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Tulsa cooking classes offer new techniques for old favorites

BY Staff Reports
Wednesday, March 07, 2012
3/07/12 at 5:16 AM


Learn to cook with herbs, roast the perfect chicken or make a great bowl of soup at one of Tulsa's cooking classes this month.

Here is a list of what's going on:

Thursday

Puff Pastry: Pecan pie in puff pastry, vol-au-vent of spicy chicken, smoked trout salad in puff pastry, 7 p.m., NeMar Noulles, $60.

Monday

Pasta Perfecto! Learn tempting new ways to use a favorite old ingredient - pasta, 11:30 a.m. and 7 p.m., Akin's, $10 in advance, $15 at the door.

Tuesday

Exploring Reds: Explore the grape varieties that make up Bordeaux wine: cabernet sauvignon, merlot, cabernet franc, petit verdot and malbec. Cheeses, breads and fruits will be served to accompany the wines, 6:30-8:30 p.m., The Stock Pot, $45.

Wok Out: Easy stir-fry recipes, stir-fried chicken and shallots, Chiu Chow-style pork spring moon uses ground pork and lots of lovely Chinese spice tastes, Shanghai-style shrimp, 7 p.m., NeMar Noulles, $60.

March 15

Cajun Cafe: Learn how to cook authentic Louisiana cuisine in a fun-filled, spirited class. Roasted spring vegetable soup, Cajun orzo shrimp salad, crawfish etouffee, bananas Foster, 6:30-8:30 p.m., The Stock Pot, $45.

March 16

Paella Dinner: Paella Mixta - the famous dish of Spain, 7 p.m., NeMar Noulles, $80.

March 20

Ciao Italia! Breaded veal cutlets with an olive caper relish, baked fennel with prosciutto, risotto with spinach, 7 p.m., NeMar Noulles, $60.

March 26

Breakfast: Come learn new and flavorful ways to start your day, 11:30 a.m. and 7 p.m., Akin's, $10 in advance, $15 at the door.

March 24

Three special soups: Hands-on class, ending with sit-down tasting of everything. Microwave potato and cabbage soup, special parsnip and carrot soup. "Pink" soup - kids love it, 1-5 p.m., Joyce Jackson, $45.

Evening of Wine and Roses: Mozzarella cheese bread, cocktail meatballs with red wine, classic creamy chicken Marsala with carrots Cointreau, hot fruit wine compote served over vanilla bean ice cream, 6:30-8:30 p.m., The Stock Pot, $45.

March 27

Mommy/Daddy and Me - We Can Cook! Quesadillas, 4-6 p.m., class size limited to six pairs with kids 7-12 years old, Urban Kitchen, $60.

March 28

Perfect Roast Chicken: Roast it, cut it up and create a couple of sides to go with it, 6-8 p.m., Urban Kitchen, $50.

March 31

Hands-on English High-Tea Cooking Class: Learn to make never-fail pastry, tarts, lemon curd, Scotch shortbread, scones and special tea sandwiches (watercress, cucumber and pressed tongue sandwiches - which taste like cold roast beef). Class ends with sit-down High Tea, 1-5 p.m., Joyce Jackson, $45.

Never Enough Thyme, cooking with herbs: Mozzarella cheese bread, Italian green herbed salad served with a side of crostini with herbed butter, savory herbed roast beef paired with garlic herbed mashed potatoes, lavender panna cotta with balsamic strawberries with dollops of liqueur-flavored whipped cream, 6:30-8:30 p.m., The Stock Pot, $45. Original Print Headline: Cooking classes offer twists on favorites

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Learn to use an old ingredient in a new way during the Pasta Perfecto! class Monday at Akin's. Tulsa World file

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