Stupid Good Summer School 2014 Roundup

Below you will find a roundup of all the recipes and videos from my summer project, Stupid Good Summer School! Looking for the perfect way to cook bacon? I’ve got the video right here! Perhaps you’d like a way to use up diced onions? Let’s check out this recipe. I’m working on a few new projects for the Fall but until then, check out some of my attempts at videos. If you have any suggestions for next year’s potential Summer School, leave your ideas in the comments below!

DSC_7049Week One: How to Poach an Egg
Video // Recipe: Poached Eggs on Asparagus Toast

Screen Shot 2014-06-17 at 2.54.53 PMWeek Two: How to Dice an Onion
Video // Recipe: Sausage and Spinach Stuffed Shells

10513272_246785078854988_998196453435287399_nWeek Three: How to Cook Bacon
Video // Recipe: Roasted Cauliflower with Bacon and Cheddar

DSC_7192Week Four: How to Roast a Chicken
Video // Recipe: Roast Chicken with Lemon, Paprika and Thyme

DSC_7219Week Five: How to Prepare a Tomato
Video // Recipe: Spicy Avocado Salsa

marinara-sauce1Week Six: How to Make Marinara Sauce
Video // Recipe: Easy Marinara Sauce

Screen Shot 2014-07-29 at 11.22.05 PMWeek Seven: How to Make Grilled Cheese
Video // Recipe: Pimento Grilled Cheese

DSC_7405Week Eight: How to Make a Simple Cocktail
Video // Recipe: Gin Mint Lemonade

cookiesWeek Nine: How to Make Chocolate Chip Cookies
Video // Recipe: Salted Chocolate Chip Cookies with Pecans

how-to-make-salad-dressingWeek Ten: How to Make Salad Dressing
Video // Recipe: Red Onion Vinaigrette

Stupid Good Summer School Week 10: Red Onion Vinaigrette

Have you ever looked on the back of a store-bought salad dressing bottle? Sodium. Fat. Sodium. Calories. Not real ingredients that come from the ground. You can save a bunch of money and a bunch of fake chemicals by making your own dressing. This recipe would typically call for diced shallots, but that’s a fancy onion variety that is expensive so red onions work in a similar way. Try your own salad dressing varieties with different acids like lime juice or vinegars! Also, you can sub the olive oil for vegetable or canola oils but I wouldn’t really recommend it.  Check out the video for how to make salad dressing here.

salad-dressing

Red Onion Vinaigrette

  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/4 cup red onion, finely diced
  • 1 tablespoon honey
  • Salt and pepper, to taste
  1. Combine all ingredients in a small bottle or mason jar.
  2. Let stand for 5 minutes, to let the harsh bite of the onion mellow out a bit.
  3. Cover and shake the bottle right before pouring over fresh greens. Enjoy!

Stupid-good-summer-schoolThanks for a great Stupid Good Summer School! This is the last week in the series, but look out Summer 2015.

 

Stupid Good Summer School Week 9: Salted Chocolate Chip Cookies with Pecans

A warm, out of the oven cookie is my everything. I’m kind of an asshole, I really don’t care for second-day cookies and I really hate crunchy cookies. That’s some absurd nonsense. They need to be pillowy and melty and chocolately and everything. Growing up, cookies were comfort food. My mom was known for her chocolate chip oatmeal cookies and gets requests for batches all the time. She seems to have the recipe in her head and I’ve always admired her for the gift of giving something delicious to people she loves. This is my spin on her cookies, they are nothing like hers but it’s similar to the idea that I want to share  what I love with you. D’aww mushy crap. Check out the video for how to make cookies here.

cookies

Salted Chocolate Chunk Cookies with Pecans

  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 cup or 2 sticks butter, one salted and one unsalted
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 cups chocolate chunks
  • 1/2 cup roughly chopped pecans
  • Sea salt
  1. In a mixing bowl, add sugars, butter and vanilla. Beat on high with a handheld mixer or if you’re so lucky, a KitchenAid. If not, get a sturdy whisk and get ready for a workout. Beat the sugar and butter on high speed until you get a white, fluffy consistency. This is super important for light, airy cookies and will take a good 5 minutes, but is very worth it.
  2. In a bowl, stir together the flour and baking soda.
  3. Turn down your speed to low and incorporate the eggs.
  4. Slowly add the flour/baking soda mixture. When the mixture is on the verge of incorporating, throw in the pecans and chocolate chips to finish off the batter. Do not over mix, the key is the fluffy dough.
  5. If you have time, chill the dough for 30 minutes. You can avoid flat, crunchy, sad cookies with this trick. It seems super lame, but I promise serves quite a purpose.
  6. Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrage  2″ balls of cookies onto the sheet, with about 2″ of room in between each ball of dough. Sprinkle a small amount of sea salt onto the tops.
  7. Bake for 10-12 minutes or until golden brown. Enjoy!

Stay tuned for next week’s Stupid Good Summer School!

Stupid-good-summer-school

School may be out for the summer, but it’s time to get your kitchen game onto the honor roll! ‘Stupid Good Summer School’ features a technique every Tuesday, and a recipe using that technique every Thursday. 

Stupid Good Summer School Week 4: How to Roast a Chicken

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Roasting a chicken is hands down the best way to handle your week’s pack lunches. Sunday can be spent prepping this pretty bird for a traditional dinner and the rest can be pieced up for salads, quesadillas or wraps! It is not as intimidating as you might think, especially if you harness the power of citrus to up your flavor game. The threat of dry chicken comes with overcooking it, but if you use a thermometer to check for that perfect 175°F, you’re good to go.

Check out the video below for a basic video on how to roast a chicken and come back Thursday for a my recipe for Lemon Roast Chicken with Paprika and Thyme.