An Online Cooking School From Sur La Table - The New York Times

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An Online Cooking School From Sur La Table - The New York Times

An Online Cooking School From Sur La Table - The New York Times

Posted: 08 Feb 2021 02:45 PM PST

Sur La Table has offered classes since 1996, but it has now organized them on a more professional basis with its online culinary institute. In partnership with Strategic Education, a company that runs accredited education programs and Rouxbe, an online cooking school, Sur La Table is offering single two- and four-hour classes covering subjects like knife skills and plant-based recipes, and longer multisession courses on topics like professional cooking fundamentals and the basics of baking and pastry. Though they're virtual, students will be expected to cook alongside the instructor. (Six of the courses are approved for college credit.) The chef Scott Conant, with the title of Master Chef, oversees the program. The classes are $59 to $299.

Sur La Table Online Culinary Institute, surlatableonlineculinaryinstitute.com.

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Cooking: Banh mi showcases the sandwich unity of Vietnam and France - The Mercury News

Posted: 08 Feb 2021 06:55 AM PST

The humble and satisfying sandwich can be found in nearly every culture. From classic American PB&Js to hoagies and burgers, wraps and clubs, pockets and panini, and an international smattering of open-face toasts and tartines, there is a version of a sandwich for every cuisine and appetite. In honor of the sandwich and its universal appeal, I submit to you a delectable recipe for banh mi, which is guaranteed to whisk you away from the daily humdrum of sheltering, Zoom meetings, discordant news and the winter blues — at least for lunch.

Banh mi is the Vietnamese rendition of a sandwich with French sensibilities. It's a creation influenced by the lengthy colonization of Vietnam by France. French baguette, pate and mayonnaise meet the fragrance and spice of Southeast Asia, layered with lacquered meats, chiles, pickles and cilantro in a double-fisted whopper of a sandwich.

The appeal of banh mi lies in a perfect balance of spicy, salty, sweet and piquant flavors matched by a satisfying blend of textures — crusty tender bread, sprigs of leafy herbs, sharp pickles and a creamy chile-spiked mayo sauce. It's a loaded sandwich, and in keeping with sandwich ethos, a great way to repurpose leftover meats, such as pork, chicken and duck. In this recipe, the cooked meat is shredded and tossed in a sweet and salty vinaigrette, then reheated in the oven until warm and crisp. A smear of liver pate is an authentic addition to banh mi, but I have not included it, opting for another generous smear of the chile-spiked mayo. If you would like to add pate, then by all means do so.

Have a nice lunch break!

Banh Mi

Makes 4 sandwiches

Quick Pickles:

1 large carrot, peeled, cut into matchsticks

4-inch piece daikon, peeled, cut into matchsticks

1 tablespoon sugar

1 teaspoon salt

1/4 cup unseasoned rice wine vinegar

Spicy mayo:

1/2 cup mayonnaise

1 to 2 teaspoons Asian hot sauce, such as sriracha

1 teaspoon fresh lime juice

For sandwich:

2 tablespoons soy sauce

2 tablespoons light brown sugar

1 tablespoon vegetable oil

2 teaspoons Asian hot sauce, such as Sriracha

1/4 teaspoon ground coriander

3/4 to 1 pound cooked and shredded pork shoulder, chicken thigh meat or duck leg meat

4 crusty French dinner rolls or 1 French-style baguette cut into four 5-inch pieces, split crosswise

1/2 English cucumber, thinly sliced

1 to 2 jalapeno peppers, seeded, thinly sliced

1 cup fresh cilantro sprigs

Optional: 1/3 cup pate

Directions:

Quick-pickle the vegetables: Combine the carrot and daikon in a bowl. Sprinkle the sugar and salt over and, using your fingers, rub the vegetables until the sugar and salt dissolve and the vegetables begin to soften. Stir in the vinegar and let stand for at least 30 minutes (or refrigerate for up to 24 hours). Drain before using.

Whisk all of the mayo ingredients in a small bowl. Chill until use.

Heat the oven to 450 degrees. Whisk the soy sauce, sugar, oil, hot sauce and coriander in a bowl. Add the meat and mix to thoroughly coat. Spread the meat in a small baking dish. Transfer to the oven and cook until crisp and slightly caramelized in parts, 6 to 8 minutes, stirring once.

To assemble, spread about 1 tablespoon mayo on each bottom roll half. Top with a layer of cucumber, then mound some quick pickles over the cucumber. Top with the meat. Arrange the jalapeno slices over the meat and top with cilantro sprigs. Spread more mayo (or pate, if desired) on the top roll half. Serve immediately.

Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.

Cooking with Judy: A garden’s bounty keeps cooking goals fresh - OCRegister

Posted: 08 Feb 2021 03:48 PM PST

The Lunar New Year begins on Friday, Feb. 12, so when my friend Marlene Burnett asked if I wanted some homegrown bok choy, I couldn't resist.

This stir-fried beef recipefrom "Katie Chin's Everyday Chinese Cookbook" features snow peas, bok choy and red bell peppers. (Courtesy of Masano Kawana)

When Marlene and husband Bruce semi-retired, they decided to put in a garden in their Brea yard.

"We have a big backyard with fruit trees – tangerines and oranges and avocados – and a big grassy area. Bruce designed a big, round garden, and we had the guy who landscaped our yard put a fence around it," Marlene said. "Then COVID hit, so we had the opportunity to grow all this stuff. Last spring we had tomatoes, cucumbers and peppers, and now we're into winter lettuce.

"It was really at its height last summer. We had a lot of flowers in there too," she said. "We grew amazing cantaloupe. We really didn't know what we would get."

The Burnetts' interest in gardening is fairly new. "We've occasionally grown tomatoes before. When we lived in Riverside we built some raised beds and we did grow some lettuce, but this definitely is our biggest adventure in gardening."

Their garden has also been a boon to their goal of healthy eating.

"We eat very little meat," Marlene revealed, "so that having the garden was partly to be able to have fresh vegetables all the time. We don't use insecticides or even fertilizer, so everything is organic. I literally picked the lettuce tonight and we ate it.

"Everything grows incredibly well. The guy who helped us build the fence dug up the soil and put something organic on the soil that we think really helps make our stuff grow like crazy," she said. "We did notice that we had a lot more birds this summer, and we think they're controlling the insect population. We've never had snails or bugs."

Marlene's snapping-fresh bok choy went into this stir-fried beef recipe I've been meaning to try from "Katie Chin's Everyday Chinese Cookbook." I first met Katie at the launch of her "Everyday Thai Cooking" cookbook at Melissa's Produce headquarters where we enjoyed a delicious lunch with recipes from the book.

With her cookbook, Katie demystifies the family recipes she grew up making with her mother, award-winning restaurateur Leeann Chin, with easy-to-follow instructions.

This recipe Katie has for stir-fried beef could be enjoyed as a main dish for two, or could be part of a multi-course meal.

Fullerton's Judy Bart Kancigor is the author of "Cooking Jewish" and "The Perfect Passover Cookbook." Her website is cookingjewish.com.

STIR-FRIED BEEF WITH SNOW PEAS, BOK CHOY, AND RED BELL PEPPER

From "Katie Chin's Everyday Chinese Cookbook."

Ingredients:

  • 8 ounces beef tenderloin or boneless sirloin steak, sliced diagonally across grain in 1/4-inch slices
  • 1 teaspoon, plus 1 tablespoon oil, divided
  • 1/2 teaspoon, plus 1 tablespoon cornstarch, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon sugar, divided
  • 1/2 teaspoon soy sauce
  • Dash white pepper
  • 2 ounces snow peas, tips and strings removed
  • 4 tablespoons chicken stock, homemade or store-bought, divided
  • 1 tablespoon oyster sauce
  • 1 teaspoon peeled and minced fresh ginger
  • 1 clove garlic, minced
  • 1/2 cup sliced mushrooms
  • 2 stalks bok choy, trimmed and cut diagonally into 1/2-inch slices
  • 1/2 cup thinly sliced red bell pepper
  • 2 ounces sliced canned water chestnuts
  • 2 ounces sliced canned bamboo shoots
  • 1 teaspoon dry white wine

Method:

1. Toss beef with 1 teaspoon of the oil, 1/2 teaspoon of the cornstarch, 1/2 teaspoon of the salt, and 1/2 teaspoon of the sugar, the soy sauce and white pepper. Cover and refrigerate 20 minutes.

2. Blanch snow peas in boiling water until tender, about 1 minute. With slotted spoon, transfer snow peas to ice water bath to cool, then drain and set aside.

3. In small bowl combine 2 tablespoons of the chicken stock, the remaining 1 tablespoon cornstarch, oyster sauce and remaining 1/2 teaspoon sugar. Set aside.

4. Heat remaining 1 tablespoon oil in wok or skillet over medium-high heat. Add beef, ginger and garlic and stir-fry 2 minutes. Stir in mushrooms, bok choy, red bell pepper, water chestnuts, bamboo shoots and remaining 1/2 teaspoon salt and stir-fry 1 to 2 minutes more.

5. Add white wine and stir-fry 30 seconds; pour in remaining 2 tablespoons chicken stock. When stock comes to a boil, pour in cornstarch mixture and cook until sauce thickens and all ingredients are nicely coated, about 15 seconds. Dish out and serve immediately with steaming hot rice.


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