Well I have had my second Italian Cooking lesson today even though I forget my camera, again.... I want to say how great it has been. I have learned so much in the last two weeks that I am thrilled! I am also quite amazed at the delicious courses I have prepared.
Chef and historian Dr. Juri Sbandati is my instructor. It is a semi private lesson with one other student, Eleina, who I did not know before, but because of our love of cooking, love for wine, time in the kitchen together and we both live here in Sisters we are developing a friendship. Which is nice! Anyway... So Juri instructs us and we each cook our own meal. They have been fabulous. I know because we feast together after each lesson.
Juri is smart, really smart. At times I think it is more of a philosophy/cooking class and I enjoy it tremendously. He is happy to answer every single question we have about cooking while guiding us through Italian history along the way. It is such a great way to spend a cold Thursday morning.
Last week we prepared a (o.k. on my spelling, please remember I am sounding out italian words that come out of an italians' mouth) a Porketta, which was a pork loin that we made our own salt rub for, wrapped in a baguette, wrapped that in bacon and baked. Mouthwatering! Also we made Risotto, made with a beef stock that we made, white wine and porcini mushrooms. I have had Risotto maybe once, did not understand it. Well I loved it, the flavor was very intense the consistency perfect. A yummy, yummy meal.
Today we prepared a Brassato. We seared beef ribs that came right off our location. (We use the kitchen at Deschutes River Ranch, which is not only a breathtaking setting, they raise truly Free Range Cattle. I know because they are right out there in the valley below grazing in front of us, when sit down to feast. They truly have a wonderful life, well until.... you know....) Then we simmered them in a sauce we made with olive oil, carrots, celery, onion, garlic, more of our beef broth and sangiovese. Then off to the oven for hours of cooking. Our first course, which we prepared second, was a favorite of mine, a wonderful sauce of leeks, sausage, italian tomatoes, more wine, parmesan served with penne. It was so good. Then we learned, which we were both pretty excited about, how to roast potatoes so they turn out perfect! Bill will be happy, he loves roasted potatoes.
Again the dishes were spot on perfect and food that just melts in your mouth. Eleina and I both just sit there saying, "I can not believe I made this". They are pretty simple dishes from the Tuscan region but oh so good!
I have learned why you do not braise a tenderloin, that I will never buy Italian Sausage again (there is a great secret that I now know) why certain types of pans are best from size to shape to materials... and so much more. I just love my Thursdays and wish I could have you all over so I could cook this great food for you and we could 'feast' together!
Debra, the office manager at DRR was nice enough to snap a couple of pics for us and e-mailed them to me. The aroma of our cooking tends to bring every one there into our kitchen at one time or another over the coarse of the morning. We always invite them to join us! We have learned, do not worry if they like the food or not, they are our guests! If they no like, they problemo! Luckily, they have more than like! (o:
Ciao
