Cuisine across Cultures - Day 13

Monday, January 25th.  Today's cooking is with legumes from Asia and India.  We made cauliflower pakoras ( deep fried cauliflower with sauce), Miso Shiru soup (seaweed broth with soybean paste from Japan), chicken teriyaki (Japan) , Hong Shao rou (pork belly - Eastern China), Sake No Miso (salmon marinated with Miso - Hokkaido Island), Tok Dal (lentils with taramind and lime - Eastern Indai), and Chickpeas with spicy tomato sauce.  We also made a total of 4 salmon dishes per team and extra chicken dishes (stir fry) to use up the protein we had on hand.  First two pictures are the fried cauliflower (they were delicious!)

Miso Shiru soup and chicken teriyaki

Saki No Miso and Salmon with noodles

More salmon dishes

Tok dal and chick peas in spicy tomato sauce

Cuisine across Cultures - Day 12

Friday, January 22nd.  I was not able to attend class this day, so I have no pictures to share.  Today's cooking was Indian food..  The dishes were Aloo partha, potato and eggplant stew with cilantro, potato with chickpeas and chilis, Tom Khagai and Ghee (clarified butter).

Cuisine across Cultures - Day 11

Thursday, January 21.   Today's cooking was on potatoes and root vegetables in Africa.  We made seven vegetable couscous (plus other variations), lamb tagine, lamb tagine with chickpeas, and kefta.  We also dod varations of tagine and other protein dishes.


Kefta (beef and lamb) with couscous

Lamb and beef tagine

Couscous dishes

Couscous dishes with chicken

Cuisine across Cultures - Day 10

Wednesday, January 20th - today's menu consisted of Potato and Root Vegetables in America.  We made clam chowder (manhattan and regular), vichyssoise (chilled leek and potato soup), fried cassava from Jamaica (similar to a potato), tapioca cake, potato chips, tatto chips, beet chips, chimichurri, guacamole, and salsa verde..

Chowder

Vichyssoice and chips

Tapoica cake and chimichurri

Guacamole and tapoica cake

Extra dishes we made carrot and fennel salad/shrimp dish

A view of the table before Chef critiques our food..

Cuisine across Cultures - Day 9

Tuesday, January 19th... (there was no school on Monday, the 18th for MLK day).  Today's focus was on potato and root vegetables in Europe.  We made gnocchi (potato dumplings from Veneto), Colcanon (potato and cabbage stew from Ireland), Boxty (Irish potato pancake), Bolinhos de bacalao (salt cod fritters from Portugal), Kartoffelknodel (potato dumplings from South Germany), Borscht (beet soup from Russia), Caldo Verde (potato and cabbage soup from North Portufal) and Lefse (potato flatbread from Norway).

Potato and cabbage stew and beet soup..

Gnocchi dishes

Boxty and Salt Cod Fritters

Salt Cod Fritters and Gnocchi

More gnocchi dishes

Cuisine across Cultures - Day 8

It's Thursday and the last day of class for the week.  We have completed week two with four more weeks to go!  Today we concentrated on Mexican food, from different regions.  We made Sopa de Lima (a Mexican lime soup), Pupusas (stuffed tortillas - two versions - cheese and bean), Sopes (cornmeal cakes topped with sourcream, green onions, refried beans); Tamales - two types - a sweet raisin tamale and a savory chicken tamale; Empanadas - three types - pork, chicken and cheese (these were SO good!)  We also made salsa verde, guacamole, black refried beans and tomato/bean salsa.

All of the food from today's class was delicious!  See from the pictures below... (somehow I missed taking pictures of the tamales)..

Sopa de Lima (two versions)

Sopes and empanadas

more empanadas

Sides of guacamole, refried black beans, salsa verde and tomato bean salsa

and pupusas (below)

Cuisine across Cultures - Day 7

It's Wednesday!  This was a very interesting and fun class.  The dishes today were made from Northern Italy, Lebanon, Palestine, Syria, Southeastern Germany and North Africa. 

We made three types of pasta - an egg pasta, pasta made with semilina flour, and buckwheat pasta.  Three dishes were created with these types of pasta.  We also made tabbouleh with pearl couscous (Lebanon/Palestine), two versions of Spaetzle (small dumplings made with chicken and veggies and complimented with either a dark or light sauce (German); Spatzle (pasta like dumplings from Southeastern Germany); Gougeres (lightly filled fluffy cheese filled puffs) - these were delicious!; Lamb Tagine with olives and lemon (North Africa) and finally Pommes Savoyarde, a version of gratin potatoes made with chicken stock and melted cheese - YUM!

Here are some photos of our production for today:

Egg Pasta with sauce and pork meatballs

 Buckwheat/spinach noodles with sundried tomatoes

Fettucine Alfredo

Tabbouleh with Pearl couscous and chicken

Spaetzle (one with lamb one with chicken)

Gougeres (left) and Pommes Savoyarde with chicken

Chicken tagine and lamb tagine