The Cooking Class Cookbook. Linda PhD Marcinko
filling. Then fold up each side just enough so that the filling doesn’t slip out. Then, continue rolling the leaf up to form a cylindrically shaped log. Serve the wraps with the dipping sauce.
Note: The reason that the filling is sautéed in 2 batches is that liquid is released from the chicken and shrimp when they are cooked, and if the carrots and green onions were just added in, they would steam as opposed to being sautéed.
Julienne cut simply means cutting the vegetables to look like thin matchsticks.
Crunchy Almond Squid
My husband Dave loves squid, especially this almond squid. The nuts make it very crunchy and the flavor is fantastic. I don’t eat a lot of fried food, but this squid is one dish I do enjoy occasionally. I made this appetizer as part of a class that featured Spanish foods. The saffron mayonnaise can be made ahead of time and kept chilled until you are ready to serve the squid.
Makes six servings
Ingredients:
One pound cleaned squid, washed and patted dry.
5 cups all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
2 cups almonds, finely chopped
8 egg whites
Oil for deep-frying
Procedure:
Make the Saffron Mayonnaise first. Separate the squid bodies from the tentacles. Cut the bodies into rings that are 1/2 inch thick.
Heat up your fryer oil to 350 degrees.
In one bowl, place 3 cups of the flour. In another bowl combine the remaining flour, almonds, salt and pepper.
Whip the egg whites until they are very foamy.
Dip the squid first into the unseasoned flour, then into the egg whites and then into the almond flour mixture. Place on a sheet pan when breaded. This will have to be done in batches.
When all the squid has been breaded, fry in the deep fat fryer until golden brown. Serve at once with the Saffron Mayonnaise.
Saffron Mayonnaise:
2 egg yolks
1 1/2 teaspoons Dijon mustard
Dash salt and white pepper
1 tablespoon white vinegar
1 and 1/2 cups olive oil
1 tablespoon saffron threads mixed in 1 tablespoon hot water
Procedure:
Place all of the ingredients except the oil and saffron in a blender, or food processor. Blend to mix.
With the machine running, start adding in the oil in a slow stream. Add all of the oil to make an emulsified sauce. Remove the mayonnaise from the machine and stir in the saffron and water. Taste and add more salt and pepper if needed.
Creamy Hummus
I probably make this dip more than any other. I always have canned garbanzo beans in the pantry so this is very easy to whip up quickly. In addition, it is a very healthy dip, as it contains a lot of fiber and vitamin C. I serve it with pita bread wedges, or fresh raw vegetables. For variation, I will sometimes puree a roasted red bell pepper or some kalamata olives and fresh herbs like basil or oregano with the beans.
Makes four cups hummus
Ingredients:
3/4 cup water
1/2 cup tahini
6 garlic cloves, peeled
6 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon black pepper
Two (15-ounce) cans garbanzo beans, drained and rinsed
Procedure:
Combine the first three ingredients in a food processor and process until smooth. Add the remaining ingredients and process until you have a smooth dip. Taste and season with a little salt or more lemon juice if you think the hummus needs these additions. May be served at once or chilled for a few hours.
Note: Tahini is a sesame seed paste. I have found it in the imported foods section of the grocery store or any international market will probably carry it. When I serve the hummus, I make a little indentation in the center of the dip, and pour on a little olive oil and sprinkle on some paprika or ground cumin to give it a little more color and flavor.
Jarlsberg Cheesecakes
I like savory cheesecakes more than I like the sweet variety. These mini cheesecakes were made as part of a holiday appetizer class and make a nice addition to a buffet table. They can be made a day ahead of time and kept chilled.
Makes about twenty-four mini cheesecakes
Ingredients:
2 lbs. cream cheese, softened
1/2 cup sour cream
3 eggs
1 1/2 cups shredded Jarlsberg cheese
1 teaspoon salt
3/4 teaspoon black pepper
1 1/2 teaspoon dried thyme
1 tablespoon dried dill
1/3 cup diced black olives
Procedure:
Line 24 muffin tins with paper liners. Preheat oven to 375 degrees.
Mix the cream cheese well until very soft. Add in the sour cream and mix to blend. Add the eggs, one at a time, scraping down the bowl between each addition. Add in the rest of the ingredients and mix to combine well, scraping down the bowl once or twice.
Divide the batter into the muffin cups. Place the muffin pans on sheet pans that can hold water. Pour in about 3/4-inch of hot water onto each tray.
Bake the cheesecakes until a knife inserted comes out almost clean, about 25 minutes. Cool before removing from the pans.
Fresh Mozzarella in Herb Sauce
One summer when I was teaching at Kitchen Classics, we started a large container herb garden in the back of the store. I loved being able to go out the door and pick fresh herbs to use in our classes. This great appetizer came about as part of a class I taught featuring fresh herbs. It can be prepared very quickly and is great served with slices of crusty baguettes. I am not a huge fan of anchovies, so I prefer using only two in this recipe.
Makes six servings
Ingredients:
16 oz. fresh mozzarella cheese
1/4 cup extra virgin olive oil
3 sprigs fresh Italian parsley
1/2 cup loosely packed basil leaves
4 large fresh mint leaves
2 tablespoons fresh oregano leaves
Leaves from 1 sprig fresh thyme
1 tablespoon freshly grated Parmesan cheese
2 or 3 anchovy fillets, drained
Freshly grated pepper to taste
2 tablespoons capers in brine, drained
Procedure:
Cut