Ger-Nis INTERNATIONAL, LLC

Back to Culinary Herb Center

Tamales

Start:
April 2, 2011 5:00 pm
End:
April 2, 2011 8:00 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

Tonight we have tamales! Learn the different dough recipes and the wrappings from the banana leaf to the corn husk, how to assemble them with their fillings, how to wrap them snugly sans mess, and how to dress them appropriately with salsa. We’ll cover all the tamale stops- from their origins, different takes on how to assemble, and their many uses on a menu. You’ll learn what sauces pair best over the different types of tamales so you can recreate them at home (and that can do double duty for dressing bland leftovers from other meals!). There’s a reason tamales are so popular, from the perfection in proportionality, versatility of flavor, and their ability to behave as a snack or an entrée, a sidekick or a dessert. You’re sure to say, “that’s one hot tamale” no matter what way you come down to it.

Recipes:Green Chili Chicken Tamales with Cilantro Sauce, Red Chili & Pork Tamales with Mole Negra, Spicy Black Bean Squash & Goat Cheese Tamales with Cilantro-Lime Pesto, Coconut-Mango Sweet Tamales with Ginger Butter

Class Type: Individual, hands-on cooking class

Class Notes: Learn to make tamales from start to finish!



Nissa Pierson

Hailing originally from California and spending years of her childhood in Central America, Nissa Pierson, owner of Ger-Nis International and Ger-Nis Culinary & Herb Center, has grown up alongside traditional Latin American cuisine and established it as her own. Assembling high-quality, flavorful tamales is second nature to Nissa, and she’s excited to share that knowledge with you! She delights in using herbs in innovative ways as a beautiful flavor enhancer to any dish, including desserts! 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 and surfing, and submersing herself in the food and culture of the world. Contact Nissa

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