Monday, March 12, 2012

From humble pie to haute cuisine

Suresh with his divine goulash.
by Katrina Simmons
 The aroma of melting butter surrounds Suresh as he sautes a medley of peppers for the goulash, while Jennifer lines her biscuits up like soldiers on the pan. The meal that the Cook Basic I class is making today is the perfect comfort food for winter, even if the temperature outside on this mid-March day is a balmy 15C.

The chance to hang out in the kitchen while Chef Bill guides the students through the steps elevates this Hungarian staple, in my mind, from humble pie to haute cuisine. Tomatoes, potatoes, peppers and pork, topped with a dollop of sour cream and chased with a light-as-air biscuit: simply divine.