Guacamole

Posted on April 30, 2015 by admin
Guacamole
Here's an easy and delicious recipe to enjoy from Chefs Janet Zimmerman and Dave Scantland. It's perfect for scooping with chips or veggies, or try a dollop on your favorite taco.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 avocados, halved, with pits removed
  2. 2 tablespoons diced onion*
  3. 1 small jalapeno, seeded and minced
  4. 1 tablespoon minced fresh cilantro (optional)
  5. 1 teaspoon cumin
  6. Juice of one lime
  7. 1 teaspoon kosher salt or to taste
Instructions
  1. Scoop the flesh from the avocado halves into a medium bowl.
  2. Mash with a large fork or a potato masher until mostly smooth with some chunks remaining.
  3. Add remaining ingredients and stir. Adjust seasoning.
Notes
  1. Tip: if you have a potato ricer, it makes mashing the avocado really easy. Use the coarsest disk insert and rice the avocado into the bowl before adding the other ingredients. It's especially handy if your avocados are less than perfectly ripe.
  2. *To mellow the flavor of the raw onion, after dicing, cover it with cold water and let sit for 10 to 15 minutes. Drain and pat dry.
  3. Copyright © He Cooks-She Cooks Reprinted with permission
Adapted from He Cooks-She Cooks
Adapted from He Cooks-She Cooks
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Herb Pesto

Posted on April 24, 2015 by admin
Herb Pesto
Yields 1
This Saturday is National Herb Day! Celebrate with a freshly made pesto that adds a touch of spring to a multitude of recipes. This one uses the classic combination of basil and pine nuts, but feel free to substitute whatever herbs and nuts you have on hand! Learn more about growing and cooking with fresh herbs next Thursday at our Decatur store in our always popular Spring herb class with Chef John Wilson!
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Prep Time
15 min
Cook Time
1 min
Total Time
16 min
Prep Time
15 min
Cook Time
1 min
Total Time
16 min
Ingredients
  1. 1/2 cup (120 ml) olive oil
  2. 1/2 cup (50 g) grated Parmesan cheese
  3. 3 medium garlic cloves, peeled
  4. 2 cups (80 g) fresh basil leaves
  5. 3 Tablespoons (25 g) pine nuts
  6. Salt and ground black pepper, to taste
Instructions
  1. Place all ingredients, except salt and pepper, into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 7.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades.
Notes
  1. Recipe yields enough sauce to coat one pound of pasta.
  2. Recipe courtesy of Vitamix.
Adapted from Vitamix Blenders
Adapted from Vitamix Blenders
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Roasted Fennel with Parmigiano Reggiano

Posted on April 17, 2015 by admin
Oven Roasted Fennel with Parmigiano Reggiano
A BIG thanks to Atlanta Magazine for including The Cook's Warehouse as the best cooking class destination for "Wannabe Chefs" in the April 2015 issue - Food Lovers Guide: The D.I.Y. Edition. Including features such as "Shop Like a Chef" and "Follow the Foodies" to pro tips on how to throw a party and take a better food photo, this issue is chock full of our favorite topic- food! Pick up a copy today and brush up on all our great city has to offer for food lovers! Below is a recipe from Chef John Wilson's Mediterranean cooking class. This is the class that writer Betsy Riley attended when researching cooking classes for the feature - it is as simple to make as it is delicious!
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 1 Lg. or 2 Sm. Fennel Bulbs-trimmed cored and cut into wedges
  2. 1 cup Chicken Stock
  3. ½ cup Parmesan Reggiano Cheese
  4. Salt and Pepper
Instructions
  1. In a baking pan or dish arrange the fennel wedges in a single layer.
  2. Pour on the stock and season with salt and pepper and top with the grated Parmesan cheese. Cover with foil and bake at 350 for 25 minutes or until the fennel is tender.
Notes
  1. Copyright © 2000 Chef John Wilson. Reprinted with permission.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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