International Cooking Club

Cookies, Cookies, Cookies

2009-11-28T07:54:00.000-08:00

Tuesday, December 1, 2009

Christmas Cookies to make, bake, and shake...I mean share.

Please come join us at Okjin's house from 9:30am to 11:30am.

Need directions, please email us at cookingclub4u@gmail.com before Tuesday, December 1st.

Spicy Caribbean Soup

2009-11-15T17:21:00.000-08:00

Serves 8

1 cup chopped onion
2 cloves garlic, minced
3 tbsp butter
1 bay leaf
1/2 tsp allspice
1/2 tsp hot red pepper flakes
1/2 tsp coriander powder
1/4 tsp black pepper
1/4 tsp salt
4 cups chicken broth
4 cups cooked squash*
2 cups cooked chicken diced
3 cups hot cooked rice

Saute onion and garlic in butter in large stockpot. Add spices and chicken broth. Simmer 10-15 minutes.
Add squash and cook until tender. Remove bay leaf.

Reserve 1 cup squash and puree remaining mixture. Return reserved squash to pureed mixture. Stir in chicken. Cook until thoroughly heated. Serve soup topped with hot rice.

Garnish with chopped cilantro or green onions, optional.
*Use any type of winter squash. Tip: if squash is too large and too difficult to cut through, wash and bake in the oven on a baking sheet at 350○ F for about an hour, squash may be partial cooked. Just peel and cube into 1-1 1/2" chunks.

A Pot of Pumpkins - Pumpkin Potluck

2009-11-10T03:57:00.000-08:00

Tuesday, November 10, 2009

Pumpkin Sourcream Bundt Cake

Pumpkin Buttermilk Bundt Cake:
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups wholewheat pastry flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon

1/2 teaspoon of freshly grated nutmeg

1/4 teaspoon ginger powder
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup sour cream
1 teaspoon vanilla
1 1/4 sucanat (dried sugar cane juice)
3 large eggs

For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk

Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Whisk together pumpkin, sourcream and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.

To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.

Let them eat cake!

Harvest of Pumpkins

2009-10-29T14:37:00.000-07:00

Please join us for a pumpkin potluck. Make your favorite dish with pumpkin, may be sweet or savory, and bring it to Cecilia's house to share with your cooking friends.

Pumpkin Potluck will be on Tuesday, November 10th from 9:30am to 11:30am.

For directions please email cookingclub4u@gmail.com

The Party Pooper: Kimchi Folklore--SARS cure

2009-05-07T10:25:00.000-07:00

The Party Pooper: Kimchi Folklore--SARS cure

Irina's Uzbek Plov (Lamb Pilaf)

2009-03-08T17:48:00.001-07:00

Uzbek Plov
For 4 as a main course
2 cups long grain parboiled rice (may use jasmine rice)
5 large carrots
2 large onions
400 gr (about 1.25 lbs) cubed leg of lamb
100 gr lamb fat (1/2 cup)
Vegetable or lamb broth
1 tsp peppercorns
2 tbsp coriander seeds
2 tbsp cumin seeds
1/2 cup barberries (may substitute dried cherries, cranberries, or raisins)

For instructions and photos check out the website below.

http://fxcuisine.com/Default.asp?language=2&Display=97&resolution=high

Chocolate Truffles

2009-02-12T13:00:00.000-08:00

Friday, February 13, 2009 at 9:30am
Meeting at Okjin's House

Truffles Recipe (Easy)

1 1/3 cups semisweet chocolate chips
1/3 cup heavy whipping cream
3 tablespoon butter
1 teaspoon vanilla extract or flavoring (amaretto, Irish cream, mint, etc)
1 cup vanilla chips
2 tablespoon of coconut oil
1 cup of milk chocolate or dark chocolate chips

Melt semisweet chips with whipping cream and butter at 50% power for 2-3 minutes; stir until blended. Add extract. Refrigerate until almost solid, but workable, about an hour.
Shape into ½ inch balls. Microwave white chips and coconut oil at 30% power until melted; stir until smooth. Dip balls in white chocolate mixture to coat. Place on waxed paper until set.
Shape into ½ inch balls. Microwave milk/dark chocolate chips and coconut oil at 30% power until melted; stir until smooth. Dip balls in white chocolate mixture to coat. Place on waxed paper until set.

Flavorings (add to your individual taste), such as
Almond (Amaretto)
Irish Cream
Mint
Orange

Rolling
Coco powder
Coco-Cinnamon- powdered sugar
Coconut shavings
Grated Chocolate
Finely chopped Nuts (almond, pistachio, walnuts/pecans)

Thanksgiving Feast

2008-11-19T10:13:00.000-08:00

Friday, November 21, 2008

We will celebrate this season of Thanksgiving by having a "traditional" Thanksgiving meal with our international friends.

Please join us at Okjin's House from 10 am to Noon.

Please be ready to share what you are thankful for this season or this year.

Fondue Fest

2008-10-27T20:55:00.000-07:00

Friday, October 24, 2008

We enjoyed a savory classic cheese fondue and a delicious broth fondue with a variety of fresh fall vegetables like sweet potatoes, yams, zucchini, carrots, etc. along with Oregon grown chicken. We topped off our melting pots meal with a sweet chocolate fondue, dipping bananas, pretzel sticks.

Recipes:

Classic Cheese Fondue
1-2 cloves of garlic
juice of ½ lemon
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

DIRECTIONS
Rub garlic halves in fondue pot.
Simmer wine in fondue pot. Add lemon juice. (Prevents separation.)
Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Serve fondue with any or all of the following:

Fresh sausages such as lamb, beef, chicken and pork, broiled or sautéed and cut into bite-size pieces

Small Red Bliss potatoes, boiled

Bagels, cut into smaller size

French bread, cut into chunks

Blanched green beans

Blanched asparagus

Drained pickled vegetables such as cauliflower

Broth Fondue:

2 qt chicken or vegetable broth

heat in stockpot, bring to boil and lower temperature.

Parboil, root vegetables

Thinly slice chicken, beef

Cook raw meat thoroughly in the hot pot using fondue forks.

Enjoy the fondue with a variety of dipping sauces.

Chocolate Fondue:

Use one package of good chocolate chips

Add 1/2 cup heavy cream

Melt over low heat

Serve chocolate fondue with:

marshmellows

banana slices

strawberries

poundcake cubes

pretzel sticks

Fifth Friday Luncheon - October 31, 2008

2008-10-27T20:21:00.000-07:00

Gathering Together Farm
25159 Grange Hall Rd
Philomath, Oregon

This farm supplies many of the better restaurants in our area with fresh produce. There is also opportunity to shop at the farm. Each person is expected to pay for their own lunch.We have a reservation for 1:00..........which means that if you want to carpool, meet at Okjins' house at 12:30.If you need a ride or have a question, please call Cheryl Black or email us at icccorvallis@gmail.com

Heavenly Harvest Farm

2008-10-03T11:08:00.000-07:00

Heavenly Harvest Farm

Welcome to International Cooking Club

2008-09-22T13:06:00.000-07:00

Fall is Here.

Welcome to our Cooking Club. To celebrate this harvest season we will meet at Heavenly Harvest on Hwy 20 at 2:00pm, where we will be able to select a pumpkin to take home and enjoy a cup of hot cider while we visit with friends and new aquaintances. Save this date, Friday, October 10, 2008 for Cooking Club. There is no school for our school district and children are welcome to join us. Handouts on future cooking club dates and "what's cooking" will be available at the first meeting.

Wear your boots and/or bring change of shoes. Activites may include:

*A hayride to our 5 acre patch to pick your own pumpkin. *Duck Races (you keep the rubber duck!)*Corn Maze, Hay Bale Maze, and a Corn Box *CORN CANNON – get an ear in the bucket and win $25!*Pumpkin Launcher*Warm Apple Cider.

Our first cooking session will Fondue, both savory and sweet on October 24th from 9:30 to noon.

We will be posting recipes and photos.