You pick a dish (from my list or not) and I'll send you a shopping list and come to your house for a couple hours (or you can come to mine) and walk you through making it. It's that simple. Along the way, you'll learn all the necessary techniques and skills involved in making that dish.
If you're feeling intrigued and/or intimidated by sourdough, this class series is for you. You can start with some of my starter (included in the first class), or I can teach you how to make your own! Keep scrolling down for more details.
Simple marinated baked tofu.
Tofu fried and finished with tamari. This is the foundation for so many recipes and delicious on its own or with plain rice. I make this sometimes several times a week.
A very simple red lentil dal. Learn to chop onions properly and start working with Indian spices.
Soup is so easy and versatile! Learn how to chop veggies without hurting yourself, how to mince onions so small they practically disappear, and how to season a soup to your liking.
This recipe comes from the NYT originally. Surprisingly simple to make, and you'll learn how to cook pasta the right amount, and a little bit of multitasking too!
Conquer your fear of the stove and the mixing bowl with an easy classic!
One of my favorite dishes of all time!
There's something so satisfying about opening a loaf of bread you baked yourself.
This is a heavily modified version of a New York Times recipe. Learn to press tofu in preparation for marinating, and to dredge in cornstarch for a crispy outside.
Learn to make your own red enchilada sauce using a roux, and optionally make your own refried beans too - It's way easier than it sounds!
Surprisingly quick and delicious miso udon noodle soup, also from the NYT. Learn to make your own broth, how to work with miso in soup (hint: you have to dissolve it first), and practice ordering the steps of a recipe for greater efficiency.
Homemade pizza dough doesn't have to be hard, and it doesn't have to take all day! Learn the basics of working with yeast dough and how to properly stretch a pizza (no rolling pin necessary!).
Also a NYT recipe, we'll make the tofu crumbles, the sauce, and sauteed spinach, but leave the tortillas to the professionals.
Choose any of the following to make from scratch: Hummus, Harissa, Babaganouj (eggplant dip), maple-gochujang sauce, peanut sauce, pesto.
Pasta, garlic, and olive oil. If you've ever wanted to use an entire head of garlic in one dish, this is your dish. Learn to emulsify with pasta water by tossing the pasta in a pan. It's so much fun.
Learn a ton of new skills with this one! working with a simple dough, rolling dumpling wrappers (there's a special way, I'll show you.), making a simple tofu based filling, folding the dumplings (I can show you several ways), steaming, and pan-frying. This is a lot of fun, and is one of the longest recipes that I do.
Learn to make a roux-based red enchilada sauce, refried beans, and make your own tortillas from scratch. Be forewarned though; once you start making your own tortillas, you'll never want to go back to store bought. I know they always say that, but it's so true.
learn to season and bake tofu so its nice and crispy, and learn to make your own tortillas from scratch. Like I said above - be warned that once you start making them, you'll never want to go back to store bought!
I don't claim to be an expert in Indian cooking, but I can show you the basic structure and techniques of making a curry so that you can make one without needing to stress over a recipe.
An Indian spinach sauce/curry with chickpeas. Easier than one might think, and you'll learn how to bloom spices and stuff while you're at it!
Learn to make your own paneer at home! The paneer has to press in the fridge for several hours, but this can be paired with another dish that we can make while we wait.
Stir frying is a technique more than a dish, and is extremely versatile. When we're done, you'll be able to make a stir fry out of whatever you've got in the fridge, and play with flavors and sauces to your heart's content.
Fried rice is like stir frying - infinitely modifiable to fit whatever ingredients you've got around, or whatever ingredients you'd like to get to put in it! I'll show you the basic structure so you can make it your own!
I used to make bibimbap multiple times a week. Like stir frying and fried rice, you can kind of do whatever you want with it. I'll teach you to make that delicious signature crispy rice that waits for you at the bottom of the hot pot, and how to prep whatever toppings you'd like! In order to make bibimbap, you do kind of need to have dolsots/hot pots, but if you can get them and you love bibimbap, I'd highly recommend it.
Sourdough doesn't have to be so intimidating! I'll take you through it one step at a time. The classes all build on each other, but you don't have to do the first one if you'd rather just use a preexisting starter.
1. Making a starter from nothing (Optional, $50)
I'll show you how to start your own starter from just flour and water! This class is done remotely, as there isn't all that much to it. Takes up to two weeks or so, with feedings at most every twelve hours, mostly every 24 hours. We'll get on video to go over how to get it started and for the first few feedings, and then I'll be available by text or phone to check in and in case you have questions.
2. Feeding and maintaining a starter, and making a hybrid loaf ($100)
Using the starter you made or a starter I'll bring with me, we'll go through how to keep your starter alive and make a hybrid sourdough-commercial yeast loaf together. Takes about 4-5 hours, with a few hours of rising time broken up in the middle.
3. Making a basic one-day all-sourdough loaf ($100)
After learning the process with the help of commercial yeast in the last lesson, we'll do a just-sourdough loaf, no help needed! This takes like 6 hours ish start to finish but the dough has two one hour rises and one 2.5 hour rise. If you want to learn another dish during that time, we can do that!
4. Making an overnight-fermented loaf ($200)
Cold fermenting overnight is the way to get a stronger sourdough flavor. In this class we'll meet twice - once to make the dough and get it ready to rise in the fridge overnight, and then once the next day to take it out of the fridge and bake it! This class also optionally uses a much wetter dough which uses a slightly different technique and yields those big air bubbles everyone loves so much in artisan bread.
6. 100% whole wheat ($100-200, depending)
Whole wheat flour functions differently than white flour in bread dough. Many recipes use a mixture, but I'll show you how to make a surprisingly light only whole wheat sourdough loaf. This can be a one day class or a two day class with an overnight ferment, your choice!