Please add (sharon@culinaryschoolrockies.com) to your email address book to continue receiving our emails in your mailbox. 303.494.7988  |  Gift Certificates  |  CSR T-Shirts & Gifts  |  Home Cook Blog

"St. Patrick's Day is an enchanted time – a day to begin transforming winter's dreams into summer's magic." — Adrienne Cook Serving Up A Slice of Ireland With St. Patrick's Day approaching, a wee bit o' the Irish seems to come out in all of us. Parties, potlucks, and family dinners wouldn't be complete without Corned Beef and Cabbage or traditional Irish Soda Bread. This year, CSR is offering a special class to celebrate St. Patrick's Day: Traditional Irish Cooking – taught by Irish-born chef, Cian Leahy. You'll be learning to create a meal filled with traditional Irish dishes along with sharing tales from the Emerald Isle. Sláinte! Traditional Irish Cooking Friday, March 12, 6:00 – 9:00 p.m. Hands-On. Cost $75. ^ back to top Discover Your Pot of Gold Do you catch yourself gawking over cupcakes and soufflés and day-dreaming about caramels and truffles? Starting in less than 19 days, we're offering our signature Pastry Skills course. In Pastry Skills you'll learn to master over one-hundred tricks and techniques under the guidance and instruction of award-winning Pastry Chef, Amy DeWitt. Chef Amy will share her humor, art and pastry wisdom with you as you create edible masterpieces from croissants to candies. Pastry Skills is only offered ONCE A YEAR, so don't miss out on this chance to be a part of the sweetest class CSR offers. Pastry Skills – 10 Sessions Mondays & Tuesdays, March 22 – April 20, 9:30 a.m. – 3:00 p.m. Hands-On. Cost $1,185 Check out a video clip of Chef Amy piping cupcakes on our YouTube channel. Give us a call with questions, to register, or to find out if this class is right for you: 303.494.7988. ^ back to top Cooking Classes That'll Tickle Your Fancy At CSR you'll find a class that'll teach you how to make dishes from just about any cuisine you can imagine. CSR's Classes for Home Cooks inspire and ignite a passion for food and cooking. Sophisticated Sauces – 2 DAYS Mondays, March 8 & 15, 5:30 – 9:30 p.m. Hands-On. Cost $225 Melt: Intro to Sophisticated Sandwiches – NEW! Thursday, April 8, 5:30 – 9:00 p.m. Hands-On. Cost $75 Spring Vegetarian Workshop Saturday, April 10, 10:00 a.m. – 1:30 p.m. Hands-On. Cost $95 Paella Party – NEW! Friday, April 30, 6:00 – 9:00 p.m. Hands-On. Cost $85 Check out our class calendar to view all of the Home Cook Classes we offer. ^ back to top Recipe: Irish Brined Corned Beef and Cabbage Printer-friendly version » Corned Beef and Cabbage makes the ultimate St. Patrick's Day feast. This recipe calls for curing the beef in homemade brine which takes about a week, so start early! Serves 6-8, plus leftovers Ingredients for Brine 6 cups water 2 cups lager beer 1 ½ cups coarse kosher salt 1 cup (packed) golden brown sugar ¼ cup pickling spices 1, 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining Ingredients for Corned Beef and Vegetables 1 12-ounce bottle Guinness stout or other stout or porter 4 bay leaves 1 tablespoon coriander seeds 2 whole allspice Cheesecloth 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds) 6 medium carrots, peeled 4 medium onions, peeled, halved through root ends 2 medium parsnips, peeled, cut into 2-inch lengths 1 head cabbage, quartered Method for Brine Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days. Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 more days. Remove brisket from brine. Rinse with cold running water. Wrap corned beef in plastic, cover with foil, and refrigerate until ready to cook. Method for Corned Beef and Vegetables Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds and allspice, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 ¼ hours. Transfer beef to large baking sheet. Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and re-warm for 5 minutes. Discard spice bag. Serve warmed corned beef, sliced, atop a large bed of mixed veggies. We post new recipes on our website every week. For more recipes, visit the recipe section of our website! ^ back to top

In Mar. 1–7, 2010 eNewsletter: » Serving Up A Slice of Ireland » Discover Your Pot of Gold » Cooking Classes That'll Tickle Your Fancy » Recipe: Irish Brined Corned Beef and Cabbage Trivia What is most popular liquor consumed while celebrating St. Patrick's Day? Whiskey. The legends of whiskey consumption in Ireland dates back centuries, stemming from folklore of whiskey keeping the devil away.                         St. Patrick's Day Tip Use your leftover corned beef to make Corned Beef Sandwiches, Corned Beef Hash or even on pizza!                         CSR Home Cook Blog Stay tuned to our Home Cook Blog: Amuse-Bouche.                         Find CSR on Flickr View our cooking photos and share your photos with us on our Flickr Group!                         Learn Cooking Tips from Chef Michael If you've taken classes at CSR, you probably know Chef Michael Montgomery. Now, you can watch him on the Daily Camera as he cooks up weekly techniques and recipes. Or watch all of Chef Michael's videos on our YouTube Channel.

CSR IS NOW ON ALL OF YOUR FAVORITE SOCIAL SITES! CONNECT WITH US:         Copyright © 2010 Culinary School of the Rockies. All rights reserved.