Tuesday, March 20, 2012

Couple Cooking Class (CCC)

This north downtown neighborhood was completely desolated as we entered a Manhattan-styled loft for our first cooking class. A completely open space with the kitchen as its center piece, we spent the next 3 hours learning, cooking, and eating!

Kabocha Squash Soup with Crispy Prosciutto


Kabocha Squash
yellow onion, diced
garlic, crushed
olive oil
thin prosciutto, julienned
chicken or vegetable stock


Preheat oven to 375 degrees. Cut Squash in half and remove seeds. Rub with olive
oil and salt and place flesh down on a roasting sheet. Roast until tender, about 30

Heat a large stock pot on medium. Add olive oil and saute the onions and garlic, about
5 minutes until lightly browned. Add stock and continue to cook onions and garlic in

Heat a medium skillet, add olive oil and fry pancetta until crispy. Set aside.

When squash is cooked, cool slightly and scoop out flesh into the warm stock. Cook
another 10 minutes until well incorporated into the broth. Puree and season to taste
with salt and pepper.

Berry Good Smoothie

Now that I have Vitamix, I've gotten really into smoothies!

  • 1 cup frozen blueberries
  • 4 fresh/ frozen strawberries
  • 1/2 cup almond milk
  • 1/2 cup coconut water
  • 1 tbsp flaxseed oil
  • tsp fresh lime juice
  • handful of dried goji berries


  • Blend all ingredients!

Homemade Horchata

Homemade Horchata (vegan, gluten free, soy free)
Makes about 7 cups

1 cup raw cashews (or use raw or blanched almonds)
2/3 cup white rice (medium or long-grain preferred)
2 1/2 cups water + 3 cups water
one 3-inch cinnamon stick
2/3 cup sugar, or to taste*
1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)

In a large blender canister, Vita-Mix canister, or large bowl combine cashews, rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours. Remove canister from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible. Then add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible. If desired, strain horchata through a sieve or cheesecloth (I did not find it necessary as the cashews blended incredibly smoothly in my Vita-Mix).

Serve immediately as is, over ice, or refrigerate and serve chilled, shaking before if mixture has separated. Horchata will keep in the refrigerator for 3 to 5 days; use common sense.

Special thanks to Dolores for sharing this with me!