If you have ever thought about taking a cooking class, I highly recommend it! Sienna and I recently exchanged our kitchen for the Central Market cooking school kitchen to take part in a Kids Cooking Class. When I started Burnt Macaroni I wanted to learn how to cook but I also wanted my kids to be exposed to cooking at a younger age than I was. Both of my kids want to jump in and help when I’m cooking at home but being able to learn together was a great experience for us. I had wanted to do a cooking class at Central Market for a long time but never got the chance. This class was a Gourmet Burger Challenge so we made burgers and french fries, perfect for kids of all ages!
The class is run by the great and lovely Carol Ritchie. She is an old friend from my Good Morning Texas days but I had no idea she would be teaching our class. It was great seeing her and as you can see Sienna took to her immediately (Sienna loves the thumbs up right now). We learned some great cooking skills like how to cut up a potato to make fries, how to stuff raw hamburger meat and shape it for cooking and how to season dipping sauce for the french fries. We learned a lot from the class!
And of course we enjoyed everything we made! It was so much fun to experience this with Sienna. We really enjoyed cooking together and sitting back to relax and enjoy what we made. We had a blast and can’t wait to go back.
The burgers, fries and ice cream sundae were delightful but my favorite dish was the Buttermilk Ranch Dressing that we made for the fries. Here’s Carol’s recipe for this very delicious dressing that can be used for anything!
Buttermilk Ranch Dressing
- 1 clove Garlic minced
- 1/4 cup Italian Flat-leaf Parsley
- 2 tablespoons fresh Chives
- 1 cup Dukes Mayonnaise
- 1/2 cup 2% Greek Yogurt
- 1/4 cup Buttermilk
- 1 tablespoons White Wine Vinegar
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons French Dill minced
- Salt and Pepper
After you mince the garlic, season with a 1/4 teaspoon of salt. Mash the garlic/salt into a paste with a fork.
Finely chop the parsley and dill and add to the garlic.
In a bowl, combine all ingredients.
Chill in the fridge to make cold.
Thin with milk or buttermilk if it's too thick.
Thanks again to Carol Ritchie and Central Market for this delish recipe for Buttermilk Ranch Dressing!