Yes, yes I am aware that the title of this post doesn't start with the letter b as with all previous posts but I am taking this brief break to blog about good cookin' school.
My wonderful friend always comments on how she wants to learn how to cook like I do. An amazing compliment since I have no culinary background other than being a catering manager at a hotel and being obsessed with Food TV, beautiful cookbooks and "fancy food."
I proposed one day that I teach her how to cook. In my kitchen. Just the two of us. Easy and yummy recipes that fit her style an that she can cook for her boyfriend. Who apparently doesn't cook either. I am sure they eat out a lot.
The first "class" was a few weeks ago and we made ahi & bok choy. Seared sashimi grade ahi that we crusted with chile powder & black pepper then seared in a pan fairly quickly so it was done rare. The bok choy we cooked in a wok with sesame oil, fresh grated ginger & minced garlic. We also made wasabi mayo - simply wasabi powder & good ol' Best Foods.
The second class was fun because Saturday we spent the morning shopping for the meal. We met at the Farmer's Market, got our coffee and hit the booths with Beckett - who had to get his kettle corn first thing. After the market - arms full of our produce for the week and some wonderful baby artichokes for dinner we drove to this great local fish market for our scallops. Plus I had to show her where I got the ahi for our first class so she could make it for her boyfriend. It's a funny little place in the middle of a bunch of mechanic shops and other warehouses. If you didn't know where you were going you would think you were lost.
Menu: Baby Artichoke with Lemon & Garlic, Champagne Risotto with Scallops drizzled with Truffle Oil. First we prepped the artichokes
My wonderful friend always comments on how she wants to learn how to cook like I do. An amazing compliment since I have no culinary background other than being a catering manager at a hotel and being obsessed with Food TV, beautiful cookbooks and "fancy food."
I proposed one day that I teach her how to cook. In my kitchen. Just the two of us. Easy and yummy recipes that fit her style an that she can cook for her boyfriend. Who apparently doesn't cook either. I am sure they eat out a lot.
The first "class" was a few weeks ago and we made ahi & bok choy. Seared sashimi grade ahi that we crusted with chile powder & black pepper then seared in a pan fairly quickly so it was done rare. The bok choy we cooked in a wok with sesame oil, fresh grated ginger & minced garlic. We also made wasabi mayo - simply wasabi powder & good ol' Best Foods.
The second class was fun because Saturday we spent the morning shopping for the meal. We met at the Farmer's Market, got our coffee and hit the booths with Beckett - who had to get his kettle corn first thing. After the market - arms full of our produce for the week and some wonderful baby artichokes for dinner we drove to this great local fish market for our scallops. Plus I had to show her where I got the ahi for our first class so she could make it for her boyfriend. It's a funny little place in the middle of a bunch of mechanic shops and other warehouses. If you didn't know where you were going you would think you were lost.
Menu: Baby Artichoke with Lemon & Garlic, Champagne Risotto with Scallops drizzled with Truffle Oil. First we prepped the artichokes
(don't these look yummy???)
and then started on the risotto. Risotto was a fun thing to show her how to cook because you have to pay attention to it. The actual process is something that you can see happen - vs. something that you pop in the oven.
This particular recipe is probably the simplest risotto I have made to date. Just a few ingredients - one of which is champagne to that makes the preparations that much more fun.
(these are the ingredients - except the scallops which are still in the fridge)
It turned out wonderfully - all three of us cleaned our plates. But the best part of all is spending time chatting, gossiping & laughing with my friend - oh and watching Project Runway.
Next up in good cookin' school is my famous and very top secret mac and cheese. I haven't ever told anyone how I make it so she is one lucky duck!! I may make her sign a non-disclosure agreement before class commences.
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