Month: July 2017

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Cooking classes are heating up!

Do you have a grill that sits around because it’s too intimidating?

Is there a potluck coming up where you’d like to win everyone’s adoration?

Do you need to know what to cook for your next camping trip?

Chef Doryan has you covered!

After a few private classes, we’ve teamed up with Kitchen Underground for a series of cooking classes to help everyone feel more confident in their food-making capabilities. In addition, you can reach out to Chef Doryan to book your own private class, if you don’t see one on Kitchen Underground that suits your schedule’s needs.

 

Available classes: 

  • Grilling 101-102-103
  • Potluck Prowess
  • Taste of Thai
  • Camping Cuisine and Festival foodz
  • Spanish Tapas
  • Paleo Possibilities and Keto Creations
  • Cooking for Two
  • Mother Sauces (each sauce will have its own class)
  • Using your CSA Box

 

 

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Make America Pie Again!

A while ago, I gave away some of my new favorite treats for St. Paddy’s and Easter. 

You’re welcome.

And as the 4th of July approached, I saw this post from UseRealButter.com, and decided they would make a great treat to bring around to the many many parties that I was invited to. Ah, the pains of an active social cooking life! Still, as I went around distributing these little pillows of happiness, I realized I missed out on a great opportunity to honor the special day. Heck, why not make them red, white and blue?!

 

Kid friendly patriotic jello

It’s a safer idea than patriotic Jell-o shots

So I took some time and leftovers, and I came up with a great recipe for red, white, and blue hand pies! I took them to a gathering of friends, and they disappeared faster than potato salad at a picnic!

Patriotic Hand Pies

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Makes about 20 pies

  • 1 package (2 sheets) Puff Pastry
  • 1 Egg, beaten with 2T water
  • 1/2 pint fresh Blueberries
  • 1/2 pint fresh Strawberries, halved and sliced OR whole raspberries
  • Juice and zest of 1 Lemon
  • 1/2 cup Sugar
  • 3 T Corn Starch
  • 1 T Cinnamon
  • 1/2 t Sea Salt
  • 8oz Cream Cheese

-Pre-heat oven to 375.

-Start by mixing sugar, corn starch, and cinnamon together with the lemon zest. Whisk together until well incorporated.IMG_1132

-Next, mix your berries, separately, in two bowls with the salt and lemon juice. Toss in your dry mixture and mix well. if you’re using strawberries, keep in mind they’ll release a lot of liquid. Raspberries won’t, but be careful not to crush them.
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-In using cream cheese, keep in mind it’s not going to be easy to work with. I froze mine and then sliced it into about 20 pieces. These turned quite gooey as they quickly thawed. Make sure you have a knife or small rubber spatula to transfer them.

-Roll out your pastry dough on a well-floured surface, and cut into 10 pieces, repeating with the second sheet.

Now set up your assembly line!

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-Line a cookie sheet with parchment paper or use a Silpat.

-Take each piece of dough, rolling it out a little more, if necessary. Don’t make it too thin! Line up a bit of each of the berries with the cream cheese in the middle. IMG_1137

-Brush the edges with egg wash, fold over, and crimp the edges with a fork. Transfer to the baking sheet.

-Cut a few slits in the top, allowing the pressure to escape.IMG_1139

-Continue until one sheet is full, then brush with egg wash and bake for 20-25 minutes until golden brown. You’ll have to make at least 2 batches, most likely.IMG_1142

 

Allow these to cool for a bit, then release them to the awaiting masses. You may want to hide a few for yourself!