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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

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Cassidy Stockton Google: Cassidy Stockton
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May 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 three 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

Mother’s Day High Tea with Dan Brophy!
Thursday, May 9, 2013
5:00-7:00 p.m.
Class fee $50.00**

Do you have a granola-eating granny? What better way to celebrate Mother’s Day than with a Whole Grain High Tea? With Chef Dan Brophy you’ll want to sample and sip with other like-minded whole grainophiles. (Don’t bother checking the dictionary for that word!).  Recipes will be provided for such delights as; Mushroom Caps Stuffed with Quinoa, Whole Grain Banana Bread with Cream Cheese Filling, Finger Sandwiches on Whole Grain and Rye Bread, Smoked Salmon Pinwheels, Polenta with Tomato Tapenade, Whole Grain Shortcake, Oatcakes and Whole Grain Tart Shells with a variety of dessert fillings. Celebrate your “Mum” while enjoying a wonderful array of tasty treats!

Supplies to Bring: enjoy the sampling!

**A special rate of 2 for $80 will be offered for those who register with their mothers or those who are mother figures!

May Cooking Classes at Bob's Red Mill

Get Ready To Throw A Pizza Party with Alan Maniscalco!
Thursday, May 23, 2013
5:00-7:00 p.m.
Class fee $50.00

Alan Maniscalco, Chef at Ken’s Artisan Pizza, will show you how to make a pizza that will impress even your toughest critics.  We’ll start with a Pizza Margherita, and then learn a spicy twist on this classic using a dough made from a whole grain starter (Spicy Margherita).  The class will focus on a versatile Whole Wheat Dough, topped with broccoli raab, sausage and chiles, and made into a Skillet Focaccia with peppers and provolone.  Plus we’ll make a Gluten Free Potato Pizza and a take on the French Flat Bread, Pissaladiere.

Hands-0n “Taming The Tamale” with Ivy Manning!
Tuesday, May 28, 2013
5:00-7:00 p.m.
Class fee $60.00

Wrapped up like little presents in corn husk wrappers and filled with delicious masa, beans, chicken, and spices, tamales are a treat, but they’re also an art that takes practice. Join cookbook author and Oregonian FoodDay columnist, Chef Ivy Manning for a fun hands-on class as she shows you the secrets to perfect homemade tamales. We’ll make and sample Light Sweet Corn, Black Bean and Poblano Vegan Tamales and Rich Chicken Tamales, plus a delicious Tomatillo Sauce. Bring your apron and get ready to wrap and fold your way to delicious dinners!

Supplies to Bring: Your apron!                                        Class fee $60.00

**This class is limited to 15 students so be sure to sign up quickly!

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Cassidy Stockton Google: Cassidy Stockton
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April Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles, Whole Grains 101

Get inspired at The Bob’s Red Mill Cooking School!  We have three 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 (see address below).

Celebrate Spring Herbs with Chef Cory Schreiber!
Thursday, April 11, 2013
5:00-7:00 p.m.

Class fee $50.00

Let your herb garden be a culinary inspiration and plant herbs this spring that you love to use in your kitchen. Join Chef Cory Schreiber as he takes you on a tour of his favorite garden herbs showing you how to cultivate them from your backyard to your table!  Cory will teach you tips on choosing, growing and incorporating herbs into savory and sweet delights. His recipes will include: Chilled Potato and Leek Soup with Raw Sorrel and Crispy Chick Peas, Carrot Ribbon and Parsley Salad with Quinoa Crackers and Pine Nuts, Buckwheat and Sage Crepe Stuffed with Homemade Goats Milk Ricotta Cheese, and Rhubarb Fool with Spearmint Cream and Date Sugar Cookies.

AprilCookingClasses1

Hands-on Pies and Tarts with Pastry Chef Shan Wickham!
Thursday, April 18, 2013
5:00-7:00 p.m.
Class fee $60.00

Get ready for the fruits of spring and summer by learning some versatile recipes and techniques.  Pastry Chef Shan Wickham from Ken’s Artisan Pizza will demonstrate a variety of pastry doughs, including a Traditional All-Butter Crust, a Whole Wheat Pate Sucree, and a Gluten-Free Pie Dough. She will share her recipes for a Pumpkin Pie in a Gluten Free Crust that actually stays crisp, and one of the restaurant’s most popular desserts, a beautiful Simple Lemon Tart.  Take-home recipes will include; Vegan Apple Pie and Banana-Coconut Cream Pie with a Coconut Cookie Crust. In this class you will make a delicious Rhubarb-Blueberry Lattice Top Pie with a whole wheat crust to take home and bake!

Supplies to bring:  Mixing bowl, pastry blender or cutter, kitchen towel, rolling pin, chef’s knife, and a nine-inch pie pan.           

Millet for Everyone with Chef Amelia Hard!
Thursday, April 25, 2013
5:00-7:00 p.m.
Class fee $50.00

Do you think millet is just for the birds? Or just for gluten-free recipes? Think again! Millet has been eaten by people all over the world for many thousands of years and is the basis of delicious recipes from India, Korea, Africa, and China, among others. In this class, popular Chef Amelia Hard will introduce you to the exciting world of millet with a selection of unusual and tasty recipes. We’ll begin by sampling crisp Millet and Sesame Crackers then learn how to make a rich African Peanut and Millet Soup served with garlic-flavored Millet Flatbread. The next course will be a Korean-Style Millet Casserole with Chicken and Mushrooms, a wonderful one-pot meal. For dessert, you’ll enjoy a yummy Indian Millet and Coconut Pudding, served chilled with a garnish of butter-toasted almonds and cashews. You’ll also receive two recipes which will not be served or demonstrated in class; Millet Tabbouleh and a side dish of Millet with Apricots, Pine Nuts, and Spinach.

Classes take place at:

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

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Cassidy Stockton Google: Cassidy Stockton
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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

 

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Cassidy Stockton Google: Cassidy Stockton
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February Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles, Whole Grains 101

Get inspired at The Bob’s Red Mill Cooking School!  We have three 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 (see address below).

Homegrown Bread Starters with Sarah House!
SarahcroppedThursday, February 7, 2013
5:00 – 7:00 p.m.
Class fee $50.00

Have you have ever wondered how bakeries produce those tangy loaves of artisan bread? Join Chef Sarah House from Bob’s Red Mill for this class where she will show you how to bring that magic home! She’ll discuss the various styles of bread starters and you’ll be able to see and touch examples of each.  How do these breads differ from loaves made with commercial yeast?  You’ll get to taste the difference!  Learn how to create and care for these simple and very beneficial bread starters at home.  Pick the perfect type (or several) for your family’s favorite loaves of bread.  Recipes will include:  Sponges, Levains, Poolishes, Sours, Italian Bigas and French Pâte Fermentées.  **This class is mostly lecture; some prior knowledge of bread baking is helpful, but not necessary.

 

ameliaPower House Wheat with Amelia Hard!
Thursday, February 21, 2013
5:00-7:00 p.m.
Class fee $50.00

Popular Chef Amelia Hard has come up with a class focused on a power house grain: wheat. Wheat is a leading source of protein for a majority of the world’s population and an important staple grain globally. Wheat is the basis of a marvelous array of delicious, healthful dishes. Her recipes include: Wheat Berry Waldorf Salad with lively citrus vinaigrette, a hearty Italian Spelt and Bean Soup, perfect for winter, and a super-easy Quick Whole Wheat and Molasses Bread. Amelia will also share a fabulous homemade whole wheat pasta recipe, Herbed Whole Wheat Spaetzle. She’ll finish with a very special dessert, Ravani, a Greek cake soaked in a luscious orange syrup. You’ll also receive two additional recipes to try at home: Toasted Bulgur Salad and Whole Wheat Pearl Couscous with Olives and Quick-Preserved Lemon.

 

 

ivymanningComforting Foods Under Pressure with Ivy Manning!
Thursday, February 28, 2013
5:00-7:00 p.m.

Class fee $50.00

We all enjoy comforting food to help us  through the winter months but often that means long simmering, something most of us simply don’t have time for. That’s where pressure cookers come in! Join cookbook author and Oregonian columnist Chef Ivy Manning for a great class where she will show you how to use your pressure cooker to make cozy and delicious meals that are done in minutes instead of hours. She’ll demonstrate recipes for: Cannelini Bean, Kale, and Pecorino Crostini, Red Wine Risotto with Wild Mushrooms and Chicken Sausage, Vegetarian Posole Verde, and Chocolate Orange Bread Pudding, in addition to speaking about the safety and pressure cooker basics. Don’t have a pressure cooker?  Not to worry, with a little more time these recipes can be cooked on the stove top.

Classes take place at:

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

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Cassidy Stockton Google: Cassidy Stockton
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January 2013 Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Get inspired at The Bob’s Red Mill Cooking School! Now that the hustle and bustle of the holidays has passed, it’s the perfect time to inspire yourself with new, healthier fare. We have three wonderful classes that will support your resolutions and give you some new recipes for the New Year. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon (see address below).

Healthy Winter Warmers with David McIntyre!
Wednesday, January 16, 2013
5:00-7:00 p.m.
Class Fee $50.00

Celebrate the New Year with Chef David McIntyre and his new recipe ideas! Winter is here, and cold weather calls for warming and filling meals. Luckily, whole grains are a great way to make those winter meals healthful! We’ll be focusing on grains and beans you may be less familiar with so it’s sure to be fun and entertaining. 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 Winter Vegetable Soup with Bulgur, and an easy, quick Oat Shortbread. Come be inspired!

Nutrition Success Strategies for the New Year with Alison Ozgur, R.D!
Thursday, January 24, 2013
5:00-7:00 p.m.
Class Fee $50.00

Are you feeling motivated to make some positive changes in your diet? Let this be the year you take control over your health and weight. Alison Ozgur, registered dietitian and author will motivate you as she shares important nutrition tips on key nutrients for disease prevention and optimal health. This class will consist of a lecture and cooking demonstration combo. Alison’s recipes will include: Chipotle Lentil Sloppy Joes, Millet Almond Balls, Ginger Edamame Quinoa, Wheat Berry Salad, Kale and Potato Soup, and Amaranth Carrot Cookies.

GrainMainsSmallGRAIN MAINS with Bruce Weinstein!
Thursday, January 31, 2013
5:00-7:00 p.m.
Class Fee $50.00

Come discover the culinary secrets of whole grains with our special guest, award-winning cook book author Bruce Weinstein. Sure, we all know whole grains are good for us but they’re also delicious—a versatile culinary ingredient that has been given center stage – or at least center of the plate – in Bruce Weinstein and Mark Scarbrough’s latest book: Grain Mains 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. In this class you will have an opportunity to taste a variety of whole grains as we start off with a whole grain tasting – wheat berries, spelt berries, rye berries, kamut, hull-less barley and quinoa. Then we’re off to explore some main courses that include the following whole grain dishes, First Course: Black Quinoa and Black Bean Burgers (vegan), Second Course: Lamb and Triticale Tagine (meat friendly) Dessert: Cinnamon Raisin Barley Pudding (vegetarian). You’ll also receive additional recipes for: Syrian Sliha, Breakfast Polenta Cake with Kamut Oat Topping, Millet Burgers.

If you can’t make it to his class don’t miss his book signing on Friday, February 1, 2013 from 11:00 am to 1:30 pm at Bob’s Red Mill Whole Grain Store.

Classes take place at:

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

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Cassidy Stockton Google: Cassidy Stockton
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November Cooking Classes at Bob’s Red Mill

by AmandaCarter in Featured Articles, Gluten Free

Holiday cooking and baking can be challenging if you or a loved one need to avoid gluten, but The Bob’s Red Mill Cooking School is here to help! We’re offering two great gluten-free classes coming up in November. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon (see address at bottom).

 

Gluten-Free Thanksgiving Side Dishes with Laura B. Russell

Thursday, November 8, 2012 5:00-7:00 p.m.

Thanksgiving is a time for feasting and celebration, but it can feel stressful if you need to worry about what’s safe to eat.  Enter this holiday season armed with an arsenal of delicious gluten-free side dish recipes. Led by gluten-free cookbook author Laura B. Russell, you’ll learn alternatives to the typical bread stuffing, roux-thickened gravies, and gloppy canned soups with better-than-ever gluten-free versions. Recipes include Homemade Cornbread Stuffing, Wild Rice Dressing, Green Bean Casserole, Baked Sweet Potatoes with Savory Granola, Pan Gravy with Herbs and an extremely versatile Turkey Broth. All the recipes are gluten-free. Class fee $50.00.

 

 

Easy Gluten-Free Holiday Recipes with Kyra Bussanich

Thursday, November 15, 2012 5:00-7:00 p.m.

Join award-winning pastry chef Kyra Bussanich from Crave Bake Shop as she bakes up extraordinary gluten-free appetizers, sides and desserts. Time is limited during this busy season, so come learn how to impress your loved ones with these quick and delicious recipes: vegan Herb Crackers with Pumpkin Hummus, Parmesan Popovers, egg-free Pecan Pie Bars, Pumpkin Whoopie Pies, Cranberry Ginger Shortbread Cookies and dairy-free Dark Chocolate Mint Cookies. The recipes you learn will be a hit at any holiday gathering! Class fee $50.00.

 

Classes take place at:

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

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October Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

We have some wonderful classes in store for you in October- including a hands-on bread baking class with David Kobos. This class fills quickly, so be sure to register today.  Call 503-654-3215 x 208 to register. Classes are held at our Whole Grain Store (see address at bottom).

Discover the ancient grain quinoa with Lori Sobelson.

The Versatility of Quinoa with Lori Sobelson!
Thursday, October 4, 2012
5:00-7:00 p.m.
Class Fee: $50

This month’s featured grain is my all time favorite, Quinoa! Quinoa is a wonderful nutritious grain that is very easy to prepare and extremely versatile in cooking. In this class my goal is to show you how to use this tasty, nutty grain in ways you’ve never thought of before! My quinoa recipes include: Easy Guacamole, Fruit Smoothie, Healthy Pancakes, Caribbean Quinoa & Squash, Stuffed Red Peppers, Tasty Quinoa & Scottish Oatmeal Hot Cereal, Black Bean Salad, Fruit Salad, Blueberry Muffins, and Chocolate Truffle Brownies. If you’ve never  incorporated this wonderful grain into your menu now is the time to do so with my easy, healthy, and tasty recipes! **Quinoa is a glutenfree grain however this class contains recipes with gluten.

Learn delicious ways to combine three garden staples—corn, beans and squash—with Dan Brophy.

Three Sisters From Your Garden with Chef Dan Brophy!
Thursday, October 18, 2012
5:00-7:00 p.m.
Class Fee: $50

Corn, Beans and Squash—an ancient association of three plants by Native American farmers. One of the original examples of integrated, vertical polyculture. Eating these three provides a complete protein from a plant source. Dan Brophy will be providing recipes which show this association/complementation including: Roasted Corn Chowder, Indian Corn Pudding, Black Bean Chili, Succotash, Basic Polenta and its many variations and Quinoa and Pumpkin Seed Pilaf baked into winter squash. Come and join us for this fall harvest celebration.

Learn how to make wonderful homemade bread with David Kobos.

Plump, Moist, Delicious Whole Grain Bread with David Kobos!
Thursday, October 25, 2012
5:00-7:00 p.m.
Class Fee: $60

This is the perfect class to explore turning Bob’s Red Mill whole grain flours and cereals into plump, moist, delicious loaves and rolls. In this hands-on bread baking 101 class, David Kobos, founder and president of Kobos Coffee, will introduce you to techniques of kneading, forming and baking breads and rolls with whole grains and flours. A few of his recipes are: Swiss Style Whole Grain, Oat Wheat, Whole Grain Beer Bread, Whole Grain English Muffins, and Whole Wheat Pizza Dough. You will leave with a loaf and some rolls to bake at home.
Supplies to Bring: One 4 to 6 qt. mixing bowl, apron, kitchen towel, bench knife or dough scraper, wooden spoon or spatula, a bread pan (8 ½ x 4 ½ x 2 ½ is best), cookie sheet and measuring cups.
*This class assumes no prior knowledge of bread baking.

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

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Cassidy Stockton Google: Cassidy Stockton
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September Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

UPDATED! Due to high demand, Carol Fenster’s class “One Dough Does It All” will be offered on both Tuesday, September 11th and Wednesday, September 12th. Call 503-654-3215 x 208 to register.

Now that our hottest months are behind us, the Bob’s Red Mill Cooking School is in full swing again. Check out these great classes for September. Call 503-654-3215 x 208 to register.

“One Dough Does It All” Gluten Free Bread Baking with Carol Fenster!
Tuesday, September 11, 2012 and
Wednesday, September 12
5:00-7:00 p.m.

Class fee $60.00

Time is precious, so maximize your kitchen time with easy, versatile bread doughs that have many uses. One dough can be made into sandwich bread, Focaccia (Italian flatbread) or dinner rolls… just by making some minor tweaks. Another simple dough makes fabulous pizza for easy suppers or flavorful breadsticks for dipping into herbed oil or Italian marinara sauce. Cookbook author Carol Fenster will take you through the  steps of [1] how to make the basic dough using her versatile, time-saving gluten-free flour blend; [2] how to refrigerate the dough for a few days to improve flavor and texture (the secret of many artisanal bakers); and [3] tips for shaping the soft, sticky dough for best results.  Her recipes include: Basic Sandwich Bread, Italian Focaccia, Easy Dinner Rolls, Pizza, and Breadsticks.

Healthy Baking with Robin Asbell!
Thursday, September 20, 2012
5:00-7:00 p.m.
Class fee $50.00

Master plant-based baking, and learn about the benefits of using whole grains, natural sweeteners and real food in your desserts, with Robin Asbell. The author of Big Vegan, and the new Sweet and Easy Vegan Treats brings her vegan baking expertise to share.  Her recipes include: Coconut Banana Granola, Hazelnut Olive Oil Cupcakes with Hazelnut Frosting, Coconut Almond Chocolate Chip Cookies, Fresh Pineapple Upside Down Cake, Cinnamon Crunch Stuffed Bundt Cake, Raspberry Tart with Cashew Cream. Treats everyone will enjoy!

Wheat Wonderful Wheat with Amelia Hard!
Thursday, September 27, 2012
5:00-7:00 p.m.
Class fee $50.00

Popular Chef Amelia Hard has come up with another class focused on a single grain: wheat. The most important staple grain for a majority of the world’s population, wheat products are the basis of a marvelous array of delicious, healthful dishes. We’ll begin by sampling a delightful Wheat Berry Waldorf Salad with a lively citrus vinaigrette. Then a hearty Italian Spelt and Bean Soup, perfect for fall and winter, served with a super-easy Quick Whole Wheat and Molasses Bread. Next Amelia will show you how to make a fabulous homemade whole wheat pasta, Herbed Whole Wheat Spaetzle. Then a zesty middle-Eastern dish, Whole Wheat Pearl Couscous with Olives and Quick-Preserved Lemon. The very special dessert will be Ravani, a Greek cake soaked in a luscious orange syrup. An additional recipe will be Toasted Bulgur Salad.

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Cassidy Stockton Google: Cassidy Stockton
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Chef Dan Brophy is a Certified Executive Chef and Master Gardener and one of our favorite instructors at Bob's Red Mill. Photo courtesy of Michelle Abendschan.

June Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Global Flatbreads with Ivy Manning!
Thursday, June 7, 2012 5:00-7:00 p.m.  
 Class fee $40.00

Flatbreads are a staple all over the world, and their shape means they are a quick, delicious way to feed your family. Join cookbook author Ivy Manning for a tour of the globe through flatbread in this fun class.  Her recipes include: Ethiopian Teff Flatbreads with Spiced Red Lentil Stew, Indian Yogurt Naan Breads with Citrus Curry Butter, Mexican Corn Tortillas with Smoky Black Bean Dip, and Caramelized Onion-Rosemary Focaccia.

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Chef Dan Brophy is a Certified Executive Chef and Master Gardener and one of our favorite instructors at Bob's Red Mill. Photo courtesy of Michelle Abendschan.

Healthy, Delicious, Vegetarian Picnic with Chef Dan Brophy!
Thursday, June 14, 2012 5:00-7:00 p.m.
Class fee $40.00

Can’t picture a picnic without fried chicken? Chef Dan Brophy will take you through the steps of putting together a menu and whipping up some garden fresh recipes including Whole Grain Bread Sticks with Three Dips (White Bean Dip, Edamane Hummus, Roasted Garlic Yogurt Cheese). Love quinoa? Have you tried Quinoa Tabbouleh? Fresh mouthwatering Strawberry Basil Salad and Garbanzo Salad with Feta and Olives. Spiced Nuts and a Whole Grain Fig Bar round out the menu. Fun that your family and friends will love you for.

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Amazing Amaranth with Anjali Wynkoop!
Thursday, June 21, 2012 5:00-7:00 p.m.
Class fee $40.00

Come enjoy and appreciate this food plant native to North America, known around the world for it’s nutrient-rich grain and greens. Together with Chef Anjali, taste your way through these amaranth dishes.  Her recipes include; Amaranth Canapés with Fresh and Spicy Amaranth Greens, Cheese Stuffed Amaranth Bread, Chicken in Amaranth Mole, Puffed Amaranth and Pumpkin Seed Squares. Also learn tips on how to use amaranth in gluten free cooking.

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Nutrition for Health and Vitality with Alison Ozgur, R.D!
Thursday, June 28, 2012 5:00–7:00 p.m.
Class fee $40.00

Do you want to feel great, have increased energy, and achieve optimal health?  Nutritional choices play a huge role in the cause of many diseases. Join Alison Ozgur, registered dietitian and author as she shares important nutrition tips for weight control, disease prevention, and optimal health. This class will consist of a lecture and cooking demonstration combo. Alison’s recipes will include:  Whole Grain Energy Bars, Breakfast Power Yogurt, Acorn Squash with Pesto Quinoa, Chopped Vegetable Quinoa Salad, Lentil Loaf, and Vegetarian Chili.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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