Cooking Lessons 

These private, hands on cooking lessons will show you how to cook delicious, restaurant quality meals for your family. All the recipes in the 10 week course (5 weeks minimum) illustrate important techniques listed below. These tricks are the difference between basic home cooking and meals with a professional flair. Once you know the basic techniques, cooking becomes fun and creative rather than frustrating. 

Sessions last about 3 hours. 
Please contact me for pricing

Each week you will receive a detailed shopping list which you will use to order from Fresh Direct on your account
I will leave you detailed recipes with procedures for your personal cookbook.

You will learn: 
 proper knife skills and how to become efficient and organized in the kitchen
 tools and gadgets that make life easier (mandolin, hand blender, grating rasp etc)
 preparation and cooking with all the tricks of the trade
 stocking the pantry 
 sauces
 stews
 roasting
 searing
 sautéing
 fish cookery 
 fresh salad dressings
 pasta and rice cookery
 basic muffins and quick breads.

SAMPLE LESSON:
Menu
Roasted whole chicken with herbs and natural pan jus (also sautéed breasts)
Mashed potatoes
Sauteed string beans with toasted almonds

CHICKEN
Ingredients:

Whole bird  
Butter
Fresh rosemary
Fresh thyme
Lemons
Salt & Pepper
Canola oil
Sauce: Minced shallots
Chicken stock
White wine
All purpose flour
S&PTT (this means salt and pepper to taste)
butter


Special tools: You will need a pastry brush, hand blender, a kitchen thermometer and butcher’s twine for this. Pan with a roasting rack to fit bird

Turn oven on and crank to 450 to start!!!!!
Remove giblets from cavity, discard and rinse and pat the bird dry.
Cut a long enough string to comfortably tie around the chicken

Pick herbs, (remove from stems) Mince up a tablespoon each of rosemary and thyme
Place herbs in a microwave safe bowl with lemon juice, salt and pepper and two tablespoons butter. 
Microwave on ½ power until butter is melted (keep to the side for later)

Sprinkle inside cavity of chicken with salt and pepper, and squeeze in lemon juice. 
Stuff with thyme and rosemary sprigs, and lemon halves.
(discuss how to place herbs under skin if desired)

Truss the chicken with the kitchen string. 
(I prefer to leave the bird untrussed for casual dining so that all the skin can brown evenly)
rub the skin with a little canola oil, salt and pepper.
Place on roasting rack in center of pan breast side up and place in 450 oven to start.
Cook at high temp just to brown the skin (this replaces pan “searing” to keep the juices in and results in a good crisp skin)
Reduce oven temp to 350, and brush with herb and butter mixture.
Continue roasting until a thermometer inserted in the fleshy part of the thigh reads 160. check doneness after 15 minutes for a small bird.


Chicken breasts
1-Season with salt and pepper on both sides, 
2-Place in a heated Teflon sauté pan with oil skin side down.
3-Brown well on one side, turn over with tongs and place in 400 oven until 150 degrees on thermometer. (higher will be dry)
(also discuss quicker technique and technique for cut up pieces)

Temps for meats: this applies to chicken, turkey, pork, veal, beef.
120-130 is rare (do not use for chicken)
135-145 is med rare
150-160 is med
above 160 is shoe leather!!!!!! (Only kidding, well done)




​Menu
Roasted whole chicken with herFirst session: roasting chicken (Sample)
Menu
Roasted whole chicken with herbs and natural pan jus (also sautéed breasts)
Mashed potatoes
Sauteed string beans with toasted almonds

Whole roasted chicken with natural pan jus (plus boneless skinless breasts)
Ingredients:

Whole bird  
Butter
Fresh rosemary
Fresh thyme
Lemons
Salt & Pepper
Canola oil
Sauce: Minced shallots
Chicken stock
White wine
All purpose flour
S&PTT (this means salt and pepper to taste)
butter


Special tools: You will need a pastry brush, hand blender, a kitchen thermometer and butcher’s twine for this. Pan with a roasting rack to fit bird

Turn oven on and crank to 450 to start!!!!!
Remove giblets from cavity, discard and rinse and pat the bird dry.
Cut a long enough string to comfortably tie around the chicken

Pick herbs, (remove from stems) Mince up a tablespoon each of rosemary and thyme
Place herbs in a microwave safe bowl with lemon juice, salt and pepper and two tablespoons butter. 
Microwave on ½ power until butter is melted (keep to the side for later)

Sprinkle inside cavity of chicken with salt and pepper, and squeeze in lemon juice. 
Stuff with thyme and rosemary sprigs, and lemon halves.
(discuss how to place herbs under skin if desired)

Truss the chicken with the kitchen string. (see diagram)
(I prefer to leave the bird untrussed for casual dining so that all the skin can brown evenly)
rub the skin with a little canola oil, salt and pepper.
Place on roasting rack in center of pan breast side up and place in 450 oven to start.
Cook at high temp just to brown the skin (this replaces pan “searing” to keep the juices in and results in a good crisp skin)
Reduce oven temp to 350, and brush with herb and butter mixture.
Continue roasting until a thermometer inserted in the fleshy part of the thigh reads 160. check done ness after 15 minutes for a small bird.
bs and natural pan jus (also sautéed breasts)
Mashed potatoes
Sauteed string beans with toasted almonds

Whole roasted chicken with natural pan jus (plus boneless skinless breasts)
Ingredients:

Whole bird  
Butter
Fresh rosemary
Fresh thyme
Lemons
Salt & Pepper
Canola oil
Sauce: Minced shallots
Chicken stock
White wine
All purpose flour
S&PTT (this means salt and pepper to taste)
butter


Special tools: You will need a pastry brush, hand blender, a kitchen thermometer and butcher’s twine for this. Pan with a roasting rack to fit bird

Turn oven on and crank to 450 to start!!!!!
Remove giblets from cavity, discard and rinse and pat the bird dry.
Cut a long enough string to comfortably tie around the chicken

Pick herbs, (remove from stems) Mince up a tablespoon each of rosemary and thyme
Place herbs in a microwave safe bowl with lemon juice, salt and pepper and two tablespoons butter. 
Microwave on ½ power until butter is melted (keep to the side for later)

Sprinkle inside cavity of chicken with salt and pepper, and squeeze in lemon juice. 
Stuff with thyme and rosemary sprigs, and lemon halves.
(discuss how to place herbs under skin if desired)

Truss the chicken with the kitchen string. 
(I prefer to leave the bird untrussed for casual dining so that all the skin can brown evenly)
rub the skin with a little canola oil, salt and pepper.
Place on roasting rack in center of pan breast side up and place in 450 oven to start.
Cook at high temp just to brown the skin (this replaces pan “searing” to keep the juices in and results in a good crisp skin)
Reduce oven temp to 350, and brush with herb and butter mixture.
Continue roasting until a thermometer inserted in the fleshy part of the thigh reads 160. check done ness after 15 minutes for a small bird.