Cooking Lighter

Six-Part Series

This series was designed for those people who want to improve and lighten their cooking style without sacrificing any flavor. We will focus on selecting and cooking high-quality, flavorful ingredients; utilizing fresh herbs; understanding the nutritional value of a balanced meal; and mastering simple cooking techniques like braising, poaching, and steaming to create food that is richly satisfying.

$300 each class OR $1650 for the complete series, includes 2 people

  • Class #1:

    • Parchment-Baked Wild Salmon Fillets with Roasted Beet and Yogurt Coulis
    • Seared Tuna with Orange-Olive Relish
    • Sautéed Zucchini with Fresh Herbs and Lemon
    • Fragrant Lemon Rice Pilaf
    • Lemon Olive Oil Cake
    Skills Covered:

    Basic Knife Skills, How to Select Fresh Fish, Fish Cookery: Parchment Baking and Searing, Making Balanced Sauces for Fish, Roasting Beets, Sautéing Vegetables, Using Fresh Herbs, Cooking Rice, Learning to Measure for Baking, Simple Cakes

    • Class #2:

      • Sweet Pea Soup
      • Braised Chicken Puttanesca
      • Roasted Potatoes and Fennel
      • Oven-Roasted Broccoli with Garlic
      • Salad with Simple Vinaigrette
      Skills Covered:

      Making Puréed Vegetable Soups, Braising Chicken, Making a Tomato Sauce, Roasting Root Vegetables, Vinaigrette 101, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor)

  • Class #3:

    • Spiced Red Lentil Soup
    • Sauteed Escarole with White Beans, Pinenuts, and Raisins
    • Roasted Ratatouille
    • Herbed Barley Pilaf or Creamy Polenta
    Skills Covered:

    Creating Balanced Vegetarian Meals, Exploring Different Grains, Cooking with Legumes, Sautéing Leafy Greens, Roasting Eggplant

    • Class #4:

      • Roasted Beef Tenderloin with Wild Mushroom Ragout
      • Sweet Potato and Caramelized Onion Gratin
      • String Beans Amandine
      • Fresh Fruit Crisp
      Skills Covered:

      Cooking with Beef: Understanding the Different Cuts, Searing and Roasting Lean Meats, Working with Mushrooms, Making Gratins, Making Fresh Breadcrumbs, Blanching & Shocking Green Vegetables, Cooking with Fruit, Quick Desserts

  • Class #5:

    • Tuscan White Bean Soup
    • Roasted Lemon-Rosemary Chicken
    • Olive-Oil Mashed Potatoes with Garlic Broccoli Rabe with Parmigiano
    Skills Covered:

    Making Flavorful Bean Soups, Roasting Chicken, Making a Pan Sauce, Flavoring Mashed Potatoes, Braising Green Vegetables,

  • Class #6:

    • Braised Pork Tenderloin with Apple Cider Pan Gravy
    • Smoked-Paprika Roasted Delicata and/or Butternut Squash
    • Sauteed Swiss Chard with Almonds, Raisins, and Lemon
    • Baked Pears with Apple Cider Syrup
    Skills Covered:

    Cooking Techniques for Lean Meats, How to Choose Cuts of Pork, Making a Pan Sauce, Roasting Squash, Choosing Spices, Seasoning Leafy Greens, Roasting Fruit, Making Sauce Reductions

Also, please browse through our “Learning the Basics” curriculum.