Class List

​

​

PECAN CRUSTED TROUT WITH HONEY MUSTARD SAUCE

March 11th, 6 pm

Dagmar Kupsche – The Cook’s Shop

You’ll learn how to pan-sear a perfect fillet of steel head trout (or salmon), the star of this dish, and create a perfect jasmine rice with a hint of ginger and garlic. A side salad of baby greens with an Asian balsamic vinaigrette will complete this meal. Scroll down this page for the recipe and tool list for this class.

 

RANCH STEAK WITH MUSHROOM SAUCE

April 8th, 6 pm

Dagmar Kupsche – The Cook’s Shop

What’s a ranch steak? Its most commonly called “boneless chuck shoulder center cut steak”, a delicious cut that’s great for marinating. You’ll pan sear your steaks, then create a garlic and mushroom cream sauce while the steaks are resting. The sides for this dish will be roasted potatoes and carrots with fresh thyme.

 

MAPLE CHILI CRUSTED CHICKEN

April 22nd, 6 pm

Dagmar Kupsche – The Cook’s Shop

Dagmar will teach you how to create a crispy topping with panko crumbs to top chicken breasts baked in the oven. You’ll mash sweet potatoes as a side accompanied with roasted fresh green beans in an olive oil drizzle seasoned with salt and pepper. The “icing on the cake”, is a delicious drizzled sauce with maple syrup and chili flakes, just the right zip to make this a family favorite.

​

​

​

Pecan Crusted Trout Dinner with Rice  REVISED

Serves 2

​

Equipment:

1          Small Bowl

1          Medium Bowl

1          Large Bowl

1          Medium Sauce Pan

1          Large Baking Sheet

Assorted utensils/ potholder

Foil

Paper Towels

 

Ingredients:

10 oz.    Steelhead Trout (or Salmon)

¼ C       Panko Bread Crumbs

1 TBS     Fresh Thyme (or 1 tsp dried)

1 C        Jasmine Rice

1 clove   Garlic

1 TBS     Ginger, fresh

1½ C     Water

2 TBS     Mayonnaise

¼ C       Pecans, chopped

2 tsp       Honey

2 tsp       Dijon Mustard

1            Crisp/ Tart Apple

1            Lemon

2 oz.       Balsamic Vinegar (or 1 lemon)

½ bag     Assorted Lettuce Greens

              Kosher Salt

              Pepper, fresh ground

3 TBS      Olive Oil

3 TBS      Butter

 

Directions:

Preheat oven to 450 degrees with rack placed in middle of oven.

 

1. PREP: Finely chop pecans. Mince garlic. Peel and mince ginger. Wash and drain lettuce. Wash lemon and apple.

 

2. In a small saucepan melt 1 tablespoon butter over medium-high heat. Add garlic and ginger, stirring until fragrant, 1 minute. Add rice and stir until warmed. Add water and a big pinch of salt, over high heat. Bring to a boil, reduce heat, cover and cook until rice is tender, 15 to 18 minutes. Remove from heat, set aside.

 

3. Meanwhile, microwave 2 tablespoons butter until soft. Let cool slightly and add pecans, panko, thyme and pinch of salt and pepper. In a small bowl, combine honey, mustard, and mayonnaise.

 

4. Pat fish dry with paper towels. Season with salt and pepper. Drizzle skin side with olive oil and rub to coat. Flip skin side down and evenly coat tops with mustard mixture, saving remainder for later. Mound with panko mixture, pressing down firmly. Place fish on baking sheet. Bake 10 to 12 minutes, until fish is baked through.

 

5. Meanwhile, prepare salad. Halve and core apple and thinly slice. Quarter the lemon. In a large bowl, combine mixed greens, apple, drizzle of olive oil, balsamic of your choice (I use honey ginger, available at The Cook’s Shop) or juice of ½ the lemon.

 

6. Fluff rice with a fork and season with salt and pepper, if needed.

 

TO SERVE: Divide fish, rice, and salad between 2 plates. Top the fish with the remaining mustard sauce and wedge of lemon.