For this class we made and tasted:

  • Honey coffee vinaigrette
  • Maple balsamic vinaigrette
  • Fall salad two ways
  • Caesar salad
  • Chicken crostadas
  • Fall squash dip
  • Baked brie with blueberry compote

All in three hours!

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The Monday 6:30 pm to 9:30 pm class was a different crowd – it was mainly older folks with some people around my age. We were about twelve in the group with two other chefs assisting our instructor, Chef Anthony.

As in the previous class, we got all our veg prep over and done with. This took over an hour but it was good practice for our knife handling skills (I cut soooo many onions).

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Chef Anthony with the other students
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Minced garlic

First up: making the honey coffee vinaigrette.

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We used coffee beans boiled in vinegar
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Whisking grapeseed oil LAST to emulsify the vinaigrette

Next we made the maple balsamic vinaigrette. So good and so easy.

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We used olive oil for this one but you can definitely experiment with other oils (grapeseed, coconut, etc.)

We used these two vinaigrettes to have a fall salad (with endive, frisée, and radicchio) two ways. For me, the honey coffee vinaigrette was extremely unique:

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We made a Caesar salad with homemade dressing. It was extremely garlic-y – just the way I like it! Never again will I buy Caesar salad dressing from the store.

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Now the hors-d’oeuvres:

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Pâte à choux
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Cut in half and filled with a mixture of finely diced chicken and bell peppers
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Placing the tops for bite-sized hors-d’oeurves!

 

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My butternut squash dip to take home!
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Wrapping brie in phyllo for the baked brie with blueberry compote!!!

It was another wonderful evening with delicious, fresh food. Even though I was pretty full after the salads, I had to keep going! Will share the recipe for the baked brie next!

The next day I made some poached eggs for lunch and served it with the leftover butternut squash dip.

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Ha!
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