Rebecca Hayden
(English teacher)
Under all the meats and sweets comes the vegetables. Children and teens often groan at eating vegetables, but English teacher Rebecca Hayden has an easy and delicious recipe for roasting Brussels sprouts.
“Brussels sprouts are a very undervalued vegetable,” said Hayden. “I think they’re wonderful.”
The Brussels sprouts should come out looking dark and crispy, as if caramelized.
Directions:
1. Heat the oven to 375 F.
2. Trim and wash whole Brussel sprouts.
3. Toss well with extra-virgin olive oil, kosher salt, freshly ground black pepper and a couple pinches of dried rosemary.
4. Spread out in an even layer on cookie sheets.
5. Roast in the oven for 25-35 minutes, until the sprouts look brown and crispy.
6. Shake the pan a couple of times while baking, so that they brown evenly. They should be crispy on the outside and tender on the inside.
Judy Saler
(Cooking teacher)
“Food is part of the celebratory nature of a holiday,” said cooking teacher Judy Saler. “It’s what’s passed down through generations, so people want the same stuffing that mom made. They have expectations of what they are going to get at their holiday, and that’s based on years and years of celebrating that same holiday.”
If you’re looking for a new recipe though, you can try her Nutritional Yeast and Miso Gravy which can be served with mashed potatoes. People who are vegan or have high cholesterol can enjoy this recipe as well.
When preparing this recipe, one should make sure to not cook it on too high a temperature because that will solidify the gravy. While whisking it, make sure to add the miso in a thin stream in order to create a thickening agent, said Saler.
Ingredients:
1 cup nutritional yeast flakes or brewers yeast
1/2 cup safflower oil
1 cup hot water added to 4 tablespoons of dark miso (mix well)
sautéed mushrooms with onions, garlic and shallots (use oil to sauté in separate pan)
Directions:
1. Heat water on a stove.
2. Pour water into a bowl with miso paste and stir to combine
3. Heat oil in a frying pan.
4. Add yeast to the pan and stir till it’s a moistened paste on low heat.
5. Add miso broth in a thin stream very quickly, whisking with a whisk.
6. Add the sautéed mushroom, onions, shallots.
7. Thin if necessary with water.
8. Add salt and pepper to taste.
Nicole Lee
(Sophomore)
According to sophomore Nicole Lee, food is something that everyone can enjoy no matter how different they are. While many people focus on the main entrées, she favors desserts.
“It’s what really makes everyone happy because it’s so sweet,” said Lee.
During Christmas time, she makes ginger cookies with chocolate ganache. The original ginger cookie recipe was taken from the one lovely ife website, but she adds her own twist.
Lee decided to replace the original white chocolate dip with a dip made from chocolate chips because white chocolate is mainly just cocoa butter.
Ingredients:
2 cups sugar
1 1/2 cups oil
2 eggs
1/2 cups molasses
1 tablespoon ground ginger
2 teaspoon cinnamon
1 teaspoon salt
4 teaspoon baking powder
4 cups flour
extra sugar
2 cups chocolate chips
1 cup heavy cream
Directions:
1. Heat the oven to 350 F.
2. Combine sugar and oil.
3. Stir in the eggs, one at a time. Stir in the molasses, then the ginger, the cinnamon and the salt. Stir in the baking powder, then flour.
4. Roll out 3/4 inch balls. Roll balls in extra sugar and place on a greased cookie sheet.
5. Bake for 10-12 minutes.
6. Cookies will still be soft. Allow them to rest on warm cookie sheet for 2 minutes, then transfer to a cooling rack.
7. To dip cookies, melt chocolate chips and heavy cream in a double boiler (a glass bowl set over a saucepan of simmering water) until thick. Dip cookies in halfway and shake off excess chocolate. Place on waxed paper.
8. Allow chocolate to set, or put pan in refrigerator to set.
David Ford
(Cooking teacher)
As the holidays approach, so does the rich aroma of food wafting around the house. Many families have traditional recipes that they cook every year.
“Food has always been the entertainment piece for bringing people together,” said cooking teacher David Ford. “The more food the better. People always like to talk and eat. A lot of conversation always happens in the kitchen.”
Around Thanksgiving, Ford prepares a sausage stuffing in his American Regional Cuisine class.
Ingredients:
2 tablespoons unsalted butter
3 celery ribs, finely chopped
1 medium onions, finely chopped
1 pound sweet Italian sausage, removed from the casings and crumbled
1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
11/2 tsp poultry seasonings
1 large egg, lightly beaten
2 cups chicken broth
1 package cornbread stuffing mix
Directions:
1. Heat the oven to 425 F and 2. generously butter a medium baking dish that is at least 2 inches deep.
3. Melt the butter in a large skillet.
4. Add the celery and onions and cook over moderate heat until softened, about 5 minutes.
5. Add the sausage and cook, stirring, just until it loses its pink color, for about 7 minutes.
6. In a large bowl, toss the bread cubes with the parsley and poultry seasonings.
7. Add the sausage mixture and season with the salt, pepper and nutmeg.
8. Add the egg and reserved turkey stock and mix well.
9. Add the stuffing to the prepared baking dish.
10. Cover with foil and bake for 20 minutes.
11. Remove the foil and bake for about 10 minutes longer or until heated through and browned on top.
12. Let cool slightly before serving.
Jennifer Sun can be contacted at [email protected].
