New York Cheddar Soufflé

White Wine Wild Mushroom Risotto

Squash Cornbread

Curried Apple Chicken Salad with Crispy Wontons

Apple Cider Molasses Glazed & Roasted Peaches with Lamb Medallions

Tangy Braised Red Cabbage with Chambourcin, Apples & Cranberries

Sherried Apple Pumpkin Soup with NY Cheddar

Seafood Bouillabaisse

Oysters Mornay

New York Cheddar Soufflé

(serves 4-5)

1 tablespoon butter
2 tablespoons flour
½ teaspoon salt
1 cup milk
1 cup NY State Cheddar, grated
3 eggs, separated

Preheat oven to 375°F. Grease or pan spray 4-5 ramekins.

Melt butter in a saucepan. Add flour, salt and stir. Add milk and stir until smooth. Add cheese and stir until melted. Add egg yolks and whisk well. Turn off heat and let cool.

Whisk egg whites until stiff peaks are reached. Gently fold the egg whites into the cheese mixture. Gently add mixture to prepared ramekins. Bake for 30-35 minutes or until golden and fluffy. Serve.

From the Class: Cooking and Baking with Cheese
Date: September 10, 2008
Chef Instructor Cathy Parsons

White Wine Wild Mushroom Risotto

(serves 12)

½ cup diced pancetta or 4 slices of bacon, chopped
2 cups mushrooms, brushed and thinly sliced
1 cup onion, diced
½ box Arborio rice
¾ bottle white wine
chicken stock, as needed
1 ½ cups Parmesan cheese, finely grated
salt and pepper, to taste

Heat a large rondo over high heat until hot. Add the pancetta and render until crispy. Remove pancetta from pot and let drain on paper towels.

Sear the mushrooms in the pancetta or bacon fat (be sure there is just a light coating of fat on the bottom of the pan) until crispy, flip and repeat. Remove mushrooms from the pan and drain on paper towels. Sauté the onion in the same pan as the mushrooms were cooked in until translucent, then add the Arborio rice. Toast the rice until it turns white.

Deglaze the pot with white wine then add chicken stock, ladle by ladle. Constantly stir with a wooden spoon. When the liquid is absorbed, add more stock and repeat procedure until rice is fully cooked and creamy, about 45 minutes.

When it is cooked, fold in the reserved pancetta or bacon, the mushrooms and cheese.

Season with salt and pepper. Garnish with extra cheese if desired. Serve.

From the Class: Cooking with Wine
Date: September 16, 2008
Chef Instructor Cathy Parsons

Squash Cornbread

(6-8 slices or one 9-inch bread)

1 teaspoon baking soda
1 cup buttermilk
1 cup sour cream
2 tablespoons mild honey
2 eggs
3/4 cup mashed cooked squash, at room temperature
2 cups cornmeal
1 ½ teaspoons salt
1 ½ tablespoons unsalted butter

Preheat the oven to 350º f.

Dissolve the soda in the buttermilk.

Stir in the sour cream and incorporate the honey in a thin stream.

In a medium mixing bowl, beat the eggs and add the squash, cornmeal, salt and buttermilk mixture.

In a 9-inch pie plate or baking dish, melt the butter.

Tilt the pan to coat the dish well, then pour the excess into the batter (1 tablespoon), stirring to incorporate.

Pour the batter into the baking dish. Bake 30-40 minutes, until set at the center.

From the Class: Honey: Morning, Noon & Night
Date: November 6, 2008
Chef Instructor Tom Chamot

Curried Apple Chicken Salad with Crispy Wontons

(serves 6-8)

16 rounds of pumpernickel, cut with a ring mold
olive oil, as needed
salt and pepper, to taste
1 cup red cabbage, finely shredded
¼ cup shredded carrots
3 large chicken breasts
salt and pepper, to taste
oil, as needed

1 tablespoon curry powder
1/4-1/2 cup mayonnaise
1 tablespoons dried currants or golden raisins
1 granny smith apple, finely diced (or apple of your choice)
salt and pepper, to taste
honey, to taste
drizzle of sesame oil, to taste

10 wontons skins, cut into strips
fryer oil, as needed

toasted black and white sesame seeds, for garnish

Heat a sauté pan over high heat until hot. Season chicken on both sides. Add oil to sauté pan and sear chicken until golden and crispy on both sides. Finish baking in the oven if necessary to 165°F. Remove from pan and let rest at least 10 minutes. Dice chicken into small pieces and chill.

Place pumpernickel rounds on a sheet tray. Drizzle with olive oil and salt and pepper. Bake in a 350°F oven until crispy. Be sure to flip and finish baking.

In a medium bowl, combine the cooked, diced chicken, the curry, mayo, currants, apple, salt, pepper and honey. Adjust seasoning if necessary.

To make the wontons, fry in hot oil until crispy. Remove and let drain on paper towels. Season with salt as they come out of the oil.

To assemble, place baked pumpernickel on a display platter. Top with shredded cabbage and carrots. Top with a small mound of the salad. Garnish with fried wontons and toasted sesame seeds.

From the Class: Sensational Fall Salads
Date: September 23, 2008
Chef Instructor Cathy Parsons

Apple Cider Molasses Glazed & Roasted Peaches with Lamb Medallions

(serves 12)

2 racks lamb, fat cap removed, silverskin and connective tissues removed
Salt and pepper, as needed
Oil, as needed
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups peach wine (or red wine)
2 cups beef or lamb stock
1 tablespoon tomato paste
Tabasco, to taste
Worcestershire, to taste
Salt and pepper, to taste
2 tablespoons butter, optional

Heat a large rondo over high heat until hot. Liberally season lamb on both sides with salt and pepper. Add oil to the hot pan and sear lamb until a crust forms, flip and repeat until surface is completely seared. Turn off heat. Remove lamb from pan and place on a sheet tray. When almost ready to serve, place lamb in a 450-500°F convection oven for 5-8 minutes or until internal temperature is where you desire. Remove from oven and let rest at least 5 minutes.

Using the rondo you seared the lamb in, sauté the shallots and garlic until fragrant. Deglaze the pan with red wine then beef stock. Scrape the golden bits off of the bottom of the pan with a pan whisk. Add the tomato paste and bring mixture up to a simmer. Let reduce until thick and syrupy. Finish sauce with Tabasco, Worcestershire, salt and pepper. Whisking in 2 tablespoons butter is optional at the end.

Slice lamb racks into medallions and drizzle with the sauce. Serve with grilled peaches.

Peaches:
6 peaches, halved and pitted
1 cup apple cider molasses

Toss peaches with apple cider molasses and place on a sheet tray in a 350°F oven. Roast 10-15 minutes or until peaches become tender and caramelized. Serve with lamb.

Class: Cooking and Baking with Fall Fruits
Date: October 4, 2008
Time: 6:00-8:30 pm
Chef Instructor: Cathy Parsons

Tangy Braised Red Cabbage with Chambourcin, Apples & Cranberries

(serves 16)

1 head red cabbage, shredded
½ cup pancetta, diced
1 cup carrots, shredded
4 apples, shredded or diced
½ cup dried cranberries or fresh/frozen
1-2 cups Chambourcin red wine
2 tablespoons honey
1 tablespoon brown sugar
¼ cup red wine vinegar
Salt and pepper, to taste

Remove the paper from the pancetta and dice.

Render in a large sauté pan until crispy.

Remove pancetta and drain on paper towels.

Saute the cabbage and carrots in the pancetta fat.

Add the apples, cranberries, Chambourcin, honey, brown sugar and red wine vinegar.

Season with salt and pepper to taste.

Let braise covered for about 20-30 minutes over medium low heat. Serve.

Class: Local and Lovin’ Cabbage
Date: October 7, 2008
Time: 6:00-8:30 pm
Chef Instructor: Cathy Parsons

Sherried Apple Pumpkin Soup with NY Cheddar

(serves 8)

8 apples - about 20oz each
oil, as needed
salt and pepper, to taste

1 cup onions, peeled and diced
1 cup carrots, peeled and diced
1 cup celery, diced
1 cup leeks, diced
2 teaspoons Garlic, minced
¼ cup oil or clarified butter
3 apples, peeled, cored and diced
1 cup sherry
1 gallon pumpkin, roasted and peeled
1 cup rice
1 gallon chicken stock
2 cups cream
salt and pepper, to taste
shredded cheddar cheese, for garnish

Wash the 20 oz. apples. Slice off a small portion of the top of the apple. Using a melon baller, hollow out the apple, being sure to leave at least 1/2 inch on all sides for structure. Do not core through the bottom. The apple will be your serving bowl. Lightly coat with oil and lightly sprinkle with salt and pepper and bake briefly in a 350°F oven for about 5-10 minutes. Remove from oven and let cool.

Heat a rondo over high heat until hot. Add enough oil to lightly coat the bottom of the pan and sauté the onions, carrots, celery, leeks and garlic until onions are translucent. Add the apples and sauté 1-2 minutes more. Deglaze the pan with sherry, making sure to remove the pan from the heat before adding the sherry. Scrape the bits off of the bottom of the pan. Reduce sherry by half. Add chicken stock, rice, salt, pepper and pumpkin. Cook until the rice is very overcooked.

Puree the soup in a puree mixer or with a stick blender until very smooth then run through a sieve. Ladle soup into baked apple bowls and top with cheddar cheese. Place on a sheet tray and broil until cheese is melted and bubbly. Serve.

Class: The Big Apple, Cooking and Baking with Apples the NY Way
Date: October 13, 2008
Time: 6:00-8:30 pm
Chef Instructor: Cathy Parsons

Seafood Bouillabaisse

(serves 8 as a main course)

6 tablespoons butter
4 garlic cloves, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/3 cup slivered fresh basil
1 teaspoon dried oregano
2 cups dry white wine
12 clams, scrubbed
12 mussels, scrubbed
6 sea scallops
6 large shrimp
1 ½ cups cooked lobster meat, cut in large chunks
½ cup crab meat
½ pound haddock fillet, cut in 4 pieces
1 ½ cups good quality bottled marinara sauce
Salt and freshly ground black pepper
1 pound seashell shaped pasta
½ cup chopped parsley
Parmesan cheese, optional

In a very large, deep skillet with a lid, heat the butter. Add the garlic and bell peppers and cook over medium heat until the peppers begin to soften, about 5 minutes. Add the basil, oregano and wine and bring to a boil. Cook, uncovered, until the liquid is reduced by about one third, or about 3 minutes. (This base can be made up to 1 day ahead and refrigerated.)

Add the clams and mussels; bring to a boil. Cook, covered, over medium high heat until the shells begin to open, about 5 minutes. Add the scallops, shrimp, lobster, crabmeat and haddock. Bring the liquid to a boil again, reduce the heat, and cook, covered, until the shrimp is pink and the scallops and haddock are opaque, or about 3 minutes. Add the marinara sauce to the pot, shake the pan gently to incorporate, and simmer for about 5 minutes to blend flavors. Season with salt and pepper to taste.

Meanwhile, bring a large pot of salted water to the boil. Cook the pasta al dente, 8-10 minutes. Drain into a colander.

Pour the pasta onto a large, deep serving platter and spoon the seafood and sauce over the top. Sprinkle with parsley and pass the Parmesan Cheese at the table.

Class: Clam Shack Traditions
Date: October 2, 2008
Time: 6:00-8:30 pm
Chef Instructor: Tom Chamot

Oysters Mornay

(makes 4 serving of 6 oysters each)
1 cup shredded Swiss cheese
1/3 cup dry sherry
1 tablespoon chopped parsley
1 tablespoon softened butter
1 tablespoon flour
1 cup half-and-half
¾ teaspoon salt
½ teaspoon freshly ground black pepper
24 raw oysters on the half shell
To make the Mornay sauce: Combine the cheese and sherry in a medium-sized, heavy saucepan. Place over medium-low heat and cook, whisking almost constantly, until the cheese melts. (The mixture will smooth out as the cheese melts.) Stir in the parsley.

Meanwhile, work the butter and flour together with a fork or your fingers to make a cohesive paste. Add the butter-flour mixture to the cheese mixture a few small chunks at a time. Cook over medium heat, whisking until the mixture is thick and bubbly. Whisk in the half-and-half, bring to a boil, and reduce heat to medium. Cook, whisking constantly, until the sauce is smooth, thickened and reduced, or about 5 minutes. Season with salt and pepper to taste.

Preheat the oven to 375º F. Arrange the oysters on a baking sheet and spoon a scant tablespoon of sauce over each oyster. Roast in the preheated oven until the sauce is bubbly, about 8-10 minutes.

Finish the oysters by running them close to the element until a preheated broiler until the sauce is flecked with dark brow, about 1 minute.

Garnish with parsley and serve.

Class: Clam Shack Traditions
Date: October 2, 2008
Time: 6:00-8:30 pm
Chef Instructor: Tom Chamot