New Hanover County 4-H Cooking Club

Riley is bringing

2009-06-01T05:10:00.001-07:00

Sprite
plain jello
sweetened condensed milk
plain yogurt

Mumey's will bring ...

2009-05-29T07:56:00.000-07:00

Sunkist Soda
chocolate (semi sweet)
2 lemons
1 box yellow cake mix

Trowbridges will bring

2009-05-29T07:44:00.003-07:00

bag of sugar
dozen eggs
frozen lime juice concentrate
box of strawberry jello

June 1st Cooking Class 5-7pm

2009-05-29T07:05:00.000-07:00

Please sign-up for our last cooking class!!

Cooking Class June 1st – Ice Cream ingredient list
· Ice cream salt
· Milk
· A dozen eggs
· Chocolate (semi sweet)
· Sunkist soda
· Heavy cream (8 cups)
· 2 lemons
· 1 cup Lemon Juice
· Carbonated mineral water
· Plain yogurt (1cup)
· Frozen lime juice concentrate
· ½ watermelon frozen cut into pieces
· Strawberries
· 2 cans sweetened condensed milk
· Toppings you may like on your ice cream!!!!
· Blue berries
· 1 box yellow cake mix
· 1 box strawberry jello
· Gelatin (plain)
· Bag of Sugar
· Sprit soda

Cooking Class Monday March 2nd

2009-02-26T10:33:00.000-08:00

OK, I am so sorry for all the confusion around cooking class lately. Here is the schedule for the rest of the year.

March 2nd - Please bring the recipe that you modified in the last class and the ingredients to make it. If you have questions about this please let me know, you can change your recipe if needed.

March 16th - Tour of port city Java at 2512 Independence Blvd.
The tour/demonstration will start at 5pm. If you need transportation from arboretum please let me know.

March 28th - Sushi class and meal at Bento Box $15

April 6th - No class due to spring break

April 20th - Outdoor cooking

May 11th - Practice your recipe using showmanship

May 18th - Video Tapping for youth cooking segment

2009-02-16T07:32:00.000-08:00

Shiona will bring....
1 lb chicken

Trowbridges will bring...

2009-02-12T06:04:00.000-08:00

Frozen lime juice
Green onions

Robert will bring

2009-02-09T14:42:00.000-08:00

apples
bananas
chicken stock

WE WILL NOT HAVE CLASS TONIGHT

2009-02-09T12:01:00.000-08:00

Hey guys a water pipe has busted at the office and the water has been cut off. We cannot have class without water!! We will be having cooking class next Monday. We will be discussing showmanship and how to be a food network star! We will also be making the two recipes that we were suppose to make today.

Cooking class tonight w/ health rocks

2009-02-09T07:28:00.000-08:00

We will be making:
Pot Sticker Dumplings
Watermelon Slush
Snack bar

We will need:
2 watermelons
1lbs chicken
green onions
frozen lime juice
4 apples
7 banannas
Water Chestnuts
chicken stock

Trowbridges are bringing...

2008-12-15T11:12:00.000-08:00

onions
roll up pie crust
condensed milk
lemon juice

Rexroads are bringing....

2008-12-15T11:09:00.000-08:00

24 ct. rolls & french bread
canned pumpkin puree
2 sticks butter

Kaelyn is bringing...

2008-12-15T08:49:00.001-08:00

1 pkg. cream cheese
24 ct. rolls
12 oz. semi-sweet chocolate chips
pumpkin pie spice

Haley & Logan will bring

2008-12-14T18:07:00.000-08:00

4 oz butter
8 lbs butternut squash
4 qts chicken stock

in addition to what Robert is already bringing IS

2008-12-14T13:39:00.000-08:00

celery
cream cheese

2008-12-14T11:09:00.000-08:00

Hey guys remember that this is a very important cooking class and we need you help!! Please be here early if you could. We will be here at 3:30 to start cooking and setting up, if you cannot come this early its ok just come when you can. The Show will start at 7pm and you and your family is welcome to stay and eat!!!! We are planning for 50 people. Items in bold is what we need! Thanks guys and see you monday!!!

Butternut Squash Bisque
48 servings

Ingredients:

4 oz Butter, unsalted
2 cup Celery, Diced
2 Cup Onion, Diced
4 Tbsp Fresh Thyme
8 Tsp garlic, chopped
8 lbs Butternut Squash, cleaned and diced
12 Oz Rice
4 Qt Chicken Stock
2 Tsp Cinnamon
2 Tsp Nutmeg
4 Bay Leaf
Salt to Taste
Chives for Garnish
Nonfat Plain Yogurt for Garnish

Dijon Mustard and Herb Dressing
10 cups

Ingredients:

5 cup Reduced Fat Mayo
2½ cup Dijon Mustard
10 Tbsp Fresh Lemon Juice
5 Tbsp chopped fresh thyme
5 Tbsp chopped Fresh Rosemary
10 Tbsp Chopped Fresh Parsley
20 Tbsp chopped Fresh Chives

Pumpkin-Chocolate-Chip Squares

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Other items:

Rolls
Cream Cheese ( 2 packs)
roll up Pie Crust (1 pack and needs to be thawed)
Condensed Milk

Full Menu:

Turkey
Ham
Rolls
Green Bean Casserole
Sweet potatoes Casserole
Butternut Squash Bisque
Salad with Dijon Herb Dressing
Peanut Butter Pie

Here is what I am bringing

2008-12-01T12:14:00.000-08:00

I will supply the pork, asparagus, and boursin. See you all tonight.

Robert will bring

2008-11-30T16:11:00.001-08:00

butter
onion
flour
2 c. heavy cream

Adiair will bring

2008-11-30T14:56:00.000-08:00

10 oz. of apple cider
8 egg yolks
4 Lbs Potatoes, peeled and cubed
1/3 cup Heavy Cream

Ingredient list?

2008-11-29T13:12:00.000-08:00

that's a lot of stuff. will post later what Robert will bring. Isn't there a need for left-over turkey?
fran

4-H Cooking Class Monday Dec. 1st

2008-11-25T09:58:00.000-08:00

Here is what we are making this Monday!

Pork Normandy
15 Servings

Ingredients:

3 Tbsp Butter
4 Lbs Pork Tenderloin
2-1/2 Medium Onion, thinly sliced
2-1/2 Large Sweet Apples, peeled, cored, sliced
2-1/2 Tsp All-Purpose Flour
13 oz Chicken Stock
10 oz Apple Cider
1/3 cup Heavy Cream
Salt and pepper to taste

Method of Preparation:
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in an oven-proof pot over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from pot, and set aside.
Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until onions are translucent and apples are golden brown. Stir in flour; cook about 30 seconds.
In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pot, and reheat over medium-low; stir in cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Adjust to taste.

Dutchesse Potatoes
16 Servings

Ingredients:

4 Lbs Potatoes, peeled and cubed
6 oz soft butter
8 egg yolks
½ Tsp nutmeg
Salt and pepper to taste

Method of Preparation:
Preheat oven to 375 degrees F.
Boil Potatoes in salted water until tender.
Drain well and mash until there are NO lumps.
Mix in butter, yolks, salt, pepper, and nutmeg.
Mix well (Should be thick.)
Spoon potato mixture in a pastry bag fitted with a sawtooth tip.
Pipe into small mound on a buttered baking sheet.
Bake 8 to 10 minutes, or until golden brown.

Asparagus with Boursin
8 Servings

Ingredients:

2 Lbs Asparagus, trimmed and washed.
6-8 oz Boursin Cheese
2 Tbsp Olive Oil
Juice from 1 lemon
Salt and Pepper to taste

Method of Preparation:
Gather Mise en Place
In a pot, simmer asparagus in salted water for 6-8 minutes.
Place on platter.
Drizzle oil and juice on asparagus.
Top with crumbled cheese, salt and pepper.

Crème Brulee

INGREDIENTS

1/2 cup semi-sweet chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar

DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Adiair will bring...

2008-11-17T10:16:00.000-08:00

croutons and red wine vinegar

Trowbridges are bringing

2008-11-17T05:47:00.001-08:00

1 head garlic
romaine lettuce

Rexroads are bringing

2008-11-17T05:45:00.001-08:00

16 oz. ricotta cheese
sour cream

Haley & Logan will bring

2008-11-16T17:39:00.000-08:00

Tomato paste
3 cups Mozzarella cheese

Robert will bring

2008-11-16T05:49:00.000-08:00

1 piece Italian sausage
parm cheese
anchovie paste
red wine vinegar

Monday's Class

2008-11-15T16:50:00.000-08:00

Here is the shopping list for Monday:

2 Pieces mild Italian Sausage

1 can Tomato Paste

16 oz Ricotta Cheese

Parmesan Cheese

3/4 lb or 3 cups Mozzarella Cheese

1 head garlic

anchovy paste

sour cream

red wine vinegar

romaine lettuce

croutons

Sorry it has taken so long to get this up. I look forward to seeing everyone there!

Megan will Bring

2008-11-02T10:02:00.000-08:00

Wheat noodles

Mot cheese

Haley and Logan are bringing

2008-11-02T08:49:00.000-08:00

fresh mushrooms
fresh parsley
rolls

Trowbridges are bringing...

2008-10-31T11:06:00.001-07:00

2 medium zucchinis
1 oz. fresh parmesan cheese

Rexroad's are bringing ...

2008-10-31T10:43:00.000-07:00

1 - 10 oz. chopped spinach
1 - 12 oz. carton cottage cheese
1 carton egg substitute

INGREDIENTS for Monday, November 3rd

2008-10-31T10:20:00.000-07:00

1 - 10 oz. Package frozen chopped spinach
1 -12 oz. Carton 1% low-fat cottage cheese
1 Small Carton egg substitute
1 Package fresh mushrooms
Fresh Parsley
1 Package whole wheat lasagna noodles
2 Medium zucchini's
6 oz. Finely shredded part-skim mozzarella cheese
1 oz. Fresh parmesan cheese

Rachel and Ryan will bring the other ingredients needed for this recipe.

List for Robert's Chili

2008-10-31T09:59:00.001-07:00

Rick let us bring all the ingredients as we have most on hand anyway.
Rachels has far more things needed so let them put a list up.
Oh, and we can bring cornbread stuff or make it the day of delivery.(better made fresh)

Robert/fran

Monday: Williams & Sanoma and Hospice Dinner

2008-10-30T06:37:00.001-07:00

Hey guys,
Since only two people did their homework, I think we will use both recipes. I need Robert and Rachael to make a shopping list for 15 servings of each of their dishes. Also a bread and a dessert is needed. Get it done soon guys. See you all monday at 5:00

Robert's Chili

2008-10-26T17:37:00.000-07:00

1lb. chuck steak or chuck eye
1/2 onion chopped
1 large can tomatoe puree
1 small can tomatoe paste
2 cans seasoned black beans
1 t cumin
1t salt
3 T. chili powder

cut beef into small pieces, brown add onion cook till onion is soft.
add remaining ingredients cook on low till meat shreds. serve with sour cream ,cheese and corn bread.
if possible refridgerate for at least 24 hours to meld all ingredients

Rachel's Homework!

2008-10-22T10:09:00.000-07:00

This lasagna has 4 more grams of fiber than a meat and cheese lasagna with regular noodles.
Yield
6 servings (serving size: about 2 cups)
Ingredients
· 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
· 1 (12-ounce) carton 1% low-fat cottage cheese
· 1/4 cup egg substitute
· 2 teaspoons olive oil
· 3/4 cup minced onion
· 1 cup sliced mushrooms
· 2 garlic cloves, minced
· 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped
· 1/4 cup minced fresh parsley
· 1/4 cup dry red wine
· 1/4 cup no-salt-added tomato paste
· 2 teaspoons dried basil
· 1 1/2 teaspoons dried oregano
· 1/2 teaspoon pepper
· 1/4 teaspoon salt
· Cooking spray
· 6 uncooked whole wheat lasagna noodles
· 5 cups thinly sliced zucchini
· 1 1/2 cups (6 ounces) finely shredded part-skim mozzarella cheese
· 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
1. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes or until mushrooms are tender. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.
3. Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.
4. Preheat oven to 350°.
5. Remove lasagna from refrigerator; bake, covered, at 350° for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.

Adiair's Banana Pudding

2008-10-20T10:57:00.000-07:00

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish

1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.

robert's Apple cobbler

2008-10-20T10:50:00.000-07:00

Apple pie filling
walnuts (chopped)
butter
cake mix
350^ oven for 35-40 mins.

Mumey's are bringing...

2008-10-20T08:05:00.000-07:00

Ryan and Rachel will be making fall rice crispie treats. 1/4 cup butter, 1-10 oz. bag marshmallows, 6 cups rice crispie cereal, and 1 bag fall m&m's. Melt butter in large saucepan over low heat. Add marshmallows and stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into greased 13" X 9" pan. Sprinkle m&m's over the top. Cut into squares when cool. Makes 24, 2" X 2" squares.

Kaelyn Parrish Pumpkin Cookies

2008-10-20T07:53:00.000-07:00

Ingredients:

2 eggs

2 cups light brown sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin

3 cups flour

1 tablespoon pumpkin pie spice

1teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Filling/ Cream Cheese Frosting

4 ounces cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

4 to 5 cups confectioners' sugar

Heat oven to 350 degrees.

Beat eggs, brown sugar, oil, and vanilla extract until smooth.

Stir in the pumpkin.

In separate bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt.

Add dry ingredients to the egg mixture a half cup at a time, blend until smooth.

Drop a heaping tablespoon of batter onto an ungreased cookie sheet.

Slightly flatten each mound with the back of a spoon.

Back 12 min. then transfer them to a wire rack to cool completely.

Meanwhile, make the frosting.

Beat together cream cheese, butter, and vanilla extract untill light and fluffy.

Mix in the confectioners' sugar a half cup at a time until the frosting is spreadable.

Assemble the cookies.

Turn half of the cookies bottom side up and spread a generous amount of frosting on each one.

Top with the remaining cookies.

Makes 10 to 14 cookies.

Haley and Logan will bring Pumpkin Chocolate Chip Squares

2008-10-19T05:44:00.000-07:00

Rick, this recipe takes 35-40 minutes to bake....is that okay? If so, is it okay to bring most of the ingredients premeasured?

Here's a link to the recipe. We made it a week ago and they loved it.

http://www.marthastewart.com/recipe/pumpkin-chocolate-chip-squares?autonomy_kw=pumpkin%20chocolate%20chip

Monday's Class: Fall Treats

2008-10-16T07:27:00.000-07:00

I hope you guys are ready for this next class. Everyone remember to bring ingredients for your favorite fall treat and we will cook them and talk about everything happening this fall. Send me the recipes or post them on the site so I can print everyone off a recipe book. If you don't have the recipe format that I use, it is attached to this site now. See you guys monday.

PS: Let me know if anyone is bringing a pumpkin. I know the fake ones at Michaels are only like five bucks, and fresh market had real ones for 3 for $10.

2008-10-06T07:19:00.001-07:00

Teresa Parrish will bring 1 bunch of parsley and 2 bunches of dill.

Haley and Logan will bring

2008-10-05T17:07:00.000-07:00

12 boneless skinless chiken thighs

Megan will bring

2008-10-05T14:59:00.000-07:00

olive oil
broccoli

Skylar Is Bringing

2008-10-05T10:19:00.000-07:00

Fresh Mushrooms
4 Lemons

Rexroads are bringing

2008-10-01T11:45:00.000-07:00

3 Tbsp. dry active yeast
2 lbs. butter
course ground sea salt

Nickie & Brooke are bringing

2008-09-30T19:29:00.000-07:00

all-purpose flour
baking soda
3 oranges

Robert is Bringing

2008-09-30T15:44:00.000-07:00

3 limes
2 cans chicken broth
sugar

Recipes for October 6

2008-09-30T08:31:00.000-07:00

Hey everybody. I hope you are all as excited about our techniques class as I am! We will work on Baking, steaming, and sauteing. The recipes for each are as follows. I will also talk about some healthy alternatives to grocery items. I look foward to seeing everyone there. The shopping list is at the bottom.

Chicken Provance
Servings 12

Ingredients:

12 chicken thighs, Boneless, skinless
¾ cup all-purpose flour
Salt and pepper to taste
1 cup and two tbsp butter, divided
¼ cup and 2 tbsp olive oil
1 ½ lb fresh mushrooms, thinly sliced
Herb’ de’ Provance to taste
2 cups chicken broth
¼ cup minced fresh parsley
Salt

Method of Preparation:
· Gather Mise En Place
· Flatten chicken thighs to 1/8th in thick.
· In a gallon sized ziplock bag, combine flour, salt, pepper, and a pinch of herb’ de’ province
· Add chicken a few pieces as needed.
· Shake bag to coat evenly.
· In a skillet, heat up 2 Tbsp butter and oil
· Add chicken, being careful not to over crowd the pan.
· Cook for about 2 minutes on each side, ensuring proper temperature.
· Remove chicken.
· Add mushrooms to skillet, and cook for 2-3 minutes or until tender.
· Stir in broth and add parsley, herb de province and 1 tbsp butter.
· Cook and stir 2 minutes longer, or until thickened.
· Serve with chicken.
· Add Salt and Pepper to taste

Bavarian Pretzels
Servings 18

Ingredients:

9 cups All purpose Flour, divided
3 Tbsp active dry yeast
1 Tbsp white sugar
¾ cup butter
1 ½ tsp salt
3 quart and 1 cup water
½ cup baking soda
1-1/3 cups coarse ground sea salt.

Method of Preparation:
· Gather Mise En Place
· In large bowl, stir together 3 cups flour, least, sugar, 6 tablespoons butter, and 4 cups of water.
· Let mixture stand until bubbles begin to form.
· Add salt (Not Sea Salt)
· Gradually stir in remaining flour until dough can be picked up and kneaded on counter.
· Knead until smooth and elastic, about 8 minutes, adding flour if needed.
· Divide the dough into 18 pieces and let rest.
· Preheat oven to 450 degrees.
· Roll one piece at a time into a rope about 15 inches long.
· Loop and twist into pretzel shape.
· Set on baking sheet.
· Bring remaining water to a boil and add baking soda.
· Remove water from heat.
· Dip pretzels in water bath for about 45 seconds, flipping halfway through.
· Put pretzels back onto baking sheet and brush them with remaining butter (melted.)
· Sprinkle with coarse salt.
· Bake till golden brown, about 10 minutes.
· Add Salt and Pepper to taste

Salmon En Papillote
Servings 12

Ingredients:

12 Salmon Fillets (4 oz)
3 Tbsp Olive Oil
12 (12 inch Squares of Parchment paper
3 Oranges, sliced into rounds
3 lemon, sliced into rounds
3 limes, sliced into rounds
2 Bunches fresh dill weed
1 ½ Tsp “special lemon pepper”
Salt

Method of Preparation:
· Gather Mise En Place
· Preheat oven to 450.
· Brush olive oil on both sides of each piece of salmon.
· Place salmon skin side down onto center of parchment paper.
· Sprinkle with lemon pepper.
· Place 2 sprigs of dill, and one slice of each citrus fruit onto each fillet.
· Fold each piece of parchment in half and roll edges to ensure proper seal.
· Place packets on baking sheet.
· Bake for 12-15 minutes or until fish is flaky.
· Place packets on serving tray.
· Cut open to serve.
· Add Salt and Pepper to taste

Shopping list:

12 Chicken Thighs, boneless and skinless
All-purpose flour
2 lb butter
olive oil (Not Extra Virgin)
Fresh Mushrooms (Any kind) 1.5 lbs
2 cans reduced sodium chicken broth
Fresh Parsley (1 bunch)
3 Tbsp Dry active yeast
sugar
Baking soda
Coarse ground sea salt
3 oranges
4 lemons
3 limes
2 bunches Dill
2 family bags steamfresh brocolli

See you all Monday!

Brooke's homework

2008-09-21T17:26:00.000-07:00

Steam - to expose to or treat with steam, as in order to heat, cook, soften, renovate, or the like.

Saute’ - to cook in a small amount of fat; pan-fry.

Bake - to cook by dry heat in an oven or on heated metal or stones.

Mise en place - in professional cooking, proper planning of equipment and ingredients for a food preparation and assembly station.

October 6: Techniques

2008-09-19T06:26:00.000-07:00

Hello all,
I know we had alot of fun last week, and now it is time to get back to the basics. To refresh our memories, our homework was to define steaming, saute, and baking with the extra credit of defining mise en place. I will post recipes soon, and hope to hear from you all soon. If you still do not have author privliges, email me at ricksloan@ncsu.edu and I will be more than happy to send you an invite. Our October 20 class will be called Fall Festival Treats, and we will TRY to make our favorite fall foods healthy. Talk to you all soon!

Thank you all!!!

2008-09-15T07:31:00.000-07:00

I look foward to seeing you all tonight, and getting the year started! We have the whole shopping list accounted for and will talk about this website a little bit tonight. Just a reminder, please everyone wear closed toed shoes and don't forget to bring your favorite mexican food or ingrediant for everyone to try. See you tonight!

2008-09-13T19:30:00.000-07:00

Megan will bring

- 3 cups of mont. jack cheese

- 12 Roma tomatoes

- 1 onion

Rexroad's are bringing...

2008-09-13T10:10:00.000-07:00

6 asian pears
1 bottle key lime
1 dozen eggs

Robert is Bringing

2008-09-12T08:55:00.000-07:00

2 cans Black Beans
Adobo Sauce
shredded cabbage

Kaelyn Parrish is bringing

2008-09-07T18:42:00.001-07:00

2 pkg 6" flour tortillas
2 bags of tortilla corn chips

Trowbridges are bringing

2008-09-05T10:56:00.000-07:00

16 oz. light sour cream
2 packages 8" flour tortillas
2 cans No Salt Added corn

Mumey's are bringing...

2008-09-05T09:35:00.000-07:00

1 jar minced garlic in oil
4 limes
1 small onion

Shopping list for Sept 15

2008-09-02T07:36:00.000-07:00

Shopping list for September 15:
1 Bottle key Lime Juice
1 jar minced garlic in oil
16 oz Light Sour Cream
Adobo Sauce
1 Bag shredded Cabbage
12 roma tomatoes
3 bunches of Cilantro
4 limes
2 packages 6” tortillas
2 Packages 8” tortillas
2 cans Black beans
2 cans No Salt Added Corn
Butter
3 cups shredded Monterey Jack Cheese
9 avocados
1 small onion
1 Dozen eggs
6 Asian pears
2 Big bags of Corn Chips!

Remember, we will always take suggestions for future classes or new ingredients for current classes. If you have anything you really would like everyone to try (an example would be Aimee’s favorite salsa that we will bring on the 15th) please bring it with you and share with the class. Any questions call Rick or Aimee!

Recipes for September 15

2008-09-02T07:33:00.001-07:00

Guacamole
Servings 12

Ingredients:

9 Avocados, peeled, pitted, and mashed
2 Tbsp Key Lime Juice
1 Tbsp Salt
½ cup finely diced onion
½ cup chopped cilantro
6 plum tomatoes, finely diced
1 Tbsp minced Garlic
½ Tsp ground cayenne pepper

Method of Preparation:
· Gather Mise En Place
· In a medium Bowl, mash together Avocados, lime juice, and salt.
· Using gloves, mix in the rest of the ingredients, by hand.
· Refrigerate for 1 hour for best flavor.

Black bean and Corn Quesadillas
Servings

Ingredients:

1 Tbsp Olive Oil
¼ cup Diced Onion
1+½ cans Black beans, Rinsed
1+½ cans Whole kernel Corn, drained
1+½ Tsp brown Sugar
2 Tsp Cumin
1 Tsp Paprika
½ cup Salsa
¼ Tsp Red pepper Flakes
3 Tbsp Butter
12 8” Flour Tortillas
3 cups Shredded Monterey Jack Cheese

Method of Preparation:
· Gather Mise En Place
· Heat oil in Large Saucepan on medium heat
· Stir in onion and cook until translucent
· Stir in Beans, Corn, cumin, and paprika
· Add sugar, salsa, and pepper flakes
· Cook until heated, about 3 minutes, while mixing well
· Melt 2 Tsp of butter in large skillet over medium heat
· Place tortilla in skillet
· Sprinkle with cheese, then bean mixture
· Place another tortilla on top
· Cook until Golden!
· May be served with Guacamole, Salsa, or Sour Cream

Healthy Fish Tacos
Servings 12

Ingredients:

½ cup EVOO
¼ Cup Distilled White Vinegar
1/3 cup Key Lime Juice
1 Tbsp Honey
4 cloves Minced Garlic
1 Tsp cumin
1 Tsp Paprika
1 Tsp Oregano
1 Tsp Ground black pepper
2 Tsp Hot sauce
2 Lbs tilapia fillets, cut into chunks

16 Oz Light sour cream
1 cup Adobo Sauce
¼ cup Key lime juice
½ Tsp Cumin
½ Tsp Oregano
¼ Tsp Cayenne Pepper

2 packages Tortillas
6 ripe tomatoes, seeded and diced
2 bunches chopped cilantro
2 small heads shredded cabbage
4 limes, cut into wedges

Method of Preparation:
· Gather Mise En Place
· Whisk together Olive oil, vinegar, lime juice, honey, garlic, cumin, oregano, paprika, black pepper and hot sauce in a bowl until blended.
· Place tilapia in a shallow dish and pour marinade over fish.
· Cover, refrigerate 6-8 hours.
· To make the dressing, combine sour cream and adobo sauce in bowl. Stir in lime juice, cumin, oregano, and 1/2 cup chopped cilantro.
· Heat a skillet with a small amount of oil.
· Remove fish from marinade and allow to drain.
· Grill each piece of fish in pan for about 8 minutes, flipping only once.
· Toss tomatoes, cabbage, and remaining cilantro with half of the dressing.
· Serve and enjoy!

Pear Flan
Servings

Ingredients:

6 Pears, peeled, seeded, and halved
1 cup melted butter
2/3 cup of sugar
2/3 cup of flour
4 Tbsp of Vanilla
6 eggs
1+ ½ cup Milk
¼ tsp salt
Cinnamon and Sugar to dust

Method of Preparation:
· Gather Mise En Place
· Preheat oven to 350 Degrees F
· Melt butter in Microwave at 20 second intervals
· In 2 buttered 9” round baking dishes, evenly arrange pear halves.
· Mix all other ingredients in a medium bowl
· Bake 40-45 minutes.
· Using a knife, cut around edges of the flan.
· Place serving tray on top of dish and flip out flan onto tray.
· Sprinkle with sugar and cinnamon.

September 15

2008-09-02T06:50:00.000-07:00

Our fall season begins with a fiesta celebrating the end of another great summer. Our Mexican fiesta will hae us cooking fish tacos, guacamole, black bean and corn quesadillas, and a pear flan for dessert. The class is accepting new students and will fill up fast again this year, so you will not want to miss this night of fun. We will have a 30 minute intro to the class, for new students, and then make some great, healthy food! The shopping list and recipes will follow!

Welcome to the New Hanover County Cooking Club

2008-08-26T06:55:00.000-07:00

Last year was an awesome experiance for me and I know all the youth learned a whole lot. This year, we will step up our game and learn details about knife cuts, sanatation, cooking techniques, regional cuisine and fancy words like garde mangier. I hope you guys are looking foward to it as much as I am and I will put a shopping list up for Sept. 15 this afternoon!