Saturday, November 29, 2008
Friday, November 28, 2008
December's Cooking Class has been rescheduled to Thursday, Dec 4th at 7:00. Effective in January 2009, the class is moving to the 2nd Thursday of each month.
Starting December 4th, the classes with concentrate on making complete meals. More people have expressed interest in doing classes this way. It works fine for me if it works for everyone else. We will work on a main course, side dish, salad and bread or dessert item. I will make sure that all the items we learn are relatively fast and easy for the most part. Meals that can be made in an hour or so, that can be thrown together and slow cooked or meals that can be made ahead of time and heated or cooked another day.
We can also spend the class making soups for the winter months ahead.
I would like to know what everyone would like to learn at December's class. Here are some menus items. We can mix and match.
- Chicken Parmesan, Side Spaghetti with Marinara Sauce and Crushed Garlic and Herb Bread.
- Herb Crusted Roasted Pork Loin, Vegetable Tatin, Popovers and Salad with Meyer Lemon and Balsamic Vinaigrette Dressing.
- Chicken Cordon Blue, Buttermilk Mashed Potatoes, Green Salad with Orange Dressing, Avocado and Bacon.
- Pork Chops, Homemade Applesauce & Rice Pilaf
- Beef Stew, with grilled Garlic Bread, with Leaf Salad with Shake Vinaigrette, Toasted Pine Nuts
- Chicken Noodle Soup with Homemade Chicken Stock, with Dunking Grilled Mozzarella and Pesto Sandwich, and Dessert
- Roasted Chicken, with Yukon Gold Potatoes with Fresh Rosemary and an Avocado Bacon Salad
- Pot Roast Slow Cooked with Potatoes and Carrots. Homemade Biscuits.
- Fried Chicken, Baked Potato Wedges, Roasted Cherry Tomatoes, Biscuits and Jam
- Slow Cooked Tri-Tip, with Roasted Sweet Potatoes served with Honey and Cinnamon, Flourless Chocolate Cake from scratch.
- Chicken Breast with Mozzarella and Fresh Mushrooms, Mascarpone Cream and Fresh Fruit, Potato Gratin
- Black Pepper Seared Steak (Beef Au Poivre) with mushrooms and herbs and cream, Potatoes Gratin.
- Pork Chops in Cream Sauce with Green Beans, Peaches and Tarragon with Mascarpone Cream, Rolls and Dessert.
- 40 Cloves of Garlic Chicken, Brown Sugar and Butter Carrots and Rolls.
- Homemade Spaghetti and Meatballs, Wedge Salad and homemade Blue Cheese Dressing, Parmesan Garlic Bread
- Pork Tenderloin or Loin simply baked with seasoning salt and roasted. Olive Oil and Salt Crusted Baked Potatoes.
- Roasted Cornish Game Hens, Couscous, Panzanella, Vanilla Creme Custard with Caramel Sauce
- Quick and Easy Tacos with Soft Fried Tortillas, Spanish Rice, Corn Casserole and Buñuelos or Deep Fried Ice Cream.
- Prime Rib, Potatoes, Steamed and Season Broccoli, Crème Brulee
Other Side Dishes:
Fresh Green Beans with Bacon
Turnip Mashed Potatoes
Mascarpone Cream and Fresh Fruit
Potatoes & Aioli Sauce
Bread Pudding Dessert
Grilled Peaches with Honey and Granola
Fried Mozzarella Sticks
Celery Root and Apple Puree
Baked Carrots with Honey and Salt
Maple Roasted Butternut Squash
Boston Fudge Cake
Chocolate Crème Brulee
Cream Puffs or Éclairs
NY Style Cheesecake with Berry Coulis Sauce
Fresh Berries Pavlova
Root Beer Float Cake
Lemon Custard in Pastry Cups
Oatmeal Cake with Buttery Coconut Top (My Favorite Cake)
Ile Flottan with Crème Anglaise and Caramel
Chocolate Molten Lava
Peaches, Tarragon with Mascarpone Cream
Coconut Cake from Scratch
I could go on and on. There are so many more items I can list. Soups, Salads, Appetizers, Beverages, Breads and Specialty Items, like Candies, Jams, Sauces, etc...
These are just some of the menu items we can do at the next class. We can also mix and match sides for most of these items. If you have a suggestions for menu items you would like to see, let me know and we can have a class on those.
Monday, November 24, 2008
Monday, November 17, 2008
If you like Prime Rib than be sure to buy some of the Rib Eye Roast at Stater Bros. That is what is used for Prime Rib. At $3.99 I am sure that is the price we will see this season. Freeze it for Christmas Dinner. 3 or 4 Bone Cut will serve 4 to 5 people.
Here are the bargains for this week:
CLICK on the photo of the flyer to see entire ad.
Fresh Turkey .99¢ (with minimum $30.00 purchase)
On The Vine Tomatoes .99¢ lb
Russet Potatoes 5lb bag .88¢ each
Fresh Cranberries 12oz bag $2.00
Broccoli Crowns .77¢ lb
Granny Smith Apples .77¢ lb (Use for Apple Pie Recipe below)
Celery .77¢ per bunch
Sweet Potatoes .77¢ lb
Garnet Yams .77¢ lb
Jewel Yams .77¢ lb
Bosc Pears .77¢ lb
D'Anjou Pears .77¢ lb
Yellow Onions 3lbs for $1.00
Fresh Green Beans $1.25 lb
Gala Apples .97¢ lb
Fuji Apples .97¢
Turkey (Frozen) .37¢ lb (Minimum $25.00 Purchase)
Butterball (Frozen) Turkey .49¢ lb (Minimum $25.00 Purchase)
Fresh Young Turkey .99¢ lb (No Minimum Purchase it looks like)
Rib-Eye Roast $3.99 lb. (BUY THIS it is a great price. Half the price of Costco's)
Sausage 16oz Chub .99¢ each
Pork Butt Roast $1.19 lb
Whole Smoked Ham .99¢ lb
Ground Beef (81% lean) $1.99 lb in 3lb Chub
Navel Oranges .50¢ lb
Red Yams .50¢ lb (I assume these are probably Garnet Yams which are great)
Celery .59¢ bunch
Pineapple $1.00 lb
Raspberries $2.50 for 6oz
Blueberries $2.50 for 4.4oz
Large Haas Avocados $1.00 each
Fresh Green Beans $2.00 lb
Fresh Cranberries $2.29 12oz bag
Turkey (Frozen) $4.88 each up to 16 lbs (Minimum $25.00 purchase)
Butterball (Frozen) Turkey $7.88 each up to 16 lbs (Minimum $25.00 Purchase)
Turkey (Fresh) $1.29 lb No minimum purchase
Boneless Pork Loin $1.99 lb
Garnet Yams .50¢ lb
Blueberries $2.50 5.6oz
Celery $1.o0 bunch
Broccoli $1.50 lb
Cauliflower $1.50 lb
Cranberries $2.50 for 12oz bag
Turkey (Frozen) .37¢ lb (With $25.00 Minimum purchase)
Turkey Butter Basted (Like Butterball) (Frozen) .57¢ lb (With $25.00 Minimum purchase)
Turkey (Fresh) $1.19 lb
Ham $1.49 lb
Russet Potatoes .99 lb
Fresh Green Beans .99¢ lb
Granny Smith Apples $1.00 lb
Golden Delicious Apples $1.00 lb
On The Vine Tomatoes $2.50 lb
Cranberries $2.00 12oz bag
Brown Onions 50¢ lb
Red Yams .50¢ lb
Celery .50¢ bunch
Mrs. Cubbison's Corn Dressing $1.50 box
Libby's Pumpkin $2.00 29oz can
Turkey (Fresh .99¢ lb with coupon for the circular)
Yukon Gold Potatoes $1.49 for 5 lb bag
Mrs Cubbison's Dressings $1.69 each
Libby's Pumpkin $2.50 29oz can
Celery .99¢ lb
Granny Smith Apples $1.50 lb
Fresh Cranberries $2.50 12oz bag
Friday, November 14, 2008
I hope you enjoy these recipes for years to come. Oh yeah, remember the "Melt in Your Mouth Rolls" are a secret recipe. LOL. Let me know how everything turns out for you.
Please share the blog with others if you like. They may like these recipes also.
If you need help with any of these recipes, please call me. I want you to be successful in the kitchen. - Gregg
Thanks to Susie Demke for the photos of the pies.
16 oz Package of Whole Cranberries
2 Cups Sugar
1 Cup Fresh Squeezed Orange Juice (Valencia Oranges are best)
¾ Tbl Orange Zest
¾ Tbl peeled, finely chopped or zested Ginger
Combine all ingredients in a medium to large size saucepan.
Cook over medium heat until the berries have popped open, about 10 minutes (Do not boil more than 10 minutes)
Near the end of cooking, skim and discard the foam that rises to the top.
Cover and refrigerate
Stores in the refrigerator for 2 months or 6 months frozen.
2 pkgs Yeast (I Prefer Rapid Rise)
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
1 Cup Sifted Flour, Stir.
1 Cup Warm Milk (Temperature should be 110° – 115°, Stir
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Makes one 9-inch double-crust pie
The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
4. Empty mixture into medium bowl.
5. Sprinkle vodka and water over mixture.
6. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
7. Divide dough into two even balls and flatten each into 4-inch disk.
8. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 day
Yield: 2 (10-inch) crusts or 1 Double Crust
1 ½ sticks very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece between to pieces of plastic wrap, rolling from the center to the edge, turning the dough to make sure it forms a circle. Fold the dough onto a pie pan, and fit to the pan.
Repeat with the top crust.
If Baking Crust for a Cream Pie
Preheat oven to 400°
Roll 1 of the halves of the dough or all the dough, your choice, into a circle about 2 inches wider than the top of the pie dish.
Place dough into dish, do not stretch the dough because it will only shrink back to the rolled out size, and shape around pie pan
Flute the edges with fingers
Take a knife and poke slash marks in crust to vent, about 10 - 15 on bottom and sides to prevent the crust from puffing up.
Place uncooked hard beans or pie weights on the crust bottom to keep the pie from lifting.
Cook for 20 minutes and remove foil
Continue cooking until crust is golden brown all over, probably another 10 to 15 minutes
9” Pie Crust (Baked and Cooled to room temperature)
2/3 Cups Sugar
3 Tbls Cornstarch
½ tsp Salt 3 Cups Half & Half
3 Egg Yolks lightly beaten
1 Tbl Butter
1 ½ tsp Vanilla
¾ Cups Coconut
¼ Cup Toasted Coconut
Mix Sugar, Cornstarch, & Salt in a saucepan
Gradually add in Half & Half
Cook over medium heat stirring constantly, until mixture thickens and lightly boils
Boil for 1 minute stirring constantly. It can burn on the bottom at this point if you don’t
Remove from heat
Gradually temper egg yolks by adding a little of the cream mixture at a time until the egg yolks are hot. If you pour the egg yolks in all at once they will turn to scrambled eggs!
Now pour the cream and yolks back into the rest of the cream in the sauce pan and boil 1 more minute stirring constantly
Remove from heat.
Blend in butter and vanilla.
Add Coconut to mixture.
Pour immediately into prepared pie crust.
Refrigerate thoroughly for at least 2 hours or more.
Add sweet cream topping before serving (See recipe below)
Sprinkle with Toasted Coconut
SWEET CREAM TOPPING
2 Cups Heavy Whipping Cream
½ Cups Sifted Powdered Sugar
1 tsp Vanilla
1 packet Sugar Substitute (Like Sweet & Low or Equal)
Chill Mixing Bowl and wire whip in freezer or refrigerator (Cream Whips Better this way)
Whip all ingredients together until cream forms stiff peaks.
Spoon all the whipped cream on top of pie.
Preheat Oven to 400°
9 Apples (Cored and peeled) MacIntosh, Granny Smith and Pippin are great
1 Cup Sugar
¼ Cup Flour
¼ tsp Nutmeg
1 tsp Cinnamon
Dash of Salt
2 Tbls Butter
Dbl Pie Crust
Cream, or milk and Sugar to brush and sprinkle to top crust
Mix Dry Ingredients
Pour apples into Pie Crust
Add Butter in drops on top of Apples
Place Top Crust on top of pie dish covering the apples
Wrap the top crust slightly under the lower pie crust
Crimp and flute the edges of the crust with your fingers
Lightly brush pie crust with cream and sprinkle with sugar
Cover the pie crust edges lightly with foil to prevent from burning
Bake at 400° for 30 minutes
Remove foil and continue to cook for 10 to 15 minutes or until apples are soft and tender
Let rest for 20 minutes and serve.
Thursday, November 13, 2008
Sorry for the delay in posting the recipes, but I was gone all day. So look back in a little bit. Thanks. - Gregg
Wednesday, November 12, 2008
3 Whole chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
10 -15 sprigs fresh parsley
10 - 15 sprigs fresh thyme
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens (whole and uncut), onions, carrots, celery, parsley, thyme, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, covered, for 4 - 6 hours. Strain the entire contents of the pot through a colander and discard the solids. Place in Quart size containers. (I buy the containers at Smart & Final for about $5.00 for 50 and lids too) Chill the stock overnight. The next day, remove the surface fat. Use immediately or freeze for up to 6 - 12 months.
Also, as always, don't forget about Trader Joes. They don't run specials, but their prices are great on a lot of things. You have a choice of the one in Riverside Plaza or the one in Dos Lagos in South Corona. If in Dos Lagos, don't forget to stop in at Sur La Table. It is fun to look around there. Happy Shopping
Whole Chicken .77¢ lb
London Broil $1.87
Gala Apples .69¢ lb
Strawberries $1.50 for 16oz
Chicken Legs or Thighs .99¢ lb
Top Sirloin Steaks $2.77 lb
Ground Beef 73% Lean $1.59 lb in 3 lb Chub
Pork Shoulder Roast .99¢ lb (Great for Slow Cooking and BBQ Pork Sandwiches
Blackberries 5.6oz pkg $1.50 each
Black Seedless Grapes $1.50 lb
Red or Black Plums $1.50 lb
Cabbage .50¢ each
WED., THUS., & FRI. ONLY at Stater Bros.
Boneless Pork Loin Filet 2 for $9.98 (Excellent Price)
Pork Country Style Ribs .99¢ lb
Red Seedless Grapes .69¢ lb
Rib-Eye Steak $4.99 lb
Haas Avocados .50¢ each
Pippin Apples .77¢ lb (Great for Apple Pie)
Romaine Lettuce .77¢ each
Red or Green Leaf Lettuce .77¢ each
Pears .77¢ each
Butternut Squash .77¢ each (See recipe for soup below)
Red Potatoes .77¢ each
Navel Oranges .50¢ lb
7 Bone Beef Chuck $1.29 lb (Great for Pot Roasts)
Turkey (up to 16 lb) $4.88 each (with $25.00 purchase)
Chicken Leg Quarters .99¢ lb
Raspberries, Blackberries or Blueberries 2 for $5.00