Sample Menu for Private Lesson

Easy Weeknight Dinners

Skills: Building Flavors, Knife Skills, Searing, Roasting, Sautéing, Poaching, Blanching, Boiling, Par-boiling, Simmering, Marinating, Emulsifying, Baking

Pan Seared Chicken, Roasted Potatoes, Sautéed Green Beans
Marinated Pan Seared Chicken, Herbed Orzo and Greek Salad
Poached Salmon, Roasted Vegetables, Rice
Steak, Buttery Mashed Potatoes and Sautéed Mushrooms
Honey Mustard Salmon Pasta and Mixed Green Salad
Mustard Crusted Pork Tenderloin, Polenta and Sautéed Mushrooms
Quiche and Butter Lettuce

French Pan Sauces

Learn the very simple process to make a pan sauce.

Skills: Building Flavors, Searing, Sweating, Caramelizing, Deglazing, Reducing

Poulet à la Moutarde (Mustard Chicken)
Ribeye Steak in a Red Wine Reduction Sauce
Steak à l’Echalote (Hanger Steak in a Shallot Sauce)
Scallops in a Cognac Sauce

Desserts

It's not as hard as you think!

Soufflé & Crème Brûlée

Around the World

Skills: Building Flavors, Knife Skills, Braising, Marinating, Searing, Emulsifying

Thai Curry and Jasmine Rice
Moroccan Tagine, Spiced Zucchinis and Couscous
Greek Chicken, Herbed Orzo, Tzatziki and Village Salad
Gnocchis
Spanish Paella
Shrimp Tacos
French Crêpes - Sweet and Savory
Chicken Fajita with all the fixings

Vegetarian

Skills: Building Flavors, Knife Skills, Sweating, Caramelizing, Simmering, Roasting, Grilling, Mother Sauce (Béchamel)

Butternut Squash and Chickpea Curry
Ribollita
Roasted Cauliflower Gratin
Vegetarian Lasagna
Vegetarian Chili
Vegetarian Taco
Alfredo Gnocchi with Shiitake Mushrooms

Essentials - I Learn to Cook

How to read a recipe and build flavors
Knife Skills & Food Safety
Searing Poultry- Roasting Vegetables- Emulsifying Vinaigrettes
Blanching and Sautéing Vegetables – Boiling Rice
Sweating, Caramelizing & Simmering Stews and Soups
Searing Steaks and Deglazing for Pan Sauces
Braising for Tagine or Pot Roast
Baking – Cutting Technique for Pie Dough, Biscuit and Scones
Sauces: Béchamel, Dressing, Wine Reduction