Crepes

BATTER

Savory crepes

Serves 2-3 (8-10 crepes)

• 3 large eggs
• 1/3 cup all purpose flour
• 1/3 cup buckwheat flour
• 1 cup whole milk
• 2 Tbsp melted butter

Sweet crepes

Serves 2-3 (8-10 crepes)

• 2 eggs
• 1 cup milk
• 1 cup all purpose flour
• ½ tsp salt
• 2 Tbsp butter
• Vanilla/Bitter orange

FILLING

Savory crepes

1. Ham, cheese, mushroom
2. Bechamel (white sauce), cheese, ham, mushroom
3. Spinach, cream, goat cheese

Sweet crepes

1. Banana, chocolate syrup/nutella
2. Jam
3. Lemon, sugar
4. Strawberries, whip cream/ice cream

Smoothies

The Basics:

Base
Yogurt	Frozen Yogurt	Milk
Soy Milk	Fruit juice	Ice cream
Fruit
Bananas	Berries	Pineapple
Kiwis	Apples	Oranges
Extras
Graham Crackers	Peanut Butter	Animal crackers
Flavorings
Chocolate syrup	Cinnamon	Vanilla extract
Coffee syrup	Strawberry syrup	cocoa
Ice
Your creativity

30 minutes meal

Our last cooking class theme was 30 minutes cooking. We tried 3 differents pasta sauces and timed ourselves preparing them.
They were all done in less than 20 minutes and tasted delicious!
Enjoy!

Tomato cream sauce

(Prepared in 9min30 by Clara : ) )

Ingredients:
• 1 (29oz) jar tomato sauce
• 1 cup half & half
• 2 cloves garlic (pressed)
• ½ tsp salt• ¼ tsp black pepper
• 1/8 tsp ground nutmeg
• 1 Tbsp dried basil

Combine all, simmer for 20-25 min on medium-low. Do not boil.
Serve over pasta (cheese tortellini for example).
Possible alternatives: Add black olives, or mushroom

Alfredo sauce

(Prepared in 20min08 by Chiyo : ) )

Ingredients:
• ¼ cup butter
• 1 cup heavy cream
• 1 clove garlic (pressed)
• 1 ½ cups freshly grated parmesan cheese
• ¼ cup chopped fresh parsley

In medium sauce pan, melt butter over medium/low heat. Add cream and simmer 5 min. Then add garlic and cheese and whisk quickly. Stir in parsley just before serving. Serve over long pasta (like fettucine pasta).

Possible alternative: Add pieces of cooked bacon, or cooked broccoli.

Pesto Sauce

(Prepared in 20min08 by Emily : ) )

Ingredients:

• 3 cloves garlic
• 2 cups fresh basil leaves
• 3 Tbsp pine nuts
• Salt and pepper
• ½ cup extra virgin olive oil
• ½ cup grated parmesan

Press garlic, place into a food processor. Add basil leaves, pine nuts, salt and pepper. While processor is running slowly drizzle in olive oil through the feed tube until all ingredients are pureed.
Scrape down the sides if necessary. Add parmesan cheese and mix in.
Add a Tbsp of water if too thick.

We ended with a microwaveable chocolate cake. I forgot to stop the timer, but I'd say it took about 15 min to prepare and cook (thank you Heidi!)

Microwaveable chocolate cake

Ingredients:

• 1 cup chocolate chips (semi-sweet)
• 1/3 cup butter
• 3 tsp water
• ¼ cup + 1Tbsp flour
• ½ + 1/8 cup sugar
• 3 eggs

In microwave safe container, combine chocolate chips, butter and water. Microwave on high for 1min.

Add eggs one by one. Mix in sugar and flour.
Pour in greased microwave safe dish and microwave on high for 5min30 (adapt the cooking time to your microwave power. You may need 30seconds or 1 more minute)

Let cool, remove from dish and decorate (powdered sugar is the easiest)

Pad Thai

Pad Thai Noodle

(serve 4 people-using one frying pan)
-1/2 bag Rice Noodle ※
-2Tbsp chopped garlic
-4Tbsp vegetable oil
-1 chopped extra firm tofu(make sure take off as much water as you can)
-1/2 cup (or less) chopped sweeten radish ※
-16 shrimps (or as many as you like)
-3 eggs
-3/4Tbsp fish sauce ※
-6Tsp sugar
-2Tbsp tamarind juice ※
-3 green onions

-bean sprout
-crushed peanuts
-dried red pepper powder
-lemon/lime juice

-water 1/2 cup

you can get these ingredients at Pacific Ocean in Broomfield
※Tamarind paste

※Rice Noodle

※Fish Sauce

※Sweet Radish

1.Heat the oil and add garlic until it gives you the good smell
2.Add sweet radish and tofu and stir fry until the tofu's outside get crunchy
3.Add shrimps and stir
4.When the shrimps get cooked, add noodles and water and stir
5.When water is almost dried out and noodles are getting soften, add fish sauce, sugar and tamarind juice and stir until the noodles is cooked

6.Put noodles to the side and add the eggs

7. Stir the eggs when it's almost getting cooked, put the noodles on them
8.Add green onion and bean sprouts

serve them on a plate and if you want, you could add some
peanuts, red peppers and lemon/lime juice

Enjoy!

Norwegian Rolls

Thank you for all who came and joined us this time!

Here is the recipe.

Boller (Norwegian Cardamom Rolls)

Ingredients:
-1cup milk
-1oz(1packet or 1Tbsp) active dry yeast
-1/4cup sugar
-1/4cup melted butter
-1tsp cardamom
-3-4cups flour

Instructions:
1. Preheat the oven at 400F. Heat the milk butter and sugar until it is luke warm (about the temperature of a babies bath, you should be able to touch it without it hurting you). Add the yeast.
Wait for about five minutes until you see foam appear on the top. (This shows that the yeast is activated and working.)
2. Add this mixture to the flour and cardamom mixture.
3. Knead the mixture until it forms dough. Add flour if the mixture is too thin.
4. Cover and let rise for one hour until the dough is double in size.
5. Punch the top of the dough and form the rolls.
6. Bake for 15-20min.

For custard topping
Ingredients:
-4egg yolks
-1 3/4cup milk
-1tsp vanilla
-2Tbsp flour

Instructions:
1. Whisk the egg yolks and sugar together.
2. In a separate pot bring the milk to a simmer.
3. Add the yolks and sugar to the milk. Add the flour and whisk until thickened.
4. Let custard cool before using on the rolls.

Chinese Dumplings

Thank you all who participated this time.

Traditional Chinese Shandong dumplings

Ingredients

Minced Pork: 1b

Minced Shrimp: 1.5b

Chinese Leek: a bunch （shred）

Eggs: 2 or 3

Dumpling skins


Spices

Salt: 5-8 g

Sugar: 3g

Chicken power: 1g

Ginger: a small piece, shred

Green onion: 1-2 stalks

Sesame oil: 3g

Cooking wine: 8g

Method

1.Stir raw eggs with all ingredients and all spices until well mixed. Make sure that you have a moist dumpling stuffing.

2.Place 1 teaspoon of stuffing into each dumpling skin. Moisten edges with water and fold edges over to form a triangle shape. There's no need to worry about shaping perfect dumplings because they will puff up as they cook.

3.Drop the each dumpling into a pot of boiling water and cook for about 15-20 minutes.

And we are done!

This is the dumpling skin that we used this time.
You can get them at Safeway.












Here are some of the ingredients that she used this time.
left:sesame oil middle:chinese cooking wine right:red vinegar

French Cooking

Hope you'll enjoy!

Pie Crust (Pate brisee)

For 2 medium quiches (9’’) or 12-15 mini quiches

· 2 cups flour

· ½ cup soft butter/margarine

· ½ tsp salt

· 1/2 cup water

Combine flour, salt and soft butter (preferably not liquid) using a fork or a whisk. Add about 1/3 cup water and gather into a ball with your hands (or shake the bowl gently so you’re sure you’re not overworking the dough and you don’t get your hands all sticky). You’ll have to finish with your hands though. If it’s too dry add more water, 1 Tbsp at a time. Do not over work! Flatten to form a disk and wrap in plastic. Refrigerate for at least 30 min. before rolling out the dough.

Can be stored in the fridge 2-3 days, or frozen.

Cheese Quiche

• 1 single pie crust
• 1 cup heavy cream
• 3-4 oz grated gruyere or swiss cheese
• ½ cup bacon crumbs or sliced bacon precooked
• 3 eggs
• ½ tsp ground nutmeg or pepper
• salt to taste

Pre-heat oven to 400 F.

Combine all ingredients to make quiche mixture (keep the eggs for last if you want to taste the mixture for more seasoning before adding the eggs).

Roll out pie dough and place in 9” pie pan. Pour the mixture over the dough and cook immediately (otherwise the dough will get soaked) for about 35-40 min or until the top gets brown.

For mini quiches, use large tea mug to shape circles of dough, place in muffin pan. Pour quiche mixture in. Cook for 15-20 min.

For a spinach quiche omit bacon crumbs and add one can of spinach to the quiche mixture. Season with salt and pepper.

Tomato tart

· 1 single pie crust (9”)

· 2 Tbsp Dijon mustard

· 2 Medium tomatoes sliced

· ~ 4 oz mozzarella cheese cut in small slices

· salt, pepper, Italian herbs, optionally 1 tbsp olive oil and grated parmesan

Preheat the oven to 425F.

Place the pie crust in a pie pan. Spread Dijon mustard over the pie crust (uncooked). Cover with slices of tomatoes and mozzarella (one slice of tomato, one piece of mozzarella and so forth…). Season with salt, pepper, Italian herbs and sprinkle parmesan cheese and olive oil over the top.

Cook for 20 min. Cover with aluminum foil and cook for 15-20 more minutes.

Serve with green salad and vinaigrette for an authentic French experience!

BON APPETIT!

Easy French-style fruit tart

• 6 Mini Graham Cracker Pie Crust
• Raspberries/Strawberries/Blueberries/Kiwi/Grapes etc…

For the crème pâtissière
(pastry cream or vanilla pudding)

• ¼ L milk (about 1 full cup)
• ½ tsp vanilla extract
• 1 egg
• ¼ cup sugar
• 2 tbsp flour

In a saucepan bring milk and vanilla to a boil (watch carefully, it will foam up to the top quickly). Meanwhile beat vigorously sugar and egg together with a whisk, add flour and beat a few more seconds (make sure to use a heat resistant container). Remove milk from heat and add slowly to the egg mixture, constantly stirring with a whisk. Place the mixture back in the saucepan and cook over medium heat until it thickens and starts boiling. Cover with plastic and let cool down before using.

Once the cream is cool (do not use if warm otherwise the crust will get too wet), pour a couple of spoonfuls on the piecrust and arrange fruit on top.

Bakers usually put a jelly topping over the tart to make it shine. This kind of topping is hard to find in the US, so I’ve used Jello (dilute 1 tbsp Raspberry/Strawberry Jello in ¼ cup boiling water, add 2 ice cubes, pour one spoonful over the tart and refrigerate at least an hour).

For better results use 2 Tbsp Red Currant Jelly (Safeway/King Soopers), mixed with 1 Tbsp water, heat up in the microwave (or on the stove) and let cool before putting on the tart. Use a cooking brush to spread evenly. Let set in the fridge for about 30 min before eating.

For much better results make your crust yourself using “Pâte Sablée” recipe (sweet tart pastry):

· 2 cups Flour

· 2/3 cup Sugar

· ½ cup soft butter

· 1 egg

· ½ tsp salt

Combine flour, salt and soft butter using a fork. In a separate container whisk egg and sugar together. Make a well in the center of the flour mixture and pour in the egg mixture. Combine the two together without working too much. Gather into a ball , cover with plastic wrap and refrigerate 30 min. Then roll it and place it in a pie pan. Refrigerate 30 more minutes. Cover with aluminum foil or parchment paper and fill with dried beans or rice and pre-bake at 375F for about 15 min or so.

*Pastry cream is used as a filling in a lot of French desserts, like éclairs, choux à la crème (puff pastry), Mille-feuille (Napoleon), cakes etc… It can be flavored (vanilla/chocolate/coffee/rhum etc…).