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Adult Ed Cooking Class
This Adult Ed Cooking Class focusing on Middle
Eastern cuisine took place over three sessions. The first class
focused on cooking with chick peas. Two different recipes were
prepared: falafels and hummus. All the students received a copy of
the recipes to bring back to their homes to share with family and
friends. Class # 2 “Stuffed Grape Leaves” was taught by Cheryl
Bleakney who shared her Lebanese family recipe for this yummy meal.
Because the cooking time was a bit longer than the class allowed for,
students sampled a batch that was prepared ahead of time and took
theirs home to share. They were delicious!!! The third class was all
about “dessert.” The group made Coconut Dates, a sweet dessert that
is served in Saudi Arabia and is usually accompanied with a cup of
tea. They cooked pitted dates in small amount of butter, sugar and
water, and once softened, flattened them, put a toasted almond in the
middle and rolled them in coconut shavings. Yummo! The group enjoyed
sampling these along with a cup of Celestial Seasonings tea. Wonder
what part of the world our next cooking class will take us to?
Cheryl Bleakney
tells everyone about her
heritage and what they will be cooking.
Carrie Wells and Allan Feldman
listen intently.
Michael Hackmeyer mixes the ingredients.
Glenn Carey
adds some spices to his bowl.
Carrie Wells
stuffs some grape leaves.
Daniel Kneafsey stirs the ingredients for hummus.
Shirley Maher (staff) and Jennifer Steinberg
work on stuffing grape leaves.
Peter Burbank
enjoys a cup of
Celestial Seasonings tea.
Peter Burbank
and Donna Burke
mix their ingredients.
