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Mexican Mania

October 3, 2012

Mexican Shrimp Cocktail from New School of Cooking

Mexican cuisine is considered one of the most diverse in the world, and traditionally passed down through the generations in an unwritten form. This cuisine relies more on intuitive cooking skills, so today’s class was more of a “watch and learn, then do” lesson.

Techniques for Mexican cooking are basically the same across the country of Mexico, but it’s the ingredients that differ by region. Contributing factors are Mexico’s vast size, diverse climates, geography, and different levels of influence by the Mayas, Aztecs and Spaniards

Indigenous Ingredients

Typical herbs and spices used in Mexican cuisine are chili powder, oregano, cilantro, coriander, cumin, epazote, cinnamon, and cocoa.

The grain staples are corn and rice. Other popular items are pinto beans in Northern Mexico and black beans towards the south.

Peppers and other ingredients in Mexican cuisine dried Peppers for Mexican cuisine

The one ingredient that seems to make its way into more Mexican recipes is chilies. They are grown in every state, there are over 150 varieties, and each one has its own distinct flavor. Continue Reading →

Mediterranean Magic

September 19, 2012

Photo by Cathy Nelson Arkle

Mediterranean cuisine is not the result of a specific culture or ethnic group. It is more the culinary collaboration of a diverse range of people that live in the Mediterranean Sea region.

The term Mediterranean means “in the middle of earth” or “between lands” as it is between the continents of Africa and Europe. Twenty one countries have a coastline on the Mediterranean Sea. Quite a bit of diversity to explore in one cuisine!

map of mediterranean sea

Our class concentrated on the eastern side of the Mediterranean.

Chef Carol Cotner Thompson began this week’s culinary class by demystifying the term “Mezze” which means, “to eat with pleasure.” It is the pleasure of savoring little bites of food, accompanied by feelings of peace and serenity.

The Oxnard Companion of Food traces the roots of “Mezze” to Persia, where wine was the center of an emotional and esthetic experience that also included other forms of entertainment, such as food and music. No matter how you define it, mezze is a fabulous idea for enjoying food with friends and family.

Most European food begins on a subtle note, builds with each course, then crescendos to a finale. Not so with Mediterranean food! It starts with a bang.. like if you played the Halleluiah Chorus in reverse. Continue Reading →

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Fantabulous French

September 14, 2012

Roquefort, Walnut & Belgian Endive Salad

The French have contributed much to the eating pleasures we enjoy today, even if it is considered one the “unfriendly cuisines,” meaning complicated and hard to master. However, today’s impressive salad recipe couldn’t be easier.

Regions-of-France-map

This week, our culinary class took us to the regions of France, where we studied how the geography, climate and neighboring countries have shaped French cuisine. Below are a few that I found to have culinary significance.

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Italian Inspirations

September 7, 2012

Chicken Under A Brick

It has been six months since Rona & I graduated from Pro 1 Chef School. We are both excited to be back in the classroom to learn about ethnic cooking, palette development and food paring in Pro 2 classes.

In Pro 1 we learned about techniques and following recipes to the rule, in Pro 2 we are learning how to creatively adjust them. My parents will tell you that I am much better at breaking rules than I am at following them. Our teacher, Chef Carol Cotner Thompson calls this “intuitive cooking”.

Italian regions map

First stop in the ethnic classroom is Italy.

Italian Food

Chef Carol started class with a broad perspective of the twenty regions of Italy.

In learning about regional ethnic cuisine, it is good to understand the geography, climates, and historical background.

In Italy some regions are landlocked with mountains and lakes, while others benefit from the sea. French and Austrian nuances leave their mark on the northern regions, while the southern regions have a Middle Eastern influence. Some regions live under the hot sun, while others have cold winters with a short growing season.

All of these diversities make up the richness of the Italian bill of fare. Continue Reading →

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French Cooking in South Dakota?!

August 19, 2012

Melon & Blueberry Parfait with ginger yogurt

Melons and blueberries are a marriage made in heaven. With wedding season upon us, as well as the extremely hot weather we’re experiencing in Southern California, this parfait provides a refreshing seasonal treat! Today’s recipe is inspired by a French cooking class I recently participated in South Dakota.

French cuisine in South Dakota?

Good grief, it sounds like an oxymoron right? Actually, France was the first European nation to hold any real claim over what would become South Dakota. During the 17th and 18th centuries, French colonial possessions in North America were known as New France. It would go through many hands before becoming part of U.S. as result of the Louisiana Purchase in 1803. So there you go. Continue Reading →

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