Week 4's topic was indeed salad and greens. A handful of my classmates appear to enjoy vegetables as much as I do. I'm fairly certain this is not the night to mention my hesitation about okra. Fortunately, Chef lectured and prepared roasted beets, glazed carrots, celery root puree, baby bok choy, ratatouille, brussel sprouts. In the kitchen the class preparedratatouille and brussel sprouts.
What I learned:
- Celery root and celery stalks are related, but celery root is not the source of celery stalks. Celery roots are the source of a low of a low growing bush.
- Bok choy grows in sandy soil. It needs to be washed well and then dried before using
- Canola is actually an acronym : Canadian Oil Low Acid (CANOLA) and comes from rape seeds.
- Chiffonade roughly translated means "fine threads. To chiffonade a leafy vegetable, roll a group of leaves into a cigar shape and slice thinly
- If a recipe calls for tomato and it is out of season, use tomato paste, tomato juice or other tomato products to boost the tomato flavor
- Eggplant has traces of nicotine. Approximately 20 eggplant is the equivalent of 1 cigarette.
- Cruciferous means that the leaves grow in groups of four,
Observation:
- I will purchasing celery root in the future. I'd like to puree it with cauliflower and/or parsnips.
- Tonight's class reminded me how much I enjoy bok choy.
- After the chef, next in command in this class is the sous chef. The sous here Angie. I've worked with Angie a few times as a assistant in other recreational classes.
- I'm not certain that the class is aware that I've worked with Chef before. I was working with a classmate and placed a pot on the cutting board to help. Chef saw me and said, "get that pot off the cutting board or I will kill you". I removed the pot immediately, but I saw the color drain from my classmate's face and two nearby classmates look around nervously. It is class. I'm here to learn.
- Chef informed me that I am thinking too much about where to place my fingers I'm using my knife. He's right, I am. I want to leave class with all my digits intact (I've cut my finger numerous times in the past- no need to repeat that activity). Chef suggested that I relax and let the knife glide. Looks like I'll be practicing my knife skills over the weekend.
- I think I've found a class cooking partner! After a few unique interactions involving repeated cut fingers, texting versus cooking, and abandoned dishes at the stove I wasn't sure what would happen next. Marl (as in Marlboro Man - that is not his name) is an older student as well and his temperament balances mine. The brussel sprouts recipe called for bourbon to flambé the dish. We used a bit too much bourbon as the tip of our flame was about two feet high. Chef shook his head as the flames danced momentarily. Marl and I agreed it wouldn't be right to let the bourbon go to waste!
I won't be preparing any dishes this weekend as I'm studying for my Community Emergency Response Training (CERT) final exam.Angie asked that I come to class an hour earlier to assist in getting the class setup. I've been showing up fairly regularly. After tonight's pyrotechnic activity, will I be allowed in the kitchen next week?
Week 5: Grains
Be well,
Technicolor girl
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