SUR LA TABLE COOKING CLASS: TAKE TWO! TUSCAN SOUP (KALE YEAH) + STEAK + NUTELLA STUFFED DONUTS

Last night was my second Sur la Table (it’s French, but in my mind it’s the American TABLE) class and we managed to leave the premises without exploding anything this time. SUCCESS! My friend Ryu and my boyfriend’s mom joined me and it was the perfect end to our weekend. While I liked the menu from our first class better, most likely because it was Ina, I had even more fun this time around. Add Ryu to any situation and you’re guaranteed to laugh until you cry.

Our classmates thought we were so studious every time we took ‘notes,’ but I was really just writing down all the entertaining quotes from the night. We also convinced most of the class that we’re professional chefs, which was somehow convincing. Must have been our imposter aprons. Ryu has a fabulous day job managing one of the best restaurant brands in Indy and I just write a foodie blog and yell out words like ‘simmer’ and ‘flambé.’

I did love that the dessert this time required a KitchenAid mixer, so I was in my baking element. We did the donuts first to allow for the dough to have enough time to rise. You’ve gotta wake up that yeast!

Next was the soup, which is ridiculously healthy if you don’t count the pancetta fat that the vegetables soak up. Cannellini beans and kale add a little fiber. While I am not a kale fan, it was a nice addition to the soup. The large croutons make up for the fact that you’re eating kale and it adds a nice green color. I also approve of any soup that calls for a cheese rind. Ryu had to resist the urge to eat it like a cracker and not put it in the soup. This is why we’re friends. All the cheese, please.

The steaks were simple, but good. Basically, buy a good cut of meat, smother it in evoo (or as my phone autocorrects it: add the evil), rosemary, lemon juice, salt, and pepper. Use a sizzling hot grill pan to cook the outer edges and then into the oven for the last few minutes. The steaks came out perfectly pink and were my favorite part of the meal. To be honest, I might not make the salad again. It was fennel with arugula and did not do much for me. I’d swap it out for Brussel sprouts or green beans.

The donuts were the most fun to make. I deviated from the instructions and rolled my dough into shapes, hearts, and letters to the dismay of our classmates. They didn’t get the memo that we’re grown-ups and can do what we want. Some of our shapes were more interesting than others – we ended up with a tornado. The instructors finished filling the donuts with the Nutella since we were short on time and there was another class immediately following ours. Besides, I would’ve eaten the Nutella straight from the jar if I had been in charge.

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the three (cooking) amigos!
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Ryu’s got this

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Our thinly sliced fennels

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cheese rinds for the win
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I didn’t buy it, but I was intrigued. Hitting the garlic cloves works too.

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Our shapes that were supposed to be squares

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the finished meal!
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tuscan soup

STEAKS

  • 4 porterhouse of NY Strip steaks
  • Place the following in a gallon size Ziplock and marinate the meat overnight: 1/4 c olive oil, 2 rosemary sprigs, and juice of one lemon

Let the steaks sit at room temperature thirty minutes before you’re ready to cook them. Preheat oven to 375 degrees.

Sear steak on a hot girl pan over the stove for 3-5 minutes each side. Next, place in the oven and cook to medium or your preference.

Let the steaks rest for ten minutes and then go for it!

NUTELLA STUFFED DONUTS

This is a very similar, but better in my opinion, recipe. The orange zest takes this to the next level!

Recipe via Kitchen Confidante

  • 3 1/4 teaspoons active dry yeast
  • 1 1/2 cups buttermilk, room temperature
  • 3 cups bread flour
  • 3/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • zest of 1 orange
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • Nutella, for filling

Take the dough out of the mixing bowl and work it into a ball. Place in a large greased bowl, cover tightly with plastic wrap and let it rise in warm spot until it is nearly triple in size. The dough should still be springy when you press it with your finger. If not, give it more time. And if it collapses, then you may have proofed too long.

Place the dough on a lightly floured surface and gently roll the dough with a rolling pin to about 1/2 inch theck. Cut the dough using 2 inch rounds.

Heat oil in a deep fryer or skillet to 350 degrees F. Stir together cinnamon and sugar in a bowl and set aside. Drop in the doughnuts, working in batches. Fry for about 2-3 minutes, or until golden brown. Use a slotted spoon to transfer the doughnuts onto a tray lined with paper towels, then drop them while still hot into cinnamon sugar. Poke a hole into the doughnut and continue until all doughnuts are cooked.

Before serving, pipe in a little bit of Nutella into the doughnuts using a pastry bag and tip. Serve immediately.

TUSCAN SOUP

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You may have to zoom, but my doodles are an added bonus

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XO, Libby

 

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