Ger-Nis INTERNATIONAL, LLC

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What’s in Season: Onion (Storage)

Start:
February 2, 2011 6:30 pm
End:
February 2, 2011 9:30 pm
Cost:
$50
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Our “What’s In Season” series aims to show you how marvelously unusual the range of a particular seasonal fruit or vegetable can be, but in the dark and dreary winter we have to make do with fewer offerings available. With that said, this time we’re changing it up- focusing on proper onion storage! It’s safe to say we all know an onion or two, but the complexity of this staple might be perplexing. Knowing how to store them is key to maximizing on their particular uses, and each onion works in its own way. We’ll talk about how onions are harvested; how the longevity of an onion varies with the rule of thumb being the sweeter the onion, the shorter the life span (only the good die young, right?); how to store onions based on their individual properties. Prepare learn about the onion’s secrets through all of its different guises and come away with the practical skills of knowing how to store onions for better usage!

Onions in the Spotlight: Pearl onions, Red onions, Yellow onions, White onions

Recipes:Caramelized Onions & Bleu Cheese Crostini; French Onion Soup; Herbed Onion Soufflés; Shredded Chicken & Onion Tacos with Pickled Red Onions; Moroccan Chicken Couscous with Cinnamon Caramelized Onions; Apple Onion Herb Gratin

Class Type: Series, hands-on cooking class

Class Notes: Discover varieties of onions beyond the basic yellow onion



Nissa Pierson

Managing Director of Ger-Nis International, Nissa Pierson, loves to respect seasonal offerings by learning what makes them flourish. This is no different when it comes to onions, and Nissa has discovered what it takes to properly store and utilize all the onions available. 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. 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 and surfing, and submersing herself in the food and culture of the world. Contact Nissa

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