Join Law Students Association (LSA) for our first event of the Spring Quarter: a Cooking Class hosted by Professor Baird and Professor Fairley, taking place on Monday, April 5th from 6:30-7:30pm CT! Professor Baird will demonstrate how to make gougères (a baked savory pastry), and Professor Fairley will demonstrate how to make mushroom risotto. LSA will reimburse up to $15 per person for the cost of ingredients for BOTH dishes. Please email your receipts to: LSA_Fac.80oeq4p158j6ql4q@u.box.com. Please see the email sent out to the Law School community for more details.

Gougères (Professor Baird)

Prep time: 20 mins

Cook time: 20-30 mins

• Note: This recipe requires cooking on a stove and oven, pre-heated to 425 degrees.

Ingredients:

• 1 cup water
• 1 cup flour
• 1 stick of butter
• 1/4 quarter teaspoon salt
• 5-6 eggs
• 5 oz shredded cheese (preferably gruyere)

Note: While the first dish is in the oven, we will prepare the second.

Mushroom Risotto (Professor Fairley)

Prep time: 10 mins

Cook time: 35-40 mins

Ingredients:

• 4 cups chicken or vegetable broth
• 4 tablespoons olive oil
• 1 pound mushrooms (whole or pre-sliced)
• 1/2 cup chopped onion (preferably red onion, or shallots)
• 2 garlic cloves (chopped)
• 1 cup rice (preferably arborio, but any long grain rice will do)
• 1/2 cup dry white wine [note: LSA will not reimburse this ingredient due to the Law School's alcohol policy].
• 4 tablespoons butter
• 1/3 cup parmesan cheese (preferably fresh)
• 2-3 sprigs of flat-leaf parsley
• salt (preferably kosher)
• black pepper

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