Today's once-a-month class, "Cooking from the Farmers Market," showcases the area's rich abundance. We'll prepare a seasonal dinner with ingredients Kelsie purchased this morning from the farmers market.
Our class begins with a glass of Prosecco, crunchy crudités, and a discussion of the menu. We divide into groups to prepare the dinner recipes. The first course is Escarole and Frisée Salad with Roasted Figs. Kelsie shows how the best frisée is "blanched," that is, covered during growth so the tender inner leaves retain a delicate white-green hue. Sturdy escarole provides contrast to the frisée. Dressed with red wine balsamic vinaigrette enriched with pan juices from the roasted figs and accompanied by pancetta-wrapped croutons, the salad is a pleasing combination of salty, sweet, and tart.
Recipes begin here.