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Showing posts from November, 2018

Cooking Class - NYC Series - Amanda Cohen

Our next two cooking classes features recipes from Amanda Cohen and are all vegetarian. All of these recipes were labor fairly labor intensive. For example, our instructor, worked on drying out some zucchini for over 24 hours to prep one dish for the class as well as some others. So needless to say, we wouldn't have been able to get everything done in one 3 hour class session if we had to do all the work. We made several dishes as usual which included parsnip gnocchi with sour red cabbage and carrot crumbs, portabello mousse with pear and fennel compote, smoked sweet potato nicoise salad with chickpea dressing, butternut squash soup with butternut dumplings, Knishes, zucchini ginger cake with zucchini cream and zucchini candy with cinnamon caramel and cream cheese ice cream and the cocktail of the class was Kentucky Lemonade. This menu was really good but fairly difficult unless done in stages or unless you have 1/2 a day free to cook. For example, the parsnips needed 2 hours

Cooking Class - NYC Series - David Chang

This class featured recipes from David Chang owner of Momofuku in New York. The first cocktail was a seven spice sour which was quite good. Sake marinated with spices and a bit of citrus can't be a bad thing. We also had ramen, shrimp and grits, rice cakes with red dragon sauce, Japanese pancake and chocolate chip cornflake marshmallow cookie. We also got a kimchi started for next week's class. I think the consensus was that the ramen was great. A bit on the salty side but great. This dish actually takes 2 days to make so you're not going to making this from scratch after you get home from work. And for some reason, I didn't get a picture of the beautiful bowl of noodles with pork, veg and egg. Hateful. I know and I apologize for it but I assure you it was very good. The japanese pancake was also very tasty. It was a thin pancake full of vegetables and sauce which was quick and easy to make. The rice cake with red dragon sauce was hot and very good. Did I menti