FAIRBANKS The first time Natasha Cummings cooked, she was 11. Left home alone, she cooked a simple curry, using ingredients she could find in her house salt, pepper, curry and rice. When Cummings mother came home, she laughed at the effort. From then on, Cummings mother taught her how to cook properly. <\/p>\n
Cummings passed on a bit of that knowledge Friday during her Caribbean Cuisine cooking class in the CTC Kitchen at Hutchison High School as part of the Fairbanks Summer Arts Festival. Using simple ingredients, Cummings taught the small group how to prepare brown stew chicken, pigeon peas and steamed cabbage. <\/p>\n
Like many other first-time instructors, Cummings admitted her nerves at the beginning of the class. Her fears went unfounded as she described her recipes while encouraging hands-on participation. <\/p>\n
I want it to be hands-on so when you get home, you know what to do and how its going to look, Cummings said. <\/p>\n
Cummings made sure every student helped with at least one aspect of the dishes. Debbie Mathews, owner of Expressions in Glass and an instructor of several classes during the arts festival, helped chop carrots. Her friend Gus Luchini lent a hand. Mathews invited Luchini to the class, which was a way for her to enjoy herself. <\/p>\n
I work too much, so this is my way to get out and have fun, Mathews said. <\/p>\n
The ingredients used in the recipes are simple and easy to find, even in Fairbanks, quite a distance away from Cummings native St. Vincent and the Grenadines in the Caribbean.Even so, when Cummings goes home, she brings an extra suitcase just for food and spices. <\/p>\n
She puts that extra suitcase to good use at her business, Tashas Caribbean Cuisine and Catering. Started in 2008 out of her home as a casual business, its grown into Cabin No. 7 at Pioneer Park, open seven days per week from noon to 8 p.m. Cummings moved into the spot two years ago, but is on the lookout for a small, year-round space where customers can sit down and enjoy her food. <\/p>\n
If I could quit my other job, I would, Cummings said. For now, she runs the cabin and caters you can even hire her to teach a private cooking class and dinner at home. <\/p>\n
The mother of three came to Brooklyn when she was 15 with her father and siblings. There, she took over as the mom of the house, cooking dinner on Sundays, a big day in Caribbean families homes, and on weekdays after she got home from school.In 2002, Cummings husband a good but messy cooker was stationed at Fort Wainwright, and the familymoved to Fairbanks. Even so far from home, Cummings mother still guides her. <\/p>\n
When I dont know something, I always call my mom or mother-in-law, she said. Her mother-in-law is from Trinidad and a great cook as well. <\/p>\n
The dishes came together quickly Friday morning, which makes them an easy go-to on busy weekday nights or for those who dont like to devote a lot of time in their kitchens. <\/p>\n
Cummings came to the class with the chicken already marinated, but the marinade itself was made of green onion, garlic, white vinegar, a little bit of salt and Adobo seasoning. <\/p>\n
No Caribbean kitchen is complete without it, Cummings said of the Goya brand, Adobo. <\/p>\n
The marinade she used can be made with whatever you have in the house, and to individual preferences. The important part is letting it marinate properly at least 30 minutes, preferably overnight. Cummings marinates her meat for two days. <\/p>\n
What makes the brown stew chicken truly special is melting sugar in the pot with vegetable oiland adding in a little bit of ketchup for colorbefore adding the chicken. Cummings used brown sugar in the class, but any sugar on hand will do, she said. The syrup adds a thoroughly enjoyable slight sweetness. <\/p>\n
The pigeon peas dish is even simpler. Basmati rice and pigeon peas (gandules) are boiled in basmati rice. Among other spices, the star is whole pimento (allspice) seeds, the flavor of which asserts itself strongly in the dish.The rice which takes about 15 to 20 minutes to cook can be eaten as a side or as the main dish. <\/p>\n
Cummings has memories of pigeon peas from her childhood. <\/p>\n
I grew up shelling them at home from a tree in the backyard, she said. Dont substitute them for regular green peas; if you cant find pigeon peas, use red beans instead, Cummings said. <\/p>\n
The final dish steamed cabbage is colorful and highly adaptable. A roughly cut medium cabbage is added to sauteed onion in butter, garlic, pepper and other seasonings. Cummings had the class cut up carrots and multicolored bell peppers to add to the cabbage for color. During class, Cummings had to find a larger pot for the dish, as the newly cut cabbage didnt quite fit. After simmering for about 15 minutes, though, the ingredients had shrunk down into a flavorful and yes, colorful side dish. <\/p>\n
Together, the three dishes made for a great meal, which the class tucked into eagerly. While munching, Cummings encouraged the class to make the dishes their own. She doesnt use measurements herself, which leaves a lot of room for spontaneity and personal taste. And the class has a great place to start, thanks to Cummings insistence on hands-on participation. <\/p>\n
Natalie Duleba can be reached at 459-7536. <\/p>\n
Brown Stew Chicken <\/p>\n
1 whole (4 pound) chicken, cut into piece or leg quarters. Boneless chicken can also be used for those who want to avoid bones <\/p>\n
2 finely chopped green onions <\/p>\n
3 tablespoons chopped fresh cilantro <\/p>\n
1 teaspoon minced garlic <\/p>\n
1 teaspoon all-purpose(Adobo)Goya seasoning <\/p>\n
1\/2 chopped onion <\/p>\n
1 teaspoon salt <\/p>\n
2 carrots cut into cubes <\/p>\n
1\/2 teaspoon ground black pepper <\/p>\n
1 tablespoon vegetable oil <\/p>\n
1\/4 up brown sugar (or whatever kind is on hand) <\/p>\n
1 cup water <\/p>\n
1\/2 canned coconut milk (optional) <\/p>\n
1 teaspoon red pepper flakes (optional) <\/p>\n
2 tablespoons ketchup <\/p>\n
1 tablespoon butter <\/p>\n
Clean chicken by removing any extra fat, then rinse with 1\/4 cup vinegar. Place chicken in a bowl and sprinkle with green onion, cilantro, garlic, onion, Goya all-purpose(Adobo)seasoning, salt and pepper. Coat chicken. Cover and marinate for at least 30 minutes. <\/p>\n
Heat the vegetable oil in a deep pot over medium heat. Stir in sugar, then stir until the it has melted into a nice, golden brown syrup. Add in ketchup and stir. Add the chicken pieces and turn continuously to coat the chicken. Cover the pot and let cook for two minutes. <\/p>\n
Pour inwater, coconut milk, pepper flakes, carrots, butter, onions and anything thats left in the bowl.Replace the lid and cook over medium heat for 15 minutes. Continue cooking until chicken is tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. <\/p>\n
Serve with the sauce in the pot as gravy. <\/p>\n
If you want a bit more gravy, add a bit more water as needed. But not too much, Cummings said, as water leaches away the flavor. <\/p>\n
Pigeon Peas <\/p>\n
1 can (19-ounce) of pigeon peas (gandules), including liquid <\/p>\n
1 can coconut milk <\/p>\n
2 scallion stalks <\/p>\n
2 garlic cloves, chopped <\/p>\n
A few pimento seeds (whole allspice) <\/p>\n
1 teaspoon dried thyme <\/p>\n
1 to 2 teaspoon salt, to taste <\/p>\n
1 teaspoon pepper <\/p>\n
2 cups water <\/p>\n
2 cups basmati or other long grain rice <\/p>\n
Empty the can of pigeon peas along with the liquid into a large saucepan or pot. Fill the empty can with water and pour in. Add chopped onion, garlic, thyme, salt and pepper. Add coconut milk and 2 cups of water. Bring to a boil. Add rice and boil on high for two minutes. <\/p>\n
Turn heat to low and cook covered until all the water is absorbed, about 15 to 20 minutes. <\/p>\n
Fluff with fork and serve. <\/p>\n
SteamedCabbage <\/p>\n
1 medium cabbage, roughly chopped <\/p>\n
2 tablespoons butter <\/p>\n
2 crushed garlic cloves or 2 teaspoons garlic powder <\/p>\n
2 or 3 bell peppers, cut into small slices <\/p>\n
1 medium chopped onion or 2 tablespoons onion powder <\/p>\n
Goya all-purpose seasoning (Adobo) to taste <\/p>\n
Lemon pepper to taste <\/p>\n
Wash cut cabbage.Saute onion, garlic, pepper and thyme in butter in large pot.Add cabbage, carrots, bell peppers and stir.Cover pot and cook cabbage until tender.Sprinkle with Adobo seasoning and lemon pepper to taste. Simmer, then serve as a side dish. <\/p>\n
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Excerpt from: <\/p>\n
Fairbanks Summer Arts Festival finds its Caribbean rhythm with a cooking class - Fairbanks Daily News-Miner<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" FAIRBANKS The first time Natasha Cummings cooked, she was 11. Left home alone, she cooked a simple curry, using ingredients she could find in her house salt, pepper, curry and rice. When Cummings mother came home, she laughed at the effort Continue reading