Made a few minor changes
I used 6 chicken thighs and 6 drumsticks instead of a whole chicken Tossed the chicken in kosher salt and lots of cracked pepper and let it stand overnight. Otherwise follow as directed
Natirar: Natirar.com
Summer Seafood June 28 6:30-9:30
California Farm Cuisine July 12 6:30-9:30
Farm School TheFarmSchool.com
Sunday Brunch June 30 11-2
Foods from Maine July 18 6:00-9:00
Taste & Technique Taste and technique.com
Summer Farmhouse July 17 7:00-10:00
Bed Bath & Beyond thekitchen.bedbathandbeyond.com
Summer Buffet July 10 6:30-9:30
Dinner on the Terrace July 28, 6:30-9:30
Lemon Ricotta Fritters w/ Lemon Cardamom Sugar
24 fritters
Ricotta Batter
2 cups whole milk ricotta
4 eggs
¼ cup sugar
The zest of 2 lemons
1 ½ cups flour
1 Tbsp. baking powder
Salt
Tasteless oil (canola, safflower or vegetable)
Lemon Cardamom Sugar
½ cup sugar
The zest of 2 lemons
½ tsp. cardamom
Procedure
1. In a bowl mix ricotta, eggs, sugar and lemon until well combines. Sift together flour baking powder and salt, Mix the dry ingredients into the ricotta mixture until just combined. Let batter rest 20 minutes.
2. In a larger flat bowl or container combine sugar, lemon zest and cardamom, mix to blend the flavors (fingertips work best). Let stand.
3. Heat a tasteless oil in a deep pan (fill to 1/3) on medium heat. When hot (drip a small about of batter in the pan and it should immediately react. Using a small ice cream scoop drop the batter into the oil, fry about 6 at one time. Turn the fritters once during the cooking when golden brown. Drain fritters on a paper bag or sheet pan lined with a rack. Repeat with remaining dough.
4. Cool fritters slightly then roll in the lemon sugar mixture Serve immediately.
Batter can be made 1 day in advance but do not fry until ready to serve.
Kings https://kingsfoodmarkets.com/cooking-studio
Southern Picnic June 21: 6:30-9:30
The Farm School: Thefarmschool.com
Lobster Brunch: June 30 11-2:00
Maine July 18 : 6:00-9:00
Bed Bath & Beyond https://thekitchen.bedbathandbeyond.com/collections
Grills and Go withs June 18: 6:30-9:30
Summer Buffet July 2
Taste & Technique Taste and technique.com
Summer Herbs June 27th 6:30-9:30
Classic Thyme Classicthyme.com
Awesome Summer Buffet June 19 6:30-9:30
Natirar Thecookingschoolatnatirar.com
Maine June 22, 6:-9:00
Lemon Cream Raspberry Roulade
Serves 10
Ingredients
CAKE:
5 large eggs, separated
2/3 cup granulated sugar, divided
2 tablespoons freshly squeezed lemon juice
1 Tbsp. grated lemon zest
2/3 cup flour, sifted
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3 tablespoons confectioners' sugar
½ cup raspberry jam
FILLING:
2/3 cup sugar
1/4 cup all-purpose flour
1/4 cup freshly squeezed lemon juice
1 large egg, lightly beaten
1 tablespoon grated lemon zest
1 ¼ cups heavy cream, whipped
Procedure
Preheat oven to 350o F. Butter the bottom of an 11 x 17 x 1-inch jelly roll pan. Line the bottom with baking parchment
Make the cake:
1.Using an electric mixer, beat egg yolks on medium-high speed until light in color. Gradually add the granulated sugar. Beat until thick, add lemon juice and zest. Add the flour on low speed.
2. In a separate bowl, beat egg whites until frothy. Add the cream of tartar and salt. Beat until firm peaks form. Using a large rubber spatula, fold 1/4th of the whites into the batter, gently fold in the remaining whites. Pour into the prepared pan.
3. Bake for 15 minutes or until golden brown. Release the edges with a knife. Invert onto a large sheet of parchment paper dusted with the confectioners' sugar. Peel off the lining paper from the cake and roll the cake, working from the long side, in the dusted parchment paper. Cool with the seam side down.
Make the filling:
4. Combine the sugar, flour, lemon juice, egg, and lemon zest in the top of a double boiler. Place over simmering water and cook, stirring occasionally, for 15 minutes or until thick. Set aside to cool until tepid. Fold whipped cream into lemon mixture in three additions. Unroll the cake, spread with raspberry jam. Top with 2/3 of the lemon cream, and re-roll. Place seam side down on a serving platter. Roulade may be made up to 24 hours ahead. Just before serving, garnish with remaining lemon cream and dust with confectioners' sugar.
IRISH SODA BREAD
Makes 2 x 8" rounds
Ingredients
4 cups sifted unbleached all-purpose flour plus 2 to 3 tablespoons for kneading
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon caraway seeds*
1/2 cup unsalted butter, at room temperature
1 ½ to 2 cups dark raisins, plumped**
1 1/3 cups buttermilk
1 teaspoon baking soda
2 large eggs
1 large egg white
1 large egg yolk
1 teaspoon water
Procedure
1. Preheat oven to 375 degrees. Position oven shelf to the lower third level of the oven. Butter 2x 8" layer pans or line cookie sheet with parchment paper.
2. In a large mixing bowl, sift the flour, sugar, baking powder, and salt together. Stir in the caraway seeds if desired.
3. Cut the butter into 1/2" cubes and add it to the flour mixture. Using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the raisins.
4. In a small bowl, blend together the buttermilk, baking soda, whole eggs, and egg white. Stir liquids into the flour mixture blending together with a fork. When liquids are absorbed, turn the batter onto a floured surface. The mixture will be sticky. Knead lightly until the dough is smooth.
5. Divide the dough in half. Shape each piece into a ball, flatten slightly, and place into the layer pan or side by side on parchment lined pan.. Using a razor blade, cut a 4" cross about 1/2" deep in the center of the ball.
6. Combine the egg yolk with the water and brush on the surface of the dough. Bake for 45 to 50 minutes or until golden brown. Let cool completely before slicing.
*optional
**Soak raisin in warm water for 15 minutes. Drain and use as directed above
Natirar http://www.natirar.com/nj_cooking_school
Under the Tuscan Sun March 27: 6:00-9:00
Seafood April 12 6:30-9:30
Farm School https://www.thefarmcookingschool.com/
Couples Brunch April 6: 10:00-1:00
Seafood 101 April 13: 6:00-9:30
Bed Bath & Beyond https://thekitchen.bedbathandbeyond.com/collections/march-classes
Taste Of Spring March 19: 6:30-9:30
Spring Buffet: March 25: 6:30-9:30
Kings https://kingsfoodmarkets.com/cooking-studio
Sauteing March 19: 6:30-9:30
Sunday Brunch March 31: 12:00-3:00
Moroccan Chicken Sauté
6 servings
Ingredients
6 Chicken thighs, bone in
2 Tbsp. all -purpose flour
1 Tbsp. smoked paprika
1 Tbsp. Ground cumin
1 tsp. kosher salt
Olive oil as needed
1 Spanish onions, minced
3 cloves garlic, sliced
1x15 oz can chickpeas
1-pint grape tomatoes
½ cup golden raisins
1+ cups chicken broth
Fresh chopped parsley
Procedure:
Preheat oven to 400°F (200°C). Pat chicken on both sides with a paper towel to remove excess moisture. Combine flour, salt, cumin and paprika and add chicken, toss to coat.
In an ovenproof 12-inch skillet (or cast-iron pan) over medium/high heat add 2 tbsp. olive oil. Add seasoned chicken to the pan. Be sure not to crowd the pan or the chicken will steam and not sear. Sear the chicken in 2 batches using 1 tbsp. olive oil if needed. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces and set aside.
Remove excess oil from the pan and gently wipe pan out. Add 1 tbsp. olive oil. Over medium heat, add onions, garlic, stir for 3 to 5 minutes or until onions become transparent, but not browned. Add Tomatoes, chick peas, stock and top with chicken pieces. Slide into oven and roast for 25-30 mins (do not add a lid to the pan). Check chicken for doneness. Garnish with finely chopped parsley and serve with cous cous or quinoa.
The Farm School
Brunch Feb. 2 10-1:00
Seafood Feb. 16 6-9:30
Thefarmschool.com
Kings
Farm House Cooking Feb. 17 5-8:00
Kingscookingschool.com
Bed Bath & Beyond
Valentines Brunch Feb. 5 11-2:00
Seafood Feb. 6 6:30-9:30
Couples Cook Feb 22 6:30-9:30
thekitchen.bedbathandbeyond.com/collections/February
Ninety Acres
Cooking w/ Julia Feb. 14&15 11-2:00
Natirar.com
One of my winter favorites!
Ingredients
1 1/2 to 2 Tb vegetable oil or to coat bottom of pan
1 large sweet onion, chopped
3 large carrots, peeled and cut in medium dice
2 to 3 stalks celery, washed and cut in medium dice
6 cups chicken stock
2 cups diced cooked chicken
2 cup cooked noodles or 1 cup cooked rice or grain
Fresh Thyme sprigs
Kosher Salt and pepper to taste
2 Tb chopped parsley
Procedure
Place the oil in a heavy pot and heat.
1. Add the onions and sauté until they are almost clear. Add carrots, celery and sauté three to four minutes. Season with pepper. Add the chicken stock and bring to a boil, then immediately reduce to a simmer and cook, with the cover askew, 15 minutes or until the vegetables are tender.
2. Add chicken, noodles or rice and adjust the seasoning, remove from the heat, and mix in the parsley and or herbs.
*optional
Chewy Ginger Spice Cookies
40 cookies
Ingredients
4 ½ cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. salt
3.4 cup solid shortening
3/4 cup sweet butter, softened
2 cups granulated sugar
2 eggs
½ cup molasses
1 cup granulated or coarse sugar for rolling cookies in
Procedure
Preheat oven 350 degrees
On a sheet of wax paper sift together flour, spices and salt: set aside
In a large mixing bowl or standing mixer with paddle attachment beat shortening until softened. Gradually add sugar and beat until fluffy. Mix together eggs and molasses, add to sugar mixture and mix well.
Add ½ of the flour and mix well. Add remaining flour and just mix to combine.
With a 1 Tbsp. ice cream scoop, shape cookies into 1-inch balls (1 tbsp. per ball. Roll cookies into sugar and place on a parchment lined sheet pan about 2-inches apart.
Bake cookies for 12-14 minutes or until fluffy and brown. Cool cookies 2-3 minutes before transferring to a wire rack.
Store cookies in a plastic container to keep them chewy for up to 2 weeks or freeze until ready to serve.
Kathleen K. Sanderson
Pecan Sandwich Cookies
32 large 60 small cookies
Ingredients
4 cups all-purpose flour
2 cups confectioners’ sugar
½ tsp. salt
1 lb. Sweet butter (unsalted)
2 tsp. vanilla extract
2 cups finely ground pecans
1x 10-12 ozs. Jar raspberry preserves, apricot preserves or blueberry preserves
Powdered sugar for topping
1 part powdered sugar to 1 part all-purpose flour mixed for rolling out
Procedure
1. In a mixer equipped with a paddle blend together 4 cups flour, sugar and salt. Add butter, vanilla and nuts and continue to mix until dough forms a ball.
2. Remove dough from mixer and divide into two portions. Flatten to create discs and wrap in plastic wrap. Refrigerate dough for several hours (or 3-4 days).
3. Remove dough from refrigerator 20 minutes before ready to roll. Preheat oven 350°F.
4. Roll dough between two sheets of wax paper using a flour/ powdered sugar mixture to prevent from sticking to 1/8-inch thick. Cut cookies into desired shape and place on a parchment lined cookie sheet. Bake cookies 12-14 minutes or until golden. Cool cookies and freeze at this point if desired. Repeat process with remaining dough.
To Assemble cookies. Place base side of ½ of the cookies on a clean work surface. Top each with a small dab of jam (I use a baby spoon). Top each cookie with remaining top and sprinkle with powdered sugar. Store in a tin container until ready to serve.
Kathleen K. Sanderson
Natirar
Holiday Meal: couples December 15, 6-9 PM
Joyeux Noel: December 20, 11-2
Brunch January 6, 12-3
Julie & Julia January 10, 11-2
Kings
Appetizers December 14 6:30-9:30
Global Chicken Jan 24 6:30-9:30
The Farm School
Brunch: January 19, 11-2
Bed Bath & Beyond
Comfort food January 9, 6:30-9:30
Fruited Pancakes
Yield: 2 servings (8x5-inch pancakes)
Prep Time: 15 minutes
Ingredients
1 cup multi-grain pancake mix
1x5.3 oz.-container Light & Fit Greek yogurt (toasted coconut, banana or vanilla or strawberry)
½ cup unsweetened almond milk (or water)
Desired fresh fruit for topping (bananas, berries, peaches, plums, cherries, etc.)
Maple syrup for topping
Method
1. In a bowl combine pancake mix with yogurt and almond milk, mix well to blend. Let batter rest 5 minutes before griddling and serving with fresh fruit and maple syrup.
Variations:
Banana Pecan: Use Banana yogurt and top with bananas heated with the maple syrup and toasted pecans.
Strawberry Shortcakes: Use Berry yogurt and top with fresh strawberries and syrup.
Tropical Tower: Use Toasted Coconut yogurt and top with fresh pineapple and mango pieces.
Natirar: Night in Tuscany, June 28, 6-9pm
Natirar: Summer Seafood, June 29, 6:30-9:30pm
Natirar: Summer Fish Dishes, July 10 & 20
The Farm School: A Taste of Maine, July 21, 6-9pm
Classic Thyme: Seafood, July 26, 6:30-9:30pm
Natirar: Springtime with Julia, May 2 11am-2pm
Natirar: Herb Primer, May 22, 11am-2pm
The Farm School: Farm to Table Cooking, May 3, 10am-1pm
Taste & Technique: Flavorful Foods, May 10, 6:30-9:30pm
SEA SALTED CHOCOLATE CHIP COOKIES
Yield: 1 1/2 dozen 5-inch cookies or 3 dozen medium
Ingredients
3-1/2 cup all-purpose flour 1 1/4 tsp. baking soda 1 1/2 tsp. baking powder
½ tsp. coarse salt (kosher) 2 1/2 sticks (1 1/4 cups) unsalted butter 1 cup light brown sugar 1 cup plus granulated sugar 2 large eggs 2 tsp. natural vanilla extract 1-1/4 lb. bittersweet chocolate chunks Coarse sea salt (Maldon)
Method
Preheat oven to 350°F.
Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 4 to 6 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
When ready to bake, line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 x 2 ½ -ounce mounds of dough (the size of generous golf balls) onto each baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Adapted from Jacques Torres
MARSCAPONE & STRAWBERRIES Marinated in Balsamic Vinegar
Yield: 6-8 servings
Ingredients
3 pints strawberries, sliced if large
3-4 tablespoons granulated sugar, more to taste
1/4 cup balsamic vinegar
1 tsp. vanilla bean paste*
8 oz. mascarpone cheese
2 Tbsp. pistachio nuts
Method
1. Put the strawberries in a bowl and scatter generously with the 2 Tbsp. sugar followed by the balsamic vinegar. Stir and allow to marinate for at least 30 minutes and up to 2 hours.
2. Mix the vanilla seeds with the mascarpone cheese and sweeten to taste with remaining sugar.
3. For each serving, place a spoonful of mascarpone on a plate, cover with a generous heap of strawberries and drizzle on some of the balsamic juice and a sprinkle of pistachio nuts.
Kathleen Sanderson
Natirar: Super in Spain April 10 6:00-9:00
Sunday Afternoon in Paris April 15 12:00-3:00
Kings: Pan to plate April 12 6:30-9:30
The Farm School: April 18 Pan to Plate 6:00-9:00
May 3 Farmhouse 10:00-1:00
Taste & Technique April 19 The Whole Grain
