Taught our first DO class
- Gary and I have been planning this class for about 6 months and made it
happen last Saturday. We scheduled for 8 students but lost a couple
prior to the start. The Seattle weather was nasty, but we were
prepared with a couple of EZ Ups to protect us from the wind and
shelter us from the rains. (photos posted in the beamers album)
The class was for beginners and designed as an introduction to DO
Cooking. We started with the basics. Scrubbed some rust off and
washed one oven and seasoned two ovens on the propane grill while we
continued the class. We designed the class for a lot of hands on but
found that we (Gary and I, I mean I) did most of the cooking. For sure
most of the talking. Our goal was to demonstrate several methods of
cooking and baking and we met our goal. 4 pots of goodies. One 12"
with a pork loin cooked with potatoes, carrots, onions, parsnips,
celery, and some chicken broth. One 12" with corn bread. A 10" with
40 rolls. And a 12" with a blueberry apple crisp.
Made some gravy with the drippings from the port loin and sat down to a
great meal. The rolls were a little under done, but managed to
disappear by the end of the meal thanks to Sylvia's honey butter
recipe. The dessert was outstanding. Voted the best dessert we have
ever made. I will post the recipe later.
Thanks to all in the group for sharing and giving us the courage to
step out and share our love for the Black Pots with others. We are
planning on a class each month till summer. Hopefully we will get
enough interest going to start up a Chapter and have some "SOGGY DOGS".
Check out the photos in the beamers album. We missed the pork loin,
it's covered in the foil next to the bowl of veggies.
Dale in Seattle