This week was great for classes.
On Monday, we prepped stocks and other items for the next day's class and practice knife skills.
It was a lot of fun.
Tuesday was great. We ran a banquet meal set up, with every class providing something.
My class provided the soup. White Bean Au Pistou. It was a delicious soup, starting with browning bacon, and sweating the celery, carrots and onions. Deglazing the pan with a bit of white wine, and adding tapioca flour. Adding 2 gallons of chicken stock, bringing to a boil. Salt, pepper and Worchestershire sauce to taste. Once a nice simmer is going and the beans a re soft, we added a little tomato pistou (a mix of tomatoes, garlic and basil) and used an immersion blender to thicken the soup a bit.
Topped with a sliced bagette crouton, a tomato-basil concasse and a freshly baked parmesan cheese crisp, it was very delicious. A nice hearty soup that is right for any occasion.
What a great week!