I went to a cooking class last night with my sister. She signed up and asked me if I wanted to join her. I figured “why not?” At least I would get to enjoy an evening with my sis and might just learn something in the process.
Actually I learned several things—better ways to sharpen knives, julienne vegetables and peel garlic. I’ve managed, somehow, up ‘til now, but it will be fun to implement my these efficient new techniques in the everyday routine.
The instructor's name was Tom Skold, a chef from the Harbor View Cafe, across the river, down in Pepin. There were 18 students in the class, a few faces I recognized—like the man from the meat counter at Buchanan’s Grocery, my friend Hugo’s sister, and the mom of one of Kipp’s pre-school classmates. We divided ourselves into groups of three and each group got busy making one of the items from the following menu.
¨ Bacon-Green Onion Focaccia
¨ Grape Harvester’s Soup
¨ Garlic Mashed Potatoes
¨ Linguine Puttanesca
¨ Pork Tenderloin Meallions with Herb-Mushroom Sauce
¨ Chocolate Bread Pudding
¨ Roast Chicken with Lemon and Sage / Saffron Hazelnut Rice Pilaf
Our group was in charge of the Grape Harvester’s Soup. When I first read the title, images of Lucy stomping grapes came to mind. By weird association, stomped soup didn’t sound so appealing. But, then I put my Thinking Mind in gear and figured that workers who had been busy in the vineyards all day would want something flavorful and fortifying come sunset—and that’s just what it turned out to be.
This version of Grape Harvester’s Soup was really an onion and roasted tomato soup, garnished with freshly grated parmesan cheese and parsley. It was pretty scrumptious—and when the group making the Focaccia finished with their recipe, the slices were perfect for dipping into the soup.
½ package grape tomatoes—sliced in half
4 Tblsp extra virgin olive oil
2 large white onions—1 ½” julienne
6 cloves garlic—chopped
2 Tblsp flour
¾ cup white wine
2 cups water
4 cups chicken stock
salt and freshly ground pepper to taste
½ cup parsley--chopped
½ cup parmesan—grated
Preheat the oven to 400F. Place the grape tomatoes cut side up in a small baking dish then drizzle with 1T olive oil and sprinkle with a pinch of salt. Roast for 15 minutes at 400F.
Heat the remaining olive oil in a large dutch oven (not non-stick). Add the onions and cook, stirring over medium high heat until they begin to brown Reduce heat to medium-low and continue stirring and cooking until the oniions are thoroughly carmelized. Add the garlic and cook another two minutes. Add the flour, stir to coat the onions evenly, and cook two minutes more.
Deglaze the dutch oven with ½ cup white wine, add the water and stock and bring to a boil. Add the remaining wine to the roasting pan of tomatoes, scrape the pan and add the contents of the soup. Simmer ½ hour minimum. Season to taste. Serve soup topped with chopped parsley and parmesan cheese.
At the end of the class, we feasted on all the dishes (at 9:30 at night and yes, I slept very well.) The pork medallions were delicious, even though cream sauce with meat is not my favorite thing. I preferred the Roast Chicken with Lemon and Sage. I can’t wait to make the Linguine Puttanesca here at home; that will bring my pasta repertoire to four dishes and I think that’s plenty. The pilaf was too much fuss for rice, if you ask me. The bread pudding was only so-so. (If I’m going to indulge in dessert calories, the dessert has to be truly spectacular, or else just good old-fashioned vanilla ice-cream.) And the garlic mashed potatoes were dry and grainy. I’m not sure what happened there.
We've signed up to go to another class in a couple weeks. In the confines of my own kitchen, with just the right book, or fresh from an inspiring voyage, I can so enjoy cooking—but lately, things have been a bit hum-drum and ho-hum around here. I’m so glad my sister asked me to go with her.
8:39:48 AM 
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