I hope everyone had a great New Year’s Eve and day!
Now that it’s January, signs of people acting out on their New Year’s resolutions are everywhere. Every gym I pass appears packed from the street, even at 2pm on a weekday. Friends are purging their cabinets of cookies and candy. Magazines on the newstand seem have recipes only for low-cal soups and salads. (My own resolution was going to be curbing my addiction to sour cream & onion potato chips. On careful consideration, I chose the less difficult option of making it to yoga class twice a week.)
Luckily, there are New Year’s resolutions that still celebrate food. I received an email a few weeks ago from a reader whose resolution for 2011 was to learn more about cooking, specifically Chinese cooking, and asked if I happened to be teaching any classes in New York in the coming months. So for this reader, and anyone else who is interested, here are the classes I’m teaching this winter. There’s still room available for the “Sichuan Spice” and “Cuisine of Macau” classes at the Institute of Culinary Education. My “Chinatown Classics” class at Whole Foods is sold out, but you can sign up for the waiting list. Register on the schools’ websites by clicking the links below.
Sichuan Spice - Jan 19, 2001, 6-10pm @ The Institute of Culinary Education
Many of Sichuan province’s signature dishes incorporate one key
ingredient: Sichuan peppercorn. Learn how to use this backbone of
Sichuan cooking in stir-fries, braises, salads, and even steamed dishes. Recipes
include Sichuan Wontons; Cucumber Salad; Dry-Fried Green Beans; Kung Pao
Chicken; Mapo Tofu; Pork and Spinach Dumplings; Braised Beef with
Daikon Radish; Fish-Fragrant Eggplant; and Twice-Cooked Pork.
Cuisine of Macau – Mar 3, 2011, 6-10pm @ The Institute of Culinary Education
Led by Chinese food expert Diana Kuan, who has taught cooking classes in Beijing
and written about food for numerous U.S. publications, you will explore the
techniques and ingredients behind a variety of East-West dishes, including
Tamarind Pork; Macanese Feijoada; Eggplant Sambal; Chili Prawns; Minchi (beef and
potato sauté); Stir-Fried Duck with Lychees; and Caldo Verde (potato and kale