Milk Street Digital Class: Two Recipes, Five Techniques: Weeknight Keepers with Jenny Rosenstrach

What’s on the Menu: 
Greek Avgolemono Soup
Cabbage, Kale and Crispy Tofu Salad with Citrusy Ginger Dressing

Creamy Greek soup that wins the hearts of omnivores and vegetarians alike. Crunchy, bright salad featuring tofu like none you’ve ever tasting and a batch-worthy dressing. Join guest teacher Jenny Rosenstrach, author of the recent book “The Weeknight Vegetarians Get Simple,” in this pre-recorded livestream class where you’ll see the multitude of techniques that these two deceptively simple recipes contain. As you make her batch of Greek avgolemono soup, you’ll learn to temper eggs—the same technique you need to know to make custard, pastry cream, flan, curd and more—to give your soup subtle richness and body without the use of any starchy thickeners or cream. You’ll see why any pasta that’s going into soup should be boiled right in flavorful stocks, plus get recommendations on how to make this dish with chicken or as a vegetarian main. Her main dish-worthy salad teaches you the best way to achieve rich and crispy tofu that will convert even the most staunch carnivore. You’ll employ smart knife skills to make quick work of a prep list that could be intimidating to some—but not you. And we cover the art and science of emulsified dressings; the citrusy ginger sauce she makes is so good you’ll want to make triple batches of it to use on everything.