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13
June 2007, Wednesday 		View Previous View Calendar Format View Scrolling Format Jump to Today Return to Home Page View Next
poaching
POACHING-"Bloody Mary Shrimp Cocktail"
Wednesday, June 13th
6 PM
Poaching is to cook ingredients gently in liquid just below the boiling point, which produces a delicate flavor in the foods. For this class, we'll create both savory and sweet poaching liquids to demonstrate the technique used in creating both main entrees and desserts.
Recipes include: Poached Salmon Pinwheel Spirals with Golden Yukon Potato and Cauliflower Puree and Fresh Herb Oil Drizzle; Court Bouillon; Bloody Mary Poached Shrimp Cocktail; Spice Poached Bosc Pears with Chablis White Wine Reduction Sauce.
$75 per person

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