Hi Snickie readers! The blog has been quiet as I have been out and about doing actual summer type things. I have managed to try a few new restaurants in recent weeks, including Spoon and Smoke. I hope to have some short write-ups of those coming soon.
In other foodie news, I took advantage of an about to expire Groupon and signed myself and Ben up for a Moroccan cooking class at Gaynor’s School of Cooking on East Carson Street in the Southside.
The class started at 6PM on a Thursday and according to the website and various reviews, would run about four hours. That sounded super long but we strapped on our aprons and prepared to be schooled on Moroccan cuisine.
Overall, the class was fun and all the participants were very social (although Ben was the only dude, just an FYI). Randomly, an old sorority sister and her mom and (real) sister were in the class and this added to the fun as well. The instructor introduced a long menu of recipes and we then split into groups to complete various portions of the meal. Dishes included a lamb tagine, pan fried monkfish, eggplant salad, bulgur salad, couscous, Morrocan bread, and cheese filled borek (cheese in puff pastry – yum).
To be honest, there was not a ton of instruction happening during the class. We used a pressure cooker for the tagine (due to the time limits of a 4 hour class) and that was demonstrated, but not much else. The instructor was always available for questions and frequently checked in on both groups. I can’t say I acquired a ton of new skills from this class. Nonetheless, it was super fun to try new recipes and think about different flavors and styles of cooking aside from what you use in the everyday.
After everything was prepared, the whole class sat down to dinner together. It was going on 9:30PM at this point and I piled my plate high and ate way too much. There was wine too. This was a great way to end the class and left me with a good Gaynor vibes. Not 100% sure I would return but it was a really enjoyable evening.
Sadly, both Ben and I left our recipe booklets at the Gaynor kitchen. Hopefully an email will get us copies of the recipes used. Our favorites from the night were the borek, the bulgur salad, and the fish. I searched a bit and the below recipes seem similar to those used that night.
Cheese Filled Borek (ours had no herbs and a mix of feta and cheddar)
Moroccan Marinade for Fish (Chermoula) (We used monkfish – instructor noted heartier, white fish are traditionally used)