Cooking Classes/Class Overview 26/10/2010

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Notes from Cooking Class 26/10/2010
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"Notes from Cooking Class 26/10/2010"
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Dishes prepared - Irish Turnips, California Califlower, rest already described on the Tastebridge wiki pages.
 
Dishes prepared - Irish Turnips, California Califlower, rest already described on the Tastebridge wiki pages.
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Irish Turnips (Vegan)
 
Irish Turnips (Vegan)
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Ingredients:
 
Ingredients:
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turnips, garlic, olive oil or butter and salt
 
turnips, garlic, olive oil or butter and salt
  
 
Cookware needed:  
 
Cookware needed:  
 +
 
knife and cutting board
 
knife and cutting board
 +
 
grater for garlic  
 
grater for garlic  
 +
 
bowl and spurtle  
 
bowl and spurtle  
 +
 
cooking pot and a lid
 
cooking pot and a lid
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- chop 2 lb of turnip in to half inch size pieces and leave on the side
 
- chop 2 lb of turnip in to half inch size pieces and leave on the side
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- grate 6 cloves of garlic finely  
 
- grate 6 cloves of garlic finely  
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- transfer the turnips to the pot and add the water to submerge
 
- transfer the turnips to the pot and add the water to submerge
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- add the salt and bring to the boil slowly
 
- add the salt and bring to the boil slowly
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- check the texture after 5 min of boiling
 
- check the texture after 5 min of boiling
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- once done remove from heat and strain the water
 
- once done remove from heat and strain the water
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- sauté the garlic  
 
- sauté the garlic  
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- add the garlic and olive oil to the turnips to taste
 
- add the garlic and olive oil to the turnips to taste
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- serve as separate vegan dish
 
- serve as separate vegan dish
  
  
 
California Califlower (Vegan)
 
California Califlower (Vegan)
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Ingredients:
 
Ingredients:
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cauliflower, onions, garlic, ground sage, sweet chili sauce, water, olive oil, dried nutritional yeast
 
cauliflower, onions, garlic, ground sage, sweet chili sauce, water, olive oil, dried nutritional yeast
 +
  
 
Cookware needed:  
 
Cookware needed:  
 +
 
knife and cutting board
 
knife and cutting board
 +
 
grater for garlic  
 
grater for garlic  
 +
 
bowl and spurtle  
 
bowl and spurtle  
 +
 
cooking pot and a lid
 
cooking pot and a lid
  
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- chop 2 lb of cauliflower in to bite size pieces and leave on the side
 
- chop 2 lb of cauliflower in to bite size pieces and leave on the side
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- dice 1 lb of onions into fine pieces and leave on the side
 
- dice 1 lb of onions into fine pieces and leave on the side
 +
 
- grate 4 cloves of garlic finely  
 
- grate 4 cloves of garlic finely  
 +
 
- put the oil into the pan and than sauté the onions and garlic together
 
- put the oil into the pan and than sauté the onions and garlic together
 +
 
- when the onion turns glassy add the salt by taste and add the cauliflower with constant stirring   
 
- when the onion turns glassy add the salt by taste and add the cauliflower with constant stirring   
 +
 
- add 4 oz of water and simmer for 10 minutes with constant stirring
 
- add 4 oz of water and simmer for 10 minutes with constant stirring
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- start to add the spices, yeast and chili sauce in the meanwhile
 
- start to add the spices, yeast and chili sauce in the meanwhile
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- salt to taste
 
- salt to taste
 +
 
- taste and when done remove from the heat and serve with baked potatoes or other side dish
 
- taste and when done remove from the heat and serve with baked potatoes or other side dish
 +
  
 
Thanks a lot to all participants especially to Margie and Mike!
 
Thanks a lot to all participants especially to Margie and Mike!

Revision as of 22:51, 26 October 2010

"Notes from Cooking Class 26/10/2010"


Dishes prepared - Irish Turnips, California Califlower, rest already described on the Tastebridge wiki pages.


Irish Turnips (Vegan)


Ingredients:

turnips, garlic, olive oil or butter and salt

Cookware needed:

knife and cutting board

grater for garlic

bowl and spurtle

cooking pot and a lid


- chop 2 lb of turnip in to half inch size pieces and leave on the side

- grate 6 cloves of garlic finely

- transfer the turnips to the pot and add the water to submerge

- add the salt and bring to the boil slowly

- check the texture after 5 min of boiling

- once done remove from heat and strain the water

- sauté the garlic

- add the garlic and olive oil to the turnips to taste

- serve as separate vegan dish


California Califlower (Vegan)


Ingredients:


cauliflower, onions, garlic, ground sage, sweet chili sauce, water, olive oil, dried nutritional yeast


Cookware needed:

knife and cutting board

grater for garlic

bowl and spurtle

cooking pot and a lid


Directions:

- chop 2 lb of cauliflower in to bite size pieces and leave on the side

- dice 1 lb of onions into fine pieces and leave on the side

- grate 4 cloves of garlic finely

- put the oil into the pan and than sauté the onions and garlic together

- when the onion turns glassy add the salt by taste and add the cauliflower with constant stirring

- add 4 oz of water and simmer for 10 minutes with constant stirring

- start to add the spices, yeast and chili sauce in the meanwhile

- salt to taste

- taste and when done remove from the heat and serve with baked potatoes or other side dish


Thanks a lot to all participants especially to Margie and Mike!

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