cooking class – week five

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tonight we cooked some fun dishes. About half the usual suspects arrived so we were each able to get more hands on product. There were some good dishes and some that I would change and some that were not for me.

  • white bean slather. why is it called slather? slather – to spread or pour lavishly
  • cream of asparagus soup – Amazing. I loved this. creamy and warm with bright green asparagus tips. I will post this recipe soon.
  • chicken piccata – it had great flavor. I love capers.
  • fruit and pasta salad with peach poppy seed vinaigrette – ok, I admit. I think making pasta is terribly cool. The ending flavor profile didn’t interest me much but I can’t tell you how much I love making bowties.
  • twice baked cheesy spaghetti squash – strange. I thought spaghetti squash was supposed to be the lo-cal version of a fatty dish. This was full of cheese. It tasted good.
  • good humor baked alaska with orange chocolate sauce – Paul and I made this one. Really beautiful and interesting but I would make individual servings because slicing it stinks. So pretty. I am having a thing for pretty food this week.

yorkshire pudding

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pray for our friend Rachel of fromtheflat.com – she misses sunshine and lizards in the cold and wet of London.
We made this Yorkshire pudding tonight. It is basically a vehicle for gravy. It is also strangely pretty.
This is based on a recipe from Tyler Florence’s book, Stirring the Pot. I bought it on a recent foray to Barnes and Noble. When I got home I realized I already had the book. This is an issue. Since then, I have gone through my cookbooks with two things in mind. Paring down and getting rid of the gravy that crowds out the meat. Needless to say, I have a good sized pile for either the Goodwill or for next year’s white elephant. I have also decided to cook something or other from every cookbook I own.

‘excellent’ ‘wonderful’ ‘awesome’

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the dallas burger. The very last one in a parade of burgers and toppings. Those were the comments. Don’t doubt the Flay. There isn’t much left to say. We have made every burger and haven’t been often disappointed.
A turkey burger on a buttered potato bun with homemade barbeque sauce, cheddar and texas style slaw. Z really wanted tots on the side. So, there you have it, the grand finale.

cooking class – week four

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three minutes at home to change into jeans and tennis shoes and I forgot my camera!! Class last night was an odd mix of flavors and colors. It wasn’t my favorite menu but my group cooked the takeaway for me, an apple chutney on cheese pate.

  • Spicy Apple Chutney Cheese Pate (no liver, just a cheese loaf flavored with sherry-the chutney would be amazing on meat.)
  • Bourbon Marinated Pork Tenderloin -the sauce a smoothly sweet reduction and tasty blank canvas tenderloin.
  • Fruited Curry Rice Bake – unsure about this one. I should have sampled it further.
  • Broccoli with mushroom cheese sauce – tasty
  • Veggie Cheese Bread – I am neutral on this.
  • Almost Pecan Pie Bar Cookies – buttery and sweet.

I will take time soon to input the recipes for each week so you can try them and let me know what you think too.