“SHED COVID-19”
Week 3 ADVANCED prep
We are so excited to cook with you next week and to talk about cooking and its impact on our health! Our class will focus on a busy life balance. Korean Inspired Slaw with Chicken and Gochujang Dressing, Buffalo Chicken Wrap and Overstuffed Potatoes.
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 Slaw
Measure and prep all the ingredients.
For the Wrap
Measure and prep all ingredients.
For the Potatoes
Prep and measure the ingredients. We’ll be demonstrating the black bean and zucchini version in class.
Bake 2 sweet potatoes before class.
Equipment - List
Chef’s knife
Cutting board
Measuring Cups
Measuring Spoons
Whisk
Large bowl
Small bowl
10-inch nonstick skillet
Tongs
Wooden spoons
Mason jar - small or jelly jar
12-inch nonstick skillet
Small saucepan
Ingredients - List
Produce:
½ head of large red cabbage or 12-ounce package of coleslaw mix
1 yellow or orange bell pepper
6 scallions
½ bunch of cilantro
1 clove garlic
1 romaine heart
1 carrot
1 celery stalk
2 sweet potatoes
1 med onion
1 jalapeno
1 zucchini
1 avocado
1 lime
Pantry:
Extra-virgin olive oil
Gochujang (Korean chili paste) - Sarah, include photo
Rice vinegar
Sesame oil
Vegetable or peanut oil
Soy Sauce
Sesame seeds
Honey
Kosher salt and freshly ground black pepper
1 cup vegetable stock, chicken stock or water
Worcestershire sauce
Frank’s Buffalo Sauce (or Anchor Bar Wing Sauce) Not to be confused with Frank’s Hot Sauce
Whole wheat wraps or lavash bread
Distilled or cider vinegar
Sugar
15 oz can of black beans
Toasted pepitas
Pickled jalapenos (optional)
Other:
1 rotisserie chicken
1 cup Greek yogurt
2 oz blue cheese (½ cup crumbled)