Cooking Class-Verna's Home-9/20/2011

Dean and Mom

Again Dean and Mom-Are we having fun!!!!

Picture above and below are candle holders made especially for the cooking class
by some very special friends Tom and Jean Langenhuzen. Aren't they beautiful!!!!!

Kathleen Davidsen serving food. Husband, Peter in background also helped
. I could not have done it without them.

Top and bottom-some of the special people that came.

My son Dean and I did the cooking class together. In fact he did such a wonderful job. He graduate from classes at Fox Valley Technical Culinary School and is a chef in his own right.

It was a fun night, with lots of food to share. We are thinking about having a Thanksgiving/Christmas Cooking Class. Let's see if it works out.

I think everyone really enjoyed it. Had lots of nice comments after
from the people.

You missed a fun night!!!!! You are welcome to come to the next class if you are interested.

Red Peppers

Just want you to know that Red Peppers are on sale at Woodmen's 2 for $1.00.
That is a fabulous price.
This is the time to stock up for winter, yes I said winter. Can you believe it is just around the corner!!!!
I like to roast then for winter use, or just julienne them and freeze to use in all sorts of recipes.
Remember last year red peppers went up to $2.39 a piece, so get lots of them at this price, you will be glad you did this winter.

Stuffed Zucchini

Can you believe it, I can not find the recipe. With getting ready for the cooking class tonight
I put it who knows where
Anyway I can tell you this. After stuffing the zucchini I baked it in the oven for 25 minutes at 350 degrees. Any basic rice stuffing would be good in this.

I thought it ws really good, but a vegan cheese sauce would be super on this recipe.
It is more work, but a fun presentation if you have company.

If I find the recipe down the road I will ppst it.

Enjoy!!

Sauerkraut

I was listening to P Allen Smith, on the Create channel. He mentioned his Aunt

makes her sauerkraut his way and it is excellent.

I put up 8 quarts this afternoon in less than a hour. What a piece of cake it was.

They need to ferment in a dark cool place for a month and then I can try it. The problem with most sauerkraut is that it is so high in sodium.

Anyway here is the recipe in case you would like to try it!!!

Directions:

Stuff a hot quart jar with shredded cabbage. Push down tightly. Make sure the neck is clear of cabbage.

Put in the jar:

1 teaspoon canning salt

1 teaspoon sugar

1 teaspoon vinegar-I used Apple cider vinegar.

Fill to the neck with boiling water

Seal with a hot lid, and of course the ring

Put in a dark cool place for a month.

You can put the jars in a hot water bath for 20 minutes, but P. Allen Smith said it was not necessary.

Anxious to give it a try in a month. I want to make some "Reuben: Sandwiches. If this turns out you will see a recipe on my blog very soon for Reuben Sandwiches.

Yummy Yummy!!!

Zucchini Pancakes with Tomato Relish

I found this recipe on Vegan Dad's Website. They were really good but remember to make them small and flatten them slightly or the centers do not get done.

Tomato Onion Relish

• 1 Tablespoon oil


• 1 large sweet onion diced


• 2 Tablespoons packed brown sugar


• 2 Tablespoons apple cider vinegar


• 1 large tomato diced


• 1/4 teaspoon salt fresh ground black pepper

Directions:

1. Heat oil in pan over medium heat


2. Add onions and saute for about 5 minutes until soft and translucent but not browned.


3. Add brown sugar and vinegar and stir.


4. Bring to bubbling and cook for about 3 minutes, stirring regularly.


5. Add the rest of the ingredients and continue cooking about 5 minutes, stirring regularly.


6. Drain relish in a fine mesh strainer so it is no longer running.


7. Keep warm.

• Zucchini Pancakes
  1 cup all purpose flour or flour of choice


• 2 Tablespoons cornstarch


• 1/2 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/4 teaspoon salt


• fresh ground black pepper to taste


• 1/3 cup soy yogurt


• 1 teaspoon apple cider vinegar


• 1/2 cup soy milk-more if needed


• 2 sage leaves finely chopped-I used dried as that is what I had on hand


• 1 1/2 cups finely shredded zucchini or so-1 small zucchini will do.


• Chopped Parsley for garnish

Directions:

1. Whisk together dry ingredients in a medium bowl.


2. In a separate bowl whisk together, vinegar, yogurt, and soy milk. Squeeze excess moisture out of zucchini and add to liquid ingredients.


3. Gently mix the wet ingredients into the dry, adding a few splashes of soy milk if needed. The batter should be firm, not as runny as pancakes, but not stiff.


4. Heat a very small amount of oil in a skillet over medium to medium high heat.


5. Cook the pancakes in a hot skillet about 3 minutes on each side so they get golden and crispy brown. Keep pancakes small and flatten slightly.


6. You can keep these warm on a rack in a 300 degree oven for about 30 minutes or so if you need to make them ahead.


7. Serve with the relish and garnish with the parsley.

Enjoy!!!