This class on Salads and Emulsified Sauces was probably the one in which I’ve learned the most to date. I has no idea what an emulsified sauce was (hint: mayo and vinaigrette are two really big ones) and I had fun making homemade mayo although I think I prefer the stuff in a jar and a tangy, peppery vinaigrette.
We also had the chance to experiment with different oils and I got the opportunity to work with ones that I’d never even heard of; avocado, hazelnut or grapeseed anyone?
The menu for today’s class started with these items:
Appetizer: Zucchini Fritters
Salads: Chinese Chicken Salad, Clementine Jicama Salad, Harvest Salad with Gorgonzola, Bacon and Concord Grapes & Fall Salad with Roasted Delicata Squash, Kale Chips and Persimmons
Entree: Seared Flank Steak with Romesco Sauce
Dessert: Ginger Pear Upside Down Cake (totally simple and crazy delicious when served with sour cream, it sounds odd but it compliments the sweetness of the cake really well)
And then since we polished everything off in about an hour (give or take) our Instructor for the day, Kirsten gave us a few more items to make:
Appetizer: Petit Gougeres with Gruyere
Dessert: Chocolate Chip Cookies with Browned Butter
I had no idea there could be so many possibilities when it comes to vinaigrettes and Kirsten was right; I’m probably never going to buy store bought dressings again.