Tuesday, September 23, 2014
GLOBAL GRAINS COOKING CLASS - October 1, 2014
SAC presents a Nibble Cooking Class
Wednesday, Oct. 1, 6:30-9pm, Kitchen Inc, 201 Somerville Ave
Tix: $40 (includes lesson, full dinner and you'll go home with chickpea cookies!)
Global Grains
The interest in grains other than wheat is on the rise in the United States, but in other countries, people have celebrated what we call “alternative” grains for centuries. In this hands-on cooking class, our resident “Spice Girl” Roise Gill will demonstrate traditional and new ways to use two of these (gluten-free) global gastronomic delights: amaranth and gram, or chickpea, flour. Both are readily available in Union Square markets and used in many international Somerville homes to make porridge, soups, breads, sweets, and more. In class we will start by snacking on amaranth chikki (brittle); then we’ll use amaranth leaves in a aromatic vegetable curry; while the curry simmers, we’ll mix and roll out chilla, Indian chickpea flatbreads, to eat with dinner. We will also make amaranth honey cookies. Students will go home with Persian chickpea cookies (made pre-class by Rosie) called nan-e-nokhodchi.
http://www.eventbrite.com/e/global-grains-amaranth-and-chickpea-flours-with-rosie-gill-tickets-12640282425
Wednesday, Oct. 1, 6:30-9pm, Kitchen Inc, 201 Somerville Ave
Tix: $40 (includes lesson, full dinner and you'll go home with chickpea cookies!)
Global Grains
The interest in grains other than wheat is on the rise in the United States, but in other countries, people have celebrated what we call “alternative” grains for centuries. In this hands-on cooking class, our resident “Spice Girl” Roise Gill will demonstrate traditional and new ways to use two of these (gluten-free) global gastronomic delights: amaranth and gram, or chickpea, flour. Both are readily available in Union Square markets and used in many international Somerville homes to make porridge, soups, breads, sweets, and more. In class we will start by snacking on amaranth chikki (brittle); then we’ll use amaranth leaves in a aromatic vegetable curry; while the curry simmers, we’ll mix and roll out chilla, Indian chickpea flatbreads, to eat with dinner. We will also make amaranth honey cookies. Students will go home with Persian chickpea cookies (made pre-class by Rosie) called nan-e-nokhodchi.
http://www.eventbrite.com/e/global-grains-amaranth-and-chickpea-flours-with-rosie-gill-tickets-12640282425
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