First Week of Winter 2021
Suzanne Pollak
THANKS to local food editor Hanna Raskin for her report on cooking cassoulet with Suzanne (via Post & Courier).
Here’s what students are saying about Winter 2021 classes so far:
“My first week was outstanding. I really enjoyed it because the one hour gave me a soothing distraction from Covid and confidence that we will return to being able to celebrate lovely dinners with friends and family. Your enthusiasm is contagious.”
“I really am excited! Your enthusiasm is contagious! I have been following you for years and love the book.”
“The cassoulet was a big hit! So much fun to cook and serve...my friends were impressed!”
Plus, a few useful tips covered this week:
STOCKS - Save all roasted and raw bones to make stock. Stocks can be made easily from bones, a few carrots and onions, water (or previously made stock for a double stock) in a 225-degree oven overnight, for eight hours. Your house will smell divine.
TABLE SETTINGS - Thinking about buying a set of dining room chairs? If you want to spend less money, find a variety of chairs and then paint them the same color! Chic! Victoria de la Maza's pet peeve: sharp corners on a dining room table. Use padding, then a tablecloth. Everything sits better, looks smoother and more comfortable.
CASSOULET - Slow cooking transforms food. This stew of beans, pork, lamb and duck or goose is a masterpieces of many generations, but not overwhelming to prepare. One step at a time!
NEXT UP…
French Onion Soup on Tuesday @ 10:00 EST
How to Seat a Table on Wednesday @ 2:00 EST
Extraordinary Gumbo on Thursday @ 2:00 EST
Secure your spot by registering HERE.