And the rain came! It has rained close to 3' in the last couple of days. There are flash flood warning out for low lying areas and along streams and rivers. Thankfully we don't have to worry as we are in a safe area. The thing I do have to keep an eye on is our sump pump in the basement. So far, bless it's heart, it is keeping up!
Thursday evening, my daughter to me to my very first Italian Cooking Class. She signed us up a couple of months ago through the continuing education program in Champaign, IL. Wow! We had so much fun.
The 'chef' greeted us at the door with a traditional kiss on both cheeks. the other greeting...wonderful aromas. You probably don't know this about me, but I could eat pasta 3 times a day, 7 days a week! So this was like heaven.
We were split into little groups, each one making a course. We were in the cake making group. The cake, Cornmeal Rosemary Cake with Balsamic Syrup, was very easy to put together. I'll admit I was a little wary. The fresh rosemary smells wonderful, so different from the dried I use. Other groups made Ricotta Crostini, an appetizer with anchovy fillets. This was pretty good, although very spicy, and when Carlo (the chef) tasted it, he quickly checked the recipe! Seems there was a typo and 3 tablespoons of pepper was listed instead of 3 teaspoons! After drinking lots of water, our taste buds returned to normal!
Other groups made Pasta Al Forno a baked dish, and Farfalle with Prosciutto and Green Peas. We call the pasta bow tie, but in Italian Farfalle means Butterfly. There was also Arugula with Red Wine and Mustard Vinaigrette, and another desert Orange and Nut Squares made with package sugar cookie dough.
Carlo put together a booklet filled with information from knives and how to use them to emergency substitutions, to Italian words and how they are translated. He told us of his love for cooking, "cooking, like love should be entered with abandon or not at all!" and "a table is like the street, always room for one more!".
We loved the food, the company we were in and of course the Chef! The 3 hours flew by, and we were sorry to end it. At the end, we all received our diploma. The good news is, he does one of these 3 times a year and always changes his menu. We are definitely going back for more classes.