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February 20, 2022 12:30 PM
45 minute break from 1:00 pm to 1:45 pm MT
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Cheese Maker Aditya Raghavan and learn how to make Crescenza (aka Stracchino). This fresh and spreadable rindless cheese originates in the Italian Alps, and can be served plated with a salad, on a pizza, in a sandwich or stirred into a risotto. In the first half hour of Addie's virtual cheese-making class you'll heat your milk and add your rennet, then we'll take a 45 minute coffee break before we reconvene to finish the cheese-making process. Addie will take you through all of the stages of making this delicious cheese, including cutting the curds and draining your cheese, then after 4 to 5 hours you'll salt then refrigerate it overnight until it's ready to serve, the next day (you'll have your class recording to refer back to as you finish your cheese through the day). While you make your cheese, you'll also learn to make Piadina flatbreads, and how to serve them as they do in Lombardy, filled with Prosciutto, Tomatoes and your home-made Crescenza Cheese. So once your cheese is ready you'll be able to whip up and grill some Piadina for your lunch or supper, using your homemade flatbreads.
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Ingredients Crescenza: 4 litres whole milk (unhomogenized pasteurized for best results), buttermilk, rennet, salt
Ingredients Piadina: all-purpose flour, baking powder, lard, prosciutto, arugula
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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