April 9th Workshop: MENU - Lemon Lentil Soup, Soba Noodle Salad, Buttermilk Biscuits w/Goat Cheese and Chives, Ratatouille, Apple Rhubarb Crumble

HOLY R@%B!RB!!!

I'm a city rat but I won't be fooled,
that could just be a novelty tiny chair.
Picture from: Veggie Gardening Tips

Lemon-Lentil Soup (Serves 12-16)

Ingredients:

2 cups dry red lentils
2 kg spinach
4 onions, cut in half then sliced thinly
8 Tbsp olive oil
12 cloves garlic
2 Tbsp flour
3 lemons, juice of

Salt and pepper, to taste

Directions:

1) Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes
or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time

2) Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.

3) Sauté the onions and garlic in oil until soft, add the flour and stir well.

4) Add a cup of water and stir until soft, add the flour and stir well.

5) Add lemon juice and more water, if necessary, and simmer until the soup is thick.

6) Serve very hot.


Soba Noodle Salad With Cucumber and Shitake (Serves 12)

Ingredients:

3 pound shitake mushrooms, stems discarded
24 scallions
9 Tbsp peanut oil
Salt and pepper
12 Tbsp light soy sauce
6 tsp minced garlic
6 tsp freshly grated ginger
3 tsp sesame oil
1½ tsp rice vinegar
1½ tsp chili oil
Approximately 600 grams soba noodles
3 carrots peeled and cut into thick matchsticks (OR 3 cucumbers halved, seeded, and cut into thick matchsticks)
sesame seeds (optional)

Directions:

1) In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper.

3) Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate.

4) Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms.

5) Let the mushrooms and scallions cool, then thinly slice them.

6) In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.

7) In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain.

8) Transfer the noodles to a large bowl.

9) Add the mushrooms, scallions, carrots (or cucumber) and dressing and toss well.

10) Sprinkle with sesame seeds and serve.

Recipe from: Food & Wine


Buttermilk Biscuits with Goat Cheese and Chives (Makes about 12-14 biscuits)
Best eaten just baked and warm, with a little butter.

Ingredients:

4 cups all purpose flour
4 teaspoons baking powder
2 teaspoon sugar
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1/2 cup to 1 cup of freshly chopped chives (can also use chopped green onions)
2 5-ounce log soft fresh goat cheese, crumbled
2 cup buttermilk (plus an extra tablespoon for finish)

Preparation:

1) Preheat oven to 400°F. Line 2 heavy baking sheets with silpat or parchment paper.

2) Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).

3) Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-knead! Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges. Use a pastry brush to brush on some extra buttermilk over the surface of the wedges.

4) Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.

Recipe from: Simple Recipes


Ratatouille (Makes 12 servings)

Ingredients:

9 tbsp olive oil
3 onions, peeled and diced (½ in.)
6 cloves garlic, peeled and minced
6 cans (14½ oz. each) diced tomatoes
1½ lbs Asian eggplant, rinsed and diced (3/4 in.)
About 1½ tsp salt
About ¾ tsp pepper
1 lbs red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (½ in.)
1½ lbs zucchini, rinsed, ends trimmed, and diced (½ in.)
¾ cup chopped fresh basil leaves

Preparation:

1) In a 12-inch frying pan with sides at least 2 inches tall, heat 1½ tbsp olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes

2) Add tomatoes (with juice), eggplant, ½ tsp salt, ¼ tsp pepper, and ½ cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.

3) Stir in bell peppers and zucchini. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.

4) Stir in basil and remaining 1½ tbsp olive o8il. Add more salt and pepper to taste.


Apple Rhubarb Crumble (Serves 12-16)
Preparation time: 15 minutes or less

Ingredients:

20 stalks of rhubarb
8 cooking apples
1 cup sugar

Crumble topping
½ cup melted butter
2/3 cup brown sugar
1 1/3 cup oats
1 1/3 cup flour

Preparation:

1) String rhubarb and cut into pieces 3 cm long

2) Peel, core and slice apples.

3) Place fruit into a large enough saucepan

4) Add sugar and water to cover and cook until soft.

5) Drain some of the water and spoon fruit into a 4L baking dish

6) Crumble topping: Place all ingredients into a bowl and mix well.

7) Sprinkle topping over fruit and pat down firmly.

8) Bake in a moderate oven for 25 minutes.

March 26th Workshop: MENU - Thai Snapper, Seven-Vegetable Cous Cous, Frittata, Cabbage Salad, Warm Apple Rice Flour Crepes

Tonight's star ingredient: I'm pretty sure is B - The Red Snapper.
(Picture from: Florida Museum of Natural History)

Charlie's Thai Snapper* (Serves 12)
(I don't know who this Charlie is but s/he sure makes a mean fish recipe!)

• 2 Tbsp. vegetable oil
  
• 12 garlic cloves, minced
  
• 3 Tbsp. grated fresh ginger
  
• 3 small onions, diced
  
• 1 Tbsp. red curry paste
  
• 2 Tbsp. curry powder
  
• 1½ lbs. fresh red snapper fillet, cut into large cubes
  
• 1½ cans coconut milk
  
• 6 stalks lemon grass, cut into 1-inch pieces
  
• 3 red bell peppers, seeded and finely diced
• salt
  

In a large frying pan, heat the oil over medium heat. Add the garlic and cook, stirring until golden. Add ginger, onion, curry paste and curry powder. Stir to combine. Place the fish in a single layer in the pan and cook for 2-3 minutes on each side. Add the coconut milk and lemon grass, bring to a boil. Pour the coconut milk over the fish in the pan. Add the peppers and simmer for 5 more minutes. Season to taste.

*Recipe from the Vancouver Community Kitchen Project's cookbook Many Hands: Community Kitchens Share Their Best.


Seven-Vegetable Cous Cous* (Serves 8)

• 1 lb. carrots, cut into 1-inch pieces
  
• 1 lb. parsnips, cut into 1-inch cubes
  
• 4 medium onions, peeled and cut into quarters
  
• 1 small green cabbage, cored and cut into eights
  
• 5 tomatoes, chopped
  
• 16 cups of water
  
• ½ tsp. turmeric
  
• 1 tsp. sweet paprika
  
• 1 tsp. ground cumin
  
• ½ tsp. cinnamon
• ¼ cup chopped parsley
• ¼ cup chopped cilantro
• 1 lb. zucchini, cut into 1-inch pieces
• ½ lb. sweet potatoes, peeled and cut into 1-inch strips
• 2 red peppers, seeded and cut into 1-inch strips
• salt, pepper, and cayenne pepper to tast
• 1 19 oz. can of chickpeas, drained and rinsed
• 4 cups cous cous
• 2 Tbsp. olive or vegetable oil
• 4 cups boiling water
• lemon wedges

In a large pot, combine the carrots, turnips, onions, cabbage, tomatoes, water, tumeric, sweet paprika, cumin, cinnamon, parsley, and cilantro. Bring to a boil, reduce to a simmer and cook for 10 minutes. Add the zucchini, sweet potatoes, red peppers, salt, pepper, cayenne, and chickpeas. Simmer until the vegetables are tender, 15-20 minutes.

While the vegetables are cooking, work the oil into the cous cous with your fingertips. Stir in the boiling water and cover tightly. Let stand until tender, 15-20 minutes.

Fluff up the cous cous and serve with the vegetable stew and lemon wedges.

*Recipe from the Vancouver Community Kitchen Project's cookbook Many Hands: Community Kitchens Share Their Best.


"Hakuna Frittata" (Mixed Vegetables and Feta Frittata)
On the 26th, the recipe was x3 to serve 12

• 2 tsp olive oil
  
• ½ cup diced red onions
• 1 tsp minced garlic
  
• ½ cup each diced red bell pepper, thinly sliced zucchini, and chopped mushrooms
  
• 1 Tbsp. minced fresh oregano leaves, or 1 tsp dried
  
• 1½ tsp minced fresh thyme, or ½ tsp dried
  
• 8 whole eggs, lightly beaten
  
• Salt and freshly ground black pepper to taste
• ½ cup crumbled light feta cheese (2 oz/57 g)
  

1) Heat olive oil over medium heat in a 10-inch, non-stick skillet. Add onions and garlic. Cook
and stir until onions begin to soften, about 2 minutes. Add red pepper, zucchini, and
mushrooms. Cook and stir until vegetables are tender, about 5 more minutes. Stir in oregano
and thyme. Cook for 30 more seconds.

2) Reduce heat to low. Pour eggs over vegetables, making sure that vegetables are evenly
distributed in skillet. Sprinkle with salt and pepper. Sprinkle feta cheese evenly over egg
mixture.

3) Cover skillet with a tight-fitting lid and let cook until eggs are completely set, about 12
minutes. Slice into 4 servings and serve hot.


Thai Red Cabbage Slaw (Serves 12)*

• 2 lbs. red cabbage, cored and finely shredded
  
• 1 cup coarsely chopped mint
  
• 1 cup coarsely chopped cilantro
  
• 8 greens onions, thinly sliced
  
• 4 cloves garlic
  
• 6 Tbsp. lemon juice
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• ¼ cup fish sauce
• ½ cup vegetable oil
• 1 cup coarsely chopped peanuts
  
• ½ cup sesame seeds, toasted
  

Combined the cabbage, mint, cilantro and green onion. Stir the garlic, lemon juice, sugar, salt, pepper and fish sauce together. Slowly beat in the oil. Pour over the cabbage mixture and toss well. Toss in the peanuts and sesame seeds just before serving.

*Recipe from the Vancouver Community Kitchen Project's cookbook Many Hands: Community Kitchens Share Their Best.


Warm Apple Rice Flour Crepes (Serves 12)*

Apple filling:

• 10 braeburn apples, cored, peeled, and chopped
  
• Cinnamon

Warm apples with cinnamon in a sauce pan over medium heat with some water. Let boil and reduce heat to low and let simmer until apples are soft enough to mash.

Crepes:

• 2 cups milk
• 4 eggs
  
• 4 Tbsp melted butter
  
• 1 cup rice flour
  
• 2 Tbsp cane sugar
  
• pinch of salt
• Serve with vanilla yogurt or soyogurt
  

Mix dry ingredients together. In separate bowl, whisk eggs, milk and melted butter. Then, whisk into dry ingredients. Heat crepe pan over medium heat. Use 1/3 cup batter per crepe. Cook for 2 minutes per side. Remove from pan and set on a plate. Separate crepes with parchment or wax paper to prevent sticking. Crepes can be prepared up to this point and stored in the fridge for up to 3 days or the freezer for up to a month.

*This recipe is a variation of the one found at 5 to 10 a day - Recipes - Warm Apple Crepes

Feb 27th Workshop: MENU - Potato Pancakes, Apple Sauce, Cabbage Rolls, and Potato Salad

(Picture from: FreeFoto.com)

There was a decidedly nice and hearty German/Eastern European vibe to this workshop, the menu was definitely dictated by what was in season. A great big thanks to everyone who came out!

Potato Pancakes (12 three inch pancakes)
Wrap in clean dish towel and wring to squeeze out as much moisture as possible:

• 2 cups coarsely grated peeled potatoes

Combine in a bowl with:

• 3 large eggs well beaten
• 1 ½ Tbsp all purpose flour
• 1 Tbsp grated onion
• 1¼ tsp salt

Heat in a large, heavy skillet over medium-high heat until hot:

• ¼ inch or more of vegetable oil

Place spoonfuls of potato mixture into the skillet in batches, and form them into 3-inch patties about ¼ inch thick. Brown on the bottom, reducing heat to medium if necessary to prevent scorching. Turn and brown the second side until crisp, 3-5 minutes each side. Drain briefly on paper towels.

WITH

Apple Sauce (4-6 servings)
Peel, core and chop:

• 3 lbs apples such as Empire

You should have about 6 cups. Combine the apples in a heavy-bottomed saucepan or pot with:

• ½ cup water
• 2 Tbsp lemon juice
• (one cinnamon stick)

Cover and simmer, stirring occasionally until the apples are soft and falling apart, 20-30 minutes:

Stir in:

• ½-¾ cup brown sugar

Raise the heat to medium and cook, uncovered stirring frequently, until the apple sauce thickens. If you would like a smooth sauce, puree in a food processor or blender.

Stuffed Cabbage Rolls (12 rolls)
Cook rice (boil water 2:1 in a pot, add rice, cover and simmer for 20 minutes)
Cook meat.

Combine in a large bowl:

• 1 lbs ground meat, cooked OR 3 cups of cooked lentils
• 1 large egg
• ½ cup rice, cooked
• 1 large carrot grated
• 1 onion finely chopped
• 1 garlic clove, minced
• 1 tsp salt
• ¼ tsp black pepper

Bring water to a rolling boil in a stock pot. Add: 1½ tbsp salt. Cut out the core with a small, sharp knife, then drop cored slice down in the water.

• 1 savoy or green cabbage - 2 lbs.

Boil 5-10 minutes then remove the pot and carefully remove the softened outer leaves. Return the cabbage to the simmering water and continue to soften as you begin to fill the leaves. (Or freeze whole cabbage 24 hrs. then thaw and separate leaves).

Trim off enough of the centre rib of each leaf to make the leaf supple enough to roll. Wrap the meat (or lentil) mixture in the leaves folding the sides first. Roll up the leaf. Repeat with more leaves until filling is used. Tie rolls with string.

Chop enough of remaining cabbage leaves to make 1 cup. Heat a heavy pot over med-high heat.

• 3 Tbsp. vegetable oil

Add chopped cabbage along with:

• 1 medium onion chopped

Add:

• 28 oz. can crushed tomatoes and puree

Cover and cook for 30 minutes.

Potato Salad (4-6 large servings)
Quarter and boil for 15-20 minutes:

• 1 lbs. bag of potatoes (red-skinned were used)

When cooked, chop quarters into bite-sized pieces.

Chop and fry:

• 1 pkg of bacon (crisp)
  
• 3 onions (browned)

Save some bacon fat (trust me) for sauce.

For sauce, mix together:

• Bacon fat
• 4 tbsp. stoned ground mustard
• 2 tbsp. apple cidre vinegar
• Cooked bacon and onions
• Salt and pepper to taste.

Combine sauce and potatoes. Serve warm.