Williams Sonoma Technique Classes - November Schedule

Call your local Williams Sonoma store to determine correct date/times.
I usually go to the store located in Plano @ Preston Rd and Park. They hold theirs on Saturdays.


THE PERFECT TURKEY
November 6 & 7
Let us be your guide to preparing the perfect turkey, the star of the Thanksgiving table-moist, flavorful and a showstopper! We'll discuss how to select a turkey, what brining is and does, the secrets to roasting and tips for carving like a pro. Whether you'll be roasting your first holiday bird or your twentieth, join us for this essential class before it's time to turn on the oven!

THANKSGIVING SIDES & STUFFINGS
November 13 & 14
While the turkey may take center stage, for many of us, it's the side dishes that steal the show. Learn the basics of preparing potatoes, savory stuffings and other impressive sides that will make your Thanksgiving table both bountiful and memorable.

WILLIAMS-SONOMA ALL-STAR THANKSGIVING
November 20 & 21
Thanksgiving is less than a week away-but it's not too late to add an amazing side dish to your menu or discover some time-saving tips. This final Thanksgiving technique class features our favorite recipes plus last-minute tips to make your holiday truly special and stress-free.

Williams Sonoma Technique Classes - June & July Schedule

Here's the Williams Sonoma schedule

for June & July

If you go to the Williams-Sonoma

in Plano

off Park and Preston

(972-964-5838)

They hold their free technique classes

on Saturday's at 9:30am

I think all other locations hold theirs on Sundays

CELEBRATE AMERICAN BBQ–MEMPHIS

Sunday, June 12
Our travels continue to Memphis, Tennessee, a region renowned for its barbecued ribs. In the second class of our series, we'll discuss dry rubs and show you how to turn out tender ribs and infuse foods with enticing smoky flavor. Then we'll round out the menu with some delicious regional sides.

CELEBRATE AMERICAN BBQ–KANSAS CITY & TEXAS
Sunday, June 26
Our final class in the series showcases Kansas City and Texas—both famous for their beef brisket. Learn how to combine wet and dry rubs as it's done in Kansas City, and how to produce succulent, juicy meat in the Texas style. We'll also discuss popular ways to serve barbecued brisket.

July Technique Classes

FROM SCRATCH—ICE CREAM
Sunday, July 10
A bowl of homemade ice cream is a refreshing summer treat that will delight kids and grown-ups alike. We'll show you how to create tempting flavor combinations, along with other irresistible frozen favorites like sorbet and ice pops. What better way to cool down on a hot summer day!

DECONSTRUCTING SALAD
Sunday, July 17
When it comes to salads, the vibrant combinations of fresh vegetables, greens, fruits, meats and dairy are endless. In this class we'll deconstruct the salad, discussing the types of greens available and how to pair them with other ingredients to produce starters, side dishes and even main courses. You'll learn to prepare a variety of dressings, along with make-ahead salads that are great for picnics and barbecues.

FARMERS' MARKET MEALS
Sunday, July 24
Farmers' markets across the country are in full swing, providing the perfect inspiration for the home cook. We'll discuss fruits and vegetables commonly found at the market, how to select and store them, plus creative ways to transform the season's bounty into simple yet delicious summer meals.

Williams Sonoma Technique Classes - May Schedule

Here's the Williams Sonoma schedule for May 

If you go to the Williams-Sonoma

 in Plano

off Park and Preston

(972-964-5838),

they hold their free technique classes

on Saturday's at 9:30am

I think all other locations hold theirs on Sundays.

Saturday, April 30 - Sunday, May 1

Knife Skills
Learn basic knife techniques to keep your culinary skills sharp. We’ll cover slicing, dicing, and chopping as well as more advanced cuts such as chiffonade, julienne and more.

Note from Sandi - I've been to the Knife Skills Technique class - gosh, it was very fascinating. 

Saturday, May 14 - Sunday, May 15
On the Grill: Burgers & Chicken
Just in time for Memorial Day festivities, this class offers tips on preparing your backyard barbecue and demonstrates how to grill juicy burgers and succulent chicken.

Note from Sandi - I'm hope I can make it to this one! Grilling is something I want to get better at!
Saturday, May 21 - Sunday, May 22
On the Grill: Starters & Sides
Discover how to grill vegetables to crisp-tender perfection, make an impressive grilled romaine salad and prepare flavorful sauces and relishes.

Williams Sonoma Technique Classes - April Schedule

I'm sad that March is almost gone, and I didn't make it to one Williams-Sonoma Technique class.

Here's the schedule for April - If you go to the Williams-Sonoma in Plano off Park and Preston (972-964-5838), they hold their classes on Saturday's at 9:30am. I think all other locations hold theirs on Sundays.

April 2

From Scratch – Sausage
Our next series of technique classes will have you excited about rolling your sleeves up and getting your hands dirty in the kitchen. Our first class uncovers the art of sausage making, a basic charcuterie skill easy to master at home! Learn how to select different meats, how to flavor and season, make delicious sausage blends for everything from breakfast sausage to classic Italian sausage and peppers for dinner.

April 9
From Scratch – Fresh Pasta
Pasta fresca (fresh pasta), pasta fatta in casa (pasta made at home), pasta fatta a mano (pasta made by hand), sfoglia (“thin sheets” of pasta), and pasta all’uovo (egg pasta) are all terms Italians use when referring to homemade pasta. Although the dough calls for just a handful of ingredients and the method is simple, making fresh pasta takes time. There is, however, nothing more satisfying than enjoying the delicate results of your labor at the dinner table. This class will walk through all the steps, equipment needed and some delicious ways to serve fresh pasta.

April 16
Eggs: Sweet & Savory
Packed with creative recipes and ideas, eggs are one of the most versatile foods. Prepared both sweet and savory – they can be served for breakfast, lunch and dinner, even snacks in between! Eggs are a great entertaining item for both casual meals and elegant occasions. We’ll teach you some of our sweet
and savory favorites as we celebrate the egg!

I'm hoping to make the 1st two classes this month! 

Williams Sonoma Technique Class - Indian Cooking

My friend, Ruthie and I

met at the Williams Sonoma

in Plano on Saturday

for the Indian Cooking Technique Class

We learned how to make

Chicken Madras Curry

Chapati's

Kheer

Chicken Madras Curry

with Chapati's & Basmati Rice

Chicken Madras Curry

(from Williams-Sonoma Kitchen)

Ingredients

1/4 cup + 1 Tbs. ghee or canola oil

2 shallots, thinly sliced

1 1/2 lb. boneless, skinless chicken breasts or thighs, cut into 1 inch cubes

1 jar Maya Kaimal Madras Curry Sauce (@ Williams Sonoma)

Steamed rice for serving

Fresh cilantro sprigs for garnish

Directions:

In a small saucepan over medium-high heat, warm the 1/4 cup of ghee.  Add the shallots & fry until golden and crisp, about 3 to 5 minutes.  Using a slotted spoon, transfer the shallots to a paper towel lined plate.  Add the cashews to the hot oil. Fry until golden, 3 to 5 minutes.  Using a slotted spoon, transfer the cashews to the plate with the shallots.  Set aside.

In an Indian Wok or large fry pan over medium-high heat, warm the 1 Tbsp. of ghee.  Add the chicken and saute until browned, about 5 minutes.  Add the Madras Curry Sauce and stir to coat the chicken.  Reduce the heat to medium-low. Simmer until the chicken is cooked through, 8 to 10 minutes.

Serve the curry over steamed rice.  Garnish with fried shallots, cashews and cilantro sprigs.  Serves 4 to 6.

Our serving! Yum

Chapati

(from the Williams-Sonoma Kitchen)

(Chapati is an unleavened pancake-like bread from India)

Ingredients

1 1/2 cups all-purpose flour, plus more as needed

1/2 tsp. salt

1 Tbsp. ghee or unsalted butter, at room temperature

1 Tbsp. milk

1/2 cup water, plus more as needed

Directions:

In a bowl, stir together the 1 1/2 cups flour and salt.  In a small bowl, stir together the 1 Tbsp. ghee and milk.  Add the flour mixture & stir well.  Add 1/2 cup water and stir well, gathering and pressing, until the flour adheres together.  If the dough looks dry, add 1 to 2 Tbsp more water, but do not add too much or the dough will become sticky.

Transfer the dough to a lightly floured work surface and knead for 5 minutes.  If necessary, add more flour or water to achieve a workable, elastic consistency.  Cover the dough with plastic wrap or a damp cloth. Let it rest at room temperature for 15 minutes.  Divide the dough into 8 equal pieces.  Shape each into a 1 1/2 to 2 inch ball and roll out into a 6-inch round, about 1/8 inch thick.

Heat an Indian tava griddle or cast-iron fry pan over medium-high heat.  Brush the griddle or pan lightly with ghee.  Place 1 dough round on the griddle and cook until covered with light brown specks, 30 seconds to 1 minute.  Using tongs, turn the chapati over and cook for 30 seconds more.  Transfer to a plate, and repeat with remaining dough rounds.

Meanwhile, heat a stovetop roaster over high heat.  Place a browned chapati on the roaster and cook until it puffs up, 30 seconds to 1 minute.  Brush the chapati with ghee and place in a shallow bowl lined with a kitchen towel or paper towel.  Repeat with the remaining chapati. Serve warm. Makes 8.

Kheer

(from the Williams-Sonoma Kitchen)

Ingredients

4 cups milk

4 cups light cream

1/2 cup basmati rice, thoroughly rinsed

3/4 cup light-colored jaggery (dehydrated sugarcane juice) or light brown sugar

4 green cardomon pods

1/2 tsp saffron threads, crushed

1/2 cup raisins

1/4 cup sliced almonds

Directions

In a large, shallow pan over high heat, bring the milk and cream to a boil, stirring frequently to prevent scorching.  Add rice, reduce the heat to medium-low and cook, stirring occasionally until the liquid is reduced to the consistency of custard and the rice is soft and creamy, about 50 minutes. Add the jaggery (or brown sugar) and stir well.

Meanwhile, pry open the cardamom pods, remove the seeds and grind them into a powder.  (This is best done using a mortar and pestle; you can also wrap the seeds in plastic wrap and crush them with a mallet or rolling pin).  Discard the cardamom skins. Add the cardamom, saffron, raisins and almonds to the cooked rice mixture and stir well.  Tranfer to a bowl and let cool, then cover and refrigerate until chilled.

Serves 6.



Williams Sonoma Technique Classes - February Schedule

 Last summer, 

 I had a blast attending

Williams Sonoma's

free classes

Now that the holidays are over,

(can I get an A-MEN??!!)

I'm ready to go back! 

Here's the Feb Schedule

Go online

to find

 a location & time

near you !

February 6

Meatball Mania
When it comes to comfort food, meatballs are a favorite in cuisines around
the world. Learn how to make tender rounds of ground meat seasoned
with herbs and spices—from classic Italian to fragrantly spiced Moroccan
and Vietnamese meatballs—that are perfect for family suppers.


February 13
Indian Cooking
Spice up your dinner menu! It’s easier than you might imagine to prepare
Indian food in your own kitchen, be it flavorful curries or aromatic basmati rice
We’ll cover the basics of this cuisine, including regional differences, essential
spices, must-haves for Indian cooking and wines to serve with spicy foods.


February 20
Latin Cooking
Join us on a culinary tour of Latin America as we explore the vibrant flavors of
this country’s cuisine. You’ll learn to make some authentic Latin dishes, how to
balance spicy and sweet flavors, and the key spices used in Latin cooking.


February 27
Soup for Supper


There’s nothing like a bowl of warming soup to satisfy winter appetites and
nourish body and soul. Learn how to prepare hearty main-dish soups, such as
beef with barley and minestrone with chicken meatballs. We’ll also demonstrate
recipes for simple sandwiches to serve alongside.

Stinky Cheese Risotto

I'm excited because

I'm going to a Risotto Technique class

tomorrow at Williams Sonoma

This past weekend, I made my first attempt @ risotto with

a recipe I received from Scardello's

(my new favorite cheese place ever)

The recipe Four Cheese Risotto is

 from a book

 called Risotto

by Judith Barrett

&

Norma Wasserman 

I bought these cheeses at Scardellos

Oma-Gorgonzola - Fontina - Parmesan

I do not know the name of the 1st cheese on the left

The recipe calls for Taleggio but they didn't have it

So they gave me Oma comparable

The cool thing about Scardello's is this

They will sell you exactly the amount you need

For instance, this recipe called for 1-2 oz of each cheese

So that is all I had to buy

My Four Cheese Risotto

Ingredients

5 cups chicken broth

1/2 cup dry white wine

2 T unsalted butter

2 T oil

1/2 cup finely minced onion

1 1/2 cup Arborio rice

1 to 2 oz gorgonzola - rine removed, cubed

1 to 2 oz fontina - rine removed, cubed

1 to 2 oz taleggio - rine removed, cubed

1 T chopped fresh parsley

Directions

Bring broth to a steady simmer in saucepan. 

Meanwhile, heat the butter & oil in a heavy 4 qt casserole over medium heat

Add the onion

Saute for 1 to 2 minutes until they begin to soften being careful not to brown

Add the rice to the onion

Using a wooden spoon, stir for 1 minute, making sure all grains are well coated

Add the wine and stir until it is almost completely absorbed

Begin to add the simmering broth, 1/2 cup at a time, stirring frequently

Wait until each additional half cup is completely absorbed before adding the next

Reserve about 1/4 cup to add at the end

Stir frequently to prevent sticking

After about 18 minutes, when the rice is tender but still firm, add the reserved broth, cheese and parsley

Stir vigorously until the cheeses are melted and combined with the rice

Serve immediately

Did you notice that there are only 3 cheeses in this recipe???

 Not sure what that is about...

I figured it's just assumed that we all know that parmesan is a given

I was worried that my son wouldn't like it because of the stinky cheese,

but he did like it

It was delicious even though it was a little too al dente

I'm glad I made it before the class tomorrow

so now I can ask the right questions

Williams Sonoma - Lessons in Dairy

I am loving the free Technique classes

@ Williams Sonoma!

I attended my 3rd one this past Saturday

I learned how to make butter and ricotta cheese

Also, another fun surprise

the owner, Rich Rogers from Scardello's

was there to give us

a quick lesson on cheeses

 

Is it a coincidence

that I had just visited Scardello's

last week ?

Here is a list of the upcoming classes

The classes I attend in Plano @ Park & Preston are on Saturdays @ 9:30am

Look on the Williams Sonoma site for location and times in your area

Sunday, August 29
Knife Skills and Knife Sharpening
A sharp edge, the correct grip and proper placement of the food are all essential components of good knife skills, as we'll demonstrate in this class. You'll learn how to slice, dice and chop and to make advanced cuts, including chiffonade and julienne.  We'll also offer complimentary know sharpening. Limit one know per customer, please.

Sunday, September 12
Risotto
A specialty of northern Italy, risotto has earned a place as a legendary
Italian dish and is now a favorite outside its homeland as well. Risotto can be embellished with savory ingredients, including cheeses, vegetables, meats and seafood, as well with as sweet additions like dried fruit. As you’ll discover in this class, risotto will quickly become one of the most versatile and well-loved dishes in your repertoire.

Sunday, September 19
Indoor Grilling
Even with the arrival of fall, you can still enjoy the succulent flavors of grilled
meats and vegetables. This class will focus on the technique of indoor grilling — how to capture those summer favorites in your own kitchen. We’ll show you how to make classic pollo alla mattone (chicken under a brick) and share tips and other recipes that will inspire you throughout the fall season.


Sunday, September 26
Fall Baking
As the chill of atumn sets in, it’s time to fill your house with the enticing aroma of home-baked goods. In this class you’ll learn to bake tempting cool-weather treats that showcase the best of the autumn harvest, including apples, pears and other seasonal ingredients.