Back to the Rolling Pin I went this week. My group was missing Al and Lisa, so not only were we again called OCD, but also SLOW this week. Two extra sets of hands makes a big difference when preparing such a nice meal with so many courses and layers of flavors. Now I understand what I've been missing all these years: a live-in Sous Chef.
Our appetizer was Shrimp Risotto-so creamy!-I will definitely make this again at home, but that will probably be the main course since this dish is so labor intensive.
Our main course was Filet Mignon with perigourdine sauce and herbed butter plated with Zucchini Gratin. Chef Dave taught us how to trim an entire beef tenderloin. I was the meat trimmer for my group, and I must say that trimming a tenderloin with a chef's knife is a totally different skill from excising skin cancers with a scalpel at my day job! But, with a little more practice I think I can get the meat trimming down to a science...dinner party, anyone?
The grand finale was Chocolate Mousse for dessert. This dessert is not hard to make but it does take some extra time. I joked with my group that this better be tastier than the just-add-water mousse I've made at home...and it was! Totally worth the effort and can be made a couple days ahead, another major plus!
Yes, I felt very fat and happy after this class, but Isaac did get to enjoy leftovers that night! I think he loves my cooking classes as much as I do:)
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