Archive for the ‘classes’ Category
Last class in the Western Basics series at Palate Sensations! Extremely indulgent desserts.
Butter (a lot), eggs (a ton), cream (a grip). Are you wearing pants with an elastic waistband? You should be.
Join me in growing horizontally.
Awww it’s the second to the last Palate Sensations Western Basics class!
Having been to other cooking schools I appreciate the kitchen at PS even more these days. It’s so organized, homey, and well stocked. You feel like you can really cook anything in there. It’s fun puttering around the kitchen all day especially when you don’t have to do the dishes (thanks Loretta!).
The last 2 classes are all about desserts and this lesson we covered cakes and tarts. Two words for you today: sugar headache.
Two other words: worth it.
Filleting a fish is not easy kids. There are sharp knives and bones and fins and a few scales involved.
Sigh, I’m gonna miss spending my Saturdays in the PS kitchen. Here fishy fishy fishy…
Guess what we learned in Week 5? You got it right lurkers (I see you lurkers, all 150 or so of you who visit everyday but don’t say a word), it’s PASTA TIME.
Another day, another dough ball sistas and mistas.
I told you I was on a cooking class kick.
I had 8 hours of cooking class this weekend. First, of course, was my weekly basics course at Palate Sensations followed by a breadmaking class at Creative Culinaire on Sunday. This was my first class at CC although I had heard great things about Chef Judy Kho who runs the school and the adjacent cafe. She is nothing if not passionate for baking. She is also super nice and super patient and while 5 hours of baking seem crazy long it goes by in a flash.
Hello there, little dough ball. I like you and all of your friends.
Bleh. I can barely look at these pictures without being a little bit queasy. We had so many eggs this past Saturday! My cholesterol must be outta control.
Learning how to cook eggs is important though. It’s a basic skill that any home chef should have. Also, eggs are good. It’s only around number 3 where you start feeling kinda gross.
Chef Francois shows us how an omelet is done.
My Dublin adventures (to be continued) meant that I missed my second Western Basics class at Palate Sensations. I’ll make it up sometime next January. Although, if my schedule contines with its present madness I’ll be in, like, Inner Mongolia around that time.
Class 3 was all about meat braising and savoury tarts. It involved bacon, red wine, and fire. [Cue Beavis and Butthead impersonation.]
Look at all that bacon. Don’t miss the butter right up next to it either. Full cream butter, the kind for winners.