COOKING CLASSES AT HOME ONE ON ONE

cooking classes at home ONE ON ONE

You can learn how to cook the foods you love in a relaxed environment, no matter how your cooking skills are.

CIRCLE THE GLOBE!

There is NO LIMIT what can be done! Thai, Japanese, Hungarian, Austrian, Mexican, Italian, Indian, American, French, simple or complex.

My classes are approximately 2-3 HOURS to prepare one complete meal, bake your own bread or make you very own pasta. If you have a SPECIAL RECIPE that you would like to prepare, email me the information and I will help you to make it a reality.

It does not matter what your SCHEDULE is. Early evenings, after work, afternoons and also weekend classes are available. I require a 48-hour notice (by email) to confirm or to re-schedule.

After discussing with me what you would like to cook and what your cooking skills are, I will send you a detailed shopping list of the GROCERIES 48 hours prior to class. There is also the possibility, that I take care of the shopping for an additional fee.

For your CONVENIENCE, if you choose to order your groceries online or if you do your shopping in Tribeca (Whole Foods), you can have your groceries delivered to my home prior to your class.

After you prepare your meal, bring a Friend or if you are a Bride or Groom to be, your Fiancée to enjoy what you just created if you like.

The FEE for a 2-3 hour class to prepare a full meal is

$ 300.00 for 1 Person or $ 200.00 per Person (max. 3)

A 50% cancellation fee will be charged, if the class is cancelled after prior confirmation for any reason by the Client. A full refund will be paid, if for whatever reason I have to cancel the class.

Classes are being held in my home in NEW YORK CITY (TRIBECA) with panoramic views to all directions. 

Caribbean Island Pork Tenderloin Salad

Yield: Makes 6 to 8 main-course servings

For pork

1/2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder (Korean)

1 teaspoon cinnamon

2 pork tenderloins (2 1/4 to 2 1/2 pounds total)

2 tablespoons olive oil

For glaze (optional)

1/2 cup packed dark brown sugar

2 tablespoons finely chopped garlic

1 tablespoon Tabasco

or 1/2 cup Stonehouse 27 dates & tamarind cooking sauce with roasted chilies and garlic
 (Whole Food Market)

1 tablespoon honey

Andrea’s 5 Spice mix

For vinaigrette

3 tablespoons fresh lime juice

1 tablespoon fresh orange or grapefruit juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

fresh ginger juice

For salad

3 navel oranges or grapefruit

5 ounces wild arugula, trimmed (6 cups leaves)

Romaine lettuce (3-5 leaves per serving)

1/2 cup dried cranberries (raisings, pine nuts)

2 firm-ripe Hass avocados

Prepare pork:

Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:

Whisk together juices, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:

Cut peel, including white pith, from oranges/grapefruit with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss arugula, and cranberries in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges/grapefruit, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

CHILLED CUCUMBER YOGURT SOUP WITH MINT AND DILL (KALTE GURKEN JOGURT SUPPE MIT MINZE UND DILL)

 

Ingredients:

1 pint organic whole yogurt

1 large or 2 medium cucumbers

peeled, cut in half lengthwise, seeded and cut into paper thin slices

10 sprigs fresh mint (leaves only)

10 sprigs dill (dips only)

2 tablespoons rice vinegar

Juice from 1/2 lemon or lime

Salt

Pepper

DIRECTIONS:

Add all except for cucumber to the yogurt and use a blender or stick mixer and blend until  you can see only small bits of the herbs.

Add the slices of cucumber, stir and refrigerate at least 3-4 hours.

For décor slices of cucumber and a mint sprig

Serve with slices of baguette and crisp light white wine

ZUTATEN:

1/2 liter Container organisches ganzes Jogurt

1 große oder 2 mittelgroße Gurken geschält, der Länge nach halbieren, entkernen und in Papier dünne Scheiben schneiden

10 Zweige frische Minze (nur Blätter)

10 Zweige Dill (nur Blätter)

2 EL Reisessig

Saft von 1 / 2 Zitrone oder Limette

Salz Pfeffer

ZUBEREITUNG:

Füge alle Zutaten mit Ausnahme der Gurkenscheiben in das Joghurt und mit einem Mixer oder Stabmixer so lange purieren, bis nur mehr kleine Teile der Kräuter zu sehen sind. Fügen die Gurkenscheiben dazu, umrühren und in den Kühlschrank (mindestens 3-4 Stunden). 


Für Dekor Gurkenscheiben und Minze Zweig

Mit Baguette und leichtem Weißwein servieren

NAPOLEON AUS ROTEN RUEBEN, APFEL UND ZIEGENKAESE mit Ingwer-Orangen Vinaigrette

Zutaten: 
6 Portionen

ca. 20 dag. Ziegenkaese (frisch)

3 sauber gewaschene Rote Rueben  (ca 5-6 cm ∅ )
Rote Bete (Beta vulgaris subsp. vulgaris var. conditiva), Rote Beete (jeweils von lat. beta, Rübe) oder Rote Rübe, in der Schweiz Rande, in Österreich, Bayern und Südbaden auch der Rahner (Rauna, Rana, Rohne, Rone, Ronen, Randig) genannt

2 resche Aepfel (z.B. Granny Smith)

Baby Ruccola (1 handvoll pro Person)

Keksschneider ca 4-5 cm ∅

Photo: John Kernick

Die roten Rueben im Dampf fuer ca. 1/2 Stunde garen lassen bis sie weich sind.  Man kann sie auch im Rohr fuer 1 1/2 Stunden eingerollt in Alufolie braten. Nach dem Garen stehen lassen, bis sie ausgekuehlt sind, schaelen und dann in ca 1/2 cm dicke Scheiben schneiden. Die Aepfen ebenso in 1/2 cm dicke Scheiben schneiden und ein bisschen Zitronensaft daruebertreufeln, damit die Aepfelscheiben nicht braun werden. Mit dem Keksschneider 18 rote Rueben und 18 Aepfelscheiben ausstechen. 1 Scheibe Apfel, 1 Scheibe Rote Rueben, Ziegenkaese, nochmals wiederholen und dann noch 1 Scheibe Apfel und mit 1 Scheibe Rote Rueben abschliessen.

Ruccola mit 1/2 Marinade vermischen und um die Napoleons herum garnieren. 


Option: Apfel inclusive Schale fein raspeln, mit ein bisschen Marinade vermischen und 1/2 TL auf den Napoleons plazieren.

Falls noch Marinade uebrig ist, nach Belieben noch zusaetzlich ueber den Salat traeufeln. 

Vinaigrette:

1/2 Kaffeetasse (ca. 8 EL) frisch gepressten Orangen- oder Grapefruit-Saft

2 EL frischen Zitronen- oder Limettensaft

1/4 Kaffeetasse frischen Ingwer (geschaelt und fein geschnitten)

1 TL Honig

3 EL oder mehr Oliven Oel

Option: 1/2 geraspelter Apfel (geschaelt)

Salz und frischer Pfeffer

Alle Zutaten einige Stunden vorher im Blender mischen. Vor dem Servieren durch ein feines Sieb laufen lassen.  

Option: frische Estragonblaetter zum Napoleon zufuegen und statt Apfel kann auch eine resche Birne verwendet werden.


.... und ich hoff mein/e Deutschlehrer/in wird dies nie lesen. Korrekturen sind willkommen ;-D

BEET AND APPLE NAPOLEON WITH ORANGE GINGER VINAIGRETTE

Yield: Makes 6 servings

Active time: 45 min

Total time: 2 hr

Ingredients:

6 oz. Fresh Goat Cheese
3 trimmed medium red beets (about 3 1/2 inches in diameter)

2 Apples (Fuji or Granny Smith)

Wild Arugula or Baby Arugula

Cookie cutter (2 inch)

Photo: John Kernick

Preparation:

Steam beet for approx. 1/2 hour or until tender in the center. You can also wrap beets in foil and roast until tender, about 1 1/2 hours.

Let stand until cool enough to handle and peel, then slice crosswise into 1/4-inch-thick rounds. Cool completely.

Cut Apple into 1/4-inch-thick slices, remove the center with the piths.  Drizzle a bit of lemon juice over the apple slices, so they do not get brown. Cut out 18 rounds from slices using cookie cutter.

To assemble napoleons, put 1 apple round, 1 beet round, goat cheese, repeat these 3 layers, top with 1 apple slice and finish with beet slice, on each of 6 plates and top with an arugula leaf.

Toss greens with some of vinaigrette and place around each napoleon. 

Optional: Finely grate apple (including skin) into a bowl. Spoon a heaping teaspoon apple on top of each napoleon, then sprinkle with sea salt and fresh ground pepper. Drizzle with more vinaigrette if desired.

Vinaigrette:

1/3 cup fresh orange or grapefruit juice

2 tablespoons fresh lemon or lime juice

1/4 cup grated peeled fresh ginger

1 teaspoon honey

3 tablespoon (or to your liking) extra virgin olive oil 

for a different taste 1/2 a grated apple can be added

salt and fresh ground pepper

Preparation:

Blend all ingredients a few hours ahead and refrigerate. Strain before mixing with the Salad.

Tarragon leaves in between layers is also very nice taste wise and the apple can be substituted with Anjou or Asian pear.

TEKKA DON

Approx. 5-6 oz. of high quality Tuna per person

Sushi Rice

Low sodium Soy sauce

Wasabi

Pickled Ginger

Radish pickle

Scallion

Lemon

Sushi Rice

Ingredients:

2 cups Japanese rice

2 cups plus 6 teaspoon water

1/2 cup rice vinegar

1-2 Tbsp sugar

1 tsp salt

In estimating quantities 1 cup of uncooked rice will yield about 2 cups of cooked rice.

For each cup of rice to be cooked, add 1 cup plus 3 teaspoon of cold water.

Makes 4-6 servings.


Preparation:

Soak rice in a bowl of cold water, mixing occasionally with your hands. As the water becomes cloudy, drain through a strainer and rinse until water runs clear. Let the rice drain in the strainer for about 30 minutes.

Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Put the drained rice with the appropriate amount of water into a heavy medium sized pot and cover tightly. DO NOT lift the lid at any point until the rice is finished cooking, or steam will escape and it will not cook the rice properly.

Gas: Place over medium-high heat until the rice boils. Notice a white foam around the lid. Turn the heat to medium-low and cook approximately 5 minutes until the foam stops turn up to high and you hear a crackling sound. At this point turn off the heat immediately and let the rice stand COVERED for 15 minutes.

Electric: To prevent overcooking on an electric range, change heating temperatures by switching burners, rather than adjusting the heat on the same burner, unless you have a high end Ceramic cook top.

Sprinkle the vinegar mixture over the rice and fold the rice with a rice spatula quickly. Be careful not to smash the rice. Wrap lid in a cloth towel and return lid to cover the pot. Let stand another 10 minutes.

Use of rice for Tekka Don:

Put warm rice into bowl and serve immediately.

Slice tuna into thin slices and arrange on the plate with a Sisho leave, thin slices of radish pickles.

Slice a 3-4 inch piece of scallion except for the last 1 inch into thin long slivers, put into an ice bath so they curl and arrange on the plate (see photo)

Tuna with Hot Pepper Paste

3 tbsp. Hot Pepper Paste (Korean hot-pepper paste (sometimes labeled "gochujang") mixed with 2 tbsp. soy sauce, touch of Sesame oil, 1 tsp. Mirin, 1 tsp. rice vinegar, 1 tsp. sesame seeds, thinly sliced Scallion.

Cut Tuna into small cubes and mix with hot pepper sauce, put into a little flat bowl and top with thin slices of Scallion.

Put pickled ginger, wasabi, soy sauce into individual little bowls and enjoy!

Use of rice for Sushi:

To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

VIETNAMESE SALT AND PEPPER SHRIMP

12 Shrimp (Appetizer)
24 or more Shrimp (Main Course)
(Deveined, but with shell)
If with heads - they can be eaten - otherwise,
heads off but freeze for future use (Soup stock)
1/2 cup Flour (rice or regular)
2 cups Canola oil
1/2 cup low sodium soy sauce
4 cloves Garlic (crushed and cut into small pieces) Do not use a garlic press !
1-2 Chillies
1 inch Ginger (peeled and cut into small slivers)
2 tablespoon brown sugar
1/4 cup Salt and fresh ground Pepper Mix (1 part Salt -2 parts Pepper)
1 Lemon cut into wedges
2 Scallions cut into fine slivers
1/2 cup chopped Cilantro

Mix 2 tablespoon oil with Garlic, Chillies, Ginger and Sugar. Set aside. Take 1 tablespoon of this mix add 2 tablespoon scallion slivers and stir into soy sauce. Heat a small iron frying pan and cook the left over mix on medium/high until golden brown stirring it all the time, so it does not burn, strain the oil. Set the mix aside - it should be really crispy. Heat the remaining oil, roll shrimp in flour and shake access flour off, fry until pink and crispy on both sides. Put on a sheet of kitchen roll to soak up the oil. Put shrimp on a serving dish and ladle the garlic, ginger, chili mix over the shrimp, sprinkle with salt and pepper mix and some of the scallion slivers and cilantro. Serve immediately with wedges of lemon, salt and pepper mix and the soy sauce mix on the side to dunk the shrimp.

Yes, you eat it with the shells!!!!

SHRIMP AVOCADO SALAD WITH GRAPEFRUIT-GINGER VINAIGRETTE

Serves 4


INGREDIENTS
For Vinaigrette

• 1/4 cup fresh grapefruit juice (can also be made with orange juice)
• 2 teaspoons fresh lemon or lime juice
• 1/4 teaspoon finely grated peeled fresh ginger
• 1 teaspoon honey
• 3 tablespoon (or to your liking) extra virgin olive oil 
• for a different taste 1/2 a grated apple can be added
• salt and fresh ground pepper

PREPARATION

Blend all ingredients a day or a few hours ahead and refrigerate. Strain before mixing with the Salad.

INGREDIENTS

For the Salad:

2 pink or red grapefruit

• 3 lemon
• 2 firm-ripe Hass avocados
• 1 cup green beans blanched and cut in half (substitute with sugar snap or snow peas)
• 1/2 cup scallions cut into 1/4 inch slivers (green included)
• 1-2 Romain hearts washed and cut into 1/2 inch slices (can be substituted with baby spinach or arugula)
• 1 1/2 lb medium or large shrimp, deveined but with shells
• 1/4 cup cilantro cut into slivers
• 1/4 cup fresh mint leaves 
• 
  
• Optional:
• Thin slivers of hot chillies can be added to give it more of a kick!
• A variety of nuts (pine nuts, walnuts, hazelnuts, etc.
• Chives
• 2 tablespoon dried cranberries 
• Variety of micro greens (red beet, radish)
• Mango slivers
• Pineapple slivers
• Pomegranate seeds
• ... the variations of this salad is endless!
• 
  
• PREPARATION
• Prepare a bowl with ice water. Blanch the green beans in salt water for about 3-4 minutes (depending on size), strain and immediately transfer to ice water to chill. Remove and pat dry.
• 
  

Prepare a bowl with ice water. Cook the shrimp in salt water with lemon juice and 1 lemon cut in quarters until just cooked through for about 2-3 minutes. Do not overcook!! Strain and immediately transfer to ice water to chill. Remove shells including the tail. Cut in half lengthwise if necessary.

• Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Half enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
• 
  
• Just before serving the salad, quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.

Toss all ingredients except avocado with the vinaigrette in a large salad bowl, add avocado last.

Serve family style on the table or divide onto 4 plates.

Serve with slices of fresh baguette and olive oil to dunk.

Quartered lemon for extra lemon juice to squeeze onto the salad.

The ultimate "leftover" salad! BON APPETIT!!

• 
  
• 
  
• 
  
  
• 
  

CHICKEN TAGINE WITH DRIED APRICOTS AND MINT

ingredients

• 
  
  
  
  
  
  
  
  
  
  Yields: 4 servings
  
  
  INGREDIENTS
  3-4 chicken breasts (depending on size), skin removed, each cut crosswise into 2 pieces
4-6 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 large garlic cloves, minced
• 1 tablespoon minced peeled ginger
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• salt and fresh ground pepper (preferably a pepper mix - black, white, green and pink)
• 6 cardamom seeds
• 2 cups (or more) vegetable bouillon (or chicken bouillon)
• 1 splash of dry white wine( optional)
• 1/2 cup canned or fresh diced tomatoes in juice
• 1/2 cup chopped fresh cilantro stems and leaves
• 1 lemon peel (without the white parts)
• 2 tablespoons (or more) fresh lemon juice
• 1 cup dried apricots
• 1/2 cup roasted, blanched almonds or walnuts (coarsely chopped)
• 1/4 cup sesame seeds (optional)

1/4 cup fresh cilantro

• 1/4 cup chopped fresh mint

PREPARATION

Mix the olive oil with  paprika, turmeric, coriander, cumin, cinnamon and fresh ground pepper and coat the chicken and let marinate for at 3-4 hours.

Cut the tomatoes into cubes, add a sprinkle of salt, lemon juice and lemon peel and let marinate for about 1 hour. 

Heat oil in heavy large pot (I use a tagine from Le Creuset, which has an enameled casts iron base and a glazed earthenware lid) over medium to high heat. Add onion, garlic, and ginger. When golden add the chicken pieces and cook until pieces are a little bit browned on both sides. Stir in tomato mix and 2 cups of broth and wine, cardamom seeds, add 1/2 of the apricots,  1/2 of the cilantro and bring to boil. Reduce heat, cover, and simmer for about 20-30 minutes (depending on the size of the chicken pieces)  or until chicken is done. Add the rest of the apricots and the almonds or walnuts and or sesame seeds and cook for another 5 minutes.

Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with chopped mint and cilantro.


Serve with Couscous or just simple Basmati Rice
Cucumber Mint Salad with Orange Blossom Water
Harissa

COUSCOUS

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• Yields: 4 servings
• 
  
• INGREDIENTS
• 2 1/2 cups couscous
• 1 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 2 1/2 to 3 cups water

PREPARATION

Put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.

Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).

Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes. Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.

SCARY ISN'T IT??

BUT THERE IS ALWAYS INSTANT COUSCOUS, WHICH TAKES 5 MINUTES TO MAKE!!!