Ashkenazi COOKING COURSE
Ashkenazi cuisine is utterly unique and at the same time it is deeply rooted in the culinary culture of Eastern Europe. It’s fascinating history shaped by politics, religion and the cultural specificity of the Jewish experience, offers us dishes that are not only delicious but that also have a story to tell. In this series of classes, Alissa Timoshkina, food writer and historian of Ashkenazi origin, will introduce you to some of the culinary classics of Eastern European Jewish cooking, with a modern flair. You will learn to make latkes, knishes, borscht, tsimmes and blintzes, and try your hand at pickling and fermentation too.
Purchase this course bundle to receive immediate access to a recipe booklet, 3 x 2 hour cooking sessions and a bonus talk about Jewish family, food and history between Alissa and a fellow Ashkenazi food historian, Anna Kharzeeva. You will have a life-long access to all the material and email support from Alissa should you have any questions.
cooking class one:the classics
Let’s begin with a deep-dive into the mighty classics! Whether you are entirely new to Ashkenazi cooking or are vaguely familiar with it, you can’t go wrong by starting your exploration of the cuisine of Jews from Eastern Europe with these simple, nourishing and flavour-bursting dishes. As with each class you will not only learn the cooking techniques but will be introduced to plenty of history behind the dishes.
Menu
Potato & sauerkraut latkes
Tsimmes (a beef, carrot & prune stew)
Blintzes (crepes stuffed with sweet ricotta)
COOKING CLASS TWO: Knishes
If you have never tried a Jewish knish, you are in for a huge treat! These butter dough buns are simple to make and are utterly delicious! An indisputable classic of Jewish cuisine, they can be made with pretty much any filling (including a sweet one) and go so well as a side to a simple chicken broth, aka the Jewish penicillin. In this class you will learn to make both.
Menu
Knishes with beef, dill and gherkins
Knishes with potato, sour cream and crispy onions
Jewish penicillin chicken soup
Fermented cucumbers in a horseradish brine
Cooking class three: cooking with beetroot
Beetroot is synonymous with Eastern European cuisine, and Ashkenazi cooking draws heavily on the endless possibilities this humble root vegetable can offer. We will learn to make the classic summer borsch, a delicious beetroot, horseradish & egg spread and try out hand at making sauerkraut with beetroot.
Menu
Egg & chrein spread
Summer borsch
Beetroot, chilli & garlic sauerkraut & spiced beet pickle
Extra session: Ashkenazi history and family food with Anna
Kharzeeva
Alissa speaks to food historian and writer Anna Kharzeeva about their Ashkenazi heritage, sharing family stories, the history of Ashkenazi cuisine and their most cherished food memories and recipes.