ADVENTURES IN CHEESE MAKING – RICOTTA AGAIN

This time I decided to make a batch of Ricotta using Rennet Tablets. It was my understanding that a quarter of a Rennet Tablet would be sufficient to curdle two quarts of milk.  Unfortunately, this did not happen.  When I used the Lemon Juice the heated Milk curdled within about 2 minutes.  With the Rennet, I cooked and stirred with the Rennet added (after the milk came to a boil) for about 10 minutes.  Getting frustrated I added Lemon Juice and it still did not look curdled so I added the rest of the Rennet Tablet.  It finally curdled but did not yield as much Cheese as the Lemon Juice alone did and it was much looser and did not hold its shape.  Fortunately I used the Cheese in Sweet Cheese Turnovers so the thickness did not matter as much.  To add body to the Cheese I also used about half a carton of Mascarpone (thick Italian Cream Cheese).  Next time I will go back to the Lemon Juice.   

To make the Turnovers I placed the drained Ricotta in a medium-sized mixing bowl and added half a carton of Mascarpone, (about 4 oz.) along with 1 Egg, 2 Tablespoons Granulated Sugar (this should be to your taste) and some Vanilla. A pinch or two of ground Cinnamon may also be added if desired.   Combine the mixture and refrigerate until ready to use.

For the Turnovers I used commercial Puff Pastry but you can use Pie Crust or any other type of Dough that you prefer.

Have a small bowl of cool water at hand to help seal the pastry edges along with a fork to crimp them.

Lay out the Pastry on a cutting board and cut into 6" squares.  If needed you can use a clean ruler to measure.  I usually just eye-ball it.  Use a long knife or Pizza Wheel.  Keep your eye on the end point and you will end up cutting a straight line.  If you try to guide the knife or wheel, it is likely that your pieces will end up crooked.  (I learned this little trick from my Mother who used to make all our clothes - when she cut out fabric she always said, keep your eye on the place where you want to end - this will guide your hand  and keep it straight)  It works every time!

Pastry Squares Pastry Squares

Arrange the squares so that they are facing you as a diamond.  Place a scoop of the filling on each square.  (I used a #30 food scoop - about 1 1/2 Tbsps.) The filling should be placed just below the mid-point which will give you enough room to fold over the pastry and seal the edges without the filling oozing out the sides.

Sweet Cheese Turnovers - Filling Added Sweet Cheese Turnovers - Filling Added

Using your clean finger or a pastry brush lightly coat the edges of two adjacent sides with the water;  fold over into a triangle and then crimp with the fork.

If you plan on baking the Turnovers right away preheat your oven to 400 degrees.  Line a baking sheet with parchment.  Place the Turnovers on the lined baking sheet with at least 2 inches between each turnovers on all sides.  Even though there is no leavening agent as such in Puff Pastry, the layers formed by the Butter will puff up tremendously.  Once the baking pan is full brush with beaten egg and sprinkle with Turbinado Sugar.  Bake in your preheated oven for 20 minutes (DO NOT OPEN THE DOOR UNTIL THE 20 MINUTES ARE UP).  The Turnovers should be a golden brown when completely baked - if after 20 minutes they are still too pale then bake for another 5 minutes or until golden brown.  The Baked Turnovers are the Feature Photo above.

If you plan on freezing all or part of the Turnovers before baking them you can place them as close together on the sheet that you can as long as they don't touch each other.  Once they are frozen wrap them in plastic wrap or the parchment and place in a freezer bag.  You can remove and bake as many or as few at a time as you need.

Sweet Cheese Turnovers  for freezing Sweet Cheese Turnovers for freezing
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Posted by sylveee - 2014/09/30 at 4:24 PM

Categories: Baking, Breakfast Ideas, Cheese, Culinary Arts, Dairy, Dessert Ideas, Main, Pastry   Tags: , , , , ,

NATIONAL BISCUIT MONTH

 September is 'National Biscuit Month and today is the last day of September so we have to take last minute advantage and promote Biscuits.  Biscuits are just one of those foods that provide comfort and joy - they are good for Breakfast, Lunch or Dinner or even Snack Time.  Most Biscuits are made from a Baking Powder or Baking Soda Recipe but there are some that are leavened with Yeast.  There is one of each in the Baking Recipe Section of this Blog.  Try them and then let me know how you like them or don't.

Baking Powder Biscuits are more commonly made and served than Yeast Biscuits.  Baking Powder Biscuits are made from a shortened Dough, which means that a Shortening Product either animal or vegetable is cut into the flour to shorten the wheat fibers which in turn helps to tenderize the product.  A Flour and Water product would pretty much taste like hardtack whereas a product that has a fat in it will be tender and flaky, if made properly.  The recipe referred to within this blog is a standard Baking Powder Biscuit and can be enhanced by adding other products to the mixture such as herbs or cheese.  Try them in various ways and see what you can come up with.  In addition to using them as a bread product for dinner or lunch, they can also be used as dessert.  Strawberry Short Cake is called 'Short Cake' because a traditional Strawberry Shortcake is made from a shortened Dough which means that some type of fat has been cut into the flour to tenderize it.  For Strawberry Shortcake you can make one large biscuit in a 9" round pan and then cut it in half to make two layers.  Fill the middle with Whipped Cream and sliced Strawberries and do the same to the top layer after you put it on the filled bottom layer.  You can also make individual portions by making 4 or 5" round Biscuits.

www.sylveeeskitchen.com/recipes/baked-goods/breads/buttermilk-biscuits/

Pictured below are the ingredients needed to make  Baking Powder Biscuits:

Buttermilk Biscuits 1I
Ingredients Needed - Flour, Baking Powder, Salt,  Butter & Buttermilk
 
Pumpkin Yeast Biscuits are unusual in that they contain Pumpkin, a product which is not usually found in Biscuits and they contain Yeast.  Most Biscuit products are leavened with Baking Powder which is a chemical leavening agent.

 www.sylveeeskitchen.com/recipes/baked-goods/breads/pumpkin-yeast-biscuits/

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Posted by sylveee -  at 1:49 PM

Categories: Baking, Bread, Cooking for Everyone, Culinary Arts, Main, National Food Days   Tags: , , , , ,

NATIONAL BREAKFAST MONTH

Pineapple & Pork Fried Rice

 

Here we are again talking about Breakfasts.  Since September is ‘National Breakfast Month’ this is a good format to use – Breakfast is the most important meal of the day – simply because you are breaking a long fast between the last meal of the day before and the first meal of the current day.  Your body, like your car, needs fuel to run on and your brain especially needs that fuel to keep you thinking straight.  In the last blog I talked about Western Style Breakfasts – that is the Breakfast as we know it in American and also in parts of Europe.

 

Pictured above is Pineapple and Pork Fried Rice – this would make a good and healthy breakfast for any culture so try having an Asian Style Breakfast sometime if you have leftovers.

Today I am going to be talking about Asian Breakfasts.  People in Asia, for the most part,  do not have special foods that they eat for Breakfast.  Usually it is food left over from the day before.  However, in China, Congee, a porridge made from Rice is the preferred Breakfast.  Usually leftovers of vegetables, fruit or meat are added to the Congee.  Interestingly, the last time we were in Thailand our Hotel served a Breakfast Buffet every morning.  Since a considerable number of Chinese people visit Thailand, along with Westerners, the Hotel served a Chinese Breakfast.  Congee with a large number of different items that could be added to it.  They also served a Western Breakfast.  I always have a habit of observing what other people are eating and I noticed that the Chinese guests were eating the Western Style Breakfast.  I who always eat a Western Style Breakfast at home was eating the Congee or the Chinese Breakfast.  I guess people all over the world do like a little variety in their food.

 

Japanese people usually eat whatever is left over from the night before as do the people of Thailand.  Even though Breakfast Foods per se are not common among the Thai people there are plenty of restaurants in Thailand that do serve a Western Style Breakfast.  That being said, if you are Thai you probably have Rice along with perhaps some Pork or whatever happens to be available.  When my Sons and Daughter- in – Law were here visiting, my Thai Daughter – in – Law fell in love with Breakfast Jacks.  She also loves to make a Thai Omelet which isn’t necessarily eaten for Breakfast.  A Thai Omelet is similar to Egg Foo Young but is still different.  It is quite delicious and can be eaten for any meal of the day.

 

Chicken Fried Rice

Chicken Fried Rice

 

Kaui Fried Rice

Kauai  Fried Rice

 

 

 

 

 

 

 

More Fried Rice Photos just to the left.   The  top one is Chicken-Fried Rice – a good way to use up leftover Chicken and the one on the bottom is Fried Rice I made when we were in Kauai.  There is a strong Asian influence in modern Hawaiian Food and Rice is frequently eaten for any meal.

 

 

For Western Breakfast Ideas please see the previous post ‘Breakfast’ in this Blog.

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Posted by sylveee - 2014/09/19 at 12:58 PM

Categories: Asian, Breakfast Ideas, Culinary Arts, Kauai, Main, National Food Days   Tags: , , , , , , , ,

National Cheeseburger Day

 

 

 

 

 

 

 

 

 

Do you love Cheeseburgers!  Almost everyone does, so get ready to celebrate.  Thursday, Sept. 18th is ‘National Cheeseburger Day’.  Who makes your favorite?  One of the Fast Food Outlets or Not so Fast Food Outlets or do you make the best one at home.  My favorite is no longer around, so making the best one at home is the way to go.

 

Listed below are a few of the Burgers Places that are available not only in your hometown, but some are even available around the world.

 

Here Goes in alphabetical order.

 

Bob’s Big Boy – the original is still open in Toluca Lake.

Carl Jr’s  –  now available in Thailand

Fat Boy – Woodland Hills

Habit – started in Santa Barbara but has expanded to Ventura County and Beyond  (our current favorite)

Hamburger Hamlet – anyone know where there is still one?

In and Out – currently most people’s favorite

McDonald’s

Umami Burger

Wendy’s

 

 

The above are just a few.  Try some and figure it out for yourself.

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Posted by sylveee - 2014/09/17 at 11:40 AM

Categories: Main   Tags:

NATIONAL CHICKEN MONTH

September is ‘National Chicken Month’.  Here are some really delicious Chicken Recipes for you to try!

 

FRIED CHICKEN:  Fried Chicken is everybody’s favorite and mine especially.  Try substituting Oatmeal or Rice Flour for some of the Flour and you will have the crispiest, best tasting Chicken ever!   /fried-chicken/

Fried Chicken

Fried Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

Another delicious way to prepare Chicken is ‘Chicken Picatta’.  An Italian delicious it is redolent with the flavor of fresh Lemon Juice.  If you love anything Lemon, then you will certainly love this Chicken Dish.  Serve it with Linguini or Risotto.  The sauce from the Chicken will help to flavor the rice or pasta.  /dinner/chicken-picatta/

 

 

Chicken Picatta

Chicken Piccata

 

 

 

Chicken Cacciatore is another Italian Chicken Dish, but this time it is made with a Tomato Sauce that goes perfectly with your favorite pasta.  It is best made with fresh tomatoes but canned can also be used. chicken-cacciatore/

 

Chicken Cacciatore

Chicken Cacciatore

 

 

 

 

 

 

 

 

 

 

 

 

For more delicious Chicken Recipes visit the Appetizer Section appetizers/ in the Recipe Section of this Blog.

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Posted by sylveee - 2014/09/13 at 4:16 PM

Categories: Cooking for Everyone, Culinary Arts, Dinner Ideas, Main, National Food Days   Tags: , , , , , , ,

BREAKFAST

 

 

September is ‘National Breakfast Month’ and this is a particularly good time for it.  With the kids back in school, it is a good time for parents to emphasize the fact that Breakfast is the most important meal of the day.  The word Breakfast literally means to break a fast.  That Fast is the time between when you eat your last meal of the day and the first meal of the next day.  This usually is a period of 10-12 hours.   This is the reason that your body needs to replenish its fuel supply to run and to feed your brain.  Automobiles can’t run without fuel and neither can the human body.  Therefore, skipping breakfast is not good for your body or your brain.

A healthy Breakfast should contain some Protein and some Carbohydrates.  If you eat wholesome nutritious foods they will also contain the vitamins you need along with essential fatty acids.

All cultures have a breakfast menu, although some do not call it as such.  Breakfast foods as we know them in the West are not necessarily what people in the Asian and Middle Eastern Cultures eat.  The typical American Breakfast is actually based on the English Breakfast which traditionally consists of Eggs, some kind meat such as sausage or bacon and maybe potatoes plus fruit and a beverage.  And don’t forget the toast!

In Asia most breakfasts include rice of some kind.  In China, it is Congee, a porridge made with rice but in other Asian countries rice is just used as one of the ingredients for the breakfast.

Since we could elaborate for miles and miles on the different breakfasts around the world I am going to stick with the Western Variety.  This would include, of course European Countries as well as North America.

In Spain and Germany,  the first meal of the day is usually just a cup of coffee and a pastry and a larger more elaborate breakfast is eaten a couple of hours later.

In American, many families have opted to have dry cereal for breakfast along with milk poured onto it.  This is certainly faster for people in a hurry, but it is not necessarily the best or tastiest way to go.

My favorite breakfast stems back to my childhood when my parents and my brother and I usually had eggs for breakfast.  To this day, Eggs are still my favorite food for breakfast.

Since this is ‘National Breakfast Month’ we will devote one blog a week to Breakfasts around the world.  This month will be American Breakfasts such as we know them.  The traditional American Breakfast at least as I knew it was Fruit Juice or Fresh Fruit, Eggs, Toast and Milk or Coffee for the Adults.  Of course, there are many other variations such as Pancakes, Waffles, Crepes (one of my favorite filled with fruit), cooked Oatmeal (with Raisins! or dried Apples!) and the proverbial dried Cereal with Milk and fruit such as Bananas added.

Whatever your favorite Breakfast, just don’t forget to eat it!  Remember, Breakfast is the most important meal of the Day!  Especially for children who go to school and need the fuel and brain power that a good breakfast provides!

 

To give you some ideas and recipes for Breakfast Items check out the Breakfast/Recipe section of this Blog:  recipes/breakfast-items/

 

 

 

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Posted by sylveee - 2014/09/06 at 10:36 PM

Categories: Breakfast Ideas, Cooking for Everyone, Cooking for Kids, Halloween Recipes, Main   Tags: , , , , , ,

ADVENTURES IN CHEESE MAKING – CHEESE BLINTZ

Now that I had a batch of fresh homemade Ricotta Cheese the next step was to make something with it.  I decided to make a batch of Cheese Blintz to serve for Sunday Brunch with fresh Strawberries.  The crepes for the Blintz are easiest to work with if the Batter is made at least 1 hour ahead of time and then allowed to rest in the refrigerator.  If you try to make the Crepes right after making the Batter there will be too much air in the batter for the pancakes to form properly.  Now as far as I am concerned, the thinner the crepes the better, but of course you do need to have them thick enough to hold the filling without tearing.  You can use the Sweet Crepe Batter Recipe under the Recipe/Dessert Section of this Blog.  deserts/sweet-crepe-shells/ Just reduce the Sugar in the recipe from 1 Tbsp. to 1 tsp.

 

I made the Crepe Batter with the residual Whey from the production of the Ricotta.  This reduces the waste that normally would result from making the Cheese.  To make the Crepes, the Filling and the topping just follow the procedure below.

 

#1 – Make the Batter and refrigerate for at least one hour.

#2 – Rinse, dry, slice and sugar the Berries.  If using Blackberries, Boysenberries or Raspberries eliminate the slicing procedure.  Place the Berries in a bowl and squeeze the juice of 1/2 of a lime (for every pint of berries) over the Berries and then toss with 1/4 cup of Superfine Sugar.  Taste and add more Lime Juice and/or Sugar as desired.

 

Strawberries

#3 – Make the Cheese Filling for the Blintz.   /deserts/cheese-filling/

 

Ricotta Cheese Filling for Blintz

 

4.  Make the Crepes -

 

Heat the crepe pan until a drop of water splashed on it sizzles;  melt the Butter and stir into the  Batter.

  • Use approximately ¼ cup of Batter (the exact amount depends on the size of the pan)
  • While you are pouring in the Batter, tilt the pan with your other hand to cover the bottom of the pan.
  • When the edges begin to dry and bubbles appear on the crepe surface, turn it over with a heat-proof spatula and cook a few seconds more on the turned side.  (Cook one side to a light brown and the other just enough to set the batter.  This side should still be almost white when you remove it from the pan.) 
  • You will be browning the Blintz in Butter before serving them so you do not want the second side to be cooked too long.

 

5.  Filling the Blintz -

  • Lay the Crepe Shells on a flat plate or work surface
  • Place a scoop of the Cheese Filling in the middle
  • Fold in the sides and then fold over the top and bottom.  You should have a square package.

 

Filled Blintz

Filled Blintz

 

6.  To Serve -

 

  • Melt enough Butter to make a thin sizzling layer in the bottom of a medium to large frying pan.  When the Butter starts to sizzle add the Blintz, leaving about 1/4 – 1/2″ between each one.
  • When the bottoms brown gently turn and cook the other side.

 

Browned Cheese Blintz

Browned Cheese Blintz

  • Serve while hot with the sliced Strawberries and Sour Cream or Whipped Cream as a Garnish.

 

Cheese Blintz with Strawberries and Sour Cream

Cheese Blintz with Strawberries and Sour Cream

 

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Posted by sylveee - 2014/07/29 at 11:38 PM

Categories: Breakfast Ideas, Cheese, Cooking for Everyone, Cooking for Kids, Culinary Arts, Dairy, Dessert Ideas, Lunch Ideas, Main   Tags: , , , , ,

ADVENTURES IN CHEESE MAKING

One of my sons who lives in a country where Cheese is not a commonly found product has experimented with making his own.  His adventures have inspired me to try my hand at Cheese Making even though Cheese is readily available where we live.  So the first Cheese that I tried making is Ricotta.  Ricotta or Cottage Cheese is probably the simplest of all Cheese to make.  It took about an hour and a quarter and that includes draining time.

 

The products you need are readily available at your local grocer and you probably have the cooking vessels and containers that you need at home.  Listed below are the groceries that you need and the equipment you should have.

 

Let’s start with the Equipment so that when you go out to buy the groceries, if you don’t have all the equipment, you can purchase it at the same time you purchase your groceries.

 

5-6 Quart Cooking Vessel

Large Colander or Sieve (Strainer)

 

Cheesecloth on Colander

Cheesecloth on Colander

Cheese Cloth

5-6 Quart Bowl

 

The Groceries that you will need are:

1/2 Gallon of Milk  (preferably from a local dairy and is not over-pastureized

1 cup of Heavy Cream

Heavy Cream

Heavy Cream

1/2 tsp. Salt

3 Tbsps. Lemon Juice

 

Start by combining the Milk, Cream and Salt in your large cooking vessel.  Place it over high heat and bring to a rapid boilstirring continuously to prevent burning.

 

Once the mixture comes to a rapid boil, stir in the Lemon Juice, lower the heat and cook (again stirring continuously until the mixture curdles completely.  (About 2 minutes)

 

Curdling

Curdling

 

Remove from the heat and pour into the Cheese Cloth lined colander.  Allow to drain for one hour.

 

Draining in Colander

Draining in Colander

Wrap in the Cheese Cloth and plastic wrap and refrigerate until ready to use.  This Cheese will keep for only 2 days, so plan on using it as quickly as you can.

 

Completely Drained

Completely Drained

You can see that the drained Cheese has taken on the shape of the colander and is formed into a perfectly round parcel.  This is not so important with Ricotta Cheese as it usually gets mixed with other ingredients to form a filling for Ravioli, Lasagna or Blilntz, but if you are making semi-hard or hard cheeses this is a bonus.

After the Ricotta had completely drained I had about a quart of the residual whey (the portion of milk that does not form the curd)  Some people feed this to their chickens ( if you have them), their cats or dogs (again if you have them).  I no longer have pets but I did find uses for the Whey.  I made a loaf of Wheat Bread with some of it and used another portion to make Crepe Shells for Blintz which I will show in my next blog.

This was the best Ricotta Cheese I have ever eaten and I usually buy an expensive brand that is made from whole milk and is very good.  This at least matched it, but I think it was better.  It costs no less to make it at home than it does to buy, but it is good and it is fun.

Check my next blog to see what I did with this Ricotta.

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Posted by sylveee - 2014/07/28 at 7:07 PM

Categories: Baking, Bread, Culinary Arts, Dairy, Main   Tags: , , , ,

CULINARY MAKEOVERS – #17: Fried Chicken Fettucinni

 

 

 

 

 

 

 

Time for another ‘Make-over’.  When cooking for two people, it is often difficult to cook just the right amount of food.  Especially when making Fried Chicken!  Whoever heard of frying just half a Chicken?  And who gets what?  So, I always make a whole one and use the leftovers for lunches, salads, sandwiches and even a dinner.

 

Fried Chicken

Fried Chicken

This time I made Fettucinni with the Fried Chicken leftovers and Garden Fresh Vegetables.  Yes, from our backyard Garden.  The Vegetables that came from our yard were Tomatoes, Japanese Eggplant and Basil.   The rest of the Vegetables that I used were Onions, Mushrooms, Red Bell Pepper and Garlic.

 

Start with the Chicken by boning and removing most of the skin.  Next slice the Chicken against the grain into bite-sized pieces.  Set the Chicken aside and prepare your Vegetables. Wash and dry all the Vegetables before prepping them.   Peel and crush or mince the Garlic.    Dice the Onion and clean and slice the Mushrooms.  Mince the fresh Basil and set aside.  The Eggplant I used was Japanese Eggplant and they are slender to begin with so I just sliced them into 1/4″ slices.  (Thicker if you prefer)  Dice the Tomatoes and Bell Pepper and set aside.

 

Cook the Pasta in Boiling Salted Water per package directions.  (DO NOT OVERCOOK!)  Drain in a colander and set aside.

In a saute pan, heat a small amount of Olive Oil and start sauteing the diced Onion, minced Garlic, sliced Mushrooms and sliced Eggplant.

 

Onion, Mushrooms & Eggplant

Onion, Mushrooms & Eggplant

Once the Vegetables  have softened add the Chicken Pieces along with the prepared Tomato.  Add Salt and Pepper to taste.

 

 

Tomatoes and Chicken Added

Tomatoes and Chicken Added

 

Just before serving combine the Cooked Vegetable/Chicken Mixture with the Cooked Pasta.  Add the diced Red Bell Pepper and Basil.  Serve immediately.

 

Pasta Added

Pasta Added

 

Serve immediately and enjoy!

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Posted by sylveee - 2014/07/25 at 7:59 PM

Categories: Cooking for Everyone, Culinary Arts, Dinner Ideas, Italian, Leftovers, Main, Pasta   Tags: , , , ,

LET’S GET COOKIN’ TEEN BASIC’S CAMP 2014

Here are the photos from Let’s Get Cookin’s Teen Basics Camp held the Week of July 7th, 2014.

 

Monday, July 7th – BREAKFAST


The Students each made an Omelet for themselves.  The rest of the items that were made were:  Waffles, Bacon & Sausage, Home Fries, Granola, Breakfast Fruit Shakes and Eggs Benedict.

Sophia with a Poached Egg

Sophia with an Egg Benedict

 

 

Breakfast

Breakfast

 

Home Fries

 

 Home Fries

 

 

Tuesday, July 8th – LUNCH

Lunch Items made were:  Clam Chowder, Vegetable Soup and Tomato Basil Soup.  Salads were Pasta Salad and Grilled Seafood Salad which was made with Grilled Salmon.  The students also made Buttermilk Biscuits and Chili Corn Bread to go with the Soups and Salads.  Sandwiches were Portobello Mushroom Sliders and Southwest Chicken Wraps.   Dessert was Chocolate Brownies.

Lunch Time

Lunch Time

 

 

 

Clam Chowder

Clam Chowder

Vegetable Soup

Vegetable Soup

 

Pasta Salad

Pasta Salad

 

July 10th – DINNER

 

Dinner items that were made were:  Garlic Dinner Rolls, Baby Lettuce Salad, Caesar Salad, Vegetable Chili, Beef Stroganoff, Chicken Croquettes, Macaroni & Cheese Supreme, Scalloped Potatoes and Strawberry Granita for Dessert.  Iced Tea was the Beverage.

 

Miles, Esha, Lily & company

Miles, Esha, Lily & Jamee

 

 

Making Garlic  Yeast Rolls

Emily, Gia, Caitlin & Emily Making Garlic Yeast Rolls

 

Making Rolls

Making Rolls

 

 

 

Gavin, Diego & the Girls making Garlic Dinner Rolls

Gavin, Diego & the Girls making Garlic Dinner Rolls

 

 

Miles Making Granita

Miles Making Granita

 

July 11th – DESSERT DAY

 

The Dessert Recipes were chosen from a student request list.  The items made were Apple & Berry Pies, Chocolate Chip Cookies, Chocolate Fudge Cupcakes, Coconut Snowballs, Eclairs with Pastry Cream & Vanilla Ice Cream.

 

Mary helping  Jamie,Esha & Lily make Pie Crusts

Mary helping Jamie,Esha & Lily make Pie Crusts

 

Gavin,Esha & Lily making Pies

Gavin, Lily, Esha & Jamee making Pie Crusts

 

July 12th, – MYSTERY BAG DAY

 

On the final day, each group (4 in all) were given a ‘Mystery Bag’ containing a Protein, a Starch and a Vegetable from which they were to create a meal.  The groups were allowed to use whatever they needed from the Pantry and the Refrigerator.  The resulting products were quite amazing and delicious.

 

Group A – were given Beef Steak, Potatoes and Zucchinni.  They made Seasoned Grilled Steak which they sliced thinly, Mashed Potatoes and Grilled Zucchini topped with Cheddar Cheese.

 

Mystery Day

Mystery Day

 

Beef Presentation

Beef Presentation

 

Group B was given Chicken Breast, Italian Rice, Snap Peas and Green Asparagus.  They made Chicken Parm-Asian, Risotto with Snap Peas and Roasted Asparagus.

 

 

Mystery Bag Day

Mystery Bag Day

Chicken Presentation

Chicken Presentation

 

Group C was given Pork Tenderloin, Sweet Potatoes, Apricots & Apples.  They elected to make Pork Lettuce Wraps with a Fruit Salsa and Sweet Potato Fries.

 

Pork Lettuce Wraps

Pork Lettuce Wraps

 

Wrap Presentation

Wrap Presentation

 

Group D was given Bowtie Pasta, Fresh Tomatoes, Yellow Squash and Italian Sausage. Included in their Package was Romaine Lettuce, Cucumbers & Carrots.   They elected to make Pasta with a Bolognese Sauce and a Green Salad with Vinaigrette & Bruschetta with a Pesto Topping.

 

Mia with Group D

Mia with Group D

 

Pasta, Salad and Bruschetta Presentation

Pasta, Salad and Bruschetta Presentation

 

Group D Presentation

Group D Presentation

 

 

 

 

 

 

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Posted by sylveee - 2014/07/14 at 11:53 PM

Categories: COOKING CLASSES, Cooking for Kids, Culinary Arts, Main, Teen Classes   Tags: , , , , ,

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