FW: SC - Yikes! I'm teaching a class!

[Par Leijonhufvud]

On Fri, 10 Jul 1998, HICKS, MELISSA wrote:

> I thought of starting really basic and showing them how to make
> Sekanjabin, some biscuits (Prince Biscuit or Shrewsbury cakes) and some
> sauces to go with bought roast chicken/meat (such as Cameline, Garlic,
> etc from Santich).
> 
> what do people think?  Am I starting with too much assumed knowledge?

Hmm, if I was in your situation (YMMV, and all that) I'd start them off
with simple things. To me this means food from the (early) medieval
period: the classic BG stuff.  Stuff that can be made on the level of
chop into pieces, put into pot with stock/water & spices, boil until
done. E.g.  "Potage from meat", "Lamb or mutton stew". 

Other than that you could try one of the "spinach" tartes, which is good
and easy to get the "yikes, strange food" crowd to eat. And why not a
cheesecake? Also one of the "mac & cheese" versions (which has the added
benefit on being fairly easy on student budgets). 

For the tartes you have to show them how to make the crust, but that
should be manageable since it doesn't have to be a "pro-level" flaky
crust (OTOH, IIRC some of the recipies don't mention any crust at
all...). When making tartes in quantity with no real chance of chilling
I generally "cheat"  by pressing the dough into the tin, dusting with
flour if needed to keep it manageable. Even college kids should be able
to manage that. 

How about "Icelandic chicken"?

Bread? Might be on the hard side, but still...

Are you doing this as hands on in a kitchen, or are you doing it with
lecture and handouts?

/UlfR

- -- 
Par Leijonhufvud                           parlei(at)algonet.se
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