A great chef once said, “Soup is the most difficult thing to make. Every bite tastes the same, so it better be pretty damn good to want to keep eating it!” And we agree. Nothing beats a warm one-pot of deliciousness simmering on the stove in the colder months. In tonight’s class we braise & simmer. Braising is one of our favourite cooking techniques-turning tougher cuts of meat into something extraordinary.
Hands-On Recipes Include:
- Italian Lentil & Bacon Soup
- Winter Squash Soup with Coconut & Spice
- Moroccan-Inspired Braised Beef