NOTE: iphone and ipad users, CLICK HERE to register for the class.
What’s on the Menu:
- Miso-Enhanced Sofrito
- Preserved Lemons
- Escabeche
- Piri Piri Oil
A well-stocked pantry is transformative. The right oils, salsas, pickles and other condiments not only deliver big flavor and texture, they also save us mountains of time: A great meal is only ever as far away as the twist of a jar. Unfortunately, they can be hard to find and inconsistent in quality. So take a page from Milk Street’s book and learn to make your own. In this livestream Small Group Workshop taught by Milk Street’s April Dodd, you’ll learn four essential pantry items we can’t cook without: sofrito (or soup base/bouillon), preserved lemons, escabeche (quick pickled vegetables) and piri piri oil. You’ll also get plenty of recipes for using each and tips for how to use them beyond class.
First up: Frozen bouillon—or sofrito. We’ll make our miso-enriched recipe, a reduction of salted minced vegetables and aromatics that we freeze in cubes. One cube melted into canned tomatoes or stirred into water offers instant complexity to your next pasta sauce, soup or braise. Preserved lemons’ umami-enhanced citrus flavor are a must in Moroccan tagines, but we also use them to improve our vinaigrettes, roasted chicken and even short bread cookies. Next, we make perhaps the most universally helpful condiment we keep: pickled onions. When a meal begs for a final burst of crunch and acidity, 9 times out of 10 some pickled onions give us everything we need. Simple to make, you’ll learn our favorite vinegar pickling method, and we’ll share a Japanese salt-curing method we also love. Last is piri piri oil; its signature woodsy herb-and-chili flavor profile works miracles on simple scrambled eggs, a platter of roasted vegetables or fried chicken. We’ll make this elegant, infused oil in class and try it a few different ways. At the end of your 90 minutes with April, you’ll have a stash of your own new homemade pantry staples, recipes that use them and the knowledge of how to make them your own.
This workshop is generously sponsored by Coccinella. Coccinella is a family-owned business inspired by connection, friendship and experiencing other cultural traditions. After years of managing companies in their home country of Turkey, Suayip and Seher Kaplan decided it was time to share their favorite traditions of the Mediterranean with their new community in the United States. Together with their sons, they now import ultra high-quality olive oil and cotton textiles that bring joy to everyday cooking and celebratory events. The olives used in Coccinella’s extra-virgin olive oil are harvested early, hand-picked, and cold-pressed within hours to ensure impeccable flavor. Their specially designed cap limits oxidation with each use to maintain the olive oil’s freshness. Winner of Minnesota’s Best Specialty Store two years running, Coccinella is proud to share their products beyond the Midwest via their online shop. Use code MILK STREET (don’t skip the space between the two words!) to get 20% off your first order.
Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.
Want to give this class as a gift? You can purchase gift cards here.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.
Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.
