The Institute of Culinary Education

Any of you that know me know I love cooking. My friend turned me on to the recreational program at The Institute of Culinary Education. I have taken three or four classes in the last couple of years, they are about $100-124 per class. Well, my awesome brother (lets see if he read my blog) got me a big gift certificate for Christmas.  With my new eating parameters in mind I've decided on the below selections to choose from. Let me know what you think. I have trouble deciding. They all look good to me!

Superfoods: Flavors of the Season
Fresh winter produce is the highlight of this class, part of the popular seasonal “Superfood” series. “Superfoods” are rich in health-promoting plant nutrients, such as antioxidants. They also look and taste great. Jackie Newgent, chef and registered dietitian, will guide you as you prepare a menu full of refreshing, full-flavored foods of the season. Recipes include Eggs Florentine with Silken Hollandaise Sauce; Red Bean-Avocado Salad with Salsa Verde; Tropical Banana “Guacamole” with Fresh Taro Chips; Rosemary Filet Mignon Bruschetta With Caramelized Onion; Leek and Yukon Gold Chowder; Puree of Asparagus Soup; Rombi Pasta with Kobocha Squash and Walnuts; Dark Chocolate-Covered Apples with Almonds; New Age Banana Bread; Peppermint Hot Chocolate; and more.

Simple Healthful Meals 
Prepare great tasting healthful meals---in the same amount of time it would take for a delivered meal to get to you. In about 30 minutes, you can get fabulously flavorful, satisfying meals that are chockfull of important health-promoting nutrients on the table. For this class, Marge Perry, nutrition columnist for Better Homes and Gardens, food columnist for Newsday, and contributing editor for Cooking Light, combines her love of great food, in-depth knowledge of nutrition, and understanding of the need for simplicity and speed we all face when getting dinner on the table. You’ll learn to make Salmon Puttanesca; Honey-Pomegranate Roasted Chicken Thighs; Coconut Curried Tofu or Shrimp; Pan-Grilled Filet Mignon Steaks with Lacquered Wild Mushrooms; as well as several fast-cooking whole grain side dishes. You’ll leave this class with a new repertoire of fast, easy and healthful meals.

All-Natural Cooking with Jackie Newgent
Culinary nutritionist Jackie Newgent, author of The All-Natural Diabetes Cookbook, is sharing her great-tasting, healthful cooking techniques with everyone---not just people with diabetes. She’ll enlighten you on the benefits of eating foods without artificial or overly-processed ingredients, and she’ll provide valuable, fuss-free tips for achieving high flavor dishes naturally. Using fresh ingredients to bring out the best flavors, you’ll make Buckwheat Banana Pancakes with Walnuts; Blanco Huevos Rancheros; Romaine Peppercorn Steak Salad; Mayan Bean Salad with Fresh Chili-Lime Vinaigrette; Cool Thai Peanut Soba Noodles; Lemony Stuffed Grape Leaves; Jalapeno Corn Chowder; Horseradish Pork Tenderloin on Naan with Arugula; Bell Pepper Quinoa Pilaf with Fresh Basil; Triple Chocolate Soy Smoothie; Mini Vanilli Cupcakes and more.

Spring Harvest
With the abundance of spring's offerings grown in the Hudson Valley, it is easy to put together a simple yet delectable meal consisting of produce and protein found not far from our urban home. An easy walk to the nearest farmer's market can provide all of the ingredients necessary for a delicious and conscious meal. Anthony Sasso, chef de cuisine at Casa Mono, will discuss the importance of sustainability and lead you through the preparation of ingredients that have traveled very few miles from the farm to your table, to make Grilled Asparagus with Warm Organic Eggs and Lardo; Curried Beets and Carrots with Lime Yogurt and Coriander; Dandelions with Fresh Ricotta and Pork Belly; Fluke with Brown Butter and Roasted Broccoli; Shad Roe on Toast with Red Mustard Greens; Farm-Raised Chicken with Mushy Peas and Carmel Mint; Monkfish Medallions with Creamed Spinach and Morels; and Squash Blossom Tortilla with Ramps.

Peruvian Surf-n-Turf
From its coastal plains to its high plateaus in the Andes, the geography of Peru shapes its cuisine just as much as its incredibly diverse heritage does. Meat, which is often grilled or stewed, and seafood are equally plentiful. Its Inca past, its time as a Spanish colony, and modern influences such as that of Japanese immigration are reflected in a variety of dishes. You will learn more about those as you make Cebiche de Pescado/Cebiche Mixto/Cebiche Tiradito (a trio of cebiches: fish, shellfish, and sashimi-style); Aji de Gallina (chili chicken); Parrilla de Mariscos (mixed grilled seafood); Humitas Verdes Peruanas (green tamales with pork and cilantro); Papas a la Huancaina (potatoes with cheese and chili sauce); Quinua Graneada con Azafran (saffron quinoa pilaf); Picarones (honeyed squash fritters); and Pisco Sour.

Ocean-Friendly Fish Dishes
From icy seas to warm tropical waters, more than two-thirds of the world's fisheries have been fully exploited or overfished. Our oceans are in trouble---but with the right tools we can reverse this decline. Knowing what to do gets even more complicated at a time when we want to eat more and more fish, and hear conflicting news reports on an almost daily basis. To help you navigate your fishmonger’s aisles, Chef-Instructor Melanie Underwood is teaming up with Environmental Defense’s Oceans Alive campaign, for this unique class that will teach you how to select and cook wonderful fishes while being environmentally responsible. In addition to simple fish preparations packed with flavor, you will receive information that will make your seafood shopping easier, including Oceans Alive’s Pocket Seafood Selector. You will make Steamed Mussels With Green Curry Paste; Seafood Salad With Yuzu Vinaigrette; Asparagus With Sautéed Anchovies; Arctic Char With Gremolata; Herb-Crusted Tilapia With Spicy Red Pepper Sauce; Grilled Sardines; Sesame Spinach; Pan-Roasted Sablefish (Black Cod) With Crispy Shallots; Miso-Glazed Eggplant; and Caramelized Pears With Homemade Ice Cream.


The Spring Flexitarian Table – kind of looks good
If you live with a vegetarian or only like to eat meat occasionally, come learn a variety of menus that are completely flexitarian—you can adapt them to suit the needs of your life. All these dishes feature the best of the season’s ingredients in quick, flavorful preparations. Peter Berley, former executive chef of Angelica Kitchen and author of Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table, will teach you recipes for the following menus: Gratin of Cherry Tomatoes and White Beans or Sardines; Arugula Salad with Shaved Fennel and Lemon Vinaigrette; Crispy Pressed Chicken or Tofu with Garlic and Mint; Creamy Risotto-Style Brown Rice with Spring Greens and Asiago; Shaved Spring Vegetable Salad; Chilled Asparagus Salad with Sherry Vinaigrette; Roast Duck and Goat Cheese Fritatta with Red Onion Marmalade; Jasmine Rice with Spring Herbs; Roasted Cherries in Red Wine with Whipped Crème Fraîche; and Almond Shortbread.