The Melting Pot

Sunday April 19 12noon, $20/25 in advance/at the door, see below.

This month Y Sok Woodward of Rebel Chef Catering returns for her third installment of ‘The Melting Pot,’ a cooking demo series that focuses on the creating and experiencing the many ethnic cuisines of people in the Lowell area.

Come inside and warm up to a lively, hands on class that will give you all the info you need to whip up a fabulous Greek meal. After you’ve watched Y work her magic, you’ll be treated to a buffet lunch of the food you just watched her prepare.

This months menu:
   Spanikopita (spinach pie)
   Grilled Lamb & Chicken Kebabs
   Tzatziki (cucumber yogurt sauce)
   Village Salad

Includes a cooking demo and lunch after. Call 978/452-8138 to make reservations.

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One Response to The Melting Pot

  1. Walter Wright says:

    Spinach Pie (Spanakopita)

    2 bags of fresh spinach
    1 big red onion, finely chopped
    5 – 6 eggs
    1 lb Feta cheese
    1/4 cup chop flat leave parsley
    2 tablespoon chopped dill weed (optional)
    1 stick of melted butter
    16 sheets of phyllo dough
    Salt and pepper to taste

    – Preheat oven to 350 degrees? Make sure the phyllo dough is completely thawed.
    – Grease 8 sheets of phyllo dough with melted butter
    – Sauté onion until lightly brown, add spinach and cook till the spinach wilts
    – Put onion and spinach mixture into a colanders, press spoon into spinach mixture to get rid of moisture
    – Return spinach mixture to a large mixing bowl
    – Add parsley, dill, eggs, crumbled feta cheese, salt and pepper
    – Pour mixture over the greased phyllo dough
    – Grease 8 more sheets of phyllo dough on top of spinach mixture
    – Tuck the hanging ends of phyllo dough
    – Bake pie for about 50 mins in 350 degree oven until golden brown
    – Let cool for about 30 mins before serving

    Greek Chicken Kebab

    4 large skinless boneless chicken breast
    3 cloves of finely chop garlic
    1 tsp oregano
    1 tsp of black pepper
    2 tsp of salt
    zest of one lemon
    1/4 of olive oil
    juice of one lemon (add to chicken right before grilling)
    bamboo skewers

    – Cut chicken into 1 1/2 inch chunks
    – Add the next 6 ingredients to chicken
    – Marinate for at least half hour
    – Skewer meat to bamboo or metal skewer
    – Add lemon juice right before grilling or broiling

    Lamb Kebab

    1 1/2 pound boneless lamb
    2 cloves of finely chop garlic
    1 teaspoon of finely chopped thyme
    zest of one lemon
    1 teaspoon of black pepper
    2 teaspoons of salt
    1/4 cup of olive oil
    juice of one lemon (add to lamb before grilling)
    bamboo or metal skewer

    – Cut lamb into 1 1/2 inch chunks
    – Add the reaming ingredients except lemon juice
    – Mix well and let marinade for at least 1 hour
    – Skewer meat to bamboo or metal skewers
    – Add lemon juice before grilling or broiling

    Tzatziki Sauce

    2 Cucumbers, peeled, seeded and finely chopped
    3 cloves of garlic, finely minced
    1 tablespoon chopped parsley
    1 tablespoon fresh chopped dill
    2 teaspoons salt
    1/2 teaspoon pepper
    1/2 teaspoon sugar
    2 cups Greek yogurt (or plain yogurt strained)
    1 cup sour cream

    – Combine all ingredients and chill in refrigerator for at least one hour.
    – Serve as a dip or a sauce over grilled meats or vegetables.

    Village Salad

    2 cucumbers, peeled and sliced
    2 red bell peppers, diced
    1 red onion, thinly sliced
    2 vine ripened tomatoes or 2 cups cherry tomatoes
    ½ lb. feta cheese
    ¼ cup calamatta olives
    1 tablespoon chopped parsley
    1 teaspoon dried oregano
    ¼ cup olive oil
    3 tablespoons red wine vinegar
    Salt and pepper to taste

    – Arrange vegetables, cheese and olives on a plate – reserve the oregano and parsley
    – Sprinkle parsley and oregano over the plate
    – Drizzle with olive oil and vinegar
    – Sprinkle salt and pepper

    Find this recipe and many more on my website!
    home.comcast.net/~rebelchefcatering