Basic Cooking Classes and Recipes from Every State


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Basic Cooking Classes


Most Basic Cooking Classes will teach you how to make authentic regional cuisine. Scroll down for an authentic South Dakota recipe like the one shown above.


The only accredited culinary college in the state of South Dakota is the Mitchell Technical Institute.  


The Best Cooking Schools are the Le Cordon Bleu culinary academies. Le Cordon Bleu degrees are recognized and respected by top chefs from all over the world.  


The Le Cordon Bleu school maintains 15 campuses across America. However, there are no Le Cordon Bleu locations in the state of South Dakota.  


Here's a dish from one of South Dakota's Basic Cooking Classes. Try this regional recipe at home and be amazed at how easy it is to make.  



Roasted Pheasant With Herbs


Pheasant hunting is a popular tradition in South Dakota. Dakota Wildwings Lodge has a website featuring some of their favorite fresh pheasant recipes.

By most accounts, pheasant tastes like gamey dark meat chicken, and is best when roasted, as in the following recipe:


INGREDIENTS:

  • 4 shallots, quartered
  • 6 medium mushrooms, sliced
  • 1 teaspoon basil
  • 2 teaspoons tarragon
  • 8 tablespoons parsley, chopped
  • 1 tablespoon brandy
  • 4 tablespoons butter, room temperature
  • 2 pheasants
  • salt and pepper




DIRECTIONS:

  1. Put the shallots, mushrooms, basil, tarragon, parsley, and brandy in the food processor and mince to a fine texture.
  2. Strain off excess liquid.
  3. Add the butter and make a paste.
  4. Set it in the refrigerator.
  5. Loosen the birds' skin from the breast meat, beginning at the neck end. Continue until you have also loosened the skin from the thighs.
  6. Salt and pepper the birds inside and out.
  7. With a knife or spreader, insert the paste on the meat under the skin.
  8. If you have some paste left over, put it inside the birds.
  9. Rearrange the skin to normal.
  10. Truss the birds and roast in a 350 F oven for an hour or until thigh is tender.
  11. Remove birds to a hot platter and snip off trussings.
  12. Stir flour into the fat in the bottom of the roasting pan to mix, cooking a minute while you scrape up all the browned bits. Add half water (or chicken stock) and half cream and stir well to make gravy.


Yield: 4 servings




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