Warming Winter Curries
Thursday, March 28, 2013 from 6:30 PM to 9:30 PM (EDT)
San Francisco, California
London, United Kingdom
Making a good curry from scratch sometimes seems too daunting a task, with most fearing the project would foil rather than flourish. With this class, we hope to turn that all around! Contrary to popular belief, making curries is actually a very simple and relaxing process, adding a dimension of depth to so many unexpected dishes! Curry is basically a generic term attributed to dishes using a slew of regional distinctive fresh herbs and spices such as turmeric, cumin, coriander, fenugreek, and chilies to name a few. There are red and green curries, exotic Arabic style curries, curries with coconut and curries so hot your tongue will burn up. They are made by pounding or grinding together herbs, chilies and spices to create a base for a list of wonderful and fragrant sauces and additives to meats and soups and salads. In tonight’s class we’ll be focusing on using dried spices and focused on Indian style curries that are perfectly warming for winter. You will learn to heat up your cooking! Using spices and toasting and grinding them to perfection! We’ll teach you basic know how that you can use to simplify the process of making curries so it’s not so intimidating and overwhelming. Once you take this class, the days of calling for Indian take out will be left in the dust while you hit the ground running toward a pantry full of spices and herbs to curry up your life! This spice class makes gives you superb spice making talents so you can create signature curry spice blends perfect for holiday gift giving! Recipes: Recipes: Tandoori Spiced Lamb Chops with Cucumber Mint Chutney, Spicy Beef Madras Stew with Minted Yogurt, Pumpkin, Potato and Spinach Madras Curry Stew, Tandoori Roasted Vegetables and White Cilantro Rice Spice mixes: Madras Curry & Tandoori Curry Mix Class Type: Individual, hands-on cooking class Class Notes:Take home madras and tandoori spice mixes that you make in class!
Managing Director of Ger-Nis International, Nissa Pierson is a huge curry fan, underscored by her adoration for and expert knowledge of fresh spices and herbs. She knows them so well, no spice nor herb in the kitchen is labeled. In addition to running Ger-Nis Nissa is a long time culinary instructor specializing in fresh herbs. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa