Cooking Class Recipes!

Last Sunday, September 28th, Green Thumbs organized an event with Susan Weitz, the resident supervisor at the Chapel House to host a cooking class using mostly vegetables from the Colgate Community Garden. This event served the purpose of teaching students how to use some of the vegetables that are being sold at the Colgate Community Garden Farm Stand. The vegetables used from the garden at this event include: cabbage, tomatoes, cucumbers, peppers, dill and garlic. The two recipes we learned were Gazpacho and a Vietnamese Cabbage Dish*!

*Many students commented at the farm stand that they would like to buy cabbage, however they only know how to use cabbage to make coleslaw. This deterred many students from purchasing cabbage.

 

Gazpacho Recipe

Peel, Seed and Chop:
- 1 Small Onion
- 2 Cloves of Garlic
- 1 Cucumber
- 1 Bell Pepper
- 3 Ripe Tomatoes
- 1 Chili Pepper

Blend vegetables in food processor or blender and add:
- 2 Eggs
- 1/3 Cup Olive Oil
- 1/4 Cup Vinegar
- 1 Cup of Tomato Juice OR 8 oz. Can of Tomatoes
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Brown Sugar

Pour the mixture from the processor or blender into a heavy-bottom pot and heat very slowly, stirring with a wire whisk for 3 to 4 minutes. Take if off the heat and continue stirring occasionally as it cools.

Add 2 tbsp mayonnaise when the soup has cooled, mixing thoroughly with a wire whisk.


Vietnamese Cabbage

Ingredients:
- 1 Egg
- 1 teaspoon fish sauce or 1 1/2 teaspoon soy sauce
- 1 tablespoon oil
- 3/4 lb cabbage, cut into thin strips about 2 inches long
- 1-2 tsp hot red pepper flakes
- 1-2 cloves garlic, crushed
- Black Pepper

Directions:
1. Beat the egg with the fish sauce and pepper flakes and set aside
2. Heat pan over high heat and add garlic and oil
3. Add cabbage and stir fry two minutes
4. Add 2 tbs water, cover and cook on medium heat for three minutes
5. Increase heat to high and make a well in cabbage
6. Stir fry two more minutes and add pepper
7. Serve!