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.

COOKING CLASS DATE CHANGE

The Cooking Class will stay on the 2nd Thursday this month, so it is being moved back to January 8th at 7:00pm. However, it will be at Susie Demke's home. Thanks Susie!!!
See you all there.

Correction on my "MELT IN YOUR MOUTH ROLLS"

I am re-posting my recipe for the Melt in Your Mouth Rolls. Seems I forgot to add 1/2 cup of water to proof the yeast in. Sorry if this caused problems with the recipe. Here is the corrected Version:

Melt in Your Mouth Rolls
Gregg Fry


2 pkgs Yeast (I Prefer Rapid Rise) Proof in 125° ½ Cup Water
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
Add Proofed Yeast and beat until smooth

ADD:
1 Cup Sifted Flour, Stir.

ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°), Stir

ADD:
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.
Serve immediately.

MERRY CHRISTMAS EVERYONE

PRIME RIB for CHRISTMAS DINNER

With Christmas approaching it is time to decide what to serve as Christmas Dinner. At my house our tradition is to serve Prime Rib and this is the week to buy it. It is on sale at grocery stores at over half the regular price. People often ask me about Prime Rib, where to buy it, how to prepare it and how to serve it. Let me answer a few of those questions.
When you go to the grocery store you won't find "Prime Rib." What you need to watch for is "Standing Rib Roast." It is sometimes called Ribeye Roast. Ribeye is really just steaks cut from the Rib Roast and pan fried. Why isn't it called a Prime Rib Roast when you go to the grocery store? Well, as most of you know, the USDA labels cuts of meat based on the amount of fat in each cut, Prime, Choice, Select and rarely seen Standard, with Prime being the leanest and best and Standard being the fattiest. It is extremely rare to find Prime graded meats in the grocery store. Standing Rib roasts graded as Prime are sent to restaurants and Choice and Select are sent to grocery stores. Because restaurants buy in bulk they get better pricing. If you find "Prime" Standing Rib Roast you would be looking at nearly $20.00 a lb or more. But with "Choice" which is second best or 3rd best "Select" you find much better pricing.
When selecting a roast ask for it by the number of bones in your cut for example ask for a 3 bone roast which will serve 4 - 6 depending on how you want to carve and serve it when cooked. Next ask for a cut near the "Loin End" or a "Center Cut". The loin end is less fatty and bones are slightly smaller so they weigh less, giving you better value at the weigh in.
To prepare and cook your Rib Roast you need to prepare a rub of your choice. I use only one thing, Lawry's Season Salt. I cover the entire outside of the roast top, bottom and all sides with olive oil and the seasoning salt then fresh cracked pepper. You can pour about a 1/8 - 1/4 cup of seasoning salt in a large dish and roll the roast in the salt liberally covering the entire roast. Sounds like a lot, but that is what gives the roast such a great flavor. That is what we did at Blank Angus. It is soooooo good!
Bake it at 250 degrees F. until it reaches an internal temperature of 118 degrees F. I like to use a thermal probe thermometer that beeps when it reaches the set temperature. Remove from the oven and cover with foil to let it rest. The roast will continue to cook as it rests keep the probe inserted or it will start to seep juice and dry the roast out.
Raise the temperature in the oven to 500 degrees F. When it reaches 500 put the roast back in and cook for another 10 - 15 minutes. This will give it it's rich baked color and crispy crust. Watch it closely so it won't burn. Remove from the oven.
To serve you can either cut it between the bones for large slices or I carve the bones off in one sweep with the electric knife and then carve the roast in 1/2" or 1 inch slices.
Make a brown gravy from the drippings and beef stock if you like or use Campbell's Beef Consomme Soup as an Au Jus.

Where to buy Standing Rib Roasts:

Stater Bros. $3.87 lb
Albertson's $3.77 lb
Ralph's $3.97 lb
Von's $4.99 lb

Buy extra and freeze. Save it for that special Valentine's Dinner in February.

COOKING CLASS

The next cooking class will be January 15, 2009 at 7:00 pm. It will be held at Liz Jergensen's house. Look at the menu selection below and recommend something for the class.
The recipes for the latest class will be posted here this weekend. I handed them out this time, so no rush to post them yet.
Mark your calendars for the next class!!!
See you there.

This Week's Deals

OK, sorry I am a day late in getting this posted. Here are some of the deals I am taking advantage of this week. Remember, click on each stores ad picture to see the entire weeks advertisement.


STATER BROS.

Top Sirloin Steak $1.97 lb
Chicken Thighs or Drumsticks .99¢
Ground Beef 73% lean $1.59
Beef Boneless Chuck Roast $1.99
Pork Shoulder Roast .99¢
Clementine Tangerines $4.79 (5 lb Box)
Kiwi .25¢ each
Russet Potatoes (5 lb Bag) .99¢ (with in store coupon Sun, Mon & Tues Only & while supplies last)

HENRY'S

Bananas .50¢ lb
Blueberries 4.4 oz $1.50
Blackberries 5.6 oz &1.50
Green Leaf Lettuce .77¢ each
Red Leaf Lettuce .77¢ each
Honeydew Melons .50¢ lb
Broccoli Crowns .77¢ lb
Mangos .50¢ each
Russet Potatoes 3 lbs for $1.00
Yellow Onions 3 lbs for $1.00
Cauliflower .77¢ each
Pears (D'Anjou Bosc, Bartlett or Red) .77¢ lb


VON'S

Boneless Skinless Chicken Breasts $1.97 lb
London Broil $1.99 lb
Boneless Beef Top Round Roast $2.29 lb
Pork Chops $1.67 lb
Foster Farm Fresh Whole Chicken $1.29 lb
Large Raw Shrimp $4.99 lb (Save 7.00 lb)
Gala Apples .79¢ lb
Fuji Apples .79¢ lb
Grapefruit 3 for $1.00
Raspberries 12 oz $5.99 each
Blackberries 12 oz $5.99 each
Baby Carrots 1 lb bag $1.00 each
Extra Large Russet Potatoes .88¢ lb
Jumbo Yellow Onions .50¢ lb



RALPH'S

Boneless Beef Chuck Roast $3.99 lb
Cross Rib Roast $3.99 lb
Chicken Breasts (Bone-in) .99¢ lb
Green Cabbage .50¢ lb
Seedless Navel Oranges 50¢ lb
Smirnoff Vodka (LOL For Pie Crusts!!!) $14.99 1.75 liter (1.75 ltr will last a lifetime!!!!)


ALBERTSON'S

Beef Chuck Chuck Roast $2.99 lb
Tri-Tip Roast $2.99 lb
Boneless Skinless Chicken Breasts $1.99 lb
Red Seedless Grapes $1.29 lb
Large Eggs (1 dozen with coupon) $1.29 (Limit 1 with Coupon)
Pineapple .99¢ lb
Bananas .70¢ lb

Super After Thanksgiving Sale

The 5 days after Thanksgiving isn't just for the mall and electronics stores. Stater Bros. is offering great prices on a few items. They have a 2 page flyer out.

They are the ONLY grocery store offering additional sales this week thru Tuesday. So snag these great buys:

Spare Ribs .79¢ lb

Ground Beef 85% lean $1.59 lb (Sold in 2 lb Chub)

Chicken Breasts (Boneless Skinless) $1.59 lb

Ready Pack Salad Mix .69¢ for a 1lb bag

Rotisserie Chicken 2 for $10.00 (All ready cooked in 4 flavors, Lemon Pepper, Malibu, Rosemary, Garlic & Herbs and Orange Chipotle

All items are subject to available for this ad. But they usually always have plenty. Get there right away to be sure.

Click the picture and see the rest of the ad.