An image of a zucchini wearing sunglasses and a moustach with a sign that says "You've been zucchini'd!"

Zucchini Shenanigans

🥒 Zucchini Shenanigans & Other Delicious Reasons to Celebrate This Week

At Art of Cookery, we believe food should be fun, flavorful, and sometimes just a little mischievous. This week, we’re embracing the spirit of Sneak Some Zucchini Onto Your Neighbor’s Porch Day (August 8) with a playful challenge:
Leave a zucchini surprise for someone you love—or someone who needs a little veggie joy. Bonus points if it’s shaped like a duck, stuffed with cheese, or wearing sunglasses. 🕶️ (we want pics, use hashtag: #AoCporchzucchini)

And if you’re wondering what to do with all that zucchini, we’ve got ideas galore. From savory muffins to fritters to sweet bread, to chilled zucchini soup, we’re here to help you turn your porch bounty into culinary brilliance. Just reach out and ask for suggestions.

📅 This Week’s Food Holidays to Savor

Why stop at zucchini? Here are some other tasty reasons to celebrate:

  • Aug 4: National Chocolate Chip Cookie Day 🍪 – Bake a batch for a summer picnic.
  • Aug 5: National Couscous Day 🍚 – Perfect timing for our Pork & Sweet Potato Tagine with Couscous landing in the Grab n Go fridge this week!
  • Aug 6: National Root Beer Float Day 🍨 – What a perfect time for a float-inspired treat.
  • Aug 7: Raspberries N’ Cream Day 🍓 – Think parfaits, vinaigrettes, and berry bliss.
  • Aug 8: Frozen Custard Day & Mochi Day 🍦🍡 – Global flavors meet creamy comfort.
  • Aug 9: Rice Pudding Day 🍚 – Will it appear in the fridge? Anyone interested?…

🧊 What’s Landing in the Grab n Go Magic Fridge

This week’s lineup is a delicious mix of comfort and global flair:

  • 🥘 Pork & Sweet Potato Tagine with Couscous – Moroccan-inspired cuisine cooked in a tagine in a ready-to-reheat dish. $10
  • 🍅 Tomato Bisque with Grilled Cheese Croutons – Classic comfort with a crunchy twist. $8
  • 🍝 Two 8×8 Lasagna Pans – Perfect for sharing… or not. $22
  • 🍗 Bruschetta Chicken with Angel Hair Pasta – Bright, zesty, and satisfying. $9
  • 🎁 And maybe a surprise or two… (Hint: it might involve zucchini mischief.)

🍳 Upcoming Classes to Feed Your Curiosity

Whether you’re a pasta lover, a pickle fanatic, or a pastry dreamer, we’ve got something for you:

Date Class
Aug 6 @ 1pm 🥟 Ravioli Making
Aug 11 @ 5pm 🍝 Spaghetti & Marinara
Aug 13 @ 1pm 🧆 Pakoras & Chutney
Aug 14 @ 12pm 🍰 Pâte à Choux
Aug 17 @ 1pm 🥒 Pickle Party (Water Bath Canning!)
Aug 20 @ 5pm 🥟 Pierogi Paradise
Aug 28 @ 1pm 🥚 Quiche Class
Aug 31 @ 1pm 🍪 Scones

Come learn, laugh, and leave with something delicious. Classes are hands-on, joy-filled, and perfect for all skill levels. Click the link: Art of Cookery Cooking School – Home and scroll down to find the calendar of classes and register for your choices.

💌 Call to Action

So grab a zucchini, mark your calendar, and swing by the Grab n Go fridge for a week full of flavor and fun.
Want to pre-order food or reserve a class spot (but not register online)? Text 231-740-4065, FB message us AoC on Facebook, or email us ICan@artcookery.com—your taste buds will thank you.

And remember: if you find a zucchini on your porch this week… you’ve been officially welcomed into the Shenanigans Club. 🎉P.S. We want to see your zucchini shenanigans photos!

A bowl of delicious looking macaroni and cheese.

Ode to the Golden Goo: Macaroni and Cheese Day

July 14th is National Macaroni and Cheese Day, and frankly, it deserves fireworks. This dish is the culinary equivalent of a warm hug from your grandma—if she were made of noodles and cheese. Whether you like it baked, stovetop, or straight from the box (no judgment), mac & cheese is the comfort food icon we all need.

A Noodle-y Bit of History

  • Thomas Jefferson brought macaroni and Parmesan back from Europe and served it at state dinners. Founding Father of flavor?
  • The earliest mac & cheese dates back to medieval Englad, where it was called “makerouns.”
  • In 1937, Kraft introduced boxed mac & cheese during the Great Depression. Affordable, shelf-stable, and still going strong.
  • Canadians love it so much they practically have it on their flag. Okay, not really—but they do buy more Kraft Dinner per capita than any other country.
  • And yes, Crayola named a crayon “Macaroni and Cheese” in 1993. Because even coloring should be deliciou

Grab n Go Mac & Cheese - Starting Monday, July 14

Starting Monday, July 14, you can grab a 16 oz container of Art of Cookery’s mac & cheese from the Grab n Go Magic Fridge for just $8.50. It’s creamy, dreamy, and ready to reheat. Want to reserve yours? Text 231-740-4065, order online or email ICan@artcookery.com to order ahead.

Toppings to Elevate your Mac

Feeling adventurous? Try these unexpected add-ons:

  • Crushed BBQ potato chips for smoky crunch
  • Pickled jalapeños for a tangy kick
  • Roasted corn and cotija for a street corn vibe
  • Kimchi for a fermented funk
  • Bacon jam (because bacon. And jam.)
  • Toasted breadcrumbs mixed with lemon zest and thyme
  • Of course, pulled pork and BBQ sauce are on this list

Upcoming Cooking classes at Art of Cookery

Want to level up your kitchen game? Check out these upcoming classes:

  • Mother Sauce – Espagnole: July 16 @ 5 pm
  • Mother Sauce – Hollandaise: July 20 @ 1 pm
  • Mother Sauce – Tomato: July 23 @ 5 pm
  • Mother Sauce – Velouté: July 26 @ 1 pm
  • Pad Thai: July 29 @ 5 pm
  • Pakoras & Chutney: July 29 @ 1 pm

👀 Curious about Pakoras and Chutney? These are crispy Indian fritters made from spiced chickpea batter and veggies, fried to golden perfection. They’re served with a bold, tangy chutney made from mint, garlic, and tamarind. Think of them as the love child of onion rings and flavor fireworks

A block of melty, creamy cheese.
Print Recipe

Melty Cheese

This creamy velvety cheese is simple to make and replaces any store-bought block of cheese, such as Velveeta. It makes great Mac and cheese, just add some with butter and a splash of milk to hot noodles. Easy, peasy.
Prep Time15 minutes
Course: Comfort Food
Cuisine: American
Keyword: Cheese
Servings: 1 pound

Equipment

  • 1 small loaf pan 7"x4"x2" lined with plastic wrap that is hanging over the edges
  • 1 food processor or blender
  • 1 saucepan or glass measure to heat the water on the stove or in microwave
  • 1 silicone/rubber spatula

Ingredients

  • 1 cup boiling water
  • 1/4 ounce unflavored gelatin (such as knox) 7 grams or 2.4 grams agar powder to make it a vegetarian option
  • 6 tbsp dry milk powder
  • 16 ounces shredded cheese See notes
  • 1 tbsp fresh herbs optional

Instructions

  • Have everything premeasured and at the ready. This goes fast.
  • Bring 1 cup of water to a full rolling boil.
  • Place gelatin and milk powder in the food processor or blender.
  • Pour boiling water over and pulse to blend.
  • Quickly add cheese (and herbs if using) and pulse to melt and combine.
  • Puree until smooth.
  • Quickly scrape into the prepared loaf pan using the spatula. Be sure to get it all!
  • Pat the top of the cheese smooth and cover with the plastic wrap that was hanging over the edges to fully cover and seal the cheese.
  • Refrigerate for several hours to set. Will store up to 1 month in the refrigerator.

Notes

You can make this with just cheddar, but I love a blend of cheeses. My favorite blend is mild cheddar, gruyere, and a young parmesan.  Monterey jack and colby are great choices also.
This is a great way to use up odds and ends of cheeses in your refrigerator.  Do be sure that you are choosing cheeses that melt, not feta, panner, halloumi, or highly aged parmesan/romano.
If you have a choice, use a blender on puree setting.  If you have the heated feature, use that also.

Note: While I sometimes make a quick mac n cheese with this for a hungry grandchild, it isn’t the way I make my retail macaroni and cheese.

Tortellini

Pasta: Tortellini

Tortellini.  Along with the name for this delectable dish comes a rich history of tradition through the ages. This timeless recipe and treasure of Italian cuisine not only has a delightful name, and delicious reputation, but also a curious and mythical framework on how it came to be.

This crafted pasta is said to have been born in the in the province of Modena, near Bologna. Although the story varies, it is commonly said that Venus, the goddess of love, spent a night in a local inn. While there, the innkeeper stole a peek at her through the keyhole of her door, and within seconds of seeing the enchanting goddess, he was struck by that divine degree of inspiration. He then went to his kitchen and created the tortellini pasta, said to be sculpted in the shape of Venus’s navel.

Participants will learn to craft cheese and spinach filled pasta, as well as how to make a blend of flours for pasta making.

Adult $40

Book Now

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%

LinkedIn Facebook VKontakte
0%

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.  🙂

Goulash. Comfort Food at its Best.

I Loves Me Some Goulash

It’s still the depths of winter here in Michigan.  This is my least favorite time of the year.  Winter has drug on and on and we just want a bit of spring.  March is depressing as it is a bleak,

Traditional Hungarian Style Goulash

muddy, dirty snow, cold month, prolonging winter (at least that is my opinion).  My recipe is below.

Comfort food is my response to my serious case of Seasonal Affective Disorder (SAD).  Goulash is a favorite remedy.  In wintry weather, a hearty meal always hits the spot.   I was wondering about goulash recently. 

I know the version I make is different from a traditional Hungarian dish.  So here is a little in-depth look at one of my favorite foods. 

Goulash, a traditional Hungarian stew, has risen in popularity in the United States in recent years. Originally made with beef, tomatoes, onion, green peppers, and paprika, it was a filling meal for farmers to make quickly on the go. 

In America

Goulash Served with Rice

Goulash in America is quite different from the traditional Hungarian stew. The original is quite basic, and sometimes served with a starch such as carrots or potatoes. American goulash is essentially a meat sauce, almost always served over elbow macaroni. Other variations include using ground beef, or serving it over rice or egg noodles.

Twists on a Classic

If you’re interested in goulash and want to make it your own, try one of these substitutions!

  • try pork or veal instead of beef
  • add root vegetables like sweet potato and parsnips for more flavor
  • go veggie by swapping cannellini or kidney beans for beef
  • save time and effort by making a baked goulash

As such a malleable dish, goulash can be adapted to a variety of diets. It can easily be made gluten-free, vegetarian (even vegan!), dairy-free, and more. 

Still Not Sure?

If cooking seems too intimidating or complex, not to worry. Art of Cookery has plenty of cooking classes to cover the basics and the complexities of the art of cooking!  Not local to Whitehall and surrounding areas?  You can also book a private online lesson anywhere in the U.S.A. I (Chef Valerie)  will help you grow and develop a deep sense of connection, both with cooking and the very food you make. 

My Goulash!

Life is hectic. If preparing a home-cooked meal is enticing, but you don’t have the time in your busy schedule, and you are local to Whitehall, check out our selection of retail food. Art of Cookery has a rotating weekly menu of both prepared foods and meal kits. We even have goulash! Whether you have a few minutes to cook a meal kit or just need to grab a quick bite, we’ve got you covered.  Watch for a weekly new menu on our website, (click here) and also pinned to the top Facebook post for each weekly menu and order right away.  The food is made per order and not in advance ideally.  Although when we do make a batch to fill an order, we make extra and place it in fridge at the front entry for last minute grab and go pick ups.

Upcoming Classes

We are closed for a bit of a break until March 10.  But, so you can plan, here are the next upcoming classes:

Click here to access our website and click the red Calendar Button to see all classes on the calendar.

Print Recipe

Magical Goulash

My version of this versatile comfort food. ONE PAN WONDER! Be sure to check out the notes at the bottom for ways to adapt it to your preferences. It is almost magical in how it always turns out. It can be as listed, vegan, vegetarian, keto....nearly anything.
Prep Time10 minutes
Cook Time20 minutes
Course: Comfort Food, Main Course
Cuisine: American, Hungarian
Keyword: Goulash, Macaroni
Servings: 4 people
Author: vkhanson

Equipment

  • 1 Dutch Oven w/lid
  • 1 Stirrer Spatula, Wooden spoon, Pancake turner
  • 1 Cutting board
  • 1 Knife

Ingredients

  • 1/2 tbsp oil EVOO is nice but any fat will do.
  • 1/2 cup diced Onion
  • 1/2 cup diced Bell pepper Using green pepper adds visual color but any works.
  • 2 large cloves garlic, minced Add a 3rd if you love garlic!
  • 1/2 lb ground beef See notes for alternatives.
  • 1 14-15 oz can diced Tomatoes
  • 8 oz water rinse can with it before adding. Can also use white wine or broth or a blend.
  • 1 tsp Chili powder
  • 1/2 tsp Paprika Smoked, sweet, or regular.
  • Salt and Pepper to taste Start with 1 t salt and 1/2 t pepper and adjust at the end.
  • 3 oz Macaroni, dry or other small pasta (3/4 cup)
  • 1 tbsp chopped fresh Basil Cilantro or Parsley work well too.
  • 1/2 c shredded Cheddar Or other favorite cheese. Skip if making Vegan.

Instructions

  • In Dutch oven over medium high heat, add oil. Once heated, add onion, bell pepper, and pinch of salt. Sauté for 1 minute to flavor the oil.
  • Add ground beef and garlic. Cook until meat is browned.
  • Stir in tomatoes, rinse can with water and add water.
  • Add chili powder, paprika, salt and pepper. Stir and bring to a low boil.
  • Add macaroni. Stir and bring back to low boil. Cover but stir frequently.
  • Simmer for 15 minutes. Add additional water if the pasta needs more to cook through (different sized pasta require varying amounts of liquid.)
  • Add basil and cook one minute more. Check for salt and pepper to your liking. Top with cheese.

Notes

How to adjust.  (This is really a great tutorial on pantry cooking and substitutions)
Starch (Pasta) substitutions:
  • ¾ c. (3 oz) any small pasta like macaroni, uncooked
  • 3 oz dry spaghetti, broken into small lengths
  • ½ cup dry rice, cook an extra 5 minutes for white and 10 for brown
  • 1 large or 2 smaller potatoes, washed and small diced
  • 1 c. fresh or frozen gnocchi, or small pierogi
  • Small batch of spaetzle
  • 1 cup fresh or frozen corn (or 1 14oz can)
Protein substitutions:
  • ½ lb any ground or diced meat. 
  • 4 to 8 oz mushrooms, sliced
  • 6 oz firm tofu (just add the salt, pepper, and half the chili powder with the tofu)
  • 1/3 cup dry quinoa (can be used as a starch also)
  • ½ cup bulgur
  • 1 14oz can of beans
  • ½ lb. any type of sausage (reduce the salt & pepper) (a strong chorizo would need you to reduce the chili powder also…taste and season at the end)
  • ¾ to 1 cup cooked lentil (or at least soaked in salt water for an hour)
Aromatics substitution examples (The onion, green pepper, and garlic in the above recipe are aromatics):
  • 1/2 c. of one, or a blend of, shallot, green onion, leek, red onion; OR use ½ TBSP onion powder; OR 2 oz pickled pearl onion
  • ½ c. of one, or a blend of, any color bell, poblano, jalapeno (will be hot), fine diced carrot, celery, fennel bulb; OR ¼ oz dried mild chilies; OR up to ½ tsp dry chili flakes
  • 2 cloves garlic, diced: use of one, or a blend of, 1 ½ tsp pickled minced garlic, 1 ½ tsp garlic powder,1 ½ tsp minced dried garlic, 1 ½ tsp favorite seasoning
Tomato substitutions:
  • Use: 1 14 or15 oz. can of whole, diced or stewed tomatoes and increase water to achieve 23 oz, food process fresh tomatoes to achieve 2 cups
  • 8 oz tomato sauce and increase water/wine/broth to 15 oz
  • 4 oz tomato paste and increase water so the total of water and paste equal 22 oz
  • 15 oz (or close to that) jarred pasta sauce plus water to equal 23 oz
  • 23 oz tomato juice
  • 1 can tomato soup plus water/broth to total 23 oz
  • If no tomato options available use 23 oz of a blend of wine, stock/broth, canned soup of choice, and/or bouillon and water (you may wish to include some cumin and/or paprika to kick in some flavor)
Seasoning substitutions:
  • Instead of 1 tsp chili powder & 1/2 tsp paprika, consider one or a blend of up to 2 tsp: cumin, paprika, chipotle powder, chili powder, or steak seasoning/rub blend
  • ½ TBSP Italian seasoning, or skip all seasonings (including salt & pepper) and stir in half an envelope onion soup mix, or something similar, then taste at the end and adjust s & p.
 Herb substitutions:
  • 1 tablespoon fresh basil, cilantro, parsley; chopped
  • 1tsp of dried herb or herb combination like Italian seasoning
 Cheese substitutions:
  • Cheddar is very nice in this.
  • Switch the cheddar out for any cheese you have/enjoy.
  • In addition to the cheese, consider toping with other garnishes, like green onion tops, snipped fresh herbs, sesame seeds, everything seasoning, even bacon bits.

Good News, Finished Kitchen Make-over and a Chicken Stroganoff Recipe!

Exciting News!!

This morning, the Retail Food License inspector arrived for the final inspection of our kitchen remodel project.

He issued a license for the new and improved space to do retail food sales!

This will now become a larger part of our business plan than before.  Our cooking classes will be held 2-3 times per week and we will be selling more meal kits and packaged foods. 

We are also looking into the future at pop-up hot comfort food sales both at our location and at other locations, such as breweries.  Stay tuned for more information on that part of our plan.

Fall into Wanderland

John and I (Valerie) are two of the founding members of White Lake Wanderland.  Together with other board members, (Casandra Atchison of Jimmy’s Pub, Kara and Mike Smith, and Elly Kennedy) we created and ran the 2020 Winter Wanderland in February 2020.  That inaugural event was wonderfully successful and brought a lot of people to the area to wander the two cities of Montague and Whitehall.

Well….then there came a pandemic.  Sigh.  So the Fall 2020 event and Winter 2021 events couldn’t be held. 

We were so excited to bring you the 2021 Fall into Wanderland last weekend.

The weekend of October 15, 16, & 17 was so FUN!  From kids costume parade to adult costume events to a thrift date and budget buffet, there was something for everyone.  Art of Cookery even hosted the Thrift Date and Budget Buffet.

Put February 4, 5, & 6 2022 on your calendars for the next event, Winter Wanderland.

One more thing, we are looking for about 3 more board members.  Let us know if you are interested.  You can comment on this blog, email ICan@artcookery.com, or message the FB page. Don’t want to be a board member but willing to help as a volunteer?  Let us know that also.

There are classes on our fall calendar.

We’ve loaded our calendar with classes.  Check out what is coming up.

This Friday, 10/22/21, is the next class. It is one of our How to Series and is both informative and affordable. The topic is The Art of Pasta and participants will be making pasta (Fettuccini in this case) by hand and by machine.  There are two tickets still available. Click here for more information.

To check out all upcoming classes, check out Art of Cookery’s website and calendar.

To request a specific class you do not see listed, email us at ICan@artcookery.com.  We can usually accommodate such requests.

Print Recipe

Chicken Mushroom Stroganoff

A creamy, delicious, and hearty comfort food
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, mushrooms, noodles
Servings: 8
Author: vkhanson

Equipment

  • Large Skillet
  • Turner
  • Saucepan
  • Colander

Ingredients

  • 4 qt hot water
  • 2 tbsp coarse kosher salt or 4 t table salt
  • 2 bay leaves
  • 16 oz dry egg noodles or other preferred noodle
  • 1 tbsp oil or fat
  • 1/8 t red pepper flakes
  • 8 oz white mushrooms Rinsed and sliced
  • 1 lb chicken breast, partially frozen Sliced into 1/4" thin by 1" pieces. This is easier if partially frozen.
  • 1 cup diced onion
  • 1/4 t salt
  • 1 t minced fresh rosemary
  • 1/2 c dry white wine
  • 3 cloves garlic minced
  • 3 tbsp flour if you want a thinner sauce, use 2.
  • 1 1/4 c chicken broth or bouillon, or stock, or water, or milk
  • 3/4 t salt
  • 1/8 t paprika
  • 1/2 t black pepper or to taste
  • 1 1/2 c sour cream
  • 3 tbsp butter to add to hot noodles, can be omitted if stirring the stroganoff and noodles together immediately.

Instructions

  • Place hot water, 2 T salt, and bay leaves in saucepan and place on burn to come to a boil.
  • Place skillet over high heat, add oil or fat, and when hot, add red pepper flakes and mushrooms. Sauté mushrooms for 5-8 minutes.
  • Once a lot of moisture has been released and steamed away, add onion, 1/4 t salt, and chicken. Sauté for 2 minutes until chicken is no longer pink.
  • Add rosemary and wine. Stir and cook to reduce moisture by half.
  • Add garlic and flour. Sauté 1 minute more.
  • Meanwhile, drain the noodles when they are at a desired doneness and place back in pan or in serving dish. Stir 3 tbsp butter in to keep them from clumping.
  • To the sauce, add broth, salt, pepper, and paprika. Bring to a boil.
  • Add sour cream and stir and simmer for about 2 minutes until thickened.
  • Stir in the noodles and heat back up, or serve over hot noodles. Garnish with a sprinkle of paprika.

Notes

You can substitute mashed or fried potatoes or rice for the noodles.
A green herb, like chives or rosemary is a nice garnish.
Use two cans/jars of mushrooms instead of fresh for a short cut.  This will shave 5-8 minutes off your time.
Another time saver is using the breasts of a cooked rotisserie chicken.  Chop into bite size pieces and add with the broth.  If doing this, add the onions with the mushrooms.

Yaki Udon

Yaki Udon (Happens to also be Vegan)

Have a wok?  Want to learn to use it properly?  Join us for this tasty session making a Japanese heritage dish.   Yaki Udon are smooth noodles eaten with sauce, & vegetables, (Occasionally meat) normally in a dish using a wok for cooking.    As a group the class will be making the noodles from scratch, creating the sauce, and putting the whole dish together using a wok.  Great way to “wok” into Asian cooking.  The resulting dish will be divided up and sent home with participants.  Incidentally, this is a fully Vegan session.

Adult $40

Couple $70

Aged 10-15 $44

Book Now

Gourmet Pasta Meal

Make a Gourmet Pasta Meal from Scratch

Date Night or Friends Evening Out

Fresh pasta, sauces, and wine… you can’t argue with that combination as it has stood the test of time and will always be a fantastic way to spend an evening.  No boxes of dried pasta, no frozen anything.  You’ll learn how easy and more delicious it can be to make your meal from whole foods and elevate them to gourmet status!

This class is an adult only cooking class where you’ll enjoy a couple complimentary glasses of wine, or you can bring your own favorite wine to enjoy as you learn how to create pasta; such as, ravioli, gnocchi, tortellini, linguine and more.

The class will be different based on season, so you can keep coming back!

  • One time make Spaghetti, Meatballs, Marinara, oven-roasted garlic Crostini, and an Orange-Fennel salad.
  • Another, Fettuccine Alfredo over Acorn Squash with Seared Sausage.
  • And still another, create Spinach & Cheese Ravioli with Franciase sauce, Portabella “steak” and Garlic Bread.
  • In the spring enjoy Asparagus & Snow Peas with Almonds and Poached eggs over Spaghetti.
  • Perhaps the session you come next will be Gnocchi with Pesto served over Bacon Bolognese…the possibilities are endless.

Spread the word and let’s have a pasta party! This session can be attended by vegetarian and carnivorous folks side by side. Chef does need to know in advance what each diet preference is.
Each session includes instructions, complimentary wine, plus the meal. You’ll be able to sit together and dine on your creations and make memories as well! A cooking class AND

dinner….perfect fun.

If you are the first to book a session, you have the option to choose the pasta type, or keep it as listed.

$60.00 per single ticket purchase.
$56 per ticket if purchasing 3 or more tickets. Read More

Pasta and Sauce

Fresh pasta and sauce… Learn these and become a food hero to those you feed. You can bring your own favorite wine to enjoy as you learn how to make sheeted pastas.  Create egg noodles, spaghetti, pappardelle, linguini or tagliatelle.  The class will be different each time, so you can keep coming back!  One time make egg noodles and chicken soup; next, spaghetti and marinara; the next linguini with alfredo, or maybe it will be linguini with creamy garlic and wine sauce or a parsley-pistachio pesto, another time it’ll be  a tagliatelle with a classic bolognese or vodka sauce. If you are the first to book this class, you can request specific pasta; and they don’t have to be the pairs listed together above. Spread the word and let’s have a pasta party!

Each session includes instructions and samples, plus divide what is made in class to take home.  Or, if a special day, such as anniversary or Valentine’s Day every effort will be made to include a romantic and unique sitting for your meal.

You will make one type of pasta and one sauce…AND see how easy it is to make again in your kitchen!

Ticket: $49

$45 pp if booking three or more tickets

Book Now

Ravioli

Pasta: Ravioli

Learn to make a pasta flour blend for ravioli dough. 

Then, make delicious ravioli with a 4 cheese blend filling & see how easy it will be to duplicate in your kitchen.   Also learn about various tools from small (that you likely already have in your kitchen) to large that are designed to help you make this dish.

Explore adapting filling to your tastes & different seasons. Take your pasta home for dinner!

Adult $40

Book Now