Cooking class, 4/29/09
Tonight we had three different courses, all tasty but none I would do for myself.
Item the First;
Dill Pasta Salad
makes 12 servings
Ingredients:
1 (8 ounce) package seashell pasta
1 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons lemon juice
1 1/2 tablespoons Dijon Mustard
1/4 cup chopped fresh dill weed
1/4 teaspoon ground black pepper
8 ounces baby shrimp (avoid using canned) or Louis Rich crab bites
1/2 cup chopped celery
1/2 cup seeded cucumber
2 tomatos, diced
3 tablespoons minced shallot
salt to taste
Preparation:
Bring a large pot of lightly salted water to boil. Add pasta and cook until tender, About 8 minutes. (6 for me or it's Mush!) Drain and Rinse under cold running water to cool.
In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato, and shallot.
mix in salt to taste and refrigerate for at least 2 hours before serving. Enjoy.
Course the Second:
Lemon Dill Chicken Croquettes
makes 4 servings
Ingredients:
1 cup fine fresh breadcrumb
1/4 cup sliced scallion
2 tablespoons reduced fat sour cream
2 tablespoons fresh dill, chopped (or scant 1 tablespoon dried)
2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 lb ground chicken or turkey
2 teaspoons olive oil
Preparation:
Mix all patty ingredients except ground chicken or turkey. Add ground meat and mix well. Use your hands, it's goopy icky fun! Divide into 12-16 equal portions, depending on the size you like, then press them into 1/2 inch thick patties. Heat the olive oil on a large non-stick skillet. Add patties and cook over a medium heat, turning once - it typically takes 5 minutes- untill the patties are opaque in the center. Serve with a dollop of Creole Remoulade on the side if you like. (recipe below) Enjoy!
Creole Remoulade Sauce:
3/4 cup vegetable oil
1/2 cup each chopped green onions and chopped yellow onions
1/4 cup fresh lemon juice
1/4 cup chopped celery
3 tablespoons Creole or other whole grain mustard
(if you use plain yellow, reduce to 2 tablespoons)
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least an hour before using. (the sauce will keep for a week in the refrigerator)
Course the Third:
Pesto Pea Soup
makes 4 main-course servings
Ingredients:
1 small onion, finely chopped
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups reduced-sodium chicken broth
2 cups water
1 pound frozen peas (3 3/4 cups)
1/4 cup store bought basil pesto plus additional for serving
Preparation:
Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then puree soup in a blender till smooth (use caution when blending hot liquids) season with salt. Enjoy!
I cut the shallots and broke out the garlic. all in all, fairly tasty.
All this on top of putting a new generator in the bug, and I am done-in for the day...
Item the First;
Dill Pasta Salad
makes 12 servings
Ingredients:
1 (8 ounce) package seashell pasta
1 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons lemon juice
1 1/2 tablespoons Dijon Mustard
1/4 cup chopped fresh dill weed
1/4 teaspoon ground black pepper
8 ounces baby shrimp (avoid using canned) or Louis Rich crab bites
1/2 cup chopped celery
1/2 cup seeded cucumber
2 tomatos, diced
3 tablespoons minced shallot
salt to taste
Preparation:
Bring a large pot of lightly salted water to boil. Add pasta and cook until tender, About 8 minutes. (6 for me or it's Mush!) Drain and Rinse under cold running water to cool.
In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato, and shallot.
mix in salt to taste and refrigerate for at least 2 hours before serving. Enjoy.
Course the Second:
Lemon Dill Chicken Croquettes
makes 4 servings
Ingredients:
1 cup fine fresh breadcrumb
1/4 cup sliced scallion
2 tablespoons reduced fat sour cream
2 tablespoons fresh dill, chopped (or scant 1 tablespoon dried)
2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 lb ground chicken or turkey
2 teaspoons olive oil
Preparation:
Mix all patty ingredients except ground chicken or turkey. Add ground meat and mix well. Use your hands, it's goopy icky fun! Divide into 12-16 equal portions, depending on the size you like, then press them into 1/2 inch thick patties. Heat the olive oil on a large non-stick skillet. Add patties and cook over a medium heat, turning once - it typically takes 5 minutes- untill the patties are opaque in the center. Serve with a dollop of Creole Remoulade on the side if you like. (recipe below) Enjoy!
Creole Remoulade Sauce:
3/4 cup vegetable oil
1/2 cup each chopped green onions and chopped yellow onions
1/4 cup fresh lemon juice
1/4 cup chopped celery
3 tablespoons Creole or other whole grain mustard
(if you use plain yellow, reduce to 2 tablespoons)
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least an hour before using. (the sauce will keep for a week in the refrigerator)
Course the Third:
Pesto Pea Soup
makes 4 main-course servings
Ingredients:
1 small onion, finely chopped
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups reduced-sodium chicken broth
2 cups water
1 pound frozen peas (3 3/4 cups)
1/4 cup store bought basil pesto plus additional for serving
Preparation:
Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then puree soup in a blender till smooth (use caution when blending hot liquids) season with salt. Enjoy!
I cut the shallots and broke out the garlic. all in all, fairly tasty.
All this on top of putting a new generator in the bug, and I am done-in for the day...