So I went to a cooking class tonight instead of running. In my defense, it was an event organized by other runners. The chef was John Lizotte and he was teaching French cooking. The class was set up that we all watch him make the dishes, and then eat a four-course meal of his creation.
I can’t say if I actually learned anything. He was good to watch, and he knew what he was doing. But I’ll be honest, I really can’t see myself making Creme Brulee. I’m not a big dessert person, and the amount of trouble that goes into making that dish is more extensive than I usually put into making a main dish. The rack of lamb was tasty, but also looked like a lot of work. I probably will try it one day, but not soon.
The Coq Au Vin left me with a quandary. It looked easy enough that I could feel safe attempting it. There were two problems though:
1) My mother’s Coq Au Vin tasted better than what he made. His was still good, but the comparison makes me nervous. If he, with a full kitchen and a lovely assistant, couldn’t match her, what hope do I have.
2) The recipe requires at least 1/2 cup of red wine. I don’t drink, so it is expensive to buy a bottle of red wine and then throw most of it away. I certainly won’t cook fast enough to use it all.
Mr. Lizotte provided recipes, but looking at them, he didn’t follow them. At no time was the can of cream of mushroom soup used in what he demonstrated. I took copious notes, but I can’t guarantee I got everything down that I would need.