Adult Monthly Cooking Class ~ Night of 100 Spices

Adult Cooking Class~ Night of 100 Spices

Oct. 3rd


  • Green lentil Jamaican patty

  • Berbere (Ethiopian spice blend) cod loin with braised leek and cabbage served with saffron spiced rice

  • Cinnamon spiced poached pear with mascarpone

Take away spice blends- Italian, Butter Chicken, Steak, Seafood

Jamaican patties


For the pastry:

2 L all-purpose flour

4 teaspoons dried turmeric

4 teaspoons salt

1 cup vegetable shortening

1 cup unsalted butter, cold

1 and ¼ cup cold water

Creamy Coconut Jerk Dipping Sauce
½ cup coconut milk
½ cup greek yogurt
1 tbsp fresh lime juice
1 tbsp jerk seasoning
2 tbsp honey

For the filling:

¼ cup vegetable oil

1 medium onion, finely chopped

5 cloves garlic, minced

2 tablespoons fresh ginger, minced

1/2 can black eyed peas

1 cup cooked green lentils

1/2 teaspoon ground turmeric

1 ½  teaspoon ground cumin

1 ½  teaspoon ground allspice

1 teaspoon ground cardamom

1 scotch bonnet pepper, seeded and finely chopped, optional

4 sprigs fresh thyme, finely chopped

3 scallions, finely chopped

2 tablespoons finely chopped parsley

2 pounds ripe tomatoes,  finely chopped

1 tablespoon salt

Freshly ground black pepper

1 ½  cup water

To assemble the patties:

Flour for rolling out the dough

4 egg yolks


For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.

In a large skillet, heat the oil over medium heat until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the black eyed peas, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until warmed through and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and water and simmer, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper. Set aside to cool before assembling the patties.

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with the beaten egg yolk. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with the beaten egg yolk. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately. For the dipping sauce, just mix all ingredients together and serve o the side of patties.

Berbere spice


⅓ cup coriander seeds
1⅓ cups cumin seeds
¼ cup cloves
⅔ cup cardamom pods
⅓ cup black peppercorns
⅔ fennel seeds
1 ounce chiles de árbol, remove stems, seeds are fine
¼ cup fenugreek seeds
1/3 cup ginger powder
2½ teaspoon turmeric powder
2½ tablespoon allspice

⅔ cup Kosher salt


Preparing the Berbere Spice
Dry roast the first 8 ingredients together until fragrant. Stir and shake during the toasting.  When cool grind the whole spices in a spice grinder.

Combine the ground spices with the last 4 ingredients.  Keep stored in dry airtight containers.


Preparing the Cod​

Season the cod fillets on both sides with the Berbere spice rub.  Heat a heavy bottomed skillet over high heat and add 3 tablespoon coconut oil.  Place the cod pieces in the pan and cook until golden and crispy, 2 minutes. Carefully turn the fillets over and continue cooking for a further 2 minutes.  Adjust the temperature of the skillet so that the spices do not burn.

To finish

Thinly slice the cabbage, shallots and leeks and saute in butter and a splash of white wine. Cook down until tender. Serve cod on top of cabbage with a side of saffron rice.

Poached Pears


4 large pears

½ cup of sugar

1 whole cinnamon stick

1 lemon peeled

1 star anise

2 cups of red wine

1 vanilla bean cut in half lengthwise

4 cloves

3 peppercorns

1 bay leaf


1 cup of mascarpone cheese

1 tsp cinnamon

1 tablespoon sugar


Peel the pears, cut in half and remove center stem with a sharp paring knife. Remove seeds with a melon baller creating a cavity for the cheese. Place pears in a medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, peppercorns and just enough water to cover pears.

Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.

Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.

When ready to serve, arrange pears on a platter or on individual plates, Mix together the cheese, ground cinnamon and sugar. Using a piping bag, carefully pipe a small amount of cheese into each pear cavity.  Drizzle poaching liquid over them.


Italian Seasoning

1 tablespoon dried basil

1 tablespoon oregano

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon garlic powder

½ tablespoon onion powder

1 teaspoon chili flakes

1 teaspoon salt


Butter Chicken Spice Blend

1/2 tsp ground cinnamon
2 tsp smoked paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1 tsp ground ginger
1/2 tsp cayenne pepper


Steak Spice

1 tbl. Coarse salt

1 tbl. Coriander

1 tbl. Black peppercorns

1 tbl. Pink peppercorns

1 tbl. Dried onion

1 tbl. Dried garlic

1 tsp. Chili flakes

1 tsp. Mustard seeds

Seafood Seasoning

4 tablespoons salt

1 tablespoon ground celery seed

4  teaspoons dry mustard powder

1 teaspoons red pepper flakes, ground

1 teaspoons ground black pepper

1 teaspoons paprika

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

2 teaspoon dill


 Urban Harvest Landscape