Education on Asian Cuisine

Last night we had our first cooking class of 2013. Our theme was Asian New Year.

We didn’t focus on one particular cuisine, but pulled from many different styles.

 We started out by making our Yellow Coconut Curry.
 
 Chef Lou talking about the benefits of chicken stock
We get up close and personal with our culinary education!
Smelling vindaloo- a blend of spices used often in Indian cooking.


Our finished dish of Yellow Coconut Curry. It was a mild curry with delicious coconut undertones with lots of crisp veggies, sweet mangos, and tender shrimp.
 
Next, Shrimp and Veggie Tempura!

 We fried all kinds of vegetables: sweet potatoes, mushrooms, broccoli, onions, carrots, celery, cauliflower, and green beans. Even picky eaters will like these vegetables because they’re fried!
My favorite was the sweet potato. Which one was your favorite?
We then wrapped Crab Wontons and fried those. We experimented with using water and egg whites as the “glue” and then used different shapes. I love the “bishop’s hat” fold.

Of course, we got to eat the fruit of our labors!

Good eatin’!

Highlights reel

Cooking Classes for the New Year

Announcing cooking classes starting January 2013!

Here is a description of the classes offered:

January 22 “Asian New Year ” – Warm up with food that’s slightly spicy and very tasty!  This will be a nice change from all the heavy holiday foods we have been consuming. We will be making Thai yellow coconut curry with rice, crab wontons with hot chili sauce, veggie tempura, finishing it off with mango coconut sticky rice for dessert.
January 29 “Superbowl Palooza” – Learn recipes sure to put you in the party-throwing hall of fame! We will be learning twice-baked potato bites, lasagne cups, white pizza dip, coconut-lime crab cakes, raspberry-cheesecake cookies, and mini mint chocolate chip panna cottas.

February 5 “Valentines Dinner for your Sweetie” – Practice before the big day! We will be learning how to make breast of chicken florentine, Israeli cous cous with confetti, from-scratch french bread with a compound butter, and a pear-frangipan galette with a salted caramel gelato.
February 12 “Comfort Food Night” – Featuring garlicky beef with sage whipped cream, gouda cheese and apple soup with parmesan crisps, caesar salad with hand-made caesar dressing, and triple chocolate bavarians. 
You can sign up for any combination of the classes offered. Don’t wait to sign up for this wonderful opportunity- come have fun with us!
Don’t forget, you get to eat what you cook!