I joined nearly 30 other gastronomes at the Time Warner Center on September 20 to learn about "Bistro Suppers." (The upscale home furnishings chain also has stores located in Chelsea and on the Upper East Side.) While I didn't expect to emerge from the one-hour class as the next Julia Child, I figured it wouldn't hurt to get in touch with my inner chef. (Yes, I do have one!) The culinary expert, Mike, made for a charming guide as he talked about the history of food in France and showed us how to make flank steak and French fries -- a bistro staple -- from scratch.
He cut the Russet potatoes using a chopper, a mandoline, and a knife, putting the shredded vegetables in a bowl of water. He said this method helps removes the starch (hence the cloudy water). The potatoes were then placed in a deep fryer containing canola oil and cooked in two stages for around 15 minutes. As for the meat, he had that prepared beforehand, rubbed in steak au poivre paste and seasoned with peppercorn before cooking it for about 10 minutes on a Calphalon grill pan. He explained that its color on the inside -- red (rare), pink (medium), or brown (well-done) -- also plays a role in sealing in the flavors added to the outside.
At the end of the session, we got to sample Mike's handiwork. The steak was a little tough, but it still tasted good (especially with the Truffle French finishing sauce, which was made of Burgundy, shallots, chicken stock, demi-glace, and French black truffles) ... and the fries maintained their crispiness despite being kind of cold. My time in the store's kitchen has led me to consider taking more classes, including "Espresso, Cappuccino, or Coffee, Anyone?" (September 27), "Fresh Pasta" (October 4), and "Thanksgiving Desserts" (November 15 and 16).
If these complimentary courses aren't enough to whet your appetite, perhaps a free one-year subscription to Food & Wine magazine will do the trick. These ongoing offers are proof that fine cuisine doesn't have to be expensive.
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