Learn the foundation skills of basis cooking in this four week, hands-on class taught by Dagmar Smith, known for her Hasty Gourmet series. Whether you are an beginner or more experience cook , this class will give you the opportunity to develop classic cooking skills which will help you understand recipes and allow you to improvise.
We'll start with knife skills and move on to cooking techniques including: steaming, pan frying, roasting, braising, boiling, baking, etc. In the process we'll make (and eat!) roasted herb chicken, braised barbecue pork, pan fried steak, oven roasted potatoes, lots of fresh vegetables, and chocolate brownies.
There will be discussions about which cuts of meats are best suited for dry heat cooking versus moist heat cooking. We'll also talk about where to shop and about kitchen equipment.
Although the recipes for the class will be simple and easy to prepare, they will include international ingredients and teach you basis cooking techniques. On the last night of class we'll cook a full meal from soup and appetizer through dessert and enjoy it with some wine while we talk a bit about wine and food pairings.
If you have a 8 or 10 inch chef's knife, and a cutting board, please bring them with you to the first night of class.