A Cook’s Heart

27 Feb

DSC08593

Dana’s heart shows in his cooking. He is now taking “Cook Italian” a four-part cooking class covering the Four Seasons. Here is the menu for last night’s class:

Crema Di Escarola Con Mozzerella

Parmesan Garlic Bread Sticks

Caesar Salad

Pasta Bolognaise

Cherry Galette Torta Di Ciliegia

There are 22 people in the class so pans are large and many hands stir and whip.

DSC08639One of the challenges of the night was picking chopped carrots out of the bolognaise meat sauce to put them through the blender, an oversight the first time through the recipe.

DSC08636 The cooks joined together to separate the meat from the carrots and finally completed the task. That brought up this Julia Child story. Julia Child maintained that you never admit making a mistake in cooking just call it something else. The class decided that this sauce would now be referred to as “Chunky Bolognaise Sauce.” What is that in Italian?

The creme of escarole soup is topped with pine nuts, golden raisins, mozzarella and excellent olive oil. Dana commented that the final touches of the garnishes turned something great into something extraordinary.

DSC08621The yeasted garlic bread is shaped in long tubes then rolled in garlic infused olive oil. The dish bakes and the bread rises to result in a wonderful brown crust with a fluffy white center.

DSC08627

DSC08664

DSC08670

DSC08675The cherries for the Galette came from Italy and arrived in a beautifully decorated 26 ounce tin. The cherries are a deep,dark maroon…almost black.

DSC08606

Camelizing Apples in Cherry Galette

Camelizing Apples for Cherry Galette

DSC08647

DSC08652

DSC08688The Bolognese sauce is served over farfelle, a type of pasta derived from the Italian word farfalla (butterfly). Here we call it, “bowtie.”

DSC08679

The class eats progressively. As each course is completed, everyone sits down to enjoy the flavors.

DSC08604 It is great fun to cook with others. This class started at 6 p.m. and ended sometime  after 10. Italian food at an Italian pace. Perfect.

8 Responses to “A Cook’s Heart”

  1. Jon Reis February 28, 2014 at 1:23 pm #

    Yumm, ditto…. Great SB activity.

    • Jill February 28, 2014 at 1:24 pm #

      Italian cooking is a great activity anywhere. We learned that in Sicily.

  2. Dede February 28, 2014 at 2:57 am #

    The garlic bread looks especially wonderful.
    Did Dana get olive oil on his camera? Tough job being chef AND photographer.

    • Jill February 28, 2014 at 3:14 am #

      We just bought some Baruni (from a little town near Yuba City which is near Sacramento which is in the Central Valley of CA) olive oil at the Farmer’s Market. Can’t wait to use it. J

  3. Nancy Lehrhaupt February 27, 2014 at 10:25 pm #

    Looks like fun !

    Sent from my iPhone

    >

    • Jill February 27, 2014 at 11:53 pm #

      And Dana brought some home.

  4. Ursula Freer February 27, 2014 at 7:53 pm #

    Yumm!

    • Jill February 27, 2014 at 8:12 pm #

      You said it…wish I had been there.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: