Cast-Iron Cuisine: Cook at Home Like a Pro! (Beef Edition)

Middle School Study Strategies for Success

Cast-Iron Cuisine: Cook at Home Like a Pro! (Beef Edition)

Steven Morse

Average rating:5.0Number of reviews:(13)

The students will develop culinary skill by cooking simple, budget-friendly meals.

Class Experience

 We will cook a delicious meal together using simple methods to build confidence in the kitchen. Kitchen safety and fundamental techniques will be taught as we explore the culinary world. The student will learn basic sautee, sauces, prep and knife work, roasting, and kitchen safety through this class through this class. During class, I will explain the processes and techniques as I use them, and offer ways the student might improvise to create unique culinary expressions of their own. I find...

This class is taught in English.

Students will learn to prepare a simple and delicious meal, developing fundamental culinary techniques.

I have more than twenty years professional culinary experience in a variety of kitchens and cuisines, and have trained many cooks in kitchen fundamentals during that time.

Ingredients:  (1-2) 1 inch cut New York steak
                        1 cup Beef stock
                       5-6 small Button or Crimini mushrooms (can be pre-sliced)
                        Worcester sauce
                        Butter
                        Green Onions or Chives
                        1 Tablespoon AP Flour
                       1 Medium Yellow onion
                        3-5 Garlic cloves
                        4 Small to medium potatoes ( Yukon Gold are preferred, but any kind will work)
                        2 cups Corn ( canned, frozen or fresh)
                         1 Red Bell Pepper (diced)
                          1/8 cup heavy cream 
                         Basil
                       Salt, black pepper, spices (recommended: Cumin, Paprika, Garlic powder, Italian blend seasoning)
                        
                       (*optional)
Equipment:    2- medium to large pans ( 1 must be able to go into the oven, so no plastic handles please!)
                         1 medium sauce pan
                        Sharp Knife and cutting board
                        A stovetop and oven
                         Spatula, thongs, whisk, stirring spoons, and 1 medium mixing bowl
                        Oven Mitt and kitchen towel

1 hour per week in class, and maybe some time outside of class.

Kitchen work carries inherent risk. While I always emphasize safety and safe practices, the student will be using sharp knives and handling hot objects. Please monitor appropriately.

Meet the teacher

Steven Morse

Average rating:5.0Number of reviews:(13)

    Hello! I'm Steve and it is a pleasure to meet you. I believe, fundamentally, everything is connected; when you pull on a thread you often find the universe on the other end. As such, I have lived a life exploring various disciplines, acquiring...