Whether you’re an amateur in the kitchen looking to progress beyond boiling water or an advanced home cook wanting to take your cooking to the next level, Kitchen on Fire’s 12 Week Basics of Cooking Series is just right for you. We go beyond merely teaching recipes, to explore the techniques that are the foundations for all recipes. By understanding what’s “under the hood” of a recipe (what makes it work) helps you pull it off to perfection every time. You’ll learn the basic science and proper cooking methods that will make all cooking a breeze, from quick weeknight family meals to entertaining for a crowd! One professional chef instructor per 9 students.
Heat oil or butter in a large saucepan over medium heat. Saute the cubed chicken until cooked through. Remove. In the same pan, add the onion, garlic, kale and mushrooms, stirring occasionally for 7 minutes, or until very soft. Add the red wine vinegar and cook for 2 minutes. Sprinkle with flour and continue cooking, stirring constantly for 3 minutes. Gradually add the stock and simmer, stirring occasionally, for 5 minutes, or until the soup thickens slightly. Return the cooked chicken to the soup. Add the optional sour cream, sage, thyme, and paprika. Cook, stirring occasionally for 3 minutes or until heated through. Season with salt and pepper to taste.
Place the lentils, stock, water, tomato paste, & a little salt & pepper into a saucepot over high heat. Bring to a simmer, stirring occasionally, cook for about 20-30 minutes until tender. If using Bacon: Heat the bacon in a large sauté pan over med-low to medium heat. Cook, stirring occasionally, for about 8-10 minutes until most of the fat has rendered off. Remove the bacon pieces from the pan with a slotted spoon, reserving the fat in the pan. If you are not using bacon. Heat 1 Tbsp of oil or butter in a medium saute pan. If you are using bacon, just use the same pan with the bacon fat in it. Raise the heat to medium heat, add in the onion, carrot, celery, thyme, & some salt & pepper. Sauté for about 6-8 minutes until the veggies are starting to brown. Reduce the heat to low & stir in the lentils, vinegar & garlic. Remove from the heat, stir in the parsley and arugula, & season with salt & pepper.
Kitchen on Fire
Equipment • Chef’s knife • Large saucepan • Large sauté pan • Spatula
For the Squash Preheat the oven to 400° F. Place squash on a parchment-lined baking sheet, skin side up. Bake in oven for about 30-45 minutes until cooked through and tender. Let cool slightly and remove flesh from the skins. Add turmeric, mash, and season with salt and pepper. For the Meatballs In a stockpot, combine water, lentils, spices, herbs, chili flakes and garlic. Bring to a boil, cover and reduce heat. Let simmer over medium-low heat for 20 minutes. After lentils have cooked for 20 minutes, uncover, add salt, carrots and onion and continue to cook until lentils are tender and all liquid is gone. Mix ground turkey into a large bowl with Parmesan cheese, egg, and black pepper. When lentils are done, add to ground turkey and mix together thoroughly. Shape lentil and turkey mixture into balls and spoon onto a parchment-lined baking sheet Bake for about 15-20 minutes or until lightly browned and crispy on the outside. For the Romesco Place hazelnuts and the next seven ingredients into a food processor and pulse until ingredients are well incorporated. Turn on food processor and slowly pour in the olive oil until sauce is smooth. Season with salt and pepper to taste.
Kitchen on Fire
Equipment • Chef’s Knife • Sheet Trays • Stockpot • Food Processor • Measuring Cup • Spatulas • Wooden Spoon • Mixing Bowls • Potato Masher • Parchment Paper
Combine the water, polenta, salt & pepper, and coconut oil (if desired) in a sauce pan and bring to a boil. Reduce, cover and cook at a high simmer stirring occasionally for 10-15 minutes until the polenta is no longer grainy. Remove from the heat and pour over vegetables (see below). While the polenta is cooking, sauté vegetables of choice in a skillet with rice bran or olive oil. Start with diced onion and add other vegetables based on density. Cook until they start to soften. Add sausage and cook for another 3-5 minutes. Pour the polenta over the vegetables in the skillet and mix together, then remove from heat. Add fresh herbs and salt and pepper to taste. Spoon into individual ramekins, sprinkle with cheese and put under a broiler until cheese is golden brown. Pesto: Place the basil & the remaining ingredients into a food processor & puree until desired smoothness. Season with salt & pepper. Serve with the pesto.
Equipment • Chef’s knife • Ramekins • Food processor • Spatula • Skillet
Preheat oven to 400°. Place squash and sweet potato halves on a sheet tray. Place in oven for 30-45 minutes until cooked through and tender. Cool slightly and remove flesh from skins. Heat butter in small sauce pan on medium heat until it starts to brown. Remove from heat, let cool for a few minutes. Add sage and set aside. In batches; place squash, sweet potato, stock, ½ & ½, and sage brown butter into a blender. Puree until smooth. Adjust seasoning with salt and pepper. If needed, reheat in a pot on low heat. Serve garnished with parsley.
Equipment • Chef’s Knife • Sheet tray • Sauce pan • Blender
Preheat oven to 350F. Butter the bottom of the dish. Line a 2-quart 9x13 rectangular baking dish with parchment paper. In a large bowl, combine all the ingredients with a large spatula, or wooden spatula until you get a homogeneous dough-like mixture. Distribute the mixture into the prepared baking dish and press it down firmly. Run a rubber spatula of the top to make it flat and even. Bake for 35-45 minutes. Remove from the oven and cool on a cooling rack for at least 30 min.
Kitchen on Fire Cooking School, Berkeley & Oakland, CA