Did anyone get the recipes from today's M Cafe cooking class?

[Dylan]

I wandered into M Cafe today around 1 and noticed I had missed Lee Gross's cooking demo from 11-1. I believe he prepared the chickpea dandelion salad and one other dish. I would be grateful if someone who attended might share the recipes he did today - I just love their stuff.

[Bugg Superstar]

Does anyone have the Sesame Soba Noodles recipe? Can't find it anywhere- I know there was a video in the past. Thanks!

[toveggiegirl]

The video seems to have disappeared from the web but here is the (paraphrased) recipe. It's not the clearest recipe, but it's the best I could find. I assume that the veggies should be julienned. Hope this helps.

M CAFE'S TOASTED SESAME NOODLES:

Ingredients:

Soba Noodles
Bell Pepper
Napa Cabbage
Green onion
Sesame Seeds

Toasted Sesame Dressing:
1 cup canola oil
1/2 cup sesame oil
1 cup brown rice vinegar
6 tbsp soy sauce
6 tbsp brown rice syrup
3 tsp chopped ginger
1 tsp garlic
3 tbsp chopped onions
1 tbsp sesame seeds

Cook soba noodles in boiling water with a pinch of salt for 5-6 minutes, until al dente, and let them sit to cool.

Toasted Sesame Dressing:
Blend garlic, ginger, onion, sesame oil, brown rice syrup, soy sauce, and brown rice vinegar into a blender. On a lower setting, add canola oil to emulsify the dressing. Last, add the sesame seeds to the dressing.

Combine the noodles, the vegetables, and the dressing together in a bowl and serve.

[sydvischus]

It seems like the Eat Drink or Die website is now just Funny or Die and can't find any of the videos :-/
Does anyone have the recipe for the kale with spicy peanut dressing?
Thanks!

[Bugg Superstar]

Ingredients
• 1 large bunch kale
• ¼ cup peanuts, chopped for garnish
• ¼ red onion, halved and sliced for garnish Spicy Peanut Dressing*
• ½ cup peanut butter
• 1 ½ T just like honey
• 2 T low sodium soy sauce
• 2 T brown rice vinegar
• ½ tsp. garlic, minced
• ½ tsp. ginger, minced
• ¼ tsp. cayenne pepper
• 1/8 tsp. salt
• 1 ½ oz hot water
DIRECTIONS
1. Remove the kale from the stems. Add a pinch of Salt to a pot of boiling water, then blanch the Kale for 3 min. Remove the Kale from the boiling water and shock it in a container of ice water. Finally, squeeze the excess water out of the cooled Kale.
2. To make Spicy Peanut Dressing: Place all dressing ingredients into a blender. Blend until mixture turns into a smooth consistency.
3. Drizzle the dressing on top of the Kale and mix the kale and dressing together until kale is evenly coated. Garnish with sliced red onions and chopped peanuts.

[goodhealthgourmet]

Dylan, it doesn't appear that you've been active on CH recently, but i hopehopehope somehow you see this...the recipe was in today's "Healthy Bitch Daily" e-mail blast, and scarily enough, my first thought [over a year later] was this thread!

M Cafe de Chaya Chickpea & Dandelion Salad

Ingredients
For Tahini-Lemon Dressing:
1/4 cup sesame tahini
1 cup extra virgin olive oil
3/4 cup fresh lemon juice
1 teaspoon fresh garlic, minced
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1/2 teaspoon sea salt
Pinch of freshly ground black pepper

For Frizzled Onions:
3 tablespoons olive oil
1 yellow onion, cut into paper-thin half moons

For Salad:
1 15-ounce can organic chickpeas, drained
1/2 cup red Bhutanese rice (or long grain brown rice), cooked
1 cup celery hearts and inside leaves, sliced thin
1 1/2 cups fresh dandelion greens, washed, dried and chopped
Pinch of sea salt
Pinch of freshly ground black pepper

Directions
For Tahini-Lemon Dressing:
Combine the tahini, extra virgin olive oil, lemon juice, garlic, cumin, cayenne pepper, sea salt and black pepper in the mixing bowl. Adjust dressing with additional sea salt, black pepper or lemon juice, to taste.

For Frizzled Onions:
Heat the olive oil in a frying pan, and add the yellow onions. Fry the onions over medium heat until golden brown and “frizzled.” Transfer to absorbent toweling to drain excess oil. Season with sea salt and reserve.

For Salad:
Combine the chickpeas, cooked rice, celery hearts and dandelion greens in a mixing bowl. Add 2 to 3 tablespoons of frizzled onions to bowl. Moisten salad with about 1/4 of a cup of the Tahini-Lemon Dressing and mix well to combine. Taste salad, and adjust with additional dressing, sea salt and black pepper as needed. Transfer salad to serving bowl or platter and drizzle additional dressing, if desired. Top with additional frizzled onions to garnish.

[Dylan]

thanks for posting, just saw this!

[candee]

YES!! If anyone has the chickpea/dandelion salad recipe, PLEASE post it here.. I've gone on the various threads& sites but can't find that specific recipe. His class was basically sold out by the time the signage about it went up or I would have gone just for that recipe alone. I eat the stuff at least 3 times a week!

[Dylan]

I do recommend the eat drink or die recipes...all are good...and by the way, the exact ingredient lists are given on the site, you just have to click on the recipe link...anyway we seem to have struck out with our pleas, so far.

[goodhealthgourmet]

oy, i'm such an idiot. you should have seen me last night, pausing & replaying the video, trying to guesstimate the amounts to type up the recipe!

thanks for the tip, Dylan.

and for anyone else who wants it, here's the direct link to the kale recipe:
http://www.eatdrinkordie.com/recipes/...

[SilverlakeGirl]

I had noticed the class mention on Twitter today. But it seems to be down right now.

[goodhealthgourmet]

not the one you missed today, but a thread from last year has links to their recipes for kale salad w/peanut dressing and smoked salmon benedict...

http://chowhound.chow.com/topics/528056

ETA: i went to the web site with the videos mentioned in the other thread. you'll see the chf preparing the dishes, and he calls out the ingredients as he uses them, but doesn't give proportions/measurements so you'll have to eyeball it & play around a bit.