In Good Taste: Hands On Spicy Fusion Feast

503.248.2015

In Good Taste Cooking School
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Hands on Spicy Fusion Feast

Hot, musky, bright, and floral: spices add a wide range of flavors and colors to food. Using ingredients from the East and techniques from around the world yields new and exciting dishes. In this hands-on class Barb will guide you through techniques for extracting the most flavor from spices. You will learn how to use a variety of spices and methods, including toasting spices, making spice pastes, and rubbing with spices.

Lacy Potato Fritters with Harissa and Sour Cream

The complex spiciness of harissa is tamed by sour cream to top salty, crunchy fritters

Soy and Shichimi-Braised Quail and Mushrooms

Citrus and sansho brighten the deep, earthy flavors of mushrooms and quail

Spice-Rubbed Spareribs with Tamarind Sauce

Fruity, tangy tamarind sauce tames some heat from a hand-blended spice mix

Ginger and Coconut-Braised Greens

Fresh ginger and rich coconut are perfect with mellow greens

Roasted Parsnips and Carrots tossed in Asian “Pesto”

Chili paste and green herbs marry in an aromatic coating for sweet roasted vegetables

Three ginger cake and Pear Sorbet

Candied, fresh, and dried ginger add heat and flavor to buttery pound cake; pear sorbet cools and soothes