The CIA of Napa

FYI, CIA stands for Culinary Institute of America. The main school is in Hyde Park, NY and about 10 years ago, they opened a facility in Napa and more recently San Antonio. Yep, am pretty darn lucky being able to take yet another cooking class that work has sent me to. The trip and class was more like a vacation and boy was I excited to get out of the hustle and bustle of L.A.! I chose to take a classed called, Healthy Flavors of Latin America, Asia and the Mediterranean which lasted 5 days. The class was right up my alley; lectures by a trained PHD of Nutrition , demos from a CIA chef instructor, and hands-on in the kitchen preparing a variety of recipes from the above cuisines. The class consisted of a few restaurant chefs, private chefs, food scientists, and even a foodie who just wanted to learn. The CIA kitchen; filled with French bonnet ovens, vast selections of spices, herbs, produce, meats, pretty much any ingredient, not to mention other equipment like vita-mixers, robocoups, blochett ovens, and automatic pasta makers! YIKES! Nothing like my old alma mater back in Philly where were scrapping for anything and everything.

I am now fascinated by the flavors of Morocco, India, Mexico and the Mediterranean in general. Each day had a differen theme/cuisine. New dishes I made were buckwheat pasta, Bengal fish curry, Roasted tomato chipotle shredded chicken salad. I added to my repertoire of grains, beans (Rancho Gordo) and cooked them in water with flavors like lemongrass, and root vegetables. It's amazing what a little nob of ginger can do onced cooked in rice pilaf or stewed beans! On the last day, we shopped at the local farmer’s market in downtown St Helena and created our own ‘healthy’ dishes.

The perks of taking class at CIA is unimaginable; breakfast, lunch, free wine tastings at local vineyards, discounts at the school store (awesome knives and such), and wonderful hospitality at the hotel and restaurants, Napa loves chefs! All and all, it was a fun week as I had many visitors and headed into SF a few times too. See one of my favorites dishes of the class.

Bengal Fragrant Fish Curry

Haddock, Salmon or Grouper, 3 oz pieces 1 1/2 lbs

Mustard powder 1 tsp

Cumin, ground 1 tsp

Turmeric 1/2 tsp

Red pepper, ground 1/2 tsp

Vegetable oil 2 T

Onions, thin sliced 1 cup

Garlic, sliced 1 T

Serrano chiles, thin sliced 1 T

Tomatoes, peeled and chopped 2 cups

Lemon juice 1/2 each

Cilantro, fresh, chopped 1/4 cup

Salt to taste

1. Please the fish on plate and rub with all spices, set aside for about a half any hour. Heat oil on high and saute fish, unseared, 1 minute on each side. Transfer to plate.

2. Heat same pan on medium, add oil, onion, garlic, and chiles. Cook until onions brown, then tomatoes and salt. Cook until sauce thickens, about 5 minutes.

3. Add fish, and cook until it is done throughout, about 4 minutes.

4. Plate and serve, sprinkle with lemon juice and cilantro.

Adapted from CIA Greystone, Classic Indian Vegetarian by Julie Sahni.