ROAD FROM STOCKHOLM TO MARRAKESH


What a tasty culinary journey this is going to be! 

Stockholm Days: 

Kal Salat
  (shredded red cabbage, celery root, dill and toasted caraway seeds in a tangy dressing)
Scandinavian Yellow Split Pea Soup
  (thick and hearty yellow split pea soup with smoked ham, spices and minced vegetables)
Salmon Cakes with Swedish Tartar Sauce
  (crispy-fried, fresh hand-made salmon cakes with potato, chives and shallots)
Swedish Ginger Snaps
  (chewy and crisp ginger cookies with cinnamon and molasses)

An Evening in Vienna: 

Roast Beet - Green Bean and Bacon Salad
  (roasted beets, blanched green beans, bacon, fresh dill  and mustard vinaigrette)
Pork Schnitzel with Rotkraut
  (beaded pork scaloppini with sautéed sweet and sour cabbage)
Spaetzle
  (tear drop pasta sautéed with butter and parsley)
Apple Strudel
  (apples, cinnamon and currants baked in flaky pastry dough)

Destination Budapest, Hungary: 

Töltött Káposzta/Cabbage Rolls
  (stuffed cabbage rolls with ground meats, rice, vegetables in a tangy tomato sauce)
Pörkölt/Hungarian Goulash
  (beef stew in a rich broth with fancy paprika, cider vinegar and root vegetables)
Nokedli
  (fluffy flour and egg dumplings)
Töltött Körte
  (poached pears with walnut cream filling and chocolate sauce)

Athens Excursion: 
 
Greek Country-Style Salad/Khoriátiki Saláta
  (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
  (finely shredded fillo like pastry strands rolled with honey walnut filling)

Istanbul Connection:
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)

Cairo to Old Algiers: 
 
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
  (nourishing soup of fava beans, garlic and cumin)
Semolina and Honey Cake/Basbousa
  (semolina cake with ground almonds soaked in an orange blossom honey syrup)

The Marrakesh Express: 
 
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 - sweet potato stew w/ginger, turmeric and onions)
Chicken Tagine/Tagine Djej Bil
  (braised chicken, apricots, almonds and spices with cous-cous)
Lemon Yogurt Cake
  (golden battercake with yogurt and a hint of cardamom)

 
  • Individuals, groups, couples and kids welcome!
  • Classes are limited in size - Call or e-mail to reserve a space:
    415.626.4379, joe@theculinarysalon.com
  • Pay by check made out to Joe Wittenbrook (sole proprietor), cash or billed through Pay Pal