I think this has been my favorite class thus far. We really did a lot of cooking this evening. We discussed the various methods of using moist heat cooking, including steaming, En Papillote, shallow poaching, braising, and simmering.
Tonight we made:
*Braised Savory Swiss Steak (quite unlike anything my mother used to try to pass off as such)
*Aromatic Citrus Herb Butter for Steamed Asparagus
*Fillet of Salmon en Papillote
*Classic Chicken Eugenie
*And... a hand made Beurre Manie'. (uh... yum!)
I'll post recipes as I get the chance. The kids are CraZy already today!!!