ASM Culinary Arts

ANNOUNCEMENT!!!!
They moved Uncle Bob’s heart surgery to Tuesday!
SOOOOOO there will be no class on Tuesday afternoon gotta be at the hospital
BUT
We will have the class Wednesday evening October 30th at 700 pm and
remember you can pick it up anytime once I post the class
Chef Gloria

Did you miss me last week--
sorry about that but I couldn't post anything because I surprised my daughter from her return from deployment-- if I would have posted something she would have known I was coming!!!!!!

Recipe for Tuesday October 22 at 1:00pm
Lets kick those tater tots up a notch!!!

Great SIMPLE side dish for all the parties coming up during the holiday season--yep-- ITS COMING SOON!!

Easy Tater Tot Casserole
If you want a vegetarian dish-- omit the meat layer and add extra vegetables under the options area

1 lb ground beef or ground turkey
1 (10.5 oz.) can cream of mushroom or cream of chicken soup
1 (28 or 32 oz.) bag frozen tater tots
2 cups shredded cheddar cheese, divided
salt and pepper, to taste (optional)

OPTIONS:
Onions & minced garlic: Add some diced onions and/or minced garlic in with your ground beef. Or garlic powder and onion powder

Add a layer of vegetables. Canned green beans, corn, chopped bell peppers, or mixed vegetables Just add them on top of your beef layer.

Preheat your oven to 350° F.
Cook and stir ground beef in a large skillet over medium heat until cooked through and no longer pink. Season meat as desired.

Once the beef has been browned, drain any grease. Then, add cream of mushroom soup and stir well. Pour into a lightly greased 9 x 13 baking dish and spread into an even layer.

Sprinkle 1 ½ cups of cheese evenly over the beef.
Top with an even layer of tater tots.

Bake uncovered until tater tots are golden brown, about 35-45 minutes.
Remove from oven and sprinkle with remaining shredded cheese. Return to oven for 3-4 minutes, just to melt the cheese

Recipe for Tuesday October 8th at 1:00pm
Choices-- what do you have a hankering for!!!!

CHILI CRAB SCALLOPS OR SHRIMP STIR FRY
• 2 large crabs cleaned and cut into pieces or Imitation crab or medium shrimp or bay scallops
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup ketchup
• 2 tbsp chili sauce (like Sriracha)- omit if you don’t want spicy
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or white vinegar
• 1 tbsp sugar
• 1/2 cup chicken broth or water or vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Fresh cilantro & Lime or lemon wedges, for garnish

Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onions are soft about 3-4 minutes
Stir in the ketchup, chili sauce, soy sauce, vinegar, and sugar. Cook for another 2 minutes until the sauce is well combined and begins to thicken slightly. Add the crab pieces to and toss them in the sauce. Pour in the chicken broth or water and bring the mixture to a simmer. Cover the wok and cook for 10 minutes, or until the crab meat is fully heated and the flavors have melded together.
If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes, stirring constantly until the sauce thickens. Serve over white or brown rice or on its own with a garnish of fresh cilantro, and lime or lemon wedges on the side.

Recipe for Tuesday October 1st (can you believe it- this year is flying by!!!
The Fall season is upon us and squash is plentiful and CHEAP!!!
Let's make a delicious easy HEALTHY soup with a few variations

Roasted Kabocha Squash Soup
or any squash you prefer-WHAT’S ON SALE!!!!!
Kabocha squash are hard! Take care when cutting and use a heavy knife. I find it helps to put the whole squash in the microwave first for a minute before cutting. That softens the outer skin just enough to make it easier for the knife to pe*****te.
Ingredients
• 1/2 large kabocha squash, seeded (about 3 to 4 pounds for the 1/2 squash)
• 2 1/2 tablespoons extra virgin olive oil, divided
• 2 cups chopped or sliced onions ( I like Vidalia)
• 2 ribs celery, sliced
• 3 cloves fresh garlic or 1 tablespoon garlic powder)
• 1 (2-inch) piece fresh ginger, peeled and grated
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups chicken or vegetable stock
• 2 teaspoons kosher salt
• 1/4 teaspoon white pepper
• Lime juice and chopped fresh cilantro, optional for serving
Set the oven to 400°F
Scoop out the seeds (you can toast them like pumpkin seeds!
Place the squash pieces on parchment or Silpat-lined roasting pan. Rub 1 tablespoon olive oil over all sides, and sprinkle with salt.
Put the squash pieces skin side up on the pan. Roast for 45 to 60 minutes until completely cooked through. The pieces should be soft and caramelized at the edges. Remove from oven and let sit.
Sauté the onions, celery, garlic, ginger, and spices:
While the squash is cooling, heat the remaining 1 1/2 tablespoons of olive oil on medium-high heat in a large (4- to 6-quart) pan. Add the onions and celery and cook until softened, 8 to 10 minutes.
Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.
Add the peeled squash, stock, salt, and pepper and simmer:
Once the squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt, and pepper. Increase the heat to high to bring the soup to a simmer. Then, lower the heat to low. Partially cover and cook 8 to 10 minutes.
Remove from the heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/2 of the way each time) to purée the soup.
Add more salt to taste.
OPTIONAL
Sprinkle with lime juice ,sour cream and or chopped cilantro to serve.

Reminder class starts in about a half hour, 1 o’clock Chicago time and we got our celebrity Chef we’re filming from California join in and watch the presentation
See you soon Chef Gloria

Recipe for Tuesday September 24 1:00 Chicago
Remember celebrity check Rob Hafer will be cooking!!
We’re cooking a German tradition

Weinerschnitzel

4 boneless pork or veal chops
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon lemon juice
1 cup plain bread crumbs
2 cups Vegetable oil for frying
Lemon slices for garnish

1.Trim any unwanted fat from 4 boneless pork or veal chops.
2. Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Add 1 cup all-purpose flour to a shallow dish. In another shallow dish, whisk together 2 large eggs with 1 tablespoon lemon juice. Add 1 cup plain bread crumbs to a third shallow dish.
4. Pour 2 cups Vegetable oil into a large 11 to 12-inch skillet to a depth of about 1/4 inch. Heat the oil to 350 degrees Farhenheit over medium-high heat, adjusting the heat source as needed to maintain temperature.
5. Dredge each chop in the flour, ensuring it's fully coated. Then, dip it into the egg mixture, and finally, coat with bread crumbs.
6. Fry the chops in the hot oil for 3 to 4 minutes on each side or until they reach an internal temperature of 145 degrees F, and are browned and crisp. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
7. Serve hot, garnished with Lemon slices or wedges.

Homemade Spatzle

· 3 eggs
· 3 1/2 cups all purpose flour (sifted, see note 2)
· 1 cup milk
· 1/2 tsp. nutmeg (freshly grated, see note 3)
· 1 Tbsp. olive oil
· 3 Tbsp. butter
· 1/4 tsp. salt


1. Heat a large pot of lightly salted water to boiling. In the bowl of a mixer fitted with paddle attachment, beat eggs until light and frothy. Add flour, a little at a time, into eggs, then add salt and nutmeg.
2. Pour milk into the mixture, a little at a time and beat on medium speed until well blended, about 8 to 10 minutes.
3. Place the spaetzle maker or metal colander over the hot water and scoop some dough into it. Press the spaetzle maker down to squeeze the noodles out into the simmering water. Repeat in batches as necessary.
4. Cook for 2 to 3 minutes or until the noodles float to the top.
5. Fill a large bowl with cold water and ice. Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.
6. To finish the dish, in a skillet, melt butter on medium high heat until brown. Add cooked spaetzle noodles and toss in skillet until coated.

7. Season with salt and serve immediately.

Yield: This Spaetzle recipe makes six hearty side dish servings of about 1 cup each.

Recipe for Tuesday September 17th

REMEMBER - CLASS STARTS AT 1:00PM Chicago time
Do you know how to make a boxed cake-- easier to make-- you'll find out in class-- perfect every time if you follow these steps-- and not the box-- hahaha

EASY BLACK FOREST CAKE
Place one cake on the serving dish, top it with whipped cream and cherry pie filling followed by another cake, whipped cream and cherry filling.
Sprinkle shredded chocolate curls on top

INGREDIENTS

Cake mix- Chocolate fudge or Devil’s food cake mix. Bake according to directions on the box. You can use a 9X13 pan or two 9-inch circles. Make sure you cover the bottom of baking pan with parchment for easy removal.

Cherry filling- This can be homemade or store-bought. Add 1 Tbsp of cherry Liquor (Kirsch) for an even more authentic flavor OR use 1 jar of pitted dark cherries with juice. Put into a saucepan with Kirsch Bring to a boil and thicken with a cornstarch slurry. Let cool and fill cake.

Whipped cream topping & filling You can use 1 pint fresh whipping cream and beat to stiff peaks. Add 1 Tbsp powdered sugar to sweeten or use large container of whipped topping,
Chocolate shavings- Using a potato peeler—peel side of milk chocolate bar to make shavings to sprinkle on top

Pasta Melanzana AKA Eggplant
Use any small pasta shapes like bowties, rotini, or seashells.
Ingredients
• 1 lb bow tie or rotini or shell pasta
• 1 medium eggplant, peeled and cubed
• 6 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoon butter
• 3 cups fresh spinach, or baby kale chopped
• 3 tablespoons fresh lemon juice or white wine
• salt and pepper to taste
• 1 1/2 cups grated Parmesan cheese, divided
• cracked black pepper, or red pepper flakes to taste for garnish

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
Meanwhile, heat olive oil and butter in a skillet over medium heat.
Add garlic; cook and stir until softened.
Add eggplant and cook for 5 minutes without stirring.
Then stir and cook until tender, about 5 more minutes.
Mix in spinach and season with salt and pepper.
Cook, stirring occasionally, for 3 minutes.
Stir in drained pasta and lemon juice along with 3/4 cup Parmesan cheese.
Transfer to a serving dish and top with remaining cheese and cracked black pepper

Recipe for Tuesday September 10th at 4:30pm Chicago time

I know - but you gotta eat your vegetables!!

This is a delicious SIMPLE dish-- no red sauce in this pasta just a buttery lemony sauce and will make you a lover of eggplant & kale

Pasta Melanzana AKA Eggplant
Use any small pasta shapes like bowties, rotini, or seashells.
Ingredients
• 1 lb bow tie or rotini or shell pasta
• 1 medium eggplant, peeled and cubed
• 6 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoon butter
• 3 cups fresh spinach, or baby kale chopped
• 3 tablespoons fresh lemon juice
• salt and pepper to taste
• 1 1/2 cups grated Parmesan cheese, divided
• cracked black pepper, or red pepper flakes to taste for garnish

Directions
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
Meanwhile, heat olive oil and butter in a skillet over medium heat.
Add garlic; cook and stir until softened.
Add eggplant and cook for 5 minutes without stirring.
Then stir and cook until tender, about 5 more minutes.
Mix in spinach or kale and season with salt and pepper.
Cook, stirring occasionally, for 3 minutes.
Stir in drained pasta and lemon juice along with 3/4 cup Parmesan cheese.
Transfer to a serving dish and top with remaining cheese and cracked black pepper or red pepper flakes if you like it spicy!!

Recipe for Tuesday September 3rd at 4:30pm
Who doesn't like French fries
Let's kick it up with a Canadian favorite
Of course we will talk about a gazillion choices!!!

Poutine
Poutine is a comforting, indulgent Canadian dish that combines crispy golden fries, squeaky cheese curds, and a rich, savory gravy. Originating in Quebec, poutine has become a beloved comfort food worldwide.
The hot gravy melts the cheese curds just enough to create a gooey, cheesy goodness, while the fries remain crispy underneath.
INGREDIENTS:
• 4 large russet potatoes, peeled and cut into fries or bag of frozen French fries
• Vegetable oil for frying
• Salt, to taste
• 2 cups cheese curds ( or shredded cheddar or mozzarella)
• 2 cups beef or chicken gravy, boiling hot
• 1 cup shredded beef (pot roast or shank shredded)
• Optional toppings: crispy bacon bits chopped green onions mild or hot gardeneria chopped onions
INSTRUCTIONS:
1. Prepare the fries: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato fries in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from the oil and drain on paper towels. Season with salt while still hot. Or use the oven method but let them cook a little longer so they are crispier!!
2. Make the gravy: While the fries are frying, prepare your gravy. You can use a homemade recipe or store-bought gravy. Keep it hot and ready to serve.
3. Assemble the poutine: Place the hot fries in a serving dish. Immediately scatter the cheese curds over the fries. Pour the hot gravy over the fries and cheese curds, making sure to cover everything so the curds begin to soften and melt slightly.
4. Serve: Serve immediately while the fries are crispy, the cheese curds are melty, and the gravy is warm.

Recipe for Tuesday August 27th at 4:30pm Chicago time

Let's get ready for the unofficial final picnic of the summer with 2 new Dips to enjoy. Easy different and flavorful and your family and friends will want the recipes!!!

Roasted Red Pepper & Feta Dip
1 – 8oz cream cheese softened
1 cup of roasted red peppers from jar (drained and patted dry) reserve juice
½ cup feta cheese crumbled
2 Tbsp olive oil
2 Tbsp lemon juice
2 cloves of fresh garlic minced
¼ + ¼ cup fresh basil leaves tear ¼ of leaves and leave ¼ whole for garnish
½ tsp dried oregano
Pita bread wedges /chips/ crostini/ fresh veggies/ crackers for dipping
In food processer put cream cheese, feta cheese, peppers, olive oil, lemon juice, torn basil, oregano, and garlic . Blend scraping bowl occasionally until smooth consistency. If too dry add some of the red pepper juice you reserved to make smoother. Pour into a serving bowl and drizzle with additional olive oil and garnish with remaining basil leaves. As an option drizzle some siracha sauce on top (if you like it spicy)

Caesar Salad Dip
1 small head romaine lettuce – coarsely chopped (about 6 cups)
4 cloves fresh garlic chopped
1 cup grated parmesan cheese
3 Tbsp lemon juice
2 tsp anchovy paste
2 tsp Dijon mustard
2 tsp Worcestershire sauce
¾ cup mayonnaise
¾ cup sour cream
Cracked pepper for taste
Crostini carrots celery crackers pieces of romaine lettuce for dipping
In food processor or blender put chopped romaine and pulse into small pieces. Add remaining ingredients and process until you have a creamy mix. Chill in refrigerator for at least 2 hours to allow flavors to meld.
Put into a bowl and serve with your choice of crostini carrots celery crackers and or pieces of romaine lettuce

Recipe for Tuesday August 20th at 4:30pm

A summer salad with a hint of Fall is upon us!!
Apple season is coming!
In the words of Cole Porter-You're the Top!!! you're
the Waldorf Salad!!!
Many variations will be discussed in class

Waldorf Salad

Ingredients
1/2 cup chopped, slightly toasted walnuts OR nut of choice
1/2 cup celery, thinly sliced on a bias
1/2 cup seedless grapes, sliced or 1/4 cup of raisins or dried cranberries
1-2 sweet apple, cored and chopped (leave skin on)
1 granny smith apple, cored and chopped (leave skin on)
3 Tbsp mayonnaise or salad dressing or yogurt or flavored yogurt (salad dressing aka Miracle Whip or flavored yogurt will make for a sweeter salad)
1 Tbsp fresh lemon juice
Salt&Pepper to taste
Red or Green leaf lettuce for serving
Optional: To make it a meal add shredded cooked chicken or turkey
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
To toast nuts- put nuts into a non stick frying pan- ADD NOTHING
Turn heat to medium and stir nuts gently until lightly toasted- you will smell the beautiful aroma- remove from heat and let cool
Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.