We’re trying something new this winter: A Deep Dive into Simple Chinese Home Cooking with author Fuchsia Dunlop and her fabulous book, Every Grain of Rice, published by Norton. I’ve spent many weeks cooking my way through this book and building a pantry of basic Chinese ingredients, repeating new techniques and better understanding the composition of a home cooked Chinese meal. It’s given me so much joy and a sense of accomplishment to deepen my knowledge of a cuisine that once felt inaccessible. Now my family and friends regularly enjoy a new and different type food weekly. I’d love for you to join me as we cook our way through a series of four menus together, a sampling of my favorite recipes from Every Grain of Rice. I’ll put together shopping and prep lists for you (well ahead of time), so that you are ready to fire up the wok and cook along side me in your own home kitchen. You will, of course, want to purchase the featured book and begin to build a Chinese pantry for our month-long adventure. (Of course I will help you with this as well.) Classes will be held on Wednesdays from 11am-1pm in January and each student will receive a Zoom invitation on Tuesdays. You are more than welcome to cook with us or you can simply tune in and take notes for future meals. And you are absolutely welcome to cook alongside a sous-chef, family member or friend. It’s especially helpful when it comes time to do the dishes. I’m hoping that this format allows us to dive deeper into a number of world cuisines over the years.
Simple Chinese Home Cooking with Fucshia Dunlop (January 11th through February 1st)
Menu 1: January 11th
Fish-Fragrant Eggplant
Stir Fried Tofu with Black Bean and Chilli
Clay Bowl Chicken
Menu 2: January 18th
Yangzhou Fried Rice
Bok Choy with Fresh Shitake
Vegetarian “Gong Bao Chicken”
Menu 3: January 25th
Radishes in Chilli Oil
Sichuanese Dry Fried Green Beans
Buckwheat Noodles with Red Braised Beef
Menu 4: February 1st
Smacked Cucumber in Garlicy Sauce
Sichuanese Wontons in Chilli Oil Sauce
General Tso’s Chicken
*Recipes are subject to change