Enjoy learning to prepare this healthy mediterranean meal full of warm fall flavors. You will have the opportunity to explore cooking techniques and ingredients that you will likely find unique. We will begin our meal will an amazing eggplant dip made from the small Chinese or Japanese eggplant, turmeric and herbs. For this dip, and later in the fish dish, you will learn the middle eastern practice of cooking the onions until they are deeply brown and full of natural sweet flavor. The orange and fennel salad will also include dates and pumpkin seeds and lemony dressing. The highlight of this meal is the fish and rice. In class we will use a white fish (most likely striped bass but the exact choice will be determined by market freshness). The fish is pan roasted and topped with almonds, barberries (like cranberries with a bit more tang), lots of fresh herbs and tamarind paste (a fruit with a citrus-like flavor). The Tahdig (a golden crust) on the rice is fantastic and creates a beautiful presentation. After seeing and enjoying this rice at the home of a friend, she graciously took time to teach me to make it. For dessert I will pre-make the Honey Saffron ice cream so it will have time to freeze, but you will get to make the crunchy Ginger Lace cookies.
Menu: Eggplant Dip with Herbs and Greek Yogurt; Arugula Orange and Fennel Salad; Persian Tamarind Fish; Jeweled Rice with Tahdig; Honey Saffron Ice Cream with Ginger Lace Wafers
** Sign up by November 21 to reserve your spot**
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only