{"product_id":"live-virtual-cooking-class-soup-class-with-chef-marcela","title":"Live Virtual Cooking Class - Soup Class With Chef Marcela","description":"\u003cdiv\u003e\n\u003ch3\u003e\u003cstrong\u003eSOUP CLASS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eLive Virtual Cooking Class | Sunday, November 22 | \u003c\/strong\u003e\u003cstrong\u003e1pm PST\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHOW IT WORKS \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eOnce you sign up, you’ll receive an email with a link to download your recipe PDF and your Zoom link to join us on the day of the live class. If you have any questions or need help, please email us at cooking@matriarca.com.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eI don’t know what the weather is doing where you live, but here in California, we’ve been begging the universe to turn down the temperature. We’re ready for soups, evenings by the fireplace (even if it’s 70 degrees outside), and everything the holiday season brings.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAnd what better way to welcome it than with something warm simmering in the kitchen?\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAt the Matriarca School of Cooking, I want you to understand why a recipe works. In this class, we’ll build the foundations that make a beautiful soup, from developing a rich stock to properly caramelizing onions and balancing flavors and textures. Three recipes, with lessons you’ll carry into so much of your everyday cooking.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003cu\u003eBrown Chicken Stock | Fonds Brun de Volaille\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA beautiful stock can transform your cooking, and this one begins with a whole roasted chicken. We’ll reserve the meat for meals throughout the week, crisp the skin into chicken chicharrón, and use the roasted bones and vegetables to develop a stock with rich color and deep, savory flavor.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eYou’ll learn what roasting contributes, how to gently extract flavor, and why this foundation deserves a permanent place in your kitchen.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAt my house, we use it for everything: rice, stews, traditional Mexican soups, or a quick gravy for a chicken dinner. Sometimes, all it needs is noodles, chopped fresh herbs, lime, and hot sauce. That happens to be one of my kids’ favorite meals.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eKeep some refrigerated for the days ahead and freeze the rest. This is a recipe you’ll return to again and again.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0609\/9468\/3113\/files\/IMG_9778.jpg?v=1792716041\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg\u003e\u003c\/div\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003cu\u003eClassic French Onion Soup\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eI recently took a little tour of French onion soup recipes on social media. Plenty looked scrumptious. But a beautiful cheese pull doesn’t tell you what happened to the onions underneath.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis classic is simple, provided you understand the process. We’ll cover how to slice the onions, manage their moisture, and patiently develop that sweet, deeply caramelized flavor. You’ll learn what to look for at each stage so you can confidently recreate it at home.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThen comes the toasted baguette, the Gruyère, and that bubbling, golden crust.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eIt’s also wonderful for holiday entertaining: prepare the soup ahead, have your bread and cheese ready, and finish it under the broiler just before serving.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0609\/9468\/3113\/files\/IMG_0001.jpg?v=1792716041\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003cu\u003eSopa Tarasca\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom Michoacán, where my father was from, comes this beloved soup celebrating one of Mexico’s most important ingredients: the humble bean.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe’ll blend cooked beans with roasted tomatoes and pasilla chiles to create a smooth, savory soup. Then we’ll talk about the toppings, because here, they’re a big part of the pleasure.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCrisp tortilla strips, crumbled queso fresco, avocado, crema, fried chile rings, salsa macha, or chicharrón de chile: each brings something to the bowl. Crunch, freshness, richness, heat, and a little tang. Add a few, or follow my lead and make room for everything.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eIt’s a beautiful weeknight dinner you can prepare ahead, reheat, and finish with fresh garnishes at the table.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0609\/9468\/3113\/files\/IMG_9948_1.jpg?v=1792716041\" alt=\"\"\u003e\u003c\/div\u003e","brand":"Matriarca","offers":[{"title":"Default Title","offer_id":67734814884073,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0609\/9468\/3113\/files\/IMG_9962.jpg?v=1792716041","url":"https:\/\/matriarca.com\/products\/live-virtual-cooking-class-soup-class-with-chef-marcela","provider":"Matriarca","version":"1.0","type":"link"}