16 Lovely Attendees
Founder/Chief Cooking Encourager at The Empowered Kitchen.
I’m here to help you become a better cook with fresh, wholesome foods and think about the seasonality of your ingredients and how to use your food before throwing it away. I’m an American living in France, married to a beekeeper and loving living the country life with a huge vegetable garden. I organize beautiful cooking retreats in the French countryside where you get to live like a local for a few days and explore the surrounding farming communities. We have a wonderful time and I’d LOVE for you to join us. I’ve taught sustainable cooking classes since 2013 and am constantly discovering new cuisines and flavor combinations. Many of my favorite dishes are Mediterranean-inspired or hail from the Middle East, Central America, or the Indian subcontinent. If it has spices, I’m in! I want you to feel empowered to be creative in the kitchen and use what you have on hand to create balanced, healthy, and incredibly delicious, satisfying meals. This is my mission and I’ll show you how to use up your ingredients, so you have the least food waste possible.
Come have fun learning simple, country French dishes with fresh, seasonal ingredients in this online cooking class.
Learn from Katrina, an American living on a homestead in the French countryside.
Enjoy getting your hands dirty in the kitchen. It doesn’t have to be perfect to be delicious! This is your invitation to come play and have fun practicing a more intuitive form of cooking…with a little extra French flavor.
Make a savory leek tarte tatin (upside down tart), as well as a main dish with chicken or mushrooms if you’re vegetarian. We’ll cook the chicken in a sauce with vegetables and you can use wine or simply a bouillon cube. We’ll finish the class with a fresh, fabulous salad and a homemade vinaigrette.
We'll start by making our leek tarte tatin. (this is a savory upside down tart).
Then we'll make our chicken (or mushroom) with vegetable dish.
We'll finish by putting together a fresh and fabulous salad.
Have fun learning how to be a more intuitive cook!
Shopping List: (Adjust the amount of vegetables you buy to how many people you want to cook for.)
1 whole chicken (or a few thighs/legs are fine) (If you're vegetarian, feel free to substitute some portabello mushrooms and we'll cook them down with the veggies in a sauce.)
A few vegetables of your choice (2 carrots, 1 or 2 large turnips, a few potatoes or sweet potatoes. Alternatively you can cook the chicken with only mushrooms.) Peel and dice them into about 1 inch or 2 cm pieces. Do this before class.
1 medium/large onion (thinly sliced)
5 or 6 large cloves of garlic (left in the peels)
A few sprigs of thyme (or tried thyme or herbes de Provence)
1 bouillon cube/chicken or vegetable
A few tablespoons of cooking oil (olive oil, grapeseed oil, deodorized coconut oil, vegetable oil)
For the chicken, if you want to make a creamy wine sauce you can add a tablespoon or so of mustard, with about 1 cup of a dry white wine and either half or a full cup of heavy cream.
3 to 4 large leeks (I'll show you a specific way to cut them during class.)
About 1/3 to 1/2 cup of olive oil (some for the tarte tatin and some for the vinaigrette)
2 tablespoons vinegar (either red wine, apple cider or balsamique vinegar will do)
1 tablespoon honey (or maple syrup or sugar)
Salt and pepper to taste
3 - 4 ounces feta cheese (optional to sprinkle over the tarte tatin)
1 small head lettuce (adjust salad amount to the number of people you're cooking for) Wash leaves before class.
A few tablespoons seeds, such as sunflower, pumpkin seeds or hemp hearts
A small handful of almonds, walnuts or pistachios
A few sprigs of fresh herbs, such as parsley, tarragon or chives (optional for salad)
1 shallot (minced)
A few tablespoons of vinegar of your choice for the salad
A tablespoon of nutritional yeast (optional to add to salad)
1 puff pastry or shortcrust pastry (either will work) This can be store bought or homemade, but we don't have time to make them during class.
Equipment List:
Cutting Board
Chef's knife
 Paring knife
Dutch oven style pot with lid such as le Creuset, or you can use a roasting pan
 9 inch pie dish (somehat deep-sided if possible) for the tarte tatin
1 Serving plate as large as the pie dish, so you can flip the tart over onto the plate
 Salad bowl and tongs or serving spoons
 Small bowl for dressing/vinaigrette
 Vegetable peeler
 Measuring cup
Tablespoons
Small skillet
Whisk or fork to whisk dressing
Oven-proof plate or a deep-sided pyrex-type dish (about 8 inches wide) This is only if you're using the puff pastry instead of shortcrust pastry for the tarte tatin
A few prep bowls to hold ingredients
A hands-on session where participants get to build, craft, or create something tangible.
The recording will be shared within 24 hours in the follow up email for a 4-day window, and available at the top of this page. Make sure to register for access!
Founder/Chief Cooking Encourager at The Empowered Kitchen.
I’m here to help you become a better cook with fresh, wholesome foods and think about the seasonality of your ingredients and how to use your food before throwing it away. I’m an American living in France, married to a beekeeper and loving living the country life with a huge vegetable garden. I organize beautiful cooking retreats in the French countryside where you get to live like a local for a few days and explore the surrounding farming communities. We have a wonderful time and I’d LOVE for you to join us. I’ve taught sustainable cooking classes since 2013 and am constantly discovering new cuisines and flavor combinations. Many of my favorite dishes are Mediterranean-inspired or hail from the Middle East, Central America, or the Indian subcontinent. If it has spices, I’m in! I want you to feel empowered to be creative in the kitchen and use what you have on hand to create balanced, healthy, and incredibly delicious, satisfying meals. This is my mission and I’ll show you how to use up your ingredients, so you have the least food waste possible.
Turbulent advocate. Creative problem-solver.
Partner at Banter Design Co.
Visual/Graphic Designer.
Founder/Chief Cooking Encourager at The Empowered Kitchen.
Corporate Project Manager.
Special Projects at CreativeMornings.
Connector of Ideas & People | Communication Strategist | Optimisation Enthusiast | Artist.
Grafikerin at White Rabbit GmbH.
Freelancer.
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