DC Cooking School: The L'Academie de Cuisine Blog

Bean thread noodles, usually made of mung bean starch and water, are also called cellophane noodles, because they are transparent. They can be purchased in any Asian market and in the Asian section of many grocery stores.  One of the reasons Sandy Patterson likes to teach this recipe in some of her recreational cooking classes is to show how to cook these noodles correctly. They must not be overcooked. When done right they form the base of this super refreshing warm salad. If you want extra protein, feel free to add cooked shrimp or scallops.

Maybe your mom didn't serve it to you from a Campbell's can, but Tom Yum, a chicken soup originating in Southeast Asia, is one of the world's most popular soups. Its powerful combination of spicy and sour flavors makes it intoxicatingly delicious; some believe Tom Yum even has the power to relieve cold and flu symptoms. There are myriad versions and recipes for Tom Yum, some with shrimp, coconut milk and other regional ingredients. Sandy Patterson's version is so simple, she teaches it in her Teen Night Out recreational cooking classes. Simply simmer a few ingredients in broth for several minutes, then ladle it over fresh ingredients in serving bowls. And enjoy.

Originating in Cajun country, jambalaya would seem to be a warm weather food. But we find it makes a satisfying and warming winter meal–in one easy dish. The recipe Dave Arnold teaches in his recreational cooking classes is particularly simple. A little chopping, a little sautéing, a little cooking, et voila!

You may notice this is the blog post in the last week that includes caviar. Can Valentine's Day be far behind? The little shell-shaped cakes called Madeleines are usually sweets, but here become tasty little corn-bready conveyances for caviar and sour cream. When we make them in our recreational cooking classes, a hush usually falls over the room when the students take the first bite. Yes, they are that good. As with many recipes calling for caviar, you don't have to go out and buy beluga to make it tasty; there are some very good domestic caviars on the market at reasonable prices.

In case you're wondering, the Pavlova is named in honor of the Russian ballerina Anna Pavlova. It's simply a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. It's typically served with whipped cream and fresh fruit. The Pavlova looks spectacular, tastes fresh, has a gloriously light texture and is surprisingly easy to prepare. We teach our recreational cooking school students that if you can make one pavlova, you can make many Pavlovas, because any good fresh fruit will do beautifully, expecially soft fruits such as berries.  One important note: A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. 

Students in our recrational cooking classes sometimes cringe at the thought of purchasing caviar. But you don't HAVE to use beluga, sevruga or a premium American caviar to make this dish delicious. Whitefish caviar is much less costly and can be very tasty. You can also replace the sour cream with crème fraiche, a very French substitute, and the fingerlings with small red potatoes. As long as the potatoes are cooked properly, the combinations are all deliciously decadent.

Here's a mild gaucamole everyone at the party will love. Recreational cooking school instructor Allyson Lara believes it shows students how simple, fresh ingredients can sing on the palate. Serve it with good restaurant style tortilla chips (and be sure to make plenty).

It's amazing what can be done with a bit of vegetable broth and a few more key ingredients. Here are three distinctive and super satisfying soups Nichole Ferrigno has prepared with her recreational cooking classes. Nichole is not only a L'Academie trained chef, she is also a holistic nutritionist, so you know these recipes are healthy. Next time you're at the store, pick up some good vegetable broth and try one out on a chilly winter's eve.