Beans, Beans, the magical fruit...

Yes a whole class on beans...beans in their usual sense in chili to a twist on a chinese black bean dish to an unusual sense in a cake. Well, I take it back. If you're a dedicated asian food eater then bean cake isn't too weird. But to the majority of the class, bean cake was a bit strange. For me I grew up eating beans in many forms - my favorite is in a filipino dish called hopia. Right now, I have a rendition of bean cake with vanilla and lemon in the oven...mmm...smells good...

No pics...I've been eating before I remember to take some...

The highlight of class - well highlight for me, sad day for my classmate - was the ultimate kabashing of free form cooking. At the beginning of each class, we go around the room to discuss what we've cooked in the previous week. Apparently, cooking novices should stick to recipes as the instructor wouldn't even begin to tell my classmate what she had done wrong with her no-recipe-chicken-bake-disaster (I'm only going to say that the heavy cream curdled). After her long story of her process, she asks, "what did I do wrong?". Our instructor pauses and says, "Everything...it's ALL wrong. Stick to recipes." Looking back, it wasn't as painful as it felt (ok, it was a bit embarassing for her) as using recipes really teaches you good proportions, flavor profiles, and basic technique.

TIP: Use red kidney beans in your tuna salad instead of mayo. It's AMAZING how they make you think there is mayo due to the creamy texture of the beans - but they're so much healthier. I'll include our recipe from class...


Red Bean & Tuna Salad (serves 4)

• 2 c. red kidney beans, rinsed & drained
• 1/4 c. pure olive oil
• 2 TB fresh lemon juice
• Freshly ground pepper
• 1/4 c. finely chopped green onions
• 2 TB Italian parsley, finely chopped
• 1 7-oz. can tuna, drained & flaked using a fork

1. Combine lemon juice, pepper and oil and pour over beans.
2. Add green onions & parsley and gently toss together.
3. Add tuna & serve.

Bada-bean-g! (Yesss...I did it).

If you're delinquent, raise your eyebrows...

A filipino trait...that I can do in a slightly hyper state...I raise mine unendingly as a delinquent blogger.

After tonight's class, I will be 3 (count 'em three) posts behind. Fear not, I will catch up ASAP.

I just didn't want you to think I forgot about you. Oh so much inspiration this past week and it's all fitting together so nicely...something like puzzle pieces. :)

See you soon...

Please sir...can I have some more?

The collection of stocks we made during this class...

Vegetable Stock

Enhanced Beef Stock - the boxed kind, just made better

Chicken Stock

Soups on! Well, at least this week in Basics class...we touched on how to make homemade stocks, how to improve boxed stocks, and a few simple soups to use as a foundation for creativity.

This class was full of small tips...

• Raw parsley is the best breath freshener...hands down
• It takes 3 weeks for tastebuds to re-sensitize after training them to want salt - hence don't oversalt! Food will taste bland for those 3 weeks but then you'll actually start to TASTE the food. (Trust me, I did it since I cook with a bland eater and now food tastes different...actually, incredible)
• Beef broth is not worth making from scratch. It takes hours upon hours...so use that carton proudly!
• 212 degrees is the temperature where ultimate flavor is extracted. Basically bring your stock to a full boil then turning down to a simmer for recommended cook time.
  

Soups is a great way to get rid of what you have in the fridge. In class, we called it the pantry soup. In class, we used what she literally had leftover in the class fridge: pepperoni, rice noodles, carrots, and spinach. We used the vegetable broth we made in class. I'll admit, it was kind of weird but tasted pretty good. Plus, it helps you figure out what to do with that extra "x" you have in the fridge/freezer.

Soups away!