ISO: ISO info on a fish I just bought: Baqueta. I'm doing bouillabaisse tomorrow and I wanted a whole

In Search Of:
Thanks Barb, Marg, Ang and Curious. Daddy is definitely a handful. The bouillabaisse

was underseasoned--I guess that's better than too much salt. The leftovers were better to me last night, and Jacques said he wouldn't have noticed the burnt taste if I hadn't pointed it out. The rouille was a little under-spiced too. I'm getting the hang of teaching, I think, but what's frustrating is that the food just isn't quite as good as I make it in real life because there isn't time to really concentrate on the details.

My next class, if I get people signed up, is all about primary colors:

Orange Avocado Salad with orange-walnut vinaigrette and pine nuts.
Paglia e Fielo (Straw and Hay): Creamy Green and Yellow Noodles with peas and prosciutto
Sautéed Chicken Pipérade, with red, yellow and green bell peppers
Blueberries Flambéed

 
Cooking classes have become a popular gift to give up here. your party of 8 reminded me of a Ceasar

Salad class we took with 2 other couples as a Christmas gift. It was at a popular restaurant---Marx Brothers(was featured on Best Of on foodtv, back a few years)and the place was packed for the class---off season only. It was such a fun afternoon. They are famous for their C Salad, but the class had us use 4 different methods of making the salad---from a "bush available" salad which had ingredients like canned parm and garlic powder that could be bought at any village grocery store, to finally the real thing with their own balsamic and fab olive oil. The salads were paired with several white wines(a crisp Riesling was the preferred wine) and volunteers were selected to help with each version of the salad. No one volunteered for the "bush" version, so I stepped up to the plate. It was really fun.

 
That's a great idea--four versions of the same salad to compare. It must have really pointed out the

difference in using choice ingredients.

 
Absolutely! I first thought "why take a class on ceasar salad--boring?", but it was totally fun

and we certainly learned alot about ingredients and methods of preparation. And the wine---I love Riesling, but some people find it too sweet or light for serving with meals. The owner who taught the class(and the restaurant is also known for their fine wines) selected the 4 different wines and then let us decide, and the Riesling was the winner with the Ceasar, and that's what he always suggests to go with their salad. we also sampled different olive oils and balsamic vinegars. fun. I have the different recipes and handout he gave us, if you're interested.

 
Ang, in my short career so far, I'm learning that the class menus have to be different

from my catering menus. Doing a whole balanced meal is great, but it's confusing for the students who are pulled in lots of different directions.

It's better for them to learn a few great things than to have a perfect meal demonstrated. At least that's what I'm trying to tell me menu-oriented self.

 
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