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April 2, 2022 3:30 PM
150 mins
Live Class
On-Demand Class
$ 45.00 CAD
plus tax
Join Kathryn Joel for a trip to Provence with her online class on how to make Fougasse and Bourride. Fougasse is a lattice-shaped Provençal flat bread that can be made plain, or flavoured with with herbs, olives or anchovies. It's perfect to serve with Bourride, a Provençal seafood soup of white fish and shrimp, scented with saffron and thickened with Aioli. Together, our Fougasse and Bourride make for a deliciously "gourmet" Saturday supper!
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Ingredients, Fougasse: all purpose flour (unbleached recommended), active dry yeast (or fresh), olive oil, optional flavorings (fresh herbs such as thyme, sage, rosemary, olives, sun-dried tomatoes, anchovies, caramelized onion, black pepper)
Ingredients, Bourride: olive oil, fennel seeds, small red chili (or use chili flakes or cayenne), fennel bulbs, leks, onion, tomatoes, orange, bay leaf, dry white wine, fish or seafood stock, 600g skinless firm white fish (such as snapper, halibut or cod), large shirmp (peeled and deveined), clams (optional), saffron, chervil or flat leaf parsley
Ingredients, Aioli: lemon, garlic, egg, extra virgin olive oil
Specialty Equipment: instant read thermometer (optional, but recommended), pizza stone (optional but recommended), spritzer bottle of water (optional), stand mixer (optional),
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.
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.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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