CXLD E-Winter Soups and Stews

Take the chill out of the air with these hearty, soul-satisfying recipes featuring comforting recipes from around the world.

Menu:

• Beef Paprikash with Egg Noodles
• Braised Chicken, Green Chile and Hominy Stew
• French Onion Soup with Toasted Gruyere Cheese Crouton
• Seafood Gumbo with Crab and Crawfish 

Skills covered in class:

• Selecting and braising beef and chicken
• Working with fresh herbs and spices
• Getting familiar with Mexican and Cajun ingredients
• Working with tomatillos
• Caramelizing
• Preparing roux
• Deglazing
• Selecting shellfish
• Steaming rice

During class students will sample all the dishes prepared by the chef.