City Tech isn’t just about technology. If you’re looking to brush up on cooking skills, or even just looking for new ideas, the continuing education is offering special culinary classes this month.
“Seasoned foodies and amateurs alike will learn the tricks-of-the-trade that make for great meals,” said Diane Romeo, who runs the college’s adult education department.
That includes this recipe for green beans with tomato and fennel seed, a light, tasty and healthy treat included in the upcoming “Mediterranean Vegetarian” class on Nov. 12, where you’ll learn how to make it — as well as get to taste it — during a demonstration led by award-winning culinary instructor Michael Krondl.
The following week, delve into “Italian Regional Cooking: A Taste of Tuscany,” and you’ll be cooking like the pros — or your Italian grandmother — in no time.
“Mediterranean Vegetarian” at City Tech [300 Jay St. between Tillary and Johnson streets in Downtown, (718) 552-1170], Nov. 12 from 6:30-9:30 pm. $90; “Italian Regional Cooking: A Taste of Tuscany” on Nov. 19 from 6:30-9:30 p.m. $75. Pre-registration is required. For info, visit www.cityte
1/2 tsp. fennel seed
4 tbls. olive oil
1 small onion, thinly sliced
1/2 cup strained tomatoes
In a steamer, steam the beans until they turn a bright green but are still very “al dente,” about two minutes. Drench in cold running water.
Lightly crush the fennel seeds using a mortar and pestle or spice grinder.
Heat the oil in a sauté pan over moderate heat. Add the onions and cook, stirring, until soft and transparent, about five minutes. Add the beans, fennel and salt and pepper to taste. Continue to sauté for one minute. Add the tomato, cover and cook about 15 minutes until the beans are very tender. The beans should be almost dry. If there is a lot of liquid, boil the beans over high heat, stirring, until the liquid is no more than a thick glaze. Taste for salt and pepper and adjust seasoning as necessary.