Cooking Classes/Class Overview 12/10/2010

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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!

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