take a cooking course

Yes, just booked a 4 day cooking holiday in Tuscany, I can’t wait, it’s going to be awesome.

I’ve been checking out cooking ‘classes’ on-line. Watching videos and preparing meals according to what I find. Right now I’m right into vegetarian cuisine. Will talk to DH and ask him what he’d like to do. I suspect he’d prefer a trip to Costa Rica! So this goal may be put on hold.

There is a cookery demonstration in the local area in 2 weeks, the day after my birthday, so I’m hoping that we can book a place. We’ll find out next week.

I mean, I’ve been cooking now for close to 30 years. But I’d like to take a real cooking course. Maybe vegetarian, or French cuisine, or oh, I don’t know…either something healthy or something really different. I was thinking of taking one with DH once he retires. We’ll see.

To do this once this year. It’s been on my mental to-do list for so long now, but I have never added it to 43T. There are very few cookery schools in the area, so I might have to do a weekend course. A really wants to improve his pastry so we’re going to book that for him. Then definitely a wine tasting course in September for both of us.

I’ve been wanting to do this for so long that I was a bit miffed at catching a cold the night before – not that I let that stop me, though.

The class was held at Kirkland’s Sur La Table, an amazing culinary store that holds classes after-hours in their customized kitchen and “let’s” you shop during your break.

There were 16 of us attending, making the one-on-one instruction tight, but I made sure to grab some attention for myself. Each portion of the meal was assigned to a station and you were free to wander from station to station, participating as you wanted. What I wanted was for Chef Kathy to give me some knife pointers (heh). SO cool, I now know how to properly utilize my knife.

MENU: Chilled Cucumber Soup – Spring Greens with Hazelnut Crusted Goat Cheese Fritters – Halibut and Shrimp in Parchment with Garlic Herb Butter – Fruited Couscous with Roasted Vegetables – White Chocolate Strawberry Tart

I’m allergic to seafood, so I passed on the halibut & prawns dish—but my sister said it was tasty. The soup was nice, rather like a thin tzatziki, the couscous was very delicious, and the tart was something else. Those strawberries were so plump, and sweet, and juicy. Y-u-UM.

It’s a fun way to spend an evening, and not really any more expensive than going out to dinner—except you are doing the cooking. They still do the cleaning, and you get to eat the results—so I’d certainly recommend anyone give this a try.

My sisters and I didn’t get to the Indian Cuisine course last fall SO we are going to attend “April in Paris” on Friday, April 13th. I not only booked us, I’ve already paid for it so we ARE going!

I wanted the knife skills course, but re-thunk me using knives on a Friday-13th. This course sounds like fun, and yummy ta boot. I just have to find someone to eat the seafood for me.

DESCRIPTION:
Enjoy a fun, informal evening of food and friends. Our instructor will cover the basics of French cuisine, then show you how to make the kind of complex but comforting fare that has endeared the world to French food. Cook as much or as little as you like while picking up new techniques and valuable insider tips from our chef. Share a delicious dinner with friends old and new when the cooking is complete.

MENU: Chilled Cucumber Soup – Spring Greens with Hazelnut Crusted Goat Cheese Fritters – Halibut and Shrimp in Parchment with Garlic Herb Butter – Fruited Couscous with Roasted Vegetables – White Chocolate Strawberry Tart

Love food, love to eat amd need to find new ways to to accomplish this

My sisters and I are signed up for a “Flavors of India” course on September 7th!

I recently had two chefs staying at my home, and so I tried to finagle a cooking lesson. Unfortunately, even though it was awesome having someone prep and cook a meal for me while I sat back and watched, they didn’t show me anything I didn’t already know.

I’m thinking I should do some research so I can be more target specific.