The Main Course - Winter 2020 - 19

19

TECHNIQUES OF FISH & SHELLFISH
In this extensive introduction to fish and shellfish cooking, you will learn about purchasing, filleting and
storing fish, as well as breading, saltcrusting, matching sauces to seafood, and using raw fish in dishes
like ceviche. You will apply these techniques by making an array of tempting international seafood recipes.
This course consists of three 4.5-hour classes.

LESSON 1: FLAT FISH
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*
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*

Cornmeal flounder with spicy corn salsa
Sesame-crusted halibut with Indonesian soy sauce
Sautéed fillets of flounder à la meuniere
Greek-style baked flounder with tomato coulis

LESSON 2: ROUND FISH

TECHNIQUES OF HEALTHFUL COOKING
What does "healthy cooking" mean, anyway? Plant-based? Macrobiotic? Low-salt? Gluten-free? Depending on
whom you ask - whether it be a nutritionist, a doctor, a chef or your mom - you will likely get different answers.
While there is no single definition for what constitutes healthy eating, most people will agree that there are several
key principles and dietary guidelines that will lead you toward a well-balanced diet. In this newly revamped threepart Essentials series, we will explore a sensible approach to cooking and eating, using a wholesome array of
\ingredients. You will learn which foods you should choose on a regular basis to keep your body running smoothly,
as well as those you should try to limit and why. Each day, you'll get fully hands-on in our kitchens as you master a
variety of dishes that demonstrate how you can cook healthfully, without sacrificing flavor!

DAY 1. SIMPLIFY
In this class, we'll discover ways to streamline what you eat to strike a better balance in your
dietary habits. Menu includes:
* Hot & sour kabocha squash and amaranth soup
* Chocolate chia breakfast bites
* Restorative chicken pot-au-feu
* Herby fish kabobs on rosemary skewers
* Raw cauliflower couscous with swiss chard, peppers and almonds
* Warm arugula-barley salad with shaved beets and lemon citronette

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*
*
*
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Cedar-plank salmon with cucumber-ginger vinaigrette
Ginger-marinated grilled tuna steaks
Red snapper baked en papillote with lime beurre blanc
Salt-crusted fish with lemon & olive oil
Sautéed red snapper in a white wine pan sauce

LESSON 3: SHELLFISH
* New England clam chowder
* Fried calamari with quick tomato sauce
* Crab cakes with remoulade

* Shrimp dumplings
* Scallop ceviche
* Lobster rolls

COURSE SCHEDULE
$375

D 3 sessions D Level 2

COURSE MEETS

DAY

START DATE

TIME

1 day/week
1 day/week

Tue
Mon

2/4
4/6

6-10:30 p.m.
6-10:30 p.m.

ALL DATES IN COURSE

2/4 * 2/11 * 2/18
4/6 * 4/13* 4/2

DAY 2. AMPLIFY
Today we'll focus on maximizing nutrient-dense "superfoods" that - ounce for ounce - pack a
nutritional punch in any meal.
* Super seed crackers with kale and rosemary
* Muhammara (red pepper-walnut spread)
* Poached salmon bundles with green goddess sauce
* Greens 'n' beans veggie burger sliders
* Ginger, sea greens and carrot salad with goji berries

DAY 3. DIVERSIFY
For our final class, we'll explore some creative and versatile ways to cook healthier by juxtaposing
flavors to create Asian-inspired grain bowls.
* Coconut ginger carrots
* Shiitake mushroom and onion fricassee
* Easy kale chips with nutritional yeast
* Curried succotash
* Charred romanesco with smoked paprika
* Root vegetable stir-fry with miso
* Freekeh; quinoa; tofu scramble with lime cilantro mojo
* Multigrain turkey meatballs

COURSE SCHEDULE
$375 D 3 sessions D Level 2
ALL DATES IN COURSE

COURSE MEETS

DAY

START DATE

TIME

consecutive days
1 day/week

Mon
Tue

4/13
5/12

10 a.m.-2:30 p.m.
6-10:30 p.m.

4/13 * 4/14 * 4/15
5/12 * 5/19 * 5/26

COOKING 101:
THE COURSE FOR ABSOLUTE BEGINNERS
You want to make great food in a minimum amount of time, but don't have a clue how to go about it. Or you're
on your own for the first time and have discovered that eating out is expensive and takeout is tiresome! You
need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. Does this sound
like you? Then this is the course to take. We assume you know nothing - absolutely nothing - about
cooking and take it from there. In three relaxed, fun-filled classes, we'll get you on your cooking feet, teaching
you how to prepare simple, healthful, delicious food. You'll learn about basic cooking equipment and menu
planning; knife skills, including vegetable chopping and paring; how to make salad, vinaigrette and other easy
no-cook dishes; how to roast garlic and root vegetables; how to prepare delicious pasta; how to sauté and roast
meats and more; and how to make desserts in minutes.

LEARN TO MAKE 3 COMPLETE MEALS IN 3 EASY LESSONS:

Guacamole & chips * Make-your-own taco bar * Tres leches cake
Classic Caesar salad * Roast cornish hens with root vegetables * Blueberry crisp
Shrimp cocktail * Garlic bread * Fettucine alfredo
Arugula & radicchio salad with apples & glazed walnuts * Ice cream tiramisu

COURSE SCHEDULE
$375 D 3 sessions D Level 1
COURSE MEETS

1 day/week
1 day/week
1 day/week

START DAY

Tue
Mon
Sun

START DATE

1/14
3/16
5/3

TIME

6:30-10 p.m.
6:30-10 p.m.
10 a.m.-1:30 p.m.

ALL DATES IN COURSE

1/14 * 1/21 * 1/28
3/16 * 3/23 * 3/30
5/3 * 5/10 * 5/17

Better peeling. Guaranteed.
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For more information, call 888.961.CHEF


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The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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