What the heck do I do with this? Horseradish

February 19, 2011 5:00 pm
February 19, 2011 8:00 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

We all run into weird, out of the ordinary things in life often with these items we wonder, “What the heck do I do with this?” In this class on horseradish, we’ll answer that question, this time learning what to do with that chunky often dirty-looking root with an overpowering and spicy scent. We’ll give you simple techniques to let horseradish shine in your dishes! Not only powerful in flavor, it’s packed with nutrients to help fortify you against illness and strengthen you from the inside out. You’ll see the wide range of uses– from horseradish in the Bloody Mary, to using horseradish to strengthen a salad dressing to incorporating horseradish in your cream sauces… the possibilities are through the roof! Learn to incorporate that sharp, aggressive, earthy, rugged root in your cooking to enhance your results! Don’t rob yourself of the pleasure won when you let horseradish into your cooking life. Come learn how to take on this sassy root.

Recipes:Heavy Horseradish Bloody Mary; Smoked Trout & Fennel Rucolla Salad with Horseradish-Apple Dressing; Beet Soup with Horseradish Cream; Winter Slaw with Horseradish Buttermilk Cream; Steak Sandwich with Onions & Horseradish Mayonnaise; Horseradish Herbed-Pickled Onions

Class Type: Series, hands-on cooking class

Class Notes: Each student will leave with a fresh chunk of horseradish

Nissa Pierson

Managing Director of Ger-Nis International, Nissa Pierson, enjoys toying with new, overlooked, or “intimidating” ingredients. She believes that puzzlement when it comes to food is puzzlement to overcome, having incorporated horseradish in her many years of cooking experience. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs, as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean, surfing, and submersing herself in the food and culture of the world. Contact Nissa

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