About
Soup is an art that needs organized prep, good broth, and basic techniques. And we can’t forget that a soup’s best friend is dunkable bread! So in this series, you'll explore the art of making delicious soup and pairing it with the perfect quick breads for a cozy winter dinner. Each young cook will be eager to create their own delicious soups with accompanying sides at home with the skills they've learned.
Week 1: Chili and Cornbread. Begin to understand the art of chili making using pantry staples like beans, canned tomatoes, onions and spices. Timing, teamwork, the importance of tasting to build flavor are covered, along with:
- Knife Skills: How to safely chop and dice ingredients and the impact these skills have on cooking.
- Hands-on Activities: Create the dough to bake and help with the mise en place (set up) for the pot of chili.
- Timing: The importance of reading a recipe and preparing bakes before the main meal, since they take longer in the oven.
Week 2: Tomato soup and grilled-cheese sandwich. This week we tackle a simple roasted tomato bisque with the classic accompaniment, covered how to make a "potage" that can be used for making any vegetable soup, roasting and puréeing, and techniques for making perfectly gooey and crunchy grilled-cheese will be covered, along with:
- Vegetarian Option: Indulge in a rich, delicious vegetarian soup.
- Techniques: Enhance a classic combo by balancing flavors and adding herbs.
- Cooking Methods: Introduction to various cooking techniques such as roasting, texture, and balancing heat.
Week 3: Chicken Noodle Stock with Mini Sourdough Rosemary Focaccia. The final week focuses on sides, winter vegetables, and delicious sourdough focaccias. This will take skills up a notch as you team up to prepare stock while managing a slow-rising dough. You'll learn methods to preparing a naturally leavened dough in a relatively small amount of time, skills such as building a simple stock from chicken bones, vegetables (how to prepare and in what order to cook them), and balancing flavors, since soups are about tasting and consistency. Also covered:
- Baking an easy no-knead sourdough bread, using a few tips from an expert sourdough baker!
- Avoiding food waste by using often-overlooked ingredients.
- Mirepoix: The classic union of onion, celery, and carrot.
Details
A materials fee of $45, included in the price of the class, covers everything you will need.
