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The first few meeting topics I have already planned out, but from there we will explore questions and topic areas that the students suggest themselves.  Let's explore a new and fun recipe and topic each week! 

(It is not required to have taken any of the previous classes to participate. Students may join in during any week, as each week we will be exploring a completely different topic of food in history.)

Week of July 11:  Ancient Greek treats. Pasteli- Greek Honey Sesame Candy.

Week of  July 18: From Henry VIII's table. Tudor Strawberry Delight.

Week of  July 25:  Egypt. Kofta and salatet zabadee (zesty cucumber sauce). 

Week of  August 1: Ancient Roman cooking. Gnudi with seasonal mushrooms

Week of  August 8: India. Saag Paneer

Week of  August 14/ 15: Ancient Pizza! We will be making a version of ancient pizza from the dough to the pesto to the mozzarella. Let's create a delicious pizza from ingredients we create ourselves. Yum!!

Week of August 21/ 22: Ancient Egyptian grilled kabobs and hummus. We will be making our our hummus as well as the marinade for the kabob ingredients. The kabobs can be made with meat or vegetarian. Then we will grill up the kabobs (grill not necessary) while we learn about the ancient agricultural trade in the ancient Mediterranean that brought some of our ingredients to Egypt as well as the pharaoh's feasts when these dishes would be served.

Week of August 28/ 29:  Native American Cuisine. Roast turkey with herbs, roasted stuffed butternut squash, blackberry sauce, and cornbread pudding.

Week of September 4/ 5:   Scotland, my ancestral home! We will learn about the history of Scotland and it's cuisine. It's not all haggis, neeps, and tatties, although I do love them.  This week we will be learning the classic Cock-a-leekie  soup. It's a delicious chicken soup and perfect for any weather (can be vegetarian). Maybe next time, we'll do the haggis. :)

Week of September 11/ 12:  The fresh vegetables of Ancient India. This week we will be making bhindi masala. A delicious main course dish that will make you see okra in a whole new light. 

Week of September 18/ 19:  Alexander the Great and his favorite foods. What did the army eat? What was Alexander's favorite dish? Is it possible to recreate it? Let's try to get a sense of the flavor of the time of Alexander by making a traditional Greek peasant salad with feta and giant beans cooked with oregano. This could be easily made in the ancient army camp of Alexander. Conquer via yum!

Week of September 25/ 26:  Ancient Roman cheesecake. Let's try out this special delicacy and see how well our first attempt at ricotta works in our cheesecake which Caesar would have enjoyed with crushed not and honey crust. Ancient yum! Please note that we will be voting on suggestions for our next months of recipes during this class. Please bring suggestions or choose one of my suggestions. 

Week of October 2/ 3:  Creole cooking! Let's try the interesting combination of flavors of cultures that makes up the history of New Orleans. Let's learn a good quality jambalaya and try one of their delectable local desserts. Be sure to put your favorite Louis Armstrong song while cooking, this food will make you want to dance. 

Week of October 9/11: Polynesian Yumminess. This week we will explore the tangy fruits and rich spices so well cultures in this area. It certainly inspired Gaugin, I bet it will inspire us too... to eat that is!

Week of October 16/18: French Provencal cuisine

Week of October 23/25: Mediterranean seafood 

Week of October 30/ November 1: Japanese (ramen)

Week of November 8/ 10: Southern Africa

Week of November 15/ 17: Swedish Meatballs with buttered Noodles and homemade cranberry sauce

Week of November 22/ 25: Chicken Vindaloo with Raita (cucumber salad) and Chana Masala. yum!

Week of November 29/ December 1: Orange Chicken

Week of December 15: Christmas cookies! Lemon Ricotta Cookies with glaze. Yum!

Week off for Christmas

Week of December 29: Roasted Branzino with Parsnip puree and tricolor cauliflower with sauce Vierge. Yum! Let's eat some Mediterranean cuisine

Week of January 5: Ancient Roman recipe time! (translated by me) Pork roast with goat cheese, rosemary, and honey. (vegetarian option will be included)

Week of January 12: Back to the basics: How to roast a chicken/ duck/ pheasant (Your choice). You bring your bird and I will teach you all the tips and tricks for a perfectly roasted result. Crispy skin, tender meat, and rich flavor! (vegetarian option will be included) The Savory Strawberry Sauce from Henry VIII's kitchen will be included as well. 

Week of January 19: Back to Basics: Traditional Marinara 

Week of January 26: Traditional Brazilian gaucho yumminess! I lived in Brazil for quite some time and I am excited to share some of the basics- which are the best parts of southern Brazilian food. Get ready for some steak! (vegetarian option will be included)

Week of Feb 3: Medieval stew. Made in a modern kitchen, food from the Middle Ages can be quite yummy. We will be learning to make a traditional stew perhaps enjoyed by Richard II or Edward III. History is yum!

Week of Feb 10: Beef tenderloin with savory chocolate sauce (perfect for Valentine's day!)

Week of Feb 17: Mongolian cuisine. Simple and delicious! 

Week of Feb 24: Orange marmalade and scones. Scottish time again!

Week of Mar 3: Ancient Athenian cuisine

Week of Mar 10: Apple pie with a decorative crust. Abigail Adams had an awesome recipe for apple pie...

Week of Mar 17: Home baked bread! Yummm 

Week of March 24: Chocolate truffles! Extra yum and perfect for Spring. Let's enjoy this New World ingredient- yay for chocolate

Week of March 31:  Ukrainian borscht, Warm and yummy!

Week of April 6: Sondra's award winning chocolate chip cookies. Plus the history of chocolate too!

Week of April 13: Homemade pasta. That's right. We are making pasta from scratch!

Week of April 20: Indian food yum! Curry time.

Week of April 27: Croatian seafood risotto

Week of May 4: Calamari

Week of May 11: Turkish grill!

Week of May 18: Let's open our cookbooks to World War II and make some Homity Pie. A yummy dish with an interesting history!

Week of May 25: Muffins! You pick the flavor!

Week of May 31: BBQ sauce and it's history

Week of June 7: Cooking with peaches and other summer fruits

Week of June 14: steak night! we will be making a Garlic rosemary steak roast in the Roman style. 

week of June 21: Zucchini issues? 

week of June 28: Ancient Gallic: cooking with edible flowers

Week of July 5: Pizza! Let's make the crust from scratch and use our fresh summer vegetables and herbs. Yum!

Week of July 11: Indian cuisine. 

Week of July 18: Spain: Gazpacho, jamon Iberico with cheese and figs.

Week of July 25: Israeli cuisine: hummus, tahini, and pita bread

Week of July 31: Cuban cuisine. Fried plaintains, black beans and rice, and  skirt steak

Week of August 8: Ancient Chinese Cuisine- 220AD

Week of August 15: Thai cuisine from the recipes for the king

Week of August 22: Tikka masala

Week of August 29: We are eating in Klagenfurt, Austria. Schnitzel and Erdäpfelsalat

Week of September 5: Baklava- ancient Syrian and Greek recipe!

Week of September 12: Classics from Korea

Week of September 19: Cooking with coconut!

Week of September 26: Kyrgyzstan classic rice dish





More recipes posted regularly

Please bring more of your bright ideas for future sessions. I love being inspired by the students!  Would you like to know how Byzantine food tasted? Or how about foods eaten by the residents of Troy? How about Napoleon's favorite foods? I welcome all suggestions.

I am really looking forward to seeing what subjects come up and exploring them with you. Let's have fun Cooking through History together!