Feb
2
Mar 16

Brookline Adult & Community Ed - Winter Session: Beginning Cooking

Teaching a Beginning Cooking Course for BACE Winter Session. 

In six sessions, we will cover a set of basic techniques any new cook can, and should, master. Gain confidence as we explore essential skills like braising and roasting, poaching and baking. Learn how to build and extract flavors, safe knife skills, and gain a host of tips for making your cooking experience at home more fun, efficient, and delicious. This is a hands-on course, we'll dive right in and begin learning skills for a lifetime of joy in the kitchen. Gadgets, tips and tricks, strategies for quick weeknight meals, and fun will all be included. Recipes may include Moroccan Vegetable Tagine and Couscous; Fish en Papillote (baked in parchment); roast Chicken and Rice; succulent Beer-steamed Ribs with Chipotle Honey Glaze; and more. Desserts may include homemade Apple Pie.

Mar
30
May 4

Brookline Adult & Community Ed - Spring Session: Beginning Cooking

In six sessions, we will cover a set of basic techniques any new cook can and should master. Gain confidence as we explore essential skills like braising and roasting, poaching and baking. Learn how to build and extract flavors, safe knife skills, and gain a host of tips for making your cooking experience at home more fun, efficient, and delicious. This is a hands-on course, we'll dive right in and begin learning skills for a lifetime of joy in the kitchen. Gadgets, tips and tricks, strategies for quick weeknight meals, and fun will all be included. Recipes may include Moroccan Vegetable Tagine and Couscous; Fish en Papillote (baked in parchment); roast Chicken and Rice; succulent Beer-steamed Ribs with Chipotle Honey Glaze; and more. Desserts may include homemade Apple Pie. An $80 food fee is payable to the instructor at the first class.

Apr
3
6:00 pm18:00

Brookline Adult & Community Ed - Spring Session: Wok with Me

While most everyone enjoys a takeout dinner or a trip to Chinatown, too few people know the joys and benefits of wok cooking at home. In this class, you will learn how to choose a wok, the proper way to season your wok, how to clean it and how not to. I will introduce you to several key ingredients, easy to find in any grocery store, that are the building blocks of fabulous at-home stir-fry meals. You will also learn what kind of oil to use, how to pick the right soy sauce, rice wine, and more, all while putting your skills to use cooking up wok recipes such as Perfect Fried Rice, Velvet Chicken with Wok-seared Vegetables, Crystal Shrimp, and Beef Chow Fun. You will review essential knife skills and you will leave with a resource guide that includes cookbook recommendations and additional recipes to try at home. Please bring a wok. 

Apr
24
6:00 pm18:00

Brookline Adult & Community Ed - Spring Session: Tender Spring Veggies

 

Shake off the cold months by enjoying all the fresh green delights popping up in your garden or at the grocery store. In this class, you will learn to harness the flavors of the season as you create delicate Green Velvet Soup and bright, invigorating Smoothies using the freshest ingredients. Next, you'll create fragrant Asparagus Risotto with fresh Herbs. Finally, you will learn make Vietnamese Fresh Rolls with beautiful edible flowers. Nothing says spring like light, healthy, and abundant meals made with tender vegetables and edible flowers. 

May
15
May 22

Brookline Adult & Community Ed - Spring Session: Discovering Grains

From breakfast to midnight snacks, grains are healthy and add delicious diversity to your diet. In this class, you will learn the secrets to obtaining great grains at home, such as how to make steel cut oats in one minute. Learn new techniques and tools to give you the building blocks of whole grain cooking, even for busy weeknight meals. You will discover sweet and savory recipes such as Grains, Greens, and Fruit Salad; Oat-based Smoothies; rich Cinnamon-scented Lamb Stew with Wheat Berries; Mussels with Farro and White Wine; and dramatic Black Quinoa with Golden Beets, Sumac, and Cumin. You'll explore the uses of grains, pseudo-cereals, and seeds in cooking and baking, including the use of whole grains in desserts such as Black Rice Pudding with a hint of Rose, chewy Fruit and Nut Bar Cookies, Rye Berries with Harissa-maple Glazed Carrots and Roasted Onions, and Barley with Green Butter Oatmeal Peanut Butter Lace Cookies. Rediscover whole grains for a healthy heart and happy table. A $40 food fee is payable to the instructor at the first class.