Asian Mint and award-winning Chef/Owner Nikky Phinyawatana will host a cooking class at the Asian Mint Richardson location on Saturday, March 14 from 10:30 a.m. – 12 p.m.
The class will be a hands-on, interactive experience learning how to make Larb Mushroom and Chicken Basil. Larb Mushroom is a vegetarian take on a Lao meat salad and is regarded as the unofficial national dish of Laos. Chicken Basil is a classic Thai dish that is typically served with rice. Recipes can be altered to be made gluten free and vegan if needed. Continue reading
by Mark Demming
Sea Breeze will resume their very popular cooking class series this month with a seafood class on Sunday, January 26. Classes are traditionally the fourth Sunday of each month from 3-4:30 p.m. Guests in the classes will learn 3-4 seafood recipes, taste those recipes and enjoy wine pairings as well, all for $40 per person.
Class size is very limited, and reservations are required. Reservations can be made by calling Sea Breeze Fish Market & Grill at 972-473-2722.
by Robyn Folmar
The penultimate (look it up) cooking class at 3015 Trinity Groves focused on braising and poaching, but Chef Mike threw in some pasta marinara, wine poached pears and classic crème anglaise to keep us dependent on him. The menu was all over the map, but the variety was nice and once again, we answered some existential questions like how to cook a meat-clump like a London broil. Answer: braise that beast!
Follow Robyn’s previous classes: Week One, Week Two, Week Three and Week Four
Bottles and bottles of cheap red wine were emptied, and not from paper sacks into my belly. Basically, the beef ribs were browned in the skillet to develop the flavors, then they were showered with wine and unceremoniously shoved into the oven. Presto, a rich n’ beefy main course without any drama. Chef Sharon Van Meter joined us and explained that with braising you take a tough cut of beef and slowly disintegrate the interior fat to produce a tender bite. With this in mind, you can have a rich main course without having to bankrupt yourself buying a bone-in ribeye. Continue reading
by Robyn Folmar
Roasting and Baking were the topics du jour during class four at the 3015 Trinity Groves cooking school. I was looking forward to this one because we were going to roast a chicken and make penne al forno (ostentatious mac n’ cheese) and really, what more does an American need?
Read Week One, Week Two and Week Three
As usual, we started with a team huddle and group hug (not really) to talk about our action plan for the night. Dr. Mike, class instructor, talked a bit about how to use the convection oven. This was great, because I’m scared to death to use mine. He said when using the convection, simply assume the oven temperature is 20 degrees hotter than your recipe states and then shorten the cooking time by a third. So if the recipe says 350 degrees for 30 minutes, just assume it’s at 370 degrees and cook it for about 20 minutes. No sweat, I got this. Continue reading
by Robyn Folmar
Class Three at 3015 Trinity Groves Cooking School involved butter. Lots and lots of butter; clarified butter, pats of butter, ladles of butter. And cream. It was a heart buster and I don’t see any reason why nobody serves beurre blanc in milkshake glasses.
Check out Week One and Week Two
We made sautéed trout with beurre blanc, veal piccata, and stir-fried shrimp with jasmine rice. Although it only looked like three main dishes, one could make about 15 different meals with these basic recipes. You know it’s a def class when somebody says, “This is the best white rice I’ve ever had.” If the white rice is good…. Continue reading
by Robyn Folmar
For six weeks Robyn agreed to attend classes at 3015 in Trinity Groves. We’re pretty sure she is having plenty of fun. For last week’s report click here0.
Class two at 3015 Trinity Groves was a booming success simply because I managed to leave with all fingers attached to my hand. This week’s seminar built on the stock class from last week and focused on sauces. Chef Sharon Van Meter even stopped by for a few minutes to say hello and make sure her cookhouse hadn’t been set afire. Not yet!
Dr. Mike did us a solid because right there on the stove was five pounds of melted butter. He talked to us about the importance of clarified butter (melt; then skim off milk fat) in sauces and cooking in general. The class went on to make velouté (fancy talk for gravy), basic brown sauce, Madeira, and hollandaise to top pork tenderloin, chicken cutlets and asparagus. Continue reading