my husband rocks ~ A Taste Of Autumn Cooking Class

I'm having computer problems with this post, so will add the recipes and links Friday evening or Saturday afternoon.

Ray is an incredible cook ...

He bakes, he broasts, he stews, and he smokes.  He putters and seasons, tastes, and tastes again.  He does the shopping, the cooking, and most of the cleanup, 24/7/365.  He started watching cooking shows long before the invention of cable TV and The Food Network, and he began baking bread on Saturday mornings shortly after we were married, 24 years ago.

 
Chef Romy & Ray 

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We're definitely foodies, and it's reflected in the choices we make when we travel.  In October 2007, during a trip to Vancouver, B.C. -- one of our favorite foodie cities -- we started a new tradition of taking cooking classes when we travel.  I signed us up for a class called A Taste Of Autumn, at Vancouver's wonderful Cookshop.  The class was taught by executive chef Romy Presad, co-owner of Savory Coast Cucina Mediterranea, located on Robson Street in Vancouver.

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Here's what we cooked during the evening:

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Wild & Cultivated Mushroom Soup Made with Cream & Brandy - amazingly simple and delicious!  Makes a great starter for your Thanksgiving dinner, or a light lunch or dinner when served with crusty bread and a salad.

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Braised Lamb Shanks with Lemon, White Wine, & Olives, over Pappardelle Pasta - a delicious starter in small portions, or a perfectly seasoned lunch or dinner dish, made for chilly weather.

 

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Goat Cheese & Roasted Vegetable Timbale with a Balsamic Reduction & Fresh Basil Garnish - fabulous fall colors, beautifully presented, and can accompany any autumn meal.

Garnishing the timbale with balsamic reduction, right after baking.  The baking pan is sitting on top of the de-boned Lamb Shanks, simmering in a skillet.

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Plated Timbale, with Roasted Fall Vegetables.

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Plated - Timbale garnished with fresh basil.

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Plated, final presentation - Dijon Crusted Chicken served with Roasted Fall Veggies & Vegetable Timbale With Goat Cheese.

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Pan Roasted Dijon Crusted Chicken with Roasted Fall Vegetables - Panko bread crumbs add a lovely crust to this savory main course:  quick, easy, and terrific for entertaining.

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Tahitian Vanilla Bean Creme Brulee - Creme Brulee ... need I say more?

 

 

my husband rocks!

is hosted every Friday by KatyLin at
The Great Adventure