October and November Cooking Classes
Phyllis Segura
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.
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