Tzatziki Made with garlic infused olive oil

Chicken and Apricot Pie
A Greek take on a meat pie, this dish is lovely served hot or chilled the next day. Its warm spices make it perfect for a fall weeknight meal. Made with: lemon fused olive oil and Apricot White Balsamic Vinegar.

Greek Salad
Made with Kalamata olive oil

Stewed Cherries
The warm spices in this recipe create a delicious and addictive flavour profile, Emily often makes this dish in the winter with frozen cherries and serves it over ice cream. Made with Cherry dark balsamic vinegar

Recipes: Recipe links are sent the day before your cooking class.

Ingredients: If you are interested in a vegetarian option or other adaptions just email us at info@inmykitchen.ca

Technology: Connect to your host on zoom using your computer, tablet or mobile device. Your zoom link will be sent to you the day before your cooking class.

Class Involvement: We love to hear from you, so please chime in with questions. Public classes have 4-20 participants, to ensure everyone is able to ask questions. Private cooking events can have up to 497

Classes require a minimum of 4 connections to be held.

Event Duration: 1.5 hours

Prep Time: 50 minutes (30-40 minutes to cook your barley mixture)
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Ingredient List

Tzatziki
Makes approx: 2 cups

1/2 seedless English cucumber
1 Tbsp sea salt
2 cups plain Greek yogurt
2 Tbsp extra virgin olive oil
2 cloves garlic
6 large fresh mint leaves, stems discarded, plus 1 for garnish
¼ cup chopped fresh dill
Sea salt and cracked black pepper

Chicken And Apricot Pie
Makes 4 lg ramekins or 1 8-9" pie plate

½ cup dried pearl barley
6-8 dried apricots (regular apricots not Turkish)
6 whole cloves
2 cups chicken stock
1 small yellow onion
2 Tbsp Lemon fused olive oil
1 tsp sea salt
½ tsp ground cinnamon
½ tsp ground allspice
½ lb ground chicken
¼ cup plain Greek yogurt (store-bought)
2 Tbsp Apricot white balsamic vinegar
1 Tbsp chopped fresh oregano leaves
1 tsp chopped fresh rosemary leaves
½ tsp cracked black pepper
10 sheets phyllo pastry

Stewed Cherries
Makes 4 cups

1/2 cup Cherry dark balsamic vinegar
1/3 cup water
1/3 cup granulated sugar
6 whole green cardamom pods
1 tsp whole white peppercorns
1 bay leaf
1 long pepper*
1 whole star anise
3 cups fresh pitted or frozen sweet cherries

*Long peppers taste a little like cinnamon and nutmeg and white pepper combined, and look like tiny pinecones. They are available in most spice stores.

Utensil List
Small mixing bowl
Colander
Grater
Small heavy-bottomed saucepan
1 med size fry pan
Basting brush
small dish to hold olive oil for basting phyllo sheets
1 Lg saucepan (for cooking cherries)
4 lg ramekins or 1 8" pie plate
Baking pan

What to prep in advance:
Rinse your barley well and add it to your small heavy-bottomed saucepan and place on med-high heat. Finely chop the apricots and add them to the barley, along with the cloves. Pour in the stock, cover, and bring to a rolling boil. Turn down the heat to low and simmer, covered, for 35-40 minutes, until the barley is tender but still meaty in texture. Turn off mixture and remove the whole cloves.

Make sure your phyllo pastry is thawed, but DO NOT unwrap your phyllo, it will dry out very quickly.

Wash and trim your herbs

Have all your ingredients measured out ready to go.

Please note we do not offer refunds, but we do provide a full credit if you need to cancel.

If you cancel two weeks before your cooking class you will receive a full credit, which you can apply to another cooking class. After that, for in-person classes you may send someone else in your place (we ask you to notify us in advance if you're doing this). For online cooking classes you are welcome to transfer your spot to someone else. In the rare event that an instructor needs to cancel last minute, guests will receive a full refund. We do not otherwise offer refunds.