If you love pie (and seriously, who doesn’t?), then you should come to my upcoming class at The Cooking School at Jungle Jim’s in their Fairfield location.
I get it: Making homemade pie dough seems a little intimidating, what with all the butter and rolling and fancy decorations. This class is for those of you who’d rather not fuss with traditional pie dough.
I’ll be demonstrating three work-around ways with pastry — using purchased puff pastry dough, a no-roll pie crust and a super-easy free-form tart (no fuss required). Puff pastry croutons? Who knew!
On the Menu
- Roasted Fennel with Proscuitto and Asiago Tartlets — impressive & easy to make
- Romaine Salad with Roasted Cherry Tomatoes, Puff Pastry Croutons and Parmesan Peppercorn Dressing — leftover puff pastry makes unexpectedly delicious salad toppers
- Zucchini-Bacon-Ricotta Pie in a No-Roll Cornmeal-Olive Oil Crust — a super-flavorful pie crust mixed right in the dish!
- Easy Free-Form Apple Tart with a Buttery Crust — top this simple galette with a scoop of Vanilla Ice Cream
Plus, I’ll be sharing some fun in-the-kitchen tips to make the perfect salad, enjoy tomatoes in the dead of winter, use up those puff pastry scraps, and more. It’ll be a blast! (Plus, there’s wine.) Want to come? Scope out the class calendar at The Cooking School — and sign up to join us!
