Is it Goofy to take a 'Soup & Stew" class in the middle of summer? Why of course it is. And that's exactly what I did last night.
I went to a place called the KC Culinary Center (http://www.kcculinary.com/) in downtown Overland Park. It was not a hands-on class, so basically we just watched the chef create wonderful, delicious stuff, while we sipped wine and had some breadsticks, cornbread and foccacia.
We learned how to make Beef Stew, 5-Onion French Onion Soup (complete with garlic crouton and Gruyere cheese on top), New England Clam Chowder (surprisingly easy!), and Chicken Noodle Soup (with homemade noodles).
On that last one, there was a bit of pasta-making. Pasta dough is easy: flour and eggs. Stir a bit, roll out, cut with pizza cutter. So far so good. But then you have to let the noodles "dry" for 2 hours. Goofy has no patient for slow food. The chef asked, "Is this too hard for anyone?" Of course, I raised my hand. I asked, "What is you just want dumplings instead?" The answer? No drying! Just make the dough, spoon and drop into the boiling soup. So Goofy will be making Chicken DUMPLING soup, thankyouverymuch.
He also threw in a recipe for quick Drop Biscuits that I definitely will be using. Bisquik? YUK.
All the soups were yummy. I met some interesting folks, had a glass of wine and had a blast! I can't decide which soup to make first. They were all yummy and fairly simply. I might go for the Stew recipe - that one was hearty enough to be a meal alone.
So, Dear Readers...What have YOU learned to do lately?