Hi all, My first cooking class is tonight! It's only 4 people, 3 of whom are good
- Thread starter joe
- Start date
Exactly! As a student I loved to see fumbles so I could learn what
to do when/if it ever happened to me. It was very confidence-inspiring...I learned to be less of a perfectionist when things didn't always go as planned or expected, and gained many tips and tricks for fixing mishaps.
Congratulations Joe, we knew you'd be a hit.
to do when/if it ever happened to me. It was very confidence-inspiring...I learned to be less of a perfectionist when things didn't always go as planned or expected, and gained many tips and tricks for fixing mishaps.
Congratulations Joe, we knew you'd be a hit.
barbara-in-va
Well-known member
So Joe, how did it go? Your menu sounded delicious! I am sure your
class loved it. How great for you that the first class was mostly friends, sorta easing you into the swing of the classes! Wish I could sign up smileys/smile.gif
class loved it. How great for you that the first class was mostly friends, sorta easing you into the swing of the classes! Wish I could sign up smileys/smile.gif
I thought of doing a quick beurre-manie to thicken the sauce, but I had used up all my flour
for the 2nd roux, lol. But you're right, I could have explained it. I did explain how much better and richer it would be the next day.
But everyone cleaned their plates. It is amazing how fast 2 hours go by!
for the 2nd roux, lol. But you're right, I could have explained it. I did explain how much better and richer it would be the next day.
But everyone cleaned their plates. It is amazing how fast 2 hours go by!
Sounds great! Now you have a good idea of the limitations of that space
The smaller class size makes it easier for everyone to get to know eachother and chat, so even when you had to duck out, that's great. Plus, I see you had one more person than you originally expected. Sounds like an awesome first start. You know, it's true what they say, you learn more during difficult times. smileys/smile.gif Kudos to you!
The smaller class size makes it easier for everyone to get to know eachother and chat, so even when you had to duck out, that's great. Plus, I see you had one more person than you originally expected. Sounds like an awesome first start. You know, it's true what they say, you learn more during difficult times. smileys/smile.gif Kudos to you!
Very high heat, quick cooking, and not too many at once. Here is Julia's method...
SAUTEED MUSHROOMS
The trick to sautéed mushrooms is to cook them quickly so they do not have time to exude liquid. This means high heat and not crowding the pan. For a large amount, sauté in batches.
3 cups fresh mushrooms
1 Tbs. clarified butter, or a combination of oil and butter
½ Tbs. minced shallot or scallion, optional
Salt and freshly ground pepper.
Heat the clarified butter until very hot in a roomy skillet. If using butter and oil, wait until the butter foam begins to subside; this indicates that it is hot enough. Add the mushrooms and sauté, tossing frequently, for several minutes. The mushrooms will absorb the butter, and then in a minute or two it will reappear on their surface. Season with salt and pepper and add the minced shallot, if you’re using it. Toss another moment or two until mushrooms are lightly browned. Serve as soon as possible.
SAUTEED MUSHROOMS
The trick to sautéed mushrooms is to cook them quickly so they do not have time to exude liquid. This means high heat and not crowding the pan. For a large amount, sauté in batches.
3 cups fresh mushrooms
1 Tbs. clarified butter, or a combination of oil and butter
½ Tbs. minced shallot or scallion, optional
Salt and freshly ground pepper.
Heat the clarified butter until very hot in a roomy skillet. If using butter and oil, wait until the butter foam begins to subside; this indicates that it is hot enough. Add the mushrooms and sauté, tossing frequently, for several minutes. The mushrooms will absorb the butter, and then in a minute or two it will reappear on their surface. Season with salt and pepper and add the minced shallot, if you’re using it. Toss another moment or two until mushrooms are lightly browned. Serve as soon as possible.
Thank you all, but.....I reduced the leftover sauce last night to the right consistency and it was..
great! The best I've ever made.
Oh, the torture! I have calls into my shrink, my numerologist, my color counselor, and my Julia channeller to talk me off the ledge.
Gotta go wait by the phone...
Meanwhile, here's the recipe:
COQ U VIN
Chicken in Red Wine
by Joe Corso
This dish can be made a day or two ahead and reheated, and it is all the better for it.
Serves 4
½ cup (about) clarified butter (The clear yellow of melted butter)
4 Tbs. flour
2 cups (or more) chicken stock
4 oz. pancetta, salt pork, or bacon, cut into lardons (1 x ¼-inch strips)
4 whole chicken legs, (leg-thigh quarters) or 1 chicken, cut up
Salt and freshly ground pepper
⅓ cup brandy
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 large tomato, chopped
Several garlic cloves, crushed but not peeled
3 cups (1 bottle) hearty red wine
Several sprigs fresh thyme, or large pinch dried thyme
Several sprigs parsley
1 bay leaf
16-20 brown-braised onions (below)
3 cups mushrooms, sautéed (below)
Chopped parsley, for serving
Preheat the oven to 325°F.
Start with a brown roux: in a Dutch oven, combine the flour with a few Tbs. clarified butter and cook over medium heat, stirring, until walnut brown. Gradually add the chicken stock and stir until smooth.
In a large skillet, brown the pancetta lardons in a little clarified butter. Remove with a slotted spoon, leaving the rendered fat behind. Add the lardons to the Dutch oven.
Dry the chicken legs well with paper towels. Brown them in the same skillet on both sides, seasoning with salt and pepper as you turn them. When nicely browned, pour on the brandy and light with a match. Shake the pan until the flames subside Remove the chicken and any rendered juices to the Dutch oven.
Sauté the onion and carrot in the same skillet, adding more clarified butter if necessary, until browned. Add to the Dutch oven. Add the tomato and garlic
Pour the wine over the chicken, tuck in the herbs, and add enough extra stock barely to cover the ingredients. Bring to the simmer on top of the stove. Cover and place in the oven for about 30 minutes, or until chicken is cooked through. (Juices should run clear when chicken is pierced with a fork) Adjust oven temperature during the cooking so the pot is barely simmering. Alternatively, cook at a bare simmer on top of the stove.
Meanwhile, prepare the braised onions and sautéed mushrooms.
With tongs, remove chicken to a plate. Sieve the contents of the Dutch oven into a skillet, pressing on the vegetables to extract their juices. Pick out as much of the pancetta as you can and set aside. Wash out the Dutch oven for serving.
Place the skillet with the juices over medium heat, off center. As it comes to the simmer, fat, skin and scum will collect to one side, where you can easily spoon it off. This “skinning” of the sauce removes impurities and gives it a velvety consistency. When gunk stops collecting, center the pan, turn up the heat and reduce the juices to sauce consistency. Taste and correct seasoning.
Arrange the chicken in the Dutch oven. Top with the braised onions, mushrooms and pancetta. Pour on the sauce. (Can be made ahead to this point. Refrigerate uncovered; cover when cold).
Reheat gently, basting, to warm through. Serve, topped with chopped parsley.
BROWN-BRAISED ONIONS
16-20 small white onions
1 Tbs. clarified butter
½ cup (about) chicken stock
Pinch of salt
Drop the onions into a pan of boiling water for 1 minute, to loosen the skins. Remove with a slotted spoon. With a small knife, shave off the root and stem ends, keeping the onion layers attached at the root. Slip off the skins, and piece a cross ⅛-inch deep in the root ends to help prevent bursting.
Heat the butter in a skillet just large enough to hold the onions in a single layer. Add the onions and sauté, swirling the pan to turn them, until browned. Pour in the stock to come halfway up. Season with salt. Cover and simmer slowly 25 to 30 minutes, until the onions are tender when pierced but still hold their shape.
SAUTEED MUSHROOMS
The trick to sautéed mushrooms is to cook them quickly so they do not have time to exude liquid. This means high heat and not crowding the pan. For a large amount, sauté in batches.
3 cups fresh mushrooms
1 Tbs. clarified butter, or a combination of oil and butter
½ Tbs. minced shallot or scallion, optional
Salt and freshly ground pepper.
Heat the clarified butter until very hot in a roomy skillet. If using butter and oil, wait until the butter foam begins to subside; this indicates that it is hot enough. Add the mushrooms and sauté, tossing frequently, for several minutes. The mushrooms will absorb the butter, and then in a minute or two it will reappear on their surface. Season with salt and pepper and add the minced shallot, if you’re using it. Toss another moment or two until mushrooms are lightly browned. Serve as soon as possible.
great! The best I've ever made.
Oh, the torture! I have calls into my shrink, my numerologist, my color counselor, and my Julia channeller to talk me off the ledge.
Gotta go wait by the phone...
Meanwhile, here's the recipe:
COQ U VIN
Chicken in Red Wine
by Joe Corso
This dish can be made a day or two ahead and reheated, and it is all the better for it.
Serves 4
½ cup (about) clarified butter (The clear yellow of melted butter)
4 Tbs. flour
2 cups (or more) chicken stock
4 oz. pancetta, salt pork, or bacon, cut into lardons (1 x ¼-inch strips)
4 whole chicken legs, (leg-thigh quarters) or 1 chicken, cut up
Salt and freshly ground pepper
⅓ cup brandy
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 large tomato, chopped
Several garlic cloves, crushed but not peeled
3 cups (1 bottle) hearty red wine
Several sprigs fresh thyme, or large pinch dried thyme
Several sprigs parsley
1 bay leaf
16-20 brown-braised onions (below)
3 cups mushrooms, sautéed (below)
Chopped parsley, for serving
Preheat the oven to 325°F.
Start with a brown roux: in a Dutch oven, combine the flour with a few Tbs. clarified butter and cook over medium heat, stirring, until walnut brown. Gradually add the chicken stock and stir until smooth.
In a large skillet, brown the pancetta lardons in a little clarified butter. Remove with a slotted spoon, leaving the rendered fat behind. Add the lardons to the Dutch oven.
Dry the chicken legs well with paper towels. Brown them in the same skillet on both sides, seasoning with salt and pepper as you turn them. When nicely browned, pour on the brandy and light with a match. Shake the pan until the flames subside Remove the chicken and any rendered juices to the Dutch oven.
Sauté the onion and carrot in the same skillet, adding more clarified butter if necessary, until browned. Add to the Dutch oven. Add the tomato and garlic
Pour the wine over the chicken, tuck in the herbs, and add enough extra stock barely to cover the ingredients. Bring to the simmer on top of the stove. Cover and place in the oven for about 30 minutes, or until chicken is cooked through. (Juices should run clear when chicken is pierced with a fork) Adjust oven temperature during the cooking so the pot is barely simmering. Alternatively, cook at a bare simmer on top of the stove.
Meanwhile, prepare the braised onions and sautéed mushrooms.
With tongs, remove chicken to a plate. Sieve the contents of the Dutch oven into a skillet, pressing on the vegetables to extract their juices. Pick out as much of the pancetta as you can and set aside. Wash out the Dutch oven for serving.
Place the skillet with the juices over medium heat, off center. As it comes to the simmer, fat, skin and scum will collect to one side, where you can easily spoon it off. This “skinning” of the sauce removes impurities and gives it a velvety consistency. When gunk stops collecting, center the pan, turn up the heat and reduce the juices to sauce consistency. Taste and correct seasoning.
Arrange the chicken in the Dutch oven. Top with the braised onions, mushrooms and pancetta. Pour on the sauce. (Can be made ahead to this point. Refrigerate uncovered; cover when cold).
Reheat gently, basting, to warm through. Serve, topped with chopped parsley.
BROWN-BRAISED ONIONS
16-20 small white onions
1 Tbs. clarified butter
½ cup (about) chicken stock
Pinch of salt
Drop the onions into a pan of boiling water for 1 minute, to loosen the skins. Remove with a slotted spoon. With a small knife, shave off the root and stem ends, keeping the onion layers attached at the root. Slip off the skins, and piece a cross ⅛-inch deep in the root ends to help prevent bursting.
Heat the butter in a skillet just large enough to hold the onions in a single layer. Add the onions and sauté, swirling the pan to turn them, until browned. Pour in the stock to come halfway up. Season with salt. Cover and simmer slowly 25 to 30 minutes, until the onions are tender when pierced but still hold their shape.
SAUTEED MUSHROOMS
The trick to sautéed mushrooms is to cook them quickly so they do not have time to exude liquid. This means high heat and not crowding the pan. For a large amount, sauté in batches.
3 cups fresh mushrooms
1 Tbs. clarified butter, or a combination of oil and butter
½ Tbs. minced shallot or scallion, optional
Salt and freshly ground pepper.
Heat the clarified butter until very hot in a roomy skillet. If using butter and oil, wait until the butter foam begins to subside; this indicates that it is hot enough. Add the mushrooms and sauté, tossing frequently, for several minutes. The mushrooms will absorb the butter, and then in a minute or two it will reappear on their surface. Season with salt and pepper and add the minced shallot, if you’re using it. Toss another moment or two until mushrooms are lightly browned. Serve as soon as possible.