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July 25, 2016

UT Culinary Institute Cooking Class

My last non credit class at the UT culinary Institute was a great time down memory lane.

I shared some of my favorite family heirloom recipes but we also talked about ways to make them your own.
Recipes included....

Stuffed Bell Peppers

Fried Okra and Green Tomatoes

Old Fashion Apple Cobbler

TIPS:

Roasting the peppers before stuffing them creates a delicious smoky flavor and decreases cooking time by pre-softening the peppers.

When frying okra make sure the oil is hot before adding the okra, get an initial browning, flip over and cover with lid. Turn several more time. Remove lid when okra is golden brown and continue cooking about 3-4 more minutes. You won't need to add as much oil for frying when using this technique.

Cover the apple cobbler with aluminum foil if it begins to brown to quickly on top.

Posted by terri at 03:43 PM | Comments (0)