We helped out at what was probably our last cooking class for a little while – the chef for this class was Brent Pyeatt, formerly wine rep for Unique Wines, now grill cook at Nimbus. The dinner he put together was an unusual mix of ethnicities/flavor profiles, but it was all very tasty.
First course was a Rick Bayless take on insalata Caprese, with beautiful fresh tomatoes, queso fresco, cilantro, and a balsamic-chipotle dressing. The chipotle didn’t come through as much as I would have liked, but I thought the flavors were good – a nice change from the usual mozzarella-basil version. We can get good Mexican cheese around here, so I might try some version of this at home sometime.
Next up was a batch of siu mai, what my dim sum cookbook calls “cook and sell dumplings”. These were stuffed with pork and cabbage, steamed and served with a little dipping sauce with hoisin and scallions. Just a bite for each person, but really good. I love dumplings.
Then there were little filet mignon steaks, seared with salt and pepper and topped with shiitake mushrooms cooked in lots of butter, served with mashed potatoes that were beaten with an astonishing amount of butter. Yum.
And just in case that wasn’t enough, there were freshly made profiteroles for dessert, filled with homemade ice cream and topped with bittersweet chocolate/espresso sauce. I’m personally not a big profiterole person (I prefer my pâte à choux as gougères) but these were awfully pretty.
It was a small class, so there was a nice relaxed atmosphere and not too many dishes to wash. A fun evening.