JuneClasses

June Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Get inspired at The Bob’s Red Mill Cooking School!  We have four wonderful classes that will nurture your family and inspire you in the kitchen. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

1000 gluten free recipes“One Dough Does It All” Gluten Free Bread-Baking with Carol Fenster!
Tuesday, June 4, 2013
5:00-7:00 p.m.
Class fee $60.00

Time is precious, so maximize your kitchen time with easy, versatile bread dough that has many uses. A single dough can be made into Sandwich Bread or Focaccia Flatbread … just by making some minor tweaks. Another simple dough makes Veggie Pizza or Chocolate-Berry Breakfast Pizza or Breadsticks. Carol Fenster, author of 1,000 Gluten-Free Recipes, takes you through the steps of (1) making a basic dough using her versatile, time-saving flour blend; (2) refrigerating the dough to improve flavor and texture – the secret of many artisanal bakers; and (3) successfully shaping the soft, sticky dough. Her recipes include: Sandwich Bread, Italian Focaccia, Veggie Pizza, Chocolate-Berry Pizza, and Breadsticks.

Easy as Pie “It’s as Easy as Pie” Gluten-Free Pie-Baking with Carol Fenster!
Wednesday, June 5, 2013
5:00-7:00 p.m.
Class fee $60.00

Pies are one of life’s supreme pleasures, and making pie crust doesn’t have to be challenging. Once you master a simple gluten-free pie crust, you can easily make Old-Fashioned Cherry Pie, Tarts, Pot Pies, Quiches, and Pie Crust Appetizers. Carol Fenster, author of 100 Best Gluten-Free Recipes, shares her tips on (1) secret ingredients that make the pie crust easier to handle,(2) special handling and shaping techniques for no-fail, delectable pies, and (3) how to vary this basic crust recipe to suit your needs. Her recipes include: Old-Fashioned Cherry Pie, Berry Ice Cream Tart, Chicken Pot Pie, Quiche Lorraine, and Pie Crust Appetizers.

Crackers and DipsCrikey, it’s Crackers (And Dips) with Chef Ivy Manning!
Thursday, June 13, 2013
5:00-7:00 p.m.
Class fee $50.00

Whether you’re grabbing a handful of nippy cheddar crackers for a mid-afternoon snack or crafting elegant cracker sheets for your next party, crackers are a part of all of our lives, so why rely on boxed crackers that are full of preservatives and trans-fats? Baking crackers is as easy as whipping up a batch of cookies, and they taste so much better than commercially made snacks! Join Chef Ivy Manning, food writer and author of Crackers and Dips for a class jam-packed full of crackers and dips. Recipes will include: Gluten-Free Almond Flax Seed Crackers with 2-Olive Tapenade, Amaranth Crackers with Cheddar and Pepitas, Japanese Rice Crackers with Edamame Wasabi Schmear, Graham Crackers with Hot Salted Caramel, and more! Signed copies of Ivy’s book will be for sale. Don’t miss it!

Pretzel Making at HomeHands-On Pretzel Making with Andrea Slonecker!
Thursday, June 20, 2013
5:00-7:00 p.m.
Class fee $60.00

Here’s a new twist on an old favorite—pretzels not from a street vendor, but still warm from your very own oven. In this hands-on class, learn how to make authentic German pretzels with Andrea Slonecker, the author of Pretzel Making at Home. From mixing and shaping the dough to developing that characteristic color and flavor, she’ll divulge the tricks of the pros for making pretzels in a variety of shapes – with fillings too! Plus learn how to make homemade mustard for dipping. You’ll make Whole-Wheat Soft Pretzels, Savory Stuffed Pretzel Pockets, and Herbaceous Homemade Mustard in class, plus take home recipes for delicious soft pretzel variations: Caraway-Rye, Cinnamon-Raisin, and Gluten-Free Pretzels.

Supplies to bring: Apron and two kitchen towels

About The Author
Cassidy Stockton Google: Cassidy Stockton
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