Building a satisfying dinner that doesn’t contain meat can be a challenge for many cooks. Recipes can rely on unfamiliar ingredients—things like brown rice and tofu or mirin and coconut milk. In addition, many vegetarian dishes require new modes of building flavor. In this lesson, you will learn how to build a successful vegetarian dinner. We focus on key vegetarian ingredients; pantry staples, as well as easy techniques for building flavor in meatless dishes. You will learn to prepare a hearty vegetarian chili, a classic Indian curry made with vegetables, and a Japanese-style brown rice bowl with crispy tofu and crunchy vegetables. This lesson is suitable for all kinds of cooks, including those who want to eat healthy vegetarian meals on occasion.
Beef and barley soup is a savory, stick-to-your-ribs meal in a bowl that will satisfy meat, starch, and vegetable cravings all at once. This recipe uses a homemade beef stock that is made even meatier by the addition of browned bits of beef and sautéed cremini mushrooms; both add hearty flavor to the soup.
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We’re showcasing three simple and streamlined chicken recipes in this Weeknight Roast Chicken course. We have chosen these recipes for their easy and quick cooking methods, as well as for their hands-off roasting, which allows the cook to focus on other matters while dinner cooks. This is the best of both worlds on a busy weeknight when grumbling stomachs await. We will show you how to get a satisfying dinner on the table with recipes that include Spice-Roasted Chicken with Chili and Oregano, Butterflied Chicken with Garlic Smashed Potatoes, and One-Pan Roast Chicken with Cauliflower and Tomatoes.
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With any recipe containing few ingredients, the devil is in the details. Custards are a good example of this. Here we demystify that process by answering important questions like why you should bake custard in a water bath, and why should you strain custard. We will also teach you the science behind these desserts, why custard thickens, as well as how to avoid a lumpy custard (and how to fix those lumps when they do happen) so that you can be successful every time. As always, we will share with you our picks for the best ingredients and essential equipment, including the best saucepan, whisk, and kitchen torch. You’ll understand how to temper the egg mixture to avoid curdling, and learn to make a water bath, or bain marie. By the end of this online cooking class, you will be able to prepare several classic custard-based recipes such as Crème Brûlée, Flan, and Pots de Creme.
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