COOKING CLASSES AUTUMN AND WINTER 2016

October and November Cooking Classes

Phyllis Segura

Classes are all taught at Ulster BOCES in Port Ewen, NY. The class size is limited to ten participants.

Call 845-331-5050 to register or www.ulsterboces.org

HEART-WARMING SOUPS

October 1

Saturday 11AM to 2PM

As soon as the weather changes and the cool breeze arrives and autumn leaves begin to fall it’s time for SOUP. Come fill your pots with these delectable choices: Portuguese Caldo Verde made with greens, potatoes and sausage; Senate Bean that they still eat in the Senate; Butternut Squash soup creamy and tangy; Mushroom Barley without meat; and, if enough time a Split Pea Soup that takes the chill off. Bring an apron, your favorite knife, a container or two and a kitchen towel. Class is demo and hands-on.

Class fee $40, plus $20 food fee payable to instructor.

COMFORT FOODS

October 18

Tuesday 6 – 9 PM

Let’s get down to it and cook some good old standards and some with a twist. Learn to make a Turkey Roulade stuffed with caramelized onions and Hoisin sauce; the perfect Roast Chicken, no kidding; Beef Stroganoff (with some noodles) like in olde Russia; and an Italian Saltimbocca. Bring an apron, your favorite knife, a container or two and a kitchen towel.

Class fee $40, plus $20 food fee payable to instructor.

PREPARATIONS FOR MANAGING DIABETES

October 25

Thursday 6 – 9 PM

Create a diabetic-friendly pantry with recipes geared to autumn and winter using fresh herbs and spices. Let’s make some Arroz con Pollo; Rigatoni with Broccoli Rabe and Tomatoes; a Black Bean Turkey Chili; and a Mushroom, Goat Cheese and Herb Omelet. All tested by the American Association of Diabetes Educators. Bring an apron, your favorite knife, a container or two and a kitchen towel.

Class fee $40, plus $20 food fee payable to instructor.

HORS D’OEUVRES TO GO

November 5

Saturday 11AM to 2PM

It’s getting to be that time to join with friends for a few tasty nibbles from your kitchen. You’re sure to be invited back if you bring any one of these. Get with the program by making some Stuffed Mushrooms; Coconut Shrimp with a dipping sauce; Pissaladiere, a French puff pastry delicacy; and a Black Olive Tapenade. Bring an apron, your favorite knife, a container or two and a kitchen towel.

Class fee $40, plus $20 food fee payable to instructor.

THANKSGIVING 101 PLUS

November 15

Tuesday 6 – 9 PM

It’s really all about the sides. The standards or something different? It’s up to you. Let’s just make it good. We’ll get the stoves going with some Sweet Potatoes with a Pecan Crust; Roasted Carrots with Feta and Zatar; Corn Pudding – fit for a vegan; Roasted Brussels Sprouts with Chestnuts and Cranberries; and a Creamy Potato Gratin. Bring an apron, your favorite knife, a container or two and a kitchen towel.

Class fee $40, plus $20 food fee payable to instructor.

FINGERLING POTATO SALAD RECIPE

FINGERLING POTATO SALAD

©2016 Ph. Segura

Serves 4, with other salads

10-12 fingerling potatoes

1 medium zucchini, small dice

½ red bell pepper, small dice

Olive oil

1 corn on the cob

1+ tablespoon basil pesto, made the usual way (basil, garlic, toasted pine nuts, olive oil)

juice of half a lime

1 teaspoon Sherry vinegar

sea salt

freshly ground black pepper

Set the oven for 350°F.

1 – Parboil potatoes whole about 10 minutes. Drain and cool. Slice in half. Set aside.

2 – Place the potatoes, diced zucchini, and diced red pepper on a sheet pan. Toss with about a tablespoon of olive oil, sprinkle salt and black pepper. Place the pan in the middle shelf. Put the whole corncob on a high rack to roast. Roast for 15-20 minutes until the potatoes begin to brown. Take out and put into a bowl to cool. Remove the kernels from the corncob and add them.

3 - Toss with a tablespoon, or more but not much more, of the pesto, add the lime juice and sherry vinegar and a pinch of sea salt. Toss well. Taste. According to your taste add more salt or pepper or lime juice or vinegar or olive oil. Refrigerate covered. Bring to room temperature before serving.