By: Jen Russon
It’s November and I have a lot to be thankful for – on my gratitude list is Jorj Morgan. Not only is she the best boss a girl could ask for, but she single handedly (yes, Jorj – YOU!) turned me onto to the idea of an in-store cooking class. Sur La Table offers a wide range of classes, for all ages. They partnered with Bon Appetite magazine, and teach you how to cook the simple, yet elegant things from its pages.
Off I went for the Thanksgiving themed class; parked my car in the Mizner Plaza parking garage and followed my nose. Chef Deb had already prepared a turkey, and was getting ready to do it again, along with Hassleback Butternut Squash with Bay Leaves, Lemony Brussels Sprouts with Bacon and Breadcrumbs and, for dessert, Braised and Bruleed Apples with Ice cream.
At first I looked at the proposed menu and thought, “I’d order that…but can I make it?”
Sur La Table makes you think you can! Here’s photos of everything I made with some notes to get Jorj’s readers interested in checking out cooking class locations.
Chef Deb taught me how to “spatchcock” the bird. This technique involves splitting, then flattening the turkey, yielding a perfect roasted bird in half an hour – a full 15 minutes faster than a whole roasted bird.
But none of us (4 total students) were all that concerned with time because they make you so comfortable in the Sur La Table kitchen. You get to drink fresh brewed coffee and snack on muffins Chef D made just before you got there….heaven!
We put together a brine, chopping fresh rosemary and anise on our cutting boards. We were shown the ideal way to zest an orange, and add other spices; we made the turkey as according to the Bon appetite recipe for it, put it in the oven and forgot about it until we got to eat some at the end of class. My biggest take away for this dish was learning how to do a mirepoix – a flavor base made from diced vegetables. We roasted the turkey on “a rack” of carrots, onions and celery.
Hasselback Butternut Squash
In this case, a picture’s worth 1,000 words. Jorj’s cookbooks usually contain the scrumptious possibility of a hassleback potato. I used to think hassleback was a type of potato, but all it really means is thinly, but not completely slicing something. Look what we did to this butternut squash – delicious! Get this easy Bon Appetite recipe here.
Revved up Brussels Sprouts – my favorite thing we made that day
When the class discussed food trends with Chef Deb, she said it’s all about the Brussels sprouts these days. OMG, are they good with bacon and breadcrumbs! When we got to enjoy the full spread of what we’d made, I saw a few people go back for seconds on Bon Appetite’s Brussels sprouts.
Pro-tip – just cut the bacon with your best knife. Chef Deb said she never uses her food processor for this one.
The Perfect Sized Dessert
If you’re tired of pie, these braised and bruleed apples on ice cream are a tasty reprieve – it’s also a nice size. Is it weird that I sometimes wish the big, showy desserts I order in restaurants weren’t so huge? Even when you share them, as I believe you’re meant to, you end up getting way too full. This aromatic heaven of a sweet treat is like the essence of Fall…in a bowl. It’s as wonderful to eat as it is to look at, and the steps are easy.
Happy Thanksgiving, Everybody!
That’s all….there’s a break while things cook, and cooking students get to shop with a special discount. Thanks Jorj, for not only inspiring me to go, but to let me hold court on a perfect day! I’m going to take more Sur La Table cooking classes, I’m sure of it! Giving a class as a gift works too!