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Cooking School

Posted by Nancy J. Cohen on January 14, 2013

Cooking Class

Imagine going to a gourmet restaurant, watching the cooks prepare your meal while following along with the recipes, and then eating a delicious four-course meal with wine pairings. This was our experience at Publix’s Apron Cooking School. It was a repeat visit for us as we greatly enjoy this experience. Tonight’s menu started with a crisp salad using curly lettuce with tomatoes, bacon, dates, and a warm walnut vinaigrette dressing. Dijon mustard gave this dressing a kick while maple syrup added a sweet element. Accompanying the starter was a Chateau St. Michelle Chardonnay. I liked this medium bodied white wine that sells for $12.99.

Cooking Tips: Cutting an onion releases an enzyme that causes tearing. To avoid this, leave on the root end. Remove the stem and peel, then slice through almost to the root. Turn onion and dice in the other direction.

To increase the juice from a fresh lemon, roll it on the counter first or microwave it for 8 seconds before squeezing.

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Next came a yummy Portobello mushroom and barley soup. Including carrots, celery, and onion, this was so good that I still smack my lips at the remembered taste. Truffle oil added finesse. I loved the nutty texture of the barley. The accompanying wine was a Pinot Grigio by Ecco Domani. This was good but I liked the Chardonnay better.

Cooking Tips: Cut your vegetables the same size so they cook evenly together.

And—Garlic burns so add it last.

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The main course was buttermilk meatloaf with stroganoff mushrooms and egg noodles.

This was perfection. The wine was a Santa Rita Reserve Sauvignon Blanc. I would have preferred a red wine with the meat dish.

Cooking Tips: Use a tube of tomato paste instead of a can. Then when a recipe calls for one tablespoon, you won’t have a whole can left over.
A roux helps to thicken sauces. It’s equal parts fat and flour. The fat coats the flour and allows it to be absorbed into the sauce. A roux can be light or dark.

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Dessert tempted our palates with warm banana shortcakes. The sparkling wine was a pink Moscato. It was all right but I wouldn’t buy it. I love anything with warmed bananas so this dish hit the spot to finish off the evening.

Cooking Tips: Baking soda helps things spread; baking power helps them to rise (or is it the other way around?)

To roll out dough, put it between pieces of parchment paper. The dough is easier to cut if you refrigerate it first.

To whip cream, move your whisk back and forth rather than around the bowl.

Sugar in the raw is produced when sugar is spun at a high velocity and the molasses separates out. Molasses plus sugar equals light brown sugar.

**These tips are accurate to the best of my hearing ability and are subject to my interpretation.

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Publix Apron’s Cooking School is a fun and tasty experience. You can sign up for the demo or take a hands-on class. Either way, you’ll eat a wonderful meal and explore some new wines.

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10 Responses to “Cooking School”

  1. Nancy, you do the coolest stuff!
    Any chance you would share the recipe for the meatloaf?

  2. Dottie vining said

    This all sounds so good and quite easy to do. I especially liked the mushroom barley soup receipe. Thanks for haring.

  3. I would love to be able to buy tomato paste. Unfortunately NONE of the brands available are Kosher. The only other one available is in little plastic tubs from Israel.

  4. Nancy,

    Thanks for all these great cooking tips! My son and daughter-in-law took cooking lessons with a major chef as well. It’s a wonderful idea.

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