In our quest to teach our daughters a thing or two about cooking, my dear friend Kathy and I ventured into our third annual mother-daughter cooking lesson…for peeks into previous meals, take a look at dinner #1 and dinner #2 from the past couple of years.
Both of the twenty-year-olds are currently living in off-campus housing this year, cooking on their own most nights…pasta, salads, quesadillas, leftovers and probably a bit of cold cereal on occasion. They are fans of Pinterest, posting pics of fun snacks and menu items to try…so they are actually getting pretty familiar in the kitchen. And yet, there are always lessons to learn…like the fact that when a recipe calls for three cloves of garlic, you can simply peel them off of one “bulb” and do not need to purchase three “garlics.” Wow. That would have been garlicky! Tips and tricks for chopping, making a roux, and carmelizing sugar atop a creme brulee were all included in this adventure.
This year’s menu included:
Kalamata Olive Tapenade
- 1 cup pitted Kalamata olives
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and grated
- 1/4 teaspoon black pepper
Add all ingredients to a food processor and pulse until combined well. Serve with a schmear of Boursin (I used Alouette Garlic and Herbs) on top of lightly grilled flatbread cut into wedges.
(a family favorite from my dear friend and chef/baker extraordinaire-Kris Johnson!)
- 1/4 cup pure maple syrup
- 1/4 cup lowfat mayo
- 3 T. white wine vinegar
- 2 T. sugar
- 1/2 cup vegetable oil
Directions: Whisk first four ingredients and gradually whisk in oil. Season with salt and pepper.
- chopped greens (we used Romaine)
- 1 Granny Smith apple, thinly sliced
- 1/2 cup dried cherries or craisins
- 1/2 cup toasted walnuts (we used Diamond Glazed Walnuts)
- Gorgonzola cheese (optional)
Directions: Gently toss greens with desired amount of dressing. Sprinkle with remaining ingredients, toss a bit more.
Boundary Waters Wild Rice Soup
- 1/4 cup chopped onion
- 1 T. butter
- 2-3 T. flour
- 4 cups chicken stock
- 3/4 to 1 cup cooked wild rice
- 1/2 teaspoon white pepper
- 2 teaspoons salt
- 1-1/2 teaspoons ground pepper
- 1 c. heavy cream
- 1/3 cup sherry
Directions: In a large saucepan, saute onion in butter until tender. Make roux by stirring in flour; cook and stir 2 to 3 minutes. Add stock; whisk in flour mixture until smooth. Heat to boiling; reduce heat and simmer 20 minutes. (To make thicker, add more roux.) Add cooked wild rice, salt, pepper and cream; simmer. Add sherry and heat thoroughly. 6 cups. (Diced rotisserie chicken was added.)
Kincaid’s Burnt Cream
(based on the delish dessert at Kincaid’s in St. Paul)
- 1 pint whipping cream
- 1/2 cup sugar
- 4 egg yolks
- 1 T. vanilla
Directions: Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about three minutes. Gradually beat cream into egg yolks. Stir in vanilla. Pour into 5 or 6 six-ounce custard cups/ramekins. Place cups in baking pan that has about 1/2″water in bottom. Bake until set, about 45 minutes at 350 degrees. Remove custard cups from water. Refrigerate until chilled.
- 4 T. sugar
- 1 tsp. brown sugar
Sprinkle each custard with about 2 tsp sugar topping blend. Place on top rack under broiler. Cook until topping is medium brown. Keep door slightly open and watch carefully-only takes a few minutes. (Or be brave and use a small torch to melt and carmelize the sugar.) Chill before serving.