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News Flash! - Biscuits don't naturally come in a can! Real biscuits are fresh, fluffy and flaky -- perhaps topped with butter, jam or honey. They're the kind of experience that makes you close your eyes and swoon as you take the first bite.
IN THIS ISSUE, we're baking biscuits and thoroughly enjoying the difference that baking from scratch makes in their flavor (and cost). They are super easy to make once a few basics are understood. We'll start with a traditional baking powder biscuit, then apply those skills to two variations, a pumpkin biscuit, and a pimento cheese biscuit. Yum!
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What's Cooking at the Cottage
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| SOLD OUT! Friday, October 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Pasta with Duck, Porcini Mushrooms, Shallots & Asiago Cream Sauce ● Seared Pork Loin Chop with Prosciutto, Mozzarella & White Wine Caper Sauce served with Sautéed Vegetables ● Tiramisu
5 TABLES LEFT! Saturday, October 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Wilted Spinach & Feta Cheesecake with Garlic Crostini ● Penne Pasta with Chorizo, Onion & Pepper in a Spicy Tomato Cream Sauce ● Apple & Walnut Caramel over Sweet Cream Filled Crepes
Wednesday , October 10th ● 6:30 - 9:00 pm ● "Comfort Food Cravings ~ Kicked Up a Notch" ● Demonstration Class ● John Plymale - Porcini ● $45.00 As the weather begins to cool, reach for your favorite pot and treat everyone to an extrodinary, but easy meal. Add a salad and warm crusty bread and you have a winner! Menu: Chicken Cacciatore ● Beef Bourigoine ● Seafood Pescatori with Red Clam Sauce ● Pork Osso Bucco ● Chicken Dijonaise
Thursday, October 11th ● 6:30 - 9:00 pm ● "Authentic Puerto Rican Pig Roast" ● Demonstration Class ● Anthony Lamas - Seviche ● $55.00 In Puerto Rico, pig roasts (lechon asado) occur year round, but happen in greater frequency as part of New Year's Eve celebrations, especially Christmas and is a part of Puerto Rico's national dish. We plan to do this one in style! Menu: Whole Pig ~ roasted in a La Cajachina (Chinese box) on site ● Mofongo ~ plantain bacon mash ● Congri ~ black beans & rice ● Alcapurrias ~ yucca fritters ● Sofrito ~ classic Latino tomato pepper sauce ● Mojo de Ajo ~ classic Latino lemon garlic vinaigrette sauce ● Tres Leches ~ three milk cake served with dulce de leche and raspberry
SOLD OUT! Friday, October 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Lobster Pot Pie ● Seared Beef Tournedos Forrestiere with Roasted New Potatoes & Vegetables ● Individual Cheesecakes with Cherries Jubilee
Saturday, October 13th ● 11:30 - 2:00 pm ● "Trick or Treat Cookies" ● Hands On Class ● Cathy Webb Frederick - Cathy's Designer Cookies ● $55.00 The crisp evenings, fall leaves in all their glory are signs that Halloween will arrive in only a few weeks. Let's learn to decorate spooky Halloween cookies that are too pretty to eat! In this hands-on class there will be plenty of time for each student to receive individual attention while decorating 4 different gingerbread cookies that are truly works of art: Large, Dimensional Haunted House, Spooky Ghost draped in white fondant, Bubbling Witches Cauldron and a gorgeous Fall Pumpkin. Some of the things you will learn are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies and the sanding technique. She will also share her recipes for Traditional Sugar Cookies & Royal Icing. Visit Cathy's website and you can see some of her cookies: www.cathysdesigner cookies.com.
1 TABLE OPEN! Saturday, October 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Corn & Lima Bean Chowder with Crabmeat and Crispy Croutons ● Chicken Breast Stuffed with Spinach, Dates & Feta with Lemon Butter Sauce ● Dark Chocolate Mousse with Toasted Meringue
Monday, October 15th ● 6:30 - 9:00 pm ● "Old World German Charm" ● Demonstration Class ● Robert Greipel & Annamarie Greipel - Gasthaus ● $45.00 Louisville, KY, a sister city of Mainz, Germany, boasts a large population of German descendents who embrace their heritage. Food is one way to experience another culture and tonight we will do just that! Menu: Jäger Schnitzel~ tender breaded pork loin, sautéed and served with a brown bacon and onion sauce topped off with fresh sautéed mushrooms ● Sauerbraten ~ Tender beef marinated for at least 7 days in old world herbs, spices and wine vinegar ● Zigeuner Schnitzel ~ tender breaded pork loin, sautéed and served with a sweet and sour mushroom, red pepper, bacon and onion sauce ● Spätzle ~ buttered home-style egg noodles ● Rotkraut ~ red cabbage ● Warm Apfel Strudel ~ apple strudel topped with fresh whipped cream
Wednesday, October 17th ● 6:30 - 9:00 pm ● "Calling All Cookbook Cottage Students...It's Time for a Reunion" ● Demonstration Class ● Steve Lee - The Herbmeister ● $45.00 If you are one of the thousands of food enthusiasts who took a class or two at the old Cookbook Cottage (across from Mid City Mall), over its nearly 15 year span, this class is your chance to come say hello, rekindle friendships with your classmates, enjoy some familiar cuisine and again savor the wit and culinary wisdom of it's proprietor, Stephen Lee. Besides kibitzing about old and new times we'll be making a wonderful Smoked Atlantic Salmon Spread to nibble as we prepare our Rustic Vegetable Frittata with Potato Crust. To go-with, you'll taste Blue Cheese Coleslaw with Horseradish Dressing. The dessert for this event is Stephen's celebrated Apples with Lavender Cream, a recipe featured in over 200 newspapers worldwide when it was debuted at the National Dairy Show in 1989.
7 SEATS LEFT! Thursday, October 18th ● 6:30 - 9:00 pm ● "Knife Skills" ● Hands On Class ● Ed Bartush - Wusthof Trident Cutlery ● $45.00 Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Don't forget your 10% class discount can be used on all Wusthof knives.
1 TABLE LEFT! Friday, October 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Stewed Ratatouille of Vegetables with Shrimp ● Classic Steak Diane ● Flambéed Bananas Foster over Vanilla Bean Ice Cream
Saturday, October 20th ● 11:30 - 2:30 pm ● "The Gluten Free Bakery" ● Demonstration Class ● Joyce Tomica - Culinary Instructor ● $45.00 With the holiday season drawing near, baking, to those who are sensitive to wheat, may say "bah-hum-bug!" In this class we will give tips, resources and recipes to enjoy holiday goodies "gluten-free." Joyce became a "gluten-free foodie" due to her own sensitivities to wheat. She has honed her gluten-free baking skills at the Natural Gourmet Institute in New York City. Menu: Outstanding Brioche ~ the perfect companion for soups and stews ● Decedent Chocolate, Chocolate Chip Brownies ● Pumpkin Muffins ● Maple Apple Crumble ~ a favorite fall comfort food ● Snickerdoodle Cookies Note that the Cooking at the Cottage is not a wheat or gluten-free environment, but every effort will be made to prevent cross contamination.
12 TABLES LEFT! Saturday, October 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Caramelized Onion, Leek & Goat cheese Tart ● Boneless Pork Chops with Sauce Chasseur (hunters sauce) ● Brown Sugar, Raisin Bread Pudding with Sweet Crème Fraiche
Monday, October 22nd ● 6:30 - 9:00 pm ● "Meatless Meals for Fall - Perfect for Everyone, Vegetarian or Not" ● Partial Hands On Class ● Karen Schellinger - Chef & Culinary Instructor ● $45.00 A satisfying meal can consist of many things and many people are choosing to enjoy meatless meals. Chef Karen Schellinger, a vegetarian for many years, will show that eliminating meat has no impact on how delicious these dishes can be! Menu: Tunisian Vegetable & Bean Stew with a French Caramelized Onion Tart ● Quinoa with sautéed Sweet Onion, Blackened Corn and Seasonal Vegetables ● Roasted Seasonal Vegetables ● Celeriac with Lentils, Nuts and Herbs ● Walnut and Oatmeal Cookies with Grilled Pineapple
Wednesday, October 24th ● 6:30 - 9:00 pm ● "The Many Faces of Winter Squash" ● Demonstration Class ● John Varanese - Varanese ● $45.00 Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature and take longer to mature than summer squash. Best harvested once the cool weather of fall sets in, they can be stored for months in a cool basement-hence the name "winter" squash. What a fun gourd to explore. Menu: Thai Pumpkin Coconut Curried Soup ● Lemon Tomato Sauce with Fall Mushrooms and Swiss Chard served over Faux Spaghetti ~ spaghetti squash ● Savory Bread Pudding with Cushaw Squash, Bacon and Caramelized Onions ● Sauteed Pumpkin Seed Encrusted Breast of Turkey served with Cranberry Bourbon Chutney ● Acorn Squash & Toffee Cheesecake served with Spiced Fresh Whipped Cream and Fried Apples
Thursday, October 25th ● 6:30 - 9:00 pm ● "A Touch of Asian" ● Demonstration Class ● Peng Looi - Asiatique & August Moon Chinese Bistro ● $45.00 Peng Looi's culinary style is a result of fusing different cultures, creating wondrous dishes. Asiatique features Pacific Rim fusion and August Moon is a fusion of Malaysian and Chinese cuisine resulting in a unique and flavorful combination. We are thrilled he is has agreed to teach us all about fusion cooking. Menu: Baby Arugula, Red Onion Salad with Pickled Ginger Mustard Oil Vinaigrette ~ this salad has both Japanese & Indian flavor in this French dressing ● Ravioli of Shrimp, Goat Cheese & Miso Tomato Broth ~ Italian cuisine that has Chinese flavor through the Marco Polo-Silk route ● Scallop, Mango & Ponzu Ceviche ~ Latin dish brought in by the Japanese immigrants ● Chicken Lomein ~ Italian pasta developed from this traditional Far Eastern dish
10 TABLES LEFT! Friday, October 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Leek & Brie Cheese Tartlets ● Sautéed Chicken Scaloppini with Caramelized Onion, Wild Mushroom, Apple with Cognac Cream Sauce ● Lemon Curd Tarts with Fruit
8 TABLES LEFT! Saturday, October 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Mushroom & Gruyere Cheese Gratin ● Cajun Seared Filet of Salmon topped with Shrimp Creole ● Pumpkin Spiced Mousse with Ginger Snap Cookies
Monday, October 29th ● 6:30 - 9:00 pm ● "Cheesecake Perfection ~ Sweet or Savory" Demonstration Class ● Josh Moore - Volare ● $45.00 One of the most versatile cakes, cheesecake, lends itself to both sweet and savory applications. Perfect as a crowd pleasing dessert or as an unexpected appetizer with your choice of accoutrements it is both easy to make ~ once you learn a few tricks ~ and a welcome addition to your recipe repertoire. Menu: Italian Ricotta Cheesecake topped with Fresh Lemon Curd ● Triple Chocolate Cheesecake with Cherry Compote ● Heath Toffee Cheesecake ● Savory Caramelized Onion & Wild Mushroom Cheesecake ● Fresh Fig & Prosciutto Cheesecake |
Our Cooking Class Schedule is always on our website Click here! -- check them out!
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Preheat that oven, and bake a batch of better biscuits!
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 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700
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