Anthony Antonucci Liotti
Culinary Arts
E-mail:
Event/Guests: Basic Cooking Skills Section Two
Event Date: Beginning Monday September 12th, 2016
Event Time: 6:00 PM – 9:00 PM
Event Location: Miami Dade Culinariam Wolfson Campus
Overview of classes
These instructional classes will focus on basic cooking skills. This will include knife skills, kitchen safety, use of different heating techniques and their effects on food. Classes will cover meat and fish proteins, carbohydrates, vegetables, legumes, and working with grains.
Each class will spend some time preparing an easy one plate meal utilizing the techniques covered that day. We will touch on health and nutrition along with the discussions about food.
Recipes will be sent via e-mail to students following class.
Classroom and Kitchen
1. Lecture and discussion about food, culture, fire and food history
a. Cooking techniques
b. Food groups
c. Disciplines
2. Menu and food preparation
This will be the actual dinner preparation and cooking based on an easy three item plate.
Students will be able to ask questions throughout and Anthony may assign some of the students to help with the “mise-en-place” (prepping the food) and work the “hot side” (cooking the food).
Anthony and the Volunteer students will oversee each group during the cooking session (and assist where necessary). This portion is about learning by visual example and then repeating procedure.
At the end of each lesson students should be able to recreate these dishes at home. Session Two will bring a greater focus on Global cuisine, further expanding students’ culinary horizons.
By the end of the four- week Session Two students will be expected to know many of the basic rudiments of, and methods by which food is cooked.
First Lesson
Discussion: “Let me stand next to your fire”
Back to the grill
Have a healthy respect for the heat
Italian Cooking explained
Easy menu planning
How to cook pasta perfectly
What pasta for which sauce
Classic Red Sauce: when you build a house you start with the foundation
Italian Red and White Table wines
Three Item Dinner
Breaded and Baked Chicken Milanese
Bad Girls’ Pasta (Penne Putanesca)
Tuscan Grilled Vegetables with Balsamic Glaze
Second Lesson
Discussion: “You Need to sample the Exotic Cuisine of the Far East”
The “Scary” Asian Larder Explained
How to make really good Asian food and not overpay at restaurants
Wontons, Samosas, Shao Mai, Dumplings, Eggrolls. What’s the difference?
And how can I make them at home?
Kalbi, Bulgoogi, Oyster Sauce, Hoisin. Please expand.
How Asian cooking differs from Western cooking
Steaming your food
You will never look at Asian food the same way again
Three Item Dinner
Miso Broth with Tofu and Seafood
Hoisin Glazed Salmon, Brown rice
Shanghai (Baby) Bok Choy
Lesson Three
Discussion: I Don’t Eat Animals and they Don’t Eat Me
https://www.youtube.com/watch?v=ID1LbehI66o
An Alternative to meat or fish based protein
A Legume and a Complex Carbohydrate = all six essential amino acids
Great Grains: Millet, Amaranth, Barley, Farro
Vs.
White Rice
What do you use jasmine Rice for?
Roasting Root Vegetables
Is it really gonna be filling enough?
Three item Dinner
Roasted Root Vegetable and Cannellini Bean Chili
Farro
Barley Salad with Lemon and Kale Pesto
Lesson Four
Discussion: "Red meat, cheese, tobacco, and liquor...it works for me" – Anthony Bourdain
Rib Eye, New York Cut, Shell Steak, Churrasco
USDA Prime, Grass Fed,
Small farms, big flavors
What is connective tissue?
What about Buffalo steaks
Tuscan Steak, Porterhouse, Filet Mignon
Should I wrap the Filet in Bacon?
Three Item Dinner
Boneless Rib Eye Steak
Yukon Yellow Potato Mash with Appenzeller Cheese
Caramelized Red Onions and Button Mushrooms