What we did yesterday as a demo and today as a lab was mediocre.  I really was questioning whether or not I should blog about this lab, but my students convinced me that I should share my opinion about the new Duncan Hines whole wheat muffin mixes.  So here goes. 

Our first lab is usually making muffins using a mix.  It is easy and a great way to get the students acquainted with the lab.  I was unable to cook them because the purchase order had not been approved so we just moved on to something else.  The purchase order came in this week.  When you get approved to spend money you have to spend it.  So  I bought a new Duncan Hines whole wheat blueberry muffin and an apple cinnamon with oatmeal topping, also whole wheat.  

I have used Duncan Hines bakery style blueberry muffins for year.  They are good in a pinch.  GI Joe who has very few cooking skills can even make them!  And when someone else cooks them they are even better. 

Anyway to get back to the original story, we had a great discussion yesterday about whole wheat flour.  It does not last long and should be stored in the refrigerator for longer life.  The boxed mixes expired May of this year.  I was really surprised!  Boxed mixes usually are good for a year. We talked calories!  Wow, these babies have a whopping 240.  The blueberry had 220 calories.    These were not pretty muffins.  They were rather flat.  They did not have the pretty  rounded tops .  They took longer to cook than stated on the box in most of my ovens.  Tastewise they were just Ok.  The students like the strusel topping the best.  Of course it is all sugar!  Boxed mixes are expensive !  Making muffins from scratch is cheaper and so much better.  You can control what goes in the muffin and you can add healthier choices for example fresh apple instead of sugary  apple filling.  The only good point is the 3 grams of fiber.  I was very disappointed, but it was  a good learning experience for all.

Here are the results for today’s cookoff.  Vote for the one of your choice.  By the way all the groups did a great job.  The only travesty was one kitchen cooked theirs a little too long.   Note a couple of groups brought their own muffin mix. 

1st Block Kitchen 5

1st Block Kitchen 4

1st Block Kitchen 1

1st Block Kitchen 6

1st Block Kitchen 2

2nd Block Kitchen 5

2nd Block Kitchen 4

2nd Block Kitchen 2

2nd Blcok Kitchen 1

2nd Block Kitchen 6

2nd Block Kitchen 3

First Place Winner 2nd Block Kitchen 2!!!

Whole wheat Waffles???  Sure they don’t look like whole wheat.  These are crisp and light. Nothing like I expected.  At least the second go round! 

The recipe came from King Arthur.   In looking for a more healthy choice I decided to make whole wheat waffles.   Most recipes will use a combination of all purpose flour along with whole wheat flour.  This is to ensure that the product will not be too heavy.  I was intrigued when I saw this recipe.  No combination is used just whole wheat flour.  I had to try it. 

The first try I was not very satisfied with the texture.  It was more heavy.  The recipe called for either butter or oil.  I chose butter.  It the reviews I noticed that quite a few stated that using buttermilk was a good thing.  The combination of the butter and buttermilk did not produce the light and airy waffle that I was looking for although after slathering it with butter and syrup GI Joe thought they were fantastic!  

The second trial I used oil and skim milk.  It was a good combination. Just what I was looking for, light ,airy, crisp, and a nutty flavor.  Perfection.

As far as being a more nutritious choice I am still not sure about that.  The recipe calls for 1/3 cup of butter or oil.  To me that is a large percentage of fat.  In most waffle recipes only 2 tablespoons of fat are used.   My next trial I will reduce the fat and  see what happens. I’ll have to wait awhile though.  I cannot eat another waffle after making two recipes for my classes, two at home and tasting  10 waffles today.  I’m done with waffles for now! 

Today was a lab day and the students prepared waffles and turkey bacon.  First block started of with a few obstacles.  One kitchen was invaded with ants.  I don’t think that I have shared with you that our school was built on a huge ant hill.  One crystal  of sugar and they march right in and make themselves at home.  After burying the ants I pulled about 12 aprons out of the dryer that were twisted together so tightly that it was like working a huge rubik’s cube!  Then right in the middle of the lab one of the waffle irons just turned itself off for good!   I will not  share the photos of me pulling my hair out!  Other than that it was a fine day in the world of cooking! 

Hearty Whole Waffles  taken from here

Makes about 6 – 6 1/2 waffles 

• 1 1/2 cups King Arthur Whole Wheat Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 1/2 cups milk
• 1/3 cup of butter or oil ( I prefer the oil for a lighter waffle) 

Whisk dry ingredients together.  In a separate bowl beat egg, milk, and oil.  Add wet ingredients to the dry ingredients stirring just until moistened.

Cook in a waffle iron following manufacture’s directions.

Here are the results of today’s lab.  Vote for the one that deserves top chef .

1st block Kitchen 1

1st Block Kitchen 2

1st Block Kitchen 4

1st Block Kitchen 5

1st Block Kitchen 6

2nd Block Kitchen 1

2nd Block Kitchen 2

2nd Block Kitchen 3

2nd Block Kitchen 5

2nd Block Kitchen 6

Omit 2 tablespoons of melted butter .  Stir 1/2 cup golden raisins, 1/3 cup chopped pecans, and 1/2 teaspoon ground cinnamon into the chilled flour mixture before adding buttermilk. Proceed with recipe as directed.  Stir together 1 cup of powdered sugar and 2 -3 tablespoons buttermilk until smooth.  Drizzle over warm biscuits.  Makes about 2 dozen.

Today my classes made cinnamon rolls using this recipe.   First making this biscuit dough. You be the judge of the appearance.  I was very pleased with the results.  Of course, there is always room for improvement for some groups.  They are all novice cooks.  Several of them still try to measure flour in a liquid measuring cup.  One group forgot to preheat their oven.  Another handled the dough a little too much.  

Those of us that cook know what it feels like when  compliments come our way, but for high school students working on their self-esteem this is a big morale booster.   At least 5 students this week shared  photos they preepared and ate  with their families.  They were proud of their accomplishment!   That makes me smile!  Have a great weekend after voting for your favorite group.

1st Block Kitchen 4

1st Block Kitchen 1

1st Block Kitchen 2

1st Block Kitchen 5

1st Block Kitchen 6

2nd Block Kitchen 6

2nd Block Kitchen 5

2nd Block Kitchen 4

2nd Block Kitchen 3

2nd Block Kitchen 2

2nd Block Kitchen 1

My Gosh, I have  been cheating myself.  These biscuits are absolutely the best I’ve ever eaten.  And  I have tasted my share of biscuits.  2,000 to be exact!  I didn’t even  figure in the ones that I  baked nor the ones I’ve eaten at friends and family.  So I know biscuits.  WRONG!  These are incredible.  I first saw them in Southern Living in November of 2007.  I even pulled the recipe out to save and try later.  I just kept looking at it thinking, “ They can’t be that great.”     

My students made this recipe and I wanted to post something different. So here it is  Buttermilk Biscuits that got pushed to the back burner.  After all I have made buttermilk biscuits many times in my life. What’s the big deal?  It appeared again last month in Southern Living Our Test Kitchen Secrets.  Secret?  What could be so secret about making biscuits?  

Yesterday I tried the new recipe and was not that thrilled with the results.  It was good but not great.  I was ready to sit down today and write the post and say just that.  Then, I thought about it all afternoon.  I must have done something wrong.    Why would they publish it twice if it was just ordinary?  And besides the picture is down right obscene!  So I made them again!  Words cannot express the taste!  These little morsels are angelic!  What happened to the first round?  Just a slip of the recipe and all was lost. The  keys to your  success are here for you.   

Here are some things that I learned about making biscuits that I did not know and that you should know:  

1.  Dust the work surface with all-purpose flour.  I have always used the same flour that the recipe called for self-rising.  The reason:  The leavening in self-rising leaves a bitter taste on the outside of biscuits.  Where did that come from?  No one told me this for all these years!!!   

2.  Yesterday I used a dark pan.  That is OK if you want a dark thick crust on the bottom of your biscuits, but I don’t like that.  The recipe calls for a jelly roll pan which has a very short lip.  This pan does not brown the bottom so therefore the result is a much softer inside crumb.  I used mine today and it works so much better.   This is good!  

3.  I have always shaped biscuits with my hands, but for high school students to do this is very hard.  They handle them too much and add more flour making a tough biscuit.  This recipe says to cut with a  pastry cutter.  Yesterday I  used a closed cutter that was 2 in. in diameter.  Today I used a pizza cutter and cut them in 24 equal pieces.    It worked great!   So don’t twist the cutter or you’ll seal the edges of the biscuit and reduce the rise.  And the same with a glass , don’t use one.  Both sides of the cutter need to be open to let air to exit.   I knew that you should not twist the cutter, but never thought  that it would deter the rise.   

GI Joe has been home sick  for two days and has been the tester for the biscuits.  Today he had to remove the pan from the kitchen before I stuffed every single one of these things in my mouth.  I am not lying to you. They are fabulous!!!  I will be testing out the next 3 variations of this recipe and sharing them with you, but right now I have to head to the gym and get a handle on these handles!  

Here is what you need for the best buttermilk biscuits that I have ever had in my entire life.  I promise!  

1 stick of butter that is cold

Add butter to 2 1/4 cups of White Lily Self-rising flour

Using pastry blender cut butter pea size and chill for 10 minutes.

After shaking buttermilk add 1 1/4 cups

Stir with a fork until the sides of the bowl are cleaned

On  cutting board sift all-purpose flour .  Add the dough.  I added a small amount of self-rising flour to the dough to keep it from being too sticky and some to my hands.  Knead the dough 2-3 times.  Press the dough  out  and folded it into thirds.  

Here is the dough folded into thirds

Press out again into a rectangle 9×5 and fold into thirds.  Do this for a total of 3 times.  

Pat dough 1/2 inch thick cut out with a 2- in cutter and place side by side on parchment paper or lightly greased jelly roll pan.  I used a pizza cutter to cut the biscuits.  Southern Living recommends using a steel pastry knife.  I did not separate the biscuits after cutting them.  I used a bent edged spatula and lifted them into the pan.   Dough should touch.  Bake for 13-15 minutes or until lightly browned.  Remove from oven: brush with 2 tablespoons of  melted butter.  Now run!!   If you don’t,  you will want to put all of them in your mouth .  I did!  Man these are good!  

Here is the recipe:  

Our Best Buttermilk Biscuits  

from Southern Living              Makes 2 dozen  

Prep time 20 min.    Chill time 10 min.  Bake time  13 min.  

• 1/ 2 cup cold butter
• 2 1/4 cups self-rising flour ( Use White Lily)
• 1 1/4 cups buttermilk
• Parchment paper
• 2 Tablespoons melted butter

Preheat oven to 450 degrees.  I used convection bake.  Cut cold butter with a sharp knife or pastry blender into 1/4 in. slices. Sprinkle butter slices over flour in a large bowl.  Toss butter with flour.  Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.  Cover and chill 10 minutes.  Add buttermilk, stirring just until dry ingredients are moistened.  Don’t go stir crazy here.  It will make biscuits tough.   

Turn dough out onto a floured surface.  Remember to use plain flour.  Knead 3 or 4 times, gradually adding additional flour as needed.  ( I kept self-rising flour on hand for this step) With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches) Sprinkle top with additional flour.  Fold dough over onto itself in 3 sections, starting with 1 short end.  Fold dough rectangle as if folding a letter-size piece of paper.  Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick rectangle (about 9 x 5 inches)  

Press or pat dough to 1/2-inch thickness on a lightly floured surface: cut with a 2-inch cutter.  I used a pizza cutter and cut dough into 24 equal pieces.  Not separating the dough I used a bent-edged spatula and placed them in a jelly roll pan lined with parchment paper.  If using a biscuit cutter, use an open ended one.  Place biscuits in pan with the sides touching each other.   

Bake at 450 degrees for 13 to 15 minutes until lightly browned.  Remove from oven; brush with 2 tablespoons of melted butter.  

Here’s what my students made yesterday.  Only one class cooked because you guessed it -  it snowed! 

1st Block Kitchen 2

1st Block Kitchen 4

1st Block Kitchen 5

1st Block Kitchen 1

1st Block Kitchen 6

Who does not love a good old-fashioned pound cake?  I love its simplicity.  It doesn’t call for anything fancy.   Even after it has dried out a bit put in the oven for a few minutes and you have something special to enjoy with  your morning coffee.   I will admit that chocolate pound cake found here  is my favorite. But you can’t have chocolate every time.  There’s a place for just a plain poundcake.   This Cream Cheese Pound Cake can be a bit of a troublemaker for me.  I never had a problem with it until I got a new mixer and a new oven.  Trust me it is not the taste.  I love the almond and vanilla flavors.  They are truly a match made in heaven.  To make sure that the crumb of the cake is just right it is a combination of the proper mixing of fat and sugar plus the correct cooking time.  Well, this one turned out just about perfect. 

The basic pound cake recipe will have 3 cups flour, 3 cups of sugar, 6 eggs and fat.  Some recipes call for all butter or a mixture of Crisco and butter.  Other variations add sour cream, cream cheese or buttermilk.  Flavorings can differ also using 5 different flavorings in one cake to one such as lemon, or vanilla.  Whatever recipe you choose the steps for making the perfect pouncake are pretty much the same.  All the ingredients should be at room temperature.  That means to let them sit out for at least 30 minutes depending on the temperature of the room.  I would not recommend putting the fat in the microwave to soften.  You run the risk of melting the fat and then you will be unable to use it. 

Here are the basic steps for making this Cream Cheese Pound Cake.  Refer here for pictures to help you every step of the way.

Cream Cheese Pound Cake

• 2 sticks butter at room temperature
• 1 stick of margarine at room temperature(  do not used whipped or diet margarine)
• 8 ounces cream cheese at room temperature
• 3 cups sugar
• 6 eggs at room temperature
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 3 cups of all-purpose flour

Grease and flour 10-in. tube pan.  Preheat oven to 325 degrees.  In a large bowl combine butter, margarine and cream cheese, whip until fluffy.  Add sugar and cream together.  Add eggs 1 at a time and beat after each one.  Mix in vanilla and almond extracts.  Add flour, 1 cup at a time mixing well after each addition.  Pour batter in pan.  Bake 70 – 80 minutes.  Cool 10 – 15 minutes in pan then remove. 

Looks Good!

Someone please stop me!!!

The Teacher Cooks

As parents we have got to do the right thing for our children.  Do you realize that the high school students that I am teaching this year have a lower life expectancy than I did growing up?   Down the road we all are going to pay for what we are doing to our children.  In the classroom I see all aspects of poor eating habits plus no exercise.  It is scary!    Let me share with you a great article that I used in my classroom a couple of weeks ago. Share the link with all of your friends and let’s do something about the epidemic of childhood obesity in the United States.  Sarah shares her tips  here that we as parents can do to make our children healthier. My students found all of Sarah’s links quite interesting. I was quite surprised at their interest.  Please for our children’s  health take the time to read this great information and share it with parents.  Let’s do our part to keep America’s children healthier.   

Back to the shrimp.  Here is a recipe for a great meal and I am sure that most of the  ingredients will be on hand.  This means that it will be on  the table in the time that it take to cook the pasta.  Think about it the next time you are tempted to eat take out.

Pesto Shrimp and Pasta

• 8 0z. of pasta I used Ronzoni Whole Wheat Blend Pasta Thin spaghetti
• 1 lb. of fresh or frozen shelled deveined medium shrimp thawed ( I used frozen that were on sale at Publix)
• 1/2 cup pesto
• 1/4 cup slice ripe olives
• 3 plum tomatoes cut in half
• I added asparagus that I cooked quickly in a skillet.  You do not need this or you could add another vegetable of your choice

In a large sauce pan or Dutch oven cook pasta to desired doneness as directed on the package, adding shrimp during the last minute of cooking time.  Drain: return to saucepan.  Remove saucepan from the heat.  Add to the pasta and shrimp the pesto, olives, and tomatoes.  Stir to coat.  Serves 4.

Enjoy,

The Teacher Cooks

There is a bakery in Savannah, Georgia on Bay Street called B. Mathews Bakery.  During the winter when it not as busy I have spent many Saturday afternoons enjoying a cup of tea and a chocolate cookie.  Not just any chocolate cookie but one where the chocolate was so intense that I wanted to eat a dozen instead of just one.  I have tried on several occasions to duplicate the recipe but I could never seem to get the same chocolate flavor.  It is much the same flavor as  in this flourless chocolate cake that I made last month. 

One of my favorite blogs to read is Clotilde Dusoulier’s  Chocolate and Zucchini.  Reading her post on Pecan Mudslide Cookies here I got excited about the possibility of finding the perfect chocolate cookie recipe.  I was a little skeptical about the idea of 15 ounces of chocolate in just 16 cookies.  I thought that it could be a bit overpowering, but you know what they say ,” You can never have enough chocolate.”  Take my word for it or better yet  try these yourself.  Eating one of these cookies  is  sinfully delicious!

The recipe calls for  15 oz. of semisweet chocolate.  Put 6 1/3 oz. of the chocolate in a food processor and coarsely chop.  I used my 3 cup chopper that I won from 5 Forks.   A tip here only add a small amount of chocolate at a time.

The other 9 2/3 oz. of chocolate should be placed in a double boiler to melt.

Here you can see the chopped chocolate.  Put aside to add after making the chocolate mixture.  Mix sugar and butter.  Add eggs one at a time beating well after each one.  I used a mixer to make sure the batter was very smooth.

Add flour, baking powder and salt. Next add the slightly cooled chocolate.

Stir in coarsely chopped pecans and chocolate.

Stir together.

Place in a 9 x 13 in.  dish lined with parchment  paper.

Refrigerate for about 20 minutes.

Remove the chocolate mixture using the parchment paper as handles.  Place on a cutting board and cut into squares.  I had  33 balls.  I don’t know how that happened.  I think uneven edges were the cause of the unevenness.  As I was putting the batter into the dish GI Joe said that it was a good thing that I was not pouring concrete or I would be fired.  I was not quite sure what he was referring to, but I think he meant that it had set before I  could spread it.  Maybe it got too cold! 

Working with this chocolate mixture is a lot like working with candy.  Push the chocolate together making a mound.  You can bake at this stage or freeze.  I froze them in a single layer then placed them in a freezer bag and baked the cookies next day.

The walnut size chunks should be baked on parchment paper  for about 14 minutes. Be careful when baking.  Watch the first pan carefully.  I baked mine while frozen and to me they look much drier on the top than Clotilde’s do, but the taste and texture is unbelievable.  The center is dense and chewy. 

Pecan Mudslide Cookies  taken from Chocolate and Zucchini

• 15 ounces of semi sweet chocolate divided
• 1/2 cup coarsely chopped pecans
• 2/3 cup sugar
• 2 1/2 tablespoons butter
• 2 eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Coarsely chop 6 1/3 ounces of chocolate in a food processor and put aside with 1/2 cup of pecans. 

With the remaining chocolate melt in a double boiler stirring as it melts.  Let it cool slightly.

Cream sugar and butter together till fluffy. (  I found there was not a lot to cream.  I did the best I could)  Add eggs one at a time beating after each one.  Beat batter until it is very smooth.  Add the flour, baking powder and salt.  Stir in chocolate and pecans. 

Pour or spread the mixture which will be very thick into a 9 x 13 inch pan lined with parchment paper.  Let it chill for 20 minutes.  Take the mixture out of the pan using the parchment paper as a handle. Place the parchment paper and batter on a cutting board.  Cut into equal pieces.  I made my cookies much smaller having 33 while Clotilde had only 16.     Mold the mixture into mounds about the size of walnuts.  Freeze or bake.  If frozen you may have to cook a minute longer.  Check your time carefully.  The original recipe called for a cooking time of 16 minutes if frozen.  I baked mine for about 14 minutes.   Baking temperature is 375 degrees. 

Enjoy,

The Teacher Cooks

This is why we did not have school last Friday.  If you’re from the north I know that you are laughing, but 1/2 inch or more of this white stuff will shut us down for quite sometime.  We  head to the grocery store for bread and milk and whatever else is needed for being snowbound.  It was beautiful while it lasted which was for exactly twenty-four hours.  Just long enough for school to be called off for yet another day. 

On Wednesday before the snow I demonstrated this to my class.  With much enthusiasm on Thursday the classes baked their cookies to decorate on Friday.  I heard them planning their strategy and who they were delivering their cookies to for Valentine’s Day. It would be their boyfriend, girlfriend, favorite teacher, or take them home to let their parents enjoy.  But it did not happen on Friday!  Then came our three-day winter break.  Decorating Disappointment!!!  

This is what I heard on Thursday .

I can’t believe we didn’t come to school on Friday!

I wanted to be in school so badly.

 I was so looking forward to decorating the cookies.

It was a bummer we weren’t in school!  

This was the one day that I wanted to come to school.

I thought it was quite funny hearing the students making these kinds of comments that typically would not come out of their mouths if I paid them .  But anyway, we did get the cookies decorated and some of them wrapped them up , tied bows, and delivered them to some very special people.  I want to give a special thanks to Mark Mason at  Kroger for donating 12 packages of Pillsbury cookie dough  along with 6 large bags of Kroger powdered sugar for us to enjoy.  Thank you for your generous contribution.  And Danielle if you read this put the address of the Kroger in your comment. Your teacher left the paper with the address on her desk.  Irresponsible teacher!

Here are the Decorated Cookies for you to vote on for this week’s winner.  While you perusing  check out the winners here from the  last top chef contest.

May the best decorator win!

The Teacher Cooks 

Participating in a CSA for the last three years has been a great experience for me.  I have always made visits to the local farmer’s market during the summer to enjoy the wonderful heirloom tomatoes  or some fresh butter peas.  I have also frozen my share of fresh corn and white acre peas to savor in the winter.  But traveling to the farmer’s market now entails an hour or more depending on traffic just to get there.  

I read a most informative article about the CSA in the AJC and was sold!  Since joining I have enjoyed the best fresh vegetables .  Some of them  I have never heard of before have turned into a family favorite.  Each week starting in March a box of fresh vegetables is delivered to a pick up site in our area.  I usually know what vegetables I will receive by Saturday to make meal planning easier.  More vegetables can  easily be added to your order for example in the summer I like to add more fresh tomatoes!  I have had to dig out the cookbooks or look on-line for recipes for vegetables that I have never prepared.  Broccoli Raab  or rappini is one that I have learned to love.  This recipe appeared in the Fall 2007 CSA Week # 12  newsletter. The recipe came from the chef turned farmer Cory Mosser.  There is something about this soup that makes me want to eat it for breakfast, lunch and dinner.  I have on occasion done that very thing.  I have never tasted anything quite like it and not difficult to make at all.  The broccoli raab can have a bitter flavor if not prepared correctly. Saute  on a medium high heat with olive oil and garlic to  give a great flavor without the bitterness and with the  other flavors combined in the soup it is heaven in a bowl.  

This spring help to support your local CSA and give back to the farmers in your area.  Everyone  will reap the benefits!  

1 lb hot Italian sausage and couple of cloves of garlic

Rough chop shallots, carrots and celery

Over medium heat saute 1 clove garlic with sausage in 1/8 cup olive oil

Remove the sausage and drain on paper towel. 

Melt butter, and saute carrots, celery and shallots for 5min.

 I threw in chopped fennel.  I love the flavor!  You could used dried crushed fennel. 

Add salt, pepper, crushed red chiles, crushed fennel, chopped fresh rosemary.

Add 8-10 cups of chicken broth

Add a large can of diced tomatoes

2 cans of cannellini beans rinsed, one can mashed

Add the sausage then 2 medium potatoes diced. 

2 medium potatoes diced

Wash the Broccoli Raab and cut into ribbons. 

Cut Broccoli Raab into ribbons

Saute raab in a separate pan with 1/8 cup of olive oil and 2 cloves of minced garlic until wilted and add to soup.  Serve immediately with grated parmesan cheese. 

Saute with olive oil and garlic

Broccoli Raab Soup 

Adapted from Cory Mosser 

• 2 large shallots, 1 large carrot, 1 celery stalk, 1/2 small fennel ; all chopped roughly
• 3 cloves garlic minced divided
• 1/4 cup olive oil divided
• 1 1/2 tablespoons butter
• 2 medium potatoes diced
• 1 package Italian sausage, casings removed ( I used Johnsonville hot Italian sausage)
• 2 regular cans cannellini beans, one mashed ( I drain and rinse first)
• 1 large can of diced tomatoes
• 1 large bunch broccoli raab, cut into ribbons
• 8-10 cups of chicken broth
• Salt, pepper, crushed red chiles, crushed fennel( I prefer to use fresh chopped fennel) chopped fresh rosemary ( I used dried)

Over medium heat, saute 1 clove garlic with the sausage in 1/8 cup of olive oil, stirring frequently untl lightly browned.  Remove sausage on paper towel.  Melt butter and saute carrots, celery, and shallots ( I throw in fresh chopped fennel) for 5-10 minutes or until soft.  Coat with dry seasonings.  Add stock, potatoes, beans, sausage and tomatoes.  Bring to a boil  and continue cooking on medium for 20 minutes, or until potatoes ar soft.  In a separate pan, saute raab in remaining olive oil and garlic, until wilted.  Add to soup and serve immediately with grated parmesan cheese. 

Yields 10 great servings! 

The Teacher Cooks

What do you do for your honey on Valentine’s Day?  I usually cook up something good!  Our first Valentine’s Day after we were married I made GI Joe a pouncake in the shape of a heart and decorated it.  I must say it was beautiful and he loved it.  Why I chose this Valentine’s Day to decorate sugar cookies I do not know!! Oh yea,  it was the front cover of Southern Living’s beautifully decorated cookies all perfect and everything.  So I did get inspired to try these even though I am not wild about cookie decorating.  After one cake decorating class I knew then it was not my forte. 

The recipe for the cookies is a great one given to me  eight years ago from Kelly T.  one of my students.  I love these cookies without the icing.  Of course GI Joe loves the icing so I did both.  Here is how it is done so get busy for your Valentine!

Here are the stars of the show!

Cream butter, egg, and sugar together

Add dry ingredients and flavorings

Wrap dough and refrigerator for at least 2 hours.

Place half the dough on a floured surface

Roll dough out a little over 1/4 of inch

Finished!

Cookies could be decorated before baking with colored sugar.  I found some decorating templates that were fun to use.

Icing

• 1 16-oz package powdered sugar
• Food coloring paste

Stir together powdered sugar and 6 Tbsp. water. Tint glaze with desired amount of food coloring paset, and stir until blended.  I found that it was easier to dip the cookies into the icing, then place on a wire rack to decorate and then let them dry.  Be careful that the glaze is not too thick or it seems to hold the cookie which then breaks.

Sugar Cookies

from Kelly T’s  Mom

• 1 1/2 cups powdered sugar
• 1 cup margarine or butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar

Mix powdered sugar, butter, eggs, vanilla, and almond extract.  Mix in flour, baking soda, and cream of tartar.  Cover and refrigerate for at least 2 hours.  Heat oven to 375 degrees.  Divide the dough into halves.  Roll each half 3/16 inch thick on lightly floured surface.  Cut into shapes.

Sprinkle with sugar if desired.  Place on lightly greased cookie sheet and bake until edges are light brown, 7 to 8 minutes.

Happy Cooking,

The Teacher Cooks