In my new book, Everyday Whole Grains, I set out to show just how easy it is to work whole grains into your everyday life—with recipes that take you from quick weekday breakfasts and dinners to packable lunches to entertaining apps and delicious desserts. I’ve done my best to cover the basics (the porridges, the farro salads, the rice sides) with all the whole and ancient grains and to then demonstrate how to go all next-level with some innovative new ideas.
And now I’m delighted to be able to teach these techniques to real people! I’ll be leading cooking classes soon in New York and my hometown of Birmingham, Alabama. Please come join me, and let’s cook together! Here’s a taste of what you’ll learn and, um, taste in each class.
New York City
Thursday, April 28 from 6:00 p.m. to 10:00 p.m.
Institute of Culinary Education
For this class, we’ll have four hours to explore all kinds of delicious techniques—and eight awesome dishes to devour!
1. Everything Amaranth Crackers: The popular bagel topping flavors easy-to-make gluten-free crackers made with toasted amaranth flour.
2. Creamy Tomato Basil Soup: Made super-creamy and rich without a single drop of cream (thanks to our secret miracle ingredient—brown rice cream).
3. Brussels Sprouts Salad with Pickled Rye Berries: Yes, pickled grains! The tangy taste makes these little nuggets way more interesting, and you can try the pickling technique with any of your favorite grains.
4. Thai Buckwheat Larb: Embrace a less-meat approach by replacing half of the usual ground meat with whole grains—and see just how well the robust taste of buckwheat goes with authentic Thai flavors.
5. Crispy Herbed Salmon: Become a weeknight dinner hero with my trick for the crispiest baked fish ever.
6. Smoked Polenta with Sage Browned Butter: Want a next-level technique that’s really easy to do AND will impress all your friends? Let me show you our simple stovetop method, and let’s get smoking!
7. Whole-Wheat Shortbread: I can’t wait to show you just how buttery-crumbly these cookies are—and they’re 100% whole wheat!
8. Chocolate-Berry Layer Cake: Come see why my husband now requests this as his birthday cake. This showstopper dessert is deliciously ooey-gooey, whole-grain, and light—so yes, you CAN have it all!
Birmingham, AL
Saturday, April 23 from 1:00 p.m. to 3:00 p.m.
Sur la Table at the Summit
For this two-hour class, we’ll focus on four fantastic recipes so that you come away armed with scrumptious ideas and mastery of fun new techniques.
- Brussels Sprouts Salad with Pickled Rye Berries (please see the description above)
- Crispy Herbed Salmon (please see the description above)
- Smoked Polenta with Sage Browned Butter (please see the description above)
- Crunchy-Chewy Salted Chocolate Chunk Cookies
Crunchy-Chewy Salted Chocolate Chunk Cookies are the (whole-wheat) treats I’ve made for my kids for years. And I’m delighted to share that the recipe works beautifully with other whole-grain flours, including gluten-free buckwheat and brown rice flour! Let’s try them out and compare notes!
Keep Reading:
- The Gluten-Free Guide to Whole Grains
- Delicious Ideas for Whole-Grain Dishes at Every Meal (Snacks, Too!)
- Our Best Whole-Grain Recipes
from Simmer and Boil http://ift.tt/1S4LsI0 via Continued
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