On average I teach 3 to 4 classes per week. To prepare for each class I select 2-3 recipes from my files of over 500 recipes that I've created for either classes or catering menus. The day before a class I head to the grocery store with my class recipes and shop for the ingredients. Often I am shopping for 2-3 classes at a time. I keep all of my receipts in folders labled for each class. If its been awhile since I've cooked any of the recipes I'll be teaching I prepare them for dinner the night before the class just to be sure the recipes are fresh in my mind. The day of my class I precook pastas, grains, and other ingredients ahead to save time during class. I pack my portable kitchen and food bag checking necessary items against a master inventory list and my recipes to be certain I have everything for class...I hate to forget anything! This is the routine I go through for every class...except my recent class at the Bedford, MA Public Library. For this class I left out one important part of my routine...I took a big chance to prove a point.
The Bedford library has booked me for 5 classes in my Cookbook Club series. Each month the librarian selects a book from a list I've provided and arranges for multiple copies of the book to be available at the library. I go through the book and select 2-3 recipes that will build on cooking techniques from the previous class to give students the confidence to recreate the recipes at home. For our first class we explored Cook's Illustrated's book "The Science of Good Cooking". This week's class featured Ina Garten's Barefoot Contessa "Foolproof". To prove that Ina's recipes are infact "foolproof" I did not test them beforehand and instead prepared them for the first time in class. I've never done this before, and when I announced my lack of preparation to the class I saw wide-eyed stares from the audience. The stares turned into smiles though as I explained that my goal was to approach the recipes as they would for the first time. Together we crossed our fingers hoping that the recipes would be as foolproof as Ina promised, and they did. I prepared Ina's "Easy Hollandaise Sauce", "Green Beans Gremolata", and the shallot sauce from her "Veal Chops with Caramelized Shallots". All were easy to prepare and delicious. I recommend you pick up her book. The recipes are ones that will appeal to anyone joining you for dinner. They are uncomplicated, and "foolproof".
The Bedford library has booked me for 5 classes in my Cookbook Club series. Each month the librarian selects a book from a list I've provided and arranges for multiple copies of the book to be available at the library. I go through the book and select 2-3 recipes that will build on cooking techniques from the previous class to give students the confidence to recreate the recipes at home. For our first class we explored Cook's Illustrated's book "The Science of Good Cooking". This week's class featured Ina Garten's Barefoot Contessa "Foolproof". To prove that Ina's recipes are infact "foolproof" I did not test them beforehand and instead prepared them for the first time in class. I've never done this before, and when I announced my lack of preparation to the class I saw wide-eyed stares from the audience. The stares turned into smiles though as I explained that my goal was to approach the recipes as they would for the first time. Together we crossed our fingers hoping that the recipes would be as foolproof as Ina promised, and they did. I prepared Ina's "Easy Hollandaise Sauce", "Green Beans Gremolata", and the shallot sauce from her "Veal Chops with Caramelized Shallots". All were easy to prepare and delicious. I recommend you pick up her book. The recipes are ones that will appeal to anyone joining you for dinner. They are uncomplicated, and "foolproof".
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