Some pancakes are belly-busters; eat two and they drop like lead in your stomach. What a pleasure to discover light and fluffy pancakes that feel like eating air. The secret to these cakes is homemade ricotta cheese, whipped egg whites, and very little flour. The ricotta pancakes can be served sweet with maple syrup or savory with smoked salmon or tuna tartare.
Fluffy Ricotta Pancakes is Number 6 on the list of Top Thirty Recipes Celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To see the recipe in action, join chef Bob Colosimo of Eleven Eleven Mississippi for “Roma-Therapy” on November 19.
A great sauce can make the dish. Add this delicious fruit chutney, which is chock-full of cranberries, apricots, pears, and brandy, to your repertoire. Cranberry chutney is a perfect compliment to poultry and pork dishes, plus this relish pairs well with cheese.
Cranberry-Apricot Relish is Number 7 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To experience this recipe in person, register for “My First Thanksgiving” taught by Barb Nack, the director of the Kitchen Conservatory cooking school on Sunday, November 2 or Monday, November 10.
Vegetables wrapped in flaky phyllo dough may all seem similar (think spanikopita), but this recipe is extra delicious. Created by personal chef Maria Sakellariou, Greek Autumn Savory Strudel combines mushrooms, Brussels sprouts, chestnuts, and apples for an unforgettable pastry.
Greek Autumn Savory Strudel is Number 8 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To experience this recipe in person, register for “Do You Phyllo Like a Party” taught by Greek food expert Maria Sakellariou on Friday, November 21.
The combination of sweet and spicy and salty is wonderful on fish. This marinade features fresh ginger combined with dark maple syrup, then pan-seared to form a brown crust.
Ginger-Maple Salmon is Number 9 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here. The marinade uses real maple syrup or maple sugar, available here.
To experience this recipe in person, register for “Luxury Luncheon” on December 2.
To celebrate the Thirtieth Anniversary of Kitchen Conservatory, we named the Top Thirty Chefs who teach at Kitchen Conservatory. These wonderful chefs share their time and talent to cook extraordinary food in our kitchens. Two hundred cooking classes are available on our Fall Cooking Class Schedule; register now for these memorable events.
Experience our Top Chefs in their upcoming classes this fall:
Josh Allen, chef-owner of Companion Baking, demystifies how to bake a great loaf of crusty bread on September 4.
Jean-Pierre Auge creates the best French cassoulet on September 13.
Bob Colosimo, chef of Eleven Eleven Mississippi, offers a Tuscan table on September 10.
Anne Cori explains the mysteries of homemade pie and crust on September 2.
Helen Fletcher, pastry chef of Tony’s, makes the best European butter cookies on November 13.
Josh Galliano, chef of The Libertine, safely cans and pickles fresh produce on August 23.
Kelly Gardner, food blogger, shows that life is a “cabernet” on September 21.
Margi Kahn has irresistible pizza on the grill on September 19.
Mickey Kitterman, chef of Gallagher’s, leads an autumnal vineyard dinner on September 9.
Jon Lowe stuffs a bunch of homemade ravioli on October 12.
Christopher Lee makes lots of pots of soup on October 28.
Jack MacMurray does his favorite Cajun cuisine on October 15.
Christie Maggi cooks the best of Italy: risotto, polenta, and gnocchi on September 3.
Barry Marcus creates perfect French macarons on December 13.
Frank McGinty, chef of Kaldi’s Coffee, leads a fun Girls’ Night Out on October 24.
Dawn Meyer delves in tacos, fillings, and salsas on October 5.
David Molina, chef of Sugarfire, teaches how to throw a paella party on November 16.
Barb Nack, the director of our cooking school, makes her favorite chocolate desserts on October 4.
Bernard Pilon, chef of Norwood Hills Country Club, cooks beef tenderloin in a myriad of ways on October 4.
Naam Pruitt, cookbook author, cooks up a tasty Thai meal on September 18.
Lou Rook, of Annie Gunn’s explains fish and seafood on November 1.
Maria Sakellariou utilizes fresh figs in Greek cuisine on September 26.
Cassy Vires, chef-owner of Home Wine Kitchen, creates dishes with bourbon and bacon and brown sugar on October 7.
Kirk Warner explores the tapas of the Basque region of Spain on October 7.
What a lineup! Register Now.
Kitchen Conservatory’s Annual Sale
Is one chocolate cake any better than another? Yes, this recipe is the best chocolate cake I have ever tasted — moist with a rich chocolate taste. The simple bundt cake is iced with chocolate ganache and was created by chef Brenda Vanden Bos.
Chocolate Cake is Number 10 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here. One ingredient that makes this cake so scrumptious is Valrhona cocoa powder, which has an intense chocolate flavor.
To experience this recipe in person, register for “The Basics of Cooking” a four-part class that starts on Thursday, October 2. This Chocolate Cake will also be made in “The Secret Financial Life of Food” on Sunday, August 17.
A “gratin” is a fancy name for a “casserole” and most gratins are layers of vegetables covered in cream. The sweet-and-spicy taste of this gratin, Sweet Potato-Chipotle, is irresistible. Originally created by Dawn Meyer for a cooking class featuring our favorite Emile Henry gratin bakeware, this easy recipe with five ingredients is always a crowd winner.
Sweet Potato-Chipotle Gratin is Number 11 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.
To experience this recipe in person, register for “Date Night for Couples: The Great Steak-Out” on Friday, September 5.
The long wait is over; our famous locally-grown garlic is now available at Kitchen Conservatory. Planted last October, garlic is a nine-month crop and fresh garlic is worth the wait. Plus, our homegrown yellow shallots, which have the same nine-month growing cycle as garlic, are also available.
The best way to eat fresh garlic is to peel the cloves, place in a ramekin, submerge in olive oil, and bake at 275 degrees for 20-30 minutes, or until the cloves are soft. Spread the creamy garlic on bread or potatoes and use the garlic oil for salad dressing!
Sign up for our celebration of homegrown garlic, “Dracula, Beware!” on Thursday, July 31 at 6:30 pm. Every class-taker gets a free sack of fresh garlic to take home!
Our most popular class is “Tuscany for Two” and most people sign up because the menu includes Garlic-Rosemary Rib-Eye Steak and the Shrimp-Scallop Scampi (#17 Recipe). But by the end of class, everyone is in love with the Baked Polenta with Gorgonzola, Spinach, and Mushrooms. This creamy Northern Italian delicacy features four cheeses and lots of vegetables. This polenta is so good, carnivores turn into vegetarians! Get the recipe here.
Baked Polenta is Number 12 on the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory.
To experience our single most popular class ever, register for “Tuscany for Two” on one of these upcoming dates: