My husband (1 of 3 men in the room) and I went to the class last night… and I left my camera at home. Central Market *really* packed us in to that room. The class was a lot of fun. And tasty! My favorite dish was the blue corn blinis with peach salsa, crab, and avocado crema. My husband’s favorite dish was the pork loin with peach-pecan chutney.
All of the recipes are in her books, except the pop tarts. If the recipe wasn’t a “peach recipe” to start, it was tweaked to use peaches. If you want the recipes as cooked in class, let me know and I’ll forward them to you. Some notable things/fun facts mentioned last night:
- Rebecca is currently working on a PBS documentary (this further explains the cameraman in the Austin class) called “Texas Olive Trails.” She is wrapping work on the associated cookbook next month and the book will be out in December along with the Texas release of the film. It goes “national” in March 2011.
- She is traveling a lot and hasn’t been able to blog. She has been selling a lot of pop tarts at the bakery, served with ice cream for dessert. She’s really excited about the recipe. She wants to blog them but won’t have time so she asked me to do it.
- She experimented with half shortening/half butter in her 4th of July Fried Pies this year (she made 750 of them) and liked the added flakiness of the crust.
- She makes her own chili powder – grinds up guajillos and anchos so she knows exactly what’s going into her dishes.
- She isn’t “that exact” when cooking/baking: she only weighs flour when making bread, she puts 2-3 times the amount of vanilla than most recipes in the book state, and she never levels off a measuring cup/spoon.
After class, we talked about Project Pastry Queen – she was thrilled about the group! She also wants us to keep in touch on the group’s progress. If you get the chance to attend one of her classes, go for it. It’s a good time!