Risotto - The New York Times. Food Matters. Chef Antonio Guida, formerly the chef at Hotel Il Pellicano, shares his autumnal version of the traditional rice dish.

Rice, whether brown, white or wild, is a staple across the world and features in many great recipes including fried rice, risotto, paella and rice pudding. Rice is a grain that is cultivated in more than 100 countries and is one of the world's staple foods. It can be grown on hillsides, in soil, or in. Risotto / r ɪ ˈ z ɒ t oʊ / (Italian: or) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or.

The Culinary Center of Kansas City: Classes. This 9- week series was designed to enhance your culinary skills, and provide you with more in- depth, hands- on, kitchen expertise. Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll! Designed and taught by Culinary Institute of America graduate, and professional Chef Richard Mc. Peake, this course will help you build MORE essential culinary skills, and teach you the proper way to prepare a dazzling menu in each course. After this 9- week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  Students are required to wear a white chef’s jacket to each class. Available for purchase in our "Kitchen Shop" with a 1.

Pro Series students).   Mondays beginning 1. Series fee - $1. 12. Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop. Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking.

For more information about our Pro Series cooking classes, click here. If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you! CLASS DESCRIPTIONS DAY 1: THE ART OF SMALL PLATES & APPETIZERSLearn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience.

The Rice The rice should be medium grain. Spanish rice is rounded and short; it absorbs liquid very well, and it stays relatively firm during cooking. The first rule when it comes to making paella is that you're not allowed to cook it unless you can pronounce it properly, says chef Miguel Maestre. The Spaniard who. Spanish Paella, the epic rice dish from Spain, is one of my secret weapons for an EASY show stopper! Wonderfully versatile to adapt to your taste or what you have on. On this episode of ATK, Bridget & Julia make the best version of a Valencian classic—paella. Plus, Adam reviews paella pans & Dan makes patatas bravas. A SPANISH DINNER PARTY - PERFECT PAELLA! Save by using promo code lastminutedeal Was $65 SAVE 10% w/promocode NOW $58.50. It’s back! That rustic centuries-old.

Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried- and- true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide. DAY TWO: SALADS There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each.

We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long- term) and how to use special kitchen tools, including immersion blenders. DAY 3: PASTA Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard.

By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 3.

Quick Italian Red Sauce recipe. Can’t beat that lineup! DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes.

And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de- cob” corn! DAY 5: POULTRY Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster. DAY 6: SOUPS & STOCKS Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. DAY 7: BREADS and ROLLSIt’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls.

We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well- rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTSSpeaking of well- rounded (ahem!), a meal isn’t complete without dessert. Shrimp Chowder. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step- by- step through the proper techniques to create the Classic Soufflé (learn “fail- proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce.

We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITIONIt’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned.

Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $5. Please make this payment directly to the class assistant during the 8th class in the series.).