LIVE VIRTUAL CLASSES
Those of you who LOVE our live virtual classes are in luck! As the mask mandate continues, we are offering more virtual classes this winter rather than return to in-person classes just yet. See below for a list of upcoming virtual classes!
Virtual cook-along classes are $10 each. They will be held on Thursday evenings at 6pm and will last for about an hour. When you sign up, you will receive a confirmation email immediately, with a link to the livestream and downloadable class recipes, grocery list, and prep list.
When it's time for class, you can join us LIVE on Our YouTube Channel or cook along later on your own schedule.
HOLIDAY APPETIZERS VIRTUAL COCKTAIL PARTY!
Once again we will hold our annual Holiday Appetizer cocktail party virtually. All proceeds of this class will go directly to benefit our favorite local non-profit organization, Salem Harvest. Cook along with Chef Amy as she creates Steak Oscar Bites, a fancy appetizer that is incredibly easy to make. The recipe will feature sweet, succulent crabmeat and tender-crisp asparagus wrapped in perfectly-cooked steak slices, and flavored with lemon, tarragon and shallot. Yum! She'll also demonstrate two of her favorite brandy-based cocktails, the Sidecar and the Brandy Alexander. Both are absolutely perfect for the holiday season. I hope you can join in the fun!
Date & Time: Thursday, December 2nd, 6-7pm
Click to sign up online now for Holiday Appetizers!
WINTER SOUP SERIES
For the cold rainy season, Chef Amy is offering a series of weeknight soup classes. Each warm, comforting soup will feature bold flavors from around the globe and each will be paired with a quick side dish. All soups will be vegetarian but Amy will offer suggestions for adding protein if you wish.
Hungarian Mushroom Soup with Cucumber Vinaigrette Salad
It is hard to beat a classic Hungarian mushroom soup on a cold winter day. This rich soup is filled with the earthy flavor of mushrooms and spiced with good Hungarian paprika and dill. It always gives me a retro, 1970s kind of feeling when I prepare and enjoy it, probably because it was a famous recipe in The Moosewood Cookbook. We'll pair the mushroom soup with a classic cucumber vinaigrette salad that perfectly contrasts with the rich, creamy soup.
Look for it in January 2022!
Miso Squash Soup with Gingered Apple Slaw
Squash soup is so delicious for winter, but maybe you're tired of eating the same one year after year. I think you'll love this new version inspired by Japanese ingredients. It incorporates a savory dashi broth base and flavorful miso paste into the pureed squash and veggies. I like this soup with kabocha squash (Japanese pumpkin) but you can use your favorite winter squash. We'll pair this soup with a bright and crunchy gingered cabbage-apple slaw.
Look for it in January 2022!
Those of you who LOVE our live virtual classes are in luck! As the mask mandate continues, we are offering more virtual classes this winter rather than return to in-person classes just yet. See below for a list of upcoming virtual classes!
Virtual cook-along classes are $10 each. They will be held on Thursday evenings at 6pm and will last for about an hour. When you sign up, you will receive a confirmation email immediately, with a link to the livestream and downloadable class recipes, grocery list, and prep list.
When it's time for class, you can join us LIVE on Our YouTube Channel or cook along later on your own schedule.
HOLIDAY APPETIZERS VIRTUAL COCKTAIL PARTY!
Once again we will hold our annual Holiday Appetizer cocktail party virtually. All proceeds of this class will go directly to benefit our favorite local non-profit organization, Salem Harvest. Cook along with Chef Amy as she creates Steak Oscar Bites, a fancy appetizer that is incredibly easy to make. The recipe will feature sweet, succulent crabmeat and tender-crisp asparagus wrapped in perfectly-cooked steak slices, and flavored with lemon, tarragon and shallot. Yum! She'll also demonstrate two of her favorite brandy-based cocktails, the Sidecar and the Brandy Alexander. Both are absolutely perfect for the holiday season. I hope you can join in the fun!
Date & Time: Thursday, December 2nd, 6-7pm
Click to sign up online now for Holiday Appetizers!
WINTER SOUP SERIES
For the cold rainy season, Chef Amy is offering a series of weeknight soup classes. Each warm, comforting soup will feature bold flavors from around the globe and each will be paired with a quick side dish. All soups will be vegetarian but Amy will offer suggestions for adding protein if you wish.
Hungarian Mushroom Soup with Cucumber Vinaigrette Salad
It is hard to beat a classic Hungarian mushroom soup on a cold winter day. This rich soup is filled with the earthy flavor of mushrooms and spiced with good Hungarian paprika and dill. It always gives me a retro, 1970s kind of feeling when I prepare and enjoy it, probably because it was a famous recipe in The Moosewood Cookbook. We'll pair the mushroom soup with a classic cucumber vinaigrette salad that perfectly contrasts with the rich, creamy soup.
Look for it in January 2022!
Miso Squash Soup with Gingered Apple Slaw
Squash soup is so delicious for winter, but maybe you're tired of eating the same one year after year. I think you'll love this new version inspired by Japanese ingredients. It incorporates a savory dashi broth base and flavorful miso paste into the pureed squash and veggies. I like this soup with kabocha squash (Japanese pumpkin) but you can use your favorite winter squash. We'll pair this soup with a bright and crunchy gingered cabbage-apple slaw.
Look for it in January 2022!
PAST (PRE-RECORDED) VIRTUAL CLASSES
With virtual classes, you can sign up for any class, even if you missed it live! The cost is just $10, and when you sign up online, you will automatically receive the class recipes, grocery list and prep list via downloadable link.
Find videos of past classes on Our YouTube Channel to cook along on your own schedule.
See below for a list of virtual classes...
Bengali Fish Curry with Carrot-Daikon Salad
This delicious homestyle curried fish is made in the style of the state of Bengal, in the eastern part of India. It is easy to make and doesn't require any unusual or hard-to-find spices. You'll be amazed at the depth of flavor you can get in such a short cooking time. The curry sauce uses yogurt rather than coconut or butter, which keeps it light and healthy. The curry has a medium-hot spice (heat) level, but can easily be adjusted to all tastes by adding or leaving out chiles. To pair with the curry, we'll also make a refreshing grated carrot and daikon salad. Add a pot of basmati rice and you have an impressive full meal!
Click to sign up online now for Bengali Fish Curry!
Coctel de Camarón (Mexican Shrimp Cocktail)
If you've never tried Coctel de Camarón, you're in for a treat! It is savory, tangy, spicy with a hint of sweetness - it hits all the taste buds. Unlike American shrimp cocktail, the lightly poached seafood is stirred into the delicious tomato-based salsa, which really allows all the flavors to combine nicely. Garnish with rich avocado and served with tortilla chips or soda crackers - wow, my mouth is watering just typing this description! It's the perfect light meal paired with an ice-cold cerveza - I can't wait!
Click to sign up online now for Coctel de Camaron!
Curried Lentil Tomato Soup with Lime-Cilantro Rice
The first in our series of easy, hearty winter soups and sides. This delicious Curried Lentil Tomato Soup is a quick, filling, healthy meal that can be made in under an hour. This soup is versatile - use your creativity by trying different spice blends or adding your favorite veggies! For example, the soup tastes equally delicious made with Indian curry powder or with Thai red curry paste. Amy will guide you through lots of fun ideas to give this easy soup a new flavor each time you make it. Serve over a fresh and zesty Cilantro-Lime Rice for a complete dinner. Both recipes are vegetarian, gluten-free and dairy-free.
Click to sign up online now for Curried Lentil Tomato Soup!
December Dinner for Hanukah with Special Guest Chef Scott Reichlin
Cook along with special guest Chef Scott Reichlin today as he shares his family recipe for Traditional Potato Latkes, as well as two dishes to round out the meal: a slow-simmered Braised Chicken with Greens and Apples; and a Shaved Winter Salad with Orange-Horseradish Vinaigrette. You'll learn his tips on creating thin and delicately lacey latkes which are absolutely addictive. The rest of the meal is comforting yet light and healthy, perfect for this winter season.
Click to sign up online now for Hanukah Dinner!
Eggs Benedict From Scratch, Your Way!
Do you go crazy for the classic eggs benedict served at your favorite brunch restaurant? Learn how to make it at home without the wait for a table and the $15 (or more) pricetag...you'll have more money to spend on a bottle of bubbly for mimosas! In this virtual class, you'll learn how to make perfectly poached eggs and a rich, delicious hollandaise sauce from scratch. Then, we'll discuss all the options for you to personalize your benedict to make it perfect for you and your family. Use your creativity to infuse your hollandaise with different flavors; or choose different meats, breads or seafood cakes to venture away from the classic. I'll include a recipe for crispy smashed roasted potatoes to pair with your benedict. If potatoes aren't your thing, a simple green salad is always a nice choice.
Click to sign up online now for Eggs Benedict!
Fried Cauliflower Rice with Crispy Sesame Tofu
Are you looking to incorporate more vegetarian dinners into your routine? Check out this great menu, featuring a flavorful Fried Cauliflower Rice with Celery and Peas topped with Crispy Sesame Tofu. Cook along with Chef Amy and learn how it's done. This menu is nearly vegetarian (I use oyster sauce, but it can be purchased in a vegetarian version) and easily made vegan as well (just skip the eggs).
Click to sign up online now for Cauliflower Rice and Tofu!
Hearty Italian One-Pot: Pasta Con Scarola, Salsiccia e Ceci
Spring is on the way, but we're not quite there yet. Still plenty of time to enjoy a hearty Italian pasta that makes a delicious and healthy meal everyone will enjoy at the end of a rainy day. This classic Roman dish combines the flavorful spices of Italian sausage with creamy chickpeas and bright escarole into a warming brothy stew. The pasta is cooked right into the stew, making this a wonderful one-pot dinner, meaning more time and less dishes for you! If you're trying out more vegetarian meals, this one can easily be made vegetarian by either subbing the sausage for more beans or using one of the great-tasting sausage alternatives available.
Click to sign up online now for Hearty Italian!
Hot Honey Chicken with Mustard Greens & Corn Muffins
This meal is a party in your mouth! Cook along with Chef Amy as you learn to make One-Pan Crispy Chicken Thighs with Wilted Mustard Green Salad and a Hot Honey Vinaigrette Pan Sauce. For a perfect side accompaniment, we'll bake some tender Quick Cheesy Corn Muffins. You'll love this fresh weeknight spin on classic Southern flavors.
Click to sign up online now for Hot Honey Chicken!
Jerk Chicken with Spicy Mango Slaw and Coconut Beans and Rice
Impress your friends and family with this tasty tropical full meal you can put together in an hour! As we head into fall, these recipes will take you on a little mini-vacation to a sunny beach somewhere. This class features super-flavorful and healthy jerk-spiced broiled boneless chicken thighs served on a bed of simple slaw topped with a delicious mango salsa that you can adjust to your own spice level. On the side, you'll enjoy decadent coconut red beans and rice that perfectly balances the meal. This class is 100% gluten-free as long as you use GF soy sauce and chicken broth.
Click to sign up online now for Jerk Chicken!
One-Pan Lemony Roast Chicken with Cauliflower and White Beans
If I do say so myself, this chicken recipe is the most delicious dish I've created in quite some time. Best of all, it's so easy! Perfect for fall, it comes together quickly in one pan and creates it's own sauce, resulting in delicious healthy comfort food. In this class, you'll learn to make this one-pan meal of delicious lemony roasted chicken thighs and cauliflower with saucy cannellini beans. Because I love even more veggies with dinner, we'll pair the chicken dish with a classic Greek horiatiki salad. Note: This class is 100% gluten-free as long as you use GF chicken broth.
Click to sign up online now for Lemony Chicken!
Roasted Shrimp with Tomatoes, Feta and Fennel Herb Salad
The perfect dish for spring and another one-pot meal, Chef Amy is excited to teach you her recipe for amazing Roasted Shrimp with Tomato Sauce and Feta. The dish will be topped with a fresh Herbed Fennel Salad for a beautiful presentation at the table. Your friends and family will ooh and all over this mouth-watering meal. Serve with a loaf of crusty bread to sop up all the delicious sauce!
Click to sign up online now for Shrimp with Tomatoes and Feta!
Szechuan Cumin Lamb Stirfry with Smashed Cucumber Salad
I absolutely fell in love with Szechuan cumin lamb the first time I tasted it at the well-known restaurant Chengdu Taste. With this recipe, I believe I've successfully re-created it for all you home cooks looking to try new flavors. This dish uses Szechuan peppercorns, famous for their mild numbing sensation (it's fun!). You may need to pick up a few new ingredients for this class, but they are easily available here in Salem. In this class, you'll learn to make Szechaun-style cumin lamb stirfry. (If lamb isn't your thing, you can absolutely substitute with beef.) We'll pair the stirfry with a fresh and crunchy smashed cucumber salad with sesame and garlic flavors. A simple pot of cooked short grain white rice (not covered in class) is recommended to round out the meal perfectly. Note: This class is 100% gluten-free as long as you use GF soy sauce.
Click to sign up online now for Szechuan Lamb!
Teriyaki Salmon with Sesame Brown Rice and Baby Bok Choy
This is, hands-down, my spouse Aaron's favorite weeknight meal that I make regularly. He loves it because it's delicious, healthy, and has all his favorite flavors. I love it because it's easy and impressive. You'll learn how to make traditional Japanese-style teriyaki sauce from scratch, which is so much lighter and better than the Americanized version. We'll use that to cook an outrageously juicy teriyaki salmon. On the side, I'll show you how to make brown rice so it turns out perfectly every time without even measuring; plus, we'll steam some baby bok choy to go with it.
Click to sign up online now for Teriyaki Salmon!
Thai Soup Showdown: Tom Yum Gai vs. Tom Kha Gai
The classic Thai soups Tom Yum and Tom Kha are incredibly popular for a reason...they are two of the most delicious and flavorful soups in the world, with a unique and tasty well-balanced combination of sour, sweet, and spicy flavors. You may not know that, with the right combination of ingredients, these soups are quick and simple to cook at home, coming together easily in under an hour. Learn from Chef Amy as she puts together both soups simultaneously...you can choose whether you want the brothy base of Tom Yum or the richer coconut milk base of Tom Kha for your own dinner. These soups are also versatile...we'll be making chicken versions of both (Gai) but you can also use shrimp (Goong) or tofu. (All Thai ingredients required are available locally at Amy's favorite Southeast Asian market, Que Huong on Silverton Rd.)
Click to sign up online now for Thai Soup Showdown!
Valentine's Day Dinner Date
Looking for a fun and romantic activity for yourself and a special someone? Why not cook along with Chef Amy and her favorite sous chef Aaron? We'll keep it simple this year with a delicious two-course meal that you can cook together at home in about an hour. You'll enjoy an entree of Pan-Seared Filet Mignon from our neighbor Rudy's Butchershop topped with Garlic Herb Sautéed Prawns from local favorite Fitts Seafood. Your surf and turf will be perched atop a bed of Miso Creamed Kale. For dessert, learn how to whip up a Classic Chocolate Mousse with Raspberries in under ten minutes!
Click to sign up online now for Valentine's Day Dinner Date!
Vietnamese Garlic-Lime Chicken with Rice Noodle Salad
In Vietnam, this type of refreshing entrée salad is called "bun" and to me, it is one of the tastiest and most versatile summer dinners you can cook. You'll learn to make a quick garlic-lime marinated chicken that cooks up with tons of yummy caramelized flavors. Your chicken will rest on a bed of rice noodles, healthy veggies, fresh herbs, and an amazing fat-free classic Vietnamese dressing. Note: This class is gluten-free as long as you use gluten-free soy sauce.
Click to sign up online now for Vietnamese Chicken!
Warm Soba Noodle Salad with Japanese Chicken Meatballs
Have you tried soba noodles? These Japanese buckwheat noodles are full of nutty flavor and great texture. Join Chef Amy and learn to prepare them properly. Then we'll toss those noodles with fresh veggies and a tasty miso ponzu vinaigrette into a Warm Soba Noodle Salad, topped with delicious and addictive Soy-Glazed Japanese Chicken Meatballs.
Click to sign up online now for Soba Noodle Salad!
Weeknight Korean: Quick Bulgogi with Cucumber Kimchi and Rice
You will love this dinner - it's quick to prepare, full of flavor, and so much fun to eat! Join Chef Amy and learn an easy Bulgogi marinade that is equally delicious on beef, pork or chicken - your choice! Then we'll create a fresh, unfermented Cucumber Kimchi (aka Summer Kimchi) that is crunchy and delicious. The meal is rounded out with a pot of simple white rice and lettuce leaves. You and your family can eat all the components separately or use the lettuce to create tasty wrapped bites.
Click to sign up online now for Weeknight Korean!
With virtual classes, you can sign up for any class, even if you missed it live! The cost is just $10, and when you sign up online, you will automatically receive the class recipes, grocery list and prep list via downloadable link.
Find videos of past classes on Our YouTube Channel to cook along on your own schedule.
See below for a list of virtual classes...
Bengali Fish Curry with Carrot-Daikon Salad
This delicious homestyle curried fish is made in the style of the state of Bengal, in the eastern part of India. It is easy to make and doesn't require any unusual or hard-to-find spices. You'll be amazed at the depth of flavor you can get in such a short cooking time. The curry sauce uses yogurt rather than coconut or butter, which keeps it light and healthy. The curry has a medium-hot spice (heat) level, but can easily be adjusted to all tastes by adding or leaving out chiles. To pair with the curry, we'll also make a refreshing grated carrot and daikon salad. Add a pot of basmati rice and you have an impressive full meal!
Click to sign up online now for Bengali Fish Curry!
Coctel de Camarón (Mexican Shrimp Cocktail)
If you've never tried Coctel de Camarón, you're in for a treat! It is savory, tangy, spicy with a hint of sweetness - it hits all the taste buds. Unlike American shrimp cocktail, the lightly poached seafood is stirred into the delicious tomato-based salsa, which really allows all the flavors to combine nicely. Garnish with rich avocado and served with tortilla chips or soda crackers - wow, my mouth is watering just typing this description! It's the perfect light meal paired with an ice-cold cerveza - I can't wait!
Click to sign up online now for Coctel de Camaron!
Curried Lentil Tomato Soup with Lime-Cilantro Rice
The first in our series of easy, hearty winter soups and sides. This delicious Curried Lentil Tomato Soup is a quick, filling, healthy meal that can be made in under an hour. This soup is versatile - use your creativity by trying different spice blends or adding your favorite veggies! For example, the soup tastes equally delicious made with Indian curry powder or with Thai red curry paste. Amy will guide you through lots of fun ideas to give this easy soup a new flavor each time you make it. Serve over a fresh and zesty Cilantro-Lime Rice for a complete dinner. Both recipes are vegetarian, gluten-free and dairy-free.
Click to sign up online now for Curried Lentil Tomato Soup!
December Dinner for Hanukah with Special Guest Chef Scott Reichlin
Cook along with special guest Chef Scott Reichlin today as he shares his family recipe for Traditional Potato Latkes, as well as two dishes to round out the meal: a slow-simmered Braised Chicken with Greens and Apples; and a Shaved Winter Salad with Orange-Horseradish Vinaigrette. You'll learn his tips on creating thin and delicately lacey latkes which are absolutely addictive. The rest of the meal is comforting yet light and healthy, perfect for this winter season.
Click to sign up online now for Hanukah Dinner!
Eggs Benedict From Scratch, Your Way!
Do you go crazy for the classic eggs benedict served at your favorite brunch restaurant? Learn how to make it at home without the wait for a table and the $15 (or more) pricetag...you'll have more money to spend on a bottle of bubbly for mimosas! In this virtual class, you'll learn how to make perfectly poached eggs and a rich, delicious hollandaise sauce from scratch. Then, we'll discuss all the options for you to personalize your benedict to make it perfect for you and your family. Use your creativity to infuse your hollandaise with different flavors; or choose different meats, breads or seafood cakes to venture away from the classic. I'll include a recipe for crispy smashed roasted potatoes to pair with your benedict. If potatoes aren't your thing, a simple green salad is always a nice choice.
Click to sign up online now for Eggs Benedict!
Fried Cauliflower Rice with Crispy Sesame Tofu
Are you looking to incorporate more vegetarian dinners into your routine? Check out this great menu, featuring a flavorful Fried Cauliflower Rice with Celery and Peas topped with Crispy Sesame Tofu. Cook along with Chef Amy and learn how it's done. This menu is nearly vegetarian (I use oyster sauce, but it can be purchased in a vegetarian version) and easily made vegan as well (just skip the eggs).
Click to sign up online now for Cauliflower Rice and Tofu!
Hearty Italian One-Pot: Pasta Con Scarola, Salsiccia e Ceci
Spring is on the way, but we're not quite there yet. Still plenty of time to enjoy a hearty Italian pasta that makes a delicious and healthy meal everyone will enjoy at the end of a rainy day. This classic Roman dish combines the flavorful spices of Italian sausage with creamy chickpeas and bright escarole into a warming brothy stew. The pasta is cooked right into the stew, making this a wonderful one-pot dinner, meaning more time and less dishes for you! If you're trying out more vegetarian meals, this one can easily be made vegetarian by either subbing the sausage for more beans or using one of the great-tasting sausage alternatives available.
Click to sign up online now for Hearty Italian!
Hot Honey Chicken with Mustard Greens & Corn Muffins
This meal is a party in your mouth! Cook along with Chef Amy as you learn to make One-Pan Crispy Chicken Thighs with Wilted Mustard Green Salad and a Hot Honey Vinaigrette Pan Sauce. For a perfect side accompaniment, we'll bake some tender Quick Cheesy Corn Muffins. You'll love this fresh weeknight spin on classic Southern flavors.
Click to sign up online now for Hot Honey Chicken!
Jerk Chicken with Spicy Mango Slaw and Coconut Beans and Rice
Impress your friends and family with this tasty tropical full meal you can put together in an hour! As we head into fall, these recipes will take you on a little mini-vacation to a sunny beach somewhere. This class features super-flavorful and healthy jerk-spiced broiled boneless chicken thighs served on a bed of simple slaw topped with a delicious mango salsa that you can adjust to your own spice level. On the side, you'll enjoy decadent coconut red beans and rice that perfectly balances the meal. This class is 100% gluten-free as long as you use GF soy sauce and chicken broth.
Click to sign up online now for Jerk Chicken!
One-Pan Lemony Roast Chicken with Cauliflower and White Beans
If I do say so myself, this chicken recipe is the most delicious dish I've created in quite some time. Best of all, it's so easy! Perfect for fall, it comes together quickly in one pan and creates it's own sauce, resulting in delicious healthy comfort food. In this class, you'll learn to make this one-pan meal of delicious lemony roasted chicken thighs and cauliflower with saucy cannellini beans. Because I love even more veggies with dinner, we'll pair the chicken dish with a classic Greek horiatiki salad. Note: This class is 100% gluten-free as long as you use GF chicken broth.
Click to sign up online now for Lemony Chicken!
Roasted Shrimp with Tomatoes, Feta and Fennel Herb Salad
The perfect dish for spring and another one-pot meal, Chef Amy is excited to teach you her recipe for amazing Roasted Shrimp with Tomato Sauce and Feta. The dish will be topped with a fresh Herbed Fennel Salad for a beautiful presentation at the table. Your friends and family will ooh and all over this mouth-watering meal. Serve with a loaf of crusty bread to sop up all the delicious sauce!
Click to sign up online now for Shrimp with Tomatoes and Feta!
Szechuan Cumin Lamb Stirfry with Smashed Cucumber Salad
I absolutely fell in love with Szechuan cumin lamb the first time I tasted it at the well-known restaurant Chengdu Taste. With this recipe, I believe I've successfully re-created it for all you home cooks looking to try new flavors. This dish uses Szechuan peppercorns, famous for their mild numbing sensation (it's fun!). You may need to pick up a few new ingredients for this class, but they are easily available here in Salem. In this class, you'll learn to make Szechaun-style cumin lamb stirfry. (If lamb isn't your thing, you can absolutely substitute with beef.) We'll pair the stirfry with a fresh and crunchy smashed cucumber salad with sesame and garlic flavors. A simple pot of cooked short grain white rice (not covered in class) is recommended to round out the meal perfectly. Note: This class is 100% gluten-free as long as you use GF soy sauce.
Click to sign up online now for Szechuan Lamb!
Teriyaki Salmon with Sesame Brown Rice and Baby Bok Choy
This is, hands-down, my spouse Aaron's favorite weeknight meal that I make regularly. He loves it because it's delicious, healthy, and has all his favorite flavors. I love it because it's easy and impressive. You'll learn how to make traditional Japanese-style teriyaki sauce from scratch, which is so much lighter and better than the Americanized version. We'll use that to cook an outrageously juicy teriyaki salmon. On the side, I'll show you how to make brown rice so it turns out perfectly every time without even measuring; plus, we'll steam some baby bok choy to go with it.
Click to sign up online now for Teriyaki Salmon!
Thai Soup Showdown: Tom Yum Gai vs. Tom Kha Gai
The classic Thai soups Tom Yum and Tom Kha are incredibly popular for a reason...they are two of the most delicious and flavorful soups in the world, with a unique and tasty well-balanced combination of sour, sweet, and spicy flavors. You may not know that, with the right combination of ingredients, these soups are quick and simple to cook at home, coming together easily in under an hour. Learn from Chef Amy as she puts together both soups simultaneously...you can choose whether you want the brothy base of Tom Yum or the richer coconut milk base of Tom Kha for your own dinner. These soups are also versatile...we'll be making chicken versions of both (Gai) but you can also use shrimp (Goong) or tofu. (All Thai ingredients required are available locally at Amy's favorite Southeast Asian market, Que Huong on Silverton Rd.)
Click to sign up online now for Thai Soup Showdown!
Valentine's Day Dinner Date
Looking for a fun and romantic activity for yourself and a special someone? Why not cook along with Chef Amy and her favorite sous chef Aaron? We'll keep it simple this year with a delicious two-course meal that you can cook together at home in about an hour. You'll enjoy an entree of Pan-Seared Filet Mignon from our neighbor Rudy's Butchershop topped with Garlic Herb Sautéed Prawns from local favorite Fitts Seafood. Your surf and turf will be perched atop a bed of Miso Creamed Kale. For dessert, learn how to whip up a Classic Chocolate Mousse with Raspberries in under ten minutes!
Click to sign up online now for Valentine's Day Dinner Date!
Vietnamese Garlic-Lime Chicken with Rice Noodle Salad
In Vietnam, this type of refreshing entrée salad is called "bun" and to me, it is one of the tastiest and most versatile summer dinners you can cook. You'll learn to make a quick garlic-lime marinated chicken that cooks up with tons of yummy caramelized flavors. Your chicken will rest on a bed of rice noodles, healthy veggies, fresh herbs, and an amazing fat-free classic Vietnamese dressing. Note: This class is gluten-free as long as you use gluten-free soy sauce.
Click to sign up online now for Vietnamese Chicken!
Warm Soba Noodle Salad with Japanese Chicken Meatballs
Have you tried soba noodles? These Japanese buckwheat noodles are full of nutty flavor and great texture. Join Chef Amy and learn to prepare them properly. Then we'll toss those noodles with fresh veggies and a tasty miso ponzu vinaigrette into a Warm Soba Noodle Salad, topped with delicious and addictive Soy-Glazed Japanese Chicken Meatballs.
Click to sign up online now for Soba Noodle Salad!
Weeknight Korean: Quick Bulgogi with Cucumber Kimchi and Rice
You will love this dinner - it's quick to prepare, full of flavor, and so much fun to eat! Join Chef Amy and learn an easy Bulgogi marinade that is equally delicious on beef, pork or chicken - your choice! Then we'll create a fresh, unfermented Cucumber Kimchi (aka Summer Kimchi) that is crunchy and delicious. The meal is rounded out with a pot of simple white rice and lettuce leaves. You and your family can eat all the components separately or use the lettuce to create tasty wrapped bites.
Click to sign up online now for Weeknight Korean!
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