Helen's Kitchen will be moving to Natick in August, 2009. Helen will teach in Belmont until the end of July,
and will resume teaching in September in Natick. Leslie will continue to teach in Belmont.
Easy as Pie
Yeah right! If it was that easy, there'd be more great pies and tarts in this world. Have you been
struggling with Pâte Brisée (pie and tart dough)? Or were you too intimidated to even try it?
Worry no more. This class will give you plenty of hands-on experience with making full-proof dough,
rolling it out, shaping it, making savory and sweet fillings, and baking your creations. Dishes might
include a tomato tart with caramelized onions and gruyere, spinach and mushroom quiche,
apricot galette (free-form tart), and pear tart Tatin. Note: the dishes vary based on the
season and availability of ingredients.
This class is vegetarian. Limited to 8 people.
One 4-hour session
$80 per person
Sat., July 11, 2009 10am-2pm Waiting List
Instructor: Leslie Wolf
Location: Belmont Center on Pleasant St. (exact address is sent to registrants)
Sushi, Ceviche, and Tartar - The Secrets of Raw Fish
No more cucumber rolls! If you love raw fish, but are not sure how to
approach it at home, this class is for you. We'll discuss how to find
a good fish market, buy the freshest fish, and handle it safely at home.
We'll go over which species of fish are safe to eat raw and the best ways
to prepare them. You'll learn how to skin a fillet, slice for sashimi,
mince for tartar, make sushi rice, and shape maki rolls. Dishes will
include spicy tuna maki, assorted sashimi, scallops ceviche with mango,
and salmon tartar with apples and ginger. Note: the dishes vary based on the season and availability
of ingredients. Limited to 8 people.
One 3.5-hour session
$80 per person
Thu., July 23, 2009 6pm-9:30pm Register
1 spot left. For 2+ spots, please get on the Waiting list
Instructor: Helen Rennie
Location: 44 Grove St., Belmont, MA
Knife Skills
Do you get excited about a trip to the farmer's market, but dread
chopping all those veggies and herbs? If the onions make you break
into tears and you can't remember the last time you sharpened your knife,
come to this hands-on class and learn to slice, dice, and mince in a
casual and supportive environment. We'll go over which knives are
used for which cuts, how to buy a good knife in any price range, as
well as sharpening and caring for your knives. And what cooking
class is complete without a sumptuous dinner? The meal we'll prepare
out of all those veggies might include fennel orange salad, potato
leek soup, tomato onion tart, and ratatouille.
This class is vegetarian. Limited to 7 people.
One 3-hour session
$70 per person
Thur., June 25, 2009 6pm-9pm Waiting List
Wed., July 8, 2009 6pm-9pm Waiting List
Wed., July 22, 2009 6pm-9pm Waiting List
Instructor: Helen Rennie
Location: 44 Grove St., Belmont, MA
Sauce and the City
Sauce making is one of the most enjoyable kitchen tasks. It unleashes your creativity and gives you room for
infinite variations. Once you understand the basic principles of contemporary sauces, you'll be a slave to
recipes no more! We realize that you don't have homemade veal stock on hand, and don't find dousing your
asparagus in artery clogging Hollandaise that appealing. But that doesn't mean that you can't dress up your
dishes with vibrant sauces in less than 15 minutes. In this class, you'll learn how to choose the right
ingredients and equipment, how to make pan sauces with the techniques of deglazing and reduction, how to thicken
sauces without making them lumpy, and how to make various cold sauces and toppings. Dishes might include
fennel grapefruit salad with shallot vinaigrette, swordfish with salsa verde (Italian herb sauce), seared duck
breast with port reduction, pork with mustard cream sauce, and steak with herb butter.
Dishes vary based on the season and availability of ingredients. Limited to 8 people.
One 3-hour session
$80 per person
Fri., June 19, 2009 6pm-9pm Waiting List
Thu., July 9, 2009 6pm-9pm Waiting List
Wed., July 29, 2009 6pm-9pm Waiting List
Instructor: Helen Rennie
Location: 44 Grove St., Belmont, MA
French Bistro Cooking
If you've been to Paris, the thought of owning your own little bistro must have
crept into your mind - the kind of cozy place with black and white tile floors,
bright lights, and intoxicating smells wafting from the large copper pots on the
stove. Now is your chance to become a bistro cook without leaving town. Join
chef Helen Rennie in her kitchen and learn to make French classics like
Salmon Pâté, Seared Duck Breast with Black Current Sauce, and Crêpes Suzette. Note: the dishes vary based on the season and availability
of ingredients. Limited to 8 people.
One 3-hour session
$70 per person
Fri., July 10, 2009 6pm-9pm Waiting List
Instructor: Helen Rennie
Location: 44 Grove St., Belmont, MA
Pasta and Gnocchi Workshop
Few kitchen tasks are more satisfying than making your own pasta - the joy of kneading the dough,
the art of shaping it to your liking, and the pleasure of that perfect bite. Home-made pasta
does not require expensive equipment, hard to find ingredients, or years of practice. After
this class you'll be a pro at making the dough for pasta and gnocchi, rolling it out, shaping
it, and cooking it perfectly al dente. You'll learn how to prepare several sauces and how to
match them to your pasta. Dishes might include potato gnocchi with wild mushrooms and sage
butter, leek ravioli with parmesan broth, trofie (hand-shaped pasta) al pesto, and sweet potato tortellini. Note: the dishes vary based on the season and availability
of ingredients.
This class is vegetarian. Limited to 8 people.
One 4-hour session
$80 per person
Sat., June 27, 2009 11am-3pm Waiting List
Sat., July 11, 2009 11am-3pm Waiting List
Sat., July 18, 2009 11am-3pm Waiting List
Sat., July 25, 2009 11am-3pm Waiting List
Instructor: Helen Rennie
Location: 44 Grove St., Belmont, MA
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 of 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. Note: the dishes vary based
on the season and availability of ingredients. Limited to 8 people.
One 3-hour session
$80 per person
Sat., June 13, 2009 11am-2pm Waiting List
Fri., July 17, 2009 6pm-9pm Waiting List
Fri., July 24, 2009 6pm-9pm Waiting List
Instructor: Helen Rennie
Location: 44 Grove St., Belmont, MA
Tender at the Bone
How confident are you when you step up to the butcher counter? Do you know what cuts to get for braising
vs. roasting vs. grilling vs. pan searing? While everyone can throw a piece of meat on the grill,
taking it off can be a little tricky. How do you know when it's cooked to your liking?
Do you season before or after cooking? Should you crank the heat up or turn it down?
This class will answer all your meat buying and cooking questions. We'll discuss the cuts of beef,
lamb, and pork; learn appropriate cooking methods for each cut; practice trimming and trussing steaks
and roasts; and eliminate guesswork out of testing meat for doneness. Dishes will vary with the season
and availability of ingredients, but are likely to include a beef steak with herb butter, a lamb
top roast with garlic cream, beef stew with apricots, and baby-back pork ribs. Limited to 8 people.
One 3-hour session
$80 per person
Sat., June 20, 2009 11am-2pm Waiting List
Wed., July 15, 2009 6-9pm Waiting List
Thur., July 16, 2009 6-9pm Waiting List
Instructor: Helen Rennie
Location: 44 Grove St., Belmont, MA
