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Classes
-Easy Home Cheese Making with Sandee Betterton
August 28th 10:30-1:00pm
$50
-Bread Making Basics with Pam Buono
September 25th 10:30-1:00pm
-Sweet Fall Treats with Chef Jadda Miller
October 9th 10:30-1:00pm
-Tamales with Charlotte:
October 16th 10:30-1:00pm
-Holiday Appetizers with Chef Jadda Miller
November 13th 10:30-1:00pm
-Easy Home Cheese Making
with Sandee Betterton
August 28th 10:30am
Details: Sandee Betterton of Dragon Fly Ranch in Happy Valley will show us how to make Goat Cheese (chevre), 30-Minute Mozzarella, Fresh Yogurt, and an appetizer using fresh cheese. $50.
BACK
-Bread Making Basics
with Pam Buono
Sept. 25th 10:30
Details: Foccaccia, Braided Sesame Loaf, Rusic Potato Bread, Whole Grain Bread. $50.
-Sweet Fall Treats with
Napa Pastry Chef Jadda Miller
October 9th 10:30 am
Details: Menu to be announced. $50.
-Tamales with Charlotte
Oct. 16th 10:30-1:00pm
Menu to be announced, $50
-Holiday Appetizers
with Chef Jadda Miller
November 13th 10:30am
Recipes
Try some of our favorite recipes.
Kathleen's Light Multi-Grain Breadfor bread machines
Pam's Italian Strata
Apricot Bread Pudding w/Caramel Sauceby Charlotte
Shari's Favorite Tomato Tartsby Paula Deen
Chef's
Meet our favorite chefs.
Charlotte
Carlson
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, Moore'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
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.
Charlotte Carlson
Although I have been included in the list of “chefs” that teach cooking classes at That Kitchen Place, I must clarify so as not to be guilty of false advertising. I am not a trained chef, but I am a good cook and a lover of the culinary arts.
I was born and lived in Bangor, Maine for my first seventeen years. My family loved to eat and my mother loved to cook --- a happy confluence. Family meals were valued and required; dinner was characterized by excellent food and lively conversation. The food was simple and delicious:
roast chicken, pot roast, baked beans, homemade breads, lots of fish and seafood, fresh vegetables, and delectable “scratch” desserts. Thus, good food and the conviviality of the dinner table became an important part of my life.
When my husband, Ray, and I were attending graduate school in Boulder, Colorado, he became fascinated with the world of wine and earned a reputation as a wine collector and connoisseur. It was during these years that I began expanding my repertoire as a cook. My enthusiasm to learn all I could about gourmet cooking led me to Julia Child and The Art of French Cooking. Just like Julie in Julie and Julia, I proceeded to cook every recipe in this “bible of cuisine.” Unlike Julie, I did not become rich and famous as a result; however, I became a good cook. Because of a need to share my new skills and to show off a little as well, Ray, The Wine Doctor, and I began hosting dinner parties and winetastings. Now, I find myself rejecting haute cuisine and returning more and more to the comfort food of my youth, bringing family and friends together around a welcoming table.
When my dear friend Shari Chapman bought That Kitchen Place, she asked if I would teach cooking classes at her store. I answered that I would, having little idea of what that would entail. Experience, however, had taught me that any endeavor with Shari would be an adventure and great fun. Consequently, I have been teaching menus for entertaining at That Kitchen Place since the store opened. Guess what? It’s been an adventure and great fun!
Charlotte and Ray Carlson have lived in Redding for 33 years and are the parents of two sons and 4 grandsons. Ray is a psychologist in private practice and Charlotte teaches high school home schoolers in their home.
