Welcome Back to the Grand Opening of the Fall Eat Know How Cooking Class. The kitchen has gone through a complete tear down and  remodeled to accommodate the many students who enjoy learning about the Mediterranean Diet. Work stations have been expanded and the kitchen meets the standards for promoting Food Safety. What is not seen is all the updates behind the walls that make the kitchen OSHA ready. As usual, each class will focus on a particular group of food and there will continue to be something EXTRA in each class to encourage the “Stay at the Table” motto.

Morning Classes will be held on Wednesdays from 10:30 am – 1:00 pm        Evening Classes will be held on Thursdays from 6:30 – 7:00 pm

October 16 am class  & October 17 pm class  You are invited to a Food tasting, New to you foods that you may enjoy pairing with traditional Mediterranean flavored meals. Tasty dishes to enjoy as you gather together to enjoy the reopening of the New Eat Know How Kitchen! Don’t Miss this Opportunity to socialize, enjoy a meal and see some of the new foods that you can enjoy! FREE

RSVP 513-222-3118

October 23 am class & October 24 pm class.  Olive Oil Field Trip.  Time to experience the foundation of the Mediterranean Lifestyle, the principle fat extra virgin olive oil is dipped, sipped and appreciated by itself or infused with spices. Education on this key staple that’s utilized from Egypt to Portugal will help you to appreciate and enjoy the many health benefits of EVOO. $15.00

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Fish Delight! Learn how to make tasty meals that will have you asking for more seafood!

November 6 am class  & November 7  pm class Our last fish class turned heads as we paired shellfish to wine! Learn about how this low calorie, healthy protein can add years to life. SURE to be enjoyed, this class will focus on the variety of ways to choose and prepare a tasty dish that will have you switching to the other “white meat”! $30.00

Cannelloni is an exquisite additive to any Holiday dinner. Learn how to produce the perfectly moist and tasty dish!

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November 20 am class  & 21 pm class.  Cannelloni  and Tuscan Lasagna.  Making the perfectly moist Cannelloni or Tuscan Lasagna is a common question! Once practiced both will be a wonderful addition to any Holiday dinner. A dish for anyone to enjoy whether for the meat lover or vegetarian. $35.00

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December 4 am class & 5 pm class.  Calzone (pizza pie) and Panzarotti. Entering the winter months and seeking a unique and tasty dish? Learn how the secret to making the “pizza pie” dough that can be utilized for oven baked pizza pie or deep fried vegetable filled savory panzarotti. $35.00

Wine pairing and tasting just in time for your holiday planning!

December 11 am class & 12 pm class.  Wine Tasting and Pairing . Just in time for the holidays, attend the very popular wine tasting and pairing of appetizers. All you need to know in time for making your holiday parties memorable! $40.00

RSVP 513-222-3118

Garden Fresh Homemade Crackers

Bring your herbs from the garden into your kitchen by adding them to homemade crackers. Tasty enough to enjoy by themselves or with a side of hummus.

• 1 1/4 cups whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3 Tbs. plain nonfat Greek yogurt
• 1 Tbs. olive oil
• 1 Tbs. unsweetened applesauce
• 3 Tbs. water
• Optional salt for topping
• In a separate bowl combine: of 2 teaspoons of chopped Rosemary, 1 teaspoon Oregano, 1 teaspoon grated Parmesan Cheese, 1/2 teaspoon large Sea Salt. Can also make crackers with cracked Black Pepper and Sesame Seeds.

DIRECTIONS:

1. Combine flour, baking powder, and salt in a mixing bowl.
2. Cut in yogurt one tablespoon at a time until the mixture looks crumbly.
3. Add oil and mix well.
4. Add applesauce.
5. Add water one tablespoon at a time until a ball of firm dough forms. You might need a little more or less water.
6. Preheat oven to 400ºF.
7. Knead dough for about 5 minutes.
8. Roll dough on flat surface until it’s 1/16″ thick.
9. With your fingers sprinkle herb mixture over rolled out dough, next lightly press with fingers onto dough.
10. Using a cookie cutter or knife, create as many crackers on the dough as possible.
11. Place crackers in a single layer on a greased cookie sheet.
12. Form remaining dough into a ball, and repeat steps 8 through 10 until all dough is used.
13. Poke all crackers with a fork to keep them from puffing up while baking.
14. If desired, sprinkle with salt and press onto tops of crackers.
15. Bake 3-4 minutes on one side, then flip for another 3-4 minutes until golden brown.

Thank You to The Slender Grapefruit for sharing  this recipe.

Enjoyable home made Cherry Liquor

Cherry Liquor is an all season drink that  can be enjoyed with springtime cherries! Recipes for Cherry Liquor are shared between family members; served over ice in the warmer months and at room temperature during the colder months. With a few ingredients and patience, it is easy to make the cherry liquor. There are two options to choose from for the volume alcohol.

1 pound pitted cherries.
1 liter of 75% or 90% alcohol
1 large pitcher or jar with a tightened lid that holds 2 liters of liquid.

A four season drink!

STRONGER LIQUOR Recipe is for 37% alcoholl volume.
1-2 pounds pitted cherries
600 grams of sugar (2 3/4 cups)
1100 millilitres of water (2 1/3 cups of water)

OR for less volume of alcohol

WEAKER LIQUOR  Recipe is modified for 29% alcohol volume.
1-2 pounds of pitted cherries
770 grams of sugar (3 1/4 cups)
1300 milliliters of water (3 1/4 cups of water)

Cherry Liquor Preparation 
WIth a cherry pitter, or a knife, remove the nut from the center of the cherry and discard. Place cherries into a large container, add the alcohol, seal, and set aside.

In a sauce pan over medium heat add water and sugar. Stirring constantly for 7 minutes allow the sugar to dissolve, and the simple syrup to thicken. Allow simple syrup to cool for 30 minutes; add sugar water to cherries soaked in liquor.  Seal and place into the refrigerator if serving during the springtime or summer.

Best served at room temperature during the colder months.

 By: Kimberly Crocker Scardicchio