There's no shortage of cooking classes in Cincinnati - I really enjoy them and love checking them all out and learning more and more tips & tricks.
I signed up with my good friend Lauren to take a class on Weeknight Meals from Chef Brian Whisman from Kroger.
The classroom is set up in a table setting but we didn't spend much time at them. It was mainly just for set up and explanation of the class. Then we paired up and got to cooking. Don't worry if you don't come with a partner - they'll pair you up with someone!
We each tasted a little bite of the broth with the chicken and it seemed like it needed salt - Chef Brian brought out this magic container. I really hadn't heard of this - we asked if it was like bouillon but he said it's much better than that. He added just a teaspoon full into the container in the photo above and it added so much flavor - it was amazing. This is some good stuff to have around - and you'll have bland chicken no more!
The class was fun and we really got to spend a lot of time together - which was the point - I wanted to hang out with my friend. Each pair gets to make all of the recipes and there's enough food for four people in each pair of food. (They are very generous with their portions.) The ladies next to us were pretty funny - they packaged up pretty much everything! We joked that they had meals for a week and they laughed and said, "No - a month!"
MCI has a lot of classes coming up that are delicious and taught by qualified instructors. Chef Brian has a grilling class coming up May 14 (we also took home a $10 Kroger card!), Marilyn Harris has a class coming up on Laid Back Summer Entertaining May 16 and even Sean Kagy - the executive chef at Summit teaches!
Classes range between $40-$85/class and all of the descriptions are online. If you've got a child that likes to cook - check out their kids camps!
I really enjoyed my night in class and came home with a lot of food! Since I enjoyed it so much - I want to share one of the recipes with you!
Sundried Tomato and Artichoke Heart Frittata
2 Tbsp unsalted butter
2 oz diced onion
2 oz sliced Shitake mushroom
2 oz fine diced, drained sundried tomatoes (marinated)
2 oz diced, drained artichoke hearts (marinated)
2 oz baby spinach
8 large eggs
2 oz whole milk
4 oz Feta cheese
In a large cast iron skillet (this is key) or oven proof pan, add butter and saute onions for about 1 minute over medium heat, then add mushrooms and saute for another minute.
Then add tomatoes, artichoke and spinach and cook for another minute. In a separate bowl, beat the eggs and milk together and add to the saute pan and stir gently for about 1-2 minutes. Eggs will start setting up (leave them alone). Then add cheese and place under broiler until cheese starts to melt, about 1-2 minutes.
Remove from pan and slice into 4-6 pieces.
Disclosure: MCI provided this cooking class in exchange for the blog post but all opinions are my own.