What a culinary adventure!
During my family vacation in June I decided that for my birthday I wanted to take a cooking class and from that the idea for the 30x30 blog blossomed. So this past Friday, I traveled to Atlanta where I met my mom for a little mother-daughter weekend.
But first a quick look back…
Growing up I fondly remember the summer days where Josh (my brother) and I, perched ourselves in front of the television with our cheese sandwiches watching the Food Network. Decades later I cannot begin to add up the number of hours I have spent watching this delightful network. I guess with that and my first Betty Crocker cookbook, a true foodie was born.
So on Saturday, my mother and I journeyed to the Viking Cooking School in Atlanta for a 5-hour hands-on class on French Culinary Basics. I have never seen that much butter put to such good use. I really think we used a pound in each recipe. Gotta love the French!Here’s the menu:
• Classic French Bread
• Cheese Soufflé
• Beef Bourguignon
• Seafood Crepes
• Tarte Tatin
Favorite highlights:
Making crepes – Mom and I took to a range and got to work making four beautifully crafted and expertly flipped crepes. I think a crepe pan is next on my list to purchase. (I say next b’c I already picked up a baguette pan at a kitchen outlet on the way home. Here comes the fresh baked bread!)
Making the baguettes – I had to get in on this action. After hours of feeding, kneading, beating and sleeping, it was time to make our beautiful artisanal loaves. First you stretch the dough into a rectangle and then you fold it several times, sealing the edges each time. Finally you pick it up and lay it seam side down on the baguette pan. The final touch prior to baking is the slitting of the baguettes, which requires a razor blade or sharp knife.
Eating it all – After all the food was complete, we all sat down at the table to enjoy the fruits of our labor. There are few things better in this world than a freshly baked baguette dipped in the savory sauce of beef bourguignon.
The finishing touch.
Lucky for us, dinner reservations weren’t until 9pm. For anyone heading to Atlanta soon, go to JCT Kitchen in the Westside Urban Market. It was mind blowing!
For dinner:
Iceberg salad – a wedge of iceberg lettuce topped with blue cheese, radishes and onion strings. I just might like this better than the classic of bacon and tomatoes.
Wood Grilled ½ Chicken with duck fat crisped heirloom potatoes, lacquered pork belly and local honey
Meyer lemon doughnuts with expresso ice cream – these things melted in your mouth
I have to say that the class and weekend more than lived up to any expectations. Special thanks to mom for coming along for the adventure.
Resources:
Next up on the list: Boxing lesson
i SO hate that I missed this! it looks like so much fun. let's do it!
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