Stovies

Stovies

Wendy Harrison is coming all the way from her Highland home in Inverness, Scotland to teach “A Wee Bit of Cooking” for Scottish Heritage Week: August 31-September 6. Join her in the Cooking Studio at the Folk School for this all levels class introducing you to a wide range of traditional baking and homey meals, as well as modern Scottish favorites and dishes to impress. Read two perspectives to inspire you. The first is directly from Wendy and the second is from Cappy Tosetti, who is excited to explore her Scottish roots through cooking.

Finnan Haddie Tart

Finnan Haddie Tart

By Wendy Harrison, Instructor:

Selkirk Bannock

Selkirk Bannocks

Famed for its beautiful landscapes, peaty whiskeys, men in kilts and traditional music, Scottish food is not one of the world’s better known cuisines. Trust me – It has much to offer. Fans of homey cooking will love the stews, pies, soups and teacakes. And for those evenings when a more refined menu is desired, I’ll share how locally available produce can be turned into delicate starters, impressive mains and to-die-for desserts. Many of the dishes we’ll make will be regional specialty such as Moray Cullen Skink and Selkirk Bannocks. We’ll also learn how to whip up a few of popular dishes that have foreign influences such as the Indian-inspired but Glasgow-created Curry, Chicken Tikka Marsala.

Born near Glasgow, brought up in Aberdeenshire and settled in the Highlands for 10 years now, I’m a true Scot, English teacher by profession, and an enthusiastic home cook who looks forward to visiting North Carolina and sharing the food of Scotland with you. Join me in the Folk School Cooking Studio August 31 – September 6 for “A Wee Bit of Cooking.”

CullenSkink-Crop

Cullen Skink

By Cappy Tosetti, Folk School Student & Scotland Enthusiast:

Tattie Scones

Tattie Scones

Not to worry; there’s much more to Scottish cuisine than steaming haggis pudding! Scottish cook, Wendy Harrison will be showing us how to create delicious dishes like Cullen Skink, a hearty fish and potato soup; Clapshot (Tatties and Neeps), boiled mashed potatoes, turnips and carrots; and Cranachan, a sweet raspberry dessert made with whipped cream and whiskey. Her Clootie Dumplings sounds yummy, too – a traditional rich fruit pudding with currents and raisins. My mouth is drooling just thinking about her dreamy Marmalade soufflé made with Drambuie custard. How divine!

I can’t wait to learn how to make Victoria Sponge Cake, and what fun comparing our Scottish shortbread recipes, something I enjoy baking at Christmastime. My maiden name is McLeod, so it will be a treat gathering more information about this favorite cookie.

Avocado & Goats Cheese Spread

Avocado & Goats Cheese Spread

Discovering this class certainly whets my appetite for all things Scottish; what a perfect week to dig in and learn more in preparation for a long-awaited journey to the British Isles next spring.  In the meantime, it’s a delight reading Wendy’s blog, A Wee Bit of Cooking. It’s chockfull of wonderful stories and recipes, like her summertime suggestion for a fresh batch of tomato and basil soup, a perfect idea for dinner this week.

Visions of baking and cooking up traditional dishes from Scotland in the beautiful and well-equipped Cooking Studio at John C. Campbell Folk School sounds simply wonderful. I had the pleasure of a sneak preview last month when stopping by to see what my chums were up to in their bread baking sessions. What an amazing studio with big windows overlooking the meadow – a perfect place for inspiration.

Here’s to Scotland and new adventures on the horizon! Looking forward to meeting you, Wendy, and exploring the foods of Scotland and their fun names, too.

Cappy (Capella) Tosetti, Asheville, North Carolina

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Register for Wendy Harrison’s class: “A Wee Bit of Cooking” online or call the office: 1-800-FOLK-SCH or 828-837-2775

Read Wendy’s blog: A Wee Bit of Cooking