Food As Passion

Whether a novice or a budding chef, a cookery course can be the ideal opportunity to sharpen those culinary skills.

If you are considering enrolling on a cookery course here is an outline of what you can expect during the course, to help you get the most from your day.

Firstly when choosing which cookery courses to take you should bear in mind that they are typically set at different levels of skill from beginner to advanced and based on particular types of cuisine, such as Indian, Italian or French for example.

Some cooking classes can also be focused on a particular ingredient or course such as game, seafood or desserts for instance so think carefully about the skills that you would like to learn or perfect most when choosing which class to go to. 

When enrolled on a course it will typically begin with an informal opportunity to meet fellow students and share your excitement. This will also be the time to meet the chef instructor for the day, who, as well as formally introducing themselves, will normally outline what the day will entail, as well as answering any questions or queries. Any other ground rules as well as a health and safety briefing will probably be included at this time too.

Some courses allow you to select from a variety of dishes, so at this point the chef will outline the various options available and then it is over to you to select whatever tickles your taste-buds…. probably the toughest decision of the day! Alternatively if there is a set menu, the chef is likely to run through the dishes that will be cooked and explain the order of service and make sure everyone is clear on how the day will run. It is important at this time to make the chef aware of any dietary requirements or allergies, so that the school can cater for any specific needs.

Once you have donned your apron and chef’s hat it is time to be shown around your home for the next few hours: the fully equipped kitchen. After being allocated a specific work station it is time for the fun to begin.

The chef will provide step-by-step tuition through each stage of the recipe, as well as sharing some hints and tips and allowing you to ask any questions that you have to help you to perfect each dish. Should assistance be required, the chef and/or their team will be on hand throughout the course.

Obviously class sizes vary, dependent on the course and the cookery school, but most tend to have between six and ten students, to ensure that an expert level of tuition can be provided.

After all that hard-work, it is time to sample and enjoy the delights from the course. Of course this is the ideal chance to share your tales and tips with fellow students and most importantly, sit back and relax!

By Julie B Brown

Shirley’s Comments: I have never taken a cooking course though I see them in my future. This article gives me a clear idea of what to expect when I actually get to the class. It is refreshing and easy to assist in anticipating the joy of learning to cook from scratch and share cooking tips with fellow classmates.

Neolithic Origins

The casserole undoubtedly goes back at least 20,000 years to the Neolithic age. There were probably Neanderthals who made casseroles. The term casserole refers both to the deep dish cooking vessel and the food that is prepared in these large pans. Our Ice Age ancestors probably used bone casseroles and created casserole dishes that integrated mammoth meat with roots and leafy vegetables. The casserole culinary concept represents the simplest way of efficiently cooking a number of diverse foods, integrating the flavor so that the different elements blend together. The term casserole comes from the latin cattia, which simply means pan.

Bronze Age and Medieval Casseroles

The classical period in man’s culinary development witnessed the creation of earthenware and bronze casseroles. Fish and meat stew casseroles became a very efficient and healthy way to gain sustenance from a wide range of plant and animal life, ensuring strong nutritional fortification. The foods of hunters and gatherers could be utilized without waste. 

Casserole Modernity

The modern casserole came into existence in the 19th century. The Victorians added cheeses, potatoes, meats and vegetables together to create adjunct dishes to complement the main entrees. These casseroles helped to fulfill the large caloric needs of a society that was focused on physical labor.

The casserole became a very popular dish in the United States during the great Depression. Small amounts of meat, fish, turkey or chicken were complemented with large amounts of noodles, rice or potatoes that were enveloped in cream sauces and which were economical to produce. The development of condensed soup also had a pronounced effect on the proliferation of casseroles, making it easy to give these deep dish entrees a compelling taste. Casseroles increased in popularity through the forties and the fast food fifties, when it became chic to not spend much time or effort cooking.

Casseroles For The 21st Century

The casseroles of the new century have changed radically from their early 20th century, economical forerunners, metamorphosing into very nutritious exercises in culinary bravura. The casseroles of our brave new world frequently use the finest ingredients and are geared toward the Epicurean. Additionally, there has been a strong trend toward using whole grain pastas and whole grain rice so that these casseroles are rich in the naturally occurring nutrients that promote health. Seafood casseroles that utilize a range of fresh fish and shellfish have become exceedingly popular, and these fish stews are noted for their healthy omega oils and concentrated minerals.

With the invention of the crock pot, which is a large casserole dish, cooking casseroles became even simpler and more nutritious. These one pot dinners can be left to cook for eight hours or more at a low temperature, which ensures the preservation of nutrients and eliminates the overcooking that can occur with oven baked casseroles.

From its roots in simple hunters’ stews, the casserole has evolved into a dish that can manifest itself in myriad ways, but it continues to be a very nutritious, easy and economical mode of cooking.

By Tom Lingle

Shirley’s Comments: I love casseroles and always have. They are the best comfort foods quick and easy. I call them one pot meals. They tend to be best in the winter because I live in the heat and in the summer, we prefer cooler foods as the temperature rises. Some of our recipes we have placed here within the website could easily be converted to one pot cooking, especially enchiladas. Try some out and have inexpensive meals that are good, warm, and easy. Let me know what you think with comments or on through our social media below.

Culinary school teaches you the value of high quality ingredients, cooking techniques, and cooking utensils. Perhaps the most important of these utensils are the chef knives. There are several kinds of knives and all with a special purpose in the culinary arts world. Here is a quick guide to what is considered the ultimate chef’s knife kit; or the best ones to own.
Chef’s knife – Also known as the French knife, it is the most versatile knife in a chef’s or culinary student’s collection. Used for many mincing, chopping and slicing chores, it can be anywhere from eight to 12 inches in length. 
Paring knife – Mainly used for trimming and paring fruits and vegetables, it is the smallest knife in the collection with a two- to four-inch blade.
Tourne knife – You will definitely hear the term tourne cut in culinary school. It refers to cutting veggies into an oblong shape for appearance. The tool of this cutting chore is, obviously, the tourne knife. It is about the same size as the paring knife with a curved blade.
Utility knife – This knife is a little smaller that the chef’s knife at about five to eight inches in length. It is used only for light cutting chores.
Cleaver – A culinary student will have the most fun with knife work while chopping with a cleaver, which is heavy enough to sever bones. It is rectangular in shape and can vary in length.
Boning knife – Separating uncooked meat from the bone is a basic culinary school skill that cannot be completed without a boning knife. It is thinner and a few inches shorter than a chef’s knife.
Slicer – With its long, flexible blade, this knife is used for making presentation-worthy slices of cooked meat.
Filleting knife – Culinary students will use this knife to fillet raw fish. It looks a lot like a boning knife but is thinner since fish is a lot more delicate than other meats.
By Kendall Jenkins

Shirley’s Comments: This article talks about all the different knifes that are used in the kitchen. It does not specify any brand or type because that is a whole another article with comparisons. Culinary wise a chef can be limited as their knifes. Poor cutting knives can lead to shredded foods that you want precision edges. They can affect both the presentation and taste. Most chefs carry there own knives with them. The at home chef just keep them sharp and cutting. With a passion for food comes tools for creating the foods. Your knives are the most valuable tools for cooking  from scratch.

I like this video because gives you the recipe on how to fry chicken. It demonstrates how to cut up the chicken. Cooking tips: I like how he cuts it up especially the breast. Some leave it whole. This way the portions are more even. These tips are helpful for all who venture into frying chicken. Cooking from scratch this will beat out KFC any day.

This recipe can be adjusted to how you like it. For me I like a lot of garlic and cayenne pepper. And if you really want old school you would cook in a cast iron skillet. That would add to the crispness. Also for extra crunch you can run the chicken through the buttermilk and flour again. Eat and enjoy!!!

Turkey Enchiladas Recipe

1. First make the enchilada sauce. In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant. Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.

2. Prepare the filling. Heat olive oil in a sauté pan on medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3-4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 Tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.

3. Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9×13 casserole dish (pyrex works well). Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water. Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla. Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese. Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.

4. Sprinkle with a little more lime juice before serving. Serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced ice berg lettuce that has been dressed with vinegar and salt (no oil).

Yield: Serves 6.

Author : Elise from simplyrecipes.com

It has been a while since I used raspberries in a recipe – not because I haven’t been buying raspberries, but because I’ve been unable to resist eating them right out of their box when I get them home! A bag of frozen raspberries is what it took to get me to break the cycle. Frozen raspberries are great for baking because they are just as flavorful as their fresh counterparts, but they hold their shape and are much easier to incorporate into the batters for cakes and muffins.

These Raspberry Streusel Muffins are a fantastic recipe for raspberry fans. The moist, tender muffins are bursting with brightly colored and brightly flavored berries. In fact, they’re so pretty that it is almost difficult to take that first bite (but not impossible!). The muffins are topped with a generous topping of sweet streusel, which adds a little texture and a nice extra sweetness to the muffins. The streusel mixture is very fine, but by squeezing it together in your hand, you can make big clumps of streusel that look and taste delicious – and are easier to apply to the top of your un-baked muffins. That said, don’t worry if the streusel gets a little messy when you’re putting it on top of the muffins. It will stick as the muffins bake.

These muffins could also be made with blueberries or blackberries, if you’re looking for a little variety in your muffins, but sweet-tart raspberries are hard to beat. The muffin batter has a small amount of vanilla and almond extracts, both of which work very well with the raspberries. There is also a bit of ginger in the streusel, which doesn’t dominate the flavor of the muffin or the berries as cinnamon can, although adding ground cinnamon to the topping is not a bad idea either!

Raspberry Streusel Muffins
Streusel
2/3 cup all purpose flour
1/3 cup brown sugar
1/8 tsp salt
1/4 tsp ground ginger
4 tbsp butter, cold

Muffins
2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
3 tbsp butter, melted and cooled
1 cup sugar
1 large egg
3/4 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups frozen raspberries*

Preheat oven to 350F. Line a standard muffin tin with 12 paper liners.

In a small bowl, make the streusel. Stir together all dry ingredients, then cut the butter into small pieces and add to flour mixture. Rub in butter thoroughly until mixture is very fine and sandy. Pick up the streusel mixture and squeeze it in your hand to form small clumps, repeating until streusel appears to have a much coarser texture. Set aside.

Next, make the muffin batter. In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, stir together melted butter, sugar and egg until well combined. Stir in half the flour mixture, followed by the buttermilk, vanilla and almond extracts. Stir in remaining flour mixture, mixing just until the dry ingredients are incorporated and no streaks of flour remain. Fold in raspberries (toss frozen berries in 2 tsp of flour to keep them from “bleeding” into the muffin batter).
Divide muffin batter evenly into prepared baking cups. Cups will be fairly full. Divide streusel mixture over the muffins (be generous, and don’t worry if some of the streusel doesn’t seem to “stick”)

Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.

Turn muffins out onto a wire rack to cool completely. Cooled muffins can be stored in an airtight container.

Makes 12 muffins.

*Note: If using fresh berries, you may need to reduce the baking time by 1-2 minutes.

Author : Nicole

Shirley’s Comments: These muffins are fabulous. They are indulgence for me and well worth it. They are great with coffee or tea good for continental breakfast or an afternoon snack. Enjoy them and have some available whenever want you mouth to smile.

Bowel cancer is fast becoming one of Australia and New Zealand’s biggest killers, and is already Australia’s second leading cause of cancer death. As Bowel Cancer Awareness Week approaches next week, reports are also emerging that the incidence of the disease in young people is becoming more common, especially in those aged under 35.

Bowel Cancer Awareness Week encourages everyone to learn more about preventing the disease and, along with regular screening, learning to recognize symptoms, and maintaining a healthy weight, eating a balanced diet is one of the easiest and best approaches you can take to prevention. Diets high in fat and cholesterol have been linked to an increased incidence of colon cancer, but diets high in fiber show a protective effect. Eating a diet rich in fruits, vegetables and whole grains will ensure you get enough fiber into your diet and eliminating red meat will reduce saturated fats. To help, we’ve compile our top five recipes for good health.

CARROT PIE

Carrots are naturally high in fiber, and their nutritional values actually increase on cooking. With its delicious walnut pastry, this appetizing carrot pie is sure to bring a cheerful start to a wintry week.

Recipe

TOFU BURGER

Diets high in saturated fats have been linked to increased incidence of bowel cancer. This recipe replaces the traditional red meat burger with tofu, a perfect substitute for meat in classic dishes ranging from burgers to cheesy bakes.

Recipe

CHORIZO AND LENTIL BRAISE

Adding lentils to your diet is a great way to lower cholesterol and introduce more fiber. Topped with slices of spicy, smoky chorizo sausage, this quick and easy lentil dish will sate even the largest appetite.

Recipe

CELERIAC AND APPLE SOUP WITH PARMESAN CHIPS

We all know the old saying “an apple a day keeps the doctor away”, and one reason is that apples are one of nature’s sources of fiber. Introduce more into your diet with this tasty recipe for apple and celeriac soup.

Recipe

CHAR GRILLED CHICKEN WITH GRAPEFRUIT MARMALADE

If you’re not ready to eliminate meat from your diet entirely, utilizing more chicken and fish, which are lower in saturated fats, will not only benefit your gut, but your heart too.

Recipe

Author : LIZZY WOOD

Shirley’s Comments: Sometimes with ignore or take for granted that what we eat will promote our health. That is just not true these days with all that is going on with our food supply and the world around us. We need to be proactive in eating and preparing foods that support our total health. These recipes provide fiber with taste and helps the movement of food through the system. Try them and see how you feel.

Every stage of cooking is important: meal planning, meal preparation and presentation, yet before any of this can take place it is essential to pick the things that you are going to cook. The ability to select high quality foodstuffs is also very important. Food deteriorates after a particular length of time and knowing which signs to look for is the art to this specific aspect of cooking.

There are several considerations to product selection. For instance, the cook has to estimate whether the produce is fresh, ripe or over ripe. Is the amount of waste associated with this product acceptable? Will this produce provide the required amount of nutrients? Do the intended consumers like it or will they like it? Does the price validate selecting this option?

Balancing all these considerations is quite some feat that perhaps a billion people carry out every day and maybe several times a day. It is quite remarkable. However, the best cooks or household managers have to have experience to carry it off it correctly most of the time and you can only acquire experience by ‘doing’ and doing involves making gaffs from time to time. There is nothing wrong with that – making mistakes is a normal part of the learning process.

There are basically three elements to the successful selection of food. These are: 1) the substance of which it is composed; 2) its worth or potential to supply energy and or nutrients and vitamins and 3) how readily these qualities can be extracted in a digestible way.

It is just after you have answers to these three questions that you can know whether a foodstuff is worth the money. In other words, although you might always know the cost of an article of food, you may not always know its value.

It is obvious from the above that the cook who takes his or her job seriously has a mammoth task on hand to know what human bodies need at the different stages of growth, illness and even just recovery from normal wear and tear; to know what items of food can provide those needs; how to pick foods that are at the peak of condition and how to prepare those foodstuffs so that you gain the most of that foodstuff’s potential.

Then there are the other considerations of whether you or your family will eat those products at all or whether they will only eat them if prepared according to particular recipes and finally, whether you can afford those foods.

As far as preparing children to eat or at least taste different foodstuffs goes, it is important to get started as soon as you can. Children do not know what is good for them and allowing them to eat hamburgers and chips every day, because it is ‘all they will eat’ is nonsense. Children have to be taught to eat what is put in front of them until they are competent to make their own decisions.

Shirley’s Comments: This article takes preparation to a higher level than most. As a at home chef, I generally know that the produce is ripe local or organic and combine the appropriate combinations of meats/ fish vegetables and occasional starch to make a meal. As a general rule, some meat / fish for protein and fresh produce fits the nutritional needs for most. Cooking from scratch with the freshest ingredients make the best happy meal for the whole family to enjoy>

Children eat whatever you have taught them to eat. If you have brought them up eating lots of hamburger, they will continue that and if fresh fruits and vegetable has been their diet, they will form those habits and preferences. Changing how you feed children and your family create resistance sometimes. I think it is best to try new things and I have adults in my life that will not do that so it’s a little much to ask from a child. They will do as you do! Be adventurous and take a bite, just one.

If you cook or bake, you have to know how to substitute ingredients. Inevitably, you’ll be working on a recipe and lo and behold, you discover that one ingredient has either expired or you should have thrown out a week ago or even a year ago. It can be very frustrating and can upset the entire timing of a dish or meal if you have to drop everything and run to the store. It’s so much easier to look in your pantry, refrigerator, freezer or spice rack to see if you can substitute that item. There are hundreds of ingredient substitutions available but here are some of the most common ones.
Baking Substitutions
Self rising flour 1 cup
Combine 1 C. all-purpose flour plus 1-1/2 teaspoon baking powder and 1/2 teaspoon salt.

Cake flour 1 cup–3 variations
Combine 7/8 C. all-purpose flour plus 2 tablespoons cornstarch OR
Sift 1 C. all-purpose flour 3 times and then measure out 1 cup OR
Subtract 2 tablespoons all-purpose flour

Biscuit mix 2 & 1/4 cups
Combine 2 cups sifted flour, 1 tablespoon baking powder, 1 teaspoon salt and 1/4 cup shortening.

Sugar 1 cup granulated
2 C. powdered sugar OR
1 cup packed light brown sugar

Cornstarch 1 tablespoon
2 tablespoon all-purpose flour OR
1-1/2 teaspoon arrowroot OR
2 tablespoon tapioca

Eggs, Dairy and Cheese
Eggs–1 single egg
Combine 1 tablespoon water plus 1 egg yolk, for baking
2 egg yolks OR
2 egg whites OR
1/4 cup cholesterol free egg product OR
Combine 1 egg white and 2 teaspoons oil

Butter 1 cup
7/8 C. shortening (vegetable) OR
7/8 C. oil OR
1 cup margarine

Buttermilk 1 cup
Subtract 1 tablespoon milk from 1 C. milk and add 1 tablespoon lemon juice or vinegar. It should stand about five minutes before using OR
Combine 1/4 C. milk and 3/4 C. plain yogurt OR
Mix two teaspoons cream of tartar to 1 C. milk and let sit for ten minutes

Half and Half cream 1 cup
Mix 7/8 C. milk plus 1-1/2 tablespoons butter OR
1 C. evaporated milk OR
Combine 2/3 C. low-fat or skim milk plus 1/3 C. heavy cream

Cheddar Cheese, sharp 1 cup
Mix 1 C. mild cheddar cheese plus 1/4 teaspoon worcestershire sauce and 1/8 teaspoon dry mustard

Mascarpone Cheese
Cream cheese

Ricotta Cheese
Cottage cheese

Parmigiano Reggiano Cheese
Pecorino romano or Asiago, aged, or Parmesan, domestic

Vinegars, Fats and Oils
Balsamic vinegar
Cider vinegar or sherry

Red wine vinegar
Combine 1 tablespoon red wine plus 3 tablespoons cider vinegar

Vinegar
Lemon juice

Chili Oil 1/4 teaspoon
Mix 1/4 teaspoon vegetable oil plus pinch of dried pepper flakes or cayenne pepper

Sesame Oil 1 tablespoon
Saute 1-1/2 teaspoon sesame seeds in 1/2 teaspoon vegetable oil

Shortening, solid, 1 cup
1-1/8 C. margarine or butter
Shortening, melted, 1 cup

1 C. cooking oil but should not be used if recipe calls for solid shortening
Seasonings, Herbs and Spices
Allspice 1 teaspoon
Mix 1/2 teaspoon cloves, ground and 1/2 teaspoon cinnamon

Basil 1 teaspoon
1 teaspoon thyme or oregano

Cayenne pepper 1/8 teaspoon
4-5 drops hot sauce OR
1/8 teaspoon crushed red pepper flakes

Cumin
Chili powder

Garlic 1 medium clove
1/2 teaspoon minced, jar garlic

Italian seasoning
Mix equal amounts dried basil, oregano, thyme and rosemary

Poultry seasoning 1 teaspoon
Combine 1/4 teaspoon thyme and 3/4 teaspoon sage

Seasoned salt–makes 3 tablespoons + 1/2 teaspoon–store in small jar
Combine 2 tablespoons salt, 2 teaspoons sugar, 1/2 teaspoon paprika and 1/4 teaspoon each onion powder, garlic powder, turmeric and cornstarch

Fruits and vegetables
Leeks
Shallots

Lemon or lime juice
White vinegar or bottled lemon or lime juice

Mushrooms, fresh 1 pound
3 ounces dried, then add water to reconstitute
12 ounces canned

Shallots
White part of green onion (scallions) plus a dash of jar garlic

Tomato juice 1 cup
Combine 1/2 C. water plus 1/2 C. tomato sauce

Tomato paste 1/2 cup
Cook, uncovered 1 C. tomato sauce until it’s reduced to 1/2 C.

Tomato sauce 2 cups
Combine 1 C. water with 3/4 C. tomato paste

Miscellaneous items
Bacon
Canadian or smoked ham

Bread crumbs
Cracker crumbs,crushed or 1 slice dried bread, crumbled

Broth or stock, canned
Chicken or beef bouillon cubes or granules, along with boiling water

Cocktail sauce 1-1/4 cups
Combine 1/3 C. ketchup, 1 tablespoons horseradish, 1 tablespoon fresh lemon juice and 1 teaspoons worcestershire sauce

Hot sauce
Pinch of cayenne pepper or dried, crushed red pepper flakes

Tartar sauce 1/2 cup
Combine 6 tablespoons mayonnaise, 2 tablespoon pickle relish and 2 teaspoons fresh lemon juice

This should give you some peace of mind that you can still complete that recipe and not feel like it’s a disaster. The key is to trust yourself that you can figure it out.
By Marilee Johnson

Shirley’s Comments: For any at home chef or from scratch cook, these tips can save you from panic or driving across town to get that one thing you forgot. I have used most of these myself while in the kitchen and the self-rising flour will suffice just because I do not buy that kind of flour and occasions need it for a recipe. Kudos to Marilee for putting this together in one space for us all.