Viking Cooking School
1107 Highland Colony Parkway, Suite 115
The Township at Colony Park
Ridgeland, MS 39157
601.898.8345

Website: www.vikingcookingschool.com

Developed by parent company Viking Range Corporation, Viking Cooking School offers culinary enthusiasts the opportunity to fuel their passion for cooking and to experience the full Viking product line in action.  In 2008, over 77,000 students  took advantage of the opportunity to “test drive” Viking appliances in the company’s cooking classes, making it the country’s  largest provider of cooking classes for the recreational cook.  Viking remains committed to providing its customers with the inspiration, tools, and knowledge needed to achieve a unique epicurean experience. For more information on Viking Cooking School please visit www.vikingcookingschool.com. To request Viking Range product information, please contact Viking Range Corporation toll-free at 888.845.4641, or visit www.vikingrange.com.

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Click here to view the Viking Cooking School Schedule

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Viking Cooking School Special Event Program – click for more info

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Recipe:

Farm-Fresh Tomato Tart from upcoming Farm to Table class

Class information:
Modern food processing and worldwide distribution of food make most foods available year-round, but eating seasonally allows you to enjoy the ripest and freshest foods at their peak.  Buying fresh, locally grown foods is good for your local economy, good for family farmers, and good for your family’s health.  Farm-fresh foods are actually higher in nutrients – and taste better!  Also, visiting farmer markets provides an exciting opportunity to try new foods seldom seen in grocery stores!  Rare treasures such as lipstick peppers, watermelon radishes and Brandywine tomatoes await.  Sign up for our new farmers market-inspired workshop, and learn how to cook fresh fabulous food with the season.

Skills and Techniques: Cooking fresh, whole seasonal foods; learning how to make sustainable food choices; following recipes that adapt to the changing seasons; making and properly seasoning soup; making a vinaigrette; rolling out pie dough; lining a tart pan; baking tart shells “Blind” (empty); making a gratin.

Tuesday, June 1 from 6pm – 9 pm $89
Wednesday, July 7 from 9am – 12pm $69
Sign-up online today at www.vikingcookingschool.com or call 601.898.8345.

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Farm-Fresh Tomato Tart
Serves 4 to 6

1 refrigerated pie crust, softened
1 large egg white, beaten
2 tablespoons Dijon mustard
1/2 cup fresh goat cheese
2 tablespoons chopped fresh parsley
2 to 3 fresh ripe tomatoes
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sale, or to taste
1/2 teaspoon black pepper, or to taste
5 fresh basil leaves, thinly sliced

Special Equipment: 9-inch removable bottom tart pan; pie weights

Instructions:
1. Preheat ove to 400 degrees F.  Roll dough into a 12-inch round (about 1/4-inch thick).  Transfer dough to tart pan.  Fold in overhanging dough and press, forming double thick sides.  Prick bottom of pastry with a fork; line with aluminum foil, and fill with pie weights.  Bake until light golden brown, about 15 to 20 minutes.

2. Remove (very hot) pie weights and foil, then brush bottom of pie shell with egg white.  Bake until crisp, about 5 to 10 minutes more.  Remove from oven, and set aside.

3. Thirty minutes before serving, spread mustard over crust, then sprinkly with goat cheese and parsley.  Core and slice tomatoes; place on paper towels to remove excess moisture.  Fan tomato slices decoratively in concentric circles over cheese.  Drizzle olive oil over tomatoes, then season with salt and pepper.

4. Bake until just warmed through, about 10 minutes.  Alow tart to cool for 5 minutes, then garnish with fresh basil.  Slice with a very sharp, serrated knife.  Serve warm or at room temperature.

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Upcoming Local Guest Chef classes:

Guest Chef: Grant Nooe
Thursday, July 15, 6:00 pm to 8:00 pm, $69
Viking Cooking School presents Chef Grant Nooe. Why buy commercially processed vinaigrettes with synthetic emulsifiers and artificial flavorings? Learn just how easy, versatile, flavorful and healthful homemade vinaigrette can be. Join Grant as he shares his favorite recipes and tips on the art of vinaigrettes.
Click Here for more info.

Guest Chef: Jeremy Enfinger
Ruth’s Chris Steakhouse
Saturday, July 31, 6:00 pm to 9:00 pm, $109
Join Chef Jeremy Enfinger of Ruth’s Chris Steakhouse and learn how to “Go Prime” with great summer recipes and a USDA Prime T-Bone Steak.
Click Here for more info.