A Saturday Well Spent

On Monday evening, A asked me if I would attend a (free!) bread making class with her on Saturday... a whole five days away. Aside from the fact that I've never made bread, my usual response would have been "we'll see", which we'll blame on a bad habit I learned from Mr. Boyfriend. Instead, I decided I've entered a "yes" time in my life. So, I said yes. The email she sent me the next day to which I was supposed to RSVP noted that it began at noon (a little early for my usual Saturday practices) and, wait for it, would go until 5pm. FIVE PM!! Now I'm very aware that bread takes time to rise and rise again and then bake, but good Lord! I was beginning to get hesitant. But, for the sake of "yes", I stayed true.

A received a commercial grade Kitchenaid Mixer this Christmas. Since the moment she got it open she's been going crazy with all sorts of concoctions, including homemade bread and pasta. This, naturally, is where the interest in the class originated. I am supportive of this interest because I get to eat her yummy creations. Thanks, A. The week flew by and by Saturday morning, I was actually glad to be getting out and doing some of the wonderful things this city has to offer.

Austin Healthy Cooking was our destination, located off Wells Branch Pkway between IH-35 and Mopac. It was a bit difficult to find at first, but alas, we were the first to arrive at 11:45am. If you're headed there, which I recommend, remember to turn at the Citgo and look for Suite # 119. Walking in the open door to a storefront kitchen, retail shop and pasta-drying factory was impressive right off the bat. The aroma of fresh something welcomed us in as our eyes took inventory of all the culinary delights. In the back of the store, a big window allowed us a perfect view of thousands of fresh pasta strands hanging out to dry in the temperature & humidity controlled back room. Mixers and spice racks, whole grains and fresh jams are just a few of the things available for purchase out front along side Chef Roy's working kitchen.

He informed us there were 12 people signed up for the class, and by 12:10pm 7 more had straggled in. He said it was his biggest turnout, which I was surprised by considering the class is free and he offers food! Two more appeared much later, I think intentionally to enjoy the fruits of his labor. Everything was just delicious, including his home-brewed peppermint iced-tea!

He started by explaining the basics of bread making, which I'll admit flew right over my head as my only real experience in baking is cookies, pies and other desserts that offer precise recipes. One thing I'll always remember he said: If the bread is not rising like it should, you can always add more yeast. I like this approach because another concept he offered was to become familiar with how bread dough is supposed to look, feel and react and you've got it made. If it's too wet, add more flour. If it's too dry, add some olive oil. To a total amateur he made bread making seem pretty easy. And I believe him... I mean, if he wasn't the real deal would he make his own flour?? Awesome!

After getting past the first loaves, he started to improvise and ask us what we'd like to make. We started suggesting things like salt on the top of the crust, mixing herbs and olives into the loaf, etc. He even made a decadent coffee-mocha loaf with leftover breadcrumbs and this morning's leftover coffee!

As the bread took their turns in the one oven he has, (yes, he managed to produce more than a dozen loaves of bread in three hours with just one oven!) he cooked up some of his house-made Smokey & Spicy Chipotle Fettuccine mixed with pressure-cooked chopped chicken, green bell peppers and bit of red wine and tomatoes. It was a perfect afternoon snack with a wonderful balance of heat from the Chipotle flavor and comfort from the dish itself.

We got to talking about his other classes he offers, ALL FREE BY THE WAY, one of which struck my fancy: Cheese. Later this month he'll be making fresh mozzarella and other yummy treats. More classes include Pizza, Pressure Cooking, even Gluten Free baking. I can't wait to get back there! I've included the schedule so you and friend can join the fun: http://austinhealthycooking.com/Class%20Schedule/Class%20Schedule.htm

Out came the loaves by the sets, each time with much anticipation from us students. Butter and olive oil topped the steaming slices, each just heavenly. I am now almost convinced it's easier to bake than buy. Now if only I could get my hands on one of those expensive mixers...

As the afternoon drifted away, it was time to say goodbye. Our bellies were full and minds satisfied. I'm sure A is already thinking of the next batch she's going to bake up, and you can bet I'll be there to try it.

For tonight, though, I did escape with two bundles of specially-priced $5 pasta bundles of my own: Wild Mushroom Linguine and Tomato, Basil & Garlic. Once home, a quick boil of some salted water awaited the Wild Mushroom strands. Just six minutes later they were ready to mix with the white-wine and mushroom balsamic reduction to which I added a freshly chopped tomato. Truly homemade goodness! I'm still savoring the flavors as I write this...

Thanks to Chef Roy, Owner of Gourmet Texas Pasta & Austin Healthy Cooking, for being such a gracious Chef and host. Look for his pastas and other products at the local Farmer's Markets around town, or you can get the real experience by visiting his store: 2013 Wells Branch Pkway Suite #119, 78728
http://www.gourmettexaspasta.com/
http://austinhealthycooking.com/