AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

This month it’s all about APPLES AND PUMPKINS! 

Thursday October 20th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here.. 

Whole foods cooking class CBC interview

 The Fruits of fall

We spent many afternoons so far this fall at U-pick farms,where we picked berries, apples, pears, peaches and more. Such a great outdoor activity!  A day in the sun,fresh air and delicious fruit.

Raspberries 

Raspberry kanten

1 1/2 Cups water

1 1/2 Cups apple juice

4 tbsp agar-agar flakes

1 – 1 1/2 Cup fresh raspberries

pinch of sea salt

In a medium pot bring water and juice to a boil,add the pinch of sea salt, slowly stir in agar- agar until it dissolves. Turn heat down to low and simmer for about 15 min.  Place raspberries into a small glass pan (casserole  style). Pour mixture  over raspberries. Refrigerate until set. About 1 hour.

Freezing Raspberries

wash, and place raspberries in a single layer on a cookie sheet. Put in freezer. When frozen transfer raspberries into freezer bags.

Peaches

Peach Crisp

5-6 peaches, remove pits and slice thinly

2 Tbsp arrowroot flour

1/2 tsp cinnamon

pinch of sea salt

1/4 cup water

1/2 cup rice syrup

—

1/4 cup whole wheat flour

3 tbsp sesame or corn oil

1/2 cup roasted walnuts

2 tbsp sesame seeds

1 Cup rolled oats

2 tbsp rice syrup

Heat oven to 375′

In a large pan, add peaches,arrowroot, sea salt ,1/2 cup rice syrup and cinnamon. Place in stove and cook slowly on low heat until peaches become soft, adding water if they stick. About 10 min. Pour peach mixture into a large baking dish.

For the topping mix all dry ingredients and  roast in a cast iron pan for 2-3 min , place in a bowl and add wet ingredients. Crumble  mixture with your hands over the peaches. Bake in oven for 20-30 min until top is crisp and fruit is bubbly.

Freezing peaches

Fill a large pot to the brim with sliced peaches ,a pinch of salt and 2 tbsp of rice syrup. Bring to a boil on low heat and stir until peaches are soft. Cool and place in containers. Freeze.

Apples

Applesauce

 This recipe is for those who do not have a foley food mill.

5 lbs apples, peeled, cored and sliced

1- 1 1/2 Cups water

1/4 tsp sea salt

Add all ingredients to a large pot and bring to a boil. Turn the heat to low and simmer for 25-30 min. Make sure to stir every few min.  Turn off heat and mash any lumps with a potato masher. Store in an airtight container in the fridge.

Chestnuts

- Prick chestnuts with a fork and roast in a 400 degree oven for about 20-30 min. The skin should be splitting and the inside a golden brown colour . Do not roast  them for too long. They can EXPLODE!

- Boil chestnuts with fennel seed in a small amount of water for 15-20 min till you can pierce easily with a fork.

-After chestnuts are cooked, peel while still warm and blend until smooth with water and a pinch of sea salt to make a puree. You can add sweetener if you like, but I find chestnuts are nice and sweet on their own.

What a busy summer! Here we are back in New Haven and it’s fall again. My family and I traveled home to beautiful Prince Edward Island for the summer.I had so much fun catching up with friends and spending time with family. I also had the pleasure of working at my mother’sflower farm , at the Charlottetown farmers market and at Ship to shore restaurant .

The kids had a blast going to the beach, playing in their new playhouse(built by Grampa) . They also went to horse camp. Pan and I love being able to stay at our farm in the country , but boy does it go by fast…..

Back  in Connecticut I’m always surprised by the warm fall weather. It is like having a second summer, and there are many orchards and farms still offering fresh fruit and vegetables. Here are a few recipes that feature fresh local  New England produce.

ROASTED BEET SALAD

1lb small beets
2 tbsp sesame oil
Sea salt and pepper
5 lg shallots,peeled and sliced in half
2 oranges,peeled and cut into wedges/sections
1/2 cup cilantro, washed and minced
1tbsp toasted sesame seeds
1 tsp ginger juice
1/2 cup orange juice
Set oven at 400
Cut stems off beets, do not peel. Line a baking sheet with tin foil and toss beets with 1/2 the oil and salt and pepper to taste. Roast for 25 min. mix shallots with remanding oil and add to beets and roast 20 more min.
mix beets and shallots with remaining ing.
enjoy:)

Kale and Tofu Salad

1lb firm tofu, sliced into 8 rectangles

sesame oil

1 lg bunch lacinato kale

1 tbsp toasted sesame seeds

1/2 cup parsley , minced

1-2 green onions, minced

Miso dressing

In a cast iron frying pan , fry tofu till golden on both sides in 1 tbsp of sesame oil. Set aside and cool on a paper towel. Cut into cubes.

Wash kale and thinly slice the entire leaf, mix with ,sesame seeds, parsley, onions and miso dressing. Top with tofu and serve.