Submitted by cnunziata on Tue, 11/18/2014 - 08:39
With the holidays approaching and the feasts that accompany them, those with dietary restrictions may feel like they are on restriction. What fun is Thanksgiving without the turkey, the stuffing…the gravy! As someone who has been vegetarian for twenty plus years and was gluten free for two, I know a thing or two about this subject.
Submitted by cnunziata on Tue, 11/04/2014 - 09:39
In early October, City Market was lucky enough to welcome cookbook author Andrea Chesman back to lead another great class, Demystifying Root Vegetables. Andrea is on a crusade to resolve the bad rap given to root veggies. She believes that people are mistakenly under the impression that root vegetables are difficult to cook and/or cannot be delicious. Well, she certainly shed a new light on roots for me.
Submitted by choman on Wed, 07/02/2014 - 15:18
What's new with City Market's cooking classes? One answer: Foreign language cooking classes! Since this spring, we have been offering foreign-language cooking classes in Spanish and French, and we are thrilled with the community response. For years, we have provided a venue for instructors from other countries - Bhutan, Burma, Somalia, the Congo, Bosnia, Vietnam and more - to teach about their native cultures and cuisines.
Submitted by choman on Sun, 04/06/2014 - 15:46
Spring has finally sprung, and it seems like the perfect time to write about a recent Mosaic of Flavors class where we made a special Bosnian bread stuffed with spinach. Spinach will always be a "sign of spring" for me, because it's one of the first crops we get from local farmers in the springtime. Its fresh, green color and large, squeaky leaves are a welcome change of pace from root vegetables!
Submitted by choman on Wed, 01/01/2014 - 14:47
The last two weeks of December, I definitely indulged my sweet tooth a lot. Judging by the capacity at our German and Italian holiday baking classes, I was not the only one who participated with a little extra cheer in the holiday dessert department!
Submitted by choman on Wed, 12/18/2013 - 13:16
Once in a while, you meet a person who is hard to forget. In the case of the Mosaic of Flavor series, that seems to happen every month, as one person after another makes a lasting impression on us with his or her presence, stories, and cooking. As one participant in a recent class quipped: “I don’t come for the food, I come for the stories!” Still, at the end of the evening, when these inspiring people have guided us through preparing a dish or dishes from their home countries, from which they are exiled, the food is almost as unforgettable as the stories.
Submitted by choman on Wed, 10/16/2013 - 12:21
How do you make gnocchi? Chef Antonino DiRuocco shows us how!
The first time I tried to make gnocchi, I was 22, living abroad, and a vegetarian. I had no idea how to cook, yet alone to make Italian specialties, but I had it in my head that I would make spinach gnocchi and pictured myself reclining with a plate of perfectly fluffy, bright green gnocchi (because despite the starchiness of the object of my desire, these would be not only delicious, but also HEALTHY, darn it!). Hours later (it may have been 10 or 11 p.m. by this time) - every surface of my small studio apartment was covered with gnocchi and flour as I, in my foolishness, had tried to simply fold in watery spinach and then kept adding more and more flour until I had a massive amount of dough (was it too wet? too dry? by this point, I had no idea. Perhaps another egg would help bind it!). Upon boiling, these little green nuggets became a gluey mass in the pot, and it would be a long time before I could forget the smell of sodden spinach.
Submitted by choman on Wed, 09/18/2013 - 12:24
When I first read the description of "Maklouba" (there are many different spellings for this Arabic word) for the September Mosaic of Flavors class, I had to Google it: We were trying to make what, exactly? An inverted pot of rice layered with spiced goat meat and vegetables and topped with a shower of toasted almonds and pine nuts?
Google images confirmed it was a culinary tour de force, the kind of thing that cooks might pray over as they flip it. It sounded so fancy, like the kind of thing American cooks haven't tried to pull off since the heyday of the aspic (if you, like me, are too young to remember, at least I know you've seen pictures of these gelatin molded dinners jauntily decorated with bits of lettuce and parsley).
It turns out, Maklouba is both fun to make, delicious, and remains rather mystifying! Here is what happened when we attempted to flip ours during the Maklouba class with Syrian cook Naghim Nasser (assisted by volunteers from the class):
Submitted by choman on Fri, 06/21/2013 - 11:18
Few things make me as happy as cooking classes where instructors bring their mothers. It seems to happen more with our male instructors, such as the sweet Umesh from Nepal who brought his mother Uma and introduced her by saying, "This is my mother Uma, she taught me how to cook, and I am so proud of her."
So I was delighted when we had a bonus instructor in Hugo Lara's mother Julia, who rolled up her sleeves and got to work chopping and mixing alongside our beloved instructor as we learned to make a couple of Peruvian dishes with Vermont and Peruvian ingredients!
Hugo Lara of A Little Peruvian cooks for a City Market class with his mother, Julia
Submitted by choman on Sun, 04/21/2013 - 11:10
Sourdough bread has been made from cultures found in tombs that date back thousands of years to ancient Egypt. That's OLD! But wild yeast from local grain and air will do the trick as well, and possibly better, than ancient sourdough strands from times and places goneby.
If we simply combine flour and water and wait, fermentation will naturally happen. That’s the message in Heike Myer’s sourdough bread class, which ran in April and will become a regular feature in June forward.