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Teen Cooking Classes!

Learn kitchen survival skills in a vegetarian cooking and eating class at the OFJCC from 3:15-5:00 one Friday a month.

Fall 2016 pricing:  all 6 classes $200, individual classes $40.

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Eat! Looking for a relaxing Friday afternoon culinary experience with kitchen skills to wow friends and family? ​Learn basic kitchen survival skills and what to make when there’s nothing in the house to eat.  All meals vegetarian and prepared with kosher ingredients where possible.  

Fun:  Each day will find us on a different culinary adventure with cuisines from around the globe. 

Healthy:   We'll make a hearty snack and talk about different ingredients, flavors and preparations.  Dishes and garnishes are based on the philosophy that whole-food plant-based dishes can be tasty and fun to make. We'll talk about meatless nutrition basics, and how to look at texture, temperature and toothsomeness from a vegetable-centric viewpoint.  We'll also discover seasoning tricks to balance bitter, salty, sweet and spicy flavorings.

What's cooking?: Each lesson will cover a basic cooking technique. Tips for healthy vegetarian eating and tasting new foods will also be covered. Planned dates for 2016 -2017: 10/14, 11/4, 12/2, 2/3, 4/21, 5/19

Syllabus - (*books offered for further independent study, not required)

Class 1 - Introduction to chopping. We prepare onions, discuss beans and feeling full, and make a quick tortilla soup. Reference Appetite for Reduction by Isa Chandra Moskowitz.

Class 2 - Introduction to sautéing.  We prepare mushrooms, shallots, leeks and spinach and eat them in vegan crepes. Reference Vegan Brunch by Moskowitz

Class 3 - Introduction to boiling.  We prepare salted water and make spaghetti with blanched vegetables, olive oil & garlic.  We discuss other easy pasta toppings. Reference: Twelve Recipes by Cal Paternell

Class 4 - Introduction to roasting.  We prepare a sauce while we roast potatoes and a cruciferious vegetable or two (like broccoli, cauliflower, kale, kohlrabi, brussels sprouts). Reference: The Vegetarian Kitchen by Peter Berley.

Class 5 - Introduction to flatbreads - We prepare quick Indian flatbreads and eat them with spicy and mild sauces. Reference: Vegan Richa's Indian Kitchen by Richa Hingle.

Class 6 - Using a griddle for savory pancakes.  We prepare a vegetarian version of Japanese okonomiyaki (check it out on you tube - it's the ultimate diner food!)  Plus sauces to go with. Reference: Japanese Cooking by Miyoko Schinner
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Copyright 2020 by Julie Shanson