Cooking Groups

Last week I mentioned some of the cooking groups.  This week I’ll expand on those and add some other options.  Search online for groups in your area.  Explore social media.  You can also form your own group with a few friends.  Decide which kind of group you would like to form.  Think of some guidelines and meet with some people who share your interests.

 

Supper Groups

            There are many types of supper clubs or groups.  The purpose of this group is to share a meal.  It can be to explore good food or new kinds of cuisine.  Some meet to try new restaurants.  Others meet at member’s homes for a dinner.  Some have each member bring a part of the meal.  Others have the host provide the entire meal.  These groups are often for people who enjoy the meal and not so much the cooking.  Often the social interaction is more important.  Each group is different and it may take a few tries to find the one perfect for you.

 

Cooking Groups

These groups focus more on the cooking.   Some cook the meal together.  Others bring part of the meal to the meeting.  Remember that you only get as much out of the group as you put it.   Think about what you are doing and plan ways to stretch your knowledge and cooking techniques.  There will be different levels of cooking abilities and interest in cooking in the group.  Be open to new ideas, new cuisines and cooking techniques.  It can be so much fun and you can establish close friendships in the process.  Again it may take a few tries to find the group you feel works for you.

           

Gourmet Groups

            There is a big difference between a foodie and a gourmet.  Not all foodies are gourmets, but all gourmets are foodies.   A foodie is someone who loves food and cooking and every aspect of the culinary experience.  A gourmet is a foodie with an interest in the unique, rare, and more expensive culinary experience.  Gourmet groups will focus on the more unusual dining experience.  The groups can cook or try restaurants or do both.  If you decide to go with gourmet group, it will be more expensive.  You may decide to meet every other month.

 

Starting Your Own Group

            If you find that none of these options are available in your area, you may want to start a group of your own.  I have done this myself, since many groups in my area are huge.  I wanted a small group that wanted to cook.  Decide what you want the group to be.  Make a list.  You may want to set up guidelines and then talk to people.  Remain open to ideas and different perspectives.  I wanted my group to include people I didn’t know so I could expand my cooking friendships.   Start with one or two friends and each person bring a friend for a six to eight member group. You can have field trips to explore restaurants, cooking classes, and wine tasting, but also have cooking sessions.  Our prospective members met to formulate the guidelines and plan of action.  We decided to meet once a month at a different member’s house.  The host member decided the cooking topic or field trip.  The next host would discuss the meeting for the next month, so the members could prepare.  The host could set a menu and the other members could choose a part of the meal.  The host could also just choose a topic and the members had to find their own recipes.  Work out what seems best for the group.  Be open and flexible.  Concern yourself with your knowledge and find ways to stretch your knowledge, skills, and abilities.

 

Other Options

 

            Cook Book Groups are more book or reading group.   The group reads and discusses cook books and books related to the culinary industry.  Food may or may not be involved in the meeting.

 

            Recipe swaps are ways to enlarge you recipe collection.  They can be as simple as a recipe chain letter or more involved computer contacts.  Sometimes holiday cookie exchanges can be classed in this group.

 

            Compiling family recipes is fun and very much appreciated by family members.  It preserves your family history.  I did this for Christmas one year.  It was very basic on computer printed pages.  It was a beginning and intended for each family member to add to over the years.  I'm working on the second edition and some of the recipes are included in this blog.  This will mean tracking down recipes from family members.

 

This Week’s Challenge

            This week’s challenge is to check out some groups in your area.  If you have difficulty, you may want to consider starting your own group of some kind.   Share a recipe with someone.  Either get a recipe from someone or give one of your recipes to someone else.

 

Tip for this Week - Sweet Potatoes vs Yams

 

Yellow and red sweet potatoes

 

 

            For years I’ve wondered which of the long tuber root vegetable with yellow or red skins are yams and which are sweet potatoes.  It turns out that both are sweet potatoes.  They are different varieties of the same vegetable.  True yams are not often seen except in specialty stores.  They are dark brown with white flesh.  Yams are more starch and drier than sweet potatoes.  So actually it just a matter of which kind of sweet potato you prefer, red or yellow.

 

This Week in Punkin’s Kitchen

 

Holiday Sweet Potatoes

 

The ingredients

3-4      Sweet potatoes

½ C     Butter

            Salt and pepper to taste

One    Orange or small can of crushed pineapple

 

1.    Bake the sweet potatoes just as you would a baked potato.  Prick the skin to allow steam to escape. Bake one hour to 90 minutes at 350 degrees until they are soft to the touch.

 

 

2.    Allow the sweet potatoes to slightly cool while you grate the peel from the orange.

3.    Remove the skins from the sweet potatoes and place them in a large bowl.

 

The cooked sweet potatoes

Peeled and added to a serving bowl.

 

4.    Add the butter and mash the sweet potatoes.  They should be hot enough to melt the butter.

Butter grated orange peel, orange pulp and salt and pepper added.

 

 

 

 

5.    Add the salt, pepper and orange peel. Stir to blend.

6.    Remove what is left of the orange rind and add the juice and pulp to the sweet potatoes.

7.    If you choose to use pineapple instead of the orange, omit the orange and peel and add the crushed pineapple at step 6.

 

This is a more healthy alternated to the candied yams usually serve during the holiday season.  My family is not big on sweet potatoes and won’t touch them with marshmallows.  I love sweet potatoes baked and mashed with just butter, salt, and pepper.  Sweet potatoes are naturally sweet and do not need added sweetening.

 

 

Aunt Punkin’s Candied Apples

Candied apples made in advance and chilled.

 

The variety of apples used in this recipe is important.  I use Pippin or Braeburn.  I don’t recommend Granny Smith, but there are many good varieties that work well with this recipe.  Use a good pie apple and it is a good idea to check an apple use chart.  http://www.recipetips.com/kitchen-tips/t--1299/all-about-apples.asp

 

3-4 lg.             Green apples, peeled cored and sliced

1 C                  Sugar

1 C                  Red hot candies

 

The ingredients

1.    Peel, core and slice the apples.

 

Apples peeled

Apples quartered

 



 

 

 

 

 

 

 

 

 

Apples cored

Slice each quarter into thirds.

 

 

 

 

 

 

 

 

 

 

2.    Place the apples in a sauce pan and add water to just cover the apples. 
 

 

 

3.    Add the sugar and the red hots (equal amounts).  This syrup will candy up to a dozen medium apples.  I rarely increase the sugar and candy unless I am cooking a huge amount of apples.

 

 

Equal parts sugar and red hots.

Gently simmer until the apples begin
to become translucent.



 

 

 

 

 

 

 

 

 

4.    Simmer gently stirring occasionally, until the apples begin to turn transparent. 

5.    Remove from the heat and cool.  The apples will continue to cook.  At this point the apples can be canned for future use.

6.    Chill until needed. 

 

Leftover apples make a great dessert served with
whipped cream or ice cream.  The syrup is good
over vanilla ice cream, too.

 

7.    To serve:  Use a slotted spoon to transfer the apples to a serving dish.  Reserve the syrup for ice cream.

 

Note:  The apples will last in the refrigerator over a week.  If you have leftover apples, they are a good dessert just by themselves or with whipped cream or ice cream.  They may be made a few days in advance or even canned.  Canned candied apples make a niice hostess gift over the holidays.  We serve these at Thanksgiving and Christmas.

 

 

Aunt Nancy’s Cranberry Relish

 

Cranberry Relish as we usually serve it.

1          Package fresh cranberries

2-3      Oranges, peeled and sectioned

            Sugar

 

The ingredients

1.    Using a meat grinder (or food processor), grind the cranberries into a bowl, capturing the juices. 

 

This is my new hand crank meat grinder.
 

Grind the cranberries

 

 

 

 

 

 

 

 

 

 

 

2.    Grind the orange sections. 

 

I like to grate the orange peel and
then grinder the orange. 

 

Sprinkle with sugar

 

 

 

 

 

 

 

 

 

 

3.    Sprinkle with sugar to taste. 

4.    Mix thoroughly and chill until time to serve.

 

Variation:  I sometimes add this relish to cranberry Jell-O.  Any red Jell-O will work.  This can also be made a day or two ahead.
 

Chill until the Jell-O sets.

Cranberry relish in Jell-O.  This time I used cherry
Jell-O.  Prepare the Jell-O with the hot water and allow
it cool.  Mix in the cold cranberry relish into the Jell-O
and pour into a mold.

 

Unmold before serving.  I like to chill again until serving.

 

 

 

Happy cooking!