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Cooking, American Style Class 1

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Cooking, American Style Class 1
Cooking, American Style
American Thanksgiving
Instructor: Virginia Guilford
Cooking, American Style
• Is there an American Cuisine?
• Seasonal Flavors
– Spring
– Summer
– Fall
– Winter
• Fall Holidays - Thanksgiving
• Cooking for Thanksgiving
Is There an American Cuisine?
• Is American cuisine simply a mix of food
from other countries?
• Are there any uniquely American dishes?
• Is there a uniquely American style of
cooking and eating?
Seasonal Foods & Flavors
• Spring
– Chicken, Veal, Ham
– Filet of Sole, Salmon
– Spinach, Asparagus, Peas
– Rhubarb, Strawberries
– Lemon
– White Wine, Iced Tea, Lemonade
Seasonal Foods & Flavors
• Summer
– Hot Dogs & Hamburgers, Grilled Steak
– Lobster, Steamed Clams
– Corn, Green Beans, Tomatoes
– Peaches, Apricots
– Raspberries, Blackberries, Marionberries
– Lime
– Gin, Tequila, Beer, Coca Cola
Seasonal Foods & Flavors
• Fall
– Pork, Turkey
– Clam Chowder, Halibut
– Mushrooms, Parsnips, Turnips, Kale, Sweet
Potatoes, Eggplant
– Apples, Pears, Pomegranates
– Pecans, Brown Sugar, Cinnamon, Nutmeg,
Cloves
– Bourbon, Rum, Apple Cider
Seasonal Foods & Flavors
• Winter
– Roast Beef, Goose, Cornish Game Hens
– Oysters, Caviar
– Carrots, Potatoes, Turnips,
– Pineapples, Oranges, Grapefuit
– Peppermint, Chocolate, Meringue
– Champagne, Scotch, Cognac
Fall Foliage
Autumn Traditions
• Drive to New England or go to a local park to
see a landscape with colorful leaves.
• Collect and preserve the leaves.
• Visit an apple orchard and pick your own apples
• Visit a cider mill and see apple cider being
made.
• Visit a farm and pick your own pumpkins
• Visit a corn maze
• Buy pumpkins, squash and colorful Indian corn
at a farm stand in the country.
• Decorate your doorway or tabletop with colorful
leaves & Indian corn.
Cook the Fall Harvest
• Foods that are ready to eat in September,
October, and November
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Apples, Pears, and Apple Cider
Pumpkins
Carrots, Brussel Sprouts, Turnips, Parsnips
Potatoes, Sweet Potatoes
• Farmer’s Markets
– Brooklyn – Grand Army Plaza Greenmarket,
Saturdays, 8 – 4
– Manhattan – Union Square Monday Greenmarket,
Mondays, 8 - 6
Thanksgiving
American Thanksgiving History
• Thanksgiving is a US national holiday that was first
celebrated with a feast held in the autumn of 1621 by the
Pilgrims and the Wampanoag to celebrate the colony's
first successful harvest. The native Americans brought
corn, squash, and turkey to the celebration.
Thanksgiving in Other Countries
• Canada
– A holiday in most Canadian provinces. Celebrated on the 2nd
Monday in October
• Germany
– The Harvest Thanksgiving Festival (Erntedankfest) is an early
October, German festival.
• Granada
– Thanksgiving Day which is celebrated on October 25. This
holiday marks the anniversary of the U.S.-led invasion of the
island in 1983.
• Japan
– Labor Thanksgiving Day (勤労感謝の日 Kinrō Kansha no
Hi) celebrated on November 23rd. This holiday has roots in an
ancient harvest ceremony celebrating hard work.
American Thanksgiving Traditions
• Thanksgiving is a holiday
– Most offices and businesses are closed
– Restaurants and retail stores are usually open
• Thanksgiving Parade
– Macy’s Thanksgiving Parade
– Other Thanksgiving Parades
• Midday or Mid-Afternoon Dinner
• Football Game on TV
• Black Friday
Thanksgiving Recipes
• Warm Spiced Apple Cider
• Thanksgiving Turkey
– Roasted Turkey
– Sausage Cornbread Pecan Stuffing
– Turkey Gravy
• Pumpkin Pie
– Pie Crust
– Pumpkin Filling
– Whipped Cream
Warm Spiced Apple Cider
• Ingredients
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• Directions
• Combine spices & cider
in a large pot.
32 allspice berries
• Bring to a simmer over
24 cinnamon sticks
medium heat, and cook
24 cardamom pods
until fragrant, about 5
12 whole cloves
minutes. Cider can be
kept warm over very low
12 strips of orange peel
heat. Strain before
1 gallon apple cider
serving, reserving some
Apple Jack, Captain Morgan cinnamon sticks for
garnish if desired. Add a
Rum, Brandy or Bourbon
splash of brandy or
(Optional)
bourbon, if desired.
• Makes 16 1-cup servings.
Ingredients
• Allspice Berries
• Cinnamon Sticks
• Cardamom Pods
• Whole Cloves
Roasted Turkey
• Turkey is a popular choice for
Thanksgiving dinner.
– Wild Turkeys are native to North America, and
the domestic turkey is descended from them.
– Turkey was served at the first Thanksgiving
– The whole family is often invited to dinner,
and a big turkey will provide enough for a
large group of people.
• You will want enough turkey to serve for
Thanksgiving dinner and to have leftover turkey for
sandwiches
• Allow approximately 1 pound of turkey per guest.
Alternatives to Turkey
• Turkey Breast
• Roasted Squab or
Small Chicken
• Whole Stuffed Fish
• Individual Stuffed
Acorn Squashes
• Pumpkin-filled
Ravioli.
Roast Turkey with Gravy and
Sausage Cornbread Stuffing
Ingredients
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1 13-16 lb turkey
½ cup Butter for rubbing on the turkey
skin
Stuffing
Directions
• Thaw the turkey, remove neck and pack
of heart & gizzards from the interior of
the bird. (You can cook these pieces
and add them to your stuffing or feed
them to your dog or cat, or you can just
throw them away.)
You can also roast the turkey with just some
lemon halves and celery leaves inside the
carcass, or roast it with nothing at all inside.
It will cook faster with no stuffing
•
Just before you are going to roast your
turkey, stuff it with your choice of
stuffing.
Cooking Times for stuffed turkey
10-14 lbs – 4 hours
14- 18 lbs – 4½ hours
•
Set the turkey, breast up, on a rack in a
large roasting pan. Rub softened butter
on the outside of the skin of the breast
and on other parts of the skin.
•
Roast at 325°F until done (when turkey
doneness button pops or at 165° on an
instant read thermometer), basting with
more butter every hour or so.
Cooking times for unstuffed turkey
10-14 lbs – 3 hours
14- 18 lbs – 3½ hours
Sausage Cornbread Stuffing
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Ingredients
12 Tablespoon butter
2 cups chopped onion
1 apple, cored, but not
peeled
1 lb breakfast sausage
3 cups crumbled
cornbread
3 cups crumbled wheat
bread
3 cups crumbled white
bread
2 teaspoons dried thyme
1 teaspoon dried sage
Salt & Pepper
½ cup chopped Italian
parsley
1 ½ cups chopped pecans
• Directions
• Melt 6 Tbl butter in a large skillet, add
onions. Sauté until tender, about 10
minutes on low to medium heat. Put
cooked onions in a large mixing bowl.
• Cook apples in remaining 6 Tbl butter
in the same pan, until tender, and add
to bowl.
• Cook breakfast sausage until no pink
remains, about 10 minutes. Add to
bowl.
• Add cornbread, wheat bread, white
bread, and spices & salt & pepper to
the bowl. Stir together until well
mixed. Cool completely in refrigerator.
• Just before stuffing the bird, stir in
chopped parsley & pecans.
• Using a large spoon, put stuffing into
turkey cavity just before roasting.
Stuffing a Turkey
• Using a spoon or your hands,
place stuffing into large
opening. Tuck the ends of the
legs under the strip of skin
across the opening, or tie
them together.
• You can also spoon more
stuffing into opening under
the skin by the neck.
• When turkey is finished
cooking, remove stuffing from
the cooked turkey with a
spoon. Place in a serving
dish; keep warm.
Turkey Gravy
• Remove the roasted turkey from the
roasting pan. Place on a carving board to
rest for ½ hour before carving.
• Remove roasting rack from roasting pan,
and place pan with drippings (browned bits
and turkey fat) over med heat on the stove.
• Add 1/3 cup flour to the pan drippings. Add
butter if the pan seems too dry. Stir with a
whisk until smooth. Let cook for 3-5 min..
• Add 2-3 cups of water, and stir in. Let cook
until thickened.
– If gravy is too thick, add more water.
– If gravy is not thick enough, mix a bit
more flour with a small amount of water
and stir it into the gravy.
– If gravy is lumpy, cook longer, stirring
with a whisk, until smooth.
• Pour into a gravy boat. Place on the table.
• Save extra gravy for use with turkey
leftovers.
Ingredients & Techniques
Carving the Turkey
• Traditional
– Bring the roasted whole turkey to the table,
carve in front of guests
– Slice turkey breast vertically, in thin slices
• New
– Carve in the kitchen, present turkey in
pieces on a platter
– Remove the turkey breast from the carcass,
slice across the grain, for better taste
– http://youtu.be/MDaPbpokDHk
Pumpkin Pie with Whipped Cream
• Pumpkin Pie is the classic Thanksgiving dessert.
– Pumpkins ripen in the early fall, and can be stored
without refrigeration for several months, so they are
available in November for Thanksgiving dinner.
– Pumpkin pie uses spices like cinnamon and cloves
which are thought of as fall and winter tastes.
• Other popular pies to serve at Thanksgiving are
apple pie and mince pie.
Easy Pie Crust
Ingredients
• 3 cups flour
• 1 teaspoon salt
• 1 ¼ cups Crisco
• 5 Tablespoons rum
• 1 egg
Directions
• Stir the salt into the flour,
and combine flour and
Crisco using a pastry
cutter or a fork.
• Beat the egg together
with the rum, and add the
egg & rum to the flour
mixture. Stir until the
dough comes together in
a ball.
• Divide the ball into 3
parts. Each part makes a
single pie crust
• Freeze extra dough.
Mixing the Pie Dough
• Mixing the pie dough - blend the Crisco
and flour together using a pastry blender
• Form the dough into
a ball
Rolling Out Pie Dough
• Place enough dough for a
single crust between 2
sheets of waxed or
parchment paper.
• Using a rolling pin, roll the
dough out into a thin circle,
slightly larger than the pie
pan.
• Peel off the top layer of
paper. Invert the flat circle of
dough over the pie pan.
Remove other layer of
paper.
• Crimp the edges of the pie
dough to make a decorative
edge.
Pumpkin Filling
Ingredients
• ¾ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Dash salt
• 2 eggs
• 1 15-ounce can of Libby’s
pure pumpkin (not pie filling)
• 1 12-ounce can of evaporated
milk
• 3 Tablespoons molasses
• Whipped cream for serving,
optional
Directions
• Preheat oven to 450°F degrees.
• In a small bowl, mix together,
sugar, cinnamon, salt, ginger, and
cloves. Beat eggs together in a
large bowl. Add sugar mixture and
pumpkin; stir to combine. Stir in
evaporated milk & molasses until
well combined. .
• Pour mixture into uncooked pie
shell and bake for 15 minutes.
• Reduce oven temperature to
350°F degrees; bake until filling
is set, 20 to 30 minutes.
• Remove pie from oven and let it
cool on a wire rack for 2 hours.
• Serve with whipped cream, if
desired.
Whipped Cream
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Ingredients
½ pint heavy or whipping cream
1 Tablespoon sugar (optional)
1 teaspoon vanilla (optional)
Directions
Pour cream into a medium mixing
bowl.
• Beat with an electric mixer, rotary
beater, or whisk, until thick and stiff.
(Don’t beat too long, or you will turn
the cream into butter.)
• Add sugar & vanilla, if desired.
Your Thanksgiving Favorites
• What Thanksgiving foods have you tried?
• What Thanksgiving food do you like best?
• Your Thanksgiving Dinner?
– Thanksgiving Potluck Dinner?
– Vegetarian Thanksgiving Dinner?
– Elegant Thanksgiving Dinner?
– Take-out Thanksgiving Dinner
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