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A World of Spice, Part I: Hot! at Astor Center
November 7, 2009 (Sat)
from 12:00 PM - 4:00 PM
New York, NY
Cost: $125
Event ID #265790
Cooking, like so much else today, has gone
global. The exotic scents of India, the searing seasonings of Thailand,
the sweet complexity of Morocco-many great cuisines depend on spice.
Yet to most of us, spices remain a mystery. Chef and author Michael
Krondl will demystify this magical world of scent and flavor. Each
class in this hands-on three part series is devoted to seasonings that
share a flavor profile: the first is hot, the second sweet, and the
third savory. The classes may be enjoyed individually or as a whole:
you’ll discover the history and lore behind the world’s aromatic
seasonings; explore their origins and uses. But most importantly you
will smell, touch and cook with spices so that you too gain a full
understanding of the world of spice. At the end of each class we will
sit down for a tasting, where each dish will be paired with a carefully
chosen wine to highlight and complement its fascinating aromas.
This first installation focuses on the hot spices. Heat comes in many forms, whether in the searing intensity of hot Hungarian paprika, the crackling kick of Sichuan pepper or herbaceous burn of green peppercorns. The class will learn to differentiate between the many varieties of dried capsicums (Spanish pimentón, Aleppo pepper, chili powder, cayenne and others) as well as peppercorns (black, white, green, red, Sichuan and Melegueta). In this hands-on class the students will cook recipes that highlight the flavor of these hot spices, not just their heat. The afternoon’s menu includes a romesco dip with smoked Spanish pimentón, marinated goat cheese with piment d’Espelette, a four peppercorn-encrusted steak au poivre, pan-roasted duck breast with Melegueta pepper and spicy plums, a Sichuan pepper-spiked daikon salad and a dessert of roast pears with black pepper and honey.
Event Details
Food
This first installation focuses on the hot spices. Heat comes in many forms, whether in the searing intensity of hot Hungarian paprika, the crackling kick of Sichuan pepper or herbaceous burn of green peppercorns. The class will learn to differentiate between the many varieties of dried capsicums (Spanish pimentón, Aleppo pepper, chili powder, cayenne and others) as well as peppercorns (black, white, green, red, Sichuan and Melegueta). In this hands-on class the students will cook recipes that highlight the flavor of these hot spices, not just their heat. The afternoon’s menu includes a romesco dip with smoked Spanish pimentón, marinated goat cheese with piment d’Espelette, a four peppercorn-encrusted steak au poivre, pan-roasted duck breast with Melegueta pepper and spicy plums, a Sichuan pepper-spiked daikon salad and a dessert of roast pears with black pepper and honey.
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