Getting tired of the same old vegetable recipes that you’ve cycled through?
I mean, the standard broccoli and cheese or sweet potato casserole can only tide you over for so long! So we have some fantastic recipes in this class to introduce you to a new way of cooking with your vegetables. The additional flavor you get from fresh rather than canned or frozen veggies is immense and Chef Blandine shows you that it doesn’t have to be hard to make it happen. In this class we make some delicious dishes like:
- Cauliflower Gratin
- Garlic Zucchinis
- Provencal Tomatoes
- Ratatouille (of course!)
- Red Wine Shallots and Sautéed Onions
- A Creamy Wine Mushroom Sauce (my fave from class)
- Stuffed Tomatoes
Not to mention there’s something for the carnivores too! We get to enjoy a delicious NY Strip with all of our delicious vegetables to accompany it. This is definitely one of those classes that mastering will make you the popular one at potlucks! That said though, many of these dishes are good enough and can stand on their own as an entree rather than being relegated to a side dish. As always, we start class by getting prepared and dicing and slicing all the vegetables we’ll need.
It may seem like a lot of prep, but once the cooking gets started everything goes fairly quickly. Just look at all of that color!
If you’re looking for a way to not only learn some great recipes but also sharpen up your chopping skills then this would be a great option. There’s plenty of opportunity to do some dicing with Chef Blandine stepping in to help whenever needed with tips and tricks. Now it’s not quite the amount of chopping in our knife skills class per se (that can be booked here) but it’s up there!
Of course all these delicious flavors get melded together and cooked down for some fabulous fare. The Ratatouille in particular uses every bit of fresh veggie to come together into a full bloom of profiles. Not only does it look delicious, after tasting it I can say without a doubt it tastes definitively French and full of fresh flavor. To put it in more relative terms -It’s the difference between a jarred salsa versus a nice pico de gallo you make at home. Nothing can compete with the pop of freshness you get from using real ingredients rather than those that have been heated, pasteurized, sterilized, canned, etc.
I did mention that every dish has a ton of vegetables right?
Which means getting creative with the cooking methods from time to time! Multi tasking in the kitchen really is a great skill to learn.. Just keep stirring!
I’ll leave you with the journey of a simple tomato we had in class. Doesn’t seem too outstanding right? But what you can transform it into is more than the sum of its parts. Plus, I love that it shows how the class all contributes together to create a final product for everyone to enjoy. It’s a nice sentiment that I wish we’d see more of in the world. Take a look.
From its humble beginnings..
Prepping the filling and garnish for the dish..
And finally, always need a drizzle of a bit of oil to help it crisp up in the oven. One of the best parts of this dish are the crispy edges you get all around the tomato. The fact that we scraped out the liquidy inside and seeds also helps it firm up and not turn into a soggy mess after cooking. But don’t fret – we would neverrrr throw away all that nutritious filling inside! But you’ll have to come check out the class to find out how it gets used (book here for the next one – not until March 16 2022).
And all the way to a beautifully plated dish. It’s truly amazing what you can get out of simple vegetables!
So folks, definitely give this one a try. It’s not just for vegetarians, I promise. In the past however I was vegetarian for 3 years and only wish I would’ve had recipes like this to get me through. All of these would be knockouts at your next event and they’re simple to make!
Let us know what you think! Anything you’d like to see added? What’s your go to veggie dish when making dinner at home?
Au revoir for now.