At-Home Cooking Demonstrations
In an effort towards increased accessibility, these workshops are now video-recorded and available for enjoyment at any time!
If you enjoy the demonstrations and the food, please consider making a donation!
All proceeds will go towards our talented chefs and future New American Arts Festivals!
(Suggested Donation $10)
If you enjoy the demonstrations and the food, please consider making a donation!
All proceeds will go towards our talented chefs and future New American Arts Festivals!
(Suggested Donation $10)
SPRING ROLLS W/ CHILI SAUCE w/ Paw TaMwee Htoo
Join us for our 2021 New American Arts Festival culinary workshop series and learn how to make spring rolls and spicy chili sauce! This delicious recipe can be prepared as a meat or vegetarian option and the sauce can lean spicy or sweet, depending on preferences of family and friends. ABOUT THE CHEF: Paw TaMwee Htoo was born in the Mae La refugee camp in Thailand and came to the United States with her family in 2016. While a student at Benson High School, Paw Ta participated in Joslyn Art Museum’s Fashion Arts Mentor Program at Yates and won the 2018 Omaha Fashion Week Student Night Award. Paw Ta graduated from Benson in 2019 and received a Buffett Scholarship to attend the University of Nebraska – Omaha. This past spring, Paw Ta was accepted into the Grace Abbott School of Social Work where she will begin her third year of college this fall. In the future, Paw Ta hopes to continue with her education and obtain a master’s degree but for now stays busy with school, helping her family, and chasing after her toddler! Video Demonstration
INGREDIENTS FOR SPRING ROLLS
Fish sauce Black or white pepper Wraps Carrots Glass Noodles (sometimes called cellophane noodles) Protein (chicken, tofu, beef) Mushrooms *optional – oyster sauce INGREDIENTS FOR CHILI SAUCE Chili peppers Peanuts Garlic Sugar Salt Cilantro Lemon |
SYRIAN CHICKEN KEPSA BIRYANI w/ Aisha Al Saleh
Join us for our 2021 New American Arts Festival culinary workshop series and learn how to make Chicken Kepsa Biryani, a flavorful meat and rice dish that puts all sorts of spices to work! This is a dish you’ll want to make again and again for evening gatherings with family and friends. Switch it up and offer a vegetarian option by substituting firm tofu and you’ll have a filling, delicious meal for everyone! ABOUT THE CHEF: Aisha Al Saleh was born in Syria and worked as a chef for many years. Due to political instability, Aisha and her family were forced leave Syria and in 2016 they made their way to Omaha. Since arriving in the United States, Aisha has used her enterprising spirit to continue her love of cooking, sharing the traditional flavors of her home country through various endeavors and community partnerships. Aisha has collaborated with BFF, Joslyn Art Museum, Lutheran Family Services of Nebraska, and Northeast Community College. Most recently, Aisha and her family started their own food truck, Zaytuna, that specializes in Middle Eastern Cuisine. Follow Zaytuna Food Truck on Facebook to learn more about their menu, hours, and location! Video Demonstration
INGREDIENTS
Chicken Kepsa Biryani Ingredients 3 lb. chicken thighs and drums 1-1.5 quarts water Corn oil 2 large carrots, shredded 2 large onions, chopped 4 Roma tomatoes, peeled and chopped 6 cloves garlic, peeled and finely chopped 4 cups Basmati rice 3.5 cups water 0.5 cups clarified butter (or regular butter or oil) 4 whole cardamom pods 2 teaspoons cloves 3 bay leaves 2.5 tablespoons black pepper 3 teaspoons cinnamon 3 tablespoons turmeric 4 tablespoons paprika 2 tablespoons ground cardamom 4 teaspoons allspice Cayenne pepper, to taste 0.5-1 cup whole almonds 2 sliced Roma tomatoes Chopped fresh mint Method 1. Add chicken and water to cover (1-1.5 quart) to large pot. Heat to boil over medium-high flame. 2. In a large bowl, soak 4 cups long-grain basmati rice in tap-hot water – soak for 25-30 minutes. 3. While your chicken is cooking, clean and shred 2 large carrots, clean and chop 2 large onions, peel and chop 4 Roma tomatoes and peel and finely chop 6 cloves of garlic. 4. Coat the bottom of a second large pot with corn oil (0.3-0.5 cups) and heat over medium flame. Add half of the chopped onions to brown. 5. Once onions are soft (around 5 minutes cook time) add chopped garlic to oil. 6. Skim top of boiling chicken to maintain a constant simmer. 7. Once rice has soaked, rinse thoroughly under running water until water runs clear 8. Add 3.5 cups of water to your veggies, 0.5 cup clarified butter (or oil), and stir 9. Allow to come to a boil, then add rinsed rice to veggies, water and oil 10. Simmer approximately 25 minutes. 11. While rice is cooking, toast 0.5-1 cups almonds over the stove on medium-low heat. Stir regularly and watch the almonds to ensure they don’t get overdone (total cook time around 7-10 minutes). They should turn slightly darker brown and smell toasty. 12. When almonds are done, transfer from the pan to a plate to cool 13. If desired, transfer chicken from broth to oven and broil 5-10 minutes to brown skin 14. Serve rice topped with chicken thighs and drums, toasted almonds, chopped fresh mint, and sliced tomatoes INGREDIENTS Fresh green salad 2 bunches Romaine lettuce 2 bunches parsley 2 lemons 1 white onion 3 tomatoes 1 heaping tablespoon salt 0.5-1 cup olive oil Method 1. Finely chop Romaine lettuce, chop tomatoes and dice small white onion 2. Combine veggies, add juice of two lemons 3. Add oil and salt, toss salad and adjust with more lemon juice or olive oil if desired. |