on January 4, 2012 by

February Cooking Classes at Bob’s Red Mill

Terrific Teff with Anjali Wynkoop!
Thursday, February 2, 2012 5:00-7:00 p.m.

We are so excited to welcome Chef Anjali Wynkoop of the Le Cordon Bleu College to Bob’s Red Mill Cooking School.  Anjali has agreed to demonstrate several ways to enjoy our featured grain of the month, Teff.  An ancient African grain most often associated with Ethiopian flat bread, Teff is a tasty and nutritious grain that can easily be incorporated into your favorite dishes. Some of Anjali’s recipes will include: Teff and Veggie Sliders on Teff buns, Teff and Sausage Spanikopita, and to end on a sweet note, Teff and Cardamom Brittle.

Supplies to bring:  enjoy the sampling!             
Class Fee:  $40.00

Delicious International Soups with Laura B. Russell!
Thursday, February 9, 2012 5:00-7:00 p.m. 

Take a trip around the world with cookbook author and columnist Laura Russell as she incorporates whole grains and beans into hearty, satisfying soups and accompaniments. We’ll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the U.S., we’ll dig into wedges of Cornbread and a chunky Wild Rice Soup with Smoked Sausage. Please join us in welcoming Laura Russell to our cooking school while enjoying some of her wonderful dishes!

Note: This is a repeat class from October 2011.  This class will fill fast so don’t delay in registering!

Supplies to bring:  enjoy the sampling!             
Class Fee:  $40.00

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich!
Thursday, February 23, 2012 5:00-7:00 p.m

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more! Kyra recently won Cupcake Wars on the Food Network with her gluten free creations- don’t miss this chance to learn from one of the best. Note: This is a repeat class from November 2011.  This class will fill fast so don’t delay in registering!

Supplies to Bring: enjoy the sampling!
Class fee $40.00


Barbara says:

Which Bobs Red Mill product can I use to make Ole Fashioned Potato Roll Sticky Buns?

Is it the Potato Bread Mix or the Potato Flour or neither?

We would recommend the potato bread mix, but we’re not entirely sure.

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