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COURSE DETAIL

Tuition:
$350

Techniques of Healthful Cooking

Techniques of Healthful Cooking

Great eating doesn’t have to come with an expanding waistline. We’re not talking diet, calorie counting, or complete deprivation of the things that make a meal enjoyable. Rather, modification is the key word here! This series of classes was conceived intelligently, with a 21st-century cook in mind. On Day 1, you will explore the use of herbs and spices to make sure every dish delivers full flavor. The second class will be spent learning light dishes that you can make at the beginning or end of a long day, for easy everyday dining. On Day 3, you will prepare a festive meal designed to entertain friends and family without ever compromising your light cooking choices. This course consists of three 4.5-hour classes. Lesson 1: Herbs, Spices, and Flavors: Oven-Roasted Tomatoes with Chickpeas; Eggplant Dip; Tamarind Shrimp Tossed with Crisp Soba Noodles; Sautéed Lamb Loin Fillet with Guava Juice Glaze on Baby Bok Choy; Roasted Pork Tenderloin Rubbed with Ancho Chile and Spice; White Cabbage Salad with Creamy Poppy Seed Dressing; Herb Salad; and Mango Sorbet. Lesson 2: Everyday Cooking: Carrot and Squash Soup; Cornmeal-Crusted Tilapia; Turkey Meatloaf Wrapped in Spinach Leaves; Roasted Split Chicken Smothered with Onion Marmalade; Sweet Potato Puree; Roasted Red Peppers in Balsamic/Basil Dressing; Oven-Crisp Eggplant with Tomato Sauce; and Vanilla Panna Cotta with Macerated Berries. Lesson 3: Dishes for Entertaining: White Bean and Roasted Garlic Dip; Port-Wine-Soaked Figs Stuffed with Gorgonzola and Walnuts; Coriander Crab Salad in Radicchio Cups; Seared Duck Breasts with Green Olives, Bay Leaves, and Balsamic Vinegar; Ginger-Marinated Tuna Steaks with Fennel/Orange Salsa; Crisp Potato Galette Sprinkled with Thyme; Zucchini Stuffed with Herbed Goat Cheese; Chocolate Truffles; and Chocolate Fondue with Fruits.

Course Lessons

  • Lesson 1 - HERBS, SPICES & FLAVORS

    Oven Roasted Tomatoes with Chickpeas; Eggplant Dip; Tamarind Shrimp tossed with Crisp Soba Noodles; Sautéed Lamb Loin Fillet with Guava Juice Glaze on Baby Bok Choy; Roasted Pork Tenderloin rubbed with Ancho Chili and Spice; White Cabbage Salad with Creamy Poppy Seed Dressing; Herb Salad; and Mango Sorbet.

  • Lesson 2 - EVERYDAY COOKING

    Carrot and Squash Soup; Cornmeal-Crusted Talapia; Turkey Meatloaf wrapped in Spinach Leaves; Roasted Split Chicken smothered with Onion Marmalade; Sweet Potato Puree; Roasted Red Peppers in Balsamic/Basil Dressing; Oven-Crisp Eggplant with Tomato Sauce; and Vanilla Pana Cotta with Macerated Berries.

  • Lesson 3 - DISHES FOR ENTERTAINING

    White Bean and Roasted Garlic Dip; Port Wine-Soaked Figs Stuffed with Gorgonzola and Walnuts; Coriander Crab Salad in Radicchio Cups; Seared Duck Breasts with Green Olives, Bay Leaves and Balsamic Vinegar; Ginger-Marinated Tuna Steaks with Fennel/Orange Salsa; Crisp Potato Galette sprinkled with Thyme; Zucchini stuffed with Herbed Goat Cheese; Chocolate Truffles; and Chocolate Fondue with Fruits.

Techniques of Healthful Cooking

Course ID: HEALTH Duration: 4.50 hour(s)

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