VIRTUAL COOKING CLASS SEPTEMBER 14

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I’m back at it again! Come cook with me next Wednesday, September 14 from 4-5:00pm ET! Cooks of all skill levels are welcome and our menu is vegetarian-friendly. $40 per Zoomer.

After an informal poll on Instagram indicated that you feel like “less is more,” I’m paring down my agenda. We will learn to make one main dish very well versus a complete meal with multiple dishes. Rest assured, I’ll always supply an easy recipe or two for sides that would compliment anything we make. I can’t help myself.

Next week’s menu:

Late Summer Turkey or Lentil Bolognese with Lemony Ricotta and Greens

About our menu:

It can be tricky to figure out what to cook (or what you feel like eating) at the cusp of a new season. Here in the northeast, temperatures are wildly unpredictable – peak summer weather one minute and total fall the next. And food media is all squash, pumpkin spice, soups and long braises but we’ve got long, long months ahead for that. I’m not ready.

This Late Summer Bolognese straddles the fence. It uses fresh cherry tomatoes which are truly at their peak right now and requires a much shorter cooking time than its winter cousin, traditional Bolognese. You can make it with any ground poultry or keep it vegetarian with lentils standing in for the meat. I can honestly say that I enjoy both renditions equally so if you’re looking for a new not-at-all-sad #MeatlessMonday meal, this could be it.

We’ll serve the pasta over a big swoosh of lemony ricotta and greens. I love how the pasta, creamy cheese and lightly dressed greens mingle together; in my opinion, the best bites have a little of everything. I’m also providing a very simple recipe for roasted broccoli, though we won’t be cooking it together today. If you have the time / inclination, I’d encourage you to make it to serve alongside. I don’t know why but a big plate of Bolognese without a side of broccoli just don’t feel complete to me:)

This menu is hearty and comforting but bright and vibrant enough that we don’t feel like we’re rushing ourselves into the shorter, cooler days to come. I can’t wait to cook it with you!

Register!

Register for the class here.  I will approve your registration, and send you an invoice and more information about the class including a grocery list, our recipes and answers to common questions. If you can’t make it live, the recording will be made available to all registrants after the class. Which reminds me, past classes are always still available recorded for purchase.

HOPE I SEE YOU THERE!

JULY 20 VIRTUAL COOKING CLASS

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Come cutlet with me next Wednesday, July 20 from 4-5:15pm ET! Cooks of all skill levels are welcome and our menu is vegetarian-friendly. $40 per Zoomer. Here is our menu:

Perfect Chicken (or Eggplant or Zucchini) Cutlets

Tomato and Crushed Olive Salad

Lemony Arugula with Shaved Parm

In my opinion, cutlets are a basic recipe everyone should have down pat. Well-executed, they are a meal that everyone loves no matter their age. Good ones are crackling crisp, moist and highly flavorful. The chicken cutlets and veg “cutlets” we’ll be making together are just that.

You can enjoy them in countless ways. Dipped in warm tomato sauce (or ketchup); slathered with marinara, showered with mozz and baked up as chicken or eggplant parm; served atop any green salad; or enjoyed as a fried chicken or veg sandwich in a soft bun with slaw and special sauce. Or you can eat them as we will, with a seasonal tomato salad.

The tomato and crushed olive salad is bright, fresh and acidic – three attributes that are needed to balance the richness of the breaded chicken (or veg). Any highly acidic salad pairs well – think an extra lemony arugula salad (which we’ll make last minute because I can’t help myself), a citrus and fennel salad, or mixed bitter greens with lemon-dijon vinaigrette and avocado.

Let’s be honest, cutlets are a labor of love. You slice, you pound (for chicken), you dredge, you cook….and then you’re left with….ONE thing? There is no way around the fact that you have to want to make your people happy when you embark on the project. Luckily, they freeze like a dream so you can make them once and enjoy them twice. We’ll be prepping a double batch so you’ll have the star of a second meal stored away in your freezer.

Register for the class here.  I will approve your registration, and send you an invoice and more information about the class including a grocery list, our recipes and answers to common questions. If you can’t make it live, the recording will be made available to all registrants after the class.

HOPE I SEE YOU THERE!

MY INAUGURAL ZOOM COOKING CLASS

Posted on by Laura Geraty – By

GUYS! Everyone! I am so excited to officially invite you to my very first Zoom cooking class. The class will be this Sunday, May 22 from 4-5:30pm ET at a cost of $40 per household. Cooks of all skill level are welcome. Here is our menu…

Jalisco Express

Tangy Roasted Salmon and/or Tofu

Spring Caprese

Citrus Farro Salad with Toasted Walnuts and Olives

Citrus Olive Oil Cake

Our menu will celebrate the official transition into spring. To me, that transition happens once temperatures remain above 60 degrees and real spring produce shows up at the farmers markets, not when the calendar tells us its spring in March. We are just getting there here in the North East.

All dishes (even our cocktail!) include bright, verdant flavors – think lots of citrus, green vegetables and fresh herbs. We’ll start with a Jalisco Express – a tequila cocktail that’s the tiniest bit spicy from the addition of a jalapeno, and fresh from cucumber and basil. It’s just as yummy made virgin with soda water for those who don’t want to imbibe. We’ll make Tangy Glazed Salmon (and/or tofu) with orange, Dijon mustard and honey and discuss the many directions you can take it by switching up your glaze ingredients. To serve alongside of that, we’ll prepare my Spring Caprese, a mix of perfectly blanched spring vegetables layered with top-quality mozzarella, basil and mint; and a flavorful farro salad tossed with lemon-shallot vinaigrette, crunchy toasted walnuts and salty olives. And don’t forget about dessert! We’ll whip up a very forgiving citrus olive oil cake that gets better as it sits. You will be enjoying the fruits of our labor for days to come.

Cook along with me and enjoy the meal with family or friends or pack it up and enjoy it for lunch throughout the week. Register for the class here and I will invoice you via Venmo or Quickbooks. Once paid, I will approve your registration and send you more information about the class including a grocery list, our recipes and answers to what I anticipate to be common questions. 

This is something I have wanted to do *forever* and hope I will see you there. Thank you so much for your support!

xx    Laura