Knife Skills 2 Class at the Rolling Pin Store and Kitchen, July 10, 2011

Practicing the different dice sizes. We diced and Julienne cut carrots and potatoes. Chef Dave also showed us, and we demonstrated, many other cuts to include: Brunois, Paysanne, Batonnet, Rondelle, Bias, Chiffonade, and Tourne. Will we ever use these cuts? Who knows but it sure was fun playing in that kitchen.

Later we used other tools to slice apples and the other veggies for our meal (eggplant, zucchini, and onions)

Emily and I were in charge of grilling the veggies. Here she is finishing the eggplant and onions for our veggie panini sandwiches. yum. We also made Apple Slaw.

Apple Slaw 4 servings

1/4 cup Apple Cider

1 tblsp brown sugar

1/2 tsp salt

1/4 tsp pepper

3 cups apples, julienned

1/4 cup craisins

1 tblsp fresh mint leaf, chopped

optional: 1 serrano pepper finely diced - (seeded and veined) this added a little punch and I highly advise you to take the plunge and add it to the slaw.

Mix together cider, sugar, salt, and pepper.

Toss apples, cranberries, and pepper with the cider mixture until well combined.

ENJOY! This is truly yummy.