Upcoming Events – Hope You Can Join Us!

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March 16th, 2017 – “Weeknight Indian Classics” @ 18 Reasons

If the idea of cooking Indian food from scratch in your home intimidates you, this is the class for you. In this class we will teach you to cook classic Indian dishes that come together quickly and pack a punch of flavor into your busy schedule. We’ll also introduce you to the most commonly used Indian spices and how they can be incorporated into your everyday cooking. You’ll soon be asking, “Who needs takeout?”

Thursday, 3/16/2017 (6 – 930 pm) – Click here for tickets

March 28th, 2017 – “Flavors of India – Pooris and Punjabi Curries” @ 18 Reasons

Learn about essential Indian spices, special ingredients and unique cooking techniques while we make some of Simran’s favorite family recipes. Together we’ll cook a vegetarian feast: golden, puffed pooris, two vegetarian curries, and some classic accompaniments. When served together, the dishes on this menu would be a typical Sunday family lunch in Northern India’s Punjab region, but each of the dishes on their own makes a wonderful addition to your home cooking repertoire.

Tuesday, 3/28/2017 (6 – 9pm) – Click here for tickets

April 2nd, 2017 — “Traditional Indian” at Ramekins

Join us for a menu consisting of some favorite Indian classics and you will forget about ordering Indian takeout.  The class will include an introduction to some of the spices most commonly used in Indian cooking and how the spices can be incorporated into your everyday cooking.

Sunday, 4/2/17 (3 – 6pm) — click here for tickets

April 27th, – Dinner and A Movie: The Lunchbox @ 18 Reasons

We were inspired by the Indian film “The Lunchbox” to create a classic Indian lunchbox menu to accompany our screening of the film. Join us for dinner and a movie!

Thursday, 4/27/17 (7-9pm) – click here for tickets

2017 Summer Camp!

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We’ve plunged right into the New Year, with teaching, planning and cooking, and we are more excited than ever to launch our summer camp for this year.

Join us for lots more food, cooking and culture: younger kids (entering 1st thru 4th grades) will explore world cuisines from Greece, to Cuba, to Malaysia and older kids (entering 4th thru 7th grades) will take inspiration from celebrated local chefs. We hope to see you this summer!
Click the links below to register or get complete camp details by visiting www.alittleyum.com/camp/.

Registration Links

Continue reading

Everyday Indonesian Cooking at 18 Reasons

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We are back from the winter break – recharged and ready to go.  I usually find this time of year annoying, because everyone is so positive, resolute and gung-ho (and the gyms are exceptionally full), but this year I find myself cheerful, excited (maybe, because 2016 was just so yucky) and hoping to take on new challenges.

To kick things off – we are teaching a new format of Indonesian cooking class at 18 Reasons in February.  It’s a new format – because everyone will make every dish on the menu.  Usually at cooking classes, you just make one/two of the dishes, but during this one everyone will make everything.  We can’t wait!  Hopefully, it will be chance for you to add a whole new dimension to your everyday meals. Continue reading

Happy Holidays & See You Next Year

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It’s amazing how fast this year has gone by.  Someone said to me recently that the years seem to whiz by faster as one gets older – that’s so true.  We are hoping to keep it slow and simple these holidays, to pause and reflect, and think about how to make ourselves better, and by extension the world better.

We are also looking forward to next year and all the cooking fun we have planned with little ones and grown-ups.  There are many new ideas and plans we have up our sleeves, and hopefully some of them will work out.  Meanwhile, please note the dates below if your kids can join us, we’d love to cook with them.


Jan. 16, 2017 — MLK, JR. HOLIDAY CAMP: “AMERICAN CLASSICS” 

How would your kids like to spend the day cooking great American classics to celebrate Martin Luther King, Jr. Day?  Your kiddos will learn to cook Americana favorites from classic mac and cheese to apple pie.…. and with a nod of our ever-changing country and food traditions, we will also have fun creating a modern-fusion version of each dish to serve alongside the original. 

Jan. 17, 2017 — Asian Noodle Bowls

Join us for day of the ultimate comfort food – Asian Noodle Bowls and some other favorites from Asian restaurants.

Feb 9 & Feb 10, 2017 — “Everyday Indonesian” at 18 Reasons
Learn how to create a true and truly good Indonesian meal at home! This is a menu you can whip up fairly quickly when you tire of your nightly routine, or when you want to impress some friends for a casual gathering.

SUMMER CAMP 2017
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We’d love to be part of your summer plans. Registration for 2017 Summer Camps will go live in January.  In the meantime, Save the Date! All camps will run 9am-3pm and take place in SF/Noe Valley:

  • Jul 10-14, 2017 : Cook the Cookbook: Bay Area chefs (entering 4th-7th grades)
  • July 17-21, 2017 : Cook the Cookbook: Bay Area chefs (entering 4th-7th grades)
  • July 24-28, 2017: Around the World (entering 1st-4th grades)
  • July 31-August 4, 2017: Around the World (entering 1st-4th grades)

If you would like to be notified when registration goes live, please join our mailing list HERE.

Happy Holidays!

MLK Day Cooking Camp – American Classics

Classic Apple Pie

How would your kids like to spend the day cooking great American classics to celebrate Martin Luther King, Jr. Day?  Your kiddos will learn to cook Americana favorites from classic mac and cheese to apple pie.…. and with a nod of our ever-changing country and food traditions, we will also have fun creating a modern-fusion version of each dish to serve alongside the original.
 
Registration link: https://www.activityhero.com/widgets/558 – – 1st to 6th Grade
 
Even if you have the day off – send your kids to cook with us and enjoy a child-free, relaxing day by yourself!

Food Find: Rebel Within @ Craftsman and Wolves

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The “Rebel Within” at one of our favorite treats in San Francisco, and Craftsman’s and Wolves in the Mission, is a revelation.  I spent a good amount of time, after first eating it, trying to figure out how they make this super delicious savory muffin with a perfectly runny egg inside.  You have to cut it into to half, before you eat it – just for the drama.  Also, you have to cut it so you can share it (my little person is a fan!), because it is incredibly filling.  Go early to enjoy this treat, as they do run out especially on weekends.  It truly is a thing of beauty. Continue reading

Sweet Treat: Souvla’s Greek Frozen Yogurt with Baklava Crumbles

Souvla Frozen Yogurt

Souvla’s frozen Greek yogurt with baklava crumbles is fun twist on an ice cream sundae.

After a very foggy summer in SF, it’s finally feeling like summer and I also finally got around to trying the signature dessert at the new-ish Greek rotisserie lunch spot Souvla in Hayes Valley. This sweet treat is a winner all the way — from concept down to the Greek coffee shop paper cups they serve it in — velvety, tangy frozen yogurt (Greek yogurt of course) drizzled with a touch of honey syrup and baklava crumbles. So many things to like all in one cup! And yes…. Souvla’s rotisserie situation did look pretty amazing so next time you know I’ll be checking out the spit-fired meats, veggies and house-made spreads!

Don’t you think this would be a fun & easy dessert to re-create at home using store-bought baklava and fro-yo? Not to mention a good excuse to drag out the ice cream maker and experiment with homemade frozen yogurt. Unlike a classic ice cream which requires making a custard (pans, thermometers, multiple steps and a good amount of precision), making frozen yogurt is really as simple as combining 5 parts yogurt with 1 part sugar (the sugar adds sweetness and also keeps the yogurt soft and scoop-able rather than icy), a pinch of salt and add-ins (if you like). Make sure everything is well chilled then dump it all in the ice cream maker and let it churn away. Very doable and an excellent project for kids to try.

Here’s  a basic frozen yogurt recipe from Serious Eats and a slightly more involved one from America’s Test Kitchen (via the Splendid Table podcast).