Techniques of Cooking II

5-Part Series:
Techniques of Cooking II
with Diana Albanese

$350 per person

Tuesdays, March 1st, 8th, 15th, 22nd & 29th - 6:30-9:30pm
Partial Hands-on

WEEK 1

SOUPS & SALADS

  • Roasted Chicken Stock
  • Caramelized Onion Soup
     with Gruyère Cheese
  • Roasted Butternut Squash Soup with Almonds & Maple Spiced Crème Fraiche
  • Chicken Salad with Pomegranate
     & Pine Nuts
  • Salade Niçoise with Seared Tuna
  • Mixed Salad Greens with Warm Phyllo Cheese Purses
  • Crêpes with Fruit Preserves

WEEK 2

SAUCES

  • Sliced Sirloin Steak with Béarnaise Sauce
  • Fish with Fine Herb Sauce
  • Chicken Breasts with Brown Butter Sauce
  • Steamed Asparagus with Beurre Blanc Sauce
  • Salmon & Herb Salad with Choron Sauce
  • Do-Ahead Chocolate Soufflé
     with Raspberry Sauce

WEEK 3

ROASTING

  • Crispy Chicken Cooked under a Brick with Garlic, Lemon & Herbs
  • Rack of Lamb with Bread Crumb & Herbs
  • Pan Roasted Scallops with Mushrooms
  • Salt Roasted Salmon
     with Pine Nut Salsa Verde
  • Roasted Potatoes, Leeks & Bacon
  • Mango Mousse with Tropical Fruit

WEEK 4

BRAISING

  • Braised Brisket
  • New Potatoes with Butter & Parsley
  • Braised Halibut with Mustard
     & Hazelnut Crust
  • Chicken Bouillabaisse with Basil Aioli
  • Glazed Carrots
  • Roasted Poached Pears with Red Wine Caramel Sauce

WEEK 5

SAUTÉING

  • Fish with Lemon Pecan Sauce
  • Sautéed Chicken Breasts with Creole Mustard Sauce
  • Pork Medallions with Balsamic
     & Hazelnut Sauce
  • Crisp Potato Cake
  • Zucchini Sautéed with Onions & Tomatoes
  • Caramelized Banana Tarts

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