Cooking Class in Williams Sonoma

In the first week of May, I went to buy some kitchen equipment from Williams-Sonoma and as I always did, I looked through the weekly schedule of the cooking classes that are held in the shop, and I thought to myself that I should try to attend, there is two classes one on Friday and the other on Wednesday, the one on Wednesday is free, I love to cook and learning a few things here and there would be great.

So by Friday afternoon I decided to attend and went to the shop, truthfully I didn’t care what the class was about, it was just such a fun thing to do.

We were four students, but I think I was the most experienced around the kitchen (practice makes perfect!), the class was about Italian food but modernized.

Margherita Pizza

A simple pizza such as this Margherita pie requires the best ingredients to really shine. That’s why California-grown organic Bianco di Napoli tomatoes are a great choice, though any high-quality plum tomatoes will do.

Ingredients:

  • 2/3 cup (5 1/2 oz./170 g) crushed plum tomatoes
  • 1 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 batch Food-Processor Pizza Dough, divided into 2 balls
  • 1/2 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese
  • 4 oz. (125 g) fresh mozzarella, torn into bite-sized pieces
  • Fresh basil leaves, torn into pieces, for topping

Directions:

Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF (260ºC). Alternatively, preheat a Pizzeria Pronto outdoor pizza oven on high heat for 20 minutes.

In a bowl, combine the tomatoes and the 1 Tbs. olive oil.

On a lightly floured surface, roll out one of the pizza dough balls into a 10-inch (25-cm) round and transfer to a flour-dusted pizza peel. Spread half of the tomato sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle with half of the Parmigiano-Reggiano cheese and dot with half of the mozzarella.

If grilling the pizza, using a pizza peel, carefully slide the pizza onto the preheated pizza stone. Cover the grill and cook for 3 to 5 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue to cook until the crust is golden brown and the cheese is melted, 5 to 7 minutes more.

If using the Pizzeria Pronto pizza oven, transfer the pizza to the oven and reduce the heat to medium-high. Bake until the crust is golden brown and the cheese is melted, 6 to 7 minutes, turning the pizza 180 degrees halfway through cooking.

Using the pizza peel, transfer the pizza to a cutting board. Drizzle lightly with olive oil and top with basil leaves. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 10-inch (25-cm) pizzas.

Zucchini “Pasta” with Mint Pesto

For a dish with more dramatic contrasts of color, use only the squash flesh that includes some of the colored skin. In this case, you will need about 8 green and 8 yellow squashes.

Ingredients:

  • 1 cup firmly packed fresh mint leaves
  • 1/3 cup vegetable stock or canned broth
  • 3 Tbs. grated asiago cheese, plus extra for
    garnish (optional)
  • 2 large garlic cloves, cut up
  • 2 tsp. olive oil
  • 3 yellow summer squashes, about 3/4 lb. total
  • 3 zucchini, about 3/4 lb. total
  • 1/4 cup chopped shallot
  • 1 1/2 tsp. dried thyme
  • Salt and freshly ground pepper, to taste

Directions:

In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.

Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.

Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.

Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.

Roasted Eggplant Lasagna

If you can find only large eggplant, sprinkle the slices with coarse salt on both sides and place in a colander set over a plate. Let drain for about 30 minutes before roasting. The eggplant can be roasted or grilled a day in advance and refrigerated until ready to use.

Ingredients:

  • 2 eggplants, about 1 1/2 lb. total, cut crosswise into slices 1/2 inch thick
  • Olive oil for brushing
  • Salt and freshly ground pepper, to taste
  • 3 cups bolognese sauce
  • 1 lb. fresh mozzarella cheese, sliced
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup slivered fresh basil
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One thought on “Cooking Class in Williams Sonoma

  1. There are different ways to fry tomatoes, but each of them will require the hostess to spend several hours in the kitchen, so this food is usually better correct do on weekends or for special occasions. When tomatoes are roasted, they get a deep taste and are combined with seafood, antipasto and other roasted vegetables. Moreover, they are perfectly suitable for application in the baking industry, in making bread or cake with custard.
    http://stewedtomatoes.top/

    Like

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