# 34 Not Just for Passover
(NEW CLASS)
hands-on
Whatever else it may be, a great meal is, well, a great meal! Every
element of thismeal fits the requirements of a Passover Seder but
can be made at any time of year --- and you don't even have to be
Jewish! Myra has selected ingredients from Eastern European and
Mediterranean cuisines: From basil-flecked matzo ballsto a baked
fish loaf studded with asparagus and kissed with Moroccan spices
(you won't miss the gefilte fish!) to no ordinary tzimmesbut
a kugel of sweet potatoes and prunes nestled with quinoa (one of
the few grains that can be eaten during Passover) to fabulous sides
and dessert, this is truly a meal for all occasions. Haroset
(Ceremonial Dish of Chopped Nuts, Fruits, and Wine); Bright Green
Purée of Spinach Soup with Basil Matzo Balls; Fish Terrine
with Asparagus and Ginger with Spiced Cilantro Dressing; Pomegranate
Chicken with Walnuts; Quinoa Tzimmes Kugel; Potato-Cauliflower Smash
with Caramelized Leeks and Saffron; Herbed and Spiced Moroccan Eggplant;
Beet, Apple and Celery Salad; and Flourless Almond-Date Fudge Brownies.
(Some organic eggs, fish, chicken and wine will be used and wine
will be served.)
1 Sunday, April 6, 1:00 - 4:30 p.m.
Instructor: Myra Kornfeld
Fee: $100; Two People: $190
# 35 Authentic Moroccan
hands-on
Myra shares her passion for this North African cuisine famous for
its aromatic spices, piquant condiments, healthful grains, herbs
and greens. You will make couscous the traditional way (from
scratch in a couscousier); prepare an authentic charmoula
herb and spice blend; and create a fiery red pepper harissa sauce.
Savor a banquet of fresh flavors that will transport you to Marrakesh!
7-Vegetable Stew with Traditional Moroccan-Style Steamed Couscous
(Vegetarian and with Chicken versions) with Harissa (Spicy Moroccan
Paste); Fish in Charmoula (Baked on a Bed of Onions, Sun-Dried Tomatoes,
and Olives); Chickpeas in Charmoula Vinaigrette; Orange and Grated
Carrot Salad with Rose Water; Tri-Colored Roasted Pepper Salad with
Preserved Lemons; and Citrus Semolina Cookies with Drizzled Chocolate.
(Some fish and optional organic chicken will be used and organic
butter and eggs will be used in the dessert.)
a) 1 Thursday, April 10, 6:30 - 10:00 p.m.
- or -
b) 1 Monday, August 25, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 36 The Art and Technique
of Homemade Tofu
partial participation
Experience what it's like to make tofu from scratch. Using organic
soybeans, you will learn how to prepare homemade tofu of a quality,
texture, and nut-like flavor that is in every way superior to store-bought.
This class is about making authentic tofu, its colorful history,
and the tradition of how the Japanese prepare and eat it. In addition,
you will learn recipes using tofu and all of its various components:
okara(soy pulp), tonyu(soy milk), and yuba (soy milk skin).
Hiyayakko (Fresh Tofu with Shoyu-Scallion Dipping Sauce); Tonyu
Fruit Smoothies; Dengaku (Broiled Tofu) with Yuzu-Miso, Goma-Miso,
and Sautéed Asian Greens; Shira-ae (Fresh Seasonal Vegetable
Salad) with Creamy Tofu-Miso Dressing; Yuba Kumiage (Soy Milk Skin
touched with Shoyu); and Okara Cookies. (Some organic eggs
and butter will be used in the dessert.)
1 Tuesday, April 22, 6:30 - 10:00 p.m.
Instructor: Mamie Nishide
Fee: $90; Two People: $170
# 37 Handmade Pita Bread
+ The Best of the Middle East (NEW CLASS)
hands-on
Pita is the original "hold everything" bread which splits
open horizontally to form a pocket. Join Myra and learn how to prepare
these whole-grain and wholly nutritious breads from scratch. Then,
when they emerge from the oven puffed and fragrant, you'll partner
them with quintessential Middle Eastern dishes --- spreads, sauces,
salads, sides and sandwich fillings. Our mouthwatering Middle Eastern
menu includes exciting new versions of well-known recipes, plus
some lesser-known dishes that are sure to become favorites: Handmade
Light and Airy Whole Wheat Pita Bread; Dukka (Nut, Seed, and Spice
Dipping Sauce); Israeli-Style Hummus with Ful Medamis; Braised Chickpeas
with Spinach and Preserved Lemons; Pita Fattoush Salad with Dates,
Hazelnuts, and Optional Feta; Quinoa Tabouli; Smokey Baba Ghannouj;
and Pan- Fried Falafel with Taratour Sauce. (Optional dairy
will be used in one dish.)
1 Monday, April 28, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 38 Sunny Days in Provence
hands-on
Inspired by the lush Provençal landscape and the native passion
for food, the cuisine of Provence is renowned for its vivid colors
and tastes. With so many fresh, natural ingredients available, it's
no wonder that so many brilliant and familiar dishes originated
there. In this class, you'll learn to make pizza dough, roll gnocchi,
work with phyllo, and more. Meal-In-A-Pot Vegetable Soup with
White Beans and Basil Pistou; Pissaladiere (Caramelized Onion Pizzas
with Roasted Peppers and Olives); Swiss Chard Gnocchi with Sage
Butter; Roasted Asparagus with Balsamic-Pine Nut Reduction; and
Light-As-A-Feather Chocolate Mousse with Chocolate Phyllo Cigars.
(Some organic eggs and butter will be used.)
1 Thursday, July 10, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 39 An Otsumami and Sake-Tasting
Adventure (NEW CLASS)
hands-on
What tapasare to Spain, otsumami are to Japan --- an eclectic sampling
of appetizers with tastes and textures that please the eye as richly
as they reward the palate. And, like tapas, these savory morsels
are best accompanied by wine. Chef Mamie Nishide has chosen eight
different otsumami and paired them with three kinds of sake. Mamie
will share the history of these traditional foods and her memories
of growing up with them in Japan. Here is your opportunity to enjoy
Yakinasu (Grilled Eggplant with Ginger and Bonito Flakes); Yakitori
(Grilled Skewered Chicken); Hijiki and Carrots cooked in Dashi;
Agedashi Dofu (Deep Fried Tofu with Ginger Dipping Sauce); Daikon
To Ringo No Salad (Daikon Radish, Radish Sprout and Apple Salad
with Creamy Lemon Dressing); Sunomono (Cucumber and Wakame with
Rice Vinegar Dressing); Satsumaage (Deep Fried Shrimp and Scallop
Paste with Carrots, Lotus Root, Burdock and Wood Ear Mushrooms);
and Onigiri (Rice Ball Stuffed with Grilled Salmon and Bonito Flakes
Wrapped in Seaweed). (Fish, organic chicken and eggs will be
used in some dishes and sake will be served.)
1 Friday, July 18, 6:00 - 9:30 p.m.
Instructor: Mamie Nishide
Fee: $105; Two People: $200
# 40 Handmade Pasta ---Truly
Italian
hands-on
Learn the art of fresh pasta-making as it has been passed down through
the generations. Myra will transport you to Italy as she shows you
how to turn a few simple ingredients into a few great masterpieces.
You'll learn the classic methods behind making perfect pasta plus
how to incorporate some modern additions. So, roll up your sleeves
and, remember, once you taste fresh pasta, there's no going back!
Pappardelle with Wild Mushroom Sauce; Ravioli with Beet-Fennel
Stuffing and Poppy Seed Sauce; Tortelloni with Spinach-Ricotta and
Roasted Tomato Sauce; and Lasagne Rags with Braised Zucchini, Green
Beans, Cannellini Beans, and Toasted Breadcrumbs. (Some organic
eggs and dairy will be used and wine will be served.)
1 Sunday, July 20, 1:00 - 4:30 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 41 The Festive Flavors
of Mexico
hands-on
Let's party Mexican style! When it comes to the cuisine of Mexico,
every day is a salute to the palate and therefore a time for celebration.
In this class, students will make two versions of signature sauces
served during special Mexican events: a red chile paste to swirl
into a variety of dishes, and a green mole as a topping for the
fish and stuffed peppers. Tortilla Soup; Strawberry Guacamole
with Jicama Chips; Vegetable Quesadillas with Red Chile Salsa Paste;
Smoky Caesar Salad with Manchego and Pine Nuts; Black Bean-and Plantain-Stuffed
Red Peppers; Coconut- Cornmeal Crusted Tilapia with Tomatillo-Pumpkin
Seed Mole; and Coconut Flan with Roasted Banana-Chocolate Sauce.
(Some fish, organic dairy and eggs will be used and Mexican beer
will be served.)
1 Monday, July 21, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 42 Exotic Spices and Dhals
of Southern India (NEW CLASS)
demonstration
At the heart of India are its fabled spices, and at the heart of
this enchanting class are the spices and dhals (legumes) of Southern
India, a region famed for its sumptuous vegetarian cuisine. As Geetha
prepares favorite dishes from her home state of Tamil Nadu, you
will learn the art of combining spices with different dhals to achieve
complex tapestries of flavors, aromas and textures and discover
how to vary the taste of a single spice using different preparation
techniques. In additional to their culinary virtues, Geetha will
also discuss the medicinal benefits of the various spices used in
this class. Zesty Tomato-Tamarind Rasam (Soup with Dry- Roasted
Mixture of Turmeric, Poppy Seeds, Coriander Seeds, Red Chile and
Cooked Toor Dhal); Parupu Podi (Dry-Roasted and Ground Toor &
Channa Dhals, Black Pepper and Red Chile); Vadai (Fritters of Wet
and Ground Mixture of Urad Dhal, Ginger, Green Chile & Curry
Leaves); Okra Podutuval (Sauté of Ajwain, Asafetida, and
Chickpea Flour to be eaten with Rice); Eggplant Thayir Pachadi (Oil-
Roasted Mustard Seeds, Urad Dhal, & Curry Leaves in Yogurt);
Homemade Ghee; Basmati Rice; and Cumin- Scented Papaya with Mint.
(Some organic dairy will be used.)
1 Tuesday, July 29, 6:30 - 10:00 p.m.
Instructor: Geetha Ghai
Fee: $90; Two People: $170
# 43 Greek Island Vacation
hands-on
Aren't you about ready to be transported to the Greek Islands? There's
nothing to pack except for your eager appetite on this tour of the
best cuisine these glorious islands have to offer. On this trip
you'll learn how to make a fabulous Greek-inspired menu laced with
the freshest flavors of the Mediterranean and Aegean Seas. Saganaki
(Sesame Encrusted Haloumi Cheese) with Olive-Mint Relish; Chickpea
Cakes with Red Pepper Skordalia; Hortopita (Greens Pie with Romaine
and Chicory); Halibut Braised with Pine Nuts, Saffron, and Currants;
Oregano- Roasted Potato Fans with Tzatziki (Cucumber, Dill, and
Yogurt Dip); Thyme-Braised Baby Artichokes with Morel Mushrooms
and Peas; and Baklava Cups with Almond Tapioca Pudding and Strawberry
Rhubarb Compote. (Some fish, organic eggs and dairy will be
used.)
1 Wednesday, July 30, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 44 Japanese Street Food
(NEW CLASS)
hands-on
Visitors to Japan often enjoy the simple foods that can be purchased
right on the street. Nourishing, unpretentious, and deeply satisfying,
these "street foods" ---pancakes, noodles, rice cakes,
and occasional tempting sweets ---are also prepared in Japanese
homes as a light lunch or children's after-school snack, but are
seldom available in restaurants. To miss them is to miss a large
and wonderful part of Japanese food culture. Mamie will relate the
history of street foods in Japan and teach the traditional ways
of cooking them. Okonomi Yaki (Savory Vegetable Pancakes topped
with Calamari, Bonito and Seaweed Flakes); Takoyaki (Grilled Pancake
Spheres with Vegetables and Octopus with Pickled Ginger and Tonkatsu
Sauce); Yaki Soba (Sautéed Egg Noodles with Vegetables and
Optional Chicken); Fresh Homemade Udon Noodles with Tsukejiru Dipping
Sauce with Scallions, Wasabi and Nori; Isobe (Grilled Nori-Wrapped
Japanese Sweet Rice Cakes); Dora Yaki (Pancake Sandwich Layered
with Sweetened Azuki Beans); and Anmitsu (Homemade Matcha Green
Tea Ice Cream Sundae with Fresh Fruit and Azuki Beans.) (Some
fish, organic eggs, sake, and optional organic chicken will be used
in some recipes.)
1 Saturday, August 23, 1:00 - 4:30 p.m.
Instructor: Mamie Nishide
Fee: $100; Two People: $190
# 45 Bold Southwestern Vegetarian
(NEW CLASS)
hands-on
As the change of seasons looms ahead, this is a great time for these
Southwestern just-spicy-enough, somewhat heartier vegetarian main
dishes. Guided by Myra's sure hand, you will stuff chiles, make
tamales, roast vegetables, layer tortillas, stir polenta, season
chili, bake muffins, then prepare a cool, crisp salad for contrast
and, last but hardly least, make a wonderful chocolate-and-coffee
dessert. These recipes will serve you tirelessly from summer's end
right through to spring. Chile Rellenos with Red Ancho Sauce;
Vegetable Tortilla Casserole with Anasazi Beans and Tomatillo Sauce;
Fresh Corn Tamales with Avocado Salsa; Southwest-Style Roasted Ratatouille
over Green Chile-and Corn-Studded Polenta; Eggplant Chili with Corn
Muffins; Green Salad with Spiced Pecans and Yellow Pepper Vinaigrette;
and Spiced Chocolate Espresso Pudding. (Organic dairy and eggs
will be used in some recipes and beer will be served.)
1 Friday, September 12, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 46 Japanese Culinary Art:
Preparing a Bento Box
hands-on
Add the art of creating a Japanese bento box to your culinary repertoire.
The bento box is a carefully prepared picnic meal separated by dividers
or stacked layers so that each individual dish is presented in its
own little compartment. Join Chef Mamie Nishide as she imparts the
traditional skill of preparing the box, the history behind each
dish included in the meal, and an introduction to authentic Japanese
ingredients. You will begin by preparing each item of the menu and
finish by decorating your bento box like a beautiful canvas. Grilled
Black Bass in Miso Marinade; Dashimaki Tamaga (Japanese Egg Omelet);
Braised Sato-imo (Taro), Carrots and Bamboo Shoots; Poached Shrimp
Dumplings and Snow Peas; Goma-ae (Spinach with Sesame Paste); Quick
Pickled Hakusai with Yuzu (Nappa Cabbage with Japanese Citrus);
Kinpira Gobo (Sautéed Burdock and Carrots in Soy Sauce);
Flower of Pressed Seasoned Rice with Shiso Leaf and Ume Plum Vinegar;
and Clear Soup with Tofu and Seaweed. (Some organic eggs and
fish will be used and sake will be served.)
1 Friday, September 19, 6:00 - 9:30 p.m.
Instructor: Mamie Nishide
Fee: $105; Two People: $200
# 47 Vegetarian Sushi ---Roll
Your Own
hands-on
Aside from its pleasing balance of flavors, textures, and fresh
ingredients, good sushi impresses us as a marvel of construction
and presentation. Here's your opportunity to learn to make it at
home. With Mamie's guidance, you will make thin rolls, inside-out
rolls, Inari-zushi andhand rolls using fresh vegetables and
other authentic Japanese ingredients such as gourd (Japanese dried
winter melon), shiso leaf, pickled plums, and dried shitake mushrooms.
As a special bonus, Mamie will divulge her knowledge of the private
language or code that sushi restaurant chefs and wait staff share
to calculate and communicate the price of your meal. (Some sake
and optional organic eggs will be used.)
1 Monday, September 29, 6:30 - 10:00 p.m.
Instructor: Mamie Nishide
Fee: $90; Two People: $170
