Week 11 Recipe Book - Lab - Revision

8/9/2019 Week 11 Recipe Book - Lab - Revision

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Apple Raspberry Valentine Crisp 2

Artichokes with Yogurt 4

Arugula Salad 6

Prosciutto Wrapped Asparagus 8

Avocado Soup 10

Blackberry Mousse 12

Blueberry Muffin 14

Broccoli Soup 16

Cabbage & Leeks 18

Cantaloupe Bread 20

Spicy Carrot Soup 22

Roasted CauliFlower 24

Cherry Pie 26

Mashed-Potato Cakes with Onions and

Kale 28

Kiwi Jam 30

Mango Lime Rice 32

Wild Mushroom soup 34

Orange Muffin 36

Yin Yang Papaya 38

Red Bell Pepper Coulis 40

Pineapple Payasam 42

Plum Clafoutis 44

Pom Guac 46

Pomelo Salad 48

Pumpkin Cake Roll 50

Rasberry Summer Pudding 52

Spinach Cheese Squares 54

Butternut Squash Lasagna 56

Strawberry Salad 58

Sweet Potato Pecan Pie 60

Fresh Tomato Salsa 62

Dilled Baby Shrimp & Watermelon

Napoleons 64

CONTENTS


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33 of the Healthiest Foods on Earth SI 520

2 3

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

APPLE

RASPBERRY

VALENTINE

CRISP

by Washington AppleCommision

I

APPLE

On floured 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 heart into

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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4 5

1/2 lemon

6 cups water

4 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

ARTICHOKES

WITH YOGURT

by Hanna Jung

II

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, flush

with the base, and clip the sharp point 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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6 7

2 tablespoons olive oil

2 cloves garlic, minced

1 (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)

ARUGULA

SALAD

by anonymous

III

ARUGULA

1. Heat the olive oil in a large skillet over

medium heat; cook the garlic in the hot 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 the arugula. Top

with the shaved Parmesan cheese if desired.


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8 9

1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neufchtel cheese,

softened

12 spears fresh asparagus, trimmed

PROSCIUTTO

WRAPPED

ASPARAGUS

by Trish

via Allrecipes.com

IV

ASPARAGUS

Preheat oven to 450 degrees Fahrenheit (230

degrees 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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10 11

2 ripe avocados, quartered

1/4 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 cumin3 cups chicken broth, chilled

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

Garnishes: cooked shrimp, avocado slices

AVOCADO

SOUP

by Chuanqi Li

V

AVOCADO

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 find Haas avocados, I dont make

this or any other avocado recipe until I can find

them.


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12 13

BLACKBERRY

MOUSSE

by Julee RossoSheila Lukins

1 tablespoon unflavored gelatin

2 tablespoons cold water

Juice and grated zest of 1 orange

2 pints blackberries, or 2 bags (10 ounces

each) frozen berries without sugar;

reserve 8 to 10 whole berries for garnish

2 egg yolks

1/2 cup sugar

2 tablespoons Cointreau

2 cups heavy cream2 kiwis, peeled and sliced,

for garnish (optional)

VI

BLACKBERRY

1. Soak the gelatin in the cold water in a

saucepan for 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 for

another minute.

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

double boiler over simmering water. Stir until

slightly thickened and hot to the touch. Cool toroom temperature.

4. Add the egg yolk mixture to the blackberry

mixture and stir until well blended. Whip the

heavy cream to soft peaks and fold gently into

the blackberry and egg yolk mixture. Divide

among serving dishes and chill until ready to

serve.

5. Garnish with a few slices of kiwi and a whole

berry, or with the berries alone.


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14 15

1/2 cup butter

2 cups unsifted flour

1 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 muffins)

BLUEBERRY

MUFFIN

by Max Chen

VII

BLUEBERRY

Preheat oven to 375F. In a large mixing bowl,

cream together butter and sugar until light and

fluffy; 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 themilk 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 flavor, but this step may be skipped, if

you wish). Add the remaining whole berries and

stir in gently by hand.

Spray a 12 muffin baking pan with Bakers Joy

(or other non-stick spray). Fill greased muffin

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

muffins (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 muffin after several minutes to

free it from the pan and cool on wire racks.

Muffins may be brushed with melted butter and

sprinkled with sugar, if desired.At our test kitchen, we sometimes sprinkle

blueberry muffin tops with cinnamon sugar

or ground hazelnuts or spread with lemon or

vanilla icing and top with thinly sliced almonds.


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16 17

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli florets


3 tablespoons all-purpose flour

2 cups milk

ground black pepper to taste

BROCCOLI

SOUP

by Eric Garcia

VIII

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, filling 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 iton 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 flour and add milk. Stir

until thick and bubbly, and add to soup. Season

with pepper and serve.


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18 19

1 medium green cabbage

3 large leeks


1/3 cup vegetable broth

1 teaspoon salt


CABBAGE &

LEEKS

by Megan McGlynn

IX

CABBAGGE

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

Cut the rounds into thin strips. Soak in 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 cookedbut still somewhat crunchy.


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20 21

1 3/4 c. all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. soda

1/3 c. shortening

2/3 c. sugar

1 lg. egg

1 c. cantaloupe pulp

CANTALOUPE

BREAD

by Yiwei Ma

X

CANTALOUPE

Dice small amount of cantaloupe into blender.

Set on grind just long enough to mash

cantaloupe into pulp do not over grind, will be

too soupy. Set aside.

Mix flour, baking powder, salt and soda, sifting 3

times.

In separate bowl, cream sugar and shortening

until light and fluffy. Add egg and beat well. Add

cantaloupe pulp and mix. Add flour mixture,

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

addition put into well-greased floured 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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22 23

5 cups chicken stock or low-sodium broth

1 pound carrots, coarsely chopped

2 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 paprika1/4 teaspoon cayenne pepper

1 cup low-fat buttermilk or yogurt

Salt and freshly ground pepper

2 tablespoons coarsely chopped flat-leaf

parsley

SPICY CARROT

SOUP

by Andrew J. Powning

XI

CARROT

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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24 25

1 head of cauliflower

2-3 cloves of garlic, peeled and coarsely

minced

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

Olive oil

Coarse salt and freshly ground black

pepper

Parmesan cheese

ROASTED

CAULIFLOWER

by anonymous

XII

CAULIFLOWER

1 Preheat oven to 400F. Cut cauliflower into

florets and put in a single layer in an oven-proof

baking dish. Toss in the garlic. Squeeze lemon

juice over cauliflower 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, for25-30 minutes, or until the top is lightly brown.

Test with a fork for desired doneness. Fork tines

should be able to easily pierce the cauliflower.

Remove from oven and sprinkle generously with

Parmesan cheese. Serve immediately.


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26 27

1 recipe pastry for a 9 inch double crust

pie

4 tablespoons quick-cooking tapioca

1/8 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

XIII

CHERRY

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, flute 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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28 29

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)

MASHED-POTATO

CAKES WITH

ONIONS AND

KALE

by Michael Perry

XIV

KALE

Bring water to a boil in a Dutch oven; add kale.

Cover and cook over medium heat 5 minutes 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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30 31

24 kiwis, peeled and mashed

3/4 cup pineapple juice

1/4 cup fresh lemon juice

3 apples, unpeeled and halved

4 cups white sugar

KIWI JAM

by Dan Polant

XVKIWI

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, filling 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 filled

to remove any air bubbles. Wipe the rims of thejars 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 fill halfway with water. Bring to a boil over

high heat, then carefully lower the jar s into the

pot using a holder. Leave a 2 inch space 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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32 33

* 2 cups brown rice

* 4 cups water

* 1 tablespoon fresh lime juice

* 1/2 cup chopped fresh cilantro

* 1 mango, peeled, pitted, and cut into

1/2 inch cubes

MANGO LIME

RICE

by David Quick

XVIMANGO

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, reducethe 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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34 35

1/2 teaspoon butter

1/2 teaspoon olive oil

2 tablespoons finely chopped celery

2 tablespoons finely chopped shallots

2 tablespoons finely 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 broth

1 teaspoon dr y sherry

1/2 teaspoon chopped fresh parsley

1/4 teaspoon chopped fresh tarragon


1/8 teaspoon salt

WILD

MUSHROOM

SOUP

by Ellie Schuhmann

XVIIMUSHROOMS

Heat butter and oil in a large nonstick skillet

over medium-high heat. Add celery, shallots, and

carrot; saut 3 minutes or until lightly browned.

Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button

mushrooms; saut 3 minutes or until lightly

browned. Add button mushrooms to vegetable

mixture. Coat pan with cooking spray. Add

shiitake mushrooms; saut 3 minutes or until

lightly browned. Add shiitake mushrooms to

vegetable mixture.

Combine vegetable mixture and broth in

a medium saucepan; bring to a boil over

medium heat. Cover, reduce heat, and simmer

30 minutes. Stir in sherry and remaining

ingredients. Simmer, uncovered, 5 minutes.


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36 37

10 oz of mandarin oranges, drained.

1 medium egg, slightly beaten.

1 cup offlour.

cup of sugar.

cup of butter.

cup of milk.

1 teaspoon of baking powder.

teaspoon of salt.

teaspoon of allspice.

teaspoon of nutmeg.

ORANGE

MUFFIN

OrangeRecipes.org

XVIIIORANGE

Preheat your oven to 350F (175C).

Sift the flour with all of the other dry

ingredients.

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 muffin tins about three-quarters full.

Bake for 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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38 39

1 cup canned unsweetened coconut milk,

stirred

3/4 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 YANG

PAPAYA

by Nicole Routhier

XIXPAPAYA

Combine the coconut milk, milk, sugar, and

tapioca in a medium-size saucepan, and bring

to a boil over high heat. Reduce the heat to

low and simmer, stirring frequently, until the

tapioca is translucent and the mixture is slightly

thickened, about 5 minutes. Do not overcook;

the mixture will continue to set as it cools. Stir in

the vanilla extract.

Let the tapioca cool. Cover and refrigerate until

it is well chilled, at least 1 hour.

Halve the papayas and remove the seeds. With

a spoon, scoop out the flesh and place it in a

blender or food processor. Process the papaya

to a puree. (There should be about 2 cups of

puree.) Cover and refrigerate until well chilled, at

least 1 hour.

To serve, spoon the tapioca pudding into 1 side

of each soup bowl, then add the papaya puree

on the other side, forming a yin-yang pattern.

Garnish with a mint sprig and serve at once.

Yield: 4 servings

Recipe Source: Nicole Routhiers Fruit

Cookbook by Nicole Routhier (Workman

Publishing)

Reprinted with permission.


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40 41

2-3 large red bell peppers

2 oz. extra virgin olive oil

2 Tbsp. chopped shallots

cup vegetable stock

1 Tbsp balsamic vinegar

Kosher salt & ground white pepper, to

taste

RED BELL

PEPPER

COULIS

by Danilo Alfaro

XXRED BELL PEPPER

Remove the core, seeds and membranes from

the peppers and roughly chop them. Heat a

heavy-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.


22/35


42 43

Pineapple(ripe) - 1 no

(cut into small pieces)

Sugar - 300 gm

Coconut milk - 2 tins

(or u can extract the milk from 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

PINEAPPLE

PAYASAM

by Maneka Nirmal

XXIPINEAPPLE

Method:

Boil the pineapple pieces in a thick bottom pan,

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 first extract.

When the first extract begins to boil, add the

washed chowari. When the chowari is cooked

and payasam is nicely done, remove from flame.

Add the fried cashewnuts and raisins. Sprinkle

the powdered ingredients and mix well. Close

the pan with a lid to keep the yummy flavor

Tips:

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

three steps of extract milk.

simply mix one cup water to the first 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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44 45

1 pound of black plums, pitted

2 tablespoons of brandy

1 tablespoon of sugar

1/2 cup of sugar

4 eggs

1 cup of milk

3 tablespoons of butter, melted

1/2 cup offlour

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

1/8 teaspoon of almond extract

Powdered sugar

PLUM

CLAFOUTIS

by Abby Van Bremen

XXIIPLUM

Preheat your oven to 400F, making sure your

rack is in the middle. Butter a 2-qt glass baking/

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,

flour, vanilla and almond extract, as well as the

sugar.

Blend briefly (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 (check by

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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46 47

1/4 cup minced onion

2 limes, juiced

2 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

POM

GUAC

by Amanda Visconti

XXIIIPOMEGRANATE

Combine the onion with the juice of 2 limes in

a small bowl; allow the onion to soak in the lime

juice for 2 hours.

Strain through a fine-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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48 49

1/2 teaspoon salt

1/2 pound large or jumbo shrimp,

deveined

1/4 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 fine 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 fish sauce

1 1/2tablespoon fresh lime juice

1 tablespoon water

POMELO

SALAD

by Andrea Nguyen

XXIVPOMELO

1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile

garlic sauce

Put the salt in a small saucepan and fill 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 flesh. 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 to

reveal its fleshy pith. Then use your fingers

and knife to remove the pith so that all thats

remaining is the white covered flesh. Pry the

pomelo open and split into two parts. Then use

a knife, scissors and your fingers to peel away

the skin from each segment and remove the

flesh. Separate the flesh into bite size pieces and

deposit in a bowl. For the dressing, combine fish

sauce, lime juice, water, sugar and chile garlic

sauce in a small bowl and stir to dissolve the

sugar. Taste and adjust the flavors, as needed.

Transfer to a plate, leaving any liquid behind

and serve.


26/35

50 51

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp. lemon juice

3/4 cup flour

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, softened, (8 oz)

4 Tbs. butter

1/2 tsp. vanilla

1/3 cup nuts, if desired

PUMPKIN

CAKE

ROLL

by Bo Wang

XXVPUMPKIN

Beat eggs on high speed 5 minutes. Gradually

beat in sugar. Stir in pumpkin and lemon juice.

Combine and sift flour and remaining dry

ingredients (not the nuts). Fold the flour 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 filling ingredients and beat until

fluffy. Unroll cake and spread filling over cake.

Top with nuts and roll. Chill.

Serving Suggestions:

1. Cut each slice of cake and sprinkle with

cinnamon. 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

RASBERRY

SUMMER

PUDDING

by FeiFei

XXVIRASPBERRY

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 overnight.

The next day, remove plastic wrap, and invert

onto a plate. Serve chilled, with whipped cream

on the side.


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54 55

16 ounce cottage cheese

2 large eggs

4 egg whites

1/4 cup chopped green onions

2 ounces shredded sharp cheddar cheese

3 tablespoons butter, melted

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon red pepper flakes

20 ounces frozen spinach, thawed and

squeezed dry

1 ounce freshly-grated Parmesan cheese

SPINACH

CHEESE

SQUARES

by Yi-Wei Chia

XXVIISPINACH

Preheat oven to 350 degrees F. Lightly spray a

9-inch square baking pan with non-stick cooking

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, flour, salt, garlic, black pepper, and red

pepper flakes 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, refrigerated or

frozen, and reheated in oven before serving.

Makes 30 small squares for appetizers or 6 la rge

squares for brunch.


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56 57

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 flour

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

BUTTERNUT

SQUASH

LASAGNA

by Andrea Nguyen

XXVIIISQUASH

Heat the oil in a heavy large skillet over medium-

high 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 flour 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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58 59

Ingredients

12 ounces strawberries, hulled and cut

into 1/4-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

XXIXSTRAWBERRY

Directions

Most 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 flavor 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

leaves. To serve, drizzle with balsamic vinegar

and extra-virgin olive oil.


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60 61

1 (9 inch) unbaked pie crust

2 cups cooked and mashed sweet potatoes

2 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

SWEET POTATOPECAN PIE

by Pei-Yi Wong

XXXSWEET POTATO

1. Bake sweet potatoes until tender, peel and

mash. Make sure all lumps are removed,

straining if necessary.

2. Lightly beat eggs. Blend together eggs and

sweet potatoes. Stir in sugar, salt, cinnamon,

ginger, and cloves. Blend in c ream. 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 below heat 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 finely diced onion

2 tbsp finely chopped fresh cilantro

1 tbsp Balsamic vinegar or fresh lime juice

1 clove garlic, minced

1/4 tsp salt

FRESHTOMATO

SALSA

by Elizabeth Hill

XXXITOMATO

In medium bowl, combine all ingredients. Let

stand, covered, at room temperature for 30

minutes.


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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 BABYSHRIMP &

WATERMELON

NAPOLEONS

by Xiaowen Zhang

XXXIIWATERMELON

Instructions:

Mix together the shrimp, mayonnaise and dill.

Chill until ready to serve.

To serve, place a round of the watermelon on

a serving plate and top with a thin layer of the

shrimp salad.

Top that with another round of the watermelon

and then another layer of the shrimp salad.

Top that with another watermelon round.

Place a cocktail shrimp on top with a sprig of

dill.

Repeat to create 4 Napoleons.

Servings:

Serves 4


34/35

A

allspice 36

almond extract 26, 44

apple 2

arugula 6

asparagus 8, 9

avocado 10, 46

B

baking powder 14, 20, 36

balsamic vinegar 40, 58

basil 6, 58

blackberry 12

black pepper 10, 56

black plums 44

blueberries 14

brandy 44

butter 14, 18, 28, 44

button mushrooms 34

C

cabbage 18

cannellini beans 6

cantaloupe pulp 20

Cardamom 42

carrot 34, 48

carrots 22

Cashew nuts 42

cauliflower 24

celery 16

cheddar cheese 54

cheese 6

cherries 26

chicken 48

chicken broth 10

chile peppers 46

Chowari 42

cilantro 10, 32, 46, 48, 62

cinnamon 2, 50, 60

coconut 42

coconut milk 38

Coconut milk 42

cream 52

cumin 10

Cumin 42

D

dill 64

E

egg 20, 36

eggs 14, 44, 54, 60

F

fish sauce 48

flour 14, 20, 44

G

garlic 24, 54, 62

Ghee 42

ginger 42

green onion 10, 28

green onions 54

H

halloumi 58

J

jalapeno 62

K

kale 28

kiwis 12

Kosher salt 40

L

leeks 18

lemon 4, 58

Lemon juice 24

lime 46

lime juice 32, 48, 62

M

mandarin oranges 36mango 32

margarine 28

mayonnaise 64

milk 14, 38, 42, 44, 56

mint 38, 48, 58

N

Neufchtel cheese 8

noodles 56

nutmeg 36

O

olive oil 28, 40

Olive oil 24

onion 16, 22, 28, 46, 62

orang 10

P

papaya 38

peanuts 48

pecans 60

peppercorns 4

pie 26

Pineapple 42

pineapple juice 10

plain yogurt 10

pomegranate 46

pomelo 48

pork 48, 52

potato 22, 28

Powdered sugar 44

prosciutto 8, 9

pumpkin 50

R

Raisins 42

raspberry jam 2

red pepper 10

S

sage 28

salt 14, 20, 24

shallot 48

shallots 34, 40

shiitake mushroom 34

shortening 20

shrimp 10, 48, 64

soda 20

speck 58

squash 56

strawberry 58

INDEX

sugar 14, 20, 49


35/35

sugar 14, 20, 49

sweet potatoes 60

T

tapioca 26, 38

tarragon 34tomato 62

tomatoes 6

V

vanilla 50

vanilla extract 14, 26, 38, 44

vegetable broth 18

vegetable stock 40

W

watermelon 64

white pepper 40

Y

yogurt 2, 22

yolk 12

Week 11 Recipe Book - Lab - Revision

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