This 3 week Hands-On series is designed for
the beginner cook who wants to learn the
basics as well as the seasoned cook wanting
to refine his or her skills.
In each class we cover the fundamentals of
cooking techniques, ingredients and
equipment that will help make you a more
confident, capable cook..
Ever wanted to open a cook book and be
confident enough to make anything that
caught your eye? Or how about when you
try a new recipe and it comes out all
wrong but you don’t quite know what to do
differently or how to fix it. In PREP's
Learn To Cook Series, chef Elizabeth Whitt
teaches you the theory and techniques
behind the recipes so you can translate
your knowledge to make any recipe
successfully.
All classes start with a thorough instruction
in and hands on practice of knife skills,
then a discussion of each recipe and how
they focus on key techniques essential to
good cooking. Elizabeth helps you
understand the hows and whys of recipes
-- how to wisely plan steps, time and
space and execution methods that will
take you from start to finish with
consistently successful results.
We will arm you with basic building blocks
of cooking and recipe skills so you can
prepare easy, stress-free but delicious
and creative meals for yourself, family or
guests.
|
Week 1 of Series
In this first class we focus on knife skills and
kitchen basics such as recipe reading, kitchen
organization, mise en place, vegetable cuts, and
fresh herbs. We learn the techniques of sautéing,
sweating, soups and stocks, pan sauces, cooking
perfect starches, cooking with wine.
Sample Menu: Tuscan Vegetable Soup
Pan Seared Chicken Breasts or Pork Chops
Lemon Caper Pan Sauce or Mushroom Cream Sauce
Perfect Pasta with Herbs and Cheese
Week 2 of Series
In the second part of our series we continue
with more knife skills and learn more vegetable
cuts, adding to class 1. We focus on the techniques of
roasting meats and vegetables, vinaigrettes and
sauces, poaching, hearty herbs and making perfect
omelettes. We will also talk about salts, olive oils,
vinegars and kitchen timing.
Sample Menu:
Cobb Salad
Herb Crusted Pork Roast with a Mustard Cream Sauce or
Herb Roasted Whole Chicken with Homemade Gravy
Herb Roasted Seasonal Vegetables
Omelettes with Cheese and Flavored Olive Oil
Week 3 of Series
We will discuss different cuts of meat and how each
should be cooked. We will focus on the techniques of
braising, stir frying, rice pilafs and hard boiled eggs.
We will discuss cooking with the seasons and tips for
substituting ingredients, entertaining and make ahead
dishes so you can spend your time with your guests
rather than in the kitchen.
Sample Menu:
Braised Chicken with Leek and Mushroom Cream Sauce
Chicken and Vegetable Stir Fry
Smoked Paprika and Black Olive Deviled Eggs
Herb Rice Pilaf
|
