Braising & Roasting Techniques = More Flavor!


A renaissance is underway. After a few decades of frozen meals, fast-food drive-thru's, and eating out, people are returning to their kitchens to cook for themselves. There's a desire to know what goes in their food, to control food costs, and to eat well while staying trim. IN THIS ISSUE, it's back to school, cooking school! We explain two cooking techniques that are perfect for the season ahead, braising and roasting. We share just what each technique offers, and apply the knowledge to some delicious recipes: braised short ribs, roasted vegetables, and the perfect roasted chicken.

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Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Plan an evening out now! Access the entire FALL 2012 Class Schedule and details for each class here.

Thursday, September 20th ● 6:30 - 9:00 pm ● "A Journey into the World of Craft Brewing & Making Sausage from Scratch" ● Partial Hands On Class ● Mac McBride - Sullivan University ● $45.00 Always a favorite class but this time with a twist. This class will provide you with step by step instruction on how to brew fresh beer as well as making sausages from scratch. Mac will be brewing, during the class, two different styles of Ale. Other topics that he will be discussing are Liquid Extract, Dry Extract, Base Malts, and Specialty Grains that add interest to your craft brews, Flavorings, Yeast, Sugars, Carbonation, and Bottling vs. Kegging. This class includes proven, tasty recipes to begin your journey into the craft brew world. He has been making his own brews for years, creating different styles and flavor combinations. After the beer is underway, Mac will then move into the arena of making sausage from scratch; grinding the meat, adding the spices to create each variety & finally stuffing the sausage into the casing. Beer Tastings as well as a variety of Homemade Sausages will be served. Students must be a minimum of 21 years old (proof of age required).

NEW CLASS! Wednesday, September 26th ● 6:30 - 9:00 pm ● "Goodness, Gracious, Look at All Those Greens!" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Back by popular demand...Leafy greens such as chard, kale, broccoli rabe, collards, spinach as well as the tops of beets and turnips surround us at the farmers market and in the grocery store. But what do you do with them? How do the different varieties vary in taste, how do you to clean them properly and most of all, what are some of the wonderful dishes they can be used in? How can they be interchanged in recipes? Join us for this primer on greens where we'll add these nutritional powerhouses to our menu with: Wilted Chard with Onions ● Southern Style Turnip Greens ● Lentil Soup with Collards and Tomatoes ● Quiche with Kale and Gouda ● Cavatelli with Italian Sausage and Broccoli Rabe ● Roasted Beet Salad with Oranges and Beet Greens

Thursday, September 27th ● 6:30 - 9:00 pm ● "Notable Pasta Sauces" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Sit up and take note! Learn to prepare bright, aromatic sauces, some traditional ~ some not, and how to pair each sauce with an appropriate style of pasta. These selections are sure to become favorites! Menu: Linguini Con Vongole - linguine with white clam sauce ● Penne Alla Puttenesca - puttenesca sauce over penne pasta ● Orecchiette Con Uova Fritti - orecchiette pasta with a sauce of olive oil, red chili flakes, pancetta, garlic, onion, potato, and pomodero sauce, topped with a fried farm fresh egg ● Papperdelle E Bolognese - traditional bolognese sauce over papperdelle pasta ● Fettucini Pepe Nero E Funghi - cracked black pepper fettucini topped with a Kentucky wild mushroom brandy cream sauce

SOLD OUT! Friday, September 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $75.00 for two Menu: Capellini with Sun Dried Tomato, Pancetta, Spinach, Pesto tossed with Romano Cheese Cream Sauce ● Seared Hanger Steak with Wild Mushrooms, Bleu Cheese Butter, Whipped Potatoes & Saut�ed Vegetables ● Cr�me Brulee

Saturday, September 29th ● 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 bought 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 ● and suggestions for other variations.

SOLD OUT! Saturday, September 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Goat Cheese & Leek Quiche with Herbs & Sour Cream ● Chicken Cordon Blue with Sherried Mushroom Sauce ● Bourbon Chocolate Chip Walnut Cr�me Brulee.

Monday, October 1st ● 6:30 - 9:00 pm ● "Louisiana's Cajun & Creole Favorites" ● Demonstration Class ● Richard Lowe - The Coach Lamp ● $45.00 Richard's Louisana fare is the real deal - migrating to Louisville after Hurricane Katrinia - he has worked in some of New Orleans best restaurants! Learn the secrets needed to create that distinct N'Awlins flavor. Menu: Crawfish Bisque ● Louisiana Crabcake topped with Crabmeat Supreme Sauce on a bed of Corn Maque Choux ● Blackened Tournedo of Beef Tenderloin topped with Blue Cheese Buerre Blanc served with Brabant Potatoes ● Authentic Beignets served with Cafe au Lait

SOLD OUT! Tuesdays, October 2nd through November 6th ● 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 saut�ing, roasting, braising, slow roasting, pan frying & deep frying. 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. Sign up early... this class is limited to 12 students and sells out quickly!

Wednesday, October 3rd ● 11:30 - 2:30 pm ● "Yummy Soups & Sandwiches"● Demonstration Class ● John Plymale - Porcini ● $45.00 Now admit it...a steaming bowl of soup and a tasty sandwich make the perfect lunch or dinner. Simply delicious! Spend a cozy afternoon with us and learn a few things while enjoying these selections. Menu: Italian Wedding Soup ● Portabella Panini ● Classic New England Clam Chowder ● Toasted Smoked Turkey Croissant with Montery Jack Cheese, Red Onion and Bibb Lettuce ● Farmhouse Vegetable Soup ● Philly Beef & Cheese served with an Au Jus Dipping Sauce

Thursday, October 4th ● 6:30 - 9:00 pm ● "Cake Decorating for Beginners" ● Hands On Class ● Jesica Jones - Certified Pastry Chef ● $50.00 Learn the basic techniques needed to bake, ice and decorate a pretty cake. Some of the topics that will be covered in this class are baking a white cake,making icing from scratch, assembly and crumb coating, flat icing a cake, shell, pearl and rosette borders, basket weaving, writing techniques, making roses and rosebuds, violets and leaves. Each student will be provided with a cake and icing to decorate as they wish. This is going to be fun. This is not a Wilton class...it's much, much more! *Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase.

Friday, October 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Pasta with Duck, Porcini Mushrooms, Shallots & Asiago Cream Sauce ● Seared Pork Loin Chop with Prosciutto, Mozzarella & White Wine Caper Sauce served with Saut�ed Vegetables ● Tiramisu

Saturday, October 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Wilted Spinach & Feta Cheesecake with Garlic Crostini ● Penne Pasta with Chorizo,Onion & Pepper in a Spicy Tomato Cream Sauce ● Apple & Walnut Caramel over Sweet Cream Filled Crepes

Wednesday , October 10th ● 6:30 - 9:00 pm ● "Comfort Food Cravings ~ Kicked Up a Notch" ● Demonstration Class ● John Plymale - Porcini ● $45.00 As the weather begins to cool, reach for your favorite pot and treat everyone to an extrodinary, but easy meal. Add a salad and warm crusty bread and you have a winner! Menu: Chicken Cacciatore ● Beef Bourigoine ● Seafood Pescatori with Red Clam Sauce ● Pork Osso Bucco ● Chicken Dijonaise

Thursday, October 11th ● 6:30 - 9:00 pm ● "Authentic Puerto Rican Pig Roast" ● Demonstration Class ● Anthony Lamas - Seviche ● $55.00 In Puerto Rico, pig roasts (lechon asado) occur year round, but happen in greater frequency as part of New Year's Eve celebrations, especially Christmas and is a part of Puerto Rico's national dish. We plan to do this one in style! Menu: Whole Pig ~ roasted in a La Cajachina (Chinese box) on site ● Mofongo ~ plantain bacon mash ● Congri ~ black beans & rice ● Alcapurrias ~ yucca fritters ● Sofrito ~ classic Latino tomato pepper sauce ● Mojo de Ajo ~ classic Latino lemon garlic vinaigrette sauce ● Tres Leches ~ three milk cake served with dulce de leche and raspberry

Friday, October 12th ● 6:30 - 8:30 pm ● "Date Night"● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Lobster Pot Pie ● Seared Beef Tournedos Forrestiere with Roasted New Potatoes & Vegetables ● Individual Cheesecakes with Cherries Jubilee

Saturday, October 13th ● 11:30 - 2:00 pm ● "Trick or Treat Cookies"● Hands On Class ● Cathy Webb Frederick - Cathy's Designer Cookies ● $55.00 The crisp evenings, fall leaves in all their glory are signs that Halloween will arrive in only a few weeks. Let's learn to decorate spooky Halloween cookies that are too pretty to eat! In this hands-on class there will be plenty of time for each student to receive individual attention while decorating 4 different gingerbread cookies that are truly works of art: Large, Dimensional Haunted House, Spooky Ghost draped in white fondant, Bubbling Witches Cauldron and a gorgeous Fall Pumpkin. Some of the things you will learn are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies and the sanding technique. She will also share her recipes for Traditional Sugar Cookies & Royal Icing. Visit Cathy's website and you can see some of her cookies: www.cathysdesigner cookies.com.

Saturday, October 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Corn & Lima Bean Chowder with Crabmeat and Crispy Croutons ● Chicken Breast Stuffed with Spinach, Dates & Feta with Lemon Butter Sauce ● Dark Chocolate Mousse with Toasted Meringue

Monday, October 15th ● 6:30 - 9:00 pm ● "Old World German Charm" ● Demonstration Class ● Robert Greipel & Annamarie Greipel - Gasthaus ● $45.00 Louisville, KY, a sister city of Mainz, Germany, boasts a large population of German descendents who embrace their heritage. Food is one way to experience another culture and tonight we will do just that! Menu: J�ger Schnitzel~ tender breaded pork loin, saut�ed and served with a brown bacon and onion sauce topped off with fresh saut�ed mushrooms ● Sauerbraten ~ Tender beef marinated for at least 7 days in old world herbs, spices and wine vinegar ● Zigeuner Schnitzel ~ tender breaded pork loin, saut�ed and served with a sweet and sour mushroom, red pepper, bacon and onion sauce ● Sp�tzle ~ buttered home-style egg noodles ● Rotkraut ~ red cabbage ● Warm Apfel Strudel ~ apple strudel topped with fresh whipped cream

Wednesday, October 17th ● 6:30 - 9:00 pm ● "Calling All Cookbook Cottage Students...It's Time for a Reunion" ● Demonstration Class ● Steve Lee - The Herbmeister ● $45.00 If you are one of the thousands of food enthusiasts who took a class or two at the old Cookbook Cottage (across from Mid City Mall), over its nearly 15 year span, this class is your chance to come say hello, rekindle friendships with your classmates, enjoy some familiar cuisine and again savor the wit and culinary wisdom of it's proprietor, Stephen Lee. Besides kibitzing about old and new times we'll be making a wonderful Smoked Atlantic Salmon Spread to nibble as we prepare our Rustic Vegetable Frittata with Potato Crust. To go-with, you'll taste Blue Cheese Coleslaw with Horseradish Dressing. The dessert for this event is Stephen's celebrated Apples with Lavender Cream, a recipe featured in over 200 newspapers worldwide when it was debuted at the National Dairy Show in 1989.

Thursday, October 18th ● 6:30 - 9:00 pm ● "Knife Skills"● Hands On Class ● Ed Bartush - Wusthof Trident Cutlery ● $45.00 Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Don't forget your 10% class discount can be used on all Wusthof knives.

Friday, October 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha -Sullivan University & Limestone ● $90.00 for two Menu: Stewed Ratatouille of Vegetables with Shrimp ● Classic Steak Diane ● Flamb�ed Bananas Foster over Vanilla Bean Ice Cream

Our Cooking Class Schedule is always on our website Click here! -- check them out!