by Donna Cain
We just had our last Cape Cod Culinary cooking school for the season. I always look forward to the classes as our guests have such a good time and the after dinner and wine tasting is always a delight.
This class was unique in that Carol concentrated on the Exotic Mediterranean from Spain, Portugal and Morocco. I have always loved couscous which was a perfect compliment to the herbs and flavors in the Cornish Hen Tagine. I appreciated Carol’s comment that couscous was meant to be simply prepared – she included her homemade chicken stock and chickpeas.
Our evening celebration always begins with wine tasting by Heather. Her wine choices were paired perfectly with our meal, and she always includes wines that are affordable. After Heather’s overview of each wine our guests enjoy appetizer’s that were made earlier in the class.
Our wines for this class included:
Sparking- NV Jean Louis Denois Blanc de Blanc Brut Nature- Cremant de Limoux
Chardonnay, Chenin Blanc- Languedoc, France
Rose- 2014 Famille Sumeire La Croix du Prieur Grenachev,Cinsault,
Syrah- Cotes de Provence, France
Reds- 2012 Evening Land Pinot Noir Willamette Valley-Oregon
2008 La Rioja Alta Vina Alberdi Reserva Tempranillo- Rioja, Spain
Our first menu items included with our wine tasting were unique and over the top delicious and included:
Orange, Rosemary and Olive Salad
and Bacaloa and Potato Brandade, Sweet Roasted Peppers and Flatbread with Garlic and Sweet Spices
Our cooking class runs form 2-4:30 where Carol gives both hands on and demonstration tips for all of the recipes.
Our Main course included the Cornish Hen Tagine with Medjool Dates and Almonds
and the perfectly prepared Moroccan Couscous
It was just the right amount of food and the perfect ending to our special day was a delicious light dessert of Tangerines in Orange liquor with goats cheese. I would never think of combing those ingredients in a dessert but it really was delicious.
Thanks to Carol, Espi and Heather for such a great afternoon and evening at the Captain Freeman Inn on Cape Cod
Bon Appetit
p.s. Carol promised us here recipe for the Moroccan Preserved Lemons- recipe to follow.
