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NAME:Roxbury Public Library
X-WR-CALNAME:Roxbury Public Library
BEGIN:VEVENT
UID:a0615732-81ae-459e-8718-03f1bbc59a19
SEQUENCE:0
DTSTAMP:20260721T174627Z
DTSTART;TZID=America/New_York:20201201T160000
DTEND;TZID=America/New_York:20201201T170000
SUMMARY:What's Cooking with Chef Theresa- Virtual Series
LOCATION:Roxbury Public Library\nRoxbury Public Library
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Roxbury Public Library;X-A
 PPLE-RADIUS=10;X-TITLE=Roxbury Public Library:geo:40.8691069,-74.6385065
GEO:40.8691069;-74.6385065
DESCRIPTION:Break out your apron and cook along with Chef Theresa from Jer
 emiah's Catering\, as we explore favorite recipes from around the world.  
 This month is Butter Chicken from India..\nhttps://roxburylibrary.libnet.i
 nfo/event/4604240
X-ALT-DESC;FMTTYPE=text/html:<p>To join the program:</p>\n<p><a href="http
 s://us02web.zoom.us/j/86784420151?pwd=eUp3a2VEcEpCY1RuZDR0NGNDQ2Z1Zz09">ht
 tps://us02web.zoom.us/j/86784420151?pwd=eUp3a2VEcEpCY1RuZDR0NGNDQ2Z1Zz09</
 a></p>\n<p>Meeting ID: 867 8442 0151<br />Passcode: 060377<br />One tap mo
 bile<br />+19292056099\,\,86784420151# US (New York)<br />+13017158592\,\,
 86784420151# US (Washington D.C)</p>\n<p>Dial by your location<br />+1 929
  205 6099 US (New York)</p>\n<p>This month we will celebrate the cuisine f
 rom India with a crowd-pleasing favorite\, Butter Chicken.&nbsp\; The ingr
 edients you need are provided below.</p>\n<p>Like to cook? Join us for Che
 f Theresa's International Cuisine Series. Ingredient list will be posted a
  few weeks before each session.</p>\n<p>Register online or by calling the 
 library at 973 584-2400 and the link will be sent to you the day before th
 e event.</p>\n<p><strong>For the chicken marinade:</strong></p>\n<p>28 oz 
 (800g) boneless and skinless chicken thighs or breasts cut into bite-sized
  pieces<br />1/2 cup plain yogurt<br />1 1/2 tablespoons minced garlic<br 
 />1 tablespoon minced ginger (or finely grated)<br />2 teaspoons garam mas
 ala<br />1 teaspoon turmeric<br />1 teaspoon ground cumin<br />1 teaspoon 
 red chili powder<br />1 teaspoon of salt</p>\n<p><br /><strong>For the sau
 ce:</strong><br />2 tablespoons olive oil<br />2 tablespoons ghee (or 1 tb
 s butter + 1 tbs oil)<br />1 large onion\, sliced or chopped<br />1 1/2 ta
 blespoons garlic\, minced<br />1 tablespoon ginger\, minced or finely grat
 ed<br />1 1/2 teaspoons ground cumin<br />1 1/2 teaspoons garam masala<br 
 />1 teaspoon ground coriander<br />14 oz (400 g) crushed tomatoes<br />1 r
 ed chili crushed (adjust to your taste preference)<br />1 1/4 teaspoons sa
 lt (or to taste)<br />1 cup of heavy or thickened cream (or evaporated mil
 k to save calories)<br />1 tablespoon sugar</p>\n<p><br /><strong>INSTRUCT
 IONS</strong><br />In a bowl\, combine chicken with all of the ingredients
  for the chicken marinade\; let marinate for 30 minutes to an hour (or ove
 rnight if time allows).<br />Heat oil in a large skillet or pot over mediu
 m-high heat. When sizzling\, add chicken pieces in batches of two or three
 \, making sure not to crowd the pan. Fry until browned for only 3 minutes 
 on each side. Set aside and keep warm. (You will finish cooking the chicke
 n in the sauce.)<br />Heat butter or ghee in the same pan. Fry the onions 
 until they start to sweat (about 6 minutes) while scraping up any browned 
 bits stuck on the bottom of the pan.&nbsp\;<br />Add garlic and ginger and
  saut&eacute\; for 1 minute until fragrant\, then add ground coriander\, c
 umin and garam masala. Let cook for about 20 seconds until fragrant\, whil
 e stirring occasionally.<br />Add crushed tomatoes\, chili and salt. Let s
 immer on low for about 10-15 minutes\, stirring occasionally until sauce t
 hickens and becomes a deep brown red colour.</p>\n<p>Stir the cream\, suga
 r through the sauce. Add the chicken with juices back into the pan and coo
 k for an additional 8-10 minutes until chicken is cooked through and the s
 auce is thick and bubbling.</p>\n<p><strong>Equipment</strong><br />Bowl<b
 r />Cutting board<br />knife<br />Stirring Spoon<br />Frying pan</p>\n<p>T
 heresa Navarro is a successful owner and chef of Jeremiah&rsquo\;s caterin
 g and cooking studio in Parsippany. She started at the young age of 13 wor
 king in restaurants. Achieving ownership at age 24 Theresa opened Jeremiah
 &rsquo\;s cafe and catering. For the last 23 years Theresa has prepared\, 
 catered and taught for her community. Jeremiah&rsquo\;s Catering offers co
 oking classes created especially for children. Theresa holds these classes
  and teaches children how to cook healthy meals for themselves. Of course\
 , everything is made to be safe for children and Theresa is extremely pati
 ent and pays attention to each child in her class. She chooses easy\, yet 
 healthy\, recipes for the children and does her best to stir in them the j
 oy and happiness of making tasty food. The whole idea is to help the child
 ren acquire new skills\, enjoy group activities\, and teach them all about
  healthy foods. And Theresa does this with a lot of dedication and enthusi
 asm.</p>\n<p>October 13\, 2020 Southern US: Chicken and Dumplings</p>\n<p>
 November 10\, 2020 Poland: Perogies</p>\n<p>December 1\, 2020 India: Butte
 r Chicken</p>\n<p>January 12\, 2021 Morocco: Chick Pea Tagine</p>\n<p>Febr
 uary 9. 2021 China: Scallion Pancakes</p>\n<p>March 9\, 2021 Ireland: Iris
 h Soda Bread Biscuits</p>\n<p>April 13\, 2021 Korea: Fried Chicken Wings</
 p>\n<p>May 11\, 2021 Canada: Calgary Nanaimo Bars</p>\n<p>June 1\, 2021 Vi
 etnam: Veggie and Beef Pho</p>\nhttps://roxburylibrary.libnet.info/event/4
 604240
URL;VALUE=URI:https://roxburylibrary.libnet.info/event/4604240
ATTACH:https://static.libnet.info/images/events/roxburylibrary/Internation
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