Week 11 Lab

8/9/2019 Week 11 Lab

1/30

CONTENTS Apple Raspberry Valentine Crisp 2

by Washington Apple Commision

Artichokes With Yogurt 4by Hanna Jung

Arugula Salad 6by Anonymous

Prosciutto Wrapped Asparagus 8by Trish Via Allrecipes.Com

Avocado Soup 10by Chuanqi Li

Blackberry 12 Mousse 12by Julee Rosso Sheila Lukins

Blueberry Mu n 14b C

Mango Lime Rice 30by David Quick

Wild Mushroom Soup 32by Ellie Schuhmann

Orange Mu n 34 from Orangerecipes.Org

Yin Yang Papaya 36by Nicole Routhier

Pineapple Payasam 38by Maneka Nirmal

Pomelo Salad 40by Andrea Nguyen

Pom Guac 42b A d Vi i

8/9/2019 Week 11 Lab

2/30

33 OF THE HEALTHIEST FOODS ON EARTH SI 520

2 3

Yield: 2 servings

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

grocery reezer sections or make your own pu

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 low at vanilla yogurt

1/4 cup water

Con ectioners sugar

APPLERASPBERRY

VALENTINECRISP

by Washington Apple Commision

I

APPLE

On oured sur ace, roll pu 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 hal into 22 seven-inch long strips about 1/4-

inch wide.

o make lattice heart, lay 11 pastry strips, 1/8-

inch apart and parallel, across an u ngreased baking

sheet. One by one, weave 11 more strips through

parallel strips to create lattice square. Cut out

center o lattice with a 4 or 5-inch heart-shaped

cookie cutter or stencil and discard trimmings.

Re rigerate 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, or 20 minutes or until tender. Stir in

one tablespoon o jam.

o serve, blend yogurt and water. Divide mixture

between two large serving plates. Mound apple

slices in center. Dip edges o each heart into

con ectioners sugar and place atop apples.

o make heart-shaped designs in the sauce, heat

remaining jam in microwave or thirty seconds.

Drop dots o jam onto sauce. Drag a toothpick tip

through center o each dot to make heart.

8/9/2019 Week 11 Lab

3/30


4 5

1/2 lemon

6 cups water

4 springs resh parsley

1 bay lea

5 whole black peppercorns

1 teaspoon dried thyme

2 large artichokes

or the Yogurt Mustard:

1/2 cup plain non at yogurt

1 teaspoon Dijon-Stlye mustrard

1/8 teaspoon lemon pepper

1 teaspoon red wine vinegar

2 tabel spoons minced shallot

ARTICHOKES WITH

YOGURTby Hanna Jung

II ARTICHOKES

Put the lemon, water, parsley, bay lea ,

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 o the top

o each artichoke. Cut the stems o each, ush

with the base, and clip the sharp point at the tip o

each lea with scissors. Put the artichokes into the

boiling water, cover, and cook until the leaves can

be pulled rom 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. rans er the dressing to a small serving

bowl and place it in the center o a large platter.

When the artichokes are done, slice them in hal

vertically and remove the uzzy inner chokes.

Arrange the artichoke halves cut side down around

the yogurt mustard on the platter.

8/9/2019 Week 11 Lab

4/30


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 resh basil

salt and pepper to taste

3 cups arugula

1/4 cup shaved Parmesan cheese (optional)

ARUGULA SALADby anonymous

III

ARUGULA

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.

Arrange the arugula on a serving platter.

Spoon the bean mixture over the arugula. op

with the shaved Parmesan cheese i desired.

8/9/2019 Week 11 Lab

5/30


8 9

1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neu chtel cheese,

so tened

12 spears resh 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

Neu chatel 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.

8/9/2019 Week 11 Lab

6/30


10 11

2 ripe avocados, quartered

1/4 cup chopped green onion

2 tablespoons resh orange or pineapple juice

1 tablespoon chopped resh 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 at- ree plain yogurtGarnishes: cooked shrimp, avocado slices

AVOCADOSOUP

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 ood processor or

blender, and pure. urn o the blender and

pour in the whipping cream, ollowed by the hot

chicken broth, cumin, salt, white pepper, sherry

and lemon juice. Pulse a ew times, just until

mixture is blended. aste and add more salt and

pepper, i desired.

Serve immediately, or chill or at least two hours

and serve.

Note: Haas avocados are the ones with the bumpy

skin. As they ripen, they go rom dark green to

purplish-black. Tis is only my opinion, but i I

cannot fnd Haas avocados, I dont make this or

any other avocado recipe until I can fnd them.

8/9/2019 Week 11 Lab

7/30


12 13

BLACKBERRY MOUSSE

by Julee RossoSheila Lukins

1 tablespoon un avored 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 cream

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

VIBLACKBERRY

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 the

heavy cream to so t 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.

8/9/2019 Week 11 Lab

8/30


14 15

1/2 cup butter

2 cups unsi ted our

1 cup sugar

2 large eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cups large resh blueberries

1 1/2 teaspoons vanilla extract

2 tablespoons sugar ( or top o mu ns)

BLUEBERRY MUFFIN

by CM

VII

BLUEBERRY

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

cream together butter and sugar until light and

u y; add eggs, one at a time, beating a ter each

addition. In a second bowl, combine all dr y

ingredients. (You can use an electric mixer to

combine the dry ingredients thoroughly at this

point so that you wont need to overmix once th e

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 o the

blueberries, and stir in by hand (this will turn

batter a light shade o blue and add a touch o

blueberry avor, but this step may be skipped, i

you wish). Add the remaining whole berries and

stir in gently by hand.

Spray a 12 mu n baking pan with Bakers Joy

(or other non-stick spray). Fill greased mu n

cups 3/4 ull. Sprinkle sugar on top o unbaked

mu ns (we like to use urbinado sugar or

sprinkling the tops). Bake at 375F or 25-30

minutes. Cool in pan. Run a kni e around the

edge o each mu n a ter several minutes to ree it

rom the pan and cool on wire racks. Mu ns may

be brushed with melted butter and sprinkled with

sugar, i desired.

At our test kitchen, we sometimes sprinkle

blueberry mu n tops with cinnamon sugar or

ground hazelnuts or spread with lemon or vanilla

icing and top with thinly sliced almonds.

8/9/2019 Week 11 Lab

9/30


16 17

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli orets


3 tablespoons all-purpose our

2 cups milk

ground black pepper to taste

BROCCOLISOUP

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 or 10

minutes.

Pour the soup into a blender, flling the pitcher no

more than hal way ull. Hold down the lid o the

blender with a olded kitchen towel, and care ully

start the blender, using a ew quick pulses to get

the soup moving be ore 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 our and add milk. Stir

until thick and bubbly, and add to soup. Season

with pepper and serve.

8/9/2019 Week 11 Lab

10/30


18 19

1 medium green cabbage

3 large leeks


1/3 cup vegetable broth

1 teaspoon salt


CABBAGE& LEEKS

by Megan McGlynn

IX

CABBAGGE

rim 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. Tinly slice the cabbage

wedges crosswise. oss the drained leeks with the

cabbage. Heat butter over medium heat in a large

skillet. Add leeks and cabbage and saute or 8

minutes. Add broth, salt, and pepper and simmer,

covered, until the cabbage is cooked but still

somewhat crunchy.

8/9/2019 Week 11 Lab

11/30


20 21

1 3/4 c. all-purpose our

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

CANTALOUPEBREAD

by Yiwei Ma

XCANTALOUPE

Dice small amount o 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 our, baking powder, salt and soda, si ting 3

times.

In separate bowl, cream sugar and shortening

until light and u y. Add egg and beat well. Add

cantaloupe pulp and mix. Add our mixture,

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

addition put into well-greased oured pans, 8 x 4

x 2 1/2 inch. Bake in moderate 350 degree oven

or 50 minutes. Serve with whipped cream or

plain.

8/9/2019 Week 11 Lab

12/30


22 23

1 head of cauli ower

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

ROASTEDCAULI-

FLOWER

from Simplyrecipes.com

XICAULIFLOWER

1 Preheat oven to 400F. Cut cauli ower into

orets and put in a single layer in an oven-proo

baking dish. oss in the garlic. Squeeze lemon

juice over cauli ower and drizzle each piece with

olive oil. Sprinkle with salt and pepper. I the oven

hasnt reached 400F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, or

25-30 minutes, or until the top is lightly brown.

est with a ork or desired doneness. Fork tines

should be able to easily pierce t he cauli ower.

Remove rom oven and sprinkle generously with

Parmesan cheese. Serve immediately.

8/9/2019 Week 11 Lab

13/30


24 25

1 recipe pastry or 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

XII

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.

urn out into bottom crust and dot with butter.

Cover with top crust, ute edges and cut vents in

top. Place pie on a oil lined cookie sheet --- in

case o drips!

Bake or 50 minutes in th e preheated oven, until

golden brown.

8/9/2019 Week 11 Lab

14/30


26 27

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 WITHONIONS

AND KALE

by Michael Perry

XIII

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, dicedonion, and chopped sage. Cook 13 minutes or

until browned. Combine potato mixture, onion

mixture, green onions, and pepper. Remove rom

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 or 20 minutes.

Preheat broiler.

Broil patties or 5 minutes or until browned.

Garnish with sage sprigs, i desired.

8/9/2019 Week 11 Lab

15/30


28 29

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

XIV

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 or 30 minutes.

Sterilize the jars and lids in boiling water or

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

sterilized jars, flling the jars to within 1/4 inch

o the top. Run a kni e or a thin spatula around

the insides o the jars a ter they have been flled

to remove any air bubbles. Wipe the rims o the

jars with a moist paper towel to remove any ood

residue. op with lids, and screw on rings.

Place a rack in the bottom o a large stockpot andfll hal way with water. Bring to a boil over high

heat, then care ully lower the jars into the pot

using a holder. Leave a 2 inch space between the

jars. Pour in more boiling water i necessary until

the water level is at least 1 inch above the tops o

the jars. Bring the water to a ull boil, cover the

pot, and process or 10 minutes.

8/9/2019 Week 11 Lab

16/30


30 31

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 50 Min

MANGOLIME RICE

by David Quick

XV

MANGO

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.

8/9/2019 Week 11 Lab

17/30


32 33

1/2 teaspoon butter1/2 teaspoon olive oil

2 tablespoons fnely chopped celery

2 tablespoons fnely chopped shallots

2 tablespoons fnely chopped carrot

Cooking spray

1 cup thinly sliced button mushrooms

2 cups th inly sliced shiitake mushroom

caps

1 (14-ounce) can at- ree, less-sodium

chicken broth

1 teaspoon dry sherry

1/2 teaspoon chopped resh parsley 1/4 teaspoon chopped resh tarragon


1/8 teaspoon salt

WILDMUSHROOM

SOUPby Ellie Schuhmann

XVIMUSHROOMS

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.

8/9/2019 Week 11 Lab

18/30


34 35

10 oz of mandarin oranges, drained.

1 medium egg, slightly beaten.

1 cup of our.

cup of sugar.

cup of butter.

cup of milk.

1 teaspoon of baking powder.

teaspoon of salt.

teaspoon of allspice.

teaspoon of nutmeg.

ORANGEMUFFIN

from OrangeRecipes.org

XVII

ORANGE

Preheat your oven to 350F (175C).

Sift the our 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 muf n tins about three-quarters full.

Bake for 25 minutes. Serve as desired. and serve.

8/9/2019 Week 11 Lab

19/30


36 37

1 cup canned unsweetened coconut milk, stirred3/4 cup milk

3 ablespoons sugar

2 ablespoons quick-cooking tapioca

1/2 teaspoon vanilla extract

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

Fresh mint sprigs, or garnish

YIN YANGPAPAYA

by Nicole Routhier

XVIII

PAPAYA

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 requently, until the tapioca is

translucent and the mixture is slightly thi ckened,

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 re rigerate until it

is well chilled, at least 1 hour.

Halve the papayas and remove the seeds. With a

spoon, scoop out the esh and place it in a blender

or ood processor. Process the papaya to a puree.(Tere should be about 2 cups o puree.) Cover

and re rigerate until well chilled, at least 1 hour.

o serve, spoon the tapioca pudding into 1 side o

each soup bowl, then add the papaya puree on the

other side, orming 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.

8/9/2019 Week 11 Lab

20/30


38 39

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

PINEAPPLEPAYASAM

by Maneka Nirmal

XIX

PINEAPPLE

Boil the pineapple pieces in a thick bottom pan,along with a little water. When the pineapple is

done, add the ghee and ry it well.

Add sugar and ry. Make sure that there is no

crumbs or lumps. When it is nicely done, add

the third extract o the milk and boil it. Add

the second extract ollowed by the frst extract.

When the frst extract begins to boil, add the

washed chowari. When the chowari is cooked

and payasam is nicely done, remove rom ame.

Add the ried cashewnuts and raisins. Sprinkle the

powdered ingredients and mix well. Close the pan

with a lid to keep the yummy avor

ips:1) I u r using tinned coconut milk, avoid the

three steps o extract milk.

simply mix one cup water to the frst tin o

coconut milk and dilute it. Add this to the ried

pineapples. When it starts to boil, add the second

tin o 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 o the

milk.

8/9/2019 Week 11 Lab

21/30


40 41

1/2 teaspoon salt1/2 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 ne 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 sh sauce

1 1/2tablespoon fresh lime juice

1 tablespoon water 1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile garlic sauce

POMELOSALAD

by Andrea Nguyen

XX

POMELO

Put the salt in a small saucepan and fll 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 orm at the rim, turn o the heat,

cover and let sit or 20 minutes to cook the esh.

Remove and set aside to cool. (I youre using the

Vietnamese sausage, skip this step be cause its

already cooked.) Cut the shrimp in t he 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 o one end o the pomelo to reveal its eshy

pith. Ten use your fngers and kni e to remove

the pith so that all thats remaining is the white

covered esh. Pry the pomelo open and split intotwo parts. Ten use a kni e, scissors and your

fngers to peel away the skin rom each segment

and remove the esh. Separate the esh into bite

size pieces and deposit in a bowl. For the dressing,

combine fsh sauce, lime juice, water, sugar and

chile garlic sauce in a small bowl and stir to

dissolve the sugar. Right be ore serving, add the

shrimp, chicken or pork, carrot, mint, cilantro,

peanuts and shallot to the pomelo. oss with your

fngers or tongs to combine well. Add the dressing

and toss. aste and adjust the avors, as needed.

rans er to a plate, leaving any liquid behind andserve.

8/9/2019 Week 11 Lab

22/30


42 43

1/4 cup minced onion2 limes, juiced

2 serrano chile peppers, or to taste

salt to taste

4 ripe avocados, peeled and pitted

1/4 cup chopped resh cilantro

1/4 cup pomegranate seeds, divided

1 sprig cilantro or garnish

POMGUAC

by Amanda Visconti

XXIPOMEGRANATE

Combine the onion with the juice o 2 limes ina small bowl; allow the onion to soak in the lime

juice or 2 hours.

Strain through a fne-mesh sieve and discard the

lime juice. Set the onions aside.

Grind the serrano chile peppers, the juice o 2

limes, and salt together in a ood processor until

smooth; add the avocado and continue processing

until creamy and smooth.

rans er the mixture into a small serving bowl;old the soaked onions, chopped cilantro, and

about hal the pomegranate seeds into th e avocado

mixture.

op with the remaining pomegranate seeds and

garnish with the cilantro sprig to serve.

8/9/2019 Week 11 Lab

23/30


44 45

XXII

POMELO

Beat eggs on high speed 5 minutes. Gradually beatin sugar. Stir in pumpkin and lemon juice.

Combine and si t our and remaining dry

ingredients (not the nuts). Fold the our mixture

into the pumpkin-egg mixture.

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

waxed paper. Bake or 10-15 minutes at 375

degrees.

Loosen edges with a kni e, then turn onto a towel

sprinkled with powdered sugar. Roll towel and

cake together.

Combine all flling ingredients and beat until

u y. Unroll cake and spread flling over cake. op

with nuts and roll. Chill.

Serving Suggestions:1. Cut each slice o cake and sprinkle with

cinnamon. Arrange on a plate and serve.

2. Goes very well with Tanksgiving or Christmas

dinner.

Storage suggestions:

Cover and store in re rigerator or up to 3 days.

Keeps well in reezer or 1 week.

3 eggs1 cup sugar

2/3 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, so tened, (8 oz)

4 bs. butter1/2 tsp. vanilla

1/3 cup nuts, i desired

PUMPKINCAKEROLL

by Bo Wang

8/9/2019 Week 11 Lab

24/30


46 47

1 1/2 cups white sugar1 tablespoon water

3 cups resh raspberries

6 slices white bread

1 cup whipped cream

RASBERRY SUMMER

PUDDINGby FeiFei

XXIII

RASPBERRY

In a saucepan over medium heat, combine the

sugar, water, and raspberries. Cook, stirring

care ully 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 o bread.

Pour the raspberry mixture over the bread,

and place the last slice o bread on top. Cover

the bowl loosely with plastic wrap. Place a

weight on top o the bowl (canned goods

work well), and re rigerate overnight.

Te next day, remove plastic wrap, and invert

onto a plate. Serve chilled, with whipped

cream on the side.

8/9/2019 Week 11 Lab

25/30


48 49

2-3 large red, yellow or orange bell peppers2 oz. extra virgin olive oil

2 Tbsp. chopped shallots

cup vegetable stock

1 Tbsp balsamic vinegar

Kosher salt & ground white pepper, to taste

RED BELLPEPPER

COULISby Danilo Alfaro

XXIV RED BELL

PEPPER

Remove the core, seeds and membranes rom thepeppers and roughly chop them. Heat a heavy-

bottomed saut pan over medium heat or a

minute, then add the olive oil and heat or another

minute.

Add the shallots and saut or a minute or two or

until theyre slightly translucent. Reduce heat to

low, add the chopped pepper. Cover and sweat or

about 15 minutes or until tender. Add a couple o

tablespoons o stock and cook or another minute

or two. Remove rom heat and pure in a blender.

ip: Use care when processing hot items in ablender as the hot steam can sometimes blow the

blender lid o .

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.

8/9/2019 Week 11 Lab

26/30


50 51

12 ounces strawberries, hulled and cut into 1/4-inchslices

Good-quality balsamic vinegar

1/2 lemon, juiced

Extra-virgin olive oil

Sea salt and reshly ground black pepper

Olive oil

A ew sprigs resh basil, leaves picked

9 ounces halloumi cheese, cut into 8 thin slices

A ew sprigs resh mint, leaves picked

A hand ul mixed salad leaves, washed and spun dry

8 slices speck

STRAWBERRY SALAD

by Ellen Wilson

XXV STRAWBERRY

Most people think o strawberries as somethingtheyd only eat or dessert, but they work so well

in salads. Especially when paired with halloumi

cheese, which I just love. Its a Cypriot cheese

made rom goats or sheeps milk and you can get

it rom all good supermarkets. Its like a chewy

eta but one you can cook with. When ried or

broiled it goes all crispy on the outside and so t

and slightly chewy on the inside. A brilliant thing

to eat.

In a bowl, drizzle the sliced strawberries with a

good splash o balsamic vinegar, the lemon juiceand some extra-virgin olive oil. Season with salt

and pepper. Tis will draw out and avor the

lovely strawberry juices.

Preheat a large nonstick rying pan to medium hotand add a splash o olive oil. Press a basil lea onto

each slice o halloumi. Place the slices, lea side

down, in the rying pan and ry or a minute. urn

over care ully and ry or another minute until the

halloumi is light golden and crisp.

Get yoursel 4 plates and place a couple o pieces

o the crispy halloumi on each. Put the mint, the

rest o the basil leaves and the salad leaves into the

bowl with the strawberries and toss together. Pile

some o the strawberry mixture in the middle o

each plate and drape the speck over the top. Finish with more salad leaves. o serve, drizzle with

balsamic vinegar and extra-virgin olive oil.

8/9/2019 Week 11 Lab

27/30


52 53

1 1/2 cup diced resh tomatoes1 tbsp diced seeded resh jalapeno pepper

3 tbsp fnely diced onion

2 tbsp fnely chopped resh cilantro

1 tbsp Balsamic vinegar or resh lime juice

1 clove garlic, minced

1/4 tsp salt

FRESHTOMATO

SALSA by Elizabeth Hill

XXVITOMATO

In medium bowl, combine all ingredients. Letstand, covered, at room temperature or 30

minutes.

8/9/2019 Week 11 Lab

28/30


54 55

1 (9 inch) unbaked pie crust2 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, so tened

2/3 cup packed brown sugar

2/3 cup chopped pecans

SWEETPOTATO

PECAN PIEby Pei-Yi Wong

XXVIISWEET

POTATO

1. Bake sweet potatoes until tender, peel andmash. Make sure all lumps are removed, straining

i 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 kni e inserted

hal way between center and edge o pie comes out

clean. Cool completely on rack.

4. o make Caramelized Pecan opping: Combinebutter or margarine, brown sugar, and pecans.

Gently drop by spoon uls over cooled pie to cover

top. Broil 5 inches below heat until mixture begins

to bubble, about 3 minutes. Watch care ully, i

cooked too long, top will turn syrupy. Cool on

rack.

8/9/2019 Week 11 Lab

29/30


56 57

2 cups cooked baby salad shrimp2/3 cup mayonnaise

1 tablespoon resh snipped dill

12 4 inch seeded rounds o watermelon

about 1/2 inch thick

4 large cocktail shrimp

4 sprigs o dill

DILLED BABY SHRIMP &

WATERMELONNAPOLEONS

by Xiaowen Zhang

XXVIII WATERMELON

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

o serve, place a round o the watermelon on

a serving plate and top with a thin layer o the

shrimp salad.

op that with another round o the watermelonand then another layer o the shrimp salad.

op that with another watermelon round.

Place a cocktail shrimp on top with a sprig o dill.

Repeat to create 4 Napoleons.

8/9/2019 Week 11 Lab

30/30

INDEX

A Allspice 34

Almond Extract 24

Arugula 6

Asparagus 8

Avocado 10, 42

BBaking Powder 14, 20, 34

Balsamic Vinegar 50

Basil 6, 50

Blackberry 12

Black Pepper 10

Blueberries 14

Butter 14, 18, 26

Button Mushrooms 32

CCabbage 18

Cannellini Beans 6

Cantaloupe Pulp 20

Cardamom 38

Carrot 32, 40

Cashew Nuts 38

Cauli ower 22

Celery 16

Cherries 24

Chicken 40

Chicken Broth 10

Chile Peppers 42Chowari 38

Cilantro 10, 30, 40, 42, 54

Coconut 38

Coconut Milk 36

Coconut Milk 38

Cream 46

Cumin 10

Cumin 38

DDill 56

EEgg 20, 34

Eggs 14

FFish Sauce 40

Flour 14, 20

GGarlic 22, 54

Ghee 38

Ginger 38

Green Onion 10, 26

HHalloumi 50

J Jalapeno 54

K Kale 26

Kiwis 12

L Leeks 18

Lemon 50

Lemon Juice 2 2

Lime 42

Lime Juice 30, 40, 54

MMandarin Oranges 34

Mango 30

Margarine 26

Mayonnaise 56

Milk 14, 36, 38

Mint 36, 40, 50

NNeu chtel Cheese 8

Nutmeg 34

OOlive Oil 26

Olive Oil 22

Onion 16, 26, 42, 54

Orang 10

PPapaya 36

Peanuts 40

Pecans 52Pie 24

Pineapple 38

Pineapple Juice 10

Plain Yogurt 10

Pomegranate 42

Pomelo 40

Pork 40, 46

Potato 26

Prosciutto 8

R Raisins 38

Red Pepper 1 0

SSage 26

Salt 10, 14, 20, 22

Shallot 40

Shallots 32

Shiitake Mushroom 32

Shortening 20

Shrimp 10, 40, 56

Soda 20

Speck 50

Strawberry 50

Sugar 14, 20, 40

Tapioca 24, 36

arragon 32

omato 54

V Vanilla Extract 14, 24, 36

Vegetable Broth 18

W Watermelon 56

Y Yolk 12

Documents

Week 11 Lab