My Courageous Cooking Class

In order to spread my love for cooking to my lovely friends, I decided to host a cooking class. Concentrating on the cuisines from Austria, India and Brazil, I was able to conduct an entire meal to be made. Here's my menu with the courses in order...

In sequence to my hours of prepping the many parts and pieces of these recipes, the class went very smoothly. I didn't have people make the Brazilian Moscato so I could have it ready and drinkable whilst cooking. 

Collage of ingredients put into the Moscato. Only ingredients missing from the picture are pineapple and lemonade.

The next item on the list was the delicious and traditional samosa. The first sequence of pictures is the stuffing that is put inside the philo doe before baking. I had my class members simply roll out their doe, dollop some stuffing and fold the doe in to make the desired dumpling shape. Rolling and dollopping were the words of the night for samosas. 

Beginnings of samosa stuffings (white onion sated in canola oil)  

Mixture of green curry paste and apple juice to add to the samosa stuffing

Final samosa stuffing product. Chickpeas, onion, curry, apple juice.

Samosas in the making

Pre Philo doe.

                                                

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Rollin rollin rollin

Finished product yummm.

                       
For our entree plate we made Wiener Schnitzel, traditionally from Austria! This dish was the most thrilling and entertaining to make. The first step involves making the meat thinner by pounding the meat out. We all had some good rhythms going from our pounding methods.  Next, wipe meat with egg and lemon then smother in a breadcrumb/parsley mixture. Last, fry in cooking oil until golden brown. Mmmm mmmm gud. 

The pounded and breaded chicken ready to go

Frying away

The two dishes turned out delightful. I'd be more than willing to throw another cooking class to discover more worldly cuisine first hand.

Personalized Booklet of Some Traditional Gastronomy- Austria, Brazil and India

Explanation of Apprecitation

My love for food is endless. This does not entail that I eat all the time and stuff my mouth with anything and everything around me. I love the art of cuisine from the preparation, specific concentrations and presentation. Cultures are wrapped up and injected into every entre consumed. From Pescado Verarcruzano (one of my personal favorites) to Speghetti e Polpette to Hush Puppies, each with it's unique flavors, personalities and stories, fills much of the void in cultures that could other wards be vacant with bland and uncharacterized feelings. Imagine a world where every culture agreed to like the same type of food and couldn't waver and get creative according to their diverse interests. Now stop imaging that, because it would be a sad, sad world. One of the most fascinating parts of a culture for me in the varying unheard of dishes I am more than willing to venture into with an open mind and strong stomach. The food of a culture truly reflects the place's character, demographic, history, diversity and influence by alternate cultures. Now you go out there and explore, expand that mind of yours, find yourself off of that beaten path and along the way adventure into new/exciting/unknown cuisines. Trust me it's worth the calories.