Two unrelated topics! In response to the question posted on the list, I
use potato flour (or potato starch as it is also called) to thicken sauces
and gravies. One of my favorite cookbooks calls for a tablespoon or two of
potato flour, plus a like amount of tomato paste, mixed into the drippings
from browning beef, before adding wine and/or stock when making beef stew,
for example.
On another note, I just got my info about the New England Culinary
Institute's "Whisk Away Weekends." The breadbaking one, which I attended
two years ago and LOVED, is October 30-November 1. Much of the time is
spent on hands-on classes, plus there are demonstration classes and a sort
of "stump the stars" q&a session. Other weekends are: Cakes and Tarts,
Nov. 6-8; Pastry, March 19-21; Chocolate March 26-28. All of these take
place at the Inn at Essex, in Essex, Vermont (near Burlington). For
information and registration, call Debbie Tegen at 802-764-1490, or email
her at debbietegen@juno.com
Regards,
Bobbi