Class Updates

Learn How to Cook Perfect Fish with Karen on October 18

Sign up for my Saturday October 18th class and learn how to cook fish perfectly. If you overcook fish it is dry. If you undercook fish it is rubbery. You want it cooked through but not overcooked.

In this class you will learn not only all the tips about picking out fresh fish and all the right questions to ask but also how to judge when the fish is perfectly done. The Black Sea Bass with Sweet and Sour Onions is a delectable example of how to do it.

This Saturday class, starting at 10 a.m.and finishing at 2 p.m. we will also be making Sole Meunière… and achieving a crust that you thought could only be produced in a restaurant!

Sea Bass with Sweet and Sour Onions

Sea Bass with Sweet and Sour Onions

Ingredients

  • 1¼ pounds Sea Bass fillets, skin off (you will need one or two whole sea bass, head and tail intact, with a total weight of 2 1/2 pounds as you lose 50 or 60 percent when the fish is filleted)
  • 1 tablespoon flour, spread on a plate mixed with 1 teaspoon salt and 1/16 teaspoon black pepper
  • 5 tablespoons extra virgin olive oil, approximately
  • 3 cups onion sliced very thin
  • ½ cup dry white wine
  • 2 teaspoons granulated sugar
  • ¼ cup white wine vinegar
  • 2 tablespoons chopped parsley

Instructions

  1. Rinse and dry fillets.
  2. Combine on a plate the flour, salt and pepper
  3. Dredge the fish on presentation side in the flour mixture. Tap off excess flour.
  4. Choose a stainless steel sauté pan large enough to accommodate all the fish in a single layer. Heat the pan for one minute over high heat. Add 2 tablespoons of olive oil. Sauté the onions over medium low heat until the onions have wilted. Turn up the heat to medium. Add another 1 tablespoon olive oil and continue cooking. Stir from time to time. Sauté until the onions become a rich golden brown. Push all the onions to the edge of the pan.
  5. Add 1 to 2 more tablespoons of olive oil to the sauté pan then place the fish fillets in pan, presentation side down. Raise the heat to medium high. Sauté fillets for 3 minutes and then turn them over. Pour the wine, vinegar, and sugar into pan over the onions. Turn the heat down. Continue cooking for approximately 2 minutes. Check to see if fish is done. Transfer the fish to a heated serving platter. Reduce drippings in pan if necessary. Arrange onions in-between fish. Pour any pan juices over fish. Then sprinkle with parsley. Drizzle with a little extra virgin olive oil (also known as finishing oil).
  6. © Karen Lee 2014

Notes

If you forgot to ask fishmonger to remove the skin, slit the bass in three places (crescent shape slits) on the skin side in order to prevent the fish from curling up too much when it is turned.

https://karenleecooking.com/2014/10/01/learn-how-to-cook-perfect-fish-with-karen-on-october-18/

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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Menu For Cooking Class

Off to Whole Foods to buy chickens for a class on Tuesday night January 29th.

We will bone the breasts from 3 Eberly organic chickens, and then make Chicken Marsala.

The class will rub down the wings and legs with a dry rub of thyme, rosemary, oregano, basil, salt, pepper and roast them to perfection at 375 degrees in an uncovered iron skillet. The carcass will be turned into stock. I love making use of the whole bird.

We are also making Caponata goat cheese crostini with a baguette from Maison Kayser and. . .

Braised Broccoli Rape

Pasta with Arabiata Sauce (sautéed prosciutto on the sidefrom Salumeria Rose) and Setaro dried pasta (from Buon Italia in the Chelsea market)

Biscotti

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

Class Update

The January 30th class, Sunday, with an Indian Menu is sold out.

I still have 4 openings for the January 29th class Saturday morning at 10:00 AM, same Indian Menu, cost $110 per student.

  • Indian Inspired Lentil and Split Pea Soup with Spiced Yogurt
  • Charmoula Grilled Rib Lamb Chops
  • Lemon Rice Pilaf
  • Raita
  • Mint Chutney
  • Saag Paneer
  • Poached Pears with Cherries in a Port Wine Reduction

Four Openings in Indian Cooking Class

I have four openings in an Indian cooking class on both Jan 29th at 10 am and Jan 30th at 1pm.

  • Indian Inspired Lentil and Split Pea Soup with Spiced Yogurt
  • Charmoula Grilled Rib Lamb Chops
  • Lemon Rice Pilaf
  • Raita
  • Mint Chutney
  • Saag Paneer
  • Poached Pears with Cherries in a Port Wine Reduction

Valentine’s Class Special Menu

Join me for a delicious Valentine’s menu and get cooking with your special someone.  February 14 from 6 – 10pm; $110 per person. Can’t wait to be with your sweetie?  Join us for a Valentine’s Eve class on February 13 from 3 – 7pm; also $110 per person.  Contact Karen Lee to register.

  • Caesar Salad
  • Pan Roasted Fillet of Beef with Fresh and Dried herbs
  • Roasted Rosemary Potatoes
  • Green Beans Almondine
  • Orange Chocolate Chunk Cake, Crème Chantilly and Berries

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