Shrimp Po Boy

New Regional Food Series Coming

🎉 **Join Chef Valerie’s Culinary Road Trip Series: From Gulf Shores to Savannah!** 🚐🍽️

Hey, fellow food enthusiasts! Are you ready to hop on board my culinary road trip adventure? Buckle up as we embark on a flavorful journey across the South, exploring regional cuisines and creating unique dishes together!

**Date & Time:** Our first class is February 29, 2024, at 4:30 PM Central Time / 5:30 PM Eastern Time, live via ZOOM from the sunny Gulf Coast near Dauphin Island, Alabama.

🌊 **Location:** Picture this: Chef Me (Valerie), husband John, and our conure parrot Bobbie cruising along the Gulf Coast in a charming little camper RV. As we travel, we’ll be sourcing the freshest local ingredients (such as shrimp right off the boats) and sharing short clips of the experiences.  The using the ingredients in the next class…hopefully with YOU in attendance via ZOOM!

In our inaugural class, we are crafting the iconic Shrimp Po’ Boy sandwich. But that’s just the beginning of our culinary adventure!

🍤 **Shrimp Po’ Boy Extravaganza:** Get ready to elevate your cooking skills as we dive into the soulful essence of Southern comfort food. From sourcing the freshest shrimp (hopefully!) straight from the local shrimp boats to handpicking juicy tomatoes and crisp lettuce at the farmer’s market, youlearn how to create culinary magic with every bite. Maybe not with fresh caught shrimp but your results will be delicious!

🚐 **On the Road Again:** But wait, there’s more! After Alabama, we’re hitting the road and heading across the top of Florida to historic St. Augustine. There, I will host two more live online Zoom classes featuring Minorcan Clam Chowder and Fish Tacos St. Augustine style. Get ready to savor the unique flavors of this charming coastal town!

🦪 **Minorcan Magic:** Learn the secrets behind Minorcan Clam Chowder, a beloved dish with deep roots in St. Augustine’s culinary history.

🌮 **Taco Time:** Dive into the vibrant flavors of Fish Tacos St. Augustine style, bursting with fresh seafood and local flair.

🦀 **Savannah Bound:** Next stop, Savannah! Join us for another online Zoom class featuring Savannah Crab Cakes and Red Rice. Discover the culinary treasures of this charming Southern city and learn to create classic dishes that will wow your taste buds.

💌 **Registration & Details:** Ready to join the fun? Register online for Chef Valerie’s Culinary Road Trip Series and receive updates, exclusive recipes, and prep lists for each class. Don’t miss your chance to cook alongside Chef Valerie, John, and Bobbie as they share their passion for food and adventure!

**Price:** Each class is $29 (Must have the ability to engage in online class via ZOOM)

Get ready to hit the road with with us and embark on a culinary journey unlike any I’ve done. Reserve your spot today and let’s make delicious memories together! 🌟  The dates of the last three classes will be listed soon.

Upcoming Classes

Celebrate a Unique Valentines Date this year!  Don’t Just GO to dinner, MAKE dinner and memories at the Pasta and Sauces class from 2:30 pm to 5:30 pm on February 14, 2024 at Art of Cookery.  Learn to make tortellini and linguini as well as a delicious vodka sauce and carbonara.  Then sit down and enjoy your authentic Italian dinner creations!  Note that there may be up to 2 other couples in this event.  Cost is $49 pp.  Click here to check out the class and register.

On Thursday February 15 at 5 pm there’s a Knife Skills class with availability yet. $29 pp.  Click here to learn more and book online.

The next in-person classes at Art of Cookery will be in April.  In the meantime, join our travel series of online classes, noted at the top of this post!

National Pie Day

National Pie Day

“As American as apple pie.” Celebrate National Pie Day !

Today is National Pie Day! January 23, 2024

As a teaching chef at Art of Cookery in Whitehall Michigan, I’ve baked and tasted all sorts of mouth-watering pies, and I’m inviting you to celebrate National Pie Day! I’m even listed as one of MLIVE top Pie Bakers in Michigan.

My love for pies started early on, and I’ve baked hundreds of them over the years. From apple to pumpkin, pecan to blueberry, every pie has its unique character and flavor. There’s something about the flaky crust and the sweet filling that brings people together and warms their hearts. So, on this special day, let’s all take a moment to appreciate the humble pie and the joy it brings to our lives. Whether you’re a seasoned baker or a pie novice, grab a slice, savor the flavor, and let’s all raise our forks to the national treasure that is Pie!

What is your favorite flavor of pie? Let me know in the comments.

Did you know that you can order pies (and other foods) from Art of Cookery? Have a look at our online shop to see flavor options and order. Know that I, Chef Valerie Hanson, make each pie to order so it will read as backordered.

Continue for pie tips and cooking class schedule.  

Here is a great recipe for easy pie pastry using your food processor….plus tips for enhancing the flavor.

Print Recipe

Pie Pastry

An easy pie pastry recipe. Makes 2
Prep Time5 minutes
Chilling Time30 minutes
Course: Dessert
Keyword: Pie Crust, Pie Pastry
Servings: 1 2-crust pie
Author: vkhanson

Equipment

  • 1 Food Processor

Ingredients

  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter chilled and cut into pieces
  • 2-3 tbsp ice water

Instructions

  • In the bowl of a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
  • Add the chilled butter cubes to the food processor. Pulse until the mixture resembles coarse crumbs
  • With the food processor running, gradually add the ice water through the feed tube. Continue processing until the dough comes together into a ball.
  • Turn off the food processor and remove the dough. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • After chilling, roll out the pastry on a lightly floured surface into 2 rounds to fit your pie dish.

Notes

But don’t stop there! Get creative.
If you are making a crust for a sweet pie, add 2 T powdered sugar. Substituting half the water for chilled vodka adds lift to your crust. Think about how to bring the flavor of the pie filling into the crust. For example, a coconut cream pie would be enhanced by toasted a little bit of coconut flakes and putting in the food processor with the flour. A chocolate filling would become mocha if you substitute some or all of the water with iced coffee.
Making a savory pie like chicken pot pie? Add some poultry seasoning and even go as far as icing some chicken broth and swapping out the water.

Upcoming Classes and Mid-Winter Break

Art of Cookery is closing for a winter break mid-February but there are plenty of classes upcoming before then. Here is a link to see the full calendar.

Also, check out our website to see full class descriptions and options.

Chef’s Day – Celebrate Food Artistry

International Chef’s Day and a fantastic autumn pumkin and apple soup recipe.

Greetings, friends and food enthusiasts! Today, at Art of Cookery, we celebrate International Chef’s Day, an occasion to honor the chefs who make the world a more delectable place. Whether you’re a professional chef like me, or a home cook with a burning passion for food, this day is dedicated to recognizing the artistry, dedication, and love that goes into creating delightful dishes.

What is International Chef’s Day?

International Chef’s Day, celebrated on October 20th, is a day that shines the spotlight on the culinary world’s unsung heroes. It’s an opportunity to appreciate the art of cooking, the creativity in the kitchen, and the chefs who make every meal a masterpiece. This day acknowledges the hard work, sacrifices, and unwavering passion that so many chefs pour into their craft.

At Art of Cookery in Whitehall, Michigan, (https://artcookery.com) I understand the significance of this day. I am proud to educate and inspire individuals to embark on their own culinary journeys, whether they are 8 or 80, nurturing their love for food and sharing the joy of cooking.

Honoring All Levels of Chefs

Chefs come in all shapes and sizes, from the professional chefs working in prestigious restaurants to the home cooks experimenting in their own kitchens. Each level of expertise contributes to the tapestry of flavors we all enjoy. Chefs, regardless of their background, share the same driving force: the love for culinary art and serving nourishment to others.

Today, we invite you to express your appreciation for the chefs in your life. It could be a heartfelt “thank you” to the chef at your favorite restaurant or a friendly pat on the back for your family’s resident home chef. The smallest gestures can go a long way in making these culinary artists feel valued and cherished.

Learn more Food Artistry at Art of Cookery

Here is a link to our calendar of classes.  Calendar of Classes  Don’t see what you want to learn or maybe a class doesn’t fit your schedule?  Reach out and request!  Email ICan@artcookery.com.

An Autumn-Inspired Recipe

In the spirit of the season and to inspire you on your own culinary journey, here’s an easy and delicious recipe that celebrates the flavors of autumn – a Roasted Pumpkin and Apple Soup. This comforting dish combines the earthy richness of pumpkin with the sweet, tangy notes of apples to create a warm and hearty soup perfect for a cool fall day.

Ingredients:

– 1 small sugar pumpkin
– 2 apples, peeled, cored, and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (or coconut milk for a dairy-free option)

-1 t ground sage
– 2 tablespoons unsalted butter

-1 T brown sugar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste, I do 2 t & 1 t 

-feta cheese, about 2-3 T per bowl
– green onion or fresh chives, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the pumpkin in half, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 45 minutes or until the pumpkin is soft and slightly caramelized.  You should be able to slide a fork into it smoothly and without resistance.

3. While the pumpkin is roasting, heat some oil (or bacon fat) in a large pot over medium heat. Add the chopped onion. Sauté until they become translucent and aromatic.  Add the garlic and cook about 30 seconds more.

4. Add the diced apples and continue to cook for a few minutes until they start to soften.

5. Once the roasted pumpkin is done, scoop out the flesh and add it to the pot with the apples and onions.

6. Pour in the broth and stir well. Bring the mixture to a gentle simmer and let it cook for about 20 minutes.

7. Using an immersion blender or a countertop blender, puree the soup until it’s smooth.  (If using a blender, do it in batches as hot liquid in a blender that is overloaded can erupt out of it and be dangerous)

8. Return the soup to the pot and add the heavy cream (or coconut milk), butter, brown sugar, and ground cinnamon. Simmer for an additional 5 minutes, stirring well.

9. Season with salt and pepper to taste.

10. Serve your Roasted Pumpkin and Apple Soup hot, garnished with fresh chives and a drizzle of cream for an extra touch of elegance.

On this International Chef’s Day, let’s savor the culinary delights that chefs bring to our tables. Remember to express your gratitude to the chefs who inspire and nourish you, and celebrate the artistry of food and the joy of sharing it with others. Happy cooking and appreciation!

Ignite Your Culinary Passion

Discover the Art of Cookery: Fall Culinary Classes in Whitehall, West Michigan

Hello, food enthusiasts! I’m Chef Valerie, and I’m thrilled to invite you to join me at Art of Cookery in Whitehall, West Michigan, for a series of exciting culinary classes this fall. As the autumn colors reach their peak in our picturesque town, there’s no better time to embark on a culinary adventure. And if you’re coming from afar, we even have a cozy Airbnb bedroom waiting for you. Let’s dive into the delectable details of our upcoming classes that are sure to tantalize your taste buds and ignite your culinary passion.

October Classes

How to Can Dill Pickles – $39*Date: 10/16/23 at 3 pm*

Ever wondered how to preserve the crisp, tangy goodness of dill pickles? Join us for this hands-on canning class and discover the art of pickling. You’ll take home jars of your very own homemade dill pickles, perfect for snacking or gifting.

Making Soft Cheeses – $45                   *Date: 10/19/23 at 5 pm*

Unleash your inner cheese aficionado as you learn to craft luscious mozzarella and creamy sour cream or yogurt from scratch. Elevate your culinary repertoire with these versatile dairy delights.

Sourdough Starter to Finish – $45

*Date: 10/22/23 at 1 pm*

There’s nothing quite like the aroma of freshly baked sourdough bread. In this class, you’ll master the art of creating and maintaining a sourdough starter, and we’ll guide you through the entire bread-making process. Get ready for warm, crusty perfection straight from your oven.

 

November Classes

Sweet Pickled Beets – Canning Class*Date: 11/7/23 at 5 pm*

Join us for a delightful canning adventure where you’ll learn to create sweet and tangy pickled beets. Preserve the flavors of autumn and enjoy these vibrant beets as a delicious side or salad ingredient throughout the year.

Tamales – $50

*Date: 11/9/23 at 5:15 pm*

Dive into the rich and diverse world of tamales. Chef Valerie switches between the flavorsome pork tamale with red chili sauce or the zesty chicken tamales with salsa verde. If you are the first one to book you get to choose!  Right now the plan is for Green Chicken Chili Tamales.  Craft these traditional delights and savor the taste of Mexico.

Venison Canning – Pressure Canning Class – $50

*Date: 11/12/23 at 1 pm*

For the adventurous foodies, learn the art of

 pressure canning as we delve into preserving venison and other meats. Unlock the secret to enjoying succulent, home-canned meats year-round.  This is not the prettiest jar on your shelf but it is GOLD!  Don’t lose your meat to a failed freezer, learn to SAFELY can meat.

Veggie Burgers – $30*Date: 11/14/23 at 5 pm*

Embrace the world of plant-based cuisine with our Veggie Burgers class. Create hearty, delicious veggie burger patties from scratch, perfect for a wholesome and satisfying meal.

Traditional White Bread Baking and Butter Churning

 – $35
*Date: 11/16/23 at 1 pm*

Experience the timeless art of bread baking as we guide you through crafting traditional white bread. But that’s not all; you’ll also churn your own butter for the ultimate homemade experience.

Winner Winner Chicken Dinner – $39*Date: 11/18/23 at 1 pm*

Indulge in a complete and budget-friendly meal preparation class. Craft a beautiful and delicious full meal that won’t break the bank. Your taste buds will thank you!

Yaki Udon – $40*Date: 11/21/23 at 5 pm*

Transport yourself to Japan as you master the art of making udon noodles from scratch. Learn to prepare the delectable Yaki Udon dish and gain the skills to use a wok like a pro.

Register today!

Don’t miss this incredible opportunity to enhance your culinary skills and savor the flavors of autumn in Whitehall, Michigan. Whether you’re a novice or a seasoned cook, there’s something for everyone at Art of Cookery. Join us for these hands-on classes and embark on a culinary journey you won’t soon forget. Book your spot today and let’s create mouthwatering memories together!

Visit Art of Cookery (https://artcookery.com) for more details and to reserve your seat. Hurry, spaces are limited!

*Notes: Want a class that isn’t listed or doesn’t fit your schedule?  Reach out to us, we may be able to adjust or add classes.  231-7404065

Availability is subject to change. Please visit our website for the most up-to-date information*

Classes and Changes

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I Know...It's Been a While

Never in our cooking school history have I (Chef Valerie) been so busy!  The classes are usually well occupied and numerous.  This summer’s kid’s classes are packed and I am adding three more.

What I am leading up to is….I’m sorry there have been so few blog posts this year.

But here one is!

Upcoming Adult Classes

This isn’t a comprehesive list of upcoming classes, but it is a list of the ones with availability.  To see the entire schedule, click here.

Classes with availability are:

How to Series: Great Gravy – July 21st @ 5:15 pm – $29 (Make and take White Gravy & Brown Gravy)

How to Series: Create a Charcuterie Board – July 23rd @ 1:00 pm – $29

How To Series:  The Art of Pasta – July 25 @ 2:00 pm – $25  (a great intro to making all pasta)

Pasta:  Lasagna – July 29 @ 10:00 am – $45 (make the actual pasta noodles and an entire lasagna – take an 8×8 lasagna home too!)  BTW:  July 29 is National Lasagna Day!

How to Series: Convection Cooking – August 3 @ 5:15 pm – $25 (A great way to get comfortable with convection ovens and air frying)

Kid's Classes

Never before has the demand for summer kid’s courses been this huge.  I just added 4 more of the Yound Chef’s Series.  I had to skip session 1 in the interest of time, but am accepting kid’s to start the series with session 2.  They can take a class as a standalone if they have completed the class before it.  For example, I have kids complete the current series through session 3 but had family camping plans making them miss session 4, so I encourage them to pick up at session 4.  

The kid’s classes (all for ages 11 and up) with availabilty are:

Young Chef Session 2- Baking and Pan Frying – July 31 @ 11:00 am – $45

Young Chef Session 3 – Food Safety and Pastry – August 21 @ 11:00 am – $45

Young Chef Session 4 – Knife Skills and Fruits/Vegetables – August 22 @ 11:00 am – $45

Young Chef Session 5 – Skills Demonstration – September 10 @ 1:00 pm – $60

Embracing Freshness and Minimizing Food Waste: Exciting Changes to Our Offerings!

Greetings, food lovers!  As a passionate culinary enthusiast, I have always strived to provide you with the most delicious food options. To further enhance your dining experience and address the challenges I’ve faced recently (such as increased class load and decrease grab n go demand), I am changing our offerings.

Chef Valerie Hanson Welcomes you!

In a commitment to reducing food waste, I have made the decision to discontinue our grab and go options. Unfortunately, due to the limited demand and the short shelf life of these items, I have experienced an increased amount of food going to waste. I believe that it’s crucial to prioritize freshness, ensuring that every dish we serve meets our high standards of quality and taste.

Fear not! I am not abandoning the idea of offering extra dishes entirely. Instead, just shifting my focus to the creative dishes born from our cooking classes.  For example, whenever I have an upcoming class, such as the Quiche class on July 17th, we will announce in advance the availability of a limited number of dishes inspired by that class.

For example, on July 18th, we will have five mouthwatering quiches available for purchase.

These dishes will be prepared with care, showcasing the skills and techniques used in classes.

One more interesting offering. I offer my services as a personal chef to a limited number of households. If you’re looking for weekly meal(s) tailored to your specific requirements,  I’ve got you covered! Simply reach out me so we can discuss foods that satisfy your cravings and dietary needs.

In addition to our personalized household meals, we are delighted to continue to accept orders. Whether you’re craving a delectable pie, a gourmet pizza, charcuterie board, a loaf of our famous sourdough bread, or even something you simply crave (my goulash or pot pie for example!) I can craft the perfect dish just for you. Simply let me know what you’re in the mood for, and we’ll bring your food desires to life.  DO give advanced notice! At least 24 hours please.  You can also order items from our online shop.

I appreciate your understanding and support in this change.

Husband Appreciation and Grilled Cheese

Husband Appreciation Day

National Husband Appreciation Day is coming soon.  It is observed every year on the third Saturday in April.  This year it falls on April 15, 2023.

In honor of Husband Appreciation Day, I want to give a shoutout to my amazing husband, John. He is always there to support me, make me laugh, and lend a helping hand. I am so grateful for all that he does and for the love that we share. Happy Husband Appreciation Day, John! 

P.S. check out the photos to see what John is currently doing.  He’s really working hard just because I thought the sidewalk had a slope issue.

So this is just a heads up to all you spouses out there with your own amazing husband.  Be sure to tell him how special he is.  You want to make him a grilled cheese sandwich.  Guess why…..  

National Grilled Cheese Day is April 12

National Grilled Cheese Sandwich Day is celebrated every year on April 12th. It’s a day to celebrate and enjoy the delicious comfort food that is the grilled cheese sandwich.

I suggest you try making a grilled cheese sandwich with your favorite type of cheese and bread, and perhaps adding some extra ingredients like bacon, tomato, or avocado for added flavor. Experimenting with different combinations can be a fun and tasty experience!

I’ve included one of my favorite grilled cheese recipes below.

Upcoming Classes

April 18 @ 5pm is Chicken Tamale with Salsa Verde class.

April 20 @ 12 noon is Traditional Bread baking and Butter Churning.

April 22 @ 1 pm is Fermenting class.

April 25 @ 12 noon is Spaghetti Aglio e Olio and is a full meal making class.

April 28 @ 4 pm is Pate a Choux pastry class making cream puffs.

April 30 @ 1pm is Rock your POT! An electric pressure cooker class making a full meal.

May 2 @ 5:15 pm is Scones class.

May 4 @ 12 noon is Knife Skills class.

May 5 @ 5:15 pm is Date Night: Scallops and Wine.

Just a few of the classes coming up.  Click here to see the full calendar.

Current Menu

Our Grab n Go meals are great quick meal bowls and offer chef cooked meals at an affordable price.  You can order them hot or cold for a meal later.  Here’s what is on the menu this week.  Click here to go to our webpage that has the constantly updated current menu.

Grilled Cheese Sandwich Recipe

Print Recipe

Gooey Grilled Cheese Sandwich

This a a yummy sandwich and goes great with soup or salad for a nice lunch.
Prep Time5 minutes
Cook Time8 minutes
Course: sandwich
Cuisine: American
Keyword: grilled cheese
Servings: 5
Author: vkhanson

Equipment

  • 1 gridle or large skillet
  • 1 pancake turner spatula
  • 1 medium bowl
  • 1 rubber mixing spatula

Ingredients

  • 3 oz cream cheese, room temp
  • 8 oz shredded cheddar or swap for colby, monteray jack, muenster, or provolone.
  • 1/4 cup mayonnaise or miracle whip
  • 2 tbsp pimentos optional
  • 1/4 tsp garlic salt don't put all in at once. add half and taste, everyone is different when it comes to salt.
  • 10-12 slices favorite bread Italian, French, sourdough, even regular white bread works.
  • 3 tbsp softened butter

Instructions

  • In bowl stir together cheeses, mayo, pimento (if using), and garlic salt.
  • Divide mixture onto six slices of bread. Top with six more slices.
  • Butter both sides of all six sandwiches.
  • Heat the griddle or skillet and cook both sides to golden brown, 3-4 minutes each.

Notes

I sometimes add some 2 tbsp chipotle in adobo for a sweet smoky kick.  If you do this don't include the garlic salt.
A slice of tomato is a good addition but not if you are serving with tomato soup.
This recipe will make more or less sandwiches depending upon the size of your bread and how much you put on.
The sharper the cheddar, the more flavor, but less melty.  I love extra sharp cheddar and don't mind if it isn't a cohesive melted cheese.

Easter

Celebrating Easter, Quick Hollandaise, Upcoming Classes

This post is a fun one about some Easter eggs around the world.  Also included is a recipe for a quick and easy hollandaise sauce, and some of our upcoming classes.  Enjoy!

Regardless of how you celebrate Easter, you’re likely aware of some traditions surrounding the use of eggs. Common American practices include hiding eggs, coloring eggs, and eating delicious chocolate eggs! But did you know that eggs feature in other ways for Easter traditions in different cultures? Here are a few of my favorites:

Giant Omelets

In southern France, there is a giant omelet festival put on by the Knights of the Giant Omelet.  Unbelievably, using over 15,000 eggs, cooks create a gigantic omelet to serve to the folks who participate in the festival free of charge (feeding around 1,000 people)! And if you want a taste of France that’s not a gigantic omelette, consider making hollandaise to jazz your eggs up (see recipe below)! 

A Whimsical Way to go Egging

In Mexico, cascarones are

Cascarones

used as a form of celebration. These treats are hollowed-out eggs that have been decorated on the outside, filled with confetti, then closed up with tissue paper over the opening. Cascarones can be used as colorful centerpieces or to add playful whimsy to your meal, as it’s great fun to break these eggs over your peers or children’s heads and shower them in the brightly colored confetti. While traditionally, these eggs are more likely to appear during Mardi Gras, they’ve been a big hit at Easter celebrations and egg hunts in more modern times.

Decorate Eggs with Beeswax

Pysanky

A Ukrainian egg tradition takes the form of decorating eggs using dyes and beeswax. Called pysanky, these eggs become beautiful art pieces for your table. While it can take more time to accomplish, it’s a more upscale way of having decorated eggs at your table than the more standard version of dipping eggs in vinegar + dye.

The world is a beautiful place filled with wonderful food traditions, and here at Art of Cookery, we appreciate such creative ways to celebrate! Check out our current classes if you want to improve your cooking skills for a special Easter meal. And if you’d like us to handle the cooking for you, we’ve got you covered!

Print Recipe

Quick and Easy Hollandaise

Here's a quick no-fuss way to make hollandaise sauce that doesn't split on you.
Prep Time2 minutes
Cook Time2 minutes
Course: Breakfast
Keyword: Hollandaise

Equipment

  • 1 blender

Ingredients

  • 3 egg yolks Be sure they are pasteurized and properly refrigerated as this recipe isn't cooking the eggs.
  • 1 tbsp lemon juice
  • 1/4 tsp fresh thyme optional
  • 1/16 tsp cayenne pepper
  • 1/16 tsp salt
  • 1/32 tsp white pepper black is fine too
  • 1/2 c unsalted butter melted

Instructions

  • Place yolks, lemon juice, cayenne, thyme (if using), salt, and pepper in blender.
  • Run blender until fully mixed.
  • While blender is running, open pour spout and slowly pour the melted butter in.
  • Blend until fully emulsified.
  • taste and adjust lemon juice, salt and pepper to your liking. SERVE!

Notes

Alternatively, use a double boiler with gently simmering water and whisk the eggs and lemon juice together over it.  When mixture is doubled in volume, whisk in the butter until thickened.  Remove from heat and add thyme, salt & pepper.

Upcoming Classes that Have Available Tickets.

This is not a comprehensive list of upcoming classes, it is simply a few that have a ticket or two still available.  To see them all, including ones that have no one registered (and are open for you to book) and ones that are fully booked (but help you see some of the topics Art of Cookery offers, click here.  That link works well to register for one of the classes below online.  Don’t see anything you are interested in or at a time/date that works?  Just ask! ICan@artcookery.com 

March 30 @ 5:15 pm – Mother Sauces: Bechamel – $24

April 4 @ 5:00 pm – Lasagna (making the fresh pasta and the dish) – $38

April 7 @ 1:00 pm – Pate a Choux Pastry (cream puffs) – $20

April 11 @ 12:00 noon – Pressure canning (this is a how to can safely class and product to be canned is meat, think venison or abundance of roast on sale, etc.) – $45

April 18 @ 5:00 pm – Tamales (flavor will be green chili chicken and we will also be making the salsa verde) – $42

April 20 @ 12:00 noon – Traditional bread baking and Butter Churning – $29

April 22 @ 1:00 pm – Fermenting – $24

Cooking Away the Winter Blues with Seasonal Produce

As the winter months drag on, it’s easy to start feeling a bit down. The lack of sunshine, chilly temperatures, snow, mud, rain, and shorter days can all take a toll on so many of us. But one way to combat the winter blues is by focusing on the bright side: winter produce. Squash, potatoes, apples, and carrots are all in season during the winter, and they’re packed with nutrients and flavor. They are some of the latest fall harvests and store well for delicious and nutritious use all winter.

Here are some ideas for how to use these ingredients to create warm and comforting meals that will lift your spirits.

Squash: Winter squash is a versatile ingredient that can be used in a variety of dishes. Try roasting a butternut squash and using the flesh to make a creamy soup or slicing an acorn squash into wedges and roasting it with a drizzle of maple syrup for a sweet and savory side dish. It also makes a fabulous ravioli stuffing when combined with parmesan, gruyere and sage (Serve with browned butter…to die for).  You can also stuff a spaghetti squash with your favorite meat and veggies for a hearty and healthy meal (heck it’s even keto friendly!).

Potatoes: Potatoes are a staple ingredient in many winter comfort foods. You can’t go wrong with a classic baked potato, topped with butter and sour cream. But if you’re looking for something a bit more interesting, try making a potato gratin with layers of thinly sliced potatoes, cream, and cheese (don’t forget the salt and if you can, freshly cracked black pepper). Or, whip up a batch of potato soup with bacon and cheddar for a warming and filling meal.

Apples: Apples are a fall fruit that can be enjoyed well into the winter months. Try making a spiced apple cider on the stovetop to fill your home with a warm and inviting aroma. Or bake some cinnamon-spiced apple slices for a sweet and comforting dessert. You can also add chopped apples to a winter salad for a crisp and refreshing crunch.  And who doesn’t enjoy a wintertime apple crisp?!

Carrots/Parsnips: Carrots and parsnips are root vegetables that can be used in a variety of ways. Roast them in the oven with a drizzle of honey for a sweet and savory side dish. Or make a carrot and ginger soup for a warming and comforting meal. You can also add shredded carrots to a winter slaw for a crunchy and colorful salad.  Did I mention carrot cake?  Add parsnips to your potatoes for an upgrade to mashed potatoes….the flavor is amazing.

Incorporating these seasonal ingredients into your meals can help you feel more connected to the season, feed your soul, and lift your spirits. So, the next time you’re feeling a bit down, head to the kitchen and cook up some delicious winter comfort food. Your taste buds, your family, and your mood will thank you!

AND….Spring is nearly here!

Print Recipe

Butternut Squash Soup

Prep Time15 minutes
Cook Time40 minutes
Course: Comfort Food
Keyword: butternut squash, Soup
Servings: 4

Equipment

  • 1 Dutch Oven Pan
  • 1 immersion blender or blender

Ingredients

  • 2 tbsp oil (olive, vegetable, butter, bacon drippings...)
  • 1 medium butternut squash peeled and cubed
  • 1 large onion chopped
  • 4 cloves garlic chopped
  • 1 tsp dried sage or 1 T fresh
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/3 cup gruyere cheese (or parmesan) shredded
  • Salt and Pepper to taste

Instructions

  • Heat the fat over medium-high heat. Add the chopped onions and sauté until the onions are translucent, about 5 minutes.
  • Add garlic and sage and sauté for 30 more seconds.
  • Add the cubed squash and sauté for an additional 5 minutes.
  • Add the vegetable broth and bring to a boil. Reduce heat to a simmer and let cook for about 20-25 minutes, or until the squash is soft and easily pierced with a fork.
  • Blend the soup until smooth using immersion blender or by batches in a blender.
  • Add the heavy cream and cheese and stir to combine. Season with salt and pepper to taste.
  • Enjoy!

Notes

If you happen to have pine nuts one hand, toast some for a few minutes in a skillet.  Garnish soup with toasted pine nuts and a swirl or heavy cream.

Winter Comfort Cooking

Aside

Cooking Classes – Not a Lot of Thyme

Not a Lot of Thyme

Hello friend!  It has been a while since I reached out with a blog post.  This one will be fairly short and here’s why: Art of Cookery is busier than it has ever been since opening in 2009.  Cooking classes are occurring more often and are bigger than ever.  People are coming from further away than ever too.

WOW that is humbling

It is also winter, and I miss my fresh herb garden.  Thus, the title (Not a lot of thyme).  See what I did there?  🙂

Upcoming Classes

Many upcoming classes are booked out, but here are some with space still available:

Click on the class title to read more about it and book online.

We are shut down for our yearly re-set and R&R between mid-Feb through mid-March.

Retail Food Menu

We’ve been doing retail food orders for a bit over 1 year now.  Below is the menu for 1/16 – 1/31.  Feel free to order now for pick-up during that time frame.  Ordering early helps me schedule things.  As we start the new year, I’ve made a few diets conscious menu choices.  Keto seems to be the big thing.

Feel free to contact me privately and ask for a food/diet meal that is not on the menu, but know it isn’t likely to occur for pick-up the same day, but you never know.  I am some people’s apparent private chef who take advantage of this.

Did you Know?

  1. We take private cooking classes and they don’t need to be on my class listings.  For example, your group wants to learn about cooking with herbs; or, how to use a Tagine.
  2. We do Murder Mystery dinners, called Delicious Demise, by private request.  Minimum of 6 people.
  3. We do about 4-5 small catering events each year.  Inquire if you are curious about your event.
  4. You can order off our menu for a hot and ready to eat meal, we just need a heads-up.
  5. We do Bachelorette/Bridal Party events.

Class Suggestions?

We are always open to suggestions for class topics.  Just reach out via email at ICan@artcookery.com.

Winter Wanderland

I know I said this would be short.  Here’s the last item… Winter Wanderland 2023 is coming up.  John and I are founding members and very involved in this weekend event.  Click HERE for the events/times/locations occuring for the 2/3 through 2/5 weekend event.

National Lasagna Day!

Lasagna!

July 29, 2022 is National Lasagna Day.  It repeats on this day every year.  So, I am compelled delighted to give up my free time compose this post for you.  I’m just going to have a glass or three of wine while writing fun with this post.  It is all real information, but I thought I would do something annoying entertaining for you via strikeouts.

While mining the internet desperately researching this blog, I was quite surprised to discover the history of lasagna.  Allow me to bore inform you regarding this delicious dish known around the world.

Fun Facts:

  • The word comes from the Latin word lasanum, which means chamber pot.  I am not sh1tting you!  I’m guessing it transitioned to the food meaning due to using new hopefully clean chamber pots to cook the pasta dish.  It makes sense to me.
  • The plural for lasagna is lasagne.  Who knew?
  • The earliest known lasagna recorded was in the 13th century and would not have contained love apples tomatoes as they were thought to be poisonous due to their close relationship to the deadly nightshade plant.
  • How does one wish another a happy lasagna day?  Like this:

Here’s some lasagna, enjoy.  We send you lots of love on the delightful celebration of National Lasagna Day…. may each and every day of the coming year be blessed with delicious comfort foods like lasagna….. Have a tasteful day!!!

There are zillions of lasagna recipes out there and some are pretty crappy sounding more than 100 different versions of lasagne.  Most contain tomatoes, noodles, and ricotta; but, some are based on béchamel sauces and contain lots of different veggies, like eggplant or zucchini instead of noodles.  The meat may or may not be present but ranges from ground beef, pork, poultry, lamb to bacon and chopped steaks.  Mushrooms are the most common replacement for meat.

Moving on

There’s a lot more to share but you have already jumped to the recipe and won’t see this but I will move on in this post.  I have included my recipe for lasagna at the bottom of this post.

To celebrate this odd yet fun under-appreciated holiday, Art of Cookery is making up a couple of batches of lasagna for our retail branch, Cookery Creations.  They will be available for free sale while supplies last in 16-ounce and 8-ounce portions.  Watch our facebook page for the announcement that there is some in the Magic front fridge.

Never heard of our Cookery Creations?

You probably know Art of Cookery is a world-renowned cooking school (I wish!).  But do you know that we also have a retail food license and sell meals?  You can order for a specific item or items on our menu and name a convenient pick-up day/time.  Or you can take a chance on what is in the Grab n Go Fridge inside the front door.  You can even order and pay online. Just come on in and snag a meal or two.  They are very convenient for not wanting to cook evenings, it’s too hot to cook and for work lunches.  Not to mention, its yummy and nearly free reasonably priced and you get a lot in a 16-ounce bowl.  Check out our menu here.

Poll (Just cuz I’m curious):

7
Created on By vkhanson

Lasagna Post Query

Will you take a minute to click on a couple of poll answers?  I really appreciate your time.  Thank you!

1 / 3

My favorite style is (select all that you fit):

2 / 3

Do you love lasagna?

3 / 3

Did you like the writing stye I used in this post (using the strikeout feature)?

Your score is

The average score is 0%

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The recipe (You skipped the blog and just jumped to it didn’t you?):

Print Recipe

Chef Valerie's Lasagna

A meaty lasagna that hits the marks of a great comfort food and a beautiful Italian dish.
Prep Time1 hour
Cook Time1 hour
Resting time30 minutes
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Keyword: Lasagna, pasta
Servings: 16 servings
Author: vkhanson
Cost: $26.50

Equipment

  • 1 13x9 or deeper greased lasagna pan Deeper is better.
  • 1 Sheet aluminum foil for covering greased to prevent cheese stickage
  • 1 Large Saucepan
  • 2 Stirring and Scraping utensils Wooden spoon and rubber scraper
  • 2 Small bowls

Ingredients

Noodle Layer

  • 1 16 oz box of Lasagna noodles In reality, I make the noodles myself but offering you a shortcut here.

Meaty Tomato layer

  • 3/4 lb sweet Italian sausage
  • 1/2 lb lean ground beef
  • 1.5 c diced onion
  • 1/2 c finely diced celery
  • 1/2 t red pepper flakes
  • 1/8 t salt just a pinch
  • 6 cloves garlic minced
  • 1 t Italian seasoning
  • 2 t fennel seed
  • 6 oz tomato paste
  • 2 28 oz cans San Marzano tomatoes crushed after opening
  • 2 c water can substitute some or all water for your favorite wine
  • 2 T sugar
  • 1.5 t fresh oregano
  • 1 t salt
  • 1/2 t freshly ground black pepper
  • 2 T fresh basil

Cheese Layer

  • 30 oz ricotta cheese, whole milk can substitute small curd cottage cheese
  • 1.5 c shredded parmigiano reggiano cheese
  • 1 lg egg
  • 1/2 c minced fresh parsley
  • 3/4 t salt
  • 1/2 t garlic powder
  • 1/2 t freshly cracked black pepper

Yet Another Cheese Layer

  • 3 c shredded mozzarella cheese whole milk version
  • 1/2 c shredded parmigiano reggiano cheese

Garnish

  • plenty of vivid green herb like basil, green onion, and/or parsley

Instructions

  • Cook the noodles per box instructions (or make your own).

Assemble Meat Layer

  • In saucepan, cook meats, onion, celery, and pepper flakes with a pinch of salt.
  • Add the garlic, Italian seasoning, fennel, and tomato paste when the meat is barely browned and cook for 3 more minutes.
  • Add tomatoes, water/wine, sugar, oregano, salt, and pepper. Bring to a boil, reduce heat and simmer gently for at least 30 minutes.
  • Right before assembling lasagna, add the basil.

Assemble Cheese Layer

  • Preheat oven to 400 F.
  • In small bowl mix together the two cheeses, egg, parsley, and black pepper.

Assemble Yet Another Cheese Layer

  • In a small bowl blend the mozzarella and the parmigiano-reggiano cheeses.

Pulling it all together

  • In the greased pan, spread 1 c of the meat sauce and then add a layer of the cooked noodles.
  • Layer 1/3 of the cheese egg parsley mixture over noodles.
  • Spread 1 1/4 c of the meaty sauce over the cheese mixture.
  • Add another layer of noodles, followed by one half of the remaining cheese mixture.
  • Spread 1 1/2 c of the meaty sauce over the cheese mixture.
  • Add another layer of noodles, followed by the remaining cheese mixture.
  • Spread 2 c of the meaty sauce.
  • OPTIONAL: If your pan is tall enough and you have extra, add another layer of noodles and meaty sauce.
  • Top with the bowl of mozzarella and parm cheese blend.
  • Cover with greased foil, greased side down.
  • Bake for 45 minutes. Uncover and bake 15 more minutes. When fully cooked the center should reach 160 degrees F.
  • Remove from oven and let rest for 15 to 30 minutes. 30 is best.
  • Garnish and serve!

Notes

Quality ingredients make a difference.  Buy the best if you can.
The lasagna can be refrigerated for a day, or, wrapped and frozen prior to baking.  To bake, remove from fridge or freezer and uncover 60 minutes prior to placing in oven.  Recover and bake first for 55 minutes instead of 45.
July 29 of each year is National Lasagna Day.  🙂