Register
Date: Dec 8 10:00-2:30
Location: Institute of Culinary Edu 50 West 23rd St NYC
Fee: $120.00
Root vegetables are a staple of fall markets, and lend themselves perfectly to a great variety of preparations, such as gratins, mashes, soups, and roasts. Peter Berley, author of Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table, will give you a large selection of recipes to make sure that you do not run out of ideas, including Glazed Turnips; Potato-Leek Gratin; Bubble and Squeak; Teriyaki-Style Burdock and Carrots; Pot-Roasted Potatoes and Shallots with Rosemary and Thyme; Root Vegetable Pâté; Maple Candied Yams; Balsamic Glazed Beets and Greens; Roasted Root Vegetable Medley; Smashed Rutabaga with Nut Brown Butter and Caraway; Roasted Vegetable Salad with Pumpkin Seed and Ginger Vinaigrette; and Root Vegetable Potage with Spiced Crème Fraîche.
Register
Date: Nov 22, 6:00-10:30pm
Location: Institute Of Culinary Edu 50 West 23rd St. NYC
Fee: $110
Use the chills of fall as the perfect excuse to cozy up with warm and delectable soups and hearty salads, all done in no time. Peter Berley, former executive chef of Angelica Kitchen and author of Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table, will guide you through an enthralling menu of Roasted Butternut Potage with Spiced Crème Fraîche; Wild Rice Salad with Toasted Almonds and Dried Cranberry Vinaigrette; Spicy Golden Pea Soup; Carrot Currant Salad with Yogurt Dressing; Cauliflower Potage with Nut Brown Butter; Romaine Salad with Red Wine Vinaigrette and Asiago Toasts; Winter Tomato Soup with Goat Cheese Crostini; Frisée, Endive, and Watercress in Lemon Vinaigrette; Spicy Coconut-Sweet Potato Soup with Collard Greens; Broccoli Salad with Ginger Vinaigrette; Lentil and Kale Soup with Roasted Garlic; and Roasted Root Vegetable Salad with Pumpkin Seeds and Ginger.
Register
Monday, March 8, 10:00 a.m. – 4:00 p.m.
Fee: $135
For just about forever, cooks the world over have used stock-making techniques to draw maximum flavor and nutrition from fish, fowl, meat, and vegetables. If you want to stretch your food dollars and enliven your cooking with deeply rich flavors, join Peter Berley to explore how to prepare and creatively cook with these thrifty and tasty liquid goldmines. You can count on these stocks to give solid value, whatever the economic climate. Garlic and Herb Broth/V
egetarian Egg Drop Soup; Blond Vegetable Stock/Pumpkin Risotto with Toasted Garlic and Sage; Roasted Mushroom Stock/Wild Mushroom Soup with Crème Fraîche and Thyme; Roasted Shellfish Stock/Lemon Risotto with Shellfish and Tomato; Fish Fumet/Provençal Fish Stew with Saffron Aioli; Roasted Duck Stock/Spicy Braised Duck with Tomatillos and Corn; Quick-Roasted Chicken Stock/Pasta e Fagioli; and Herbed Chicken Stock/ Portuguese Chicken Soup with Lemon and Mint/Leek and Potato Soup with Dill.(Some recipes use pastured poultry, seafood, dairy and wine.)
