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The soup lover
There’s nothing like a steaming bowl of chowder to warm you up on a cold and rainy day. Join Chef Erin to chow down on some classic and contemporary chowders. She’ll demonstrate a Manhattan-style Clam Chowder; rustic, warming Turkey Chowder with Wild Rice and Mushrooms; Northwest-inspired Salmon Chowder; and Hearty Potato Chowder. Round it all out with a Winter Greens Salad with Mustard Vinaigrette, and you’ll have fabulous recipes for many occasions. With meat (bacon), poultry, seafood and dairy; no eggs or gluten.
This class is about getting the most from vegetables when making high-quality soups and stocks. Learn about knife skills, plus which vegetables make great stocks and which to avoid. We’ll explore different vegetarian flavor combinations and how to cook satisfying vegetarian meals for omnivores. You’ll be keen to recreate Ribollita (Tuscan Bread and Bean Soup with Kale); Roasted Root Vegetable Soup with Herbed Dumplings; and Cantonese Hot and Sour Soup. Vegetarian with dairy and eggs.
According to Ayurveda, the ancient Indian scripture of medicine, winter brings a predominance of earth and water elements. In this season, it is traditional to eat foods seasoned with warming spices like ginger, cardamom, cloves, cumin and cinnamon to keep the five elements in balance. Archana will share recipes for delicious, comforting soups infused with these Indian spices: Creamy Curried Tomato Soup; Spiced Almond and Roasted Cauliflower Soup; and Mung Bean and Kale Soup. For a special treat, enjoy Cardamom-infused Kheer (rice pudding). Vegetarian with dairy; no eggs.