Last Saturday I went to my first ever Reid’s Cooking class. Our teacher for the day was Floyd Arnold of Zada Janes, and an intern (from Johnson & Wales) Sean was there to help him out.
When I first saw the menu for the day I was a bit concerned (the dairy thing and all) but you’ll see how Floyd worked it out!
(One cool tidbit before we get started here… We are always meeting interesting new people at the cooking classes we attend, and this time we met Susan. She attends a cooking class every Saturday, usually with friends and told us we should check out the classes at Blue, Mimosa and Upstream…)
#1 “Fettuccini Carbonara” Omelet
Things to know:
- Carbonara is basically cream of bacon sauce.
- Butter plus oil in the pan makes for a better omelet.
- Cook on medium low.
- Don’t overcook, no one likes spongy brown eggs.
What can you add to the dish?
- Peas (Floyd added sweet peas)
- Parmesan Cheese
Sean showed us how to prepare the next stage of the dish.
The ‘Dirty’ on Smoked Salmon:
- For this dish we used both packaged and in-house smoked salmon.
- The in-house smoked salmon is allowed to sit out to dry.
- Remove the blood vein out of your salmon will make it taste much better.
- 8 large eggs (Rooster Hill Eggs recommended)
- 2 tablespoons clarified butter
- 1/4 heavy cream or half & half
- Salt & Pepper
- 4 tablespoons Bacon grease
- 4 tablespoons All Purpose Flour
- 2 cups Heavy Cream or half & half
- 1-2 oz smoked salmon, cut into 1/4 pieces
- Whisk eggs and cream in a medium bowl until well blended. Set aside.
- Heat butter in large nonstick skillet on medium high, add egg mixture and cook until egg is set, flipping once to cook evenly.
- Remove omelet and cut into 1/4 inch strips, similar to fettuccini and place in medium bowl.
- Heat 4 tbsp. bacon grease in a medium saucepan over medium high heat, add 4 tbsp. flour, 2 cups of cream and cook until it reaches a sauce-like consistency & coats the back of spoon, about 10-12 min.
- Add sauce to egg strips and toss to coat. Gently mix in smoked salmon pieces. Serve.
#2 Shrimp & Popcorn Grits
Things to know:
- Popping popcorn in a pan in this correct way to do it
- After popping the popcorn add to pot with oil and butter
- Use a strainer to get a finer consistency with the grits
- Bear Branch Mill Grits are my jam!
* Those yummy looking greens on top are popcorn shoots.
- 2 cups canola oil
- 1 lb corn kernels
- 8 cups water
- 1/2 lb, plus 2 tbsp unsalted buter
- Salt & Pepper
- 11b, 16-21 count shrimp, peeled & deveined
- Pour 2 cups oil into large stockpot over high heat. Add corn kernels, cover with lid and cook corn until popping sound subsides, about 8-10 minutes.
- Meanwhile, heat water & butter in a large saucepan, over medium high heat until simmering. Add cooked popcorn 4 cups at a time until kernels soften. Continue adding 4 cups at a time until all popcorn has been added and is softened.
- Drain softened kernels in fine mesh strainer, mashing gently to dislodge hull & hard bits. Scrape bottom of fine mesh strainer over a bowl to collect ‘grits’. Set aside.
- Add 2 tbsp of butter in large skillet over medium heat, once foaming subsides add shrimp and sauté briefly until opaque.
- Portion grits into bowls and top with shrimp.
#3 Pineapple and Marshmallow stuffed French Toast (aka the Ultimate French Toast)
Rules of thumb for cutting pineapple:
- Cut ends off first
- Cut along side and find the eye’s as they will be your guide
- Cut into three slices
What can you add to the cream?
Tips for cutting the bread…
- Slice off ends, and disgard
- Make first slice halfway through
- Second slice all the way
The reason: It will give you a ‘pocket’ to add the filling…
- 4, 2 inch thick pieces of challah or brioche bread
- 16 ox Cream cheese (softened at room temp)
- 1/2 cup granulated sugar
- 1 cup pineapple chunks (if using canned, drain of juice)
- 20 large marshmallows or 1 cup marshmallow fluff
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 tbsp. cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 1 stick of butter for frying
- Place pineapple, marshmallows in food processor, pulse until blended. Add cream cheese and sugar to pineapple mixture, continue to process until smooth. Pour mixture into medium bowl. Set aside.
- Whisk eggs, cream & extracts in a large bowl until blended. Cut a horizontal pocket in the middle of each piece of challah. Spoon 3 1/2 tbsp pineapple mixture into pockets.
- Add 2 tbsp. of butter to large skillet and heat over medium high until foaming subsides, being sure not to burn butter. Moving quickly, dip slices of bread, one at time, into egg mixture. Shake off excess and fy 2-3 pieces at a time until bottom is golden brown, gently flip bread and fry second side until browned about 2-3 minutes per side.
- Remove from skillet, dust with powdered sugar, cut into halves, serve.
Meet the chef: Floyd Arnold
- Raised by grandparents (a baker and a chef) in New York
- Originally wanted to be a musician, but later got a job in a kitchen
- Worked at Poseidon where he learned how to cut fish (which he loves to work with)
- Currently works at Reid’s Market
- He will be preparing the food for the new Sunday brunches at Reid’s starting @ 11a