RECIPES FROM MARCH 2009 COOKING CLASS
Cucumber Dill Tortilla Spirals
Zuppa Maritata~Italian Wedding Soup
Scallop and Corn Chowder
Savory Cheddar Cheese Corn Muffin
Pineapple Cornbread
Vegan Chocolate Cake
Chocolate Frosting/Glaze
Gluten Free Flour Mix Substitute
Cucumber Dill Tortilla Spirals
Tortillas, plain or herb flavored
Cream Cheese
Cucumber, thinly (very) sliced
Dill
Spread Cram Cheese, to desired thickness, on tortilla. Add very thin slices of cucumber all over tortilla. Sprinkle Dillon half of the tortilla. Roll, not too loosely, and cut on the bias. Arrange on platter and serve. Best made ahead 4-6 hours.
Zuppa Maritata~Italian Wedding Soup
The Meatballs:
½ lb Ground Beef or Buffalo
½ lb Ground Veal, Pork or Turkey
¼ cup Bread Crumbs (commercial or grate you own)
1 Egg
1 Tbsp. Parsley, finely chopped
½ clove Garlic, minced (optional)
½ tsp. Paprika (optional)
½ tsp. Salt and Pepper to taste
The Soup:
4 cups Chicken Broth
2 cups Spinach chopped
¼ cup grated Pecorino Romano Cheese
½ tsp. Red Pepper Flake
½ cup chopped Onion
½ cup sliced Carrots
½ cup Acini Di Pepe
Combine the ground meat, breadcrumbs, egg, parsley, garlic, paprika, salt and pepper in mixing bowl. Mix well with a fork and form into tiny meatballs, a little smaller than a golf ball. Place meatballs on a greased baking sheet and bake for about 25 minutes at 350 degrees, until brown.
About 20 minutes before serving, bring Chicken Broth to boil, add red pepper flake, onions and carrots and Acini DI Pepe, boil until carrots are tender. Add the spinach and meatballs and return to simmer. Stir in the Pecorino just before serving.
Scallop and Corn Chowder
5 slices Bacon (4 ounces), cut into a small dice
1 or 2 pkgs. of Bay Scallops (12 oz.) **
¾ tsp. Kosher Salt
¼ tsp. freshly ground Black Pepper
1 small, Yellow Onion, thinly sliced into half moons
½ lb Yukon Gold Potatoes, peeled (if desired), and cut into ½ inch dice
½ cup dry white wine
1 cup Chicken Broth
½ cup heavy cream
Kernels from 2 Ears of Corn (about 1 cup)
¼ cup chopped parsley
In a large skillet, over medium heat, cook bacon until it is crisp, about 5 minutes. Transfer to a plate lined with paper towels.
You should have about two tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with salt and pepper and cook, until golden brown, about 2 minutes. Transfer to a plate.
Add the onion to the drippings in the skillet and cook until translucent. Add the potatoes, wine, broth and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes.
Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with parsley and bacon.
**You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, if you like**
Savory Cheddar Cheese Corn Muffin
1 ½ cup unbleached white flour
½ cup yellow corn meal
1 Tbsp baking powder
½ tsp salt
pinch of cayenne pepper
½ tsp basil
¼ tsp oregano
¼ tsp rosemary
1 ¼ cup shredded sharp cheddar cheese
¼ cup melted butter
1 large egg
1 cup milk
Preheat oven to 425 degrees. Grease 12 regular-sized muffin cups or line with paper muffin cups.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt and herbs.
In another bowl, mix together the melted butter, egg and milk. Add to the flour mixture and stir together until it is all moistened. DO NOT overmix. Batter will be a little lumpy.
Divide into 12 muffin cups. Bake for 15-20 mins.
Pineapple Cornbread
1 cup Butter
¾ cup Sugar
4 Eggs
1 ½ cups Creamed Corn
¼ cup crushed pineapple
1 cup Shredded Monterey Jack Cheese
1 cup Flour
1 cup Cornmeal
2 Tbsp. Baking powder
1 tsp. Salt
Cream butter and sugar in a bowl. Add eggs, one at a time, mixing after each egg. With mixer on low; blend in slowly the rest of the ingredients.
Pour into buttered 9-inch-square pan and bake @ 325 degrees for about an hour, or until golden brown.
Vegan Chocolate Cake
1 ½ cups unbleached white flour
1 cup white sugar
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 tsp white vinegar
1 cup water
Preheat oven to 350 degrees. Lightly grease one 9x5 inch loaf pan.
Sift or mix with whisk, the flour, sugar, cocoa, baking soda and salt. In a separate bowl mix oil, vanilla, vinegar and water. Combine the two bowls well. Pour into prepared pan and put in oven immediately. Bake for 45 minutes. Remove and allow to cool before glazing or frosting.
Chocolate Frosting/Glaze
1 cup Sugar
½ tsp pure vanilla extract
½ cup cocoa powder
3 Tbsp vanilla soymilk (start w/ 2 Tbsp for frosting)
Mix sugar and cocoa in metal bowl. Make a double boiler with a small saucepan and boiling water. Stir until sugar is melted. Add vanilla and soymilk. Mix well and pour over cake.
Gluten Free Flour Mix Substitute
¾ C White Rice Flour
¾ C Brown Rice Flour
¾ C Tapioca Flour
¾ C Amaranth Flour (or almond flour works well, too)
1 tsp Xantham Gum
Makes 3 Cups of flour
Mix well or sift together and use as equal substitute for gluten flours. The only difference is that gluten‑free mixes tend to cook faster. For example: if regular flour requires 40 minutes, gluten‑free will need 25-30 minutes.