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UID:11348-1731150000-1731153600@www.lacs.lu
SUMMARY:Winter Cooking Class with Nicky and Marc
DESCRIPTION:[vc_row][vc_column][vc_column_text] \n\nWinter Cooking Class with Nicky and Marc\nSaturday\, November 9\, 2024 @ 11 am Central Time\nPresented by Nicky Krieger-Loos and Marc Weyder \nJoin us as Nicky and Marc lead us through the process of cooking some traditional Luxembourg winter dishes- Lënsenzopp (lentil soup) and Paangecher (crêpes or thin pancakes).  \nBefore potatoes were brought to Europe in the 18th century\, lentils\, peas and beans were basic food items in Luxembourg. Our lentil soup is a hearty\, warm soup. Served with bacon\, Mettwurscht or pancakes\, it is a meal on its own. \nPaangecher are a very thin version of pancakes\, and we will show you some ideas on how to serve them in different ways. \nThis series is FREE to LACS members and $15 to non-members \nAbout our Speakers: \nNicky Krieger-Loos is from Dudelange/Luxembourg. In 1987\, as a member of the La Ronde Bettembourg folk dancing group\, she visited for the first time communities in the Midwest settled by Luxembourg immigrants in the 19th century. Over the years has stayed in touch with numerous descendants of these immigrants. With her husband Carlo and their children Claire\, Louis and Lucie\, they have moved around the world and lived in the USA\, Austria\, Russia\, China\, and currently in Brasilia. This way she has discovered many new food styles\, recipes and attended cooking classes in many different places. An optician by training\, she now pursues her hobbies cooking\, baking crazy birthday cakes\, quilting\, and up-cycling all kinds of fabrics from worn-out jeans to her children’s old clothes. \n  \n \nMarc Weydert graduated in Education Sciences. He is a teacher by training and he’s currently working for the Luxembourg Ministry of Education as a French text book author. He is married to Luxembourg diplomat Véronique Dockendorf and they have 3 daughters\, Amélie\, Sophie and Julie. Prior to moving to Brussels in summer of 2020\, they spent 4 years in Washington\, DC\, where Véronique was posted as Deputy Head of Mission at the Luxembourg Embassy. From 2008 to 2012\, the family lived their first « American » experience in New York City\, while being posted to the Permanent Mission of Luxembourg to the United Nations. \nCooking and baking is one of Marc’s favorite hobbies\, amongst others like composing and making music as well as woodworking. He attended culinary classes at the Institute of Culinary Education in New York City and at L’Académie de Cuisine in Bethesda\, MD\, and animated two cooking workshops about Luxembourg cuisine at the Washington\, DC YMCA in 2019 and 2020.[/vc_column_text][/vc_column][/vc_row] \n  \n\nPaangecher Ingredients: \n4 eggs\n3 cups milk\n2 cups flour\n1 tsp salt\nbutter \nPaangecher Directions: \n1) Put all the ingredients in a big bowl\, mix well until there are no more clumps of flour. \n2) Melt 1 tsp butter in a flat frying pan\, add 1/2 cup of the batter\, swirl pan to evenly cover the bottom. \n3) Bake for 1-2 minutes\, then flip the Paangech over. \n4) Transfer to a plate and continue until all the batter is used. \nPaangecher can be served in many ways: as a side dish with Bouneschlupp or vegetable soup sliced thinly in a chicken broth with ice cream rolled up with sugar and lemon juice filled with ham\, spinach and cheese\, baked in the oven filled with cream cheese and red\, green\, yellow peppers\, then sliced – served as finger food with cottage cheese\, cucumbers\, olives kids love them with peanut butter and banana or apple slices There are no limits to your imagination!\n \nLensenzopp Ingredients: \n1 large shallot minced\n3 garlic cloves minced\n3 medium carrots finely diced\n3 celery stalks finely diced\n3 medium potatoes diced (optional)\n1.5 cups pre-cooked lentils\n200g/1.5 cups smoked bacon diced\n1 bacon rind (preferably from the slab you got the dices from)\n2 Mettwurscht (any kind of smoked sausage will do) sliced\n1\,2 l/5 cups chicken stock\n1 Tbsp Curcuma\nFreshly ground pepper\n1 bunch curly parsley chopped\nCrème fraiche (1 dollop per person) \nLensenzopp Directions: \n1) Sweat the shallots\, garlic\, carrots\, celery\, bacon and bacon rind until the shallots turn translucent. (Have some water ready in case they start to turn brownish) \n2) Turn the heat to medium. Add the sausage and stir for a few minutes. \n3) Add the lentils\, then add the chicken stock until all the ingredients are covered with liquid. \n4) Add the potatoes and let simmer for 20 minutes or until the potatoes are soft. \n5) At the end of the cooking time\, season with pepper (you probably won’t need any salt\, as the soup will already be salty from the bacon\, the bacon rind and the smoked sausages). \n6) Refine with a little cream\, sour cream or vinegar. Add some parsley as a garnish\n \n*NOTE: It is recommended to peel and chop vegetables shortly before Cooking Class\, if you plan to cook along with Nicky and Marc. \n 
URL:https://www.lacs.lu/events/winter-cooking-class-with-nicky-and-marc/
LOCATION:VIRTUAL via ZOOM
CATEGORIES:Let's Talk Luxembourg
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