Cooking Class August 2012

Since I first found out there was a cooking class each month, I had been planning on going to each one.  Well, I waited too long to sign up for the August class, and was put on the waiting list.  I was thrilled when I got the call that there was space, yay!

We went to an upscale restaurant right on the water, in the building that used to be the customs building for the cruise ships.

This is the view from the restaurant.  Actually, this is the view from the sinks in the bathroom.  Once we finished cooking, we sat at tables which were also right next to a window.

The first dish we learned to make was mussels.  I have never had mussels, but love clams, so I was excited.

This is the work area the chef set up for us.  Each of us had our own plate surrounded with the ingredients needed to make the breadcrumb dressing necessary.

The chef demonstrated how to clean the mussels and how to cook them.  Once they were cooked, we each got several on our plate to prepare.

First step is to separate the shells.

Then we made the dressing.  4 spoonfuls of breadcrumbs, 2 of parmigiana cheese, a spoonful of parsley and a pinch of oregano, salt and pepper.  Then you add tomato sauce and olive oil, about a spoonful of each to create moisture. 

This is what it looks like after you mix it all up.  Then you season the muscles with a sprinkle of salt, pepper, parsley, and cheese.  And finally you put your breadcrumb dressing on the mussels.

You place the mussels in a pan which is lined with the breadcrumb mix, sprinkle with olive oil, and then cook at 375 for 5-10 minutes.

After a break to wash our hands and for the kitchen crew to set up for the next round, we headed back to the kitchen.  This time to make swordfish, which I had never eaten before, either.

We had a similar set up for the swordfish, only no oregano or tomato sauce, and the addition of pine nuts and raisins.

The swordfish was sliced paper thin.  Obviously, to repeat this dish at home, I would have to learn how to ask at the fish market for the fish to be sliced thin.  Andrea did tell us what the word is for that, but I forgot it as soon as we left the kitchen.

You mix up the breadcrumb dressing just like before, with a spoonful of the nuts and raisins.  Then you place some of it in the corner of the widest edge.  So I placed in the the bottom left corner of the slice I had.  Then you fold it in half along the long side, and roll it up.

When you finish, it looks like this.  You could easily do the same thing with thinly sliced chicken, or pork, or beef.

For this dish you place them on the breadcrumbs in a shallow dish and again cook for 5-10 minutes at 375.

I would like to have some beautiful pictures of the finished product, but, quite frankly, I was so hungry and it all looked and tasted so good, I forgot.  When we sat down to eat, the table was set with a bottle of water and a bottle of wine.  First we had our musseles, which were fabulous!  I think I prefer them to clams, they seem to be less chewy.  For the second course, they served us a huge plate of risotto with shrimp, also very tasty.  Then we had the main course, which was about 3 of the swordfish rolls with a side of mashed potatoes.  The potatoes were good, but I was just interested in the swordfish, very good!  Finally we finished with a glass of lemon granite.  It was a fantastic lunch, which meant my family was pretty much on their own for dinner!