Taking the Lid Right Off in Denver (Feb 26, 2013)
Every US winter class (and there have been many for the past 15 years) has been a joyous event, bringing people together while slicing and dicing. Many events have had memorable moments but a Denver class gran finale was a “first”: we ended up outdoors in the snow, trying to get a stubborn lid off a pan!
Good times and camaraderie in the kitchen as we prepared together the antipastos: Lynn and Julia sliced the eggplants for one antipasto and then worked on the Sicilian stuffed tomatoes, with Shane giving a hand. The green beans with mint and tomatoes simmered on the stove as many hands cored apples for stuffing with amaretti and almonds before baking in wine. Liz and Lynn diced green apples for the winter salad with radicchio, arugula and walnuts and over at the stove, Wendy adjusted the olive oil quantity in the marinated eggplant (thanks, Lynn, for overseeing the cooking on that one!)
Alison browned the potatoes and chicken of our main course, pollo aglassato, a savory chicken recipe of Vincenza, my Sicilian mother-in-law. Bay leaves, rosemary and carrots were added and wine “q.b” (“quanta basta” – “as much as needed”) and then we found a lid to cover for simmering. After our savory Sicilian cauliflower pasta (with pine nuts and raisins), time to serve the chicken: the lid was stuck fast.
Mamma mia! Shane came to the rescue first pulling hard on the lid, then attempting to slide knife blades of various sizes between pan and lid. No luck. He put it on the floor: I stood on the handles as he tried to yank off the lid. Niente. We ran the lid under cold water. Niente. Alison suggested snow: out we went and Alison and Shane buried the pan in snow, then host Steve used his pliers to pry off the knob on the lid top. “Hiss, hiss”, whispered the liberated steam. “Stand back!”, shouted Alison, ” here we go….!”
….and so, we finally did “take the lid off” in Denver.
Thanks to Alison, Shane and Steve for liberating the chicken – and to all the Good family for drawing together such a warm and participatory group. Che bello!
Enjoy the Denver class comments:
“Grazie mille – and hope to see “pollo a neve” in your next recipe list!” Shane
“We, and all our guests, had a wonderful time at the Umbrian cooking lesson/feast! Great company, great food, entertaining stories and more! We ended the evening with new friends, cooking tips and recipes for absolutely delicious and flavorful meals that we can’t wait to use again.”
“This was a wonderful evening: food, enthusiasm and joy. Thank you.” Julia
“Anne, how great to see you again and be part of this lovely cooking class with the Goods – and i learned new cooking pointers: like not having to always take the peel off the garlic! Lynn G
“Thank you for a great night of zesty food and conversation!” Liz
“Annie, thank you for bringing Italy to us for a fabulous night in Denver” Wendy
“Si mangia bene e si spende poco!” David and Linda
Read about how we link up to cook in Colorado