Mushroom Puffs (Sautéed Mushrooms and Onions mixed with Garlic and Herb Boursin Cheese and wrapped into little Puff Pastry Bites); Cóctel de Camarón (Mexican Shrimp Cocktail); Cocktail Maryland Crab Cakes with Homemade Tartar Sauce, and Turkey Meatballs with Lemon Dill Yogurt Sauce.

Week 3 of Cooking Fundamentals: Understanding the basics of these important cooking principals will put you on the road to cooking almost any type of meat or fish. The goal is to become knowledgeable of each technique so you can use them to easily create a great meal! Come for a fun & fabulous lesson to learn Roasted Pork Tenderloin with Dried Cherry-Port Sauce (Seared Pork and Oven-Roasted with an easy Pan Sauce); Sautéed Chicken and Green Beans with Lemon and Thyme; Balsamic Steak with Roasted Tomato Salad; Mustard-Roasted Fish (Roasted Red Snapper or Rockfish seasoned with a Sauce of Creme Fraiche, Dijon Mustard, Whole-Grain Mustard, minced Shallots, and Capers); Sliders with Shallot-Dijon Relish (Pan-Fried Mini Beef Burgers); Cheddar and Scallion Mashed Potato Cakes, and Sautéed Mushrooms with Garlic, Parmesan, and Breadcrumbs.

Week 4 of Cooking Fundamentals: Here is an amazing lesson about cooking Fish. It comes with understanding the cooking method that works best for its thickness, size and type. Come learn so that preparing Fish becomes easy for you to do! Join us for a fun and interesting evening to prepare Baked Salmon with Lemon Thyme (Salmon Fillets baked with a Parmesan, Lemon and Thyme Bread Topping); French-Style Shrimp Salad (Sautéed Shrimp with Green Beans, Red Bell Pepper, Artichoke Hearts, & Olives in a Lemon-Tarragon Vinaigrette); Crispy Flounder and Roasted Tomatoes (Mild White Fish with a fresh Herb and Panko Crust served with roasted Tomatoes and Capers); Butter-Basted Fish Fillets with Garlic and Thyme; Mediterranean Fish (Mild White Fish Fillets cooked in a broth of Diced Tomatoes, Capers, White Wine, Oregano, Basil, & Parsley); Mahi Mahi with Bacon-Tomato Butter, and Butter-Poached Shrimp with Dill Mayonnaise.

Week 5 of Cooking Fundamentals: Grilling is skill that can easily be learned with an understanding of a few of the basics. Cooking temperatures, timing and placement of foods on the grill are the keys to grilling success. These are the fundamentals we will focus on in class. Join us for a fun evening of cooking and learn to make Grilled Portobello Mushroom Bruschetta; Grilled Chicken Kebabs; Grilled Shrimp Skewers with Lemon-Garlic Sauce; Grilled Pork Medallions with Rosemary and Red Wine Vinegar; Sweet And Saucy Grilled Salmon with Orange-Sesame Glaze; Grilled Strip Steaks with Argentinian Chimichurri Sauce, and Grilled Cabbage Wedges.