1.22.2011

The Chopping Block

For Christmas, Wife gave me one of the best gifts I've ever gotten: a place in a cooking class at the local school called The Chopping Block. The class was called Simple French Food, which was perfect for me because as she has already explained to you, I love butter.

We started out the morning (yes, it was a morning class) with some truffle popcorn and our mugs of coffee as we trekked up to the humungous kitchen on the second floor of the shop. The kitchen was outfitted with appliances, knives, and utensils that only exist in your kitchen dreams. Chef Nick was our fearless leader for the morning, and he officially has the most kick-ass garlic mincing technique in the world (perhaps I'll post a video, but don't count on it).

We got cooking right away with another couple our age who were also taking their first class at The Chopping Block. Our menu consisted of a frisee salad with hazelnuts, goat cheese, and a dijon vinaigrette; cobia en papillote with leeks and an herbed compound butter; endive and fennel gratin; fig and thyme bread pudding. We had lots of fun putting together this awesome menu while learning a little bit more about our favorite hobby.

Take a look at the pictures below and you'll see what a delicious time we had!

DSC_4434
They had plenty of steel to go around and some of the coolest knives we've ever seen.

DSC_4436

DSC_4439

DSC_4441

DSC_4447
The gratin being prepared by our partners, about to go in the oven.

DSC_4455
The term "en papillote", or "in parchment", is a French technique that utilizes parchment paper to steam the ingredients inside to avoid losing the nutrients in the oven. This is me prepping my pouch with butter before putting the fish inside.

DSC_4453

DSC_4459
The cobia and the rest of the ingredients are assembled and ready to be sealed in the pouch (check out that compound butter on the top)!

DSC_4463

DSC_4468
Bad picture, but that's the finished product. I was too excited to eat this to care about the picture. Sorry...

DSC_4464
The frisee salad

DSC_4472
Fig and thyme bread pudding! This was not at all soggy and had just the right amount of sweetness. I think I've converted Wife to another dish!

We'll put up recipes as soon as we can. Until then, feast on these images.

5 comments:

Caitlin said...

Wow! I feel like you should have a donations button on your blog, because I feel selfish for being your friend and reaping the benefits from all your hard labor, and time/money spent on cooking lessons. :) Can't wait to hear more about your French cooking classes...and to try out your favorites at our next get together. :)

Kathy L. said...

Nice class and photos. Really glad you like to cook together.

Anonymous said...

wowzers. I hate fish and that looked amazing while it was raw! I love butter. especially with herbsssssssssssss. and figs. mmm. good job on the Christmas gift!...it's always best to give a gift that benefits both the giver and the receiver ;)

Laura said...

My mouth and eyes are watering!

Cassandra Plummer said...

That looks awesome! What a great gift Caitlin! Bonapetite

Post a Comment