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.
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Date: Dec 21 and Jan 13 10:00-2:30
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).