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Good Cooking with Stockton Briggle: May Edition

Here are Stockton’s latest recipes!


The Amazing Health Benefits of the Spices of India!

May Recipes!

Yogurt Lassi

Curried Chicken Korma

Green Lentils With Green Beans and Cilantro

Yellow Basmati Rice with Sesame Sesame Seeds
Bengali-Style Tomato Chutney
Yogurt Custard

April Recipes!

Bloody Mary Soup

Smoked Salmon Deviled Eggs
Pimento Cheese Deviled Eggs
Napa Cabbage Slaw
Cornmeal Pancakes with Ham
Curried Chicken Salad

The March class was one of the most fun ones that we have done. Everyone was
so into French Farmhouse cooking and there was not an empty plate left! We
started with pitted prunes stuffed with Maytag Blue cheese which you pop
into the oven for about 45 seconds and all were surprised at how good they
were. The sweet combined with the strong blue cheese makes for an unexpected
appetizer. We coupled that with Gougeres which are unbelievably easy to
make choux pastry which , when baked, puffs up into a small crunch savory
popover kind of thing. We also added Gruyere cheese and chives. Yum!

There are several traditional ways to cook Coq au Vin (which is really
chicken stewed in a good burgundy or white wine) and we went the Burgundy
route. Some prefer to cook the chicken in white wine or even a Reisling,
but for me the burgundy has so much more taste. It’s called Coq au Vin
because on French farms where they had roosters when they got too old to “do
their thing” were promptly dispatched to the cooking pot! Poor guys.

We also did a slightly fabulous Mousse au Chocolat which brought down the
house. Take a look at the recipe from the March class and you will be glad
you did. Chocolate lovers take notice.

The class now has a coterie of regulars and I am always greeted with such a
warm reception. Susan Cooper who talked her husband Hiram into coming,
Annette Baim with her daughter Leigh, the ever-faithful Delores Rawls (How
was the chili recipe?) and a special visit from Dr. George Ryan and his
scrumptious wife Mimi. They are just a few of the many who have become my
Good Cooking family. I am so grateful to them all.

Try these March recipes. As always with me, they are easy to do and deliver
great taste! Your time in the kitchen will be minimal, but the results won’t

Stockton Briggle

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