Introduction to the Culinary Arts at the Workhouse: Weeks 3 & 4 but not 5

I’m behind on this. I always get behind on things like this.

I am still enjoying the class, though. Here are three weeks worth of updates. Our final session is tomorrow.

Week 3: Soups & Stews

I’ll say this was maybe the lightest on learning new things, but definitely built on the previous classes. Also, the food was good, which makes up for the light learning

We made:

  • Pumpkin Bisque
  • Beef and Guinness Pie
  • Zuppa Toscana
  • Chicken & Dumplings

I feel like we also made a dessert– but I’ve lot track of it.

Week 4

It never occurred to me that there might be a middle ground when it comes to eating snails. I expected either to be disgusted or enthralled. Instead? it was OK. The next time I see escargot on a menu, I might try it again.  I have trouble imagining a situation where I’d want to cook it at home.

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The emphasis of the class in general was pasta (which we made in class), and Italian food more generally:

  • Bruschetta with Tomato and Basil
  • Roasted Garlic Bread
  • Crab Cakes
  • Chicken-stuffed ravioli with cream and butter sauce
  • Manicotti with cheese filling.
  • Zabaglione

The bulk of my time was spent on the marinara for the manicotti (which was exactly the kind of experience I’d hoped to get out of this class: a chance to work on basic preparations, with an expert at hand to point me in the right direction), and the zabaglione.  The marinara turned out good, but I was damn proud of the zabaglione. Give me some yolks, sugar, and wine, and I’ll make you a desert. Well, a desert sauce at least.

That was rapturous.

Week 5

I was (sadly) not able to make class. The chef saved me a copy of the handout, at least– if there’s anything interesting, I’ll report it here. That’s kinda what I do here.

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