IN MY BACKYARD ~ COOKING CLASS IS NOW IN SESSION

(Image from www.bloomberg.com)

I live in an area that regularly offers free hands-on cooking claseses, or cooking demonstration classes.  Most of the times they’re offered at a public library, and sometimes, at local retail stores.  No matter how many of these sessions I’ve attended, I always try learning something new, even if it’s as simple as hearing about a new technique, or hearing about one I already knew that gets clarified, or hearing about a new combination of seasonings.  Following are my takes on a two recent cooking classes I attended; one was at a local public library, and the other was at a meditation center.  Each attendee got a chance to taste the prepared dishes, as well as receiving recipe sheets to take home.  Home cooks love trying new recipes out, and these recipes were simple and clearly spelled out. 

~ FALL FOR DESSERTS ~

This cooking demonstration class was offered at the Indian Prairie Public Library in Darien, IL.  Chef Mary Gail Bennett, a frequent instructor at various library programs throughout the area, conducted the demonstration; she’s also the permanent culinary instructor for the Burr Ridge Park District.  This particular session focused on easy to make seasonal desserts.  Featured were “The Perfect Fruit Crisp”, and “Pumpkin Mousse Pie”.  Both desserts tasted delicious!

The Perfect Fruit Crisp

(Image from www.startcooking.com) 

Fruit Filling

5 C fruit (peeled and sliced tart apples, blueberries, peaches, etc.; fruit can be fresh or frozen)

¼ C sugar

¼ C all purpose flour

½ t cinnamon

Oatmeal Crisp Topping

1 C rolled oats (not quick or instant)

½ C all purpose flour

½ C brown sugar

½ C white sugar

1/8 t salt

½ C cold butter (1 stick), cut into small pieces

½ C chopped walnuts or pecans (optional)

Whipped cream or vanilla ice cream.

Method

Preheat oven to 350 deg. F

Gently combine fruit with sugar, flour, and cinnamon, and place in a deep 9” glass-baking dish.

In a medium-sized bowl, combine oats, flour, both sugars, and salt.  Cut in the butter until topping resembles coarse meal.  Add chopped nuts, if using.  Sprinkle oatmeal topping evenly over the fruit.

Bake until fruit is tender and bubbles around the edge.  Topping should be golden brown after baking for 45 to 50 minutes.  Cool slightly, and serve warm with whipped cream or ice cream.

Pumpkin Mousse Pie

(Image from blog.foodnetwork.com)

Crust

1-1/3 C gingersnap cookie crumbs

5 T butter, melted

3 T brown sugar

½ t cinnamon

Filling

1-1/2 C pure canned pumpkin puree

4 oz cream cheese, softened

½ C packed brown sugar

¼ t cinnamon

¼ t nutmeg, freshly grated (preferred)

½ C pure maple syrup

1 C cold heavy whipping cream

Topping

1 C cold heavy whipping cream

1 T confectioner’s sugar

Method

Preheat oven to 350 deg. F

Combine crumbs, butter, sugar, and cinnamon in mixing bowl.  In a 9" glass-baking dish, press mixture into bottom and up the sides.  Bake until crust is set, but not browned, about 6 minutes.  Let cool.

In medium mixing bowl, using an electric mixer, beat pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth.   Beat in maple syrup in slow steady stream.  In a separate bowl with clean beaters, beat heavy whipping cream on high until stiff peaks form.  Fold whipped cream into pumpkin mixture.  Spoon into cooked crust and refrigerate until set, several hours, or overnight.

Before serving, make topping.  In a medium bowl, using electric mixer, beat the heavy cream and confectioner’s sugar on high until stiff peaks form.  Mound topping over pie, and serve.

~ AUTUMN SUPPER ~

This cooking demonstration class took place at the Science of Spirituality (SOS) in Wheaton, IL.  This organization is “committed to a spiritual way of life based on meditation and service to others”; practitioners are vegan or vegetarian.  (SOS is also the originator and sponsor of "Veggie Fest", the largest vegetarian lifestyle gathering in the U.S.; held each August, this year's event drew some 35,000 attendees.)  Before the demonstration began, we were led in a seven-minute personal mediation.  The demonstration was then led by Chef Gaetan Charest, a well-respected culinary expert in the U.S. and Canada.  On the menu was a “Mixed Green Salad with Honey Mustard Dressing” and “Veggie Shepherd’s Pie”.  Both dishes were delicious!

Mixed Green Salad with Honey Mustard Dressing

(Image from www.nytimes.com)

1 pkg. mixed green salad leaves

2 scallions, chopped

¼ C Kalamata olives, pitted

¼ C white vinegar

¼ C water

½ C EVOO

2 T dry mustard

1 T honey

S & P

Method

In a large salad bowl, mix the salad greens with the scallions and olives.

In a glass jar, combine vinegar, oil, dry mustard, and honey; shake very well.

Mix the dressing with the salad, adding S & P to taste.  Serves 4 to 6.

Veggie Shepherd’s Pie

(Image from www.vegkitchen.com)

¼ C dry lentils

4 medium Russet potatoes

1 carrot, finely sliced

1 onion, diced

3 ribs of celery, died

8 oz Seitan, diced

1 clove garlic, smashed

Basil leaves

Bay leaves

1 C water

EVOO

 S & P

Method

Preheat over to 375 deg. F

Wash and soak the lentils for at least one hour; drain.

Peel potatoes, boil in salted water, 10-12 minutes, or until tender.  Drain, reserving the cooking water.

In a high heat sauté pan, add EVOO, and then sauté carrots, onion, and celery until they sweat.

Add diced Seitan to this veggie mixture, stirring constantly. 

Add garlic, basil leaves, bay leaves, and water and cook for 4 minutes on low boil, covered. Remove from heat and cool.

Mash the potatoes in a bowl or mixer.  Add S & P and EVOO to taste.  Add some of the potato cooking water if this is too thick.

In a 9x9” baking pan, add the veggie mixture, then cover with the mashed potatoes; brush with EVOO.

Bake for 25 to 35 minutes, or until the top of the potatoes become golden brown.

~ In Closing ~

Make sure to look into similar experiences being offered in your area; if you notice similar cooking demonstration classes, register for them.  From my experience, these types of cooking demonstrations have a limited number of slots and fill up fast, leaving many interested folks unable to register and disappointed.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

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