I appreciate no BS in the kitchen. Just tell me what to do and how to do it. Enter: Mary Risley from San Francisco’s Tante Marie’s Cooking School. Watch this “Just put the f*cking turkey in the oven” video to get a little glimpse of Mary’s teaching style:
terrifies me cracks me up. My friend signed up for an evening series of cooking classes at this school in North Beach and wasn’t able to attend last night. I went in her place (thanks, JenJen). I was the very first student to arrive (nerves) and was excited when I saw the menu:
Menu: “Greens and Grains”
Couscous with 7 Vegetables
Warm Quinoa Salad
Warm Farro with Mushrooms
Winter Squash and Polenta Casserole
Apple Cranberry Crisp
We broke up into teams of two (I didn’t have a partner*) and was tasked with the Winter Squash and Polenta Casserole. My mind immediately went dark. Parsnip? Rutabaga? Turnip? WHERE’S MY UBER?
* After the cooking assistant saw my knife cutting skills, I was no longer partnerless. Thank Gawd.
It turned out alright thanks
Gary to the butter and copious amounts of cheese. I had an absolute blast in the kitchen and meeting the group which ranged from post- college kids to retirees. I definitely plan on signing up for a series of classes in the near future. They gave us print outs of the recipes above and I plan on sharing some of the recipes soon.