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Cheese Making

Learn the techniques for making fresh cheese at home. Chef Tom Skold will guide the process for making Fresh Mozzarella, Mascarpone, Ricotta, and Paneer. Plan to create and sample during class.

Sat, Sep 27

10:00 AM - 1:00 PM

Eisenhower Community Center

Min Age

18 yr.

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Popular

Grab your little buddy and join us for some baking! Designed for kids ages 6+ you will create and take home 6 kinds of cookies. Rolled sugar thins will be ready for kids to paint original designs using food coloring and paint brushes. Kids and guardian will mix, shape and bake the famous peanut butter balls. Already mixed. and ready for shaping will be chocolate mint, peppernuts, sugar drop to be dipped in assorted sprinkles and finally multi color spritz cookies. Bring containers to transport your cookies home to enjoy. This class has an $16 supply fee per enrollment to be paid to the instructor at the start of the first class.

Wed, Oct 15

5:30 - 8:30 PM

Eisenhower Community Center

Min Age

18 yr.

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Baked Goat Cheese & Roasted Vegetable Phyllo Baskets (flickr) (CC BY 2.0)

Easy, Enticing Appetizers

We'll create over 20 appetizers that require less than 20 minutes from start to finish! You can serve these appetizers as a first course or as a snack for family and friends. You could even create a complete appetizer buffet including spreads, dips and dippers, as well as hot and hearty appetizers and more! Enjoy your samples during class or take them home.

Fri, Nov 14

6:00 - 9:00 PM

Eisenhower Community Center

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Great MN Hot Dishes

The MN Hotdish (elsewhere called a casserole) is a one-dish supper or side dish baked in your oven using a single piece of cookware. We will use fresh ingredients (no canned soups) and so easy preparation for a family meal or make impressive elegant company fare for friends or crowd-pleasing recipes for potluck. Many of these hotdishes can be made ahead, chilled, then baked. AND there is minimal dishwashing! You Betcha! Join us to create up to 15 sensational dishes including: Beef, Pork and Sauerkraut; Pork Loin with Dried Apricots and Cherries; Beef and Spinach (or Broccoli); Eggplant and Cheese, Chicken Cobbler with Carrots, Mushrooms and Peas; Lentils and Vegetables; and Baked Penne Pasta with Chicken, Broccoli and Mushroom just to name a few. Our recipes are enhanced by a blend of diverse ethnic influences to create a sensational food, easy to prepare, a pleasure to serve and a delight to eat. This is a friendly reminder that the instructor will require a supply fee of $16 per enrollment at the start of the class. Please bring exact cash.

Thu, Oct 9

6:00 - 9:00 PM

Eisenhower Community Center

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Indian Vegetarian Cooking

Come learn how to make delicious and popular Indian cuisines. Each date is a separate registration and dish to try. Bring containers to take home any extras! Menu 1 - September 17th - Stuffed potato curry, naan bread, and vegetable pilau rice. Menu 2 - October 13th - Samosas, but a low fat version (appetizer consisting of pastry filled with spicy potatoes, peas and carrots), Spiced Pilau rice and Shrikhand (dessert made from plain yogurt, almonds, pistachios, saffron and more). Menu 5 - November 4th - Potato Patties, Picnic buns, date/tamarind and Green chutneys.

Karen (flickr) (CC BY 2.0)

Lefse - A Norwegian Delicacy

This wonderful Norwegian delicacy is made for banquets, holidays, weddings and all special occasions. Learn the fine points in making the dough, baking, storing, and of course how to serve lefse- bonus is a bit of history and humor too. We will begin with real potatoes using a number of authentic recipes - and a modern version using instant potatoes. Plan to sample your fresh, warm creations with traditional fillings plus take home finished lefse and dough to bake then share with family and friends.

Thu, Dec 11

6:00 - 9:00 PM

Eisenhower Community Center

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Nordic Appetizers

The 21st-Century "New Nordic" food trend has expanded the concept of what Scandinavian Cuisine is. Chef Tom Skold works hands-on with students in creating delectable small bites for your holiday entertaining: Salmon Quenelles in Kombu Broth with Ginger-Beet Relish, Danish Oyster Mushroom & Brown Butter Tarteletter (tarts), Lamb Meatballs with Roasted Shallots & Juniper, Duck Satay (skewer) Lapsang Souchong Tea dry rub, with Curried Skyr (Icelandic yogurt). Var Sa God! + $15 supply fee paid to the instructor at first class

Scandianavian Gourmet Dinner

From those northern countries of Sweden, Norway, Denmark, and Finland, we will create an assortment of superb entrees and desserts balanced with soup and salad. A larger class will include 14 receives with fewer ones with a smaller group. Apple stuffed pork loin, Sweish meatballs, salmon with dill and lemon, cold poached salmon, carrot casserole, spinach soup, pineapple beet salad and cheese sticks. We can't forget the desserts: rice pudding, toska cake, finnish nut logs, raspberry ribbons, oatmeal wafers and famous fruit soup. This class has an $17 supply fee per enrollment to be paid to the instructor at the start of the first class.

Fri, Sep 19

6:00 - 9:00 PM

Eisenhower Community Center

Min Age

18 yr.

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Whole Food Plant-Based Soup Making

In these hands-on informative classes, we will make healthy, delicious soups using "whole" food ingredients. These nourishing soups are filled with seasonal vegetables, whole grains, beans, lentils, herbs, and spices, packing big flavors and aromas. Learn more about how a plant-forward diet can improve your health and longevity. September- Chickpea and Tomato Coconut Curry Soup with Spiced Cashews -- This simple, fragrant, flavorful soup is made with pantry-friendly ingredients, warming spices, and creamy coconut milk. We will garnish the bowls with homemade roasted curry spiced cashews, zesty lime, bright cilantro, and thinly sliced red onion to take it to another level! This will be served with some organic brown basmati rice. October- Vegetarian Quinoa Chili -- This comforting soup comes together quickly in the Instant Pot, but can also be made on the stovetop or in the slow cooker. It's healthy, hardy, filling, and loaded with vegetables, beans, lentils, and quinoa. We'll garnish the chili with all your favorite toppings. This will be served with homemade baked tortilla chips. November- Instant Pot Wild Rice Soup -- This delicious soup uses cashews and white beans to create a naturally creamy base rich in plant-based protein. Meaty mushrooms, chewy wild rice, and aromatic herbs give this soup depth and flavor. You won't miss the chicken! This will be served with some whole-grain bread. December- Zuppa Toscana -- This savory Tuscan soup contains russet potatoes, curly kale, caramelized onion, garlic, and vegan hot Italian sausage mixed in a rich, flavorful fennel-spiced broth. It will be your new family favorite for the winter season! This will be served with crusty focaccia bread for dunking