Category Archives: Cooking Classes

Knife Safety in the Kitchen ~ Where to Store Your Knives

08 Wednesday May 2013

Posted by in Cooking Classes, Kitchen, Writing/Publishing

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As some of you may know, I teach Knife Skills classes – the essential know-how for every cook in the kitchen.  As part of my classes, I discuss knife safety and a variety of ways to keep the knifes safe.
 
I’ve been dreaming of a magnetic knife strip for quite some time and am happy to report that the dream is now a reality. 
 

Usually, the magnetic strips are attached on the kitchen’s backsplash and the knives hang vertically.  The Artist and I hung the strip on the bottom of the kitchen cabinet (ok, he hung it up and I just watched).  The knives are attached to the strip horizontally, taking very little space.  I love it!

If you have kids or pets in your household, I would recommend a different system to store your knives, for safety reason.

Interested in signing up for a Knife Skills class? Let me know – I teach both individual and group classes.

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August Cooking Classes – Let’s Get Cooking!

02 Tuesday Aug 2011

Posted by in Cooking, Cooking Classes, Kids, Seattle, Teaching

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Hungry to learn how to cook?  Sign up for a class!  Check out the selection of hands-on cooking classes I will be teaching in August at Whole Foods Market in Redmond, WA.  Can’t make it to a class?  Send me a message and we can set up a private.  Happy cooking!

Swordfish Summer Supper
Saturday, August 6th, Noon-2pm $20


Have you cooked with swordfish before? Let’s give it a try together. Swordfish is mild in flavor and has a great meaty texture. Since fish isn’t enough on its own, we’re throwing in a great soup, salad and dessert!


* Sugar Snap Pea Soup with Parmesan Cream
* Pan-Seared Swordfish with Summer Salsa & Arugula
* Jasmine Rice with Cilantro & Lime
* Raspberry & Strawberry Granita


Soup at the Carnation Farmers Market
Tuesday, August 9th, 3-6pm

Join us at the Carnation Farmers Market for Stone Soup Kitchen. Our Culinary Center Director, Anna Berman, will demonstrate how to make soup from fresh, in season produce. The last few times, Anna made Cream of Asparagus Soup and Smoked Salmon Summer Chowder. Soup will be available for sale along with fresh baked bread from a local vendor and butter from Golden Glen Creamery. Proceeds benefit the Market.

Health Starts Here
Thursday, August 11th, 6-8pm $20

Healthy food is definitely not boring, but can be tricky sometimes. Come over to Salud to try these recipes packed with nutrient dense ingredients and flavor. We’ll be sure to take care of your stomachs and your hearts.

* Chicken & Grape Salad with Cashew Tarragon Dressing
* Wheat Berries Salad with Lemon Miso Vinaigrette
* Eggplant Garbanzo Dip
* Red, White & Blue Fruit Salad with Almond Dip


Spanish Supper
Thursday, August 18th, 6-8pm $20

The Spanish Tapas class last month sold out before I could say “Ole!” This month, the flavors of Spain are back with this comforting and delicious supper.

* Goat Cheese Baked in Tomato Sauce with Grilled Bread
* Spanish Potato Salad
* Roasted Chicken Breasts with Romesco Sauce
* Lemon Sponge Cake with Raspberry Coulis

French for Beginners
Friday, August 19th, 6-8pm $20

Let’s start with these simple, French classic dishes adapted for a home cook.


* French Onion Soup
* French Flag Salad
* Individual Ham & Cheese Quiches
* Berry Crepes with Chocolate Hazelnut Spread


Knife Skills 101
Saturday, August 20th, Noon-2pm $20


A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. We will also talk about taking care of your knives and keeping them sharp.


Kids Summer Camp – France, Japan, Italy, Greece, and India
Monday, August 22nd – Friday, August 26th, Noon-2pm $30 individual class, $125 for all 5


School’s out! Time for summer vacation. Why not spend a few hours of your kid’s free time in our kitchen learning about global cuisine? Each day, we’ll learn about a particular country, cook several recipes from its cuisine, and most importantly, enjoy eating our creations! This camp is for 12-15 year olds.


Cooking with the Season
Wednesday, August 31st, 6-8pm $20


Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. August in the Northwest puts a spotlight on triple tomatoes, potatoes, halibut, peaches and blackberries.


* Tomato Gazpacho
* Grape Tomato & Avocado Greek Salad
* Halibut en Papillote with Summer Vegetables
* Young Potatoes with Herb Butter Sauce
* Blackberry & Peach Buttermilk Cobbler

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Sour Cherry and Pecan Cookies with Chocolate Chips

21 Thursday Jul 2011

Posted by in Baking, Chocolate, Cookies, Cooking Classes, Dessert, Nuts, Recipe

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I don’t bake often.  There are more than one reason for this – the restriction of following a recipe, somewhat lack of experience (catch 22) and potential access to extra calories.  But that’s “my problem.”

When I teach cooking classes, however, I often include a dessert recipe for my students.  During one of my latest cooking classes, Summer Picnic, which included a Summer Picnic Potato Salad, I thought a cookie would fit right in.


























Sour Cherry and Pecan Cookies with Chocolate Chips
(adapted from Whole Foods Market recipe)

Makes about 2-3 dozen (depending on the size of the scoop you use)

Ingredients


1/2 cup (1 stick) butter, softened
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup dried sour cherries, roughly chopped
1 cup pecans, roughly chopped

Directions

1.  Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.

2.  In a stand mixer, using a paddle attachment, cream butter and sugar until light and fluffy.  Add eggs, one at a time, and vanilla.  Continue to beat until ingredients are well combined.

3.  Sift together flour, salt and baking soda to eliminate any possible clumps, combine ingredients, and add a little bit of air for a lighter cookie texture.  Add dry ingredients into the butter, sugar and egg mixture.  Stir just enough to combine, do not over beat.  Add chocolate chips, sour cherries and pecans.  Combine together.

4.  Remove the cookie dough from the bowl, wrap in plastic wrap and refrigerate for an hour.  Without refrigeration, the dough is too soft and the cookies will spread out in the oven when baking.  

5.  Using a small ice cream scoop, scoop out the cookies onto the cookie sheets, leaving about 1.5-2 inches in between.  Depending on the size of the scoop you are using, bake the cookies 12-20 minutes.  If baking both cookie sheets in the same oven, rotate them half way through the baking process to ensure even doneness.

6.  Transfer the cookies from the baking sheet to a cooling rack.  If you can resist, wait for the cookies to cool completely, otherwise, go ahead and eat!

These were quite amazing!  If you choose to use sweet cherries instead of sour, I suggest you cut down on sugar.  Leave your pecans and cherries a bit chunky – your taste buds will thank you.

Now, where’s my glass of milk?

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Hands on Cooking Classes: Seattle, July 2011

14 Thursday Jul 2011

Posted by in Cooking Classes, Seattle, Teaching

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Check out the next set of hands on cooking classes I will be teaching at Whole Foods Market in Redmond.

Summer Picnic
Saturday, July 16th, Noon-2pm

Pack a picnic to take to your favorite park or to your own backyard. These recipes work great, even if prepared a day ahead.

* Classic Potato Salad
* Sonoma Chicken Salad
* Cherry Chocolate Chip Cookies
* Watermelon Lemonade

SSS – Simple Summer Squash Dishes
Tuesday, July 19th, 6-8pm

Squash, both yellow and green, are delicate enough to eat raw, yet versatile to pick up lots of flavor in cooked dishes. Today, we’ll have it both ways.

* Squash & Zucchini Raw “Pasta” with Cherry Tomatoes
* Yellow Squash & Corn Cakes with Crema
* Baked Zucchini Boats with Spicy Italian Sausage
* Zucchini & Walnut Bread

Cooking with the Season
Thursday, July 21st, 6-8pm

Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. July in the Northwest puts a spotlight on triple C corn, cauliflower and cherries.

* Sweet Corn & Green Bean Salad with Goat Cheese Dressing
* Chicken & Vegetable Kabobs with Honey Citrus Marinade
* Cauliflower & Potato Puree with Caramelized Onions
* Cherry Sour Cream Pie

Knife Skills 101
Saturday, July 23rd, Noon-2pm

A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. Guest Eric Rose of AAA Sharper Edge will talk about taking care of your knives and keeping them sharp.

Hands-On Cooking Classes in Seattle for June 2011

11 Saturday Jun 2011

Posted by in Cooking Classes, Culinary Instruction, Seattle

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June’s picking up and I have more hands-on cooking classes coming up that I’ll be teaching at Whole Foods Market in Redmond, WA.  As always, please sign up in advance to reserve a spot.  See a class you’d like to attend but have a time conflict?  Not to worry!  Email me to set up a private class.

Soup at the Carnation Farmers Market

Tuesday, June 14th, 3-7pm

Join us at the Carnation Farmers Market for Stone Soup Kitchen. We will demonstrate how to make soup from fresh stock and produce at the market. Soup will be available for sale along with fresh baked bread from a bread vendor with local butter from Golden Glen Creamery.

Bee My Honey
Wednesday, June 15th, 6-8pm $20

This month we’re celebrating bees! When I think of bees, I think of honey. While honey is great in your cup of tea, it’s also excellent as a cooking ingredient. Let’s get cooking.

* Goat Cheese Spread with Lavender and Honey
* Grilled Chicken Kabobs with Honey Citrus Dressing
* Chilled Peach Soup
* Walnut Baklava with Honey Syrup

Cooking with the Season
Tuesday, June 21st, 6-8pm $20

Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. June in the Northwest puts a spotlight on beets, peas, rainbow Swiss chard, and strawberries.

* Sugar Snap Pea Soup with Parmesan Cream
* Roasted Beet Salad with Goat Cheese & Avocado
* Rainbow Swiss Chard Quiche
* Strawberry & Basil Shortcake

Cookbook Club – Northwest Vegetarian Cuisine
Thursday, June 23rd, 6-8pm $20

Have you seen the great cookbooks we carry in our Whole Body section? Today, we’ll make a handful of recipes from The Northwest Vegetarian Cookbook by Debra Daniels-Zeller.

* Fire-Roasted Tomato Bread Pudding
* Smoky Corn Chowder
* Black Bean Fiesta Pizza
* White Chocolate Raspberry Silk Pie

Knife Skills 101
Saturday, June 25th, 12-2pm $15

A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. Guest Eric Rose of AAA Sharper Edge will talk about taking care of your knives and keeping them sharp.

Kids Summer Camp
June 27th- July 1st, 12-2pm, ages 8-10
July 25th – 29th, 12-2pm, ages 10-12
August 22nd – 26th, 12-2pm, ages 12-15

$30/each or $125 for 5 classes

Each day we will focus on cuisine of a country. We will cover: France, Japan, Italy, Greece and India.

Hope to see you in the kitchen!
 
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Weekly Hands On Cooking Classes – Whole Foods Market – June 1 – 4th

28 Saturday May 2011

Posted by in Cooking Classes, Culinary Instruction, Seattle, Teaching

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Summer Cooking on the Budget
Wednesday, June 1st, 6-8pm $15

Cooking doesn’t have to cost an arm and a leg to be delicious and satisfying. Let’s try together these affordable recipes to keep your summer entertaining light on the wallet.

* Southwestern Couscous Salad
* Grilled Shrimp & Eggplant Noodle Bowl
* Red, White & Blue Fruit Salad
* Honeydew Green Tea with Mint

Say Cheese – Goat Cheese
Friday, June 3rd, 6-8pm $20

Do you love cheese? Come to our kitchen to discover several varieties of goat cheese and learn how to use this versatile cheese in both sweet and savory applications.

* Spinach Salad with Plums & Goat Cheese
* Green Bean Salad with Corn, Tomatoes & Goat Cheese Dressing
* Fusilli with Goat Cheese, Peas & Prosciutto
* Goat Cheese Cheesecake

Simple Asian Dishes
Saturday, June 4th, 12-2pm $20

Learn how to prepare some of your favorite take-out foods right inside your kitchen! We’ll have you covered all the way from appetizers to dessert.

* Shrimp & Tofu Spring Rolls with Peanut Sauce
* Chicken & Vegetable Curry Soup
* Spicy Vegetable Chow Mein
* Mango Sticky Rice Pudding

Weekly Hands On Cooking Classes – Whole Foods Market – May 23-30

23 Monday May 2011

Posted by in Cooking Classes, Seattle

≈ 5 Comments

Cooking with the Season
Thursday, May 26th, 6-8pm $20

Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. May in the Northwest puts a spotlight on salmon, spinach, radishes, kale, and chard. If we’re lucky, we might get some ripe fruit stone – if not, we’ll borrow it from our neighbors in the south.


* Radish, Avocado & Spinach Salad
* Sautéed Kale with Swiss Chard, Sundried Tomatoes & Feta
* Roasted Spiced Salmon
* Easy Fruit Crumble

Knife Skills 101
Saturday, May 28th, Noon-2pm $15

A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. Guest Eric Rose of AAA Sharper Edge will talk about taking care of your knives and keeping them sharp.

I teach the classes at Whole Foods Market in Redmond, WA and privately.  Please contact me for more information.  cia007girl at gmail

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Hands on Cooking Classes – Week of May 16th – Whole Foods Market

17 Tuesday May 2011

Posted by in Cooking Classes, Seattle

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Here are the classes I’m teaching this week at Whole Foods Market in Redmond, WA.  Please call to sign up for the class.

Monday, May 16th
Health Starts Here: Dress Your Salads – No Oil Salad Dressings
6-8pm $15
Salads are healthy, unless they are covered by ladles of Ranch or Creamy Italian dressings. Find out about healthy alternative ways to dress your salads that include nuts and fruit.

* Strawberry & Arugula Salad with Avocado Citrus Dressing
* White Bean & Spinach Salad with Apple Cider Dijon Vinaigrette
* Broccoli & Pepper Salad with Almond & Chile Dressing
* Rainbow Kale Slaw with Balsamic Mustard Orange Vinaigrette

Wednesday, May 18th
Mediterranean Tapas Lunch12-2pm $15
Host a Mediterranean style tapas party for your next gathering with friends and family. Enjoy these bright, fresh flavors in your own kitchen.

* Chicken, Olive and Roasted Pepper Tart
* Eight Layer Mediterranean Dip
* Italian Tuna Sandwiches

Thursday, May 19th
Supper Club
6:30pm $15
Our Healthy Eating Supper Club is back! Enjoy a delicious and healthy meal prepared just for you! During the meal we will talk about how the dishes were prepared, why we chose certain ingredients and have a discussion around healthy eating topics. Bring your appetite and your questions!

* Cucumber, Radish & Seaweed Salad
* Beef Stir-Fry with Bell Peppers, Carrots & Snow Peas
* Miso-Ginger Wild Rice with Carrots & Cabbage

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What’s Cooking This Week – Hands on Cooking Classes

10 Tuesday May 2011

Posted by in Cooking Classes

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Join me and learn how to cook in a fun, casual atmosphere!

Springtime Soups
Thursday, May 12th, 6-8pm $20

We had so much fun this winter making 4 soups in one class, I thought we should do it again. Let’s take our winter-favorite heart warmers into Spring with lighter, yet still filling and delicious options!

* Spring Minestrone
* Shrimp and Fish in Aromatic Coconut Broth
* Rustic Potato Leek Soup
* Creamy Spring Asparagus Soup

Moroccan for Beginners
Friday, May 13th, 6-8pm $20

Discover the flavors of Morocco in this introduction class. Bring your appetite and questions!

* Carrot and Date Salad
* Chickpea and Lentil Soup
* Stuffed Peppers with Lamb
* Mint Tea & Dessert

Spanish Tapas
Saturday, May 14th, 12-2pm $25

These small delicious plates are perfect to share with your friends and family. Full of flavor, they’ll satisfy even the pickiest of eaters.

* Prosciutto-Wrapped Manchego-Stuffed Dates
* Roasted Olives with Lemon
* Tomato Gazpacho
* Spanish Chickpeas & Chorizo
* Pork Meatballs with Piquillo Sauce
* Spanish Potato Tortilla

Please email me if you are interested to sign up cia007girl at gmail.com  Classes are taught at Whole Foods Market in Redmond, WA

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List of May Hands-on Cooking Classes

26 Tuesday Apr 2011

Posted by in Cooking Classes, Seattle

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Ever wonder what I do at work?  Here’s a list of May cooking classes I will be teaching at Whole Foods Market in Redmond, WA.  Check out the complete calendar here.

Cinco de Mayo Celebration, Thursday, May 5th, 6-8pm $20
Skip a crowded bar and come celebrate Cinco de Mayo with us! While we can’t offer you Cerveza, we do have a handful of delicious and celebratory recipes to share!

* Tomato, Avocado & Jicama Salsa
* Fish Tacos with Creamy Corn & Tomato Slaw
* Rice & Beans
* Mexican Tea Cookies

Springtime Soups, Thursday, May 12th, 6-8pm $20
We had so much fun this winter making 4 soups in one class, I thought we should do it again. Let’s take our winter-favorite heart warmers into Spring with lighter, yet still filling and delicious options!

* Spring Minestrone
* Shrimp & Fish in Aromatic Coconut Broth
* Rustic Potato Leek Soup
* Creamy Spring Asparagus Soup

Spanish Tapas, Saturday, May 14th, 12-2pm $25
These small delicious plates are perfect to share with your friends and family. Full of flavor, they’ll satisfy even the pickiest of eaters.

* Prosciutto-Wrapped Manchego-Stuffed Dates
* Roasted Olives with Lemon
* Tomato Gazpacho
* Spanish Chickpeas & Chorizo
* Pork Meatballs with Piquillo Sauce
* Spanish Potato Tortilla

HSH: Dress Your Salads – No Oil Salad Dressings, Monday, May 16th, 6-8pm $15
Salads are healthy, unless they are covered by ladles of Ranch or Creamy Italian dressings. Find out about healthy alternative ways to dress your salads that include nuts and fruit.

* Strawberry & Arugula Salad with Avocado Citrus Dressing
* White Bean & Spinach Salad with Apple Cider Dijon Vinaigrette
* Broccoli & Pepper Salad with Almond & Chile Dressing
* Rainbow Kale Slaw with Balsamic Mustard Orange Vinaigrette

Supper Club, Thursday, May 19th, 6:30pm $15
Our Healthy Eating Supper Club is back! Enjoy a delicious and healthy meal prepared just for you! During the meal we will talk about how the dishes were prepared, why we chose certain ingredients and have a discussion around healthy eating topics. Bring your appetite and your questions!

* Cucumber, Radish & Seaweed Salad
* Beef Stir-Fry with Bell Peppers, Carrots & Snow Peas
* Miso-Ginger Wild Rice with Carrots & Cabbage

Cooking with the Season, Thursday, May 26th, 6-8pm $20
Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. May in the Northwest puts a spotlight on salmon, spinach, radishes, kale, and chard. If we’re lucky, we might get some ripe fruit stone – if not, we’ll borrow it from our neighbors in the south.

* Radish, Avocado & Spinach Salad
* Sautéed Kale & Swiss Chard with Sundried Tomatoes & Feta
* Roasted Spiced Salmon
* Easy Fruit Crumble

Knife Skills 101, Saturday, May 28th, Noon-2pm $15
A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. Guest Eric Rose of AAA Sharper Edge will talk about taking care of your knives and keeping them sharp.

Teaching Passover Cooking Class

07 Thursday Apr 2011

Posted by in Cooking, Cooking Classes, Holidays, Passover

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Heads up!  I will be teaching 2 Passover Cooking Classes.

The first one is this Sunday, April 10th at Temple Beth Am. Celebrate Passover with Global Flavors: Join local culinary instructor Anna Berman as she shares recipes for Thai Quinoa, Brazilian Holiday Fish and Mexican Chipotle Flourless Chocolate Cake.

The second class is at Whole Foods Market on April 14th.  Come celebrate this holiday and learn about the history and food symbolism. We will use recipes from Joan Nathan’s “Jewish Holiday Cookbook.”

Menu: Chicken Soup with Matzah Balls, Turkish Baked Eggplant & Cheese Casserole, Persian Cucumber-Yogurt Salad, Passover Apple Blintzes.

Hope you have thoughtful, fulfilling and delicious Passover!