Cooking Class

I took a soups class at The Cookery recently. Sous chef Brian Wiles from Nana's taught the class. He was a very generous and creative instructor. In the allotted two hours the class did the prep and cooked three soups. All were delicious, and I should say, I've already made two of them. We've totally enjoyed both the rotisserie chicken noodle and the spicy butternut squash. Leftovers from both are in the freezer... the cucumber soup will wait until next summer.

The soup pictured a hearty kale, white bean and veggie soup. I found the recipe in the Herb Companion along with the recipe for the cheddar and chive biscuits. Really delicious!!

The essential thing I carried away from class is the understanding of kitchen timing, and how flavors and textures must work together. I enjoyed the class so much that I signed up for another class at The Cookery at the end of the month for a session with Daisy Cakes to learn about bread pudding... and then I saw Scratch Baking offered a class next month on pies... pies... oh joy.... pies