Date(s) - 26/07/2019 - 28/07/2019
2:00 pm - 5:00 pm
177 Milk St
Milk Street’s favorite cooking is the sort of cooking anyone can do, and do with great success. It’s simpler, bolder cooking in which meals come together faster, or at the very least easier. It changed the way we cook.
Over three days, we’ll explore the techniques we’ve learned around the globe that have transformed and elevated our cooking. We’ll focus on spices, herbs, vegetable and meat recipes that are representative of key Milk Street techniques and cooking principles. As we cook, we’ll experiment with flavors, compare and contrast cooking methods, practice new techniques and revisit old ones with fresh approaches, explore our pantry basics, and eat a lot of great food. Join us for three days and a better way to cook.
What to expect in class:
Day 1: First things first, we will establish our cooking theory. The underpinnings of all of our recipes, our theory is how we evaluate success and the principles that define it. It will also give you context for the techniques we learn the rest of the weekend. In many ways, theory is the WHY of cooking — it dictates the choices we make in the kitchen, like which techniques or ingredients to use and when.
Day 2: We begin with spices, the most important ingredients in the Milk Street kitchen. You’ll learn how and when to toast or bloom, to grind spices or leave them whole, and the basics of spice blending before you are challenged to build your own spice blend and use it in a recipe. We’ll also make several Milk Street recipes in which proper spice technique transformed them from good to great.
Day 3: With your theory in mind, we turn to two favorite Milk Street ingredients: herbs and vegetables. We’ll taste, cook, and evaluate how herbs and vegetable cooking technique help us create Milk Street style recipes.
We switch gears to end the weekend with a cooking challenge; it’s your time to experiment with what you’ve learned, with as much or as little help from us as you like.
Throughout the entire class, we will practice key Milk Street techniques and cooking principles such as layering flavors, using texture to force flavor into the foreground or background of a dish (and why you want to do this) and reinforcing flavors with minimal ingredient lists. Each day includes a series of tasting and analysis exercises as well as hands-on cooking.
Recipes included in the weekend may be:
- Orange-Guajillo Pulled Chicken Tacos
- Geogrian Bean Salad
- Za’atar Chicken Cutlets with Parsley-Lemon Salad
- Crispy Chickpeas
- Pinchos Morunos (Spiced Pork Tenderloin)
- Turkish Red Lentil Soup
- Shaved Zucchini Salad with Basil and Mint
- French Carrot Salad
- Cape Malay Curry
- Raspberry-Cardamom Eton Mess
- Rosemary-Pine Nut Cookies
- Brown Butter Cardamom Banana Bread
- Friday, 2-6 p.m.
- Saturday, 1-5 p.m.
- Sunday, 1-5 p.m.
This is a two day hands-on cooking class led by Milk Street instructors Rosemary Gill and Deb Steinfeld.