Inhaling India

Ordinarily, I don’t shy away easily from ethnic home cooking, but there is something about a long list of Indian spices, the need for a special spice grinder, exotic ingredient procurement and preparation – inevitably involving a trip to Vik’s Market in Berkeley – that stops me in my tracks when pondering a home-cooked Indian feast.

Enter Simran and Stacey of A Little Yumminess fame – both friends, fellow bloggers, passionate home chefs, and kindred spirits.

On Sunday afternoon, I participated in their Flavors of India class at one of my favorite destinations in San Francisco for breaking bread with community, 18 Reasons. My hope was that these gals would demystify Indian home cooking for me. They took on no small task in teaching this class. The lengthy list of recipes included: Channa Dhal, Homemade Madras Curry Powder, Shrimp “Curry in a Hurry,” Indian-Spiced Creamed Spinach, Spiced-Roasted Cauliflower, Turkey Chappali Kebabs, Carrot Raita, Coriander Chutney, Parantha, and Chai Masala.

In close quarters with fellow enthusiasts from all walks of life, we were walked through each recipe with patience, passion, and humor. Simran described each spice that we would soon be cooking with, then passed fragrant jars around for inspection. I stood there inhaling India.

The class soon divided into smaller groups and in the adjacent kitchen, we began to cook. With Stacey and Simran at our side, assisting and tasting with their trained palates, we swiftly and successfully prepared a lavish Indian feast. Before long the veil of mystery had been lifted.

I can envision recreating many of these dishes at home with Caleb and Sadie, the most memorable included the Carrot Raita, Turkey Chappali (in place of lamb for availability) simmered in a spicy cream sauce, and the Shrimp “Curry in a Hurry.” Truth to tell, every recipe was outstanding and tasted better than most dishes I’ve ordered at Indian restaurants. Demystification accomplished.

A Cheese Making Class for Kids? Moooo!

Sadie_cheese

One point has been established repeatedly on this blog…I love cheese…I’m a cheese luva…I frequently obsess about the next piece of cheese to savor. If I’m going to be considered any kind of enabler in this lifetime, I’m down with ‘cheese pusher’ and my children are easy prey as they love almost any variety of cheese I put in their path. I don’t think you need any further convincing.

Last weekend, I brought Caleb and Sadie into the City for a workshop called Cheesemaking for Kids at 18 Reasons in the Mission District. I have participated in many cheese making classes, but this is the first one I had seen that was geared toward children. I wasted no time and registered both kiddos and I volunteered to photograph the class, simply to get a contact high off the experience.

DSC_0339Louella Hill, known as the Milk Maid and owner of her eponymous business, teaches adults and children how to make a variety of cheese, including fresh chevre, burrata, mozzarella, ricotta to name a few. The class, which was made up of a very diverse group of pint-sized city dwellers, started out with a rather sophisticated cheese tasting. Caleb especially did not shy away from even the most pungent of offerings. I kvelled a little. Before long, Louella was instructing the students on how to make crème fraiche, basic cheese, and mozzarella.

All of the children, including several parents who hung around, asked great questions and were genuinely excited to learn about the science of cheese making. Louella, a skilled instructor, did a fabulous job packing a ton of great lessons in a short period of time adding an equal dose of levity and fun for good measure. Caleb and Sadie came away with a few samples of cheese they had actually made in class and they were proud of their accomplishments. I am just thrilled that they both seem equally primed to follow in my cheese-addicted footsteps. There are worse fates to wish upon your children.

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18 Reasons