Oct 22, 2010

The Savory Spoon Cooking School in Door County, Wisconsin

The Savory Spoon in Ellison Bay on Wisconsin’s scenic Door County offers a variety of excellent cooking experiences. The cooking school is located in an historic building that was a school in the late 1800s. The original school bell rings to start each class.

Chef Janice Thomas has more the 20 years experience and has studied at the Cordon Bleu in Paris and with well-respected chefs in France, Italy, and China. There are hands-on classes, demonstrations, tastings, and “field-to-fork” experiences. For more information log on to savoryspoon.com.

Coconut Soup With Shrimp
2 Tbsp. olive oil
4 cloves garlic, minced
1 Tbsp. finely chopped ginger
1/8 tsp. red crushed pepper
3 cups chicken stock
2 cups unsweetened coconut milk
½ white wine
2 Tbsp. fish sauce
1 tsp. Asian chili sauce sambal olek

Place a 4-quart saucepan over medium heat. Add the olive oil, garlic, peppers and ginger. Sauté until the garlic sizzles and turns white, then add the remaining soup broth ingredients. Bring to a low boil, reduce the heat to low, and simmer for 30 minutes. Prepare shrimp. Seed and chop the tomatoes.
Last Minute Additions:
20 large shrimp, shelled and cut in half
½ pound vine-ripened tomatoes, seeded and chopped
2 Tbsp. cornstarch
1/3 fresh basil leaves or cilantro, chopped
Freshly grated nutmeg
Salt to taste
8-10 button mushrooms, firm white and sliced thin
1 lime cut into wedges

Combine the cornstarch with an equal amount of cold water. Set aside. Chop basil or cilantro. Bring soup to a simmer. Stir the cornstarch mixture into the soup. Add the shrimp, tomatoes, and basil or cilantro. Simmer about 1 minute until shrimp turn pink and are cooked. Taste and adjust the seasoning, particularly for chili sauce, and salt. Stir in mushrooms. Turn into soup tureen or individual bowl.
Garnish with lime wedges and more chopped herbs.
Serves 8
Jade Asian Dumplings With Chile Ginger Sauce
1 ½ lbs Napa cabbage, coarsely chopped
2 Tbsp. salt
Place the chopped cabbage in a bowl with the 2 Tbsp. of salt and let it weep for 25 minutes. Rinse and spin dry cabbage.
Mix pork and all other ingredients together and add the dry, wilted cabbage. Set aside for flavors to blend for 20 minutes.
1 lb. ground pork or ground turkey
2 Tbsp. rice wine vinegar
4 cloves garlic, pressed
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. fresh ginger, grated
1 tsp. orange zest
4 green onions, chopped finely
1 tsp. salt and a pinch of red pepper
1 tsp. sugar
1 egg
1 Package pot sticker wrappers

Place 1 Tbsp. mixture into the pot sticker wrapper and wet edges with water, fold in half and pinch together. Place dumpling on a floured cookie sheet and continue to make the rest. Place 2 Tbsp. peanut oil in a non- stick pan and heat to medium high. Place 8 dumplings in the pan and brown both sides about 2 minutes. Add 3 Tbsp. of water and cover and cook and steam for another 3 minutes. Remove the lid and brown the bottoms once again.
Ginger Sauce:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
1 Tbsp honey
1 Tbsp. chili sauce (more or less) Sambal Olek
¼ tsp. fresh ginger grated.
Mix dipping sauce ingredients in a small bowl and serve with dumplings.