The Fundamental Foundations – Series 101 – Week 2 – Egg Cookery

Week 2 – May 9th – Egg Cookery

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on:

  • “Brunch Tapas”
  • PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce
  • “‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg
  • Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco
  • Toasted Brioche with Rhubarb Curd
  • Green Salad with Apple Vinaigrette and Berries
  • Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sauteeing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

The Fundamental Foundations – 4 Week Series 101

Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar.

Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create  delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy.

This class meets for 4 weeks on Monday, May 2nd, 9th, 16th and 23rd.

 Week 1 – May 2nd – Knife Skills

Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu:

Chicken Fajitas

Pico De Gallo

Guacamole

“Taqueria-Style Pickled Carrots”

Caramel Flan with Fresh  Oranges

Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing

Knife Cuts:

  • Batonet
  • Bias-Cut
  • Chiffonade
  • Citrus Supremes
  • Dice (Sm, Med, Large)
  • Julienne and Asian Julienne
  • Mince
  • Rondelles

Week 2 – May 9th – Egg Cookery

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on:

“Brunch Tapas”

PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce

“‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg

Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco

Toasted Brioche with Rhubarb Curd

Green Salad with Apple Vinaigrette and Berries

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sauteeing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

 Week 3 – May 16th – Basics of Sauce Making

What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power.  Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu:

Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace

Cauliflower Gratin

Grilled Asparagus with Lemon Beurre Blanc

Dark Chocolate Mousse with Vanilla Crème Anglaise

Sauces:

  • Red Wine Pan-Sauce (Demi-Glace – reduction-thickened)
  • Bechamel/Mornay (roux-thickened)
  • Beurre Blanc (emulsified butter sauce)
  • Crème Angalise (custard/egg-thickened)

Additional Skills/Fundamentals:

  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Pan-searing, vegetable cookery, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

Week 4 – May 23rd – Fat, Salt, Acid, Heat

Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make:

Olive Oil Tuna Confit with Salsa Verde

Fagioli ala Fiasco (Tuscan Cannellini Beans)

Caesar Salad with Grilled Romaine

Crusty Country Bread

Fresh Berries and Masala Zabaione

Additional Skills/Fundamentals:

  • Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
  • Flavor-building and balance, using cured and pickled items to add depth of flavor
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Curing, confit, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

Soufflés – Sweet & Savory

Take the fear out of making soufflés. In this hands on class, Chef Jennifer Reyes will lead you through how to make three different soufflés: One savory soufflé that is ideal as a side dish and two sweet soufflés that are perfect for dessert. Jennifer will guide you through the process of building the soufflés and share her tricks and tips to make the perfect soufflé every time.

Savory Soufflé –  Classic Gruyere Soufflé

Sweet Soufflés – Classic Chocolate with Orange Liqueur and Egg White only with Raspberry

The Fundamentals – Foundation 4 Week Series – Week 2 Egg Cookery

Week 2 – October 11th – Egg Cookery:

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on:

“Brunch Tapas”

PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce

“‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg

Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco

Toasted Brioche with Rhubarb Curd

Green Salad with Apple Vinaigrette and Berries

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sauteeing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

The Fundamentals – Foundation 4 Week Series

Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar.

Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create  delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy.

This class meets for 4 weeks on Monday, October 4th, 11th, 18th, & 25th.

                                              Week 1 – October 4th – Knife Skills:

Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu:

Chicken Fajitas, Pico De Gallo, Guacamole, “Taqueria-Style Pickled Carrots”

and a Caramel Flan with Fresh  Oranges

Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing

Knife Cuts:

  • Batonet
  • Bias-Cut
  • Chiffonade
  • Citrus Supremes
  • Dice (Sm, Med, Large)
  • Julienne and Asian Julienne
  • Mince
  • Rondelles

Week 2 – October 11th – Egg Cookery:

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on:

“Brunch Tapas”

PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce

“‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg

Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco

Toasted Brioche with Rhubarb Curd

Green Salad with Apple Vinaigrette and Berries

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sauteeing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

 

                                    Week 3 – October 18th – Basics of Sauce Making:

What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power.  Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu:

Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace

Cauliflower Gratin

Grilled Asparagus with Lemon Beurre Blanc

Dark Chocolate Mousse with Vanilla Crème Anglaise

Sauces:

  • Red Wine Pan-Sauce (Demi-Glace – reduction-thickened)
  • Bechamel/Mornay (roux-thickened)
  • Beurre Blanc (emulsified butter sauce)
  • Crème Angalise (custard/egg-thickened)

Additional Skills/Fundamentals:

  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Pan-searing, vegetable cookery, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

                                 Week 4 – October 25th – Fat, Salt, Acid, Heat:

Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make:

Olive Oil Tuna Confit with Salsa Verde

Fagioli ala Fiasco (Tuscan Cannellini Beans)

Caesar Salad with Grilled Romaine

Crusty Country Bread

Fresh Berries and Masala Zabaione

Additional Skills/Fundamentals:

  • Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
  • Flavor-building and balance, using cured and pickled items to add depth of flavor
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Curing, confit, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

Master the Pan – Essential Techniques: Eggs

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This week we will Learn About and Make:

Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche

Master the Pan – Essential Techniques, 5-Week Series

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. In this 5 week series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. Each week we will Learn About and Make:

Week 1 – Oct 2nd – Roasting:

Rack Roasted Chicken with Potatoes

Whole Roasted Spiced Cauliflower

Charred Broccolini with Homemade Lemon Aioli

Week 2 – Oct 9th – Braising:

Caramel Chicken over Rice

Chinese-style Braised Beef

Milk Braised Pork Loin

Week 3 – Oct 16th – Pan Frying:

Pan Fried Eggplant Cutlets

Crispy Pan-Fried Whole Trout with a Spiced Yogurt Sauce

Iron Skillet Perfect Steak

Week 4 – Oct 23rd – Deep Frying:

Buttermilk Brined Fried Chicken

Perfect French Fries with Homemade Garlic Aioli

New Orleans Style Beignets

Week 5 – Oct 30th – Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche