Recipe for the week of February 5-9, 2024
Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Add butter or oil, onion, and garlic to the pan and sauté for about 5 minutes. Add smoked paprika, coriander, pepper and sauté another minute.
Add zucchini, green beans, okra, corn and butter beans, plus dried basil and thyme. Sauté for 5 minutes over medium heat. Stir in fresh corn for another 4 minutes or until tender crisp.
Add vinegar, adjust salt and pepper. Add tomatoes and basil. Serve.
MASTERS CLASSES ONLY
Place flour, baking powder, and salt in a medium bowl. Add milk and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working the dough, place in a bowl and chill for 30 minutes.
Heat oil to medium in a deep-frying pan or kettle. You’ll need at least one inch of oil in the bottom of the pan.
Divide the chilled dough into four equal portions. Lightly flour the surface. Pat and roll out baseball size pieces of dough to 1/4-inch thickness. Poke a hole in the middle of each disc with your finger or knife (so dough will fry flat). Place dough disc in oil and cook until golden brown, flip over and cook opposite side until golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.