Week Three Takeaways

Here’s we learned at the Charleston Academy during the past week of Winter 2021 classes:

Besides spending time together, having fun, creating fabulous smells, getting dinner ready for tonight and tomorrow, we are also connecting kitchen to kitchen and making our worlds a friendlier place. Hang out with us to add sparkle and substance to your week. (Spots are still open for the last three weeks of winter semester — Register HERE!)

Lebanese Lentil Soup - The secret to making the soup extraordinary? 

Guest teacher Youmna Squalli says to always, always rinse the lentils and rice three times. I was a witness; the water ran clear the third time. This soup is light, fresh, fantastic. Next week Youmna takes us to Morocco for Hrira, a whole meal in a bowl!

Dinner Party Strategy - Are Covid dinner parties possible, even fun?

Why yes, they are! Last minute invitations are often the best. People who come are in the mood. Outside parties are cool, literally and figuratively. Consider buying a heated vest which charges on your pocket phone charger. Serve heart-warming food to keep bodies from cooling temperatures (i.e. dishes from Weeks One and Two: bowls of gumbo, cassoulet, onion soup or bolognese…or perhaps some from future classes: paella, tagine, chowder, shepherd's pie.)

Ragu Bolognese - How do you turn a fabulous sauce into pasta perfection? 

Toss the drained (best quality) pasta into the simmering ragu sauce. Then add just a little softened butter plus a little bit of freshly grated parmesan cheese. Toss together until mixed. Serve immediately with extra freshly grated cheese to pass. 

What are people saying about Week Three?

• Thank you for the Academy — I love your online classes and how you share your many talents. You’re a gem!

• These classes are a delight!

• I love these classes so much! I’m already in another Zoom — crazy day!

• My house smells amazing and cannot wait until 6 pm!!!

• What a lovely way to spend the afternoon.

• Thank you so much for today's dinner party class! Really fun and inspirational!

• I took two pages of notes. THANK YOU!

Winter 2021 - Week Two!

Credit: Niki Nero Photography

Here’s what we learned this past week:

• French Onion Soup - How many onions do you need? So many that it looks like too many. Not to worry! They will shrink like your favorite dress washed in hot water, to 1/8th of their total volume. Slow cooked onions are not shrinking violets, they will taste extraordinary. They do not need to be cooked to a deep mahogany brown. You can but be careful towards the end so you don’t burn the caramelized onions. The flavor comes when the onions turn golden brown, even pale golden is delicious. Golden brown is the sweet spot. 

• Setting the Table - What didn't we learn from our international guest teacher, Victoria de la Maza? She covered it all: where to sit, who & when to sit them, when to drink, what to bring (or not to bring) as a hostess gift, how to deal with allergies, high heels, even cooking dresses! The questions varied. Where should the host (a participant from Bangkok) have sat the Duke and Duchess when he entertained them in England? As a guest, should you tell your host all the things you are allergic to, or simply bring your own food? How to shut someone down who spouts off about politics, sex or religion? Victoria knew all the answers! 

• Gumbo - Gumbo is a complex, not too spicy, spectacular dinner party food. Food with personality is like an invisible dinner guest, one who adds substance and fun, giving people something to talk about without being high maintenance. The host does not have to attend to the gumbo once guests arrive. While you chat with guests in the other room, the gumbo is wafting through with her perfume of many flavors subtly creating a tasty, anticipatory vibe.  Once ladled in bowls she demands to be center stage. This particular gumbo can handle being the center of attention just like Lady Gaga with that fabulous dove brooch on Wednesday.

Here’s what students had to say:

• “Amazing fun to be with so many interesting people from all over…equally amazing to enjoy the process with anticipation for my executing later when my schedule is not slammed as is just now.”

• Your classes inspire me to cook out of my comfort zone.”

• “Thank you for another fabulous class. I am really loving learning how to cook like a chef. We had the gumbo for dinner and it was DELICIOUS. I can't wait for COVID to pass so I can have a dinner party and serve this. Both you and your classes are AMAZING. I don't know if I enjoy your personality or the class itself more.”

• “It was a momentous hour. I learned SO much. I have never poached a whole chicken and I can’t believe the flavor of the broth after only an hour. Pulling the meat off the bones feels like what a ‘real chef’ does!”

And here’s on the front burner for next week:

• TUES. - Lebanese Lentil Soup (from a fabulous expert guest teacher, Youmna Squalli, born and raised in Tripoli, Lebanon.)

• WEDS. - Dinner Party Strategy

• THUR. - Bolognese 

Reserve your spot HERE!

First Week of Winter 2021

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.