Cooking In The Raw! Interactive Cookbook

Unscripted-Unedited-Unrehearsed, JUST RAW! Volume II Issue 6 Spring 2015 Cookbook Edition

www.CookingInTheRaw.net

Interactive Cookbook

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Cooking In The Raw! Magazine would like to introduce you to our new cookbook style called,

“Interactive Cookbook” Have you ever watched a cooking show and wanted to replicate the recipe but forgot to record the episode?

How about reading a recipe and not really understanding what the cook was meaning by “Chiffonade” the spinach?

Maybe you learn best visually rather than reading. This is why we created our “Interactive Cookbook” recipe and cookbook.

Our gift to you, is the “FREE” Mini Introductory Online Interactive Cookbook. Inside you will find some of my favorite recipes that have been prepared during “LIVE” or Recorded Shows.

Who said that cookbooks can’t be DYNAMIC. The best part, if you missed something or didn’t understand it, Just Rewind!

When you see the

logo click it for action!

Want to continue your cooking adventure? You can cook with me “LIVE” from the comforts of Your Own Kitchen while online! Coming Soon

Ready! Set! Let’s Get Cooking!

Contents Unscripted-Unedited-Unrehearsed JUST RAW!!

Every book from the “Interactive Cookbook” Series will be subject specific. i.e.

Grains, Poultry, Vegetables, etc.

Pg. 20 Honey Spiced Riblets Pg. 20

I believe that cooking should come from the soul. Not by measurements. Unless you are baking. That is why you will not find any listed in our recipes.

It is our hope that learning to cook will become a fun and frequent learning experience.

- Larschelby “Schel” Kidd

Contributor: Larschelby “ Schel” Kidd Chef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developer mailto:info@cookingintheraw.net

Quinoa Stuffed Tomato w/Balsamic Glaze Ingredients: Quinoa Red Tomatoes ( any variety will do) Yellow Onion Garlic Spinach S/P Spice Mix 00 Chile Pepper EVOO Aged Balsamic Thick Vin

Quinoa Stuffed Tomatoes

This video recipe from Season 2 of the Cooking In The Raw! Show.. It’s fun to create typical dishes with new ingredients.. I enjoy cooking with Grains. This is one group of ingredients that’s overlooked by many aspiring cooks.

I look forward to sharing with you lots of dishes for breakfast, lunch, dinner and snack time using simple grains. Cooking will never be the same. “Interactive Cookbook”

Quinoa Stuffed Tomato w/Balsamic Glaze Ingredients: Flour Tortilla Shell (See Video) Shrimp Greenleaf Lettuce Tomato Onion Garlic Clove Preserved Lemons (homemade) Parsley Avocado

Vinaigrette: EVOO Lemon Juice Honey Salt White Pepper

Summer Shrimp Salad W/Flour Tortilla Bowls

Spring and Summer are great times of the year to rejuvenate your body with fresh seasonal ingredients.

During the editing of this video the footage for making the Flour Tortilla bowls was lost and never found. Until, the making of this Interactive Cookbook, LOL!!!

As you watch the video you will notice how we transitioned into making the dish.

Flour Tortilla Bowls

This second video will take you through the process of making the bowls for this delicious Summer Shrimp Salad w/Tomato Salsa.

Notes: I used a non-stick fluted form baking pan. You could use a small heat proof bowl. It just will not have the fluted sides.

Vegetable and Shrimp Stir Fry

Ingredients: • • • • • • •

Garlic minced Ginger minced Carrot small even cut Red Bell Pepper small even cut Onion small even cut Asparagus Stalks Bias cut Baby Portabella Mushrooms sliced • Shrimp peeled and deveined • Asparagus Tips • Water for light steaming of veggies and for sauce (if needed) Sauce: • Soy Low Sodium 1/2c • Honey to taste • Cornstarch 2T combine all to make a slurry • Cooked Rice

Preserved Lemons

Tools & Ingredients: Glass Jar Knife Boiling Water Lemons Kosher or Sea Salt

Preserved lemon or lemon pickle is a condiment that is common in Indian and North African Cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used.

The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be used with or without the pulp.

Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons.

They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice. Lemon Pickle is a standard accompaniment to curd rice, which is often the last course in South Indian Cuisine.

The pickled pulp and liquid can be used in Bloody Marys and other beverages where lemon and salt are used. The flavor also combines well with horseradish, as in American-style cocktail sauce.

Create

Homemade Ricotta

Fresh Homemade Ricotta Cheese

There is nothing more satisfying than creating something from simple ingredients.

In this video I’m making my own versions of the Italian style Ricotta Cheese. I made the cheese with three types of liquid. Whole Milk, Half Milk/Half Cream and the Whey leftover from the previous mentions. On the next page you can see the many dishes that was created with my homemade Ricotta Cheese.

Ingredients: Milk, Whey or Half n Half Acid (Lemon Juice or Vinegar)

Tools: Sauce Pot Cheese Cloth Strainer

Citrus Ricotta Tartlets

Spinach Ricotta Ravioli

Herb Ricotta Cheese Ball

Quick and Easy Pizza

Have you ever wanted a homemade pizza but didn’t have the time to make a dough. Well do I have a solution for you. All you need is: Ingredients: Flour Tortillia Various Toppings Various Cheeses Now don’t hesitate, Get this PIZZA PARTY Started!

Honey Spiced Riblets Paired with Local Wisconsin Wine

Honey Spiced Riblets W/Wine

Sometimes you just want to have some ribs that are tasty, quick and easy to make.

A true crowd pleaser and great pairing with local wine.

Enjoy!

Click image to see what’s coming!

Vegetables

Fresh Seasonal Tomato and Roasted Red Pepper Gazpacheo

Who doesn’t like a good tomato drink! For those who drink V8 Juice. It is time to make your own.

-Know what's in your food

Sips Tips & Snacks!

Wine Review

Exploring Wisconsin Wines

Enjoy this FREE edition and get started on building your library with Cooking In The Raw!

Content Contributions If you are a blogger, writer, photographer, recipe developer, cook Amateur or Professional and would like to Have your content appear in a issue of Cooking In The Raw! Magazine. We look forward to hearing from you.

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Cooking In The Raw! Magazine is quarterly online source of information with a audience of foodies, wine drinkers and adventurous palates looking to make discoveries and indulge in their passion for “TASTES�

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