Tuesday's Class

So in my first class, we made a waldorf salad and a panzanella salad. A waldorf starts off with a mayonnaise from scratch, add some diced apple and chopped grapes to the mayo, and put the mixture on top of a lettuce of your choice and you have a waldorf salad. A panzanella salad is a traditional peasant salad from Italy, the Tuscany region specifically. Start off with some day old bread and slice that into about 1/3 inch cubes. Put your bread in about a 275 degree oven just to dry out the bread. While your bread is drying in the oven, it's time to make your vinaigrette. You can make any vinaigrette you want, for class we made a vinaigrette with balsamic vinegar, apple cider vinegar, roasted garlic and roasted red and yellow peppers. Then all you have to do is toss your bread with the vinaigrette and your panzanella salad is done.

In my baking class, we made our own puff pastry and made a braided breakfast pastry and feuilletees. A feuilletees are more or less a shape of a puff pastry then a dish. It is a square with a raised border that can be filled with a savory or sweet mixture. We filled ours with walnut cream and blueberries. Here is a picture of a pate feuilletees so you can get an idea what it looks like:


That's it for this update, so stay tuned for more!!

-Matt