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
Make Mango, Jicama + Black Bean Salsa with Homemade Baked Tortilla Chips, and Roasted Tomato Salsa (Salsa de Molcajete)! See the recipes below!
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
Appetizers
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)
