Cooking with Millennials

First, lets talk about what a millennial is - I believe I just barely qualify which is hilarious since I'm almost 28 again (x2). This class I have the privilege to teach includes legitimate millennials born in 90's and inching towards the legal drinking age.

This amazing group of students are in this class to learn life skills - thru the culinary arts. Teamwork is weaved into how to execute a complex recipe. Sticking through the boring task of waiting for a pot to boil, and having the patience to let the dough rise.

The first class was mostly knife skills and a review of the recipes for class two. However, the students quickly identified the ingredients for guacamole, while many of them had never had it. Thinking back would could have also made salsa.

Last nights class was 4 intensive hours making a few classic recipes and sharing a meal together. Well two meals since our salads were completed long before our soups. Don't judge we hadn't had dinner, and our cupcake snack could only keep us going for so long.

A team of 17-21 year olds with little to know experience in the kitchen boiling water made these recipes. And, so can you.

Traditional Caesar Salad and homemade croutons

Raspberry Vinaigrette Spinach Salad

Roasted Butternut Squash Soup with Cinnamon Sugar Croutons

French Onion Soup

Photos by Kristin Obermeyer

Testing new recipes.

I have been asked to teach a cooking class in Muncie twice a week! I am so excited - for more than just the opportunity to cook but to share and pour into some young adults who are hungry for knowledge.

So in prep for my first class - I'm making butternut squash soup. I've made pumpkin curry soup from scratch - so I understand the basic premise. 

This morning grabbed a cooks illustrated recipe and a nice looking squash.

Here is the recipe - http://www.cooksillustrated.com/recipes/489-silky-butternut-squash-soup

Instead of blending the soup in a traditional blender - I opted for a smart stick hand blender.

I didn't try the cinnamon sugar croutons since I'm allergic but I feel they would be a fantastic addition.

To fill out this meal I also roasted a whole chicken. I didn't have an onion on hand but figured leaks and shallots would work well. (Here is an easy chicken recipe - http://m.foodnetwork.com/recipes/21404)

No dinner would be complete without dessert - peach cobbler is up next!

http://m.foodnetwork.com/recipes/23157

Just don't forget your peaches on the stove - or you will be having frozen coffee cake. :(

Catch-up

It's been far too long. Here is a quick look at what has happened.

 The inability to keep anything down for 7+ months

The ability to eat everything in sight.

The birth of our beautiful baby boy.

The inability to find time or energy to cook

That brings us to today -- and the urgent need to start cooking so we don't feed our baby that nasty jarred food that doesn't even smell like carrots, peas, or bananas.

Luckily this is my favorite time of year - the produce, the flavors, and the autumn weather. So my plan is to revive some favorites in the hopes that I get back into the swing of cooking..

Specifically

Pumpkin Curry Soup

The Chilli My Husband Loves

Chicken Catchatore

Think warm flavors -- and stews and soups for us, and steamed veggies for the little guy.