Just for the Fun of It!

Chocolates for Easter

Let Cooking Therapy show you how to make your own chocolate candy for an original Easter Basket. Use your delightful confections for a centerpiece, for a child, or taking to work—just be sure to enjoy!

Learn about tempering chocolate. Work with imported European chocolate for quality results. Make solid or ganache filled items. Or, make a solid rose bouquet to encourage Spring.

You will be provided with all recipe ingredients, instruction—and even the empty Easter basket to fill and bring home. Learn the techniques of chocolate experts to have tasty as well as beautiful results. Use these same skills to make your own chocolates for any season.

Call (518-785-3417) or e-mail ( chef@cookingtherapy.com) Cooking Therapy ASAP to register for the next class, scheduled for Saturday, March 27, 2010 from 1:00 p.m. to 5:00 p.m. Your registration is complete upon receipt of $75 as payment in full for the class. Your check should be made out to your chef and mailed to the address on the home page, and you will be contacted to confirm your participation. Or ask for a gift certificate for a friend or family member. Then all you need to do is show up for the fun (dressed comfortably for the sometimes—messy job of chocolate making!). Hope to see you soon . . .

Pasta-Pasta-Pasta

Pasta is one of those foods that we are so accustomed to buying in the grocery store that we seldom stop to realize how easy it is to make at home. People often think it will take too long, be too complicated or require too much effort or equipment. Nothing could be further from the truth! This hands on class will show you how much fun it is to make, and how simple it is to do. Come and share in the fun — learn to make homemade pasta from scratch using the "well method" as well as using a food processor. Roll out and cut fresh pasta into ravioli, fettuchine and other forms using both hand and mechanical rollers.

Let's focus on the pasta making for this class, and team it up with our Sauce class for a full Italian experience. This class will use previously prepared home-made sauces to allow the full pasta-making time. We will sit down at the end of the class with some great Italian music, a glass of wine, and the wonderful creations you have made.

Call (518-785-3417) or e-mail ( chef@cookingtherapy.com) Cooking Therapy to register for the next class, scheduled for Saturday, January 16, 2010 from 9:30 a.m. to 1:00 p.m. Tuition is $75, including instruction, recipes, supplies, and the enjoyment of your delicious items.

Valentine’s Day Candies

Cooking Therapy will teach you how to make these delicious and adorable chocolate tuxedo strawberries and a bouquet of solid roses. You will use fine Belgian chocolate (not the make-believe stuff of craft stores) to make delightful gifts for your friends and loved ones. Take home a box of your own creations. Have many tips of chocolate artisans revealed to you so that you can continue to explore chocolate work on your own.

Chef Wardle has enjoyed learning from chocolate experts from the USA and Europe. After finishing culinary school, she worked as a pastry intern at world famous Restaurant Daniel in NYC. She has completed the beginning, intermediate, and expert levels of chocolate study at the renowned Belgian chocolate company, Callebaut. She continues to advance her chocolate skills under supervision and instruction by acclaimed master chocolate experts like Ewald Notter, a leading expert in modern day confectionery arts, and Chef Jean-Pierre Wybauw, Belgium Master Chef Chocolatier. She has completed continuing education programs in chocolate and confectionary arts at the Culinary Institute of America in Hyde Park. Chef Wardle will share practical tips to demystify working with this so wonderful, but challenging, ingredient.

Call (518-785-3417) or e-mail ( chef@cookingtherapy.com) Cooking Therapy to register for the next class, scheduled for Friday, February 5, 2010 from 6:00 p.m. to 9:00 p.m. Tuition is $75, including instruction, recipes, supplies, and the enjoyment of your delicious items.

Sauces for Pasta

By popular demand, we are repeating our successful class focusing on classic and contemporary sauces for pasta. Consider adding to it a future class on preparing and rolling your own pasta dough and you will have a complete dinner delight. No time you think to roll pasta? This class is your answer--sauces are perfect for the fine array of dried pasta choices you will find in your supermarket or specialty store.

What? You think sauce for your pasta has to be heavy or cream loaded? Nonsense. Come and experience both vegetarian and meat sauces, both with and without cream. Use fresh ingredients—maybe even some you haven’t tried. Experiment with fresh herbs you may not know. Put up some sauce to freeze for use through the cold winter months. Get ready now to have company over and share the rewards with others.

Sign up for this class and you will be delighted about the world of new recipe options that will be open to you. At the end of class we will sit down to enjoy the results of your labor—pasta with freshly made sauce, Italian music, glass of wine, good company—what more could you want!

Call (518-785-3417) or e-mail ( chef@cookingtherapy.com) Cooking Therapy to register for this $75 class. The price includes all ingredients, recipes, and instruction. Next class is scheduled for Sunday, February 28, 2010, 12:00 to 3:30 p.m.

What Do I Do With Those Apples?

Come to a Cooking Therapy class focused on using apples in recipes. Yes, they make great pies and applesauce—but what about savory items? Ever use apples in your entrée? Snacks for the lunchbox (other than another apple by itself)? How about holiday desserts? Interested in pulling a strudel?

We will make a wide range of items using apples, and talk about the varieties of apples and their suitability in cooking. So—stop by the orchard. You will be able to put these seasonal and nutritious items to good use.

Call (518-785-3417) or e-mail ( chef@cookingtherapy.com) Cooking Therapy for information about cost and scheduling. We will arrange a convenient time (2½-3 hours) for our students. Participation is limited to eight individuals per class.

Thanksgiving Sides — And Desserts
Not Just Mashed Potatoes !

So—you are doing Thanksgiving, and getting bored. Or, your guests would be delighted to expand beyond the usual. Yes, the potatoes are probably a must. Want to learn some new items to make the cooking more than the traditional production line? Come join us at Cooking Therapy. Try some new ingredients, vary your recipe options, expand on your plating and garnishing style. End that meal with not just the traditional pies—try something new and exciting. What you learn in this class will enhance not only Thanksgiving, but your culinary repertoire for other wonderful entertainment meals.

At the end of the cooking, we will sit and dine for lunch on the wonderful products you have produced. We promise no sliced turkey--but lots of good fun, good company, and good food.

Amazing Appetizers — A Hands On Cooking Class

Entertaining your significant other this weekend, or just want some friends over soon? Tired of the old appetizers and want to have some fun with new techniques and ingredients? Maybe you just enjoy rolling up your sleeves and unleashing your creativity. An appetizer party lets you sample lots of ethnic foods and cooking techniques while having fun with friends, both old and new.

Your instructor, Katherine Wardle, is a certified culinarian who runs Cooking Therapy--a cooking school and catering operation run from her home-based professional kitchen in Clifton Park. While completing her associate's degree in the culinary field, she worked as an apprentice in Daniel Boulud's renowned 4 star Restaurant Daniel in NYC. At Daniel, Chef Wardle trained with James Beard Award-winning pastry chef, Johnny Iuzzini, whom she has subsequently assisted in the editing of his recently published cookbook, Dessert Fourplay.

Chef also graduated from a program at the French Culinary School in NYC, has attended the equivalent of 6 months of continuing education at the Culinary Institute of America, and has trained extensively as a chocolate artisan with some of the finest European and American experts. She is an avid food photographer, and will be emphasizing not only the completion of your recipes, but also the planning of an appetizer party and the plating of it in the most aesthetically pleasing manner. Chef's work has been seen locally over the past few years, where her appetizer parties for Kismet Gallery in Troy were voted the "Best Art Gallery Food" by Metroland magazine. Her food photography has also been featured recently on exhibit at local galleries.

In the comfort of a superbly equipped, but beautifully appointed kitchen (check it out), you will learn to add new signature dishes to your repertoire--both sweet and savory items. Teams will be provided ingredients, recipes, demonstrations and supervision to create an array new food options. Depending on the number of students (with a maximum of 10), we will be preparing: Coconut Shrimp with Orange Horseradish Sauce; Puff Pastry Rachaels; Flag-Folded Phyllo Wrapped Spinach and Feta Triangles; Gianduja (Hazelnut Chocolate) Cups; Lobster Salad Profiteroles; Crispy Scallion Pancakes with Dipping Sauce; Maine Shrimp Fritters; Olive and Fig Tapenade; Puff Pastry Cheese Straws and Middle Eastern Hummus.

So, whether you come for the fun, come for the food, or come for the friendship---you must register now and come for sure!

Bountiful Brunch Cooking Class

Brunch is a fun and delicious way to bring friends and family together. This class will show you how to plan and prepare a Sunday brunch party with flair and without a lot of fuss. Get started now planning new ideas, before your company is scheduled.

Chef Katherine Wardle will provide her recipes to show you how to make items which will expand your repertoire without stressing you to the max. Prepare some options ahead of time, and pop them in the oven. She will guide you so that you too can make a beautiful looking and wonderful tasting event.

Chef Wardle is a certified culinarian who runs Cooking Therapy--a cooking school and catering operation run from her home-based professional kitchen in Clifton Park. While completing her associate's degree in the culinary field, she worked as an apprentice in Daniel Boulud's renowned 4 star Restaurant Daniel in NYC. At Daniel, Chef Wardle trained with James Beard Award-winning pastry chef, Johnny Iuzzini, whom she has subsequently assisted in the editing of his recently published cookbook, Dessert Fourplay.

Chef also graduated from a program at the French Culinary School in NYC, has attended the equivalent of 6 months of continuing education at the Culinary Institute of America, and has trained extensively as a chocolate artisan with some of the finest European and American experts. She is an avid food photographer, and will be emphasizing not only the completion of your recipes, but also the planning and plating of them in the most aesthetically pleasing manner. Chef's work has been seen locally where her appetizer parties for Kismet Gallery in Troy were voted the "Best Art Gallery Food" by Metroland magazine and at Lake George’s historic Wiawaka Holiday House, where she caters retreats which include fabulous buffet brunches and at local galleries, where her food photography has been featured.

In the comfort of a superbly equipped, and beautifully appointed kitchen (check it out), you will learn to add new signature dishes to your repertoire--both sweet and savory items. Teams will be provided ingredients, recipes, demonstrations and supervision to create an array new food options. Depending on the number of students (with a maximum of 10), we will be preparing: a luxury scrambled egg strudel; fresh berry crepes; Danish Ebelskiver (Stuffed Pancakes); Homemade Granola; Homemade Blintz Casserole; Homemade Sausage—Pork and Apple or Chicken; Oven Baked Pecan Sugared Bacon, and new twists on beverages. Sit down and enjoy your work at an elegant table set with Waterford Crystal, Royal Doulton china and fresh flowers. Be amazed at how much of your menu can be done ahead—and be inspired to go home and plan your own gathering in a way you never before would have tackled.

So, whether you come for the fun, come for the food, or come for the friendship---you must register now and come for sure!

1^st Class Soups for Entertaining

Start your menus with rich, elegant soups. Chef Wardle will lead you in the creation of six Drop number of soups luxurious soups that can serve either as first courses or as meals on their own. You’ll make wonderful crackers and breadsticks as well as salad to accompany. We will also prepare salad dressing and discuss how to make your salads different and exciting.

Want to Join a Big Cookie Exchange?

Cooking Therapy is trying something new. In the past, we have had many friends come over to use our terrific kitchen for their holiday baking. Why mess your place up when you can do it to us . Where else can you have such great space and equipment—including cooling racks, ovens, sprinkles, and probably over 100 cookie cutters!

Instead of a formal class, Chef Wardle will oversee your holiday baking—and instruct as will be helpful and desired. Learn how to decorate sugar cookies. Get out those recipes of your Grandmother and finally practice passing on this tradition. If you want your gingerbread men made ahead of time for you, so they are nice and cool to decorate that day, just let us know. Enjoy being motivated and inspired in this Christmas tradition by new friends.

This will be a big cookie (or bars, or whatever) bake. The kitchen is open from 2:00-6:00pm on Friday December 11. Freeze what you make—bring it to friends over the weekend. Take it to the office. Just be sure to sign up and enjoy the afternoon.

Chef will supply many recipe options for you if you are without ideas on don’t know where to start. Or, when you register, email her before the class to be sure she will have all the ingredients you will need. Plan to share your work with others so that you can take home a nice assortment.

Make a Yule Log!

Get into the Christmas spirit by joining in a long-standing tradition. Join Cooking Therapy in constructing your own edible Yule Log.

It has been said that on Christmas Eve, “an enormous log of freshly cut wood called the Yule log would be fetched and carried to the house with great ceremony. On Christmas Eve, the master of the house would place it on the hearth. In some families, the young girls of the house lit the log with splinters from the preceding year which they had carefully tucked away. In other families, the mother had this privilege.” Supposedly, “the cinders of this log could protect the house from lightning and the powers of the devil.”

“The custom, which dates back to the XIIth century, was known in most Europeans countries, notably in France and in Italy where the Yule log was called a ceppo. This tradition persisted in Quebec as it did in France up until the last quarter of the XIXth century. Its disappearance coincides with that of great hearths which were gradually replaced by cast-iron stoves. The great log was thus replaced by a smaller one, often embellished with candles and greenery, placed in the centre of the table as a Christmas decoration.”

Today, the Yule log has become a pastry tradition—a delicious cake roll, smothered in coffee or chocolate-flavored icing and decorated with sugared holly leaves and meringue mushrooms. Come and make your own Yule Log, and start your own family tradition. Take it to a party—freeze it for later. Whatever you do, come and join the fun.

This class will provide the hands-on supervision of the construction of your own Yule Log. Let your culinary and other artistic skills take you in unique directions. We will also discuss and share recipes for other special holiday desserts. Make your Christmas a new and exciting one in the kitchen.

First Impressions—Small Dishes, Big Flavors

Everyone loves a good “starter.” You’ll explore a wide variety of appetizers and hors-d’oeuvres from around the world that make memorable first impressions. As you explore a roster of interesting starters, you will discover how to prepare a host of little delights to wow your friends at your next party without having to work with pastry. Join and discover why hors d’oeuvres from several countries are diverse foods that can be great openers to a meal or can create a simple fete on their own. Before you know it, you will be making dazzling hot and cold appetizers that will leave you time to enjoy the festivities as well!

Decorate Your Own Gingerbread House

Let your creativity loose for the holidays! Come and decorate the house of your dreams — in gingerbread. The perfect class for those of you who don't want to bake, but want a wonderful homemade holiday item for your table. You can use the finished product throughout the holiday for all to enjoy — or devour the results at a holiday party. All the baking will be done ahead for you — you will select the "house" you want (or make it a school, post office — whatever). You will assemble the edible gingerbread pieces with the icing "glue" provided — and be in a kid's dream of candyland to decorate with a huge array of candy options to your heart's delight. All materials, instruction, recipes, and templates for future efforts will be provided. A fun start to the holiday season for children of all ages.

Appetizers for Entertaining

If cooking is therapy, then entertaining should not be stressful. It is a time to enjoy good food, and good company — and to allow the host or hostess to be part of the festivity and not enslaved in the kitchen. Our class on appetizers will focus on a variety of easily prepared items to stretch you out of your standard dip and chip offerings to guests. Many of the items discussed or prepared by the class can actually be done up to a month ahead and frozen — with just a quick baking as company arrives. Learn about food presentation, with an emphasis on selecting complementary flavors, seasonings and food groups. We will discuss such factors as color, selection of food, shapes, cooking methods, textures and flavorings. Make your next party or family gathering a fun and new experience for all!

Enjoy your entertaining by adding new appetizer choices for your family and friends. Learn new recipes that you practice in class and take home some of your results! Tuition is $75, including instruction, recipes, supplies, and the enjoyment of your delicious items.

Biscotti Baking Extravaganza

A repeat of our past successful biscotti class is in the works. Join new baking friends in discovering just how easy it can be to create your own delicious twice-baked Italian cookies. You'll leave with recipes and a collection of biscotti just waiting to complement coffee, tea, or milk. Enjoy them after class with family or store them for another day.

For examples from our October biscotti class, see Jump to October Biscotti Class

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