The theme of the class was "Fall Harvest". We made:
- Salad with pears, candied pecans, and blue cheese
- Butternut Squash Soup
- Potato Gnocchi with Mushrooms and Sage Butter
- Swordfish Provencal
Here we are enjoying our salads, wine, and cheese
Gnocchi (left) and Swordfish (right)
We learned all kinds of cooking techniques: from infusing butter with sage to testing fish for doneness. The most important tip was using the "claw grip" to cut veggies and herbs -- that's how we made sure to slice the onions, not our fingers.
Thank you so much to Kristin, Mike, Loren, Helen, Audrey, Carly, and Greg! I loved cooking with you guys.
For more information, check out the Helen's Kitchen website.