Cooking Classes

Tuesday , October  10, 2017   6:30-9:00pm

The popularity of cast iron cooking is on the upswing and the cast iron skillet has a permanent place in my kitchen. The seasoned cast iron skillet is perfect for sautéing and searing, roasting and baking. If you have a cast iron skillet but do not use it often join us to see this workhorse perform. Learn its history, the collector pieces still out there (if yours is old, turn it over and read the name on the back: look for Griswold or Wagner) and how to care for this wonderful cookware. We will sear a steak, roast potatoes, bake a potpie, hot rolls, and dessert. We will even fry an egg to show how the cast iron skillet can work without a non-stick pan. Recipes: Cast Iron Seared Steaks with Compound Herb Butter and Skillet Roasted Potatoes; golden Cast Iron Chicken Pot Pie looks so satisfying when served from the black skillet; Cast Iron Pull-Apart Garlic Rolls; warm Cast Iron Skillet Chocolate Chip Cookie with Ice Cream. Techniques: sear-roasting, compound herb butters, velouté sauce for potpie, working with yeast.

New Recipes for the Cast Iron class

Instructor: Marcia DePalma Cooking Instructor

$ 65.00 per person