Big Piggy Belly: american

Monday, October 10, 2011

Week 7 into my Cooking Class

Here we are... already into week 7!

The making of all the delicious food has yet to begun! Every week is a new week full of surprises with different food! This week, our group made the split pea soup with smoked sausages and greens! It was... honestly.. the most delicious soup I have ever tasted... :) Our group was highly satisfied with our food! We had lots of Kale left over, so we ended up sauteing the rest with a bit of minced garlic and olive oil. It was delicious!

Here is the recipe for the Split Pea Soup with Smoked Sausage and Greens! Enjoy!

I.C.A.
Ms. Piggy.

SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS

INGREDIENTS:
1 16 oz bag of dried green split peas
12 oz fully cooked Andouille sausage
8 Cups low-salt chicken broth
5 Turkish bay leaves
3 to 4 Cups Coarsely chopped kale

PROCEDURE:
1. Combine salt peas, whole sausages, 8 cups broth, and bay leaves in a large pot.
2. Bring to a boil over medium-high heat, stirring often. cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
3. Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4 inch thick half-rounds.
4. Puree soup (including bay leaves) 1 cup at a time in a blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes.
5. Season to taste with salt and ground black pepper.

Here are the pictures! :)

Making our Split Pea Soup with Smoked Sausage and Greens!

Kale...

Had lots of Kale left over so we sauteed it with a bit of oil and minced garlic!

Ta da! :) it was good! I wished I had some rice when we were eating it though.. :)

Presenting our... SPLIT PEA SOUP! :)

It tastes way better than it looks... :)

Chickpea and Spinach Stew

Another picture

Butter Bean, Tuna, and Celery Salad

Mediterranean Salad. It was good!

Kale and Cannellini Soup

This was refreshing too! :)

Baked Pita Bread!

Looks like a sunflower!

Hummus number one.

Hummus number two

Hummus number three

DELICIOUSNESS! hahaha

My Delicious plate! like always.. full with lots of food!

Our Split Pea soup!

The Cannellini soup!

Tuesday, September 27, 2011

Week 5 into Cooking Class!

Hi guys!

It's already week 5 into my cooking class and I am enjoying it more than ever! Food has always been my favorite thing in life! I love trying new things and this class is definitely giving me the chance to try lots and lots of variety of food!

This week, our group made the Poblano Potato Gratin! We made so many different type of food from different cuisine such as Mexican, American, Italian, Etc.

Here is the recipe and directions for the Poblano Potato Gratin! If you guys want the recipes for the other food we made in class, leave a comment or email me and I will gladly post them up! :)

POBLANO POTATO GRATIN

INGREDIENTS:
3 lbs Fresh Poblano Chile
2 lbs Onions, cut lengthwise into 1/4" strips
2 Tbs Vegetable Oil
6 lbs Yukon gold potatoes
3 Cups Heavy cream
1.5 cups Milk

DIRECTIONS:

1) Preheat oven to 400° F with rack in the middle.

2) Roast chiles on their sides on racks of gas burners on high, turning with
tongs, until skins are blackened all over, about 10 minutes. Immediately
transfer to a bowl and let stand, covered tightly with plastic wrap, about 10
minutes.

3) When chiles are cool enough handle, peel or rub off skin. Slit chiles
lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.

4) Cook onions in oil as needed in skillet over-medium-low heat, stirring
occasionally, season with salt, and cook until golden, about 8 minutes.

5) Stir in chiles and remove “rajas” from heat.(Rajas = roasted julienne onion and chile) Reserve 1 cup of rajas for topping.

6) Then, generously butter a 3-quart baking dish.

7) Peel potatoes, then cut crosswise into 1/16 inch thick slices with slicer.
Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and
bring just to a boil over medium heat, stirring occasionally (liquid will
thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle
reserved 1 cup of rajas on top.

8) Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes
before serving.

Here are the pictures of the food we made!

Enjoy!

I.C.A.
Ms. Piggy.