Live, Cooking Lessson


Watch our cooking lesson with Little City Cooking School. Here is the recipe:

*1. OVEN ROASTED GARLIC FACED POTATOES WITH CRÈME FRAICHE

Ingredients:
6 med baking potatoes
6 cloves garlic, minced (or sub Montreal Steak Seasoning for garlic, s&p)
Olive oil, s&p
FOR THE CRÈME FRAICHE …1 CUP OF SOUR CREAM, 1 CUP OF WHIPPING CREAM
Directions:
FOR THE CREAM FRAICHE:
MIX THE SOUR CREAM AND WHIPPING CREAM TOGETHER AND LET SIT OUT ON COUNTER OVER NIGHT OR 8 HRS….THEN REFRIGERATE UNTIL NEEDED
FOR THE POTATOES:
Preheat oven to 425 degrees
Cut potato length wise and score in diamond pattern…leave a small edge around the face
Cover face with oil, garlic, s& p
Bake face down on a greased baking sheets 30-40 min. or until fork tender
Shopping List
Pantry Check: olive oil, kosher or sea salt, fresh ground pepper, Montreal Steak Seasoning or fresh garlic
Grocery pick up: 6 Baking Potatoes (Russet), 1 cup whipping cream, 1 cup sour cream, chives
Tools: baking pan (cookie sheet), sharp pairing knife or chef’s knife.

*2. MEATBALL SWEET AND HEAT POCKETS
Ingredients:
2 lbs. meatballs…turkey or other..plain and thawed if frozen
1 can cranberry jelly
1 cup brown sugar
1/2 tsp crushed red peppers
small flour tortilla wraps…1 PER MEATBALL
Unsalted butter
Directions:
Heat the meatballs in a non-stick pan
Add the cranberry sauce to melt and heat
Add the brown sugar and crushed red peppers
Take 1 meatballs and lay them in middle of tortilla, wrap and place in casserole dish
Repeat keeping wraps tightly together in the dish
Put into fridge until party starts
Preheat oven to 400
Brush wraps with melted butter and bake until heated through…about 25 min.-35min or until lightly browned

Shopping List :
Check Pantry: brown sugar, crushed red peppers
Grocery Store: 2 lbs frozen Turkey meatballs, 1 can jellied cranberry sauce, small flour tortillas…1 for every meatball…usually 12-13 meatballs per lb.
Tools: large fry pan, stirring spoon, casserole dish

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