Very Basic Series (AM)

This series introduces novice cooks to classic cooking techniques that are the building blocks of fine cooking. In each class, students prepare a complete menu, from appetizer to dessert. As the series progresses, so will your confidence, especially when you use what you’ve learned in your own kitchen.

Session 1: Equipment and Knife Skills Wednesday, September 22
You’ll get to know the Culinary Underground kitchens as you learn knife skills, and use the equipment. There will be tips for stocking the pantry, an introduction to herbs and spices, and emphasis on the importance of mis en place. Sample menu:

• Potato-Leek Soup
• Shredded Carrot and Red Pepper Salad
• Apple, Fennel, and Cranberry Slaw
• CU’s Special Garlic-Herb Baguettes
• Fresh Fruit Fool

Session 2: Moist Heat Cooking Wednesday, September 29
Moist heat cooking methods include boiling, steaming, stewing and braising, blanching, scalding, and poaching. In this component, student will also learn in detail how to select skillets, sauté pans, and other equipment.  Sample menu:

• Mussels Fra Diavolo
• Coq au Vin
• Classic Risotto Milanese
• Vegetarian Chili with Cornmeal Dumplings
• Poires Hélène

Session 3: Soups & Stocks Wednesday, October 6
Soups are among the most delicious and creative options for nutritious, filling, and budget conscious meals. You may not always use homemade stock in the soups you make, but after you taste it, you’ll want to. In this session you’ll learn how to make chicken, vegetable, and seafood stocks. From these beginnings you’ll move on to building soups. Sample menu:

• Basic Stocks for Busy Cooks
• Carrot with Fresh Ginger Soup
• Hearty Meatball and Orzo Soup
• New England Seafood Chowdah
• CU’s Favorite Red Lentil Soup with Herbs

Session 4: Dry Heat Cooking Wednesday, October13
Picture this: a perfect roast chicken! You’ll learn to wash, truss, season, roast, baste, test, rest, and carve a chicken. You’ll learn how to select cuts of meat and poultry. Dry heat cooking includes methods such as pan frying, searing, dry poaching, sautéing, grilling, and stir-frying. Sample menu:

• Spanish Chorizo Bread
• Perfect Chicken Parmesan
• Pork Loin with a Pinot Noir Reduction Sauce
• Vegetable Fried Rice
• Dry-Poached Poached Salmon

Session 5: The Other Stuff Wednesday, October 20
Let’s not forget the tremendous variety that eggs, vegetables, pastas, and grains bring to the table. We’ll take the mystery out of preparing rice and grains, learn basic techniques and surprising ways with eggs dishes, and incorporate vegetables into your meals. Sample menu:

• CU’s Deviled Eggs
• Baked Ziti with Crunchy Crumbs
• Quinoa Salad with Fresh Pineapple and Cashews
• Cuban Black Beans and Rice
• Indian-spiced Potatoes
• Weeknight Frittata

Session 6: Baking Wednesday, October 27
This class is part of the series by popular demand! The variety of baking you’ll do includes both savory and sweet and will introduce you to the many ways you can produce yummy and successful baked goods.