Winter Week Four
Suzanne Pollak
The past week featured our three guest teachers from very different backgrounds sharing dozens of insider secrets and tips from their cultures:
Youmna taught us how to make her mother-in-law's Morrocan Hrira. Youmna's trick with saffron, to get the most aromatics out of these pricey golden-orange threads? Rub them between your palms to release maximum perfume before putting into the recipe. Do as the Moroccans and serve something sweet like dates with this soup.
Celeste learned how to make Party Pickles from the best teachers of all, her six grandparents. Celeste's healthy tip? Replace chips with crisp pickled cucumbers.
Victoria says that in Spain, if something is cooked in a paella pan then it is paella. Paella is usually served for Sunday lunch. Fish stock cooks for 20 minutes; to make it golden, leave the onion skins in broth and add saffron.
Yet more accolades from the Academy's fabulous students:
It was a pleasure seeing you again today! I just love your classes and the fact that I have two new recipes to serve. I look forward to taking more classes with you.
Thanks Suzanne! Celeste was a great teacher. The pickles are delicious. It was a lot of fun.
Paella is easy if you prep. and have Victoria de la Maza and the Charleston Academy as your teachers!
Such fun to do this on a cold wintery day with a fire going in the kitchen too!
That was so much fun! Always good to see new and familiar faces.
(It might be time to start an Alumni Association…)
Don’t skip class during the last two weeks of school! We still have plenty of lessons to learn. Have you ever wondered about the art of napkin folding, how to make the best New England chowder or a magical tagine? Satisfy those three wonderings next week — find more details & registration links HERE.