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Central Market Hosts Bistro Cooking Class

Updated: Wednesday, February 29 2012, 07:32 AM CST
There is cooking class offered by Central Market that will have you cooking like the top chefs.

The class is called Bistro Fare With a Twist and it will be held at Central Market’s cooking school on North Lamar.
The class will take place Wednesday, March 7 at 6:30 and the cost is $60.

Chef Justin “Raif” Raiford of Bess Bistro dropped by We Are Austin Mornings to share the details and a recipe you can make at home.

For more information, visit Central Market’s website at, http://www.cookingschoolsofamerica.com/centralmarketaustinnorthlamar/index.php?flag_menu_index=reservation_php#1445

Tomato and Fennel Potage

Ingredients

2 tablespoons veggie oil
2 medium fennel bulbs, chopped, fronds discarded
1 onion, chopped
4 cloves of garlic chopped
1/4 cup Pernod liqueur (optional)
1 teaspoon cracked black pepper
1 teaspoon chili flakes
2 quarts vegetable or chicken stock
3 pounds ripe tomatoes, or 3 cups canned peeled plum tomatoes coarsely chopped
1/4 cup heavy cream
Salt to taste

Directions

In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod.  Add the chili flakes and pepper. Add the stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the cream, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.Central Market Hosts Bistro Cooking Class