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.
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  how to make the basic dough using her versatile, time-saving gluten-free flour blend;  how to refrigerate the dough for a few days to improve flavor and texture (the secret of many artisanal bakers); and  tips for shaping the soft, sticky dough for best results. Her recipes include: Basic Sandwich Bread, Italian Focaccia, Easy Dinner Rolls, Pizza, and Breadsticks.
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!
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.