A few weeks ago, David Davenport shared his steamed cauliflower recipe. This week, he continues with the veggie theme by sharing his vegetable-filled breakfast quiche. Quiche with Vegetables David Davenport Bloomington Cooking School 9-inch pie crust 1 cup heavy whipping cream 1/2 teaspoon dry mustard 3 large eggs Several scrapings of a whole nutmeg White pepper, to taste 1/2 teaspoon salt 10-ounce bag frozen stir-fry blend of vegetables 3 1/2 ounces grated extra-sharp cheddar cheese Parmesan cheese, to taste 1) Place pie crust in a pie tin, and prick the bottom and around the side of the pie crust with a fork. 2) Bake at 350ºF until a brown tinge begins to appear on the surface. This should take less than 10 [...]
Have you ever considered cooking a cauliflower whole? David Davenport’s cauliflower recipe will bring a new look to your table spread. Steamed Cauliflower David Davenport Bloomington Cooking School Cooking pot with lid (large enough to hold a vegetable steamer and whole cauliflower) Vegetable steamer rack Small saucepan 1 large head of white cauliflower 1 1/2 sticks of butter 1 tablespoon Progresso Italian Style Bread Crumbs 1) Trim remaining stem and leaves from the bottom of the cauliflower. 2) Put one inch of water into the pot and add the steamer rack. 3) Set cauliflower, base down, in steamer and cover. Set stove to high and bring to a boil. Turn down to medium heat. Let steam for about 15 minutes. 4) [...]
Two weeks ago, we shared David Davenport’s one-of-a-kind meatloaf. What goes better with meatloaf than some homemade mashed potatoes? Horseradish Mashed Potatoes David Davenport Bloomington Cooking School 4 large Idaho potatoes 8 ounces cream cheese 1 stick butter, salted 2 tablespoons prepared horseradish (or to taste) 1) Peel and dice potatoes. Cook until tender. Drain and put back in hot pan. 2) Let them steam in the hot pan to dry. 3) Add cream cheese, butter, and horseradish. 4) Whip with electric mixer until smooth.
David Davenport set out to make a one-of-a-kind meatloaf for the Bloomington Cooking School’s stock of recipes. He came up with a three-meat, cheddar-stuffed meatloaf that has become quite the crowd-pleaser. Check back Friday, April 19, for David’s mashed potato recipe (in photo above). Meatloaf David Davenport Bloomington Cooking School 1 1/2 pounds ground sirloin 1 pound ground turkey 1/2 pound ground lamb Sharp cheddar cheese, to taste, grated 3 eggs 4 slices of bread (white or wheat) 3/4 cup half and half 1 medium onion, chopped 6 ounces portobello mushrooms, chopped Fresh parsley, to taste Olive oil 3 ounces tomato paste 1 1/2 tablespoons Worcestershire sauce 2 teaspoons garlic powder 1 tablespoon thyme 1 tablespoon basil 2 teaspoons salt [...]
Jan Bulla-Baker and David Davenport of the Bloomington Cooking School don’t particularly like the taste of traditional Irish Soda Bread, so they put their heads together to find a solution. They took a few ingredients out, put a few ingredients in, and created a new “Reworked” Irish Soda Bread. “Reworked” Irish Soda Bread Jan Bulla-Baker and David Davenport Bloomington Cooking School 3 1/2 cups flour 1/2 cup sugar 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt 2 1/4 cups sour cream 2 eggs 2 teaspoons caraway seeds 1 cup currants 1) Thoroughly whip together the eggs and sour cream. 2) Mix dry ingredients in a separate bowl. 3) Fold the sour cream mixture into the dry ingredients. [...]