The Melting Pot

Sunday May 10 12noon – 3pm, $20 advance/$25 at the door
with Y Sok Woodward.

The Melting Pot will focus on ethnic food especially of the people in the Lowell area. Some classes will have shopping trips but we might not be able to do it all the time.

Lowell is known for it’s culture diversity the best way to learn about another culture is to learn about it’s food. In the cooking class you will learn what the unique vegetables and meats are and where to find them. There will be a hands on cooking demo and a buffet lunch after. There is no better way to spend a Sunday afternoon. The classes is taught by Y Woodward of Rebel Chef who is a foodie, art enthusiast and long time supporter of the Gallery 119.

This will be my fourth class menu, Polish –

Pierogis
Bigos (Hunter Stew)
Potato Lakish (Potato Pancake)

Includes a cooking demo and lunch after.

For reservations call 978 452 8138 or email mira[at]119gallery[dot]org

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One Response to The Melting Pot

  1. Walter Wright says:

    Pierogis

    Dough
    4 cups flour
    1 cup warm milk
    2 eggs
    2 tbsp of vegetable oil
    2 tsp of salt

    Filling
    3 cups of mashed potatoes
    1 finely chopped onion
    1/2 lb of ground chicken
    2 tbsp of butter
    salt & pepper

    – Beat the eggs and add warm milk and oil
    – Blend well and add flour and salt
    – Turn dough onto a flour surface and knead until soft, add more flour as necessary and don’t over knead
    – Place dough in an oiled bowl, cover and let sit for 30mins

    – Heat the butter and add onions, cook for 5min
    – Add chicken and cook until done
    – Transfer to a bowl and add mashed potatoes
    – Salt and pepper to taste
    – Allow to cool before filling

    – Divide the dough into quarters
    – Roll out on a flour surface and get as thin as possible
    – Cut with 3″ diameter biscuit cutter
    – Place a heaping tsp of filling at the center of each circle
    – Fold over and pinch the ends
    – Drop pierogis into boiling salted water and cook a few at a time
    – Perogies will float to the surface when done
    – Remove with slotted spoon and drain

    Serve with sauteed onions, bacon andd sour cream with dill.

    Bigos [Hunters’ Stew]

    1 lb of country style pork ribs
    1 lb of Polish Smoked Kielbasa
    1 lb of smoked pork shoulder or pork butt
    2 lbs sauerkraut
    2 lbs green cabbage
    3 garlic cloves
    3 bay leaves
    1 tsp mustard seed
    1 cup apple cider
    2 tbsp tomato paste
    2 tbsp oil
    salt and pepper to taste

    – Heat oil in a large heavy cast iron pot or Dutch Oven and brown pork ribs (brown in batches and try not to overcrowd them)
    – Once all the ribs are browned add chopped garlic, bay leaves, tomato paste and apple cider
    – Cover and cook on low heat for 1hr
    – Add sliced Kielbasa and cubed ham, cover and cook for 1/2hr
    – Rinse sauerkraut in colander for one minute and add to pot
    – Add thinly sliced cabbage to the pot
    – Season with salt and pepper and cover for 20min
    – Stir the cabbage and meat then cover and cook for another 1hr.

    Potato Lakish [Potato Pancakes]

    4 or 5 potatoes
    1 egg
    1/2 onion finely chopped
    3 tbsp flour
    salt and pepper to taste

    – Grate potatoes and squeeze out excess moisture
    – Add egg, flour, onions, salt and pepper
    – Heat oil to medium high (put about 1/2″ into skillet)
    – Place 3 tbsp of potatoes into oil
    – Fry in both sides until golden brown
    – Serve with sour cream

    Find these recipes and more on my website home.comcast.net/~rebelchefcatering