Yes, Texas is a state as big as France. Texas has interesting culinary culture that's affected by Mexican food but people may not try to compare with the history and sophistication in French food.
Paul and I went to a cooking class from Central Market on Sunday afternoon that was prepared by Ellise Pierce who's an author of the cooking book, Cowgirl chef. The class setting was interesting that attendees sit in a class room and see how the instructor prepares the food and listen and talk to her. It wasn't a hands-on cooking class which was what I expected but rather a nice group dinner with learning what we are eating at the table. There was champaign and wine served by the kitchen staff members.
Savory short bread cookies with cheese and chili powder was not ground breaking but there were certainly small things that inspired me about cooking. Tapenade that was roughly chopped was a great match for rich and nutty roasted salmon fillet. Olive oil was very flavorful yet the kalamata olive and capers give salty and savory accent and the basil and parsley lighten up. Little bit of lemon and vinegar gave it a good balance of different flavors. Paul really loved it because salmon, olive, and capers are his favorite ingredients for dinner table. He demanded me to use more of those in the future. Soufle was good because it was as hot and just-got-out-of-the-oven as it could be. A dash of peanut butter flavor was a good add for the chocolatey soufle even though it wasn't good enough to change Paul's turn-off for peanut butter with sweetness combination. The crunchy edge that I was expecting was not there even though the body was as soft and light it can be. The next part of the night was the cantalope soup. Salty and milky blue cheese, roasted almond slivers, and mint and basil were great garnish to add. I think using honeydew with some avocado to the blender might be an interesting tweak for the recipe also.
After the class the author-signed cooking book was in my bag on the way home.
Paul and I went to a cooking class from Central Market on Sunday afternoon that was prepared by Ellise Pierce who's an author of the cooking book, Cowgirl chef. The class setting was interesting that attendees sit in a class room and see how the instructor prepares the food and listen and talk to her. It wasn't a hands-on cooking class which was what I expected but rather a nice group dinner with learning what we are eating at the table. There was champaign and wine served by the kitchen staff members.
Savory short bread cookies with cheese and chili powder was not ground breaking but there were certainly small things that inspired me about cooking. Tapenade that was roughly chopped was a great match for rich and nutty roasted salmon fillet. Olive oil was very flavorful yet the kalamata olive and capers give salty and savory accent and the basil and parsley lighten up. Little bit of lemon and vinegar gave it a good balance of different flavors. Paul really loved it because salmon, olive, and capers are his favorite ingredients for dinner table. He demanded me to use more of those in the future. Soufle was good because it was as hot and just-got-out-of-the-oven as it could be. A dash of peanut butter flavor was a good add for the chocolatey soufle even though it wasn't good enough to change Paul's turn-off for peanut butter with sweetness combination. The crunchy edge that I was expecting was not there even though the body was as soft and light it can be. The next part of the night was the cantalope soup. Salty and milky blue cheese, roasted almond slivers, and mint and basil were great garnish to add. I think using honeydew with some avocado to the blender might be an interesting tweak for the recipe also.
After the class the author-signed cooking book was in my bag on the way home.
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