Class Photos

Indian Cooking Class

Indian cooking is so delicious and so good for you.  Recently I have had many requests from students who are interested in preparing Indian food at home so I scheduled an Indian class on February 19th.

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When you add Indian spices such as turmeric and cumin to the oil and onions and slowly sauté them this enhances their flavor and health benefits.

Recommended companies that sell spices are:  www.Frontiercoop.com

Simply Organic and Penzeys.

Spices stored in the refrigerator in glass bottles will maximize their fresh scent.

For our Indian cooking class we made:

  • Indian Inspired Split Pea Soup with spiced yogurt
  • Chicken Vindalou
  • Saag Paneer
  • Lemon Rice
  • Raita
  • Mint Chutney
  • Baked Custard with fresh strawberry sauce

Here is the recipe for the Saag Paneer.

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In a few days I will post the Chicken Vindalou recipe. It is adapted from Julie Sahni.

SAAG © Karen Lee 2013

(Indian method of preparing Spinach)

  • 1 ¼ pounds fresh spinach
  • 2 medium potatoes or 4 new potatoes, scrubbed and sliced (no more than 12 ounces or ¾ pound) (If using organic  do not peel)
  • 2 tablespoons olive oil
  • 1 cup diced combination of onions and leeks
  • 1 clove garlic, sliced
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon blonde or black mustard seeds
  • 1/3 teaspoon turmeric
  • Pinch of cayenne
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • ½ tablespoon butter, broken into small pieces.

Remove stems from spinach in one motion and  discard. Wash spinach by submerging and lifting as many times as necessary to remove all sand and grit.  Place spinach in a bowl, not necessary to spin dry.

Have some boiling water ready in a separate pot.

Bring 1 ½ cups of water to a  boil in a 12- inch skillet.  Add the potatoes spreading them out into a single layer.  Cover and simmer until almost done, about 15 minutes.  Keep checking to make sure the water does not entirely evaporate.  Add spinach, cover and cook another 2 minutes.

When the potatoes and spinach are cooked they should have no more than a few tablespoons of liquid at the bottom of the skillet.

While the potatoes are cooking:

In a second skillet over medium low heat sauté the onions, leeks,  garlic, and  ginger for 2 to 3 minutes. Add the mustard seeds, turmeric, cayenne and salt; sauté another 2-3 minutes. turn off  heat.

Add the cooked spinach, potatoes and all the remaining cooking liquid.  Mix then place mixture in a bowl or a bain marie (tall stainless steel utensil) and zap it using an emersion blender or you can use a food processor.

Add lemon juice and more salt if needed.  Saag can be made one day in advance and reheated.

If making the Saag and serving immediately or within a few hours you can reheat in the same skillet in which the Saag was made.

When eating dot with Paneer and little bits of butter. Paneer is Indian cheese. You can substitute ricotta or mozzarella.

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Student Rave – Cooking with Karen Lee

Grilled Ginger Sesame Salmon

One of my students recently wrote about her experience cooking with me on her wonderful blog, Cooking with Candi. She writes:

Karen’s kitchen is “such a warm, ‘hamish’ atmosphere, yet totally professional. Karen is a real dynamo, and very talented; she knows a lot about cooking, products, and food in general. If the opportunity ever arises, I highly recommend her classes.

We cooked from 10 – 2:30 and ate our way through the morning into the afternoon. When I looked at the clock at 1:40, I didn’t know where the time went but it was well spent for sure. We made 3 kinds of salmon, 2 beautiful salads, and a poached pear dessert. I learned a few new techniques, a few new facts, and made a few new friends. What a great day!”

Read more and see all the photos on Cooking with Candi.

Thank you Candi for sharing your compliments and I look forward to cooking with you again soon!

Poached Pears and Cherries

Karen Lee Cooking Class Jan 2011

Karen Lee Cooking Class Jan 2011

Brocoli Rabe with Garlic

Brocoli Rabe with Garlic

Let the Meat Rest Before Slicing

Trimming and Scoring Meat

Trimming and scoring meat

Pan Roasted Shell Steak with Chili Rub