LP

Cooking Class

Barley Asparagus Risotto
2 carrots
2 shallots
1 pound fresh asparagus
1/4 C fresh parsley
1 C pearl barley
3 Cups chicken stock

Discard lower section of asparagus. Chop the rest into 1/4 inch pieces. Peel the carrots, cut in half lengthwise. Chop into 1/4 inch semicircles. Finely mince the shallots. Place the chicken stock in a sauce pan. Add the carrots and shallots. Heat to boiling over high heat. Add the barley. Reduce heat and simmer for 45 mins. Stirring occasionally. Once most of the liquid is absorbed, add the asparagus and cook for 5 more mins. Add the parsley and serve.

Granny Smith Apple and Cheese Salad

Dressing
1 tbsp caraway seeds
1 tbsp dijon mustard
3 tbsp cider vinegar
1/4 tsp fresh ground pepper
1/4 tsp salt
1/4 C apple juice
1/4 C fresh parsley
3 tbsp olive oil

Salad
1/4 pound firm cheese
4 ribs of celery plus leaves for garnish
2 granny smith apples

In a blender puree all the dressing ingredients except the olive oil. Slowly stream in the olive oil. Keep pureeing to emulsify. Slice the cheese into small cubes about 1/4 inch. Cut the celery into similar size. Just before serving- core the apple and slice the apples thinly and arrange among 5 plates. Divide the cheese and celery and drizzle on the dressing. Garnish with celery leaves.

Blueberry Buttertarts
12 frozen tart shells
1 egg lightly beaten
1/2 C corn syrup
1 tsp lemon juice
1/2 tsp vanilla
1/3 C brown sugar
1 tbsp flour
3 tbsp butter melted
1 C fresh blueberries

Preheat oven to 375. Line a baking sheet with foil. Place shells on baking sheet. In a large bowl combine all ingredients except the blueberries. Divide the blueberries amongst the shells. Pour the mixture into the shells. Fill to the top. Bake for 18-20 mins.

Sweet & Sour Cucumber Salsa with Fresh Dill

Juice of 1 lime

1 tbsp sugar

1/4 tsp salt

1 cucumber

1 red pepper

1/4 red onion

1/3 C fresh dill

Dice the cucumber, pepper and onion in 1/4 inch pieces. Place in bowl. Chop dill and add to bowl. In a seperate bowl whisk lime juice with salt & sugar and pour over vegetables.

Oven Baked Greek Chicken

5 boneless skinless chicken breasts
2 large eggs

Coating
1/2 C fine dried bread crumbs
1/2 C flour
1/2 tsp salt
1/2 tsp garlic powder
2 tbsp greek seasoning

Preheat oven to 350. Whisk together the coating ingredients. In a seperate bowl beat the eggs. Dip the chicken in the eggs and then in the coating mixture. Heat oil in a large skillet. When the oil is hot place chicken in skillet browning each side. Place chicken in a pan covered in foil and bake for 30 mins. Uncover and bake for 5 -10 more mins.