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March Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles, Whole Grains 101

sprouting sprouts Sprouting with Dan Brophy!
Thursday, March 7, 2013
5:00-7:00 p.m.
Class fee $50.00

Join Master Gardener of Edible Plants, Chef Dan Brophy as he teaches us to garden in our kitchen sink! We know sprouts have more nutrition than their grown up counterparts, but what do you do with sprouts besides sprinkle them on salads or add them to your sandwich?  Grains, legumes, and assorted seeds can be transformed into tasty sprouts in as little as one week! Sample an assortment of sprouts in a variety of recipes. Learn to grow your own sprouts and use them to create healthy dishes.  His recipes include: Sprouted Wheat Bread Sticks, Curried Sprout Slaw, Sun-Dried Tomato and Sprout Frittata, Pad Thai with Tofu and Adzuki Bean Sprouts, Buckwheat Sprout and Apricot Ball, and Sprouted Lentil Soup.

Welcome Spring with David McIntyre!
Wednesday, March 13, 2013
5:00-7:00 p.m.
Class fee $50.00

Early spring can bring a mix of weather, so we’ll highlight both hearty, warming dishes as well as brighter, herb-driven dishes. Join Chef David McIntyre as we focus on some less-familiar grains and beans to add to your daily repertoire. His recipes will include: Millet Couscous with a Cauliflower Tagine, Amaranth Pilaf, simple slow-cooked Cranberry Beans with Rosemary, a green, herb-packed Sorghum Tabouli, a Spring Vegetable Soup with Bulgur, and an easy, quick Oat Shortbread. Come be inspired!

david kobos bread bakingHands-On Artisan Breads for the Home Baker with David Kobos!
Thursday, March 21, 2013
5:00-7:00 p.m.
Class fee $60.00

If you desire to make beautiful loaves of artisan breads you see in all the bakeries around town, well dream no more! Join David Kobos, owner of Kobos Coffee, for this incredible Artisan Bread class. David will show you his easy methods to create your own spectacular crusty breads! His recipes will include: Classic Artisan White Loaf, Whole Wheat Artisan Bread, Multi-Grain Artisan Bread, and Sourdough Rye Artisan Bread. In this hands-on class, the techniques involved are so simple and straight-forward- No Prior Bread Baking Experience is Necessary! David will take you step-by-step through the process.  You will mix the dough in class, and the next evening at home you will bake your bread, just in time to serve a crusty loaf with dinner!

Supplies to bring to class: Apron, washcloth, 4-6 quart mixing bowl and rubber spatula.

Supplies you will need at home: 5-9 quart Dutch oven enameled or cast iron casserole with lid, an oven that will reach 450-500 degrees and a roll of parchment paper.                                                 Class fee $60.00

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
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