We are teaching this Friday at Cavallo Point and our “sold out” Everyday Indian class has had some cancellations, so if you are free (and looking for something fun to do), and looking to expand your dinner repertoire, come cook with us. Tickets and more information here at this link. (the class says “SOLD OUT”, but it no longer is)
Flavors of India: Home Cooking Basics
Love Indian food, but haven’t tried cooking it at home yet? Want to spice up your family dinners with some new flavors? Learn Indian home cooking basics to get you started: from essential spices, Indian food made easy enough to cook everyday and tips on cooking techniques like tempering, working with dough and making your own spice mixes.
- Mom’s Everyday Channa Dhal
- Shrimp “Curry in a Hurry”
- Indian-Spiced Creamed Spinach
- Spiced-Roasted Cauliflower
- Turkey Chappali Kebabs
- Carrot Raita
- Coriander Chutney
- Home-made Madras Curry Powder
- Masala Chai & treat
Like a friend of mine said about this fun activity that 18 Reasons is offering – “Where were these classes when we were little???? That’s quite true, between this egg decorating workshop, and the knife skills workshop that Bernal Cutlery is conducting, our kids are a bunch of lucky-duckies.
Even if you are not into Easter – this sounds like a really good time. From the 18 Reasons website:
Join us in putting a new spin on a very old tradition. Michele Simons, our talented Sugar Skull and Gingerbread House instructor, will show you (and your child!) how to delight friends and family with your own creation of a sweet, spring scene sealed inside a hollow sugar egg.
All class materials will be provided: hand-piped royal icing figures and shapes, icing, and other decorating materials for personalizing your creation.
Each ticket is good for one egg (one parent and child; or one adult). Feel free to brown bag your dinner! Tickets available at this link
If anything is trending with us right now, it’s pepitas. Pepita is the Spanish word for pumpkin seed. The health benefits of eating pepitas are plentiful, but we are eating them by the boatload, just because we are in love with their salty, tasty crunchiness. We’ve been adding them to salads, roasting them with spices and parmesan cheese as a school snack and making this amazing pepita-chocolate cake by Rick Bayless. Continue reading
Join us at 18 Reasons on March 17th for a class featuring my mother-in-law’s traditional Gujarati dishes. She’s going to be in town and may make a special appearance at the class.
We’ll cook a quartet of spiced vegetarian dishes that are wonderfully healthful and easy to cook, making them a wonderful addition to your everyday cooking repertoire. We’ll also make a simple roti, and several side dishes to complement the meal we will enjoy together at the end of class. Along the way we’ll cover Indian spices and pantry basics as well as core techniques that will help you take your Indian cooking to the next level!
Gobi Shak – Cabbage with spices
Fraz Bean – Stir fried Green Beans
Sukhi Aloo Bhaji- Dry Spiced Potatoes
Simple Gujarati Dhal with Three Chiles (demo)
Roti – everyday Indian flatbread made with whole-wheat flour
We are both big fans of Bernal Cutlery and our friends Josh and Kelly who own the shop. The are passionate about getting kids in the kitchen and have been teaching basic knife skills at our Cooking Summer Camps since we first started. Their class below on March 13th from 10.30 am -1.30 pm for children aged 8-12 is not to be missed.
Knife Skills for Kids 8-12 year olds taught by Bernal Cutlery at 18 Reasons
Children will spend instructional time discussing knife safety and cutting rules, learn how to make simple cuts and prep a recipe. Class fee includes a 6 inch K Sabatier chef knife, carbon steel peeler and a Japanese hinoki cutting board to take home. Their idea of sending your child home with their own knife is intentional in that the conversation and skill building will continue beyond class. They hope to help families make a commitment to forge ways to cook and eat together on a regular basis. The course will also include a simple nutrition lesson; including whole grains, healthy portions and food combinations that make for healthy plates and eating habits. They will also offer tips for parents on how to get kids more engaged in cooking and eating healthy meals. This particular class will be focused on winter greens looking forward to spring! Continue reading
Jazzing up some leftover fried rice.
Quinoa is one of those ingredients that is so good for you that I’ve tried very hard to fall in love with it. It hasn’t gone well — I’ve had many an acceptable quinoa dish, but never one that got me too excited. But I think maybe I finally have the answer to to my quinoa apathy and all it takes is a few minutes in a hot, dry pan. Continue reading
We’re so excited that it’s time to start thinking about our A Little Yumminess Around the World summer camp, one of our favorite parts of the year.
For younger kids (entering 1st through 3rd grades in 20016) we’re bringing back our popular “Cooking Around the World” themed camp. Each day we’ll visit a different country or region. We’ll explore a diversity of flavors and practice lots of cooking skills while we make a tasty spread of globally themed snacks and lunch each day. We’ll also have time for guided ingredient tastings, crafts, kitchen science and other fun, foodie activities. It’s always amazing to see what kids, even this young, can do in the kitchen and how much energy and creativity they bring to the final dishes that we make together.
For our older campers (entering 3rd through 6th grades) we’ll focus on global flavors through cooking projects inspired by great chefs. Each day campers will create a meal from concept to execution and will gain practical meal planning, budgeting, shopping, cooking and presentation skills along the way. The last day will be a friendly cook-off where campers can put the skills they’ve learned to work.
We’ll also be joined throughout the summer by guests chefs who will share their expertise and enthusiasm for cooking and eating well.
Here are basic details for all 4 sessions, please click over to our “Summer Camp 2016” page for more information. We hope to see your young, budding cooks this summer!
For All Sessions:
- Location: Bethany United Methodist Church (Sanchez Street at Clipper in Noe Valley, San Francisco)
- $495 per session ($445 plus $50 materials fee)
“AROUND THE WORLD”
If none of the sessions work for you this year – please email us at firstname.lastname@example.org and ask to be put on our mailing list for next year and other events throughout the year.