Jenny has been teaching a variety of classes for the Santa Cruz based New Leaf Community Markets. New Leaf has just opened up a flagship store on the Santa Cruz Westside at 127 Fair Avenue just off Mission Street. This grand new location has its very own Community Classroom for cooking instruction and gatherings. What an ideal setting for Jenny to launch her eight week Natural Chef Training Program. This course quickly sold out but I was lucky enough to slip into the second session which featured cooking with whole grains.
Chef Brewer (on the right) is pictured here with her assistant, Lydia Simmons, who is a recent graduate of another prestigious nutritional culinary school in Santa Cruz, Bauman College.
The theme of the second class in the series was on whole grains. Jenny began with tutorial on their nutritional benefits and then we all quickly slid into some hands-on prep work for our dishes.
Presenting these classes right on location inside the New Leaf Community Market means the very freshest of organic and often locally grown ingredients will be at our fingertips every week.
On the menu for tonight were Caramelized Onion & Rosemary Mini Quiches. We got the onions caramelizing first because it's a step you really can't rush. The key to this dish was lots of fresh rosemary and a touch of balsamic vinegar. To create their fun "mini" size we baked them in muffin pans.
Our quiche entree was flagged beautifully by a pair of very hearty salads. One group made the Quinoa Pumpkin Seed while the other prepared an amazing Kale, Brown Rice and Tahini salad. The big surprise in the Kale dish was that it was completely raw. Instead of even a quick par boiling we only massaged the leaves with sea salt which made them totally tender. Both the quinoa and brown rice starred in leading roles as the focus of our featured subject of whole grains. When we were all asked to evaluate the dishes I commented that either of these salads were so satisfying that they could stand on their own as a main course.
We also roasted some asparagus spears but definitely kicked them up a notch with a delicious Onion Confit topping. The confit was made much like their caramelized counterparts but with a touch of Dijon mustard to make it pop.
Our finishing act was a wonderful Millet Coconut Pudding. As rich and satisfying as it was it still felt like a decadent dessert topped with raw almonds. We all agreed how very flexible this dish could be as a breakfast, snack or dessert. Vanilla, cinnamon and cardamon spices all added to the pleasures here.
And in the end who were the most critical judges of our work? Of course, it was the cooks themselves as we all got to taste the fruits (and grains) of our efforts.
This class will be a Thursday tradition for the next six weeks. I will be back to tell you about each one. One thing is certain. It will be full of surprises and tips on how to make nutritious foods taste great.
No comments:
Post a Comment