TKPredding.com
Classes
-March 13th 2010
10:30 am : Pizza and Calzone with Pam Buono- $50
-March 27th 2010
10:30 am : Danish Pastry with Merlina Phillips - $50
-April 17th 2010
10:30 am : Spring Strawberry Desserts with Chef Jadda Miller - $50
-April 24th 2010
10:30 am : Spring Chicken three ways with Pam Buono - $50
-May 8th 2010
11:00 am : Knife Sharpening with Wusthof Rep Kyle Hogan - $50
11:00 am : Knife Skills Class with Wusthof Rep Kyle Hogan - $20
-June 26th 2010
10:30 am : Great Picnics with Charlotte - $50
-Pizza and Calzone
with Pam
March 13th 2010 10:30am
Details: Menu to be announced $50.
BACK
-Danish Pastry
with Merlina Phillips
March 27th 2010 10:30am
Details: Learn the secrets to true Danish Pastry and the traditional fillings from an expert baker $50.
-Spring Strawberry Dessert
with Napa Pastry Chef
Jadda Miller
April 17th 2010 10:30am
Details: Vanilla Panna Cotta with Balsamic & Black Pepper Strawberries. Warm Chocolate Cakes with Creme Fraiche and "Candied" Strawberries. Strawberry Shortcake. $50.
-Spring Chicken three ways
with Pam Buono
April 24th 2010 10:30am
Details: Chicken Cacciatore with Polenta, Greek Roasted Chicken with Roasted Potatoes, Chicken Marsala with Rice
$50.
-Knife Sharpening
with Wusthof Rep Kyle Hogan
Details: First two knives free & up to three additional knives for $2.00 each. No serrated knives, please.
-Knife Skills
March 27th 2010 11:00 am
Learn to chop, dice, and slice using Wusthof cutlery. All students receive a complimentary paring knife.
-Great Picnics
with Charlotte
June 26th 2010 10:30am
Details: Delicious entrees and desserts that won't heat up your kitchen in the heat of summer. Menu to be announced. $50.
Recipes
Try some of our favorite recipes.
Kathleen's Light Multi-Grain Bread for bread machines
Pam's Italian Strata
Apricot Bread Pudding w/Caramel Sauce by Charlotte
Shari's Favorite Tomato Tarts by Paula Deen
Chef's
Meet our favorite chefs.
Featured Recipe
Kathleen's Light
Multi-Grain Bread
for Bread Machines
We sell so many bread machines at That Kitchen Place that I hauled out my Zojirushi from the 1990's and started playing with high fiber recipes. We are so lucky to have our own mill in town, Moor's Flour Mill on Shasta Street in downtown Redding. It's fun to wander around the old mill and pick up fresh ingredients for bread making:.
Add ingredients in order to pan:
1 1/4 cup mile, sour milk, buttermilk, or water
1 egg
2 tablespoons butter or oil of your choice
2 tablespoons honey
1 1/2 teaspoons sea salt
1/2 cup of whole wheat flour*
1/2 cup oatmeal*
2 tablespoons ground flax seed*
(I grind in coffee grinder)
2 1/2 cups bread flour* or 2 1/3 cups white flour
plus 2 tablespoons wheat gluten*
1 1/2 teaspoons yeast*
Use Basic or Whole Wheat setting
*Available at Moore's
10 eggs
3 cups of milk
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1 pound bulk sausage*
2 cups shredded cheese
2 cups chopped cherry tomatoes
1 cup sliced green onion
1 cup mushrooms
olive oil
6 cups diced bread
Mix eggs, seasoning, milk - blend well
Brown sausage, and mushrooms in olive oil.
In a buttered 13 x 9 inch pan layer the sausage, bread, veggies, and cheese. Pour the egg mixture over the cassarole.
Bake at 350 degrees till brown - about 50 minutes. This can be made up to 12 hours ahead of time. Just make sure to refrigerate.
*breakfast, sweet, or hot italian sausage
Apricot Bread
Pudding w/ Caramel
Sauce by Charlotte
Serves 12
1 cup of Grand Marnier of other orange liqueur
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 Tablespoon vanilla
1 Teaspoon grated nutmeg
8 croissants, cubed (about 1 pound)
1 cup dried apricots, diced
Simmer liqueur and water about 5 minutes. cool mixture completely. Whisk liqueur-water mixture, cream, eggs, sugar, vanilla, and nutmeg to blend.
Place croissant pieces in 13x9x2 inch glass baking dish. Add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with spatula so that croissant and apricot pieces are evenly covered. Let stand at least 30 minutes or cover and refrigerate overnight.
Preheat oven to 350 degrees. Cover dish with foil. Place dish in large roasting pan. Add enough hot water to come 1 inch up sides of baking dish. Bake 1 hour.
Remove foil and continue baking until bread pudding is golden brown on tip and firm to touch about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel sauce, if desired, and serve warm.
Caramel Sauce
1 1/4 cups packed dark brown sugar
1 stick unsalted butter
1/2 cup whipped cream
Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts. Whisk in cream and stir until suger dissolves and sauce is smooth about 3 minutes.
Shari's Favorite
Tomato Tarts by
Paula Deen
1 sheet of Pepperidge Farm puff pastry
Olive oil
1/2 cup grated white cheddar cheese
4 or 5 Italian plum tomatoes, cut into 1/4 inch slices
Salt and pepper
2 Tablespoons fresh Thyme leaves, finely chopped
Approximatley 1/2 cup fresh grated Parmesan Cheese
Preheat oven to 375 degrees. Spray a baking sheet with vegetable cooking spray. Remove puff pastry from freezer and allow it to thaw for 20 minutes. Unfold the pastry on the counter and using a 1 1/2 or 2 inch biscuit cutter, cut rounds of dough.
Place the puff pastry rounds on the prpared bakind sheet.
Prick the surface of the pastry with a fork. Brush each round lightly with olive oil and top with a small amount of the white cheddar cheese, then with a tomato slice. Sprinkle sale and pepper to taste over the tomato, the sprinkle on a pinch of Thyme and about 1 tsp of Parmesan cheese.
Bake for about 15 minutes. Let cool for 2-3 minutes before serving.
Featured Chef
Helen Chen
Like so many of us, Helen Chen learned to cook at her mother's side. But few of us had a mother like Joyce Chen. Helen grew up in Cambridge, Massachusetts, where her mother prepared the authentic dishes of her native Shanghai and Beijing with the sort of regularity the rest of us came to expect of macaroni and cheese or meatloaf.
"I remember when I was little, watching my mother prepare meals for family and friends. I once wrote a list of my favorite Chinese dishes," Helen recalls, "I came up with 150 recipes. I do not have one or two favorites. All the dishes on the list are traditional and all are ones that I learned from my mother. That is what I love most about Chinese food: its variety. Taste, texture and color all come into play, as does personality and culture. I think this is what cooking is all about."
Soft spoken and intensely intelligent, Helen Chen was born in Shanghai and moved to the U.S. with her family while still a baby. Helen grew up, as she describes it, in a traditional Chinese-American household. "When I was young I wanted to be totally American," she remembers. "It wasn't until I was in high school that I realized how lucky I was to have two cultures."
Today, Helen Chen is a widely acknowledged expert in Chinese cooking. Besides her role as an educator and cookbook author, she also is a corporate spokesperson and business consultant to the house wares industry. In 2007 she created and developed a new line of Asian kitchenware under the brand name Helens Asian Kitchen®, expressly for Harold Import Company in New Jersey.
Having been born in China and raised and educated in the United States, Helen brings the best of both worlds to her approach to the art of Chinese cuisine. She understands the needs of the American cook as only a native can, yet she is intimately knowledgeable in the culinary practices and philosophy of China.
In her active role as a teacher and educator, Helen teaches Chinese cuisine at Boston University; and, through the Anderson Foundations enrichment program Cooking Up Culture she teaches Boston area school children from grades 1-12 about Chinese cuisine and culture. She also teaches Asian cuisine in numerous cooking schools across the country.
Helen has lectured to various professional and culinary organizations such as the International Association of Culinary Professionals, Boston University Seminars in the Arts and Culinary Arts, Oldways Preservations and Exchange Trust, Small Business Development Center, The Culinary Historians of Boston, Women Chefs and Restaurateurs and the Culinary Guild of New England. In addition, she conducts culinary tours of Bostons Chinatown and is a frequent guest chef at cooking schools around the U.S.
Helen is the author of Helen Chens Chinese Home Cooking (Hearst Books, 1994), Peking Cuisine (Orion Books,1997) and Helens Asian Kitchen: Easy Chinese Stir-Fries (John Wiley & Sons, 2009). A second book in the Helens Asian Kitchen series, Helens Asian Kitchen: Easy Asian Noodles is scheduled for publication in January, 2010.
Pam Buono
Pam was born in Winchester, Massachusetts to a Sicilian/Neapolitan household, and began cooking with her great aunts from Naples at age four. She translated her early love of Italian regional cooking into apprenticeships with three and four star East Coast restaurants.
After moving to Northern California in 2001, Pam continued her education, earning her AA degree in Culinary Arts at Shasta College and a baking certification from the National Restaurant Association.
She combines her passion for cooking with her custom ceramics business, Phantazia Design Studios. Pam is currently busy teaching and cooking for friends and her four four-legged companions.
Jadda Miller is from Napa Valley, California. She trained at the Napa Valley Cooking School, located in the heart of the wine country. During her studies she worked at Napa Valley Cooking School as a sous chef to famous executives chefs throughout the Valley. Prior to graduating from culinary school her education took her to Paris, France, where she experienced the culinary arts at their finest.
She then fulfilled her apprenticeship in Sydney, Australia at the highly acclaimed three hat restaraunt The Universal.
Upon arriving back in the States, Jada took her knowledge and skills to perform a stage at the two star restaurant Chez Panisse in Berkeley, California.
For the past two years, she has worked at the World of Flavors Conference at the Culinary Institute of America, collaborating with chefs from all over the globe.
Jada has a deep passion for cooking with fresh seasonal ingredients straight from the garden.
