Cooking Classes/Class Overview 26/10/2010

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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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