Roasted Turkey w/ Do-Ahead Gravy
Pecan, Cranberry Cornbread Stuffing
Mashed Idaho Potatoes
Roasted Sweet Potatoes with Goat Cheese and Brown Sugar
Orange Candied Ginger Cranberry Chutney
Shaved Brussels Sprouts
w/ Country Bacon
Pumpkin Cake w/ Vanilla Bean Sauce
Natirar
Nov. 8 California Cuisine 6:30-9:30
Nov. 9 Classic French 6:00-9:00
Nov. 12 Thanksgiving 6:00-9:00
Nov. 19 Thanksgiving 11:00-2:00
Classic Thyme Nov. 7 Thanksgiving 6:30-9:30
Kings Nov. 14 Holiday roasts 6:30-9:30
BBB Nov. 10 Thanksgiving 1:00-4:00
Taste & Technique Nov 20 Thanksgiving 6:30-9:30
Natirar
Oct 13 Lobster Brunch 11:30-2:30
Oct. 25 Pacific North West Oct 25 6:30-9:30
Oct. 27 Southern Charm 5:00-8:00
Oct. 30 Night in Tuscany 6:00-9:00
Kings
Oct 15 Do ahead Thanksgiving 6:30-9:30
Bed Bath Beyond
Oct. 12 Parisian Bistro 6:30-9:30
Taste & Technique
October 10 Southern Charm 6:30-9:30
https://youtu.be/BMZ8gg-Qv9U
Kale & Cheddar Scones
Yields 16 scones
Ingredients
3 cups all-purpose flour
1 Tbsp. granulated sugar
1 Tbsp. baking powder
¾ cup unsalted butter (1 ½ stick)
1 cup plain yogurt or buttermilk
1 tsp. baking soda
2 eggs, divided
1 cup shredded cheddar
1 ½-2 cups chopped baby kale
Kosher or coarse sea salt
1. Mix together flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and blend until it resembles coarse cornmeal. Transfer to a bowl.
2. Combine yogurt, baking soda and 1 whole egg, 1 egg yolk and mix well. Add the buttermilk, cheddar and kale to flour mixture and mix gently to create dough.
3. Turn dough onto a lightly floured board and divide in half. Pat each dough half into circle approx. 6”-7” in diameter. Cut each circle into eighths, and place on a parchment lined cookie sheet. Brush scones with remaining egg white and sprinkle with salt.. Bake scones in a pre-heated 400°F oven for 14-16 minutes. Cool and serve as desired.
Natirar
Food from Maine August 17 6-9
Pacific North West August 24 6-9
Natirar.com cooking school
Farm School
Brunch August 18 11-2
Thefarmschool.com
BED BATH BEYOND
Santa Fe
August 14 6:30-9:30
Night In Tuscany August 23 6:30-9:30
The Kitchen @bedbath and beyond.com
Classic Thyme
Grilling August 22 6:30-9:30
Classic Thyme.com
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
