Cooking Class!

There was an optional cooking class that our entire group decided to take. We get two classes that each make a three course meal. This was our first class! I'll share pictures then post recipes in case you want to try them out yourself. I would highly suggest all three of them! The chicken was my personal favorite.

They look so happy! 

Our professors are SOO seriously cute. We love them. 

Gaga and the Diva. 

His name is Nam so I like to call him Nom Nom but not to him because he doesn't like that nickname. 

Because of the way the photos uploaded they will not coincide by with recipe but note the photos above if necessary for the chicken recipe. However, I'll start with the first course. 

Primo Piatto: Pappa Al Pomodoro (Tomato soup)

Serves: 6

Ingredients: 

30 oz free tomatoes (soft part)

10 oz unsalted Tuscan bread (we just had a loaf of bread like you would buy at panera)

6 leaves of basil

3 cloves of garlic

3 oz extra virgin olive oil

salt and pepper

Directions:

Peel and crush the garlic cloves and brown them in the extra virgin olive oil. Rinse and cut the tomatoes in big chunks and toss them in the pan. 

Cook for about 8-10 minutes until tender. Then puree through a food mill and put back in the pan.

Bring to boil a pot of hot water. Crumble the bread (we sliced it about 1/2 and inch thick then cut that into pieces about 2 inches wide) and add in to the sauce. Use a whisk at the beginning to have a good amalgama(?), then stir with a wooden spoon. Simmer for about 20 minutes adding hot water as needed. Add the basil broken by fingers at the last minute. Serve with an extra drizzly extra virgin olive oil in individual bowls and a sprinkle of fresh crown pepper. 

Secondo Piatto: Petto Di Pollo Alla Florentina, Chicken Breast Florentine Style

Serves: 4

Ingredients:

2 chicken breasts (not whole)

4 oz cooked spinach

1 oz pine nuts

1 oz grated grana padano cheese

1.5 oz extra virgin olive oil

1 garlic clove

1 bay lead

2/3 cup dry white wine

1 lemon juice

salt and pepper

Directions:

Slice each chicken breast with the tip of a knife making them into a pocket. (not even half way around but make it look like a pita pocket) Chop the spinach, add pine nuts and grated cheese. Mix. Fill the pockets with this mixture and close with toothpicks. In a sauce pan heat the olive oil with the garlic and bay leaf. Add he chicken "pockets" and brown them on all sides, and season with salt and pepper. After chicken looks fully cooked, pour the wine over. Let all the alcohol evaporate (to smell) then add lemon juice. Cover and let them cook completely (turn so that both sides get cooked in wine and lemon juice). To serve, slice the chicken and serve with sauce left over in pan. 

Dolci: Panna Cotta

Serves: 4-6

Ingredients:

2 cups fresh cream

3 oz sugar

1 vanilla bean

2-3 gelatine sheets

Directions:

Soak the gelatine in cold water. Squeeze out excess liquid and set aside. Heat up the cream on low heat with the sugar and vanilla bean stirring continuously until dissolved. Do not let the cream boil. Remove the vanilla bean and add he gelatine and mix well. Pour the cream into individual moulds. Refrigerate at least 3 hours before serving. 

Serve with red berry sauce in the summer and warm chocolate sauce in the winter. 

xoK