The Squid and The Whale (Minus the Whale)

May 20, 2011 6:30 pm
May 20, 2011 9:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
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540 President Street, suite 2E, Brooklyn, NY, United States, 11215

In this class, we’ll be zeroing in on the squid- a versatile and easy to use creature to fill in the gaps of our sustainable seafood needs. We’ll act the part of submarine tonight, easing you into the world of squid with the safety of looking into it through the lens of a professional, allowing you the experience delight through knowledge without the discomfort of the trial and error process. You’ll learn how to choose squid, clean it, cutting techniques, and which parts to use in your dishes. Your also learn how to cook and incorporate this wonderful tasting sea creature to enhance your early spring repertoire of cooking! Most of us are extremely fearful of using squid, assuming that it should be left up to the professionals. But fear not we are here to blow the water whistle on this underwater myth, squid, versatile, cheap and easy…..also healthy as can be. Here you will learn the tricks to crusting and frying for delicious calamari to grilling the squid and cutting it into ringlets, and we will even learn the art of stuffing squid. We will not stop there we will dabble in the art of squid in pasta a bit and show how this luxury item is coveted by many. Don’t let squid scare you, with a little deep sea education form Ger-Nis, you will stay afloat in your kitchen with squid.

Recipes:Herb Crusted Calamari with Spicy Mint, Parsley, & Lemon Aioli; Grilled Squid Salad with Red Cabbage & Cannellini Beans with Garlic-Lemon Vinaigrette; Chorizo Piquillo Pepper & Black Olive Stuffed Squid with Basil Oil; Squid Ink Pasta

Class Type:Educational, hands-on cooking class

Class Notes:Get to know how to use, one sustainable seafood option, and squid!

Nissa Pierson

Noted Herb Expert and Managing Director of Ger-Nis international, Nissa Pierson, is an herbal enthusiast in the kitchen. Squid is a big staple in her kitchen as is sustainable seafood so with all enthusiasm she is on board with this class! In addition to traveling the world seeking fresh herb conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as passionate in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tid-bits of knowledge. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys, good conversation and debates, kickboxing, the ocean and surfing, and submerging herself in the food and culture of the world. Contact Nissa

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