It’s been a long time since I posted on this Blog: too long! So it’s time to start making amends. And I thought I’d get back to it with an update on what’s been happening at Get Cooking over the last few weeks.
Those of you who have been following my schedule will know that I took a few weeks off at the beginning of January, but classes started off with a bang on January 22nd and we’re right back into the swing of things now. And I do mean we. Because I’ve teamed up with my friend Michelle Peters-Jones, who’s going to be assisting at my classes and helping me make Get Cooking the best that it can be. If you’ve taken a Cook Indian class at Get Cooking you already know Michelle, since she teaches the East Indian classes with me. And a lot of you will know her from her fabulous blog. I’m lucky to have her on board, and really excited about the ideas we’re working on to grow and improve Get Cooking together. It’s so much better to have someone to bounce ideas off of, and to share the load!
My first week back at the stove kicked off with three Cook Moroccan classes, and we cooked up some of my all-time favourite Moroccan foods. But as always it was the simple dishes that stole the show. Moroccan Carrot Dip is always a big hit: a fresh and tangy combination of local carrots, olive oil, vinegar and spice, with a hint of Harissa Sauce to heat things up. It’s fast and delicious, and perfect with some of the Happy Camel’s delicious Pita Bread. And a Tagine of Lamb with Almonds & Prunes is hard to beat, especially when it’s made with Tangle Ridge Ranch lamb.
I taught four classes that first week back, my record so far. And the fourth was one of my own personal favourites, British Gastropub. We cooked up some Digby Scallops with a Pea Puree and Bacon; Alberta Rabbit braised in a Cider & Cream Sauce; a delicious Bread & Butter pudding made with Panettone and dried cranberries; and much more. And I have some of my Moroccan Class clients to thank for the amazing fresh rabbit, since the rabbits came from their neighbours’ farm!
Last week saw my first ever Cook Pasta & Sauces class, which was a lot of fun, if rather filling! I put together a menu of my own family’s favourite pasta dishes, including Mario Batali’s Lasagne Bolognese and River Cafe’s Slow Cooked Sausage Sauce. My kids were a bit put out when they discovered there weren’t any leftovers at the end of the night! Then on Sunday we taught Cook Spanish to a private group. The highlight was probably the Paella, a heavily spiced version with local chicken drumsticks. But my favourite dish was, without doubt, the Croquetas: another simple masterpiece, these scrumptious Croquetas are made with a thick béchamel mixed with chopped serrano ham, then breadcrumbed and deep-fried ….. the most delicious tapa ever, if you ask me.
And looking into the next few weeks we have a smorgasbord of delicious classes ahead. Some are fully booked, but there are still a few spaces to be had. If you love wine and would like to know more about pairing wine with food, join us and William Bincoletto for a night of matching Food & Wine. Or come and meet John Schneider of Gold Forest Grains while we Cook Brunch on February 26th. And there are still two spaces up for grabs at my Cook Berkshire Pork class: I’ll be joined by Nicola Irving, of Irvings Farm Fresh, who’s going to be showing you how she makes her utterly delicious pork sausages. What are you waiting for?!
We have exciting things planned for May and June as well, and the schedule will be available very soon. Given the demand for my Thai and French Bistro classes there will be more of both for sure. And Michelle has talked me into a dessert class too. Those of you who know me will know that I’m more of a savoury kind of gal. But desserts are always a hit, so I’m sold, thanks to Michelle. And I’m thinking about a Kids’ class too, maybe one for Parents and Kids. If you have ideas you’d like to run by me, leave me a comment so I can take your ideas on board.
So that’s it from me for now. But I promise not to leave it so long until my next post: which is already under way. It’s going to be a short essay on Salt. If you’ve been to a class at Get Cooking you’ll have an idea of what to expect!