Section: Croton-on-Hudson Cooking with the Lunch Lady
July 17, 2007
Remy's Ratatouille Recipe
Like many others, my children also saw (and really liked) Disney Pixar’s new animated comedy movie Ratatouille (Rat-a-too-ee) over the weekend. So, I thought I’d share Remy’s Ratatouille recipe with readers in hope of “making vegetable consumption fun” by preparing a long-standing classic French recipe such as this.
The official recipe from the movie follows. Other more-easily-prepared Ratatouille recipes can be found at Epicurious.com.
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March 31, 2007
Cooking Bloopers & Outtakes from the "Inside the CIA" Series by Epicurious
A few weeks ago, in a post titled “Go “Inside the CIA” at the Culinary Institute of America with Epicurious.com,” I introduced Crotonblog readers to a fun cooking video-blog series from Epicurious. Now, in its eighth “Epi-sode,” the cast of four culinary and baking arts students from the Culinary Institute of America in Hyde Park, New York, are back with a new bloopers and outtakes reel proving that learning to become a chef is one part fun and two part games.
Download this video clip of “Inside the CIA (Culinary Institute of America) from Epicurious.com” to your video iPod (how to guide).
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February 24, 2007
Go "Inside the CIA" at the Culinary Institute of America with Epicurious.com
Have you ever wondered what it’s like to study to be a chef at the Culinary Institute of America in nearby Hyde Park, New York? Well, if you are like me, who was actually accepted there but chose to attend Johnson and Wales University in Providence, Rhode Island instead, then you should visit Epicurious.com for their new reality series called “Inside the CIA.” The web-series stars four culinary and pastry students named Erin, Jared, Claire and Markos who share their experiences as student apprentices through daily blogs and weekly diary-type videos.
Already in its third “Epi-sode” of the season, viewers get a taste of life on campus by watching videos like the current clip called “Bake-off & Dance,” described as “Erin in a dress? Markos in a suit? Claire making a cake? Check out the action at the semi-formal.” And, to catch new viewers up to date, the other two episodes called, “First Day Jitters” and “The Group Leader” are also online at Epicurious.com.
Download this video clip of “Inside the CIA (Culinary Institute of America) from Epicurious.com” to your video iPod (how to guide).
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June 6, 2006
My Lemon Vinaigrette Recipe
The Croton Harmon Education Foundation’s annual “Night Under the Stars” fundraising event was held on Saturday, June 4, 2006, at the Senasqua Lodge at Croton Point Park and—despite all of the recent rain—was by all accounts a successful and fun evening.
Besides working as a volunteer that evening, I also prepared a Lemon Vinaigrette salad dressing that was tossed with greens and was served along side many other really great dishes during the dinner event. My recipe follows below…
By the way, if any Crotonblog readers are interested in sharing their recipes from the fundraiser or the delicious dessert competition, please leave it as a comment after my recipe. Bon Appetit!
Lemon Vinaigrette (serves 8)
Ingredients:
- 1 cup olive oil
- 4 Tbs. fresh lemon juice
- 4 Tbs. white vinegar
- 1 tps. Dijon mustard
- 1 clove fresh garlic
- 1 small shallot
- 3 or 4 springs of fresh parsley with stems removed
- 1 sprig of fresh oregano with stems removed (substitute with ¼ tsp. of dry)
- 1/8 tsp.sea or kosher salt
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. red pepper flakes
Directions:
In a food processor, minced the fresh parsley, fresh oregano, garlic clove and shallot. Add the Dijon mustard, lemon juice and white vinegar. Continue to pulse chop the mixture until thoroughly incorporated. In a steady stream with the food processor on, add the olive oil thus creating an emulsion. Season the dressing with salt, freshly ground black pepper and red pepper flakes to taste and serve.
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January 27, 2006
Happy Australia Day Croton
G’day mates and happy Australia day! Australia Day is Australia’s official national day and commemorates the landing of the First Fleet in Sydney Cove on that day in 1788 (more from Wikipedia). Well, it was really yesterday, January 26, 2006, so last night we celebrated a bit with Aussie friend Z, and she treated us to some simply prepared Vegemite toast.
If you haven’t tried Vegemite before and mostly attribute your familiarity with it to 80’s favorite “Down Under” by Men at Work or have a preconceived notion about its palatability, it turns out to be actually quite good.
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November 20, 2005
Herbed Poultry Stuffing
Ingredients (serves 4)
2 tbs. olive oil
1 cup onions, finely diced
2 cloves garlic, sliced
1/4 tsp. rubbed sage
1/4 tsp. thyme
3/4 cup cranberry juice
1/2 cup chicken stock
4 cups plain stuffing croutons
4 tbs. olive oil
Preheat a large skillet over medium heat. Add the olive oil, garlic and onions. Sauté the onions and garlic until they have become soft and translucent. Add the sage and thyme and continue cooking for 2 minutes.
Add the cranberry juice and chicken stock to the skillet. Bring the mixture to a simmer, then reduce the heat to low. Add the olive oil and stuffing croutons. Using a large spoon thoroughly mix the stuffing.
Transfer the stuffing to a casserole dish. Bake the stuffing for 15 to 20 minutes at 350 degrees. Cover the casserole for moist stuffing or leave uncovered for a crispier top.
Recipe credit : The Culinary Couple's Creative Colitis Cookbook
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August 20, 2005
Turkey Burgers with Grilled Onions
Ingredients (serves four)
1 1/4 lb. Lean Ground Turkey
1 tbs. Olive Oil
1 tbs. Ketchup
1 tbs. Dried Onion Flakes
1/4 tsp. Granulated Garlic
1/2 tsp. Oregano
1 tbs. Freshly Chopped Parsley
1/2 tsp. Salt
1 medium-sized Spanish or Bermuda Onion
1 tbs. Olive Oil
Preparation
Place the ground turkey in a mixing bowl and break apart with a spatula. Add the olive oil, onion flakes, granulated garlic, oregano, parsley and salt. Combine the ingredients thoroughly and divide into six equal sized balls.
Form the balls into thin patty shapes and place on a tray. Refridgirate until ready for use. Peel the spanish onion and slice into 1/4 inch round sections. Place the onions slices on a plate and brush both sides with the remaining olive oil.
Place the onion slices on a hot BBQ grill and turn once after 5 to 7 minutes. Place the turkey burgers on the grill and cook for approximately 4 minutes per side or until they are firm to the touch and leak clear juice when pierced.
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March 16, 2005
Irish Soda Bread
This recipe came home on a flyer from Mrs. Moore's 2nd grade CET class. So, I thought I'd pass it along here...
3 cups flour
1/4 tsp. salt
1 tsp. baking soda
3 tbs. sugar
1/2 to 1 cup raisins
1 1/2 cups buttermilk
Mix all ingredients with a spoon until you can form a ball. Slightly flatten and place on a lightly greased baking shhet. Bake for 1 hour at 350 degrees.
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February 21, 2005
Turkey Sausage Soup with Orzo
This quick and easy soup recipe is prepared by using mostly canned and frozen ingredients. Pair this up with a salad and some crusty bread and you have a hearty meal for a cold night. I use turkey sausage to cut down on fat but feel free to substitute regular Italian sausage. I like to use a combination of hot and sweet sausage since it gives the soup a nice kick .
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January 30, 2005
Wonton Vegetable Soup
Wontons
1 pkg. wonton wrappers
1/4 lb ground pork or ground turkey
1 tbsp soy sauce
1 tsp grated fresh ginger
1 clove chopped garlic
2 green onions (scallions) chopped
small bowl of water for dipping finger into
Makes between 30-35 wontons depending on how much filling is used for each one.
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