Yesterday was the first of six cooking classes. I was skeptical about it, especially when I found out it was is someone’s home. Um, weird!
Ok, so it wasn’t too bad. There were only 4 students–including me–and I was the only girl.. Go figure. The first class was about knifes: knowing how and how not to hold them, the different kinds of cuts and even her husband came in to tell us all about knife sharpening. There was a little banter between the two of them which was cute at first, but after almost wielding a knife to her face, I was ready for him to be outta there!
Here are all the different cuts she showed us. The carrots are cut Julienne (basically square sticks), as well as the cucumbers–after taking out the seeds since she said they are too watery for most dishes. Apart from Julienne, the carrots are cut Brunoise, into little square blocks. She also showed us the correct method to mince herbs and such. So many different cuts, so little time!
We all took a vegetable and starting cutting, slicing and dicing! All the while, she was getting a tofu stir fry ready. She threw in one students’ sliced red peppers, my grated ginger and another students chopped mushrooms. Along with the pasta, sauce and tofu, it was a really great meal! Find the recipe and a link about the instructor below!
Lo Mein Noodle Dish
www.chefellen.weebly.com
start boiling 2 ½ qts of water in a big pot..once water boils ..add 1 TBL of salt & 14 oz of fresh uncooked egg Chinese noodles found in the cold section of the store
prep ingredients and sauce while waiting for water to boil
sauce – ¼ cup of canned chicken broth, 3 TBL of soy sauce & 3 TBL of oyster sauce, simmer in a pot 3 min or less-take off heat keep covered
Prep veggies which are shitake mushrooms no stems & sliced thin, ½ of a Chinese napa cabbage cut into strips, ½ of a red pepper into strips. Add noodles to the salted boiling water & cook 2 min not fully cooked & drain then rinse in cold water & rinse again…toss with 1 TBL of sesame oil & put back into the pot. In a non stick 12 in skillet or wok use 1 tsp peanut oil & cook mushrooms until water leeches out & they brown a little then add cabbage & red pepper..cook 2 min. make a well in middle of pan & add 1 tsp oil again & smash 1 TBL grated fresh ginger with 2 minced garlic cloves..press with back of spoon for 1 min & add back to the veggies & pour sauce over the veggies…cook 1 min & add the veggie mixture into thenoodle pot & cook on high 1 min & garnish with sliced green onions &
serve.
