Post-Strudel Wrap-Up*

Ever wondered what a strudel-making workshop actually looks like? Well, it's quite a bit more theoretical than you might think.

fig. a: this is Michelle's brain on strudel

At least, it is the way Michelle teaches it. You have to wrap your mind around that magical strudel dough,** before you can set about making it, let alone wrapping anything else with it.

The theory paid off. It was followed up by some intensive strudel praxis, and the results were impressive. The 16 workshop participants learned a lot in just a short period of time, they ate well, and the feedback was glowing.

It's hard to compete with that legendary apple strudel, but Michelle's fresh cheese and herbs strudel gave it a run for its money.

Michelle couldn't have been happier with the entire experience, which she described as "next level."

Will there be more FoodLab workshops? Indubitably. Like I said before, this is just the beginning of the FoodLab's instructional series.

Stay tuned.

aj

*No pun intended.

**Pun intended.

Strudelwerk

fig. a: apfelstrudel

Remember this beauty?

Ever wanted to learn how to make your own authentic Viennese-style strudel?

Well, Michelle is initiating the FoodLab's instructional division (!) with a special strudel-making class on Sunday, February 5. The action takes place from 1:00 PM to 5:00 PM, during which time the group will produce two strudels: one apple strudel, like the one you see above, and one savoury strudel, with homemade cheese and greens. The class costs $60 and it includes instruction, recipes, plenty of hands-on experience, and coffee, and then you get to devour your delicious strudels. Michelle says, "It should be super fun and delicious," and, personally, I don't doubt it.

To sign up (spaces are limited!), write to Michelle at this address: foodlab@sat.qc.ca

aj

p.s. If you've never experienced a real, honest-to-goodness Ghent-style seafood Waterzooi, one of our very favourite AEB New Year's dishes, be sure to drop by the FoodLab this week for Week 2 of their "Clean Slate" menu.

Some Candy Talking, 2nd rev. ed.

fig. a: the set-up

If you couldn't attend last night's class on candying fruits and holiday baking led by Michelle and hosted by Natasha, Bernie, and Dépanneur Le Pick Up, and you're curious about what it looked like, well, the scene was something like this as Michelle launched into her introductory remarks.

fig. b: Michelle in effect

We're happy to report that attendance was 100%, in spite of the chaos and headaches that inevitably accompany the season's first real snowstorm. Plus, everyone showed up with their "A" game--they were eager, enthusiastic, and ready to roll up their sleeves and do some cookin'. The class was loose, fun, participatory, and it finished with the distribution of the night's booty, which included wedges of panforte, slices of stollen, cookies, and jars of candied fruit.

fig. c: who's that girl?

Michelle has posted quite a number of recipes, ideas, helpful hints, and other tidbits of information regarding the making and using of candied fruits here in the pages of AEB over the years. So, if you're interested in the topic, you weren't able to attend (space was extremely limited), and/or you're prepping for the holidays, you might want to check out the following links:

candying Meyer lemon peel

making fruitcake with exotic fruits

making homemade panettone

making panforte

making the world's most expensive marmalade

and last, but certainly not least, making quince paste

Finally, thanks to Natasha for organizing, to Bernie and the Dep for hosting, and especially to everyone who took part in the course. The idea is that Michelle's class was the kick-off to a cooking class series at Dépanneur Le Pick Up, so stay tuned to these two blogs for any and all information about upcoming events.

am/km

p.s. If you're interested in a somewhat less biased (and much more thoroughly photographed) account of Michelle's night of candied fruits, check out this link to the Gastronomeal blog. You won't be disappointed.

p.s. 2 Still hungry for more photographs? Check out the extensive coverage at Dépanneur Le Pick Up's blog!