Adult Monthly Cooking Class ~ Knife Skills

Proper knife skills will be demonstrated and practised throughout the entire class. Participants will learn how to break down a whole chicken, and practise their knife cuts

  • Focaccia

  • Beet and Carrot Salad with goats cheese in a dill dressing

  • Roasted chicken with grapes and olives

  • Mushroom and squash risotto

  • Spiced and diced fruit with lemon polenta cake

Beet and carrot salad

2 lbs raw red beets

1 lb orange carrots

3 firm pears

½ cup toasted sunflower seeds

½ bunch parsley, chopped

¼ small red onion, fine brunoise

Goats cheese to taste

Dressing:

1 bunch of dill

3 tablespoons of honey

1 tablespoon of dijon mustard

½ lemon, juiced

1 small clove of garlic

½ cup apple cider vinegar

1 cup canola oil

Cut into a fine julienne the carrots, beets and pear making sure to keep each item separate. Rinse the beets under cold water to prevent color bleeding onto the other salad ingredients. Toss together the salad ingredients except the goats cheese and plate. Crumble goats cheese over top.

For the dressing start with the garlic, mustard, honey, lemon juice and dill in a blender. Blend until smooth.  Next add the vinegar and continue to blend. Slowly add the oil, being careful not to split the dressing. Place dressing into a squeeze bottle and drizzle over salad.

Roasted Chicken- per 2 people

1 large chicken

1 large onion

Grapes

Green olives

Thyme

Rosemary

Olive oil

Working in pairs break down the chicken into quarters (chef will demo). Slice onion and arrange on baking sheet with grapes and olives. Place chicken on bed of grapes and drizzle generously with olive oil. Mince herbs and sprinkle over chicken. Salt the skin of the chicken generously. Place in a preheated 350 oven for approx. 25 minutes or until chicken in golden brown and cooked through.

 Mushroom and squash Risotto with parmesan (x2)

 2 tbsp (25 mL) olive oil

Sliced cremini mushrooms

1 cup (250 mL) chopped onion

2 cloves garlic, chopped

2 cups (375 mL) arborio rice

5 cups (1.375 L) hot chicken stock

½ cup dry white wine

1 cup brunoise butternut squash

2 tbsp (25 mL) butter

½ cup (125 mL) parmesan cheese, grated

Salt and freshly ground pepper

 

Heat olive oil in a pot over medium heat. Add mushrooms, squash and fry for 2 minutes or until mushrooms have browned. Add shallot, garlic and sauté for 3 minutes or until shallot is softened. Stir in rice and cook until rice is coated with shallot and oil, about 1 minute. Add wine and let absorbe

Pour in about 2 cups (500 mL) stock and cook, stirring frequently until most of the liquid is absorbed. Add another 2 cups (500 mL) stock and stir again and cook until liquid is absorbed. Add last cup (250 mL) of stock, cook until stock is absorbed. The rice should be al dente. If not, add up to ½ cup (125 mL) more stock. This whole process should take between 20 and 25 minutes.

Beat in butter and parmesan. Season with salt and pepper.

 

Spiced Syrup for fruit

 ½ cup water

½ cup white sugar

1 teaspoon of cinnamon

½ teaspoon clove

¼ teaspoon nutmeg

¼ teaspoon allspice

 

Combine all ingredients into a small pot and bring to a boil. Let cool slightly and toss with diced fruit. Serve on the side of a wedge of polenta cake.

 

   


 

  The Clark Family Foundation
   
  
     
 
 
 
   
    
 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
TillsonburgLFHSGoodlife Fitness