Category Archives: Cooking for Life Week One

Day Five (or, the solace of risotto)

I was fairly wiped on Day Five of the Cooking for Life course, having been exposed to so much during the week. I suspect it was no coincidence that risotto featured as our main course on the menu: this one was made as a basic recipe flavoured just with onion and garlic, and then with Jerusalem artichoke purée stirred through toward the end, Gabriel cheese grated in and a girolles vinaigrette spooned into each bowl. Just the food needed to reboot spirits on a Friday afternoon! Read the rest of this entry

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Day Four (or, for the love of bread)

It is bubbling sluggishly in the dark as I write, an off-beige sludge slowly swelling and stretching as it simultaneously concocts and entraps gaseous emissions. It is eating itself, and reproducing, and growing larger and stronger. It looked like a … Read the rest of this entry

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Day Three (or, on the simple art of soups)

…This formula of 1:1:3 can be applied to all sorts of vegetable combinations, or you could fly a solo flag for whatever veg is particularly taking your fancy on any given day. Or whatever is looking plentiful in the market or veg shop… Read the rest of this entry

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Day Two (or, worshipping at the altar of butter)

Today I discovered another reason to respect the butter wrapper.

It was Day Two of the Cooking for Life course and John Wyer (ex-head chef at l’Ecrivain, and currently one of the lead tutors at Dublin Cookery School) was hand-holding our novice attempts at chocolate fondants.

Now anyone who’s had the pleasure of cracking into one of these oozing cases of luxury will understand that a fondant is a delicate if powerful thing. It’s imperative to keep all that gooey goodness inside the sponge walls until the moment of spoon-tapping truth. The very last thing you want is for the little baby to cling to the heat of the baking pan, and break asunder in your efforts to coax it away. Read the rest of this entry

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Day One (or, don’t ditch the pasta water)

Day One at January’s Cooking for Life course at Dublin Cookery School. There was a lot covered, and a lot eaten, and a lot learnt… Firstly, unless you’re still feeling the dry pinch of water shortages, be generous with your quantity of boiling water – if not, the starch released will tempt the pasta to huddle together in an unruly bundle. and prevent it from cooking evenly. Read the rest of this entry

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