Viva World Cuisine!
Explore culinary cuisines at CSR. Venture around the world and experience Latin, Mediterranean, Southeast Asian, Indian, and Caribbean flavors — our World Cuisines Techniques teaches students how to cook utilizing the influences of international cooking traditions. Learn to prepare foods of far away lands without leaving Boulder.

World Cuisine Techniques Vacation
Kicks Off on Cinco De Mayo

World Cuisine Techniques — New
Monday - Friday, May 5 - 9, 9:30 a.m. - 2:30 p.m.
Hands-On. Cost $645

Learn techniques that will enable you to move away from following recipes and become more creative in your own kitchen with Basic Cooking Tech.

Basic Cooking Techniques Vacation
Monday - Friday, April 21 - 25, 9:30 a.m. - 2:30 p.m.
Hands-On. Cost $645

Basic Cooking Techniques
Mondays, April 21 - May 19, 5:30 - 10:30 p.m.
Hands-On. Cost $645

back to top

For more information on the Boulder County Farmers' Market, including location and hours, please visit www.boulderfarmers.org.

back to top

BBQ Basics
Monday, April 7, 5:30 - 10:30 p.m.
Hands-On. Cost $95

Cupcake Bash — Daytime Class
Wednesday, April 9, 10:30 a.m. - 2:00 p.m.
Hands-On. Cost $65

Cookin' Cajun
Friday, April 11, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Fish & Shellfish
Monday, April 14, 5:30 - 9:30 p.m.
Hands-On. Cost $115

back to top

Ingredients:

4 each 5- to 6-inch diameter corn tortillas
2 tsp olive oil
2 cans low-salt chicken broth (14½ oz. each)
2 cups water
¾ cup canned stewed tomatoes with juices and chopped
1 each bay leaf
1 each garlic clove, pressed
¼ tsp ground cumin
1/8 tsp dried crushed red pepper
12 oz skinless boneless chicken breast halves (cut into ½-inch-wide strips)
2 each green onions, sliced
¼ cup fresh cilantro, chopped
¼ cup fresh lime juice
Salt

Method:

1. Preheat oven to 350°.
2. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into ¼-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
3. Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes.
4. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve.

We post new recipes on our website every week.
For more recipes, visit the recipe section of our website!

back to top