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Blog

First Week of Winter 2021

Suzanne Pollak

THANKS to local food editor Hanna Raskin for her report on cooking cassoulet with Suzanne (via Post & Courier).

THANKS to local food editor Hanna Raskin for her report on cooking cassoulet with Suzanne (via Post & Courier).

Here’s what students are saying about Winter 2021 classes so far:

  • “My first week was outstanding. I really enjoyed it because the one hour gave me a soothing distraction from Covid and confidence that we will return to being able to celebrate lovely dinners with friends and family. Your enthusiasm is contagious.”

  • “I really am excited! Your enthusiasm is contagious! I have been following you for years and love the book.”

  • “The cassoulet was a big hit! So much fun to cook and serve...my friends were impressed!”

Plus, a few useful tips covered this week:

  • STOCKS - Save all roasted and raw bones to make stock. Stocks can be made easily from bones, a few carrots and onions, water (or previously made stock for a double stock) in a 225-degree oven overnight, for eight hours. Your house will smell divine.

  • TABLE SETTINGS - Thinking about buying a set of dining room chairs? If you want to spend less money, find a variety of chairs and then paint them the same color! Chic! Victoria de la Maza's pet peeve: sharp corners on a dining room table. Use padding, then a tablecloth. Everything sits better, looks smoother and more comfortable.

  • CASSOULET - Slow cooking transforms food. This stew of beans, pork, lamb and duck or goose is a masterpieces of many generations, but not overwhelming to prepare. One step at a time!

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NEXT UP…

  • French Onion Soup on Tuesday @ 10:00 EST

  • How to Seat a Table on Wednesday @ 2:00 EST

  • Extraordinary Gumbo on Thursday @ 2:00 EST

Secure your spot by registering HERE.