Greek Fall Online Workshop
Learn to make bouyiourdi (baked feta with tomatoes and peppers), faki (Greek lentil soup simmered with carrots, tomato, and fresh herbs), and kourampiedes (almond cookies dusted with powdered sugar).
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$60 per device (laptop/tablet/etc) |
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All ages! |
Since Despina can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Despina will guide you through making three of her family recipes. During your class, you'll prepare Despina's bouyiourdi (baked feta with tomatoes and peppers), faki (Greek lentil soup simmered with carrots, tomato, and fresh herbs), and kourampiedes (almond cookies dusted with powdered sugar).
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
2 Cubanelle peppers (or 2 yellow bell peppers)
1 Italian long hot pepper or jalapeño chile
3 ribs celery
1 large carrot
6 cloves garlic
1 medium onion
4 large or 6 small plum tomatoes
6 ounces feta cheese
6 ounces sliced kasseri cheese (can substitute sliced provolone)
2 sticks (16 tablespoons) unsalted butter
3/4 cup slivered almonds
5 tablespoons granulated sugar
About 1/2 cup powdered sugar
2 1/4 cups (10 3/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1 teaspoon dried oregano (preferably dried Greek oregano)
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
6 fresh thyme sprigs (or 1 teaspoon dried thyme)
3 bay leaves
1 pound brown lentils
1/2 cup canned crushed tomatoes
1 tablespoon red wine vinegar
extra virgin olive oil
Salt
Availability
I cannot say enough good things about Despina's cooking class. She makes you feel comfortable the second you walk into her home, and she makes it easy to take part -- even for people like me who never cook. If you have any interest in learning how to cook Greek meals, I'd highly recommend you take her session. Actions speak louder than words, though, and I loved the League of Kitchens experience so much that I'm going back with my mom to learn how to cook Indian food in the near future.
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