'Tis the season of new resolve, a potential starting point for changing our ways. We all have a few things we'd like to do less of, and longer list of what we'd like to do more of. One item on our list includes putting more oats on our table, a simple small change with big nutritional rewards.
IN THIS ISSUE, we're getting reacquainted with oats, a whole-grain with many proven health benefits and a natural choice for a good breakfast. You'll also find speedy ways to cook and bake faster by weighing, just like the professionals. Different habits begin in your own kitchen!
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What's Cooking at the Cottage
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JANUARY begins a whole new season of cooking classes. We've cooked up dozens of classes packed with kitchen inspiration and plenty of fun and laughter. Click here to view al of the offerings. REGISTER EARLY for the best selection! Plan an evening out now! Access the January 2012 Class Schedule and details for each class here.
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 Sunday, January 8th ● Susan Lukjan - One Hot Tamale ● $45.00 ● "A Tamale Rolling Party" ● 1:30 - 4:00 pm Hands On Class Learn the secrets of making these Mexican delights - you will learn how to make masa, prepare and spice the meat or filling, spread masa on corn husk, fill the tamale, roll and cooking techniques. Menu: Traditional Pork Tamales ● Black Bean Tamales ● Mexican Rice
Monday, January 9th ● Mac McBride - Sullivan University ● " A Journey into the World of Craft Brewing" ● $45.00 ● 6:30 - 9:00 pm ● Demonstration Class Back by Popular Demand! This class will take provide you with step by step instruction on how to brew fresh beer. Mac will be brewing, during the class, two different styles of Ale. Other topics that he will be discussing are Liquid Extract, Dry Extract, Base Malts, and Specialty Grains that add interest to your craft brews, Flavorings, Yeast, Sugars, Carbonation, and Bottling vs. Kegging. This class includes with proven, tasty recipes to begin your journey into the craft brew world. He has been making his own brews for years, creating different styles and flavor combinations. Snacks and tastings will be served. Students must be a minimum of 21 years old (proof of age required).
Tuesday, January 10th ● Mike Hungerford - Coals Artisan Pizza ● "Coal Fired Artisan Pizza" ● $45.00 ● 6:30 - 9:00 pm ● Hands On Class How do they create such a thin, crispy crust with that little bit of signature char? One of Louisville's hottest pizzerias will take you through the process of making a coal fired pizza (adapting the home oven to produce very similar results), give you a chance to take a hand at making your own dough, a discussion of ways to top the pizza and an opportunity to visit the restaurants kitchen to see, first hand, their coal fired oven. Menu: Pizzas: Brownsboro ● Clifton ● Highland ● Bardstown ● St. Matthews ● Waverly ● Chef Mike's signature Breakfast Pizza
Wednesday, January 11th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● "Fresh Fish Cookery 101" 11:30 - 2:00 pm ● Demonstration Class Begin the New Year with Eating More Fish! Want to know how to select, handle, store & freeze fresh seafood as well as how to decide whether you want to sear, bake, broil or braise a particular type of fish. This class has put many Louisvillians on the path to confident seafood cookery! Menu: Smoked Salmon Dip ● Balsamic Glazed Salmon on Mixed Greens with Dried Cranberries, Feta Cheese, Almonds and Balsamic Vinaigrette ● Braised Tilapia with Wine and Tomatoes over Garlic Mashed Potatoes ● Roasted Monkfish Wrapped in Prosciutto served with Roasted Carrots and Parsnips ● Meringues with Lemon Curd
Wednesday, January 11th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● "Fresh Fish Cookery 101" 6:30 - 9:00 pm ● Demonstration Class Demonstration Class Begin the New Year with Eating More Fish! Want to know how to select, handle, store & freeze fresh seafood as well as how to decide whether you want to sear, bake, broil or braise a particular type of fish. This class has put many Louisvillians on the path to confident seafood cookery! Menu: Smoked Salmon Dip ● Balsamic Glazed Salmon on Mixed Greens with Dried Cranberries, Feta Cheese, Almonds and Balsamic Vinaigrette ● Braised Tilapia with Wine and Tomatoes over Garlic Mashed Potatoes ● Roasted Monkfish Wrapped in Prosciutto served with Roasted Carrots and Parsnips ● Meringues with Lemon Curd
SOLD OUT! Friday, January 13th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Lobster Pot Pie ● Beef Tenderloin Tips with Mushroom Ragout, Spaetzle, & Roasted Vegetables ● Over 21 Hot Cocoa
Saturday, January 14th ● David Moeller - Sullivan University * $45.00 * "Mastering the Art of Soups" ● Partial Hands On Class 11:30 - 2:00 pm Always a favorite! Learn how to create a pot of soup without relying upon a recipe! Start by opening your refrigerator and let your imagination go from there. You will learn to make stock and be able to choose the main flavoring ingredient for your soup, such as chicken, mushrooms, broccoli, asparagus, etc. From there the sky is the limit on designing your pot of soup! Yummy!
SOLD OUT! Saturday, January 14th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Seafood Gratin with Horseradish Cream Sauce ● Blue Cheese & Sausage Stuffed Chicken Breast with Sauce Supreme ● White Chocolate Walnut Bread Pudding with Brown Sugar Crème Fraiche
Tuesdays, January 17th through February 28th (no class will be held on February 14th) ● David Moeller - Sullivan University ● $425.00 for a Six Week course ● "Basic Training 101" ● 6:30 - 9:00 pm Hands On Class A six week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine tune their skills and understand the "whys" of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying & deep frying. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook's knife and an apron to class each week.
Wednesday, January 18th ● Sandra Gugliotta - Dining Elegance Caterers ● $45.00 ● "A Tour of Italian Cuisine - Piemonte ~ Val D'Aosta"● 6:30 - 9:00 pm Demonstration Class This is the first of a series of monthly classes exploring the different regions of Italy! The largest city in this region of Italy is Torino or as we call it Turin. The region is best known for its world renowned full body red wines & sparking white wines; Barolo, Barbaresco & Barbera are some of the most prized reds whereas one of the most popular whites is Asti Spumanti, although the Moscato whites from the city of Alba are more prized. The region is also famous for Black Truffles which are available seasonally during the fall months. These are used to make salads, pasta dishes, risotto dishes etc. Menu: Bagna Caoda - a warm dipping sauce typical of this region ● Crostini ai Tartufi - white truffle toasts ● Brasato al Barolo - a hearty lean beef dish slow cooked with freshly minced herbs, carrots celery and onions & Barolo wine ● Carote in Agro - a sweet and sour carrot perfect with a hearty beef dish ● Spumone alla Piemontese - rich cream with a hint of lemon
Friday, January 20th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: French Onion Soup ● Sautéed Breast of Chicken with Jambalaya, Brown Rice & Beans ● Belgian Waffle topped with Warm Spiced apples, Pecans, Calvados and Chantilly Cream
Saturday, January 21st ● Brad Dillon - Brad's Designer Breads ● $45.00 ● "No-Knead Artisan Breads" ● 11:30 - 2:00 pm Demonstration Class Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was bought at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule ● Asiago-Garlic-Black Pepper Loaf ● Cinnamon-Walnut-Cranberry Loaf ● with suggestions for other variations. Additionally, the Chef's Whim will be another bread for those who don't have the patience required for the no-knead, and don't mind a minor bit of kneading; maybe something from the Emerald Isle.
Saturday, January 21st ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Truffled Scrambled Eggs with Bacon, Onion & Herbs on Soft Garlic Toast ● Classic Steak Diane ● Lemon Chess Pie with Vanilla Scented Sweet Cream (Vegetarian Friendly menu option ~ Portabella Diane)
Monday, January 23rd ● Harold Baker - Gary's on Spring ● $45.00 ● 6:30 - 9:00 pm ● "An Evening at Gary's" Demonstration Class ● Gary's on Spring has quickly become a favorite dining spot for many Louisvillians! Come and discover why! Menu: Spinach Salad with Hard-Boiled Eggs, Domestic Mushrooms & Bermuda Onions tossed with an Innovative Bacon-Mustard Dressing ● Eggplant Napoleon - Panko-breaded baked eggplant layered between slices of tomato and topped with Provolone and Parmesan, served with a bowtie pasta in a rich basil garlic marinara sauce & grilled asparagus ● Potato Encrusted Grouper - Grouper encrusted with Idaho potatoes and baked until golden brown; served on a bed of Dijon chive cream sauce, accompanied with sautéed brussel sprouts in white wine butter sauce with sautéed leeks ● Praline Cheesecake - rich and fluffy cheesecake with caramel pecan pralines topped with a sweet & salty praline sauce
Wednesday, January 25th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● 6:30 - 9:00 pm ● "Goodness, Gracious, Look at All Those Greens!" Demonstration Class. Leafy greens such as chard, kale, broccoli rabe, collards, spinach as well as the tops of beets and turnips surround us at the farmers market and in the grocery store. But what do you do with them? How do the different varieties vary in taste, how do you to clean them properly and most of all, what are some of the wonderful dishes they can be used in? How can they be interchanged in recipes? Join us for this primer on greens where we'll add these nutritional powerhouses to our menu with: Wilted Chard with Onions ● Southern Style Turnip Greens ● Lentil Soup with Collards and Tomatoes ● Quiche with Kale and Gouda ● Cavatelli with Italian Sausage and Broccoli Rabe ● Roasted Beet Salad with Oranges and Beet Greens
Thursday, January 26th ● Terry Howard - North Coast Specialists ● $45.00 ● 6:30 - 9:00 pm ● "Healthy, Delicious & Easy to Prepare" Demonstration Class Beginning a new year causes many of us to reexamine our lifestyle as well as our eating habits. Terry will show us many different ways to make improvements in our menu planning as well as our cooking style. Using a Hurom Electric Juicer, she will make different blends of various fruits and vegetables, including carrots, oranges, apples, beets, pears, etc. Then on to the Fissler Pressure Cooker/Pan where she will prepare Mushroom Risotto and Braised Artichokes in a fraction of the time it usually takes. Finally she will finish up with Spicy Sauteed Chicken and Chocolate Banana Hazelnut Crepes using Swiss Diamond Non-Stick cookware. With the purchase that night of any of the products demonstrated in class, you will receive twenty dollars off the purchase price in addition to the normal ten percent discount offered when you take a class.
Friday, January 27th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Asian Pork Lettuce Wraps ● Sautéed Salmon with Provencal Vegetables & Herb Butter ● Caramelized Peaches with Puff Pastry & Ice Cream
Saturday, January 28th ● Cathy Webb - Cathy's Designer Cookies ● $50.00 ● "Gorgeous Cookies for Valentine's Day" ● 11:30 - 2:30 pm ● Hands On Class Love is in the air and Valentine's Day is only a few weeks away! Join Cathy and learn to decorate cookies that are show stoppers! The class size is limited so each student will receive individual attention while decorating 4 different sugar cookies: Old Fashioned Romantic Heart Cookie ● Large Cupid Cookie ● Hugs & Kisses Cookie ● Modern Abstract Heart Cookie. 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 Gingerbread Cookies & Royal Icing. In this class you will learn to master the "wet on wet" technique. Visit Cathy's website and you can see some of her cookies: www.cathysdesignercookies.com. Don't wait and be disappointed; this class will sell out quickly!
Saturday, January 28th ● Cathy Webb - Cathy's Designer Cookies ● $50.00 ● "Girl's Night Out - A Lingerie Party" ● 6:00 - 9:00 pm ● Hands On Class Gather your girlfriends and spend the evening with us learning to decorate cookies that can be either naughty or nice (but still tasteful)! The class size is limited so each student will receive individual attention while decorating 4 different sugar cookies: Bra & Panty Cookies ● Romantic Heart Cookie ● Leopard Stiletto Cookie. 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 Gingerbread Cookies & Royal Icing. Visit Cathy's website and you can see some of her cookies: www.cathysdesignercookies.com. Don't wait and be disappointed; this class will sell out quickly!
Sunday, January 29th ● Cathy Webb - Cathy's Designer Cookies ● $50.00 ● "Victorian Brush Embroidery Cookies" ● 1:00 - 4:00 pm ● Hands On Class Don't miss out on this new class of Cathy's! She will be teaching several new techniques that are perfect for creating dimensional textures on top of cookies. The class size is limited so each student will receive individual attention. The class will be creating a Monogram using icing in a "Satin Stitch" technique. Next we will be using Fondant to create a "Quilted Embossed" Cookie. And from there we will be creating an "Apple Blossom" on an apple shaped cookie. You will learn the "watercolor technique" used to paint cookies. Cathy will be sharing her recipes for Sugar Cookies, Traditional Gingerbread Cookies & Royal Icing. Visit Cathy's website and you can see some of her cookies: www.cathysdesignercookies.com or visit her on Facebook. Don't wait and be disappointed; this is a new class and is sure to sell out quickly!
Monday, January 30th ● Josh Moore - Volare Italian Ristorante ● $45.00 ● "Perfect for Your Valentine" ● 6:30 - 9:00 pm ● Demonstration Class An elegant meal for two is a wonderful way to say "I Love You"! Even better if you make it yourself! Whether you join us to learn to make this magnificent dinner or bring your date to enjoy it, we hope to see you in class! Menu: Cappesante - Seared Scallop over a Sweet Pea Puree with Crispy Proscuitto and White Truffle Oil ● Purple Potato Gnocchi with Roasted Duck, Applewood Smoked Bacon and Gorgonzola Cream Sauce ● Braised Lamb Shank with Red Wine, Plum Tomatoes, Rosemary and Veal Glace ● Molten Chocolate Lava Cake with Saffron Gelato
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View more available classes in our Winter Class Brochure. Click here!
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Viking 2 Qt. Saucepan
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A basic piece of equipment for making morning oatmeal! Choose a heavy bottomed pan with sides that heat evenly.
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Emile Henry 9" Baker
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Classic stoneware baker heats evenly and transfers beautifully from oven to table, and leftovers to refrigerator
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Cuisinart Slow Cooker
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Overnight oatmeal makes breakfast ready in the morning. One more reason to invest in an up-to-date tool.
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Salter Culinary Scale
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Easy to use scale has tare and hold features. Up to 11 lb. capacity.
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Muffin Tin
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Half Sheet Pan
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A "half sheet," 18" x 13", is handy for so many uses - one of them is making granola
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Choose a breakfast with some staying power, eat more oats!
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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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