Home cooking for the
Holidays PHOTO AND DESIGN BY ANNA SCHROER FEATURES EDITOR
Kirk Bray’s Masala Curry Paste
Start by heating 5 Tbsp olive oil on high in a large pan until hot. Then add ½ chopped onion until
browned. Turn the heat down to medium and add 3 cloves garlic, 2 Tbsp chopped ginger, 1 tsp cumin seeds, 1 tsp turmeric and cook for 1 min. Turn heat down to low and add 1 cup chopped tomatoes and stir, then add 1 tsp cinnamon, 4 tsp roasted coriander and 3 tsp chili powder. Let cook 10-15 min. until the color deepens. Turn the heat off and add 1 tsp garam masala and 1 tsp salt. Add chicken, tofu, fish or any meat of choice immediately and saute until done. Store in freezer or refrigerator until served. (Bray is a World History/Latin teacher)
Melissa Wilcox’s Veggie Pot Pie
Start by preheating your oven to 372 degrees. To make the filling heat in a large saucepan 2 Tbsp olive oil over medium heat add 1 large finely chopped onion, 1 ½ large carrots finely chopped, 1 large stalk celery finely chopped and cook until veggies become soft, about 7-10 min. Add 2 cloves minced garlic and cook 1 min. longer and add about 4 cups thinly sliced swiss chard leaves and cook until wilted and transfer to a different bowl and set aside. To make sauce wipe out the large saucepan and melt over medium heat 3 ½ Tbsp butter then add 3 ½ Tbsp all purpose flour and whisk together until combined. Continue to cook for 2 more min. Continuously stirring whisk in one ladle at a time 3 ¼ cups low sodium vegetable broth, stirring the whole time bring mixture to a boil and then reduce to simmer. Cook until sauce is thickened, or about 10 min. then stir in 2 cups cooked and drained white beans and vegetables. Season with salt and pepper as needed. Pour into a 9 by 13 inch pan and cover with desired pie crust and bake for 30 to 35 min or until filling is bubbling. (Wilcox is an Honors/AP English teacher) (Recipie from The Smitten Kitchen by Deb Perelman)
Kaci Flippo’s Custard Start by separating 2 egg yolks from egg whites and keep both for later at room temperature. In a large saucepan dissolve ½ cup sugar in ½ cup milk at medium heat. Whisk yolks into milk and sugar mixture until boils then remove from heat. Pour in a separate bowl 1 envelope of unflavored gelatin into ½ cup cold water and stir until dissolved. Add dissolved gelatin to hot custard whisking constantly. Add 1 tsp vanilla and stir. Allow to cool to room temperature while starting on crust. For the crust crush 1 package of graham crackers and put into bowl adding 4 Tbsp melted butter and 4 Tbsp brown sugar and mix. Pour ½ the graham cracker mixture into the bottom of a 9x9 inch pan and pour the finished custard over the crust then top with the remaining graham cracker mixture. Put into refrigerator ready to serve. (Flippo teaches various courses in the Science Department)
LE JOURNAL
ISSUE 3
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