PREP SCHOOL

Hone your chops at a pre­hol­i­day cooks’ class.

Midwest Living - - Out & About - WRIT­ERS Ann Klein and Megy Kary­des

No­body needs to know if you slip su­per­mar­ket sides into your own bowls on Thanks­giv­ing. But if you’re look­ing to sharpen your skills, Chicago’s The Chop­ping Block of­fers a work­shop where lo­cal chef Sam Gold­broch or an­other pro teaches you to prep a turkey and seven sides.

CHEF SAM’S TIPS

MAS­SAGE HERBED BUT­TER un­der, not over, the turkey’s skin. Just pull it back where it cov­ers the breast, then pat it down again be­fore roast­ing.

USE RUSSETS for fluffy mashed pota­toes; Yukon Gold or red for creamy ones. Ei­ther way, reach for a potato masher or a ricer—not an elec­tric hand mixer—to keep your spuds from go­ing gummy.

MAKE CRAN­BERRY SAUCE fresh and mem­o­rable with grated fresh ginger. “A peeler cuts too deep,” Sam says, us­ing the tip of a spoon to scrape away the peel. “You want to get to the ginger right below the skin, which is the most fla­vor­ful part.”

OTHER WORK­SHOPS

READ IT AND EAT in Lin­coln Park of­fers classes a day or two be­fore the hol­i­days, so you leave with desserts ready to serve—pies for Thanks­giv­ing and a buche de Noel (that’s “Yule log” to the rest of us) for Christ­mas.

THE WOODEN SPOON in the An­der­son­ville neigh­bor­hood has a Christ­mas in Paris class, where you’ll per­fect a Lon­don broil with béar­naise and pep­per­mint cream puffs with choco­late sauce.

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