4 Part Series of Basics-Roasting, Sautéing, Grilling & Braising With Lexxie Racheotes

These classes will focus on basic techniques and how their principles can be applied across a variety of proteins and vegetables.

Week 1: Roasting
Starter – roasted butternut bisque
Entrée- classic roast chicken – butter and sage roasted w/ pan jus and au gratin potatoes
and wilted spinach.

While the focus for the roasting class will be on the starter and entrée. We will also discuss fail safe ways to roast beef, pork and fish as well as roasting veggies whole and cut. Basic knife techniques will be covered and also an overview of flavors and flavor combinations.

Week 2: Sautéing
Starter – arugula & shaved fennel salad w/ citrus vinaigrette
Entrée- sautéed duck breast w/ orange-cranberry gastrique over creamy polenta & Swiss chard.

Sautéing is using a little amount of fat or oil over a relatively high heat. We will begin with an introduction to classic vinaigrette techniques and its versatility. We will move on to proper techniques for searing and cooking duck breast. This is a low and slow process which will lead to crispy skin every time. We will also discuss searing and sautéing other proteins as well and when it’s appropriate to use a low flame versus high.