Monday, December 15, 2008
Christmas Cooking Class
It is December so it is the perfect time, in my view, to teach the class some of my favorite Christmas recipes. I love breakfast, so I decided to focus this class on Christmas breakfast, with one exception. We also learned how to make a Yule Log Cake, also known as a Buche de Noel. Some have said, "life is short, eat dessert first." I don't actually agree with that, but let's start with the recipe for Buche de Noel. It is easy, delicious, and impressive looking. My twin daughters each made one before class, as I had to be gone in the crucial hours just before class began. Each cake turned out perfectly.
The main dish of a Christmas Breakfast, in my opinion, is the Christmas bread. I have been making this bread for more than thirty years. The recipe makes four breads. You can give one or two away, but even for a small group you will probably want to have two. And you will probably eat one--with help from others--right after it is baked. It is so delicious fresh! But it is also very good if you make it ahead, freeze it, then reheat on Christmas morning. At cooking class, the young women liked it enough to have seconds, and several said they would try this recipe at home for their own Christmas. I think it may become a tradition for many of them. It is certainly a tradition for us!
What Christmas breakfast would be complete without an egg dish of some kind? I vary this from year to year, and will provide two recipes here, but I let the class sample the Hashbrown casserole. It is easy--meaning quick to make and fool-proof--and it is just right. One casserole can easily serve eight people if you are serving fruit, bread, and wassail or hot chocolate.
Wassail is something I look forward to all year. I do remember a time when I didn't like it, but that was a lifetime ago. I will admit though that for class I used the Williams Sonoma mulling spices added to a gallon of apple cider and a bottle of apricot nectar. Easy and delicious.
Although we didn't do a hot chocolate recipe I saw a cute way to serve it: put a dollop of whipped cream on the top and splash some red and green sprinkles on top.
Why don't you try one of these recipes.
The main dish of a Christmas Breakfast, in my opinion, is the Christmas bread. I have been making this bread for more than thirty years. The recipe makes four breads. You can give one or two away, but even for a small group you will probably want to have two. And you will probably eat one--with help from others--right after it is baked. It is so delicious fresh! But it is also very good if you make it ahead, freeze it, then reheat on Christmas morning. At cooking class, the young women liked it enough to have seconds, and several said they would try this recipe at home for their own Christmas. I think it may become a tradition for many of them. It is certainly a tradition for us!
What Christmas breakfast would be complete without an egg dish of some kind? I vary this from year to year, and will provide two recipes here, but I let the class sample the Hashbrown casserole. It is easy--meaning quick to make and fool-proof--and it is just right. One casserole can easily serve eight people if you are serving fruit, bread, and wassail or hot chocolate.
Wassail is something I look forward to all year. I do remember a time when I didn't like it, but that was a lifetime ago. I will admit though that for class I used the Williams Sonoma mulling spices added to a gallon of apple cider and a bottle of apricot nectar. Easy and delicious.
Although we didn't do a hot chocolate recipe I saw a cute way to serve it: put a dollop of whipped cream on the top and splash some red and green sprinkles on top.
Why don't you try one of these recipes.
Friday, November 7, 2008
Omelet, Omelette
There are probably thousands of ways to prepare an omelet, and two or three ways to spell it. Regardless, it is an easy, nutritious, inexpensive meal and usually the ingredients are readily available.You can google omelet recipes and find all kinds of suggestions on how to cook them. You may want to try some other recipes. But do try--do not be afraid. Omelets are easy. Main thing is to have all your chosen ingredients prepared and ready to go so you can work quickly (things like chopped peppers, tomatoes, mushrooms, zucchini, onions, bacon, ham, salmon, cheese, and you name it).
Start with a 6 inch skillet and heat it over med. to med-high heat. Add a little pam or oil or butter. Rotate the pan so the entire base and a little of the sides get a bit of oil.
Stir three eggs together in a small bowl, whipping slightly with the fork. When the pan is hot, pour in the eggs and again rotate the pan so that the egg is evenly distributed. Season with salt and pepper. Working quickly, gently lift the edges of the egg towards the middle, using a rubber or silicone spatula. The idea here is to get a little of the runny egg to go behind the cooked edges, but still to keep the nice round shape. Continue doing this all the way around the omelet for a minute or so. When about 70% of the egg is cooked you may add the ingredients and season again.
How? It depends on whether you want it open-faced or folded. If you want it folded, put the ingredients on half of the egg mixture and with the spatula lift and fold the rest of the egg on top of the ingredients (like a taco or gyro). Let cook for another minute or two until the egg is golden (to you liking) and the cheese is melted, the vegetables warmed. Slide onto a plate or two and you have done it! For the open-faced omelet (sort of like an egg pizza) evenly distribute the fillings across the top and continue cooking for a minute or two. Cut into wedges and serve.
Sour cream or salsa make nice condiments for omelets.
Tuesday, November 4, 2008
Freezing Peppers
Click the link above to learn about how to freeze peppers for quick use in omelets, fajitas, pasta, etc. Buy them when they're cheap and use them when you want.
Sunday, October 26, 2008
Chicken Tacos
The best thing about this recipe (besides the tasty results) is that it teaches a great way to cook chicken. The end result of poaching the chicken tenderloins is a tender, versatile product that can be used in many other recipes besides tacos (salads, haystacks, brown rice and vegetables, etc). And it only takes 5-7 minutes. Most cooks keep some frozen chicken tenderloins on hand for speedy dinners. This one is delicious.
http://seattletimes.nwsource.com/html/foodwine/2008266837_recipekid15taco.html
http://seattletimes.nwsource.com/html/foodwine/2008266837_recipekid15taco.html
Japanese Beef Stew
Beef Stew is my husband's favorite meal. Do I ever fix it? No. I love him, but my stew isn't that good, and I just don't really love stew. But this stew recipe caught my eye and the accompanying article made me try it. My husband and I both loved it, and it can be made in 30 minutes. The students in the cooking class seemed to like it too.
So what got me to try it? In the article you'll see that it starts out with a discussion of the question asked at the checkout stand "paper or plastic?" A more meaningful and environmentally friendly choice might be between "meat or vegetable?" With this stew, a minimal amount of meat is used, but the Asian flavorings make up the difference.
One thing I would suggest: if you use the big potatoes from Costco, two would be too much. Use one and a half. That would be just right. Or use just one and add some other vegetable, say some celery.
http://seattletimes.nwsource.com/html/pacificnw/2008183648_footfood28.html
So what got me to try it? In the article you'll see that it starts out with a discussion of the question asked at the checkout stand "paper or plastic?" A more meaningful and environmentally friendly choice might be between "meat or vegetable?" With this stew, a minimal amount of meat is used, but the Asian flavorings make up the difference.
One thing I would suggest: if you use the big potatoes from Costco, two would be too much. Use one and a half. That would be just right. Or use just one and add some other vegetable, say some celery.
http://seattletimes.nwsource.com/html/pacificnw/2008183648_footfood28.html
Best Apple Custard Tart
Fast, Healthy and/or Economical food was the theme for our cooking class Saturday night. My favorite item from that class was this apple dessert "Best Apple Custard Tart." I made it, but forgot to give the young women the recipe. You have to have a springform pan to make it, and my guess is most young single adults don't have one. But find one at a garage sale, or thrift store, and make this tart. It is a slice of mild, appley, simple, perfection. The accompanying article explains that most custards call for milk, but not this one. That is why I decided to try it. The custard is made from apple cider and lemon juice, with a little egg, sugar, cornstarch and butter. The tart looks very elegant. But it takes only about 40 minutes to make.
http://seattletimes.nwsource.com/html/pacificnw/2008206150_pacificptaste28.html
Oh, and about the healthy part. Yes, this uses 1/2 cup of butter so you better invite 5 other people to eat the tart with you, because if you eat the whole thing alone--which you would be tempted to do--you'd hate yourself in the morning. So if you just eat one generous slice, you can count this as a worthwhile treat.
http://seattletimes.nwsource.com/html/pacificnw/2008206150_pacificptaste28.html
Oh, and about the healthy part. Yes, this uses 1/2 cup of butter so you better invite 5 other people to eat the tart with you, because if you eat the whole thing alone--which you would be tempted to do--you'd hate yourself in the morning. So if you just eat one generous slice, you can count this as a worthwhile treat.
Monday, September 15, 2008
Outdoor Cooking Class September 2008
The last two weeks of August were cold and rainy in Seattle. So when we had some warm, summer-like days again, I decided to have our cooking class outside, for the last time this year.
Whole Wheat Pizza Dough (total time 1 hour and 20 minutes)
makes 1 pound of pizza dough, or one 14 inch pizza, or 2-3 small pizzas
3/4 cup plus 2 Tbs. lukewarm water (105-115° Fahrenheit)
1 package active dry yeast (2 1/4 tsp.)
1 tsp. sugar
1/2 tsp. salt
1 cup whole wheat flour
1 cup all purpose flour plus additional for dusting
2 Tbs. yellow cornmeal
1. Stir water, yeast, sugar, and salt in a large bowl; let stand until the yeast is dissolved, about 5 minutes. Stir in whole-wheat flour and white flour until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes (alternately you may mix the dough in a good processor. Process until it forms a ball then process about 1 minute to knead).
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
4. When the dough is ready, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Place on a cookie sheet sprinkled with cornmeal and then grill on an oiled grill according to directions for pizzas. This can also be baked in an oven.
Note: This dough can be made ahead and either frozen or refrigerated. To refrigerate up to one day, complete step three, then cover the bowl with plastic wrap and refrigerate. To freeze, after step three, punch the dough down and wrap tightly with plastic wrap and freeze up to three months. Defrost the dough in the refrigerator overnight. Let the dough stand at room temperature for one hour before using.
Pizza on the Grill
You can make a regular pizza, you know, with sausage, or pepperoni, or veggies, and tomato sauce. Or, you can make a special pizza. Try one of the following:
Nectarine and Prosciutto Grilled Pizza
3/4 cup shredded Provolone cheese
1/4 cup crumbled blue cheese
1 pound Whole Wheat Pizza Dough
3 Tbs. prepared basil pesto
1/2 cup thinly sliced prosciutto (about 2 ounces)
1 large nectarine or peach, or two fresh apricots, pitted and thinly sliced
1 Tbs. balsamic vinegar
1/4 tsp. freshly ground pepper
olive oil to brush dough
1. Preheat grill to low
2. Mix provolone and blue cheese in a medium bowl; set aside.
3. Take the dough which is rolled out and set on a cornmeal dusted cookie sheet (see dough recipe) and lightly brush the top side with olive oil. Carefully lift the dough off the sheet and place oil-brushed side DOWN on the grill. Grill 3-4 minutes (depending on the heat).
4. Lightly brush olive oil on the top side. Using a large spatula flip the dough. Working quickly spread the pesto onto the grilled side, nearly to the edge. Quickly sprinkle 3/4s of the cheese mixture on top. Top with prosciutto slices, fruit, and remaining cheese. Close the lid and grill until the cheese has melted and the bottom of the crust has browned (about 8 minutes).
5. Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.
Grilled Garden Pizza
4 whole baby or 1 medium zucchini, halved lengthwise
2 cups chopped tomatoes
2 Tbs. tomato paste
8 fresh basil leaves
2 tsp. minced fresh oregano
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1 pound Whole Wheat Pizza Dough
4 ounces mozzarella cheese, shredded
1 medium yellow bell pepper, diced
3 Tbs. grated parmesan cheese
1. Preheat grill to medium-high. Grill the zucchini until marked and softened. Thinly slice.
2. Reduce heat to low.
3. Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
4. Brush olive oil on the top side of the pizza dough (prepared as described in pizza dough recipe). Carefully lift the dough off the pan and put oiled side down on the grill. Brush oil on the top side. Grill for 3-4 minutes. Flip.
5. Working quickly spread the tomato mixture on the crust. Top with mozzarella, bell pepper and zucchini. Sprinkle on the Parmesan. Grill until cheese is melted and the bottom of the crust is browned, about 8 minutes.
J-Dawg Hot Dog Sauce
1 cup pepsi
1 cup brown sugar
1 cup ketchup
Bring to a boil to dissolve sugar and reduce a little of the liquid.
Serve with Barbecued Hot Dogs. Hot dogs can be sliced on one side, slightly--like the top of a loaf of french bread. You can also serve with a pickle, sauerkraut, banana peppers, onions, and mustard, as desired. A sturdy, bakery fresh bun is a necessity.
Dip to Die For
Laurie Metcalf -- Laurie says: This is the hit of every event I’ve ever taken it to!
½ cup cilantro
3 green onions
2 avocados
2 tomatoes
1 can white corn
1 can black beans
1 envelope Good Seasons Italian Dressing
Tortilla chips
Optional: Annie adds chopped red, yellow, or orange peppers
Green Party Salad
Any combination of ‘fancy green’ leafy combinations, such as:
10 oz. “Spring Mix”
5 oz. Leaf Spinach
1 head Romaine Lettuce
10 oz. “Italian Blend” salad greens (or another head of romaine)
Wash, spin to dry. Break into bite size pieces into a bowl.
2 green onions, thinly sliced, chopped small
1/3 cup sliced almonds
½ cup dried cranberries
2/3 cups fresh strawberries, sliced
6-8 cilantro leaves, chopped fine
2/3 cup feta cheese, crumbled
Mix these together with the lettuce.
‘Frost’ with
¼ container of Alfalfa Sprouts broken from the tops
Dressing
½ bottle of Brianna’s Vinaigrette salad dressing
½ bottle of Brianna’s Poppy Seed salad dressing
Whisk together before putting on the salad, serve immediately! Do not let the dressing sit on the salad too long before eating as it wilts the greens.
makes 1 pound of pizza dough, or one 14 inch pizza, or 2-3 small pizzas
3/4 cup plus 2 Tbs. lukewarm water (105-115° Fahrenheit)
1 package active dry yeast (2 1/4 tsp.)
1 tsp. sugar
1/2 tsp. salt
1 cup whole wheat flour
1 cup all purpose flour plus additional for dusting
2 Tbs. yellow cornmeal
1. Stir water, yeast, sugar, and salt in a large bowl; let stand until the yeast is dissolved, about 5 minutes. Stir in whole-wheat flour and white flour until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes (alternately you may mix the dough in a good processor. Process until it forms a ball then process about 1 minute to knead).
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
4. When the dough is ready, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Place on a cookie sheet sprinkled with cornmeal and then grill on an oiled grill according to directions for pizzas. This can also be baked in an oven.
Note: This dough can be made ahead and either frozen or refrigerated. To refrigerate up to one day, complete step three, then cover the bowl with plastic wrap and refrigerate. To freeze, after step three, punch the dough down and wrap tightly with plastic wrap and freeze up to three months. Defrost the dough in the refrigerator overnight. Let the dough stand at room temperature for one hour before using.
Pizza on the Grill
You can make a regular pizza, you know, with sausage, or pepperoni, or veggies, and tomato sauce. Or, you can make a special pizza. Try one of the following:
Nectarine and Prosciutto Grilled Pizza
3/4 cup shredded Provolone cheese
1/4 cup crumbled blue cheese
1 pound Whole Wheat Pizza Dough
3 Tbs. prepared basil pesto
1/2 cup thinly sliced prosciutto (about 2 ounces)
1 large nectarine or peach, or two fresh apricots, pitted and thinly sliced
1 Tbs. balsamic vinegar
1/4 tsp. freshly ground pepper
olive oil to brush dough
1. Preheat grill to low
2. Mix provolone and blue cheese in a medium bowl; set aside.
3. Take the dough which is rolled out and set on a cornmeal dusted cookie sheet (see dough recipe) and lightly brush the top side with olive oil. Carefully lift the dough off the sheet and place oil-brushed side DOWN on the grill. Grill 3-4 minutes (depending on the heat).
4. Lightly brush olive oil on the top side. Using a large spatula flip the dough. Working quickly spread the pesto onto the grilled side, nearly to the edge. Quickly sprinkle 3/4s of the cheese mixture on top. Top with prosciutto slices, fruit, and remaining cheese. Close the lid and grill until the cheese has melted and the bottom of the crust has browned (about 8 minutes).
5. Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.
Grilled Garden Pizza
4 whole baby or 1 medium zucchini, halved lengthwise
2 cups chopped tomatoes
2 Tbs. tomato paste
8 fresh basil leaves
2 tsp. minced fresh oregano
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1 pound Whole Wheat Pizza Dough
4 ounces mozzarella cheese, shredded
1 medium yellow bell pepper, diced
3 Tbs. grated parmesan cheese
1. Preheat grill to medium-high. Grill the zucchini until marked and softened. Thinly slice.
2. Reduce heat to low.
3. Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
4. Brush olive oil on the top side of the pizza dough (prepared as described in pizza dough recipe). Carefully lift the dough off the pan and put oiled side down on the grill. Brush oil on the top side. Grill for 3-4 minutes. Flip.
5. Working quickly spread the tomato mixture on the crust. Top with mozzarella, bell pepper and zucchini. Sprinkle on the Parmesan. Grill until cheese is melted and the bottom of the crust is browned, about 8 minutes.
J-Dawg Hot Dog Sauce
1 cup pepsi
1 cup brown sugar
1 cup ketchup
Bring to a boil to dissolve sugar and reduce a little of the liquid.
Serve with Barbecued Hot Dogs. Hot dogs can be sliced on one side, slightly--like the top of a loaf of french bread. You can also serve with a pickle, sauerkraut, banana peppers, onions, and mustard, as desired. A sturdy, bakery fresh bun is a necessity.
Dip to Die For
Laurie Metcalf -- Laurie says: This is the hit of every event I’ve ever taken it to!
½ cup cilantro
3 green onions
2 avocados
2 tomatoes
1 can white corn
1 can black beans
1 envelope Good Seasons Italian Dressing
Tortilla chips
Optional: Annie adds chopped red, yellow, or orange peppers
Green Party Salad
Any combination of ‘fancy green’ leafy combinations, such as:
10 oz. “Spring Mix”
5 oz. Leaf Spinach
1 head Romaine Lettuce
10 oz. “Italian Blend” salad greens (or another head of romaine)
Wash, spin to dry. Break into bite size pieces into a bowl.
2 green onions, thinly sliced, chopped small
1/3 cup sliced almonds
½ cup dried cranberries
2/3 cups fresh strawberries, sliced
6-8 cilantro leaves, chopped fine
2/3 cup feta cheese, crumbled
Mix these together with the lettuce.
‘Frost’ with
¼ container of Alfalfa Sprouts broken from the tops
Dressing
½ bottle of Brianna’s Vinaigrette salad dressing
½ bottle of Brianna’s Poppy Seed salad dressing
Whisk together before putting on the salad, serve immediately! Do not let the dressing sit on the salad too long before eating as it wilts the greens.
Why I Love Cooking
Cooking leads to eating. Eating leads to tasting--or it should. Sometimes we just shovel something in. But when we cook, the enjoyment lasts longer and the effort creates the desire to sip, savor, and smell (a Dr. Bridell injunction). Tasting leads to appreciation. Appreciation leads to humility and warmth.
God created us to need nourishment. From the earliest times we have had to work for our bread. And there is something important in that process. Growing, Cooking, Eating, then Growing again.
Some of the most memorable moments of my life have been associated with food--at a table, on a bench or a blanket, or even standing up. Breakfast, lunch or dinner. At home or away. Consider your own happy mealtimes. When it comes to food and the enjoyment of it, what makes you happy?
Last summer Jane and I ate lunch together almost every day, often out on the deck in the glorious Seattle sunshine, talking easily about the simple things of life. Yesterday I cooked for 50 young singles who gathered around tables in our backyard--eating, talking, and some flirting. Their laughter tickled me as I waved away the smoke of the BBQ. This morning my husband and I ate our oatmeal pancakes while devouring the morning news. Happy times.
Food preparation is work. But think of the good that comes of it!
God created us to need nourishment. From the earliest times we have had to work for our bread. And there is something important in that process. Growing, Cooking, Eating, then Growing again.
Some of the most memorable moments of my life have been associated with food--at a table, on a bench or a blanket, or even standing up. Breakfast, lunch or dinner. At home or away. Consider your own happy mealtimes. When it comes to food and the enjoyment of it, what makes you happy?
Last summer Jane and I ate lunch together almost every day, often out on the deck in the glorious Seattle sunshine, talking easily about the simple things of life. Yesterday I cooked for 50 young singles who gathered around tables in our backyard--eating, talking, and some flirting. Their laughter tickled me as I waved away the smoke of the BBQ. This morning my husband and I ate our oatmeal pancakes while devouring the morning news. Happy times.
Food preparation is work. But think of the good that comes of it!
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