Learn how to make Dosas, an Indian snack food made from lentil and rice flour, with Leena Ezekiel.

January Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

New to Gluten Free with Lori Sobelson!
Thursday, January 12, 2012 • 5:00-6:30 p.m.
Class Fee: $20.00

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 flours? 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.

Creative Cornmeal with Amelia Hard!
Thursday, January 19, 2012 • 5:00-7:00 p.m.
Class Fee: $40.00

Learn how to make Dosas, an Indian snack food made from lentil and rice flour, with Leena Ezekiel.

Chef Amelia Hard will demonstrate some of her favorite ways to use cornmeal, a delicious and versatile grain popular in many cultures. We’ll begin with two versions of polenta crostini: Yellow Polenta Crostini with Peperonata (a sweet red pepper and onion topping) and Blue Corn Polenta Crostini with Garlicky White Bean Purée. Then we’ll move on to three hearty, richly flavored winter dishes from around the world: from Italy, Soft Polenta with Braised Savoy Cabbage; from Mexico, Black Bean and Collard Stew with Masa Dumplings; and from the American South, authentic Southern Skillet Cornbread made with white cornmeal and served with Simmered Black-Eyed Peas. For dessert, we’ll sample a variation on Navajo Blue Corn Cake, a wonderfully moist cake flavored with tender wheat berries and lots of raisins, served with a blueberry sauce.

Eating Healthy The Indian Way with Leena Ezekiel!
Thursday, January 26, 2012 • 5:00-7:00 p.m.
Class Fee: $40.00

Cooking with whole grains is natural to the Indian way of life. Come learn some authentic Indian breads and cereals with Leena Ezekiel, as part of her continuing series of classes on cuisine from her homeland. Some of her recipes include: Amaranth Flour and Potato Flat Bread, Dosas (a lentil and rice fl our crepe), Sambar (lentil and vegetable soup flavored with Indian spices and tamarind) Besan Mithai,
(garbanzo bean fl our dessert), Coconut Chutney and more!

About The Author
Cassidy Stockton Google: Cassidy Stockton
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