Today’s Class Notes:
How To Make Pesto:
Gather 2 cups fresh basil leaves. Wash and dry.
Place basil leaves in a blender.
Add 2 garlic cloves, ¼ cup pine nuts, ⅔ cup olive oil, ½ cup shredded parmesan cheese to blender.
Blend above ingredients to a paste consistency.
Cooking School/ Basic Stuffing
This is the best stuffing you will ever taste. No frills, nothing ridiculous. Just straight up comfort stuffing.
8 cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed)
4 cups coarsely crumbled corn bread (recipe below)
1/4 cup finely chopped fresh flat-leaf [...]
Cooking School/ Roasted Vegetables
Roasted vegetables are easy, fancy, and healthy. No matter what you make for dinner, a plate of roasted vegetables is always a good addition.
How to Roast Vegetables
Preheat your oven to the vegetable’s desired temperature (see table below).
Rinse and pat dry your favorite vegetable. Slice or chop your vegetable [...]Continue Reading →
Chicken Tenders/Roasted Potatoes/Simple Green Salad
You have before you all of the instructions you need to make a nice dinner for your family. The recipe below is adjustable according the amount of people you will feed. You will need 12 different ingredients (well, 13 if you want to count salt and pepper as two different [...]Continue Reading →
Basic Cookie Dough:
The recipe below is a combination of a few recipes. Enjoy.
2 and 1/2 cups flour (a little more than this is BETTER than a little less)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
½ teaspoon corn starch (optional!! It offers your cookies a “soft baked” [...]
Cooking School/ French Peasant Bread
1 teaspoon dry yeast
1 cup warm water
½ Tablespoon sugar
1 teaspoon salt
2 cups flour
1. Place yeast, water, sugar, and salt in warm bowl and stir until dissolved.
2. Add flour and stir with a wooden [...]Continue Reading →
Cooking School/ Macaroni and Cheese
1 cube butter (or the equivalent of ½ cup of butter)
1/4 cup flour
1 tsp. chicken bullion (or 1/2 cube Knorr’s chicken bullion cube)
2 cups milk
1/4 tsp. dry mustard
1 1/2 tsp. lowery’s seasoned salt
dash of pepper
Continue Reading →
Cooking School/ The Peach Galette
For the Crust:
1 ½ Tablespoons sour cream
3 Tablespoons ice water
½ cup flour
2 Tablespoons yellow cornmeal
pinch of salt
4 Tablespoons cold unsalted butter, cut into 4 pieces
For the Filling:
3-4 ripe peaches
1 Tablespoon [...]