FUNDAMENTALS OF COOKING APRIL 21

Week Three: Meats In the third lesson of our series, the class will learn about cooking Meats – including  the methods to roast, sauté and pan-fry. Students will learn about timing, temperatures and flavorings for each recipe. Join us to cook 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 Crème Fraiche, Dijon Mustard, Whole-grain Mustard, minced Shallots, and Capers); Spanish-Style Garlic Shrimp; Cheddar and Scallion Mashed Potato Cakes, and Sautéed Mushrooms with Garlic, Parmesan, and Breadcrumbs.