2016 Hilltop Hanover Farm and Environmental Center 
Summer Farm Stand Cooking Classes 

Have you found yourself at the farmers market, or with your farm share, looking for some inspiration? Wondering what to do with all the beautiful produce? Are you seeking some creative alternatives to your usual recipes? Fear not, I will have tips on how to select, store and prepare your market produce. Each class will explore seasonal, just harvested ingredients. 

For more information and to sign up click this link to take you to the: Spring Hilltop Classes

Dates and times for the classes are: 

Eggs and Ricotta Cheese
Saturday June 5, 10:00 am - 1:00 pm

Pasta Making
Saturday May 7, 10:00 am - 1:00 pm

Traditional Breads
Saturday June 4, 10:00 am - 1:00 pm


2015 Summer Farm Stand Cooking Classes 

Friday June 5, 1:00-3:00
Friday June19, 4:00-6:00

Friday July 10, 1:00-3:00
Friday July 24, 4:00-6:00

Friday August 7, 1:00-3:00
Friday August 21, 4:00-6:00


2014 Couples Cooking Classes

Spend the evening at Hilltop Hanover Farm in Yorktown preparing a 3 course dinner with someone special. Bring a bottle of wine and your enthusiasm and we will create a fun evening!

Friday September 19, 7:00 - 10:00 pm

Click this link: for more information.

Prior classes:
Couples Cooking Class,  Friday August 15, 7:00-10:00 pm
Kids Cooking Class, Saturday May 3, 1:00-3:00 pm.
Couples Cooking Class, Friday April 18 , 7:00-10:00 pm


2013 Couples Cooking Class

 On Friday October 18 at Hilltop Hanover Farm in Yorktown 24 particpants prepared a 3 course dinner using ingredients from the farm. Couples and friends joined in the cooking fun and had a great evening. More classes will be added in 2013!


Tarry Market
Adult and Kids Cooking Classes 2012

These classes were for beginner and seasoned home cooks alike, interested in increasing their confidence in the kitchen, by exploring various cooking techniques with a healthy approach to foods they eat.

December 19 - Holiday Party Sides
You’ve just been invited to a holiday dinner where everyone is bringing a dish. What to do? No worries, Chef Maria will teach you at least three show-stopping sides that will make you the talk of the party. You will take classic ingredients like potatoes, squash and beans and create something new and exciting.

December 12 - Fish - Sicilian Fest of the 7 Fishes
Christmas Eve is a time for celebrating and in traditional Italian homes it’s a meal devoted to fish. No one family does the same bringing diversity to the dishes and fishes! In this class we will explore this age-old tradition and create at least four different applications for you fish feast. Recipes inlcuded: Fish filet demonstration, Pan seared Branzino, Spicy Shrimp in Tomato Sauce and Sauteed Vegetables.

December 5  - Gnocchi Basics
In this class you will perfect the art of making gnocchi along with three easy sauces to drape over them. Chef Maria will teach you the secret to making them light and fluffy and soft enough to dissolve in you mouth! Recipes included: Gnocchi with Marinara and Gnocchi with Brown Butter Sage. 

November 28  - Holiday Party Help
It’s that time of year with parties and guests celebrating. What do you do when a friend calls for a pop-in visit or asks you to come to them? Not to worry, Chef Maria will show you some clever ideas for simple appetizers in a snap. A quick look in the pantry and ‘fridge will yield four new ideas, along with sharpening our knife skills.

November 7 - One Pot Meals
Life is busy and fast these days so when you get home sometimes you just don’t feel like standing in front of the stove. Instead of hitting the drive-thru Chef Maria will teach you at least three easy and hearty one-pot meals that can be made on a weekend afternoon and enjoyed during the week. Recipes included:  Beef Stew, Chicken and Dumplings and Ratatouille.

October 24 - Soup & Breads
There is just nothing better, or easier to eat for a quick dinner or lunch on the go that a steaming bowl of soup with a slice (or two!) of delicious bread. In this class you will learn to make at least three soups that will includes a fish chowder, roasted vegetable and a hearty chicken. Each will be paired with delectable breads from the Tarry Market ovens.

Wednesday September 19 - Sauces Made Easy
Recipes included: Seared Salmon with a Lemon Gastrique, Ricotta Ravioli with a Veloute Sauce and Sauteed Purple Carrots with a Sage Butter Sauce.

Wednesday August 22 - Summer Favorites
Recipes included: Summer Vegetable Stew and Sauteed Chicken Breast with a Light Sauce

Wednesday May 16 - Creative Appetizers 2
Recipes included: Mushroom and Tomato Bruschetta, Ricotta, Olive and Pine Nut Spread, Goat Cheese Egg Canapes and Fava Beans.

Saturday May 12- Making the Perfect Brunch for Mom (Mom and Kids)
Recipes included: Croque Madame with a Poached Egg, Crepes with Fresh Fruit, Sweet Polenta Bites and Fruit Smoothie.

Friday May 4 - All about Chicken and Eggs (Elementary School age)
Recipes included: Chicken Marinara and Squash-Zucchini Fritters.

Sunday April 22 - Celebrating Earth Day
Recipes included: Spring Vegetable Risotto and Spring Vegetable Salad with a Poach Farm fresh Egg

Wednesday April 4 - Creative Appetizers
Recipes included: Fresh Tomato Bruschetta, Ricotta, Pine Nut and Olive Spread , Asparagus and Ricotta Bruschetta and Zucchini Fritters

Wednesday March 28 - Keeping it Light
Recipes included: Sauteed Chicken with Blood Orange Vinaigrette, Fresh Cranberry Bean and Broccoli Raabe Salad.

Saturday March 31 - Ravioli Dinner (Grades 6 - 8)
Recipes included: Marinara Sauce, Ricotta and Mozzarella Ravioli, Blanched Assorted Vegetables and Chocolate Pudding.

Friday March 9 - Meatball and Spaghetti Dinner (Grades 4 & 5)
Recipes included: Neopolitan Meatballs, Easy Tomato Sauce, Glazed Carrots and Rice Pudding

Sunday March 4 - Sauces
Recipes included: Mornay Sauce with Blanched Vegetables, Veloute Sauce with Chicken Cutlets and Wild Mushroom Sauce with Fresh Pasta

Wednesday February 29 - Knife Skills and Soup
Recipes included: Vegetable Stock, Butternut Squash Soup and Vegetable Farro Soup

Sunday February 26 - Sauces
Recipes included: Mornay Sauce with Blanched Vegetables, Veloute Sauce with Chicken Cutlets and Wild Mushroom Sauce with Fresh Pasta

Saturday February 11 - Italian Favorites for Middle Schoolers
Recipes included: Chicken Parmigiana, Marinara Sauce, Caesar Salad, Broccoli, Green Beans and a Nutella-Oatmeal Bar.

Wednesday February 8 - Demystifying Fish
Recipes included: Branzino with a Simple Tomato-Olive Sauce, Spaghetti with Bottarga, Shrimp fra Diavlo and Southwestern Salmon Burgers.

Sunday February 5 - Demystifying Fish
Recipes included: Branzino with a Simple Tomato-Olive Sauce, Spaghetti with Bottarga, Shrimp fra Diavlo and Southwestern Salmon Burgers.

Wednesday February 1 - Easy Sauté Techniques
Recipes included: Veal Saltimbocca, Sauteed Mushrooms and Broccolini and Farro with Sauteed Vegetable with a Lemon Vin Cotto Vinaigrette.

Sunday January 22 - Basic Knife Skills for Middle School Kids
Recipes included: Vegetable and Chicken Stir Fry with Lemony Balsamic and Sauteed Bananas.

Wednesday January 18 - All About Sauces
Recipes included: Sauteed Chicken Cutlets with a Veloute Sauce, Seared Skirt Steak with a Bearnaise Sauce and Steamed Brussels Sprouts and Carrots with a Mornay Sauce.


Tarry Market
Adult and Kids Cooking Classes 2011

Wednesday December 28 - Gnocchi and Cannolis
Recipes included: Potato Gnocchi and Cannoli Cream

Sunday December 11 - East Saute Techniques
Recipes included: Veal Saltimbocca, Baby Lentils with Sauteed Chantarelle Mushrooms, and Sauteed Kale with Grape Tomatoes.

Wednesday December 7  - Hearty Soups
Recipes included: Italian Wedding Soup and Ribollita


Rye Brook Parks and Recreation
Adult and Kids Cooking Classes 2011

Childrens Series
Saturday October 22, 29, November 5 & 12

Session 1: Cooking is as easy as pie! Session 1: Slow Food Challenge (www.slowfoodusa.org)

Tour of the kitchen and covering some necessary personal and food safety points we’ll jump right and make a perfectly easy crust for our yummy pie. Students will get to pick their own fillings and topping to make their own special creation! 

Session 2: Learning to make a simple soup!
In this class students will learn simple techniques to make a healthy and tasty vegetable soup. In keeping with the holiday spirit everyone will also create their own “bowl” using a mini-pumpkin.

Session 3: Breakfast for dinner, why not?
Every now and then we all feel like a little breakfast for dinner. In this class students will learn to make an Italian strata and a Spanish tortilla, to satisfy the sweet and savory breakfast craving in all of us!

Session 4: Crispy, Crunchy and Munchy!
This class is all about texture and taste! Students will learn how easy it is to make a crunchy chicken tender and with a new twist: using whole wheat bread crumbs. While the chicken is baking in the oven every one learn just how easy it is to make granola. With a myriad of ingredients and a basic recipe, each student will create their own version.


Adult Series
Thursday September 22, October 6, 13 and 20.

Session 1: We will discuss the Slow Food movement, it's impact on the world, and how we view food. The organization issued a recent challenge for Americans to create a healthy $5 “value” meal, on September 17th. We will be creating our own, three component meal, that will be healthy, delicious and yes, only $5.00 a person!
Recipes we will explore: Roasted Carrot and Quinoa Cake, Kale and Mushroom Stuffed Chicken Cutlet and Focaccia Bread. (Yes, it's really a $5 meal!!)

Session 2: One Pot Meal
Sometimes you get home from a long day at work and are just too tired to to organize several dishes and then have to clean up the kitchen. This class will give you the basics for cooking a delicious and hearty meal in just one pot. Recipes we will explore: Arroz Con Pollo (Rice with Chicken Stew) and Ciabotta (Italian Vegetable Stew)

Session 3: Beans and Grains
There are so many options in the food categories of beans and grains. This class will demystify them and give you some creative and tasty options to incorporate these healthy foods in to you diet. Recipes we will explore: Dried Fruit and Nut Tabbouleh, Wheat Berry and Barley Mushroom Pilaf and Farro with Pistachios and Fresh Herbs

Session 4: Little Bites
Instead of reaching for the a bag of pita chips and a container of hummus for your next dinner party, cocktail party, football game or Sunday night movie, why not make something a little different? Right from the Bella Cucina Maria files we will be making some of my most popular nibbles (but you don't have to call them that!)Recipes we will explore: Mediterranean Spiced Meatballs in a light Tomato Sauce, Radish-Apple Chutney (to use with Cheese and Crackers), Spicy Pesto and Roasted Fall Vegetable Bruschetta.


Rye Recreation
Summer Camp July 2011

Chef Maria led a first ever Cooking Camp with the Rye Recreation Department, in collaboration with the Rye School District. The the four day Cooking Camp was a hands-on opportunity for middle schoolers to learn basic knife skills and every day cooking techniques, utilizing the beautiful Rye High School cafeteria kitchen. Participants learned how to make from scratch raviolis, gnocchi, crepes and frittatas – to name just a few fun and exciting dishes! We also took a trip to the Farmers Market @PepsiCo, in Purchase, NY to do our very own "farm to table" cooking!

Here is peek at what we did that week:
Day 1 - Getting Started: After our introduction to course, the kitchen and basic knife skills we learned what goes in to a building the perfect Wrap Sandwich. The kids made two versions: Asian Steak Wrap and Mixed Veggie Wrap, along with a Homemade Hummus.

Day 2 – Field Trip: After visiting the farmers market we got back to the kitchen and created our very own “farm to table” Mixed Veggie Salad and Mini Frittatas.

Day 3 – Pasta Day: It was a big day - and lots of fun! We made Gnocchi, Cheese Raviolis and learned how to make a simple, and delicious, Marinara Sauce.

Day 4 – Baking Day: We wrapped up the week learning to make crepes and creating two fillings for them: Chicken-Mushrom and Banana-Nutella. We also learned how to make two different kinds of bread: Banana Chocolate Chip and a beautiful Hearth-style Yeast Bread.

 

“Cooking is one of the oldest arts and one that has rendered us the most important service in civic life.”
Jean Anthelme Brillat-Savarin
 

 


For more information please contact us at: bellacucinamaria@gmail.com
Content copyright 2010. Bella Cucina Maria. All rights reserved.