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A» FOOD Wednesday, August 28,1985 Section B Fancy foods in classroom MCC plans to offer courses in international cooking By Mark Smith Herald staff writer For the food fancier who enjoys cooking too, McHenry County College will be offering several courses and workshops this fall on preparing special dishes. In September and October, classes are scheduled in gourmet, Chinese and Indian cooking, and also cake decorating. The five-week class in gourmet cooking and the eight-week classes in cake decorating are again being taught by Myra Richardson. "Gourmet is a misused and over-used word," Richardson said. "There is no definite definition. Good food, fast is what I teach." Richardson said the way she structures her class is to use the first night to discuss the class plan with the students to get an idea of what theywWfio ffffTWHift erftfh elass 1b then designed around what the students want, she said the food preparations she teaches tend to be what most people would classify as international foods. She uses alot of fresh ingredients, wines and liqueurs. "Each class is different," she explained. "I do a lot of testing and exploring to come up with new recipes." According to Richardson, classes begin with a lecture lasting about 20 minutes, after which the students actually start cooking, working individually or in small teams. Everything from appetizers to desserts are made during each class period, she said, with nine or 10 different dishes usually being made. The students are able to wander around and see what the others are doing. That way they get exposed a wide variety of dishes. After everyone is done cooking they cap off the evening by sitting down and eating it all. While her classes have been comprised of predominately women, Richardson said she gets both men and women students from all walks of life. "I really enjoy teaching the class because I get to meet so many interesting and wonderful people," she added. Richardson said some of her students do cross over to her cake decorating class, and vice versa. She said that while many of her cake decorating students do go on to make cakes to sell, most primarily do it for their own personal use. "They do it to save money, because of the price of decorated cakes, and to get what they want," she explained. Despite all of the different accessories and gadgets on the market, Richardson said it is relatively inexpensive to get started in cake decorating. She estimates that it only costs around $25 to purchase the basics. Because of the time constraints, Richardson added that students are expected to come to each class with a cake already baked. Kamela Baxamusa, a native Indian herself, teaches the workshops on Indian cooking. Baxamusa said this semester she will be focusing on main dishes made primarily with beef, lamb, chicken or fish -- no pork. Most of the ingredients she uses in her recipes are available locally, she added, but she does have to order some items from Chicago. Baxamusa said most of her recipes are old family recipes. Some recipes are from Indian cookbooks, which she has altered only slightly, to compensate for ingredients that are not available in this country. Since spices are used heavily in Indian cooking, Baxamusa tries the recipes out at home first. "I vary the recipes according to taste and according to what the students prefer," she explained. In addition to using more spices, Baxamusa pointed out that Indian food is also much richer than American food. One reason for this, she said, is that whipping cream and yogurt are common ingredients in sauces and gravies. The basic structure pf the classes has its instructor doing most of the cooking. "It's more of a demonstration," she said. "Class participation is very tricky. The students do help out with some of the preparation, thoueh." According to Baxamusa, Indian foods are partially boiled and then sauteed in oil, for the most part. A lot of oil is used in India, she said, but because of the superior non-stick surfaces available in America, a little less oil is needed here. 1 The classes in Chinese cooking, pasta making and food processors are all being taught by Maureen Kensick. _ The "Basic Chinese Cooking" class is designed to introduce students to Chinese food. The ingredients that go into her Chinese recipes may, at first, seem a little mysterious to the average person. The proper use of the wok and cleaver, the basic utensils in Chinese cooking, are also taught during the course. "The basic class is an introduction to the ingredients, techniques and different ways of cooking Chinese food," Kensick explained. In addition to the basic class, Kensick also teaches classes in Cantonese, Northern and Szechuan regional Chinese cooking. While it is not necessary to take the basic course before taking the regional ones, she said students may find it beneficial. "In Cantonese the seasoning is more delicate," Kensick said. "It uses a lot of fresh vegetables and fish or seafood. Northern uses lamb, a lot of braising, and a lot of wheat and noodles. Szechuan uses a lot of real hot spices. Chicken, meat and shrimp are common ingredients." Kensick said Cantonese cooking is the type Americans are most familiar with, but Szechuan is getting a lot of attention now as people branch out and try different things. She feels Chinese cooking is an exciting cuisine and should be classified as one of the classic cuisines, along with French cooking. Kensick added that the real difference between authentic Chinese food and more Americanized varieties is in the use of authentic spices. "People are not aware of the combinations to use to achieve an authentic flavor," she explained. "There are degrees of spicyness. I tell CLASSES - Page 13B XxV It's food trivia time ^ Try testing kitchen savvy Shortly after our prehistoric ancestors discovered fire, they discovered cooking. It's been a favorite pastime ever since. Today's cooks can reap the benefits of a technologically advanced kitchen that may include a microwave oven, dishwasher or even a range with a grill top that lets them savor the flavor of the great outdoors--just as their predecessors did hundreds of thousands of years before. Maytag's Handbook of Good Cooking contains a wide variety of information about cooking, kitchens and appliances. From culinary folklore to the latest in appliance technology, to the science behind microwave cooking, the Handbook contains a wealth of information that makes it a handy kitchen reference book. To test your kitchen savvy, you can answer these questions, all drawn from the Handbook of Good Cooking: 1. The first "cooking range" was fueled by wood. True or False. Answer: False -- The first range, invented in England in 1780, was coal-fueled. 2. In addition to saving valuable kitchen space built-in appliances: A. Increase the area available for storage cabinets. B. Can be positioned at an individually convenient height. C. Add flexibility to kitchen planning. Answer: All are benefits from built-in appliances. 3. Fanny Farmer's first cookbook, published in 1896, revolutionized cooking by: A. Suggesting that men get involved. B. Listing precise times and temperatures. C. Listing ingredients native to Afherica. Answer: B -- Previously, directions read something like, "Bake in moderate oven till done." 4. Yellow, pink and aqiia were appliance colors of the 1950s. True or False. Answer: True -- Several pastel shades were common, in addition to the ever-popular white. 5. Serendipity figured into the invention of the microwave oven when the following event occurred: A. Hot dogs were found to cook faster at higher altitudes. B. Popcorn exploded when placed in the sun. C. A chocolate candy bar melted when contacted by high frequency radio waves. Answer: C -- During 1946 experiments with high-frequency radio waves, Dr. Percy Spencer found that a candy bar had melted in his pocket for no apparent reason. His efforts to determine the relationship between events led to the discovery of microwave cooking. 6. Nearly percent of appliance service calls can be ' avoided if consumers make certain, among other things, that controls are set properly and that the appliance isconnected to adequate utility connections. A. 10 B. 5 C. 30 Answer: C 7. Charcoal creates the ' ' o u t d o o r " f l a v o r t h a t characterizes barbecued food. True or False. Answer: False -- The smoke created by dripping fat and juices creates the outdoor taste. In indoor grilling, the same effect is achieved with superheated grill rocks. 8. When barbecuing and broiling, use to turn the meat. A. Tongs. B. Fork. C. Fingers. Answer: A meat and lets escape. 9. To A fork pierces the valuable juices prevent breads and sandwiches from becoming soggy in the microwave oven: A. Put in browning dish. B. Wrap in paper towels. C. Leave exposed. TRIVIA - Page 13B Fast food favorites prepared in kitchen If your family likes chicken but you don't like to cook it, that's no reason to run out to the nearest fast food restaurant. Instead, head for the freezer case on your next trip to the grocery store and stock up on bonless chicken products made of all chicken meat. Then fast food chicken can be at your fingertips in minutes without that special trip out. The Banquet Foods Test Kitchens have developed this recipe for Chili Cheese Dip especially for dipping with chicken nuggets. Use your own imagination and try it with all the other Banquet boneless chicken products. Chili Cheese Dip 2 packages (12 oz. ea.) Banquet Breaded Chicken Nuggets 1 package (8 oz.) pasteurized process cheese 1 can (15 l/2 oz.) chili without beans Vz teaspoon onion powder Dash hot pepper sauce (optional) Prepare chicken nuggets a c c o r d i n g t o p a c k a g e i n s t r u c t i o n s . I n 2 - q u a r t microwave-safe bowl, place cheese, chili, onion powder and hot pepper sauce, if desired. Heat covered on HIGH 5 to 7 minutes or until hot, stirring occasionally. Serve chicken with hot dip. Makes 2-^ cups dip. Variety of buns lift Labor Day picnics MILWAUKEE, Wis. - Your Labor Day picnic or barbecue, or other lunches and dinners, will get a lift when accompanied by one of these delicious -- and unusual -- bun varieties. Cracked wheat hoagie buns -- chewy and tasty -- make your sandwiches especially nutritious. The bread is sturdy enough to hold moist fillings so you can tuck in lots of different good, quick lunches. The dark pumpernickel rye rolls are wonderful with ham and cheese, and especially great for picnics. And the onion mustard buns bring out the best in burgers; just add catsup and relish. This dough can also be shaped into hot dog buns. These buns are quick to make with Red Star Quick-Rise yeast, the all-natural yeast that cuts rising time in half. With minimum kitchen time, you'll have maximum eating enjoyment. Cracked Wheat Hoagie Buns 3 cups boiling water l;% cups cracked wheat or cracked wheat cereal 5Vfe to 6 cups all-purpose flour 2 packages Red Star Quick Rise - Yeast % cup sugar ttpocnoAncfiH --w., V\ cup oil Cornmeal legg, slightly beaten 1 tablespoon water Oven 400° down center of each bun. Bake at 400° for 20 to 25 minutes until golden brown. Remove from cookie sheets; cool. 12 Buns Dark Pumpernickel Rye Rolls In medium bowl, pour boiling water over cracked wheat; let stand 10 minutes until cooled to 120-130°. In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. Add cracked wheat mixture and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes. Punch down dough. Divide into 4 parts. Divide each fourth into 3 pieces. On lightly floured surface, roll or pat each piece to a 6x4-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased cookie Steel* sprinkled with cornmeal. Cover; let rise in warm place about 30 minutes. Combine egg and 1 tablespoon water; brush buns. With sharp knife, carefully make .•» olnsh U.lnoh Hoow 4 to 4Vfe cups all-purpose flour 2 packages Red Star Quick Rise Yeast 2 tablespoons sugar 1 tablespoon instant coffee 1 tablespoon salt 2 teaspoons onion powder 1 cup milk 1 cup water Ms cup dark molasses Vi cup shortening 1 square (1 oz.) unsweetened chocolate . 2 cups pumpernickel rye flour 1 egg, slightly beaten 1 tablespoon water Caraway seeds Oven 375' 18 Sandwich Buns In large mixer bowl, combine 3 cups all-purpose flour, yeast, sugar, instant coffee, salt and onion powder; mix well. In saucepan, heat mil^r * watajy molasses, shortening aiyd chocolate until very warm (120- 130°; shortening and chocolate do not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at < ~ « v > P r t t u m s r » e e < * W y h a n d . gradually stir in rye flour and enough remaining all-purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 30 minutes. Punc down dough. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 3Vfe-inch circle. Cover; let rise in warm place until double, about 15 minutes. Combine egg and 1 tablespoon water; brush buns. Sprinkle with caraway seeds. Bake at 375° for 15 to 18 minutes. Remove from cookie sheets; cool. Onion Mustard Buns 5% to 6 cups all-purpose flour 2 packages Red Star Quick Rise Yeast 2 tablespoons sugar 1 tablespoon salt V4 teaspoon white pepper 1 cup milk 1 cup water ' ftab!5p»n prepared mustard 2 tablespoons instant minced onion legg • V4 cup water 2 tablespoons instant minced onion 1 egg, slightly beaten Oven 375° 18 Buns In large mixer bowl, combine 3 cups flour, yeast, sugar, salt and pepper; mix well. In saucepan, heat milk, 1 cup water and oil until very warm (120-130°). Add to flour m i x t u r e . A d d m u s t a r d , 2 tablespoons instant minced onion and egg. Blend at low speed until moistened; beat 3 minutes at m e d i u m s p e e d . B y h a n d , g r a d u a l l y s t i r i n e n o u g h remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl turning to grease top. Cover; let rise in warm place until double, about 30 minutes. Punch down dough. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheets; flatten to a 3-inch diameter. Cover; let rise in warm place until double, about 15 minutes. Combine cup water and 2 tablespoons instant minced onion; let stand while rolls are rising. Combine slightly beaten egg and onion mixture and brush tops of rolls. Bake at 375° for 15 to 20 minutes until golden brown. Remove from cookie sheets; cool. © INDEX/SECTION B Bridal :... 6B,7B Classified 15B-20B Comics .. 14B DearAbby 4B Foods.... IB, 5B,9B, 13B Opinion 8B Regional 3B •RTHWEST HEWSPAPERS