Cooking Classes/Class Overview 12/10/2010 - Revision history

Leif: moved Class Overview 12/10/2010 to Cooking Classes/Class Overview 12/10/2010: wiki is not a big truck

2010-10-14T00:46:40Z

moved Class Overview 12/10/2010 to Cooking Classes/Class Overview 12/10/2010: wiki is not a big truck

← Older revision	Revision as of 17:46, 13 October 2010
(No difference)

SpammerHellDontDelete at 05:57, 13 October 2010

2010-10-13T05:57:35Z

← Older revision		Revision as of 22:57, 12 October 2010
Line 169:		Line 169:

	1 c of beet kvass (optional)		1 c of beet kvass (optional)

			1 c of sauer kraut

	6 cloves of garlic (fine sliced)		6 cloves of garlic (fine sliced)

SpammerHellDontDelete at 05:56, 13 October 2010

2010-10-13T05:56:07Z

← Older revision		Revision as of 22:56, 12 October 2010
Line 1:		Line 1:
	Notes From Cooking Class 12/10/2010		'''Notes From Cooking Class 12/10/2010'''


	Dishes prepared:		'''Dishes prepared:'''

	Breath of the coyote (garlic spread with cheese, Czech); beet spread (Russia); yeast spread (Czech); borsc (Central and Eastern Europe)		Breath of the coyote (garlic spread with cheese, Czech); beet spread (Russia); yeast spread (Czech); borsc (Central and Eastern Europe)


	Breath of the Coyote – Vegetarian (Czech Republic, Family Recipe)		'''Breath of the Coyote – Vegetarian (Czech Republic, Family Recipe)'''


	Ingredients:		'''Ingredients:'''


Line 26:		Line 26:


	Cookware needed:		'''Cookware needed:'''


Line 36:		Line 36:


	Directions:		'''Directions:'''


Line 50:		Line 50:


	Beet Spread – Vegetarian (Central and Eastern Europe)		'''Beet Spread – Vegetarian (Central and Eastern Europe)'''


	Ingredients:		'''Ingredients:'''

	2 c of beets		2 c of beets
Line 68:		Line 68:


	Cookware needed:		'''Cookware needed:'''


Line 78:		Line 78:


	Directions:		'''Directions:'''


Line 92:		Line 92:


	Yeast Spread – Vegan (Czech Republic)		'''Yeast Spread – Vegan (Czech Republic)'''


	Ingredients:		'''Ingredients:'''


Line 113:		Line 113:


	Cookware needed:		'''Cookware needed:'''


Line 125:		Line 125:


	Directions:		'''Directions:'''


Line 149:		Line 149:


	Boršč (6 l) – Vegan (Central and Eastern Europe)		'''Boršč (6 l) – Vegan (Central and Eastern Europe)'''


Line 177:		Line 177:


	Cookware needed:		'''Cookware needed:'''


Line 189:		Line 189:


	Directions:		'''Directions:'''

	- the selection of the vegetables is optional and depends on the season, beets, onion, potatoes and carrot are the most used ones		- the selection of the vegetables is optional and depends on the season, beets, onion, potatoes and carrot are the most used ones
Line 220:		Line 220:


	Kombucha beverages		'''Kombucha beverages'''

SpammerHellDontDelete: Created page with 'Notes From Cooking Class 12/10/2010 Dishes prepared: Breath of the coyote (garlic spread with cheese, Czech); beet spread (Russia); yeast spread (Czech); borsc (Central and Ea…'

2010-10-13T05:52:48Z

Created page with 'Notes From Cooking Class 12/10/2010 Dishes prepared: Breath of the coyote (garlic spread with cheese, Czech); beet spread (Russia); yeast spread (Czech); borsc (Central and Ea…'

New page

Notes From Cooking Class 12/10/2010

Dishes prepared:

Breath of the coyote (garlic spread with cheese, Czech); beet spread (Russia); yeast spread (Czech); borsc (Central and Eastern Europe)

Breath of the Coyote – Vegetarian (Czech Republic, Family Recipe)

Ingredients:

2 c of graded sharp cheese

1/2 c of mayonnaise

3-6 cloves of garlic

5 drops of lemon

pinch of salt

French loaf

Cookware needed:

grader for cheese

grader for garlic

bowl and spurtle

Directions:

- grade the cheese on a fine grader in to the bowl

- crush the garlic on a past on a fine grader and add to the bowl

- add the mayonnaise to the cheese and garlic and mix well

- taste and add the lemon and salt as needed, mix well

- serve on thin slice of French loaf (7 mm = 1/8 of inch)

Beet Spread – Vegetarian (Central and Eastern Europe)

Ingredients:

2 c of beets

1/3 c of mayonnaise

2 cloves of garlic

5 drops of lemon

pinch of salt

French loaf

Cookware needed:

grader for beets

grader for garlic

bowl and spurtle

Directions:

- grade the beets on a fine grader in to the bowl

- crush the garlic on a past on a fine grader and add to the bowl

- add the mayonnaise to the beets and garlic and mix well

- taste and add the lemon and salt as needed, mix well

- serve on thin slice of French loaf (7 mm = 1/8 of inch)

Yeast Spread – Vegan (Czech Republic)

Ingredients:

1 c of yeast (dried nutrient yeast or 2-3 c of fresh wet yeast)

2 c of onion

2 TB of olive oil

1 c of beer (depends on origin of yeast, more for dried one)

2 TB of flour (all purpose flour or other)

5 drops of lemon

pinch of salt

Cookware needed:

knife

cutting board

frying pan

spurtle

Directions:

- dice the onions on a small pieces (2-4 mm edge) = 1/16 of inch)

- add the olive oil in to the pan

- add onions and fry and stire vigorously until they turn glassy

- add salt

- start to add yeast and mix constantly

- add the bear quickly so the yeast doesn't stick to the pan

- sprinkle in the flour

- let to simmer for 5-10 minutes

- add the salt and lemon by the taste

- serve on thin slice of French loaf (7 mm = 1/8 of inch)

Boršč (6 l) – Vegan (Central and Eastern Europe)

2 c of beets (1 inch on 1/4 inch)

2 c of potatoes (1/3 inch cubes)

2 c of turnips (1/3 inch cubes)

1 c of tomatoes (1 inch on 1/6 inch)

1 c of carrots (1/4 inch on 1 inch)

1 c of "shark fin melon"

1 c of beans (soaked for 2-6 hours)

1 c of fried onions (fine diced)

1 c of beet kvass (optional)

6 cloves of garlic (fine sliced)

3 TB of nutritional yeast

salt to taste

Cookware needed:

knife

cutting board

frying pan

spurtle

Directions:

- the selection of the vegetables is optional and depends on the season, beets, onion, potatoes and carrot are the most used ones

- dice the available vegetables on slices based on how hard they are to boil, except the onions

- add water in to the big pot

- add the sliced vegetables in to the pot and start to heat up slowly

- dice the onions on a small pieces (2-4 mm edge) = 1/16 of inch)

- add the olive oil in to the pan

- add onions and fry and stire vigorously until they turn glassy

- add salt, stir and stop frying

- dice the

- add the onion to the mix

- add the rest of the ingredients like salt, yeast, kvass, garlic etc.

- taste the mixture and let to simmer for an hour or so

- taste again and check how well done are the vegetables

- serve as a soup in a bowl

Kombucha beverages

Flavors – pu-erh; labsang suchong; gunpowder and grape gunpowder.

Food and beverages prepared and posted by Judith, Lilia and Frantisek.

Thanks to all!