Cooking Class Recipes

[ßäbý ®ü±h]

The following is a copy of a recipe booklet that I recieved at a cooking class at my favorite restaurant.
These recipes are allowed to be shared.

This thread is not intended for you to share your own cooking class recipes, but discuss the ones at hand if you want to or have tried to make them.

(these recipes are intended to be prepared and served together, and some of the recipes contain the lesser items)


Café Gibraltar’s
Mediterranean Street Food
Cooking Class
2/25/08


Tzatziki
1 quart whole milk yogurt (Straus, good and organic)
2 english shredded cucumbers (must drain)
1 tblsp chopped garlic
chopped mint to taste
½ cup extra virgin olive oil (fruity)
salt and pepper to taste

Place a cheese cloth (or coffee filter) in a colander, empty yogurt into colander and let drain 4 hours or overnight. Cut cucumbers in half, remove seeds, grate with a cheese grater, put in a bowl, add pinch of salt, let sit for five minutes. Transfer to a colander and drain while applying pressure to remove as much liquid as possible. Add cucumbers and mint to yogurt, season with salt and pepper. In a skillet, bring oil to WARM (not hot), add chopped garlic, cook GENTLY until garlic becomes white, remove and add to yogurt mixture. Mix. Serve.


Charmula
2 cups smoked paprika
1 tblsp chopped fresh ginger
¼ cup ground coriander (toasted and ground yourself better)
2 cups ground cumin (toasted and ground yourself better)
1 tsp cayenne pepper
1 tsp chili flakes
1 tsp cinnamon
1 cup lemon juice
3 cups extra virgin olive oil
salt to taste
2 tblsp chopped garlic

Add all ingredients and blend in a food processor until smooth.


Lemon-Garlic Aioli
(use ½ recipes for prawns)
2 eggs
2 tsp chopped garlic
2 tsp smoked paprika
4 tblsp lemon juice (myer lemons or preserved)
salt and pepper to taste
2-4 cups canolive oil for cooking (canolive oil: 90% canola, 10% olive)

Add all ingredients except oil to a food processor and blend for one minute, then slowly add oil while processor is running.
If aioli breaks, remove from processor. Put 1 egg yolk in processor and drizzle aioli back in gradually to re-emulsify.


Charmula Prawns
1 lb 16-20 prawns, peeled/deveined/TAKE OFF THE TAILS
1 cup charmula
¼ cup canolive oil for cooking
2 fresh sliced lemons
2 cups preserved lemon aioli
6 chopped garlic cloves
4 parsley sprigs

In a mixing bowl, combine charmula and prawns, mix and cover, marinate for two (not longer or lemon will “cook”) hours. In a large skillet, add oil, heat to very high, cook prawns for one minute on each side (do not keep flipping, one minute per side). Add garlic, lemon slices, and aioli (LAST), sauté for a few seconds until prawns are coated with aioli, remove. Garnish with the liquid from the pan and parsley sprigs.


Souvlaki Kotopoulo
2 lbs chicken breast tenders
2 caps whole milk yogurt (don’t strain)
1 tblsp chopped garlic
½ tsp sumac (not poison sumac)
1 tsp dried oregano (dry>fresh)
1 tblsp chopped parsley
1 tsp lemon zest
1 tsp chili flakes
to taste: salt and pepper
canolive oil for cooking
extra virgin olive oil
optional radish salad
bamboo skewers

In a mixing bowl, combine chicken tenders and salt and pepper, season well, add yogurt, garlic, sumac, oregano, parsley and chili flakes, toss well, cover and refrigerate for at least two hours (overnight better) before cooking. After well marinated, assemble the skewers with six to eight ounces of chicken, put aside. Heat & season your cooking surface (barbecue, skillet, or griddle) cook skewers for about 5 minutes on each side (test to see if done). Drizzle with olive oil; serve with charmula, tzatziki, and optional radish salad
Radish Salad: grated watermelon (or any type, but watermelon is pretty) radish, sliced fennel, lemon juice, and good olive oil. Mix well.


Tomato Sauce
1 clove chopped garlic
¼ yellow onion, small diced
8 medium tomatoes, large diced
¼ cup red wine vinegar
¼ cup canolive oil for cooking
1 tsp chili flakes
1 parsley sprig (each)

Heat oil over medium heat in a sauce pan, add onions. Cook for five minutes until translucent, add tomatoes, garlic, parsley, season with salt, peppers, and chili. Cook for 10-30 minutes, add vinegar, mix well, remove from heat, puree in blender, strain, and serve.


Falafel
4 cups garbanzo beans
to cover beans, enough water for cooking
1/4 cup charmula
1 cup yellow onions, small diced
1 tblsp chopped parsley
1 tblsp tahini (sesame seed puree)
1 tsp chopped garlic
1 cup chick pea flower (or other)
1 tsp lemon juice
3 eggs
1 cup bread crumbs (Panko)
canolive oil for cooking (unspecified amount)

Soak the garbanzos overnight, drain, discard liquid, rinse. Bring to a simmer with enough water to cover the garbanzos, simmer for 30 minutes, season with salt and simmer for another 30 minutes (or use canned to skip process). Remove, drain, and set aside. In a skillet over medium heat, add 2 tblsp oil, add onions, cook for about 5 minutes or until translucent. Add garlic, cook for one more minute, put aside. In a mixing bowl, add garbanzos, mash with the back of a spoon, add onion, oil, and garlic mix, chopped parsley tahini, charmula and lemon juice, season with salt and pepper and mix will. Form small cakes from the mixture, roll in chickpea flour, dip in egg and re-roll in bread crumbs. Fry in a skillet (do not deep fry or will fall apart) with oil over high heat until golden brown, serve over tomato sauce.
Garnish with red onion/fennel salad (onion, fennel, salt, lemon, olive oil, let sit for 4 hours)


A lamb dish was included, but I had to leave before we got to it.
If you want a good lamb dish though, I have one ready.

[little cindy lou who]

Originally Posted by ßäbý ®ü±h

The following is a copy of a recipe booklet that I recieved at a cooking class at my favorite restaurant.
These recipes are allowed to be shared.

This thread is not intended for you to share your own cooking class recipes, but discuss the ones at hand if you want to or have tried to make them.

(these recipes are intended to be prepared and served together, and some of the recipes contain the lesser items)


Café Gibraltar’s
Mediterranean Street Food
Cooking Class
2/25/08


Tzatziki
1 quart whole milk yogurt (Straus, good and organic)
2 english shredded cucumbers (must drain)
1 tblsp chopped garlic
chopped mint to taste
½ cup extra virgin olive oil (fruity)
salt and pepper to taste

Place a cheese cloth (or coffee filter) in a colander, empty yogurt into colander and let drain 4 hours or overnight. Cut cucumbers in half, remove seeds, grate with a cheese grater, put in a bowl, add pinch of salt, let sit for five minutes. Transfer to a colander and drain while applying pressure to remove as much liquid as possible. Add cucumbers and mint to yogurt, season with salt and pepper. In a skillet, bring oil to WARM (not hot), add chopped garlic, cook GENTLY until garlic becomes white, remove and add to yogurt mixture. Mix. Serve.


Charmula
2 cups smoked paprika
1 tblsp chopped fresh ginger
¼ cup ground coriander (toasted and ground yourself better)
2 cups ground cumin (toasted and ground yourself better)
1 tsp cayenne pepper
1 tsp chili flakes
1 tsp cinnamon
1 cup lemon juice
3 cups extra virgin olive oil
salt to taste
2 tblsp chopped garlic

Add all ingredients and blend in a food processor until smooth.


Lemon-Garlic Aioli
(use ½ recipes for prawns)
2 eggs
2 tsp chopped garlic
2 tsp smoked paprika
4 tblsp lemon juice (myer lemons or preserved)
salt and pepper to taste
2-4 cups canolive oil for cooking (canolive oil: 90% canola, 10% olive)

Add all ingredients except oil to a food processor and blend for one minute, then slowly add oil while processor is running.
If aioli breaks, remove from processor. Put 1 egg yolk in processor and drizzle aioli back in gradually to re-emulsify.


Charmula Prawns
1 lb 16-20 prawns, peeled/deveined/TAKE OFF THE TAILS
1 cup charmula
¼ cup canolive oil for cooking
2 fresh sliced lemons
2 cups preserved lemon aioli
6 chopped garlic cloves
4 parsley sprigs

In a mixing bowl, combine charmula and prawns, mix and cover, marinate for two (not longer or lemon will “cook”) hours. In a large skillet, add oil, heat to very high, cook prawns for one minute on each side (do not keep flipping, one minute per side). Add garlic, lemon slices, and aioli (LAST), sauté for a few seconds until prawns are coated with aioli, remove. Garnish with the liquid from the pan and parsley sprigs.


Souvlaki Kotopoulo
2 lbs chicken breast tenders
2 caps whole milk yogurt (don’t strain)
1 tblsp chopped garlic
½ tsp sumac (not poison sumac)
1 tsp dried oregano (dry>fresh)
1 tblsp chopped parsley
1 tsp lemon zest
1 tsp chili flakes
to taste: salt and pepper
canolive oil for cooking
extra virgin olive oil
optional radish salad
bamboo skewers

In a mixing bowl, combine chicken tenders and salt and pepper, season well, add yogurt, garlic, sumac, oregano, parsley and chili flakes, toss well, cover and refrigerate for at least two hours (overnight better) before cooking. After well marinated, assemble the skewers with six to eight ounces of chicken, put aside. Heat & season your cooking surface (barbecue, skillet, or griddle) cook skewers for about 5 minutes on each side (test to see if done). Drizzle with olive oil; serve with charmula, tzatziki, and optional radish salad
Radish Salad: grated watermelon (or any type, but watermelon is pretty) radish, sliced fennel, lemon juice, and good olive oil. Mix well.


Tomato Sauce
1 clove chopped garlic
¼ yellow onion, small diced
8 medium tomatoes, large diced
¼ cup red wine vinegar
¼ cup canolive oil for cooking
1 tsp chili flakes
1 parsley sprig (each)

Heat oil over medium heat in a sauce pan, add onions. Cook for five minutes until translucent, add tomatoes, garlic, parsley, season with salt, peppers, and chili. Cook for 10-30 minutes, add vinegar, mix well, remove from heat, puree in blender, strain, and serve.


Falafel
4 cups garbanzo beans
to cover beans, enough water for cooking
1/4 cup charmula
1 cup yellow onions, small diced
1 tblsp chopped parsley
1 tblsp tahini (sesame seed puree)
1 tsp chopped garlic
1 cup chick pea flower (or other)
1 tsp lemon juice
3 eggs
1 cup bread crumbs (Panko)
canolive oil for cooking (unspecified amount)

Soak the garbanzos overnight, drain, discard liquid, rinse. Bring to a simmer with enough water to cover the garbanzos, simmer for 30 minutes, season with salt and simmer for another 30 minutes (or use canned to skip process). Remove, drain, and set aside. In a skillet over medium heat, add 2 tblsp oil, add onions, cook for about 5 minutes or until translucent. Add garlic, cook for one more minute, put aside. In a mixing bowl, add garbanzos, mash with the back of a spoon, add onion, oil, and garlic mix, chopped parsley tahini, charmula and lemon juice, season with salt and pepper and mix will. Form small cakes from the mixture, roll in chickpea flour, dip in egg and re-roll in bread crumbs. Fry in a skillet (do not deep fry or will fall apart) with oil over high heat until golden brown, serve over tomato sauce.
Garnish with red onion/fennel salad (onion, fennel, salt, lemon, olive oil, let sit for 4 hours)


A lamb dish was included, but I had to leave before we got to it.
If you want a good lamb dish though, I have one ready.

yummy ... greek food is muy bueno .... but ... i would pass on the prawns .. not fond of eating bugs