Friday, November 13, 2009
Sidetracked to Cooking Class
I know how to cook. I learned from my mother who was a very respectable basic cook firmly rooted in the dishes she knew her family would eat and who every once in a while dared to inject something new. She taught me what a pinch was, and taste before you season, how to read a recipe book, and substitutions.
College taught me books. I have always maintained school is not about memorization (teach for the test) but on learning how to continue to learn; ergo books. So graduating from my mother's kitchen I sought out cookbooks she didn't own; had no need to own. And I helped my friends in the kitchen when invited for dinner. Then there was eating out and guessing the ingredients and coming home and trying to duplicate that recipe. At a time between "serious jobs" I even worked as an apprentice chef in a small French/Italian restaurant with a great repetition. I was hired on the basis of my French Onion Soup. I make a devine French Onion Soup.
But I don't cook winter squash. Mother didn't cook squash period. Dad didn't like it. Drawn to Italian food I learned to deal with zucchini. And became a master of it when it was the only plant in my garden my goats didn't eat. But zucchini is a summer (thin skinned squash). Winter squash have these think skins and require super sharp knives and muscle. And cookbooks I hadn't bought. So when my friend, Jessica, suggested a class in cooking winter squash at the Taos School of Cooking I jumped at the chance. I did a cooking class on Cajun food in New Orleans once. Tons of fun. If you have never done a cooking class do.
Not only do I now know what to do with a Turban Squash I know how to do it. And most important I know I love it because we got to eat what we cooked. I am still stuffed. I was feeling bad about having cut out on my so new diet when I went to Google an image for this blog. I found it on a fitness site. Not only is winter squash good and economical it is also healthy!
Best part of cooking class is I feel energized. I love to cook but I get into ruts and this definitely knocked me out of that. I think I am putting it on my list of todos as a periodic adventure into the culinary arts.