Tuesday, November 23, 2010

Learn How to Cook from The Cooking Realtor Jackie Ruby!

Do you wish you had more know-how to cook amazing dishes for your significant other? Are you sick of ordering takeout 4 days a week? Is your husband complaining that he does not want to have the chicken chow mein one more time from the local chinese restaurant? If so, learn how to cook gourmet meals from The Cooking Realtor, who now offers premiere hands on and interactive cooking classes straight out of her Waccabuc Kitchen. Jackie Ruby has trained with top notch chefs in Manhattan, and has combined her love of real estate and cooking to offer local realtors premier cooking classes. The classes were such a hit that now everyone wants to learn how to cook these delicious meals from The Cooking Realtor, including her daughter Kris Ruby who is still learning how to boil water..

Thanksgiving Side Dishes
Blueberry Balsamic Carrots:  (Serves 6-8)


2 small bunches of fresh carrots
¼  cup of fresh blueberries
1 cup balsamic vinegar
½  teaspoon ground nutmeg
Sea Salt & freshly ground pepper
Steam Carrots until fork tender
Add balsamic vinegar in a small skillet over medium heat and reduce to a
syrup consistency.  (should coat the back of a spoon when done)
Add blueberries in a small pan and reduce until thickened
Add blueberries to balsamic reduction and stir
Add fresh nutmeg, S&P to taste
Drizzle over carrots
Cranberry-Orange-Ginger Ale Sauce:  (Serves 6-8)
2 packages of fresh cranberries (8 oz.)
Zest of 1 orange
½ orange juiced
¼ cup ginger ale
1 cinnamon stick
¼ cup brown sugar
Put all the ingredients into a saucepan over medium heat and simmer until
cranberries pop and sauce thickens, about l5 minutes.  Remove cinnamon stick
and serve at room temperature.

Cherry and Sausage Stuffing :  (serves 6-8)
2 loaves artisan bread  (buy 1 day old bread)
Trim off sides and ends of bread and cut into small cubes.
2 celery stalks finely diced
1 small onion finely diced
1 leek (white part) finely diced
3 sweet sausage links – casings removed
¼ teaspoon fennel seeds (or ground)
¼ cup finely chopped parsley
2-3 cups low salt chicken broth
¼ cup dried cherries
¼ chopped walnuts
½ teaspoon S&P
Saute onion, celery, and leeks in 2 tablespoons of oil or butter until translucent – Set aside
Heat pan over medium heat, brown sausage, add fennel seeds and drain fat. (make sure sausage is crumbly).
Bring chicken stock to low simmer and remove from heat
Place bread in a large bowl.  Add onion mixture, sausage, cherries, nuts and parsley.  Toss well.  Slowly add chicken broth to desired consistency (soft or crunchy).  Mix and transfer to 11 by 7 inch baking dish.  Bake 25 minutes 350 degrees.  If you prefer a soft stuffing, cover with foil while  baking.
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