Any recipe ideas for a workshop

Alex_Park_209714

hi guys

i got asked by one person to run a workshop on cooking with home grown veggies and herbs few weeks later

there is one oven and there will be about 10 to 15 people

the session is 3 hours for me to demonstrate and for them to cook

making everything from scratch is preferred and i would like to do a recipe that will be quite new to them but will try at home

nothing too complex but about medium level if you get what i mean

thanks guys

Find more posts tagged with

Recipes Q's

Comments

Samuel_68313

You can do a lot in three hours! You're better off cooking things you're very comfortable and familiar with because this isn't the environment to be doing something new. But a few ideas from my end I can expand more on if you want.

Caremelized onion, thyme and Gruyere tart

Beet risotto (cs recipe)

Carrots cooking in butter, maple syrup and balsamic vinegar

Onion cream (cs recipe, a good twist I did at a job interview once was to add goats cheese to this to finish off a beet risotto)

Celeriac purée

Pickling left over veg to avoid waste

Roasted cauliflower

Confit garlic (mc recipe)

Rocket salad with roasted black grape vinaigrette and pine nuts

Ratatouille (serious eats has a great recipe)

Afonso_Tito_de_Morais_164825

No stove top or microwaves? If there is you could teach 'em easy microwaved veggies, veggie demi-glace and some easy red wine sauce, brown butter..

Afonso_Tito_de_Morais_164825

Chefsteps' Microwave Confit, Herb Oils..

FrankM_3301

Can you use a circulator? If so, I have always found a slow cooked egg to be an excellent center piece. There is the wow factor (whether you do whole egg or use the ChefSteps yolk technique), plus egg plays nice with homegrown veggies and herbs.

Matthew_Snyder_68770

Vegetable paella with homemade stock.

Or you could do one of those David Kinch 'Into The Garden' or Michel Bras 'Gargouillou' compositions. They look like they take a good hour to plate up.

tshewman

Can it be recipes AND techniques? For example, you might present poaching or glazing. Traditional (e.g. in a pan with butter and water), poaching in a vac sealed bag with butter for only a few minutes and finished in a pan (emphasizing the prep in advance advantage), fermenting (via chopping, salt and crushing in a jar-no brine or with brine) and have some prepared, (but they could do this while their other recipes are cooking and take home to look after), simple pickling (and maybe quick pickling with a vacuum chamber or siphon). You could pick a simple root vegetable like beets or carrots or whatever,but this gives them 1-2 ingredients and a plethora of techniques easily adaptable to many vegetables (where you can choose one-two to show how one vegetable can actually have many types of flavor). Food for thought.