French, Italian, and Pan-Asian/Asian fusion Cookbook

7/29/2019 French, Italian, and Pan-Asian/Asian fusion Cookbook

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Intro

Ive always wanted to learn to cook; my dad used to come home on weekends

and impress the family with my grandmothers old family recipes for apple pie or secret

steak rubs, and I always wanted to be able to do that. This spring I had the opportunity

to spend a good chunk of time as I wished to, and I chose to try my hand at cooking.

After a few months of classes, Id like to think that I can keep up with my dad in the

kitchen, and the few catering offers that have rolled in since the beginning of our

classes have given me more confidence in my skills. Hopefully Ill be able to use this

cookbook to survive college, and life beyond, and maybe itll even help me get a job. lm

extremely grateful for the opportunity Ive been given this spring, and I look forward to

everything Ill be able to do with it in the future.

Thank you to everyone,

Growing up I was surrounded by the smell of delicious homemade food wafting

from our kitchen and making its way up to my bedroom. My parents were, and are,

magicians in the kitchen and I was amazed at their ability to transform random

ingredients into food that had me coming back for seconds and then thirds. I was

envious of them, watching them in an attempt to reveal their secrets, and even

attempted to make some dishes with them. However, this desire did not find an outlet

until this spring when I chose to pursue cooking for my senior project. Below are some

of our favorite recipes garnered from the several classes we have taken. However, my

one of the numerous lessons I took away from this project was that recipes are merely


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guide lines and it is not necessary to follow them word for word. So enjoy these

guidelines and I hope you will take as much joy from this cookbook as we have

compiling it.

Thank you,

All images not taken by us are from the free image domain, Creative Commons.

Squid and Ginger Singapore Style

Serving Size: 2-4

Ingredients:2 cups of sliced squid

1 ginger root (2 cups sliced)

1/4 tsp sugar

2 tbsp. vegetable oil

2 stalks of scallions

3 tbsp. water

3 cloves of garlic

1 tsp. rooster chili sauce

1 tsp. soy sauce

Preparation:

The squid should be rinsed clean under cold water. The garlic should be peeled and

minced. Te ginger root should be pealed and sliced into very thin slivers. The scallions

are cleaned and chopped into one inch bite size pieces.

Procedure:


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First brown the minced garlic in the vegetable oil under high heat. Then add the chili

sauce, ginger root slivers, sugar, water, and soy sauce. Once the mixture has cooked

for a few moments add in the squid and only cook until the squids skin color changes

off-white and curled. Be sure not to over cook the squid for it will become very rubbery.

The dish is traditionally served over yellow noodles or over a bed of white rice.


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Stir Fry Shrimp and Peapods Singapore Style

Serving Size: 2-4

Ingredients:

6 large jumbo shrimp

Vegetable Oil

1 tbsp. soy sauce

1 cup of bean sprouts

1.2 tsp. of sugar

Black pepper

Salt

8-10 snow peas

1/2 tsp. minced garlic

Japanese tempura flour

Preparation:

The jumbo shrimp should be cleaned and peeled of its shell except for the tail, leaving

the tail on the ends adds an attractive touch to the dish presentation. The sprouts and

snow peas should be cleaned with the ends of the snow peas snipped off.

Procedure:

The first step is to prepare the shrimp, since the topping is extremely quick and easy,

Wet the shrimp and add salt and pepper and then coat them in the Japanese flour.

Place a half inch of oil in a frying pan and fry the shrimps on each side until the flour

coating turns golden brown, then place the shrimps on a paper towel to dry.

Next, brown the garlic in a couple of

vegetable oil and then add the sugar, soysauce, and a touch of black pepper.

when the soy sauce starts to bubble,

add in the snow pea and bean sprouts

and turn off the heat. Stir the contents

until all the sprouts are covered


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from the soy sauce. Place the shrimps on a dish in a circle with the tails pointed upward

and ladle the snow peas and bean sprouts over the top of them. This dish is traditionally

served with seafood fried rice.

Hot and Sour Soup Vietnamese Style

Ingredients:

4 cups chicken broth

1 tbsp. sugar

2 lime leaves

2 tbsp. chili paste

2 tbsp. white vinegar8 oz. of tamarind powder

2 tbsp. fish sauce

1 stem of lemon grass

1 chicken breast or 8 shrimps (or both)

1 can of straw mushrooms or fresh mushrooms

handful of pea pods

1 onion

coriander or parsley for garnish

Preparation:

If you are planning on using the chicken, it should be sliced into long bite size pieces. If

you favor the shrimp, they should be peeled but the tails should be left on. In preparing

the lemon grass, you should cut off the root section where the actual root connects to

the main stem of the grass. Then you should only use approximately 2 of the stem


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from your cutoff point, so make the next cut there. This should be the yellow green part

of the grass you have sectioned off. The bulb should be crushed slightly like you would

a garlic clove, using a mallet or the side of a large cutting knife.

Procedure:Place the chicken broth (or water) in a deep pot and start to boil it. Add chili paste, white

vinegar, sugar, lime leaves, fish sauce, tamarind powder, and lemon grass. Stir the

contents until the chili paste breaks up and dissolves into the liquid, the both should look

cloudy at this point. Bring the soup to a boil then add your chicken or shrimp, after two

minutes, add the mushrooms and turn off the heat. Let the heat of the soup cook the

meat; do not boil the meat in the soup because you may disturb the texture of the

chicken or shrimp from over cooking. Lastly throw in the onion and pea pods. When

serving the soup, garnish the top with coriander or parsley.

Fresh Rolls (Goy Goong)

Serving Size: 4-6, 25 rolls

Ingredients:

1-2 pieces of chicken breast

10 medium shrimp

1 lettuce head

1 bundle of sweet basil

1 bundle of coriander

1 bundle of mint

1 bag of Dongguan Rice Vermicelli

(place in a bowl and soak in water

overnight before you boil)


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Bahn Trang Mekong packet (Rice Paper Rolls)

2 tsp. of vegetable oil

Dipping Sauce mix:

2 tbsp. of hosain sauce

1 tsp of fish sauce

1/2 tsp of sugar

Sprinkle peanuts on top

Grated carrots on top

Preparation and Procedure:

In a medium pot add four cups of water, add sugar, and bring to a boil. Add thechiecken breast and cook (do not cut). Once the chicken is cooked transfer the chicken

to a bowl of cold water and let it sit for five minutes and place on a platter. Continue to

leave the water and sugar boiling in the medium pot and add the ten shrimps with shells

on. When the shrimps turn pink, transfer them to the bowl of cold water and let sit again

for five minutes, then add to the same platter. Continue to keep the pot of water boiling.

Strain the vermicelli from the bowl that you have soaked over night, and then toss it into

the same pot of boiling water. After five to six minutes, turn off the heat and strain the

contents of the vermicelli into a bowl and add 1tsp. vegetable oil to the vermicelli, mixing

it well so it wont stick together.

Take chicken breasts and tear into small pieces. Set to side. Then peel the shrimp and

cut into halves. Set aside. Slice the lettuce head very thin, mince, and set aside. Take te

basil, coriander, and mint and peel off the stems and set aside. Set it up in different

sections and be prepared to add them together in the roll.

Get warm water from the sink and add it to a bowl large enough to fit an entire rice

paper roll. Take one rice paper roll and then submerge into the bowl and immediately

take the rice paper out of water bowl and place onto a white clean dish cloth. Make sure

the rice paper is laid flat on the dish cloth. Take a small handful of vermicelli and add it

to the bottom of the circular rice paper. Then add a small amount of lettuce, chicken,

and then two or three pieces of each of the leaves (sweet basil, mint, and coriander).

Right above the pile of food you have placed on the rice paper and start to roll it as you

would a spring roll. Take the bottom of the rice paper and start to wrap the roll over the


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ingredients in a tight fashion until it meets the middle of the paper. You should have

rolled over the shrimps. Pinch both sides with you r two thumbs (nails facing inward)

and fold the two right and left sides over the roll. Roll it two more times over very firmly.

Your fresh roll should look like an envelope. You will not need egg to seal the roll, dab

your fingers into vegetable oil and lightly coat the fresh roll all over so it does not sticktogether and place onto a plate laying them side by side.

Sushi Rice


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Ingredients:

3 cups of Japanese sush rice3 1/4 cups of water

1/3 cup Rice Vinegar

2 tablespoons of sugar

Pinch of Salt

Preparation:

Rinse the rice under cool water until the run-off water runs clear. Add the rice and water

to a medium size pot with a tight fitting lid and bring to a boil. Place the lid on the pot

and reduce to a simmer and cook for 20 minutes. Turn off the heat and let the rice sit

with the lid still on for ten minutes (Do not stir the rice or remove the lid too many times

as the rice is still cooking). At this point mix the rice vinegar, sugar, and salt in a small

saucepan and heat until the salt and sugar have dissolved. Move the rice to a large

bowl. Be careful not to rupture the grains of rice as this can turn the rice gooey and hard

to work with. Gently try and fold the sweetened rice vinegar mixture into the rice. The

sweetened rice vinegar mixture coating the rice grains is actually what makes it sticky.

Terms:

Boston Roll: Crab, salmon, and scallions

California Roll: Crab, avocado, carrot, and cucumber

Philadelphia Roll: Smoked

Salmon, cucumber,

avocado, and cream cheese

Ebi: Cooked shrimp

Tekkamaki: Tuna and

cucumber

Toro: Fatty tuna

Unagi: Smoked fresh water eel


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Sides and Sauces

Pickled Daikon and Carrots with cucumber and Cilantro

1 medium size daikon, cut into thin julienne strips

2 carrots, cut into thin julienne strips

2 cucumbers, cut into thin julienne strips

Chopped cilantro as needed

1 1/4 cup rice vinegar

1 teaspoon minced ginger1/4 cup sugar

1 teaspoon minced ginger

1 teaspoon salt

1/4 teaspoon crushed red chili flakes

1/2 cup of hot water

Combine the rice vinegar, ginger, sugar, salt, and red chili flakes and mix well. Add the

hot water and whisk until the salt and sugar dissolve. Pour over the carrots, daikon, and

half of the cucumber. Let the mixture sit together and pickle in the refrigerator for 30minutes to 24 hours (the longer the mixture sits the stronger it will become). Remove

the carrots, daikon, and cucumbers from the marinade. Serve together with the un-

pickled cucumber and sprinkle with cilantro.

Wasabi Cream Sauce:


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1 to 2 tablespoons wasabi powder

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoons fresh lemon juice

1 tablespoon soy sauce

2 to 3 teaspoons ginger

Combine the mayonnaise, sour cream, and wasabi powder and mix well to incorporate.

Add the fresh lemon juice and soy sauce and whisk. Season to taste.

Peanut Sauce:

1/2 cup natural-style creamy peanut butter

1 tablespoon granulated sugar

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 small garlic clove, mashed up to a paste

1 teaspoon chile-garlic paste

1 tablespoon dark sesame oil

Juice of 1 lime

1/4 cup water

Combine the peanut butter, sugar, hoisin, chili paste, and garlic. Mix well. Next slowly

whisk in the soy, lime juice, and sesame oil to thoroughly mix. Add the water, enough to

thin out the sauce without making it too runny.

Teriyaki Sauce:

1/2 cup soy sauce

2 teaspoon toasted dark sesame oil

Juice of 2 oranges

2 tablespoon honey

2 tablespoon ginger, peeled and minced

1/2 cup scallion, chopped


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2 teaspoon garlic, minced

(2 teaspoons of cornstarch mixed with 2 teaspoons of cold water)

Combine the soy sauce, orange juice, honey, ginger, and garlic. Mix well. Add the

toasted sesame oil and scallions and combine. To create a thicker BBQ-like sauce, youcan gently heat this mixture until simmering and slowly add some of the cornstarch

mixture. This will thicken the sauce. Simmer until you have reached desired

consistency.


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Parmesan Sauce with Peas and Prosciutto

Ingredients:

1/4 pound Prosciutto, chopped fine

4 to 6 garlic cloves or 2 large shallots, chopped fine

4 tablespoons butter

2 cups heavy cream

1 cup parmesan cheese

Pinch of nutmeg

1/2 package of frozen peas

Salt and pepper

1/2 pound cooked pasta

Procedure:

In a heavy skillet, heat butter on medium low and cook the garlic or shallots. Sprinkle

with a

few


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pinches of salt. Add chopped prosciutto and heavy cream. Cook on about medium-high

until the cream reduces to about 1/3 (this takes about 5-10 minutes). Add nutmeg, peas,

and shut off heat. Add salt and pepper to taste. Toss with cooked pasta. Add grated

parmesan.

Bolognese Sauce

Ingredients:

1 large onion, chopped fine

1 celery stick, chopped fine


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1 large carrot, chopped fine

1/4 cup pancetta, chopped fine (or prosciutto)

1 pound ground beef

1 pound ground pork

1 cup dry red wine1 can pastene ground peeled tomatoes

6 garlic cloves, chopped

1/8 tsp. nutmeg

1 cup light cream

1 cup beef or chicken broth

4 tb butter

1 pound cooked pasta

Procedure:

Heat the butter in large skillet and add onion, carrot and celery. Sprinkle with a little salt

and cook for a few minutes. Add garlic and pancetta and cook for another couple of

minutes. Add beef and porn and cook on medium high heat until the meat loses color.

Add red wine, tomatoes, beef broth, and cook on low heat for about two hours. Stir once

in a while to prevent any sticking. Add cream and nutmeg and cook for about ten

minutes. Taste and see if salt and pepper is needed. Toss with cooked pasta.


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Trenette

Basil Pesto:

4 cups fresh basil

1 garlic clove

1/2 cup pine nuts

1/2 cup extra virgin olive oil

1/2 cup imported parmesan

Place clean, washed, dry basil in a food processor or blender, along with pine nuts and

garlic. Pour olive oil on top and blend until smooth. Add in parmesan.

Trenette:

1 cup basil pesto

1 pound red bliss potatoes

1 pound green bean string beans


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1 pound pasta, preferably trofiette

Cut the potatoes into 1/2 inch cubes, and cook in water until tender. Cut the string

beans into one inch pieces and cook until tender. Cook the pasta and then toss with

potatoes, string beans, and basil pesto. Serve.

Vodka Sauce

Ingredients:

1/4 cup dry porcini mushrooms

15 garlic cloves, minced fine

2-3 tb. olive oil

1/2 cup vodka

1 and 1/2 cups heavy cream

1can Pastene tomatoes

Salt and pepper to taste

1/2 pound pasta, cooked

Procedure:


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Soak mushrooms in hot water until soft (about 10 to 15 minutes). Heat olive oil in a

large saute pan (skillet) on medium and add garlic, stirring so as not to burn, for about

one minute. Add cream, bring to a boil, then lower heat so sauce is bubbling, but not

boiling over and cook until reduced to about half. Stir in tomatoes, vodka, porcini

mushrooms, and season with salt and pepper. Cook for about another minute. Addcooked pasta to skillet and cook for about 1/2 minute. Serve with grated parmesan

cheese.

Puttanesca Sauce

Ingredients:

1/4 cup olive oil

6 cloves, minced fine

1 can ground peeled tomatoes (pastene brand is best)

2 dried chili peppers, minced or 1/2 tb. chili pepper flakes


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1/2 can anchovies

1 tb. oregano

2-3 tb. capers

1/2 cup black oil cured or kalamata olives, pitted and halved

Salt

Procedure:

Roughly chop anchovies. Heat olive oil in large skillet. Add garlic, capers, tomatoes,

oregano, olives, and chili pepper. Sprinkle with about a tsp. of salt. Cook on medium for

about 15 to 20 minutes. Add anchovies and cook a few minutes more. Toss with pasta.

Mussels in Cream Sauce

Ingredients:

1 cup white wine


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4 shallots, finely chopped

1 large bouquet garni (bay leaf, parsley, thyme)

Salt and black pepper to taste

3 quarts mussels, scrubbed and debearded

1/2 cup creme fraiche or heavy creme2 TBS finely chopped parsley

2 TBS butter, softened

2 TBS flour

Procedure:

Mix butter and flour together to form a paste. In a large, non-metal pot, combine the

wine, shallots, bouquet garni, and lots of pepper. Bring to a boil and simmer three to

four minutes. Add the mussels, cover, and cook over high heat 5-7 minutes or until all of

the mussells open; shake the pot from time to time to distribute. Discard any unopened

mussels. Discard the top shell of the mussels, leaving the mussels in their bottom

shells. Keep them warm. Discard the bouquet garni and carefully pour the liquid through

a chinois lined with several layers of dampened cheesecloth (be sure that no grit or

sand filters through to the liquid). Bring to a simmer, add the creme fraiche or heavy

cream, and whisk in the Buerre Manie (flour and butter mixture), a small piece at a time

to thicken the sauce slightly; add parsley. Spoon the sauce over the mussels and serve

immediately.


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French Onion Soup

Ingredients:

6 TBS unsalted butter

3 lbs. white onion, thinly sliced

Salt and black pepper to taste

1 TBS sugar

3 TBS flour (optional)

3 quarts beef stock

1/2 cup Madeira or Port

24 slices bread, 1/8 inch thick, toasted

4 cups Gruyere cheese, grated

5 egg yolks (alternative method)

Procedure:

Melt the butter in a medium size, heavy sauce pot. Add the onion, salt, and pepper and

place a piece of buttered paper or foil snugly on top. Cover and cook gently, stirring

occasionally for 20-30 minutes or until the onions are very soft. Remove the lid and

paper, add the sugar and mix well and continue cooking until golden brown and

caramelized; do not allow to burn. Sprinkle in the flour and cook 3 minutes. Cover with

the stock and Madeira or Port and

simmer 30-45 minutes. Correct the

seasoning. Set one toasted slice of

bread on the bottom of each bowl.

Sprinkle each slice with 2 TBS

cheese. Add the onions and broth.

The bread will rise to the surface.

Top with the scond slice of bread,

twice the amount of cheese and

pass under a broiler or salamander

until the cheese is melted and bubbly.

Serve immediately.


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Alternative Method:

Instead of using flour to thicken the soup, strain and reserve the onions and stock. Mix

the egg yolks with 2 cups of the stock to temper them. Return the stock/yolk mixture

remaining stock and onions to the pot and heat until thickened. Do not let boil.

Chicken Fricassee with Cognac

Ingredients:

1 3 lb. chicken, cleaned and cut into 8 pieces

1 1/2 cups cognac

2 TBS butter

10 oz. slab bacon, cut into lardoons and blanched 5 minutes

24-32 baby onions

Salt and pepper to taste

Procedure:


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Place the chicken pieces in a shallow pan and cover with the cognac. Let the chicken

marinate overnight. Drain, reserving the cognac, and pat the chicken dry. In a large

skillet, heat the butter; add the bacon lardoons and the chicken pieces. Cook over low

heat until the chicken has stiffened but not browned. Season with salt and pepper. Add

the reserved cognac and onions, cover with aluminum foil and a pot lid and cook overlow heat, turning the pieces occasionally, until the chicken is tender. Correct the

seasoning.

Individual Beef Wellingtons

Ingredients:

4 (6 oz. each) filet mignons

1 tsp. salt

1/2 tsp. freshly ground black pepper


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1 TBS olive oil

4 oz. country style goose or duck liver pate. sliced into 4 1 oz. slices, optional

1/2 (17 1/4-oz. package) frozen puff pastry (1 sheet) thawed

Mushrooms Duxelles, recipe follows

1 large egg beaten with 2 teaspoons water to make egg wash

Mushroom Duxelles:

1 TBS unsalted butter

2 TBS minced shallots

1/2 minced garlic

10 oz. button mushrooms, wiped clean, stemmed, and finely chopped

1/4 tsp. salt

1/8 tsp. freshly ground white pepper

2 1/2 TBS dry white wine

Procedure:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set

aside. Season both sides of each beef filet with 1/4 teaspoon of the salt and 1/8

teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add

the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool

completely. Roll out the puff pastry on a lightly floured surface into a 14-inch square and

cut into 4 (7-inch) squares. Spread one-quarter of the mushroom duxelles on top of

each filet and then top the duxelles with 1 slice of the pate, pressing to flatten. Place

one filet, mushroom side down, in the center of a puff pastry square. using a pastry

brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry

over the filet as though wrapping a package and press the edges to seal. Place the

packages seam-side down on the prepared baking sheet. Brush the egg wash over the

tops and sides of each package and bake until the pastry is golden brown and an

instant-read thermometer registers 138 degrees F for medium-rare, about 20 minutes.

Remover from the oven and let rest for 10minutes before serving. Serve with

sauce and vegetables.

French, Italian, and Pan-Asian/Asian fusion Cookbook

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Transcript of French, Italian, and Pan-Asian/Asian fusion Cookbook