I recently attended a free technique class at Williams-Sonoma. I was so excited because we did not have one of these stores back home. I am excited to live in a city now that has one. Williams-Sonoma hosts culinary events every month you can ask about. I am not getting paid to do this post but simply sharing a fun experience at Williams-Sonoma.
When I got their the manager Amy was so sweet & welcoming. Julie was the cook instructor for the day and she was equally as kind & sweet. That's one thing I love about Williams-Sonoma is the helpful friendly people & atmosphere.
First, we learned about cooking what's in season. Why should you cook what's in season? Because produce is shipping globally and what you get out of season will not be the freshest. So in order to ensure a superb fresh meal cook with locally grown produce if possible & fresh in season foods.
Something else valuable I learned was how to properly blanch fresh veggies for the stir fry. That was something I really enjoyed learning because it did make all the difference in the taste of the fresh veggies.
At a technique class you do not get to cook yourself, but watch an instructor cook. However, I was a volunteer in helping to prep the sugar snap peas with an amazing knife the store sells I have just gotta get someday! Did you know they even offer certain days you can bring in your knifes purchased at the store to be sharpened?
The best part about the technique's class is you get to eat the food afterwards. Let me tell you it was amazing!
I am excited to attend another one someday soon. You should really check out if you have one in your area the culinary events. They are a fun event to be had!
Here below is what we cooked & tasted. Enjoy! I truly loved this Spring meal! I will be cooking this again at home.
Spring Vegetable Stir-Fry
Pair with rice or Soba noodles
1/2 lb. asparagus, ends trimmed,spears cut into bite sized pieces
1/2 lb. sugar snap peas, trimmed
1 cup fresh or frozen petite peas
1/4 cup water
1 Tbs. hoisin sauce
1 Tbs. rice vinegar
1 Tbs. soy sauce
1 tbs. asian sesame oil
1/2 tsp. corn
2 Tbs. corn or peanut oil
1 leek, white part only halved, rinsed well thinkly sliced
1 Tbs. minced fresh ginger
Steamed rice for serving
First you blanch the asparagus & sugar snap peas for only 2 mins. But on the last ten seconds add in the peas. Drain veggies and set aside. Next prepare your sauce with all the liquid ingredients & the cornstarch. Warm the wok to a high temp and add 1 Tbs of oil. Add all veggies including your leeks. Stir fry for 2 mins then add in sauce cook for one minute.
Field Salad With Pancetta and Walnuts
In Italy what ever combination of greens you can get is known as a field salad insalata del campo!
1/2 cup walnuts
3 oz. thinly sliced pancetta
2 to 3 Tbs. balsamic vinegar
salt & pepper freshly ground
1/4 extra-virgin olive oil
6-8 cups of torn salad greens make sure you have some bitter varieties in it
Parmigian-Reggiano cheese for shaving
Slimpy make your dressing by mixing the olive oil & vinegar slowly together along iwth the salt & pepper with a whisk
Shave your Parmigian cheese
Roast your walnuts in a pan with out oil for 5 mins or so until golden roasted but be sure not to burn
Lastly cook your pancetta until brown & crisp for about ten mins or so then drain
Assemble your salad and enjoy!