THE BOISE CO-OP IS STIRRING IT UP…
(And adding a pinch of salt)
With our NEW COOKING CLASSES!

Amazing teachers. Classes for all ages and experience levels. Transform everyday ingredients into spectacular dishes simply and affordably, with Co-op Culinary Educator extraordinaire Sylvie Ryan. Learn the value and benefit local agriculture, fresh and local ingredients. A variety of programs to meet your cooking needs and expand your culinary horizons. Fun, delicious, unique and informative HANDS-ON classes!

–Boise Co-op’s Culinary Education Program–
At the Pottery Gourmet Kitchen, 811 W Bannock, Boise

For registration, please call the Boise Co-op at 472-4500, or visit our Customer Service Booth. The Pottery Gourmet Kitchen cannot accept registrations for these classes.  All classes begin at 6:30pm unless otherwise noted, and usually run about 2 hours.  Cost is $40 for Co-op members and students, $50 for non-members.  Sign up early, as classes often sell out quickly.

The Timeless Secrets of Canning!

-Wednesday, September 8th-

Learn expert tips for preserving those summer delights in a jar to enjoy all winter long! Canning is easier than you think, and we’ll take you through the basics step by step in this fun workshop. We’ll cover fruits, vegetable and even preserves, and you’ll be feasting on the fruits of the season long after the garden withers. Co-taught by food safety expert and long-time canning queen Anna Wulfsong Belt!

Celebrating Julia’s Kitchen Wisdom!

-Wednesday, September 15th-

Julia Child’s beloved Kitchen Wisdom has taught generations of cooks the most essential techniques, from the two “mother sauces”— Béchamel and Hollandaise— to the famous one-hand French omelet, and even the chic “langues de chat” or Cats’ Tongues Cookies. Tonight, we’ll delight in classic recipes as only Julia could present them!

Sushi 101 & Beyond…

-Wednesday, September 22nd-

Back by popular demand! The Co-op’s own Sushi Chef, Scott Clapsadle, has been “rolling the rice” for over twenty years, and is renowned for using the freshest ingredients with a focus on sustainability and clean, delicious flavor combinations. Tonight, he’ll teach you the basics and beyond, from fish selection to expert rolling techniques. Learn everything you need to know about nigiri, maki, sashimi and more, and be ready to host your own sushi shindig!

Oktoberfest!

-Wednesday, September 29th-

Oktoberfest transcends the German border, and is celebrated throughout Europe with rich, regional cuisine and some of the best brews on the planet! Feast on Blaukohl, spaetzle, brer-braised sausage, and Sylvie’s grandmother’s spectacular potato salad, plus quite a few delicious surprises. The Co-op’s “Beer Guy,” Matt Gelsthorpe, joins Sylvie to guide you through this fun tour of traditional foods and beers of Munich!

Global Gourmet: A Taste of Alsace!

-Wednesday, October 6th-

A native of Alsace, France, Sylvie will share beloved family recipes, including Choucroute Garnie, a sauerkraut with smoked meats and potatoes, her famous Flamekuche, and her grandmother’s exceptional Fruit Tarte!

Raw Foods for the Season

-Wednesday, October 13th-

All Things Julia: Autumn Comfort Food!

-Wednesday, October 20th-

Julia Child knew comfort food like nobody else, and tonight we’ll prepare her finest fall dishes, including Daube de Boeuf a la Provençale (a casserole of beef with wine and vegetables), the sumptuous Reine de Saba, and Queen of Sheba, a delightful Chocolate, Rum, and Almond Cake.

Cool Tricks and Healthy Treats!

-Wednesday, October 27th-

It’s a Halloween party for kids age 4 to 94! Thrill to the flavors of Witch’s Magic Potion and tasty Graveyard Delights while learning great tricks for packing healthy lunches all year long.  Special pricing for this class—call for details! Children under 12 must be accompanied by an adult.

Bon Appetit! See You At The Classes!

]]> http://www.boisecoop.com/new-cooking-classes-and-events-sign-up-now/feed 1 http://www.boisecoop.com/sylvies-pantry-challenge-for-november http://www.boisecoop.com/sylvies-pantry-challenge-for-november#comments Fri, 02 Oct 2009 22:47:57 +0000 Member Services http://www.boisecoop.com/?p=3758 There is a reoccurring theme in most households, a situation that occurs around the end of the month, a couple of days before the paycheck finally arrives. It never fails: At this particular point in time, the refrigerator seems emptier then ever, and so does the pantry. Luckily, I come from a long family line of very resourceful women, so I consider this a challenge to use whatever food is left to create a decent, satisfying meal. Here’s what happened…

Sylvie

In the fridge:

2 large Leeks
A half a block Parmesan Reggiano-grated
1 large Tomato

In the pantry:

300g of Spinach Fettuccine
1 tsp. Olive Oil
Crushed Chilies- a pinch
Salt and pepper to taste

The Recipe: Spinach Fettuccine with Leek and Tomato Marmalade

Serves 4
Preparation time: 15 minutes; Cooking time: About 20 minutes

Chop leeks, first in half lengthwise, then crosswise into thin slices. Poor the oil in a skillet and sauté leeks on medium to low heat for 10-15 minutes, or until they are slightly golden and soften. Start boiling the water, cook the fettuccine in boiling water, 10-11 minutes for al dente pasta. Cut the fresh tomato, skin on, in small 1 inch cubes and mix with the leeks, sauté for an additional 3 -5 minutes.
To finish, dress the fettuccine in a pasta plate, pour the desired amount of the leek and tomato sauce over the pasta, sprinkle a small amount of fresh grated Parmesan Reggiano over the dish. You may grind some fresh ground pepper over the dish to your taste.

Cook’s note:
The leeks have a soft buttery texture and sweet flavor prepared this way. They complement the pungent taste of the aged Parmesan. The tomato adds a fresh twist to the dish. You may add chicken, tofu or poached eggs to this further complement this meal.

Bon appétit!

~Sylvie Ryan, Boise Co-op Culinary Educator

Fennel Bulb

Fennel bulb’s potent aniseed taste mellows down when cooked. This vegetable is a great match to baked tomatoes, raspberry vinegar and honey.

Serves 4

Ingredients:

4 Large Fennel Bulbs, trimmed, split down the middle and washed well
1Tbsp Olive Oil
4 Large Beefsteak Tomatoes, skinned, de-seeded and chopped
1Tbsp Honey
1 Tbsp Raspberry Vinegar
4 Basil Leaves, chopped
Sea Salt and Freshly Ground Pepper

Instructions:

Bring a large pan of salted water to a boil the fennel for 20 minutes.

Refresh the fennel in cold water, then lay in a shallow earthenware baking dish.Brush with olive oil. Scatter the tomatoes over the fennel.

Mix together the honey and vinegar and drizzle over the dish. Sprinkle with basil, salt and pepper. Place the dish in a preheated oven at 400 degree F (200 degree C) and bake for 15 minutes, so that the tomatoes cook to a rich sauce over the fennel. Serve right away.

Cook’s note:
This dish makes an excellent light meal, or pairs wonderfully with roasted chicken or grilled fish such as sea bass or halibut.

—Sylvie Ryan, Boise Co-op Culinary Educator

Celeriac

Despite its rough appearance, celeriac, or celery root, has a sweet and very subtle flavor. It’s tasty when simply parboiled in water with lemon, but in this salad it is used raw to allow its unique taste and texture to come through. Here is a fast, easy and delicious way to serve this underappreciated vegetable.

Serves 3-4

Ingredients:

1 Celery Root (about 1½ pounds) peeled
2-3 tsp. Lemon Juice
1 tsp. Walnut Oil (optional)
1 Apple
3 Tbsp. Mayonnaise
2 tsp. Dijon Mustard
1 Tbsp Chopped Fresh Parsley
Salt and Freshly Ground Pepper

Instructions:

Using a food processor or coarse cheese grater, shred the celery root. Alternatively, you can slice it into thin julienne strips. Place the celery root into a bowl and sprinkle with the lemon juice and walnut oil. Stir well to mix.

Cut the apple into quarters and remove the core. Slice thinly crosswise and toss with the celery root.

Mix together the mayonnaise, mustard and fresh parsley. Add salt and pepper to taste. Stir the mixture into the celery root and apple, mixing well. Chill for several hours until ready to serve.

Cook’s note:
This salad can be a great companion to a mixed green salad. Or, serve it with grilled fish or a poached egg and you will have a complete, delicious light meal.

—Sylvie Ryan, Boise Co-op Culinary Educator