Cooking Class Recipes: Fall Fresh and Local

standard September 23, 2013 Leave a response
Fall Fresh & Local Cooking Class | Mrs. G's Appliance Chef

September 26th launched the first in our series of BYOB Cooking Classes sponsored by Jenn-Air. With each class, I focused on making dishes with fresh and local ingredients that anyone can enjoy for a family dinner or for a night of entertaining. Below are the recipes from our Fall Fresh & Local class, which celebrated the rich produce of the season. You can see even more pictures from the class at the Mrs. G Facebook page and click here to sign up for the rest of the series. Enjoy! 

Apple Cake Tatin
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  1. Ingredients
  2. • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
  3. • 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
  4. • 1 3/4 cups granulated sugar, divided
  5. • 2 extra-large eggs, at room temperature
  6. • 1/3 cup sour cream
  7. • 1/2 teaspoon grated lemon zest
  8. • 1/2 teaspoon pure vanilla extract
  9. • 1 cup plus 2 tablespoons all-purpose flour
  10. • 1/2 teaspoon baking powder
  11. • 1/4 teaspoon kosher salt
  12. • Confectioners' sugar
  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
  3. 3. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir.
  4. 4. Pour evenly over the apple slices.
  5. 5. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
  6. 6. Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean.
  7. 7. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
Mrs. G's Appliance Chef
Pan Roasted Griggstown Chicken with Madeira Sauce
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  1. • 2 cups packed light brown sugar
  2. • 1 1⁄2 cups kosher salt
  3. • 1 cup white wine vinegar
  4. • 2 tbsp. freshly ground black pepper
  5. • 1 tbsp. mustard seeds
  6. • 3 cloves garlic, smashed
  7. • 3 sprigs thyme
  8. • 1 bay leaf
  9. • 6 cups ice cubes (about 1 lb.)
  10. • 2 boneless skin-on chicken breasts
  11. • 2 boneless skin-on chicken thighs
  1. • 4 tbsp. extra-virgin olive oil
  2. • 4 whole chicken wings
  3. • 10 whole black peppercorns
  4. • 5 shallots, finely chopped
  5. • 5 sprigs thyme
  6. • 2 cloves garlic, finely chopped
  7. • 1⁄2 cup Madeira
  8. • 2 cups chicken broth
  1. 1. Brine the chicken: Bring sugar, salt, vinegar, pepper, mustard seeds, garlic, thyme, bay leaf, and 12 cups water to a boil in an 8-qt. pot. Remove from heat; let cool for 10 minutes. Add ice and refrigerate brine until well chilled. Submerge the chicken pieces in the brine, cover, and refrigerate overnight.
  2. 2. Make the sauce: Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add the chicken wings in a single layer and cook, flipping once with tongs, until browned, about 8 minutes. Add the peppercorns, shallots, 2 sprigs thyme, and garlic and cook, stirring frequently, until shallots are soft, about 2 minutes. Add the madeira and cook until reduced by half, about 2 minutes. Add the broth, bring to a broil, and reduce heat to medium-low; simmer, stirring occasionally, until liquid has reduced to 1⁄4 cup, about 25 minutes. Skim fat from the sauce and strain sauce through a fine sieve into a 1-qt. saucepan; discard solids. Set sauce aside and cover to keep warm.
  3. 3. Meanwhile, heat oven to 425°. Remove chicken pieces from brine and pat dry with paper towels. Heat remaining oil in a 12" ovenproof skillet over medium-high heat. Add chicken skin side down and cook until golden brown, about 8 minutes. Add the remaining thyme sprigs and transfer the skillet to the oven. Cook until chicken is almost cooked through, about 15 minutes. Using tongs, flip chicken and cook until skin is crisp, 3 minutes. Transfer chicken to a plate and let rest for 5 minutes. To serve, spoon some of the sauce onto 4 plates. Halve thighs and cut breasts into 1" slices and fan out on plates. Spoon remaining sauce over top of chicken.
Mrs. G's Appliance Chef
Butternut Squash and Kale Soup with Fresh Herbs and White Beans
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  1. • 1 tablespoon olive oil
  2. • 1/2 medium onion, chopped
  3. • 3/4 cup peeled and chopped carrot (about 2 large)
  4. • 3/4 cup chopped celery (about 3 large)
  5. • 2 tablespoons chopped scallions
  6. • 1/4 to 1/2 teaspoon garlic salt
  7. • 6 cups 99% fat-free chicken or vegetable broth
  8. • 2 cups water
  9. • 3 to 4 cups 1-inch chopped butternut squash
  10. • 2 cups torn/chopped kale leaves
  11. • 2 to 3 sprigs fresh rosemary and thyme
  12. • One (15.5-ounce) can white beans, rinsed and drained
  13. • Kosher salt and freshly ground black pepper, to taste
  14. • Optional: grated Parmesan cheese, for serving
  1. 1. Heat the olive oil in a large soup pot, then add the onion, carrot, celery, scallions and garlic salt. Cook and stir 5 to 6 minutes, or until vegetables begin to soften.
  2. 2. Add the broth, water and butternut squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Add the kale and herbs and simmer an additional 10 minutes. Stir in the beans and heat through. Remove the fresh herb sprigs and discard. Season to taste with salt and pepper, and serve. Sprinkle individual servings with Parmesan cheese, if desired.
Mrs. G's Appliance Chef


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