Everyday for everyone. This three-part class is for beginners and experienced cooks alike. As you prepare three meals together, Martha will teach you much more than recipes. She will share her favorite techniques and shortcuts, her time-tested secret ingredients to add a little zest, and treat you to tales of her varied cooking experiences along the way. It’s a good class for anyone who wants to learns the classic ways with embellishments.
Lesson One: October 4
In this class, Martha will cover knife skills (knife grip, slice, dice, chop, mince, julienne, chiffonade), how to stock the pantry, and how to make simple vinaigrettes. At the end of class, your prep work will be rewarded by sitting down together to a delightfully aromatic fall vegetable stew, followed by Virginia apples at their best.
Simple Green Salad with Herbs
Winter Squash Stew with Chickpeas and Garnet Yams
Whole Wheat Couscous
Lesson Two: October 11
In this class, you will sauté chicken breasts, accompanied by a delicious pan sauce. You’ll learn how to blanch and refresh vegetables, as well as learning which herbs and spices to use to enhance the flavor of a variety of foods. A simple and elegant orange dessert tops off the meal.
Sautéed Chicken Cutlets with Simple Pan Sauce
Introduction to Fresh Herbs
Oranges Macerated in Rum
Lesson Three: October 18
The third and final class focuses on how to roast fish and vegetables to perfection. You’ll also learn delicious ways to add more nutritious beans, grains, and dark leafy greens to your diet. A not-too-sweet sugar cake completes this scrumptious meal.
Roasted Root Vegetables
Slow Roasted Fish with Brown Butter Sauce
Dark Leafy Greens
Lentils with Pancetta, Balsamic Vinegar, and Thyme
Brown Sugar Cake