Lab10 Book

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A RECIPE FOR LONGEVITY:

33 OF THE HEALTHIEST

Is it possible to live to 125 or maybe 150?

It's certainly a possibility, as discussed on

Oprah Winfrey's recent show on longevity.

She visited me at my farm to learn how, at 86,

I am enjoying the robust health, energy, andmental creativity of someone many decades

younger. My secret: large quantities of fruit

and vegetables, plus an hour of daily exercise.

No pills, not even aspirin, and certainly

no supplements ever enter my mouth

-- everything I need comes from my ish-

vegetarian diet, which incorporates 30-40

different kinds of fruit and vegetables every

week. Even though I am Chairman and Owner

of Dole Food Company, I do most of my own

grocery shopping, and even took Oprah on

an impromptu trip to Costco, in a day that

included bike riding, exercise in the gym,

and juicing vegetables in the kitchen. Oprah

marveled at how much I eat, and yet never

gain a pound. In fact, I expend a lot of energyin my 50-60 minutes of cardio and strength

training every day. Plus there's the fact that

fruit and vegetables tend to be lower in

calories, but higher in illing iber and other

nutrients that help you feel satisied.

By eating many fruits and vegetables in place

of fast food and junk food, people could avoid

obesity. Obesity accelerates aging even faster

than smoking, according to scientiic research.

We created the North Carolina Research

Campus to study the health beneits of fruits

and vegetables. It is the only campus in the

world encompassing eight universities all

working together for the beneit of health

and longevity. These include Duke University,

UNC Chapel Hill, NC State University, UNC

Charlotte, North Carolina Central University,

NC A&T State University, UNC Greensboro and

Appalachian State University. We've gathered

a comprehensive array of famous scientists

and scientiic equipment under one roof,

including a two-story, 950 megahertz, 8-ton

superconducting magnet. It is the largest and

most powerful magnet in the world and will

help us look at both plant and human cells

at the most minute level. We are constantlydoing research on all fruit and vegetables,

including the ones listed below, which are the

mainstay of my diet.

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Book Index

A

allspice 37almond extract 25, 43arugula 7asparagus 9avocado 11, 49

B

baking powder 15, 19, 37balsamic vinegar 55, 63basil 7, 63blackberry 13black pepper 11black plums 43

blueberries 15brandy 43butter 15, 27, 29, 43button mushrooms 35

C

cabbage 27cannellini beans 7cantaloupe pulp 19Cardamom 41carrot 35, 46

Cashew nuts 41cauliower 23celery 17cherries 25chicken 46coconut 41coconut milk 39Coconut milk 41cream 53, 54cumin 11

Cumin 41D

dill 69

E

egg 19, 37eggs 15, 43

F

fsh sauce 46

our 15, 19, 43

G

garlic 23, 67Ghee 41ginger 41green onion 11, 29

Hhalloumi 63

J

jalapeno 67

K

kale 29kiwis 13Kosher salt 55

L

leeks 27lemon 6, 63Lemon juice 23lime 49lime juice 33, 46, 67

M

mandarin oranges 37mango 33

margarine 29mayonnaise 69milk 15, 39, 41, 43mint 39, 46, 63

N

Neuchtel cheese 9nutmeg 37

O

olive oil 29, 55Olive oil 23onion 17, 29, 49, 67orang 11

P

papaya 39peanuts 46pecans 65pepper 35pie 25

Pineapple 41pineapple juice 11plain yogurt 11pomegranate 49pomelo 46pork 46, 53, 54pot. 6potato 29

Powdered sugar 43prosciutto 9

R

Raisins 41red pepper 11

S

sage 29salt 11, 15, 19, 23

scissors 6shallot 46shallots 35, 55sherry 35shiitake mushroom 35shortening 19shrimp 11, 46, 69soda 19speck 63strawberry 63sugar 15, 19, 46

T

tapioca 25, 39tarragon 35tomato 67

V

vanilla 39vanilla extract 15, 25, 39, 43vegetable broth 27vegetable stock 55

W

watermelon 69white pepper 55

Y

yolk 13

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Yield: 2 servings

1 sheet (9 1/2 x 10-inch) puff pastry (sold in

grocery freezer sections or make your own

puff pastry)

1 egg beaten with 1 tablespoon milk

1 tablespoon butter

2 Fuji apples, peeled, cored and cut into 1/4-

in thick slices

2 teaspoons sugar

1/2 teaspoon ground cinnamon

3 tablespoons seedless raspberry jam

1 eight ounce container lowfat vanilla yogurt

1/4 cup water

Confectioners sugar

APPLERASPBERRY

VALENTINE

CRISP

by Washington Apple

Commision

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33 OF THE HEALTHIEST FOODS ON EARTH SI 520

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POMELO

On loured surface, roll puff pastry

into 14 x 10-inch rectangle. Cut

pastry into two 7 x 10-inch pieces.

Using a ruler to guide pastry wheel,

cut each half into 22 seven-inch

long strips about 1/4-inch wide.

To make lattice heart, lay 11 pastry

strips, 1/8-inch apart and parallel,

across an ungreased baking sheet.One by one, weave 11 more strips

through parallel strips to create

lattice square. Cut out center of

lattice with a 4 or 5-inch heart-

shaped cookie cutter or stencil

and discard trimmings. Refrigerate

heart 10 minutes.

Heat oven to 400 deg. F. Brush

hearts with egg mixture and bake

15 minutes or until golden brown.

In skillet, melt butter and add apple

slices, sugar and cinnamon. Cover

and cook, stirring occasionally, for

20 minutes or until tender. Stir in

one tablespoon of jam.

To serve, blend yogurt and water.

Divide mixture between two large

serving plates. Mound apple slices

in center. Dip edges of each heartinto confectioners sugar and place

atop apples.

To make heart-shaped designs

in the sauce, heat remaining jam

in microwave for thirty seconds.

Drop dots of jam onto sauce. Drag a

toothpick tip through center of each

dot to make heart.

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1/2 lemon

6 cups water4 springs fresh parsley

1 bay leaf

5 whole black peppercorns

1 teaspoon dried thyme

2 large artichokes

for the Yogurt Mustard:

1/2 cup plain nonfat yogurt

1 teaspoon Dijon-Stlye mustrard

1/8 teaspoon lemon pepper

1 teaspoon red wine vinegar

2 tabel spoons minced shallot

ARTICHOKESWITH YOGURT

BY HANNA

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ARTICHOKE

Put the lemon, water, parsley, bay leaf,

peppercorns, and thyme in a large pot. Bring

to a boil over high heat. While the water is

boiling, prepare the artichokes Slice 1/4 inch

off the top of each artichoke. Cut the stems off

each, lush with the base, and clip the sharppoint at the tip of each leaf with scissors. Put

the artichokes into the boiling water, cover,

and cook until the leaves can be pulled from

the stem easily, 40 to 50 minutes.

In the meantime, combine yogurt, Digion

mustard, lemon pepper,wine vinegar, and

shallotsin a blender and mix at high speed

until smooth. Transfer the dressing to a small

serving bowl and place it in the center of a

large platter.When the artichokes are done, slice them in

half vertically and remove the fuzzy inner

chokes. Arrange the artichoke halves cut

side down around the yogurt mustard on the

platter.

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2 tablespoons olive oil

2 cloves garlic, minced1 (14.5 ounce) can diced tomatoes

3 tablespoons white wine

1 teaspoon dried sage

1 teaspoon dried thyme

1 (15 ounce) can cannellini beans,

drained and rinsed

2 tablespoons chopped fresh basil

salt and pepper to taste

3 cups arugula

1/4 cup shaved Parmesan cheese (optional)

ARUGULASALAD

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1. Heat the olive oil in a large skillet

over medium heat; cook the garlic in thehot oil about 1 minute. Add the tomatoes,

wine, sage, and thyme; increase the heat to

medium-high and simmer 2 to 3 minutes.

Stir in the cannellini beans and basil.

Season with salt and pepper. Continue

cooking until beans are heated through, 3

to 4 minutes.

2. Arrange the arugula on a serving

platter. Spoon the bean mixture over thearugula. Top with the shaved Parmesan

cheese if desired.

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1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neuchtel cheese,sotened

12 spears resh asparagus, trimmedPROSCIUTTOWRAPPED

ASPARAGUS

by Trish via Allrecipes.com

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ASPARAGUS

Preheat oven to 450 degrees Fahrenheit (230degrees Celcious). Spread prosciutto slices

with Neufchatel cheese. Wrap slices around

2 or 3 asparagus spears. Arrange wrapped

spears in a single layer on a medium baking

sheet. Bake 15 minutes in the preheated oven,

until asparagus is tender.

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2 ripe avocados, quartered1/4 cup chopped green onion

2 tablespoons fresh orange or pineapple juice

1 tablespoon chopped fresh cilantro

1/2 to 1 teaspoon salt

1/4 teaspoon ground red pepper

1/4 teaspoon ground black pepper

1/8 teaspoon ground cumin

3 cups chicken broth, chilled

1 (8-ounce) container fat-free plain yogurt

Garnishes: cooked shrimp, avocado slices

AVOCADOSOUP

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Heat the chicken broth until hot, not boiling.

Set aside.

Peel the avocado and remove the seed.

Cut into several pieces, place in the food

processor or blender, and pure. Turn off

the blender and pour in the whipping cream,

followed by the hot chicken broth, cumin, salt,

white pepper, sherry and lemon juice. Pulse a

few times, just until mixture is blended. Taste

and add more salt and pepper, if desired.

Serve immediately, or chill for at least two

hours and serve.

Note: Haas avocados are the ones with the

bumpy skin. As they ripen, they go from

dark green to purplish-black. This is only my

opinion, but if I cannot ind Haas avocados, Idont make this or any other avocado recipe

until I can ind them.

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BLACKBERRYMOUSSE

BY JULEE ROSSO

1 tablespoon unavored gelatin

2 tablespoons cold waterJuice and grated zest o 1 orange

2 pints blackberries, or 2 bags (10 ounces each)

rozen berries without sugar; reserve 8 to 10

whole berries or garnish

2 egg yolks

1/2 cup sugar

2 tablespoons Cointreau

2 cups heavy cream

2 kiwis, peeled and sliced, or garnish (optional)

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XXIIBLACKBERRY

1. Soak the gelatin in the cold water in a

saucepan or 5 minutes. Add the orange juice,grated orange zest, and berries, and bring just to

a boil, stirring. Cool to room temperature.

2. Beat the egg yolks and sugar in a bowl until

pale yellow. Add the Cointreau and beat or

another minute.

3. Put the egg yolk mixture in the top o a

double boiler over simmering water. Stir until

slightly thickened and hot to the touch. Cool to

room temperature.

4. Add the egg yolk mixture to the blackberry

mixture and stir until well blended. Whip theheavy cream to sot peaks and old gently into

the blackberry and egg yolk mixture. Divide

among serving dishes and chill until ready to

serve.

5. Garnish with a ew slices o kiwi and a whole

berry, or with the berries alone.

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1/2 cup butter

2 cups unsifted lour1 cup sugar

2 large eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cups large fresh blueberries

1 1/2 teaspoons vanilla extract

2 tablespoons sugar (for top of mufins)

BLUEBERRYMUFFIN

by CM

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Preheat oven to 375F. In a large mixing

bowl, cream together butter and sugar untillight and luffy; add eggs, one at a time,

beating after each addition. In a second bowl,

combine all dry ingredients. (You can use an

electric mixer to combine the dry ingredients

thoroughly at this point so that you wont

need to overmix once the wet and dry

ingredients are combined.

Gradually add the dry ingredients to the

creamed butter and sugar mixture along with

the milk and vanilla. Optionally, mash 1/2 cup

of the blueberries, and stir in by hand (this

will turn batter a light shade of blue and add

a touch of blueberry lavor, but this step may

be skipped, if you wish). Add the remaining

whole berries and stir in gently by hand.

Spray a 12 mufin baking pan with BakersJoy (or other non-stick spray). Fill greased

mufin cups 3/4 full. Sprinkle sugar on top of

unbaked mufins (we like to use Turbinado

sugar for sprinkling the tops). Bake at 375F

for 25-30 minutes. Cool in pan. Run a knife

around the edge of each mufin after several

minutes to free it from the pan and cool on

wire racks. Mufins may be brushed with

melted butter and sprinkled with sugar, if

desired.

At our test kitchen, we sometimes sprinkle

blueberry mufin tops with cinnamon sugar

or ground hazelnuts or spread with lemon

or vanilla icing and top with thinly sliced

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2 tablespoons butter

1 onion, chopped1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli lorets

3 tablespoons butter

3 tablespoons all-purpose lour

2 cups milk

ground black pepper to taste

BROCCOLISOUP

by Eric Garcia

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BROCCOLI

Melt 2 tablespoons butter in medium sized

stock pot, and saute onion and celery until

tender. Add broccoli and broth, cover and

simmer for 10 minutes.

Pour the soup into a blender, illing the

pitcher no more than halfway full. Hold down

the lid of the blender with a folded kitchen

towel, and carefully start the blender, using

a few quick pulses to get the soup moving

before leaving it on to puree. Puree in batches

until smooth and pour into a clean pot.

Alternately, you can use a stick blender and

puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 3

tablespoons butter, stir in lour and add milk.

Stir until thick and bubbly, and add to soup.

Season with pepper and serve.

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CANTALOUPEBREAD

by Yiwei Ma

1 3/4 c. all-purpose lour

2 tsp. baking powder1/4 tsp. salt

1/4 tsp. soda

1/3 c. shortening

2/3 c. sugar

1 lg. egg

1 c. cantaloupe pulp

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XIVCANTALOUPE

Dice small amount of cantaloupe into blender.

Set on grind just long enough to mashcantaloupe into pulp do not over grind, will

be too soupy. Set aside.

Mix lour, baking powder, salt and soda, sifting

3 times.

In separate bowl, cream sugar and shortening

until light and luffy. Add egg and beat well.

Add cantaloupe pulp and mix. Add lour

mixture, 1/2 cup at a time, beat until smooth.

After each addition put into well-greased

loured pans, 8 x 4 x 2 1/2 inch. Bake in

moderate 350 degree oven for 50 minutes.

Serve with whipped cream or plain.

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5 cups chicken stock or low-sodium broth

1 pound carrots, coarsely chopped2 medium celery ribs, coarsely chopped

1 large onion, coarsely chopped

1 leek, white and tender green parts only,

coarsely chopped

1 small baking potato (6 ounces), peeled and

coarsely chopped

11/2 teaspoons ground cumin

1 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

1 cup low-fat buttermilk or yogurt

Salt and freshly ground pepper

2 tablespoons coarsely chopped lat-leaf

parsley

SPICYCARROT

SOUPby

Andrew J. Powning

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In a large pot, combine the stock with the

carrots, celery, onion, leek, potato, cumin,paprika and cayenne and bring to a boil.

Cover and simmer over low heat until the

vegetables are tender, about 15 minutes.

Working in batches, puree the soup in a

blender or food processor, then return to the

pot. Stir in the buttermilk and season with

salt and pepper. Reheat gently. Ladle into

bowls, sprinkle with the parsley and serve.

Notes

One Serving: 115 calories, 1.0 gm total fat, 0.5

gm saturated fat, 18 gm carb.

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1 head ofcaulilower

2-3 cloves of garlic, peeled and coarselyminced

Lemon juice (from 1/2 or a whole lemon)

Olive oil

Coarse salt and freshly ground black pepper

Parmesan cheese

ROASTEDCAULI

FLOWER

http://simplyrecipes.com/recipes/roasted_

caulilower/

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XXII

1 Preheat oven to 400F. Cut caulilower into

lorets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze

lemon juice over caulilower and drizzle each

piece with olive oil. Sprinkle with salt and

pepper. If the oven hasnt reached 400F yet,

set aside until it has.

2 Place casserole in the hot oven, uncovered,

for 25-30 minutes, or until the top is lightly

brown. Test with a fork for desired doneness.

Fork tines should be able to easily pierce the

caulilower. Remove from oven and sprinkle

generously with Parmesan cheese. Serve

immediately.

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1 recipe pastry for a 9 inch double crust pie

4 tablespoons quick-cooking tapioca1/8 teaspoon salt

1 cup white sugar

4 cups pitted cherries

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1 1/2 tablespoons butter

CHERRY PIE

by Elliott Manzon

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CHERRY PIE

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside,

covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes.

Turn out into bottom crust and dot with butter. Cover with top crust, lute edges and cut vents in

top. Place pie on a foil lined cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown.

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1 medium green cabbage

3 large leeks 3 tablespoons butter

1/3 cup vegetable broth

1 teaspoon salt


CABBAGE& LEEKS

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GREEN

Trim leeks and slice into 1 to 1 1/2-inch

lenghs. Cut the rounds into thin strips. Soakin cold water to loosen any soil that may be

adhering to them, then rinse well. Cut the

cabbage into 6 wedges; remove core pieces.

Thinly slice the cabbage wedges crosswise.

Toss the drained leeks with the cabbage.

Heat butter over medium heat in a large

skillet. Add leeks and cabbage and saute for

8 minutes. Add broth, salt, and pepper and

simmer, covered, until the cabbage is cooked

but still somewhat crunchy.

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12 cups water

1 bunch kale, trimmed (about 4 ounces)2 2/3 cups (1-inch) cubed Yukon gold or red

potato (about 1 pound)

3/4 teaspoon salt, divided

1 tablespoon olive oil

1 tablespoon butter or stick margarine

3 cups diced onion

2 tablespoons chopped fresh sage

1/4 cup sliced green onions

1/4 teaspoon freshly ground black pepper

Cooking spray

Sage sprigs (optional)

MASHEDPOTATO

CAKES

WITHONIONS

AND

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Bring water to a boil in a Dutch oven; add

kale. Cover and cook over medium heat 5minutes or until tender. Remove kale with a

slotted spoon, reserving cooking liquid. Chop

kale and set aside.

Add potato to reserved cooking liquid in pan;

bring to a boil. Reduce heat, and simmer 10

minutes or until tender. Drain; partially mash

potatoes. Stir in kale and 1/4 teaspoon salt.

Preheat oven to 400.

Heat oil and butter in a large nonstick skillet

over medium-high heat. Add 1/2 teaspoon

salt, diced onion, and chopped sage. Cook 13

minutes or until browned. Combine potato

mixture, onion mixture, green onions, and

pepper. Remove from heat; cool slightly.Divide potato mixture into 8 equal portions,

shaping each into a 1/2-inch-thick patty. Place

patties on a baking sheet coated with cooking

spray. Bake at 400 for 20 minutes.

Preheat broiler.

Broil patties for 5 minutes or until browned.

Garnish with sage sprigs, if desired.

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KIWI

In a large saucepan, combine 3 cups mashed

kiwi, pineapple juice, lemon juice and apples.Bring to a boil and then add the sugar; stir

to dissolve, reduce heat and simmer for 30

minutes.

Sterilize the jars and lids in boiling water for

at least 5 minutes. Pack the jam into the hot,

sterilized jars, illing the jars to within 1/4

inch of the top. Run a knife or a thin spatula

around the insides of the jars after they have

been illed to remove any air bubbles. Wipe

the rims of the jars with a moist paper towel

to remove any food residue. Top with lids, and

screw on rings.

Place a rack in the bottom of a large stockpot

and ill halfway with water. Bring to a boil

over high heat, then carefully lower the jars

into the pot using a holder. Leave a 2 inchspace between the jars. Pour in more boiling

water if necessary until the water level is at

least 1 inch above the tops of the jars. Bring

the water to a full boil, cover the pot, and

process for 10 minutes.

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Ingredients

* 2 cups brown rice

* 4 cups water

* 1 tablespoon resh lime juice

* 1/2 cup chopped resh cilantro

* 1 mango, peeled, pitted, and cut into 1/2

inch cubes

MANGOLIME

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Prep Time:5 Min

Cook Time:

50 Min

Ready In:

55 Min

Directions

1. Bring the brown rice and water to a boil

in a saucepan. Stir the lime juice into the rice,

reduce the heat to medium-low, and cover;

simmer until the rice is tender and the liquid

has been absorbed, 45 to 50 minutes.

2. Stir the cilantro and mango into the

cooked rice to serve.

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1/2 teaspoon butter

1/2 teaspoon olive oil2 tablespoons nely chopped celery

2 tablespoons nely chopped shallots

2 tablespoons nely chopped carrot

Cooking spray

1 cup thinly sliced button mushrooms

2 cups thinly sliced shiitake mushroom

caps

1 (14-ounce) can fat-free, less-sodium

chicken broth1 teaspoon dry sherry

1/2 teaspoon chopped fresh parsley

1/4 teaspoon chopped fresh tarragon


1/8 teaspoon salt

WILD

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MUSHROOMS

Preparation

Heat butter and oil in a large nonstickskillet over medium-high heat. Addcelery, shallots, and carrot; saut 3 min-utes or until lightly browned. Spoonvegetable mixture into a medium bowl.

Coat pan with cooking spray. Addbutton mushrooms; saut 3 minutesor until lightly browned. Add buttonmushrooms to vegetable mixture. Coatpan with cooking spray. Add shiitakemushrooms; saut 3 minutes or untillightly browned. Add shiitake mush-rooms to vegetable mixture.

Combine vegetable mixture and broth

in a medium saucepan; bring to a boilover medium heat. Cover, reduce heat,and simmer 30 minutes. Stir in sherryand remaining ingredients. Simmer,uncovered, 5 minutes.

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10 oz of mandarin oranges, drained.

1 medium egg, slightly beaten.1 cup of lour.

cup of sugar.

cup of butter.

cup of milk.

1 teaspoon of baking powder.

teaspoon of salt.

teaspoon of allspice.

teaspoon of nutmeg.

ORANGEMUFFIN

OrangeRecipes.org

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Preheat your oven to 350F (175C).

Sit the our with all o the other dryingredients.

Add the butter.

Mix together the beaten egg and the milk,

then add to dry ingredients and mix until just

moistened.

Fold in the mandarin orange pieces.

Fill greased mufn tins about three-quarters

ull.

Bake or 25 minutes.

Serve as desired. and serve.

As one of the healthies fruits in the world,

orange can:

Reduces levels of bad cholesterol

Lowers risk of cancers of the mouth, throat,

breast and stomach, and childhood leukemia

Pectin suppresses appetite

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1 cup canned unsweetened coconut milk,

stirred3/4 cup milk

3 Tablespoons sugar

2 Tablespoons quick-cooking tapioca

1/2 teaspoon vanilla extract

2 medium ripe papayas (about 1-1/2 pounds)

Fresh mint sprigs, for garnish

YIN YANGPAPAYA

by Nicole Routhier

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Pineapple(ripe) - 1 no

(cut into small pieces)Sugar - 300 gm

Coconut milk - 2 tins

(or u can extract the milk rom two grated

coconuts by taking 1st, 2nd and 3rd extracts)

Ghee - 25 gm

Raisins(Onakka munthiri) - 50 gm

Cashew nuts - 50 gm

Cumin(Jeerakam) powder - 1 tsp

Dried ginger powder 1 tsp

Cardamom(Elakka) - 4 nos

(powdered)

Chowari - 50 gm

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PINEAPPLE

Method:

Boil the pineapple pieces in a thick bottompan, along with a little water. When the

pineapple is done, add the ghee and fry it

well.

Add sugar and fry. Make sure that there is

no crumbs or lumps. When it is nicely done,

add the third extract of the milk and boil it.

Add the second extract followed by the irst

extract. When the irst extract begins to boil,

add the washed chowari. When the chowari

is cooked and payasam is nicely done, remove

from lame. Add the fried cashewnuts and

raisins. Sprinkle the powdered ingredients

and mix well. Close the pan with a lid to keep

the yummy lavor

Tips:

1) If u r using tinned coconut milk, avoid the

three steps of extract milk.

simply mix one cup water to the irst tin of

coconut milk and dilute it. Add this to the

fried pineapples. When it starts to boil, add

the second tin of coconut milk.

2) I normally add one cup water to one tin

coconut milk to dilute it. But u can use more

or less according to the thickness and quality

of the milk.

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1 pound of black plums, pitted

2 tablespoons of brandy1 tablespoon of sugar

1/2 cup of sugar

4 eggs

1 cup of milk

3 tablespoons of butter, melted

1/2 cup oflour

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

1/8 teaspoon of almond extract

Powdered sugar

PLUMCLAFOUTIS

by Abby Van Bremen

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XXII

Preheat your oven to 400F, making sure

your rack is in the middle. Butter a 2-qt glassbaking/lasagna dish.

Cut each of the plums into eighths and toss

them with the brandy and sugar in a medium

bowl, letting them sit for about 15 minutes

minutes at room temperature.

Using a slotted spoon, toss the plums into the

baking dish, spreading them out evenly. Do

not rinse the bowl just yet!

Pour the leftover juices into a blender, adding

in the eggs, milk, melted and cooled butter,

salt, lour, vanilla and almond extract, as well

as the sugar.

Blend briely (just until all of the ingredients

are combined) and then pour over plums.

Bake for about 35 minutes, until the custard

is a light golden brown, puffed, and set (checkby inserting a toothpick into the center and

make sure it comes out relatively clean).

Let the dish set for about 15 minutes--it will

shrink down and the custard will become

denser. Dust with powdered sugar and serve

by cutting into brownie-sized squares.

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1/2 teaspoon salt

1/2 pound large or jumbo shrimp, deveined1/4 pound boneless skinless chicken

breast or boneless pork chop, or to 1 cup

matchstick-cut gio

1 medium pomelo

1 carrot, peeled and cut into ine shreds

cup mint leaves, chopped

2 tablespoons chopped cilantro, leafy tops

only

1/4 cup chopped unsalted, roasted peanuts

1/3 cup crispy caramelized shallot

2 tablespoons ish sauce

1 1/2tablespoon fresh lime juice

1 tablespoon water

1 1/2 tablespoons sugar

POMELOSALAD

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POMELO

1 generous teaspoon Vietnamese chile garlic

sauce

Put the salt in a small saucepan and ill 2/3

with water. Bring to a boil and then add the

shrimp. As soon as theyve curled up, remove

them with a slotted spoon and set aside to

cool. Return the water to a boil and add the

chicken or pork chop. When bubbles form at

the rim, turn off the heat, cover and let sit for

20 minutes to cook the lesh. Remove and set

aside to cool. (If youre using the Vietnamese

sausage, skip this step be cause its already

cooked.) Cut the shrimp in the diagonal into

large pieces that will blend well with the

pomelo and other ingredients. Hand shred

the chicken or cut the pork into julienne.

Set aside. Cut off one end of the pomelo toreveal its leshy pith. Then use your ingers

and knife to remove the pith so that all thats

remaining is the white covered lesh. Pry the

pomelo open and split into two parts. Then

use a knife, scissors and your ingers to peel

away the skin from each segment and remove

the lesh. Separate the lesh into bite size

pieces and deposit in a bowl. For the dressing,

combine ish sauce, lime juice, water, sugar

and chile garlic sauce in a small bowl and stir

to dissolve the sugar. Right before serving,

add the shrimp, chicken or pork, carrot, mint,

cilantro, peanuts and shallot to the pomelo.

Toss with your ingers or tongs to combine

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INDEX

Ccarrot 2

chicken 2

cilantro 2

Fish sauce 2

Llime juice 2

Mmint 2

Ppeanuts 2

pomelo 2

pork 2

Sshallot 2

shrimp 2

sugar 2

Contents

by Andrea Nguyen

2

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1/4 cup minced onion

2 limes, juiced2 serrano chile peppers, or to taste

salt to taste

4 ripe avocados, peeled and pitted

1/4 cup chopped fresh cilantro

1/4 cup pomegranate seeds, divided

1 sprig cilantro for garnish

POMGUAC

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Combine the onion with the juice of 2 limes

in a small bowl; allow the onion to soak in thelime juice for 2 hours.

Strain through a ine-mesh sieve and discard

the lime juice. Set the onions aside.

Grind the serrano chile peppers, the juice of

2 limes, and salt together in a food processor

until smooth; add the avocado and continue

processing until creamy and smooth.

Transfer the mixture into a small serving

bowl; fold the soaked onions, chopped

cilantro, and about half the pomegranate

seeds into the avocado mixture.

Top with the remaining pomegranate seeds

and garnish with the cilantro sprig to serve.

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3 eggs

1 cup sugar2/3 cup pumpkin

1 tsp. lemon juice

3/4 cup our

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup powdered sugar

1 pkg cream cheese, sotened, (8 oz)

4 Tbs. butter

1/2 tsp. vanilla

1/3 cup nuts, i desired

PUMPKINCAKE

ROLL

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PUMPKIN

Beat eggs on high speed 5 minutes. Gradually

beat in sugar. Stir in pumpkin and lemon juice.Combine and sift lour and remaining dry

ingredients (not the nuts). Fold the lour

mixture into the pumpkin-egg mixture.

Spread in a 15x 10 pan or 12 x 18 lined

with waxed paper. Bake for 10-15 minutes at

375 degrees.

Loosen edges with a knife, then turn onto a

towel sprinkled with powdered sugar. Roll

towel and cake together.

Combine all illing ingredients and beat until

luffy. Unroll cake and spread illing over cake.

Top with nuts and roll. Chill.

Serving Suggestions:

1. Cut each slice of cake and sprinkle withcinnamon. Arrange on a plate and serve.

2. Goes very well with Thanksgiving or

Christmas dinner.

Storage suggestions:

Cover and store in refrigerator for up to 3

days. Keeps well in freezer for 1 week.

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1 1/2 cups white sugar

1 tablespoon water

3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

RASBERRYSUMMER

PUDDING

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1 1/2 cups white sugar

1 tablespoon water

3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

In a saucepan over medium heat, combine

the sugar, water, and raspberries. Cook,

stirring carefully so as not to damage

the berries, until the mixture is hot, and

the sugar is dissolved. Set aside to cool

slightly.

Line a 1 quart bowl with 5 slices of bread.

Pour the raspberry mixture over the

bread, and place the last slice of bread on

top. Cover the bowl loosely with plastic

wrap. Place a weight on top of the bowl

(canned goods work well), and refrigerate

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RED BELLPEPPER

Remove the core, seeds and membranes from

the peppers and roughly chop them. Heat aheavy-bottomed saut pan over medium heat

for a minute, then add the olive oil and heat

for another minute.

Add the shallots and saut for a minute or two

or until theyre slightly translucent. Reduce

heat to low, add the chopped pepper. Cover

and sweat for about 15 minutes or until

tender. Add a couple of tablespoons of stock

and cook for another minute or two. Remove

from heat and pure in a blender.

Tip: Use care when processing hot items in a

blender as the hot steam can sometimes blow

the blender lid off.

Start on a slow speed with the lid slightly

ajar to vent any steam, then seal the lid and

increase the blending speed. Add vinegar,

adjust consistency with remaining stock, and

season to taste with Kosher salt and white

pepper.

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16 ounce cottage cheese

2 large eggs4 egg whites

1/4 cup chopped green onions

2 ounces shredded sharp cheddar cheese

3 tablespoons butter, melted

1 tablespoon all-purpose lour

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon red pepper lakes

20 ounces frozen spinach, thawed and

squeezed dry

1 ounce freshly-grated Parmesan cheese

SPINACHCHEESE

SQUARESby Yi-Wei Chia

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Preheat oven to 350 degrees F. Lightly spray

a 9-inch square baking pan with non-stickcooking spray.

In a large bowl, mix together the cottage

cheese, eggs, egg whites, and green onions

until well combined. Mix in cheddar cheese,

melted butter, lour, salt, garlic, black pepper,

and red pepper lakes until thoroughly mixed.

Fold in the drained spinach.

Spinach Cheese SquaresPour cheese/spinach

mixture into the prepared baking pan.

Sprinkle the top with the Parmesan cheese.

Bake approximately 45 to 55 minutes or until

the top is golden. Remove from oven and

let cool to room temperature. Cut into small

squares. Serve either at room temperature or

warm.

This can be made ahead of time, refrigeratedor frozen, and reheated in oven before

serving.

Makes 30 small squares for appetizers or 6

large squares for brunch.

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Ingredients

1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash,

peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies , crumbled

1/4 cup butter

1/4 cup all-purpose lour

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella

cheese

1/3 cup grated Parmesan

BUTTERNUTSQUASH

LASAGNA

by Andrea Nguyen

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SQUASH

Heat the oil in a heavy large skillet over

medium-high heat. Add the squash and tossto coat. Sprinkle with salt and pepper. Pour

the water into the skillet and then cover and

simmer over medium heat until the squash

is tender, stirring occasionally, about 20

minutes. Cool slightly and then transfer the

squash to a food processor. Add the amaretti

cookies and blend until smooth. Season the

squash puree, to taste, with more salt and

pepper.

Melt the butter in a heavy medium-size

saucepan over medium heat. Add the lour

and whisk for 1 minute. Gradually whisk in

the milk. Bring to a boil over medium-high

heat. Reduce the heat to medium and simmer

until the sauce thickens slightly, whisking

often, about 5 minutes. Whisk in the nutmeg.Cool slightly. Transfer half of the sauce to

a blender*. Add the basil and blend until

smooth. Return the basil sauce to the sauce

in the pan and stir to blend. Season the sauce

with salt and pepper, to taste.

Position the rack in the center of the oven and

preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking

dish. Spread 3/4 cup of the sauce over the

prepared baking dish. Arrange 3 lasagna

noodles on the bottom of the pan. Spread

1/3 of the squash puree over the noodles.

Sprinkle with 1/2 cup of mozzarella cheese.

Drizzle 1/2 cup of sauce over the noodles.

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Ingredients

1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded,

and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies , crumbled

1/4 cup butter

1/4 cup all-purpose lour

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high

BUTTERNUTSQUASH

LASAGNA

by Andrea Nguyen

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SQUASH

heat. Add the squash and toss to coat. Sprinkle with

salt and pepper. Pour the water into the skillet and then

cover and simmer over medium heat until the squash

is tender, stirring occasionally, about 20 minutes. Cool

slightly and then transfer the squash to a food processor.

Add the amaretti cookies and blend until smooth.

Season the squash puree, to taste, with more salt and

pepper.

Melt the butter in a heavy medium-size saucepan over

medium heat. Add the lour and whisk for 1 minute.

Gradually whisk in the milk. Bring to a boil over

medium-high heat. Reduce the heat to medium and

simmer until the sauce thickens slightly, whisking often,

about 5 minutes. Whisk in the nutmeg. Cool slightly.

Transfer half of the sauce to a blender*. Add the basil

and blend until smooth. Return the basil sauce to the

sauce in the pan and stir to blend. Season the sauce with

salt and pepper, to taste.

Position the rack in the center of the oven and preheat

to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish.

Spread 3/4 cup of the sauce over the prepared baking

dish. Arrange 3 lasagna noodles on the bottom of the

pan. Spread 1/3 of the squash puree over the noodles.

Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2

cup of sauce over the noodles. Repeat layering 3 more

times.

and serve.

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Ingredients

12 ounces strawberries, hulled and cut into1/4-inch slices

Good-quality balsamic vinegar

1/2 lemon, juiced

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Olive oil

A few sprigs fresh basil, leaves picked

9 ounces halloumi cheese, cut into 8 thin

slices

A few sprigs fresh mint, leaves picked

A handful mixed salad leaves, washed and

spun dry

8 slices speck

STRAWBERRY

SALAD

by Ellen Wilson

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STRAWBERRY

DirectionsMost people think of strawberries as

something theyd only eat for dessert, but

they work so well in salads. Especially when

paired with halloumi cheese, which I just

love. Its a Cypriot cheese made from goats

or sheeps milk and you can get it from all

good supermarkets. Its like a chewy feta but

one you can cook with. When fried or broiled

it goes all crispy on the outside and soft and

slightly chewy on the inside. A brilliant thing

to eat.

In a bowl, drizzle the sliced strawberries with

a good splash of balsamic vinegar, the lemon

juice and some extra-virgin olive oil. Season

with salt and pepper. This will draw out and

lavor the lovely strawberry juices.Preheat a large nonstick frying pan to

medium hot and add a splash of olive oil.

Press a basil leaf onto each slice of halloumi.

Place the slices, leaf side down, in the frying

pan and fry for a minute. Turn over carefully

and fry for another minute until the halloumi

is light golden and crisp.

Get yourself 4 plates and place a couple of

pieces of the crispy halloumi on each. Put the

mint, the rest of the basil leaves and the salad

leaves into the bowl with the strawberries

and toss together. Pile some of the strawberry

mixture in the middle of each plate and drape

the speck over the top. Finish with more salad

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1 (9 inch) unbaked pie crust

2 cups cooked and mashed sweet potatoes2 eggs

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 2/3 cups light cream

3 tablespoons butter, softened

2/3 cup packed brown sugar

2/3 cup chopped pecans

SWEETPOTATOPECAN PIE

by Pei-Yi Wong

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SWEET

POTATO

1. Bake sweet potatoes until tender,

peel and mash. Make sure all lumps areremoved, straining if necessary.

2. Lightly beat eggs. Blend together eggs

and sweet potatoes. Stir in sugar, salt,

cinnamon, ginger, and cloves. Blend in

cream. Pour into pie shell.

3. Bake in preheated oven at 400 degrees F

(205 degrees C) 45-55 minutes or until knife

inserted halfway between center and edge

of pie comes out clean. Cool completely on

rack.

4. To make Caramelized Pecan Topping:

Combine butter or margarine, brown sugar,

and pecans. Gently drop by spoonfuls over

cooled pie to cover top. Broil 5 inches belowheat until mixture begins to bubble, about

3 minutes. Watch carefully, if cooked too

long, top will turn syrupy. Cool on rack.

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1 1/2 cup diced fresh tomatoes

1 tbsp diced seeded fresh jalapeno pepper

3 tbsp inely diced onion

2 tbsp inely chopped fresh cilantro

1 tbsp Balsamic vinegar or fresh lime juice

1 clove garlic, minced

1/4 tsp salt

FRESHTOMATO

SALSA

by Elizabeth Hill

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In medium bowl, combine all ingredients. Let

stand, covered, at room temperature for 30minutes.

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2 cups cooked baby salad shrimp

2/3 cup mayonnaise

1 tablespoon fresh snipped dill

12 4 inch seeded rounds of watermelon

about 1/2 inch thick

4 large cocktail shrimp

4 sprigs of dill

DILLED BABY

SHRIMP

&

WATERMELON

NAPOLEONS

by Xiaowen Zhang

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Instructions:

Mix together the shrimp,mayonnaise and dill. Chilluntil ready to serve.

To serve, place a round ofthe watermelon on a servingplate and top with a thin

layer of the shrimp salad.

Top that with anotherwatermelon round.Place a cocktail shrimp ontop with a sprig of dill.

Repeat to create 4Napoleons.

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