Cooking Class Quotes

“Antonio was fascinated by Isabel's razor-sharp knives from Japan. He made 'kia' sounds like a karate expert as he sliced the tomatoes and added them to the pan. there were some unexpected ingredients, things Tess would never dream of putting in tomato sauce- whole star anise, a vanilla bean split down the middle, a sprinkling of sugar, a sprig of thyme and bay leaves from the herb garden.”
― Susan Wiggs, The Apple Orchard

“Lillian put out ingredients- sticks of butter, mounds of chopped onion and minced ginger and garlic, a bottle of white wine, pepper, lemons.
"We'll melt the butter first," she explained, "and then cook the onions until they become translucent." The class could hear the small snaps as the onions met the hot surface. "Make sure the butter doesn't brown, though," Lillian cautioned, "or it will taste burned."
When the pieces of onion began to disappear into the butter, Lillian quickly added the minced ginger, a new smell, part kiss, part playful slap. Garlic came next, a soft, warm cushion under the ginger, followed by salt and pepper.
"You can add some red pepper flakes, if you like," Lillian said, "and more or less garlic or ginger or other ingredients, depending on the mood you're in or the one you wanted to create. Now," she continued, "we'll coat the crab and roast it in the oven.”
― Erica Bauermeister, The School of Essential Ingredients

“Ian held the serving dish while Helen carefully placed on each white plate five squares of ravioli no thicker than paper, their edges crinkled, their surfaces kissed with melted butter, scattered with bits of shallots and hazelnuts, like rice thrown at a wedding.
They each took their places at the table. "Happy Thanksgiving, everyone," Lillian said, raising her glass.
They sat for a moment, simply looking. The smell from their plates rose with the last bits of steam, butter releasing whispers of shallots and hazelnuts. Antonia raised a bite to her mouth. A quick crunch of hazelnut, and then the pasta gave way easily to her teeth, the pumpkin melting across her tongue, warm and dense, with soft, spicy undercurrents of nutmeg.”
― Erica Bauermeister, The School of Essential Ingredients

“The class stood around the large prep table, two cheerful red pots perched on stands at each end, heated by small flickering silver cans underneath. The smell of warming cheese and wine, mellowed with the heat, rose languorously toward their faces, and they all found themselves leaning forward, hypnotized by the smell and the soft bubbling below them. Lillian took a long, two-pronged fork and skewered a piece of baguette from the bowl nearby, dipping it in the simmering fondue and pulling it away, trailing a bridal veil of cheese, which she deftly wrapped around her fork in a swirling motion.
She chewed her prize thoughtfully and took a sip of white wine. "Perfect," she declared.
Helen prepared a bite and placed the fork inside her mouth,the sharpness of the Gruyère and Emmenthaler mingling with the slight bite of the dry white wine and melting together into something softer, gentler, meeting up with the steady hand of bread supporting the whole confection. Hiding, almost hidden, so she had to take a second bite to be sure, was the playful kiss of cherry kirsch and a whisper of nutmeg.”
― Erica Bauermeister, The School of Essential Ingredients

“I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites."
They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.”
― Erica Bauermeister, The School of Essential Ingredients

“Mom’s approach to cuisine came from her art school days, inspiration hitting her on the spot. The ingredients she chose were paints you’d throw at a canvas, each chosen for its color and texture rather than its taste. If your fava beans didn’t click with the polenta? All you had to do was toss in a kilo of shrimp and the pink would bring out the dull off-white.”
― John von Sothen, Monsieur Mediocre: One American Learns the High Art of Being Everyday French

“Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard."
For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity."
We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor.
Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens.
While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon.
One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon.
The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.”
― Hillary Manton Lodge, Together at the Table

“Morning Balinese Cooking Class With Local Market Tour In Ubud-Bali
This amazing activity offers you the full package, including a local market tour, organic farm tour and hands-on cooking experience.
Why Choose The Morning Cooking Class?
- Taman Dukuh Cooking Class takes you to the Local Market to experience the local community’s morning routine.
- At the Local Market, we can try and buy different fruits and local cakes. We can enjoy these treats later at the farm.
- Get ready for interesting experiences at Balinese markets. They are different from markets in the West.
- We’ll use fresh ingredients from our farm and the local market for the morning cooking class.
Gain Insight Into The Local Food Culture Through The Morning Cooking Class In Ubud
The morning Balinese cooking class is a great experience for people of all skill levels, whether they’re beginners or professional cooks.

It starts with a trip to the local market, where you can try fresh fruits and local food.

Then, you’ll go on a tour of an organic farm to learn about sustainable farming practices and see where some of the ingredients come from.

The best part of the class is the hands-on cooking experience, where local expert chefs will guide you in making traditional Balinese dishes.

This class is suitable for solo travelers, families, couples, or friends who are interested in Balinese cuisine.”
― taman dukuh bali

“It starts with salad, but the notion soon spreads itself throughout my cooking. From today, never again will I leave any toasted remnants of meat or vegetables in the pan. That goo, that savory butterscotch, contains the soul of the meat, its juices, bubbled down to a sticky, golden nectar. Salty as Parmesan, as sweet as honey, it will never again remain unused. Never again will such goodness be left behind in the pan to be dissolved in the washing-up water.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts

“Last night, I read we'd be making béchamel and Mornay sauces, poulet poché sauce suprême and hollandaise. There would be rich potages of crème de moules au safran, bisque d'etrilles and homard, soupe à l'oignon gratinée, and then a whole lot of les oeufs: oeufs durs mimosa, ouefs mollets à la Florentine, ouefs cocotte à la crème, and ouefs frits au bacon. Oof!
Leçon 16 would feature compound butters and nothing but. Followed by la leçon on braising (lamb stew, braised crown roast of pork nivernaise, beef à la mode), which begets frying and sautéing (beignets de gambas, sole meunière), which begets a whole section on "au gratin." Even the salads are full of lardons and heavy cream. And the desserts! Apple Charlotte with custard, crème brûlée, crème caramel, and sabayon.”
― Amy Rosen, Off Menu

“Chef explained some of the fresh products they'd use in their prized regional dishes, which we'd soon be cooking too: the smooth Niçoise olives and the lovely fruity oil; bouquets of zucchini flowers, born to become fritters; fresh almonds; more cheeses than there are days in the year; eggs with yolks the color of the Côte d'Azur sun; and, of course, the butteriest of butters. He said there is a seasonality and simplicity at work, which is why French recipes don't change: "A classic is always timely."
To think, I went from Bubbe's chicken schmaltz to Mom's low-cal Pam spray, and now this man with a frying pan for a face and a banana for a nose is suddenly telling me it's all about the butter.”
― Amy Rosen, Off Menu