1 comment on “All the Right Ingredients: New & Inventive Cooking Classes”

All the Right Ingredients: New & Inventive Cooking Classes

This spring and summer you can try out 16 new, enriching and exciting cooking classes aboard Marina and Riviera. From knife skills to crepes and Nordic cooking, creativity and fun abound in these all-new classes. Executive Chef and Director of Culinary Enrichment shares her passion for cooking and global cuisine with this new collection of classes, which is our most diverse array of classes and includes our first-ever knife skills class.

New & Noteworthy Highlights

The first SLICE class was a success!

Slice: Mastering Chef Knife Skills
In partnership with the world-renowned Zwilling Company, makers of the chef-favorite J.A. Henckels knives, Oceania Cruises has developed one of our top guest-requested classes – a comprehensive knife skills class. Participants will get a chef’s look at a complete pantry of knives and enjoy the chance to try out a few chef knives to discover the best option for you. They’ll also learn how to sharpen and maintain this essential kitchen tool, practice various knife cuts and discover how to safely use the mandolin slicer – Chef Jacques Pépin’s favorite kitchen tool. At the conclusion of the class, all participants will receive a special Knife Skills certificate along with a savings voucher for their favorite Zwilling Company knives.

Rethink the Crêpe
While most people may think of the crêpe as French cuisine, this little envelope of love is popular everywhere and enjoyed in many variations the world over. From authentic buckwheat galettes to sweet crêpes Suzette, the recipes in this class will reveal or renew your passion for crêpes and their luscious fillings and toppings. Sweet, savory and everything in between – prepare to be amazed by the world of crêpes.

The Nordic Kitchen
Participants will delight in the delectable cuisine of Scandinavia and Northern Europe as they take a culinary voyage around the Baltic, discovering the secrets of delicacies from both land and sea. Savor regional specialties such as Estonian fish soup, Nordic salmon rillettes, gravlax cured in the traditional Scandinavian spirit and hearty meatballs with a Swedish flair.

Complete Selection of New 2018 Culinary Center Classes
Pucker Up – Celebrating the diversity and splendor of lemons in Mediterranean cooking
Ancient Cuisines – showcasing the magical dishes of Morocco and Turkey
All Things Roman – An homage to the greatest dishes of the ancient Roman Empire
Brunch Comforts – Classic brunch dishes and entertaining tips
Cooking Fresh – Healthy, fresh, and flavorful dishes including Canyon Ranch favorites
Essential Pasta – The fundamentals of pasta preparation, cookery and sauces
Greek Tonight – Our faculty’s favorite recipes from Santorini, Rhodes, Crete, Corfu and Athens
Grill School – Grilling is more than technique – it’s an art form
If it Swims – Mastering the basics of fish cookery: searing, baking, shallow-poaching, deep-poaching, and curing
In the Kitchen with Jacques – Honoring the glorious career of our Executive Culinary Director and world-renowned Master Chef through knife skills, the secrets of emulsion, and a selection of Jacques’ favorite dishes from his sixty-year career
Most Requested Red Ginger – Mastering the skills and most popular recipes from our acclaimed Asian restaurant
The Sicilian Kitchen – A celebration of pasta, fish, and rice dishes from the home kitchens of our faculty and crew
Viva Espana – Showcasing traditional tapas and pintxos along with new and modern favorites

For a complete list of descriptions on our website, click here.

We look forward to seeing you in The Culinary Center this spring & summer!

1 comment on “Recipe: Chef Kelly’s Quiche Lorraine
 

Recipe: Chef Kelly’s Quiche Lorraine
 

Once only known as rustic country fare, savory tarts are a French classic that have become a street food favorite across the land of boulangeries and bubbling Champagne. Each region has its specialty: the Pissaladière of Provence, the Zewelwai of Alsace and the mother of all French tarts – the Quiche Lorraine. Featured in our new “In the Kitchen with Jacques” cooking class in The Culinary Center, this French-inspired recipe is easy to make at home, and is also a canvas for a variety of embellishments. Perfect for brunch or enjoy it for a leisurely lunch – bon appetit!

QUICHE LORRAINE

Makes 1 (10-inch) quiche

DOUGH
1½ cups all-purpose flour
Pinch of kosher salt
10 tablespoons butter, cubed
1 egg yolk
2 tablespoons ice water

FILLING
½ pound pancetta, cubed
4 eggs
¾ cup heavy cream
Pinch of nutmeg
1¾ cups grated Emmentaler

MAKE THE DOUGH
In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture resembles coarse meal. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 375°F/191°C. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty color just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.

PREPARE THE FILLING
In a small sauté pan over high heat, sear the pancetta until crispy. Transfer onto paper towels
to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.

TO FINISH
Decrease the oven temperature to 250°F/121°C. Scatter the pancetta and cheese evenly on the
baked and cooled dough. Pour the egg mixture into the dough. Bake until the center is cooked, about 30 to 45 minutes. Serve warm.

1 comment on “Recipe: Huevos Rancheros with Lime Crema”

Recipe: Huevos Rancheros with Lime Crema

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

The modern Latin kitchen is a mosaic of cuisines from South America, Central America and
Mexico, each influenced by the travels of the ancient explorers. In our new Cocina Latina class, we explore traditional cooking techniques as well as unique flavor and ingredient combinations you’ll find in the region. One of my favorites from the class is the perfect winter brunch dish – our delicious huevos rancheros recipe has just enough heat to warm you up on a cold winter morning.

SERVES 2

2 tablespoons fresh lime juice
1/2 cup heavy cream
2 tablespoons butter
4 ounces Mexican chorizo, casings removed
1 cup diced onion
1 teaspoon ancho chili powder
1 teaspoon pasilla chili powder
1/4 teaspoon cumin
2 teaspoons minced garlic
2 cups crushed fire-roasted tomatoes, undrained, preferably Muir Glen
2 tablespoons chipotle in adobo sauce, minced
4 eggs, room temperature
1/3 cup grated or crumbled Mexican cheese (such as Oaxaca, queso fresco or asadero)
10 cilantro leaves
In a small bowl, whisk together the lime juice and cream. Transfer the crema to a squeezable bottle and refrigerate until 30 minutes before needed.

In an 8-inch saute pan over medium-high heat, melt the butter and sear the chorizo until crisp. Transfer the chorizo onto paper towels to drain.

Decrease the heat to medium and sweat the onion in the infused fat with the chili powders and cumin until the spices bloom and the onion softens. Add the garlic and saute until it releases its aroma, about 30 seconds. Stir in the tomatoes, chipotle and seared chorizo and simmer the sauce until it thickens, about 10 minutes.

When the sauce is thickened, crack 1 egg into a ramekin. Using the bottom of a spoon, make a well in the tomato sauce and carefully pour the egg into the well. Repeat with the remaining eggs. Cover and poach until the eggs begin to set, about 3 minutes. Remove the cover and sprinkle the cheese over the eggs and sauce. Replace the cover and continue to poach until the eggs are cooked through about 2 minutes. Garnish with lime crema and cilantro.

2 comments on “Cooking in Paradise: New Caribbean Culinary Classes”

Cooking in Paradise: New Caribbean Culinary Classes

From savory huevos rancheros with lime crema and spiced snapper on wilted greens to decadent Mayan cocoa pots and DIY ginger beer, the recipes featured in The Culinary Center’s latest season of Caribbean cooking classes are just the thing to warm up your winter.

The perfect way to get to know the paradise islands of the Caribbean as you sail from one to the next is to roll up your sleeves and learn the secrets of local recipes by trying them out yourself – guided by one of our talented Chef Instructors, of course. Below is a quick look at the fresh new offerings, all best paired with the turquoise water, white sand and laid-back lifestyle of the islands.

2018 Caribbean Culinary Classes

1493: The Foodie’s New World
When 15th-century explorers sailed back to Spain from the New World, they introduced ingredients that revolutionized Mediterranean cuisine such as peppers, potatoes, melons, corn and tomatoes – not to mention exotic spices. This class honors the ingredients that redefined the cuisines of the Americas, the Mediterranean, and introduces you to several exquisite recipes perfect for hosting a memorable post-cruise dinner party.

Argentine-Style Master Grilling
Perhaps the only country that rivals the United States in their mastery of grilling is Argentina. In this technique-driven class, learn chefs’ insider secrets to consistently grill meats, fish, vegetables and breads to savory perfection. In the Argentine tradition, you’ll also learn expert tips for creating sauces and marinating, as well as indoor and outdoor grilling essentials.

Break Out Of Your Shell: Celebrate The Egg
Ask our chefs to name their favorite ingredient, and most will passionately tell you: eggs. This class features The Culinary Center chefs’ most-requested egg recipes, all inspired by the cuisines of the Americas. It’s a celebration of the amazing versatility of eggs, complete with sparkling cocktail pairings. Join us for this classic cooking class to learn all about the art and science – and diversity – of cooking with the incredible egg.

Caribbean Fresh
Island cuisine is not only fresh and vibrant – it’s remarkably healthy. Healthy cuisine is the backbone of Canyon Ranch, and our inspiration for this class. The recipes featured in this class comfort both the body and soul, and are all inspired by culinary traditions from across the Caribbean islands. Delight and surprise yourself with the astounding depth of flavors you can enjoy while nourishing yourself and your family.

Catch Of The Day
Nothing says Caribbean cuisine more than enjoying the bounty of the sea. Gain confidence to cook several different types of fish and seafood as you learn master-level fish cookery techniques and flavorful island-style recipes at the same time. To help expand your seafaring repertoire and palate, discover more about lesser-known fish varieties that make great substitutes for your favorites.

Cocina Latina
In recent years, our chefs have traveled throughout Latin America, from Mexico to Patagonia, to learn the recipes and ingredients of this revered and distinct cuisine. Based on a careful balance, Latin cuisine elevates basic ingredients, such as the potato and rib-eye steak, to extraordinary levels. Master our chef-selected recipes and cocktails – all abundant in flavor and personality – that have made the Latin American kitchen the new frontier of foodies worldwide.

Floribbean: Florida Meets Caribbean
The sultry Caribbean and South Florida food scenes are where vibrant and diverse cultures meet bold flavors. This class explores the trendy fusion of Caribbean and Floridian dishes – Floribbean cuisine – a fresh celebration of delicious dishes for entertaining at home. In addition to learning some new savory recipes, you’ll master tropical cocktails and island-inspired desserts.

See you in The Culinary Center on Marina & Riviera this winter!

1 comment on “Asian Noodles: A Chef’s Guide”

Asian Noodles: A Chef’s Guide

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

Anyone who has ever set foot in an Asian grocery store realizes that the world of Asian noodles is vast. They’re also an essential part of the culinary culture with a history tracing all the way back to the third century BC during the Han dynasty. My favorite thing to do in Asia is to visit the local markets and explore all the various noodles on offer – I always learn something new.