Fresh garlic is almost ready for harvesting! Our homegrown, hard-neck garlic will be available for purchase after June 15. Come in and taste how sweet and juicy garlic can be.
Learn all about garlic in “Dracula, Beware” on Thursday, August 13 at 6:30 pm. This demonstration cooking class features a duo of crostini appetizers – baked garlic and shallots with sherry and parmesan, and roasted garlic-butternut squash hummus with goat cheese, cauliflower-roasted garlic soup, spicy garlic shrimp with basil and rosemary, charred broccolini with garlic-caper sauce, pasta with roasted, toasted and sautéed garlic, and garlic-cilantro naan. Students will take home a sample of fresh, homegrown garlic and shallots.
Come by Kitchen Conservatory and pick up FREE garlic scapes. We clip off the scapes (flower stem) so that the garlic bulb will grow bigger. Cooks like to chop up the scapes to add to stir-fries and pestos for a mild garlic flavor.
Scapes are a sign that fresh garlic will soon be ready to harvest, probably in mid-June. Our juicy home-grown hard-neck garlic will change your mind about using garlic as a vegetable, not just as a flavoring.
Sign up for a cooking class on using fresh garlic on Thursday, July 30 at 6 pm: “Dracula, Beware!”
Here is today’s view of our garlic crop; one month before harvest!
Our Summer Cooking Class Schedule has just been published and we are so excited to showcase several fabulous culinary instructors who are new to our kitchens:
A few other chefs are returning to our kitchens after a hiatus; please welcome back these favorites:
These great cooking classes still have space available:
Learn brand-new cooking techniques in “Modernist Cuisine” on Thursday, April 30 with chef Frank McGinty.
Watch two creative chefs, Ed Heath of Cleveland-Heath and Cassy Vires of Juniper, cook together in “Culinary Comrades” on Monday, May 4.
Indulge in yummy French croissants and pain au chocolat on Wednesday, May 6 with Margi Kahn.
Local, local, local farm-fresh food on Wednesday, May 13 with chef Chris Lee and Greg Pusczek of Freshski’s Farm.
Chef Kirk Warner’s fabulous fish is on display on Monday, May 18 in “Open for the Sea-son” (soft-shell crab tartines).
Open up the grill with chef Jack MacMurray on Wednesday, May 20 in “Let the Flames Begin” (grilled strip steaks with lobster).
Authentic Thai cuisine with Naam Pruitt on Friday, May 22 at 6 pm.
Ready to plant your herb garden? Go to the Missouri Botanical Garden on Thursday, April 23 from 10 am to 11 am for a talk on “Harvesting Herbs for Dinner” by Anne Cori. The free presentation in the Shoenberg Theater will include a question-and-answer session on growing and using culinary herbs. Fresh herb plants will be available for purchase. Reservations required at 314-577-5118.
So many cookbooks are published each year and how do you find the right cookbook for your style of cooking? Or should you just use the free recipes that you find online? Is a food picture worth a thousand words? Learn the pluses and minuses of cookbooks from Anne Cori.
Wednesday, March 25 at 7-8 pm in the auditorium at the Schlafly Branch of the St. Louis Public Library, 225 N. Euclid.
Our Spring Cooking Class Calendar has some exciting, new cooking classes:
“Rustic Italian” (quail with roasted garlic-grape sauce on mascarpone-ricotta polenta) on April 1
“The Big Tang Theory” (tagliatelle with lemon-herb sauce) on April 10
“Sweet and Lowe” (sweet crab bisque with corn cream and cheddar croutons) on April 19
“Mediterranean Mystique” (garlic-lemon grilled shrimp with pistachio-feta sauce) on April 24
“South of the Border Grill Seekers” (smoked tomato gazpacho) on May 3
“Celebration of Mom” (pan-seared halibut with white wine and capers) on May 9
“Green Looks Good on You” (fried artichoke hearts with lemon aioli) on May 15
“A Bird in the Pan is Worth Four on the Plate” (roasted chicken with clementines and ouzo on bulgur pilaf) on May 15
“Open for Sea-son” (crispy softshell crab tartine with shaved radish on avocado salad and brioche) on May 18
“What’s in Your Pasta?” (arugula-onion confit tortellini in sun-dried tomato cream sauce on May 27
“The Duck Stops Here” (roasted duck in Thai red curry sauce on rice) on May 30
Register Now as our cooking classes sell out fast!
St. Louis Homes and Lifestyles has an interview with Anne Cori, president of Kitchen Conservatory, in their January issue on which cookware to use on which stove.
SLHL: If I am looking for new pots and pans, what are my options? (nonstick, cast iron, copper, etc.)
Anne: Since some electric cooktops require certain kinds of cookware, find out what pots you can safely use on your stove. Gas cooktops can use any cookware: aluminum; copper; stainless; cast iron; enameled cast iron; carbon steel, and nonstick.
SLHL: What are the advantages and disadvantages to each option?
Anne: The best cookware is made from an aluminum core clad in stainless. Aluminum conducts heat beautifully, and the stainless interior does not react to food and is super-easy to clean. Copper cooks great, but it is heavy and expensive. Cast iron is not expensive and it is easy to maintain, but it is very heavy. Every kitchen should have one good non-stick skillet for sticky foods. At Kitchen Conservatory, we use All-Clad stainless, Le Creuset enamel cast iron, Lodge cast iron and Swiss Diamond nonstick.
SLHL: Should I buy them as a set or individually?
Anne: Companies put together sets that sound great – 10-piece set! – but sets usually include pots that are never used. Buy pans in the size that you will use on a regular basis, and avoid wasting money on sets.
SLHL: What pieces would you recommend for the average weeknight family cook?
Anne: A 12-inch and 8-inch stainless or nonstick fry pan, a 4-quart and 2-quart stainless saucepan, and an 8-quart stainless or enamel cast-iron stock pot.
SLHL: What would the culinary connoisseur appreciate most?
Anne: Pans for special occasions: Asian carbon steel wok; Moroccan ceramic tagine; Spanish carbon steel paella; French enamel cast-iron Dutch oven; large aluminum roasting pan, and carbon steel crepe pan.
SLHL: Do you need to use a different type of cookware for gas cooktop, electric and induction?
Anne: Most definitely. Any pot can be used on a gas cooktop, but electric cooktops only heat where the pan is in direct contact with the surface. I recommend pots with flat spun-disk bottoms because they are less likely to warp. Cast iron cannot be used on glass tops. Induction cooktops require pans that are magnetic, such as cast iron or stainless. Aluminum pans will not heat on an induction stove.
SLHL: What is one item people don’t typically buy, but you find necessary to have?
Anne: I love my pressure cooker and use it several times each week. Dinner is ready in one-quarter the time.
SLHL: Can you give some cleaning tips to make your pots and pans last longer?
Anne: All quality pots can be cleaned, no matter how badly abused. Use a stainless scrubbie with a paste of stainless cleanser for cleaning stainless and aluminum pots. Enamel and copper cleansers are available. Cast iron and carbon steel pans are designed to be seasoned. Clean off any rust or particles, but don’t soap those pans – just re-oil and they are ready to use!