Learn a new culture with cooking

The best way to learn about a culture (other than moving to a new country) is through food. When you enjoy a dish of lamb vindaloo, you’re transported to another world, far from the snowy climate of New England and our traditional fare of pot roast and potatoes or a rich and creamy clam chowder. The food of each country tells many tales. We learn about the history, lifestyle and even the flora and fauna native to each region of the world. How people live in their own environment can be discovered in each dish, but when it comes to cooking the dishes from another land or culture, we’re sometimes out of our element. That’s where taking a hands-on cooking class comes in.

While you might have missed the first class in the For Love of Food and Drink series at The Victoria Inn in Hampton-- the one featuring Indian cuisine, there are still four left, each a wonderful opportunity to learn how to create dishes from all over the globe. Get set for a trip to Asia with Far East Asian Flavor on Feb. 17, Emerald Isle Flavor on March 16, Entertaining in South America on April 13 and Mediterranean Treasures on May 11. All classes start at 6 p.m. and cost $50. A cash bar is available.

Chef William Irish and Wendy Faulkingham launched the series to help local cooks get hands-on experience cooking what might be some unfamiliar food.

“Each month we have a new destination. Guests come in and have a drink at the Inn with the cash bar and Bill does a demo," Wendy says. "Our first class was Indian cuisine and after the demo, each student made samosas to start with yogurt sauce. They enjoyed those while working on the entree. It’s a great way to do it because people can ask questions they wouldn’t be able to in another setting.”

Bill was an instructor at Stonewall Kitchen which uses a different format. In most instances, instructors stand in front of the class and show the techniques, with enjoying the food coming afterward. With the For the Love of Food and Drink classes, guests have a more hands-on experience.

“Bill wanted people to get their hands dirty and they do,” says Wendy. “The classes are limited to 12, too, so it’s very interactive. They have a bartender on site, too, so it’s a very festive atmosphere.”

Wendy says that for the Indian cuisine class, most were not familiar with the cuisine, but that Bill’s philosophy is that when you go out to eat, you should go out for something you don’t want to cook.

“We’re of the mindset that you’d order something out that might take three days to prepare. With these classes, we can teach you how to cook more complicated dishes and do them at home, ones that seem fancy, but that you could serve at a dinner party. These are dishes you wouldn’t necessarily think to make, but Bill makes it easier for them. You also get to cook with your friends or family, and make a whole night out of it”

Find out more about the classes, catering and other great projects at www.fortheloveoffoodanddrink.com or www.facebook.com/fortheloveoffoodevents/?fref=ts

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Go & Do

The Victoria Inn

430 High St.

Hampton, NH

www.thevictoriainn.com

Feb. 17: Far East Asian Flavor

March 16: Emerald Isle Flavor

April 13: Entertaining in South America

May 11: Mediterranean Treasures

Classes start at 6 p.m., $50 each, cash bar available.

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Tandoori-style Chicken

from Indian Cooking by Madhur Jaffrey

2 1/2 lb. chicken pieces (legs and breasts) skinless

2 t. salt

1-2 lemons, halved

for the yogurt marinade:

1 pint plain yogurt

1/2 onion, coarsely chopped

1 garlic clove, chopped

1 inch piece fresh ginger root, chopped

1-2 green chilies, sliced

2 t. garam masala

lime wedges to serve

Directions:

Cut each chicken leg into two pieces (drumstick and thigh) and each breast into two pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should be deep enough to reach the bone. Spread the chicken pieces out onto a large platter. Sprinkle the chicken with the salt and squeeze over some of the lemon juice. Rub the lemon juice and salt into each piece, so that the mixture goes right to the bone. Set aside for 20 minutes.

Meanwhile, for the yogurt, marinade, combine a tablespoon or so of the yogurt, the onion, garlic, ginger, chilies and garam masala in a blender or food processor and blend until smooth. Add the remaining yogurt to the yogurt and spice mixture and combine well.

Put the chicken and all its accumulated juices into a large bowl, discarding the lemon seeds. Pour the marinade over the chicken to cover. Rub the marinade into the slits in the meat, then cover with cling film and refrigerate for at least six hours (but preferably 24). Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it's hottest.

Remove the chicken pieces from the marinade, shaking off the excess, and spread them out in a single layer on a large, shallow, baking tray. Discard the leftover marinade.

Place the tray in the top part of the oven and cook for 20-25 minutes, until the chicken is cooked through. The breasts cook more quickly than the legs, so remove these after about 10-15 minutes, when they're cooked through. You can check whether they're done by piercing the chicken in the thickest part with a skewer. The juices will run clear but the flesh should still feel springy to the touch. Lift the chicken pieces out of their juices and place on a serving plate. Serve with lemon or lime wedges.