Cooking Class

My Plate

There are a few things I’ve been meaning to tell you, but I’m just getting around to it now.  In my grad school program, this is the only “easy” semester (which means I don’t have an internship) so I have deemed it my summer of self-improvement.

Veggie Pasta

I’ve been trying to eat better.  I’ve been running, which I love.  I even signed up for a 5K at the end of the month.  I’ve been trying to blog every 10 days.  I’ve been focusing on film photography, with only a little success.  I’m taking a Spanish class and I’m taking a cooking class.

Fries

The cooking class is a 6-week course at the Cambridge School of Culinary Arts that covers basic techniques.  The first week was knife skills.  The second week was egg cookery.  The third week (tonight) is soups and stocks.

Mushrooms

I’m no professionally trained chef, but I have taken it upon myself to learn some basic skills and even to go a little beyond the home cook basics with homemade mayonnaise, homemade chicken stock, and once, souffle.  I have learned a few things from the classes so far, but I am especially excited for the coming weeks, which I think will be a little more out of my comfort zone.

Garlic Bread

These images are all from the knife skills class, hence the very random assortment of foods.  (It’s definitely more about techniques than cohesive menu creation.)  If you follow my twitter, you already heard all about class number 2, which was #eggday.  If you didn’t catch the pictures, there were two fantastic savory souffles, a frittata, deviled eggs, a quiche, Croque Monsieur, and a sausage strata, made by me.  There was also an incredible lemon raspberry souffle that I absolutely must share with you sometime soon because it is just about the lightest, most refreshing dessert these buds have ever tasted.

Keep an eye on the twitter tonight for pictures of #soups&stocks!

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