Cooking Classes/Class Overview 12/10/2010
Notes From Cooking Class 12/10/2010
Dishes prepared:
Breath of the coyote (garlic spread with cheese, Czech); beet spread (Russia); yeast spread (Czech); borsc (Central and Eastern Europe)
Breath of the Coyote – Vegetarian (Czech Republic, Family Recipe)
Ingredients:
2 c of graded sharp cheese
1/2 c of mayonnaise
3-6 cloves of garlic
5 drops of lemon
pinch of salt
French loaf
Cookware needed:
grader for cheese
grader for garlic
bowl and spurtle
Directions:
- grade the cheese on a fine grader in to the bowl
- crush the garlic on a past on a fine grader and add to the bowl
- add the mayonnaise to the cheese and garlic and mix well
- taste and add the lemon and salt as needed, mix well
- serve on thin slice of French loaf (7 mm = 1/8 of inch)
Beet Spread – Vegetarian (Central and Eastern Europe)
Ingredients:
2 c of beets
1/3 c of mayonnaise
2 cloves of garlic
5 drops of lemon
pinch of salt
French loaf
Cookware needed:
grader for beets
grader for garlic
bowl and spurtle
Directions:
- grade the beets on a fine grader in to the bowl
- crush the garlic on a past on a fine grader and add to the bowl
- add the mayonnaise to the beets and garlic and mix well
- taste and add the lemon and salt as needed, mix well
- serve on thin slice of French loaf (7 mm = 1/8 of inch)
Yeast Spread – Vegan (Czech Republic)
Ingredients:
1 c of yeast (dried nutrient yeast or 2-3 c of fresh wet yeast)
2 c of onion
2 TB of olive oil
1 c of beer (depends on origin of yeast, more for dried one)
2 TB of flour (all purpose flour or other)
5 drops of lemon
pinch of salt
Cookware needed:
knife
cutting board
frying pan
spurtle
Directions:
- dice the onions on a small pieces (2-4 mm edge) = 1/16 of inch)
- add the olive oil in to the pan
- add onions and fry and stire vigorously until they turn glassy
- add salt
- start to add yeast and mix constantly
- add the bear quickly so the yeast doesn't stick to the pan
- sprinkle in the flour
- let to simmer for 5-10 minutes
- add the salt and lemon by the taste
- serve on thin slice of French loaf (7 mm = 1/8 of inch)
Boršč (6 l) – Vegan (Central and Eastern Europe)
2 c of beets (1 inch on 1/4 inch)
2 c of potatoes (1/3 inch cubes)
2 c of turnips (1/3 inch cubes)
1 c of tomatoes (1 inch on 1/6 inch)
1 c of carrots (1/4 inch on 1 inch)
1 c of "shark fin melon"
1 c of beans (soaked for 2-6 hours)
1 c of fried onions (fine diced)
1 c of beet kvass (optional)
1 c of sauer kraut
6 cloves of garlic (fine sliced)
3 TB of nutritional yeast
salt to taste
Cookware needed:
knife
cutting board
frying pan
spurtle
Directions:
- the selection of the vegetables is optional and depends on the season, beets, onion, potatoes and carrot are the most used ones
- dice the available vegetables on slices based on how hard they are to boil, except the onions
- add water in to the big pot
- add the sliced vegetables in to the pot and start to heat up slowly
- dice the onions on a small pieces (2-4 mm edge) = 1/16 of inch)
- add the olive oil in to the pan
- add onions and fry and stire vigorously until they turn glassy
- add salt, stir and stop frying
- dice the
- add the onion to the mix
- add the rest of the ingredients like salt, yeast, kvass, garlic etc.
- taste the mixture and let to simmer for an hour or so
- taste again and check how well done are the vegetables
- serve as a soup in a bowl
Kombucha beverages
Flavors – pu-erh; labsang suchong; gunpowder and grape gunpowder.
Food and beverages prepared and posted by Judith, Lilia and Frantisek.
Thanks to all!