not s North Market Cooking Class
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North Market Cooking Class

Posted by Latitude 41 on November 03, 2011

Curried Cauliflower and Apple Cider Soup

Yield: 12 people

2 heads cauliflower
½ vidalia onion
1 tbsp curry powder
½ qt water
2 tbsp butter
¼ qt cream
salt and pepper

Sweat the onions in the melted butter. Add the cauliflower and lightly sauté. Add the curry powder to lightly toast. Deglaze with the apple cider. Cover with water and cook until the cauliflower is tender. Add cream, blend, and strain. Serve with sautéed apples and celery or other desired garnish

Roasted Duck Breast and Cassoulet

per person

Duck Breast 1 ea.
Olive oil 1 tsp
Micro Mirepoix 1 tbsp
Bacon Lardons 1 tbsp
Duck confit 1 tbsp
Lamb Merguez Sausage 1 tbsp
Cannolini Beans, cooked 3 oz
Veal stock 2 oz
Mascarpone ½ tbsp
Dijon mustard ½ tbsp
Chives 2 pinch
Salt and pepper to taste

Score duck breast by making cross hatch marks on the skin. Season with salt and pepper. Sear on skin side and roast on skin side until opaque and flip and allow to rest. Optimal cooking temperature is medium. For cassoulet, render bacon, add micro mirepoix and sauté. Add white beans, duck confit and lamb sausage. Deglaze with veal stock, fold in mascarpone and Dijon, season with salt, pepper, and chives.

Lemon Aioli

Champagne Vinegar ½ cup
Eggs 3 ea
Dijon 1 tbsp
Lemon Juice 1 lemon
Garlic 1 clove
Grapeseed Oil (or other neutral oil) 1 ½ cup

In a food processor combine vinegar, eggs, Dijon, lemon juice and garlic. Slowly drizzle in the oil to emulsify.

Crispy Brussel Sprouts

Yield 6 ppl

Brussel Sprouts 3 cups
Garlic, shaved thin 2 cloves
Lemon zest 1 lemon
Lemon Aioli 2 tbsp

Use table top fyer or deep pot of oil monitored at 350 degrees. Fry brussel sprouts till nicely browned and crispy. For garlic chips, place in a pot covered with milk and bring up to a boil and shut off. Repeat 2 more times to remove the bite of garlic. Drain and pat dry. Place in a pan just covered with oil and bring up to a boil. Fry until golden brown. Drain and pat dry. Toss crispy sprouts with garlic chips, lemon zest and season with salt. Drizzle aioli over the dish.

Sweet Potato “Pie”

Yield 6

Sweet Potato 1#
Eggs 2 ea
Heavy Cream ½ cup
Sugar ¾ cup
Salt 1 tbsp
Cinnamon to taste
Ginger to taste
Nutmeg to taste
Vanilla to taste

Roast the sweet potatoes at 350 degrees. Pierce with fork and wrap in tinfoil. When fork tender, remove from oven and allow to cool to handle. When cool to touch, peel skin and puree with a foodmill or by hand. Separately beat eggs, cream, sugar, salt, and spices. Fold in to pureed potato and check for seasoning. Place in greased vessel and bake uncovered in shallow waterbath for 18-22 minutes.


Yield: 12 pcs

10 sheets gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Confectioners' sugar for dredging

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.

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