http://www.naturalgourmetinstitute.com/html/classes-gluten-free.html
Anyone who would like to register can call Liz Fleischman at 212-645-5170 ext. 4.
World-Class Gluten-Free Dumplings (NEW CLASS)
Thursday, December 10, 6:00 – 10:00 p.m.
Instructor: Rebecca Reilly
Fee: $120
Description: Matzo balls, gnocchi, malfatti, pot stickers, spaetzle – all without gluten? You bet! Come join the fun with the everinnovative Rebecca Reilly, as we make matzo balls, roll gnocchi off the back of a fork, shave spaetzle batter directly into a hearty soup, shape pasta for pot stickers and purses, and end the class sweetly with nut-filled apples baked in flaky gluten-free pastry. Matzo Balls in Rich Vegetable Broth; Spinach Malfatti with Brown Sage Butter; Ricotta Goat Cheese Gnocchi w/ Colored Peppers; Tri-Colored Potato Gnocchi with Smoked Salmon/Shallot Cream; Asian Dumplings (Pot Stickers and Purses) with Vegetable Filling and Dipping Sauces; Spaetzle in Split Pea Soup; and Apple Dumplings with Star Anise Sauce. (Organic eggs, dairy & fish will be used.)
Extraordinary Gluten-Free Classic Italian Desserts
Friday, December 11, 3:00 – 9:00 p.m.
Instructor: Rebecca Reilly
Fee: $205
Description: Having a serious craving for mouthwatering Italian desserts like Tiramisu, Cannoli, Cream Puffs, Biscotti – or any of the others listed below – but there's no gluten-free pastry shop nearby? Then this class is your oasis! Spend a sweet day with cookbook author and gluten-free chef, Rebecca Reilly, and gain the baking skills and confidence needed to create the best classic Italian desserts in your own kitchen. Little Italy cannot compete with what you will be making in this class.
Rebecca will discuss gluten-free flour blends and the best gluten-free flours and starches to use to achieve the proper textures and tastes for these high-quality Italian desserts. Then, you’ll make sponge cakes for Zuppa Inglese (which is not a soup but Italy’s answer to English trifle); you’ll make and roll gluten-free strudel dough onto Cannoli tubes, deep fry them to golden-crisp perfection, and fill them with thickened fresh sweetened ricotta studded with chocolate chips and pistachios; you’ll prepare, pipe, and bake perfectly light cream puffs with just the right hollow inside, fill them with homemade Gelato, and drench them with decadent chocolate sauce; and you’ll make two Tiramisu. And that’s just the beginning.
Enjoy this unique experience learning from the remarkably talented Rebecca Reilly. Tiramisu Two Ways; Bongo Bongo (Handmade Cream Puffs filled with Homemade Coconut Gelato Dripping with Deep Dark Chocolate Sauce – like Profiteroles); Traditional Cannoli; Amaretti Cookies; Zuppa Inglese (Trifle with Layers of Cake, 2 Flavored Pastry Creams, and Fresh Whipped Cream); Maple Cenci (Love Knots); Baba (similar to France’s Baba Au Rhum); and Chocolate-Dipped Biscotti Two Ways: Chocolate-Hazelnut and Coffee-Walnut. (Organic eggs, dairy, and alcohol will be used.)
Gluten Freedom: Reclaiming Our Daily Bread
Saturday, December 12, 11:00 a.m. – 5:00 p.m.
Fee: $205
Instructor: Rebecca Reilly
Join Rebecca Reilly--cookbook author, classically trained chef, and master baker--who believes healthy, delicious bread is everyone's birthright. But for those of us with gluten intolerance or wheat allergies, our vocabulary of breads has been sadly limited. Well, a new day is dawning. Under Rebecca's expert guidance you'll learn everything you need to know to create flavorful, perfectly textured, gluten-free breads which include French Baguettes, English Muffins, Chewy Bagels, Pizza, Focaccia, Tangy Dark Pumpernickel, and All-Purpose Sandwich Bread. You'll work with various flours and starches and familiarize yourself with the look and feel of those doughs at critical stages. Here's a sampling of what you'll learn during this exciting day of bread making:
• Blending high-fiber, high-protein flours and starches to
make an all-purpose "flour" and then using a variety of the
following flours and starches: bean, sorghum, amaranth,
teff, montina, coconut, mesquite, soy, brown rice, quinoa,
buckwheat, cornmeal, tapioca, sweet rice, arrowroot,
potato flour/starch, cocoa and powdered coffee
• What is xanthan gum and why it is necessary
• The salt/yeast reaction
• Shaping loaf breads, baguettes, bagels, pizza, foccacia,
English muffins
• Using eggs and egg alternatives; i.e., flax, agar, and
homemade egg replacer
• How to avoid cave-ins
• Comparison of bread machine and oven methods
During this full day of bread baking, we'll mix up these unbelievable flours to maximize nutrition and achieve top-notch flavors and textures. The results will astonish you. With growing confidence and ease, you'll welcome back into your life your rightful share of delicious, freshly baked bread. We will enjoy our efforts in the form of Tempeh Reuben on Tangy Dark Pumpernickel; Pizza Margherita; Caramelized Onion & Italian Tuna Pizza; Rosemary, Garlic, & Black Olive Foccacia; French Baguettes with Roasted Garlic & Herb Dipping Oil; Chewy Bagels with Organic Cream Cheese & Smoked Wild Salmon; Eggs Florentine on English Muffins; and Grilled Vermont Cheddar & Tomato Sandwiches on All-Purpose Sandwich Bread. (Some organic eggs and optional fish and dairy will be used.)
Gluten-Free Vegan Masterpieces (NEW CLASS)
Do you dream about luscious gluten-free treats that are also free of dairy, eggs, excess soy and refined carbs? Now you can honor your health needs and your sweet tooth with Korrie’s gluten-free vegan translations of classic baked goods. Using natural sweeteners, high-quality oils, whole grain flours, and other all-healthy ingredients, you’ll recreate the authentic flavors and perfect textures you’ve been longing for.
# 53 Menu 1: Deep Dark Chocolate Cake with Creamy Cashew Frosting; Pumpkin Pie Waffles with Maple Drizzle; Blueberry Muffins with Pecan Streusel; Blondies; Saucy Cranberry- Filled Crêpes; Strawberry Shortcake Biscuits; and Coconut Chocolate Chip Cookies. (A little alcohol will be used in some recipes.)
Friday, December 18, 6:00 – 9:30 p.m.
# 54 Menu 2: Spiced Sweet Potato Cupcakes with Creamy Coconut Caramel Frosting; Carrot Pistachio Pineapple Muffins; Dark Chocolate & Almond-Dipped Coconut Macaroons; Cappuccino Walnut Brownies; Caramelized Apple Buckwheat Pancakes; Cranberry-Orange Scones; and Sticky Pecan Upside-Down Baby Cakes. (A little alcohol will be used in some recipes.)
Tuesday, December 22, 6:30 – 10:00 p.m. -or
Instructor: Korrie Chichester
Fee per class: $110
Anyone who would like to register can call Liz Fleischman at 212-645-5170 ext. 4.
World-Class Gluten-Free Dumplings (NEW CLASS)
Thursday, December 10, 6:00 – 10:00 p.m.
Instructor: Rebecca Reilly
Fee: $120
Description: Matzo balls, gnocchi, malfatti, pot stickers, spaetzle – all without gluten? You bet! Come join the fun with the everinnovative Rebecca Reilly, as we make matzo balls, roll gnocchi off the back of a fork, shave spaetzle batter directly into a hearty soup, shape pasta for pot stickers and purses, and end the class sweetly with nut-filled apples baked in flaky gluten-free pastry. Matzo Balls in Rich Vegetable Broth; Spinach Malfatti with Brown Sage Butter; Ricotta Goat Cheese Gnocchi w/ Colored Peppers; Tri-Colored Potato Gnocchi with Smoked Salmon/Shallot Cream; Asian Dumplings (Pot Stickers and Purses) with Vegetable Filling and Dipping Sauces; Spaetzle in Split Pea Soup; and Apple Dumplings with Star Anise Sauce. (Organic eggs, dairy & fish will be used.)
Extraordinary Gluten-Free Classic Italian Desserts
Friday, December 11, 3:00 – 9:00 p.m.
Instructor: Rebecca Reilly
Fee: $205
Description: Having a serious craving for mouthwatering Italian desserts like Tiramisu, Cannoli, Cream Puffs, Biscotti – or any of the others listed below – but there's no gluten-free pastry shop nearby? Then this class is your oasis! Spend a sweet day with cookbook author and gluten-free chef, Rebecca Reilly, and gain the baking skills and confidence needed to create the best classic Italian desserts in your own kitchen. Little Italy cannot compete with what you will be making in this class.
Rebecca will discuss gluten-free flour blends and the best gluten-free flours and starches to use to achieve the proper textures and tastes for these high-quality Italian desserts. Then, you’ll make sponge cakes for Zuppa Inglese (which is not a soup but Italy’s answer to English trifle); you’ll make and roll gluten-free strudel dough onto Cannoli tubes, deep fry them to golden-crisp perfection, and fill them with thickened fresh sweetened ricotta studded with chocolate chips and pistachios; you’ll prepare, pipe, and bake perfectly light cream puffs with just the right hollow inside, fill them with homemade Gelato, and drench them with decadent chocolate sauce; and you’ll make two Tiramisu. And that’s just the beginning.
Enjoy this unique experience learning from the remarkably talented Rebecca Reilly. Tiramisu Two Ways; Bongo Bongo (Handmade Cream Puffs filled with Homemade Coconut Gelato Dripping with Deep Dark Chocolate Sauce – like Profiteroles); Traditional Cannoli; Amaretti Cookies; Zuppa Inglese (Trifle with Layers of Cake, 2 Flavored Pastry Creams, and Fresh Whipped Cream); Maple Cenci (Love Knots); Baba (similar to France’s Baba Au Rhum); and Chocolate-Dipped Biscotti Two Ways: Chocolate-Hazelnut and Coffee-Walnut. (Organic eggs, dairy, and alcohol will be used.)
Gluten Freedom: Reclaiming Our Daily Bread
Saturday, December 12, 11:00 a.m. – 5:00 p.m.
Fee: $205
Instructor: Rebecca Reilly
Join Rebecca Reilly--cookbook author, classically trained chef, and master baker--who believes healthy, delicious bread is everyone's birthright. But for those of us with gluten intolerance or wheat allergies, our vocabulary of breads has been sadly limited. Well, a new day is dawning. Under Rebecca's expert guidance you'll learn everything you need to know to create flavorful, perfectly textured, gluten-free breads which include French Baguettes, English Muffins, Chewy Bagels, Pizza, Focaccia, Tangy Dark Pumpernickel, and All-Purpose Sandwich Bread. You'll work with various flours and starches and familiarize yourself with the look and feel of those doughs at critical stages. Here's a sampling of what you'll learn during this exciting day of bread making:
• Blending high-fiber, high-protein flours and starches to
make an all-purpose "flour" and then using a variety of the
following flours and starches: bean, sorghum, amaranth,
teff, montina, coconut, mesquite, soy, brown rice, quinoa,
buckwheat, cornmeal, tapioca, sweet rice, arrowroot,
potato flour/starch, cocoa and powdered coffee
• What is xanthan gum and why it is necessary
• The salt/yeast reaction
• Shaping loaf breads, baguettes, bagels, pizza, foccacia,
English muffins
• Using eggs and egg alternatives; i.e., flax, agar, and
homemade egg replacer
• How to avoid cave-ins
• Comparison of bread machine and oven methods
During this full day of bread baking, we'll mix up these unbelievable flours to maximize nutrition and achieve top-notch flavors and textures. The results will astonish you. With growing confidence and ease, you'll welcome back into your life your rightful share of delicious, freshly baked bread. We will enjoy our efforts in the form of Tempeh Reuben on Tangy Dark Pumpernickel; Pizza Margherita; Caramelized Onion & Italian Tuna Pizza; Rosemary, Garlic, & Black Olive Foccacia; French Baguettes with Roasted Garlic & Herb Dipping Oil; Chewy Bagels with Organic Cream Cheese & Smoked Wild Salmon; Eggs Florentine on English Muffins; and Grilled Vermont Cheddar & Tomato Sandwiches on All-Purpose Sandwich Bread. (Some organic eggs and optional fish and dairy will be used.)
Gluten-Free Vegan Masterpieces (NEW CLASS)
Do you dream about luscious gluten-free treats that are also free of dairy, eggs, excess soy and refined carbs? Now you can honor your health needs and your sweet tooth with Korrie’s gluten-free vegan translations of classic baked goods. Using natural sweeteners, high-quality oils, whole grain flours, and other all-healthy ingredients, you’ll recreate the authentic flavors and perfect textures you’ve been longing for.
# 53 Menu 1: Deep Dark Chocolate Cake with Creamy Cashew Frosting; Pumpkin Pie Waffles with Maple Drizzle; Blueberry Muffins with Pecan Streusel; Blondies; Saucy Cranberry- Filled Crêpes; Strawberry Shortcake Biscuits; and Coconut Chocolate Chip Cookies. (A little alcohol will be used in some recipes.)
Friday, December 18, 6:00 – 9:30 p.m.
# 54 Menu 2: Spiced Sweet Potato Cupcakes with Creamy Coconut Caramel Frosting; Carrot Pistachio Pineapple Muffins; Dark Chocolate & Almond-Dipped Coconut Macaroons; Cappuccino Walnut Brownies; Caramelized Apple Buckwheat Pancakes; Cranberry-Orange Scones; and Sticky Pecan Upside-Down Baby Cakes. (A little alcohol will be used in some recipes.)
Tuesday, December 22, 6:30 – 10:00 p.m. -or
Instructor: Korrie Chichester
Fee per class: $110
Labels: "gluten free", "Natural Gourmet Institute", "New York City", class
1 Comments:
Just stopping by to deposit a bit of positive envy! These classes sound exceptional.
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