Fresh Fields Cooking

Wednesday, September 9, 2009

FRESH FIELDS COOKING

Dear Culinary Enthusiasts,

Thank you for your support of Fresh Fields Cooking School. This will be an exciting year for us as we enter our tenth year. I am delighted to have the opportunity to tell you about our extraordinary cooking school.

Our classes are uniquely planned to give you the most choices for your culinary interests.

*Hands on, participation class with our instructor will guide you as you learn to prepare some of the delicious recipes we have developed. Each session features a different regional or world cuisine.

*Demonstrations, include noted local cooking instructors as well as our staff chefs, instructing students about their featured cuisine.

*Special Dinners, tastings and client parties are a part of our offerings to you. Celebrate your special occasions with us. Friends and family in the kitchen together always make for a joyous celebration.

*Fresh Fields classes have grown in popularity and space is limited. Please call to reserve your class and party dates early.

If you have any questions or seek further information, please do not hesitate to call me at 205-967-6106 or (fax) 205-967-8073

ROASTED GARLIC BAKED CHICKEN

1 HEAD GARLIC
1 TBS. OLIVE OIL
4 TBS UNSALTED BUTTER
1 TBS EACH, BASIL, OREGANO & THYME, chopped
4-6 CHICKEN BREASTS, skin on
SALT & PEPPER TO TASTE

1. Preheat oven to 350 degrees.
2. Cut off top of whole head and drizzle with olive oil.
3. Wrap in foil, place on baking tray and bake for 30 minutes.
4. Allow to cool slightly, then squeeze the garlic from its skin and mix with softened butter and chopped herbs.
5. Release the skin from the breast meat and make a pocket without breaking skin. Carefully spoon the butter mixture under the skin and press with your fingers to move the mixture around to cover top of meat.
6. Sprinkle chicken with salt and pepper to taste.
7. Place the tray on a (parchment) lined baking tray and bake for 30 minutes or until cooked through. Occasionally spoon some of the pan juices over the chicken while cooking. This will make the skin brown and crispy.

PLASTIC -BAG-FREE-MARKETING

EDIBLE COMMUNITY NEWS

We used to justify a plastic bag for every farmers' market purchase because we'd "recycle" them. Kid's lunch, dog walks, more market trips. We got a good two to three more uses out of each bag. But once the bags made their way to the landfill, it would be hundreds of years before the would even begin to decompose. not good. And when we learned from the Worldwatch Institute that it takes approximately 12 million barrels of oil to make 100 billion plastic bags Americans use annually, we knew we had to change......

So we went cold turkey with plastic, and it was painless. Storing food in plastic bags has become such an ingrained practice that it's hard to imagine breaking the habit.

*Zucchini and summer squash: will last for a few days on a cool counter.
*Green beans: A damp cloth draped over an open or loosely closed container.
*Lettuce and bunched green herbs: remove any bands, twist ties, etc,most greens must be kept in an air-tight container with a damp cloth to keep them from drying out.

Fresh Fields Cooking

Wednesday, September 9, 2009

ROASTED GARLIC BAKED CHICKEN

TODAY'S RECIPE

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PLASTIC -BAG-FREE-MARKETING