Monday, May 26, 2014

Cooking Classes

Everyone knows that I love talking about food......think my friends and family get sick of it.  So what is a better way than channeling it through teaching! Telling stories of why I chose the dish, ingredients, nutrition and inspiration behind each meal?!!!  In my loft?   Friends of friends?  Via word of mouth and Instagram?   Why not?  

I decided to put in to the test and so far it's been quite fun and successful.  As of right now I buy all ingredients and people bring booze for a fun night of cooking and meeting new people. Every night there's a different theme, for instance: One Pot Meals, Winter Wonderland, Japanese Inspired, Summer Eats, etc.  Everyone gets their hands dirty and is assigned a dish. I pre-write the Recipes and help on the spot!      

You can view all of the activity on Instagram #tammytucookingclass  


Alicia (Who Helps me Coordinate classes!) and Adrian



Check out what my students have made below.   Do you want to come to the next one?  Hit me up!  


Vegan Tomato Soup (One Pot Meals)

Beef Bourginon with Buttered Orzo (One Pot Wonders)

Gyoza (Japanese Inspired)

Prickly Pear & Berry Fruit Pastry (Summer Eats)

Saturday, October 19, 2013

Europe in the Fall

Europe is a great place to escape to be creative, enjoy life, and just eat!!!  I miss the seasons and Paris, Brussels, and Berlin was the place to be this Fall.  Cooking posts to come but until then, enjoy the sights, smells, and sounds of my trip.


La Basilique du Sacre-Coeur, Paris


Breakfast every Morning

Chanterelle Mushrooms along Rue Mouffetard, Paris
 
The Classics:  Croque Monsieur and Soupe l'oignon

Paris!!!


Le Grand Palace, Brussels, Belgium


Bruges, Belgium

Brandenburg Gate, Belin, Germany


Pork & Knudel and Wienersnitzel, side of Potato Salad in Berlin


Berlin!!




Wednesday, August 14, 2013

Tuesday, July 16, 2013

Yucatan Chicken Pibil Recipe

Mexican food is so vast and and can be healthy too.   We're not just talking about fish tacos and frijoles either!  I've made this Chicken Pibil dish and have gotten the thumbs up every single time.  It's a super simple recipe.     

Summer is here - Pesto, Burrata cheese, Tomatoes and now Chicken Pibil steamed in Banana leaves!  Recipe and step by step photos to follow.  

Sweet Potato Fries with Pesto


Burrata, Roasted Tomatoes, Fava Beans served with a Baguette


Achiote/Citrus Sauce poured over Chicken pieces



Before it goes on Stove, top with lid



After 45 minutes on Stove top



BOOM - done!



Chicken Pibil with Verde Potato Salad and Roasted Cauliflower


**Action Photos courtesy of Lauren O'Donnell  

Check out her blog:  Do You Know What You're Wearing Yet



Chicken Pibil 
Adapted from Savuer Magazine Mexico Issue with a few changes

1 cup fresh orange juice
⅓ cup fresh lime juice
4 oz. achiote paste (available at Mexican Grocery store)
3 (28"-long) frozen, thawed banana leaves (available at Mexican or Asian store)
1 (3–5-lb.) whole chicken, cut into 8 pieces or assortment of thighs, breast, and drumsticks

Cilantro for garnish
Pickled Red Onions for garnished
Salt to taste
Tortillas are typical but I like this dish with rice or potatoes

1. Combine juices, achiote paste, and salt in a blender, and purée until smooth, at least 2 minutes. Pour through strainer into a bowl.

2. Cut the banana leaves so they can fit into a pot but with excess over hang.  Line the bottom of a deep pot or dutch oven with 2-3 banana leaves.  Add chicken pieces to pot and pour sauce on top. Tear remaining banana leaf into small pieces, and scatter over top of chicken. Fold excess of banana leaves over top of chicken and place lid on pot.


3.  Bring sauce inside to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 45 minutes.

3. Peel back banana leaves and discard.  Serve with plenty of sauce from the pot, along with pickled onions and cilantro.


Wednesday, May 1, 2013

Healthy Bolognese Recipe

Time has flown by and it's time for Spring recipes.  But first I'm going to share a recipe for a dish I crave the most all year around...Bolognese.  However, in this recipe I use ground Turkey and tons of Veggies, more specifically Kale.  Of course you can sub in Spinach, Collards or your favorite leafy green vegetable.  Here's a look at what else I've been up to.....  

Good ol' Spaghetti & Meatballs and Eggplant Parmesan


Rutabaga Sausage Bites

Smoked Salmon Flatbread with Sweet Peppers and Arugala
Shrimp & Grits
Srriacha Spiked Wings

Spaghetti Bolognese


Turkey Bolognese with Vegetables

1 lb ground Turkey
1 cup yellow onion, small dice
1 cup carrots, small dice
1 cup celery, small dice
2 cups mushrooms, sliced
2 cups Kale, diced (I like Tuscan Kale)
1 lb can of diced tomatoes
1 cup of red wine
2 T of tomato paste
1/4 cup Milk or Cream (optional)
2 T oregano
1 T fennel (I like whole seeds but ground is fine)
2 bay leaves
Salt and Pepper

1.  Brown/sear ground turkey over medium high heat with olive oil in (Dutch oven works best or shallow pot)
2.  Remove ground turkey and place aside.  Add olive oil, onions, carrots, celery, and sweat until fragrant and softened, about 2-3 minutes.
3.  Add tomato paste, stir and cook for 1 minute.  Add red wine to de-glaze pan, then add reserved ground turkey, oregano, fennel, black pepper, bay leaves, mushrooms, Kale, and diced tomatoes.  Bring to boil then simmer on low/medium low with lid for 2 hours, stirring every 20 minutes. 3 hours if you can for a richer, well rounded taste.
4.  Season with salt.  Finish with milk or cream if you'd like.
5. Eat over pasta or make a lasagna!