- Cookies (Chocolate Chip)- Quickbreads (Banana Bread)- Berry Muffins- Vanilla Cake Chocolate Frosting
In this class you will learn to cut:- A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after "oyster", and saving the bones to make wonderful stock for your soups and sauces) - A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock);
- Lamb Sausage- Deer Sausage- Pork-Style Sausages (such as andouille and chorizo)- Spice Blends- Learn How to Cure and Smoke Meats;
- Skirt Steak (poached in red wine, with sauteed haricot verts)- Classic Beef Stew - Tangy Braised Short Ribs - Grilled Beef Kebabs- Learn about the difference between Sauteed Grass;Fed Steaks;vs. Traditional Corn Fed
- Classic Buttermilk Fried Chicken - Roasted Chicken (with herbs and vegetables) - Braised Coq au Vin (browned in salt pork with pearl onions) - Crispy Skin Duck Breast (with honeyed haricots verts and hazelnut vinaigrette)
- Beef Stock- Chicken Stock - Seafood/Lobster Stock (all stocks are made both traditionally and the new, quick way - with a pressure cooker)- Chicken Enchilada Soup;(always a crowd pleaser - good for any time of year!)- Tomato Basil Soup;(La Madeleine will be calling YOU for the recipe)- Lobster Bisque (from start to finish, how to make this classic soup)- Seasonal Minestrone Soup;(the best vegetable soup you will ever have, and it all comes down to technique)
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
- Lamb Sausage- Deer Sausage- Pork-Style Sausages (such as andouille and chorizo)- Spice Blends- Learn How to Cure and Smoke Meats;
- Lamb Chops;(herb-crusted);- Leg of Lamb;(Greek style, grilled, olive oil marinated)- Stewed Lamb (in brown curry sauce)- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
- Basic Macaron Shells (and variations)- A Variety of Fillings (including chocolate ganache, and buttercreams!);- Chocolate Ganache(Learn how to pipe the macarons, the best conditions for baking, the do's and don'ts, tip and tricks, and creative ways to create hundreds of macarons at home!)
