I recently had the pleasure of meeting [tag]Maria Speck[/tag], a member of the [tag]International Association of Culinary Professionals[/tag] ([tag]IACP[/tag]), [tag]Les Dames dÃ¢â‚¬â„¢Escoffier[/tag] and [tag]Slow Food USA[/tag] who is a [tag]food writer[/tag] and [tag]journalist[/tag]. She publishes in the [tag]German[/tag] [tag]magazine[/tag]s [tag]Stern[/tag] and [tag]Brigitte[/tag], the [tag]DPA news agency[/tag] in Germany, [tag]Saveur[/tag], [tag]Gastronomica[/tag], [tag]The Vegetarian Times[/tag], and [tag]Cooking Pleasures[/tag], to name a few. She was also a [tag]Knight Fellow[/tag] at [tag]Stanford[/tag] [tag]University[/tag].
I look forward to getting to know her better but in the few moments we got to chat I learned about these interesting classes she is teaching at the [tag]Cambridge School of Culinary Arts[/tag] here in [tag]Cambridge[/tag], MA. She is on a mission to bring more [tag]whole grains[/tag] into our kitchens and our recipes. She approaches these recipes with both a [tag]European[/tag] and [tag]Mediterranean[/tag] [tag]sensibility[/tag]. Its certain that these classes should be interesting and delicious!
The first one is today and its conceivable that you might possibly still have time to get in. You would have to give them a call at 617-354-2020 to see.
Today’s (Friday October 26) course is called:
Warming Fall [tag]Stew[/tag]s from the Mediterranean (6:30 – 9:30 pm)
It is described this way:
Mediterranean cooking is most appealing in its simplicity. Find out more about its philosophy and fascinating ingredients by preparing delectable fall soups and stews. Learn how to add traditional whole grains, as has been done through the centuries. Journalist and food writer Maria Speck will demonstrate how easy it is to cook tantalizing dishes with wheat berries, whole wheat couscous or barley. Recipes include: [tag]Lamb Stew[/tag] with Tomatoes and [tag]Cinnamon[/tag], [tag]Fish Stew[/tag] with [tag]Fennel[/tag], [tag]Ouzo[/tag] and Tomatoes over [tag]Couscous[/tag], [tag]Barley Stew[/tag] with [tag]Porcini[/tag] [tag]Mushrooms[/tag] and [tag]Pancetta[/tag], and, for dessert, [tag]Orange Ricotta Pudding[/tag] with [tag]Thyme Honey[/tag].
Link to course page
She is slated for three more classes, including:
Breakfast Grains with Maria Speck (Friday, November 2, 2007 6:30pm – 9:30 pm)
Have you held off on luscious breakfasts lately? Concerned about all the processed white flour in your diet? Discover the many flavors of [tag]whole grains[/tag] and learn just how easy it is to replace white flour in your familyÃ¢â‚¬â„¢s beloved [tag]breakfast[/tag] treats. Journalist and food writer Maria Speck will present innovative recipes for delicious pancakes, quick breads, scones and more. Learn how to make the most of widely available whole grain flours: whole wheat, whole wheat pastry, white whole wheat, and stone-ground cornmeal. And, most important, you will learn the adjustments necessary to get perfect results with your own favorite recipes. Recipes include [tag]Cornmeal Pancakes[/tag] with [tag]Blueberry Maple Sauce[/tag], [tag]Lemon Poppy Seed Bread[/tag] with [tag]Honey Glaze[/tag], [tag]Walnut Orange Scones[/tag], and [tag]Chickpea Potato Biscuits[/tag] and [tag]Herbal Goat Cheese[/tag].
Link to course page
Quick and Easy: How to add Whole Grains to Dinner (Friday, February 1, 2008 6:30pm – 9:30 pm)
The experts are shouting it from the roof tops “Add more whole grains to your diet” Ã¢â‚¬â€œ- but how? Learn about the subtle flavors and distinct textures that whole grains can add to your [tag]dinner[/tag] table, and how to incorporate them into your busy life. Journalist and food writer Maria Speck will give a basic introduction to quick-cooking whole grains, including [tag]polenta[/tag], [tag]bulgur[/tag], [tag]whole wheat couscous[/tag] and [tag]buckwheat[/tag]. Add a colorful salad and pan-fried fish or chicken Ã¢â‚¬â€œ- voila, dinner is ready. Recipes include: [tag]Quinoa[/tag] with Chicken, Cranberries and Orange, [tag]Sesame Buckwheat Couscous[/tag] with Dill and pan-fried Salmon, [tag]Polenta Verde[/tag] with Spinach and Parmesan, Light Lemon Custard and [tag]Ricotta Millet Cream[/tag] with Mixed Berries.
Link to course page
A Mediterranean Journey (Friday, March 7, 2008, 6:30 – 9:30 pm)
The last course does not have a link yet but you can check back here for details later.
If I didn’t live so far from Cambridge, MA, I would definitely be going to tonight’s class. Let me know if you decided to give them a try yourself!