Ger-Nis INTERNATIONAL, LLC

Back to Culinary Herb Center

What’s in Season: Dark Leafy Greens

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

Do you ever want to sneak more greens into your diet? With this class, you’ll be surprised how easy it is to do! Dark winter greens sometimes get a bad reputation because of their bitter and pungent flavor—but with the right additional ingredients, like acid and sweet and salty components; you can achieve a nice balance of taste. From choosing greens for salads to sautéing, storing and cleaning these veggies, this class is meant to provide all the necessary tools, so afterwards, you can go to your grocer or famer’s market armed with confidence. You’ll discover that in the case of escarole, the dark leaves are bitter, but the pale heart is succulent and bittersweet. Alternately, in kale’s coldest months, it is most abundant and flavorful, learning to choose the deep-colored bunches with most, small to medium leaves. We’ll keep swiss chard’s secrets until you get here, and then we’ll spill the beans! Let’s celebrate the dark side this winter by introducing these beautiful greens into our everyday meals.

Recipes:Swiss Chard & Red Onion Quiche; Kale & White Bean Soup; Farroto with Sausage & Kale; Sautéed Escarole with Caramelized Onions Grilled Cheese; Escarole & Apple Salad with Candied Pecans and Apple Cider Vinaigrette

Class Type: Series, hands-on cooking class

Class Notes: Learn to incorporate more delicious seasonal greens in your dishes!



Orianne Cosentino

As a New York native, Orianne has always been surrounded by a city full of multi-cultural cuisine. Perhaps early exposure to exotic eating sparked the inspiration to travel and world travel, in turn, inspired the artist-turned-chef to bring home souvenirs of authentic recipes in place of snapshots. Working in kitchens of New York and California, assisting chefs in France, Mexico and Greece, (and being a ‘professional culinary tourist’ in countless places) Orianne has built up her resume and a store of international kitchen secrets. A graduate of Natural Gourmet Institute for Food and Health, she is a firm supporter of the philosophy that good quality food promotes a good quality life, and has found this to be prominent the world over.Contact Orianne

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