A deep dish apple pie with cinnamon, maple syrup and sultanas, tossed with crumbled Lancashire cheese.

350g (12oz) short crust pastry
900g (2lb) cooking apples, peeled cored and cut into chunks
1/2 teaspoon ground cinnamon
75g (3oz) sultanas
5 tablespoons maple syrup
150g (5oz) Lancashire cheese, crumbled
beaten egg to glaze

Preheat the oven to 400F/200C/Gas mark 6. Roll out the pastry on a lightly floured surface and use to line a deep 20cm (8in) pie dish or loose bottomed fluted flan case. Prick the bottom and chill whilst preparing the filling. Reserve pastry trimmings for the top of the pie.
Place the apples, cinnamon, sultanas and maple syrup in a pan. Cover and
cook over a gentle heat until apples just begin to soften. Remove from the heat and fold in the crumbled Lancashire cheese.
Spoon into pastry lined dish. Re roll the pastry trimmings and cut into strips about 1cm (1/2in) thick. Use these to form a lattice pattern on top of the pie and brush with beaten egg to glaze.
Bake for 30 to 35 minutes until pastry is golden and crisp.

The last person before me had some good advice, I recommend to anyone who is interested in a caree as a chef, pastry chef or in the kitchen to find a part-time job in a small restaurant or in a summer resort for a good look at the workings and involvments that come with the job. It is and can be a very rewarding job with lots of fun and opportunitys to see and learn, it can also be a career that involves late nights, working on holidays, a high stress, fast paced, work place and if you are someone who is artistic or creative then a job in the pastry section may be more your cup of tea, it is just as rewarding, but not as fast paced nor is the pressure there to harsh, you have to complete your work but it is not as go-go as in the hot or production kitchen.

When you are young look at the local culinary schools even a high school with a trade program, that is were I got the bug in the 1970′s while in High school, it was a technical school and offered a chance to work in a kitchen, bake shop and Restaurant situation for a school subjects. Just make sure if you are going to follow this path it is something you really want and are dedicated to persuing, Good Luck, I hope you do great.

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Using stories and examples drawn from his many years’ experience, Chef Carroll gives you a leader’s tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.

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Chef Jason Hill of CookingSessions.com prepares a tilapia recipe that’s healthy and delicious. We recommend only U.S. farmed tilapia, followed by those farmed from Central and South America. Monterey Bay Aquarium Seafood Watch warns that tilapia from China and Taiwan may be contaminated.

Tilapia recipes can include baked tilapia, grilled tilapia or fried tilapia. The rising popularity of this fish has made recipes for tilapia easy to come by.

I recently hosted a cooking show, and part of the class focused on healthy entrees. I chose a tilapia Recipe served with sauteed bell peppers.

Tilapia is a fresh water fish whose meat is firm, white and flaky. it has a pleasant mild and sweet flavor, and is reasonably priced in comparison to other seafood.

Today, we are cooking tilapia in a crispy cornmeal coating. You’ll need about 6 tilapia filets for this preparation.

To begin, toast about 1 cup of cornmeal in a large saute pan over medium heat. After about 2 minutes, set the cornmeal aside in a large 13×9 casserole dish.

Next, we’re going to prepare the sauteed pepper topping. Today I’m only preparing two fillets, but this recipes make enough sauce for 6. Whatever sauce you don’t use, can easily be frozen.

Place about 2 tablespoons olive oil in a skillet over medium high heat and add 1/4 of a thinly sliced onion, 1 seeded and sliced pasilla or poblano pepper, 1 thinly sliced red bell pepper and 1 thinly sliced green bell pepper.

After that cooks down and becomes soft, add 1/2 cup of water, 2 tsp. Worcestershire sauce, 1 small diced tomato, 1/2 tsp. sugar, 1 tsp. tomato paste and 1 bay leaf. Stir and simmer about 15 minutes until the sauce thickens up. Keep over very low heat until ready to serve, and season to taste with a bit of salt and pepper.

Next, season each tilapia filet with salt and pepper, and roll in the toasted cornmeal. Make sure to coat both sides well.

In a large saute pan, heat about 3 tablespoons of olive oil over medium heat. When the pan is hot, fry the tilapia until crisp and brown — about 4-5 minutes each side.

Serve with a generous topping of the sauteed peppers and steamed basmati rice. I hope you enjoy it. Thanks for tubing in!

Serves 6

For more great video recipes, log on to CookingSessions.com

Duration : 0:2:51

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This is a complete instruction on how to make 3 different indian dishes.

1) Mung Bean Dal (really any dal) – These are Indian style lentils. Basically its like an indain mushy bean paste that goes great over rice or with an indian bread

2) Vegetable Pakoras – These are indian spices vegetables breaded and deep fried. They are incredible. You will not believe how good the Broccoli pakoras are until you taste one. Also included are onion and sweet potato pakoras.

3) Aloo Palak – This is an indian spinach and potato dish. Add a whole lot of earth balance (vegan butter substitute) or a rich oil like safflower oil at the end to give it a really rich and oily taste. This is kinda a Ghee (Clarified Butter) substiute that I use with indian cooking.

I was going to make parathas or nann with this since I eat almost every single indian meal with them. However this was getting to be a huge feast as it is and the pakoras can almost be like a bread substitue if you dip them in the other foods.

If you do not know about indian cooking or indian breads in general… go to a resturant now or try this at home. You are missing out in life.

Duration : 0:9:38

Technorati Tags: kosher cooking, vegetarian cooking, vegetarian dal, vegetarian Indian cooking, vegetarian pakoras, vegetarian spinach and potato

Duration : 0:2:43

Technorati Tags: ESL, in, Ordering, restaurant

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DIRECTIONS
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
sry about the center part i cut and paste from a website

sear the stew meat in a frying pan with a slight amount of oil. put the meat on the pan when it is really hot, you don’t want to cook the meat, but just brown the outsides.
add all the ingredients, minus the salt (you can salt after cooking) and the seared beef into your crock pot.
it should not take more than 2-3 hours to finish the dish because the meat is in smallish pieces and it will be seared already.
good luck!!