What's COOKING !

Hibernating through the winter snow, cold and ice

IS

 - NOT -

 a great idea.

It's time for me to bundle up and break out ! 

So...

I've enrolled in a local cooking class. 

One evening each week for 6 weeks.

LET THE COOKING BEGIN.

Tonight's menu is...

 * CHINA *

#1. Scallion Pancakes,

#2. Kung Pao Chicken,

#3. Hot and Sour Soup,

#1.#2.Kung Po chicken originating in the Sichuan Province of central-western China.  is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China.

  #3."Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork.   It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar

 #4. Fried Rice with vegetables,

 #5.  Crab Rangoon,

#6.  Egg Rolls.

#4.

#5.

Crab rangoon are deep-fried dumplings served in American Chinese, and more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat with scallions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.

#6.

An egg roll is made by wrapping a combination of chopped vegetables (often mostly cabbage), meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it. It can be closed or open ended.

When compared with its cousin, the spring roll, the egg roll is generally larger, has a thicker, puffier skin, is crunchier, and has more filling. However, the terms "spring roll" and "egg roll" are often used somewhat interchangeably. The egg roll dough is wheat-based while the spring roll is sometimes rice-based.

FOLLOWED BY:

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*   MEXICO  & SOUTH  AMERICA    *

Pico De Gallo
In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican (pico de gallo), Spanish,  and Italian cuisine.

** Paella **
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish.
 Valencians, in turn, regard paella as one of their identifying symbols.
There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans. Key ingredients include saffron and olive oil.(before)

(after)

Gazpacho
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gazpacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.

Chunky Guacamole

Guacamole is an avocado-based dip which originated in Mexico. 
It is traditionally made by mashing ripe avocados with salt. Some recipes call for limited tomato, onion, garlic, lime juice or lemon juice, and/or seasonings.

 'Five Alarm' Chili

often referred to simply as "chili" a stew-like spicy hot-hot-hot dish.

Creamy Caramel Flan

Crème caramel flan, or caramel custard is a custard dessert with a layer of soft caramel on top. The dish is eaten throughout the world.

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WEEK 3

*

*--- At Home in AMERICA ---*

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An exciting evening cooking up some American favorites !

*

Clam Chowder

Clam chowder, containing clams and broth, diced potato and onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose.

*

Chicken Andouille Gumbo

Gumbo is a stew or soup which originated in south Louisiana. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetables celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or the French base made of flour and fat, roux.

*

Cioppino

This is such a great dish; MY favorite. A variety of fish and shellfish stewed in a spicy wine and tomato broth, eaten with big hunks of sourdough bread. Give this recipe a try and you'll see just why cioppino is San Francisco's official dish.

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Cream Biscuits

These diminutive biscuits are made not with butter, but with heavy cream, which is lightly beaten

-- a little secret that makes the biscuits so fluffy and tender, they practically levitate !

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...and finally...

*

Apple Strudel

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated apples, sugar, cinnamon, raisins, and bread crumbs. A juicy apple strudel should be baked with good cooking apples that are tart, crisp, and aromatic.

(even better when topped with ice cream)

*

Week 4

... A Night in ITALY 

ANTIPASTI

     Tuna Bean Salad

                                                                             

                                                            -- Minestrone -- 

Minestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season.  It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock

                                                                                                                                                                    Shrimp alla Griglia...

In the USA, "scampi" is often the menu name for shrimp in Italian-American cuisine  the term "scampi", by itself,  is also the name of a dish of shrimp served in garlic butter and dry white wine, served either with bread, or over pasta or rice. The word "scampi" is often construed as that style of preparation rather than an ingredient, with that preparation being called "shrimp scampi", and with variants such as "chicken scampi"

                           
 PRiMi PiATTi

  Tortellini Carbonara  ***    This is a super quick and delicious recipe.
 Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce.
Serve with garlic bread and a salad.                                  

Pasta Puttanesca   
Spaghetti alla puttanesca is a spicy, tangy, somewhat salty Italian pasta dish invented in the mid-20th century. 
The ingredients are typical of Southern Italian cuisine.
Historians have suggested the Bay of Naples is the birthplace of this dish. Also, various accounts exist as to when and how it originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in a 1961.   According to the Professional Union of Italian Pasta Makers the sauce became popular in the 1960s.

PIATTI SEGUNDI

Sausages and Potatoes 






 Chicken,Spinach and Herb filled Cannelloni

CONTORNI

Green Beans with Gorgonzola

Spinach & Mushroom Salad

FOCACCIA

Focaccia is a flat oven-baked Italian bread which may be topped with herbs or other ingredients.
Focaccia is related to pizza, but not considered to be the same.
Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables. It is very popular as a snack in Italy and school children will often purchase a slice from a baker on the way to school, to enjoy at break time.

DOLCE

               Tiramisu Rustica
Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you..  Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany.  Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

                                                                         Cheese filled Canolli

Cannoli derive their name from “canna” (cane or reed) because of their tubular shape, and because in the past, before the introduction of the metal tubes, they were shaped around a reed section. They represent the Sicilian dessert par excellence.

Typically part of the festivities for carnival (mardi gras), cannoli were sent in the past by the dozen as a present to friends. They are now available all year round in pastry shops all around Italy and wherever Sicilians have settled. Cannoli are among the most magnificent Sicilian pastries. The fried wafers are traditionally filled with ricotta cheese sweetened with powdered sugar, with the addition of candied fruit, pistachios, and chocolate chips.

~ 

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WEEK 5

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Saurkraut, German Style !
Sauerkraut is a fermented cabbage relish that is usually served with meat dishes. Although most often associated with German beer-hall fare, it can be found in many incarnations, adding its tangy kick to dishes around the world.

     
Warmer Kartoffelsalat (hot potato salad)
 "Kartoffelsalat" is a popular hot potato salad that is generally prepared with vinegar, rather than mayonnaise, and bacon bits and served warm.



Sausage and Saurkraut

French Onion Soup
French onion soup (Soupe à l'oignon) is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to an increased popularity for French cooking.

Quiche Lorraine

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950s.Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

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Crepes

A crêpe  is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
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Danish Puff Pastry

puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state. In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.

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Shepherd's Pie

Cottage pie refers to a British or Irish meat pie made with beef mince and with a crust made from mashed potato. A variation on this dish is known as shepherd's pie.

The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor.

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term "shepherd's pie" did not appear until the 1870s, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.  There is now a popular tendency for "shepherd's pie" to be used when the meat is mutton or lamb, with the suggested origin being that shepherds are concerned with sheep and not cattle, This may, however, be an example of folk etymology.

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Week # 6

Foods from --> Greece
* 
Egg-Lemon Soup
(Avgolemono)

Avgolemono is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. Avgolémono -- 'egg-lemon' is the Greek name

The soup is usually made with whole eggs; sometimes with just yolks. The whites may be beaten into a foam separately before mixing with the yolks and lemon juice, or whole eggs may be beaten with the lemon juice. The starch of the pasta or rice contributes to stabilizing the emulsion.
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Loukoumades

Loukoumades are a kind of fried-dough pastry made of deep fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.
In Greece, loukoumades are commonly spiced with cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.

***
Braised Lamb and Green Beans: 
They look a little barbaric with the shank hanging out of the bowl, but they make a stupendous meal! I suggests serving them with white beans.

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Pastitsio

Pastitsio is a Greek layered baked pasta dish that is similar to a lasagna though instead of using flat noodles it uses long tubular noodles. Typically, in Greece pastitsio is made with layers of a meat sauce along with the layers of pasta and covered with a layer of bechamel sauce.

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Spanakopita
or spinach pie is a Greek savory pastry with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.  The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese.

It is mostly eaten as a snack in Greece
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So there you have it ! 

Six evenings of fun and food !  Sure did get me through this awful winter.

Perhaps my next entry will be sharing with you all my struggels at the gym.

:)