Whether you are a seasoned pro when it comes to the fine art of cooking or an utter novice, there should be some cooking schools or resources in your area that can help you learn and improve your existing skills. Surprisingly few people manage to utilize the many wonderful opportunities that are available to them when it comes to cooking classes.
If you are considering a cooking class you should be glad to know that many communities offer them for a nominal fee at night and sometimes on the weekend. These classes are rather basic and often designed to help women learn the basics of a few economical and healthy meals to prepare for their beginning families. If this is for you, visit the library for the available classes in your area locally. Even if they do not have the information available it is quite likely that they can point you in the right direction. If for some reason you're tight for time, there is also an option in taking cooking online classes. It will be easy to learn such skills as cooking rice, pastas, fish, and any other tantalizing dish.
If you are looking for cooking classes that you can take with your children, check out your library once again for the first resource. There are also many gourmet food shops that offer cooking classes for parents to take with their children. This is a great opportunity to bond with your child while you both learn to prepare a new dish or two together. It is quite likely that you will be quite surprised by the things you can learn from your child as well as the things you can learn by simply taking the class.
For those among us who are seeking culinary experience with very specific cuisines you will have to search a little more for the perfect cooking classes in which you can achieve your goal. They do exist however, though your chances of learning Thai cooking are much greater in a larger city than in smaller towns throughout the country. If you are really interested in learning some exotic cooking techniques perhaps you should consider a vacation in which you can try out a few new cooking classes while you are there. If you prefer other things on your vacation to cooking you could make a point of attempting one basic class in the cuisine of your choice for each vacation you take. This will give you a little more than the same old souvenir to bring back from your trip and an experience that in many cases is quite memorable.
Finally, if you are looking for a romantic idea, how about signing up to take a couples cooking class? Believe it or not, these classes are often offered in both big and smaller cities. They seem to be all the rage around Valentine's day, perhaps the hint is that the other partner in a relationship can share some of the cooking responsibility or perhaps the idea is that there is more than one way to steam up the kitchen.
Regardless of the reason for taking cooking classes they can bring not only a great deal of enjoyment to your dining room, but also increase your ease in your kitchen. If you've never taken a cooking class, there is no time like the present to do so. No matter how skilled you are in the kitchen there is always something that can be learned.
Saturday, September 27, 2008
Masses of Cooking Classes
Wednesday, September 3, 2008
Quail In Peppercorn Sauce With Pasta And Asparagus
INGREDIENTS
4 quail (packaged frozen)
10 ounce jar or can sliced mushrooms
1/2 cup Chablis 1/2 pint heavy cream
Dash of turmeric 4 tblsp. butter
1/4 tsp. marjoram 2 small cans cut asparagus
Pinch of parsley 8 ounces angel hair pasta
Pinch of tarragon 1/2 cup shredded sharp cheddar
Pinch of chives 1/2 cup shredded Monterey Jack
1/2 tsp. garlic powder 1 tblsp. grated parmesan
2 tblsp. green peppercorns 1 tblsp. dill weed
Flour
Defrost quail.
Pre heat oven to 350 degrees.
In a baking dish, place the defrosted quail. Add wine and 1/2 cup water. Then add mushrooms, turmeric, marjoram, parsley, chives, tarragon, garlic powder and peppercorns. Bake for 30 minutes, making sure to baste the quail frequently, since the meat is easily dried out.
While the quail are baking, boil pasta. Combine cheeses and 1/4 pint heavy cream in a saucepan. Heat until cheeses are thoroughly melted.
Remove quail from oven and pour remaining liquid into a saucepan.
Replace baking dish with the quail in oven for another 10 minutes to crisp, watching regularly to avoid drying.
Meanwhile, heat asparagus in a small saucepan. Add the butter and dill weed and stir. Keep warm.
To the saucepan containing the mushrooms and peppercorns, add the remaining cream. Over medium heat, add flour to thicken, stirring constantly.
To serve, place quail 2 per plate, and pour mushroom/peppercorn sauce over. Place asparagus on plate and pour butter dill sauce sparingly.
Add melted cheese and cream to drained pasta, mix thoroughly and serve.
Enjoy!
copyright 2008 Jim Nettleton
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Wednesday, August 20, 2008
Pottage Italiano, A Mouthwatering Treat
INGREDIENTS
1 15 ounce can Hunt's tomato sauce
1 tblsp. finely chopped garlic
1/2 small onion, chopped in chunks
1 tblsp. parsley
1 tsp. black pepper
1 tsp. basil
1 whole mild Italian sausage
1/2 cup water
1/2 cup dry red wine - Cabernet Sauvignon recommended
1/4 cup extra virgin olive oil
1 cup freshly sliced mushrooms
1 cup coarsely chopped red bell peppers, with seeds removed
1 1/2 cups diced creamer potatoes
4 pieces veal, scallopini style
1/2 pint heavy whipping cream
2/3 cup Parmesan, Romano, Provolone cheese, mixed in equal portions and grated
1/2 cup olive oil for sauteeing
1 cup fresh snow peas in pod
Place tomato sauce in a large pot. Add garlic, onion, parsley, pepper, basil, water, wine, 1/4 cup olive oil and two small pieces (about an inch long apiece) of Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes.
While sauce is simmering, saute the following in the 1/2 cup olive oil, saving the oil for the next step: the rest of the sausage, by itself, for 10 minutes. Save sausage drippings and clean the skillet; then, together, the mushrooms, bell peppers and creamer potatoes for about 5 minutes; then, the snow peas for 1 minute.
Next, cut the veal into thin strips about 1/2 inch wide and 2 inches long. Using the saved oil and sausage drippings, saute the veal for about 2 to 3 minutes. Place all sauteed items aside. When sauce is finished simmering, strain to remove the onion pieces, but retain all other ingredients. Return to the pot and add heavy whipping cream (fat free ½ and ½ can be substituted, but will result in thinner substance) and the 2/3 cup mixed grated cheeses, stirring carefully to blend.
Now, add all sauteed items. Stir. Cover the pot and bring close to boil, then reduce heat and simmer until peppers and potatoes are tender and the sausage is completely done, about 10 to 15 minutes. Watch the pot carefully during this time and stir frequently to avoid burning.
Ladle into large soup bowls. Serves 2 to 4 as either a soup or a complete entree.
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An Easy Gourmet Food Recipe
STUFFED SHELLS ELEGANCE
INGREDIENTS
1 15 ounce can Hunts tomato sauce
½ small onion chopped fine
1 tblsp. Parsley, chopped fine
1 tsp. Basil
½ cup water
½ cup dry red wine – Cabernet Sauvignon recommended
¼ cup extra virgin olive oil
½ cup extra virgin olive oil for sautéing
1 whole mild Italian sausage (about 10 inches)
1 cup coarsely chopped red bell peppers with seeds and stem removed
1½ cups diced creamer potatoes
1 cup freshly sliced mushrooms
5 ounces small cooked shrimp
5 ounces cooked crabmeat
1/3 cup shredded Monterey Jack cheese
1/2 tsp. cayenne pepper
1 tblsp. freshly chopped garlic
1 tsp. garlic powder
1 box jumbo pasta shells (biggest you can find)
5 ounces flounder fillet
Parmesan cheese, grated
Place tomato sauce in a large pot. Add chopped garlic, onion, parsley, pepper, basil, water, wine, ¼ cup olive oil and Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes. When finished simmering, remove and save sausage.
While sauce is simmering, saute the following in the ½ cup olive oil: the mushrooms, bell peppers and creamer potatoes for about 5 minutes.
Bake the flounder until flaky and tender. Then, using a food processor (or chopping the ingredients very fine by hand - if done by hand, the resultant mixture should be thoroughly blended) - blend the shrimp, crabmeat, flounder, Monterey Jack cheese, garlic powder and cayenne pepper until smooth and creamy. Set aside.
Prepare the shells according to package instructions. When done, drain and pat dry. Stuff the shells with approximately 1½ heaping tablespoons of the mixture. To aid in judging the amount needed, the mixture should be enough to stuff about 10 shells.
Place the shells in a baking dish. Pour the sauce over the shells, using entire amount. Bake at 325 degrees until sauce bubbles.
Remove. Sprinkle shells with a small amount of Parmesan cheese. Cut sausage into small pieces. Serve with sausage pieces as garnish.
Enjoy!
Copyright 2008 Jim Nettleton
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Tuesday, May 27, 2008
Don't Burn It - Roast It!
by: Michael Sheridan
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.
This has become the fashionable way and I’m not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living.
What I am certain about is that this is not the best way to treat a prime roast. Nor does it ‘seal’ it. Let’s put this myth to bed once and for all.
Cooking meat at high temperature, whether in the oven, on the barbecue or in a pan does not seal it!
It burns it. That’s why it goes brown. And it introduces extra flavor, because the outside of the meat generally has a covering of fat. Fat is what gives meat it’s unique flavor.
However adding this crust to the outside of the meat will also speed up the cooking of the rest of the joint, and reduce the amount that remains rare.
It will not produce the even finish you see in hotel and restaurant carveries.
To achieve that you need slow, low temperature cooking plus regular basting.
Basting is simply taking the juices from the bottom of the pan and pouring them back over the cooking meat from time to time. By doing this, and cooking at the right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process.
Let’s look at the basic method.
Using a roasting tin
It’s not a good idea to cook meat inside a roasting tin. A much better way is to place the joint directly on the rungs of the oven with the roasting tin underneath it. In this way, you can pack vegetables in the roasting tin and they will cook nicely in the juices from the meat.
If you don’t like that idea, because it means you have to clean the rungs after use, put the meat on top of a rack in or on the roasting tin instead. You don’t need to buy a special tin for this, simply use a cake rack or something similar. I have even used two or three kebab skewers and rested the joint on those.
However the advantage of cooking directly on the rungs is that the air circulates freely round the joint, ensuring even cooking, and you can remove the roasting tin to make your gravy while leaving the meat where it is. Of course, if you do that, you will want to put some kind of drip tray under the joint, but any ovenproof dish will do for that.
Temperatures and cooking times
Using my method (actually it’s Graham Kerr’s method which I’ve adopted but what the heck) you don’t need to learn a lot of complicated temperature/time formulas. Cook your red meat at 350°F, 180°c, gas mark 4.
Cook poultry at 325°F, 160°c, gas mark 3.
Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked poultry, beef that is well cooked on the outside and rare inside, pink lamb and pork (yes you can safely eat ‘underdone’ pork providing the internal temperature reaches 145°F. The danger bug is trichinae, which dies at temperatures great than 135°F).
Remember to add an extra 30 minutes if you are using stuffing.
If you want to change anything – alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, it’s a much better idea to use my cooking times but then turn the oven off and leave the meat in it for a further 30 minutes or so.
Which brings me to one more point; it’s very important to let the meat stand for at least 20 minutes before carving.
Why? Because when you heat protein (which is what meat is) it shrinks and toughens. Allowing it to relax and cool a little restores some of its elasticity.
However it will continue to cook for a while after leaving the oven and the internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.
Just keep it in a warm place with a sheet of cooking foil over the top while you prepare the greens and gravy.
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About The Author
Michael Sheridan was formerly head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters and runs a free membership club and cooking course for busy home cooks at http://thecoolcook.com
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Using Bargain Wines to Your Advantage
by: Neil Best
Using bargain wines is often preferable for occasions when it would be unwise to to invest a large amount of money in expensive wine.
Do you really want to use top-notch red wine for making sangria or for serving up at parties, when friends have already had enough to drink? No, I didn't think so!
Drinking Bargain Wines
Blended wine is usually cheaper and a reasonable bet in terms of drinkability. As a general rule, Chilean blends are the cheapest option, although it's often worth paying that little bit extra for Australian blends. In fact, a number of Australian producers market two excellent blends at the lower end of the price spectrum, one white and one red. The red is a blend of cabernet sauvignon and shiraz and the white consists of semillon and chardonnay. Keep an eye out for these grape combinations, if you're after a bargain!
Another winner at the cheaper end of the market is Spanish Rioja (both red and white). As Rioja is usually less fruity than the previously mentioned blends it is generally better for serving with food, rather than drinking on its own.
Other Uses of Bargain Wines
Sangria
If you're making sangria, you need red quaffing wine - and lots of it. As sangria is made from red wine, sugar, fruit juice and spirits, the quality of the red wine becomes largely secondary. This is where boxed wines come into their own. Buy large boxes that are relatively cheap - no one will notice! Be sure to purchase reasonable quality fruit juice and don't go for the absolute cheapest wine as you may live to regret it, the following morning!
Large Parties and Receptions
When serving wine to a large party, cost is obviously important. As a rule, boxed whites are generally more palatable than boxed reds, so if want to trim costs, anywhere, buying cheaper white wine may be a safer option.
A great way to improve boxed red wine is to add a reasonable quality bottle of red wine. Provided that you choose the correct bottle of red, this can make an impressive difference to the taste. Of course, you do need some suitable decanters or serving carafes and a little patience to pull this one off, successfully.
Finally, choose your nibbles wisely. Plain potato chips will do little to help you disguise a poor wine. Instead opt for a selection of cheeses, as they will enhance the flavor of even the cheapest of wines.
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About The Author
Since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at http://www.goodglug.com Find about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
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Thursday, March 6, 2008
Pinot Gris Or Grigio, This Grape Makes Great Wine
by: Darby Higgs
One of the most popular imported wine styles in America is Pinot grigio. Nearly all of the Pinot grigio consumed in the US comes from Italy, but as we shall see this is likely to change soon. Pinot grigio is very popular with consumers, but it receives mixed reviews from wine judges and wine critics.
One reason may be that wines made from Pinot grigio do not have a consistent and distinctive varietal character. Consumers are just attracted to the crisp which goes well with a wide variety of foods.
Another problem is that there are two names for the variety in common use. The names Pinot Grigio and Pinot Gris mean Grey Pinot in Italian and French respectively. 'Pinot' refers to the characteristic pine one shaped bunch of this group of varieties.
In Australia, winemakers, marketers and wine writers haven’t really sorted out which name to call the variety. Some have dodged the issue and refer to “Pinot G.” This variety closely is related to the much better Pinot Noir variety and is believed to be a mutation of Pinot Noir. In fact in the vineyard Pinot grigio is difficult to distinguish from its putative ancestor until the berries ripen when those of the grigio will have much less pigment. There is another variety, Pinot blanc which has little or no pigment in the berries.
There is considerable clonal variation within the variety. Jancis Robinson says that the variety hardly knows if it is a dark or a light grape. It has several synonyms including Burot and Malvoise in France and Rulander and Tokayer in Germany. In Europe the variety is widely planted. Given the inherent variation and geographic dispersion it is hardly surprising that a wide range of wine styles are produced from it. In Alsace under the name of Tokay d'Alsace, it produces a rich, almost oily wine. In Northern Italy the Pinot Grigio's are light and even spritzig. Under the name of Rulander in Germany it produces wines somewhat similar to white burgundies.
The variety has attracted serious interest in Australia only over the past few years. It is now producing some remarkable wines in regions such as the Mornington Peninsula, Geelong and the Adelaide Hills. Casella wines in the Riverina wine region are very interested in this variety. They believe they can make first class wines even in warmer wine regions, and are devoting some resources to developing a wine suitable for export to the US. Remember Casella is the company who developed the yellowtail range of wines which exploded onto the US market a couple of years ago.
There is a great deal of experimentation with the variety and it may take several more years before the optimal combination of terroir and winemaking technique emerges. In the meantime some great wines are already available for those who are looking for new experience. The style varies from light bodied and fairly straight forward to rich and complex wines that are almost overwhelming in their voluptuousness. This is one occasion when reading some tasting notes about a particular wine before buying is worthwhile.
About The Author
Darby Higgs is an expert on varietal wines in Australia. You can see more about pinot grigio on his website at http://www.vinodiversity.com/pinotgrigio.html.
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Thursday, February 14, 2008
Not All Fats Are Bad
by: Dianne Ronnow
Fats have been unfairly lumped together as being all bad for too long. Fat doesn't necessarily cause disease, and can actually cause a role in its prevention. The truth is that some fats are very bad for us and some fats are actually very good for us.
Time has shown us that diets that restrict all fats fail in terms of weight loss. Since the end of World War II, Americans have been told that they need to restrict saturated fat in their diets. So we switched to margarine from butter, and did what we could to restrict fat. We have been constantly told that the reason for our health problems is that we still eat too much fat, especially saturated fats.
Since Americans have been told to eat a low fat diet to lose weight, the results are that nearly two thirds of adult Americans are now classified as overweight and more children are overweight now than ever before. Obviously something is wrong. That is because we need special kinds of fats in our diets that we are not getting.
If you are like me, you grew up being told that vegetable oils were the good oils and saturated fats were the bad ones. Now we are finding out that it is just the opposite. Diets that are moderate to high in "good" saturated fats and oils such as coconut oil and olive oil are actually very good for us. They raise good cholesterol levels and lower bad cholesterol, blood glucose and blood pressure. As a matter of fact, people who started adding at least 4 tablespoons of coconut oil to their diets every day, have found that they can now lose weight when they could not before on a fat restricted diet. Sometimes the addition of these oils even helps with their health problems.
It turns out that the bad guys are polyunsaturated oils, which carry toxic fatty acids (long chain fatty acids or LCT's). These LCT's tend to produce fat in the body. Polyunsaturated oils are the vegetable oils we commonly see in the grocery store, such as soy, corn, cottonseed, rapeseed and safflower.
We have been told that they lower cholesterol, but they way that they do is not healthy, as it ends up collecting in the liver. These oils are easily oxidized and damaged by free radicals. When cooked they become rancid in a few hours, even in the refrigerator. This causes damage to our body at a cellular level, the end results showing up as problems like diabetes, cancer, hypothyroidism and heart disease. And if that is not enough, these oils help us to get fat, lower the metabolic rate in our bodies, help suppress the thyroid function and cause our skin to age quicker.
Trans-fat is one of the worst bad guys. Trans-fatty acids often appear on ingredient labels as hydrogenated or partially hydrogenated vegetable oils. It is what they do to vegetable oils to make them into hard fats such as margarine and vegetable shortening. It is used in the prepared food industry in baked goods like cookies, crackers, and most supermarket peanut butter to prolong the shelf life. These bad fats are used almost exclusively in fast foods that are fried. When heated and eaten, they turn into something like poison in your system, because your body can not process this kind of chemically made fat. Trans-fats not only increase levels of bad cholesterol, but they will decrease levels of good cholesterol in the blood stream and trans-fatty acids have been linked to heart disease, cancer and diabetes. Fats such as margarine and shortening should be totally avoided, as well as foods items that contain them.
The United States FDA is finally catching up to this truth, and by January 2006 they will be requiring food products to label the amount of trans-fat they have in them.) What is frightening is that trans-fats are found in over 40% of the products on our supermarket shelves.
The fatty acid chains in coconut and olive oil are medium-chain fatty acids (MCT's) and they promote weight loss by increasing the body's metabolism to create energy. Coconut oil has become popular lately, because it has been discovered that coconut oil is nature's richest source of MTC's. If you decide to add coconut oil to your diet, it is recommended that you purchase virgin coconut oil (VCO), usually found in health food stores, because it from the best part of the coconut and has not been chemically bleached and heat processed. It is better for cooking than olive oil, because olive oil can be damaged by the heat of cooking, making it similar to the other vegetable oils in the body when cooked.
Even saturated fat from animals is not as bad as it once was thought to be, especially if it is from organically raised animals (free range and grass fed). Organic butter has a very high conjugated linoleic acid (CLA) content, which helps us lose weight and gain muscle. But non-organic meats may still be dangerous because of the way the animals were raised or fed. Most grocery store meats are filled with hormones, pesticides, medicines and unhealthy fat that gets transferred to us when we eat it.
Organic grass fed and free range meat and eggs avoid these problems, and give us a much healthier source of protein and saturated fat. Organic saturated fats and oils are actually good for you and should be eaten daily. The body needs these fats for healthy functioning.
So, forget the guilt and fry up that range-fed chicken in some coconut oil and enjoy!
About The Author
By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved. From "The Enzyme Health Diet Plan", a free ebook found at http://enzyme-health.com.
Dianne’s FREE ebook, "Coconut Oil Diet Secrets" reveals how people are losing weight and getting healthier with coconut oil diets. To find out the secrets of coconut oil, go to the web site at http://Coconut-Oil-Diet.com now!
This article may be freely copied as long as it is not modified and this resource box accompanies the article, together with working hyperlinks.
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Monday, January 21, 2008
How To Prepare The Perfect Garlic Lemon Chicken
by: Anita Frogel
If you want to prepare the perfect garlic lemon chicken then you should try this recipe. This is one of the easiest and best recipes around for creating delicious garlic lemon chicken.
Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish. You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. You will also need 10 cloves of minced garlic, 4 tablespoons of margarine, 3 large lemons, 1 teaspoon of dried oregano, salt, pepper, and parsley.
You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze the lemons and reserve the juice. Sprinkle about one half of the garlic over the chicken and dab ½ of the margarine on various spots on the chicken. Pour ½ of the juice from the lemons on your chicken, and season with the oregano, salt, and pepper.
Broil for about 15 minutes, remember to baste quite often. Remove and turn the chicken, add the remaining of the ingredients just like you did before broiling for the first time. Now you will need to broil your chicken again for another 15 minutes.
Remember, to baste your chicken so it does not burn. If the chicken starts to become too crispy, you can change from broil to bake and bake at 350 degrees until the chicken is completely done. Remove the chicken from the oven and pour the remaining sauce from the baking dish over your chicken and serve.
Everyone will absolutely love this garlic chicken dish. Serving suggestions would be whipped potatoes and a garden salad.
About The Author
Anita is author of Steaks, Seafood and Barbeque guide Steak-Guides.com.
hansd@netresearch.nl
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Raise A Glass To The Best Wine Of The Month Gifts!
by: Tara Pearce
Are you looking for some of the best wine of the month gifts? We have taken out all the hard work and done your research for you. See our Wine Gifts page (http://www.gourmet-food-gifts.com/wine-gifts.htm) for our suggestions, but here’s a little information you need before buying any wine of the month gifts.
First, you need to decide your budget. If it’s small, that’s not a problem. There are so many choices when it comes to wine gifts: number of months, number of wines, color of wines, regions and so on that anyone can afford to give a wine of the month gift. You don’t have to go with 12 months – month to month, 3 months, 6 months are also available.
You can also opt for wine clubs that send wine and gourmet food every month. These are of course slightly more expensive, but in my opinion you shouldn’t have to drink your wine without anything to compliment it. A great thing about joining a wine club also is that there’s usually an extra discount on other purchases you make. Yes, it’s not the cheapest gift to give, but if you know a wine lover, a wine of the month gift can be the best gift they ever get!
About The Author
Tara Pearce is the webmaster and author of all content at http://www.gourmet-food-gifts.com. If you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!
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