Cooking with Kate

Cooking with Kate – Profile

Hi Shenandoah Newz Reader. My name is Kate. I am a Page County High School graduate and attend Johnson and Wales University, a culinary arts college, in Charlotte, North Carolina. I will be posting recipes on Shenandoah Newz for you to try at home. I hope you enjoy the recipes.April 20, 2011

Cooking with Kate - #1 - Baked Danish

Baked Danish

Kate's Comments

This is a quick and easy desert. :)

Ingredients

• 2 - containers crescent rolls
• 2 - 8 ounce packages of cream cheese
• 1 - egg
• sugar
• cinnamon
• butter

Directions

1. Unroll one container of crescent rolls in a 9 x 13 baking dish
2. Mix two packs cream cheese, half a cup of sugar and one egg in a bowl
3. Spread over crescent roll evenly in the 9 x 13 dish
4. Unroll second package of crescent rolls and cover the cream cheese mixture
5. Melt a stick of butter and pour over crescent roll
6. Mix two tablespoons of sugar and two tablespoons of cinnamon together in a bowl then sprinkle even across butter
7. Bake at 325 for 25 minutes or until crescent rolls are done

April 21, 2011

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Cooking with Kate - #2 - Fried Native Mushrooms (Morels)

Fried Native Mushrooms (Morels)

Kate's Comments

I'll have to credit my sister, Buggy, and her boyfriend, Jon Jon, for providing the mushrooms and this recipe. The recipe is extremely easy. The difficult part is finding the mushrooms. Mushroom hunters of Page County all have their secret locations and Buggy and Jon Jon are no exception. While you won't pry their secrect locations from them they do offer some tips for finding the native mushrooms in our county.

Hint #1 - Mountians

Hint #2 - Poplar Trees

Hint #3 - April and May

Hint #4 - Pay close attention to the ground. You never know where those mushrooms will pop up!!

Also its a good idea to put the mushrooms you find in a onion sack. Spurs can drop off of the mushrooms and fall through the onion sack allowing for more mushrooms to grow in you favorite spots. :)

Ingredients

• A half gallon container of mushrooms
• salt water
• flour
• salt
• pepper

Directions

1. Hunt and pick a half gallon of mushrooms (this is the hard part)
2. Split mushrooms in half from top to bottom
3. Soak mushrooms over night in salt water
4. Rinse mushrooms with clean water
5. Roll mushrooms in flour
6. Pre-heat frying pan with olive oil on medium heat
7. Place mushrooms in the olive oil and fry to golden brown
8. Salt and pepper to taste
9. Enjoy eating a true Page County treat as a appetizer or as a meal! My favorite way to eat them is to grab two slices of bread and load mushrooms between the slices for a awesome sandwich!! May 9, 2012

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Cooking With Kate - #3 - Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

Kate's Comments

Everyone loves both chocolate chip cookies and cupcakes, it would only make sense to combine them both to create the most delicious desert around! You'll be surprised how easy these tiny taste bud tingling delights are to make :)

Ingredients

• 1 package of pre-made cookie dough
• 1 box yellow cake mix (or any other flavor you desire)
• eggs
• water
• vegetable oil
• icing (chocolate tastes best!)

Directions

1. Roll the cookie dough into 24 small balls
2. place the cookie dough balls inside a freezer for at least 2 hours
3. pre-heat the oven to 350 degrees
4. Follow the directions on the back of the cake mix box
5. line your muffin pan with muffin cups
6. fill about 1/3 of the cups with the mix
7. place one cookie dough ball in each muffin cup
8. cover the rest of the cookie dough ball with more of the cake mix
9. bake the cupcakes for about 14 minutes (start checking at about 12 with a toothpick to see if they are done, you want the cookie dough soft)
10. let the cupcakes cool for about ten minutes
11. put icing on the cupcakes
12. enjoy! :) June 4, 2012

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Cooking With Kate - #4 - Banana Cupcakes

Banana Cupcakes

Kate's Comments:

These cupcakes are yummmmmy! :P

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• FROSTING:
• 1/2 cup butter or margarine, softened
• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk

Directions

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes. August 11, 2013

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Cooking With Kate - #5 - Bluefish with Sauce

Bluefish with Sauce

Kate's Comments:

Bluefish is a low cost fish at local fish markets and are commonly caught in the Chesapeake Bay and its tributaries.

Please support all efforts to keep Virginia's waterways clean to help improve the health of the Chesapeake Bay.

Ingredients

• 2 large or 4 small bluefish fillets
• 3 tablespoons olive oil
• 1 clove crushed garlic
• 2 tablespoons minced onion
• 1 tablespoon soy sauce
• 1/3 cup ketchup
• 2 tablespoons orange juice
• 1/4 teaspoon black pepper
• 1/3 teaspoon oregano

Directions

1. Mix all ingredients (except for bluefish fillets) above in a bowl.
2. Remove and throw away skin and dark meat strip on bluefish fillets.
3. Spray bottom of a large baking dish with vegetable oil and line with bluefish.
4. Distribute sauce evenly over bluefish fillets and bake uncovered at 350 degrees (cooking time varies depending on fillet thickness - just cook until the fish flakes easily). Check fillets after 10 minutes if fillets don't flake easily check again in a few minutes. November 25, 2013

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Cooking With Kate - #6 - French Quarter Beignets

French Quarter Beignets

Kate's Comments:

After watching the movie, Chef, I was inspired to create my version of the traditional beignet. The French Quarter is known for their spectacular fried dough dessert. The delicious treats are almost always accompanied by a Caf Au Lait. New Orleans loves the beignet so much that in 1986 it became the Louisiana State Donut. With that being said, I want everyone to have the chance to experience the detectible sweet themselves. My beignets were a hit with all who tasted them and many asked for the recipe. The recipe is simple and easy for anyone to make no matter how inexperienced. I particularly enjoy eating the hot dough with a side of butter pecan ice cream because of the contrast in temperatures. Finally, I hope that you enjoy the process and final products, which are beignets, as much as I do. Please feel free to share your results and photos with me!

Pictured above are the beignets coated in powdered sugar, on top of a chocolate-cookie butter spread, served with butter pecan ice cream and chocolate shavings.November 17, 2014

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Cooking With Kate - #7 - Crispy Cast Iron Chicken

Crispy Cast Iron Chicken

Kate's Comments:

Being at home with my family during Thanksgiving has reminded me why I love what I do. Spending time with loved ones while preparing and enjoying a delicious meal brings me comfort. Comfort is what has inspired me to create my Crispy Cast Iron Chicken recipe. While, most Thanksgiving dishes are hearty, I wanted to create a recipe that is easy to prepare and flavorful as well. Almost all of my favorite foods can be made in a cast iron skillet, which reminds me of home. I hope that this recipe is one that you will enjoy with your loved ones. Please feel free to share your photos and results with me! December 9, 2014

Picture above: Crispy Cast Iron Chicken, Spanish rice, and garlic butter broccoli