Maggie Cattell taught her first class at Love Apple Farms on March 23, and it was terrific.
She started the class to about 20 -25 of us, with a few demos, then we broke up into groups and had a chance to make all the recipes of the day. Maggie was very organized and each station was well equipped for the recipes as we rotated around the room. There were dozens and dozens of eggs so we didn't need to be timid about running out of ingredients. I prefer this style of class compared to others where each group makes a different recipe.
My group was a particularly good one, we were all pretty fearless and ended up with some very good results. Our cheese souffles were high and light. For our eggs benedict, the poached eggs were done just right and the hollandaise sauce was smooth and delicious. I found out that I prefer classic French omelets, that are tender and pale with small curds, and not the country French omelets, that are rustic and have beautifully browned bottoms that are not to my liking.
I think eggs are awesome. Even "expensive", organic free-range eggs are only about 50 cents each, and that is a great bargain for such a versatile protein source.
Probably due to her French training and work at Michelin starred restaurants, Maggie was an excellent instructor. She remained patient and calm through the day. Amazingly, with all the recipes we made, we finished almost on time, and she treated us to one final lesson on Sabayone over fresh strawberries, while we were wrapping up the class. She told us this would be a good recipe if we were traveling, since it took so few ingredients, we could throw it together quite quickly.
I was so thrilled with the class, and everything that I learned, that I treated Dave and my mom to eggs benedict the next day. Although I dirtied a lot of dishes in the process, I thought it was quite worthwhile and, and they agreed!
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