Autumn chills naturally bring autumn thrills with glorious red and gold leafed trees. This autumn, I want to invited friends, family and new acquaintances to a new thrill - a cooking club! The e- mail and facebook invitation read:
Get Ready, Get Hungry - It's time for the Tasty Tuesdays Cooking Club to Begin!
I received many regrets, but a wonderful couple I met through the Tacoma Running Group arrived at my door around 7pm with smiles and a bottle of wine. And so, the Tasty Tuesday Club officially began! Prior to their arrival I prepared Pumpcorn Lentil Soup and a Cranapple Tart. Together we rolled out German Style Pretzels and let them bake while sharing stories and Bully Wine. As forecast, a great mess ensued, new friendships were forged, laughter and good food was enjoyed by all. It's wonderful and remarkable how we also relate food to memories of people or places.
You are welcome to join the club at any time in person or online and to try the recipes (to the best of my knowledge - generally use any recipe as a guideline & some just come to me on the fly like the Cranapple Tart):
Pumpcorn Lentil Soup
Serves 8- 10.
1 small pumpkin
1 acorn squash
6 cups water
olive oil sea salt
2 cups brown lentils, rinsed
8 coins peeled fresh ginger root, 1/8-inch ~5 anise seeds olive oil
1 1/2 yellow onions, chopped
1 large leek, sliced 1/4 moons
1 large anise bulb, chopped
Heat the oven to a high temp 385-425. Cut the squash in half and remove the seeds. Depending on time allowances cut again (the smaller the pieces - too faster they cook) or keep in half. Roast in about a 1/2’ water until tender, about 30-45 minutes. If in quarters - you can cover with foil to help retain some moisture. When cool enough, scoop out cooked squash and set aside.In the meantime, in a medium saucepan, combine the lentils, ginger, anise and 4 cups water. Simmer until tender, about 40 minutes. In a large stockpot (or whatever you’ve got) combine the olive oil, onion, and leeks. Cook covered over heat until vegetables soften, about 7 - 10 minutes.Combine all ingredients into a large pot or crockpot and let them get acquainted. Add more water if desired. Stir occasionally and enjoy when heated thoroughly. Pepper and salt to taste. Recipe inspired by: http://www.101cookbooks.com/archives/kabocha-french-lentil-soup-recipe.html
German Style Soft Pretzels
Makes 6 large or 12 small)
3 1/2 cups whole wheat flour
4 tablespoons brown sugar
2 teaspoons salt
1 tablespoon yeast dissolved in water 1 cup warm water optional toppings: coarse salt, sesame seeds, garlic salt
2 teaspoons baking soda mixed with 1 cup hot water
1 egg beaten with 1 teaspoon water
Mix water with yeast, brown sugar & salt in a food process or a large mixing bow. Add flour and mix dough until smooth. Add more flour if sticky. (If possible let the dough sit overnight in a bowl or plastic container in the refrigerator.) Divide the dough into 6 or 12 pieces. Roll each into a rope, very thin, a little bigger than a pencil. Shape into your favorite pretzel twist & place on greased cookie sheet. Let rise `45 minutes or till double in size. Dip in the water soda solution. Brush with the beaten egg & solution. Sprinkle with salt or chosen topping. Bake in hot oven ~450 for 12-15 minutes or until well browned. Enjoy . (Taste great with butter or peanut butter :0) ) Recipe borrowed from http://www.kitchenproject.com/german/soft_pretzel_recipes1a.htm
Cranapple Tart
1/2 cup brown sugar
1 cup whole wheat flour
1 teaspoon vanilla extract
1 cup oats
3 tablespoons Better Balance Spread
cold water (~1/4 cup)
1 1/2 cups fresh cranberries (could easily add more & or more apples)
1 medium apple, peeled and sliced
cinnamon~1/2 cup plain yogurt
1/4 orange's juice & zest
sugar
Preheat oven to 425. Whirl brown sugar, almonds, flour and vanilla in blender or food processor until smooth, nearly paste consistency formed. Add oats, spread and water till nice cookie consistency created. Spread into the bottom of a tart shell and bake 12-15 minutes (use pastry beads to keep from rising if available). While baking toss apple and cranberries with cinnamon and sugar. When crust looks golden and possibly crisp on the edges, top with cranberry apple mixture. Bake for about 20 minutes covered with foil. In meantime, mix yogurt with about 2 tablespoons sugar, orange juice and dash of cinnamon. Tart will be done baking when apples and cranberries feel tender and juicy. Pour yogurt over the top. Grate orange zest over the top and let cool to room temperature. Bon Appetit.
