Cook With Me's Blog

Eat Fresh!

Hats Off To Dining Catering, INC.’s In-Home Cooking Class w/Casey and Adam

Hello Everyone,

It’s been incredibly busy and I haven’t had time to keep blog updated.  Sorry about that.

Mandy and I had a class back in April w/Casey and Adam.  Two good friends that enjoy good food but Casey was intimidated about cooking, mainly the time items take to cook.

They chose a good menu to help with this, Herb Crusted Rib-eye Steak, Rosemary New Potatoes and Baked Asparagus tossed with garlic and Olive Oil.

Mandy started the class off with Fried Portobello Mushrooms.

First, we clean the Mushrooms

Adam and Casey clean the Protobello Mushrooms

We use a damp paper towel to rub the dirt off the mushrooms.  Mushroom absorbs liquid so running them under water or soaking them in water would result in a soggy vegetable.

We prepare a chiffonade of Rosemary for the Potatoes.  (A chiffonade is finely chopped herbs.)  You’ll fine that fresh herbs add so much flavor to your dishes but they are both very potent and delicate.  Finely chopping them allows you to add the flavor without overpowering the main ingredient, in this case the potatoes.  And to prevent them from cooking to much we add them at the last 5 minutes of the cooking process.

Once the Fresh Rosemary is ready the next step is to saute onions while the potatoes bake.  Adam and Casey took turns learning to toss the onions like a chef.

Adam and Casey then added the Chiffonade to the potatoes.

By contrast, we use dried herbs for the Rib-eye Steaks.  The dried herbs, Rosemary and Thyme, stand up to longer cooking time with out burning and are not as strong as the fresh herbs.  So searing the steaks in a hot skillet to form a flavorful crust with Rosemary and Thyme works well and is delicious.

Adam distributes the seasonings oil and garlic throughout the Asparagus in a zip-lock bag.

They’re then spread out for baking.

Now it’s time to enjoy their hard work!

Banana Foster

 

Thanks Casey and Adam for a fun evening!

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May 6, 2012 - Posted by | Let's Talk About Food

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