Cooking Class – Page 4

Pretzel Making at Home

July 1, 2013Filed in: Recipes

Who doesn’t love pretzels? Okay, those super hard pretzels that kind of taste like cardboard, no one likes that. But what about those warm and fresh from the oven, fluffy pretzels topped with large pieces of rock salt? Who can say no to that?

I basically lived off of pretzels the size of my head the summer we went to Munich.

Oregon Culinary Institute graduate Andrea Slonecker agreed and traveled the world, researched the regional varieties, learned the history of pretzels and tested hundreds of recipes.

Her end result is her newly released cookbook, Pretzel Making at Home, filled with over 50 recipes, including various different pretzel shapes and numerous dips and sauces to complement your pretzels. Continue Reading...

Recipes from Xico: Pumpkin Seed Dip and Tomatillo Avocado Salsa

June 19, 2013Filed in: Recipes

As promised, here are some recipes of the incredible dip and salsa from Xico. Thanks to Chef Kelly for sharing!

Read more about my fabulous trip to Xico where we got to learn about tortilla making, mezcal and try all of these dips.

=&0=& An absolutely deliciosu pumpkin seed dip Adapted from Diana Kennedy’s The Essential Cuisines of Mexico 1 cup raw pumpkin seeds, unhulled (they will look green, not white) 1/4 cup sesame seeds 1 habanero chile 12 ounces tomatoes 2/3 cup water, approximately 2 T chopped cilantro 2 T finely chopped chives or green onion

Heat a thick cast iron skillet and toast the pumpkin seeds slowly, turning the seeds often, until they are well browned and crisp.

Add the sesame seeds and toast one minute more. Set aside to cool.

Toast the chile in the same manner until it is black brown in spots. Toast the tomatoes until blackened in spots. Puree the tomato and chile in a blender with salt to taste.

Grind the toasted seeds in a spice grinder and put in a bowl. Add the tomato chile sauce, the cilantro, and the chives. Stir to blend.

Add some of the water to thin to a spreadable consistency. Adjust the seasoning to your liking.

Enjoy with fresh tortillas (like those from Xico!)

Homemade Pasta Pronto

January 29, 2013Filed in: Recipes

Creating homemade pasta is surprisingly easy so I found out after taking one of In Good Taste’s cooking classes this past weekend, taught by Italian-Brazilian Chef Andre Pianucci. And the results are much better than any store-bought packaged dry pasta you can buy.

Beef stuff ravioli served with a light sage brown butter sauce

It only takes a few ingredients, about 20 minutes of your time to prep, and 90 seconds to cook and boom! You’ve got some delicious fresh pasta, perfect for a weeknight meal or easy entertaining.

My mom working hard!

We made three different pastas – ravioli, cannelloini and mezzaluna (a half moon ravioli like pasta), all using the same recipe, which makes it even easier. Continue Reading...