Fall Seasonal Cooking Class Series Update

Seasonal Cooking Class Series: Squash, Pumpkin and Sweet Potato… Oh my!

Well tonight will be the second class in our Fall Seasonal Cooking Class Series. But before I spill the beans on tonight’s menu, let me tell you a bit about last week’s class.


Last Wednesday, led by our very talented teacher Joan, we gathered at Local Source to get to know one another, learn a few seasonal recipes and share a delicious meal. Our group is almost overflowing and quite diverse. We all have a few things in common however, including a love of food (and wine apparently), a desire to buy and eat locally, and a great sense of humour. Joan, the teacher for week one, has worked in a professional kitchen before – as has one of the group members Jeremiah. Joan taught us some kitchen basics – including cutting techniques, how to properly boil an egg and the unpredictable nature of biscuits – and shared some of her knowledge on eating locally (everything from winter salads to dandelion greens) as well as eating well on a budget. Joan also brought to the table (literally) some of her homemade preserves which were a delicious addition to our fresh baked Speerville flour biscuits. During the class, I was constantly reaching for my pen and jotting down Joan’s many tips. I will dust off the flour and compile my notes to share with you asap.

Okay, okay enough talk. Here are the recipes:

Seasonal Cooking Class Series: Squash, Pumpkin and Sweet Potato… Oh My!
Recipes for Week One
(Courtesy of Joan)

Spinach salad:
-local spinach
-1-2 whole eggs sliced
-sliced red onion
-sliced mushrooms
-grated Parmesan cheese
-chopped fresh pear

Coleslaw: “Growing up in the country with a root cellar for storage, slaw was THE winter salad!”
-Coleslaw of a small white cabbage, a small red cabbage, a small red onion and a diced red apple. Grate, chop, and mix.
-Top with coleslaw dressing or make your own with Miracle whip, sugar and vinegar.

Scouse:


-Melt a generous amount of butter in large heavy pot (1/3 cup approx.). Gently cook 1-2 sweet onions chopped, and a stalk of celery.
-Dice 6 potatoes, 2 carrots, a small turnip, and a parsnip (or some combination thereof). Cook (boil) until potatoes are soft. Drain and then add onion mix, some chopped parsley and a teaspoon of summer savory. Salt and pepper to taste.
-For variations add a can of Five Islands clams. OR add a can of creamed corn.
-Serve with biscuits.

Biscuits: (recipe feeds approx. 12 people)
-In a large bowl, blend 4-5 cups flour, 8 tsp. baking powder, 2 Tablespoons sugar, 1 teaspoon salt with 1/4 cup butter, 3/4 cup Crisco shortening until mixture looks like coarse crumbs.
-Make well in centre and add all at once: 1.5 cups whole milk mixed with 2 eggs. Mix quickly and knead lightly on floured board. Pat out and cut.
-Start at 450 degrees F. for about 2 minutes and turn oven to 425 for about 10 minutes. Watch the oven.
-Serve with HOT with Molasses.

Apple crisp:
-Chop a bag of Gravenstein apples and place them in a large buttered baking dishes or a roaster, sprinkle with nutmeg and cinnamon sugar, add about 1/2 cup water and put into hot 350 degree oven.
-Mix topping of 1 cup brown sugar, 3/4 cups rolled oats, 1 cup flour, 1/2 cup butter, pinch of salt. Sprinkle over hot apples and return to oven for 40 minutes or so.

Oh, and we finished the meal with Fox Hill Cheese, local pears and apples, and apple cider. A great way to end a meal huh?!

Here is our menu for tonight (courtesy of Mieke):

Appetizer:
goat cheese and torchi pickles

Entrée:
minced lamb meatloaf
and bulgar wheat pilaf
with grated carrot salad

Dessert:
yogurt and seasonal fruit

Yours in food, Keltie

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