Cook With Me's Blog

Eat Fresh!

Hats Off To Dining Catering, Inc.’s In-Home Cooking Class at the Waksman’s

The Waksmans had a fun group. They were eager to learn, cook and eat. Our menu was New England Mussel Chowder, Rib-Eye Steak and our popular Strawberry Shortcake made with local fresh strawberries and topped with fresh homemade whipped cream.

We started the lesson with knife skills by cutting the strawberries.  Dessert is usually made first if it has to chill.  So we sliced the fresh strawberries and macerate with sugar.  We also made the fresh homemade whipped cream.  We chilled them both and moved on to the chowder.


And now the Mussel Chowder.

Many Mussel Lovers don’t realize how much work goes in to prepping the Mussels.  First we clean them and make sure they close. If the mussels don’t close, they’re no good.  Mandy let the class know that if you tap the mussels on the counter-top they will close again, which shows they’re still alive and fresh.

After placing the cleaned mussels on ice, Kim, Albert and I finished peeling the Yukon potatoes.

The chopping of the onions and celery was next.

Each person takes turns tending to the chowder so they all get a first hand experience on how each step looks as it cooks.

The result was a great New England Mussel Chowder.

Steak time.

We use Rib-Eye Steak.  It’s my steak of choice.  There is usually a perfect about of marbling to get the perfect flavoring and tenderness.  How I select the steak and trim them is all part of the class.  The steaks shown above are about 2 inches thick.  This group wanted theirs rare and medium rare.

We seasoned them and let them rest to get closer to room temperature while we prepared the Asparagus.  If you take a steak this thick directly from the refrigerator and try cook it rare or medium rare, your steak will be cold in the middle and not the proper temperature.

Albert, Susan and Dennis start searing their steaks.

The Asparagus –

I try to select Asparagus that are about the thickness of a #2 pencil.  We chopped off the bottoms so all that left is the tender green portions.  Place them in a Ziploc bag and drizzle with Extra Virgin Olive Oil, Kosher Salt, Fresh Cracked Black Pepper and 1/2 teaspoon minced Garlic.  Massage the asparagus so all the seasonings coat the asparagus.  We place it on an aluminum lined cookie sheet and bake for 4 minutes at 400 degrees.


We put all the pieces together, Herb Crusted Rib-Eye Steak, Rosemary Potatoes, and Asparagus.

And then they enjoyed their meal

First their Chowder.

Then Strawberry Shortcake

Here are more random photos of the evening

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January 22, 2012 - Posted by | Let's Talk About Food

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