January 16, 2010

Something’s Stewing

So there are few things as wonderful as making a good stew while the snow is piling up outside. It is less productive than shoveling the driveway, but it is much more filling. So I took the “Winter Stews” cooking class at the Reston Community Center.

Despite getting up early on a Saturday morning, the class was pretty fun. It kicked off at 9:30am with five people in the class (10 people registered but must have gotten distracted by the tai chi class going on in the main room). It was me, two women in their 30’s, a woman in her 50’s and an older gentleman named Ivan. The class was taught by Chef John Bauhs – a former drummer in a band who now makes his living as a personal chef for people with the means for a personal chef and occasionally for rock bands (he was planning on cooking for Cheap Trick in Charlottesville the next week).

The class dove in immediately to make six different stews simultaneously with sides of breadsticks and cornbread muffins. The chef let the class be free form where no one had direct tasks, and everyone did what they were comfortable with. Whenever there was a question on measuring or techniques the chef had a great attitude like, “you can’t go wrong.” We cooked for about three hours and then sat around enjoying the fruits of our labor. While the recipes were all easy and good (Ginger Carrot Soup, Chicken and Rice Soup, Southwestern Chili, Broccoli and Cheese Soup, Italian Tomato Soup, and Jambalaya) the standout was the Carrot Ginger. We all left with full stomachs and a stapled together cookbook.

Ginger Carrot Soup
6tbsp unsalted butter
1lg. yellow onion, chopped
.25c finely chopped ginger root
3 cloves garlic, minced
7 c chicken stock
1.5lb carrots, peeled, cut into .5” pieces
2tbsp fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley

1. Melt butter in large stock pot over medium heat. Add onion, ginger, and garlic: sauté for 15-20min;
2. Add stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 min;
3. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold.

Additional Chef notes:
Most of the flavor in the ginger is near the surface – rather than using a peeler, peel with a spoon;
Unsalted butter is usually fresher (salt is a preservative);
Mir Pois Ratio: 3parts onion, 2parts carrot, 1part celery;
Better Than Bullion is a more natural product;
The spectrum of Roux goes from white, blonde, chestnut, to black;
People who go to swing dance events get mad if the drummer misses the beat.

If you want another great recipe… Caleb has documented the San Diego Variation of Mackattack (http://calebanddana.wordpress.com/2010/02/01/quick-trip-back-to-virginia-for-work/)