• Merrillville Adult Education - Community Education
     
    Cooks Corner

    This is the cooking category! Here we cover everything edible.  The following is a list of available classes for the 2011 Fall Semester.
     
    Oak Leaf
     
    FALL 2011
    Classes
     
     
    Eastern Europe Cuisine

    The cuisine of Eastern Europe is a blend of hearty peasant dishes — groaning bowls of steaming dumplings, sauerkraut perfuming the air, beet soup striking a colorful pose — alongside elegant gourmet offerings. In both comfort food and more complex dishes, the ingredients are always simple. It’s the preparation and sauces that set them apart.

    In today’s fast-paced world, we crave our grandmothers’ cooking but either don’t have the time or the recipes to recreate those meals that were a hug for the tummy. Join me as I take your palate on a magic carpet ride with the foods of the Croatia, Czech Republic, Hungary, Lithuania, Poland, Romania, Russia, Serbia, Slovakia, Slovenia, and Ukraine. I’ll use streamlined techniques to create traditional, authentic recipes.

    Instructor, Barbara Rolek, is a former chef and pastry chef who attended culinary school. Also, she was the restaurant critic and foodwriter for the Post-Tribune for four years and food editor for The Times for four years. At the present time, Ms. Rolek is the Guide to Eastern European Food for About.com, The New York Times and the Chicago Ethnic Restaurants’ Reporter for Examiner.com.

    Fee: $40 per class

    In order for the classes to be held, there is a 12 student minimum so plan on signing up early!  All Eastern Europe Cuisine classes will be held at Merrillville High School, Room D-102, Entrance F.

    Session 1 Pierogi Making

    Every ethnic group has its version of filled dumplings. Eastern Europeans refer to them as pierogi, piroshki, pyrohy, varenyky, koldunai and more. In this class, you will learn how to make the dough and filling, how to roll, cut, fill and cook the dumplings. And, to top it all off, you’ll take home a dozen dumplings to freeze or cook later. Recipes provided.

    1 Thursday, 6:00-9:00 P.M.
    February 3
    Fee:  $40
    Merrillville High School, Room D-102, Entrance F
     
     
    Session 2 Pancakes
     
    When Eastern Europeans refer to "pancakes," they’re usually talking about a thin crepe-like affair. Poles have their nalesniki, Croatians and Serbs have their palacinke, Hungarians have their palascinta, and the list goes on. Learn to make crepes and how to fill them — stacked with sweet or savory fillings, Hungarian Gundel dessert pancakes, cheese-filled blintzes. Take a dozen crepes home to be filled later. Crepes freeze so well. Recipes provided.
     
    1 Thursday, 6:00-9:00 P.M. April 14
    Fee:  $40  
    Merrillville High School, Room D-102, Entrance F
     

    Sessiion 3 Easter Breads

    Every Eastern European holiday or religious rite has a bread associated with it and Easter, considered the holiest day of the year, is when all the stops are pulled out. Babkas, kolac, cozunac, braided hoskas and chalkas — the list goes on. You will learn the basic yeasted egg dough that can be transformed into many shapes, and make a babka to take home. Recipes provided.

    1 Thursday, 6:00-9:00 P.M.
    April 14
    Fee:  $40  
    Merrillville High School, Room D-102, Entrance F
     
     
    Session 4 Nut Roll

    Nut rolls exist in every Eastern European cuisine. They take center stage at Easter and Christmas time and just about any important occasion — weddings, Holy Communions, slavas, baptismal parties. Some people shy away from making this delectable pastry thinking it’s too complicated. Nothing could be farther from the truth. Amaze your family with the nut roll you’ll take home. Recipes provided.

    1 Thursday, 6:00-9:00 P.M. April 21
    Fee:  $40
    Merrillville High School, Room D-102, Entrance F