It wasn’t my first time taking a cooking class at Prep Kitchen Essentials, but at my outing there a few weeks ago, I didn’t go it alone as I had my first time. Not that you’re ever alone in these classes – you meet several hungry new friends at your table. But it was a fun experience made awesome with my home girls Jeannine and Sandy joining me in Prep’s kitchen.
I tried not to be disappointed after learning that the teacher-chef for the night – the instructor I had my first go-round – had called out sick; but I was momentarily sad because him teaching our menu for the evening was part of the reason I picked that evening. Thankfully, Prep apparently rolls deep with its roster of kick-ass, witty, informative chefs. We were fortunate to get Chef Karla as a substitute, private chef for the royal family of Saudi Arabia. She schooled us on the night’s menu, then set us free to chop, sear, grill, and simmer, providing tips and corrections along the way.
My favorite bite of the night was a savory bread pudding coupled with goat cheese, a rich and hearty accompaniment to our chicken dinner. Almost as good as the food (the evening’s theme was meat and potatoes) were two tips offered by Chef Karla that I’ve embraced with a vengeance.
Balsamic Vinegar Did you know that there really is a benefit to using aged balsamic vinegar? The longer it’s aged, the more it reduces, becoming viscous and more vibrant. Typically when I whip up a vinaigrette, I add to it honey and Dijon mustard for thickening and flavor. She showed us how an 18-year-aged balsamic needed only to be whisked together with olive oil and bit of lemon juice for a tangy sweet dressing, one that we tossed with our arugula-potato salad; and one that I’ve made weekly since taking the class (using the bottle of 18-year-aged balsamic my friend Jeannine was kind enough to purchase for me that night from Prep).
Bomb Onions I also love caramelized onions, but never had I had them the way Chef Karla prepared them, with a reduction of Madeira (a few splashes) and port (half a cup) wines. She also recommended adding a half-cup of packed brown sugar to add to the sweetness. These onions spread over our polenta proved scrumptious.
Can’t wait for some more tips from my next Prep session.
Prep Kitchen Essentials
12207 Seal Beach Blvd. in Seal Beach