Wednesday, March 7, 2007

cooking class

the williams sonoma cooking class turned out to be 'asian cuisine'! it was by far the better of the 2 classes my friend and i have taken so far (soup class in january). the teacher was the same lady and again this class was full with 16 'students'. she made vegetable chow mein (which was really lo mein), beef with ginger and caramelized onions, and japanese pork katsu. the veggie lo mein was outstanding, same or better than a restaurant! the beef dish was pretty good but i didn't really like the pork. i learned a lot in this class about chopping veggies, keeping them the same size so they cook evenly in a wok, how to balance sweet and salty in asain sauces, acceptable substitutions (beef/chicken/tofu for instance), and how to use panko (japanese bread crumbs). this was the last class in this series but the list for the next 6 or 7 weeks was out so we signed up for 'chocolate, chocolate, chocolate' in april. if you take a class you get 10% off anything in the store that night. so i purchased:

i seriously considered a pink spatula but there is nothing pink in my kitchen so i opted for the green instead. they didn't sell the sanding sugars i want for the bunny cookies in the store but did have some easter sprinkles which are in the round container. i broke my small bamboo tongs awhile back and also needed some larger tongs that wouldn't scratch my pans - the red tipped ones fit the bill.

if you are interested in any of the recipes i would be happy to send them to you just leave your e-mail address in the comments section.


1 comment:

Magnolia Sun said...

I love the rubber tongs, I don't think I've seen any like it.