WHAT’S HAPPENING ON SATURDAY – April 3
Tailgates are not yet open, but this week we are cooking primarily with ingredients form Jake’s Farm, which is here in Asheville. The first young and tender things are coming in from the greenhouse/cold frame. Finally, the end of the winter food doldrums.
In about 2 hours of class time, we will organize and produce the basics preparations for the week’s menu posted below. The recipes from the class and photographs will be posted next week.
-Mark
SEASONAL MATERIALS
- Toscano Kale
- Pea Shoots
- Arugula
- Leeks, Scallions
- Baby Turnips
- Vietnamese Coriander
- Italian Parsley
KITCHEN ESSENTIALS
- Stocks – chicken stock & dashi
- Hard cheese – Reggiano-Parmigiano
- Flour, yeast
- Salt
- Fats – olive oils
METHODS
- Making dashi (demo) making chicken stock – it’s uses (discussion)
- Braised vegetables
- Oven-dried vegetables
- Intro to bread making
RECIPES
- Reggiano-Parmigiano Custard with Minted Peas Sauce
- Aruguala, Pea Shoot Salad with Meyer Lemon/Olive Oil Dressing
- Simple Baguette
- Braised Leeks with Country Ham
A WEEK’S MENU
- French loaf, olive oil, cheese & arugula salad
- Warm Reggiano-Parmigiano Custard with Pea Shoot Salad, french loaf
- Dashi & Rice Soup with Vietnames Coriander
- Braised Leeks Baked with Country Ham
- Cirspy Kale Salad, Ragout of Roasted Chicken
- Arugula & Chicken Pasta
- Vegetable Ragout of Turnips, Leeks, Scallions, Garlic, & Peas
- Chicken with Mashed Potatoes
- Meyer’s Lemon & Olive Oil Dressing
Saturday’s Kitchen – Work Schedule
- Start Bread
- Braise Vegetables
- Leeks, turnips, scallions, carrots
- Dry Vegetables
- Kale, arugula
- Make Custard
- Demonstrate Stocks – Dashi
- Arugula Pesto
- Braised Leeks Baked with Country Ham
