“I was never one for measuring,” says chef Michael Ratini. “That is why baking didn’t go so well.”
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| Michael Ratini shows the guests how to prepare Fennel salad Diane Davies-Dixon/Photo |
But The Culinary Institute of America graduate has certainly found his niche in the kitchen. He shared his expertise with 22 women at a recent cooking demonstration at the Brick House Presents Elite Cuisine in Tullytown.
Ratini, 22, created a meal from start to finish that pleasures the taste buds.
On the menu: Arugula Salad with Tonnato Dressing, Porchetta, Raw Fennel Salad, Fresh Fettucine with Porcini Cream Sauce and Polenta Budino.
Ratini started with Tonnato dressing for the Arugula Salad.
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| Michael Ratini Demonstrates how to make mozzarella inthe pasta machine Diane Davies-Dixon/Photo |
He successfully estimated the amount of ingredients needed , according to Mary McIlvaine of Bristol.
“I always thought ‘does it turn out right if it is not measured’,” says McIlvaine.
Another interesting method to his cooking is that he doesn’t look at the time.
“I don’t usually cook with time,” said Ratini. “When it is done, it is done.”
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| Polenti Pudding/ Diane Davies- Dixon/Photo |
He also demonstrated how to use a mandolin to grate fennel for the fennel salad.
That was something several women had never thought of using for salad.
“I learned about spices and techniques,” says Joanne Fuchs of Bristol Township. “Things you think wouldn’t go together but do.”
“Like the fennel salad” says Fuchs, “I never would have tried that.”
“The fennel salad was interesting,” says Neilia Makadok of Newtown.
TO read more go to: http://www.phillyburbs.com/blogs/second_helpings/learning-to-cook-like-a-pro-at-the-brick-house/article_990cca8b-7084-5785-9e03-00a3b48f9317.html?mode=image&photo=1
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