From my proposed Book....
Since I retired from teaching foods one of my projects has been to compile a cookbook of favorite recipes from class. I call my proposed book, "Wild and Restless in the Kitchen". My focus reader would be young men from ages thirteen to mid-twenties who want to learn to cook. I chose a male focus due to the enthusiasm of many of my former male students.
I have one anecdote from class to share which demonstrates the young male teen at his best to impress his female counterparts. I had invited a male teacher, Mr. Di Paolo into class to demonstrate. He was an excellent cook and specialized in Italian fare. He brought in a dozen fresh squid from a local fish market and proceeded to clean them in front of the class in the process of making a Squid Salad. The class was co-ed. The girls in the front row moved their chairs back as he pulled the innards with his hands from the slimy catch. Mr. Di Paolo then boiled the squid and cut them up leaving the heads on to add to tomatoes for the salad. When he finished he offered his audience a chance to taste one of the heads. The girls pushed their chairs back but one young male strutted forward and volunteered. Opening his mouth wide, he dropped the head in whole and swallowed. It caused such a reaction from the girls that two more boys came up front to eat a head. I had some concerns before the demonstration whether the class would be averse to the choice of recipes but it turned out to be the most successful demonstration of the semester. I no longer have the salad recipe or I would include it. Below though is a breakfast recipe from "Wild & Restless..." that was also a hit in class.
Sausage Apple Turnovers
The recipe makes 2 large turnovers which will produce 4 large servings from each. One can be frozen and baked later if desired.
- 1 (17 1/2 oz pkg frozen puff pastry, thawed
- 1 lb sweet Italian sausage links (remove casings; cut into 1/2" links)
- 1/2 green bell pepper, washed- seeds & membranes removed, diced
- 1/2 sweet onion, skinned and sliced
- 2 Pink Lady apples- peeled, cored & chopped into 1/2" pieces
- 1 egg, beaten
- 2 tablespoons grated Parmesan cheese
On a lightly floured board, roll out one pastry sheet into a 10 X 12" rectangle.
In a large skillet, brown the sausage pieces over medium heat until no pink color remains. Add the green pepper, onion, and apple pieces and saute until the green pepper is tender (about 10 minutes). Pour off excess drippings.
Spoon half the mixture onto the lower half of the rolled out pastry sheet leaving a 1-inch border. Wet your finger and run it over the open border. Fold over the other half of the pastry and press the edges together to seal. Trim off any excess pastry.
Place on an ungreased baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese.
Repeat with remaining pastry and filling.
Bake at 400 degrees for 20 minutes or until golden brown. Serve warm.
In a large skillet, brown the sausage pieces over medium heat until no pink color remains. Add the green pepper, onion, and apple pieces and saute until the green pepper is tender (about 10 minutes). Pour off excess drippings.
Spoon half the mixture onto the lower half of the rolled out pastry sheet leaving a 1-inch border. Wet your finger and run it over the open border. Fold over the other half of the pastry and press the edges together to seal. Trim off any excess pastry.
Place on an ungreased baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese.
Repeat with remaining pastry and filling.
Bake at 400 degrees for 20 minutes or until golden brown. Serve warm.
