Advanced Herbal Soup Stocks

December 8, 2011 6:30 pm
December 8, 2011 8:30 pm
iCal Import
Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

As we sink deeper into winter, we crave a replacement for the warmth of the summer sun. Soup stocks are an herbal bounty that will help you prepare warm meals on brisk winter nights. All over the globe, soups are one of the warmest and most comforting of all foods, and good soup stock is the key to an excellent and tasty soup. In this class, we will concentrate on making three staple stocks: Rich vegetable herb, light herbal onion, and what we call vegetable citrus stock (also known as Asian stock). With these amazingly simple stocks and some tricks and ideas, soothing herbal flavors will warm you from the inside out! Using each of these three broths as the base, we’ll conjure up some rich, finished soups that are quick and easy to prepare! Come get warm and busy with these broths and work magic with us as we turn them into a finished product! You’ll learn that the secret to a delicious and flavorful soup starts with the stock and is simple from that point on. Allow your creativity to guide you to your flavor destination.

Recipes: Broths Hearty Vegetable-Herb Broth, Citrus-Asian Broth; Light Herbal Onion Broth Soup: Dilled Mushroom Beef Barley Soup: Spicy Green Curry Coconut Soup: Chicken and Herb Dumpling Soup

Class Type: Individual, hands-on cooking class

Class Notes: Create flavorful broths and the soups that enhance them!

Emily Casey

Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.

When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.
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