May 16, 2006
Yup. You missed yet another great workshop by a brand new teacher, Eric Weigardt, here at the Hudson River Valley Art Workshops. We’ve had a slew of new people this year.
What else have you missed? Well, I did two dishes that will be featured next year. Mac and Cheese, based on the idea by Thomas Keller but derailed by Top Chef. What it is is a special stuffed Cannelloni (I grew up calling it Manicotti and we made it with rigatoni) covered with cheese and French Black Winter “Perigord” truffles and baked. Yummer.
I could give you my recipe for the cheese stuffing and the cream sauce etc. But you haven’t asked. And you must be at a workshop to ask. 😉
I’m also giving these people a new yummy dessert. They’ll love it. They loved the mac and cheese. This dessert is lady fingers with.. well, let me just say that it isn’t terrimisu, I do not like terrimisu!
The other dish, one we’ll have next year, was steak and eggs. It’s a brioche with sliced steak and cheese and a poached egg on top. Nice. I’m going to put Italian Winter White Truffle on it next year. This dish could go either way. It could be steak and eggs or it could be a Philly Cheese steak. I served that as well on brioche.
See what you’re missing. Eric Weigardt’s class and some new dishes. Well, all the dishes are new this year except the Maple Salmon (center of plate) but I’m talking ultra new.
Pictures of Eric’s work to follow.
Oh, btw, I’ll be serving Mac and Cheese at Zhang Hong Nian’s workshop and most probably at David Daniels. So, if you do watercolor, and want to try this dish, sign up for David’s course. I probably wont do any more of these this year.
Maybe for some of the quilting classes in the Winter.