2011 Cafe Miranda Cooking Classes – A Relief from cabin fever!

Monday, December 6th, 2010

Sign up for a cooking class

January 15 – GLUTEN FREE

Chef Kerry will team with Midcoast Nutritionist for a fun class that can show you the “THE WAY TO SATIFACTION” while skipping the Gluten! During the class Holly Noonan from Mind Body Nutrition will be discussing the health benefits of going Gluten free. We will feature constructed meals with ingredients that are not for the most part “Gluten Impersonators”. Ingredients not on the immediate radar, such as the various types of long & short grain rice, simple bean ragus, Lentils, Curry dishes, polenta, grits, Asian rice & mung bean noodles. Ingredients that stand on their own while delivering the starches you crave. There will be Traditional foods, ethnic specialties  & a wide ranging discussion on this topic. Beverages will include a Hard Cider, Gluten free Sorghum Beers & the usual soft drinks.

 February 19 – MIRANDA FAVORITES!

OOOOH THIS is going to be FUN! Each participant will be able to choose a fave Miranda dish and we will MAKE IT! Each participant will get an e-mail PDF copy of 13 years (lost the first few years) of Miranda dishes, literally hundreds. Choose one from the murky past or from our current menu. Please no grilled steak, we can all do THAT! We will adjust the beverages served as class folks choose the dishes. This ought to drive Eric & I nuts! What Fun!

 March 19 -Traditional Hand Shaped Pasta 

Chef Kerry will share his Italian Grandmother Nona Connie’s techniques for making from semolina and egg pasta from scratch. Chef Kerry and his assistant will discuss and demonstrate basic techniques in traditional “hand rolled” spaghetti, tagletelli & fettuccini.  The class will also include ravioli & “lasagna” styled dishes. Tips on drying, freezing and preparing fresh pasta with appropriate sauces will also be included.We will pair appropriate Italian wines & I an interesting beer or two.

 April  9 – Flavorful Vegetarian Food

During this class, Chef Kerry will introduce the exciting (and delicious) world of vegetarian cuisine.  Discover intensely flavored menu items featuring European (pastas, roasted vegetables and greens) and Asian (noodle bowls with local tofu and spicy Thai coconut curry) dishes. Watch Chef Kerry demo how to make his “stealth” vegetarian dishes (won’t miss the meat) such as “Gnu Evans”  wilted greens with olive oil.  Featuring “wine with bubbles” Prosecco from Italy and Cava from Spain, Again Eric White will choose delicious pairings.

 Class Time -10:00AM – 1:00PM

Format - Classes are primarily demonstration with some hands on and concludes with a full service  lunch. Beer and wines will be provided by Central Distributors, Lewiston ME and paired by Eric White.

 Class Size – We limit our class to 12 participants. If we have more than 12 participants, and can fill another one, we will schedule another class.

 The Cost – $60.00 per person per class. Cost includes two glasses wine beer, or soft drinks of choice (depending on what is being paired). Reservations & full payment required.

Lunch Guest Add-on – Those enrolled in the class may invite a lunch guests. $30.00 per guest which includes lunch, drinks and tip. 

Call Cafe Miranda to book your spot.

Squash o' Rama

Thursday, November 19th, 2009

Ingredients:

1 small squash about 8 inches in diameter
2 tsp medium chili powder
2 cloves garlic
salt and pepper to taste
1 tsp paprika
4 ounces fresh soft cheese (goat, ricotta…)
olive oil

Turn oven to 350.

On a solid cutting surface use a sharp knife to bisect the squash from stem to bottom. Scrape out the seeds and stringy stuff. Place the two sides cavity side up in a baking dish.  Brush with olive oil, sprinkle with salt and pepper, place garlic in cavity and cook. This can take a while depending on the particular density of the squash. Check them after 30 minutes. They are done when you can pierce them with a fork like a baked potato. NOTE: This step can be done a day or two in advance, just refrigerate cooked squash.

Pull from fridge or follow next steps right out of oven –  sprinkle with chili and paprika, fill the cavity with cheese, and put back in oven. If warm cook about 20 minutes, if cool from having been in fridge will likely require 30 minutes. They are done when heated through and the cheese has browned nicely.  Serve as an appetizer to your holiday guests.