Summer Cooking Class Series!!

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Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad

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Grilled veggies with garlic couscous topped with basil

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crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto

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Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics

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Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

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Irish Beer Cheese Soup!!

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Happy St. Patrick’s Day 2015!!!

So in honor of today I have my Beer Cheese Soup recipe for you today 🙂

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I made this soup a couple of years ago when I did a St. Patrick’s Day Cooking Class, I also served Guinness Mac & Cheese, Guinness Black Lager Irish Stew and Guinness Stout Cake Pops 🙂

We all had a great time and everyone loved the food and of course the beer 😉

So before we get to the recipe for the soup, here is what a few of the people over here at the office look like today dressed in their St. Patty’s Day garb 🙂

First let’s start with the man that was named
after this day… Sir Patrick!!

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Here is Connie with her Irish scarf

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Janet and Jennifer have their green on 🙂

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And Kathie and Heather have their head bobs on 🙂

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Kathy in her green

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There are the “Meat” guys in green too 🙂

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Ann has a head bob too

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Margie being silly 🙂

 

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Here is the advertising girls pretty as ever

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And I think Tina wins the prize
as she is all decked out!!!
Her tie lights up too and her head
bob thing does too just can’t tell

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And this is one of ladies that Demo’s
for us in one of our stores, she Dressed
up for the day too 🙂

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So what ever you do today enjoy it and have fun and make some soup!! 🙂

Irish Beer Cheese Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup onions, grated or finely minced
½ cup celery, grated or finely minced
½ cup flour
1 stick butter
1 bottle Harp Beer
3 cups chicken stock
1 tsp. dry mustard
1 tsp. Worcestershire sauce
16 oz. Sharp cheddar, shredded (Tillamook is what I used)
8 oz. extra sharp cheddar, shredded (Cabot Vintage Choice)
2 cups cream
Cooked bacon for garnish
Green onions (tops only), thinly sliced

In a stock pot over medium heat add butter, onions and celery sauté until softened.  Add flour, whisk and cook for about 3 minutes, whisking often.  Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes.  Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted.  Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese.  But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with my Harp Beer Bread recipe and you are good to go…Enjoy!!! Cheers!!

Happy St. Patrick’s Day!!!

Here are my Guinness Stout Cake Pops…yummmy!!!

Irish cake pops

Opening Day!!!!!!!!! Go Reds!!

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It’s “Opening Day” today for our Baseball Team the Cincinnati Reds!!

So everyone around town and here in our office is proudly wearing Red or their Reds gear and I was trying to think up a recipe that I had that you could put together, forget about it and then watch the game.

Here are some of our ladies in the office…proudly supporting the Reds!! 🙂

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So I picked Bratwurst Soup, I made this at one of my cooking classes using Sam Adams beer, everyone loved it 🙂

It was using the slow cooker, which will be perfect to have cooking before or during the game and what’s better than Brats, Beer, Baseball and Cheese 😛

But before we get to that here’s video to get you into the baseball mood 😎

 

Bratwurst Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup onion, chopped
4 cups potatoes, cut into 1 inch cubes
1/2 cup carrots, grated
2 cloves garlic, minced
1 tsp. pepper
1/2 tsp. salt
4 cups chicken broth
2 tsp. dry mustard
12 oz. Beer, whatever your drinking
14-16 oz. Stadium Style Bratwurst
1/2 cup flour
1 cup heavy cream
10 oz. sharp cheddar cheese, shredded

Add onion, garlic, carrots and potatoes to your slow cooker, sprinkle in the seasonings and give a stir, then add broth and beer.  Cook on High for 4 hours or on Low for 6-8 hours.

Meanwhile if you are using the cooked bratwursts then just slice into 1/2 inch pieces and saute them in a skillet to brown them on both sides.  If you are using fresh you can do 1 or 2 things, cook them whole in the skillet browning them on all sides, or cut the casings off and pinch the meat into bite size pieces and cook them.

Once the done then just put the Bratwurst into the soup and continue to cook.

In the last 30 minutes of the cooking, remove 2 cups of the soup liquid a large saucepan over medium heat, sprinkle in the flour whisking the whole time, whisk in cream, then whisk in cheese adding a handful at a time until smooth.  Stir cheese mixture into the soup stirring well to fully combine, cover and finish cooking.

Enjoy!!

Sorry no pictures, usually when I have classes I don’t have time to take pictures 😦

 

 

Apple Cake

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This recipe I first made because I was teaching a cooking class and I was using different beers and Redd’s Apple Ale had just came out.

Which if you never tried it, it really is a great light beer, its very refreshing, when I first tasted it my first thought was this beer would be fantastic on an extremely HOT!! day 🙂 
It just gave me that refreshing feeling…I thought it was great, so I paired it with this Apple Cake.

(I was doubling the cake in these pictures, I used a 11×15 pan)

Ingredients (missing in photo, butter and brown sugar)

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Peel, core and slice apples

 

 

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add flour, cinnamon and baking powder, whisk together

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Add softened butter and brown sugar

 

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Cream together

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add eggs and vanilla

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when mixed

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add 3rd of flour, mix, then half applesauce, mix
another 3rd flour, mix, rest of the applesauce, mix
add rest of flour, mix

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fold in the flour on the sides

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spread mixture in sprayed baking dish

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layer you apples over top and bake

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Meanwhile in a sauce pan add cider, beer & brown sugar

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reduce down and let cool slightly

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Baked

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pour over cake using a pastry brush to spread around

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Then let cool down, then slice and serve

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Recipe – Apple Cake

1 1/2 sticks unsalted butter, softened
2 1/4 cup all-purpose flour
2 3/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
2 cups brown sugar, packed, divided
1 1/2 tsp. vanilla
3 large eggs
1 1/4 cup unsweetened applesauce
2 large apples, peeled, cored, sliced
1 1/2 cups apple cider
1 cup Redd’s Apple Ale

Pre-heat oven to 325 degrees, spray a 9 inch square pan.

In a medium bowl whisk together flour, baking powder, cinnamon and salt.  In a large bowl beat with a mixer butter and 1 1/2 cups brown sugar for 3 minutes.  Add vanilla and eggs, beat until combined, reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions of applesauce and beat until just combined, scrap the sides and fold in by hand.

Pour batter into pan and smooth out, arrange apple slices in rows on top, if you like more apples you certainly use more, and overlap them more closely.

Bake until toothpick inserted in the center comes out with a few moist crumbs, 45 minutes to 1 hour.  Set on wire rack to cool about 20 minutes.

Meanwhile in a medium sauce pan add cider, beer and remaining brown sugar cook over medium-high heat until reduced to about 1 cup and let cool slightly.  With a pastry brush brush mixture all over the top of the cake, letting drip down the sides.  Let cool, then serve.

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If you did not want to use beer you can just add more cider.

This cake is super most and the cider/beer reduction is so good, soaks right in 🙂

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Enjoy!!!

Mango & Ginger White Stilton Cheese Spread

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1 (8oz.) package White Stilton with Mango & Ginger
1/2 lb. Sharp White Cheddar Cheese, shredded
1/2 cup Blue Moon – Pale Moon Beer
1 garlic clove, minced
2 green onions, green part only, chopped

Make sure cheese and beer are at room temperature.
In a food processer add cheese, beer and garlic, process until smooth, then add green onions, pulse just to mix in onions but not pureed.  Transfer to a serving bowl and serve with crackers.

This cheese spread is so yummy, great for a party or just hanging out watching the game.

Guinness Black Lager Irish Stew

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1 tbsp. oil
1 (3lb.) chuck roast, trimmed and cut into 1 – 1 1/2  inch cubes
4 tbsp. flour, divided
1 cup celery, chopped
1 cup onions, chopped
1 cup carrots, chopped
1 bottle Guinness Black Larger
2 bay leaves
3 sprigs fresh thyme, thicker sprigs
1 tsp. salt and pepper
3 garlic cloves, minced
3 tsp. Worcestershire sauce

In a large skillet add oil and brown beef, this may need to be done in 2 batches.  Once all beef is browned on all side put all into crock pot, add flour and toss to coat beef, then add rest of ingredients and stir to combine, then cook on low for 6-7 hours. Stir in Worcestershire Sauce and flour then cook 5 minutes more to thicken. Serve over mashed potatoes or noodles and serve with slice of the Harp Beer Bread.