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Linda PhD Marcinko
The Cooking Class Cookbook
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Inspiration for this book
My Story
Tips and Advice
Great for Grazing
Asparagus and Brie Triangles These little pastries are a variation of spanikopita, but asparagus and brie are used instead of spinach and feta cheese. The almonds lend a nice crunch to the creamy filling. Makes about 24 triangle pastries Ingredients: One bunch asparagus, trimmed and cut into one-inch pieces 2 medium leeks, white part only, washed well and thinly sliced 2 tablespoons butter Half pound of brie cheese, trimmed of the white rind 1/2 cup toasted, sliced almonds 1 tablespoon each of chopped chives, mint, dill and parsley Salt and black pepper to taste Dash cayenne 4 oz melted butter One 8 oz. package filo dough, thawed (filo is usually sold in 16 oz. packages that have been divided into two wrapped 8 oz. portions). Procedure:
Pecan Bleu Cheese Crackers These little crackers are nice with cocktails or red wine or even a salad. I made them as part of a holiday gift giving class. The dough can be made ahead of time and frozen for up to four weeks as long as it is wrapped up well. Then, the crackers can be sliced and baked off and are ready to give as a nice gift. I have used Danish bleu, Stilton or Roquefort to make these crackers. Makes about 45 crackers Ingredients: 1 1/2 cups pecan halves 1 egg 1 stick (4 oz.) unsalted butter, softened 8 oz. bleu cheese, softened 1 cup flour Procedure:
Cabbage Wrap When wraps were all the rage, I taught a class called” It’s a Wrap!” at Kitchen Classics. Phoenix Magazine was doing a feature article on wraps and came to the store to take pictures of the wraps during preparation and after completion. However, I guess my hands were not photogenic enough so I had a hand “stand-in”. I would do some prep on the wrap and then the hand model would hold what I had done for the picture! The article did turn out well, and they used three recipes from the class including this cabbage wrap. Makes six wraps Ingredients: 1 Savoy cabbage 1/4 cup rice vinegar 4 teaspoons soy sauce 3 teaspoons garlic, minced 1/4 teaspoon sugar 1/4 teaspoon crushed red chilies 2 tablespoons peanut oil 1/2 cup red onion, finely julienned 4 oz. boneless, skinless chicken breast, thinly sliced 4 oz. medium raw shrimp, shelled, deveined and cut in half, lengthwise 1/2 cup carrots, finely julienned 2 green onions, finely julienned 1 tablespoon oyster sauce 1/2 teaspoon black pepper Procedure:
Note: The reason that the filling is sautéed in 2 batches is that liquid is released from the chicken and shrimp when they are cooked, and if the carrots and green onions were just added in, they would steam as opposed to being sautéed. Julienne cut simply means cutting the vegetables to look like thin matchsticks. Crunchy Almond Squid My husband Dave loves squid, especially this almond squid. The nuts make it very crunchy and the flavor is fantastic. I don’t eat a lot of fried food, but this squid is one dish I do enjoy occasionally. I made this appetizer as part of a class that featured Spanish foods. The saffron mayonnaise can be made ahead of time and kept chilled until you are ready to serve the squid. Makes six servings Ingredients: One pound cleaned squid, washed and patted dry. 5 cups all-purpose flour 2 teaspoons salt 2 teaspoons black pepper 2 cups almonds, finely chopped 8 egg whites Oil for deep-frying Procedure:
Saffron Mayonnaise: 2 egg yolks 1 1/2 teaspoons Dijon mustard Dash salt and white pepper 1 tablespoon white vinegar 1 and 1/2 cups olive oil 1 tablespoon saffron threads mixed in 1 tablespoon hot water Procedure:
Creamy Hummus I probably make this dip more than any other. I always have canned garbanzo beans in the pantry so this is very easy to whip up quickly. In addition, it is a very healthy dip, as it contains a lot of fiber and vitamin C. I serve it with pita bread wedges, or fresh raw vegetables. For variation, I will sometimes puree a roasted red bell pepper or some kalamata olives and fresh herbs like basil or oregano with the beans. Makes four cups hummus Ingredients: 3/4 cup water 1/2 cup tahini 6 garlic cloves, peeled 6 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon black pepper Two (15-ounce) cans garbanzo beans, drained and rinsed Procedure:
Note: Tahini is a sesame seed paste. I have found it in the imported foods section of the grocery store or any international market will probably carry it. When I serve the hummus, I make a little indentation in the center of the dip, and pour on a little olive oil and sprinkle on some paprika or ground cumin to give it a little more color and flavor. Jarlsberg Cheesecakes I like savory cheesecakes more than I like the sweet variety. These mini cheesecakes were made as part of a holiday appetizer class and make a nice addition to a buffet table. They can be made a day ahead of time and kept chilled. Makes about twenty-four mini cheesecakes Ingredients: 2 lbs. cream cheese, softened 1/2 cup sour cream 3 eggs 1 1/2 cups shredded Jarlsberg cheese 1 teaspoon salt 3/4 teaspoon black pepper 1 1/2 teaspoon dried thyme 1 tablespoon dried dill 1/3 cup diced black olives Procedure:
Fresh Mozzarella in Herb Sauce One summer when I was teaching at Kitchen Classics, we started a large container herb garden in the back of the store. I loved being able to go out the door and pick fresh herbs to use in our classes. This great appetizer came about as part of a class I taught featuring fresh herbs. It can be prepared very quickly and is great served with slices of crusty baguettes. I am not a huge fan of anchovies, so I prefer using only two in this recipe. Makes six servings Ingredients: 16 oz. fresh mozzarella cheese 1/4 cup extra virgin olive oil 3 sprigs fresh Italian parsley 1/2 cup loosely packed basil leaves 4 large fresh mint leaves 2 tablespoons fresh oregano leaves Leaves from 1 sprig fresh thyme 1 tablespoon freshly grated Parmesan cheese 2 or 3 anchovy fillets, drained Freshly grated pepper to taste 2 tablespoons capers in brine, drained Procedure:
Gila Bend Cheesecake This was the first savory cheesecake I had ever tasted. My buddy Ken Jackman was the originator of this recipe. He was probably one of the most talented chefs that I ever worked with. Since we were in Arizona, he wanted to give the cheesecake a southwestern name so it was named after the small city of Gila Bend. We served this cheesecake when we had buffets at Gainey Ranch Golf Club and it would be cut into small wedges. As a lunch entrée, cut the cake into large wedges and heat it just until warm about 10 minutes in a 350-degree oven. I have also made this into mini cheesecakes for quite a few appetizer classes. Just use cupcake liners and bake them in muffin tins as in the Jarlsberg Cheesecake recipe. The baking time is shortened to 25-30 minutes and the mini- cheesecakes can be served after refrigerating them for 2 hours. This recipe makes a cake for 24 buffet portions, 10 lunch-sized portions or about 24 mini cheesecakes Ingredients: 3/4 cups plain breadcrumbs 3 Tablespoons butter, melted 2 pounds 8 ounces cream cheese, softened 5 large eggs 2 cups Cheddar cheese, grated 1/2 cup ham, diced 1/2 cup mild green chilies, diced 1 jalapeño pepper, minced 1 teaspoon each ground cumin, chili powder and salt Procedure:
Note: If you are making this cheesecake for a gathering where people do not eat meat, you can eliminate the diced ham and the cheesecake will still taste great. Depending on the muffin tin size, you should get about 24 of the mini-cheesecakes, just like you would when making the Jarlsberg Cheescakes on page 17. The tin size that I use for both recipes holds about 4-5 oz. of batter. Grilled Brie
I adapted this recipe from an appetizer that I really liked at Citrus Café in Chandler, Arizona. My friends Jeff and Dennis owned Citrus and unfortunately, they closed the café in 2007. I taught this as the appetizer in my camping cooking class and it was a hit! Makes four servings Ingredients: 1 cup all-purpose flour 2 eggs 1 tablespoon water 1 1/2 cup almonds, crushed One 8-ounce piece of brie cheese cut into 8 wedges 1 tablespoon olive oil 2 medium-sized apples cut into wedges 1/2 of a crusty baguette, sliced Procedure:
Note: I explained to class participants that if this was something that they would make on a camping trip, that it could be made ahead of time at home and then packed in a plastic container, and then transported in a cooler. Then the brie can be grilled at the campsite. Similarly, if you are making it at home, it can be made ahead of time and kept chilled until ready to grill. Mushroom Crostini
This is one of my favorite before dinner nibbles. I have even had people that aren’t crazy about mushrooms like these. I have used this recipe many times in hands-on cooking classes. They are usually ready before the rest of the food, so the class participants could eat them as they were preparing the rest of the food, because they can be made quite quickly. Brie is nice to use as it melts so easily, but Camembert could also be used. If you like goat cheese, Montrachet would be good to top these crostini with, or use a goat cheese that is seasoned with black pepper. Makes sixteen crostini Ingredients: 2 tablespoons butter 1 lb assorted mushrooms, sliced (use white, crimini, or shitake) and stems removed. 2 shallots, finely diced 1/2 teaspoon dried thyme leaves 1/4 cup brandy 1 cup heavy cream Salt and pepper to taste 1/2 of one baguette cut into 16 thin slices 4-oz brie cheese, sliced thin Procedure:
N’awlins Shrimp
I adapted this recipe from one that I used when I was a chef at Oscar Taylor’s in Phoenix. I am sure it was adapted from somewhere in New Orleans, but am not sure how it originated exactly. On a busy Friday or Saturday night, we could literally make 100 orders of this, so this meant going through 150 lbs of shrimp! It was the most popular dish we made and I think it is the sauce that everyone loves so much. Make sure you have a lot of bread on hand for mopping up the sauce! Makes six appetizer servings Ingredients: Seasoning mix: 1 teaspoon cayenne pepper 1 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary crushed 1/4 teaspoon dried oregano leaves 24 ounces (1 1/2 lbs.) medium sized shrimp, shells and veins removed 1 1/2 teaspoon garlic, minced 1 teaspoon Worcestershire sauce 1 cup beer, at room temperature 12 oz. cold butter Warm French bread, sliced Procedure:
Roasted Red Bell Pepper Dip with Cumin Pita Crisps I have made this chip and dip combo in many classes, for parties at home and at work to use for health fairs. Both the dip and pita chips are low in fat, and make a great alternative to regular potato chips and high calorie creamy dips. You can further reduce the calories by using an olive oil type spray on the pita crisps instead of the ¼ cup olive oil and they will still be very good. If you don’t want to take the time to roast the peppers, a good jarred variety will work out just fine. Makes eight to ten servings Ingredients: 5 red bell peppers roasted and skinned 3/4 cup olive oil Salt and freshly ground black pepper to taste 4 garlic cloves, minced 2 tablespoons minced fresh oregano 1 package pita bread (6 pitas) 2 teaspoons ground cumin 1 tablespoon cumin seeds 2 tablespoons poppy seeds Procedure:
Smoked Trout Mousse This mousse is not as light and fluffy as some fish mousses, but I like it because it holds it’s shape when un-molded. Leaving it in a crock or mold is fine too. I’ve also made this with smoked salmon, and flavor it with fresh dill instead of the tarragon. It may be made a few days ahead, just make sure you wrap it well, so that it doesn’t dry out. This is great to use on a buffet to serve with cocktails. Makes eight servings Ingredients: 1 pound smoked trout fillets, skin and bones discarded 1/4 cup heavy cream 1 tablespoon unsalted butter, softened 1 tablespoon fresh lemon juice 1/2 teaspoons salt 1/4 cup fresh tarragon, chopped Procedure:
Stilton, Bacon and Scallion Puffs I love bleu cheese and Stilton is one of my favorites. These are little puffs are great, because they can be done in a short time if you have unexpected guests. They freeze well too, so it’s nice to bake an extra batch to have on hand for a later time. This recipe was in a class for holiday hors d’oeuvres that could be made ahead of time so that entertaining could be made a little easier. I based this recipe on a classic French hors d’oeuvres called gougere. In the Burgundy region of France, gougere is served with the great red wine that is made there. It will be formed into individual puffs as with this recipe or made into a ring and people can tear off pieces and pop them in their mouths. If Stilton is unavailable, substitute Gorgonzola or Maytag bleu cheese. Makes about thirty-six puffs Ingredients: 1/2 cup water 1/2 stick (2 oz.) unsalted butter 1/2 cup all purpose flour 2 large eggs 4 oz. Stilton cheese 4 slices bacon, cooked until crisp and crumbled into small pieces 3 tablespoons green onion, minced 1/4 cup walnuts, chopped finely Salt and pepper Procedure:
Tapanade Crostini
I have taught classes featuring these crostini so many times and serve them at home because they are so quick and simple to make! I try to keep French bread in the freezer and olives in the pantry so they can be whipped up fast if we have friends over unexpectedly or simply want something to munch on before dinner. Pay the extra money to get pitted Kalamata olives. Pitting them is no fun and plus it is hard on the fingernails! The bread could be sprayed with an olive oil spray to save on calories and also save on time if you like. If you do that decrease the olive oil in the tapenade to 3 tablespoons Makes 12-14 crostini Ingredients: 1/2 stick French bread, sliced thinly into 12-14 slices 1/4 cup olive oil 1 1/4 cups drained, pitted Kalamata olives 1 clove garlic, minced 1/4 cup pine nuts or walnuts 1 teaspoon dried oregano leaves Approx. 4 ounces fresh mozzarella cheese or goat cheese Procedure:
Mushroom and Goat Cheese Strudel These great little nibbles are wonderful to serve at a cocktail party or before dinner. The recipe can easily be doubled or tripled if you have a lot of guests. Makes twelve appetizer sized servings Ingredients: 6 tablespoons butter 1 large shallot, minced 3 garlic cloves, minced 1 lb mushrooms, diced 1/4 cup white wine 3 oz log mild goat cheese 2 teaspoons dried thyme leaves 1 teaspoon dried marjoram leaves 12 filo dough sheets ( about 8 oz.) Salt and pepper to taste Procedure:
Note: You can use a variety of mushrooms in the strudel. Choose white, portabella, crimini, or shitake. Cut off the woody stems if using shitake mushrooms.
Let’s Do Breakfast! Or Brunch!
Avocado Baked Eggs
I love baked eggs and they are a preparation that you don’t see too often. You can do the eggs in individual ramekins like in the picture above or if you have larger gratin dishes, you could put two eggs in with the appropriate amount of the other filling ingredients. This easy egg dish can be baking while other items are being prepared. Makes four servings Ingredients: 4 ripe plum tomatoes, diced Salt and pepper to taste 4 tablespoons Parmesan cheese, grated 1 avocado, peeled and cut into 1/2 inch pieces 1/4 cup sour cream 8 large eggs 1/2 cup heavy cream 2 tablespoons butter 4 teaspoons chopped basil Procedure:
Note: The shorter cooking time for the eggs will result in the whites just being set and the yolks still slightly runny. If you like the egg yolks harder cooked, bake them for the full 14 minutes. Seafood Huevos Rancheros This is a twist on the normal huevos rancheros that is usually prepared with chili or beans. It is best to prepare this for no more than four people unless you are really good at cooking a lot of sunny-side up eggs! Makes four servings Ingredients: Four large flour tortillas 2 tablespoons olive oil One half of a medium onion, diced One small can diced green chilies One jalapeño, diced 8 ounces medium sized shrimp, peeled and deveined Salt and pepper to taste 2 to 3 tablespoons butter 1 cup salsa, either purchased or homemade 8 eggs 3/4 cup sour cream 1 cups cheddar cheese, grated Procedure:
Baked Blueberry, Almond, and Lemon French Toast This is a great way to make French toast because it can be made the day before you serve it. As it sits, the bread absorbs the custard resulting in a creamy textured dish. Just before it is baked a melted butter and brown sugar mixture is drizzled on top for extra richness. I have used both fresh or frozen blueberries for this recipe depending on the time of year that I am making it. If you use the frozen berries, do not thaw them out. Trader Joe’s sells frozen wild blueberries now that are grown in Canada and they are great in this French toast. Serves eight people Ingredients: One 24-inch long baguette 6 large eggs 3 cups whole milk 1/2 teaspoon freshly grated nutmeg 2 teaspoons lemon zest 1 teaspoon vanilla 3/4 cup sugar 1 cup sliced almonds 2 cups blueberries (about 12 oz.) 1/4 cup butter 1/4 cup (packed) brown sugar For the syrup: 1 cup blueberries 1/2 cup pure maple syrup 1 tablespoon fresh lemon juice Procedure:
Brandied Spiced Coffee I first made this great boozy coffee drink at a brunch class. It’s also perfect as an after dinner drink. The coffee is heated for only about 5 minutes with the brandy, so all of the alcohol will not evaporate. This is important to know if you are serving it to someone who does not wish to partake of alcohol. Makes eight servings Ingredients: 1/4 cup sugar 2 large cinnamon sticks, broken up 3 whole cloves 1/2 teaspoon ground cardamom 3/4 cup high quality brandy or cognac 8 cups strong, freshly made coffee Whipped cream for garnish (this is optional) Procedure:
Chile Ham Croque Monsieur You may have heard of the French classic dish called Croque Monsieur. I have seen it prepared in many ways, sometimes as a grilled ham and cheese sandwich topped with a creamy white sauce, or the sandwich may be dipped in an egg batter and then grilled or fried. This recipe is a southwestern version of the Croque Monsieur. Makes four servings Ingredients: 4 tablespoons softened cream cheese 1/2 cup canned green chiles, chopped 1 cup ham, diced 1 1/2 cups Monterey Jack Cheese, grated 8 slices firm, home-style white bread 4 eggs 1 1/2 cups milk 2 tablespoons butter 1/2 teaspoon chili powder 1/2 teaspoon dry mustard 1/2 cup prepared salsa 1/2 cup sour cream 1 small avocado, peeled and cut into slices Procedure:
New Joe’s Special Joe’s Special is an egg dish that originated in San Francisco. A chef that I worked for called Louis Ludwig introduced the dish to me when I was a pastry chef at Gainey Ranch. He said that it was served at breakfast at many restaurants in the City by the Bay and was a combination of ground beef, eggs, and spinach. This version that I made in one of the breakfast classes features chard instead of spinach and Italian sausage in lieu of the ground beef. I like to serve it with hot buttered sourdough toast. Makes six servings Ingredients: 1 bunch Swiss chard, washed and tough stems removed 1 pound Italian sausage, removed from casings 1 small onion, peeled and chopped 3 tablespoons olive oil 2 tablespoons butter 12 large eggs 1/2 cup Parmesan cheese, grated Procedure:
Spicy Breakfast Patties Move over Jimmy Dean sausage! These sausage patties are not only delicious, but are a healthy addition to any breakfast or brunch. I made these in a class to accompany a vegetable quiche for a New Years Day Brunch class. These spicy patties contain less fat than ones made with pork. If you want to keep the fat content low, just make sure that you use all white meat ground turkey. Some of the regular ground turkey contains the skin which is very high in fat and that isn’t the kind you want to buy. The mixture can be made the day before and chilled. The next day, all you have to do is shape the patties and cook them. Makes twelve 2 ½-inch in diameter patties Ingredients: 1 1/4 pounds ground turkey 1/2 cup onion, minced 1/4 cup basil leaves, chopped 1/4 cup parsley, chopped 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried red pepper flakes Freshly ground black pepper to taste 2 tablespoons dried breadcrumbs 1 egg, lightly beaten 2 tablespoons vegetable oil Procedure:
Note: Because all white meat turkey is very low in fat, these patties could stick a little to the pan, although if you use a good non-stick pan, this should not occur. However, if you find that the patties are sticking, add about ¼ cup of water to the pan, cover the pan and let the patties sit for about 30 seconds. They should not be stuck by then as the steam acts to release them from the pan’s surface. Flavored Cream Cheeses I have included these two recipes for flavored cream cheeses that can be used on toasted breakfast bagels. I think they are much better than the ones you can buy. Each recipe makes about three pounds and keeps in the refrigerator for about 1 week, but the recipes can easily be cut in half if you want to make a smaller quantity. Vegetable Cream Cheese Ingredients: 2 pounds cream cheese, softened 1/2 cup radishes, sliced thin 1 bunch green onions, sliced 2 large carrots, peeled and grated Salt and pepper to taste 1/2 cup fresh parsley minced Procedure:
Apricot Ginger Cream Cheese Ingredients 8 oz. dried apricots 2 pounds cream cheese, softened 1/4 cup crystallized ginger, finely diced 1/3 cup honey Procedure:
Pumpkin Pancakes with Apple Compote and Honey Mustard Bacon I demonstrated these pancakes and accompaniments for a Halloween breakfast class one year. Not many people had tasted pumpkin pancakes, but they really like these. Kids like them too and it is a good way to get them to eat pumpkin, which is so nutritious. The apple compote goes great with the pancakes instead of maple syrup, and the bacon adds a nice salty note. The compote can be made ahead of time and then warmed up when served with the pancakes. The bacon can be laid out on the pan the night before covered with plastic wrap. Just top it with the mustard and sugar and it can bake while the pancakes are being made. This would be a great brunch menu also. Serves four Ingredients: Pancakes: 2 large eggs, separated 1/4 cup vegetable oil 1 3/4 cups milk 2 cups all-purpose flour 1/4 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3/4 cup solid pack pumpkin Procedure:
Chunky Apple Compote: 4 medium tart apples, such as Pippin or Granny Smith, peeled and cored 1/2 cup sugar 1/4 cup water or apple cider 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
Honey Mustard Bacon: 8 slices Canadian bacon slices 3 tablespoons honey mustard 1/2 cup light brown sugar
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