Cooking has been something I’ve loved to do since I was a little kid. I love seeing a meal come together from start to finish. I also like experimenting with new ingredients, or try to make something I’ve never done before. Trust me I’ve failed many times. When I heard that the Biltmore Hotel actually had a culinary academy my ears perked up. You don’t need to be a professional – cooking classes are about learning and the chefs at The Biltmore Culinary Academy are great teachers. The thing I loved the most about this class was that it was completely and totally focused on Parmigiano Reggiano. Kevin and I traveled to Italy over the summer and actually had the pleasure of touring a parmigiano reggiano factory in Parma. So I kind of feel like a cheese pro, ya know? Each one of the dishes that the teams prepared were inclusive of Parmigiano Reggiano in some way, the REAL stuff. You can absolutely tell the difference in taste if it’s real, certified Parmigiano vs the fakes at the grocery store.
The experience was fun from start to finish. We were greeted with champagne and were able to sip throughout class.
There are stations set up with recipes at each. My team chose Parmigiano Reggiano & Chorizo Hassleback Potatoes with Crimini Mushroom Parmigiano Cream Sauce.
I know, I know this sounds intimidating. What even is a hassleback?! It’s delicious! That’s all you need to know! Just kidding – I guess you should learn how to make it also (recipe is below).
I will tell you that this is something you want to prep with a friend or family member because it is slightly tedious. So grab someone you love, a glass of wine and get to chopping, stuffing and eating!
You are in for a treat. If you’re interested in doing a cooking class at the Biltmore Culinary Academy click here! It would make an awesome gift. Visit http://www.biltmorehotel.com/bca/index.php for more info and a class schedule!
- 8 Medium Russet Potatoes
- Kosher Salt
- Black Pepper
- 2lbs Chorizo Whole Sausage
- 1/2 C Extra Virgin Olive Oil
- 1/2 C Melted Butter
- 4 C Sliced Crimini Mushrooms
- 3 Garlic Cloves Chopped
- 2 C Heavy Cream
- 1/2 C Blended Oil
- Kosher Salt
- Pepper to taste
- Wash and peel the russet potatoes and place in cold water
- Place the potato between 2 wood spoons or chopsticks, slice the potato into thin slices, leaving about a 1/4 inch at the bottom unsliced, repeat with the remaining potatoes
- Thinly slice the chorizo sausage and place each slice into every other slice of the potato and rub the potato with Kosher salt and black pepper
- Mix EVOO and melted butter together and drizzle each potato with the mixture
- Bake in a 375 degree oven for 45 minutes or until tender
- Heat a medium sauce pan on the stove, add the blended oil, sauce the onions and garlic until translucent, add mushrooms and allow them to salute until all the liquid evaporates
- Add heavy cream, black pepper to taste, allow cream to come to a boil then reduce the heat and simmer until cream is reduced 1/4 of the way
- Add Parmigiano Reggiano Cheese (for best results, allow cheese to come to room temperature) whisk in the cheese and allow sauce to simmer for 10-15 minutes, adjust seasoning/salt as needed
Recipe is from The Biltmore Culinary Academy