Last Saturday Paul and I had the final cooking class that mom had gotten us for Christmas - as always, she had saved the best for last. The instructor was Emily Richards who is a well known Canadian chef. Having appeared in print in magazines, her own cookbook, and in various TV shows, Emily really knows her stuff. We took a class last year with her as the instructor and loved it so we were happy to be back for more.
The menu for the day was called 'Winter Warm-ups' which was ironic because we had set a record last Friday for the warmest March 6th in history! Nonetheless, since the cooking class it has turned bloody cold so we have been in need of warm-ups. Emily is a brilliant cook and creates her recipes herself - which makes them something to be enjoyed immensely. She started off with two appetizers, served a main course that was hearty and delicious, and finished up with a warm-from-the-oven cookie - comfort food all. She also whipped up a flavoured tea with liqueurs so that one could really warm up!
The first thing she served was a Reuben Dip. I've enjoyed many a Reuben sandwich over the years and admit that I had heard of the dip but turned up my nose. I mean, just because something works brilliantly as a sandwich doesn't mean it would work as a dip does it? Of course, Emily proved me wrong. This warm dip was delicious - full of the flavours of a Reuben (and also full of calories). We liked it so much that we are serving it on Sunday for our St Patrick's Day dinner! YUM
One of the fun features of classes at the LCBO is that each course is paired with a wine. I was curious to see what was matched with this dip. Apparently Kim (the wine consultant) struggled a bit but finally decided to pair both of the appetizers with good-old Masi Valpolicella . . . what can I say but it worked.
Emily's next treat was her version of nachos. Of course, nothing says casual goodness like nachos, but she taught us that that doesn't mean they need to be tossed together with the familiar toppings. These gourmet nachos were made with roasted chicken breast, caramelized onions, melted brie and served with a dip of spiked sour cream. WOW These were amazing!
We enjoyed more of the Valpolicella with these delicious treats.
The main course was a four cheese baked pasta. Here Emily combined gooey cheese with pasta and baby spinach to create a wonderfully adult version of mac-and-cheese. The pasta was topped with a layer of buttered bread crumbs, parsley, and parmigiano prior to being put in the oven to bake. The result was an amazing treat that would be sure to warm anyone up.
Because of the richness of this dish Kim had decided to pair it with a Savignon Blanc from France. While I am not a white wine drinker the way some are I did appreciate the Sancerre Henri Bourgeois - it was the perfect foil for the richness of the dish.
For dessert Emily surpassed herself. She had created a delicious cookie recipe in which the spices of pumpkin pie are mixed together with chocolate and caramel for a special treat. These cookies were moist and tender . . . oozing with melted chocolate and warm caramel. MMMMMMMM
We were lucky to have not one but two beverages to enjoy with the giant cookie. Kim served a 10 year old Tawny Port which was amazing. Neither Paul or I had ever had Port (although we had used it in cooking) and we were both left wondering why the heck we hadn't sipped on some of it instead of pouring it into food!
Emily also brewed up an amazing Citrus Vanilla Tea which was made even better by the addition of Navan (an amazing cognac infused with vanilla) and Gold Schlagger (a sharp cinnamon based liqueur). A few of these and walking home would have been a necessity!
As Paul and I were leaving we both commented on how this was the best class we have taken at the LCBO - creative recipes that could be made easily at home. Clearly Emily knows what the heck she is doing!
The reuben dip, I will admit, leaves me thinking as you originally did about something not working in all venues...but now the challenge is on: I am going to have to do a little version of that and see if it works. Off to search for a recipe. Those nachos got my attention immediately! All of it looks great. What a fun gift!
Posted by: Kayte | March 12, 2009 at 10:08 PM
All of the courses sound delicious, Jerry.
You must be sad that the cooking classes are over for now.
Posted by: nancyhol | March 13, 2009 at 02:22 AM
Kayte - one of these day's I'll post Emily's recipe . . . it was soooooo good.
Nancy - we signed up for two more! LOL
Posted by: Jerry | March 13, 2009 at 09:06 AM
What an amazing meal. Gourmet nachos is news to me - what a great idea. That one sounds awesome!
Glad to hear than you signed up for more classes; these posts are fun to read.
Posted by: Annie | March 13, 2009 at 09:42 AM
Annie - the nachos were brilliant - I'll be posting the recipe . . . sometime . . .
Posted by: Jerry | March 13, 2009 at 09:10 PM