CLAIRE ROBINSON

GREAT RECIPICES FROM CLAIRE ROBINSON!

LEARN MORE ABOUT

THİS GREAT CHEF CLAIRE ROBINSON

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ABSTRACT

This booklet is about Claire Robinson who is a great chef and has a show called 5 Ingredients Fix. I chose this woman as my booklet to-pic because I wanted to share her amazing recipes that she presents

in her show. Not enough people know this chef and I think her recipes are worth knowing. Especially for those who are interested in cooking can find so many useful tips in this booklet!

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Yasmin Berk

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BIOGRAPHY

Claire Robinson

Claire Robinson was born in Jacksonville, Florida.

As a child her family moved frequently from Jacksonville to St. Augustine, Houston and New Orleans but eventually settled in Tennessee. Robinson attended The University of Memphis and graduated in 1999 with a degree in communications. Robinson eventually decided that her pas-sion was cooking; this decision originated in her part-time job at Maggie’s Pharm, a small organic and natural food-derived perfume, body lotion and herbal oil store, located in Memphis.

In 2004, she moved to New York City and attended The French Cu-linary Institute; she graduated in November 2005. Along with be-ing a private cook, she spent time working on culinary production teams for several cooking series, including Food Network’s Easy Entertaining with Michael Chia-rello and PBS’ Everyday Baking for Everyday Food.

5 Ingredients Fix

Claire Robinson com-bines her passions for food and televi-

sion in 5 Ingredient Fix, a Food Network series featuring delicious ecle-ctic recipes made with five ingredients or fewer. She believes the best dishes feature carefully selected fresh foods with distinct flavors and a stra-ightforward cooking style that also promotes healt-hy and seasonal eating.

HER HEALTHY RECİPES

Chilled Peanut Soba Noodles

Ingredients

• Kosher salt

• 8 ounces soba (buckwheat) noodles

• 1/4 cup natural crunchy pea-nut butter

• 1/4 cup seasoned rice vine-gar

• 1 tablespoon soy sauce

• 2 to 3 teaspoons chili sauce

• Directions

• Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instru-ctions; drain and rinse well under cold running water

• Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immedia-tely or chill in the refrigerator for at least 2 hours.

3Claire Robinson

Claire Robinson

Yasmin Berk

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HER DESSERT RECİPESChili Chocolate-Covered Strawberry

Ingredients

• 6 ounces bittersweet chocolate, chopped

• 3 tablespoons heavy cream

• 1 tablespoon butter

• 1/8 teaspoon ground pure chili powder, such as ancho

• 10 large strawberries with long stems

Directions

In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted. Stir in the chili powder and mix until fully incorporated.

Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.

Frozen Lemon Whip with Blueberry Souce

Ingredients

• 6 large egg yolks

• 1/2 cup granulated sugar4 Claire Robinson

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• 1/2 cup fresh lemon juice

• 3 lemons, zested, plus thin slices for serving

• 2 cups heavy cream

• Blueberry Sauce, recipe follows

• Blueberries, for garnish

Directions

Line a 6-cup jumbo muffin tin with paper muffin liners.

Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consisten-cy of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.

In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.

To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your ref-reshing cold treat!

Blueberry Sauce:

• 2 cups fresh blueberries

• 1/4 cup sugar

• 1/4 cup freshly squeezed lemon juice

• 1 lemon, zested

5Claire Robinson

Claire Robinson

Yasmin Berk

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HER BEVARAGE RECİPES

EXPRESSO MARTİNİ

Ingredients

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• 3 ounces vanilla vodka

• 1-ounce dark creme de cacao

• 2 ounces brewed espresso, room temperature or chilled (not hot)

• Softly whipped cream, for garnish

• Bittersweet chocolate, for garnish

Directions

Put the liquors and espresso in a chilled cocktail shaker. Shake well until very cold, then strain into 2 chilled martini glasses. Float a layer of whipped cream over the top. Using a vegetable peeler, shave some dark chocolate on top of each glass

ROYAL GIN FIZZ

Ingredients

• 1 egg white from 1 small egg

• 1/4 cup gin

• 2 tablespoons fresh lemon juice

• 2 tablespoons Simple Syrup, recipe follows

• Champagne or sparkling wine, to taste

Directions

Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.

Simple Syrup:

• 1 cup sugar

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