Winter 2021 - Week Two!
Suzanne Pollak
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