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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Filtering by Tag: Main Dishes

Chicken Coconut Curry Lentil Soup

Kim Mahan

Chicken Coconut Curry Lentil Soup I made this a few weeks ago. Now every time I make soup Mark compares it to this soup. Having a hearty warm soup on these cold evenings makes a perfect meal. It's wonderful served with pita bread or naan. This recipe also freezes well so make a double batch!

2 tbsps olive oil

1 onion diced

2 cloves garlic minced

1 lb chicken raw or cooked cut into ½" dice (if using raw, sauté with onions)

2 tbsps grated ginger

1 tbsp curry powder

½ tsp chili flakes

¾ cup red lentils

1 15 oz can diced tomatoes

2 ½ cups water

½ cup cilantro chopped plus more for garnish

1 13 oz can coconut milk

salt and pepper to taste

lime wedges for serving

Heat oil in large saucepan. Add onions and garlic and cook until translucent (if you're using raw chicken, sauté with the onions and garlic). Add cooked chicken, ginger, curry, chili, lentils, tomatoes, cilantro and water. Cover pan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add coconut milk and adjust seasoning. Cook for another 10 to 15 minutes until lentils are soft. Serve with more cilantro and lime wedges.

Serves 4.



Kim Mahan

We love mussels and this is my favorite recipe for them. Enjoy!

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Vegetable Chili

Gregory Clapp

  • 1 medium eggplant cut into ½ inch cubes
  • ½ cup olive oil
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 green peppers diced
  • 2 14 oz cans diced tomatoes
  • 1 tbsp Hatch chili powder
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp fennel seeds
  • ½ cup parsley chopped
  • 1 15 oz can red kidney beans drained and rinsed
  • 1 15 oz can garbanzo beans drained and rinsed
  • 1 cup chicken broth, more if you like it soupier 
  • salt and pepper to taste

Heat the oil in a large stock pot. Add the eggplant, onions, and garlic. Sauté until onions are translucent. Add the peppers and cook 10 minutes. Add the remaining ingredients and simmer for 30 minutes. Adjust seasoning.

Serve with grated cheese and sour cream

Serves 4 to 6.

Kofta Kebabs with Tomato Sauce and Garlic Yogurt

Kofta Kebabs with Tomato Sauce and Garlic Yogurt

Gregory Clapp


  • 4 slices firm bread; place in food processor and process into medium crumbs
  • 2 lbs ground lamb or beef or a combination of both
  • ½ cup red onion grated, or place it in a food processor and process into a paste
  • 4 cloves garlic minced
  • 2 eggs
  • 1 tablespoon sweet paprika (and more for garnish)
  • 1 tablespoon cumin
  • 1/3 cup parsley chopped (and more for garnish)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Skewers for cooking

Place all ingredients into a mixing bowl and mix together. Take about 1/3 cup of mixture and form into an elongated oval. Stick the skewer through the long way and flatten the meat onto the skewer. Place the kabobs on a baking sheet in a single layer and continue the process until all of the meat is used. Place parchment paper between layers if needed. Pre-heat grill to medium-high and place kabobs on the grill. Cook turning once until cooked through. Or cook under a pre heated broiler.

Tomato Sauce:

  • 2 14.5 oz cans diced tomatoes
  • 1/3 cup olive oil
  • salt and pepper to taste

Place all ingredients in a saucepan. Bring to a boil and reduce to a simmer. Simmer uncovered for 30 minutes until tomatoes have broken down and thickened. Adjust seasoning.

Garlic Yogurt:

  • 1 ½ cups plain yogurt (I like Nancy's brand)
  • 2 cloves garlic minced
  • ¼ teaspoon salt

Mix together. To serve, top kebabs with garlic yogurt and a drizzle of tomato sauce. Sprinkle with paprika and parsley. Serve Pita bread on the side.

Serves 6 to 8.



Gregory Clapp

  • 2 lbs. boneless skinless chicken breasts 
  • salt and pepper
  • 1 ½ cups flour
  • 2 eggs beaten with 1 tbsp water (plus more if needed)
  • 2 cups panko bread crumbs (more if needed)
  • Vegetable oil for frying

Place one piece of chicken at a time on a cutting board. Cover with a plastic gallon size Ziploc bag. Pound meat with the flat side of a meat mallet until its ¼ inch thick. Continue with remaining meat. Or thinly slice chicken. In individual shallow bowls place flour, eggs and panko. Season meat with salt and pepper. Dredge meat in the flour then dip into the egg mixture and press into the panko until evenly coated. Place in a single layer on a baking sheet. Continue process with remaining chicken. 

Heat ¼ inch of vegetable oil in a large fry pan. Add coated chicken pieces a few at a time, do not crowd them in the pan. Fry until golden brown on one side and turn over and brown other side. Drain on paper towels. Place drained chicken onto another baking sheet and keep warm in a 200º oven. Continue cooking until all of the meat is cooked. Serve with katsu sauce from the Asian market and coconut rice.

Coconut rice: 

  • 2 cups long grain rice I use Basmati
  • 1 3/4 cup water
  • 1/2 cup coconut milk
  • 1 tsp salt

Place all ingredients into a sauce pan and bring to a boil. Cover pan a reduce to a simmer. Cook for 15 minutes and remove from heat. Keep pot covered and let set for 10 minutes or until you are ready to use the rice.

Serves 4 to 6.

Salmon Risotto with Spinach

Gregory Clapp

  • 4 cups chicken broth
  • 3 cups salmon cut into 1" pieces, this recipe works great using left over salmon
  • 2 tbsps olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1  1/4 cup risotto rice , like arborio or carnaroli
  • 1 cup frozen peas
  • 10 oz baby spinach
  • zest of 1 lemon
  • 1/2 cup chives or green onions chopped, plus more for garnish
  • salt and pepper to taste
  • 1/4 cup parmesan cheese grated for garnish

Pour broth into a sauce pan and bring to a boil, reduce heat, keep warm.

Heat oil in a large sauce pan. Add onion and garlic cook until onion is soft. Stir in rice and coat with oil. Add 1/2 cup of broth, stir until liquid is absorbed. Continue adding broth and stirring until you have used 3 of the 4 cups. Stir in spinach, peas, zest and chives adjust seasoning. When spinach is wilted gently stir in salmon with 1/2 cup broth. Cook the salmon through or heat through depending if your using raw or leftover salmon. Taste rice to check for desired doneness. Add remaining broth to desired consistency, add water if needed.
Pour into a serving bowl, garnish with cheese and extra chives.
Serves 4 to 6.

Tofu Sloppy Joes

Gregory Clapp

  • 2 tbps vegetable oil
  • 1 onion chopped finely
  • 1 green pepper chopped finely
  • 2 tablespoons vegetable oil
  • 1 15 oz can tomato sauce
  • 1 8 oz can tomato paste
  • 1 ½ cups water
  • 3 tablespoons white balsamic vinegar or white wine vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons mild chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon allspice
  • 2 teaspoons dried oregano
  • 2 lbs frozen firm tofu, thawed, squeezed dry, and crumbled


  • 6 hamburger buns toasted
  • cheddar cheese grated for serving

Heat oil in a large frying pan with a lid.  Sauté onion and pepper until soft.  Add remaining ingredients except the tofu to the pan.  Cook, stirring until blended and starting to thicken.  Add tofu and stir to coat, cover the pan and simmer for 20 minutes.  Add water a little at a time if mixture is to thick. Scoop Sloppy Joe mixture onto bun bottoms, top with grated cheddar cheese, and cover with top bun.  

Serves 6.

Kim's Clam Chowder

Kim's Clam Chowder

Gregory Clapp

  • 1 - 51oz can chopped clams (you can find them at Costco)
  • 3 slices thick cut pepper bacon diced
  • 1 onion diced
  • 2 celery stalks chopped
  • 2 tbsps flour
  • 3 medium potatoes cut into 1/2 " dice
  • 3 cups milk
  • 1 cup cream
  • 2 tbsps butter
  • salt and pepper to taste

Drain clams and reserve juice. Place diced bacon into a large stock pot. Fry until fat is rendered and bacon is starting to brown. Add onions and celery. Sauté until onion is translucent. Stir in flour. Add clam juice and potatoes. Bring to a boil stirring. Reduce heat to a simmer and cook until potatoes are tender. Stir in milk, cream and clams. Bring stew back to a simmer. Season to taste and stir in butter. Serve with oyster crackers.
Serves 6.

Kalua Pork

Gregory Clapp

  • 6 lbs pork butt roast
  • 1 ½ tbsps Hawaiian sea salt (I like Alaea red sea salt)
  • 4 cloves garlic peeled
  • 1 ½ cups apple cider
  • 4 tsps liquid smoke

Pierce pork roast with fork all over. Rub with salt and liquid smoke. Place roast into a crock pot and pour in apple cider. Cover and slow cook roast on low for 16 hours turning once during cooking until meat is falling apart. I usually cook this dish overnight. Remove meat from the slow cooker and shred, adding drippings as needed for moisture. Or place slow cooker crock with lid in the refrigerator and cool over night before shredding. This meat is easy to reheat in the microwave or placing in a shallow baking dish and baking at 350º until heated through.  Kalua pork also freezes well so it's good that this recipe makes a lot.

Serves 16.

Toad in the Hole

Toad in the Hole

Gregory Clapp

  • 1 cup milk
  • 2 eggs
  • 2 tsp whole grain mustard
  • ¾ flour
  • 1 tsp salt
  • pepper to taste
  • ½ cup Gruyere grated
  • 4 tbsps vegetable oil
  • 4 British bangers or other mild sausage links
  • 1 red pepper, seeded and thinly sliced
  • 6 oz spinach leaves
  • 2 tbsps chives chopped for garnish

Place first 6 ingredients into a bowl and whisk together until smooth. Stir in the cheese and set aside.
Heat 1 tbsp oil in a fry pan and brown sausages on all sides. Remove from pan. Wipe out pan and heat 1 tbsp of oil.  Add pepper and saute until softened. Remove from pan. Add spinach and saute just until wilted. Remove spinach from pan and set aside. Place 2 tbsps oil into a oven proof 12" fry pan or large pie plate. Place pan into a 425º oven for 5 minutes. Carefully remove pan from oven and arrange sausages, peppers and spinach in pan. Stir batter one last time and evenly pour over mixture in pan. Return to the oven and bake for 25 to 30 minutes until puffy and golden brown. Garnish with chives.
Serves 4.