Welcome to the St. Michael Cooking Club!

Note: Due to the size of the Parish Hall Kitchen, we are limited to FOUR attendees per class/event!
Send us your information and questions in the form below and we'll let you know what Topics and Dates are upcoming!
​Or text us at any time at (405) 219-0177 and we'll explain the rest!

• What is the St. Michael's Cooking Club?
  • While there are lots of cooking opportunities and events at our church, we formed this Cooking Club so that we can learn, practice, and improve our own cooking skills!
  • That way we all might be more likely to cook at home for our family, friends, and ourselves!
  • We might also become more comfortable volunteering to cook & bake at church for the many groups that cook, and
  • We'll have fun meeting each other, cooking with each other, and eating together!
    
    
• When do we meet?
  • We meet in the Parish Hall kitchen on the ​FIRST and THIRD THURSDAYS of the month, from around 6:30 to 8:30 pm.
  • But don't forget, the kitchen size limits us to FOUR PARTICIPANTS per meeting, along with our Instructor and their Assistant.
  • Therefore, you must use the form below to ask in advance which classes still have space, so we can make sure there will be room for you ahead of time.
  • Plus, we provide all the food, ingredients, and kitchen tools, so we must have a headcount ahead of time to be able to get your cooking station ready for you!
    
    
• ​What do we do at our meeting/classes?
  • Each meeting/class focuses on one particular food, recipe, technique, or kitchen tool. 
  • We spend our two hours together learning and practicing that recipe, food, or technique, then we all sit down for a short candlelit dinner and share and eat our creations! Most often they turn out wonderfully, while other times... well, we still have fun cooking them!
    
    
• What are some of our more popular recipes or techniques?
  • The list is long, but here's a few or our classes:
  • Handmade fresh pasta! With both Water and Egg based, making your own pasta at home is amazingly easy, fast, and soooo much better tasting than storebought! AND your kids and grandkids will LOVE making it with you, since it's so easy to do! We usually spend one evening learning Egg pasta, and another one evening learning Water pasta! They're both great and so fun!
  • Stocks, Broths, Soups and Stews! Learn how fast and easy you can whip up a dozen distinct types of soups, Cream soups and stews, all from fresh ingredients! So much healthier than storebought and a wonderful way to sneak veggies into your diet!
  • Knife Skills! We invite our participants to bring to class each and every one of your cooking knives from home, the ones you use all the time and the ones hidden away in your drawers, and we put them all to use! We'll talk about the basic ones you need, the ones you can donate away, and then we'll sharpen them and teach you how to be a chopping master! You'll go home with a newfound confidence in your kitchen knives!
  • Flavors! You might think this topic is too simple, but it is oh so useful! Do you want to change up your basic recipes, like Chicken and Rice, and make it taste Asian now and then? We'll teach you the herbs, spices, vinegars and add-ins that make any recipe taste 'Asian.' Want to change it to taste Italian? Or British? Southern? Want to change a recipe to taste like New Orleans? Or Mexican, or South American? Or be brave and make it taste Southeast Asian? You'll learn, taste and experiment with a dozen different 'Flavor Profiles' to instantly change any basic dish to a whole new taste! You'll go home with Flavor Wheels, and samples of a dozen different spices to try!
  • Bread! Bread 101, 201, 301 and 401!
  • ​Bread 101 goes over Quick Breads, like how to make Tortillas, Biscuits, Unleavened Bread, Crackers, Hardtack for you Yankees and Alaskans, Sourdough Crackers, and Baking Powder breads like Irish Soda Bread for the Irish Catholics among you!
  • Bread 201 starts teaching about Yeast Breads! How to make No-Knead and Artisan Breads, Boules, Baguettes and Buns! We'll prepare a lot of the dough for you ahead of time, so you can both practice all the steps, but then have some finished dough to bake! All the bread with none of the science!
  • Bread 301 is Breadmaking WITH the science. Do your bread loaves not turn out the way you want them to, or the way you see bakery loaves turn out? Believe it or not, there are 12 Distinct Steps to making bread, and each one of them has a bit of baking science behind them that helps you get the entire process right! We'll go over Flours, Protein levels, Ash levels, the science of Gluten development and Shaping Techniques, the mysteries of hot ovens and steam, and the most bedeviling of all bread topics, how to get your Yeast to do what you want it to!
  • Bread 401. Yup, it's Sourdough. How to bake using traditional Natural airborne yeast, just the way they did it in, say, Israel in 30 A.D.! Take your breadmaking to a whole new (and challenging) level!
  • And so many more! We haven't even mentioned our 'Gravies, Sauces and Pan Sauces' class, or our 'Entire Thanksgiving Dinner in 2 hours Flat' class! (Can you say "Spatchcock that turkey!")
    ​​

---