The Cooking School at Jungle Jim's International Market

Italian Turkey and Sausage Soup

2010-11-29T15:51:00.005-05:00

A nice, warming soup to use leftover turkey from Thanksgiving. This is also tasty with chicken. Don't forget to top with Parmesan cheese - the salty punch it delivers is perfect.

Italian Turkey and Sausage Soup
1 tablespoon olive oil
1 yellow bell pepper, diced
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon dried basil
1 teaspoon fennel seeds
6 cups turkey or chicken broth
One 15-ounce can diced tomatoes, with juice
2 medium zucchini, diced
3 carrots, diced
2 ribs celery, diced
1 cup baby spinach, coarsely chopped
1/2 pound Italian sausage, cooked and crumbled
2 cups diced cooked turkey
Juice of ½ lemon
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Grated Parmesan cheese, for garnish

Heat olive oil in a 5-quart Dutch oven over medium heat. Add bell pepper, onion, garlic, basil and fennel seeds and sauté 5 minutes. Add broth and tomatoes and bring to a boil; reduce heat, cover pot and simmer 10 minutes. Add zucchini, carrots and celery; simmer 15 minutes. Add spinach, sausage and turkey and cook until heated through, 3-5 minutes. Just before serving, stir in lemon juice, Worcestershire sauce and season to taste with salt and pepper. Serve garnished with Parmesan cheese. Serves 4-6.

Garnished with Parmesan cheese and celery leaves

Roasted Curried Sweet Potatoes

2010-11-03T12:18:00.032-04:00

Perfect for Thanksgiving, these easy sweet potatoes are a savory side. I like this recipe from my cookbook because it goes together in minutes and can be made in advance - decreasing last minute stress in the kitchen. Maharajah Curry Powder from The Cooking School Spice Collection makes these special.

Roasted Curried Sweet Potatoes
4 small sweet potatoes, about 1-1/2 pounds
3 tablespoons butter
1 teaspoon curry powder

Preheat oven to 425˚.

Peel potatoes and cut into 1-inch pieces. Melt butter in an 8x11-inch baking dish; stir in curry powder. Add potatoes and toss to coat evenly with butter mixture. Bake 30-35 minutes, stirring twice, until browned and soft. Serves 4-6.

Leigh's tips: Prepare early in the day, cover and refrigerate until ready to bake. Substitute chili powder for the curry for a southwestern twist.

Fresh Peach Cake

2010-09-09T12:29:00.008-04:00

The peaches have been nice this year and smell so enticing when I walk by them in the store that I couldn't help but run downstairs to get one and make this cake when I saw the recipe. Quick and easy, this cake uses pantry ingredients, one bowl and mixes together in minutes - what more could you ask?

Fresh Peach Cake

1 ½ tablespoons butter, divided use
1 large ripe peach
2 large eggs
1/3 cup + 1 tablespoon sugar
½ cup milk
¾ cup all-purpose flour
2 teaspoons baking powder
Pinch of salt

Preheat oven to 425º with rack in the center of the oven. Butter an 8-inch round glass or ceramic baking dish with ½ tablespoon butter. Cut peach in half and discard pit. Thinly slice peach and arrange half over bottom of dish.

In a medium bowl, whisk together eggs and 1/3 cup sugar. Whisk in milk. Whisk in flour, baking powder and salt until smooth. Pour batter over peach slices. Arrange remaining slices on top like spokes of a wheel. Sprinkle 1 tablespoon sugar over top and dot with remaining butter.

Bake until top is golden and a toothpick comes out clean, 23-25 minutes. Serve warm, cut into wedges. Serves 6.

Marinated Mozzarella

2010-08-25T12:59:00.008-04:00

Back to blogging after a few weeks of finishing the new cooking school cookbook and launching our new line of spices! The cookbook is now in the hands of the publisher and our spices are available in the school.

Marinated Mozzarella is our Recipe of the Week in the store advertisement. The recipe goes together in minutes and can be made a day or two in advance. This is a delicious way to showcase fresh basil that is perfect right now. Use as a snack or as part of an antipasto platter.

Marinated Mozzarella

1/2 cup finely chopped roasted red peppers
1/2 cup chopped fresh basil
1/4 cup finely chopped kalamata olives
2 cloves minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 cup olive oil
1 pound fresh mozzarella, cut into 1-inch pieces

Combine all ingredients in a bowl, cover, and refrigerate 2-3 days.

Makes 1 pound.

Pasta with Asparagus and Lemon

2010-07-15T23:26:00.000-04:00

From my Simple Seafood Class tonight. A delicious all-in-one side with fish, seafood or chicken. Be sure to serve this while it is warm and the sauce is creamy.

Pasta with Asparagus and Lemon

8 ounces penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra virgin olive oil
2 tablespoons finely minced garlic
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus, return to a boil and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, whisking constantly, and cook until thickened, 1 to 2 minutes. Stir in lemon zest and juice.

Stir the sauce into the drained pasta-asparagus mixture. Return pan to medium-low heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 plates and top with the remaining 1/4 cup Parmesan.

Serves 4.

Using Dreamfield’s penne: Boil penne for 8 minutes, add asparagus, return to boil and boil 3 minutes.

Fresh Blackberry Cobbler Cake

2010-06-30T15:08:00.007-04:00

Jungle Jim handed me a quart of beautiful blackberries as I was leaving work the other day. I made a delicious blackberry ginger sauce for grilled pork chops with half of the berries and this cake with the other half. I called it a cobbler cake because it is similar to both. The cake mixes quickly and would be delicious with any type of berry or nuts.

Fresh Blackberry Cobbler Cake

1 pint fresh blackberries
1/2 cup finely chopped toasted almonds
1 tablespoon + 1 cup sugar, divided
2 eggs
12 tablespoons butter, melted
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup flour
Whipped cream, optional for serving

Preheat oven to 350°. Grease an 8x8-inch baking dish.

Arrange berries in a single layer in prepared baking dish. Sprinkle evenly with almonds and 1 tablespoon sugar. Set aside.

Combine 1 cup sugar and eggs in a medium bowl and mix well. Add butter, vanilla and almond extract and stir until well combined. Add flour and stir until batter is smooth.

Spoon batter evenly over the berry mixture and bake 40-45 minutes, until a toothpick inserted in cake only comes out clean. Serve slightly warm or at room temperature.

Serves 4-6.

Microwave Roast Chicken

2010-06-17T22:45:00.000-04:00

This is one of those recipes I have had sitting around for a long time and never got around to trying. I was not convinced that a chicken would actually roast in a microwave and thought it might turn out to be a waste of time.

I was pleasantly surprised. So were a few people at the cooking school. The chicken was quick to assemble with just a few ingredients, cooked much faster than in a conventional oven and turned out moist with slightly crispy skin. Definitely a recipe to keep in mind for a weeknight meal.

My chicken weighed 3.75 pounds and cooked for 34 minutes at full power in a 1100 watt microwave oven.

Microwave Roast Chicken

One 3-4 pound roasting chicken, gizzards removed, rinsed
1 tablespoon butter, sliced
1 lemon
3-4 cloves garlic, peeled and sliced
1 small bunch parsley, washed & trimmed
Paul Prudhomme Poultry Magic Spice Mix

Pat chicken dry with paper towels. Place butter under skin of chicken breast. Squeeze lemon juice over bird and rub with cut side of garlic cloves. Stuff lemon, garlic, and parsley inside cavity of bird. Sprinkle Prudhomme Poultry Magic evenly over chicken. Place in a microwave safe casserole or glass bowl and wrap tightly with plastic wrap. Do not vent plastic wrap.

Microwave at full power for 9 minutes per pound. Remove from microwave and carefully peel off plastic wrap. Allow chicken to rest about 10 minutes before slicing.

Serves 3-4.

Very simple ingredients

Butter under skin, stuffed, sprinkled with spice

Tightly wrapped with plastic wrap

After cooking 34 minutes, plastic wrap is still expanded

Roasted, browned and resting

Ready to slice and serve

Beer Bread with Italian Herbs

2010-06-13T11:05:00.001-04:00

We had leftover beer at the Cooking School after our Summer Mexican Grill Party and Beer Tasting this week - a great excuse to make a loaf of beer bread! This bread is so quick to make that it was in the pan and ready to bake before the oven was preheated. Use your favorite herbs or omit for a plain loaf. Serve this warm with butter.

Beer Bread with Italian Herbs

3 cups self-rising flour (purchased or recipe below)
3 tablespoons sugar
1 tablespoon Italian herbs
12 ounces beer

Preheat oven 350°. Grease a 9x5x3-inch loaf pan.

Combine ingredients in a bowl and mix well with a wooden spoon. Pour into prepared pan and bake 45-55 minutes, until bread sounds hollow when tapped and crust is golden brown. Serve warm with butter. Makes 1 loaf.

To make 1 cup of self-rising flour:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Simple ingredients

Batter is thick

Spread evenly in pan

After baking

Ready to eat - still a bit warm. Delicious with salted butter!

Creamy Stovetop Macaroni and Cheese

2010-05-26T21:30:00.010-04:00

This mac and cheese can be made as quickly as the "blue box" variety that is so popular with kids. A quick lunch or a side with dinner, use different pasta shapes and cheeses for variety.

Creamy Stovetop Macaroni and Cheese

8 ounces macaroni, shell, penne or other pasta
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 ½ cups shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Bring a large pan of salted water to a boil; cook pasta to al dente according to package directions. Drain well and return to pan.

While the pasta cooks, melt butter in a medium saucepan over medium heat and whisk in flour until no lumps remain. Slowly add milk, whisking constantly, until completely incorporated and smooth. Lower heat and simmer for 5 minutes, stirring frequently until sauce has thickened slightly. Remove from the heat and stir in cheddar, Parmesan, mustard and Worcestershire until cheese is melted and sauce is creamy. Pour sauce over drained pasta and mix well. Season with salt and pepper and serve immediately. Serves 4.

Butter and flour mixture cooked with milk until smooth

Add cheeses, mustard and Worcestershire

Stir until smooth

Add to cooked, drained pasta

Serve from saucepan

Baked Bananas with Cinnamon Sugar

2010-05-21T12:07:00.015-04:00

This super simple dessert comes together in minutes. Be sure to use bananas that are just ripe and do not have spots. Kids of all ages like bananas, cinnamon and chocolate. Drizzle with a little dark rum for adults!

Baked Bananas with Cinnamon Sugar

4 firm, ripe bananas
2 tablespoons butter, melted
1 tablespoon sugar
½ teaspoon cinnamon

Preheat oven to 375°. Line a small, rimmed baking sheet with foil.

Peel bananas and slice diagonally into 1-inch pieces. Arrange bananas in a single layer on baking sheet. Drizzle melted butter over bananas and toss gently to coat.

Combine cinnamon and sugar in a small bowl and sprinkle evenly over bananas.

Bake, without turning, until tender, 9-10 minutes. Serve warm over ice cream and garnish with chocolate shavings. Serves 4.

Ready to bake

Cool a few minutes after baking

Served over ice cream with chocolate shavings

Roasted Purple Asparagus

2010-05-12T21:17:00.013-04:00

I stopped downstairs in produce on my way home tonight looking for a vegetable for dinner. The beautiful purple asparagus caught my eye. The stalks are large, 10 stalks weighed 1.06 pounds. Because of the size, I decided to slow-roast them at 350° degrees for about 25 minutes - rather than in a hotter oven for less time as I would thinner asparagus. The result was delicious. The spears were very tender and had a mild asparagus flavor. The vibrant purple color fades slightly with roasting.

Roasted Purple Asparagus
1 1/2 pounds large purple asparagus, about 16 stalks
olive oil
salt and pepper

Preheat oven to 350°. Line a rimmed baking sheet with foil.

Rinse asparagus well and pat dry. Break off woody ends of stalks. Transfer asparagus to prepared baking sheet, drizzle with olive oil, toss to coat lightly and sprinkle with salt and pepper. Arrange asparagus in a single layer. Bake for 20-25 minutes, until asparagus is tender. Serves 4.

Coat asparagus lightly with olive oil; season with salt and pepper

A nice punch of color on the plate

Cheddar Pecan Wafers

2010-05-03T13:27:00.005-04:00

Perfect with a glass of wine, these crumbly, crispy wafers have a bit of heat from the cayenne. Keep rolls in the refrigerator or freezer and be ready to slice and bake.

Cheddar Pecan Wafers

8 ounces shredded sharp or extra sharp cheddar cheese, room temperature
1 stick unsalted butter, room temperature
1 cup all-purpose flour
½ cup pecans, toasted and finely chopped
½ teaspoon cayenne pepper
½ teaspoon salt

Place cheese and butter in a medium bowl and beat with an electric mixer until well combined. Add remaining ingredients and beat until well blended.

Divide dough into 2 pieces, roll each piece into a 1-inch diameter log and wrap tightly in wax paper. Refrigerate at least 4 hours. Preheat oven to 350°. Line two baking sheets with parchment paper.

Slice each log into ¼-inch coins with a sharp knife and arrange 1-inch apart on prepared baking sheets. Bake 12-15 minutes, until golden. Remove from oven and allow to cool on baking sheet 2 minutes before transferring to paper towel lined rack to cool completely. Store wafers in an airtight container up to 4 days. Makes 60 wafers.

Chicken with Prosciutto, Tomatoes and Sage

2010-04-26T20:42:00.008-04:00

I like this chicken because it is light and filling at the same time. Fresh sage is important. Use the best tomatoes you can find - if you plan ahead, buy them a few days in advance and let them sit at room temperature to ripen fully. Enjoy!

Chicken with Prosciutto, Tomatoes and Sage

4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1/2 cup chopped shallots
1 clove garlic, minced
2 Roma tomatoes, diced
3/4 cup dry white wine
1/2 cup prosciutto, cut into thin strips
2 tablespoons chopped fresh sage

Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Add chicken and sauté until well browned and just cooked through, about 4-5 minutes per side. Transfer chicken to a plate and cover with foil to keep warm. Add shallots and garlic to the skillet; sauté 2-3 minutes, until softened. Add tomatoes, wine, prosciutto and sage to the skillet; stir well and bring to a boil. Return chicken to the skillet, reduce heat and simmer until sauce has thickened and chicken is heated through, about 5 minutes. Serves 4.

Ingredients for two servings

Chicken is well browned

Sauce is thickening while ingredients simmer

Served with roasted green beans and brown rice with wheat berries

Vanilla Cream Pound Cake

2010-04-20T12:18:00.014-04:00

Recipe of the Week, this pound cake is rich and delicious. The Jungle Jim's taste testers couldn't agree if the cake is better for breakfast, a snack or as dessert.

Vanilla Cream Pound Cake

2 sticks unsalted butter
3 cups sugar
6 large eggs
3 cups all-purpose flour
8 ounces heavy whipping cream
1 tablespoon pure vanilla

Preheat oven to 325°. Grease a 12 cup tube or bundt pan. Remove butter, eggs and cream from refrigerator 45 minutes before mixing batter.

Combine butter and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating thoroughly and scraping down sides of bowl after each addition. Add flour alternately with whipping cream, mixing well. Beat until batter is very smooth, about 2 minutes. Add vanilla, mix well. Pour batter into prepared pan and bake 1¼-1½ hours, until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan and transfer cake to a cooling rack to cool completely. Serves 12.

Batter will be very thick and heavy

Cool 10 minutes in pan

Serve sprinkled with powdered sugar (also good with fresh berries)

Old-Fashioned Meatloaf

2010-04-09T16:16:00.000-04:00

This meatloaf is moist and flavorful with simple ingredients. A delicious weeknight dinner - freeze the second loaf after baking for a future dinner. Adapted from "Angie's Grandma's Meatloaf", a recipe from Angie Curtis, a Personal/Private Chef in Michigan.

Meatloaf:
2 pounds ground chuck
2 eggs, slightly beaten
2/3 cup finely minced onion
5 ounces (small can) evaporated milk
2/3 cup ketchup
3/4 cup oatmeal
1 1/4 teaspoon salt
1/4 teaspoon pepper

Topping:
1/2 cup brown sugar
1/3 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Preheat oven to 350°. Line a rimmed baking sheet with foil.

Mix meatloaf ingredients together well and shape into 2 freeform loaves on prepared baking sheet. Combine sauce ingredients in a small bowl and cover loaves evenly. Bake for 45-55 minutes, until cooked through (160°). Let rest 10 minutes before slicing. Serves 4-6.

Tropical Baked Chicken

2010-04-01T11:47:00.003-04:00

Perfect for spring and summer, this easy dish combines the tropical flavors of pineapple, lime, rum and coconut. Look for the small cans of pineapple and limeade - no measuring required.

Tropical Baked Chicken

4 boneless, skinless chicken breasts - about 1 1/2 pounds
8 ounces crushed pineapple with juice
6 ounces frozen limeade, thawed
1/4 cup dark rum
1/8 teaspoon 5-spice powder
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons flaked coconut

Preheat oven to 375°. Grease an 8 x 11-inch baking dish.

Combine pineapple with juice, limeade, rum and 5-spice powder in a medium bowl.

Combine flour, salt and pepper in a shallow dish and mix well. Dip chicken breasts in flour mixture, coating well.

Heat butter in a large skillet over medium heat, add chicken and saute until well browned and just cooked through, 4-5 minutes per side. Transfer chicken to prepared baking dish, spoon pineaple mixture evenly over chicken and top with coconut. Bake, uncovered, for 25-35 minutes, until hot throughout and sauce is bubbling and has thickened. Serve chicken over rice, topped with sauce. Serves 4.

Chicken coated with flour

Well browned after 5 minutes in the skillet

Ready to bake

Sauce has thickened, coconut is toasted

Served over brown rice

Orecchietti with Sausage and Broccoli Rabe

2010-03-26T14:17:00.003-04:00

Gina Stipo was at The Cooking School this week for 2 sold out classes. Gina owns Ecco La Cucina, a cooking school and culinary adventure company in Siena, Italy. A few years ago, she led a group from our cooking school through the Tuscan countryside, visiting local wineries, restaurants and regional artisan specialty shops - while teaching us classes in Italian cuisine. It was fun to catch up with Gina while she was here, and our students enjoyed delicious food while learning about Italian culture and cuisine. As promised, Gina left us another recipe to try - this pasta is delicious!

Orecchietti con Salsicce e Cime di Rape
(“little ears” pasta with sausage and rapini)

¼ cup extra virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon hot pepper flakes, or to taste
1 pound sweet Italian sausage, broken up
1 bunch rapini, cleaned and chopped (also called cimi di rape or broccoli rabe)
1 cup grated pecorino romano cheese
8 ounces Orecchiette pasta, cooked and drained

Sauté sausage in a large sauté pan, using a small amount of the olive oil. Remove from pan and, adding additional olive oil, sauté garlic and pepper flakes until soft but not browned, just a minute. Add rapini and continue to cook until rapini is cooked through and soft, adding ½ cup water to help steam it. Return the meat to the pan and allow to cook together a couple minutes. Toss with cooked orecchietti and olive oil, tossing with a good amount of grated pecorino romano cheese. Serves 4.

Cajun BBQ Shrimp

2010-03-25T11:13:00.002-04:00

This spicy appetizer comes together quickly and can be doubled to serve a crowd. Be sure to serve this with crusty bread to dip in the sauce!

Cajun BBQ Shrimp

1/2 cup butter
1/4 cup vegetable oil
2 teaspoons black pepper
1 teaspoon powdered rosemary
2 teaspoons cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1 teaspoon medium or hot paprika
1/4 teaspoon salt
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 pound large shrimp, peeled and deveined

Heat butter and oil together in a cast iron or heavy skillet over low heat until butter melts. Add spices and seasonings and simmer 3-4 minutes, stirring often. Add shrimp and cook 4-5 minutes, turning once, until shrimp is just cooked through. Be careful not to overcook. Serve with French bread. Serves 4 as an appetizer.

Spices and seasonings added to melted butter and oil

Mixture has simmered 3-4 minutes

Shrimp added to skillet

Shrimp is just cooked through and ready to serve

Served in a shallow bowl with French bread

Spinach and Artichoke Dip

2010-03-13T15:48:00.010-05:00

Always popular with our students, Paul Dagenbach, Executive Chef at DeSha's, recently taught a Dinner Party class at the school. Paul brought this dip with him from the restaurant and promised the students he would send us the recipe. This dip is easy and delicious!

Spinach and Artichoke Dip
Recipe courtesy of Paul Dagenbach, DeSha's Restaurant

1 teaspoon olive oil
1 teaspoon minced garlic
2 cups heavy cream
4 ounces Parmesan cheese
4 ounces cream cheese, softened
4 ounces fresh spinach, julienne
12 ounces artichoke hearts, drained and chopped

In a medium pan, on low heat, add oil, when hot add garlic and sauté for 1 minute. Add heavy cream and turn heat to medium. Add Parmesan cheese gradually until melted. Add cream cheese, stir to incorporate. When warmed add spinach to wilt, about 3 minutes. Add drained chopped artichoke hearts and mix well. Makes about 3 1/2 cups.

Serve warm with toasted pita chips.

Penne with Shrimp, Mushrooms and Tomatoes

2010-03-11T23:18:00.000-05:00

Simple, yet decadent and elegant - this pasta is special enough for guests. Look for shrimp that are already deveined to make this recipe as easy as possible.

Penne with Shrimp, Mushrooms and Tomatoes

1 tablespoon olive oil
2 cups sliced mushrooms
1 small shallot, minced
1¼ cup dry white wine
2 Roma tomatoes, diced
1 cup heavy cream
8 ounces large shrimp, peeled, deveined and halved lengthwise
1 tablespoon chopped fresh parsley
¼ cup shredded Parmesan cheese, plus extra for garnish
salt and pepper, to taste
4 ounces penne pasta, cooked al dente and drained

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until tender and edges are browned, about 6-8 minutes. Add shallot and cook 2 minutes, until softened. Add wine and tomatoes to the skillet and simmer until liquid is reduced to ½ cup, about 5 minutes. Stir in cream and bring to a simmer. Add shrimp, return mixture to a simmer, and cook until sauce has thickened, shrimp curls and is just cooked through, about 4 minutes. Stir in parsley and Parmesan, season with salt and pepper and simmer for an additional minute to thicken sauce. Serve sauce over pasta in warmed bowls and garnish with additional Parmesan. Serves 2.

Note shrimp at bottom right that are halved lengthwise

Mushrooms are cooked until edges are browned

Sauce ingredients simmer together

Sauce served over pasta and garnished with Parmesan

Standing Rib Roast

2010-03-07T12:15:00.011-05:00

Usually reserved for special occasions and dinner with guests, a standing rib roast also makes a relaxing weekend dinner. The roast featured here was relatively small, but the roasting time is all that needs to be adjusted for a larger piece of meat. Always use a thermometer to check the internal temperature - preferably one that can stay in the meat while roasting. I like to serve this with a sauce made from sour cream, prepared horseradish, salt and pepper.

Standing Rib Roast
1 (1-rib) beef rib roast, about 3.25 pounds
2 tablespoons flour
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder

Remove roast from refrigerator 1 hour before roasting and let stand at room temperature. Line a rimmed baking sheet with foil and place a rack on top. Preheat oven to 425°.

Combine flour, dry mustard, salt, pepper and garlic powder in a small bowl. Coat the top and sides of the roast with the flour mixture. Place the meat, rib-side down, on the prepared rack.

Roast until internal temperature reaches desired degree of doneness: 120-125° for medium-rare, 130-135° for medium and 140° for well done. **This roast took 1 hour and 20 minutes to reach 125°. Remove roast from oven, tent with foil and allow to rest for 15 -10 minutes before slicing. Serves 2-3.

Roast is sitting rib-side down

Coated with flour mixture and oven-safe thermometer in place

Roasting with temperature monitor outside of oven

Resting after reaching 125°

Medium-rare and ready to eat!

Baked Cod with Creamy Mustard Dill Sauce

2010-03-03T16:34:00.000-05:00

Our recipe of the week, this dish comes together in minutes for an easy weeknight dinner.

Baked Cod with Creamy Mustard Dill Sauce

4 cod fillets, about 1-1/2 pounds
salt and pepper
3/4 cup sour cream
1/4 cup Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons minced red onion
1 tablespoon dry white wine
1/2 cup seasoned bread crumbs

Preheat oven to 425°. Grease an 8x11-inch baking dish.

Thaw cod if frozen and pat dry. Arrange fish in prepared baking dish in a single layer and sprinkle with salt and pepper. Combine sour cream, mustard, dill, onion and wine in a small bowl and mix well. Spread sauce evenly over fish and sprinkle with bread crumbs. Bake 15-18 minutes, until fish flakes easily when pressed and top is golden. Serves 4.

Leigh’s tip: substitute 2-3 teaspoons dried dill weed for the fresh dill.

Covered with sauce and crumbs and ready to bake

Out of the oven after about 18 minutes

Garnished with pan sauce and fresh dill

Kale Chips

2010-03-03T16:14:00.006-05:00

Penny Catanzaro joined us Saturday for a raw food sampler. During her information packed class, she promised to send us this recipe for students to try at home.

Kale Chips

1 bunch kale (dinosaur/lacinato kale works best)
1 cup cashews, soaked 6 hours, rinsed and drained
1 yellow pepper, chopped
1 to 1-1/2 tablespoons lemon juice
1 to 1-1/2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 cup purified water, if needed

Remove stems from kale. Tear kale into medium to large size pieces, and place in a large bowl. Then blend the cashews, yellow pepper, lemon juice, nutritional yeast, and sea salt in the vita mix and blend until smooth. If necessary, you may need to add some water. Use the tamper to help the vita mix blend everything. Stop and scrap sides as needed. When the mixture is smooth, pour it over the kale and massage into the kale, coating it throughly. (Massaging the kale helps to break down the kale). Then, place the kale, trying not to overlap it, on the mesh screens of the dehydrator trays, and dehydrate at 105 degrees for 8-15 hours, until thoroughly dry and crisp. When completely dry, remove from dehydrator and store in an air tight container.

Mustard and Herb Roasted Fingerling Potatoes

2010-02-23T13:48:00.000-05:00

Try these simple potatoes with any baked or roasted meat, chicken or seafood. I made these with golden fingerlings, but a combination of colors looks pretty on the plate. Different flavored mustards add interest and variation.

Mustard and Herb Roasted Potatoes

1/4 cup whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds assorted fingerling potatoes, skin on, halved lengthwise

Preheat oven to 425°. Line a rimmed baking sheet with foil and grease the foil.

In a large bowl, whisk together mustard, oil, lemon juice, garlic, oregano, thyme, salt, pepper and cayenne. Add potatoes and toss to coat with mustard mixture. Arrange potatoes on prepared baking sheet in a single layer. Bake 45-50 minutes, stirring occasionally, until potatoes are well browned and crusty. Serves 4.

Leigh’s tip: Substitute your favorite dried herbs for the oregano and thyme.

Mix all ingredients together

Single layer on baking sheet

Browned and ready to serve

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

2010-02-21T13:41:00.010-05:00

This recipe is quick and easy enough to make after work. The lemon and thyme compliment each other well - also try it with fresh rosemary or oregano. I made this with chicken thighs, trimmed of excess fat. Serve this with the lemon slices from the pan over rice to absorb the delicious sauce.

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

2 lemons, divided use
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 chicken thighs and 4 drumsticks (2 and 1/2 pounds total)

Preheat oven to 450°. Grease a 9x13-inch baking dish.

Slice 1 and 1/2 lemons into 1/4-inch slices and place in a single layer in prepared dish. Arrange chicken over lemons in a single layer, skin side up.

Combine the juice of 1/2 lemon, olive oil, thyme, garlic, salt and pepper in a small bowl. Spoon mixture evenly over chicken and lemons in baking dish. Bake, uncovered, for 40-45 minutes, until browned and cooked through. Serve chicken with lemon slices. Serves 4.

Chicken is ready to bake

Ready to serve!

Chocolate Bread and Butter

2010-02-12T11:18:00.011-05:00

Lisa Cooper-Holmes from Haute Chocolate in Montgomery was at The Cooking School this week for a decadent Glorious Chocolate Ganache class. Lisa made Chocolate Bread and Butter in class and promised to provide us with a variation on the recipe.

Lisa’s Chocolate Bread and Butter
recipe courtesy of Lisa Cooper-Holmes

2 ½ cups milk
½ cup heavy cream
4 ounces semisweet chocolate
4 ounces butter at room temperature
6 thick slices of bread
3 eggs
¼ cup super fine sugar
1 tablespoon brown sugar
1 teaspoon cinnamon
1 cup dried cherries

Preheat oven to 350°. Grease a 6 cup shallow baking dish.

Place milk, cream and chocolate in a 2-3 quart saucepan and heat at medium heat on cooktop until chocolate is melted. You are creating a ganache.

Butter the bread. Place the six slices of buttered bread in prepared baking dish. Sprinkle the bread slices with the dried cherries.

Whisk the eggs and sugar into the chocolate ganache and then pour this mixture over the sliced and buttered bread.

In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle this mixture over the egg mixture in the baking dish.

Place dish in a roasting pan filled with just enough water to go halfway up the sides of the dish. Bake for 50-55 minutes until custard is set and top is crusty and brown. Serve warm with whipped cream. Serves 6.

Apple Cobbler Variation:
Sauté 1 large Granny Smith apple, peeled, cored and thinly sliced, in 1 tablespoon butter with 1 tablespoon sugar and ¼ teaspoon cinnamon until softened. Add to casserole before baking.

Cinnamon Candy Popcorn

2010-02-09T15:47:00.009-05:00

A perfect gift from the kitchen! Homemade, sweet and crunchy - everyone loves popcorn. The red color of this corn makes it ideal for Valentine's Day or Christmas giving. You can bake this in a large baking pan, but I always use a huge stainless steel bowl.

The Cooking School was closed today and our class cancelled due to the second winter storm this week. I made this batch of popcorn today for the blog - I'm giving it to my neighbor who cleared our driveway after both snow storms this week.

Cinnamon Candy Popcorn

3 quarts air popped popcorn (1/2 cup before popping)
1/2 cup butter (1 stick)
9 ounces Red Hots or Cinnamon Imperials (1-1/8 cups)
1/4 cup sugar
1/3 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Preheat oven to 250°. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter).

Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy. Pour over popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.

To bake in a baking pan: Place popcorn in a large bowl. Pour cooked cinnamon mixture over corn and stir well. Turn into a greased 15 x 10-inch baking pan and bake as above.

Cinnamon syrup mixture

As the mixture boils, the candy melts

Popcorn ready for baking

Baked, cooled and packaged for gift giving

Shrimp and Asparagus Stir-Fry with Tangerine Sauce

2010-02-08T15:39:00.008-05:00

Gayle Payton Walls was at The Cooking School last week as the instructor for "Dinner Everyday". The class enjoyed Beef and Broccoli Stir-Fry, Chicken with Poblano Sauce, Sweet n' Spicy Rubbed Salmon, Toasted Almond Orzo and Molten Chocolate Cakes.

During class, Gayle talked about another of her favorite recipes, Shrimp and Asparagus Stir-Fry with Tangerine Sauce. Gayle graciously agreed to send us the recipe for all to enjoy.

Shrimp and Asparagus Stir-Fry with Tangerine Sauce

Feel free to substitute your favorite veggies. I’m suggesting Asparagus because I’m looking forward to the season when asparagus is abundant and at its peak. Snow peas, broccoli, sugar snaps and carrots would be a great substitute for the asparagus. I encourage you to try this with fresh squeezed tangerine juice this time of year. You can purchase tangerine juice or substitute orange juice, but please opt for a natural fresh squeezed version.

1 pound peeled and deveined shrimp
1 tablespoon reduced sodium soy sauce
1 tablespoon Chinese rice wine (Shaoxing) or dry sherry
1 teaspoon cornstarch
½ teaspoon sugar
1/8 teaspoon white or black ground pepper
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 green onions, minced
¼ teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons peanut oil, divided
1 pound washed and trimmed asparagus, cut into 1-inch lengths

SAUCE:
1 ½ teaspoons tangerine zest
¾ cup tangerine juice
¼ cup Chinese rice wine or dry sherry
2 tablespoons low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
¼ teaspoon red pepper flakes

Toss the shrimp with the soy sauce, rice wine, cornstarch, sugar and pepper. Set aside to marinade with you prepare the rest of the ingredients. In a small bowl, combine the ginger, garlic, green onions, red pepper flakes and 1 teaspoon of the toasted sesame oil. Wash and trim the asparagus. Mix together the sauce ingredients.

Heat 1 ½ teaspoon peanut oil in a large (12-inch) not stick skillet over high heat. When hot add ½ of the shrimp, spreading out to a single layer. Do not stir and allow to cook until pink, approximately 1 minute. Turn and cook the second side of the shrimp for about 20-30 seconds or until almost cooked through, remove to a bowl and cover with foil to keep warm. Add 1 ½ teaspoons peanut oil and repeat with the second half of the shrimp. Transfer to the bowl with the rest of the shrimp. Heat remaining 1 tablespoon peanut oil. When hot add the asparagus, stirring constantly until crisp tender, about 2-5 minutes depending on the thickness of asparagus.

Clear the center of the skillet, add the ginger/garlic mixture to the clearing. With a spatula, stir and mash the mixture until fragrant, 30 seconds to one minute. Stir the garlic mixture into the asparagus, mixing well. Add the shrimp and any accumulated juices. Whisk the sauce to recombine and add the sauce to the skillet. Cook, stirring constantly for 1 minute or until the sauce is thickened.

Serve over rice. Serves 4.

Apple Spice Cake

2010-02-04T16:22:00.010-05:00

I really like this cake. It comes together quickly with ingredients from the pantry and makes a tasty breakfast or dessert cake. At The Cooking School, it made a nice snack cake - we had plenty of volunteers to taste test it for us. I like it simply sprinkled with powdered sugar, but a glaze works, too. Use your favorite apples - I made this with Granny Smith and Jonagold. The cake tastes better if you make it a day or two in advance, cool, wrap it well in plastic wrap and store at room temperature.

Apple Spice Cake

3 cups all purpose flour
2 cups sugar
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ cups vegetable oil
3 eggs, beaten
2 teaspoons vanilla
3 cups chopped, peeled apples
1 cup chopped, toasted nuts

Preheat oven to 350°. Grease a 12 cup bundt pan.

In a large bowl, whisk together flour, sugar, soda, salt and spices. Add oil, eggs and vanilla and stir until well combined. Fold in apples and nuts. Pour into prepared pan and bake until a toothpick tests clean, about 1 hour. Cool for 10 minutes, remove from pan and cool completely on a rack. Serves 12.

The batter for this cake is very thick

Cake is done

Served with a sprinkle of powdered sugar

Artichoke, Ham and Goat Cheese Strata

2010-01-28T12:40:00.000-05:00

The word "strata" is derived from the word "stratum" which means a series of layers. A strata is a great way to use day old bread and works well for any meal. This recipe of the week is a good foundation - you can substitute different meats and cheeses with tasty results.

Artichoke, Ham and Goat Cheese Strata

8 cups 1-inch cubes sourdough bread
2 cups milk
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 teaspoon herbes de Provence
1 1/2 cups ham, small dice
12 ounces marinated artichoke hearts, drained, quartered
4-5 ounces goat cheese, crumbled
1 cup (4 ounces) shredded fontina cheese
1 cup grated Parmesan
8 large eggs
1 1/2 cups whipping cream
1 tablespoon finely chopped garlic
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Grease a 9x13-inch glass baking dish.

Place bread cubes evenly in prepared dish and pour milk over the top. Let stand until milk is absorbed, about 10 minutes. Sprinkle evenly with the herbs, ham, artichokes, goat cheese, fontina and Parmesan.

Whisk eggs in a large bowl until blended; add cream, garlic, salt and pepper and whisk until well mixed. Pour egg mixture evenly over ingredients in baking dish. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, uncovered, for 1 ¼ hours, until browned and firm in the center. Allow strata to rest at least 10 minutes before serving. Serves 8.

French Food and Wine with Chef Randall Price

2010-01-25T13:30:00.032-05:00

Randall Price, Chef, Ecole de Cuisine du Prince Jardinier, Chateau de la Bourdaisiere, joined us Saturday for a fabulous Food and Wine class. An old friend of The Cooking School, Randall delighted students and staff with his delicious French dishes - accompanied with wines selected by Dave Schmerr, Jungle Jim's wine expert. Randall, considered a master of French pastry, returned Monday for a hand's-on Pâte à Choux class, where students learned to make three different French pastries.

Randall with Jungle Jim's sous chefs Ellen and Janet

We talked in class about Randall sharing another recipe with us for the blog - we ended up trading Ellen's slider recipe for the soup recipe below! He was intrigued when he tried a slider from the Game Grub Class, and plans to make them in France for the grandchildren of the Countess de Rohan-Chabot. Randall is currently completing work on his first book Cooking for Joy that will be published in French this fall and in English at a later date. The Cooking School is working with Randall to plan a special At The Chef's Table dinner and wine tasting evening for our next brochure. Visit Randall's website at: Randall Price

Soupe au Potiron au Curry

(Pumpkin Soup with Curry and Coconut Milk)

from Chef Randall Price, Ecole de Cuisine du Prince Jardinier, Chateau de la Bourdaisiere, France

Pumpkin soup is a cold-weather favorite throughout France. My additions of curry and coconut milk give it a contemporary, exotic twist. It makes a great as a do-ahead first course for a dinner party, because it tastes even better the day after it is made. At the Chateau de la Bourdaisiere I make this with Italian ‘zucca’ squash, which has very thick, firm flesh. Regular pumpkin works well, and this soup is also delicious if you replace the pumpkin with butternut squash or sweet potatoes.

2 medium leeks, white and light green parts, thinly sliced and washed
2 tablespoons butter
1 inch fresh ginger, grated
2 tablespoons curry powder
1 teaspoon cumin
1 tablespoon sweet paprika
2 pounds of pumpkin, butternut squash or sweet potatoes, peeled and cut into 1 1/2 inch chunks
1 pound baking potatoes (about 3 medium), peeled and sliced
1 can (13.5 ounce) unsweetened coconut milk
Salt and pepper
1/2 cup cilantro, chopped
Small toasted croutons

In a large pot, place the leeks and the butter with a couple tablespoons of water. Cover and sweat over low heat until the leeks have softened, 3-5 minutes. Mix together the ginger, curry powder, cumin and paprika. Uncover the pot and stir in the spice mix. Cook, stirring, until the spices are fragrant. Add the pumpkin (or squash or sweet potatoes) and the sliced potatoes and pour in enough water to cover them by about an inch. Bring to the boil, then reduce heat and simmer, partially covered, until the squash and potatoes are so tender they fall apart easily, 30 - 40 minutes.

Puree the soup. Mix in the coconut milk. If necessary, thin the soup with a little water. Season to taste with salt and black pepper.
Serve hot, with the cilantro stirred in just at the time you serve. Pass croutons separately, if desired.

This soup is even better when made up to three days in advance. Cool it completely before covering, then store it in the refrigerator.

Makes about 8 servings

Steak and Red Wine Soup

2010-01-24T12:32:00.007-05:00

This is the recipe featured in the Cooking School's January - April 2010 brochure. Perfect for a cold day, this batch of soup was made with bottom round steak and Yukon gold potatoes substituted for the red potatoes. It paired well with focaccia from the Jungle Jim's bakery.

Steak and Red Wine Soup

Warm and satisfying, this hearty soup is a meal in a bowl. Add a chunk of crusty bread for a quick and delicious dinner.

2 tablespoons olive oil
2 pounds top sirloin (or bottom round steak), ½ inch dice
1 large onion, diced
4-5 large carrots, peeled and diced
2 medium red potatoes, unpeeled, small dice
2 stalks celery, diced
3-4 cloves garlic, minced
4 cups beef broth
1 cup dry red wine
28 ounces canned crushed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 teaspoon red pepper sauce
½ teaspoon black pepper
salt, to taste

Heat the olive oil in a 5-7 quart Dutch oven over medium-high heat and brown the sirloin. Add onions, carrots, red potato, celery and garlic; cook until vegetables are beginning to soften, about 10 minutes, stirring frequently. Stir in remaining ingredients and bring to a boil. Reduce the heat, cover the pan and simmer 40 minutes, stirring occasionally. Serves 6-8.

Leigh’s tips: Like most soups, this can be served immediately – but will taste even better if refrigerated overnight. Steak and Red Wine Soup freezes well for 2-3 months.

Honey Barbeque Shredded Pork

2010-01-17T12:18:00.015-05:00

The Cooking School is now featuring a recipe in the Jungle Jim's weekly advertisement, available online, at the market, and delivered to homes by DoorStore. The "Recipe of the Week" highlights an ingredient that is on sale that week. All recipes are archived on the Cooking School page of the Jungle Jim's website under the Jungle Recipes tab.

The recipe this week is quick to prepare and can be made in advance. Family friendly and easy on the budget - what more could you want?

Honey Barbeque Shredded Pork

1-1/4 cups ketchup
1/2 cup apple juice
1/2 cup honey
1 cup finely chopped onion
2 tablespoons lemon juice
3 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 pork shoulder (Boston Butt Roast) 3-4 pounds, excess fat trimmed

Preheat oven to 300°. Lightly grease a Dutch oven with tight fitting lid.

Combine sauce ingredients (ketchup-pepper) in a medium bowl. Place pork in prepared pan and pour sauce over the top. Cover pan tightly with lid or foil and roast for 3 ½ - 4 hours, until fork tender. Shred meat with two forks, discarding bones and fat. Stir shredded meat into sauce in pan. Serve on rolls or in warm tortillas.

Serves 6-8

Leigh’s Tip: Prepare 1-2 days in advance and refrigerate. Warm gently before serving.

Prepared and ready for the oven

Time to eat!

At The Chef's Table with Domenico Germano

2010-01-13T16:03:00.011-05:00

Domenico Germano from Germano's Ristorante Italiano in Montgomery joined us Monday evening for a great evening of Italian food and wine. The class enjoyed a Fennel Salad, Spaghettini Carbonara con Pancetta, Sautéed Sea Bass with Lump Blue Crab, Capers and Artichokes, Sautéed Spinach and Biscotti with Marsala and Cream.

Domenico shared two additional recipes that are equally delicious.

Gamberi al Burro Piccante

4 ounces linguine
3 tablespoons butter, divided
1 clove garlic, minced
1/2 pound raw shrimp (16-20 count), peeled and deveined
juice of 1/2 lemon
1/4 cup dry white wine
1/8 crushed red pepper - or more to taste

Cook linguine according to package directions until al dente.

Melt 1 tablespoon butter in a medium skillet. Add garlic and sauté for 15 seconds. Add shrimp and sauté 3-4 minutes, until almost cooked through. Add lemon juice, wine and crushed red pepper and stir to combine. Add remaining 2 tablespoons butter and stir to combine; simmer and stir sauce until it is creamy and has reduced slightly. Add cooked pasta and toss to combine with shrimp and sauce. Serves 2.

Linguine Amatriciana

4 ounces linguine
1 tablespoon olive oil
1 medium onion, chopped
2 ripe Roma tomatoes, seeded and diced
4 slices prosciutto, cut into thin strips
1/8-1/4 teaspoon crushed red pepper
1/4 cup dry white wine
1/2 cup crushed red tomatoes
salt and pepper, to taste

Cook linguine according to package directions until al dente.

Heat olive oil in a medium skillet and sauté onion until soft, about 3-4 minutes. Add remaining ingredients and simmer for a few minutes to reduce slightly. Toss cooked pasta with sauce and serve. Serves 2.

Domenico said "the main ingredient in this dish is tomato, the rest of the ingredients are music in the background".

Buon Appetito!

Tapas Class Cancelled Tonight

2010-01-07T15:34:00.007-05:00

The weather forecast was right today! It's been snowing since early this morning and the roads are a mess. We decided to cancel class tonight and reschedule for next Thursday, January 14, at 6:00 pm. I hope everyone who was registered will be able to make it next week. We have a few openings in the class, and can take additional students as well. By the way, the classroom was ready on Tuesday for our class. It looks great - we're just waiting on new pictures for the walls.

Jungle (Jim) stopped by the cooking school while we were testing Shrimp and Chorizo with Sherry and Paprika from the tapas class menu. He was happy to serve as an official taste tester and gave us his 'thumbs up' approval.

A cold and snowy day like today just begs for something warm and comforting for lunch or dinner. This recipe is quick, cooks in one pan and I usually have everything in the pantry and freezer to make it. A big plus when the roads are bad and you don't want to venture out.

Stovetop Pasta

2 ounces dry penne pasta (2/3 cup)
1/2 cup marinara sauce
1/2 cup water
1/4 teaspoon dried oregano or Italian seasoning
salt and pepper, to taste
3 frozen party size meatballs
Parmesan cheese for garnish (optional)

Combine ingredients (dry pasta - frozen meatballs) in a small (1 quart) saucepan and stir well. Bring to a boil over medium heat, reduce heat to low, cover and simmer 15-18 minutes, stirring once or twice, until pasta is tender. Sprinkle with Parmesan and serve. Serves 1.

To make 2 servings: double all ingredients and prepare in a 1.5 – 2 quart saucepan.

New Year, New Job, New Blog

2010-01-04T15:35:00.011-05:00

Happy New Year!

Welcome to the blog for The Cooking School at Jungle Jim's International Market. Today is my first official day as the new director of the school. When we took a break from classes over the holidays, Jungle (Jim) decided to paint the cooking school. The paint job took on a life of it's own and quickly became somewhat of a remodeling effort. We have a busy week planned - I have hands-on classes Tuesday, Wednesday and Thursday. I am starting to be a bit concerned about how things will look 24 hours from now for class!

It's cold, windy and snowing a bit today...a perfect night to roast a chicken for dinner. I like this recipe because it's quick enough to make after work and everything cooks in one skillet for easier clean up.

Cast Iron Skillet Roast Chicken

4-5 medium Yukon gold or red potatoes, sliced 1/2-inch thick
4-5 large carrots, peeled, sliced 1/2-inch thick
One 2 to 4-pound chicken
salt and pepper

Preheat the oven to 450°. Place potatoes and carrots in a single layer in a well seasoned 12-inch cast iron skillet.

Remove giblets from the chicken, rinse and dry it very well with paper towels, inside and out. Salt and pepper the cavity, then tie the legs. Sprinkle the chicken generously with salt and pepper. Place the chicken on top of the potatoes and carrots in the cast iron skillet.

Place the skillet in the oven and roast 50-65 minutes, without basting, until the temperature of the breast reaches 165°. Remove from oven, baste the chicken with the pan juices and let it rest for 15 minutes. Cut into pieces and serve with potatoes and carrots. Serves 2-4.

Follow us or stop by often for new recipes, class information and other tidbits that we hope will interest you. 2010 promises to be a good year!

Bon Appétit!