Posts Tagged ‘team cooking’

Macaroons: A Great Sidekick for Kieflies

Tuesday, December 10th, 2013 3 comments
Macaroons 225x300 Macaroons: A Great Sidekick for Kieflies

Macaroons: A Great Sidekick for Kieflies

Every year when I make the required Kieflies for Christmas, I face the issue of leftover filling. Not sure of the origins of this 35 year old recipe, but it was created with too much filling for the amount of dough that is made. So I usually end up freezing the filling and then making another 1/2 batch of dough later in the month. On occasion, I have also made nut rolls with the extra filling. This year I decided to make the extra half batch of dough right up front, which left me with a new problem: six egg whites with no purpose. Since everyone in my family loves macaroons, I used the extra six egg whites to create a my own macaroon recipe as follows. Rave reviews followed and the new tradition has now been established. Plus there are more kieflies to share with friends and neighbors.

Here is the link to the Kieflie recipe: http://www.cookthepart.com/2010/12/12/kieflies-the-only-must-have-christmas-cookie/

Karin’s Macaroons

6 egg whites, beaten until whites are stiff with 1 teaspoon vanilla
1 package Baker’s Sweetened Coconut
4 tablespoons flour
1/2 cup sugar

1 cup Ghirardelli Chocolate Chips

Heat oven to 325°F

To the beaten egg whites, add the coconut, flour and sugar, folding in each of these ingredients until well blended.
Drop by tablespoonful onto parchment paper. Makes 30-36 cookies.
Bake 20 min. or until edges are golden brown. Remove from baking sheets to wire racks; cool.

Melt the chocolate chips on 50% power in the microwave for 90 seconds, stir, repeat.

Dip or spoon chocolate onto the tops of the macaroons.

Making cookies is always a team sport, so invite friends to join you.

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Patty helps with the rolling and filling of the Kieflies

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The finished product: Perfect Kieflies

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Venture Into a New Teambuilding Experience with “Cook the Part”

Friday, September 20th, 2013 No comments
Killu Venture Into a New Teambuilding Experience with Cook the Part

Killu Sanborn Organizes VC Cooking Event

By Killu Sanborn

Now this is the way to have a business dinner! The night before BIOCOM VC Day in San Diego, we got a handful of life science investors from San Diego and San Francisco area together to cook a Greek meal. And what a meal it was! Following Karin’s recipes for the team cooking of a Greek dinner, we made far better tasting Greek food from scratch than we ever thought possible in such a short time, and as a group of life science investors who had never cooked together before. – Who knew?!?

How about some homemade pita bread with tzatziki sauce? – No problem! Greek salad? – The best you’ve tasted in a long time…and surprisingly easy to make as a team. Tiropita (did you even know that that is)? – Fresh, warm from the oven, and delicious.

And all this was just the beginning…Now came the grilled lamb chops, roasted asparagus and roasted Greek potatoes with lemon. All turned out so well, legends were born right there and then. To finish the meal, Greek yogurt with caramelized walnuts, dates and honey were just the perfect touch of sweet, sour and crunch.

The whole evening was filled with great joy from cooking together in good company, with plenty of laughter, and savoring the delicious dinner we prepared together. What a fun way to spend an evening – and what great conversations, shop talk and other, can be had over delicious Greek food you’ve just cooked in a group of friends!

Can’t wait to do it again. What a treat!

 

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Creating Great Family Chemistry: Fun with Jesse and Molecular Gastronomy

Wednesday, April 3rd, 2013 No comments

By Bryna Kranzler

Maybe this isn’t how you have fun with your kids, but it is how I do.Last summer, when Jesse was home for a visit, we had a free day together so I broke out a molecular gastronomy kit we had bought, and decided to have fun with it. After watching the video about all the amazing things we could do, we picked a few projects.

First we thought we’d make fruit caviar. So we pureed some peaches and squeezed the grapefruit…

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then mixed each juice with sodium alginate.

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And dropped little pearls of it into a mixture of calcium citrate in water.

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Although Jesse had gotten an A in AP Chemistry, and I had been in Honors Chemistry (back at a time before molecular gastronomy existed and the laws of chemistry were different), it hadn’t occurred to either of us that citric acid (we had added OJ to the peach puree to thin it) might interfere with the ability of sodium alginate to gel.

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So that didn’t work. Or look very appetizing.

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So we decided to make balsamic vinegar caviar. Start by putting a cup of oil into the freezer to chill.

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After heating balsamic vinegar and agar agar, we extrude droplets of it from the syringe that arrived with the kit into the cold oil. It worked!

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This is what Balsamic Caviar looked like when we were done:

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So we got more ambitious and decided to make balsamic spaghetti.

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Worked beautifully (even if it looked more like squid ink pasta)

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We set it aside to serve over fresh strawberries. So we mixed some peach puree with agar agar, and that worked, too!

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Peach puree spaghetti

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On to the main course: Goat cheese spheres, which we would serve with balsamic spaghetti.
First we blended water and calcium algenate.

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Next, we combined goat cheese with a little milk and calcium lactate, and dropped it into the mixture of water and calcium algenate.

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Voila! Goat cheese spheres with heirloom cherry tomatoes, balsamic spaghetti, olive finishing salt and olive oil.

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But that was only the appetizer and Jesse needed dinner, too. So he sautéed garlic and heirloom cherry tomatoes in olive oil with fennel seed and chilies, then removed them while he sautéed pasta.

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Once the pasta browned, he added back the sautéed garlic and heirloom cherry tomatoes.
We finished off dinner (since we’d had the strawberries with balsamic spaghetti for a snack) with a ‘simple’ dessert: Peach spaghetti, fresh raspberries, and one of my homemade cranberry-kumquat-ginger macaroon.

Photo 17 300x225 Creating Great Family Chemistry: Fun with Jesse and Molecular Gastronomy

The process took 6 hours, and was some of the most fun we’ve ever had together.

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Woodruff Sawyer Partners Cook Up Some Teamwork!

Friday, January 25th, 2013 No comments

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The Partners of Woodruff Sawyer & Company, San Francisco, recently gathered to cook up some teamwork.  The menu consisted of the “Dinner in Athens” chapter of Cook the Part.  The participants gathered at the home of Susan Miner.  The objectives were clear:  1)  get to know each other better  2)  get to know spouses better  and 3)  create a fabulous dinner, while having lots of fun together.  Gary and I were honored to be invited to participate the cooking and dining.    Quotes from two of the WS partners:

Laurie’s Comments:

I thought the team cooking was superb.  Although I know all of the Woodruff partners at the dinner, most of us were meeting each others’ spouses for the first time.  We mixed the teams, and it proved to be a great way to get to know everyone!  And you of course get to know your colleagues a bit better when you spend two hours cooking with their spouse!  The food was wonderful and we could really appreciate how our different contributions made the whole meal come together – clearly a great metaphor for business… and life!

I’m looking forward to hosting my own in a few months – and plan to do a more casual version with my family over the holidays.

Jenn’s Quote:

Everything about the evening was fantastic…the time spent preparing the food was a great way to get to know others at the party. Although we do very little cooking in our day to day lives the instructions were clear and we felt like as novices we could still contribute. The food was delicious and the only negative thing that could be said was that we ate the equivalent of about 3 dinners because we just couldn’t stop ourselves…

Susan’s Comments:
Dinner in Athens was a great way to “host” a party!  Instead of scurrying around trying to finish cooking, serve drinks, and socialize, I was just another member of the team.  The whole process was very interactive, with lots of casual chatter and joking.  And what a pleasant surprise tasting each dish – great quality even with inexperienced cooks rolling out pita dough and working with puff pastry.  Much more of an event than a dinner, made memorable and special because everyone contributed to the success.  We’re already planning the Spanish Wine Dinner…
 
 

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