Cooking at the Cottage 

Meltingly Good Calzone and Stromboli
Who doesn't like pizza? The fresh hot crust, tangy sauce, meltingly good cheese, and everyone's favorite toppings. You'll find those same delicious characteristics in calzone and stromboli - perfect creations for any meal and ideal for game day.

IN THIS ISSUE, we're exploring freshly baked calzone and stromboli. We begin with a traditional Spicy Sausage Calzone with Marinara Dipping Sauce, then present a fabulous Spinach, Artichoke and Cheese Calzone with Roasted Garlic Dipping Sauce, and finish with a Smoked Ham and Cheese Stromboli. We've included a brief primer on cheese, (that essential, meltingly good ingredient), and plenty of tips for baking success.
Ideal for Game Day

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A new website with online class registration. 
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September Classes
SOLD OUT! Thursday, September 25th ● 6:30 - 9:00 pm ● "Oh My, Pizza Pie" ● Hands On Class ● John Plymale - Porcini ● $55.00  A perfect crust, delicious sauce, a variety of unique ingredients can only result in the perfect pizza pie.  Learn how to prepare the dough and how this same dough can be used to make pizza crust, calzone, stromboli, bread sticks and more.  You will be given a ball of dough and learn the proper technique and execution to turn it into your own pizza crust and calzone.  From there you will build your personal Margher
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ita pizza and Traditional Sicilian calzone to bake at home.  John will demonstrate some pizzas of his own ~  Grilled Pizza with an Olive Oil Base, Calimyrna Figs, Caramelized Leeks, Grilled Chicken, Gorgonzola Cheese, Three Cheese Blend and finished with a Balsamic Drizzle ● Pizza with Tuscan White Bean Pesto Base, Roasted Chicken, Caramelized Onion, Roasted Garlic, KY White Cheddar Cheese, Arugula and Three Cheese Blend ● S'mores Dessert Pizza ~ Nutella Spread base, Mini Marshmallows, Cinnamon Graham Cracker Pieces and Chopped Chocolate Chunks - melty & gooey

SOLD OUT! Friday, September 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Classic Caesar Salad ● Seared Salmon with Orange Ginger Glaze, Couscous and Sautéed Vegetables ● Cheesecake with Salted Caramel

2 TABLES OPEN! Saturday, September 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Caramelized Savory Onion Bread Pudding with Sauce Mornay ● Grilled Chicken, Bacon and Penne Pasta Carbonara ● Lemon Mousse with Crystallized Ginger and Toasted Meringue

Monday, September 29th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Emilia Romagna" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00  We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the seventh of a series of monthly classes exploring the different regions of Italy!  Emilia Romagna is located in the middle northwestern part of Italy and is broken into two smaller sub sections ~ Reggio Emilia and Romagna.  These two regions differ geographically as Reggio Emilia is landlocked whereas Romagna has both the Apennines and the Adriatic Sea as its borders.  Three of the most recognizable cities of the region are Parma, Bologna & Rimini, which sit on the white rock beach of the Adriatic.  Bologna and Modena are well known in the culinary world for Salsa Bolognese and Aceto Balsamico as well as for its delicious homemade pasta dishes, gnocchi, soups, rice dishes and stuffed & baked pastas.  We will sample a variety of first course options since there are so many from which to choose.  Menu: Zuppa di Lenticchie alla Bolognese ~ a thick chicken and lentil cream soup served atop crusty toasted sliced bread ● Lasagne Verdi al Forno ~ oven baked spinach lasagna layered with a thick meat sauce with truffles, carrots, celery and onions and a hint of cream ● Minestra del Paradiso ~ a homemade beef broth accompanied by a flaky parmigiano and nutmeg egg preparation topped with freshly grated parmigiano reggiano ● Risotto all'Anatra ~ duck risotto ● Cannelloni Ripieni di Tortellini ~ homemade pasta rolls stuffed with cheese filled tortellini, prosciutto, mozzarella and gruyere cheese oven baked with a creamy béchamel sauce

SOLD OUT! Tuesdays, September 30th through November 4th ● 6:30 - 9:00 pm ● "Basic Training 101" ● Hands On Class ● David Moeller - Sullivan University ● $475.00 for a Six Week course   A six week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine-tune their skills and understand the "whys" of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes!   Feel free to bring your cook's knife and an apron to class each week, if you wish.  Sign up early ~ this is the last Basic Training class until the new year!
October Classes
Thursday, October 2nd ● 6:30 - 9:00 pm ● "Falling for Fall Vegetables ~ Plant Based Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00.  Vegetables can provide an array of color, texture and flavor to any meal.  Enjoy every bite of this menu with the added benefit of it being plant based and gluten free.  There is something for everyone at your table.  Menu:  Root Vegetable Chowder ● Arugula Salad with Shaved Fennel, Grapes and Cashew Cheese dressed with Fig Vinaigrette ● Mushroom and Barley Risotto with Crispy Kale and Balsamic Reduction ● Quinoa Stuffed Cabbage Rolls ● Ginger, Pear and Cranberry Crisp

Call to Register Friday, October 3rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Duck and Caramelized Onion Empanadas with Chipotle Molasses Aioli ● Seared Chicken Breast with Onion, Mushroom and Apple Cider Sauce ● Individual Cheesecakes with Macerated Berries

Saturday, October 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Caramelized Onion Bread Pudding with Sauce Mornay ● Chicken Breast Stuffed with Cured Ham & Swiss with Mushroom Veloute ● Bananas Foster with Vanilla Bean Ice Cream

Monday, October 6th ● 6:30 - 9:00 pm ● "Cooking Under Pressure" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Getting dinner on the table is a challenge for many of us; running here and there at a frenzied pace. Become reacquainted or newly acquainted with a piece of equipment many of our mothers and grandmothers used with wonderful results - the pressure cooker.  Gone are the days of this tool rattling and hissing as it cooked dinner to perfection.  This promises to be an informative class with a new take on an old process.  Menu: Arroz con Pollo ~ chicken with rice, onions and garlic ~ after prep, cooks in 7 minutes ●  Braised Ribs in BBQ Sauce ~ after prep, cooks in 10 minutes ● Pulled Pork ~ after prep, cooks in 20 minutes ● German Potato Salad ~ after prep, cooks in 1 minute ● Rice Pudding ~ after prep, cooks in 15 minutes

Wednesday, October 8th ● 6:30 - 9:00 pm ● "Decadent European Tortes" ● Demonstration Class ● Christina Singer - Christina Bakes! ● $45.00   With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries the way that she makes them, so her business was a natural. With a degree from CIA and experience teaching at Sur la Table, she is a wonderful addition to our teaching staff.  In this class, Christina will be showing us three different varieties of tortes (a torte is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits). A perfect finish to a special meal.  Menu: Hazelnut Torte ~ torte made with caramelized hazelnut flour and finished with a chocolate Italian meringue buttercream and caramelized roasted hazelnuts ● Dobos Torte ~ a five layer pastry Hungarian sponge cake layered with chocolate buttercream and topped with caramel with the sides of the cake are coated with ground nuts ● Sacher Torte ~ a dense chocolate cake meringue based with a thin layer of jam on top, coated in dark chocolate icing on the top and sides

Thursday, October 9th ● 6:30 - 9:00 pm ● "It's Always Better with Bourbon" ● Demonstration Class ● John Plymale - Porcini ● $50.00  The explosion of the bourbon craze has the world discovering and in love with bourbon.  But not for those of us who grew up in Kentucky; we have known about this treasure for decades and take great pride that is our own.  In cooking, the addition of bourbon takes a regular dish and makes it a star. Menu: Classic Woodford Reserve Manhattan Cocktail ● Wedge Salad with Applewood Bacon, Crisp Fall Apples, Gorgonzola Cheese, and Candied Walnuts with Bourbon Molasses Dressing ● Bourbon Braised Pork Belly ● Sweet Potato Bourbon Casserole ● Warm Commonwealth Tart topped with Homemade Bourbon Ball Gelato

SOLD OUT! Friday, October 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Crab Cakes with Basil Pesto Cream Sauce ● Pork Loin with Horseradish Dijon Crust ● Lemon Curd and Mascarpone Cheese Mille Feuille with Strawberries

SOLD OUT! Saturday, October 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Shrimp and Truffle Macaroni and Cheese with Feta Crust ● Seared Medallion of Pork with Dried Cherry Gastrique ● Crystallized Ginger and Chocolate Mousse with Ginger Snap Cookies
Wednesday, October 15th ● 11:30 - 2:00 pm ● "Casserole Throwdown" ● Demonstration Class ● John Plymale - Porcini ● $45.00  Casseroles have gotten a bad name as the process of opening a variety of cans, dumping them together into a baking dish became the norm.  Quality ingredients, used in unexpected ways, are what take a mediocre dish to a new level. Menu: Chicken Enchilada Casserole ● Meatball Fennel Pasta Bake ● Kicked Up Mac n Cheese ● Sausage, Grits and Bell Pepper Casserole ● Mom's Broccoli Casserole

Saturday, October 18th ● 11:30 - 2:30 pm ● "Spooky Halloween Cookies ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00 Learn to make a variety of spooky cookies, perfect for Halloween, to give your family and friends. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the proper way to fill and use a piping bag for decorating as well as how to store leftover icing.  Several different cookie decorating techniques, including the use of working with fondant and royal icing, outlining and flooding cookies will be covered in class. Cathy will share her recipes for Traditional Sugar Cookies, Gingerbread Cookies & Royal Icing. Visit Cathy's website ~ www.cathysdesignercookies.com ~ and see some of her creations. Students will take home three cookies they complete in this class ~ a Giant Spooky Haunted House ● Fondant Embossed Ghost ● Harvest Pumpkin complete with Stem and Curls.   All tools, icings and cookies are supplied.  This class is always a sellout, so sign up early!

Saturday, October 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Savory Spinach and Parmesan Cheesecake ● Filet of Salmon stuffed with Crab and Shrimp with Saffron Cream ● Warm Apple Raisin Cobbler with Cinnamon and Sweet Cream

Monday, October 20th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Toscana" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00  We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the eighth of a series of monthly classes exploring the different regions of Italy!  This region (Tuscany) is known best for its hearty cuisine from thick bean soups to delicious grilled meats.  It has been described by locals as rustic, but refined using only quality local ingredients.  The full bodied red wines from the region are also some of Italy's most prized exports. The most famous of all cities is Florence known highly for its art & history, The regional landscape ranges from grape covered hilly vineyards to mossy covered mountains.  Menu: Pan Molle ~ Soft Bread Salad ~ a tossed salad of softened bread, tomatoes, cucumbers, onions & basil.  A recipe best served chilled and during the late summer harvest when all ingredients are straight from the garden ● Minestra di Ceci ~ Chick Pea Soup ~ a dense and flavorful soup with a hint of tomato, garlic and rosemary ● Trote Affogate ~ fresh whole trout pan seared with garlic, white wine, extra virgin olive oil then served with a warm lemon, parsley and garlic marinade Spinaci alla Fiorentina ~ Spinach Florentine ~ a seasoned and baked dish of sautéed spinach topped with béchamel and Parmigiano Reggiano ● Bistecca alla Fiorentina - Steak Florentine ~ seasoned sliced porterhouse steaks grilled and served with the same warm lemon parsley and garlic marinade

Wednesday, October 22nd ● 11:30 - 2:00 pm ● "Wrap It Up" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Wraps are usually thought of as something wrapped in a flour tortilla but that doesn't even begin to scratch the surface of the possibilities for wrapping foods!  We all have our favorite recipes but they can become boring so why not shake it up a bit and try something new.  Wraps are also the perfect way to make something new from those mounting leftovers in your fridge.   Menu: Asian Beef Lettuce Wraps ● Curried Chicken and Shrimp Wrap in a Tortilla ● Classic French Omelet ● Italian Sausage Stuffed Cabbage Rolls ● Peach Praline Purses with Praline Sauce

Wednesday, October 22nd ● 6:00 - 9:00 pm ● "Perfecting the Holiday Pie" ● Hands On Class ● Barbara Turner - The Seelbach Hilton ● $55.00  Come and learn, hands on, how to make the perfect pie crust, roll it out, shape it and make your own filled pie to take home to bake.  You will learn to make a lattice crust, as well,for your pie.  Different finishing techniques will also be covered so your pie will be a masterpiece.  Menu: Individual Fall Apple Pie with a Lattice Crust ● Pumpkin Pie with a Decorative Edge ● Maple Pecan Pie ● Peach Dumpling

Thursday, October 23rd ● 6:30 - 9:00 pm ● "Kentucky Southern Fall Supper" ● Demonstration Class ● John Varanese - Varanese ● $45.00  The crisp fall air, the crunching sound  of  leaves underfoot, the smell of a firepit burning are all signs that this beautiful season is upon us here in Kentucky. Meals are more comforting, full of flavors of the season.  Join us as we celebrate this wonderful time of year.  Menu: Smoked Chicken and Corn Chowder with Cornbread Croutons ● Salad of Bibb Lettuce topped with Fried Green Tomatoes, Crispy Prosciutto, Creamy Goat Cheese with Buttermilk Dressing ● Gulf Shrimp and Cream Cheese Grits topped with Southern Succotash and Sweet Corn Butter ● Sweet Potato and Marshmallow Bread Pudding with Caramel Brandied Apples

1 TABLE OPEN! Friday, October 24th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Tomato Artichoke Soup with Fresh Basil ● Beef Tenderloin with Cognac and Green Peppercorn Sauce ● Chocolate Raspberry Pate with Sauce Anglaise and Whipped Cream

Saturday, October 25th ● 11:30 am - 2:00 pm ● "No-Knead Artisan Breads" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00  Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule ● Asiago-Garlic-Black Pepper Loaf ● Cinnamon-Walnut-Cranberry Loaf ● Irish Soda Bread and suggestions for other variations

SOLD OUT!  Saturday, October 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Goat Cheese and Wilted Spinach Tarts served with Garlic Toast ● Seared Medallions of Beef Tenderloin with Brandy Cream Sauce ● Chocolate Almond Crème Brulee

Monday, October 27th ● 6:30 - 9:00 pm ● "Grandma's Thanksgiving Table" ● Demonstration Class ● Mac McBride - Ruby Jean's Café in Lexington KY ● $45.00  This is the time of year we reminisce about Thanksgiving at Grandma's house; the smells, the laughter and the warm feeling of being together with family and friends. Let's return to those days that are forever etched in our memory.  Many of you remember Mac from classes at the Cottage and we are thrilled that MAC IS BACK!  His style of cooking is reminiscent of his grandmother's; hence in June 2014 he and his wife opened Ruby Jean's Café in Lexington, KY, named after who else, his grandmother!  Menu: Slow Roasted Turkey with Real Giblet Gravy ● Cooked Country Ham with Yeast Rolls ● Homemade Mashed Potatoes ● Sweet Corn Pudding ● Granny's Cornbread Dressing ● Cranberry Relish ● Deviled Eggs ● Pumpkin Pie

MANY MORE CLASSES AVAILABLE
in NOVEMBER & DECEMBER!


View all the selections in our Fall Brochure (PDF format).
VIEW ALL OF OUR CLASS OFFERINGS online. 
Our Full Cooking Class Schedule is always on our website 
Click here! -- check them out!   
It's All about the Shape
recipeone RECIPE: Spicy Sausage Calzone
RECIPE: Spicy Sausage Calzone
RECIPE: Spicy Sausage Calzone
tipsTips for Making; Calzone and Stromboli
Do Ahead
For Baking Italian Favorites
recipetwo RECIPE: Spinach, Artichoke and Cheese Calzone
RECIPE: Spinach, Artichoke and Cheese Calzone
RECIPE: Spinach, Artichoke and Cheese Calzone
cheeseCheese 101
Cheese Guide
Cheese Guide
Tips for Handling Cheese
Cheese, Slice, Shred or Grate
recipethree RECIPE: Smoked Ham and Cheese Stromboli
RECIPE: Smoked Ham and Cheese Stromboli

Homemade pizza, calzone, or stromboli - delicious solutions for any mealtime!

Signature

Mark & Linda Kunz Bayens

Cooking at the Cottage

3739 Lexington Rd

 

Louisville, KY 40207
502-893-6700

 


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