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With the semester winding down, finals behind me and just a couple of assignments left to turn in (and then a LOVELY week off before it all starts again with summer semester), I need to catch up.
One of the best things I made I cooking class this year was the home made pasta (YUM!) we made our dough (me for my team – I chose the old fashioned by hand method vs. a food processor or mixer) and then pressed it out to a medium thickness for a pasta of our choice – I chose fettuccine – and then see through thin for a ravioli – and fillings of our choice. We also chose 2 sauces from 4 – I went with Alfredo for my fettuccine and a yummy pecan arugula pesto for my ravioli – which I filled with an invented mix of goat cheese, bacon, sautéed spinach and fresh tomato. My Chef professor LOVED the ravioli and 2 off my fellow students came over for a taste and were quite impressed as well. The fettuccine was not bad either and my daughter and I immensely enjoyed the leftovers that weekend.
The following week we made home-made pizzas and a calzone, again choosing our own toppings and filling. One of the 2 chefs that run the entire culinary school (that I’d only met once) popped in and ended up tasting both of my tiny pizzas and pronounced the both very tasty (I took THAT as a big win). One was prosciutto, goat cheese and arugula with a home made tomato sauce with a little chili oil and garlic. The other was pesto (regular this time), prosciutto and mozzarella. My giant calzone was a recipe from our book with Swiss chard and ricotta.
Definitely a couple of fave classes, Kim and I are making the pasta again this weekend for a couple of other friends!
YUM!
a little bacon and parm garnish
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