Frappes North Adds Cooking Classes

 This weekend, I had the unique opportunity to take a cooking class. I love to cook and the only training I have had is watching my dad over the years. A good cook has a handle on a little bit of this and a little bit of that...this is why I am a horrible baker. 

I was excited to have official training from one of my favorite chefs in town Bobby Frappier of my favorite restaurant-Frappes North. I have had more than one conversation with Bobby, usually as I stand in surprise as he describes how he can pull off his Vodka sauce or his Risotto with such ease. I sit in front of that pot with my Labor of Love for hours, convinced there is no other way. So, I was excited to spend some time with my friends and be officially learned the Frappes way. 

First off, this was a GREAT way to get your girlfriends together. The way the kitchen is set up is a perfect atmosphere to get hands on experience and tricks of the trade...all while watching your creation come together. We made a soup, a main dish and a desert!

My Pretty Cooking Club Friends!

Chef Bobby's COOKING SCHOOL 
“Learn to cook the food you love to eat”

Frappes North hands on cooking classes are fun and informative and include recipes and take home goods. There are limited space- so reserve early 

For more info 386-615-4888-123 West Granada Blvd, Ormond Beach or click here. You can also send an email frappesinc@aol.com for more information! 

Bobby and his wife Meryl were nice enough to share one of the recipes that we learned (it was my favorite!!)

Parsnip-Leek Soup

recipe courtesy of Chef Bobby

2 tbs olive oil

1/2 cup onion small dice

1/2 cup carrot small dice

1/2 cup celery small dice

1 tsp garlic minced

1 tsp shallot minced

2 leeks rinsed, drained & sliced

1 1/2 lbs parsnips cleaned & sliced

1/2 cup white wine

4 cups chicken stock

2 cups heavy cream

1 tsp fresh thyme

1 tsp basil chopped

salt & pepper to taste

Heat the 2 tbs of olive oil in a wide soup pot over medium heat. Add onion, carrot, celery, season lightly with salt & pepper cook  gently until softened and begins to turn translucent for 3-4 minutes.

This is called Mirepoix: a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. 

Add garlic, shallot, parsnips, and half of the leeks, continue to cook stirring occasionally for 2-3 minutes.

Add wine, increase the heat to med-high then add the broth.

Bring to a boil, immediately lower the heat and simmer until the parsnips are soft enough to mash against the side of the pot with a wooden spoon.

Remove from the heat and let cool for 5 minutes.

Using a hand blender puree,

Taste and adjust the seasonings.

Add cream, leeks, and herbs and simmer for 15 minutes to thicken.

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