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ASIAN FUSION: Start to Table in Under 2 Hours No.4

MENU

Miso Littleneck Clam Chowder with Scallions and Cilantro

Sesame Steak (if you don’t eat red meat but want to come to this class, let me know and we can also make it with ChickenIn any case, I’ll give instructions for making it with chicken or shrimp) and Soba Noodles with Bok Choy, Ginger and Lime

Pear Fondant Cake 


About the Class

For those of you pressed for time and finding the life-work balance a bit of a challenge or who just want to know how to whip up a great dinner for company, there are still a couple of spots left in both the October 15 and the October 30 classes. However, both are almost full so do let me know sooner rather than later if you’d like to attend.

And—as per your requests--- here’s yet another DINNER-IN UNDER-TWO-HOURS CLASS. This one, #4, will be Asian-Fusion and take place on November 18.  A little bit Chinese, a little bit Japanese, a little bit Thai, the menu is easy, super flavorful and a major crowd pleaser.  

In class we’ll go through the entire meal step-by-step as TIMING and ORDER OF PREPARATION are critical when under the gun time-wise  To prepare the entire menu in under two hours without going nuts, one must know the chronology of working on recipes simultaneously rather than consecutively.


ABOUT THE MENU

The first course, Miso Littleneck Clam Chowder with Scallions and Cilantro, requires virtually no hands-on prep plus 20 minutes of no-brainer simmering while you work on something else. If, like me, you prefer make-ahead, you can prepare and simmer the basic soup 2 or 3 days in advance; then just reheat and add the clams and miso when ready to serve. 

The tasty one-pot (or rather one-wok, though I make it in a large skillet) main course incorporates much of what I love about Asian food: soy, ginger, garlic, sesame, lime, and fresh vegetables including bok choy, carrots, radish, and scallions. In addition there are soba noodles and fresh cilantro and mint. Everything comes together quickly and deliciously and in one pan. 

In class we’ll use hanger steak, but for those who don’t eat red meat, the saute is equally delicious using chicken breast, shrimp or mixed seafood. If anyone wants to come to class but doesn’t eat steak, let me know ahead of time and we can whip up a chicken batch too.

I’ve been assured by some of you that the “under two hours” requisite needn’t include dessert. Call it a day with a fabulous store-bought, local- bakery find --  la mode even better -- an always-welcome, no-brainer alternative. OR with this Asian menu, a simple sorbet---mango, lemon, lime, tangerine or even chocolate--with sliced tropical fruit--is a wonderful palate cleanser after so many exotic spices.

For those of you committed to homemade dessert, we'll make Pear Fondant cake, a cuisine de grandmere comfort dessert I’ve made and loved for years. Miraculously, once cooked, it morphs into 3 equal parts-- cake, pudding, and luscious pears. Throw together last minute or make it a day or two ahead. You can substitute apples, and in summer, stone fruits too. All delicious.

Hoping to see you at one or both of these QUICK, EASY and DELICIOUS classes!