04.08.08
Vinegar Redeux
As I mentioned a few weeks back when describing my vinegar class to you all, the class was such a success, that we decided to re-run it. Well, time keeps marching on and yesterday was the day when the “re-run” became simply “the run”. And yes, the class went just fine. (Something about having done a class before just makes the whole process easier to handle…)
 My proposed guest speaker for the class… |
In addition to this, I have my next class topic already set-up. It’s going to be on how to cook with different types of salt. LifeStyle has an amazing selection of salts, and I have wanted to run a class covering different ways to use them for some time now. So while poking around with ideas and recipes, here is the tentative menu I’ve come up with for that upcoming class:
- Focaccia with caramelized onions, sage and salt
- Spicy salt squid
- Cauliflower and potato frittata with truffle salt
- Farfalle pasta with asparagus, hazelnut and mascarpone with smoked salt
- Salt-rubbed pork loin with apricots
- Fresh strawberries covered with a salted dark chocolate ganache
Which reminds me of something. In case you all haven’t seen it in the “Main Menu” to the right, I’m now offering my cooking teaching services to the general public. I’ve really enjoyed coming back into the world of culinary instruction, and so I would love the chance to share it with you.
So if you are looking for your own personal class, drop me a line, and let’s see what we can cook up together. But if not, I hope you can make it to Bedford, PA for my class on salt in two weeks. See you all there!
Stumble it!
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Adri said,
April 9, 2008 at 12:34 am
I’m fascinated by salt roasting, but haven’t tried it yet. Seems like it could be valuable in a class (applies to many different foods, dramatic, and uses a lot of designer salt!)
http://www.saltinstitute.org/recipes-salt_roasting.html
Bryn said,
April 9, 2008 at 12:53 am
No salt baked fish? That’s my favourite thing to do with kosher salt.
Space Ace said,
April 9, 2008 at 11:14 am
Seems like it will be a LONG class if you go through all of those dishes. Maybe choose between the focaccia and the frittata?
Just a suggestion…
Swan said,
April 10, 2008 at 11:44 am
Amen to the vegetarian dishes!!!
Swan said,
April 10, 2008 at 11:52 am
(sorry for the double post–got a little excited with the first one)
Sooooo many chefs HATE vegetarians. I get it–it’s hard to be creative with a limited set of protein. I’ve been to too many fancy schmancy restaurants that give me a big pile of corn and broccoli and call it an entree. I’d almost rather they spit in my wild mushroom & asparagus risotto.
I applaud you for throwing a few animal-less dishes out there for all to enjoy.
Chef Matt said,
April 14, 2008 at 10:36 pm
Adri - Salt Roasting is a great technique, and I will be going over that to some degree with the pork loin.
Bryn - Salt baked fish is indeed awesome. However, I usually do that with lots of kosher salt, the expensive stuff would be, well, kind of a waste for that. But perhaps giving them a recipe for it would be a good idea.
Space Ace - Yeah, some of these things seem long, but the real time saver will be that that foccacia will be done before they arrive, and the pork will already be roasting. So it should be managable.
Swan (1 and 2) - While it is good that I am showing off some veggie things, it was not my intention of course. You know me, and you know that people with pigs tattooed on their shoulders don’t go out of their way to appeal to vegetarians. (Even the cute ones!) But hey, it looks like you lucked out this time!