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 mins
Cook Time2 mins
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 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.

A Spare Gus

A Spare Gus

It is finally THAT time of the year, ASPARAGUS is up!  

As a child we had a lot of acres of it and had to pick it all ourselves.  Sometimes we had to get up at 4 am to get some picked before school (and then consequently missed the bus and had to walk to school, uphill both ways, in the snow, barefoot) 🙂 But really, depending on which school it was 2 to 6 miles.  

I hated asparagus as a child.

Now, I love everything about it.  It is delicious, healthy, and beautiful.  Also, it is fun to grow.

When we moved to our current location 3 years ago, I dug up some that I had planted at our previous place and a friend gave me some they were planting that spring on their farm.  At age 3 the stalks are coming up fat and happy.  

I thought I would include a little tutorial.

In case you didn’t know, when planting young asparagus roots, you don’t pick the little stalks that come up the next year.  The second year you can take a couple of early pickings.  The third year and after you can pick the whole season.  My season cut-off date is June 20.

After June 20 I let the stalks (which are actually sprouts) grow into mature plants.  A mature plant is about 6 feet tall and is graced with flowing ferning branches.

They enjoy a 10-10-10 or 15-15-15 for fertilizer.   They prefer a light sandy soil and their roots grow large and deep.  Fertilize when the soil starts warming, usually some time in April.  I fertilize again when I stop picking. 

If you want to plant a few crowns (roots) for yourself get on over to Tri-County Feeds in Montague as they are selling baby asparagus roots.

P.S. White asparagus is just green asparagus that never saw the sun or other nurturing light.  Purple asparagus is a real line of plants.  Its color comes from the high levels of anthocyanins in the spears.

Every June, go to Michigan’s Oceana County and enjoy the National Asparagus Festival.  It is a fun, quirky festival.  The mascot of the festival used to be (guess who?) Gus (as in A Spare Gus)

See bottom for an easy roasted asparagus recipe.

Menu

I’ve slightly changed our grab n go foods menu.  Each menu will run for two weeks, rather than one.  You can also order online through our shop.  Of course, cash is welcome, as is venmo, zelle, paypal.  There is a sign on the wall above the grab n go refrigerator describing the pay options.  Ordering ahead is recommended to ensure you get what you want, but there are usually extras made and placed in front refrigerator for pick-up 24-7. However, there are no guarantees that everything on the menu will be present if you randomly stop in for something.  There is always bread, mustard, and cookies.  Jams are coming soon.  Always check the menu dates at the bottom.  Here is the current menu (and below that, the menu that starts May 30):

Upcoming Classes

Gluten Free Vegan Doughnuts, 5/26/22 @5 pm  $24

Pickled Asparagus, 6/2/22 @12 noon   $38

To see all upcoming classes Click here and then on the red “Calendar of Classes” button.

Print Recipe

Roasted Asparagus

This quick and easy asparagus recipe is delicious, healthy, and beautiful as a side.
Prep Time1 min
Cook Time15 mins
Course: Side Dish
Keyword: Asparagus
Servings: 2 people
Author: vkhanson
Cost: 4.00

Equipment

  • 1 baking sheet greased

Ingredients

  • 1 lb asparagus get the fresh, thick stuff, the size of your thumb or more. If it came from more than 2 states away, skip it. You want fresh in-season stalks.
  • 3 tbsp oil or fat I prefer bacon grease, followed by butter & then olive oil if I don't have bacon drippings.
  • 1/4 t garlic powder
  • 1 t salt
  • 1/4 t black pepper or to taste. You can adjust after roasting.
  • 2 tbsp parmesan cheese, small hole shredded if you must, use the pre-grated canister, but it is so much better shredded from a block of the real cheese.
  • 2 eggs, poached super optional, yet super delicious. See notes for how to poach.
  • 1/2 lemon, squeezed
  • 1 pinch paprika optional, for garnish

Instructions

  • Preheat oven to 425F
  • Wash and trim the asparagus. To trim: break the cut/broken end by hand. It will naturally break where the tough butt ends.
  • Whisk the oil/fat, salt, pepper, garlic powder together in a small bowl.
  • Lay the washed, trimmed spears on the prepared baking sheet.
  • Rub the whisked mixture onto the stalks.
  • Bake at 425 for 10-15 minutes. The time will vary by the thickness of the asparagus. It should be easily cut but not mushy and slightly browned.
  • Remove from oven and plate. Sprinkle cheese & lemon juice over.
  • Optional: top with a 4-minute poached egg, cut in half at the moment of serving.

Notes

Poached Egg:
Heat 4 c water and 1 T white vinegar to simmering.  You do not want a boil.
Meanwhile crack 2 eggs into 2 teacups or small vessels.  Have a slotted spoon and a plate with paper toweling on it.
Once the water is simmering, set a timer for 4 minutes and gently pour each egg into the simmering water's surface.
After about 40 seconds, nudge each egg to be sure it didn't secure to the bottom or the pan.
When the timer rings, use the slotted spoon to remove the eggs.  Place over asparagus. (for a much runnier yolk do a 3 minute egg)
ENJOY!
An even easier roasted asparagus recipe is to have a small loaf pan of melted salted butter, hotdog forks, and a bonfire.  Light the fire, put the spears on the forks, dip in butter, and roast like marshmallows.  Have a shaker of garlic salt for those who want to use it.

Venison (and other meat) Canning

Venison Canning (and other red meats)

With canned meat on your shelves, you have quick meal prep AND you won’t loose a freezer full of meat to a power outage.

Ever lose a freezer full of meat?  Want a versatile, shelf stable, and handy food ready to eat?  Have a hunter in the family?  Like to take advantage of a great price on roast?  This class is for you! 

Learn how to safely pressure can venison and other meats.  Discover all of the uses for canned meat.  It is pre-cooked and fork tender.  Use it as the meat for pulled ‘pork” sandwiches, toss it into soup for a quick stew.  Stir into gravy for a quick meat and potato meal….the options are endless.  Just can meat and you have instant go-to for a great, quick meal. 

At Art of Cookery, a jar of our venison is like gold to us!

Adult $50

Book Now

Pressure Canning

Pressure Canning…Like a BOSS

Yes you CAN!
Rock your pressure canner!  Learn how to pressure can so you can capture the gourmet delight of every season.   

Chef Valerie has been trained and certified by the Department of Agriculture through its Better Process Control School to teach home canning and has been canning for over 35 years.

It is important to know safe pressure canning and if your canner itself is safe. The product to be canned will be announced as we get closer and will usually reflect what is in season.  Chef Valerie does take specific requests for what will be canned in class.

Learn the differences between pressure canning and water bath canning and when to use which method. Discover many tips and tricks. Product canned will be dependent on available produce, but results guaranteed wonderful.

Make, bring, or meet friends! Students divide the results to take home. Feel free to bring your canner for a brief overview of its safety by Chef Valerie.

Adult On-Site $35

Adult Online $25

Book Now

Sweet Pickled Beets

Yes…Pickled Beets.

Pretty as a stained glass window on your shelves. This cinnamon, sweet red bit of deliciousness converts many folks who think they don’t like beets. It is great right out of the jar or on salads, deli trays, and sandwiches….and of course is a great dash of color on a plate set to impress. 

Take home a jar of beets, a new culinary skill, recipe, and great memories….Not to mention canning/pickling tips from a professional!

Chef Valerie Hanson has been canning for over 35 years and is certified by the USDA via Michigan State University’s “Better Process Control School” in both Acidified and Low Acid Food Processing.

Adult $39

Book Now

Pickled Asparagus

Pickled Asparagus

Learn to make this zippy regional delicacy!
Pickled asparagus is perfect in bloody marys, on hot dogs and sandwiches, diced into salads, and is sure to impress by itself on a deli tray!

Gain water bath canning skills too!

This session is only offered in May and June when asparagus is in season.

Adult $40


Book Now

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Pickle Party

Pickle Party!

Learn to waterbath can too!
July and August, September (and even into October) are months bursting with harvest to preserve. Here is a class that you can learn how to make crunchy, zesty dill slices (with cucumbers, zucchini, green tomatoes…) and learning how to properly water bath can.

You will also learn when it is crucial to pressure can and how to know the difference. 

The pickles you will take home will be a wonderful blend of garlic and dill. You can even decide to make them spicy.

$29.00 (all materials provided)

$21  Bringing 2 jars/lids/rings (the number of participants will determine how many jars)

Book Now

Jam Session

Trust us, you’ll go home with a fantastic flavored jam, excited to make more for yourself and as great gifts.

Enjoy learning the basics of waterbath canning, while learning to make jam using fresh fruit.

Jam makes great gifts, ice cream topping, cupcake filling, pancake topping…the possibilities are not limited to your morning toast or PB&J.

Students divide up the jam made and take home one or more jars of deliciousness.  Flavors depend on the season.  Bring home summer in a jar!

Chef Valerie Hanson is a trained instructor in safe canning and certified by the government to do so.

Adult $35

Book Now

Ketchup

Ketchup (Catsup)

Whatever you call it, it is the most popular condiment by far.  As far back as 300 B.C., texts began documenting the use of fermented pastes made from fish entrails, meat byproducts and soybeans. The sauce, called “ge-thcup” or “koe-cheup” was the original ketchup.  Until 1812 tomatoes were not used in this condiment.  It wasn’t until a ketchup with tomatoes and vinegar that today’s ketchup was first created.  And in 1876, the Heinz family figured out how to make it stable for sale.  The rest is history!  Join Chef Valerie and learn how to make  her version of this household favorite.  AS A SIDE BONUS, Learn how to pressure can safely!  Chef Valerie is certified by USDA to teach safe canning methods.  Learn when it is safe to water bath can and when you must pressure can.

Adult $30

Book Now