On Monday, Ryan and I went to a cooking class at Tony Caputo's.
http://www.caputosdeli.com/classes/ It was AMAZING! It was sponsored by Emily and Cameron as their Christmas gift to Ryan and me. What an incredible gift! They showed us how to make each of the following dishes and we got to eat a plate of each.
Caputo's Eggplant Lasagna: There are no noodles in this. The "noodles" are actually eggplant. The garnish is a little salad made exclusively from basil and parsley leaves, red onions, and oil and vinegar.
Next was Caputo's Simple Vegetable Salad. Given that the only ingredients besides oil, vinegar, salt and pepper were asparagus, green beans, and potatoes, I was thoroughly impressed! By the way, look for a common theme in these dishes: OLIVE OIL...and way more of it than I'm usually comfortable with.
Next is my favorite of the courses: "Caputo's Greek Lentil Salad." Tony Caputo is Italian and his wife is Greek. I gotta think they both had a hand in this dish. It is made with green lentils, beets, oil (surprise!), onions, garlic, fresh mint, and feta cheese. It is beautiful and very tasty!
Caputo's Summertime Pasta: My least favorite of all the things. It tasted like regular pasta with tons of oil and a few tomatoes. Meh.
Alright, Caputo's Procini in Lemon Sauce has incredible potential. I think there is just something it needs in addition. Perhaps some parmigiana! Tony Caputo did teach us a lot about mushrooms while preparing this dish. In particular, any mushroom you buy in the grocery store is actually just cardboard that resembles a mushroom.
Finally, Caputo's Roated Bell Pepper Salad. I'm pretty stoked to make our own roasted bell peppers. They are way to expensive in the store. And kept in oil, these keep for months. Delicious.
If you want any of these recipes, let me know! Total 100% credit given to Tony Caputo's Market & Deli
Yummm! It all looks delicious! I expect to reap some benefits from your cooking class. You are going to have to cook for us sometime. Where are we supposed to get our mushrooms! I don't think I am ready to go out to the woods for them. I have roasted my own bell peppers. I just put them under the broiler until they char, then put them in a paper bag for a few min so the skin can be peeled off. Is that how he taught you? I'm glad to learn they can be stored in olive oil.
ReplyDeleteAwesome!! =] They all look awesome! great job =] I too can't wait to try out your new skills =]
ReplyDeleteAwesome!! =] They all look awesome! great job =] I too can't wait to try out your new skills =]
ReplyDeleteSooooo yummy looking! I would love the recipe for the eggplant lasagna and the potato/green bean/asparagus dish (TWO dishes that have something purple in them? I think so!) I'm so glad you guys enjoyed yourselves--next time Cam and I are in Salt Lake, we may have to take a class of our own :)
ReplyDeleteThat sounds like a ton of fun. Can I have the recipe for the lentil salad?
ReplyDeleteI'm not sure about Spokane, but here they have mushrooms at the farmers market