Kochkurs: Grillen ohne Grill

In the organizer's words:

Cooking course in German
Barbecuing without a grill
with Lisa Shoemaker

Marinades, dips, salsas and grilled vegetables with a few vegetarian options in the dipping apartment for The barbecue party has to be moved indoors due to constant rain or the garden is out of the question from the outset due to pollen count? Too bad, but at least the culinary delights don't have to suffer:

The following recipes make do with a grill pan and oven, but of course everything can also be prepared in a normal pan, just without the grill marks.

In addition to the grilled food in the form of meat and vegetables, we will conjure up suitable side dishes in the form of salsas, sauces and dressings.

You'll also get lots of tips on how best to prepare vegetables for grilling so that they don't char on the outside but are still raw on the inside.

Apart from the ice cream, everything can be grilled in the garden or on the terrace.

Menu:

• Roasted lettuce hearts with pomegranate dressing
• Baba Ganoush - (eggplant puree)
• Braised spare ribs in homemade BBQ sauce
• Marinated chicken strips with a white peach salsa
• Grilled watermelon with smoked feta and mint
• Fennel with cardamom and salted lemon butter
• Kumpir - Turkish baked potatoes with a selection of Mediterranean toppings
• Grilled seasonal fruit with homemade vanilla ice cream

Lisa Shoemaker

Lisa's culinary coming-of-age was multicultural long before the term even existed. It was - of course - her mother's fault. As a lecturer in German as a foreign language, she liked to invite her students to her 200 square meter Charlottenburg apartment. Mom provided the drinks, the students cooked and little Lisa was assigned to help in the kitchen. Korean nurses ensured increased TriTop consumption due to the spiciness of their dishes, Lisa made rice balls with canned tuna with the Japanese, and after Mum had experienced the Maghreb alone in her Peugeot 404 and then Turkey the following year, it was mainly students from the southern and eastern Mediterranean regions who had to show off their cooking skills at the Shoemaker home. Chickpeas were boiled until soft, couscous steamed and vine leaves wrapped. Israelis and Palestinians did not primarily discuss politics, but whether the salad typical of the region was Israeli or Palestinian. Lisa never let go of this early oriental influence.

Lisa Shoemaker came second in the ideas competition organized by the state of Berlin as part of its Zero Waste Strategy 2021. The sustainable use of food and energy is very important to Lisa and she enthusiastically passes on her experimentally acquired knowledge in all her cooking courses. And, of course, she cooks with organic food, using seasonal and regional produce wherever possible.