Stocking the Pantry
Stocking the Pantry
(Note: This is a sample custom cooking class; We always adapt ingredients and techniques to your tastes and interests)
“I want to make my pantry more useful and enticing.”
In this class, we will start we’ll transform everyday pantry items into versatile Starting Points for making many different dishes. Class is 3 1/2 - 4 hours.
How to Make and Use Spice Salts
Bay leaf salt
Cumin coriander salt
Spice rack mustard
Making Useful Stocks
Quick poaching broth for chicken, fish, and vegetables
Quick spring stock
Cheesestock
Storing and Using Herbs
Making an herb tank and herb rolls
Many herb salad
Pickling: Different Brines and Uses
Pickled apples and herbs
Braised and pickled kale stems