Comfort Food Classics: Autumn Minestrone and Rustic No-Knead Bread

Nancy Leson

Demo
Comfort Food Classics: Autumn Minestrone and Rustic No-Knead Bread

Comfort Food Classics: Autumn Minestrone and Rustic No-Knead Bread

Instructor: Nancy Leson

Price: $30

Demo

Description

Nancy’s minestrone recipe is a cold-weather wonder that will feed friends, family and your soul all year long. Thickened with beans and orzo, and flavored with pancetta and Parmesan, this hearty soup features a cornucopia of vegetables, freezes beautifully and can be easily tweaked to suit vegetarians or vegans. Of course, no soup is complete without a great loaf of homemade bread. Nancy will share the simple techniques for preparing and baking a rustic round of No-Knead Bread to accompany your meal.

With gluten; optional meat and dairy; no eggs.

About the instructor: Nancy is an award-winning food writer and radio personality who learned much of what she knows about food during her first career — waiting tables. Seattle readers know her as the mouth that scored — for the better part of two decades — as restaurant critic and food columnist for the Seattle Times. When she’s not in her kitchen conjuring recipes and rejoinders shared weekly as “Food for Thought” on Seattle NPR-member station KNKX, you’ll find her prowling the aisles of PCC gathering inspiration for dinner.

Class notes

This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.

Classes

Online

  • Wednesday, November 11, 4:00 - 5:30 pm


    Class Details

    Wednesday, November 11, 4:00 - 5:30 pm, Online

    Total Cost: $30

    The following class has been added to your cart:

    Comfort Food Classics: Autumn Minestrone and Rustic No-Knead Bread

    Wednesday, November 11, 4:00 - 5:30 pm, Online


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