soup class on Saturday, January 15

We are back with classes! :)

In the Mood for Food
presents

Date: Saturday, January 15
time: noon till approximately 2:30
fee: $50/person
limited space for 8

Hands on cooking class. All students will be involved in the creation and then consumption of each dish.

We will explore a few winter soups made from fresh winter vegetables along with the finest dried grains and beans.

We will learn to make Japanese dashi from kombu (seaweed) and dried mushroom and use this stock to make 2 soups; miso soup and  ochazuke, a rice and seaweed and pickled plum soup made with a stock that combines dashi and green tea.

other soups we will create will be
mung Dal soup with pumpkin

We will make a vegetable stock and with that stock create the following soups
pozole  (Mexican hominy and bean soup)
garbanzo bean/tahini soup


for more information or to reserve your spot please contact me at vegshaku8@gmail.com

wild mushrooms

Matsutake to be split, grilled and sprinkled with yuzu and shoyu

Hedgehog mushrooms for polenta

45 pieces of yuzu and 45 pieces of kafir limes

The yuzu will be used as "bowls" for a Thai red curry stuffed with homemade tempeh, long beans and lotus root (all diced).
The kafir will be stuffed with kafir lime sorbet!

finger foods for a garden opening party in Berkeley Hills, December 4

various dips and breads
homemade Pita bread
homemade pumpkin, mulitgrain, seed breads
hummous, beet-nut, pate, herbed cashew "cheese"

-sope (fried homemade corn tortillas) topped with black bean puree, guacamole and persimmon salsa.

-polenta grilled with wild hedgehog mushrooms and basil (hopefully we will forage our own chanterelles for this!)

-Grilled matsutake mushrooms with shoyu and wasabi

 -yuzu stuffed with Thai red curry. Homemade red curry paste with diced lotus root and long beans with diced homemade tempeh served in a yuzu cup

-yellow mountain  chipotle bean balls in pomegranate-dried tomato sauce (from tomatos i dried earlier in the fall)

-buckwheat knishes with mustard
-
tempeh and kabocha  kabobs (pomegranate miso glazed homemade tempeh)

deep fried brussel sprouts with smoked salt and yuzu


-chocolate pasta shell stuffed with pecans cranberries and pears
(homemade chocolate pasta shaped into a shell and fried)

-sichuan peppercorn-yuzu truffles

-kaffir lime sorbet served in kaffir limes

3 day catering for a meditation retreat

Weekend of November 26-28
menus


Day one
lunch
pozole
quinoa pilaf

dinner
tempeh terriyaki
seaweed salad
sweet potatos, purple cabbage and kale stir fried with ginger
rice

day 2
lunch
wild rice/basmati rice salad w/ dried cranberries, pine nuts and mixed greens
dal/pumpkin soup

dinner
tofu dengaku
burdock/lotus kinpira
carrot/beet/daikon/hijiki salad w/ umeboshi sesame dressing
rice

day 3
mixed bean soup
whole oats with mushrooms and peas and mixed greens

dinner
adzuki bean/kabocha stew
dandelions with walnut miso dressing
lotus root pickled with shoyu
daikon pickled with sencha
burdock pickled with sichuan peppercorns and sesame

end of retreat, treat

pear/pecan tart with vanilla oolong ice "cream"

Asian fusion menu in Concord, Nov 21, 2010

appetizer
tempeh char siu (homemade tempeh)
pan seared tofu with spicy lemongrass-cranberry glaze
yuba marinated with shaoshing wine, mirin, shoyu and sesame oil, steamed and fried


soup
Lemongrass ginger soup with tofu and seaweed

salad
mushroom tofu laab in lettuce wrap

entree
Thai red curry with tempeh, lotus root and long beans served in an edible pumpkin bowl (homemade curry paste)
rice

dessert
kafir lime sorbet
grilled marinated persimmon

mexican dinner in the berkeley hills, November 12

In the Mood for Food Presents

Dinner for 18 at Erin and Anthony’s
Friday, November 12, 2010

passed appetizers
tempeh and persimmon skewers grilled with lime, cumin
empanadas stuffed with saged butternut squash and almond “cheese”
sope (cornmeal “bowl”)stuffed with wild mushrooms and herbs

Soup
Pozole
Hominy, beans, vegetables in a rich tomato/ chili broth

entree
enchiladas stuffed w/ kale and potatos with red mole sauce
black bean puree
quinoa pilaf
guacamole
green beans sauteed with olives
pickled vegetables

dessert
Mexican chocolate cake
chocolate serrano ice “cream”
chocolate madeira sauce