A perfect crust is the backbone of every pizza. David Kobos, owner of Kobos Coffee will take you through the steps of making great crusts and producing artisan quality pizzas at a fraction of the cost of those in the fancy pizza shops. You’ll learn how to make spectacular sauces and where to purchase the freshest and best ingredients for your pizzas. David’s recipes will include: Chicago Style, Vegetarian, and Traditional Sicilian Style pizzas with variations to please the palate.
Chef Cory Schreiber approaches Bob’s Red Mill bean based products and creates new recipes for a late spring menu. From a rustic bean soup with fresh peas, to a classic Spanish chickpea skillet bread with fresh fava bean puree with mint, to black bean cakes finishing with a rendition of a Rustic Fruit Dessert shortcake recipes using soy flour. His recipes include: Cannellini Bean Soup with garlic toast, fresh peas and Parmesan, Garbanzo Bean Flatbread with Fava Bean Puree, Black Bean Cakes with salsa verde and sour cream with roasted asparagus, and Soy Flour Biscuits with Raw Rhubarb Citrus Compote.
Gluten Free Baking with Dr. Jean Layton!
Thursday, May 31, 2012
Class fee $45.00
Have you been frustrated that your gluten-free goodies have been less than stellar? Using a simple way of measuring for perfect results every time join Dr. Jean Layton co-author of Gluten-Free Baking for Dummies for tantalizing and tempting baked treats. Her recipes include: Crunchy Hazelnut Biscotti– twice baked cookies that are perfect with a cup of tea, Maple Walnut Tea Scones– using no sugar, just pure maple syrup for sweetening, Sweet Potato Biscuits that use sweet potato puree for tenderness and flavor, allowing the biscuits to be lower in fat and higher in antioxidants, Cranberry Orange Muffins, this vegan muffin is the perfect quick breakfast treat, Lemon Poppyseed Cupcakes with a sweet lemon glaze, and Perfect Pancakes. Bring your gluten free baking questions, Dr. Jean loves to share her 6 years of experience with gluten-free thriving.