Growing Chefs! Cooking Workshop Series - The Root Cellar Cafe edition
To all of you who came and were a part of this amazing evening.
We can't wait to see what happens next with our Cooking Series. Here's to the future of food and community!
Potato & Kale Samosas
- 2 tbs oil
- 1 lb potatoes, peeled and diced small
- 1 bunch of kale leaves, washed, rib removed and chopped
- 1/2-1 c water
- 1 c onions diced small
- 1 tbs grated ginger
- 1 clove garlic, minced
- 1 tbs tumeric
- 1/2 tsp cinnamon
- 1 tsp whole cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground nutmeg
- pinch of ground cardamom
- 3 tbs chopped fresf cilantro
Directions: Heat oil in a large sautee pan over med-high heat. Add dry spices and roast briefly. Add onions, potaotes garlic and ginger, adding water as needed until potatoes are al dente. Add kale until wilted. Remove from heat and cool completely.
- 1 c flour
- 1/2 tsp salt
- 3 tbs veg oil
- 1/2 c + 2 tbs room temp water
Directions: In a large bowl, add flour, salt and sprinkle oil over flour. mix well with fingers to incorporate oil thoroughly throughout the flour. Slowly add water until you form a ball of dough. Knead for 2 mins until smooth and elastic. Wrap in plastic wrap and let rest for 20 mins.
Roll out dough until 1/8” thick. cut dough into rounds using a cutter or rim of a glass.
Run water along edges and put a tablespoon of potato mixture into the center and fold over. Keep covered with a damp cloth to keep them from drying out.
Deep fry at 350 until slightly golden can be refrigerated or frozen at this point. Refry to bring up to temp and serve with apple chutney.
Apple & raisin chutney
- 4 c white vinegar
- 2 c brown sugar
- 1 small onion finely diced
- 1/3 c raisins
- 12 apples, peeled cored and finely diced
- 2 tsp allspice
- 1/3 c grated ginger
- 2 cloves garlic, finely minced
- 2 tsp yellow mustard seeds
- 1 tsp ground cinnamon
- 1 tsp salt
Directions: Place all ingredients in a saucepan and bring to a boil. reduce heat and simmer for 20 mins until thick and dark in colour.
Chickpea and Root Vegetable Korma
- 2 cloves garlic
- thumb sized ginger, peeled and chopped
- 1/4 tsp cayenne pepper
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tbs oil
- 1 tbs tomato paste
- 1-2 fresh green chilies or 1 tsp dried chili flakes
- 3 tbs coconut
- 2 tbs cashews
- 1/2 bunch cilantro
- 2 tsp ground cumin
- 1 tsp coriander seed, ground
Puree all ingredients in a food processor until smooth
- 2 tbs oil
- 15 oz chickpeas, cooked
- 1 small potato, peeled and cut into 1” dice
- 1 medium onion, diced
- 1 medium carrot, peeled and cut into 1”dice
- 1 medium rutabaga, peeled and cut into 1” dice
- 1 parsnip, peeled and cut into 1” dice
- 1/2 celery root. peeled and cut into 1” dice
- 1 cup diced butternut squash
- 1 litre water/light veg stock
- 1/2 c coconut milk
- salt to taste
Directions: Sautee onions in oil until soft. Add curry paste and fry until fragrant. Add veggies, stock/water and coconut milk and bring to a boil. Simmer until veggies are al dente then add cooked chickpeas...heat through and serve.
Chai Masala Creme Brûlée
- 4 large egg yolks
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- 1" fresh ginger sliced
- 4 whole cloves
- 4 cardamom pods, crushed
- 1tsp black tea
- 1/4 c sugar
- 1 cup heavy cream
- 1/2 c milk
- 4 tsp sugar for brûlée
Preheat oven to 300 degrees. Place 4 ramekins in a roasting pan and pour hot water halfway up the sides of the ramekins. Combine sugar, vanilla, and yolks, mixing well, set aside.
Place cream, spices and tea in a saucepan and heat slowly until JUST to the boiling point, strain
Pour the hot cream mixture into egg mixture in a slow steady stream while whisking constantly
Pour 1/2 c into each ramekin and bake, covered until custard is set...about 35 mins
Allow to cool for at least two hours. Before serving sprinkle a tsp of sugar on the top of the custard and melt with a blow torch until golden brown, cool then serve.
Vegan Chocolate Panna Cotta
- 3 cups unsweetened almond milk or other non-dairy milk
- 1 cup organic cane sugar
- 2/3 cup water
- 4 T. and 2 t. arrowroot powder
- 2 cups dairy-free dark chocolate chips (about 12 oz.)
1. In a small bowl or measuring cup, combine the water and arrowroot powder until the arrowroot is dissolved. Set aside.
2. In a small saucepan over low heat, combine the almond milk and cane sugar, stirring well until the sugar is dissolved. Add half of the arrowroot mixture, stirring until incorporated and cook until steam begins to rise from the surface of the liquid (do not let the liquid boil). Remove the pan from the heat and add the chocolate chips, swirling the pan for about 20-30 seconds to keep the chocolate from burning on the bottom of the pan. Let the pan rest on a hot pad or cooling rack for about 2-3 minutes.
3. Using a wooden spoon, stir the mixture until the chocolate is completely melted and evenly incorporated. Return the saucepan to the stove over low heat and add the remaining arrowroot mixture, stirring until incorporated. Cook, stirring constantly, until the mixture resembles a thick pudding. Remove from heat.
4. Transfer to four heatproof cups or ramekins and place plastic wrap directly on the surface of the custards to prevent a skin from forming. Place in the refrigerator to cool until set, about 2 hours. Serve cold.