503.248.2015
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503.248.2015
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In Good Taste Cooking School |
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Springtime Favorites from Apulia
Allison Bader and Amelia Hard have been cooking and teaching together for almost ten years, drawing on their backgrounds in catering and restaurants to share a full range of culinary skills in their classes. They are also known for their expertise in matching food and wine.
Allison, who is trained in classic French culinary techniques, co-founded and ran the kitchen at Boston’s award-winning A Mano Catering. In addition to her formidable skills as a chef, she loves sharing tips on how to prep ahead when entertaining, so that you can enjoy your dinner as much as your guests do. Amelia learned to cook from her Italian mother, then honed her expertise in Italian cuisine as chef/owner of Portland’s beloved Genoa Restaurant for eleven years. As a teacher, her greatest pleasure is to share her passion for searching out the best ingredients and then preparing them with a minimum of fuss.
Both Allison and Amelia believe that cooking is not a mysterious skill available only to professionals—it’s a lifelong source of creativity, fun, and satisfaction open to anyone who loves to eat.
Apulia, or Puglia, the heel of the Italian boot, is a region of contrasts: the longest coastline in Italy nestles close to olive groves, vineyards, and fields of durum wheat, with rocky hillsides on which sheep graze on wild herbs. Living in a region whose only wealth is in its natural food bounty, the Pugliese have developed a delicious peasant cuisine bursting with vivid colors and flavors. The menu which Amelia and Allison will prepare shows off all the many pleasures of "la cucina pugliese" as well as the late-summer bounty of our local farmers' markets.
Peperoni Arrotolati A beautiful and delicious antipasto: flame-peeled red and yellow peppers rolled around a piquant filling of toasted bread crumbs, capers, pine nuts, raisins, and anchovies, then roasted briefly in a hot oven
Penne con Fagioli e Cozze Penne pasta tossed in a richly-flavored sauce combining cannellini beans, freshly-steamed mussels, white wine, garlic, ripe tomatoes, and basil
Cutturiedde Lamb stew Pugliese-style: cubes of lamb shoulder braised until fork-tender with onions, dry red wine, ripe tomatoes, fresh marjoram, baby potatoes, and broccoli rabe, served with some grilled semolina bread
Crostata di Limone An elegant dessert that belies its peasant origins, this lovely tart combines a toasted almond crust with a tangy lemon custard filling
Instructors: Amelia Hard & Allison Bader Date: Thursday, September 21 at 6:30pm Fee: $110
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