Southern Italian Cooking Class
Mar. 11, 2010 10:29 am
Updated: Mar. 16, 2010 12:05 pm
My husband and I went to a class on Southern Italian cooking this week. We learned how to make chicken cacciatore, lemon green beans, garlic mashed potatoes, bruchetta, and creme brulee. It was fun, especially since my husband and I are both total garlic addicts and there was a lot of garlic in the food.
Some lessons I learned in class:
- If you cook with raw garlic it will have a stronger flavor, where as if you cook it first you will have to use more.
- Creme Brulee is very easy and inexpensive to make, assuming you use vanilla extract. If you try to use beans it is much harder and more expensive.
- Red onions have a stronger flavor than yellow. (I always buy yellow b/c they're cheaper. haha)
- I thought I was good at making mashed potatoes, but nothing compared to the teacher. No milk! Just spuds, romano cheese, butter, and garlic.
- I have been totally over-cooking my greenbeans. And they taste much better NOT overcooked.
I think that I will certainly be making the mashed potatoes, greenbeans, and creme brulee again. The chicken cacciatore was amazing, but sadly I don't think my husband really liked it (too many onions and mushrooms) and I doubt my toddler would go for it either.
I'm hoping this spring to take a couple more cooking classes, including one on sushi!