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Eating Local: Casual Summer Dinner » digest LA
sur la table class

Learning to quenelle whipped cream

I am still getting the hang of working classes at Sur La Table while still getting pics to share. On Monday, I worked the Eating Local: Casual Summer Dinner class. All of the recipes we made were from Sur La Table’s Eating Local cook book.

I worked the first course; Summer Squash Carpaccio with Arugula, Pecorino, and Almonds. We basically shaved zucchini very thin with a mandoline, added arugula and made a lemon vinaigrette. We garnished the salad with pecorino and toasted almonds. It was very summery, but a bit bland for my tastes. I would through in some bacon.

We made Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches. Oh the grilled peaches. Delicious. We also made a Yellow Tomato Gazpacho. I usually don’t love gazpacho, but this one was amazing. Dense bread is blended in with the soup, which really makes a wonderful texture.

Warm Cornmeal Shortcake with Farm Stand Berries

Warm Cornmeal Shortcake with Farm Stand Berries

We finished with Warm Cornmeal Shortcake with Farm Stand Berries. Oh I love me a good corn cake.

  • Evan

    Cornmeal Shortcake recipe please.

  • Evan

    Why don’t my comments show up?u

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