TUESDAY EVENINGS  6 - 9:30 PM

October 14: QUICK FISH CHOWDERS
Oyster stew; Clam chowder; Scallop soup;
Mussel soup with cider; Biscuits

Oct 21: ECONOMY VEAL COOKERY
Techniques: Roasting, Braising, Sautéing,
Quick veal stock Recipes: Stuffed veal
shoulder roast; Sautéed boneless veal breast
with balsamico and basil;
Osso Buco withvegetable garnish

Oct 28: PASTA & RICE WITH GREENS
Linguine with kale,onions and wine vinegar;
Broccoli raab with pasta; Arborio rice with
chard, spinach and escarole;
Brussels sprouts with walnut risotto

November 4: BASIC CHICKEN DISHES
Techniques: Roasting; Braising; Sautéing;
Trussing; Cutting up a chicken; Emulsified
butter sauce Recipes: Roast chicken; Fricassé
of chicken with fall vegetables;
Chicken breast paillard with tarragon beurre blanc sauce

November 11: EASY HOLIDAY PIES
Crusts: Cookie crumb, Streusel, Shortening
Pies: Pumpkin Pie; Three apples pie;
Cranberry pear streusel pie

Nov 18: THANKSGIVING DINNER
Sweet and sour onion soup; Roast turkey with
cornmeal and sage stuffing; Root vegetable
gratin; Cranberry chili chutney;
Pumpkin pecan pie

THURSDAY DAYTIME 10AM - 2 PM

October 16: CASUAL FRENCH MENU
Individual mushroom soufflés with truffle
cream; Braised pork shoulder with fall vegetables;
Spinach, pear and blue cheese salad
with pumpkin seeds; Tarte Tatin

October 23: INEXPENSIVE STEAKS
Technique: Pan-searing; Steaks: Shell Sirloin,
Sirloin tip, Flank, Skirt and Hanger steaks;
Sauces: Wine, Béarnaise, Herb Butter;
Sides: Polenta Fries

October 30: COOKING WITH CIDER
Cider tasting; Beef and onions braised in cider;
Cider-cured pork chops with root vegetables;
Cider baked beans with apple sausage;
Apple bread pudding

November 6: ECONOMY VEAL COOKERY
Techniques: Roasting, Braising, Sautéing,
Quick veal stock Recipes: Stuffed veal
shoulder roast; Sautéed boneless veal breast
with balsamico and basil;
Osso Buco with vegetable garnish

Nov 13: ECLAIRS & PROFITEROLES
Pàte à Choux pastry; Chocolate pastry cream;
Chocolate fondant; Chocolate ganache

November 20: HOLIDAY IN BUDAPEST
Korozött stuffed paprika (mild peppers
stuffed with Liptauer cheese); Cream of
chestnut coup; Székely goulash with yeast dumplings
(pork tenderloin with sauerkraut);
Palascinta à la Gundel (Hungarian crêpe
filled with rum-soaked fruit and walnuts,
served with chocolate sauce)