Cooking In The Raw! Fall 2014

Unscripted-Unedited-Unrehearsed, JUST RAW! Volume 1 Issue 4 Fall 2014

www.CookingInTheRaw.net

Food, Friends, Wine, Fun!

Contents Unscripted-Unedited-Unrehearsed JUST RAW! Pg. 3 Pg. 4 Pg. 6-7 Pg. 8

About The Magazine Forward Homemade Chili Places Fall

Pg. 10-11 Recipe Pg. 12-13 Places Fall Pg. 15-17 The Tomato Featured: Chef Jenni Field Pg. 19-20

Pg. 18 Pg. 21-23 Pg. 24-26 Pg. 27 Pg. 28-30 Pg. 32

Recipe Beverages Recipe About CNN What’s Cooking Contact Information

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

Jackie Schwark Video Editor, Local Marketing Consultant, Video Producer, Creative Consultant mailto:Jackieschwark@Jackieschwark.com

Jessica Marie Video Editor, Video Operator Administrative Assistant

Unscripted-Unedited-Unrehearsed JUST RAW! About the Magazine Welcome to the Fall issue of Cooking In The Raw! Magazine. Our online quarterly magazine is about the joys of cooking without any tension. If you are a food lover and enjoy cooking or gazing at beautiful pictures of food, you've come to the right place.

Food is the common thread that connects people from every culture.

Whether we are eating dinner with family at home, joining a cooking class or sharing recipes with are friends. Food has a way of uniting us through the comfort of the smell and the beauty on the plate. This all comes Together in Cooking In The Raw! Magazine.

Cooking In The Raw! Magazine will be your portal to Food and Beverages . “ I love to eat and I love to cook, Let’s explore together” -Larschelby ‘Schel” Kidd.

About Cooking In The Raw! Cooking In The Raw!

Cooking In The Raw! Is a series of unedited and unscripted cooking videos and LIVE Shows. If I make a mistake it’s live!

Our magazine is also interactive. For example when you see the

logo click it for action!

Throughout the magazine you will see different symbols and live links to connect you to various content on the web.

Our mission, To introduce your palate to wonderful flavors, one “TASTE” at a time.

Like & Share:

/CITRMagazine for your ticket into the world of Food, Friends and Fun!

October 31, 2013 tree foliage color change somewhere in Wisconsin.

I never understood the fascination with the changes of seasons. Growing up in Southern California it was Sun, Sun, Sun! Even though we would experience some cold you could still count on the warmth of the sun, even in 50 degree weather.

After almost 20yrs in a season changing climate, I must say that I’ve grown to appreciate the changes have on the environment, my body, mind and spirit.

At the time of writing this forward it is slowly transitioning into Winter. The beauty of the falling leaves, the sounds of geese flying to warmer areas and watching the squirrels gather food for this Winters storage.

I enjoyed the fall harvests of fruits and veggies grown in my area. I work to preserve the remaining of summers bounty. As I stand in the doorway and take a deep inhale. I release and settle into a place of peace inside.

Take a visual tour with Cooking In The Raw! Magazine and Welcome to the New Season of Comfort.

Pretty cookies with organic ingredients, and the stories behind them.

I just want to bake. All the time. I love it way more than cooking. If I could feed my family only baked goods and get away with it, I probably would.

Muffins, cakes, pies, quick breads, scones, cookies‌these would be our food groups. To me, there is nothing better than the beauty of creamed butter and sugar, flour on my hands and the smell of yeast, all enjoyed while wearing antique aprons.

-Melissa

http://melissajoycookies.com/

Homemade Chili By: Dixie Zittlow, Wisconsin This cool Fall weather calls for warm, savory sustenance that will warm the soul - also known as Chili.

Start this in the afternoon, so it can simmer and fill the kitchen with promising smells.

Begin by chopping 1 whole yellow onion, 5 cloves of peeled garlic, Dice 3 sweet mini peppers (hot your choice) 1 chopped Anaheim pepper.

SautĂŠ the above in 2 tablespoons of olive oil until onions are translucent.

Add one and a half pounds of ground round and brown - season with salt and pepper to your taste.

When meat is browned - add 16 ounces of canned (if you were lucky enough to can your own even better!) or fresh diced tomatoes, 12 ounces of tomato paste 3 cups of hot water. Stir until combined.

Homemade Chili By: Dixie Zittlow, Wisconsin

Now add your spices 3 heaping teaspoons of chili powder, 1 heaping teaspoon of ground Cumin, 1 dried red chili crushed (Remember all the spices can be adjusted to one's liking.)

Simmer for an hour minimum, stirring occasionally.

Add beans – 3 /15oz cans Red and/or Black.

Last but not least, I add 2 ounces of chocolate dark semi sweet or unsweetened chocolate (This adds another dimension to your chili!)

Simmer for another 20 minutes.

Chili can be served alone, with cornbread, or with noodles as we do in Wisconsin‌

Enjoy the warmth in the chill of the cooler season. -Dixie

.

The early morning winds create simple art for you to enjoy. It takes my breath away.

Beautiful Nature in Sheboygan County.

Sunday driving while absorbing the beauty of the landscape

Pretty cookies with organic ingredients, and the stories behind them.

http://melissajoycookies.com/

What is your definition of Fall as it relates to food?

What I envision when thinking about Fall is long simmering flavorful stews that fill the house with warm comforting smells. Yummm!

As we enter into the cooler months ahead we begin to make final attempts to preserve the summer seasons bounty by, preserving chopped ingredients in jars or frozen in zip-lock bags to use at our leisure.

We transform the flavor of the ingredients to deepen the flavor by long slow cooking with dark rich spices to add depth. Then, presto! Summer changes to Fall with a stir of a spoon.

The transformation couldn’t be expressed anymore simply than this Eggplant and Tomato Stew with spices. This recipe is quick to prepare and very satisfying for the early cool evenings. Similar to making a Sweet Chutney but leaning more towards savory. Your ingredients: Eggplant, Onion, Garlic, Tomato, Chili, S/P and your choice of spices.

Good ingredients are essential for a good Stew”.

A combination of spices used to add flavor to the food you are cooking mixed with your favorite vegetables produces a dish that creates it’s own juices for the long simmer deepening in flavor with each minute.

The end result, Saucy goodness! This just screams out to enjoy with fresh baked bread and a glass of wine to complete your evening. I encourage you to explore the many possibilities and as we like to say here at Cooking In The Raw! Magazine, make it your own!

Up Next, Preserving the Harvest……

Hanging Herbs (Cilantro) add both beauty and Fragrance

The Tomato

Waste Nothing Use Everything On the following pages you can see how I preserve every part of the tomato.

Waste Nothing Use Everything Oven Dried Roma Tomatoes.

Oven: 200 degrees Time: 4 hours Notes: We like the texture to be some what plump.

Store: Zip lock and freeze. Use at your leisure.

Tomato Juice

Crushed Tomato

Tomato Sauce

Dried Tomato Skin

Butternut Squash Bisque

www.PastryChefOnline.com

Pastry Chef Jenni Field If you are part of the Cooking, Baking Bloggers World or a G+, Pinterest follower searching for deliciously satisfying yet easy to make desserts. Then you probably would have ventured into the Jenni Field realm of sweets.

With Fall/Winter looming and the Holiday season quickly approaching, CITR! Magazine thought you could

I met Jenni on G+ it seems to be about a year ago and have been a fan every sense. She was an early adopter to this fantastic platform to showcase and share your passions to the world. So let’s find out how it all began.

CITR! YouTube Channel http://www.youtube.com/user/jmfield65 , Website/Blog http://pastrychefonline.com/ , How did it all begin for you? Did you start out as a Pastry Chef and made the transition into taking your passion online?

JF: I have been baking and experimenting in the kitchen for over twenty-five years. I so enjoyed my culinary hobby that, after teaching special education for sixteen years, I ran away to attend culinary school for Patisserie and Baking.

Dueling Pound Cakes

CITR! WOW! That’s a huge difference. So did you go from Culinary School and dived right into online teaching and demonstrating?

JF: I spent a few years working as pastry sous chef and pastry chef in fine dining restaurants until I realized that I would end up with Carpel Tunnel syndrome if short little me didn’t stop reaching up over my head to wrangle down huge pots and pans.

CITR! Ha! Ha!

CITR! So, after you put some time in the trenches, with most Chefs there is that desire to want to do more or make a difference. What was it for you?

Chef Jenni Field

JF: I think that romanticizing the job of cook or chef is a double edged sword. On the one hand (edge), more people are interested in learning to cook and even working in a restaurant. On the other…edge…the more romanticized that cooking becomes, the more intimidated we become. If chefs are all up on a pedestal, how can we ever reach their level. So, that’s where I come in.

JF: I started this site and blog to teach you how to cook and bake, not just walk you through the steps of what to do to make a certain dish. All cooking is based on techniques and methods that stand across a myriad of recipes. Therefore, if you can learn the techniques and methods, a Vast Panoply of cooking is suddenly accessible.

CITR! That’s cool.

JF: I now combine teaching with pastry/baking through my site and blog, YouTube channel and most recently in G+ Hangouts on Air. CITR! I’ve sat in on some of your “Live” HOA Classes and watch some of your How To recordings. I’ve learned a lot about baking following you. So, Thank You for applying your skills to teach others.

How to make a Pie Crust!

Fruit of the Vine

CITR! Magazine takes local to another level with fresh Grape Juice made from our own grape vineyard.

Rebuild, Refresh, Replenish. -CITR Magazine!

How to make and Bottle your own fresh Grape Juice

Start with freshly picked Ripe Grapes! Grape Type: Frontenac

Wash and separate the berries from the stems

Lightly crush the berries. Be careful not to crack the seeds. This can result in bitter tasting Grape Juice.

1. Crush, 2. Strain 3. Strain Must for Fruit Leather.

Lightly Pasturize juice by bringing to a simmer and heating for 10-15 min. Remove any foam that forms on the surface. (picture not shown)

Make Labels

Apply Labels

Fill clean sterilized bottles Through filter and funnel.

Press on Bottle Caps

Store in fridge for 2-3 days to Finished Product, Literilly!

Stabilize and drink at your leisure Enjoy

Wisconsin Winery Tour

Tour Wisconsin's finest Wineries through the pages of Cooking In The Raw! Magazine. Each issue we will feature different wineries for you to explore through video and various links. This is the perfect way to truly experience Wisconsin’s incredible variety of wines.

Meet the winemakers, see the vineyards and orchards, tour the wineries right from the pages. You can almost taste the wines! View video profiles of each winery, learn about area attractions or plan your own tour of Wisconsin’s five beautiful wine regions.

Wisconsin Winery Feature:

The Grapes Syval, Vidal, Vignoles, St. Pepin La Crosse, Edelweiss, Swenson, St Croix, Petite Pearl, Foch. This is just a small list of the Different wine grape varieties that are grown in the state of Wisconsin.

Roasted Potatoes & Smoked Beef Sausage

Find specialty Beers, Wines and Liquors at Jake’s Sheboygan, WI.

Fall just wouldn’t be complete without potatoes. Potatoes are the ultimate comfort food. You can make multiple different dishes with a 5 lb bag of potatoes.

Some of my favorites are, Stove top roasting, Smothered potatoes and onions which are fantastic with maple syrup for breakfast and Potato Chowder or various chowders made with this versatile ingredient.

This is a very simple dish to prepare. No recipe needed. Just cook from the pictures and make it your own ď Š

Our mission is to BE the change - to provide inspirational, motivational, healing and uplifting programming for holistic and healthy lifestyles and a sustainable planet.

Our hosts are from around the globe - teachers, coaches, authors, circus performers, shamans, chefs ordinary as well as extraordinary people just like you. Join us on our mission - it takes a global community to co-create a world of love, health, and visionary light.

Come on in - grab a cuppa, give yourself the gift of time and check out our inspiring hosts and messages.

About In the Kitchen with Schel Kidd A master of wines and great food, Schel takes us into his kitchen to show the ease with which we too can prepare healthy and beautiful meals.

Schel broadcasts live from Sheboygan, WI, at 7 pm ET the second Tuesday of each month. Jackie Schwark shares the kitchen with him as the producer and official taste tester.

For more information about CCN visit: http://www.CreatingCalmNetwork.com

Video Cook Along Here are a few Videos for you to learn, cook with and explore! Happy Cooking

Boozy Apple Crisp http://pastrychefonline.com/

http://www.vincenzosplate.com/

Hearty Minestrone Soup

Chicken & Dumplings

Hangout Local Business Connection

Cooking In The Raw! Season 2

The Show

Live and Pre-Recorded

Click Above to visit the Cooking In The Raw! Channel A few Channels we subscribe to on YouTube

Cooking In The Raw! A show that is Unedited, Unscripted and Unrehearsed. If I make a mistake its live.

Learn cooking techniques and use of different ingredients. Live Show schedule visit www.CookingInTheRaw.net Do you have questions on food and beverage pairings? Watch my series SIPS, TIPS and SNACKS! I'll share insights on how to pair drinks with food, wine tips and simple dishes that you can prepare at home for a small party!

Pasta W/Turkey Meatballs and Butternut Squash Sauce

Like-Share-Subscribe New Season, New Ingredients, More Fun! Wednesdays @ 6:30p Welcome to the new style of online entertainment. Cooking In The Raw! A show that is Unscripted-Unedited-Unrehearsed. If I make a mistake it is live. Watch as I prepare some of my favorite dishes in the kitchen studio. The shows can be watched here or on the Cooking In The Raw! YouTube Channel

Pretty cookies with organic ingredients, and the stories behind them.

I hope that you enjoyed the beautiful cookies made by Melissa and our inspiration to back cookies this year  Special Thank You to Melissa of Melissa Joy Cookies for the Holiday Cheer Cookies for the Fall Issue of CITR! Magazine. The PERFECT TOUCH  As we enter the Holiday Season let us all be inspired by all of the beauty and blessings given to us.

Cooking or Baking isn’t just a talent, It’s a Passion.

Always remember life's simple pleasures, Family, Friends, Fun & Cooking

-Cooking In The Raw! Magazine

http://melissajoycookies.com/

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.

CITR! 14 Day Healthy Eating Challenge Starting November 1, 2014

Contact us: mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044

Advertising Inquiries: Would you like to advertise with us?

Let’s start this Holiday Season off on a “Healthy Note!”

I am extending a challenge to you!

For Details: Check http://cookingintheraw.net/citr-blog/

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” We want to help you connect with are subscribers utilizing are different online resources. For more info. mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044

Fall Snack Peanut Butter & Jelly 2014