Cooking your way through the capital

I know it’s an unusual and somewhat self-indulgent problem to have (and slightly problematic if you’re a dining columnist) but occasionally I get tired of eating out. Deciding where to go, agonizing over what to wear, dealing with the often indifferent fuwuyuan; even the appeal of takeout wanes when one considers the orders that go awry and pizza deliveries that arrive two hours late (yes, Pizza Buona, you!). So, I decided: There is nothing to do but to roll up my sleeves and get down and dirty in the kitchen. I can scrape up a few quick meals but my culinary expertise is definitely lacking, so I decided to sign up for some cooking classes to boost my skills.

First stop on my cooking tour was Canton, only a few minutes away thanks to Chun Yi’s courtyard home near Nanluoguxiang (134-2631-7097). For RMB180, I learned how to cook a few Cantonese and Sichuan staples. After four hours in her tiny kitchen, I can report that I’m much more confident when wielding a wok and have some idea of what to do with the more unusual vegetables on display at the “chaoshi.” For those looking for more instruction on Chinese fare, the Chinese Culture Club’s private classes come highly recommended. You can learn how to make your own jiaozi or master the art of hand-pulled noodles.

Many people bemoan the lack of good Mexican restaurants in Beijing, so how about giving them a run for their money in your own kitchen? Out in Shunyi, Popomama (138-0136-3500) offers a great variety of classes in an un-intimidating environment. According to manager Jane Hsiao all classes, except for baking, are taught by skilled, but amateur expats who have offered to share their secrets.

One of their most popular classes is Mexican cooking with Susana Elorza Muñoz. Don’t expect Tex-Mex style eats; her menu is more traditional, featuring dishes like picadillo (minced beef with vegetables) and albondigas (meat balls) with white and green rice. They also offer Italian cooking with Paola Dominici and Simona Dini, where you can learn classics like eggplant parmigiana and crostini with sausage and ricotta.

Running a school out of her own kitchen, Maliha Omair (8291-8145), born Pakistan and currently a resident of Beijing, is determined to improve your cooking skills. Along with standard dishes like alo chanay, chickpeas and potatoes with garam masala and imli chutney, she’ll let you taste home-style dishes that you would never come across in a restaurant. Who knew that Pakistan had a macaroni dish called chesse qeema macronise, which is pasta tossed with potatoes, onion, tomatoes, cheese, and spices?

It’s too bad that after so many cooking classes, I will have no longer have an excuse for burned muffins or suspiciously purple cupcakes with icing that just won’t set. Still, after my Chinese cooking classes, I bet I can impress people with my homemade jiaozi any day.