| Cooking Class | |
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| Topic Started: Mar 22 2014, 05:42 PM (15,923 Views) | |
| Plus 1 | Oct 12 2014, 12:42 PM Post #411 |
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Next week we're making a dish that bakes right inside a pumpkin. I'm not sure this sounds good or not. I'll post the recipe after our class. |
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| Plus 1 | Oct 13 2014, 08:46 PM Post #412 |
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The baked pumpkin casserole was better than expected however it's not at the top of my go to list. The recipe: 1/2 lb sweet Italian sausage 1/4 cup chopped onion 1 (2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces 1/2 cup chopped Granny Smith apples 1/4 cup white wine or chicken broth 1 cup Brown rice, cooked 1/4 cup dried cranberries or raisins 1 tablespoon extra-virgin olive oil 1 teaspoon fresh thyme 1 teaspoonfresh oregano, chopped 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 4 small (1-pound) pumpkins, hollowed out Preheat oven to 350 degrees F. Fry the sausage and cook until it is done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the brown rice, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine. Evenly fill the hollowed-out pumpkins with the stuffing mixture and place them in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately. |
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| Plus 1 | Oct 20 2014, 12:37 PM Post #413 |
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Who eats duck? I've never tried it before my cooking class. Duck Confit Salad 4 cups of a mixture of salad greens, shredded raw Brussels sprouts & fennel. (Arugula, baby romain, mâché, basil, frisée, baby spinach, etc...) 2 Confit Duck Legs - cooked (instruction to come later this week) 2 TBS olive oil 2 TBS apple cider vinegar infused with 1/2 tsp cranberry preserves & 1/8 tsp ground ginger Salt & pepper to taste Sliced fresh pears or apples, optional Prepare the duck: remove the skin, discard. Pull meat off the bone, shred into bite size pieces Prepare the dressing: whisk oil, spices, vinegar all together Spread the salad greens on the plate, arrange the duck, garnish with fruit if prefer, drizzle with dressing. This was "ok", but I'd rather just eat a chicken in my salad. The price of duck vs chicken is too wide. And the flavor of the duck wasn't anything to brag about. We are going to learn to cook duck later, I'll share after that class. |
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| jelly pastries | Oct 22 2014, 10:30 PM Post #414 |
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Sounds like a good recipe but i cant eat duck..i keep thinking about daffy duck...so no duck for me..but i will substitute maybe turkey or as you say chicken..but i am thinking neck bones would be nice... |
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| Plus 1 | Oct 23 2014, 12:47 PM Post #415 |
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I completely understand! The duck we cooked this morning wasn't worth the time or effort. I have a feeling folks cook or order duck to be "sophisticated or fancy" when a nice roasted chicken will do. However, if duck is a favorite meat and it's affordable for the budget, why not?! It's just not for me. I don't like the taste or the price, either. I'll post the recipe for the duck soon! |
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| Plus 1 | Oct 26 2014, 12:42 PM Post #416 |
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Unfortunately I left the roasted duck recipe at my office. I'll try to remember it when I get off of work tomorrow morning. |
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| Doctor Magnus Warlock | Oct 26 2014, 03:01 PM Post #417 |
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Last week, the Flamingo clan did the unthinkable......they prepared their own version of my award-winning honey-glazed, BBQ baked chicken. I was nowhere in site. It was Father Flamingo's ideal. They loved it! In fact, Father Flamingo stated it was perhaps the best chicken he ever tasted. Now, the Flamingos want me to journey to Vegas, and cook for them. Speechless.....that I am. |
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| Plus 1 | Nov 2 2014, 10:25 AM Post #418 |
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Never mind about the duck! It didn't taste good anyway and wasn't worth the recipe. |
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| Plus 1 | Nov 2 2014, 10:27 AM Post #419 |
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What a compliment! I would be on cloud nine if anyone thought enough of my food to re-create it. :-) |
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| Plus 1 | Nov 2 2014, 10:49 AM Post #420 |
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My sister in law recently taught me to make these amazing pork chops! 1 inch thick pork chops; preferably bone included but not necessary Seasoning to taste; whatever you enjoy on chops Enough (high temp) veg oil to cover the bottom of an oven safe skillet Preheat oven to 400 degrees Let chops sit at room temp about 20-30 mins Pour oil in skillet and get it VERY hot, to where it "just" begins to start to smoke, have chops already to go at this point Dry the chops with paper towel, then rub seasoning on both sides of them BEFORE you get the skillet hot Place chops in hot skillet and leave undisturbed for three mins! Let them fry, don't touch. Flip them over then instantly place skillet into the 400 degree oven. Bake 6-7 mins or until internal temp is 140 degrees. Don't over cook at this stage! When chops reach 140 degrees, place them in platter and put an allium in foil "tent" loosely over the meat for about 10 mins to allow them to continue to cook before serving. My sister used a very old fashioned cast iron skillet! The seasoning we used was white pepper, Himalayan sea salt, a touch of cumin & turmeric. She also made a sauce for the chops which complimented the flavor! Sauce: 6 whole tomatoes 1 whole jalepeno 1 red bell pepper 1/2 onion 2 garlic cloves Splash of apple cider vinegar Splash of olive oil Salt & pepper to taste She put everything except vinegar & olive oil in a casserole dish, added 1 TBSP water & drizzled a bit of olive oil over it, covered with aluminum foil and baked 1 hour in 400 degree oven. After she pulverized everything in a food processor, then splashed vinegar & olive oil into it, added salt & pepper. She served the pork chops with sauce in tiny individual bowls for dipping. I haven't tried this on my own yet, but these pork chops were, AMAZING and tender. Edited by Plus 1, Nov 2 2014, 10:53 AM.
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