Three specialties from the British Isles: Cheddar, Leek, and Potato Pie; Melton Mowbray Style Pork Pie; and a Guinness and Beef Pie. Any one of these would be a great option to try for a very special St. Patrick’s Day dinner—instead of the more traditional corned beef and cabbage or Irish stew. This class, with these three classic pies with three different fillings, will include demonstrations of three different pastry crusts: a quick puff pastry, a flaky cream cheese pastry, and a hot water pastry.
Maybe this year calls for a truly special Valentine’s dinner “at home” that you can prep ahead. So, no short cuts tonight, and you’ll need to do a little planning, but all very doable at all skill levels. We’ll feature all the traditional layers: duck confit, two kinds of sausage, a hearty pork ragout, pancetta, tarbais beans, herbs, and a toasted bread crumb topping. It’s a two-day process, but we’ll put it together all at once for a step up from the usual winter casserole. Serve with a baguette and a good red wine.
Eight ways to roll pasta, using your hands and a few simple kitchen tools like a rolling pin, a knife, and a wooden skewer. With those, you can twist and turn your pasta dough to make wonderful shapes for soups, salads, and sauces. Demonstration of orecchiette, cavatelli, farfalle, fusilli, penne rigate, strozzapreti, pappardelle, and trofie.