Archive for March, 2010


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Hello again happy campers!  FYI-if your looking for a recipe and can not find it….Go to the bottom of my home page…There is a link button that says “OLDER POSTS” or”MARCH ARCHIVES”  click on button/s  and you will see the rest of my posts/recipes! Thanks for your question Debbie in Fairfax, Virginia. If anyone else needs a hand…Let me know!  Healthiest regards, Your Cooking Coach-Curt

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Campers: Please be advised to always follow written recipes!  I am creating original, largely organic recipes while filming. There may be slight “tweaking”/adjusting of ingredient measures. I do a test run of a given recipe off camera. If it seems O.K.; I will film the segment. While filming we pick apart and scrutinize the recipe performance. Finally, I will post the exact measures for your success with making it!  Procedures on film are good!  Thanks & Healthiest regards-Curt

Good Morning Campers!  The sun is trying to come out from where I sit along the bank of the mighty Potomac River!  I will be taking two days off from video shoots this week. Your cooking camp counselor Curt needs to recharge his batteries and complete formatting for Thursdays’  shoot.  This will give you some time to try any one or all….of the four recipes I posted in week #1!   I got a great question from Debbie in Fairfax, Virginia: ” Dear Curt, Thankyou for bringing us curtsculinarycamp!  It is clear that you care about our health.  I liked your recipe for leek and sweet potato pancakes-delicious!  What can I serve them with?”  Debbie-thanks for being an inquisitive camper!  The Leek and Sweet Potato Pancakes are a described as a side dish. It could be the vegetable component of a meal;  it can be the starch component of the meal, or both!  We are only limited by our imaginations campers!  In thinking outside of the box; I would take those two cakes you saw on the video, Lay one edge on top of the other…clean, peel and de-vein 5-16/20 count shrimp and saute them on medium burner/flame setting with 1 tablespoon butter and 1 teaspoon pureed chipotle pepper for about a minute. Your looking for the shrimp to be cooked solid white and pink. To make sure you have them fully cooked after that minute. Pull one out of the pan with tongs and cut into the fat end…If it is white-without any of the “rawness” you saw before they went into the pan…You are ready to arrange the shrimp on and around those two pancakes and pour the remaining chipotle butter on top.  This is one example, the possibilities can be infinite.  If any other campers discovered a unique use… be sure to share with us around the campfire!  For Thursday…prepare to be surprised!  Yes,  you should be wary of  Thursdays’  date….For the month of April:  I will feature original organic recipes using  Polyface Farm products!  I am already getting excited about Cinco de Mayo in May!  Having lived in Taos, New Mexico for ten years, I have some fantastic recipes that will turn up the heat on our camping adventures!  Thankyou for your inquiry Debbie in Fairfax,VA!  If any of you have any questions on my recipes or procedure…do not hesitate to ask!  I am here for you…Healthiest regards-Coach Curt

Good evening campers!  This is the third and final video for sweet potato week.  I find it very appropriate that we kicked-off Curt’s Culinary Camp with the most nutritive vegetable on the planet!  Together we have: Spun it in a blender-resulting in a fantastic salad dressing; We have turned it into a delicious breading for:  beef, chicken, pork, poultry and even fish!  Now….We have created, together, a quick and easy savory side dish!  The following is my original recipe for leek and potato pancakes.  I learned that a teflon pan did work best-Enjoy and healthiest regards!-Curt

2and1/2 cups cooked sweet potato(I prefer baked )                          2/3 cup finely sliced leek

2/3 cup organic flour                                                                                         1 organic egg

1/2 teaspoon salt                                                                                                  

1/2 teaspoon white pepper

Mix ingredients thoroughly-saute/fry in a teflon pan with 1 teaspoon olive oil-cook each side until you see a beautiful golden brown and orange color!

“Country Fried Steak”

1/2 lb-organic sirloin…$4.51

2 cups organic flour…..$  .37

2-organic eggs w/2- tbls. – milk $.76

1-6oz bag sweet potato chips$3.69(processed to crumbs) 

Mom’s organic gravy:

1 cup organic milk$.43

1 cup organic free range chicken broth$.55

2-tbls. organic flour/2-tbls.  butter-$.12

Red mashed spuds:

1 lb organic red bliss creamers$1.oo

1/2 cup organic milk$.24

1/2 cup butter$.50

1 tsp. each salt/white pepper-negligable

Total Cost-less salad and dressing……..$12.05!  Dinner for two!  Now when doubling and tripling recipe you can’t multiply$12.05 x2 or x3 because there were extra ingredients left from the dinner for two. I would estimate $20.00 for four servings and $32.00 for six servings.  Either way I demonstrated that a 95%-98% organic meal can be affordable!  For leek and potato pancakes for tomorrow…You can bake off a couple sweet potatos tonight. I ran with one hour at 400 degrees for two jumbo sweet potatos.

This will be a pretty quick segment and will also be fun, affordable and organic!  I will knock it out quick and have it up by 6:00 P.M. E.S.T. See you then and…Healthiest Regards-Curt

Here we go again in the camp kitchen!

Into the blender goes…..
4 tablespoons ginger
4 tablespoons garlic
4 tablespoons shallot
1/3 cup red wine vinegar
1/4 cup soy(or teriyaki sauce…)
1/2 cup water
spin all of the above on high speed for 20 seconds
Turn off machine and add the following:
3/4 cup coconut milk
2/3 cup organic peanut butter
1/3 cup agave syrup
juice of 1/2 lime
Blend the above on high speed for twenty seconds-remove plug handle of lid and start adding 3 cups of canola oil in a slow/steady stream.
turn off machine and add:
1/2 teaspoon white pepper
4 tablespoons chopped cilantro(roughly)
Turn on high speed for about 10 seconds-You are done and have just produced your own Thai Peanut Salad Dressing that has no “stabiizers”, high fructose corn syrup(HFC), preservatives or any of the other “funky things” listed that should make most us ask “What in the heck do think that would do to the average human over an extended period time!?”