Soup and Comfort Food Tasting

Autumn Harvest Pumpkin Lentil

3 (14.5) cans chicken broth

2 carrots peeled and sliced

1 cup 100% 

1/3 cup Red Wine

2 Tablespoons Olive Oil

3/4 teaspoon Salt

2 cups Water

One Bag lentil and spice mix from Cooke Tavern Soup

Cooking Directions

Step One: Rinse lentils and then combine lentils, spice packet, carrots, chicken broth and water.  Bring to a full boil and then simmer for 1 hour.

Step Two: Add 100% pumpkin, wine, olive oil and salt. Simmer for 1/2 hour. 

Soup and Comfort Food Tasting

When: Tuesday October 5th 6:00 pm

Where: Lindsey Birell's House 

Farmers Market Inspired Tastings

The farmers market inspired tasting was held at Brenda's house.  Aven taught us about the health benefits of Quinoa.

Quinoa Salad - Aven

1 cup dry quinoa 

1 cup dried cranberries

1 cup frozen green beans, defrosted

1/4 cup pecans, chopped

1/4 cup green onions sliced

1/4 balsamic vinegar

4 cloves minced garlic 

1/2 tsp salt

1/4 tsp pepper

Cook quinoa in 2 cups water in a medium saucepan and bring to a boil over high heat.

Reduce to a simmer, cover and continue cooking until all water is absorbed.

In a medium bowl, combine cooked quinoa, cranberries, beans, pecans, and onions until well mixed. In a small bowl wisk the balsamic vinegar, olive oil, and garlic until well blended.  Pour over the quinoa mixture.  Toss until well blended.  Season with salt and pepper.  Chill in the refrigerator for 30 minutes before serving. 

Avocado and Quinoa Salad

Ingredients:

2 avocados cut into pieces

1 cup red quinoa

1 medium tomato, cut into pieces

1/2 cup diced red onion

2 fresh basil leaves crushed

Dressing Ingredients:

1/3 cup extra virgin olive oil

1/4 tsp cayenne pepper

1 garlic clove minced

juice of 2 limes

sea salt and pepper taste

Directions:

In a small saucepan bring 2 cups of water to a boil and add rinsed quinoa.  Cover and simmer 15 to 20 minutes or until water is absorbed. Cool and set aside. Mix the dressing ingredients together in a small bowl.  Mix all the other ingredients together in a large mixing bowl and then add cooled quinoa. Toss with dressing. Chill and serve.

Chickpea Salad (Brenda) 

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Chickpea Salad with Cumin Vinaigrette

1 tablespoon red wine vinegar

Juice of 1 lemon (about 4 tablespoons)

2 garlic cloves, minced

½ teaspoon crushed red pepper flakes

2 teaspoons capers, drained

1 tablespoon ground cumin

1 teaspoon paprika

¼ cup olive oil

1 (15½-ounce) can chickpeas, drained, or 1 cup dried beans, cooked, rinsed, and drained

1 tomato, chopped

1 roasted red bell pepper from a jar, drained and chopped (about ½ cup)

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh parsley

Sea salt, to taste

Freshly ground pepper, to taste

3 ounces feta, cut into ¼-inch cubes (about ¾ cup)

 

Gnocchi and Italian Inspired Tastings

For our first tasting night we learned to make gnocchi, homemade mozzarella and french bread-

Gnocchi (Aunt Glenda)

2 1/2 cups Flour

1 Egg

4 - 5 boiled and smashed potatoes 

Put flour on a cutting board.  Create a small hole in the center of the flour.  Add potatoes and egg then knead. 

Romaine Hearts Dressing Recipe (Emmy)

Dressing

1/4 c. Extra Virgin Olive Oil

3T. fresh lemon juice

1 tsp finely grated lemon zest

1 tsp dried oregano

1/4 tsp salt

1/8 tsp pepper

Whisk together in a small bowl.  This is also for 8 small hearts of romaine.

Side note:  I made this today to see where I adjusted it.  I used a little less Olive Oil, more lemon zest and more salt and peper to taste.  I guess you can all adjust it as you like to taste :)

 

Fresh Mozzarella (Becky N)

1/2 pound fresh mozzarella curd
2 cups buttermilk
3 cups water
3 tablespoons kosher salt

1.  Slice the curd into thin, even slivers, and place in a large mixing bowl.  Pour the buttermilk into a separate container, and set aside until needed for cooling and storing the finished cheese.

2.  Place the water in a small sauce pan over high heat.  Bring the water to the boil; add the salt, and bring back to the boil.

3.  Gently pour enough boiling water over the curd to cover; let stand for 30 to 60 seconds.  Use 2 wooden spoons to gently gather the curd together in the center of the bowl.  Use the spoons to scoop the mass out of the water and hold it above the bowl, allowing the weight of the cheese to cause it to stretch back down to the water.  Repeat lifting the cheese and letting it stretch until it looks smooth and shiny; it will look a bit like a shiny, white rope.

4.  To Shape the Cheese:  Lift the cheese out of the water, and roll it into a tight ball.  Pinch the bottom of the ball to seal the seam.  The surface of the ball should be smooth and shiny.  Work Quickly, and take care not to overwork the cheese at this piont, or it will be tough.

5.  Place the ball, smooth-side up into a deep dish bowl and pour good olive oil over the top.  I like to eat it warm...or you can place it into the buttermilk , making sure it is completely submerged, letting it cool and storing until later.

6.  Before serving, remove the cheese from the buttermilk, and drain it briefly on paper towels.

Tips and Techniques
Mozzarella curd is perishable and should be kept refrigerated at 34 to 40 degree F.  It normally has a self life of two to three weeks in its original sealed packaging.  Once opened, it should be used within one week.  The curd may be frozen, tightly wrapped, for up to 2 months.  Thaw it slowly (overnight in the refrigerator) before using.  Fresh mozzarella curd  is available at Tony Caputos 3rd S and 3rd W in SLC, they only sell it in 5 lbs or more increments.