This comfort food ain’t bland

Our cooking class this week was all about comfort food. These recipes were quite straightforward and full of flavor.

Our first flavorful fare was a handmade Caesar dressing. This recipe is very easy: add all ingredients, blend and serve.

Fact of the day: all Caesar dressings include anchovies and ours was no exception!

Remember to SLOWLY drizzle in the oil for your dressing so it can emulsify correctly. This is important so the oil and water molecules can actually stick together. 
We then started on Chef Lou’s newest creation, the Raspberry White Chocolate Bombe. This is a very simple recipe and can be kept in the freezer up to 2 weeks! Perfect if you’re hosting a party.
We first had to reduce the raspberry gelatin
 
 Then we melted our white chocolate chips. It had a beautiful pink color
 
 We then folded in real whipped cream. Don’t use fakey cool whip when the better tasting stuff is very easy to make.
We then put the mousse in the mold and let it sit in the freezer.
Once set, you can then frost the cake in whipped cream, press in the white chocolate shavings, garnish and enjoy!
 
Next, we started on the garlicky tri tip. Our meat has been marinating for 4 days in the fridge. We sprinkled it with salt…

 …then put on our topping, roasted it in the oven…

 …and topped it with sage whipped cream!

Next in line was the Gouda Cheese and Apple Soup– a Savory original!
After softening the apples we added the other ingredients, and while it was simmering we made parmesan crisps.
After sprinkling the parmesan in the molds we added black sesame seeds and toasted in the oven. We toasted our a little too much…
We then served the soup with the parmesan crisp garnish!
Our last recipe was another dessert: a Triple Chocolate Bavarian.
This has layers of brownies, milk chocolate, and white chocolate. 
We used two methods for garnishing. 1) before taking it out of the mold we drizzled a chocolate ganache on top. After that hardened we took it out of the mold. It has nice clean lines.
 
 
The other method is 2) take the Bavarian out of the mold and drizzle the ganache over and let it drip down the sides.
It’s so delicious you can’t wait to take a bite of it!

This class was especially delicious. Even though these are simple recipes, don’t take shortcuts because you’ll cut down on the quality and taste of the meal.

Everything you’ve seen demonstrated in these classes can be ordered for your next catered party! Call us today and we’ll help make your party a success.

This was our last class for a while. If you’re interested in taking a class, drop us a line and hopefully we can fit in some classes soon. Thanks to all those who came and we hope to see all of you- and even some new faces- next time!