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.
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.)