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Join Chef Becky as she brings tantalizing recipes to life from her newly released cookbook, “Shroom: Mind Bendingly Good Recipes with Wild and Cultivated Mushrooms.” She’ll deftly demonstrate her expertise and suggest complementary wines as she prepares Mushroom Pâté with Sage and Marsala; Wild Mushroom Risotto with Lemon Thyme; Roasted Portobello Tacos with Cacao-Chile Sauce, Cabbage and Lime; and Thai Sweet and Sour Soup with Mushrooms, Lemongrass and Shrimp. With seafood and dairy; no eggs.
New recipes! Much of Middle Eastern cooking is naturally vegan, and Sureyya has a seemingly endless supply of ideas for amazingly simple, hearty vegan recipes to please any palate. She’ll demonstrate some favorites, including Egyptian Curried Root Vegetable Chowder with Charmula Dressing; Moroccan Bean Dip with Cumin and Pomegranate served with Marinated Beets; Turkish Gypsy Casserole with Fresh Herbs; and a tantalizing Quinoa Salad with Garbanzo Beans, Mango, Avocados, Walnuts and Dates, with a touch of Cardamom and Walnut oil. Vegetarian; no dairy, eggs or gluten.
New Orleans has a well-deserved reputation for its alluring cuisine — a singular blend of global influences including France, Spain and Africa. Monica will take us on a vicarious journey to the “Paris of the South,” where she lived for many years, and we may not want to come back. Enjoy enticing samples of Chicken and Okra Gumbo, Shrimp Creole, Maque Choux (a popular corn side dish) and Bananas Foster. Laissez les bon temps rouler! With poultry, seafood, dairy and eggs.
Paola will share some simple yet elegant specialties inspired by different regions of Italy. You’ll love Risotto allo Zafferano (Milanese-style saffron risotto dusted with parmigiano); Filetti di Pesce Alle Erbe (white fish gently sautéed with herbs and white wine); Verdure in Agrodolce (fall vegetables in a traditional sweet and sour sauce) and Torta Caprese (a flourless chocolate cake from the island of Capri). Not only is it a lovely menu, it’s naturally gluten-free. With poultry, seafood, dairy and eggs; no gluten.
Chronic inflammation in the body can leave you feeling fatigued, achy and out of balance. The good news is that there are delicious, nutritious foods to shut down inflammation and protect against diseases and unhealthy aging. Michelle is a dietician and author of “Anti-Inflammatory Eating Made Easy.” She’ll teach you how an anti-inflammatory diet can help ease joint pain, improve digestion, address skin issues and much more. Sample delicious dishes like Caramelized Carrot and Ginger Soup; Wilted Kale Salad with Shredded Beets; and White Fish with Basil-Walnut Pesto. With seafood; no dairy, eggs or gluten.
Back by popular demand! The perfect way to ease into fall is to make warming, nourishing soups. It’s also the time when light summer salads give way to heartier fall versions. Danielle, who is a nutrition and culinary arts graduate of Bastyr University, knows how to make delicious dishes that are good for you as well. She’ll share plenty of nutrition tidbits as she demonstrates Spiced Carrot Ribbon and Broccoli Salad in Toasted Cumin Dressing with Dried Plums; Silky Celeriac and Basil Soup with Crunchy Ginger Polenta Croutons; Smoky Romanesco Soup with Paprika Oil; and a Warm Salad of Roasted Acorn Squash and Beets in Shallot Dressing. Vegetarian; no dairy, eggs or gluten.
Whether you’re just moving toward a plant-based diet or could use a “refresher” course, this class is an excellent resource for how to maintain a nutritionally balanced vegetarian diet. Shauna will discuss plant-based meal planning, answer questions about vegetarian/vegan nutrition and demonstrate simple, delicious meals for breakfast, lunch and dinner. She’ll prepare some nourishing foundation recipes for a complete day, including Fruit and Nut Granola; Green Smoothie; Quinoa and Farro Superfoods Salad; Curried Lentils with Kale and Cauliflower; and Nut Butter Energy Bites. Vegetarian; no dairy or eggs.
The Japanese bento box is a fancy lunchbox container, full of a variety of visually pleasing foods, taken to school, work or a picnic. Using her collection of bento boxes, Kanako will teach you the basics of assorting the five food colors and laying out different dishes in compartments. She’ll show you how to make Sake Teriyaki (broiled salmon or tofu in teriyaki sauce); Negi Tamago Yaki (rolled egg omelet with green onion); Sokuseki Zuke (pickled cucumber, cabbage, carrot and parsnip); Kinoko Gohan (cooked rice with mushrooms); Horenso Gomaae (spinach salad with sesame dressing); served with garnishes like umeboshi (pickled plum paste) and nori (dried sea vegetable) to complete the bento. With optional seafood and eggs; no dairy.
Join Chef Yary as she shares her sunny personality and traditional dishes from her homeland of Cuba, where Caribbean, Spanish and African influences have combined to create a unique tropical cuisine. She’ll show you how to make some of her favorite family recipes, including Mama’s Authentic Cuban Black Bean Soup; Cilantro Cumin Brown Rice; Pescado al Monte (Pan-fried Halibut in Tomato Pepper Sauce) and Flan de Queso (deconstructed Cuban cheesecake). With seafood, dairy and eggs.
Nothing warms up the night like a tête-à-tête with your sweetie and a wonderful menu to bring out the best in rainy weather hibernation. Lynne will show you the way to someone’s heart (and suggest wine, too!) with Dungeness Crabmeat BLT Cocktail with Sizzling-from-the-Oven White Truffle and Manchego Puff Pastry Pirouettes; Creamy Wild Chanterelle and d’Anjou Pear Bisque with Toasted Coriander-Jalapeño Crème Frâiche Float; Cognac-flamed Herbed Lamb Loin Chop with Cipollini, Fig and Balsamic Jam; and Extremely Dark Chocolate Decadence with Cayenne Caramel and Cameo Apple Pixie Dust. Sounds magical, doesn’t it? With meat, seafood and dairy; no eggs.
The changing of the seasons is a good opportunity to give your body a digestive tune-up before the cooler days ahead. Nutritionist Ami Karnosh will help with the mechanics of doing a fall detox as she shares information about which foods aid the detoxification process and which foods to avoid. She’ll demonstrate several detox power recipes, including a Cleansing Smoothie; Bitter Greens Salad with Fennel and Herbed Lemon Vinaigrette; Gingered Bok Choy with Fresh Basil; Quinoa Cabbage Rolls; Warming Mung Bean Stew; and Lightly Sweetened Coconut Pudding. Vegetarian; no dairy, eggs or gluten.
Switching to a gluten-free, dairy-free diet can be an overwhelming experience. Fortunately, we’re here to help with the transition! Heather, who has been gluten- and dairy-free for a decade, will share her tried-and-true recipes and a wealth of information and practical suggestions about ingredient substitutions and well-regarded products. She’ll demonstrate some of her gluten-free, dairy-free specialties, including Grilled Thai Pizza; Weeknight Pesto Chicken Pasta; and Irresistible Chocolate Raspberry Bars. You’ll leave with a useful handout of resources to jump-start your recipe conversions and the optimism to do it! With eggs and optional poultry; no dairy or gluten.
For people with dietary restrictions, the holidays are often a time when ingredient limitations are most keenly felt. But you or your loved ones don’t need to feel left out of the feasting. Shari will show you how to prepare some holiday classics free of gluten, dairy, eggs and soy, using her training as a chemist and decades of home baking experience. She’ll demonstrate three holiday meal elements: Streusel Apple Pie, Gingerbread Cake and Seeded Dinner Rolls. She’ll also offer advice on how to convert your own favorite traditional recipes to meet these dietary challenges. As a bonus, Shari will discuss gluten-free gravy. Vegetarian; no dairy, eggs, soy or gluten. Recipes do include nuts and honey.
Make the holidays more personal by creating gifts with your own hands tailored to the culinary interests of the friends and family on your holiday list. Denise will demonstrate a stocking full of doable ideas, and you’ll sample Lavender Honey, Chili Lime Cashews, Coconut Granola and Apple Cranberry Jam. She’ll also talk about some bonus gift ideas — Zippy Hot Sauce, A Trio of Flavored Salts, Dilly Beans and Quiet Spirit Tea. You’ll go home with great plans for checking names off your list, plus a gift for you of one of the examples from class. Vegetarian; no dairy or eggs.
If you ask a sampling of PCC Cooks students what they make every year at the holidays, many will tell you, “Iole’s Biscotti!” These twice-baked Italian cookies are delicious on their own and a perfect companion to afternoon tea or coffee. Best of all, they make wonderful (and eagerly anticipated) holiday gifts. This year, Iole will demonstrate three fabulous flavors: Chocolate Almond; Cardamom; and Hazelnut Orange dipped in Chocolate. She’ll also demonstrate easy, beautiful and elegant ways to wrap and present your gifts to the special people on your list. Vegetarian with dairy and eggs.
Nothing is more representative of the cuisines of the Maghreb region (Morocco, Algeria and Tunisia) than the tagine, the earthenware cooking vessel that shares its name with the braised dishes prepared in it. Marcia, who lived in Morocco, will demonstrate seasonal tagine dishes and share tips on buying and caring for a tagine, as well as alternative cookware to use if you don’t own one. Sit back and enjoy the aromas as she prepares Fish Tagine with Spicy Chermoula Marinade and Vegetables; Chicken Tagine Smothered with Green Olives, Fennel and Preserved Lemon, complemented by Chard with Ras el Hanut (North African spice mix); and Almond Cake with Cardamom Whipped Cream and Fresh Fruit. With poultry, seafood, dairy and eggs.
Pressure cookers intensify flavors to make simple ingredients sing and are a perfect medium for the warm and comforting foods we associate with the cooler months. Denise will demonstrate how quick and easy it is to use a pressure cooker to prepare more complex dishes as she makes Curried Sweet Potato Soup; Chicken Thighs in Balsamic Fig Sauce with Cook-along Potatoes; Pickled Beet and Basmati Rice Salad; and Lemony Cheesecake with Berry Coulis. With poultry, dairy and eggs.
Back by Popular Demand! Are you stumped by salmon? What’s the difference between Sockeye, King and Coho? What’s the best way to prepare salmon without overdoing it? Join Chef Erin for this deliciously fun class that will clear up the confusion and provide you with a variety of tasty recipes for your collection, including Classic Salmon en Papillote with Fennel, Olives and Tomatoes; Oven-roasted Salmon with Warm Lentils; Sautéed Salmon with Braised Chickpeas and Wilted Spinach; and Pacific Northwest Grilled, Glazed Salmon. With seafood and dairy; no eggs or gluten.
Spanish cuisine highlights some of the best ingredients in the world — olive oil, juicy tomatoes, spicy chorizo sausage, piquillo peppers and smoky paprika. Chef Erin combines these amazing ingredients with fresh produce and hearty legumes to create an autumn meal from the heart of Spain. The menu includes Piquillo Pepper and Walnut Salad; Spanish-style Sautéed Autumn Vegetables with Smoked Paprika; Sofrito Chickpea Stew with Spanish Chorizo; Orange and Endive Salad; and Chocolate Cakes with Chocolate Paprika Sauce. With meat, seafood (anchovy), dairy and eggs; no gluten.
Thai street food is Pranee’s favorite meal when visiting friends and family in Thailand. This fall, Pranee will prepare some popular street food dishes from different regions of Thailand, using Thai herbs and spices combined with Pacific Northwest harvest ingredients. You’ll be enticed by Som Tum (shredded seasonal vegetables prepared in a mortar and pestle with lime and peanut dressing); Phad Kraprow Pla (stir-fried fish with basil, onion and peppers served with rice and fried egg); and Kao Soi Gai (curried noodles with chicken, pickled mustard greens and shallots) from the city of Chiang Mai. With poultry, seafood and eggs; no dairy.
Brining is a sure-fire way to make your pork and poultry more flavorful and moist, and a good technique to bring on board with holiday meals on the horizon. Darin will show you everything you need to know to use liquid brines, dry brines and long brining as he demonstrates four complete recipes: Pan-fried, Buttermilk-brined Chicken with Spicy Cabbage Slaw; Cider-brined Pork Chops with Apple and Radicchio Salad and White Cheddar Grits; Dry-brined Roasted Chicken and Bread Salad with Pine Nuts and Currants; and Citrus-brined Turkey with Pickled Cranberries and Mushroom Dressing. With meat, poultry, dairy and eggs.
You don’t need to ask very many people before you find someone who loves Indian food; but few of us feel comfortable preparing it in our own homes. Archana will put you at ease with the idea as she demonstrates how accessible flavorful authentic Indian dishes can be. You’ll enjoy some simple and satisfying go-to recipes, including a Crisp and Quick Curry Slaw; Spiced Butternut Squash and Red Lentil Daal; Vegetable Biryani; and a dessert of sweet Nan Khatai Cookies. Vegetarian; no dairy or eggs.
Lynne has put together a wonderful menu that conjures up the image of a long table dappled in warm late summer light, laden with a feast of ingredients that have been harvested within a short walk. Give your senses a seasonal sendoff as Lynne brings the image to life, with samplings of perfect wine pairings. Enjoy Saffron Flat Bread with Caramelized Figs, Tender Greens, Fennel Sausage and Gorgonzola; Wild Salmon, Sweet Corn, Bacon and Heirloom Tomato Salad; Tagine of Chicken with Chanterelles and Pears; and Baked Cameo Apples with Brown Sugar Praline. With meat, seafood, dairy and eggs.
How often do you get the 6pm panic when there is neither the time nor ingredients on hand to make sense of dinner? Well, we’ve got a good working plan for you! Darin will start with two great weekend dishes — Perfect Lemon Roast Chicken with Mushroom and Herb Risotto; and Braised Pork Shoulder with Fontina Polenta and Gremolata. He will then show you how to convert these two starter dishes into four easy weeknight menus: Seared Polenta Cakes with Spicy Shrimp and Herbs; Mushroom Arancini with Lemon Aioli; Herbed Chicken, Potato and Pepper Hash with Poached Eggs and Salsa; and Pork Carnitas Tacos with Cabbage Slaw and Avocado. You’ll leave with lots of practical information and the inspiration to get your weeknight meals organized! With meat, seafood, dairy and eggs.