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Cooking Club – Two Ways

11 Jun

   This Sunday saw the return of Cooking Club to the Morrison homestead with Jeanette’s take on a Top Chef challenge, “Two Ways”. Each family was assigned a “course” consisting of two different takes on a main ingredient of their choosing.

Cooking Club  

   Paul and Desiree went with Asparagus for an ingredient and brought a delicious Asparagus Sesame Salad. Jeanette and I went with Scallops and came up with Scallop Cakes with Cilantro-Lime Mayonnaise and Pan Seared Scallops with Garlic Ginger Cream Sauce; Jessica and Jason choose Strawberries and wowed us with an excellent Marscopone and Berry Bruschetta with an accompanying Summer Strawberry Sauce/Smoothie and finally Greg quenched our thirst with Tea done two ways, Half and Half and Turkish Tea.

     If you’re looking for the recipes, the recipe section is where you need to go! As always, some drool worthy pictures are available in our gallery.

 
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Turkish Tea

01 Jun

Brought to us by Greg

Bring 1 qt. water to a boil
Steep 6 heaping tablespoons of black tea for 10 minutes
Strain into glasses
Add hot water to dilute and / or sugar as desired

 

Half and Half Tea

01 Jun

Brought to us by Greg

Bring 1 qt. water to a boil
Steep 8 green tea bags (or equivalent) for 5 minutes
Add 2 qts. cold water to a 1 gallon jug
Squeeze 4 whole lemons and add juice to jug
Pour tea into jug
Add mint (use tea ball if mint is dried / chopped), let soak for 1 day. (Vodka optional)