More Cooking Classes with Kathy Lehr

This Fall some of you indicated a desire for daytime classes as well so I have scheduled both day and evening classes. The classes are marked demonstration or hands on under the title. Check the prices as some I have had to increase because of food costs…but not much. Thank you all for your business and I hope you are learning and enjoying yourself!!

Please sign up for classes by emailing me at taoofdough@neo.rr.com or phoning me at 330.668.0131. Pay when you arrive but please, no cancellations without a 48 hour notification. If you wish to bring wine to a class, feel free to do so. See you soon!!!



Thursday, November 5th@6:00-9:30 $38.00
One Hen-Four Dishes
Demonstration
Knowing how to make the most of one dish is vital to the working person or busy mom.
In this class I will take one roasted chicken and create four dishes from the meat. In this way, you will find resourceful and tasty dishes with your leftovers!!
• Ginger Cashew Chicken
• Layered Chicken Enchiladas w/Cilantro Sauce
• Cheddar Polenta w/Mushroom and Chicken Ragout
• Lemon Chicken, Snow Pea and Rice Soup

Thursday, November 12th@10:30-2:00 $38.00
Holiday Desserts Made Simple
Demonstration
For some, pies are a death wish so let me introduce you to some simple yet delicious desserts you can create for Thanksgiving or the holidays. We will be using phyllo to make the strudel and I will demonstrate an easy dough to wrap your baked apple and to make the galette (a country “pie”).
• Peach Pecan Strudel
• Cranberry Pear Galette with Almonds
• Baked Apples w/Maple Cinnamon Glaze
• Pumpkin Pie Cobbler

Saturday, November 14th @10:00-1:30 $48.00
Whole Wheat Breads for Beginners
Hands On
Making healthy, whole grain breads can be a snap for anyone! I will teach you how to make a simple but hearty Whole Wheat Loaf Bread, great for sandwiches and toast. The Seven Grain Bread, studded with seeds and coarse grains, will be hand shaped in rounds and rolls, and baked on tiles. Finally, you will be learning how simple it is to roll your own crackers with the Stone Ground Whole Wheat Crackers.

Monday, November 16th@6:00-9:30 $38.00
Lasagne-Kinda’
Demonstration
This class will introduce you to casserole dishes which will put a bit of zip into that old standby. Although most of these are vegetarian, there is no reason why they cannot easily be changed into a meat dish!
• Butternut Squash and Creamed Kale Gratin
• Eggplant, Mushroom and Pancetta Lasagne
• Mexican Poblano, Spinach, and Black Bean “Lasagne” w/Goat Cheese
• Timballo; a molded casserole of ziti, swiss chard, meat sauce and cheeses

Wednesday, November 18th@10:30-2:00 $38.00
Lasagne-Kinda’ (Repeat)
Demonstrataion
This class will introduce you to casserole dishes which will put a bit of zip into that old standby. Although most of these are vegetarian, there is no reason why they cannot easily be changed into a meat dish!
• Butternut Squash and Creamed Kale Gratin
• Eggplant, Mushroom and Pancetta Lasagne
• Mexican Poblano, Spinach, and Black Bean “Lasagne” w/Goat Cheese
• Timballo; a molded casserole of ziti, swiss chard, meat sauce and cheeses

Tuesday, December 1st@10:30-2:00 $38.00
Appetizers: Using Puff Pastry and Phyllo
Demonstration
With the ability to readily find quality phyllo and puff pastry in the freezer section of the supermarket, you can become an instant star when you present these simple appetizers to your friends! You will learn how to work with puff pastry as I create: Pancetta and Cheese Pinwheels, Asparagus with Tarragon Mustard Sauce in Puff Pastry, and Parmesan Cheese Straws. Phyllo will be used to make Spinach & Salmon Pillows and Ricotta & Prosciutto Triangles. I will also discuss how by changing ingredients, you can create more other appetizers.

Wednesday, December 9th@10:30-2:00 $40.00
Chocolate, Chocolate and More Chocolate
Demonstration
Several of you have been asking for a chocolate class!! Do you need a special treat for the holidays or “just because”? Join me as I share my secrets for an incredibly dense, flourless cake, an easy and perfect soufflé, a warm chocolate loaded cookie, and priceless, freezable chewy brownies.
• Chocolate Amaretto Flourless Cake
• Grand Marnier Chocolate Soufflé
• Chocolate Bomb Chewy
• Chocolate Walnut Brownies

Thursday, December 10th@6:00-9:30 $40.00
Chocolate, Chocolate and More Chocolate(Repeat)
Demonstration
Do you need a special treat for the holidays or “just because”? Join me as I share my secrets for an incredibly dense, flourless cake, an easy and perfect soufflé, a warm chocolate loaded cookie, and priceless, freezable chewy brownies.
• Chocolate Amaretto Flourless Cake
• Grand Marnier Chocolate Soufflé
• Chocolate Bomb Chewy
• Chocolate Walnut Brownies

Saturday, December 12th@10:00-1:30 $48.00
A Taste of Italy
Hands On
In this hands-on class, you will have the opportunity to work with an Italian starter, biga, to create two very different but incredible breads. The ciabatta will be an extremely wet dough and will give you a wonderful chewy, airy dough. The second bread you will be making is a Rosemary Olive Bread. This bread has an extraordinary flavor and you will find an endless list of food to marry this with. These will be served with a Ribollita Soup and of course, cheese.

Monday, December 14th@10:30-2:00 $38.00
Sweet Treats
Demonstration
Some of you have been asking for a class to create some yummy but not too difficult cookies for the holidays. I think this selection might appeal to all the members of your family! The chocolate one is chewy and bold. The cranberry bars with lemon and almond should hit the tart side while the Snowballs are coated with confectionary sugar and blasted with lemon. I don’t think anyone will pass up the buttery flavor of the shortbreads while the Florentines can be saved for that special occasion.
• Chocolate Crinkles
• Cranberry Bars
• Lemon Snowballs
• Pecan Shortbreads
• Almond Chocolate Florentines