What's Cooking! Cooking Classes in DC

Chinese New Year: Thursday, Jan 27 2011

2011-06-14T18:21:00.003-04:00

From new moon to full moon, the Chinese New Year will be welcomed with ceremony and celebration the world over. The Year of the Rabbit is Feb. 11, 2011. Share in the preparation of a banquet to herald in this auspicious occasion.

The Menu:

Peking Duck with Chinese Pancakes (The crackling skin of the duck is prized over the meat)
Singapore Noodles (Stir-fried rice noodles with shrimp, pork, Chinese cabbage and a hint of curry)
Firecracker Prawns (for good health and fertility)
Steamed Rice
Yin Yang Fruit

Indian Vegetarian: Tue, Jan 11 2011

2011-06-14T18:16:00.004-04:00

Flavors of India have captivated travelers for many centuries. An Indian meal can be an exotic and dramatic experience as well as lots of fun.

The Menu:

Spiced Cashews (Masala Kajun)
Okra Paalu (Rich Curry with Cinnamon and Raisins)
Basmati Rice with Mushrooms and Mustard Seeds
Banana Raita

Spa Cuisine: Thu, Jan 6 2011

2011-06-14T18:08:00.005-04:00

Trendy, upbeat, lighter in fat and better tasting than you ever thought possible, these dishes are adapted from select Spas across the country.

The Menu:

Mussels with Fragrant Lemongrass Dressing over Mixed Greens
Papilotte of Rockfish, Roasted Cipolline Onions, Baby Spinach, Kalamata Olives and Pine Nuts
Orange and Ginger Scented Couscous
Caramelized Banana-Chocolate Flan.

Dim Sum: Wed, Dec. 8, 2010

2011-06-14T18:01:00.007-04:00

Dim Sum ("Dot on Heart") are snacks between meals, such as dumplings-steamed, baked, broiled or fried and filled with meat, seafood or bean paste. Although popular for lunch, dim sum are always an excellent choice for parties.

The Menu:

Pot Stickers (Kuo Teh)
Barbecued Pork Buns (Cha Siu Bow)
Shrimp Toast (Ha Toe See)
Spare-ribs in Black Bean Sauce

Thanksgiving: Wednesday, Nov 10 2010

2011-06-14T17:53:00.006-04:00

This year's Thanksgiving menu joins a succession of memorable holiday dinners.

The menu:

Butternut Squash Soup with Apples and Calvados,
Turkey Picatta, Pilaf of Chickpeas and Bulgur
Bourbon Sun-Dried Cranberry Chocolate Tart

Needed: Class Assistants

2010-11-15T17:58:00.001-05:00

NEEDED: CLASS ASSISTANTS IN EXCHANGE FOR FREE CLASSES. LEARN WHILE YOU WORK! HELP PREP AND ASSIST. HOURS: 6:30 PM TO APPROXIMATELY 11 PM. MUST BE NEAT, ORGANIZED, QUICK AND HAVE A SENSE OF HUMOR. EXPERIENCE NOT NECESSARY. CALL PHYLLIS TO DISCUSS DATES. (202) 483-7282.

East Meets West: Thursday, Oct. 28

2010-10-30T16:08:00.010-04:00

A Blend of Oriental and Occidental flavors, the Pacific Rim is quickly becoming part of the American food experience!

The Menu:

Goat Cheese Salad with Lemongrass Dressing
Grilled Tenderloin of Pork with Mango-Melon Salsa
Chili Corn Cakes
Chocolate Sushi with Jasmine Rice pudding and Marinated Fruit in Rum Syrup

North Africa / Vegetarian: Tuesday, Oct. 12

2010-10-30T15:59:00.006-04:00

Prepare dishes combining a myriad of spices. Enjoy the sumptuous food and flavors of Morocco, Algeria and Tunisia.
The Menu:

Garlic, Egg, and Cheese Betzels (phylo Triangles)
Tangine of Potatoes, Peas, and Artichoke Hearts with Preserved Lemon Rings (a sweet and savory stew)
Couscous with Caramelized Onions and Raisins
Mhalbi (custard with orange flower water)

California Cuisine: Thursday, Sept. 30

2010-10-30T15:46:00.005-04:00

San Francisco and the Bay Area encompass a legendary group of fine restaurants. This class brings to life dishes from the restaurants of one of the world's most exciting and influential food areas.

The Menu:

Parmigiano-Reggiano Crisps with Goat Cheese Mousse, The French Laundry
San Francisco's Cioppino with Crusty Italian Bread, Rose Pistola
Mango Tarte Tatin, Foreign Cinema

Thai Tastes: Thursday, Sept. 16

2010-10-30T15:35:00.009-04:00

In the coastal town of Phuket, on the southern tip of Thailand, we sampled these delicacies.

The Menu:

Yellow Curry Noodles with Beef
Mussels on the Half Shell with Lemongrass-Gralic Butter
Corn and Shrimp Fritters
Jasmine Rice
Caramelized Pineapple with Grand Marnier Ginger Sauce

Trattoria / Vegertarian: Tuesday, September 14

2010-10-30T15:12:00.006-04:00

Italian home-style cooking at its finest; lusty, full of flavor and character, this menu celebrates the earth's bounty and lends itself easily to vegetarian palates.

The Menu:

Zuppa di Ceci con Erbe (Chick Pea Soup w/ Herbs)
Zucchini Frittata (A Hearty Combination of Vegetables, Zucchini and Eggs)
Insalate di Rinforzo (Cauliflower Salad)
Folded Pear Tart w/ Mascarpone & Toasted Almonds

Boston Meets Chesapeake Thursday, June 10

2010-06-16T03:59:00.009-04:00

The Washington DC Alumni Chapter of a Boston University prepared this menu:

Chilled Fresh Corn & Buttermilk Chowder with Maryland Crab
Pan Seared Rock Fish with Red Pepper Sauce and Pea Pods
Crispy Corn Fritters
Virginia Gentleman Pecan Pie

Hi Phyllis,

Thank you so much for a wonderful evening. Everyone really enjoyed the food and friends. It really brought everyone together. Some of us were meeting for the first time and I think it was a wonderful setting for us to do so.

I will be sure to get in touch with your colleagues when I arrive in Hawaii. Thank you again!

Sincerely,

Linda

Malaysia - - Thurday, May 6

2010-06-16T03:48:00.006-04:00

A magical mingling and balancing of flavors are all present in Malaysian cooking.

The Menu:

Chicken Curry Soup with Rice Noodles (Curry Mee)
Stir-Fried Shrimp with Tamarind and Chilies (Sambal Udang)
Cucumber and Pineapple Salad with Citrus Dressing
Steamed Rice

HAWAII (Thursday, April 15)

2010-04-18T13:03:00.011-04:00

The land of sun, sand, and blue waters is also at the center of today's newest trend in cooking: the food of the Pacific Rim.

The Menu:

Ahi Tuna in Rice Paper Rolls
Crusty Pork Tenderloin with Pineapple-Mango-Macadamia Nut Relish
Risotto with Shitakes and Sugar Snap Peas
Passionfruit Creme Brulee w/ Candied Ginger

Spring Fever

2010-03-21T22:48:00.007-04:00

Spring often brings an urge to try fresh ways with food.

The Menu:

Dandelion and Goat Cheese Salad
Butterflied Leg of Lamb with Garlic and Rosemary Crust
First of the Season Roasted Asparagus with Mustard Seed Vinaigrette
Rhubarb-Strawberry Crumble

Tuscany Vegetarian (Private Class) - Tuesday, March 9

2010-03-19T18:52:00.007-04:00

It's official! Pizza, pasta and panini have conquered America. Beyond tomatoes and cheese, we've gone from Neapolitan to Northern Italian to Tuscan.

The Menu:

Panini Two Ways (Roasted Red Peppers, Arucula and Goat Cheese) and (Roasted Portobello Mushrooms, Tapanade, Arucula and Fontina Cheese)
Fusilli with Roasted Red Pepper Sauce and Grilled Vegetables
Plum Pizza with Grated White Chocolate

THAILAND

2010-03-07T14:30:00.008-05:00

Thai food is imaginative and intriguing, expressing a playful deftness with the complexities of flavor and texture.

The Menu:

Fresh Mussels steamed with Lemongrass
Chicken in Green Curry with Shredded Bamboo Shoots
Thai Basil and Fresh Chilies with Drunken Noodles (spicy beef noodles with lime leaf)
Steamed Jasmine Rice

VEGETARIAN THAI (Tuesday, Feb. 23)

2010-02-24T23:41:00.011-05:00

Titillating and tantalizing, the cooking of Thailand is one of Asia's best kept secrets. Dishes range from very hot to gentle and mild.

The Menu:

Fresh Spring Rolls with Dipping Sauce
Vegetarian Pad Thai (Stir-fried Thai noodles)
Thai Cucumber Salad

VALENTINES DAY (Thursday, Feb. 4)

2010-02-10T19:51:00.007-05:00

Invite your nearest and dearest to this feast for a memorable holiday meal.

The Menu:

Fennel, Pear and Toasted Pecan Salad with Champagne Vinaigrette Dressing
Grilled Quail with Figs and Proscuitto
Butternut Sqush Saffron Risotto
Decadent Molten Chocolate Truffle Cakes.

INDIA Thursday, Jan. 14

2010-01-20T00:12:00.007-05:00

Experience the very best of Rajasthani cuisine, dishes regal enough for a rajah and enticing for the traveler and cook alike!

The Menu:

Rogan Josh (a classic spicy lamb dish)
Punjabi Baigan Pyaz (spicy eggplant with potatoes and onions)
Basmati Pulau (basmati rice with raisins and cashews)
Kheer (Indian rice pudding with almonds, raisins, pistachio and cardamom seeds.

Spa Cuisine

2010-01-13T18:46:00.012-05:00

Trendy, upbeat, lighter in fat and better tasting than you ever thought possible, these dishes are adapted from select spas across the country.

The menu:

Tomato and Tangerine Soup
Oven Poached Halibut with Aromatic Vegetables
Israeli Couscous Salad

Provencal Cherry Tart

2009-12-28T17:46:00.007-05:00

Vegetarian Party Time! Dec. 15

2009-12-20T18:41:00.006-05:00

Another great class right before the holidays, featuring an especially festive and colorful vegetarian menu. We had a great time!

The Menu:

Crostini Duo; two types of toasted Italian bread. (Gorgonzola and pine nut, and Sun-dried tomato pesto).
Chunky Vegetarian Paella with eggplant, peppers, zucchini, sweet potato, and peas.
"Very Berry Tipsy Trifle" (layers of rum-soaked pound cake with vanilla custard, whipped cream, and topped with strawberries, blackberries, and blueberries.

Black Tie Dinner: December 03

2009-12-16T04:18:00.022-05:00

We had a wonderful time in our latest class, creating a variety of dishes specially tailored for the upcoming holiday season.

The Menu Included:

Edge-seared ahi tuna wrapped in seaweed with a spicy sesame aioli and topped with green onion,
Crusted pork tenderloin with an orange zest and rosemary gremolata,
Luxuriously rich wasabi-smashed potatoes topped with flying fish roe,
Vietamese style sauteed baby bok-choy
and a White Chocolate Sundried Cherry Bread Pudding Brulee for dessert.

Thanks to everyone who attended and helped to cook such a superb meal! I hope my class provided you with a few ideas for the holidays.

Hope to see you back soon,
~Phyllis

Welcome!

2009-12-15T18:46:00.003-05:00

Welcome to the new What's Cooking! blog. Here you will be able to find reports on past classes, schedules for future classes, and more information about What's Cooking.