Something different in cooking class today – both meals have berries, and one is our first dessert! Southern Chile is known for its fruit and berries, so this is not a surprise inclusion.

My “start” picture is a little late. I’ve already chopped the onions (top left of board) and diced the strawberries, blueberries and blackberries for the mini-cake.

We are cooking Chilean Seabass with a blueberry sauce/glaze. Here’s what surprised me. We are cooking the blueberries with-

• Onion
• Garlic
• Thyme
• Balsamic Vinegar
• Smoked paprika
• Cayenne pepper

I was: “These spices? With blueberries? Really?”

Yes. It was amazing. These classes have really introduced me to the concept of mixing different spices for a final, unique taste.

We just did a simple fry on the fish, after oiling and sprinkling with salt and pepper.

There is not much to see for the “Triple Berry Kuchen”. I added layers of fruit and cream, topping the cupcake sized cup with rolled balls of cake batter. We baked it while finishing the fish.