Soups, Stews and Sauces

 

1PM to about 11PM

Dinner starts at 7PM

For this class, a series of stocks will be prepared in advance and we'll also create several stocks during class which will create the base for hundreds of sauce, soup and stew options.  The entire process of stock making, straining, and reduction process for vegetarian, meat and seafood stocks will be covered. The timing of this class lets you be prepared and confident to cook everything you need for the holidays or whip up a quick winter stew when you've been snowed in.

With these stocks we’ll create an assortment that may include:  Fausses Jambes de Poulet - Mock drumsticks, with Molé or a spicy blue cheese sauce, Asparagus Crepes a l Laurel - Crepes with shrimp, asparagus and hollandaise sauce, Zucca alla Parmigiana - Roasted pumpkin served with a garlic cream sauce, Zuppa di Uovo eLimone - Egg thickened chicken lemon soup, Asian Hot & Sour Chicken Soup with Shu Mei Dumplings, Asian Style Five Mushroom Soup, Bisque de Récolte - Harvest Soup, with a winter squash base, Grilled Ceasar Salad, Penne au Gratin - Pasta in a mornay sauce, Shrimp Etoufee with Creole Rice, Crosta Mandorla Lonza di Maiale Limone - Almond crusted fish sauté, Linguini Tutu Mare - Pasta with seafood in a rich sauce, Bouillabase - Classic seafood stew, Crevettes Provençales - Sautéed shrimp in butter with brandy, lemon and parsley, New Mexican Style Green Chili Chicken Stew, Poulet Sauté Vallée d’Auge - Chicken with apples in a creamy brandy sauce, Picatta di Pollo o Maiale - Chicken or pork, thinly sliced sautéed and served with lemon butter & caper sauce

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