Thankful for the Ability to Provide Inspiration

This Thanksgiving season, I am thankful for inspiring others through my food blog, cooking class and radio interview.  Until recently, I didn’t realize how much what I’ve been doing as a creative outlet has inspired others.  I am truly grateful for my readers and those who continue to inspire me- and for that, I say “Thank You.”

Meg Bailey, Janet Pierce, Denise Egan, Nicole Carbone & Vin Robinson

After a year of contemplating teaching a cooking class, I finally did it.  My inspiration was all around me and at the prompting of some of the young women who work with me in my real job, I held a cooking class in my kitchen earlier this month.  With the holiday season rapidly approaching and little time to plan and prepare, I demonstrated how easy it was to prepare a simple, yet elegant meal.  Modeled around the concept of this blog, I developed an easy, seasonal menu that could be prepared within an hour.

Drizzling honey on the Baked Brie

Six women from Standard Builders learned techniques for using fresh herbs, chopping garlic and rolling out pie dough while they participated in an interactive class where all had a hand in preparing the meal.  What started out as an informal cooking class, ended up turning into a true team building exercise.  Donned in vintage aprons, my colleagues were excited about the event and interested in being inspired and learning a few time saving tips.

The perfect quick Apple Pie

We started out with the quickest and easiest Holiday Baked Brie so that the women had a little something to nibble on with the wine during class. Then we made an Apple Pie which baked while dinner was being prepared.  Coring and slicing apples takes the most time, but with a kitchen full of helpers, it took next to no time at all.  I typically make my own pie crust, but for this purpose, I used refrigerated pie down and demonstrated the quickest way to make an amazing pie.  My grandmother’s tip of using a pastry cloth was the key here, as it made the dough easy to handle and resulted in a lot less mess!  Even the more ‘experienced students’ thought this time saving tip was well worth the minimal price of admission.  

While the pie was baking, we prepared a one pot meal of Hoisin Chicken with Cranberry Rice (big nod to Ming Tsi’s One Pot Meals!).  One pot meals are great because they require minimal ingredients and preparation time, and result in the least mess.  As the chicken was simmering, we cut fresh herbs from the garden for the Roasted Butternut Squash.  I grow butternut squash in my own garden, but peeling and seeding them is time consuming.  If time is worth money to you, I suggest you get the squash already peeled and cut in the grocery store.  Once the squash is almost completely cooked, sprinkle with freshly chopped herbs which then become very aromatic and finish the dish.  The last thing we prepared was a Classic Caesar Salad.  The key is in layering the flavors- tossing with olive oil and seasoning with salt and pepper and repeating the process along with fresh lemon gives it a really fresh taste.  Homemade croutons are best, but you can find good ones in the produce section of the grocery store.

The finished meal, complete with Pinot Noir

The end result was a deliciously hot meal that not only looked good, but appealed to everyone.  In fact, Janet said that she now has her menu for Christmas Eve dinner!  

A few days after the class, I was interviewed on internet radio about my blog and the cooking class.  You can listen to the Nov. 7^th airing here: http://www.blogtalkradio.com/grandmassecrets/2012/11/08/food-for-thought#.UJml4pZv3Po.gmail.  (My segment is 30 minutes into the show).

Special thanks to my class participants for giving me the desire and confidence to continue providing inspiration to you and others to discover and embrace the cook within yourselves.

Holiday Baked Brie
1 wheel of Brie Cheese
1/2 c. chopped walnuts
1/2 c. Craisins
Honey

Place brie in a microwave safe dish, top with fruit and nuts. Drizzle with honey and heat in the microwave approx. 30 - 45 seconds until slightly melted.


Traditional Apple Pie
6 c. peeled, cored and sliced apples
1 T. lemon juice
2 T. flour
3/4 c. sugar
2 1/2 t. apple pie spice
1 T. butter
Refrigerated Pillsbury Pie Crust
1 egg slightly beaten with 2 T. water

In large bowl, mix apples, lemon juice and dry ingredients. Roll out pie crust on lightly floured surface. Line pie plate with dough and add apple mixture. Dot with butter.  Add top crust and crimp.  Bake at 350 degrees for 45 min.  Brush with egg wash and sprinkle with sugar. Bake an additional 10 - 15 min.


Roasted Butternut Squash
Butternut squash, peeled, seeded and cubed
Olive oil
Salt and pepper
chopped fresh herbs, optional

Saute squash in frying pan with oil to coat vegetables lightly. Roast on all sides, stirring occasionally.  Sprinkle with fresh herbs and season with salt and pepper when vegetables are 3/4 cooked.


Classic Caesar Salad
Romaine lettuce, chopped
3 cloves garlic, halved
1 egg, partially cooked
Olive oil
1/2 c. parmesan cheese
1 lemon
Worcestershire sauce
Croutons
salt and pepper

Season bowl (preferably wooden) with garlic halves.  Add chopped romaine and drizzle with oil.  Season with salt and pepper.  Toss.  Add lemon juice, egg and a few dashes of worcestershire.  Drizzle with more olive oil and season again.  Add cheese and croutons.