Make freezerfriendly homemade ham cheese pockets with this easy recipe Quick to reheat on the go sallysbakingaddiction. Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. Appliance FAQ Home Appliance, Kitchen Cabinets, Countertops, in Roswell, NM. Grilled-Shrimp-1.jpg?1485391857' alt='Freezer Burnt Shrimp' title='Freezer Burnt Shrimp' />Crema catalana is a Spanish custard dessert very similar to crme brulee. This dessert is made with milk, cream, egg yolks, sugar, vanilla, orange peel, and cinnamon. A moist and delicious recipe for CrockPot Banana Bread that is the perfect use for over ripe bananas. Whip up a batch today for a yummy sweet treat It takes more than soy sauce to make a proper Chinese Fried Rice, just like what you get at Chinese restaurants. I learnt how to make proper Chinese Fried Rice from. Got a question about cooking in your slow cooker Want to know what slow cooker to buy Check out our extensive CrockPot FAQs for the answersThe Culinary Center of Kansas City Classes. This 9 week series was designed to enhance your culinary skills, and provide you with more in depth, hands on, kitchen expertise. Hot Fudge Sauce. Note that this series is open to anyone  you do not need to take any prerequisite courses to enroll Designed and taught by Culinary Institute of America graduate, and professional Chef Richard Mc. Peake, this course will help you build MORE essential culinary skills, and teach you the proper way to prepare a dazzling menu in each course. After this 9 week experience, your cooking acumen and culinary confidence will soar to new levels. If youre serious about learning to cook and you think you might look pretty darn good in a white chefs jacket, then join us  Students are required to wear a white chefs jacket to each class. Available for purchase in our Kitchen Shop with a 1. Pro Series students. Mondays beginning 1. Series fee  1. 12. Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop. Think youre ready to take your cooking skills to the next level Do you think youd look pretty good in a chef coat Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. CUcIaZ-6NfXRODNid97Qd9K3EU=/753x502/533847be-2ba7-4963-a52b-be1413b5da55--shrimpasizzle.JPG' alt='Freezer Burnt Shrimp' title='Freezer Burnt Shrimp' />For more information about our Pro Series cooking classes, click here. If you plan to attend this class with another party who signed up separately, please add their names to the COMMENTS section of your online registration so that we can seat you together otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you CLASS DESCRIPTIONS DAY 1 THE ART OF SMALL PLATES APPETIZERSLearn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to bursting flavors as we explore such techniques as caramelizing, sauting, preserving, marinating and emulsifying. Well learn how to make Prawns with Garlic Chips Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig Goat Cheese with Basil Wheat Crostini. The tried and true recipes well learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide. DAY TWO SALADS There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. Well learn about the variety of lettuce options whats best to use for each type of salad and the seasonality of each. Well explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so well need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Cant explore salads without learning about dressings and marinades now, can weWell learn some of Chef Richards FAVORITE dressings as we discover emulsifications quick and long term and how to use special kitchen tools, including immersion blenders. DAY 3 PASTA Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight well learn how to make both, under the expert guidance of Chef Richard. By hand from scratch well create dough. And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. Well explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonights menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chefs 3. Quick Italian Red Sauce recipe. Cant beat that lineupDAY 4 SIDE DISHES INCLUDING GRAINS, RICE BEANSThis evening well explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. Hell teach us proper Risotto techniques and how to make a perfect Pilaf. Well learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And well learn to make Chefs favorite Southern Salad as we grill and de cob cornDAY 5 POULTRY Class is going to the birds tonight as we learn everything there is to know about poultry what to look for when purchasing poultry how to handle it safely plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. Well learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. Well also learn how to roast poultry on a vertical roaster. DAY 6 SOUPS  STOCKS Tonight well take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock and why we should. Well learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chefs Poor Mans Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. DAY 7 BREADS and ROLLSIts BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. Well learn more about flour and yeast and the science of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. Youll be well rounded and armed with the confidence to be a bread baker for years to come. DAY 8 DESSERTSSpeaking of well rounded ahem, a meal isnt complete without dessert. Nothing to be afraid of here Chef Richard says if he can do it, so can WEHell take us step by step through the proper techniques to create the Classic Souffl learn fail proof guarded secrets and how to temper eggs correctly. Well learn how to temper chocolate as we make French Sabayon Cooked Egg Dessert Sauce. Well also learn classic Homemade Fudge Sauce a versatile sauce well use again and again to go with the Homemade Profiteroles made right in class Plus Chef Richards 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping DAY 9 FINAL DINNER COMPETITIONIts the grand finale Tonight well practice what weve learned throughout the 8 weeks weve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what weve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When weve placed our dish on the Grand Buffet well have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experienceProfessional Culinary Arts Program Diplomas will be awarded. You never knowthe friends you make in these classes could be the start of a monthly dinner club DinnerSpouse or significant other may join us at 8 pm for the Final Dinner for an additional 5. Please make this payment directly to the class assistant during the 8th class in the series.