Cooking Class Update

The Spread Cooking class has gotten a bit more interesting over the past few weeks.  We graduated from soups & stocks to braises & dry heat cooking.

Osso Bucco & Cheddar Polenta During the braising class, I made Osso Bucco Milanese.  The sauce was so deliciously complex and the meat was falling off the bone.  One of my classmates made some cheesy grits as a delicious accompaniment.

Roasted Veggies and Homemade Paneer During the dry heat class, I made paneer by hand (along with a ton of roasted vegetables).  Even though I once took a cheese making class, this was my first time making cheese all on my own.  It was so incredibly easy, I could barely believe it.  I’m thinking I will make mascarpone or ricotta next, then mozzarella, and eventually buratta and goat cheese.  (Clearly I have high hopes for the cheese making.)

Plate 1Here are some of the other dishes we made during dry heat week.  Ever had a scotch egg?  They are quite an experience!

Plate 2Tonight we will learn about the mother sauces and then, that’s all for the cooking class, folks!

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