Without any hesitation whatsoever, it can be said that Thursday's first gathering in the cooking lab was a success! A group of about 30 devoted Cooking Club members met in the auspicious basement of the HRTM building at 5.30 and began to whip, chop, sear, beat and peel up a feast of beef tenderloin, potatoes, wedge salad, and chocolate bread pudding--to name just a few of the treats cooked up that night. We were joined by the fabulous Chef Raymond ("I don't get this "Chef" business, my name is Raymond dude) who gave a great demo on how to clean a beef tenderloin, what each part is and what should be done with it, and everyone was happily eating by about 8.30 and had cleaned their plates by 9. We hope to see everyone come out for the next cooking session, which should be sometime in the next month before Spring Break. It's only $10 for a literal FEAST, fabulous food familiarity and friendly faces.
The Meal of the Night
Wedge Salad was the first course of the night, everyone halving half a head of lettuce on their plate with homemade dressing, bacon bits, baby tomatoes and hearts of palm. Maybe a little less lettuce next time around, it was a delicious meal in itself!
Beef Tenderloin prepared into 4-6 oz fillets covered with salt and peppercorn then seared, beef tips a
nd beef tenderloin covered in mustard, salt and thyme done medium rare.
Beef Carpaccio, or rather raw meat that has been beat into thin slices with greens and cheese on top. Must try.
Beef Tenderloin prepared into 4-6 oz fillets covered with salt and peppercorn then seared, beef tips a
nd beef tenderloin covered in mustard, salt and thyme done medium rare.Beef Carpaccio, or rather raw meat that has been beat into thin slices with greens and cheese on top. Must try.
Potatoes peeled, cut, boiled then put through a mechanism known as a "potato ricer" (who knew?) for the most mashed, delish potatoes ever. Smaller ones were also cut then fried.
Asparugus. Most people either love or hate it, but as far as I know everyone loved it because we broke the stalks off, peeled the outer coating that gives it that odd texture and taste, then fried them (not too much) up. Try it, it was the best cooking tip of the night that "once you try, you'll do every time after" (according to Judd).
Chocolate Bread Pudding--if you've never tried it before, DO. Dark chocolate mashed up into small pieces and flakes spread over artfully torn up croissants baked is simply delectable.
Sauces. Brandy. Madagascar. Peppercorn. Everything that is good.
The bottom line: if you try to peel something that you don't like, chances are it will taste 1,000 times better. And, COME TO COOKING CLUB!
The bottom line: if you try to peel something that you don't like, chances are it will taste 1,000 times better. And, COME TO COOKING CLUB!
