Cooking, Baking, and Food Preservation Classes
In Lost Arts Kitchen classes you learn not only how to find, store, and prepare local, sustainably produced food, but how to fit real food into your real life. I offer a broad variety of cooking, baking, and food preservation classes. All my classes are gluten-free and many are grain-free. If you don't see what you are interested in learning about here, ask! Classes run for two to three hours and include tastings, recipes and extensive notes. Schedule a private class with your friends or sign up for a scheduled class here. To arrange for a larger class or a series, contact me.
Eating Well for Less
So Long Supermarket, Hello Pantry
Save time and money buying in bulk, store food for emergencies and convenience, and invest in our local food system. Class includes tips on meal planning, bulk purchase planning and making the transition from supermarket shopping to sourcing, storing, and preparing minimally processed, locally produced food. We'll talk about food buying clubs, buying farm-direct, and methods of food preservation.
Dairy Magic: Yogurt, Cream Cheese & Mozzarella
Practice a little white magic in your kitchen: culture milk! Learn to make delicious yogurt, cream cheese, chevre, mozzarella, creme fraiche, sour cream, and more at home. We'll talk about the differences between various types of milks, how to incorporate making dairy products into your busy schedule, and where to find raw cow and goat milk locally. Making these and other dairy products at home takes very little time and offers superb results.
Grassfed Goodness, Pastured Perfection
Do you know about the benefits to animal welfare, human health, and the environment of eating meat from animals raised on pasture, but find prices at the farmers market out of reach? Learn how to save money buying meat farm-direct, how to talk with a butcher to get the cuts you want, what to do with unfamiliar cuts, organ meats, fat, and bones, plus new ways with old favorites.
Eggs? Eggs! Eggs?!?
Got a few chickens and wondering what to do with all those eggs? Learn to make the most of this versatile food. During this class, we'll make lactofermented mayonnaise, deviled eggs, pickled eggs, a gluten-free no-crust quiche, a fragrant curry, and a honey custard all featuring eggs from our hens. Bah-gawk!
Leftovers by Design: Chicken
Work smarter, not harder. Leftovers can save time and reduce waste, but who wants a sad, soggy repeat of last night's supper, warmed over with the Reheat button on the microwave? Instead, get creative and prepare what I call leftovers by design. In class, we start with one whole pastured chicken and transform it into a variety of distinct meals. Learn to prepare roast chicken, then use the leftovers to make chicken broth, Chicken-Broccoli Chowder, and Asian Chicken Salad. I'll share my tips for preparing the perfect roast chicken--with moist breast meat, thoroughly cooked thigh meat, and irresistable crispy skins. We'll talk about how you can prepare, store, and then "re-use" other meats and vegetables, so you can cook once and eat twice, saving time and money while enjoying delicious results.
Preserving the Bounty
Lactofermented Veggies and Condiments
Restock your 'fridge with life! Learn to ferment refreshing and nourishing vegetables and make revitalizing, tongue-tantalizing condiments. We'll make sauerkraut, kimchi, pickled beets, ketchup and mayonnaise using the ancient art of lactofermentation, the only method of preservation that enhances a food's nutritional value. Packed with probiotics, lactofermented foods add flavor to your meals, aid digestion, and boost the immune system.
Yes We Can (and Freeze and Dry): Strawberries!
Learn the process, pitfalls, and best practices of water-bath canning in this technique-intensive class. This class introduces the concept of grading produce and preserving it accordingly. We will can no-pectin strawberry preserves and strawberry-balsamic jam, putting them up n both glass-top Weck jars and standard canning jars with disposable lids and the new Tattler reusable lids. We will also cover how to dry and freeze the fruits of summer. Experience the canning process from start to finish and take home a jar or two of joy.
Yes We Can: Preserving Under Pressure
Want to keep homemade broth on hand for cooking, but don't have the freezer space? Insterested in canning tuna, chili, chicken soup or other low-acid foods not suitable for water-bath canning? Using a pressure canner can seem a bit daunting, but in this class we will go through the process step-by-step, addressing safety issues and best practices so you can preserve with confidence.
Yes We Can: Holiday Food Gifts
Learn the pitfalls, and best practices of water-bath canning in this technique-intensive class and go home with beautiful jars to give as gifts. We'll can whole seckel pears in wine sauce in both glass-top Weck jars and standard canning jars with disposable lids and the new Tattler reusable lids. We'll also make batches of five-spice pickled pears and cranberry chutney and discuss labeling and packaging jars for gift-giving.
Healing with Food
Low-Carb Faves for Keto Kids
Whatever your reason for choosing a low carbohydrate diet for you child, finding foods they love and make it easier for them to stick to their diet, is a challenge. Try my keto-kid-tested, mother-approved recipes and learn techniques for developing keto versions of your child's favorites dishes, snacks, and treats.
Gluten-free, grain-free, or just want to pick up some new healthy baking tips? In class, we'll make sandwich loaves, burger buns, three-seed crackers, and apple cinna-muffins, all with nutrient-dense ingredients like almond flour, coconut flour, honey, and ghee. I'll share my tips for converting grain- and sugar-based recipes, making ghee at home, and where to find high quality ingredients for your baking. Most recipes can be made dairy-free as well. Class notes include recipes for pancakes, scones, fruit crisps, cakes, pies, and over a dozen other "kid-tested, mother-approved" baked goods.
Paleo Holiday Side Dishes
Sharing the holiday table with gluten-free family and friends? Delight and honor them by learning to prepare traditional holiday side dishes that usually contain gluten, such as Green Bean Casserole, Sweet Potato Casserole, Stuffing and Gravy, without gluten or grains. You'll also go home with my favorite recipes for Roasted Heirloom Turkey, Creamy Garlic Mashed Faux-tatoes, Roast Brussels Sprouts, and Cranberry-Orange Relish.
Paleo Holiday Baking
No doubt you will be exchanging gifts or enjoying the company of gluten-free friends and family this holiday season. Even if you are not gluten-free, treat those who are with these delicious goodies. We'll make Cranberry-Orange Biscotti (perfect for shipping), Red Wine & Chocolate Cookies, and Pumpkin Pie, all featuring high-protein nut flours, plus notes and recipes for more treats you can make at home.
Stocks, Soups, and Stews
"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?"
Judith Martin (Miss Manners) We'll cover making stocks and broths, putting together soups from fresh ingredients and leftovers, and making mouth-watering braises and stews.