ALPHARETTA, Ga. - You already know you can buy everything you need for a delicious dinner at your local Publix Super Market. But did you also know that Publix can help you figure out what to do with those ingredients?
Publix Aprons Cooking Schools are located at 10 Publix locations, including Publix at Alpharetta Commons on State Bridge Road in Alpharetta. The schools offer a full calendar of classes designed to give novice chefs a place to learn new recipes and practice various cooking techniques, all using ingredients available in the store. Classes currently featured on the Alpharetta calendar include Spring Grilling, Sushi 101, Colorful Indian Cooking, and Girls Night Out – Women of Wine. Details on the format and cost of each class can be found on the school’s online calendar, and people can register for classes there, too.
Good Day Atlanta’s Paul Milliken is always looking for a little help in the kitchen, and spent the morning at the Aprons Cooking School at the Publix at Alpharetta Commons.
Take a look at the following recipes featured on Good Day Atlanta Tuesday morning:
Spring Lamb Skewers with Mint Macadamia Pesto (Serves 6)
- 1/4 cup Dijon mustard
- 1 teaspoon honey
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons kosher salt
- 1½ tablespoons coarse ground black pepper
- 6 whole garlic cloves, divided
- 1 cup olive oil
- 2 1/2 pounds lamb short loin or topside rump meat, ½-inch cubed
- 3/4 cup whole macadamia nuts
- 1 teaspoon sugar
- 1 teaspoon lemon zest, plus 1 teaspoon lemon juice
- 1 (1-ounce) package fresh mint
- 1/2-3/4 cup olive oil
- Kosher salt and pepper to taste
- 12 (12-inch) bamboo skewers, soaked in water
- Preheat grill on high.
- Combine the mustard and honey and mix well until honey is dissolved. Sprinkle in the rosemary, salt and pepper. Mince 4 cloves garlic and add to mix. Whisk the olive oil into the bowl to create a paste and marinate the lamb for 1 hour or up to 1 day in the refrigerator.
- Toast macadamia nuts in a dry sauté pan over medium high heat, constantly stirring for 2-4 minutes or until fragrant and light golden brown. Remove from pan and cool completely.
- Place remaining 2 garlic cloves, toasted nuts, sugar, lemon zest, lemon juice, and entire package of mint into the bowl of a food processor.
- Pulse several times to blend and puree ingredients. With the processor running, begin to slowly drizzle in oil. Stop to scrape down sides and check consistency when half of the oil is used. Add more oil for a looser saucy consistency if desired. Season the pesto with salt and pepper to taste.
- Skewer the lamb and grill 3-4 minutes per side until are cooked. Serve with the pesto.
Carrot Fritters with Creamy Buttermilk Cumin Dip (Makes 32 to 26 fritters)
- 5 large carrots, peeled
- 3 large eggs, beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 tablespoons Pecorino Romano, finely grated
- 1 tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup grapeseed oil
- Shred carrots in food processor or grate using the finest holes of a box grater. Mix shredded carrots with remaining ingredients (except oil) in large bowl.
- Heat oil, in large nonstick sauté pan, over medium–high heat. Spoon carrot mixture into pan, 1 tablespoon at a time, and fry for 2–3 minutes on each side, or until golden.
- Transfer fritters to paper towel lined baking sheet. Repeat until all carrot mixture is fried. Arrange fritters on a platter and serve warm with Creamy Buttermilk Cumin Dip (recipe follows).
Creamy Buttermilk Cumin Dip (Makes 3 cups)
- 1 1/4 teaspoons lemon juice
- 3/4 cup whole milk
- 2 1/4 cups sour cream
- 3/4 teaspoon ground cumin
- 3/4 teaspoon paprika
- 2 tablespoons chopped chives, divided
- Kosher salt
- Freshly ground pepper
- Pour lemon juice into non-reactive bowl.
- Stir in milk and let stand for 15–20 minutes (the mixture will begin to curdle).
- Whisk in sour cream, spices, and 1 tablespoon chives.
- Season with salt and pepper, to taste. Chill at least 15 minutes.
- Garnish with remaining chives. Serve with Carrot Fritters