An Instant Pot is a small appliance that goes big, working as a slow cooker, pressure cooker, rice cooker, steamer, saute, yogurt maker all in one. It can feel a bit intimidating to use, though – all those buttons! We will demystify the ‘pot in this demo workshop and get you started with some easy basic recipes.
This is cold-weather cooking, too, from the mountains. It’s a great meal for a mid-winter night. On the menu:
Choucroute Garni with Homemade Mustard and Potatoes
Gewurztraminer Apples and Ice Cream
If you love one-pan dinners, this class is for you. We favor a cast-iron pan (and we’ll walk you through the care and feeding of this pan), but any sturdy skillet will do. One pan meals are a favorite for quick weeknight meals. On the menu:
Buffalo Chicken and Spuds Skillet
Tortellini and Sausage Skillet
Skillet Steak Fajitas
Fish in Crazy Water
Black Bean and Rice Skillet
Basic cooking knowledge is solid grounding for a self-sufficient life! So we offer junior version of our adult beginner cooking series designed for teens ages 13-15.
Students cover everything from basic knife skills to the techniques for preparing simple, whole food. These classes are not just about recipes; they also focus on problem-solving, time management, everyday arithmetic, and applied creativity.
Each week, students will prepare a three-course meal that they can prepare at home with minimal adult supervision.
Classes meet once a month on Thursday afternoons from 4:30-6:30 PM beginning January 18.
For more details and an application form, please email or call.
Teen Cooking Club – Celebration
Class 1/January 18
Homemade Pizza with Assorted Toppings
Class 2/February 15 – Year of the Dog
Chinese Jiaozi Dumplings
Soy Sauce Chicken
Venerable Sticky Rice
Sweet Lychee Tarts
Class 3/March 15 – St Patrick’s Day
Boxty (Irish Potato Pancakes)
Irish Stew with Brown Bread
Class 4/April 12 – Patriot’s Day
Chicken Roulade with Spring Veggies
Brown Sugar Cake with Rhubarb Sauce
Knives make people nervous – especially in the hands of children. But they’ve got to learn sometime! In this class, parent works with child to master the basics of knife safety, how to hold the knife correctly, and how to master basic slicing and dicing techniques. Students will put together some simple recipes to practice their skills! On the menu:
Salsa and Chips
Who loves beer more than our northern neighbors? No one! We have a pub night devoted to some classic Canadian favorites. Poutine is the best, eh? On the menu:
Smoked Salmon Rillettes
Beer-Braised Beef Poutine with Homemade Curds
Maple Espresso Affogato
Basic cooking knowledge is solid grounding for a self-sufficient life, so we offer the junior version of our adult beginner’s series for budding chefs for students 10-12 years of age.
Students cover everything from basic knife skills to the techniques for preparing simple, real food. It’s not just about the recipes: this is about problem-solving, time management, everyday arithmetic, and applied creativity.
Each week, students will prepare a three-course meal that can be prepared with adult supervision in the kitchen; one class is devoted to after-school snacks.
Classes meet every Monday afternoon from 4:30-6:30 PM beginning January 22. Students receive a packet of recipes at the end of the four-week capsule.
For more details and an application form, please email or call 508-904-6589.
KIDS COOKING CLUB – WINTER
January 22 – National Pie Week!
Mini Quiche Appetizers
Aussie Meat Pies
Cherry Pie Milkshake
January 29 – Oatmeal Month
Oatmeal Leek Soup
Oatmeal Popcorn Chicken
February 5 – Soul Food
Cat Head Biscuits
February 12 – Fat Tuesday
No vine-ripened tomatoes, no fresh basil, no pizza? Thanks to our friends at Chestnut Hill Farm in Southborough, winter pizza toppings can be just as delicious as their summer counterparts, and even more creative. On the menu:
- Butternut Squash and Fresh Sage Pizza
- Potato-Pancetta Pizza
- Winter Greens, Bacon, Smoked Mozzarella Pizza
Cold weather calls for heartier dishes – but we still like to keep our pasta seasonal but light. We’ll make a big batch of homemade pasta from scratch – no, you don’t need a machine! – and pair it with a variety of fast, fresh sauces using in-season ingredients. On the menu:
- Lemon Rosemary Chicken
- Broccoli Rabe, Mint, and Feta
- Roasted Cauliflower Alfredo
- Spicy Salami, Olive, and Pecorino Romano
- Pasta, Potatoes, and Green Beans
Our annual fa-d0-d0 here at CU features just a few of our favorites from New Orleans. This American cuisine had a real renaissance back in the ’80s; it’s time to revisit this classic in time for Mardi Gras. On the menu:
Cajun BBQ Shrimp
Gumbo Ya-Ya, Dirty Rice
Avocado and Red Onion Salad