Summer Off

Because of all that my family has planned for the summer, I will be taking the month of July & August off. Cooking class and the blog will resume in September. Have a great summer everyone!!!

Gregg

Gregg's Simple White Bread Recipe

Gregg's Simple White Bread Recipe
Gregg Fry

Ingredients:

1. 2 1/2 Cups Water, at a temperature between 109 and 115 F
2. 1 Package Rapid Rise Yeast (If using regular yeast, use 2 packets and add to Warm Water with the sugar and let it "bloom" for 5 minutes) DO NOT put Salt in the water it will slow the yeast. Then add liquid to flour and salt
3. 3 Tablespoons sugar 2 teaspoons salt
4. 3 Tablespoons Vegetable Oil
5. 6 1/2 cups flour

Preheat Oven Now to 375(f)

Directions:

1. Add 5 1/2 Cups Flour (Set the other cup of flour aside), Sugar, Yeast & Salt in a large bowl or Kitchen Aid Stand Mixer Bowl.

2. Pour in warm water and mix together. If using Kitchen Aid Mixer set to 3.

3. As it starts to come together add the oil.

4. Slowly add the the remaining cup of flour and mix for 10 minutes, this is just like hand kneading. Make sure not to over heat mixer, stop and readjust as necessary, then skip to step 7. Or if kneading by hand, slowly add some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.

5. If by hand, Keep adding more flour and keep kneading, pushing forward, folding over, push forward, fold over. Until the last cup of flour is added

6. Put a little vegetable oil, in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Or coat with spray cooking oil, spraying the sides of the bowl and the exposed dough.

7. Cover, let stand in a warm place for about one hour or until it doubles in size,

8. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle.

9. Roll it up, tuck in the ends and place each loaf in very well lubricated heavy rolled aluminum 5" loaf pans.

10. Cover with a damp cloth or plastic wrap, set in warm place and let it rise again for about 45 minutes or until just a few inches (maybe 4") over the top of the pans.

11. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.

12. The bread is done when an instant read thermometer reads 190 (f).

13. Let rest on wire rack for a few minutes, then turn out and cool.

TIP:

I find it easier to slice the bread upside down. You can gauge the slices because the bread is square from the pans.

Your house will smell great for hours!!!! Nothing like fresh baked bread to make your home cozy.

Gregg's Freezer JamMakes 4 Pints

Gregg's Freezer Jam

Makes 4 Pints

• 3 1/4 Cups Prepared Fruit (See Below)



• 1/4 Cup Lemon Juice (Bottled is Fine)



• 1 pkg MCP Pectin (I Recommend MCP)



• 1 Cup Light Corn Syrup



• 4 1/2 Cups Sugar (I Recommend C & H it dissolves best)
  
  

1. Prepare fruit by cleaning, rinsing and stemming.



2. Place in a blender and puree until a pulp. Not too thin, Not too thick.



3. For Raspberries and Boysenberries you may want to sieve half of the pulp to remove some seeds.(Strawberries and Blackberries have soft seeds so sieving is not necessary.)



4. Pour prepared fruit into a large mixing bowl and add Lemon Juice.



5. Gradually stir in package of MCP Pectin stirring constantly and mix thoroughly.



6. Set aside for 30 minutes, stirring every 5 minutes to completely dissolve Pectin.



7. Pour in Light Corn Syrup and mix well.



8. Gradually add Sugar slowly and stirring constantly until sugar is dissolved.



9. Pour into 4 clean pint size jars and freeze.



10. Wipe jar lip from any drips and seal with lid.



11. Freeze at least overnight before using a jar.



12. Because this is freezer jam there is no need to sterilize the jars.



13. Just wash them in the dishwasher or wash well by hand.



14. They well keep frozen for about 2-2 1/2 years.



15. Once opened, they will keep for about a year in the fridge.



16. Enjoy

COOKING CLASS

Cooking class for the month of May will be Wednesday, May 20th at 6:30 p.m. It is being held at Meillissa Hafer's home in Norco.
Hope to see you all there.

Gregg’s Premium Lemonade

Most people know how to make lemonade. It’s not really all that difficult to do. Just squeeze some lemons, add a little sugar and some water and you have lemonade. How simple is that. Well, you know there is a better way to really make that lemonade flavor “pop.” Try my method to make perfect lemonade each and every time.
Simply remember these measurements - 1 cup of sugar, 1 cup of water, 1 cup of fresh squeezed lemon juice.
(I promise this will make a perfectly sweet lemonade every time. Just reduce the amount of sugar if you want your lemonade less sweet. I like using Meyer Lemons occasionally for lemonade, however, remember that they are naturally sweeter than regular lemons so reduce the sugar by ¼ cup or to taste.)
My secret to making great tasting lemonade is by making a "simple syrup" first, then adding the lemon juice and additional cold water. Dissolving the sugar in boiling water and making a simple syrup will effectively distribute the sugar without it just sinking and settling in the bottom of the pitcher. Believe me, this works so much better than mixing and trying to dissolve the sugar in just cold water. So give this recipe a try. I guarantee you will love it!!!


Gregg’s Premium Lemonade
Gregg Fry


Ingredients:

· 1 cup sugar
· 1 cup water
· 1 cup fresh squeezed lemon juice
· 3 or 4 cups chilled water



Direction:

1. Make a simple syrup by mixing the sugar and 1 cup of water in a small saucepan until the sugar is completely dissolved.
2. Squeeze the juice from 4 to 6 lemons, or enough to make one cup of juice.
3. Add the fresh lemon juice and the sugar water “Simple Syrup” to a pitcher.
4. Add 3 or 4 cups of cold water, or enough to reach desired strength. Start with 3 then taste, continue by adding a ½ cup until it satisfies your taste.
5. Refrigerate at least 45 minutes before serving.
6. If the lemonade is a little sweet for your taste, add a little more fresh squeezed lemon juice.

Another little secret I employ is to make a ½ batch and freeze in ice cube trays. Then add these as your ice to the glass of lemonade to maintain the strength of the flavor and avoid diluting it as regular ice cubes do as they melt.
I have also frozen it as a block of ice then shave it into glasses for a more creative look.

Serve with ice, sliced lemons and mint sprig to garnish.
Serves about 6.

Here is an Easy Artisan Bread Recipe

Five-Minute Artisan Bread

As most of you know, I really enjoy making breads, all types of breads. I make breads weekly, from white bread, to french bread loaves, soft pretzels, rolls, biscuits to sour dough, you name it. So, I am always looking for new recipes to try. Then I came across this recipe for a 5 minute Artisan Bread and thought I would try it. I watched the video and then gave it a whirl. It was great, so I thought I would share it with you.

Below is the neat little video I found that shows you how to quickly mix bread dough without all the kneading and beating that goes into bread making. The recipe is below the video.

I used it for small bread bowls for the Potato Soup recipe posted here in the blog. The bread bowls held up well and was a great vessel for the soup. Now, that being said, bread bowls really only work with cream soups. Soups like Chicken Noodle or French Onion don't work well at all as they make the bread bowl extremely soggy and the liquid will leak out easily. Cream soups aren't as "wet" as broth soups and are best suited for bread bowls. But if you eat fast, broth soup can work, I just recommend maybe using a bowl to put the bread loaf in just in case it leaks. A bowl isn't necessary for cream soups.

I made this twice. They second time I refrigerated the dough for a couple of days and it did enhance the flavor. It also gave the bread a lighter and slightly softer texture. However, if you are making it the day you want to use it, it will still be just as good.

The "five minutes" in the recipe name isn't how long it totally takes to make the bread of course. It refers only to the mixing of the ingredients. Rise time and bake time have to be added to the overall total time. But at least the rise and bake times are easy since no work is involved. Slicing and eating also increases the time. LOL Enjoy!!!

Five-Minute Artisan Bread
Makes 4 Round Loaves

· 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
· 1-1/2 tablespoons kosher salt
· 6-1/2 cups unbleached flour, plus extra for dusting dough
· Cornmeal

DIRECTIONS:

1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water.
2. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches.
3. Do not knead.
4. Dough will be wet and loose enough to conform to shape of plastic container.
5. Cover, but not with an airtight lid.
6. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)
7. When ready to bake, sprinkle cornmeal on a pizza peel.
8. Place a broiler pan on bottom rack of oven.
9. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes.
10. Place broiler pan on bottom rack and preheat pan for 5 – 10 minutes to help create instant steam when cup of water is added
11. Sprinkle a little flour on dough and on your hands.
12. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough),
13. Turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.
14. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes.
15. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread.
16. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.)
17. Dust dough with flour.
18. Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern).
19. Slide dough onto preheated baking stone.
20. Pour 1 cup hot tap water into heated broiler pan and quickly close oven door to trap steam.
21. Bake until crust is well-browned and firm to the touch, about 30 minutes.
22. Remove from oven to a wire rack and cool completely.

APRIL COOKING CLASS CANCELLED

Due to the fact this week is Spring Break for everyone and a lot of us are on trips, plus, with Youth Conference and some of our class members are host families, we have to cancel April's class. Sorry for the inconvenience. - Gregg

FREE KNIFE SHARPENING at Sur La Table

Ok, so here is a great opportunity to get those dull knives you have sitting in your drawers sharpened. Sur La Table is offering to sharpen 2 knives free of charge. Take your spouse and get 4 knives sharpened. Additional knives after your 2 free are sharpened are at an additional fee of $1.00 an inch. So if you have more than two knives to sharpen, take someone with you to avoid paying the pricey by the inch fee.

If demand for sharpening is great, you may have to leave your knife there up to 48 hours.

Sur La Table is located in South Corona at Dos Lagos Shopping Center just of the 15 fwy at Weirick. Between Calajco Road and Weirick. Just south of the Corona Crossings Shopping Center. Their phone is: (951) 603-0515

Center Hours: Mon-Sat: 10am-8pm Sun: 11am-6pm

I also have a source in Norco that does professional knife sharpening. It is a lot cheaper than $1.00 an inch. At that price a 10" chef knife is $10.00. At Norb's Knife Sharpening it is around $4.00 or so. But getting at least getting two knives sharpened for free is better than nothing at all and continuing to use those dull knives.

How To Slice A Prime Rib

I get asked "How to Slice a Prime Rib" Well here is the simple answer. It is very easy to do. I have included photos that may help.


1. Using a long, sharp slicing knife or chef’s knife, cut the meat from the rib bones in one piece, following the contour of the bones.

2. Slice the meat across the grain into whatever thickness you prefer. If you like, cut between the bones to make individual ribs for gnawing on in the privacy of your kitchen.

Cooking Equivalents and Substitutions

Here are some helful cooking hints for use in the kitchen. This should help when wanting to use one of the recipes from the cooking class. I hope these help.


Spaghetti: 8 ounces uncooked = 4 cups cooked
Macaroni: 1 cup uncooked = 2 1/2 cups cooked
Rice: 1 cup uncooked = 3 cups cooked
Crumbs: 1 slice bread = 1/2 cup crumbs
Popcorn: 1/4 cup unpopped = 5 cups popped
Cheese: 4 ounces = 1 cup shredded
Herbs: 1 teaspoon dried = 1 tablespoon fresh
1 square chocolate: 3 tablespoons cocoa + 1 tablespoon butter
1 tablespoon cornstarch: 2 tablespoons flour (for thickening)
1 cup buttermilk: 1 cup yogurt
1 cup milk: 1/2 cup evaporated milk + 1/2 cup water
1 cup sour milk: 1 cup milk + 1 tablespoon lemon juice or vinegar
1 cup cake flour: 1 cup all-purpose less 2 tablespoons
1 teaspoon baking powder: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
1 cup sugar: 1 cup honey (use 1/2 cup less liquid in recipe)
1 cup brown sugar: 1 cup granulated sugar
1 cup oil: 1/2 pound butter
1 tablespoon prepared mustard: 1 teaspoon dry mustard

Recipes from The Cooking Class

Below are the recipes from last nights cooking class. We had a tremendous turn out. It was our biggest class to date. I was afraid we might run out of food. We did serve all of the 6 Quarts of Baked Potato Soup. Thanks again to Mellissa for having the class at her home and our next class will be at her home again. Hope to see you all there. Enjoy the recipes.
Gregg

Gregg’s Tartines Sandwiches

Gregg’s Tartines
(French Styled Open Faced Sandwiches)
Gregg Fry

Set Oven to Broil

Ingredients:

1 Round Sourdough Loaf of Bread
1 Pkg Prosciutto Ham
2 Tomatoes (Sliced)
8 oz Goat Cheese
Fresh Basil Leaves (coarsely chopped)
Mayonnaise for Spread
Olive Oil
Kosher Salt
Fresh Cracked Pepper

Directions:

Spread Mayonnaise on slices of sourdough bread
Place a slice of Prosciutto Ham on bread
Add two tomato slices
Sprinkle on goat cheese
Salt and Pepper to taste
Drizzle with Olive Oil

Line sheet pan with sandwich slices and broil a few minutes until bread turns slightly golden brown.

Sprinkle with fresh basil and serve warm.

Meringues Chantilly

Meringues Chantilly
Gregg Fry

Ingredients:


6 extra - large egg whites, at room temperature
¼ teaspoon cream of tartar
Kosher salt
1 cups granulated sugar
½ cup granulated sugar (keep sugars separated by measurement)
1/2 teaspoon pure vanilla extract
Whipped Cream with Orange Liqueur (optional), recipe follows
Stewed berries, recipe follows
Lemon for zest garnish

Directions:

1. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper.
2. Using a medium rimmed glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper.
3. Turn the paper face-down on the baking sheets.
4. In electric mixer bowl fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy.
5. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks.
6. Whisk in the vanilla.
7. Carefully fold the remaining 1/2 cup of sugar into the meringue.
8. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle.
9. Pipe another layer around the edge to form the sides of the shells.
10. Bake for 2 hours, or until the meringues are dry and crisp but not browned.
11. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
12. Spread some of the sauce from the stewed berries on each plate.
13. Place a meringue on top and fill with whipped cream.
14. Top with berries and whipped cream.
15. Top with tiny amount of lemon zest
16. Serve


Whipped Cream with Orange Liqueur:

2 cups cold heavy cream
2 Tablespoons sugar
2 teaspoons pure vanilla extract
1 Tablespoon orange liqueur (optional you can use 1/4 tsp orange extract instead)


1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
2. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks.
3. Don't over beat, or you'll end up with butter!

Yield: 4 cups

Stewed Berries:

1 half-pint fresh blueberries
3 half-pints fresh raspberries, divided
¼ cup water
¼ cup sugar
¼ teaspoon orange zest
2 teaspoons Framboise (raspberry brandy, optional)


1. Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil.
2. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes.
3. The juice will become a syrup and the berries will be slightly cooked.
4. Off the heat, stir in the remaining raspberries and the Framboise.
5. Set aside.

Baked Potato Soup

Baked Potato Soup
Gregg Fry

Ingredients:

1 Stick Butter
2 lbs Onions, Diced
2 ½ tsp Flour
½ Gallon Water
5 oz Chicken Base
1 ¼ Cup Instant Potato Pearls
1 Tbl Knorr’s Aromat All-Purpose Seasoning or Spike All-Purpose Seasoning. Aromat is best.
½ Tablespoon Salt
1 tsp Dried Basil
½ tsp White Pepper
2 tsp Black Pepper
¼ tsp Tabasco Salt
4 lbs Potatoes, Peeled, Cooked, Cut into ½ “ Chunks
Half & Half
Cheddar Cheese
Sour Cream
Bacon, Cooked and Diced
Green Onions, Sliced or Slivered

Directions:

Peel and dice raw potatoes. Steam until cooked before adding to soup. (Left over baked potatoes from previous meals may be used.)
Sauté Butter & Onion together. DO NOT brown
Add Flour to make a roux and cook for 5 minutes.
Combine water, chicken base, potato pearls, salt, basil, white & black pepper and Tabasco Sauce.
Gradually add to roux.
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring often.
Add potatoes to soup and continue to simmer 5 – 10 minutes.
Stir carefully without mashing potato chunks.
This completes the soup base.
Soup base may be refrigerated at this point.

To Serve:

In large sauce pan, add 1 cup of Half & Half to each quart of soup base.
Heat to serving temperature and serve in soup bowls.

Add To Each Bowl as a Garnish and Flavor (in exact order as listed):

½ oz Cheddar Cheese
1 tsp Sour Cream
¼ oz Bacon
½ tsp Green Onion

Black Angus Cole Slaw

During my tenure as General Manager of Black Angus Restaurants, I became addicted to the cole slaw. So I thought I would share it. Enjoy

Black Angus Cole Slaw

Gregg Fry

10 to 12 servings
2 ½ cups water ½ cup cider vinegar ¼ cup sugar 2-3 pounds cabbage, finely shredded

DRESSING:

• 1 ½ Cups mayonnaise
• 3 tablespoons white vinegar
• 6 tablespoons sugar
• 2 tablespoons sour cream
• ½ teaspoon prepared horseradish
• Large pinch paprika

1. Combine water, vinegar and sugar until sugar is dissolved.
2. Add cabbage to the mixture.
3. Toss thoroughly.
4. Marinate for at least an hour.
5. Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired.
   (After two uses, the marinade loses its flavor.)

To make the dressing:
In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.

Serve over the top of the slaw. Avoid mixing the dressing with the slaw unless you plan to use it all immediately as it will weep and get sogging. The flavor of the dressing will also become diluted. Best served by placing the cabbage on the plate and then spooning on the desired amount of dressing for each serving.

MARCH COOKING CLASS

Our next cooking class will be March 12th at 7:00 at Mellissa Hafer's house. I hope to see you there. For those that ordered Vanilla Beans, I will bring them that night.

Vanilla Bean Orders only .75¢ each

I am currently taking orders for vanilla beans. I have a found a purveyor that sells top quality bourbon vanilla beans. I have placed an order already but will be placing another one. The first shipment arrived yesterday and I will be getting those to everyone this weekend. They are nice and plump top restaurant quality beans and smell great.

These beans, because I have to buy in large bulk, come to only .75¢ each. I am selling them at cost in bundles of 10. So that is only $7.50 for 10 beans. In the grocery stores, they are $4.99 - $5.99 for just 1 bean. However, you get a nice glass jar to keep it in. Save your money, get your own glass jar and add 10 beans to it. I explained during the last cooking class how to make Vanilla Sugar and when and how to use it. I will post 2 recipes next week. Let me know if you are interested in ordering these fantastic vanilla beans.

Recipes from February's Cooking Class

Below are the 3 recipes from February cooking class, Panna Cotta, Lasagna Al Pesto and the Herbed Garlic Bread. I also posted the Pesto Bread recipe since it was requested for the Pesto itself. The pesto from the bread recipe is a traditional pesto recipe and works well for many other Italian recipes using pesto. However, do not use it for the lasagna, stick with the recipe as it is written. For those that missed the class, our next class will be March 12th at 7:00 at Mellissa Hafer's house. I hope to see you there.

Panna Cotta

Here's my popular Panna Cotta recipe that serves 8. It is the same recipe we learned to make during the last class. See the Raspberry sauce below for the great topping. You'll love it!!!
Plus, it is the easiest thing in the world to make!!! Enjoy - Gregg

Panna Cotta
Gregg Fry


Ingredients:

• 1 Pkg. Gelatin or 4 Sheets Gelatin
• 4 Cups Heavy Cream
• 1 Cup Sugar, plus 2 Tablespoons
• 1 Vanilla Bean
• 8 (6-ounce) Serving Cups or Brule/Custard Cups

Directions:

1. In a very small saucepan sprinkle gelatin over 1/8 cup of cool cream and let stand about 1 minute or so to soften. (It will get lumpy or look like cottage cheese, that is OK.
2. Or if using Gelatin sheets - In a small bowl, submerse the gelatin sheets in cool water to soften
3. In a medium saucepan combine the cream and sugar.
4. Slit the vanilla bean lengthwise and scrape the seeds.
5. Add the seeds and the hull of the vanilla bean to the saucepan.
6. Whisk to combine.
7. Bring the mixture to a boil and turn off immediately.
8. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture OR, Temper the gelatin by slowing adding and stirring a 1/4 cup of the heated cream mixture
9. Stir to combine.
10 Add the gelatin back into the cream mixture
11. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
12. Serve plain or with toppings of your choice.

Raspberry and Cointreau Sauce

Raspberry and Cointreau Sauce:
Gregg Fry

1. 1 half-pint fresh raspberries
2. 1/2 cup sugar
3. 1 cup seedless raspberry jam
4. 2 tablespoons orange-flavored liqueur (I recommended: Cointreau or Grand Marnier)
5. Place raspberries, sugar, and 1/4 cup water in a small saucepan.
6. Bring to a boil, lower the heat, and simmer for 4 minutes.
7. Pour, while hot, the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth.
8. Chill.

Makes 2 cups and will last for months. Serve with many custards or Panna Cotta desserts.

LASAGNA AL PESTO

LASAGNA AL PESTO
Gregg Fry

Ingredients

· Kosher salt
· 1/2 pound fresh green beans, ends removed
· 1/2 pound new potatoes, scrubbed
· Fresh lasagna noodles, recipe follows, or 1/2 pound dried lasagna sheets
· Fresh Pesto sauce, recipe follows
· Freshly grated Parmigiano-Reggiano, for serving

Directions

1. Bring a large pot of salted water to a boil.
2. Cook the potatoes then the beans in the water, cooking each until just tender.
3. Drain the potatoes and slip off the skins.
4. Drain the beans and refresh them in ice water.
5. Refill the pot with salted water.
6. Cook the pasta sheets 1 at a time, just until tender.
7. Drain each sheet and lay on clean towels.
8. Cover with additional towels to keep warm.
9. Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto.
10. Cover the pesto with a 1/3 of the warm lasagna noodles.
11. Spread pesto over the pasta.
12. Break the potatoes up into bite-size pieces and put half of them and half the beans on top.
13. Arrange another layer of pasta over the beans and potatoes, cover with pesto, another layer of beans and potatoes then a final layer of pasta.
14. Cover the lasagna with Parmigiano-Reggiano, cut and serve.

For the Pesto Sauce:

· 4 bunches fresh basil, leaves picked
· 4 cloves garlic, lightly crushed
· 1 cup pine nuts
· 1 cup freshly grated Parmigiano-Reggiano
· 1/2 cup ricotta cheese
· 1 tablespoon yogurt
· 4 tablespoons extra-virgin oil

1. Sea salt and freshly ground black pepper
2. Place the basil leaves, garlic, and pine nuts in a mortar or food processor.
3. Grind or pulse until the leaves are finely chopped.
4. Gradually incorporate the Parmigiano Reggiano, ricotta and yogurt.
5. Then, work in the oil, adding it in a steady stream.
6. Season the pesto to taste with salt and pepper.

For the Fresh Lasagna: (Store bought lasagna sheets or ok also)

· 2 cups all-purpose flour, plus more for dusting
· Pinch salt
· 2 eggs
· 2 tablespoons olive oil

1. Mix the flour with the salt and mound them on a clean work surface.
2. Create a well in the center of the flour mound.
3. Add the eggs and 1 tablespoon of olive oil to the well.
4. Lightly beat the eggs with the oil.
5. Using the fingers of one hand, begin incorporating the dry ingredients into the wet, drawing flour into the well in a circular motion.
6. Use the other hand to protect the outer wall.
7. Work the flour mixture into the egg mixture until the dough forms a ball (if the dough doesn't come together add a drop or two of water).
8. Knead the dough until it is smooth and elastic, about 10 minutes.
9. Brush the surface with the remaining olive oil , wrap the dough in plastic wrap; and set aside to rest for about 30 minutes.
10. Cut the ball of dough in half.
11. Wrap and reserve the piece you are not immediately using to prevent it from drying out.
12. Dust the counter and dough with a little flour.
13. Form the dough into a rectangle and roll it though a pasta machine, 2 or 3 times, at the widest setting.
14. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
15. Reduce the setting and crank the dough through again, 2 or 3 times.
16. Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1/8-inch thick.
17. Make 4 pieces, about 20-inches long and 6-inches wide.
18. Lay the lasagna sheets out on a clean dry surface and allow them to dry slightly (about 10 minutes) before using.

Herbed Garlic Bread

Herbed Garlic Bread
Gregg Fry


Ingredients:

• 1 stick butter (1/2 cup) (room temperature )
• 2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil (Work with a chef’s knife by cutting and dragging the side of the knive through the garlic to mash.)
• Work until it is a gooey paste.
• 2 tablespoons chopped parsley leaves
• 2 tablespoons chopped fresh basil leaves
• Pinch Kosher salt
• Pinch freshly ground black pepper
• 1 loaf un-sliced French bread or baguette
• Extra-virgin olive oil to drizzle


Directions:

Preheat oven to 350 degrees F.

For the bread:

1. Stir together the butter, mashed garlic mixture, and herbs in a small bowl
2. Season with salt and pepper.
3. Slice open the loaf of bread lengthwise
4. Spread the herb-garlic mixture over both halves and sprinkle with a little olive oil.

Bake for 15 minutes

PESTO BREAD

By request, here is the PESTO BREAD recipe we learned to make at the very first cooking class. This pesto is great and I use it for more than just this recipe. Use it for any recipe that calls for pesto. It tastes great and I know you make it often.

PESTO BREAD
Gregg Fry


Ingredients:

2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup grated Parmesan or Romano
1/2 cup pine nuts, lightly toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup olive oil
1 unsliced loaf of French bread or baguette

Preheat oven to 350

Directions:

1. For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.
2. Slice the French bread loaf or baguette lengthwise horizontally.
3. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.

Next Month's Cooking Class

Next month's cooking class will be held at Mellissa Hafer's house on March 12th at 7:00 PM. See you there.

Recipes from the Cooking Class and Next Class

OOPS DATE CORRECTION!!!!

Below are the recipes from the past two cooking classes. I hope you enjoy them.

The next class will be Thursday, February 12th at Liz's house. It starts at 7:00p.m. so be sure to arrive on time.

I incorrectly posted the 10th as the date. Sorry if there was any confusion.

See you there on Thursday the 12th!!!

Gregg

Steak with Salt & Herb Crust

Salt Crusted New York Strip or Rib Eye Steak
Gregg R Fry


Ingredients:

2 (18-ounce each) New York strip steaks (1 1/2 inches thick) OR

2 (18-ounce each) Rib Eye Steaks
Extra-virgin olive oil
Ground black pepper
6 egg whites
3 cloves garlic, minced
2 bay leaves
4 sprigs fresh rosemary, leaves only
1/4 bunch flat-leaf parsley, leaves only
4 sprigs thyme, leaves only
3 stems fresh sage
3 cups kosher salt


Directions:

1. Preheat oven to 475 degrees F.
2. Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
3. Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a food processor, add the garlic, bay leaves, rosemary, parsley, thyme and sage.
4. Add to egg whites with salt and combine well until it holds together like a paste.
5. Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak.
6. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F.) then pull out and rest for 7 to 8 minutes.
7. Crack shell open - remove steak, slice and serve.

Popovers

These are a family favorite and easy to make. I serve it with mostly beef dishes like beef roast or steaks. Follow the recipe exactly. I recommend using ceramic or porcelain custard cups. If you do not have custard cups or a Popover pan, you can make this as Yorkshire Pudding and pour into a medium well lubricated baking pan.

Ingredients:

Cooking Spray
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature (Not Low Fat!!!)


Directions

Preheat the oven to 425 degrees F.

1. Spray popover pans or custard cups cooking spray.
2. You'll need enough pans to make 10 - 12 popovers.
3. Place the pans in the oven for 2 minutes to preheat.
4. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin.
5. Fill the popover pans less than half full and bake for exactly 30 minutes.
6. Do not open oven or peek, they may flatten or deflate.
7. Serve hot with butter and jam

Oven Fries

OVEN FRIES
Gregg Fry

Preheat oven to 425
Place large cookie sheet in oven while preheating

4-6 Potatoes (Unpeeled)
3 TBL Olive Oil
3 Garlic Cloves
4-6 Sprigs of Rosemary
Kosher Salt to taste

1. Cut Potatoes in half lengthwise
2. Cut halves into 3 wedge pieces (you should have 6 skinny wedges per potato
3. Finely mince garlic
4. Finely mince rosemary
5. Add Potatoes, garlic, rosemary and garlic in a medium bowl
6. Sprinkle with salt to taste
7. Toss well in bowl coating all the wedges of potatoes
8. Carefully remove HOT cookie sheet from oven and spray with cooking spray
9. Add potatoes making sure all cut sides of potatoes are touching the pan (they should sizzle as you place them on the pan.)
10. Place cookie sheet in oven and bake for 20 minutes
11. Remove sheet and turn each wedge making sure to touch each cut size on the cookie sheet.
12. Return to oven and bake for another 20 minutes. Watch to make sure they do not burn.
13. Remove and serve immediately.
14. Enjoy

Chicken Cordon Bleu

Chicken Cordon Bleu
Gregg Fry
Preheat oven to 350 degrees F.

Ingredients

4 chicken breasts skinless and boneless
4 thin slices Prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup Panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil


Directions

1. Preheat oven to 350 degrees F.
2. Lay the chicken breast between 2 pieces of plastic wrap.
3. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
4. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.
5. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap.
6. Squeeze the log gently to seal and twist both ends tight to form a nice log.
7. Repeat with remaining chicken.
8. Season the flour with salt and pepper.
9. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
10. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
11. Remove the plastic wrap.
12. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
13. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.