Puff pastry and apple tarts

I am at the cooking school now, on an hour's break. This morning, I made Puff pastry, pizza dough, and pie pastry. We also had a session on knives, what to buy, how to use them, how to store them, and how to keep them sharp. This afternoon, we are making a 'Cassoulet'... a typical casserole with duck, Toulouse sausage and white beans. It really tastes wonderful so it will be fun to learn how to make it. The problem is you can't just make it for 2 people. You need at least 8 portions. You should always make it the day before you want to eat it so the flavours meld together. It is true 'farm' peasant food.

During the knife session, we learned how to properly slice and dice an onion without losing your fingers, and how if cut properly, you won't cry. And how to use garlic and make a garlic paste. We also learned how to use garlic without a 'garlic' taste... just the full bodied flavour. (Would you believe the Cassoulet had about 20 cloves of garlic in it, but when Peter tasted it, he said it was delicious and couldn't taste the garlic!! He even had seconds!)

I am loving it!!! Peter is here with me. My puff pastry collapsed while cooking... I unfortunately cut through it slightly when I was 'decorating it. I learned how not to do it!