Tuesday August 16 5:00 to 6:00pm: What in the heck can I do
with all of this <fill-in-the-blank>
Recap on the Indian Cooking Class at the
Millbrook Inn.
Here's what we made:
Meen Mole (from Kerala India): A fish dish with coconut milk
that was nicely spiced, but not too hot.
Banana Mezhukkuratti (from Kerala India): An amazing savory
banana dish that was absolutely delicious!
Green Bean and Cabbage Thoran (from Kerala India): The thoran
mixture is a spicy mixture of coconut garlic, chilies mustard seed
(brown or black).
Gaeng Mussamun (from sourthern Thailand): A yummy stew like
dish where the beef is cooked in coconut milk until tender and then a
mussamun curry paste among other ingredients is added to that.
Aku Shaak or stuffed vegetable curry (from South Africa): A
stuffing made of peanuts, unsweetened coconut, chickpea flour and many
different spices was stuffed into peppers, eggplant, and tomatoes.
Curry Boneless Chicken (from Trinidad and the Caribbean): A
fairly simple dish of tasty chicken in a light curry sauce.
Free Form Rustic Tart
(Adapted from a recipe on
www.cooksillustrated.com)
Crust: Use your favorite Pie Crust Recipe or use the one below:
Whirl 2 C flour and 1/4 t salt in a food processor until mixed and
then add 1/3c lard and 1/3c butter (both must be VERY cold) cut up into
1/2 inch cubes. Pulse 12 times 1 second each. Then add 1T
ice water at a time and pulse for 1 second until it forms pea sized
pieces. Turn out onto a counter or pastry matt and gather loosely
and shape into a log. Now, lightly smear the log onto the work
surface. gather together and again lightly smear. Shape into
two disks and chill for 1/2 hour. Since you will only need one,
you can wrap the other one tightly and store in the freezer for up to a
month.
Meanwhile, prepare the fruit: Cut 1 pound of stone fruit
(peaches, plums, or apricots) into 1/2 inch slices after removing the
stone. Mix with 1 C of berries (raspberries, blueberries).
Add 3-5 T of sugar. Toss and set aside.
Remove the disk from the fridge and let sit for 5 minutes to soften
slightly and then roll out on a piece of flour dusted parchment paper.
Roll to 12 inches diameter and 3/16 of an inch thick. Put this on
a cookie sheet on the parchment paper and put back in the fridge for 15
or 20 minutes.
Pile the fruit in the middle of the pie crust and bring the sides up
around the fruit - but not too tightly - crust should measure about 2
inches around the top of the tart. Brush the top and sides of the
dough with water and sprinkle with sugar I like using
raw sugar because of
the large crystals.
Bake for 50 to 55 minutes in a 400 degree oven or until the crust is
golden brown and the fruit is bubbling.
Another great recipe for summer fruit:
Peach Blueberry Cake from Epicurious.com
Zucchini
Great information on the
history of zucchini from About.com
More background on
zucchini.
Zucchini Carpaccio from Epicurious.com
In a Vermont Kitchen: A very nice book with tons of recipes
that scream fresh and local. You can buy used copies from
Amazon.com for under $5!
Rescuing Zucchini Bread: A made-over recipe for
zucchini bread from Cooks Country (A Cooks Illustrated Publication)
Stuffed Zucchini
- 3 large zucchinis cut in half lengthwise and scooped out so that
1/2 to 3/4 inch of flesh remains (save what you scoop out
- 1/2 pound sausage (your choice - mine is Hadley Gaylord's)
- 1 medium onion small diced
- 2 cups cooked rice (I use a mixture of brown and wild that I get
from Sweet Pea)
- 2 ears of corn (cut the corn from the cob)
- 1 1/2 C grated cheese (I used Cabot's Extra Sharp Cheddar)
Brown the sausage, chopped scooped out zucchini and onions until the
onions are brown and soft. Remove from the heat. Add the
cooked rice and corn and then 1 cup of the cheese. Stuff into the
zucchini halves and top with the remaining cheese.
Local Cooking Classes and Food Events
Inn at Baldwin
Creek with Douglas Mack, Chef/Owner
Tunbridge World's
Fair
Vermont
Fresh Network Dinner Series
Source for the Hot Sauces we
talked about on the show. |
