Saturday, June 19, 2010
Our Next Meeting
Monday, July 19th at 6:00 for a picnic themed cooking club! In honor of the picnic theme we will meet at Beard's Plaisance by Lake Harriet. Thank you also to Lindsay for getting us out on a patio for our June meeting!
Friday, June 4, 2010
Bacon, Spinach, and Cream Potatoes
Adapted from Rachael Ray's Book of 10
I know this isn't from cooking club, but it's my favorite recipe at the moment!
3 pounds of partially peeled red potatoes
Salt
EVOO
4 center-cut bacon strips, chopped
1 medium onion, quartered and thinly sliced
2 10-ounce boxes frozen spinach, defrosted and wrung out
1 cup heavy cream
Black pepper
1/4 tsp. freshly grated nutmeg
Place the potatoes in a pot and cover with water. Bring up to a boil, salt the water, and cook until the potatoes are tender, 12-15 minutes. To a small skillet over medium heat, add a little EVOO and the bacon and cook until the bacon is browned, 7-8 minutes. Add the onions and cook until soft, 5 minutes more. Drain the potatoes and place back in the hot pot. Add the bacon and onions and defrosted spinach to the potatoes, and mash to combine, then add the cream. Mash until smooth and season the mixture with salt, pepper, and the nutmeg.
I know this isn't from cooking club, but it's my favorite recipe at the moment!
3 pounds of partially peeled red potatoes
Salt
EVOO
4 center-cut bacon strips, chopped
1 medium onion, quartered and thinly sliced
2 10-ounce boxes frozen spinach, defrosted and wrung out
1 cup heavy cream
Black pepper
1/4 tsp. freshly grated nutmeg
Place the potatoes in a pot and cover with water. Bring up to a boil, salt the water, and cook until the potatoes are tender, 12-15 minutes. To a small skillet over medium heat, add a little EVOO and the bacon and cook until the bacon is browned, 7-8 minutes. Add the onions and cook until soft, 5 minutes more. Drain the potatoes and place back in the hot pot. Add the bacon and onions and defrosted spinach to the potatoes, and mash to combine, then add the cream. Mash until smooth and season the mixture with salt, pepper, and the nutmeg.
Strawberry Pie
9 inch graham cracker crust
1 1/2 qts. fresh strawberries
1/2 c. sugar
3 tbsp. cornstarch
1 tbsp. butter
Whipped Cream
Place 1 quart of berries in crust. Crush 1/2 quart of berries and combine with water, sugar, and cornstarch in saucepan. Bring to boil and boil for 2 minutes or until clear. Add butter. Spoon strawberry glaze over the whole berries, making sure that all berries are covered. Cool in refrigerator. Before serving, garnish with whipped cream.
1 1/2 qts. fresh strawberries
1/2 c. sugar
3 tbsp. cornstarch
1 tbsp. butter
Whipped Cream
Place 1 quart of berries in crust. Crush 1/2 quart of berries and combine with water, sugar, and cornstarch in saucepan. Bring to boil and boil for 2 minutes or until clear. Add butter. Spoon strawberry glaze over the whole berries, making sure that all berries are covered. Cool in refrigerator. Before serving, garnish with whipped cream.
Wednesday, May 19, 2010
Cookies from Prom
Sour Cream Cookies
(famous at Garden Party Prom)
1 1/2 cups sugar
1 cup margarine
2 eggs
1/4 cup sour cream
1 1/2 tsp. vanilla
4 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Cream sugar, margarine and eggs. Add sour cream and vanilla, mix. Add sifted dry ingredients. Chill before rolling out. Roll to 1/4 inch thick and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes.
Glaze
2 cups powdered sugar
3-5 Tbs. milk
1/2 tsp. vanilla
1 tsp. almond extract
Blend and adjust to desired consistency (you may need to add more milk to thin out if you want to dip cookies in the glaze).
(famous at Garden Party Prom)
1 1/2 cups sugar
1 cup margarine
2 eggs
1/4 cup sour cream
1 1/2 tsp. vanilla
4 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Cream sugar, margarine and eggs. Add sour cream and vanilla, mix. Add sifted dry ingredients. Chill before rolling out. Roll to 1/4 inch thick and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes.
Glaze
2 cups powdered sugar
3-5 Tbs. milk
1/2 tsp. vanilla
1 tsp. almond extract
Blend and adjust to desired consistency (you may need to add more milk to thin out if you want to dip cookies in the glaze).
Tuesday, April 27, 2010
Tasty Salad
Feta and Vegetable Salad
"Michoteta" - Middle Eastern
use as salad, relish for sandwiches, or stuffing in warm pita bread
Yields: 3 Cups
7oz. crumbled Feta cheese (1 1/4 C)
1 cucumber, peeled, seeded and chopped
1/2 large red onion, chopped
3Tbls olive oil
2 Tbls fresh lemon juice
Combine first 5 ingredients in large bowl.
Season with salt and pepper and toss well.
Before serving, add tomatoes, Greek Olives sliced or chopped.
Garnish with chopped fresh parsley Enjoy!
"Michoteta" - Middle Eastern
use as salad, relish for sandwiches, or stuffing in warm pita bread
Yields: 3 Cups
7oz. crumbled Feta cheese (1 1/4 C)
1 cucumber, peeled, seeded and chopped
1/2 large red onion, chopped
3Tbls olive oil
2 Tbls fresh lemon juice
Combine first 5 ingredients in large bowl.
Season with salt and pepper and toss well.
Before serving, add tomatoes, Greek Olives sliced or chopped.
Garnish with chopped fresh parsley Enjoy!
Monday, April 26, 2010
Tuesday, March 30, 2010
Mango Lassis
Ingredients:
2 mangos- peeled and diced
2 cups plain yogurt
1/2 cup white sugar
1 cup ice
Directions:
Blend all ingredients in a blender until smooth and enjoy!
Serves 4
2 mangos- peeled and diced
2 cups plain yogurt
1/2 cup white sugar
1 cup ice
Directions:
Blend all ingredients in a blender until smooth and enjoy!
Serves 4
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