TUESDAY EVENINGS 6 - 9:30 PM

BASIC FRENCH COOKING SKILLS January 5, 12, 19    ($250)
Jan. 5: Knife skills; Sauces: vinaigrette, mayonnaise; Eggs: omelet; Bordeaux apples.
Jan. 12: Stock: chicken broth, demi-glace; Chicken ragout; Sauces: veloute; Caribbean banana desserT 
Jan. 19: Saute: skirt steak; Sauce: red wine; Roasting: red potatoes; Gratin: vegetable; Pear clafouti

BASIC BAKING SKILLS January 26, February 2, 9     ($225)
Jan 26: Chemistry of baking powder/soda breads; Irish soda bread, Blueberry Muffin; Zucchini bread; Master recipe for small quantity fruit jam: Pear and Ginger Jam; Caesar Salad with Poached chicken
Feb. 2 Quick yeast rolls: Buttermilk dinner rolls;  Breads: Whole wheat pita bread; Pizza: Roman Style; Roasted vegetables sandwich on pita with feta
Feb. 9: Cakes: Chocolate Pound Cake; Angel Food Cake ; Pate a Chou pastry: Gougeres (cheese puffs); Profiteroles with ice cream and chocolate sauce; Vegetable Soup

Feb. 16:  MARDI GRAS PARTY
Crab cakes with Tomato mustard coulis; Skillet steak with Tasso maque choux; Jicama citrus salad; Bananas Foster; Café Brulot

Feb. 23 CASSOULET CARRY-OUT
Casserole roasted pork loin; Braised lamb shoulder;  Duck sausage;  Simmered white beans; with Green salad vinaigrette (We assemble recipes I’ve made in advance.  You take home what we make in class.)

March 2:  BASIC FISH COOKERY
How to purchase, store and prepare fish; Pan-fry/sauté: Sole meuniere  with brown butter, Hangtown fry: breaded oysters with eggs;  Roast: Wild salmon in a pepper and tomato sauce; Poach: Shrimp with couscous;  Frozen lemon custard

THURSDAY DAYTIME 10AM - 2 PM

Jan 7:  ‘BON APPETIT’; DINNER WITH JULIA
Garlic soup; Beef Bourgnignon; Chocolate mousse; Crème anglaise

Jan 14:  NO-KNEAD FLAT BREAD
Master Recipe: Boule: Focaccia with onion and rosemary; Olive oil bread; Fougasse filled with roasted peppers; Wild mushroom and potato pizza

Jan 21: HEARTY SIDE DISHES
Roasted vegetable risotto; Sauteed kale with white beans; Spicy Tunisian black-eyed peas and orzo; Potato gratin with mushrooms and cheese

Jan  28: PARIS BISTRO MENU
French onion soup; Coq au vin; Tarte Tatin

Feb 4:  PARMENTIER *POTATOES
Master recipe:Parmentier potatoes; Parmentier soup; chicken stock; Parmentier Mousse (soufflé); Hachis Parmentier (beef ragout and pureed potatoes)
* M. Parmentier popularized potatoes in France  during Napoleon’s reign.

Feb. 11:  CHOCOLATE THERAPY
Triple chocolate biscotti; Chocolate madeleines; Chocolate soufflé; Julia’s Reine de Saba (chocolate and almond cake)

Feb. 18:  ETHNIC PARIS
Green papaya salad; Salt and pepper shrimp with Cognac; Lamb with turnips and chickpeas; Banana tart

Feb. 25:  MOROCCAN PHYLLO MENU
Phyllo triangles with garlic and cheese;  Bisteeya (Phyllo—wrapped pie containing chicken, rice, eggs and almonds); Fruit-filled phyllo purses with custard sauce

March 4:  SPRING PANTRY
Entrée salads, sauces and desserts featuring gourmet products: Agrumato Lemon Olive Oil; Cavalli Balsamic Condiment; Purple Condiment (red wine mustard)

March 11: LEMONS UNLIMITED
Shrimp bruschetta with Lemoncello; Moroccan chicken with preserved lemons; Lemon meringue pie; Meyer lemon marmalade

March 18:  EASTER DINNER WITH JULIA
Asparagus soup; Spring leg of lamb braised with beans; Strawberry rhubarb bavarian