Date(s) - 03/08/2019 - 10/08/2019
2:00 pm - 6:30 pm
177 Milk St
Move over, steak.
Vegetables are the most exciting ingredients in the kitchen. But too often we treat them as afterthoughts, placing all our attention on the protein. The result: boring salads and limp, overcooked side dishes. There is another approach. You can make vegetables shine by preparing them simply or with decadence; train them to be sweet, sour, bitter or rich; and coax them to fall away tender from the fork or march crisply across our palates. It’s all in how we prepare them. This class will teach you essential techniques for transforming how you prepare vegetables.
We will char for meaty flavor, soften harsh alliums like onions and garlic, use aromatics as main ingredients, employ herbs as leafy greens, smash for more flavor and dive into knife skills—because how you prep your vegetables really, really matters. We’ll learn by cooking Milk Street recipes like Avocado and Arugula Salad with Smoked Almonds, Smashed Cucumber Salad, Tomato and Sumac Salad, Charred Eggplant with Mint, Moroccan Carrot Salad and through creative cooking challenges that put your new found knowledge to the test.