March 27, 2008 Chef Julie Giuffrida Cooking Class @ Absolute Appliances
7:00 - 8:30 PM
A Roast to Vegetables:
Why Just Eat Your Vegetables When You Can Dine on Them?
Basic Roasted Asparagus, Roasted Yams, Roasted Beet Salad, Baba Ganouj, Roasted Vegetable Napoleons, Mediterranean Roasted Vegetable Salad, Roasted, Roasted Garlic Pesto

Class Description

On the Table:

Vegetables: Loving them in a whole new way – or for the very first time. We all know we should eat them. Many of us do, but are tired of the same old side dish of steamed broccoli. Well-steamed vegetables are tasty, but well-roasted vegetables are divine. Roasting leaves all of the nutrients in the vegetables and does not require adding a nutritionally significant amount of fat. Good and good for you! What more could you want?

The class features step-by-step demonstration and explanation of how the simple technique of roasting can elicit the intense, inner flavor of a variety of vegetables. You will sample the dishes and receive printed recipes for you to take home.

In the Kitchen:

You will learn to roast any vegetable with confidence and use roasted vegetables to enhance even the simplest meal. We will examine the science and principles of roasting, necessary tools and equipment, how to assess and successfully roast different vegetable types and approaches to using roasted vegetables in recipes.

We will roast asparagus, beets, eggplant, garlic, onions, peppers, potatoes, yams and zucchini.

Recipes:

Basic Roasted Asparagus, Roasted Yams, Roasted Beet Salad, Baba Ganouj, Roasted Vegetable Napoleons, Mediterranean Roasted Vegetable Salad, Roasted, Roasted Garlic Pesto