Cooking Class

Last night I had the opportunity to attending a cooking class sponsored by Temple Emanuel Sisterhood.  The class was taught by Renita Mendoca, who has appeared on the Food Network's Chopped series.  Lucky for me I had seen her episode!  She also worked in the French Laundry, in California, which is the food world, is an important place.  She also is the owner of Seasoned and Spiced.  Through her company she offers catering, and she also provides preservative free prepared foods at local stores.  Many of her dishes are vegetarian or vegan, and she has some gluten free dishes.  The class was in a member's kitchen (it was a beautiful, large kitchen that is really user friendly and class friendly).  There were 22 students, ranging from young to old.  Renita started the class by having all of sniff the lovely spices of the Indian culture, such as coriander, cumin, nigella seeds, etc.  It was a great way to get familiar with the spices. 

She demonstrated how to make five dishes, which were Millet with Lotus Root and Gingered Beets; Barley with Corn, Beans and Goji Berries; Baked Haddock with Cermoula Sauce; Masala Tinda and Walnut Cookies with Brandy.  She was able to tell us where to get the Indian spices she used on Route 9 in Framingham, and also said that Tinda is sometimes available at Russo's.

After the demonstration, she had brought enough food for all 22 of us to have dinner, which was fabulous.

My favorite was the baked haddock.  Haddock and flounder are two of my favorite fishes to eat, but I don't cook fish regularly.  I am very picky about where I purchase my fish, and in Newton, I go to Whole Foods to be the best fish.  The fish was moist and full of flavor.  I am hoping to cook this dish at the house. 

Renita also is a chef for the Newton Community Education programs, and I would sign up for another class with her as the teacher.