All classes include a snack or tasting and complete notes with recipes and sources for quality ingredients, useful equipment, and more information. Most are hands on--aprons provided! Unless otherwise noted, classes are held at Chris Musser's home in outer NE Portland, Oregon, and limited to 6-8 students.
Winter 2010
Lactofermentation
Restock your 'fridge with life using the ancient art of
lacto-fermentation. We will make sauerkraut, beet relish, and Morrocan pickled lemons plus lactofermented mayonnaise and ketchup. Lactofermented foods not only add flavor to your meals but
aid digestion and
boost the immune system. $40. Register online or call 503-253-7331 to register for Friday, 1/22, 6pm-9pm.
Winter Canning
Canning in winter? Yes we can! Learn the basics of water bath canning as we make batches of Seville orange marmalade, sunchoke pickles, and cranberry chutney. Class notes include recipes for chipotle in adobo sauce, gingered pear sauce, and other winter canning fare. $40. Register online or call 503-253-7331 to register for Saturday, 1/23, 10am-1pm.
Chocolate Loves Fruit
This Valentine's Day, delight the loves of your life with homemade chocolate delectables accented with fruits preserved three ways--frozen, candied, and dried. We will make flourless chocolate cake with framboise-infused raspberry coulis, chocolate dipped candied orange peel, and toffee with chocolate and dried cherries. All recipes for this class are gluten free! Class includes notes, recipes, tastings, and a
sampling of food gifts to take home. $40. Register online or call 503-253-7331 to register for Saturday, 1/30, 10am-1pm.
Practice a little white magic in your kitchen--culture milk! Learn to make yogurt, Neufchatel (like cream cheese, made mostly with milk rather than cream), chevre, and mozzarella cheese, plus buttermilk, sour cream, and creme fraiche. Understand the differences between various types of milk and cultures. Making these and other dairy products at home takes very little time and offers superb results. $40. Register online or call 503-253-7331 to register for Friday, 2/5, 6pm-9pm.
Baking Basics: Sandwich Loaves, Bagels, and Crakcers
Learn
to make 100% whole grain sandwich loaves, bagels, and seeded crackers that you
and your family will love. Understand the baking characteristics and
nutrient profiles of various flours and grains, how ingredients
interact, and how you can adjust recipes to your liking. $40. Register online or call 503-253-7331 to register for Saturday, 2/6, 10am-1pm.
Winter Comfort: Stocks, Soups, and Stews
"Soup is a healthy, light, nourishing food," wrote gastronome
Brillant-Savarin, "it pleases the stomach, stimulates the appetite and
prepares the digestion." Nothing is more satisfying and warming on a
gray day than a bowl of soup made with a nourishing homemade
stock. Learn how to make stocks from mineral-rich bones and how to use
them in soups and stews. We'll go over pressure canning stock as well as best practices for freezing soups and stews. $40. Register online or call 503-253-7331 to register for Friday, 2/19, 6pm-9pm.
Leftovers by Design: One Chicken, Many Meals
Start with one whole pastured chicken and transform it into a variety of distinct meals. Learn to prepare Roast Chicken with Steamed Broccoli and Wild Rice, then use the leftovers to make chicken broth, Linguine with Broccoli and Bleu Cheese, Corn Chowder, and Asian Chicken Salad. I'll share my tips for preparing the perfect roast chicken--with moist breast meat, thoroughly cooked thigh meat, and irresistable crispy skins--and go over equipment that makes meal prep easier and how to use your time in the kitchen more efficiently. Class includes a meal of soup, salad, and pasta. Seating is limited! Learn how to prepare other meats, as well as
vegetables and grains, so you can cook once and eat twice, saving time
and money while enjoying delicious
results. $50. Register online or call 503-253-7331 to register for Saturday, February 20, 2pm-6pm.
Lost Arts Kitchen's most popular class! Save time and money buying in bulk, store food for emergencies and convenience, and invest in our local food system. Class includes tips on meal planning, bulk purchase planning and making the transition from supermarket shopping to sourcing and storing minimally processed, locally produced food. $40 Register online or call 503-253-7331 to register for Saturday, 2/27, 10am-1pm.
Dairy Magic: Yogurt, Neufchatel, Mozzarella, and Chevre
Practice a little white magic in your kitchen--culture milk! Learn to make yogurt, Neufchatel
(like cream cheese, made mostly with milk rather than cream), chevre, and
mozzarella cheese, plus
buttermilk, sour cream, and creme fraiche. Understand the differences between various types of
milk and cultures. Making these and other dairy products at home takes
very little time and offers superb results. $40. Register online or call 503-253-7331 to register for Friday, 3/5, 6pm-9pm.
Baking Basics: Sandwich Loaves, Bagels, and Crakcers
Learn
to make 100% whole grain sandwich loaves, bagels, and seeded crackers that you
and your family will love. Understand the baking characteristics and
nutrient profiles of various flours and grains, how ingredients
interact, and how you can adjust recipes to your liking. $40. Register online or call 503-253-7331 to register for Saturday, 3/6, 10am-1pm.
Eggs? Eggs! Eggs!?!
Got
a few chickens and wondering what to do with all those eggs? Want to
incorporate egg-based vegetarian meals into your repertoire? During
this class, we'll make mayonnaise, uptown deviled eggs, no-crust
quiche, fragrant curry, and vanilla and chocolate custard all
featuring eggs from some of Portland most pampered backyard hens. Bah-gawk! $40. Register online or call 503-253-7331 to register for Saturday, 3/13, 10am-1pm.
Italian Family Favorites: Pizza, Calzone, and Pasta Two Ways
We'll make and feast on pizza and calzone, then make two kinds of pasta to take home: one with durum wheat flour, one with
soaked whole wheat flour. We'll make a basic tomato sauce suitable for pasta or pizza as well. Abbondanza! $40. Register online or call 503-253-7331 to register for Friday, 3/19, 6pm-9pm.
Eating Local: Greens!
Learn to cook with spring greens while we discuss seasonal food cycles and how to make the transition
from eating food from afar to eating from our regional foodshed. Class will feature nettles, kale, watercress, and chard. Learn
how to use what's in season now or preserve it for later. $40. Register online or call 503-253-7331 to register for Saturday, 3/20, 10am-1pm.
