305 Bell Park Dr
Woodstock, GA 30188
Phone 770-516-5000
FAX 770-516-7588
Classes
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Classes
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We have three different cooking classes that we host at our store; "Getting Started", "Beyond Bread", and "Cooking Under Pressure". The outline for each class can be found below. Visit our Events page to see when these classes are scheduled. I. Introduction – Getting started
II. Demonstrations
III. Food Preparation
Quick Soups
Desserts 1. "Instant Pea Soup" - Country Beans cookbook* - pg. 81
2. "Cream of Chicken Soup Substitute" or "3-Minute Cream of
Chicken Soup"
3. "Creamy Potato Bisque" - Country Beans cookbook* - pg. 85
1. "Whole Wheat Tortillas" - Bread Becker's Recipe Collection - pg. 18
2. "Sweet Tortilla Variation" - Bread Becker's Recipe Collection - pg. 18
SERVING IDEAS 1. "Souper" Beefy Enchiladas
2. Quick Mexican Pizza
3. Pesto Tortilla Pizza
Pesto Sauce
Sweet Tortillas with Peaches and Yogurt
5. Bean Burritos
6. Beef Burritos
7. Easy Chicken Fajitas
1. Strawberry Shortcake
2. Apple Cake
1. Orange Smoothie - Bread Becker's Recipe Collection
2. Nanaberry Shake - 1-2-3 Smoothies cookbook pg. 34
1. Zojirushi Bread with Olive Oil dipping sauce
"Redefining Fast Food"
Introducing our new line of pressure cookers by Kuhn Rikon. Kuhn Rikon has specialized in pressure cookers for over 50 years and in fact invented the spring loaded valve system that revolutionized pressure cookers making them extremely safe to use. These are truly the Mercedes-Benz of pressure cookers.
Features:
All cookers come with the Quick Cuisine Cookbook and all except the 2.5L and 5L waffle-bottom fry pans come with the stainless steel trivet insert. Take the mealtime pressure off you and put it in the pot! 1. Whole Chicken For roasting a whole chicken you may use a 5Liter, but for a whole chicken with stock you will need a 6Liter or larger.
Insert trivet in 6 liter or larger pressure cooker. Remove giblet package from chicken. Place chicken in pot breast side down. Cover with about 6 cups water and place on high heat. Add 1 TBS salt and other seasonings to taste. I use pepper and Italian Seasoning. Heat while preparing chopped vegetable. Add to chicken. If using for soup you may want to add ¾ cup of Kamut. Close lid and bring pressure to second red ring adjusting heat to maintain pressure at second red ring. Cook for 15 minutes. Drop pressure with cold water method. If using Natural Release cook for only 13 minutes as the chicken will continue to cook as the pressure drops. Remove chicken and remove meat from bone when cool enough to handle. Meat may be added back to the stock, as well as noodles, dumplings, rice or Kamut for delicious chicken soup. If adding rice or Kamut pressure on second red ring for 15 minutes. Easy Chicken Pot Pie Cut cooked chicken into small chunks and place in a 9x13 or larger baking dish. Top with cooked carrots, onions, and celery from stock. Top with 5 sliced boiled eggs if desired. Mix 2 cups of broth with 2 cups "cream of chicken" soup. To prepare cream of chicken soup, thicken 2 cups chicken broth, stock or Pacific Brand Organic, with 1/3-cup baby lima bean flour. Pour broth and soup mixture over chicken. Topping:
Combine dry ingredients. Stir in milk and butter. Pour and gently spread topping over meat mixture. Place dish on cookie sheet to prevent from spilling over into oven. Bake in preheated 3500 oven for 35 to 40 minutes or until topping is done and golden brown. 2. Smothered Pot Roast
In 5 Liter or larger pressure cooker braise meat on all sides over medium high heat rubbing with the minced garlic. Use oil for braising if not using a waffle bottom cooked. Reduce heat if it begins to smoke. Salt and pepper and season as desired. In separate pan bring broth and salt to boil and whisk in bean flour to thicken. Let simmer 2-3 minutes over low heat. Pour over roast. Close lid and bring pressure to second red ring over medium high heat. Adjust heat to maintain pressure at second red ring. Cook for 45-55 minutes. (Longer time for larger roast). While cooking prepare potatoes, carrots, onions and mushrooms as desired. Quick release pressure by running under cold water. Add vegetables. Return pressure to second red ring adjusting heat to maintain pressure. Cook for 8 minutes. Remove from heat and use Natural Release Method. While pressure comes down prepare green vegetables and set table and enjoy in just a little over 1 hour. 3. Garlic Green Beans
Place trivet or steamer into a 4 quart or larger pressure cooker. Add water salt and beans. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 2 ½ minutes. Remove from heat and use Cold Water Release Method. Drain and toss with prepared butter and garlic (below). Salt and pepper to taste and serve immediately. While beans cook, combine butter and minced garlic and melt together 4. Cuban Black Beans and Rice- Quick Cuisine Cookbook –pg. 47
Soak beans either over night or using the quick soak method below. Quick soak method: For each cup of beans, place 4 cups of water and 1 tsp. salt into the pressure cooker. Add the beans and bring to a boil. Lock the lid in place and bring pressure to second red ring over high heat. Reduce heat to maintain pressure at the second red ring and cook 2 minutes. Release pressure with the cold water method and remove the lid. Drain beans and cook as directed in the recipe. In 4 quart or larger pressure cooker, heat oil over medium high heat. Add onion and garlic. Cook until onion softens. Add rice, stirring often until lightly golden. Add water and soaked beans. Stir in cumin, cayenne, salt and pepper. Close lid and bring pressure to first ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 to 18 minutes. Remove from heat and use Natural Release Method. 4-6 servings Great for lunch as is or rolling up in a tortilla with salsa, cheese and or sour cream! Also great to add boneless chicken and let it cook right along with the beans and rice. 5. Barbecued Chicken and Braised Potatoes In waffle bottom pressure cooker over medium high heat until very hot. Sear chicken 2 minutes then turn to sear other side. Add 1-2 cups desired sauce or gravy. Lock lid in place and bring pressure to second red ring over medium high heat. Adjust heat to maintain pressure. Cook for 5 minutes, 7 minutes if breast are exceptionally large. Use Natural or Cold water release. Size of cooker will depend on the needs of your family. Waffle bottom pressure cookers come in both 2.5 liter and 5 liter. Use oil if you do not use a waffle bottom cooker to sear meat. Sauce gravy options:
Bring broth and salt to boil over high heat. Whisk in flour to desired thickness and reduce heat. Simmer 2-3 minutes. Pour over chicken.
Barbecue Sauce #1 Combine:
Barbecue Sauce #2
Braised Potatoes Scrub desired amount of potatoes and quarter. In appropriate size pressure cooker, heat 1-2 TBS olive oil (or olive oil dipping sauce) over medium high heat. Fry potatoes until lightly browned. Season as desired. I use salt, pepper and Italian seasoning. ( sometimes Cajun Seasoning as well). Lock lid in place and bring pressure to second red ring. Adjust heat to maintain pressure at second red ring. Cook for 5-8 minutes depending on desired doneness. (I do 8 minutes and use cold water method to release). If cook for 5 minutes use Natural Release. Onions are nice added to this and can be sautéed while browning the potatoes. 6. Blueberry Bread Pudding - Quick Cuisine pg. 83 (Slightly Altered)
Butter an 8" round baking dish or 8 cup steam pudding pan. Combine butter, half and half, honey, eggs, vanilla, and nutmeg. Beat until smooth. Stir in blueberries. Place bread cubes in large bowl and pour fruit and egg mixture over cubes. Gently toss until bread is well moistened. Spoon mixture into prepared pan. In 5 quart or larger pressure cooker add water and trivet. Lower the pudding pan onto the trivet. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize at second red ring. Cook 15 minutes. Remove from heat and use Natural Release Method. Remove lid. Lift pan from cooker and place on rack to cool. Serve warm or cold. Great for dessert (with whipped cream) or for breakfast. 6-8 servings 7. Cheese Cake For 8" Spring-form pan (For 9" spring-form pan)
Crust:
Topping:
To prepare crust: Combine flour and Sucanat. Cut in butter. Grease spring-form pan and dust with crust ingredients, turning pan to coat the sides. Spread the remainder out evenly on bottom of pan. Cream the cream cheese until smooth. Add eggs and beat well. Blend in Sucanat with honey. Add vanilla and beat well. Pour into prepared pan. Bake at 3500 for about 1 hour until center is firm. Turn oven off and let sit until cooled. Spread with topping and garnish with fruit if desired. To cook in pressure cooker: Cover pan with greased foil and seal tightly to keep moisture out. Make strap for lifting pan out by folding a 2 foot piece of foil in half twice. Place underneath pan and wrap to form a handle. Place trivet in bottom and 1 cup of water. Lower pan onto trivet. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second ring. Cook for 35 minutes. Turn stove off and use Natural Release method. Remove pan, uncover and let cool. Serve as above. Are you having trouble learning how to use your new machines? Are you having trouble knowing if you have enough flour or have kneaded long enough? Are you having trouble getting your bread to rise? Or is your bread falling? If you answered yes to any of these questions, then this is the class for you. A FREE hands on class to teach you how to use your machines and how to make the recipes that your family will love.
Choose from the following, the recipe that you would like to work on at the class:
You will need to bring:
Class schedule: Grinding the wheat and speaking a little about the mills. Mix up the dough and talk about different mixers. Choice of forming your bread and baking it at our store, or taking your dough home. Class Length: 1 ½ - 2 hours
A monthly evening class, topics to change each month. More casual than the old "Beyond Bread" or "Getting Started" classes. If you would like us to cover a specific topic, please call the office. Many customers have said they are overwhelmed with the amount of information presented at the Getting Started class, and can not always come to the Beyond Bread class. SO, we set aside one day to focus on three specific "How To" classes. Our goal for the "How To" class is to keep the demonstration short and simple so that there will be enough time to answer any questions about the specific class topic. You are welcome to come to just one, two, or all three (SEPARATE RESERVATIONS REQUIRED FOR EACH CLASS). No food will be served at these classes; but the breaks between each class are long enough so that you can bring a snack or packed lunch. Again, these are three separate classes and you may sign up for which ever one(s) you are interested in. A 6 week program. Monday Nights starting April 11,2005 - May 16, 2005 Time: 7:00PM - 9:00PM Sue Becker has a burden to develop a lifestyle program in response to the obesity crisis in our country particularly among school aged children. This is a FREE TRIAL 6-week program teaching practical ways to adopt a healthy lifestyle. The goal of the program is to see positive results in overall healthy and weight management. The class is open to everyone. Parents are encouraged to bring school-aged children who are struggling with their weight. Please wear comfortable clothes and walking shoes. Try to keep a food journal of everything eaten the week before the class. This class is free but you must pre-register by Friday April 8. Please be ready to commit to this 6 week program. Each class will build on itself so don't miss the first class! THE CLASS: This is the finale to LAST year's Recipe Contest that we
had to postpone. Finalist recipes from the contest entries (previously submitted
in 2006) will be sampled at the class. No new recipes are being accepted, but
you do NOT have to have submitted a recipe to attend the cooking class. The
class will also showcase new products and Christmas gift ideas. Sue will also
share some of her family's favorite recipes, quick meal tips, and demonstrate
creative & festive bread shaping recipes. Both classes will have punch, lots of
food, and door prizes. This will be a party you don't want to miss! PRIZES: Four finalists will receive a prize valued at $50 or more. The Grand Prize Winner may choose ANY machine that we sell! (We will include shipping if the winner is not present.)
Copyright 2003 The Bread Beckers, Inc.© This page modified on 11/22/07 . Comments or questions? |
