My Mom is an insanely good cook. She cooks all of the traditional Lebanese dishes and then some. Even though I always depend on her for a good meal, over the last few years I’ve become so entertained by cooking. I can cook the basics like pasta, chicken, eggs, and salads but what I especially love doing is finding a new recipe on Pinterest, blogs, or in a few cookbooks I own and just making a recipe with no fear.
I love roaming through grocery stores looking for ingredients for my chosen recipe, some ingredients I’ve never used. Most of the time I follow directions perfectly to a “T” and other times i wing it, like say when I think a little more chocolate doesn’t hurt anybody. It’s nice to spend an hour or two in the kitchen to focus on this one dish and block out the rest of the world and when my meal is ready and delicious, I feel satisfied and accomplished.
One of my goals this year was to take a cooking class and I felt incredibly lucky that my first such class was in Paris. It’s not everyday I can go to Paris and do something like that. I found La Cuisine Paris on a Google search and they offer a lot of different classes, all English-speaking. Some classes teach you the fine art of macarons or meringues, while others take you to an outdoor market to buy fresh ingredients to go back to the kitchen and cook a full meal. Knowing that I may not have a chance like it again, I decided to take a croissant class.
I would eat croissants every morning for breakfast if they didn’t have so much darn butter in them. Paris is the place to eat them every morning and also the place to learn how to make them. I’m just not so sure I would be able to make them every morning. Buying one is far easier.
The teacher was funny but firm and made sure the students were doing all the steps correctly because there is a right way and there is a wrong way to make a croissant and if you know the difference then it can save you from making a disaster. The dough has to be just right, not too warm and not too cold, and has to be kneaded with the butter just so. We were given printed instructions to take home with us after the class, which I haven’t undertaken yet, but three hours and 40 croissants later, I was more than ready to just dive it and eat every croissant in site with a good cup of coffee.
I took home a take away bag with more croissants but then gave it to a homeless person on the way back home, knowing full well I was going to buy fresh croissants every morning during the rest of my stay. My rationale was that I had to test as many croissants from as many boulangeries as I possibly could. Now I’m just incredibly spoiled because any croissant I taste back here at home can’t compare to the ones in Paris. Even more reason to roll up my sleeves and get to work on those instructions I brought home from La Cuisine Paris.