Susan's Cooking School Classes
Winter/Spring 2009 Online Registration

Class 1: Soup and Bread, No. 4: January 26, 6-8:30 pm.
Our Soup and Bread Series is back with a great winter warmer! We'll prepare a hearty and flavorful Hungarian beef and vegetable soup and a French cracked wheat peasant bread, made using an overnight sponge method. Class 1 is completed.
Loads of fun!

Asparagus in fillo Class 2: Be My Valentine: February 2, 6-8:30 pm. Here's a meal to make for that special someone. Begin with buttery asparagus fillo rolls, followed by chicken cutlets with paprika sauce (Chicken Pojarski) and homemade noodles. Of course, it must end with chocolate dipped, heart shaped cookies!Sweet and Spicy
Class 2 is completed.
See facebook for comments.

Class 3: Beautiful Breads, No. 3: Saturday, February 13, 10 am-12:30 pm.
We continue our series for the curious baker looking for an in-depth look at the art of bread making. This class will feature laminated doughs, where butter is sandwiched between thin layers of dough resulting in heaven. We'll make a variety of Danish pastries and all butter croissants. Flaky, light, superb!
Class 3
$25.00

Class 4: Soup, Sandwich and Cookies, No. 2: February 23, 6-8:30 pm.
Learn how to prepare this delightful meal; yellow lentil vegetable soup, grilled seasoned haddock on focaccia and kolacky, a fruit filled cookie made with a flaky cream cheese dough.
Class 4
$25.00

Class 5: Sweet and Spicy: March 2. 6-8;30 pm.
For the spicy, we'll make sizzling chicken breast/roasted pepper fajitas with homemade flour tortillas and for the sweet… a layered orange cream torte with chocolate coffee bean bark. Yummy!
Class 5
$25.00

Class 6: Greens, Beans and Grains: March 9, 6-8:30 pm.
Put this meal together for a mid-winter treat! Featuring Susan's special greens recipe, a savory Mediterranean white bean and vegetable soup, and buttery multigrain breadsticks.
Class 6
$25.00

Class 7: Soup and Bread, No. 5: March 16, 6-8-30 pm.
Because it's always a long winter in Upstate New York, we're offering a second Soup and Bread class this semester. We'll make a creamy fresh, butternut squash, vegetable soup and wonderful cheese bread made with imported Gruyère cheese.
Class 7
$25.00

Pierogi in the raw Class 8: Pierogi: March 23, 6-8:30 pm.
Back by popular demand! Learn how to make tender, delicious pierogi. We'll make the fillings, prepare some fresh dough and then put everything together. Learn how to properly fill, shape, and boil the potato/cheese and fresh cabbage/mushroom pierogi (new). Class 8 is full.
Please contact us to be put on our waiting list.

Class 9: Armenian Feast: April 13, 6-8:30 pm.
Learn how to make some of my family's favorites: grilled losh kebab (skewered fresh ground lamb with veggies and spices) with a refreshing mint yogurt sauce, green bean fassoulia (in tomato sauce), and a traditional buttery rice pilaf. Class 9
$25.00

Class 10: European Vacation: April 20, 6-8:30 pm.
Travel the culinary world with us: Swedish roast pork stuffed with apples and prunes, French potatoes boulangère and a magnificent German black forest cherry torte. This is virtual travel at its best! Class 10 is full.
Please contact us to be put on our waiting list.
Class 11: Memories of Polonaise, No. 6: April 27, 6-8:30 pm.
Guest chef, Dariusz will demonstrate Beef Magyar, a wine flavored stew of lean beef and peppers with Hungarian paprika. In addition, Susan will prepare fresh herbed spaetzle (tiny dumplings) and a cool carrot-apple salad. Class 11
$25.00

Class 12: Market Day Inspiration: May 4, 6-8:30 pm.
Be inspired by the foods in season! Susan will prepare a delicious meal (including dessert) based on what fresh foods the market has to offer on the day of class. Class 12
$25.00

Pierogi DVD DVD - How To Make Pierogi
Susan is now offering her instructional video, How to Make Pierogi on DVD. This video covers all aspects of pierogi making in great detail. Learn how to roll out the dough, cut the circles, fill and boil. Sautéing and presentation are also included.Two types of fillings are made: Potato & Cheese and Sauerkraut & Mushroom. Step by step instructions include the two delicious fillings and a wonderful pierogi dough. Makes a great gift! Go to our Video page for a preview.
Please note: Due to New York Sales Tax regulations, we must calculate sales tax based on delivery location. For delivery in NYS please email us and we will send you an invoice for the correct purchase amount plus sales tax. The purchase price of $11.95 includes shipping to the 48 contiguous states. For shipment elsewhere, please contact us.
Pierogi DVD
$11.95

We look forward to seeing you in class!
View Cart

Please note: A ten day cancellation notice is required for a full refund. A substitute may be sent in your place if you cannot attend class.
If Susan's Cooking School cancels a class for any reason, your fee will be credited in full to your account.

Class 1: Soup and Bread, No. 4: January 26, 6-8:30 pm. Our Soup and Bread Series is back with a great winter warmer! We'll prepare a hearty and flavorful Hungarian beef and vegetable soup and a French cracked wheat peasant bread, made using an overnight sponge method.	Class 1 is completed. Loads of fun!
Class 2: Be My Valentine: February 2, 6-8:30 pm. Here's a meal to make for that special someone. Begin with buttery asparagus fillo rolls, followed by chicken cutlets with paprika sauce (Chicken Pojarski) and homemade noodles. Of course, it must end with chocolate dipped, heart shaped cookies!Sweet and Spicy	Class 2 is completed. See facebook for comments.
Class 3: Beautiful Breads, No. 3: Saturday, February 13, 10 am-12:30 pm. We continue our series for the curious baker looking for an in-depth look at the art of bread making. This class will feature laminated doughs, where butter is sandwiched between thin layers of dough resulting in heaven. We'll make a variety of Danish pastries and all butter croissants. Flaky, light, superb!	Class 3 $25.00
Class 4: Soup, Sandwich and Cookies, No. 2: February 23, 6-8:30 pm. Learn how to prepare this delightful meal; yellow lentil vegetable soup, grilled seasoned haddock on focaccia and kolacky, a fruit filled cookie made with a flaky cream cheese dough.	Class 4 $25.00
Class 5: Sweet and Spicy: March 2. 6-8;30 pm. For the spicy, we'll make sizzling chicken breast/roasted pepper fajitas with homemade flour tortillas and for the sweet… a layered orange cream torte with chocolate coffee bean bark. Yummy!	Class 5 $25.00
Class 6: Greens, Beans and Grains: March 9, 6-8:30 pm. Put this meal together for a mid-winter treat! Featuring Susan's special greens recipe, a savory Mediterranean white bean and vegetable soup, and buttery multigrain breadsticks.	Class 6 $25.00
Class 7: Soup and Bread, No. 5: March 16, 6-8-30 pm. Because it's always a long winter in Upstate New York, we're offering a second Soup and Bread class this semester. We'll make a creamy fresh, butternut squash, vegetable soup and wonderful cheese bread made with imported Gruyère cheese.	Class 7 $25.00
Class 8: Pierogi: March 23, 6-8:30 pm. Back by popular demand! Learn how to make tender, delicious pierogi. We'll make the fillings, prepare some fresh dough and then put everything together. Learn how to properly fill, shape, and boil the potato/cheese and fresh cabbage/mushroom pierogi (new).	Class 8 is full. Please contact us to be put on our waiting list.
Class 9: Armenian Feast: April 13, 6-8:30 pm. Learn how to make some of my family's favorites: grilled losh kebab (skewered fresh ground lamb with veggies and spices) with a refreshing mint yogurt sauce, green bean fassoulia (in tomato sauce), and a traditional buttery rice pilaf.	Class 9 $25.00
Class 10: European Vacation: April 20, 6-8:30 pm. Travel the culinary world with us: Swedish roast pork stuffed with apples and prunes, French potatoes boulangère and a magnificent German black forest cherry torte. This is virtual travel at its best!	Class 10 is full. Please contact us to be put on our waiting list.
Class 11: Memories of Polonaise, No. 6: April 27, 6-8:30 pm. Guest chef, Dariusz will demonstrate Beef Magyar, a wine flavored stew of lean beef and peppers with Hungarian paprika. In addition, Susan will prepare fresh herbed spaetzle (tiny dumplings) and a cool carrot-apple salad.	Class 11 $25.00
Class 12: Market Day Inspiration: May 4, 6-8:30 pm. Be inspired by the foods in season! Susan will prepare a delicious meal (including dessert) based on what fresh foods the market has to offer on the day of class.	Class 12 $25.00

DVD - How To Make Pierogi Susan is now offering her instructional video, How to Make Pierogi on DVD. This video covers all aspects of pierogi making in great detail. Learn how to roll out the dough, cut the circles, fill and boil. Sautéing and presentation are also included.Two types of fillings are made: Potato & Cheese and Sauerkraut & Mushroom. Step by step instructions include the two delicious fillings and a wonderful pierogi dough. Makes a great gift! Go to our Video page for a preview. Please note: Due to New York Sales Tax regulations, we must calculate sales tax based on delivery location. For delivery in NYS please email us and we will send you an invoice for the correct purchase amount plus sales tax. The purchase price of $11.95 includes shipping to the 48 contiguous states. For shipment elsewhere, please contact us.	Pierogi DVD $11.95
We look forward to seeing you in class!	View Cart
Please note: A ten day cancellation notice is required for a full refund. A substitute may be sent in your place if you cannot attend class. If Susan's Cooking School cancels a class for any reason, your fee will be credited in full to your account.

Susan's Cooking School ClassesWinter/Spring 2009 Online Registration

Susan's Cooking School Classes
Winter/Spring 2009 Online Registration