What’s Cooking?
We searched far and wide for schools that would bring our culinary skills up to speed. Here, the tasty results.

By THE INTOWN WESTCHESTER EDITORIAL STAFF

Rinku’s Smart-Cook Tips Fresh herbs and spices can drastically affect the taste of a dish. Always pick fresh over dried, and toast the spices in a pan to release the full explosion of flavor. A pressure cooker cuts cooking time in half and helps food—particularly vegetables—retain more nutrients.

(Original publication: November 10, 2006)
Cooking with Rinku: Valhalla

The Class: Indian dishes
The Chef: Rinku Bhattacharya
Type of Class: Hands-on
Time/Cost: Two hours; $55
Class Size: Limited to five
Learning Experience: My mother never taught me how to cook. Growing up, I always admired the ambition that led her to a career as an architect, but it didn’t necessarily serve me well when I walked into Rinku Bhattacharya’s Thursday-evening class and announced, “I know how to make toast. Sort of.” Luckily, Bhattacharya is a patient teacher. As I helped chop apples to make a stewed Halwa dessert in her spacious basement kitchen, I began to realize that sautéing onions doesn’t have to be frightening. Bhattacharya started the first dish, dalcha with green beans, by layering lentils, tomatoes, lamb, and an assortment of Indian spices into a pressure cooker, which is a remarkable time-saving contraption not often seen in American kitchens. While explaining that most of her self-developed recipes are characteristic of the cuisine found in northeastern India, this three-year cooking instructor bounced from fridge to sink to stove like a pro. She washed Swiss chard for the raita (a traditional side dish), passed around a colorful tin of spices for us to sniff and touch, then moved on to the salmon biryani while simultaneously gushing about the cooking benefits of ghee, or clarified butter. By the time my Granny Smith slices were bubbling with sugar and butter, I was ravenous, exhausted, and pleasantly surprised to realize that over two hours had passed and I’d helped prepare a meal. The best part? Sampling the savory stews of our labor. Before leaving, I promised to try a recipe on my own—but decided not to tell her I’d first have to remove the purses from my oven-cum-makeshift closet.
Fun Factor: Rinku serves delicious food along with her quirky views on life, love, and Rachael Ray.
Details: Call 643-2363 or e-mail rinku@cookingwithrinku .com to sign up for a class. —Francesca Moisin

 

 

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