Monday, April 3, 2017

Advanced Foods Class: Cooking our own African/Middle Eastern Foods

After learning some African foods and cooking techniques
from a Nigerian friend in our previous class,
my students and I took a whirl at cooking our own
African or Middle Eastern dishes.

We all researched recipes in a cookbook from our local library,
and prepared a recipe of our choice.

What deliciousness we shared!!!

I chose a recipe from an Israeli cookbook that turned out amazing!
This will end on our family dinner table again!

Lentil Soup with Tomatoes

Grace made a recipe from a Jewish cookbook using familiar ingredients
that we would not normally pair together.

Broccoli Black Bean Nachos

Rachel and Brea worked collaboratively on two recipes from
the Israeli cookbook and served them to their family the evening
before our class.  They got a thumbs up from their family,
and an A+ from their teacher the next morning!!

Carciofi Alla Giudia 
Artichokes Jewish Style

Citrus Roasted Chicken

Ashlyn loved the idea of something chocolate coming out of Africa
so she chose a recipe under the "Brazil" heading (yes, that was confusing)
developed by a Ghanaian author.

This recipe for "Chocolate Pot" was exquisite.
Think the inside of a silky smooth chocolate truffle.
The recipe called for a little hazelnut liqueur to be lightly poured over the
top, but we used the Torani flavoring syrup instead!
I can think of no better way to close out this look into 
the foods of Africa and the Middle East!!! 

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