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Cajun and Italian Cooking Classes

Add new Cajun and Italian recipes to your cookbook collection in a series of cooking classes offered at West Kentucky Community and Technical College beginning Tuesday, September 25. New Orleans native Anita Granier presents this edition of Simply Anita, a course designed to teach authentic, creative Cajun and Italian dishes.

Were very fortunate to have someone of Anita Graniers caliber to deliver these cooking demonstrations at the college, said Kevin ONeill, WKCTC community education coordinator. Cooking with Anita is learning how to prepare and then eat delectable dishes only a true Louisiana native could prepare, said ONeill. Our community just loves to take her classes; and we cant wait to see what new and tasty dishes she has in store for us this time.

Each three-hour class will be held from 6:00 p.m - 9:00 p.m. in the culinary kitchen located in the Anderson Technical Building.

  • September 25 Easy Cajun Jambalaya
    Prepare delectable baked Cajun rice casserole dish with seasoned chicken and Andouille sausage(smoked sausage) - a staple of Cajun dishes. Participants also prepare Crawfish Stuffed Bread; homemade bread stuffed with crawfish, seasonings, and cheeses. Once this recipe is mastered, many alternatives are suggested for stuffed breads.
  • October 11 Delicious Appetizers and Side Dish
    Tasty appetizers are on the menu for this session. Pesto Cheese Blossom, a cream cheese filling layered with basil pesto and sundried tomatoes, wrapped in provolone cheese. This treat is a beautiful display of colors and a delicious appetizer for any event. Next is the Delicious Crawfish Dip, savory crawfish and seasoned cream cheese served hot with crackers or toasted French bread. Last but not least, learn to prepare Stuffed Artichokes, an Italian favorite side dish or one dish meal. With fresh artichoke stuffed with meat and breadcrumbs and drizzled with olive oil and baked, this dish is sure to please.
  • October 23 Pasta! Pasta! Pasta!
    This hands-on class will include basic pasta dough, learning how to use a pasta machine, and cutting and drying various types of pasta; everything needed to make homemade pasta! Imagine yourself in Tuscany making the original version of pasta and fresh Ragu. Next is the side dish of Insalata di Farro, a spelt grain salad with artichoke hearts, green olives, and cherry tomatoes accented with a light olive oil dressing.

The cost of each class is $42, which includes all food items. Participants who sign up for all three classes will receive a five percent discount. A minimum number of attendees are required for the session to take place. Register by calling 270-534-3335.