CLASS ID: 7R10
Date/Time: Tuesday, September 19, 5:00PM – 7:00PM
CLASS ID: 7R11
Date/Time: Tuesday, October 10, 5:00PM – 7:00PM
This class will be kept very simple but the kids will understand how easy it is to cook dinner for their family.
Menu: Salad with fresh greens, carrots, cucumbers, tomatoes and fresh homemade vinaigrette. Oven roasted new potatoes, fresh seasonal veggie. Pan roasted pork loin chop with apple pan sauce. Bread and butter. Fall stone fruit crisp.
CLASS ID: 4R08
Date/Time: Tuesday, October 24, 6:30PM – 8:30PM
The Paella is the pan used to cook this legendary dish, and Valenciana refers to the region of Spain on the shores of the Mediterranean where it originated. It is typically cooked outdoors in the countryside on a dry wood fire. The Paella must be set at a suitable height to be surrounded by flames during the first part of the cooking, and the fire must be kept burning at the correct strength. Generally, good Paella depends not so much on the quality of the ingredients as on combining all the components in the correct proportions. The five basic elements – oil, water, rice, heat, and cooking receptacle – need be balanced with an almost mathematical precision. The experience and personal touch of whoever is in charge of the cooking are also of utmost importance. The preparation of Paella in the countryside is a ritualistic, festive occasion which can sometimes turn into a gastronomic debate! The relaxed, lighthearted atmosphere is punctuated with jokes and comments on the progress of the food. The experience culminates when the Paella is deemed ready, removed from the fire and carried to the table. Paella Valenciana has Bomba rice, rabbit or pork, green beans, chicken, snails, tomatoes, paprika, and saffron. Peggy’s version of Paella Valenciana will use seafood, pork, chicken, beans, chorizo, and Bomba rice. That’s a mouthful! Bring an apron to class.
Tuesday, August 15, 6:30-8:30 PM
Peggy Doran from Margaux’s Table in downtown White Bear Lake will teach you how to make 3 different types of rich stock and then show you how to finish a soup quickly. Bring an apron to class.
Saturday, October 7, 10:00 AM-5:00 PM
David S. Cargo
Join award-winning baker David S. Cargo to learn how to build a portable stacked-brick oven. The oven is built from stacked bricks that are not mortared together and can be moved after the oven is built. Learn how to build a small oven by yourself and go from bare ground to cooking pizza in about 4 hours. Class discussion covers some of the differences between these portable brick ovens and more familiar designs such as Alan Scott ovens, Forno Bravo Pompeii ovens, and cob ovens such as those made popular by Kiko Denzer. The class covers siting the oven, preparing the ground for the oven, and then the practical techniques for construction. Everyone will get a handout with plans for three different sizes of ovens, their bills of materials, and recipes for use with the oven. The oven is built to demonstrate the techniques used, and the plans that show how the ovens go together will be read. While the fire is heating the oven up, David demonstrates how to make dough for pizza, bread, naan, and pita bread. Later in the afternoon, the dough is formed into the proper shapes for baking, and some dough is formed for a loaf of bread. Finally, the pita bread, naan, and pizzas are baked (and eaten) and then the loaf of bread goes into the oven.