Cooking Camp 2018

Basil Cream Chicken

Ingredients

1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper

Directions

Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

Lemon Basil Cookies

Ingredients

1 cup fresh lemon basil leaves*
1 3/4 cups sugar, divided
1 pound butter or margarine, softened
1/4 cup fresh lemon juice
1 large egg
6 cups all-purpose flour
Sugar

PreparationProcess basil and 1/4 cup sugar in a food processor until blended.Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten balls slightly with bottom of a glass dipped in sugar.Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.*Regular Italian ('Genovese') basil may be substituted for lemon basil.

 Cinnamon Rolls

Ingredients Dough

1 cup milk
1/4 cup sugar
1 1/2 teaspoons salt
2 tablespoons unsalted butter
2 cups flour (equal parts whole wheat and all-purpose, all whole wheat, or a blend somewhere in between)
1 1/2 cups bread flour
1 package or 2 1/4 teaspoons instant or bread machine yeast
1 large egg, beaten

Filling

4 tablespoons unsalted butter, softened
1 cup dark brown sugar, packed
1 tablespoon ground cinnamon

Icing

1 cup confectioners' sugar
2 tablespoons milk, plus extra for thinning if needed

Instructions 1. Combine the milk, sugar, salt, and butter in a microwave-safe glass bowl. Microwave the mixture on high until it's hot, about 1 1/2 to 2 minutes. Set it aside and allow the butter to melt and the mixture to cool until it's just warm.2. In a large mixing bowl, use a wooden spoon to combine the flours, then stir in the yeast. Stir the egg into the milk mixture, then stir the milk mixture into the flours. Continue stirring until the mixture forms a soft dough.3. Transfer the dough onto a floured surface. Sprinkle it with more flour and pat it into an oval shape. Fold the dough in half and knead it with your knuckles or the heels of your hands. Give it a quarter turn, and repeat. Keep kneading, sprinkling with flour when necessary, until the dough is smooth, not sticky, and elastic (it should bounce back when poked), about 10 minutes.4. Oil a clean bowl, add the dough, and turn it to coat it with the oil. Cover the bowl with a damp cloth, place it in a warm spot (we put ours in a 100º oven with the door open), and let it rise until it has doubled in bulk, about 45 minutes to an hour.5. Meanwhile, make the filling. Combine the softened butter, brown sugar, and cinnamon with a fork until well blended.6. Grease a 9- by 13-inch pan and set it aside. Transfer the dough to a floured surface and sprinkle it lightly with flour. Roll it out with a floured rolling pin into a 12- by 16-inch rectangle.7. Using your fingers, spread the filling over the dough, leaving a 1-inch strip uncovered at one of the short ends.8. Beginning at the opposite end, roll up the dough to make a cylinder.9. Pinch the ends and the seam closed with your fingers.10. Using a serrated knife, cut the cylinder into 12 rounds. (Tip: To make even rounds, first mark the dough in three equal sections. Divide each of those sections in two, then divide those in two and slice along the marks.) Place each round in the prepared pan (place the two ends spiral side up). Cover the pan with a damp towel, and let the rolls rise for 45 minutes.11. Heat the oven to 375°. Bake the rolls until light brown, about 18 to 20 minutes. Allow them to cool in the pan on a rack for 15 minutes.12. For the icing, whisk together the confectioners' sugar, milk, and vanilla in a bowl. If the mixture is too thick to drizzle, add a few extra drops of milk. Dip a fork into the icing, hold it a couple of inches above the rolls, and drizzle the topping in a zigzag pattern.

CHILI-CHEESE WONTONS WITH CILANTRO

SAUCE
Low Cholesterol. Makes 25 appetizers.3/4 c. V8 vegetable juice
2 tbsp. chopped fresh cilantro or parsley
2 tbsp. chopped green onion
1 tbsp. vegetable oil
1/2 c. chopped onion
1/3 c. chopped sweet red pepper
2 tsp. chili powder
1 can (4 oz.) chopped green chilies
1 c. shredded Monterey Jack cheese (4 oz.)
25 wonton wrappers
Oil for deep-fat frying 1. To make sauce: In small bowl, stir together V8 juice, cilantro and green onion; set aside. 2. To make filling: In 8-inch skillet over medium heat, in 1 tablespoon hot oil, cook onion and red pepper with chili powder until onion is tender, stirring occasionally. Remove from heat; cool slightly. Stir in chilies and cheese. 3. Keep wonton wrappers covered with plastic wrap until ready to fill. Spoon about 1 1/2 teaspoons filling in center of each wonton wrapper. Moisten edges with water; fold diagonally in half. Pinch edges to seal. Cover filled wontons with plastic wrap while working with remaining wonton wrappers. 4. In large saucepan over medium-high heat, heat 1 1/2 inches oil to 350 degrees F. Adjust heat to maintain temperature. Cook wontons, 4 at a time, 1 to 2 minutes or until golden brown on both sides. Remove to paper towels to drain. 5. Serve warm with sauce for dipping. Note: Fried wontons can be frozen. To reheat, preheat oven to 350 degrees F. Place wontons on cookie sheet; bake 15 minutes or until crisp.

Avocado, Mango, Tomatoes Saulsa

Ingredients

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Oregano Pasta Sauce

Ingredients

1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Oregano Herb Bread

Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine, softened
1 1/2 tablespoons dried oregano
2 tablespoons white sugar
4 1/2 teaspoons active dry yeast
1/2 cup grated Parmesan cheese
4 1/2 cups all-purpose flour
2 teaspoons salt
1 tablespoon grated Parmesan cheese

Directions
1. Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside. 3. Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese. 4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

Rosemary Potatoes

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Directions
Preheat the oven to 400 degrees F.Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.Remove the potatoes from the oven, season to taste, and serve.

Lemon Rosemary Mini Cakes

Ingredients

2 cups flour
1/4 teaspoon kosher salt (or other coarse salt)
1 1/2 teaspoons baking powder
1 teaspoon rosemary, minced
1 tablespoon lemon zest, minced (or lemon veranca)
1/2 cup buttermilk
1 teaspoon vanilla
3 eggs
1 1/4 cups sugar
1/4 cup heavy cream

For the glaze

1 cup powdered sugar
1 tablespoon milk
4 teaspoons lemon juice

Directions

Preheat oven to 350-degrees F.
Grease and flour a small pans.
In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
In a small bowl whisk together buttermilk and vanilla.
In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
Pour batter into prepared pan.
Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
Place cake on serving dish and drizzle glaze over cooled cake.

Rosemary Pork Chops

3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)

Accompaniment: lemon wedges
Preparation
Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

Indian Curry Casserole (cinnamon)

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Directions
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

The History of Cinnamon

Cinnamon, which is actually the dried bark of the laurel tree, has been used since antiquity. This powerful spice was used in Egypt, Rome, and China. Native to Sri Lanka, cinnamon can be produced from many species of laurel. The "real" cinnamon of old comes from the C. zeylanicum tree, but most modern cinnamon comes from the C. cassia tree.


The history of cinnamon dates back to about 2800 BC where it can be found referenced as kwai in Chinese writings. It was used medicinally for colds and flu as well as problems of the digestive system. One of the worlds most important medicinal spices, it was also mentioned by Pliny, Dioscorides, and Theophrastus.Historically, cinnamon is even mentioned in the Bible. Moses used it as an ingredient for his anointing oils. In ancient Rome, it was burned during funerals, perhaps partly as a way to ward off the odor of dead bodies. The ancient Egyptians used it in embalming mummies because of its pleasant odors and its preservative qualities.Today cinnamon is one of the most common of all spices. However, it was once rare and highly sought after. In fact, the quest for cinnamon was a major factor leading to exploration of the world in the 15th century! Sailors from Portugal braved the horn of Africa and famously, Columbus set his sights to the West. Due to the high cost of ship building and the risks inherent in sea voyages, plus a virtual monopoly on the overland trade route by the Venetians, only the elite could afford to use it. Back then, cinnamon's primary use was to mask the smell and taste of spoiled meats. Cinnamon was perfect for the job as it also has phenols which inhibit the growth of the bacteria which causes meat to spoil.

The history of cinnamon goes further than its medicinal and culinary uses. It is also about control and profit. Because cinnamon was so highly sought after and for many years produced in only one place, anyone who controlled its flow would profit immensely. Portuguese traders made their way to Ceylon (around the southern tip of Africa) in the 15th century. They increased production, enslaved the native Sinhalese, and did what they had to do to do away with competitors. Soon the Dutch wanted in on the action, and by 1640, had displaced the Portuguese and gained control of the Cinnamon monopoly. In 1796, English control of the seas allowed them to take Ceylon from the Dutch.Since 1796 the production of Cinnamon has spread to other areas. Today, cinnamon is cultivated in many places in the tropical areas of the planet. This has led to abundant supply in a free market, making it affordable for most people. While it is still much in demand, the supply keeps up. It is now a commodity much like coffee. Rosemary HistoryRosemary (botanical name Rosmarinus officinalis), also known as Garden Rosemary, is native to the Mediterranean area. A member of the mint family, it is an evergreen shrub also related to basil, marjoram, and oregano. It is usually found growing by the ocean, and its latin name equates to "dew of the sea."

Some rosemary plants grow up to 6 feet tall or more, but standard varieties are usually around 3 feet and bushy. The small, gray-green leaves look similar to small pine needles and have a bittersweet, lemony, slightly piney flavor. Small flowers range from white to pale blue to dark blue, usually flowering in late spring.

Usage of rosemary dates back to 500 b.c., when it was used as a culinary and medicinal herb by the ancient Greeks and Romans. It is still a popular medicinal herb today.

Most commercially-used, dried rosemary comes to us from Spain, France, and Morocco. However, it is easy to grow your own in temperate climates.

In 1987, researchers at Rutgers University in New Jersey patented a food preservative derived from rosemary. The chemical, called rosmaridiphenol, is a very stable antioxidant useful in cosmetics and plastic food packaging.

Rosemary is indeed a versatile, aromatic herb. It is used in a wide variety of dishes, including fruit salads, soups, vegetables, meats (especially lamb), fish, eggs, stuffings, dressings, and even desserts. It is also used to scent cosmetics and perfumes, in insect repellants, and has medicinal uses. You will find rosemary a delightful herb in both savory and sweet recipes.

The History of Cilantro

Filed under Cilantro | Comments (9)
Cilantro, or coriander, has been in use for thousands of years. The word coriander comes from koris, the Greek word for bedbug. It was so named because the unripened seeds as well as the leaves are said to smell like bedbugs. Cilantro smells divine to me. Does that mean I'd like the smell of bedbugs? Um ...Though some may say it is a "trendy" herb, it can be traced as far back as 5,000 B.C. Since then, it has been in wide use in the Middle East, Asia, and southern Europe. According to whfoods.com:Coriander was cultivated in ancient Egypt and given mention in the Old Testament. It was used as a spice in both Greek and Roman cultures ... The early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant.The ancient Egyptians used coriander tea to treat ailments such as urinary tract infections and headaches. The crushed seeds and leaves were often used in poultices and salves. Coriander seeds were found in King Tut's tomb.It was also used by many cultures as a meat preserver and also to mask the smell of already rotten meat. Sometimes it's a wonder our ancestors survived.The Romans took coriander with them to Britain. The British then introduced it to North America in 1670, where it took hold especially in Mexico and Latin America. Indeed, what would guacamole and salsa be without cilantro?Today, cilantro is used for both culinary and medicinal purposes. As part of Cilantro Week, we'll be delving deeper into the many uses for cilantro. History of OreganoOregano, also known as wild marjoram, is an aromatic, spicy Mediterranean herb sold as fresh sprigs or chopped dried leaves. This popular herb is used to season all types of savory dishes, especially tomato-based recipes.

Aromatic, warm and slightly bitter. Oregano largely varies in intensity: Good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climate have often unsatisfactory flavor. It belongs to the Labiatae family and bears attractive white to purplish flowers and showy bracts in summer. Oregano tends to be quite variable when grown from seed. Leaves are green to gray-green and may be hairy or smooth.Many species contribute to the oregano herb of commerce, to the extent that oregano should be considered more a flavor than a particular species. European oregano is generally derived from O. vulgare, but other species, particularly O. heracleoticum, Coridothymus capitatus (syn. Thymus capitatus) and T. mastichina are also used. Mexican oregano (sometimes known as Mexican sage) is derived mainly from Lippia graveolens, but other Lippia species and Coleus, Lantana and Hyptis species contribute to herb of commerce. O. vulgare is widely distributed through Europe to central Asia. Other species mentioned tend to have a more restricted range in western Europe and the Mediterranean region.Oregano herb of commerce sometimes contains flowering tops of plants, but superior quality material generally contains only leaf material. Crop harvest should be carried out before too many yellow leaves appear in the base of the crop and before flower buds appear. Multiple harvests are possible in a season.