Lots of exciting news this month!

BEYOND SALMON:

I just started a fish cooking blog, Beyond Salmon. So, if you need a fish recipe, or have general questions about fish, check it out. There are plenty of pictures and I post new content several times a week, so there is never a dull moment. If you have questions about fish or recipes you'd like to see, e-mail me or post a comment on Beyond Salmon.

HELEN'S KITCHEN:

Did you ever want to have a private cooking class just for you and your friends? After teaching over 300 students at the Cambridge Center for Adult Education, I decided to open my own kitchen to small groups who want to learn about food. These private hands-on cooking classes make great birthday and anniversary parties, bridal showers, and team building events.

So gather your group of friends, family, or co-workers and coordinate a date and class topic with me.

Cost: $70 per person for groups of 6-8. For smaller groups, e-mail me for a quote.

Location: Helen's Kitchen is located 2 miles from Harvard Square in the town of Belmont. We are 500 feet from the 73 bus line that goes directly to Harvard Square. There is plentiful free parking.

How to contact me:
617-489-1750
helenrennie AT gmail DOT com
Helen's Kitchen Website

Fall 2005 Classes:

Caviar and Champagne
Are you planning a holiday party? Well, you'll need some cool hors' doeuvres then. No shrimp cocktail or cheese ball in this class. We'll make sophisticated and fun dishes that will wow your family and friends: caviar canapés, fig and blue cheese tartlets, salmon pate, prosciutto wrapped asparagus, and beef tenderloin with cognac sauce. All dishes can be done in advance, so you can spend your evening with your guests not with your pans.

Passion for Provence
Provence - the land of lavender, honey, and olive oil - is a feast for the senses. In this class, you'll experience joie de vivre of the South of France by exploring the varied cuisines of this region. In our culinary adventure, we'll travel from the sea coast to the mountains, learning about the herbs, produce, and Mediterranean seafood of Provence. Come ready to cook and eat! We'll make an Olive Tapenade, Bouillabaisse (Provencal fish soup), Herb Encrusted Rack of Lamb, and Ratatouille (vegetable stew).

One Fish, Two Fish, Red Fish, Blue Fish
Do you like to eat fish in restaurants, but are scared to cook it at home? Or, are you bored with baking salmon with a squirt of lemon, but not sure how to expand your repertoire? Come to this class and explore the bounty of the sea available to us in New England. You'll learn to find a good fish market in your area, buy the freshest fish, learn all about fish personalities and substitutions, and test fish for doneness. We'll make salmon teriyaki, trout in almonds, halibut in sorrel sauce, broiled bluefish, and swordfish Provençal.

Black Fish, Blue Fish, Old Fish, New Fish
If you like to cook fish and want to expand beyond fillets, this class is for you! Besides the basics of cooking fish fillets and testing them for doneness, you'll learn how to prepare a whole fish, fish soups, and appetizers. If scaling and gutting whole fish does not sound like your idea of fun, don't worry -- you'll learn how to ask your fishmonger to do the hard work for you. We will also discuss the best area fish markets for buying whole fish. We'll make a whole bass with oranges and fennel, halibut saffron soup, salmon pate, and seared tuna steaks.

Hearty and Healthy
As the weather gets chilly, do you find yourself craving mac 'n cheese, and steaming bowls of chili, but are concerned that they are bad for you? I have good news. Hearty food does not have to be artery clogging. In this vegetarian class, we'll learn to prepare comfort food that's good for you! You'll learn to add variety to your diet with wholesome grains, root vegetables, and creamy soups - all big on flavor and light on cream and butter. We'll prepare warm cauliflower salad with truffle oil, butternut squash soup, oatmeal risotto with mushrooms, sweet potato French fries, and lentil stew with candied Brussel sprouts. All the dishes can be made vegan upon request.

Bewitching Sandwiches and Salads
Learn to make healthy and delicious sandwiches and salads that will impress even the most sophisticated lunch crowd. We'll prepare open-faced and traditional sandwiches, wraps and salads, as well as discuss where to buy the best breads, how to make yummy spreads and homemade salad dressings, and how to add flavor with roasted vegetables, herbs, fruits, and nuts. We will also experiment with substituting traditional ingredients like mayo with more health conscious choices like yogurt, without sacrificing the taste. After this class, you will bewitch everyone with your sandwiches and salads.

Have something else in mind?
I am happy to put together a customized class just for you.