All posts filed under: Cooking Class

Sur la Table Macaron Class

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Until I went to Paris this past June, I only liked to look at macaron cookies.  But, I couldn’t pass up the opportunity (or many opportunities) to taste the cookie where it was perfected.  I fell in love with these tiny delights after my first bite and have not had anything back in the States that has even remotely compared to the Parisian ones I tasted.  But, when I saw that Sur la Table was offering a macaron class, I knew I had to learn the technique so I could create this little treat on my own. Chef Colette Christian taught the class and told us that the recipe was brought over from France on a napkin, but now it is an art form, so much so that it has its own language, such as the below terms! Macroannage:  the technique of mixing flour and meringue to make macarons Macronner:  the technique of mixing the batter until it is firm and drops slowly when scooped Pied:  the “foot” or small frills that form along the …

Tuesday’s Tip-Choose the Correct Cutting Board!

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Over the weekend, I took an Essential Knife Skills class at Sur la Table with Chef Alexx Guevara.  Not only did I try to master about 8 types of cuts, but I also learned some valuable tips, some of which I will be sharing with you. With all of the cutting boards available, do you ever wonder what type to use?  Alexx told the class to use a board made from a natural material, not synthetic or plastic.  This will help save the blade on your knife so you will not have to sharpen it as often.  (But, remember to cut raw meats and fish on plastic cutting boards to prevent contamination!) If you look back at some of the pictures I have posted, you can see that I only use a plastic cutting board.  So, Santa if you are reading this, I will take any of the below options under the Christmas tree this year! AHeriloom State and Country-Shaped Cutting Board Available:  http://www.dailygrommet.com/products/aheirloom-state-shaped-cutting-boards Price:  $48 Material:  Made of Bamboo Madeira Teak Edge-Grain Carving Board …

Sur la Table Sushi 101-Part 2

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So, as promised yesterday, today’s post is the continuation of the sushi I made at Sur la Table.  We did not make a California Roll, but since California is my current residence, I wanted to share with you how the California roll came to be, per Chef Andy Matsuda.  About 150 years ago, a Japanese sushi chef came to Little Tokyo and started working at one of the sushi bars.  California has always been known to use its local produce, therefore the chef added California avocado to a roll and it became know in the sushi bar as the California Roll.  After growing to other sushi bars in Little Tokyo, the entire southern California, it soon spread nationally and eventually world wide.  Thus, one of the first “non-traditional” fusion sushi. Sushi Rice Wasabi Shrimp and Tuna Seaweed Paper Sushi Rice Zucchini Avocado Spicy Tuna Why is it called a hand roll?  Because the sushi chef prepares the cone shaped sushi in his hand…yep, it’s that simple. All the sushi I made during the night!  It …

Sur la Table Sushi 101-Part 1

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I was out for a sushi dinner with my friend Rachel and we sat at the bar to watch the chef prepare our sushi.  I commented to Rach that I wanted to take a sushi making class.  When I got home, I decided to look up local sushi classes and I found one at Sur la Table.  I had so much fun at the Julia Child Sur la Table Cooking Class that I booked the Sushi 101 class.  I was looking forward to this class and the class finally was last night!  Our chef was Andy Matsuda, owner of the Sushi Chef Institute in downtown Los Angeles.  He was a great teacher and we made 6 different preparations.  Here are the first 3. Green Soy Wrapper Sushi Rice Avocado Zucchini Topped with Spicy Tuna and Jalapeno slice Salmon Cream Cheese Onion Sushi Rice Seaweed Paper Rice sprinkled with sesame seeds Spring Roll Wrapper Red Leaf Lettuce Avocado Crab Stick Onion Shredded Carrots Sushi Rice If you can’t make it to a sushi class or one …

Sur la Table Julia Child Cooking Class

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Over the weekend, I had the opportunity to take a cooking class at my local Sur la Table.  The class was Celebrating Julia Child and featured some of Julia’s most famous recipes.  On the menu was a bouillabaisse with clams, mussels, and cod; puff pastry tart of heirloom tomatoes, eggplant, caramelized leeks and Gruyere cheese; cognac flamed breast of duckling a l’orange; and Grand Marnier souffle.  Before I took this class, I had never tasted clams, mussels, or duck…yes I was sheltered as a child.  But, after the class I will consider ordering any of them off a menu.  And, I loved the tart enough to make one for myself the next night!  The Chef (Maegan McPhee) made sure to wait to have all of our attention before adding any ingredient or giving us any tips for the recipe.  Also, all 14 of us, had the opportunity to get our hands dirty and take part of making every recipe.  If you have the opportunity to take this class at your local Sur la Table, take …