Cooking Class - Save the Children

Recently a friend of our family asked if I would assist her in teaching a cooking class to raise money for Save the Children. "Absolutely!" was my answer and November 1 was decided as the date. I had my trusty friend Dana help me out, and the afternoon went over very well.

There were about 10 participants that chopped and chatted their way to a fabulous lunch.
The menu was as follows:

Cranberry and Vanilla Bean Mimosas

The ever famous Gyoza

I still have never had someone not enjoy these

Roasted Pear and Fennel Salad

inspired by a recipe from FoodTV.ca

Wild Rice Pilaf with Squash and Cranberries

A cooking club recipe that was also used at my sister's wedding

Pork Tenderloin with Plum Chutney

Another cooking club recipe - so easy!

Cherry Fudge Ice Cream Sundae

Ice cream made with mascarpone is divine.

Cranberry and Vanilla Bean Mimosa

Combine a few cups of chilled cranberry juice and ice cubes in a cocktail shaker. Scrape the seeds from 1 vanilla bean into the shaker. Shake well. Strain into champagne glasses, filling only halfway. Top off the drinks with sparkling wine. (Prosecco works well)


Gyoza
Serves 8-10 as an appetizer

1/2 pound ground pork (1 cup)
1 cup coleslaw mix or shredded Napa cabbage
2 shallots, minced
2 teaspoons minced ginger
3 garlic cloves, minced
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oil
2 tablespoons olive oil for frying, or as needed
30 wonton wrappers, or as needed


In a medium frying pan, sautee the ground pork, cabbage, shallot, garlic and minced ginger in 2 T of olive oil. When meat is almost cooked add soy sauce, chili oil and sesame oil. Allow the mixture to cool slightly.

Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.


Cherry Fudge Ice Cream
Serves 4-6

8 oz mascarpone cheese
1 c homo milk
¾ c superfine sugar
8 oz. chocolate fudge, cut into chunks
½ c chopped maraschino cherries

Put the mascarpone, milk and sugar in a bowl and beat until smooth. Transfer the mixture to an ice cream machine and churn until almost frozen. Add the fudge pieces and cherries and continue churning. Put the mixture into a freezer proof container and freeze until solid.


Bittersweet Chocolate Sauce

6 ounces fine-quality bittersweet chocolate, chopped

3 tablespoons water

1/4 cup heavy cream

2 tablespoons Kahlûa or other coffee-flavored liqueur, or to taste

In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.

Now that's teamwork! ( Cooking Class - Appetizers)

My friend Dana and I usually like to plan things that will get us into trouble - practical jokes, pranks and general silliness are what we are about. During the month of May we decided to use our planning skills for good instead of evil. A Cooking Class at work, with the theme of appetizers, was what we were able to come up with and it went off without a hitch.

During the class we presented the following recipes. Each one was something that we have as a "stand by" when entertaining.

Key Lime Pie Sorbet

Ridiculously easy. Add 1/2 c lime and 1/4 c lemon if you don't have Key limes.

Cheese Straws with Cheesy Artichoke Dip (see below)

Another "easy, peasy" recipe. Not exactly low fat but well worth the heavy caloric intake.

Potato Apple Latkes with Smoked Salmon and Horseradish Cream

Great with Prosecco.

Guacamole and Strawberry Salsa with Corn Chips

Gyoza

Dana taught me this recipe. I have yet to find someone who dislikes these

Cheese Straws
(inspired by The Barefoot Contessa)


1 box frozen puff pastry defrosted overnight in the refrigerator
Flour, for dusting
Butter Spray
1/2 cup freshly grated Parmesan
1 teaspoon kosher salt
1 teaspoon Cayenne Pepper
Freshly ground black pepper

Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Spray butter spray on the surface of the pastry (or you can brush melted butter). Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, ½ t of salt, Cayenne and pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.


Cheesy Artichoke Dip

(www.epicurious.com)

2 packages cream cheese, room temperature

1/3 cup sour cream

1/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 garlic clove, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper

3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped

1 cup grated mozzarella cheese (about 2 1/2 ounces)

3 green onions, finely chopped

Mix first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, and green onions. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with cheese straws, nachos or your favourite veggies.

...Those That Understand Teach

My profession is teaching. I teach Special Education to elementary school children. But last week I decided to broaden my spectrum and deliver a lesson to my colleagues about cooking. As part of our "Wellness Committee" initiative I presented a class about Quick and Easy Meals. It was great fun and the participants were great. Everyone worked together to create the meals and, in general, seemed to enjoy the food. I am hoping to get another class in before the end of the school year.

The menu included:

Mango Lassi

Baked Sausages with Fennel, Potatoes and Asiago

Mediterranean Turkey Burgers Stuffed with Feta Cheese

Ziti with Honey Roasted Salmon and Creamy Mustard Sauce

Mango Lassi (http://www.epicurious.com/)

3 cups yogurt
1 cup mango purée, fresh or canned (Mr. Goudas is a good brand)
1/3 cup honey or granulated sugar1 tray ice cubes


Put all the ingredients in an electric blender or food processor and blend until the ice is crushed and the liquid is frothy. Serve immediately in tall glasses. (The drink will keep, covered, for up to 3 days in the refrigerator. Whip again before serving.)

Makes 4 servings.

Baked Sausages with Fennel, Potatoes and Asiago (Food & Wine Magazine)

2 T olive oil

1 lb sausages

1 onion, sliced thin

1 bulb of fennel, sliced thin

4 cloves garlic, minced

1 t fennel seeds

2 large potatoes, cut into 1-inch cubes

S&P to taste

1/3 dry white wine (vermouth, beer or apple juice can be used)

1 – 28 oz. can of whole tomatoes, drained and chopped

1 ½ c grated Asiago

Heat the oven to 450 F. In a large, deep pan, heat 1 T of the oil over medium heat. Add the sausages and cook until browned and cooked through (about 10 min.). Remove from pan and slice when cooled.
Add the remaining oil in the pan and heat pan on medium. Add onion, fennel bulb, garlic and fennel seeds and cook for 5 minutes. Stir in potatoes and S&P and cook until vegetables begin to soften (7-8 minutes).
Stir in the wine and simmer until evaporated. Stir in tomatoes. Raise the heat and simmer until most of the liquid evaporates (5 minutes). Stir in the sausages and transfer to a baking dish.
Bake the sausage mixture for 10 minutes. Top with the cheese. Bake for about 10 minutes longer.

Mediterranean Turkey Burgers Stuffed with Feta Cheese

1 1/2 pounds lean ground turkey

6 tablespoons dry breadcrumbs

2 teaspoons grated lemon peel

2 teaspoons dried dill1

1/8 teaspoon salt

1/2 teaspoon ground black pepper

½ c feta cheese, in large chunks

6 whole wheat, hamburger buns

2 c baby spinach

6 slices tomato

6 slices red onion

1 c tzatziki sauce (recipe below)

Combine turkey, breadcrumbs, lemon peel, dill, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon feta atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Prepare barbecue or indoor grill (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Toast buns. Place turkey burgers on bottom half of buns. Top burgers with tomatoes, spinach, onions and tzatziki.

Tzatziki Sauce (http://www.foodtv.ca/)

You can buy drained Greek yogurt at some grocery stores. Substitute fresh dill or parsley for the mint if you like

2 cups whole milk yogurt, drained (500 ml)
1 medium English cucumber, peeled and grated
2 to 3 cloves of garlic, minced
Handful chopped fresh mint, optional
Coarse salt and freshly cracked black pepper, to taste

Add the yogurt to a colander lined with cheesecloth and place over a bowl. Drain for a minimum of 2 hours or overnight in the refrigerator. If you don’t drain the yogurt, the tzatziki sauce will be looser.

Drain the grated cucumber and squeeze out the excess liquid. Mix yogurt with remaining ingredients. Season the mixture with salt and pepper and stir in the chopped mint. Makes about 1 ½ cups.

Ziti with Honey Roasted Salmon and Creamy Mustard Sauce

1 lb salmon fillet

1 T honey + 2 t honey

1/2 t fresh-ground black pepper

1 T olive oil

1 onion, chopped

1/3 c dry white wine

1 t grainy Dijon mustard

3/4 c heavy cream

S&P, to taste

2 Ts chopped fresh parsley

3/4 lb ziti



Heat the oven to 400 F. Put the salmon in the pan, skin side down. Spread 1 T of honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 15 minutes, depending upon the thickness of the fillet. Remove from the oven.

In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes – drain.

In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, remaining honey and S&P. Turn off the heat. Flake the salmon and stir with the parsley into the sauce. Toss pasta with the sauce.