“SHED COVID-19”
Class 4 advanced prep
We are so excited to cook with you next week and to talk about cooking and the impact on our health! Our class will focus on healthy, delicious entertaining and eating out. We’ll be making Roasted Salmon with Orange and Green Olive Salsa and Peach + Blueberry Cobbler with Ginger-Oat Biscuits and French Lentil and Spring Vegetables Salad.
To make the most of our time together, there are a few things you will need to do in advance of the class, so please read closely:
Ensure that you have all of the ingredients listed for the recipe
Ensure that you have all the equipment needed on the equipment list
Preheat the oven to 250 degrees
Measure and prepare your ingredients in advance* (this is called mise en place)
This is a VERY important step to make things run as smoothly as possible.
Watch this simple video (1 min) here on how to prepare your space: https://www.youtube.com/watch?v=ll2QRgNAdzc
Great video on basic knife skills:
*Do ahead:
For the Salmon
The salmon is seasoned with salt before you bake, you can do this anywhere from 30 minutes to 4 hours (4 hours being the ideal). If you have the time, sprinkle the salmon with 2 teaspoons of kosher salt 4 hours before class and refrigerate.
If you’re unsure about how to prep the oranges, I will demonstrate in class.
Measure and prep all the remaining ingredients for the salmon.
For the Cobbler - measure and prep all ingredients. If using frozen fruit you can thaw or not, it will take a little longer if not thawed.
For the Lentil Salad
Prep and measure the ingredients except sugar snap peas, we will prep together.
Equipment - List
Chef’s knife
Cutting board
Measuring Cups
Measuring Spoons
Rimmed baking sheet
Aluminum foil
Food processor
Small mixing bowl
10” skillet (oven proof)
Wooden spoon or rubber spatula
Large bowl
Whisk
Medium saucepan
Parchment lined baking sheet
Strainer
Ingredients - List
Produce:
3 seedless oranges
2 shallots or ½ small red onion
Handful of parsley
1 ¼ lbs ripe peaches or 1 lb frozen peaches
1 lb fresh or frozen blueberries
Fresh or dried tarragon
8 oz sugar snap peas
5 oz baby arugula
6 radishes
1 cup black Beluga or French green lentils
1 clove garlic
Pantry:
Extra-virgin olive oil
Brown sugar
Smoked paprika
Ground coriander
Kosher salt and freshly ground black pepper
1 cup pimento-stuffed green olives
Sugar
Cornstarch
¾ cup old fashioned oats
All purpose flour
Baking powder
Baking soda
¼ cup candied ginger
Coarse (turbiando) sugar - optional
Dijon mustard
Red or white vinegar
Other:
½ cup Greek yogurt
5 tablespoons unsalted butter
1 (2 ½ -3 lb) salmon fillet, skin on, bones removed