The Brooklyn Kitchen
January 21, 2010 6:30PM
Register
Chef and author Peter Berley will demonstrate creating delicious dishes from grassfed Catskill beef, local seafood, winter vegetables, and local wine and beer. If you thought it was hard to eat local in the winter, think again. Students will enjoy a meal after class.
January 6, 2010 6:30PM
Chef and author Peter Berley teaches us how easy it is to get the most out of a whole duck with recipes like Braised Duck Legs with Figs Lime and Honey, and Pan seared duck breast with Cherry Lambic and Dried Cherries. A whole organic duck is included in the price of the class, and everyone will enjoy a meal together afterward.
Duration: about 2 hours.
Students are not required to bring anything with them.
Wednesday, January 6th Sign Up Now>>>
Date: Dec 21 and Jan 13 10:00-2:30
Location: Institute of Culinary Edu. 50 West 23rd St NYC
A casserole is the perfect winter dish: you can make it on Sunday and have a warm meal ready in minutes when you get home from the cold after work; you can freeze it a few weeks and drop it directly into the oven; and you can make fancier versions that are great for entertaining, served with a salad and a great dessert. Peter Berley, author of Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table, will teach you how to make Seitan and Vegetable Enchilada with Spicy Mole Sauce; Phyllo Casserole with Potato, Beets, and Spinach served over Garlicky Braised Lentils; Indian Chickpea Rice and Vegetable Casserole with Gingered Fruit Chutney; Mushroom Fricassée with Smoked Mozzarella and Forty Cloves of Garlic; Tempeh and Vegetables Braised in a Spicy Lemon-Coconut Broth; Beer-Braised Seitan with Sauerkraut and Onions; Shepherd’s Pie; and Pizzocherie (Swiss buckwheat noodle, wine, and cheese casserole).
