As Spring comes to a close and Summer approaches, we’re finding oursel
ves busier and busier in the kitchen at Apron Strings, planning great adult classes. Adult cooking parties/classes at Apron Strings are a great way to celebrate special occasions such as wedding showers, baby showers or birthdays. We can customize your party, planning a unique menu to suit whatever you’d like to cook and eat.
Adult cooking parties and classes are also a unique and effective way to do corporate team-building. Food is a universal language and nothing brings people together better than creating a meal. An Apron Strings corporate team building cooking class is an innovative and unique way to make your employees happy and productive, Bringing them out of the office and into the kitchen is a great way to introduce them to new things about themselves and one another!
Contact Roberta today to plan your very own adult party at Apron Strings! (roberta@apronstringssf.com, (415) 550-7976)
Also coming up in our kitchen is Culinary Camp! Culinary Camp is the ultimate summer activity for kids age 10 and older to combine the magic of cooking and new friendships, while developing critical thinking, math, science and chemistry concepts. Culinary Camp students will learn basic cooking skills and different cooking methods. Each day the cuisine reflects a theme. We travel around the world in our kitchen, preparing foods native of countries all over the globe–from Italy to Mexico to Greece to Japan! Classes begin June 21st and are Monday – Friday 9:30-1:00
The fee is $400 per week and it includes costs for equipment and food. Be sure to download a Culinary Camp Release Form to send in with your registration to Roberta at 1335 Guerrero Street
San Francisco, CA 94110-3622.
Recipe of the Month:
Rhubarb is in season, so we picked some up at the local farmers market and brought it to the kitchen to make fresh pie. Be sure to pick some up this week and make it at home!
Rhubarb Pie
For crust
- 3 cups all purpose flour
- 2 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup chilled solid vegetable shortening, cut into pieces
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
- 10 tablespoons (about) ice water
For filling
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
- 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
- 1/2 cup (packed) golden brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Preparation
Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
[...] This post was mentioned on Twitter by BrokeAss Gourmet, Apron Strings. Apron Strings said: Coming up at @apronstringssf: http://bit.ly/d7BCGK [...]
Pingback by Tweets that mention Coming up at -- Topsy.com — May 7, 2010 @ 4:19 pm