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 and perfect your hot sauce making at the same time!
Palak Patel
Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak
