by Donna Cain
We just had our wonderful Cape Cod Culinary Cooking School Class and dinner at the Captain Freeman Inn this past Saturday which included Tuscan savory food. This year we are concentrating on soups and homemade breads and what a treat it was to eat all of the food made earlier in the class.
Our menu included:
Fresh baked country bread with a selection of Italian cheeses, prosciuto and sausage…
followed by steaming bowls of brodo strachiatella (Italian egg drop soup) and White bean and kale minstra ( a hearty wonter bisque).
Like they do in Italy, we saved our delicious Salade of mixed greens with parmegiano reggiano for last….
and ended with Donna’s favorite dessert of mixed berries with a Zabaglione custard.
Included in our cooking schools this year is a wonderful new addition of exceptional wine tasting by Heather. Heather is currently attending classes to further her education, and we could not be more pleased with her presentation as well as her wine choices and pairings . We learned about and enjoyed the following wines:
Sparkling
NV Cleto Chiarli e Figli Lambrusco di Sorbara Secco Vecchia Modena
from Emilia Romagna
Whites
2013 Valle Dell’Acate Tenuta Ibidini
from Sicily
2013 Inama Vin Soave Classico
from Veneto
Reds
2013 Brigaldara Valpolicella
from Veneto
Villa Antinori Toscana
from Tuscany
All of Heather’s choices are reasonable priced and range from $12 – $16.
We have three classes left for the season and one of my favorites is the Spanish class on February 7th- what an perfect early Valentine’s gift.
February 7, 2015 – Spain
Winter is the season for warm bread dipped in fragrant olive oil and simple but beautiful paella, the comfort food of Spain. This hearty and simple rice saute traditionally loaded with seafood and poultry. We will honor our local seafood bounty and prepare a sausage and scallop delight with all the seasoning of Espana!
The next class is two weeks later and includes a fun filled menu from France.
February 21, 2015 – France/Provence
As the cold mistral winds blow across the lavender fields of Provence, learn to shape French loaves in many shapes and sizes and enjoy a classic Bouillabaisse, the provencal city Marseille’s world famous seafood soup made with our local bounty of fish and seafood.
Our last class is in April where we will learn how to make flat bread.
April 11, 2015- Spain, Portugal and Morocco
Where northern Africa meets southern Europe the flavors of Spain, Portugal and Morocco are all influenced by their common geography and unique histories. We will make traditional flat bread with it’s soft pillowy texture and amazing flavors. To accompany our bread, a selection of delicate soup sand hearty tagine highlighting the local flavors of the region.
As always, Heather will have wonderful wines to sample and enjoy during our meal.
