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Fava Bean Salad | Posted on April 17, 2014


From Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living

They’re sometimes called Broad Beans, Field Beans or Windsor Beans. But whatever you call them, Fava Beans, with their slightly bitter, green pea-like taste remain the harbinger of spring. The multi-step shucking and peeling required to actually get to the beans might seem laborious, but that’s what guests are for! Ply them with an obscure Algerian Rai CD and I‘ll bet you won’t hear one complaint.

Serves 4  

Dressing:
1     clove garlic, minced
1     tablespoon olive oil
3     tablespoons red-wine vinegar
1     tablespoon freshly squeezed lemon juice
1     teaspoon salt
½    teaspoon Aleppo Pepper or red-pepper flakes
       freshly ground pepper

Salad:
1     pound shucked fresh fava beans, (3 ½ cups, from 3 pounds pods)
2     cups fresh corn kernels (from 2 ears of corn)
1     red bell pepper cut into ¼” dice, (1 cup)
1     medium cucumber, quartered lengthwise and thinly sliced
½    red onion, thinly sliced (½ cup)
3     tablespoons fresh flat-leaf parsley, chopped
¾    cup toasted pine nuts

1. Combine dressing ingredients, stirring thoroughly
2. Fill a large pot with water and bring to a boil. Meanwhile, prepare an ice-water bath. Cook fava beans for 2 minutes. Transfer beans to ice-water bath with a slotted spoon.
3. Bring pot of water back to a boil then cook corn for 1 minute. Drain in a colander. When beans have cooled, peel off shells and place in a large serving bowl.
4. Add corn, bell pepper, cucumber, red onion, parsley and pine nuts to bowl.
5. Add the dressing and toss.   



 

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Pure Vegan Cooking Class Series | Posted on April 04, 2014


Join Joseph Shuldiner, director of the Institute of Domestic Technology for a 3 week series focusing on amazing meals that "Just happen to be vegan". His delightful recipes rarely contain meat substitutes, but rather celebrate ingredients from the plant kingdom on their own merits. Whether you are a vegan or not you will learn how elevate your vegetables to a whole new level.

Held at The Gourmandise School in Santa Monica

Week I: Latin and Middle Eastern Flavors
Lavender Lemonade; Muhamarra; Ceviche de Vegan; Poblano Chiles Rellenos; Pistachio Olive Oil Cake

Week II: Italian Themed
Rosewater Hot Chocolate; Flatbread Crackers; Garbanzo Bean and Tomato Soup; Roasted Brown Bag Vegetable; Hazelnut Wild Mushroom Risotto; Sweet Crema with Berries and Raspberry Liqueur

Week III: Brunch Dishes
Vegan Bloody Mary; Savory Breakfast Tarts; Tomato and Three-Bean Salad (Cover recipe); Dukkah; Summer Rolls; Jicama Salad; Vanilla Coconut Flan (Ginger & Green Tea variations)

June 3rd-17th ~  9am-1pm  |  Every Tuesday for 3 weeks. This series includes a copy of Joseph's book: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living

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Wild Food Walk With Pascal Baudar | Posted on April 04, 2014

I recently attended a multi-course dinner prepared with locally foraged ingredients by wild-crafter Pascal Baudar and dishes prepared by Mia Wasilevich. Many of the ingredients were foraged within days of the meal, or picked earlier then fermented into a myriad of sauces, beers, sodas and ciders.

Pascal leads classes throughout the year so you too can learn his skills and source your own native plants, transforming them into your own beverages, salads and condiments.

Pascal's next class is this Sunday:

April 6 - Wild Food Walk and Wild Aromatic Infusions Tasting.

A gentle walk to look at local aromatic and edible wild plants. The focus will be on plants that can be used to make delicious infusions such as fennel, elderflowers, sages and whatever else we you find.  At the end of the class, you'll have some cold infusion tasting made with local aromatic wild plants.

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Coffee of the Future World | Posted on March 19, 2014

Coffea arabica was born in the Ethiopian highlands and was first hauled out to be traded by humans only about 700 years ago. Our relationship began then with the Yemenis who brought it to the Middle East;  we've since transplanted, propagated, fertilized, pruned and plucked this shrub while it humbly complies. 

But arabica has two crucial requirements: mild and stable temperatures, and abundant rainfall. It's range is thus limited to a small sliver of the planet known as the "coffee belt:"  high elevation regions near the equator. Had we never moved arabica, it might have stayed in Ethiopia forever. But humans have found new homes for it elsewhere in Africa, the Middle East, Central America, Indonesia, and the Caribbean making it one of the most produced and valuable global commodities. 

So what's happening now that the temperature of the whole planet is changing, and our zealous production of arabica is weakening its ability to resist disease? Watch this video by Lonelyleap. As always, our relationship with coffee is up to us.

 
"Want anything special for your birthday?"
"Just a decent cup of coffee."

Daniel Kent (Dean of Beverages)




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If You Were a Cocktail... | Posted on February 26, 2014

We have a tradition at the start of my Cocktail Crafting class wherein we put you utterly on the spot and ask:  "If you were a cocktail, what would you be?"

The answers are always revealing. And I think Freud would agree that they can be downright–Freudian. 


Well, are you sweet or bitter? Are you earthy and rough or refined? A classic, or something new?


Oedipus complex? You might be a "Between the Sheets:"  brandy, rum, triple sec and sour mix. Confused and sour indeed.

Folks often come to class with their significant other, and some good entertainment can be had when one of the two disagrees about the other's answer. Take this example from a recent class:  Man: "I'd be an Old Fashioned because I'm manly." Woman: "That's funny; I would have said Cosmopolitan for you." I hope they worked it out.


Remember: Cocktails class is a safe space and the therapy is free.

 

| Daniel Kent (Dean of Beverages)

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Institute Digest: Things We Love | Posted on February 28, 2014


15 Free Cocktail Recipes By Jim Meehan
. I love Food and Wine magazine and here's why. Theses are from the mixologist and owner of PDT in Manhattan.


Lebanese Garlic Sauce (Toum). I'm an admirer of Emily Ho, and her post on this Zankou creamy garlic sauce recipe on the KCET blog The Public Kitchen is sublime.

Potions Workshop. Jenn Su (co-founder of Thank You For Coming) leads an experimental food and art series exploring; healing, eating, spells, sodas, syrups, soups, sourdough, salves, + secrets. Need I say more?

Learn how to speak French

 

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Communal DIY Bread Bake at the Altadena Farmers' Market. | Posted on February 24, 2014


Join the Altadena Farmers' Market, Los Angeles Bread Bakers and the Institute of Domestic Technology as they continue to invigorate the Southern California handmade bread movement.

• Wednesday, February 26th,  4-6pm: Bread-Making Demonstrations
• Wednesday, March 5th, 3-6pm: Community DIY Bread Bake 
• Altadena Farmers’ Market: 600 W. Palm St, Altadena, 91101 (Adjacent to the Altadena Community Garden)


Through the grassroots efforts of a new crop of home bakers and a handful of new entrepreneurs, bread baking is beginning to flourish in Southern California. It's not uncommon to eavesdrop on young urbanites discussing the care and feeding of their “Mother” (wild-yeast-sourdough-starter) or the latest Tartine Bread Book recipe.

Important players in the field are:

::: The Los Angeles Bread Bakers: a Meetup.com open collective of amateurs, professionals, novices and bread-curious folks interested in reviving the art of handmade bread, oven-building and the exploration of heritage hand-milled grains.

::: Grist & Toll: an urban flour mill. The first stone-ground flour mill to open in Los Angeles in over 80 years. Flour miller Nan Kohler has contracted with a who’s who of Southern California small farmers to grow heritage grains to her specifications. Kohler, in turn, mills the grains into flour fresher than anything available commercially. 

::: Institute of Domestic Technology: A modern Home Ec university offering classes in popular foodcrafting techniques. Jam-making, pickling, home coffee roasting, cheese-making and bread-making are just some of the well-known, hands-on coursed offered. The Institute’s popular 2-day Bread Camp workshop introduces the art of wild-yeast starters and incorporating whole grains into modern recipes.


Another aspect of this new bread-baking movement is the resurrection of the "community bread oven" where, in the past, a village would gather to communally bake its loaves in one large oven. Michael O’Malley, a sculpture professor at Pomona College, has created M.O.M.O. (Michael O’Malley’s Mobile Oven) as a social-practice art project. He will bring M.O.M.O. to the Altadena Farmers’ Market on March 5th and encourage shoppers to bring their own unbaked loaf to be baked in the wood fired oven.



February 26th,  4-6pm: Bread Making Demonstrations:
No-Knead Bread recipe from the cookbook 'Pure Vegan' - Joseph Shuldiner, Institute of Domestic Technology
Rye Bread - Erik Knutzen, Root Simple & LA Bread Bakers Collective
Wild Yeast Triple IV Wheat - Karen Hirsch, LA Bread Bakers Collective
 
March 5th, 3-6pm: Community DIY Bread Bake:
Free Public Bread Bake with M.O.M.O. (Michael O’Malley’s Mobile Oven) 

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Some of Our Favorite Things | Posted on February 19, 2014


(Family Vartan Market, Pasadena, CA)

We thought is was time to share some love with the businesses that stock the ingredients, packaging and tools we use to keep the Institute classes supplied with the best of the best. 

We created a Google Map with a curated list and some personal commentary. The kind you are used to hearing from us.
The Institute of Domestic Technology Supply Manifest Map

Please patronize these small businesses and tell 'em "The Institute sent me!"

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A Valentine's Day Margarita | Posted on February 12, 2014

Blood Orange Margarita

With Valentine's Day near this blood-red version of the classic Margarita features agave nectar as the sweetener (from the same agave plant used to make tequila, natch) and substitutes blood orange juice for the Triple Sec. This is Cupid-Approved™ and sure to up your mixology game. Blood Oranges have become more readily available and should be available in most farmers' markets or even at supermarkets.


Blood Orange Agave Margarita
Makes 3 drinks

1
tablespoon agave nectar
1 1/3 cup blood orange juice 
Juice of one lime
2/3 cup good quality tequila
blood orange slices for garnish

Combine agave nectar with 1 tablespoon water and stir until dissolved. Fill a blender with crushed ice then add agave mixture, orange and lime juices and tequila. Blend on high until smooth and slushy. Serve in frosted glasses with a fresh blood orange slice on the rim as garnish.

Register now for a
cocktail crafting class with us! 

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Garbanzo Bean and Tomato Soup | Posted on February 04, 2014

{from Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living published by Chronicle Books)


Serves 4 to 6
 
I wanted to call this recipe “Zuppa di Ceci con Pomodori,” but the copy editor insisted that it be in English. But doesn’t it sound better in Italian? For optimum flavor, start with dried beans to make this hearty dish. However, the beans do require overnight soaking before being cooked, so in a pinch you can use canned garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup, but feel free to substitute any pasta you happen to have on hand.
 
1 1/4 cups dried garbanzo beans, or two 15-ounce cans, drained
6 cups vegetable stock, preferably homemade (recipe follows)
1 cup orzo
One 28-ounce can crushed or diced tomatoes
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
 
If using dried garbanzo beans, put them in a large bowl and add water to cover by at least 2 inches. Let soak for at least 8 hours and up to overnight.
 
Drain and rinse the beans, put them in a large soup pot or stockpot, and add fresh water to cover by 2 inches. Bring to a boil over high heat, then lower the heat, cover, and simmer, stirring occasionally, for about 2 hours, until tender. Drain and set aside.
 
In the same pot, bring the stock to a boil over high heat. Lower the heat to medium-high, add the orzo, and cook until al dente, about 10 minutes. Stir in the garbanzos and tomatoes and bring the soup back to a simmer.
 
Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the garlic, rosemary, and thyme and sauté until fragrant, about 30 seconds. Stir the seasonings into the beans, along with the salt and pepper.
 
Transfer 2 cups of the soup to a blender or food processor and blend until smooth. Return the purée to the pot. Taste and adjust the seasoning. Serve the soup in warmed bowls with a drizzle of olive oil on top.
 
Vegetable Stock
 
Makes 4 Quarts
 
2 tablespoons olive oil
3 onions, sliced
2 carrots, sliced
2 celery stalks, sliced
2 parsnips, sliced
6 cloves garlic, sliced
2 bay leaves
1 teaspoon whole black peppercorns
6 sprigs parsley
2 teaspoons fresh rosemary
2 teaspoons fresh thyme
4 quarts water
 
In a large pot heat, the olive oil over medium  heat. Add the onions, carrots, celery, parsnips, and garlic and sauté until the onions are translucent and the rest of the vegetables have softened, about 10 minutes.

Stir in the bay leaves, peppercorns, parsley, rosemary, thyme and water. Lower the heat and simmer for 2 hours. Strain, discarding the solids. Cool before storing in the refrigerator for up to 3 days or in the freezer for up to 1 month.

I like to save vegetable trimmings such as potato peelings, mushroom stems, carrot  tops, leek trimmings or chard ribs and add a few handfuls of them to the pot when you add the water. Also consider freezing your trimmings until you are ready to make a batch of  broth. Just add them in thawed or frozen.

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