Photo courtesy of Michelle Abendschan

April Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Chef Amelia Hard teaches at our cooking school frequently- join her in April for Remarkable Rice. Photo courtesy of Michelle Abendschan.

Remarkable Rice with Chef Amelia Hard!
Thursday, April 5, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Popular Chef Amelia Hard is back with another class focused on a single grain: rice. We’ll begin by sampling rice-paper Salad Rolls fi lled with soy-sauce-baked tofu. Then you’ll learn step-by-step how to make a classic Italian risotto with Arborio rice – a delicious Risotto with Seasonal Greens. Other recipes will include leftover risotto – Mushroom Risotto Cakes, Vietnamese Rice-Noodle Salad, Turkish-inspired Rice Pilaf with Nuts and Cinnamon, and Coconut Brown Rice Pudding made with brown sweet rice.

Hands-on Pie Baking with Dan Allen!
Thursday, April 12, 2012 • 5:00-7:00 p.m.
Class Fee: $50.00

Dan Allen, owner of Cricket Café will help demystify your pie baking dilemmas. In this hands-on class Dan will focus on Sweet Apple Pie with a foolproof and whole wheat crust that envelopes a one-of-a-kind unique apple filling. He will provide you with baking tips to make even the beginner baker successful. His recipes with include: Hand Pie variations – a flaky hand pie perfect for packed lunches, picnics, or anytime and fi lling choices from savory to sweet, Brown-Butter Pear and Lemon Curd Tart, Butter Brickle Banana Cream with a Toasted Coconut Crust, Blueberry and Lemon Cloud Tartlets, and Missouri Mud Pie. Everyone will leave class with their own apple pie (using a whole wheat crust) to bake at home!

Supplies to Bring: Apron, wash cloth, 9 inch glass or ceramic pie plate, medium size mixing bowl, rubber spatula or wooden spoon, pastry cutter, bench knife and rolling pin.

New to Gluten Free with Lori Sobelson!
Thursday, April 19, 2012 • 5:00-6:30 p.m.
Class Fee: $25.00

Are you new to the gluten free lifestyle? Do you feel overwhelmed not knowing what is safe to eat, what products to buy, how to bake without using gluten fl ours? In this class Lori Sobelson, Director of Community Outreach with Bob’s Red Mill will walk you through the basic steps of converting to a gluten free lifestyle. We will discuss what it means to live a gluten free lifestyle, talk about brands you can trust, sample gluten free baked goods made from Bob’s Red Mill gluten free mixes as well as learn tips that will make your new menu planning easier. You’ll leave with a recipe packet and a better understanding of all that’s available to make your new lifestyle easy to adapt to and worth the change!
*This class is specifically designed for those who are new to gluten free. It is an informational class only; no cooking demonstration will be given.

 Spectacular Spring Salads with Laura B. Russell!
Thursday, April 26, 2012 • 5:00-7:00 p.m.
Class Fee $40.00

Join food writer and cookbook author Laura Russell as she incorporates grains, beans, and lentils into spectacular spring salads. Many are main-dish worthy, such as Quinoa Salad with Chicken and Grapes, Wild Rice Salad with Smoked Trout and Lemony Dill Vinaigrette, and Cannellini Bean Salad with Tuna and Watercress. The others, Lentils Vinaigrette with Toasted Almonds, Tropical Rice Salad with Mango, Avocado, and Cilantro, and Buckwheat Salad with Roasted Asparagus, can be served as side dishes or light main dishes. We’ll talk about cooking grains and beans, making homemade dressings, and ideas for varying the recipes as well. All of the salads in this class are gluten free.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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