½ head of green cabbage, thinly sliced (small shreds)
1 carrot, peeled and shredded ½ onion, thinly sliced ½ seeded jalapeno, thinly sliced ½ cup apple cider vinegar ¼ cup water ½ teaspoon salt 2 teaspoons sugar 1 teaspoon dried oregano ½ teaspoon red pepper flakes 4 cups boiling water Put all the vegetables in a medium mixing bowl. Pour the boiling water into the bowl and let it steep for 5 minutes (this is to soften the veggies). Drain off the water. Bring vinegar, ¼ cup water, salt, sugar, oregano, and red pepper flakes to a boil in a small saucepan. Pour over the drained vegetables. Cover and cool in the refrigerator. Makes about 4 cups of curtido
0 Comments
1 cup buttermilk
½ cup mayonnaise 2 tablespoons minced fresh chives 2 tablespoons minced fresh dill 2 tablespoons finely chopped shallot 1 garlic clove, minced or grated on a Microplane zester 1 teaspoon (about) freshly ground black pepper ½ teaspoon salt ½ teaspoon Worchestershire sauce In a small bowl, whisk together all ingredients. Refrigerate until ready to use. It’s better the day after, so make it a day ahead of when you need it, if possible. Makes about 2 cups. Lasts about a week. 10-12 oz. fresh broccoli florets
2-3 tablespoons olive oil ½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 ½ cups all purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon salt
To Bake Cookies:
Yield: 24-36, depending on how big you make the cookies 1 ½ cups all purpose flour
1 teaspoon cream of tartar ½ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) butter, softened 2/3 cup sugar 1 egg ½ teaspoon vanilla extract 1 teaspoon cinnamon 2 tablespoons sugar Preheat oven to 375 degrees. In medium mixing bowl, combine flour, cream of tartar, baking soda and salt. In steel mixer bowl, at medium speed, mix butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Take mixer bowl off the stand. You’re done mixing. Add the flour mixture by hand with a wooden spoon or rubber spatula. Roll dough into 18 balls. Combine the cinnamon and 2 tablespoons sugar in a custard cup. Roll each ball in cinnamon-sugar. Place balls on 2 parchment-covered cookie sheets, 9 per cookie sheet. Bake for about 10-12 minutes, rotating cookie sheets halfway through baking. Cool cookies. Makes 18 ½ cup unsweetened shredded coconut
1 ½ cups jasmine rice 1 14 oz can coconut milk ¼ cup sugar 1 ½ teaspoons kosher salt
Serve in bowls, topped with the toasted coconut. Makes 4 to 6 servings. this is from Cravings, by Chrissy Teigen 1 15 oz. can pure pumpkin
2 teaspoons pumpkin pie spice ½ teaspoon salt 15 whole graham crackers, broken into 1-inch pieces (or 8 oz. of graham cracker crumbs) ¼ cup sugar 1 teaspoon ground ginger ½ cup (1 stick) unsalted butter, melted (don’t use margarine) 1 lb. cream cheese, softened 1 ⅓ cups sugar 1 tablespoon lemon juice 2 teaspoons vanilla 4 large eggs, room temperature
Makes 12 dessert-size servings, or 24 small servings. 6 tablespoons popcorn kernels
¼ cup canola or peanut oil ¼ cup sugar ½ teaspoon kosher salt (or ¼ teaspoon regular salt) Cooking Spray 1 cup candy corn ½ cup salted roasted peanuts 4 cups mini marshmallows (about ⅔ of a 10 oz. bag) 4 tablespoons unsalted butter
Makes approximately 12. 3 cups corn flakes, crushed
1 cup peanut butter ½ cup sugar ½ cup corn syrup 6 oz. (1 cup) semisweet chocolate chips
Makes 16 2 tablespoons extra virgin olive oil
½ cup diced onion 2 garlic cloves, peeled and minced (about 2 teaspoons) ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon chili flakes (optional) 1 28 oz. can whole tomatoes, crushed by hand (3 cups of tomatoes and their juice) Kosher salt and black pepper
Makes about 3 cups sauce. |
D. BobekI am the culinary teacher for Golden Valley High School. This is a perfect way for you to take what you learn in class and share it with your friends and family. All in class recipes are provided for you here |