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March 23, 2017

Carrot Recipes

Probably everyone has eaten cooked carrots with brown sugar and butter. But carrots can offer a savory side that will delight your taste buds. Here are 2 recipes from Cooking Light Magazine, March 2017 issue that I've tried and added to my go to list when looking for a great vegetable side dish.

I included my modifications for the recipes.

Parmesan Carrots with Lemon Parsley Dressing

Serves 4

Ingredients:

2 tablespoons olive oil
1/4 cup shallots, chopped (don't make a trip to the grocery, use onions)
4 medium carrots, cut diagonally into 1 inch pieces (about 2 cups)
3 tablespoons fresh flat leaf parsley, chopped
1 1/2 tablespoon fresh lemon juice
2 teaspoons pine nuts (I used sliced almonds, slivered almonds work too)
Freshly grated black pepper to taste
3 tablespoons Parmesan cheese, shaved

Instructions:

Heat oil in medium skillet on medium heat. Add carrots cover with lid and cook until carrots are slightly tender, add shallots or onions and cook until slightly browned and onions are tender. Stir in parsley and remaining ingredients. Cook another 1 minute.

127 Calories/serving

Balsamic Onion and Thyme Carrots

Ingredients:

1 tablespoon olive oil
2 cups sliced yellow onion
pinch baking soda
1/2 cup water
4 medium carrots (2 cups), cut diagonally into 1 1/2 inch pieces
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped
Kosher salt and fresh cracked black pepper

Instructions:

Heat the oil in a medium skillet over medium high heat. Add onions and baking soda. Cook 10 minutes. Add the water and carrots and bring to a boil. Reduce heat and simmer covered about 6 minutes. Uncover and continue cooking until liquid evaporates.

Add the balsamic vinegar, oil, thyme, salt, and pepper. Stir to combine. Cook until heated through.

124 calories per serving

Posted by terri at 02:32 AM | Comments (0)

March 19, 2017

Anderson County Cookie Class

A fun idea for testing your skills is to put your cookie up as the best. The students in first level culinary class did just that. I will have to say that they can meet any challenge. Not only were their cookies delicious but they were well presented. The judge was Anderson County High's very own Officer Bannach and naturally I had to be a judge since I watched them make the cookies. It began like a scene in "Chopped" the popular cooking show on the Food Network but as they settled in they began whipping, mixing, rolling and baking their way into fabulous results.

Best Overall Cookie was Group 3's Red Velvet Cookie

.

Best Presentation went to Group 1's Sugar Cookie with Vanilla Frosting and Mint Ice Cream

Most Creative and Technically difficult cookie went to Group 4's Cookie Cupcake with Mousse and Raspberry filling.

Unfortunately there were no pictures since the recipe made only a few and they were all eaten but the team that deserves bragging rights also made some awesome chocolate brownie cookies.

Other cookies that won awards were:

Best Team Work: Group 7

Coconut Chocolate Cookie

Most Organized: Group 6

Snickerdoodles Cookie

Best Texture: Group 2

Peanut Butter Cookie

Most improved: Group 5

Coconut with chocolate frosting to the Best Lemon Bars


Great Job Everyone

And thank you so much for your efforts and your great attitudes. I had a great time and I hope you did too.


Posted by terri at 08:42 PM | Comments (0)

March 13, 2017

Home Made Pasta Making 101

You may ask why should I spend all that time making pasta. I can tell you why- it is so much better than boxed dried pasta. Fresh is always better! And YES it does take time but it is easy and actually fun. At least that is what the class participants told me at our recent pasta making class at UTK.

Chef Walter Lambert joined us and he provided instruction for the best pasta sauces ever. Just the right accompaniment for the pasta.

There are so many pasta shapes from big to small, fat and skinny. We made Tagliatelle and Pappardelle and stuffed tortellini pasta.


Homemade Pasta
Serves 3-4: increase by 1 egg/100g flour as necessary

Ingredients:

300 grams ( approximately 2 ½ cups) All-purpose flour (Tipo '00') plus more for dusting
3 eggs lightly beaten
A pinch of salt
Water - ½ egg shell full (if climate is hot and dry)

Instructions:

Put the flour on a large pastry board or on a work surface. Make a large well in the centre and add all the eggs, (plus ½ egg shell full of water if weather is very dry and hot). Add a generous pinch of salt and stir to blend.

Beat the eggs with a fork in order to amalgamate them well. Begin mixing the flour with the eggs gathering the flour from the edge of the well with the fork. Keep on mixing the flour into the eggs until half the flour is mixed in. At this point, it becomes difficult to beat all the ingredients with the fork therefore you should keep on working with your hands blending more and more flour into the dough.

In the end you should have a homogeneous dough. If the dough is too soft and sticky add some flour. If too dry, wet your hands under running water then knead. Knead the dough for several minutes ( 10 minutes is best) on the work surface. Sprinkle a corner of the work surface and the dough with flour, cover the dough with a damp tea towel and let it rest for a while (at least 15 min. - best 1 hour). The dough will now be more elastic, smoother and easier to work.


When the dough is rested, cut into thirds. Work with one piece at a time and keeping the remaining pieces covered. Knead again using the technique in the photo until very smooth and elastic, then roll out the pasta dough on a lightly floured surface, beginning from the centre. Use a long pasta rolling pin. Remember to “dust” the surface of the dough and the rolling pin often with flour to prevent sticking. Roll until very thin. You should be able see the wood grain though it :-)!

Roll up the dough loosely and cut into strips of about 1 cm. for Tagliatelle or about 2 ½ cm for Pappardelle. Unroll the ribbons of pasta right to the end, pile up loosely on a clean table or tea towel sprinkled with flour to avoid sticking while pasta is drying use a large surface. Allow to dry a little before cooking.

For tortellini pasta: Roll out dough into rectangle. Use 3 inch or ¼ cup and cut pasta into circles. Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the tow corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolong the scraps.

For the filling:
4 ounces cream cheese or ricotta cheese, softened
2 ounces Asiago cheese
½ teaspoon dried basil
Salt and pepper to taste

Combine all ingredients for filling and mix well.

Cook the pasta in boiling water until it floats to the top, about 60-90 seconds and about 3-4 minutes for the tortellini.

Posted by terri at 03:19 PM | Comments (0)

Chocolate Layered Cheesecake

This cheesecake is silky and creamy with a rich chocolate flavor. When you slice it looks so cool. The students at Clinton High School did a fabulous job creating and eating this dessert.

Serves 12-16

Ingredients:

Crust:

8 ounces chocolate graham crackers or cookies, crushed
1⁄2 cup butter, melted
2 tablespoons sugar

Filling:

24 ounce cream cheese, softened to room temperature
4 eggs, separated
1 teaspoon vanilla
1 ½ cup sugar
1/3 cup all purpose flour
½ cup cocoa powder
1/3 cup sugar


Instructions:

Preheat oven to 325 degrees F.

For the crust: Spray a 9 inch spring form pan with non-stick cooking spray. Seal the outside of the pan with foil. Put the crumbs and sugar in a small bowl and pour in the butter and stir to combine. Press the crumbs evenly over the bottom of the pan.

For the filling: Beat cream cheese in a large bowl until smooth. Gradually add 1 ¼ cups of the sugar and beat until light and fluffy. Add egg yolks, and slowly stir in flour and beat until smooth.

Whip the egg whites to soft peaks. Gradually add the remaining sugar and whip until firm peaks. Fold egg whites into the cheese batter.

Combine the cocoa powder and sugar. Divide the cheese batter in half. To half of the batter add the cocoa powder mixture and beat to combine.

To assemble, pour ½ of the plain batter into the spring form pan and spread to cover the crust. Top with ½ of the chocolate batter and gently spread over plain batter. Repeat with remaining plain batter and finish with chocolate batter.

Place the pan into a baking dish that is slightly larger than the spring form pan. Add hot water to dish, enough to cover 1 inch deep. Bake the cheesecake for 50-55 minutes or until set and golden. Transfer the pan to a rack to cool. Cover and refrigerate until chilled, about 4 hours.

To serve: Run a knife along the edge of the cake to loosen and carefully remove the pan rim. Dip a knife into hot water to cut through the cake with ease.

Posted by terri at 03:00 PM | Comments (0)

Anderson County Career and Technical Center

When I began teaching cooking classes I never dreamed I would find it so rewarding. But I did and it is because of the all the people I've met along the way. One program that stands out is the culinary school at the Anderson County Career and Technical Center. . The students are the cream of the crop. They have entertained me, surprised me with their skills and wormed their way into my heart.

I've been substituting for two months now while their teacher recuperates from surgery. She will be returning soon and my time will be coming to an end. I will miss each one of them but I hope to see them again, maybe as a famous chef or a food science professional. Who knows where they might land but I am sure they will be successful wherever they go.


Some of the many things we've cooked while I've been with them:

I was amazed at the cheesecakes they made. They were delicious, creamy and actually perfect. And they are teens!! They made me proud.

Chocolate Cheese Cake


Lemon Cheesecake with Lemon Zest


And cookies, Biscuits, salads, casseroles and much much more.

Posted by terri at 02:18 PM | Comments (0)

Cooking at Patterson's

Pattersons is an appliance store located in Harriman, Knoxville, Oak Ridge and Rockwood offering Home Appliances, Kitchen Appliance, Laundry and Outdoor Products. But after hours watch out for their amazing cooking classes. These hands on classes offer you the opportunity to use many of their fabulous appliances. Located on Kingston Pike, Patterson's has served the Knoxville community for many years.

Take a look at what we're making. And to top it all, you get to take home yummy treats that you prepare.


Lemon Curd Parfaits


Poached Pears


Posted by terri at 01:57 PM | Comments (0)