MEDITERRANEAN ODYSSEY


Take a culinary journey through the far reaches of the Mediterranean.


$125.00 per class (per person)






Spain: 

Ensalada Mixta
  (salad with romaine, hard boiled eggs, onions, tomatoes)
Paella Valenciana
  (paella with linguisa and shrimp)
Champiñones en Escabeche
  (marinated mushroom in sherry wine)
Crema Catalana
  (Custard laced with orange and cinnamon, w/ “burnt” sugar)

Southern France: 

Salade au Tomate
  (fresh peeled Roma tomatoes, butter lettuce, and vinaigrette)
Blanc de Poireaux en Gratin
  (leek gratin with Gruyere cheese)
Bouillabaisse du Sud de la France
  (Méditerranéen fish stew in tomato broth)
Biscuits au Citron
  (Light lemon crisp cookies)

Italy: 

Insalata di Arance e Cipolle
  (orange, onion and fennel salad with olives)
Penne alľ Arrabiata
  (penne pasta in a spicy tomato sauce)
Arrosto di Agnello Gamba
  (garlic studded roast leg of lamb)
Zuppa Inglese
  (liqueur-steeped ladyfingers with custard and shaved chocolate)

Greece: 
Greek Country-Style Salad
  (lettuces, bell peppers, cucumbers, feta, olives and tomatoes)
Moussaka
  (layered eggplant casserole with ground meat, tomato and spices)
Avgolemono Soup
  (chicken- lemon egg drop soup)
Kadéfi or Kataïfi
  (finely shredded fillo like pastry strands rolled with honey nut filling)

Turkey: 
 
Red Lentil Soup / Kirmizi Mercimek Çorbasi
  (red lentil soup with ground coriander, cumin and cilantro)
Spinach Salad / Ispanak Salatasi
  (spinach, red onion, pine nuts and citrus dressing)
Shish Kebab with Yogurt – Mint Sauce /Şiş Kebabi
  (skewered marinated meats with onions, tomato and peppers)
Apricot Cookies/ Marmelath Mecidiye
  (Moroccan butter cookies with apricot marmalade filling)

North Africa: 
 
Radish and Lemon Salad / Slatit Fjill
  (radish salad with mint, capers and preserved lemons)
Tajine de Poisson au Safran
  (saffron laced fish tagine with shallots and raisins)
Fava Bean and Garlic Soup / Bessara
  (refreshing soup with fava beans, garlic and cumin)
Semolina and Honey Cake /Basbousa
  (semolina cake with ground almonds soaked in an orange blossom honey syrup)

Morocco: 
 
Cucumber and Olive Salad / Shlada FekkousWa Zitoun
  (grated cucumbers, olives, za’atar and fresh lemon)
Pumpkin and Sweet Potato Stew / Marak Gar’a Wa Batat Helwa
  (pumpkin and sweet potato stew)
Chicken Tagine / Tagine Djej Bil
  (braised chicken, apricots, almonds and spices with cous-cous)
Lemon Yogurt Cake