Food and Memory Workshop

Ellie Markovitch cooks and offers foods to guests during the Food and Memory Workshop March 2, 2011 from 11am to 2pm at West Hall Gallery
located on 110 Eighth Street, Troy, NY.
This participatory event is designed to encourage people to reflect and record memories evoked by food.

Served on the Memory Bar:

Tomato Soup with creme
4 TBSP (1/2 stick) of butter
2 TBSP olive oil
1 medium onion, chopped
3 cloves garlic
salt and pepper to taste
1/4 cup all purpose flour
1/2 tsp cried thyme
4 cups of vegetable broth
1 can 28 ounces of tomatoes
1 can 28 ounces of fire roast tomatoes

In a saucepan melt butter, oil, add onion, garlic cook but not brown.
Stir flour and cook for 1 minute.
Add remaining ingredients simmer for 30 minutes.
Blend, puree soup

Tofu Shooters
Dipping sauce: Mix 3 tbsp soy sauce and 2 tbsp Toasted Sesame Oil
toppings: grated radishes, grated ginger, hot pepper flakes
Slice 1 package of firm tofu and place in small cups, add few drops of sauce and use toppings as condiments.

Cucumber rounds creme fraiche and dill
for the homemade creme fraiche: Mix 1 cup whipping cream mixed with 2 tablespoons buttermilk in a glass jar. Cover and let stand at room temperature for 24 hours. Stir and refrigerate. It lasts a couple of weeks in the fridge.

Apples and Caramel, I call it caramel, but it is doce de leite (portuguese) or dulce de leche, anyway, here it is how I make it:

I empty 1 can of sweetened condensed milk in a canning jar. Close the lead and cook inside the crockpot on low for 8 hours. Add enough water to completely cover the can. If you do not have a crockpot, put the closed canning jar in a large pan with 4 quarts of water; bring to a boil, then simmer at low heat for 1.5 to 2 hours. Let it cool. Keep refrigerated if you manage not to eat the whole thing.

Homemade whole wheat bread served with peanut butter and honey

1 1/2 cups warm water (110 degrees F/45 degrees C)

2 tsp packages active dry yeast

2 tbsp molasses

1.5 tablespoons oil

1 1/2 tsp salt

2 cups whole wheat flour

2 cups bread flour or all purpose flour

In a large bowl, mix warm water, yeast, oil, and molasses. Add 2 cups white bread flour, and stir to combine.  Stir in 2 cups whole wheat flour and salt. Flour a flat surface and knead until not real sticky – just pulling away from the counter, but still sticky to touch. Use more flour if needed not to stick to your hand. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, shape into a loaf  or 9 x 5 inch loaf pans, let it rise again. Bake at 375  degrees F for about 30 minutes.

Tiny Cheese tarts and pesto
Fill tarts 3/4 full with aged sharp cheddar and pesto

For pastry:

1 cup butter

6 ounces cream cheese, softened

2 cups all-purpose flour

Cream butter and cream cheese. Add flour and mix well. Make 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.

Pesto Recipe

In a food processor or mixer blend

1/4 cup walnuts

3 cloves garlic

1 1/2 cups fresh basil leaves

1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste

Mini chocolate cake with frosting and raspberry coulis

I have been making this recipe that came in a Hershey’s Chocolate can for over 15 years, but I have made a few changes. It is the recipe I use for making cupcakes and the mini cup cakes.
1 1/4 cups flour
1/3 cup Cocoa powder
1 tsp. baking soda
6 Tbsp. oil
1 cup sugar
1 cup skim milk
1 Tbsp. white vinegar
1 tsp. vanilla extract

Heat oven to 350 degrees F. Line mini baking pan with paper cups or spray. In a Bowl, stir flour, cocoa and baking soda and sugar. On another bowl, mix milk, vinegar, oil and vanilla, stir. Add liquids to dry ingredients; whisk until blended. Pour evenly into pans, Bake 20 minutes for cupcakes, 18 minutes for the mini cup cakes, or until wooden pick inserted comes out clean.

Raspberry coulis: cook 12oz of raspberry with 2/3 cup sugar for 4 minutes.

Frosting: 1 can condensed milk, 1 oz package of cream cheese and 1 cup of butter, all at room temperature. Blend for 4-5 minutes, refrigerate until ready to frost.

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