(Last Updated On: October 7, 2014)

When families or large groups vacation together in Breckenridge – and with a wide selection of activities and private homes, Breckenridge makes a great choice for such a trip – they often look to save money by digging out family recipes and preparing a few meals at their vacation home or condo.

Below are a few favorites from the Northern Italy Culinary Adventure class at Breckenridge’s Colorado Mountain College. Read on for recipes and more information on cooking classes in Breckenridge.

Romagna Vegetable Soup with Garlic Croutons

Grilled Winter Endives

Balsamic Roasted Chicken with Potatoes

Baked Pears in Puff Pastry

For the full menu, including Pan Seared Pork with Apples and Balsamic Cream, Polenta, Classic Ragu Bolognese, Vanilla Bean Gelato and more, check out upcoming classes – or, schedule a customized private cooking class with the whole family through CMC Breck.

At the CMC culinary classes, students sit together for a meal to enjoy the foods they've just prepared.

At the CMC culinary classes, students sit together for a meal to enjoy the foods they’ve just prepared.

RECIPE: Romagna Vegetable Soup with Garlic Croutons

2 tablespoons olive oil
1 medium onion, 1/2 inch dice
3 ribs celery, 1/2 inch dice
3 carrots, 1/2 inch dice
2 teaspoons garlic, minced
2 teaspoons dried thyme
1 fresh rosemary sprig
1 bay leaf
1 parsnip, 1/2 inch dice
1 (28oz) can diced tomatoes
1.5 quart chicken or vegetable stock
1 zucchini, 1/2 inch dice
1 bunch escarole, Swiss chard, spinach or other leafy greens
1 (17 oz) can cannellini, Borlotti or navy beans
1/2 cup extra virgin olive oil for drizzling over soup

1. Heat oil over medium heat, cook onions, celery, and carrots for 3-5 minutes.

2. Add garlic, thyme, rosemary and bay leaf; cook an additional 2-3 minutes.

3. Add parsnips, tomatoes and stock. Bring to simmer and cook until veggies are firm but not soft.

4. Add zucchini, cook an additional 5-7 minutes or until tender.

5. Add leafy greens and beans, return to simmer for 2-3 minutes.

6. Remove rosemary sprig, season with salt and pepper as desired.

7. To serve, place a crouton in each bowl, pour soup over and drizzle with olive oil.

 

RECIPE: Garlic Croutons

1/2 cup olive oil, more if needed
2 tablespoons garlic, minced
12 chunks of country style bread

1. In a bowl, toss the olive oil, garlic and bread to coat well.

2. Place on a baking sheet and bake in a 400 degree oven until lightly browned.

 

RECIPE: Grilled Winter Endives

3 heads Belgium endives, split into quarters
2 heads radicchio, split into 6ths
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon garlic, minced
1 teaspoon brown sugar
1 cup grated Parmesan
Salt & fresh ground pepper to taste

The recipe for grilled winter endives is one part of a larger menu provided by CMC Breckenridge's culinary classes.

The recipe for grilled winter endives is one part of a larger menu provided by CMC Breckenridge’s culinary classes.

1. Wash and spin dry the lettuces.

2. Mix the oil, vinegar, garlic and sugar in a bowl, add greens and toss well.

3. Marinate the greens 30 minutes or as long as 3 hours.

4. Place on medium heat grill and cook until lightly browned.

5. Place on serving dish and sprinkle with parmesan.

 

RECIPE: Balsamic Roasted Chicken with Potatoes

1/4 onion
1 tablespoon garlic, minced, rough cut
1 teaspoon herbs de Provence
4 slices of pancetta, chopped
1/4 cup balsamic vinegar
1 tablespoon Extra Virgin olive oil
Salt & Pepper to taste
1 3 1/2 lb chicken, split, backbone removed and laid flat
6 Yukon gold or new red potatoes
1 cup dry white wine

1. In a food processor, place the onion, garlic, herbs, pancetta, vinegar, olive oil, salt and pepper and blend until fine.

2. Using your hand, press the chicken flat with skin side up.

3. Stuff most of the mixture under the skin of the chicken, rub the remainder of the mixture over the skin.

4. Place the chicken in a roasting pan, scatter the potatoes around the chicken and sprinkle with salt and pepper.

5. Place the pan in a 400 degree oven and roast the chicken 20 minutes, pour in the wine and roast for an additional 30 minutes, basting frequently with the juices. Turn chicken over so bottom side browns and cook an additional 30 minutes. (Add additional wine if pan is dry).

6. Let the chicken rest for 10-15 minutes, cut into 8-10 pieces and place on a platter.

7. Drizzle balsamic vinegar over the top at service.

 

CMC Breckenridge offers a variety of culinary courses -- try some of these favorite recipes, sign up for a class, or create a customized class just for your family.

CMC Breckenridge offers a variety of culinary courses — try some of these favorite recipes, sign up for a class, or create a customized class just for your family.

RECIPE: Baked Pears in Puff Pastry

2 sheets puff pastry dough
1 egg mixed with 1/4 cup milk
4-6 pears, peeled and thin sliced
1 cup toasted almonds
1/2 cup sugar
2 teaspoon cinnamon
1 cup semi-sweet chocolate chips

1. Thaw the puff pastry in the refrigerator (keep covered with parchment paper).

2. Mix the egg with the milk to make egg wash.

3. In a large bowl, mix the pears, sugar, cinnamon, chocolate and almonds.

4. Lay out the sheets of puff pastry horizontally.

5. Spread the pear filling out horizontally toward the front of the dough leaving approximately 1″ border at the bottom of the dough.

6. Using a pastry brush, brush the dough with egg wash covering all areas except those covered by the filling.

7. Fold the dough over the filling to form a strudel and press down all edges.

8. Using a small knife, poke small holes into the top of the strudel and then press any air out of the pocket.

9. Brush outside of the strudel with egg wash.

10. Bake in a 400 degree oven until brown, cool and slice.

Colorado Mountain College offers a robust lineup of culinary courses for both casual epicures and advanced cooks. Learn basics such as knife skills, explore a variety of cuisines (Thai, Italian, Mumbai, Caribbean and more) or hone in on the nuances of bread making, wine tasting and more. Visit ColoradoMtn.edu, select the Breckenridge campus and look for the section on non-credit / continuing education to check out upcoming culinary classes.

 

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