At our altitude you almost have to use a pressure cooker to prepare beans, stews and other traditionally slow cooked dishes. Be ready for quick and easy fall and winter cooking. Bring your questions to this demonstration class and see just how safe and convenient the Fissler Pressure Cooker is to use. We will prepare a menu that includes: Artichokes with Lime Aioli, Quick Cassoulet, and Sweet Berry Risotto. Students receive a 10% discount on all pressure cookers the day of the class (Hands-On) Las Cosas Cooking School Santa Fe, NM 505-988-3394
Archive for October, 2010
I have a few spaces left in tonight’s class at the Las Cosas Cooking School, Santa Fe NM
“AUTUMN SOUPS & STEWS”
Tues. October 26 @ 6 PM-9 PM-$75
Cool weather has us yearning for comfort foods and nothing fills the bill better than soups and stews like: Spiced Butternut Squash Soup, Beer & Cheddar Soup, Pressure Cooker Beer & Jam Brisket, Chicken Tagine with Cracked Olives, Green Chile Chicken Stew with Cheddar Crust, Pears in Red Wine with Mascarpone.A class sure to warm the cockles of your heart. (Hands-On) YUM! 505-988-3394
If the photos that accompany the story you’ll read by googling “Bacon Explosion” makes your mouth water, this class is for you. Join Johnny Vee as we explore the porcine pleasures of bacon, proscuitto, pancetta, and pork belly. We will also recreate the incredible Bacon Explosion. Our menu also includes: Welsh Rarebit, Proscuitto Wrapped Asparagus, White Bean & Pancetta Salad, Crisp Prosciutto and Chicken Pies, and Steamed BBQ Pork Buns. This is the official meeting of the Santa Fe Pork Lover’s Club. (Vegetarians not allowed) (Hands-On)
I have 2 spaces left in tomorrow’s cooking class (Saturday October 2, 2010) with Mark Connell from Max’s Restaurant who I predict is going to be Santa Fe’s next famous chef! Join us at 10 AM and see if my predictions are accurate. Here is the menu- Sweet Corn Soup with Pork Belly “Croutons,” Grass Fed Beef Ribeyes “Sous Vide,” with Wild Mushroom Risotto & Parmesan Foam, and, for dessert, Soft Chocolate with Liquid Sable & Passion fruit Sorbet. We will demo the amazing Su Vide Supreme Water Oven available at Las Cosas. (Hands-On) Call 505-988-3394 or go to www.lascosascooking.com to attend. Also read my interview with Chef Connell in the new October issue of Local Flavor..out now.