Springtime in Phoenix.  What could be better?  The orange blossoms are blooming, the temperatures are perfect and I just can’t wait to start cooking my favorite Spring dishes. 

For April, we are again offering classes on Tuesday mornings from 9:30 a.m. to 12:30 p.m., Thursday evenings from 6:30 p.m. to 9:30 p.m. and Saturday afternoons from 1:00 p.m. to 4:00 p.m.  If you are looking for evening classes, you better catch one soon….before they are gone.  At least during the Summer, there will not be many evening classes scheduled.  They may resurface again in the Fall, but no promises.

Kids Boot Camps – our menus for the kid’s boot camps are finalized and information is available on our website.  We do a lot to prepare our kids for life as adults but oftentimes forget that cooking is a skill that will prepare them for the rest of their lives.  If you or anyone you know has kids, please pass along our boot camp information.  Class sizes are limited and registration is on a first come, first serve basis. 

We are holding two different sessions…..the first is scheduled for the week of July 9-13 for kids 8-12 from 10:00 to 12:30 p.m.  See Class Info - 8-12 Year Olds for menu details.  The price for the ‘tweens’ session is $180 per week.

The second boot camp will be the week of July 23-27 for kids 13-18.  These sessions run from 10:00 to 1:00 p.m. and cost $195 per week.  See Class Info - 12-8 Year Olds for menu details. 

Don’t miss our information on Leaveners later on in this newsletter.  We hope it clears up any questions you may have. 

Special Offers – For the month of April, book and pay for three classes at the same time and receive $10 off your third class.   Only one discount may be applied to any class.

April Classes – We are definitely in the Spring mode now.  Our classes are focusing on Spring holiday menus, easy entertaining and even my favorite fruit....strawberries.  As the weather warms up, many of our classes highlight cooking that will not heat up our kitchens. 

First we have our Easter Menu class which is scheduled on Tuesday 4/3 only.  In this class, we will make a full menu perfect for Easter or any Sunday or holiday meal.  We will feature orange bourbon glazed ham, potato and goat cheese gratin and much more.  The price of this class is $63 per person.  This is a simple menu to prepare and so much easier than fighting Easter brunch crowds.

Next is our Make Ahead Brunch class on Tuesday 4/10 only.  Brunches are the perfect way to entertain without a lot of fuss.  And with our brunch, you can make the menu beforehand and enjoy your time with your guests.  Note: this class already has a waiting list but we will consider adding another class session with sufficient requests.  Price per person is $58.

Our Strawberry Extravaganza class will be on Tuesday 4/17 and Thursday 4/19.  We will prepare strawberries for breakfast, lunch and dinner.  You will be amazed how versatile a perfect little red berry can be.  Price per person is $63.

Finally, on Tuesday 4/24 and again on Saturday 4/28, join us for our Pasta Party class.  This is a special request class where we will make 3 kinds of pasta and a sauce or two.  As you may know, pasta is my favorite thing to enjoy and I guarantee you will enjoy this class.  Price per person is $58.

Upcoming classes – In May we really turn up the heat on ‘cool’ cooking.  Back by popular demand is our Grilling Basics class (5/1 & 5/5) where we will teach you how to get the most out of your backyard grill.  If you’re tired of chicken that’s raw on the inside and burned on the outside, this class is for you.  Our Sandwich and Salad class (5/8 & 5/10) features grilled sandwiches that are perfect for a lighter dinner during the hot summer months.  Add a side salad and you’re good to go. 

If you are too tired to cook, but don’t want to eat out….look no further than your grocery store’s deli for creative meals as taught in our Dinner From The Deli class (5/22 and 5/24) and finally, our Pool Party Appetizers class on 5/15 and 5/19 where we feature appetizers that are perfect for a lazy afternoon around the pool.

Private groups – If you are looking to hold a private class for your group, we can hold classes at your place or ours.  For private groups we can customize a menu perfectly suited for your group.  We have had great feedback on our private group parties held previously, and we would love to hold one for you, too.   

Our website –Refer to our website often at www.simplyimpressive.com for the latest in class information.  New classes will be added in the next few days as we finalize our schedule through September 2007.

Mailing List – If you know anyone who would like to be on our mailing list, please forward this newsletter to him or her and let us know so that we can add him or her to the list.

Gift Certificates – We offer gift certificates year round, so keep us in mind when trying to buy something for the person with everything.  They make a great shower, birthday, anniversary or ‘just because’ gifts.  We have some great classes coming up.  Call or e-mail us for details on gift certificates. 

Leaveners*

When I was on AZ Midday the other day, Destry, the host, asked me what leaveners do.  As I went to explain it, I got sidetracked and never really got to give a great answer.  So let me take this opportunity to explain. 

First, a leavener is an ingredient that causes baked goods to rise.  There are several types of leaveners such as natural leaveners (i.e., air or steam), chemical (i.e., baking powder or baking soda) or biological (i.e., yeast).  Let’s focus on two chemical leaveners today -- baking soda and baking powder.  Both baking soda and baking powder encourage carbon dioxide (CO₂) formation in baked goods which, in turn, give your baked goods a nice light texture. 

Baking Soda -- Baking soda is activated by acids such as vinegar or buttermilk.  When baking soda is added to a batter, it causes CO₂ which, in turn, allow the batter to rise.  However, it releases the gasses all at once, which can potentially cause your batter to become flat.   

Baking powder, which actually contains some baking soda and other ingredients, is activated by liquids and heat.  We normally use a double acting baking powder.  Double acting baking powder provides two ‘lifts’...the first lift happens when liquid is added to the mixture, and the second is when heat is added.  Be careful not to use too much baking powder since it will give foods a bitter taste.

Exceptions: With some recipes that have acidic ingredients, the use of baking powder is preferred instead of the customary baking soda.  It is used in the recipe because it enhances flavor or retains the "tang" of an acidic ingredient, such as buttermilk.

How much to use?  So what ratio should you use for leaveners?  Baking soda is four times as strong as baking powder.  The general rule is to use 1 to 1 1/4 teaspoons baking powder per cup of flour. Baking soda should be added at 1/4 teaspoon per cup of flour.  Keep in mind, however, that if you have a recipe that works well with different ratios, do not adjust the recipe.

When refrigerating or freezing batters or dough, the chemical leaveners in them will lose their potency in about 30 minutes!  So, it is best not to store them too long.

We will address other leavening methods in the future, but you can always attend one of our baking classes to learn more. 

*Adapted from baking911

 

Warmest regards, 

Judy Toth

Simply Impressive Cooking School
480.654.1981

www.simplyimpressive.com