Yep, two classes this week. (But I won’t get to go to any next week, so it evens out, I guess. Though I will be missing the class on “Desserts.” Waah!)

Cooking Methods learned: Searing, Sautéing, Braising, Roasting, Poaching, Steaming, Frying and Curing

The menu:

Salmon Cerviche
Lamb Stew
Tuna Nicoise Salad w/Nicoise Vinaigrette
Potato Croquettes
Poached Salmon w/Tomato and Basil Dressing
Fruit en Papillote w/ Ginger and Chili Sugar Syrup

Or, the pictorial view:
(Clockwise from bottom left: Salmon Cerviche, Salmon Cerviche arranged with mixed greens to look purty, Tuna Nicoise Salad, Lamb Stew, Potato Croquettes, Paoched Salmon)

And here is the Fruit en Papillote getting ready to go into the oven:

This week was probably my favorite menu of all of the classes I’ve been to so far. I can easily see myself making any one of these recipes again. I’ve already made several dishes from previous weeks, but some of the above dishes are easy (and healthy!) enough to go into a permanent rotation.

Definitely made of lots of heaping Yum.