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Events Calendar
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Tue 19

Yoga

February 19 @ 5:30 pm - 6:30 pm
Tue 19

English Language Learners Class at Casa Hispana

February 19 @ 6:00 pm - 7:30 pm
Wed 20

Weekly Baby/Toddler Storytime

February 20 @ 10:00 am - 10:30 am
Wed 20

Tai Chi

February 20 @ 11:00 am - 11:40 am
Contact Us

Bartlesville Public Library

600 S. Johnstone

Bartlesville, OK 74003

918-338-4161

Hours:

M-Th: 9am-9pm

Fri-Sat: 9am-5:30pm

Sun (Sept-May): 1:30pm-5:30pm

Days Library is Closed

bpl@cityofbartlesville.org

Driving Directions

Karen Kerr-McGraw

In our last cooking class, Mike Minnich taught us how to cook pork chops with reduction sauce. The results of his fine cooking was the sample of delicious pork chops with a cranberry reduction and an orange reduction sauce.

Chef Mike gave us some very good cooking instructions, including the surprising use of pans that are not coated with a non-stick coating. Not only did Chef Mike give us these instructions, he also showed us a technique that would make the cleaning of our skillet much easier.

On April 4th, at noon at the Bartlesville Public Library, Chef Mike will return to teach us some new ways to cook cauliflower. Chef Mike believes that cauliflower is one of the most underrated vegetables there are.

Come join us at noon on Wednesday, April 4th at the Bartlesville Public Library and discover new ways to appreciate cauliflower!

 

The Bartlesville Public Library Literacy Services is pleased to welcome, once again, Chef Mike Minnich from Tri-County-Tech to demonstrate Fun and Easy cooking tomorrow, March 14, at noon.

In our last session, Chef Minnich demonstrated cooking soups as he prepared Chicken Noodle soup and Broccoli Cheese soup for our enjoyment.

Chef Mike, also explained some of the terms used in cooking, such as “Mise En Place” which is French for, “to put in place” and is the most efficient method for cooking. “Mise En Place” is simply laying out all ingredients and tools in an organized and methodical way to make cooking even more fun and easy.

As he prepared the soups, Chef Mike also explained the different types of stock used for different types of soup, including Mirepoix, a standard vegetable stock made up of carrots, celery, and onion which is also known as “COCO” (carrots, onion, celery, onion), which, by the acronym, tells us that we always have one part carrots, one part celery and two parts onion in this stock.

Tomorrow, Chef Mike will be demonstrating cooking boneless pork chops with a reduction sauce. Don’t forget to come Wednesday, March 14 at noon, in Meeting Room A at the Bartlesville Public Library to enjoy the full sensory experience of watching Chef Mike prepare pork chops in reduction sauce.