Re-Inventing Virtual Cooking Classes At The Cutting Edge Classroom Cooking School The Menu Mediterranean Fettuccini Quick Tiramisu Roast Garlic Bread
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Class Date and Time: June 9, 2021 7PMK-8:30PM ET
Contact Person/Company: Fiona Malone, Mass General Brigham
Contact Phone Number:
Contact Email: fmalone@bwh.harvard.edu
Re-Inventing Virtual Cooking Classes At The
Cutting Edge Classroom Cooking School
The Menu
Mediterranean Fettuccini
Quick Tiramisu
Roast Garlic Bread
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroom
Class Date and Time: June 9, 2021 7PMK-8:30PM ET
Contact Person/Company: Fiona Malone, Mass General Brigham
Contact Phone Number:
Contact Email: fmalone@bwh.harvard.edu
Ingredient Shopping List
Below is a list of ingredients you’ll need to make the recipes in this packet. Please
reach out for substitution suggestions.
Produce
2 bulb garlic
2 cups grape or cherry tomatoes
1/2 Lemon or ¼ cup lemon juice
1/2 cup fresh parsley
Dairy
8 oz mascarpone cheese
4 oz condensed milk
1/4 cup grated parmesan cheese
1/4 cup feta
Pantry Items
4 tbsp kosher or sea salt
1/2 cup brewed coffee
3 tbsp coffee liquor
1 tsp vanilla extract
1 tbsp kosher or sea salt
1 cup good olive oil
4 tsp black pepper
1 tsp crushed red pepper flakes
Dry/Canned Goods
6 sponge fingers or 1 small sponge cake
6 oz dry fettuccini
1 14 oz can artichoke hearts quartered
1 jar kalamata olives pitted and halved
1 baguette or bread of choice
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: June 9, 2021 7PMK-8:30PM ET
Contact Person/Company: Fiona Malone, Mass General Brigham
Contact Phone Number:
Contact Email: fmalone@bwh.harvard.edu
Equipment Needed
Below is a list of tools you’ll need to make the recipes in this packet.
Cutlery
Cutting board and cooks knife
Hand Tools/Gadgets
Electric mixer or hand mixer
Scraper (Optional)
Silicone cake spatula
Tongs
Measuring cup and utensils
Cookware
Pot for pasta with lid
Large Skillet
Something to stir pasta
Appliances
Stove top
Oven
Bakeware
1 sheet pan or roasting pan
Other
2 Glasses for tiramisu
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: June 9, 2021 7PMK-8:30PM ET
Contact Person/Company: Fiona Malone, Mass General Brigham
Contact Phone Number:
Contact Email: fmalone@bwh.harvard.edu
Pre-Class Mise en Place and Notes
• Please gather all ingredients prior to class if you will be cooking along
• It is helpful to organize the ingredients by recipe on rimmed baking sheets if possible
• Please pre-measure ingredients and pre brew/chill coffee for the dessert recipe
• We encourage you to prep all your ingredients and cut all vegetables, fruits, and proteins
before class as it will allow you to have more time to listen and watch the instructor
• If you don’t own a mixer, you can purchase pre made whip cream
Notes:
• At the end of this class you will have: Pasta, tiramisu, and garlic bread for 2-4 people
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: June 9, 2021 7PMK-8:30PM ET
Contact Person/Company: Fiona Malone, Mass General Brigham
Contact Phone Number:
Contact Email: fmalone@bwh.harvard.edu
Mediterranean Pasta
PREP: 5 mins
COOK: 15 mins
TOTAL: 20 mins
SERVINGS: 4 –6 servings
Ingredients
• 1 tablespoon kosher or sea salt plus 1 teaspoon, divided
• 6 ounces Fettuccini
• 4 cloves garlic
• 2 cups grape tomatoes or cherry tomatoes sliced in half
• 1 can quartered artichoke hearts (14 ounces)
• 1 can whole pitted kalamata olives (6 ounces)
• 3 tablespoons good-quality olive oil
• 1/2 teaspoon ground black pepper
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 cup freshly squeezed lemon juice about 1 lemon
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup feta cheese
• 1/4 cup fresh Italian parsley chopped
Instructions
1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2
cup of the pasta water, then drain.
2. While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic;
halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once
the vegetables start cooking, the recipe goes quickly, so you want to be ready.
3. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1
teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant
and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
4. Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over
the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry,
add a splash of the reserved pasta water to loosen it.
5. Add the feta and stir.
6. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and
parsley. Toss once more and enjoy.
Notes
Don't skimp on the olive oil or parsley. Both are key to giving the final dish great flavor.
To reheat: Warm gently in the microwave or on the stove with a splash of water to keep the pasta from
drying out.
Store leftovers in the refrigerator for 7 days or freeze for up to 1 month.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: June 9, 2021 7PMK-8:30PM ET
Contact Person/Company: Fiona Malone, Mass General Brigham
Contact Phone Number:
Contact Email: fmalone@bwh.harvard.edu
Quick & easy tiramisu
Prep:15 mins plus 1 hr chilling
Serves 2
Ingredients
• ½ cup strong brewed coffee chilled
• 3 tbsp coffee liqueur
• 8 oz tub mascarpone
• 4 oz condensed milk
• 1 tsp vanilla extract
• 4-6 sponge fingers or sponge cake
• 2 tbsp cocoa powder
Method
1. Add the coffee liqueur to the brewed coffee. Refrigerate.
2. Make the cream layer by beating the mascarpone, condensed milk and vanilla extract
with an electric mixer or whisk until thick and smooth.
3. Break the sponge fingers or cake into two or three pieces and place in glass
4. Drizzle with half of the coffee mixture
5. Top with half the cream mixture
6. Then add another layer of cake, drizzle, and cream mixture
7. Sift over the cocoa and chill for at least 1 hour before serving.
Garlic bread
Ingredients
• 1 bulb garlic
• ¼ cup olive oil
• ¼ cup fresh parsley chopped
• 1 tsp salt and pepper
• 1 baguette or other bread of choice
Directions
1. Cut the top of the garlic bulb off to expose cloves
2. Drizzle the top with oil, salt and pepper
3. Wrap in foil and bake on 350 F for about 30 minutes or until bulb is soft when squeezed
4. Remove from oven and cool
5. Cut bread to desired size slices
6. Squeeze garlic cloves out and mash with a knife
7. Drizzle oil on bread slices and spread on garlic
8. Sprinkle with salt and pepper
9. Bake for about 8 minutes on 400 or until nice and brown
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: June 9, 2021 7PMK-8:30PM ET
Contact Person/Company: Fiona Malone, Mass General Brigham
Contact Phone Number:
Contact Email: fmalone@bwh.harvard.edu
10. Sprinkle with parsley and drizzle with a bit more oil. Serve
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
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