Exotic Persian Flavor at Sur La Table

Excitement filled my Monday morning as I imagined the cooking class I registered in last Friday for me and my friend Terry.  It is exotic Persian cuisine and I have never attended an actual cooking class, though I enjoy cooking mostly Filipino dishes my mother taught me to cook when I was very young.  Come to think of it, all my friends are mostly Filipinos and they like my Filipino dishes, so I have never tried any other cuisine other than Filipino dishes and some pasta dishes which I always improvise to suit the Filipino taste.  My friends Jackie, Jopet and Edwin always say that my specialty dish is “Pork Binagoongan”, which is a dish of pork simmered with spices and shrimp paste until thickened.  This dish has a pungent smell that can really turn off anybody trying it for the first time.  The thick smell can linger in your apartment for weeks and would need you to light up scented candles nightly until the smell dissipates.

Well, I said goodbyes and have a good day to my mother as I shut the door.  I made it sure that I reminded her about my cooking class tonight so that she doesn’t have to wait for me for dinner and that she doesn’t have to wait for me to come home before she goes to bed.   I took a Manhattan bound N train and in about 15 to 20 minutes I was at the doorstep of our office building.  My bubbly side was on, I greeted everyone I see “good mornings” starting from the doormen to another accountant I was sharing my office room with and to the secretary who was always smiling.  I guess my excitement was all over my face thinking about the activity for tonight.  Too excited that all the financials I was working on was balanced.  By mid day, I was calling Terry in her office number to remind her that I will be meeting her at 6pm in front of her building by the new Apple store which she obliged.  All went well, and Alas everything that I was working on balanced.  The financial statements for May 2017 is ready for review by the senior controller.

Sur La Table is located at 57th Street between 8th and 9th Avenues.  I got reminded when I used to work for another real estate company by 9th Avenue.  Me and my friend Alden used to pass by Sur La Table and we always say maybe one day we should do it but never got the chance.  Now I am finally doing it, but with another friend, Terry.  We decided we will just walk from our meeting place to the venue since it is just a few avenues and a block and we will be there before the time which the lady I spoke to on the phone said when I register that it will start at exactly 7pm.  The lady said it will be advisable to be there maybe 15 minutes before the time since they may allow us to the cooking classroom by then.  It wasn’t a bad walk at all.  We were there at 6:30pm, way ahead and we still got another 30 minutes to spare since the girl in the store said they will let us in at exactly 7pm.  Terry and I had no choice but to breathe a sigh or gasp at everything that we looked on in the store.  We both said “everything here is so expensive”, although we were informed that students get 10% off any item we buy from the store.  We had our “oohs” and “ahhs” as we go through every section to see if there is anything we can buy.  But we were disappointed because their prices were not within our price range: a hand-painted  pumpkin baker for $100; a pizza stone for $30; an all-clad pasta pot for $99.95.  Even a set of 2 tiny ramekins was priced at $17.95.  I got excited to see a small round creme brûlée dish for $6, but I still felt it was expensive so we just decided to just walk around and marvel at their beautiful kitchen items since it was only about few minutes before 7pm.

We were seated in the front row together with a couple seated at the end by the left who were definitely either married or in a relationship.  Surprisingly, there was another lovey-dovey couple on the other end of the front row by the right.  After introductions by the teacher chef John, we were informed that a pitcher of water with lemon wedges was available at the back table for anyone who may thirst during the class.  We were divided in groups of 3 or 4 as we were told we will be working in groups.  Terry and I went to the closest table with 4 sets of knife and chopping board.  We smiled at the two ladies in front of us who were supposed to be our group mates.  The younger girl was named Melissa and the older woman who we thought was her mother, we just call her Madir, slang for mother.  The first of the Persian dishes was the appetizer of Fresh Herb and Leek Frittata.  The ingredients were divided among us as to who will chop it and we were instructed how to cut and chop the many ingredients.  We were complementing Melissa and Madir for nicely chopping the ingredients although they were simple ingredients that you normally chop in your kitchen: onions, parsley, dried berries, leeks and nuts.  After all the ingredients were mixed with the beaten eggs we gave the bowl to chef John’s assistant to be lightly fried and put in the oven for  about 15 minutes.  The second dish was Chopped Cucumber and Tomato salad with Fresh Mint.  Again, we divided the ingredients to be cut and chopped, but since it is a salad we were told to taste it so this time we did not complement Madir anymore because the salad lacks salt and pepper so Terry and I added more of these two ingredients.  We were then handed with slices of the frittata and some salad to go with it.  The dishes were very delicious.

The third and the fourth dishes were done simultaneously: Jeweled Basmati Pilaf and Grilled Saffron Chicken Kabobs.  The ingredients for the rice pilaf  were divided among the groups since there were a total of 20 ingredients to be used.  Once all of them were cut and chopped, they were all handed over to chef John and he showed us how they were added to the dish batch by batch.  As the rice and some ingredients were simmering we were back to our own group again to make the kabobs.  We were told a bit of trivia by informing us that Saffron is one of the most expensive ingredient in a Persian dish.  As the saffron, the yogurt and the rest of the other ingredients for the marinate were mixed we were told to put it in a ziplock bag and toss the chicken in it.  Then were told to close the lid with air and massage the chicken in the yogurt marinate mixture.  While I was enjoying massaging the chicken, Madir asked me if I am a doctor.  I said “No, I am an accountant.  Why do you ask?”  She said that because of the way I handled the chicken and the way I handled the knife she thought I was a doctor.  I wished I am but medical school is the most expensive school to get into.  We were given 10 minutes for bathroom breaks and class break.  By the time we were back, we were instructed to thread the pieces of chicken in as many skewers as we can.  Then we started grilling each piece of sticks as the smell of the rice pilaf was getting stronger and made everyone excited to try the main course dishes.  Few more minutes and the barbecued chicken were done as well as the rice pilaf.  Each group was given a bowl of rice pilaf to go with our grilled kabobs.  We all felt very satisfied with the sumptuous dinner that we made and ate to our heart’s content.

The last dish was a dessert of Cream Puffs with Rose and Pistachio Cream.  We were shown how to make the Rose and Pistachio cream and everyone was asked to try it with a small spoon.  One girl did not like the taste and was in hurry to go the ladies’ room to spit it out.  When it was my turn to try it, I was amazingly surprised that it actually tasted good to me.  Very soothing and soft cream that was not very sweet at all.  I enjoyed tasting it more than twice.  The pastry was pre-made by chef John so were just instructed to open the cream puffs and fill the empty middle part with the delicious cream.  The dessert as well as the glass of water with lemon capped the night for the class.

While we were gathering our things to prepare for the close of the evening, I got a bit of sadness.   I thought to myself, if only my husband is here with me I am sure we will surely enjoy it since we both like cooking.  But I breathe a sigh, he is gone.  Not sure if we will still have a chance for another shot at our marriage.  I had a bit of regret that we did not have the chance to enjoy each other’s company as much as we can.  But that is how life is…cruel sometimes!  I cannot blame anybody, not even myself.  I just wish my anxiety will go away.  Before we left the store, Terry decided to buy a bottle of extra virgin olive oil with her 10% discount.  While we were walking, my worrying mind was replaced by another thought: I smell like a middle eastern dish and I will be taking the subway home to Astoria.  We were laughing at the thought and how I wish I brought a cologne to mask the smell.  Well, sorry to my co-passengers going to Astoria.  They were all treated to the scent of my chicken kabobs, rice pilaf and herbs frittata all over my hair and my shirt.  Enjoy!!!