Please read through the 2 attached recipe cards in advance and have all of your cookware/tools and ingredients out and ready to go when class starts if you're cooking along with me.
There's no need to prep any of the ingredients ahead of time - we'll do everything together!
Cookware/Tools:
Oven
Large, rimmed baking sheet
Cutting board
Chef's knife
Measuring cups & spoons
Medium bowl
Microplane or box grater
Stovetop and a large saucepan OR an Instant Pot
Small bowl and a fork OR food processor for mixing egg filling
Piping bag, ziploc bag, or small scoop (optional) for filling the eggs
Cookware/Utensils
Oven
Cutting board
Chef’s knife
Measuring spoons and cups
2 large, rimmed baking sheets (one needs to be broiler safe)
Pastry brush (optional)
Microplane or grater
Citrus juicer (optional)
Mortar and pestle OR food processor
May 18, 2021 @6pm: Appetizers
Cook along with Ashley or watch her make Buffalo Chickpea Dip and Smoked Salmon Roll-ups.
Also, please take the cream cheese out of the refrigerator to soften for about 30 minutes before class!
This is what you'll need for Cookware/Tools:
Can opener; Strainer; Food processor or blender; Measuring spoons and cups; Flexible spatula; Cutting board; Chef's knife
Bowl for serving; Medium bowl; Butter knife, offset spatula, or spoon (for spreading); Plastic wrap
JANUARY 2021: Culinary Spotlight: Middle Eastern Cuisine
(click on the recipe title)
Broiler Kebab Sheet Pan Meal
Falafel-Spiced Chickpea Flatbreads
Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette
Falafel-Spiced Cucumber Bites
Falafel with Yogurt-Herb Sauce
Instant Pot Persian Beef and Celery Stew (Khoreshe Karafs)
Mast-o-Khiar with Walnuts + Raisins
Muhammara
Persian Jeweled Yogurt Parfaits
Persian Malbec Lamb Burgers with Mast-o-Khiar and Pomegranate Tomato Jam
Persian Meatloaf
Polo Shevid Baghali (Persian Dill + Lima Bean Rice)