Author Archives: Pronto Cooking School
Pronto Cooking School – Classes and Dim Sum For The Month Of December
Greetings to our friends…. I hope you have been able to spend the Thanksgiving celebrations with your family and friends… And of course enjoying lots of good food.I have posted a calendar of fun, informative classes for the month of December. Click over to calender to checkout the details. Included are lots of Italian Holiday dishes and the return of Bill Smith’s bread baking class the 16th and 17th … Including bagels!! Our bullet classes, making dinner for two in an hour and half, are Thursday the 15th and 22nd and Friday the 9th and the 30th. Classes for children during school vacation are Wednesday the 28th and Thursday the 29th.
You can sign up by e-mail and will receive a conformation. We need a 6 person minimum to host the class and you may pay by credit card, or mail a check. Classes are non-refundable.
Dim Sum Sundays are the 4th, 11th, and 18th…Love our Dim Sum? Then be sure to head on in…Come January, Dim Sum is over and a new Sunday menu begins.
Hoping to see you at Pronto… Enjoy the holiday season… Cheers…
Elyse
Busy, Busy Summer at Pronto Cooking School and Dim Sum Cafe
We have been having a super summer here at Pronto. The Cafe is very happy busy and if you have not been in to sit in the garden and enjoy a cool glass of Rose with our beautiful, tasty lunch menu I wish you would. We have many very healthy, vegetariaan selections everyday along with our dumplings, scallion pancakes and killer good spring and summer rolls.
Many of you have found us at the Lenox Farmers Market on Friday, where beautiful Fiona is selling many things off our menu so you can just take home dinner. Yummy samples too!
We managed to have a few classes this summer but the cafe did take over some of our cooking classes times. So we are retooling for fall and will begin classes again in mid September. Bread baking will back as well…one Friday/Saturday a month thru December.
In October we will launch our after school program for children. They will be one afternoon a week for 6 weeks. We will have two age groups – 5 to 9 year olds and 10 to 14. These are very hands on classes, learning correct cooking techniques and learning about the value of good, healthy eating.
So for now please come enjoy the cafe and if you sign up on our e mail list you will get an e mail update with the details. Thank you for your continued support…we all appreicate it!
Vanilla Ice Cream – Add anything you like…
2 1/4 cups heavy (whipping) cream; 3/4 cup milk; 1 cup sugar; 4 large egg yolks; 1/8 tsp kosher salt
To make the ice cream, in a medium, heavy saucepan, heat the cream, milk, and 1/2 cup of sugar over medium heat, stirring occasionally, until almost simmering. In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt. Slowly pour the hot liquid into the eggs, whisking as you pour. Return mixture to the pan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 175F and lightly coats the back of the spoon. Cool over an ice bath. Refrigerate for at least 4 hours or overnight.
Fudge Cookie Ice Cream Sandwiches
Fudge Cookies – Makes 10 – 12 Sandwiches
2 oz (4 tablespoons) unsalted butter; 12 oz bittersweet or semisweet chocolate, coarsely chopped; 1/3 cup flour; 1/4 tsp baking powder; 1/4 tsp salt; 3 large eggs; 3/4 cup sugar; 2 tsp vanilla extract
Preheat oven to 350F. Line 3 – 1/2 sheet pans with parchment. Melt butter and chocolate together in a double boiler. Let cool to room temperature.
Sift together the flour and baking powder. Add salt. With an electric mixer on med high to high speed, whip the eggs, sugar, and vanilla together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter rest while you get a glass of wine. About 5 minutes.
Using an ice cream scoop 2 inches in diameter for each cookie, scoop the batter onto the prepared pans at least 2 inches apart. There should be at least 10 cookies, often more. Bake for about 10 minutes or until the tops crack. They will look set and no longer shiny on top. Let cool and then remove them from the pans with a spatula.