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IN THIS ISSUE, we're enjoying fresh summer fruits in as many ways as we can! We have recipes for Blue Ribbon Blueberry Crisp, Perfect Peach Cobbler, and a Plum Clafoutis ready for you in this newsletter. They're the type of recipes that are versatile for whatever fresh fruit comes your way. Simple to make, and simply divine to eat!
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WHAT'S COOKING AT THE COTTAGE
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Fall Cooking Classes!
Below are just some of the classes coming up in August, September, October and November. Check out all of the classes on our website. Plus! NOW YOU CAN REGISTER ONLINE!
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Thursday, August 20th ● 16:30 - 8:30 pm ● "Private Event" ● Hands-on Class ● Mike Cunha ● Sullivan University
Friday, August 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Crab Cakes with Pesto Cream Sauce ● Pork Loin Chops with Chorizo, Wilted Spinach, Caramelized Onion and Queso Blanco Cheese ● Strawberry Shortcakes with Mascarpone Cheese and Kirsch Saturday, August 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Linguini with Roasted Vegetables in Spicy Tomato Sauce ● Boneless Pork Chops with Caramelized Onion and Mushroom Sauce ● Double Chocolate Bread Pudding topped with Chocolate Cream Monday, August 24th ● 6:30 - 8:30 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm
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Tuesday, August 25th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Puglia" ● 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 seventeenth of a series of monthly classes exploring the different regions of Italy! Due to its relative proximity with Greece, this region has a historic and traditional story that reflects the colors, flavors and tastes of its neighboring country. It is said that the cuisine of the region is simple, rural and pastoral. This region is also well known for its picturesque yet unexpected onion domed light lined villages with colors and flower boxes on hilly slopes. Bordering the Adriatic it is sunny and beautiful year round. Seafood is also a very important staple in the food prepared in the region. Tomatoes and vegetables are used frequently as are the simple homemade variations on pastas with semolina flour and water. Menu: Pizza di Patate ~ Baked Potato Pizza ~ mashed potatoes layered lightly with a tomato sauce then topped with more potatoes and finished off in the oven with capers, black olives and a hint of anchovies ● Orecchiette con Braciolette ~ homemade semolina and white flour pasta tossed with a meat sauce and stuffed meat rolls ● Cocuzze alla Puviredda - Poor Man's Zucchini ~ sliced zucchini, pan fried with mint, parsley, garlic, oil and a hint of vinegar ● Dita di Apostoli - Apostles Fingers ~ egg white rolls, filled with a chocolate ricotta filling, sprinkled with a cinnamon and powder sugar coating Wednesday, August 26th ● 6:30 - 9:00 pm ● "The Pressure is On" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Today's pressure cookers aren't the scary pressure cookers your mom or grandmother used. No more shake, rattle and run for cover! Make better tasting meals, in a fraction of the time, when you are in a hurry. You will be amazed what you can do in so little time. Menu: Beef Brisket ~ 1 hour compared to 6-8 hours in the oven ● Homemade Mashed Potatoes ● Whole Chicken ~ 25 minutes compared to 1 ½ hours in the oven ● Wild Mushroom Risotto ~ 15 minutes compared to 30 minutes on the stovetop ● Pressure Cooker Flan with Caramel Sauce ~ 6 minutes compared to 1 hour in the oven
Thursday, August 27th ● 6:30 - 9:00 pm ● "The Burgermeister" ● Demonstration Class ● John Plymale - Porcini ● $45.00 If you ask John what his favorite things to eat are, a juicy grilled burger is always on the top of the list. Let's put a spin on the traditional burger and kick it up a notch. Menu: Stuffed Black and Blue Burger served with Mom's Deviled Eggs ~ burger stuffed with gorgonzola cheese and topped with crispy applewood bacon and green tomato mayonnaise ● Southern Fried Chicken Burger served with Vidalia Onion Rings ~ dressed with honey mustard mayonnaise ● Bison Burger with Melted Brie and Homemade Tomato Jam ● Greek Lamb Burger with Feta Cheese served with Tzatziki Sauce ● Grilled Potato Salad ● Orange and Basil Macerated Cherries over Whipped Ricotta Cheese
Friday, August 28th ● 6:30 - 8:30 pm ● "Singles Night at the Cottage ~ Tapas" ● age group ~ 25-40 years old ● Hands On Class ● Michael Hargrove - Oishii Food Company ● $50.00 per person Join us for our first singles night at Cooking at the Cottage. Students will cook in groups of four; ideally two girls and two guys, preparing a dish to share at the end of the evening. After all the dishes have been prepared, you will dine, "cocktail party style". You will have time to eat, mingle, meet new people and who knows what might happen from there. Menu: Gambas al Ajillo ~ spicy garlic shrimp with aioli ● Albondigas ~ Spanish style meatballs with tomato sauce ● Goat Cheese stuffed Piquillo Peppers with Truffle Honey Vinaigrette ● Pinchos de Pollo ~ skewered chicken thigh with romesco sauce ● Croquettes de Jamon ~ fried potato and ham croquettes ● Churros con Chocolate ~ Spanish doughnuts with chocolate sauce
Saturday, August 29th ● 11:30 - 2:00 pm ● "Biscuit Bliss" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT! After a trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly. Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls) We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes. Saturday, August 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Roasted Corn and Vegetable Chowder with Shrimp and Herb Croutons ● Boneless Breast of Chicken with Blue Cheese, Herbs and Crème Fraîche ● Peach Crème Brulee with Bourbon Laced Peaches and Sweet Cream
Monday, August 31st ● 6:30 - 9:00 pm ● "Asian Noodle Bowl" ● Demonstration Class ● Penny Silver - The Hungry Chefs ● $45.00 In Asia, noodles are one of the most versatile foods, found in dishes everywhere from the fare of street vendors to the tables at lavish traditional ceremonies. Noodle dishes are symbolic of happiness, health, friendship and commitment. They are an important staple in Asian cuisines. Menu: Pad See Ew ~ (Thailand) ~ sen yai - wide but thin rice noodles with Chinese broccoli in dark soy sauce ● Yaki Udon Stir Fry ~ (Japanese) yaki udon - stir-fried fresh udon noodles with beef ~ thick noodles made from wheat that have chewy and soft texture ● Stir Fry Noodles ~ (Chinese) with shiitake, zucchini, yellow squash, carrot, and onion ● Chicken Pad Thai ~ (Thailand) - Thailand's most well known noodle dish combining rice noodles, chicken and crushed peanuts
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Friday, September 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Fried Green Tomatoes with Goat Cheese and Pepper Relish ● Cannelloni with Shrimp, Scallop and Lump Crab Filling in Tomato Cream Sauce ● Pear and Brie Cheese Tartlettes with Bourbon Sauce
Wednesday, September 9th ● 11:30 - 2:00 pm ● "New Southern Charm" ● Demonstration Class ● John Plymale - Porcini ● $45.00 As the weather begins to cool down, these dishes will help to warm you up with their rich and robust flavors. John has put a contemporary spin on these traditional Southern dishes. Menu: Green Tomato Soup with Crème Fraîche ● Old Fashioned Chicken Croquettes with Melted Brie Sauce ● September Succotash ● Creamy Peanut Butter Tart
NEW CLASS! Wednesday, September 9th ● 6:30 - 9:00 pm ● 6:30 - 9:00 pm ● "Rice Dishes from India" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $45.00 As we continue our journey, exploring the foods of India, Bhavana will be introducing and talking about a variety of flavorful rice dishes. Menu: Cumin Rice ~ basmati rice cooked in ghee with cumin and cloves ● Lemon Rice ~ basmati rice cooked with lemon juice, peanuts, cashews and garnished with fresh cilantro ● Biryani Rice ~ basmati rice cooked in ghee with whole spices ● Daal ~ Lentil Curry ~ red split lentils cooked in ghee, garlic, tomatoes and spices
Friday, September 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Michael Hargrove - Oishii Food Company ● $95.00 for two Menu: Spinach and Bacon Salad with Warm Mustard Vinaigrette ● Pan Roasted Chicken Thighs with Potato and Goat Cheese Gratin and Glazed Root Vegetables ● Roasted Pear Tart with Bourbon Caramel
Saturday, September 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Spinach and Artichoke Dip with Toasted Pita Crisps ● Salmon with Julienne of Vegetables en Papillote (cooked in a parchment paper) ● Chocolate Almond Chess Pie with Vanilla Chantilly Cream
Monday, September 14th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Sicilia" ● 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 eighteenth of a series of monthly classes exploring the different regions of Italy! Sicilia is the big Island of Italy where it is said it is full of sun where the sun flavors everything from the wheat to the oranges. Known best for fish as a staple cuisine, swordfish and tuna are king in Sicily. Simple flavors filled with lemon, herbs and vegetables reign. The climate is mild and sunny and favors olive tree orchards, lemon trees, tomatoes and artichokes from the ground which is rich due to the volcanic presence of Mt. Etna. Menu: Alici Crude (Anciuovi cruri) ~ Marinated Fresh Anchovies ~ a traditional favorite appetizer served with crusty bread fresh anchovies cooked with lemon then tossed with garlic, parsley, crushed red pepper and extra virgin olive oil ● Insalata di Arance ~ Orange Salad ~ sliced blood orange (or pink variety) salad seasoned with thinly sliced fresh scallions, freshly minced flat leaf parsley, extra virgin olive oil, salt and pepper ● Cannelloni alla Siciliana ~ Sicilian Cannelloni ~ homemade semolina and egg flour pasta squares filled with a chopped beef stew then coated with an egg and cheese topping oven baked and served warm ● Braciole di Tonno Fresco ~ Fresh Tuna Rolls ~ thinly sliced and lightly seasoned fresh tuna steaks stuffed and rolled with freshly cubed tuna tossed with parsley, bread, garlic, and cheese then seared in hot oil and served with a light tomato and cream sauce ● Carote al Marsala ~ Carrots in Marsala ~ fresh carrots thinly sliced and sautéed in butter then deglazed and finished off with Marsala. This is served readily as a favorite "contorno" or side dish
Tuesday, September 15th ● 6:00 - 9:00 pm ● "European Layers of Love" ● Demonstration Class ● Christina Singer - Chrissy Bakes! ● $45.00 Rich, buttery, flaky layers that melt in your mouth unlike American pastries that are so sweet. Learn the secrets of this yeast dough and its many applications.
Menu: Walnut Roulade ~ yeast dough with walnut egg filling ● Kouign Amann ~ mix between puff pastry and Danish, filled with jam ● Buchteln ~ swirls of yeast dough filled with apricot jam
Wednesday, September 16th ● 11:30 - 2:00 pm ● "Honey, Do you Love Me?" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 A sweetener, an energy booster, an immune builder and a cancer fighter!! What other food can make all these claims? One of nature's most perfect foods becomes the star in this class ~ honey, that is! Menu: Fresh Pears with Lavender Honey and Goat Cheese ● Spinach Salad with Honey Pecans and Honey Vinaigrette ● Pork Tenderloin with Honey Pomegranate Glaze ● Honey Glazed Carrots ● Honey Flan ● Lavender Honey will be made in class
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 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd
Louisville, KY 40207 502-893-6700
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