It’s Time (finally!!!!!!!!!!!!)
The cookbook I’ve been talking about for years is slowly coming together and it’s time for the recipes to be tested! If you have taken any of my classes, you know the extent of the multitude of variations and understand how impossible this task is to accomplish alone or with a paid tester. So, I’m counting on some of you for help!
If you would like to be included, please write me at firstname.lastname@example.org and send me your name and email.
Here’s how it will work:
I’ll send you a chapter from the book.
You will create from the Master Recipe with as many Variations as you wish.
You’ll let me know how the recipe worked out. What ingredients did you use, were there any sections that were confusing, was the time/temperature totally off, what would you suggest as changes? Any incorrect grammar or punctuation (hello, 5th grade!)?
That’s it. When you’ve responded with your results, I’ll send you the next chapter.
Hope to hear from you.
Where would we be without sauces. Forget about opening up that expensive jar of tomato sauce (guilty) or, heaven forbid, a can of mushroom soup (unless you’re fearful that your sodium intake is below an acceptable level). From bechamel (white sauce) to lemon curd, sauce vierge to mornay,(oh, and chocolate) our sauces will be paired with pasta, vegetables and tart shells. Yum.
Quick, easy and incredibly delicious, homemade pasta doesn’t have to be intimidating when you take this class. We’ll make fettucine, ravioli, and lasagna. This is a hands-on class and students will learn techniques for hand rolling, using a Kitchenaid Mixer or a hand-cranked roller. You can’t buy the delicate texture of pasta made by hand with the freshest eggs, in your own kitchen. Bread and dessert will also be served and you’ll take some of your pasta home to show off!
The freshest, pastured eggs, crispy fritters, delicate croquettes, and a puffed up, cheesey delight are in store for this class. Bread Pudding, both savory and sweet, will end our Spring Feast. As with all of the classes, students will start with Master Recipes and improvise with herbs, vegetables, spices, and fruit to create 100’s of variations.
Sorry, sold out.
The latest craze is tasting menus and parties. Not confining ourselves to Spanish tapas, this class will start you off with ideas for savory appetizers. Some will become favorites that you can add a salad to for a lunch or light dinner. By selecting the best bite-sized morsels from Spain, France Italy, India, North Africa, Lebanon, Mexico, and Thailand, we’ll be world travelers by the end of class. Desserts will also be included in the recipes.
With just a baking steel, a no-knead dough and some carefully finessed oven techniques, you (yes, you the home-cook) can create gourmet pizza in your own kitchen. And once prepped, your crafted pizza only takes minutes to turn into a crispy-crusted, bubbly, cheesy, gustatory delight. Of course, true to form, Sheila will provide you with hundreds of ideas and seasonal vegetable, herb, spice, and cheese combinations. This is a hands-on class with students making their own pizza. Sheila will demonstrate a few different pizzas to taste before you dive into your own creations. Dessert will also be served.
This is a great time to “put up” vegetables, fruit, and herbs for the winter. I like to keep it simple, freezing what I can and standing over a boiling pot of water as little as possible. From tomatoes to herb pesto, we can keep the taste of summer going throughout the winter. This time of year farmers are practically giving their abundant harvest away and if you are an energetic outdoor type, there is pick your own for exercise and savings. If I don’t have a bushel or two of tomatoes in my freezer by now, I can’t sleep at night. We’ll make jam, marmalade, chutney, pickles, relish, pesto, and tomato sauce for you to taste and take home!
This is a great time for making pestos, etc. The herbs are in their full glory and I can’t wait to show you my display garden. Adding herbs to your cooking can really step up your kitchen repertoire. From Italy to South America, India to Southeast Asia, the world is our pesto! We’ll also cover preserving these flavor powerhouses for use all year long.
We’re going crazy in this class! Watch out Paleos. We’re going to combine grains, beans, and legumes with every vegetable, fruit, herb, and spice we can get our hands on. We’ll even make our dessert with them. These foods are a staple of many diets around the world. They bring both excitement and nutrition to the table.
Don’t let the word casserole conjure up an image from the 50’s or church mystery potlucks. These one dish wonders have endless possible combinations with the exotic grains available to us in the 21st century. A base of noodles, rice, farro, quinoa, amaranth, etc. with seasonal vegetables smothered in a sauce are all that’s needed for a complete the meal. The make-ahead and portable qualities of these dishes have ensured their place in posterity. For dessert, we’ll even explore fruit gratins!
With Sheila’s signature Master Recipes, students will learn how to make sweet and savory cakes and quick breads with grains, cheeses, vegetables, herbs, spices, and fruits. The endless custom variations and flavors will open up a world of ideas. Paired with soups, salads, stews, or just eaten out of hand, these are sure to delight. They adapt to cupcake and muffin size and are great to make-ahead and keep for days. You’ll get 100’s of seasonal ideas to mix and match for your individual tastes. This isn’t just your plain zucchini bread we’re talking about here.
Stop! Don’t you dare order pies for the holidays. Once you’ve brilliantly mastered the art of the pie crust in this class (don’t worry – it’s easy), you’ll use vegetables, herbs and fruits to create a sampling of sweet and savory pies and tarts. There’s no way you’ll taste a pie that equals one that you made with love in your own kitchen. Don’t worry about the holiday crush; pies taste fantastic the next day, so they can be made in advance. I’ll also have a gorgeous salad to go with lunch, so that no one is overcome by butter.