Chocolate Cookie Tips
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
FUNNIES: Signs You've Signed Up for the Wrong Cooking Class
Red Lobster Shrimp Pasta
Culinary Quiz Answer
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Chocolate Cookie Tips:
* Always add the chocolate morsels last to the mix. It's best when they are very cold. Just barely stir the morsels in -- don't over mix.
* Cream the shortening and sugar well. All the rest of the ingredients can be just mixed in, but proper creaming of the shortening and sugar is important.
* Make sure that your baking pans are cool between cookie batches.
* Substitute cherry flavored morsels for 1/2 of the chocolate morsels for a new taste treat.
* Drop your cookies extra thick (use an ice cream scoop), flatten the top a little, then place the cookie sheet in the refrigerator for twenty minutes. Take the sheet from the refrigerator and bake at 375ºF until the cookie's edges are slightly brown and you will have a soft centered delight.
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Culinary Quiz
(Answer at the bottom of page)
Though technically considered to be a fruit, this item is traditionally served as an accompaniment to savory dishes in Jamaica. What is it?
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Quote:
"Every morning one must start from scratch, with nothing on the stoves. That is cuisine."
- Fernand Point (1897-1955)
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UPCOMING FOOD HOLIDAYS:
April is: National Food Month
Fresh Florida Tomato Month
National Pecan Month
April 8 - National Empanada Day
April 9 - National Chinese Almond Cookie Day
April 10 - National Cinnamon Crescent Day
April 11 - National Cheese Fondue Day
April 12 - National Licorice Day
April 13 - National Peach Cobbler Day
April 14 - National Pecan Day
April 15 - National Glazed Ham Day
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FUNNIES: Signs You've Signed Up for the Wrong Cooking Class
7. It seems as though sewer water is a main ingredient in many of your "Third World" cooking class recipes.
6. Every recipe, same thing: Fava beans, Chianti ... and the student who failed last week's "quiz".
5. You have to bring your own Easy-Bake oven.
4. "The water is hot enough for blanching when it scalds your hand."
3. The teacher is known only as "Jack", and he seems a little overenthusiastic in teaching you how to cut through bone.
2. Meat Pies 101: Instructor S. Todd
... and the #1 Sign You've Signed Up for the Wrong Cooking Class ...
1. Only meets after sundown; garlic strictly prohibited.
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Red Lobster Shrimp Pasta
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped parsley
1/4 teaspoon dried basil
1/4 teaspoonand dried oregano
1 (8 oz.) package linguine, cooked and drained
Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve
liquid in pan. Add clam juice; bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese.
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Culinary Quiz Answer:
Avocado Pear
In Jamaica when you talk about pears you can only be referring to one thing; the avocado pear. This is traditionally served as an accompanying vegetable during cooked breakfast and dinner courses. It is also sometimes enjoyed with a flat, dense cake known as a "Bulla".
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
FUNNIES: Signs You've Signed Up for the Wrong Cooking Class
Red Lobster Shrimp PastaCulinary Quiz Answer
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Chocolate Cookie Tips:
* Always add the chocolate morsels last to the mix. It's best when they are very cold. Just barely stir the morsels in -- don't over mix.
* Cream the shortening and sugar well. All the rest of the ingredients can be just mixed in, but proper creaming of the shortening and sugar is important.
* Make sure that your baking pans are cool between cookie batches.
* Substitute cherry flavored morsels for 1/2 of the chocolate morsels for a new taste treat.
* Drop your cookies extra thick (use an ice cream scoop), flatten the top a little, then place the cookie sheet in the refrigerator for twenty minutes. Take the sheet from the refrigerator and bake at 375ºF until the cookie's edges are slightly brown and you will have a soft centered delight.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Culinary Quiz
(Answer at the bottom of page)
Though technically considered to be a fruit, this item is traditionally served as an accompaniment to savory dishes in Jamaica. What is it?
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Quote:
"Every morning one must start from scratch, with nothing on the stoves. That is cuisine."
- Fernand Point (1897-1955)
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
UPCOMING FOOD HOLIDAYS:
April is: National Food Month
Fresh Florida Tomato Month
National Pecan Month
April 8 - National Empanada Day
April 9 - National Chinese Almond Cookie Day
April 10 - National Cinnamon Crescent Day
April 11 - National Cheese Fondue Day
April 12 - National Licorice Day
April 13 - National Peach Cobbler Day
April 14 - National Pecan Day
April 15 - National Glazed Ham Day
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FUNNIES: Signs You've Signed Up for the Wrong Cooking Class
7. It seems as though sewer water is a main ingredient in many of your "Third World" cooking class recipes.
6. Every recipe, same thing: Fava beans, Chianti ... and the student who failed last week's "quiz".
5. You have to bring your own Easy-Bake oven.
4. "The water is hot enough for blanching when it scalds your hand."
3. The teacher is known only as "Jack", and he seems a little overenthusiastic in teaching you how to cut through bone.
2. Meat Pies 101: Instructor S. Todd
... and the #1 Sign You've Signed Up for the Wrong Cooking Class ...
1. Only meets after sundown; garlic strictly prohibited.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
Red Lobster Shrimp Pasta1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped parsley
1/4 teaspoon dried basil
1/4 teaspoonand dried oregano
1 (8 oz.) package linguine, cooked and drained
Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve
liquid in pan. Add clam juice; bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese.
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Culinary Quiz Answer:
Avocado Pear
In Jamaica when you talk about pears you can only be referring to one thing; the avocado pear. This is traditionally served as an accompanying vegetable during cooked breakfast and dinner courses. It is also sometimes enjoyed with a flat, dense cake known as a "Bulla".
