A couple cooking class? How does this sound to you? Right like a therapy class for couples talking about problems which they actually don’t have and reconciling their differences while chopping onions. That was my first thought, but I was proved wrong. It was fun even as one couple flambé their shrimps with a foot high flame. I learned a few things about Asian food along the way.
If I think about the therapy class idea I am sure they won’t give you a very sharp knife and let you talk about your oedipus complex which I don’t have, seriously…
Mr. F gave me this couple cooking class for Christmas and after my first doubts I was looking forward, one reason was because it took place in the Culinary Center of Kansas City which I really like and the other reason was, we made sushi and I love sushi.
Steamy Asian Kitchen
with Chef Matt Chatfield
on our Menu:
silky egg drop soup
spring salad with miso sesame dressing
wok fried shrimp with noodles
I want to share the salad dressing with you, it is one of this creamy and rich dressings, which will make you eat more salad and actually really enjoy it even if you are not a green stuff eater.
Miso is a traditional Japanese seasoning, a thick paste high in protein, vitamins and minerals. If you buy miso for the first time you may choose not the dark miso which is very strong in taste and fits well with heavy food. Miso is available in jars at many groceries, check for additives you don’t want MSG. Store miso for up to one year in an airtight container in your fridge.
This dressing freezes well and stays tasty for a few days in your refrigerator.
Use black sesame seeds or poppy seeds for a nice look.
makes about 3 cups
1/2 cup rice wine vinegar
1/4 cup water
6 tablespoon white type miso paste
1/4 cup sugar
2 tablespoon creamy peanut butter
1 tablespoon minced ginger
1 teaspoon chopped garlic
1 jalapeno or serrano chili pepper
2 teaspoon Dijon mustard
1 cup canola oil
2 teaspoon pure sesame oil
2 teaspoon sesame seeds, toasted
Using a hand blender or a blender, combine everything except the oil and the seeds and blend well. While the motor is running slowly pour in the oil. Stir in the seeds. Add some water if the vinaigrette thickens too much.