I met Peasha (aka Patricia) when we both worked as servers at a Japanese Restaurant. We found out we had a lot in common: We're both from Latin families (I'm Peruvian, she's Cuban), we both majored in Psychology, and we're both multiples. I'm an identical twin and she's a triplet. Both of us work at FAU now and sometimes get to have lunch together. A few weeks ago when hanging out with Peasha and her sisters, Cristina and Elena, they mentioned that they wanted to learn to cook. So we decided to have a cooking class where I would teach them my style of cooking. So I set aside Wednesday, the 15th at 8:00 pm to have a cooking class with the triplets and my sister.
|triplets: Elena, Cristina, and Peasha|
|twins: Me and Valeria|
I chose stuffed mushrooms because they're awesome and a quick and easy appetizer with simple ingredients. These were the first thing to be ready and eaten. They even said it was the best homemade thing they had ever had. ♥
You can see my recipe here.
|Topping with cheese|
Fish tacos were chosen so we could try some beer battering which could also be applied to other dishes, such as fish and chips or onion rings or anything really. We used White Rascal for the battering. Elena whisked together the batter, Peasha coated the fish, and Cristina did the frying and flipping. Throw that crunchy fish on a tortilla with some pineapple salsa, lime mayonnaise, and lettuce and dinner's ready. Here's the basic recipe.
|Peasha coating the fish in batter.|
Lamb chops were my choice for the entree because they are freaking delicious and if I could show them the basic techniques for that, they could apply it to steak and other meats. Before the dinner I was contemplating between salmon, roasted chicken, steak, or lamb as the main course. In the end I chose lamb but I wasn't sure what I was going to do with it, so I made it up as we went along. We seasoned the chops with salt, pepper, and fresh mint and seared them with some onions and garlic. Once the they were done we removed them and I made a sauce by deglazing the pan with Ommegang Abbey Ale (getting all the delicious flavor up from the bottom of the pan) and adding butter, milk, and some other seasonings. This may have been the biggest success of the night.
|Helping Peasha with her knife skills.|
|My class :)|
|Yummy lamb chops!|
These are super easy to make. You just wash and chop up a few potatoes and arrange them on a baking sheet. Add olive oil, garlic powder, salt, and thyme. Bake at 400 degrees for an hour and you've got a really tasty side dish.
|Potatoes before going in the oven.|
|Everyone helping with the thyme.|
|Lamb and potatoes|
Chocolate souffle for dessert because of how surprisingly easy yet delicious it is. Well I guess it wasn't dessert since we ate it before the lamb and potatoes. But we are adults now and can choose whatever order we want to eat our dishes in :) We made a chocolate sauce to put on top with melted chocolate chips, milk, butter, and sugar. We paired the souffle with Rogue Chocolate Stout. And we left one of the souffles uncooked to chill in the fridge. That makes some yummy chocolate mousse.
|Whipping up some egg whites.|
|Brian pitched in|