30 by 30/5 of 30/Take a cooking class

A few weeks ago when my brother was in town, my mother, brother and I went to Sur La Table for a cooking class.  I have always wanted to take a cooking class at Sur La Table and thus, it was on my 30 before 30.  I was not disappointed!

Our class was called 4 Meals for the Busy Cook.  We made Wild Mushroom Risotto with Truffle Oil, Grilled Flank Steak with “Chimmichurri” and Balsamic Haricot Vert, Pan-Roasted Chicken Breast with Roasted Potatoes and Wilted Garlic Spinach and Spicy Tomato Sauce.

I learned that when cooking pasta, you should salt the water until it tastes like sea water.  Before the class, my I did not salt my noodles nearly enough.  Ever since I have started using more salt, my noodles have been much better. 

I also learned that you should stop cooking meat about 5 to 10 degrees before the suggested internal temperature because meat cooks continues to cook itself after it is off the fire.  I had no idea. 

In summary: All four meals were amazing. I highly recommend taking a cooking class for Sur La Table.

I probably ate the steak a little too quickly.  It was really good!  I didn’t get a picture before it was almost gone.  Oops. 

Cooking 2011/12 of 12/Cowboy Casserole

I made cowboy casserole yesterday.  I was hopeful that I would love it after reading all of the comments and variations of the recipe.  However, I did not like it much.  It was salty and a little bland.  I am sure I could figure out a way to make it more palatable but it is awfully high in fat to taste so-so.  Sad to end my challenge on a bad note, but  finishing is finishing!!! 

Cooking 2011/11 of 12/Tomato Tortellini Soup

For my second to last recipe of the year, I tried Tomato Tortellini Soup.  I thought I was going to LOVE it.  But truthfully, I thought it was a little bland.  If I make it again, I will use 2 cups less liquid. On the plus side, it was the easiest recipe ever!!! 

 

Cooking 2011/10 of 12/Lasagna Soup

This week I made Lasagna Soup for the first time.  I don't know why I had not thought of it before.  It has most of the things I love in one convenient location:  Soup, Noodles, Tomatoes, Cheese.  Granted a lot of soup consists of these ingredients but this one deserves a place on the list because it is awesome.

Lasagna Soup: Slightly modified from A Farm Girl's Dabbles


for the soup:
2 tsp. olive oil
3/4 lbs. Hot Italian sausage
3/4 lbs. Mild Italian Sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
4 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic and oregano. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Cooking 2011/8 of 12/Mashed Potatoes

This weekend I made The Pioneer Woman's Mashed Potatoes.   They were delicious and creamy as she advertises.  I have never made mashed potatoes because my mother is the master.  I decided to start with the Pioneer Woman's mashed potatoes instead of my mothers because I wouldn't know if I didn't get them exactly right.  The turned out really well.  They do not taste like my mothers, but they are very good.  I give them two thumbs up.  And it gave me the courage to try to tackle my mother's mashed potatoes.  Maybe for thanksgiving?!  We will see.  

Cooking 2011/7 of 12/Zucchini Pasta

For my seventh cooking adventure this year I tried Eat, Live, Run’s Zucchini Pasta.  It was amazing.  I had never heard of mascarpone cheese, let alone cooked with it. It is pretty thick.  It is a mild cheese but it tastes great with lemon.  I think it is my favorite recipe yet. Maybe I am starting to get the hang of this cooking thing!?

 

*Pictures taken by my roommate Sarah.  She is a much better photographer than me! 

Cooking 2011/6 of 12/Lasagna

Not only did a rekindle my love for Central Market this week, I also made food!  Specifically my very first lasagna.  I used Sarah’s mom’s recipe and it was really easy!  She didn’t have it written down so I just bought the ingredients she told me to.

I used lasagna noodles, ground beef, a can of tomato sauce (small can), a jar of pasta sauce (garlic marinara), a container of cottage cheese, mozzarella cheese, onion, garlic, salt and pepper.

I am not a huge fan of ricotta cheese so I was excited to try the cottage cheese as a substitute.

The other interesting thing is Sarah doesn’t cook the noodles before putting them in the baking dish.  I had never heard of such a thing. The trick is to compile the lasagna and let it sit in the fridge overnight before putting it in the oven.  The overnight stint is supposed to soften the noodles.  I was quite skeptical but it actually worked! I had some for lunch today and the noodles were cooked through.  It was genius!  And quite yummy.  I will be making it again!

Cooking 2011/5 of 12/Summer Orzo Salad

I am back on the cooking bandwagon!  Tonight I made my lunches for the week and I am pretty stinking excited about my summer orzo pasta. While it is over 100 outside, I figured I would indulge in some cool yummy pasta.   It was really easy to make and the Champagne Vinaigrette has a fantastic flavor.   Try it!

SUMMER ORZO SALAD

• 1 pound orzo
• 1 container cherry tomatoes
• 1 6-oz package crumbled feta
• 1/2 cup minced fresh basil (or other herb)
• 1/2-1 cup champagne vinaigrette

Bring salted water to boil in large heavy saucepan. Add orzo and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool. Mix tomatoes, feta, and herbs into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Serve at room temperature.

Champagne Vinaigrette

• 1/4 cup champagne vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 cup olive oil

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Cooking 2011/4 of 12/Spaghetti with Artichoke Hearts and Tomatoes

I love the Pioneer Woman and I am obsessed with artichokes.  So her Spaghetti with Artichoke Hearts and Tomatoes seemed like the perfect recipe for this week.  It certainly did not disappoint.  Four recipes down, eight to go.  Next time I am going to branch out from pasta.  Wish me luck!

Cooking 2011/3 of 12/Crepes

I am alive.  I promise.  Life has been going about 100 miles a minute.  I am sorry for neglecting blogsville.  I will try to catch you guys up. 
For starters, I have not been doing so well about making meals.  Maybe it has something to do with life being busy.  I am not sure, but I am back on the cooking bandwagon.  I still hope to make 12 new things before the new year.  Last week, I conquered crepes with the help of Sarah and Michelle. I love Crepes and was so very excited to learn how to make them.  We made savory crepes with Chicken, onions and a cheese sauce.

And sweet crepes with Nutella, strawberries and bananas. 

They were so very good.  So very very good.  Crepes, you and I just started a very beautiful and tasty friendship. 

Cooking 2011/2 of 12/Chicken Parmesan

Tonight I made Chicken Parmesan for the first time.  I was more than a little nervous as I have never breaded or pan fried chicken before.  I know… I know.  Shameful.  But chicken scares me.  I have nightmares about getting deathly ill from undercooked meat.  But today was the day to face my salmonella fears.   And I am glad I did because this chicken parm is freaking awesome.  You should seriously try it.  Like today.

Cooking 2011/1 of 12/Legendary

Tonight Sarah and I made Eat, Live, Run’s baked four cheese macaroni and watched part of the first season of How I Met Your Mother.  It was legen… wait for it… dary.  The macaroni and cheese is my new favorite.  If I ever make homemade macaroni again, I think this is going to be my go to recipe.  Yeah.  It is that good.  And How I Met Your Mother cracks me up. I have watched reruns sporadically, but it is even funnier sequentially.  Who knew?   

I also got a new phone today and spent a few hours tonight setting it up.  I think I can almost use it.  If I randomly hang up on you guys in the next few weeks, please have some grace.  I am learning.  On the bright side, you should all be able to hear me again!  Woohoo!

Week 7: Culinary Concoctions

With the Christmas festivities in full swing, cooking has become a little difficult.  However, I did manage to make Snicker-doodle and chocolate chip break and bake cookies, I learned to temper chocolate and made Peppermint Bark and Toffee. A special thanks to my amazing roommate Sarah for stirring the toffee for me while I ran around the kitchen doing a million things.  I was so nervous that the toffee wasn't going to turn out.  It was an intermediate recipe after all... but I was pleasantly surprised with the results. 


Lastly, I made macaroni and cheese for dinner on the only night I was home this week. Not so challenging on the food front, but I hope making candy for the first time gets me a pass this week. 

Week 4: Culinary Concoctions

This week I made Sarah’s poppy seed chicken and 
sausage and cream cheese kolaches. 

I love simple recipes.  Both recipes had very few ingredients and tasted great.  To make the sausage and cream cheese kolaches, cook one pound of spicy pork breakfast sausage. Place in a bowl with a package of cream cheese and stir.  Place the mixture in uncooked crescent roll rectangle (instead of pulling the crescent rolls into triangles, separate them so they are rectangles and pat together the dividing perforation along the middle) and fold it into a bundle.  Bake according to the directions on the crescent rolls.  And serve.

Next week will involve a few thanksgiving creations.  Woohoo!

Week 3: Culinary Concoctions

This week I got a little more adventurous with my pictures.  I hope you like them!   I also made something without a recipe.  I cooked a spaghetti squash for 45 minutes on 375 degrees.  I then cracked it open and removed all the guts.  I used a fork to make the yummy part stringy and then ate it as spaghetti.  I topped it with a jar of spaghetti sauce but added sweet turkey sausage and parmesan cheese.    It was delicious.  I think I have a little crush on Spaghetti Squash.  It is so yummy and can masquerade as one of my favorite carbs.  What is not to love.