Cupid's Arrow: An evening at Aphrodite Cooks

Bubbly in hand and ready to cook!

It started something like this.

Me: “I’ve got a great invite to do something special on Valentine’s Day.”


Sean: “Does it involve eating?”


Me: “Even better, cooking and eating.”


Sean (looking bewildered): “What? I have to cook my own food?”


Me: “It’s a couples class where you cook with each other and share the meal with other couples as well.”


Sean: “Oh no. I can’t cook that well doesn’t seem like a good idea.”


So with that mind frame, I dragged my poor husband to Aphrodite Cooks to spend the pre-Valentine’s Day evening learning new recipes and making new friends. And to be honest, he got off easily. One gentleman thought he was going bowling but his wife surprised him by bringing him to the class. The previous day another attendee thought he was going to a dinner theatre and yet another to get a dog. Sean had nothing to complain about. He knew he would be cooking a wonderful Winter Menu and sitting down to a feast at the end.


The class started with a cocktail hour where couples mingled over bubbly and some snacks. Owner Vanessa Yeung and her business partner Joanne Lusted, bustled about getting things ready before we could jump in and start cooking up a storm. They were both warm and friendly chatting with all guests and bartender Wade make sure everyone's glasses were topped up. On the menu: The ultimate roast chicken, cauliflower fritters with lime-yoghurt sauce, barley and mushroom pilaf, winter slaw, monkfish with Sicilian salsa and pannetone bread pudding with a spicy caramel sauce. Have I got you salivating yet? And yes, it was all prepared and enjoyed with a glass of either white or red wine.


The best part was, this wasn’t a demonstration, you had a chance to get fully involved. We were divided into two teams, each one headed by either Vanessa and Joanne, and they led us through three of the recipes. Both of them were great teachers and were full of advise, answering questions and sharing tricks of the trade. I was so excited I learnt how to truss a Cornish game hen and was even more chuffed when Vanessa complimented me on my knife skills. There was no room for feeling under par with anyone because all couples were laughing, chatting and having a great time as dinner was being prepared. It was just like a raucous family gathering during the holidays. Even Sean enjoyed himself zesting limes, serving the fritters and stuffing the hens.


Soon the studio was filled with the aroma of butter as it melted into the Cornish game hens and as everyone wolfed down steaming hot cauliflower fritters, we found our stomachs rumbling even more in anticipation of the feast to come. When we sat down to eat, it was like being with old friends as dishes were passed around and we all complimented each other on the great effort. Vanessa, Joanne and Wade were busy washing up the dishes as we continued to chat over dessert at the communal tables and were soon exchanging phone numbers and business cards with each other. Suffice to say we were stuffed by the end of the evening and were only too happy that we got a little doggy bag of roast game hen to take home as well.

Undoubtedly, it was a wonderful evening spent doing something that Sean and I both love. It doesn't matter whether you can cook or not because either way you're going to be walking away with some new skills and confidence that you can actually put together a lovely meal as a team. It was all about partnering up and helping each other, which is probably why the classes and such a fun expereince. I've already got my eye on the Dim Sum class, which will happen later this year and I know Sean is already looking forward to it as well. For more details on classes and the school log on to http://www.aphroditecooks.com/. You can also follow Vanessa on Twitter @aphroditecooks.

Pre-dinner snacking and place settings.

Stuffing the Cornish game hens.

Roasted and ready for carving.

Winter Slaw with fennel, endive, walnuts, apple, Toscano cheese and pancetta.

Vanessa and class attendee Michelle getting the cauliflower fritters done. On the right, pan fried monkfish with Sicilian relish.

Wild mushroom, wild rice and barley pilaf.

My plate getting full, and which emptied pretty quickly.

Orrechiette with escarole and white beans.

Pannetone bread pudding with spiced caramel sauce.

(L-R) Vanessa, Wade and Joanne

I sked Vanessa a few questions about Aphrodite Cooks. Here’s what she had to say:

Why did you start Aphrodite Cooks?
I started Aphrodite Cooks when a friend of mine mentioned how popular she thought dating cooking classes would be. That idea stayed in my mind for about a year before I actually decided to make a go of it and then not to exclude couples I decided that couples would also have fun in the kitchen and that is how Aphrodite Cooks was born.


What do you enjoy about teaching?
I enjoy interacting with people that have as much love for food and cooking as I do.


How do you construct the menu for each class?
The menu is first based on the season. I always like to use ingredients that are grown in the season that we are in. I then try to think of cooking techniques that people are always curious about, but never knew the subtle nuances for these cooking techniques. I then also think about different cuisines and how global our palate is these days. So I try to apply different ethnic flavours into the dishes that we make in the classes.


If someone who knows how to cook asks why they should come try out a class, what would you say?
Have an open mind and maybe there is someone new that we can all learn from.


Has your Cupid's arrow struck any singles during the class, leading to a relationship?
I know of one relationship that has lead to marriage and a few that are in long term relationships with someone they met at one of the Aphrodite Cooks classes.


What would you consider three things every cook (whether professional or amateur) should know how to do well?
Roast a chicken, make chicken stock from the chicken bones that you roasted and soup from the stock.


What plans do you have for upcoming classes?
We plan on expanding the class schedule to include more diverse cooking classes, such as vegetarian cooking classes, classes from different ethnicities such as a Cinqo de Mayo class, a Dim Sum class and classes for certain holidays such as Mother’s Day and Father’s Day


Three of your favourite ingredients to use?
Garlic, butter, goat cheese.


Your idea of a romantic meal?

Any meal that you can share with you special someone.
*DISCLOSURE: This was an invitation and we didn't pay for the class.

Celebration Cake: Lemon-Pistachio Crunch Cake

Hello, I'm 'The Monster'

You’re probably wondering why my posts have gotten erratic. It’s all good I promise. It’s just that I finally managed to get myself a full-time job, albeit just a one-year contract but with a brilliant company and in journalism as well. That’s a lot more than I could ask for and I am extremely grateful that I have got the opportunity. So I’ve been trying my darndest to get into some form of routine with my life, and am obviously still finding my feet. I started work on January 24th, the day after Sean’s birthday so I made sure I celebrated twice (read: ate two large slices of cake) to mark the occasion.

Now kitchen disasters and I go seamlessly together. And Sean’s birthday means a new one is brewing. If you remember last year, it’s always the cake. It starts innocently enough with a view to making something special and then pretty much ends up looking like I scraped it off the floor. This year Sean decided that he was going to stop me from making anything that I hadn’t made before and requested that I make this gorgeous pictured Lemon Pistachio Crunch Cake, which I had made for his birthday in 2007 when we were in Dubai. It was symbolic because that was the year he was diagnosed.

Sean's tiramisu birthday cake 2006; his 21st birthday chocolate mousse cake

Unfortunately, I don’t have much of a recollection putting this cake together, except for the fact that I made it to impress Sean’s father who was visiting us during the same time. All I recall is that my now father-in-law who is extremely healthy when it comes to his diet, couldn’t stop nicking small bits of the cake after the party. For me, it was a triumph because that means he really enjoyed it. Still floating on that ‘oh everyone will love it’ feeling, I decided to make it and then realised how labour intensive it was. That’s probably why I haven’t made it since then.

It’s a two day process; I’m not going to lie, but completely worth the effort. Sean and I dubbed it ‘The Monster’ because it stood towering with the three lemon sponge layers sandwiched together with lemon curd. Then it got even larger when the white chocolate-whipped cream frosting was smoothed on. And was it a hit? Take a wild guess. None of our guests expected such a giant to be brought out of the refrigerator. They were all just thankful we had taken a long break after a lunch of roasted lamb and all the trimmings. I have to admit the pistachio crunch really makes it, so don't leave it out. If you’re looking to impress, look no further. Your guests will only be too willing to take a slice home as well.

Tiramisu: The ultimate 'pick me up'

It's dessert time!

You see this picture above? It's of two very dear friends all the way back in Dubai. Actually, they are two work colleagues who turned into very close friends. Here they are happy that I've finally let them get into the tiramisu during the lunch hour sometime in November 2009 - the last month that I worked there. Now why is this tiramisu so special? Not only is it easy to put together and tastes wonderful, but I managed to convince both of  the two lovelies, Tarak and Harshita (if you're wondering, Harshita is the girl) who were allergic to the kitchen and anything associated (except for eating), to actually make it themselves. And that's what many of us bloggers try to do right? Simply inspire people to get into the kitchen and cook.

Now to give you a bit of background. Harshita has the benefit of having her mother, who is a brilliant cook, take care of her meals every day. And Tarak is lucky to have his wife Pranoti. So after harassing me about bringing the tiramisu to work, I finally did one day and told them that the next time it would have to be one of them. Luckily, it worked and they both managed to get into the kitchen and try it out. Pranoti led the recipe for Tarak (whom I remember did a very good job of grating the chocolate) and Harshita was helped by her mother. And since that day when I made it for them, I just never got around to making it again. I then packed my bags and moved halfway across the world to Canada. And it seems, the recipe stayed packed in my suitcase with a whole lot of other belongings.

Tiramisu in progress



So this past weekend, after more than a year I decided to make the tiramisu. We were going over to a new friend's place and I decided to bring dessert. It was the least I could do because we are always treated to a royal spread of food and are never asked to contribute to the meal. The dish was met with surprise and delight and then I got really nervous because I realised the hostess and one of our other friends who cook are fabulous in the kitchen. They make all these super complicated recipes and churn things out effortlessly, even when trying it for the first time. So when dessert was served I was gritting my teeth - what if they didn't like it? It wasn't a traditional tiramisu because it was made without mascarpone. In my head, I was like crap, crap, crap.

Thankfully the crowd loved it. I think the best measure of success was that everyone asked for the recipe. They commented on how light and delicious it was and were soon discussing other flavours that could be added to give it a twist like grated orange rind or even a shot of whisky. I was thrilled and immediately transported back to our lunch room in Dubai with Tarak and Harshita, all those months ago, as they dug in and were fighting with each other with regards to who gets a bigger serving to take home. I have to admit, food like music, makes for some of the best memories. Now everytime I need to refresh a memory, I know that it will just take some ingredients and a familiar recipe to get me there.

Our Favourite Tiramisu
Serves 8


8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips (I use lady fingers or savoiardi biscuits and it works just as well)

Finely chop chocolate in processor. Set aside. (I just grate the chocolate roughly)
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour. (I don't have a food processor and just use a hand mix)
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

Recipe from Epicurious.com

Note: I had no itention of blogging about this recipe, but realised I felt too strongly about it not to. Hence, the pictures are from the last time I made it in Dubai.