Lab 10 - Recipes

8/9/2019 Lab 10 - Recipes

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RECIPESAppleby Hanna Jung 4Artichokeby Trish via Allrecipes.com 6

Asparagusby Chuanqi Li 8

Avocadoby Julee Rosso 10

Blackberryby CM 12

Blueberryby Eric Garcia 14

Broccoliby Yiwei Ma 16

Cantaloupeby John doe 20

Cherry pieby Megan McGlynn 22

Kaleby Dan Polant 26

Red Bell Pepper 51by Ellen Wilson 52

Strawberry 53by Pei-Yi Wong 54

Sweet potato 55by Xiaowen Zhang 56

Watermelon 57by Jane Doe 56


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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

On oured surface, roll puff pastry into 14 x 10-

APPLE RASPBERRYVALENTINE CRISP

by Washington Apple Commision

APPLE

inch rectangle. Cut pastry into two 7 x 10-inch

pieces. Using a ruler to guide pastr y wheel, cut

each half into 22 seven-inch t strips about 1/4-

inch wide.

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

inch apart and para llel, 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

heart into confectioners sugar and place a

apples.

To make heart-shaped designs in the sauce

remaining jam in microwave for thirty seco

Drop dots of jam onto sauce. Drag a tooth

tip through center of each dot to make hea


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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

ARTICHOKESWITH YOGURT

by Hanna Jung

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, ush

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

smooth. Transfer the dressing to a small se

bowl and place it in the center of a large p

When the artichokes are done, slice them

vertically and remove the fuzzy inner chok

Arrange the artichoke halves cut side dow

around the yogurt mustard on the platter.


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6 7

1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neuchtel cheese,

sotened

12 spears resh asparagus, trimmed

PROSCIUTTOWRAPPED ASPARAGUS

by Trish via Allrecipes.com

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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8 9

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 cumin

3 cups chicken broth, chilled

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

Garnishes: cooked shrimp, avocado slices

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 a nd

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 opi

but if I cannot nd Haas avocados, I dont m

this or any other avocado recipe until I can

them.

AVOCADOSOUP

by Chuanqi Li


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10 11

BLACKBERRYMOUSSE

by Julee Rosso

Sheila Lukins

1 tablespoon unavored 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)

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 to

room temperature.

4. Add the egg yolk mixture to the blackbe

mixture and stir until well blended. Whip t

heavy cream to soft peaks and fold gently i

the blackberry and egg yolk mixture. Divid

among serving dishes and chill until ready t

serve.

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

berry, or with the berries alone.


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12 13

1/2 cup butter

2 cups unsited 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 mufns)

BLUEBERRYMUFFIN

by CM

BLUEBERRY

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

cream together butter and sugar until light

and uffy; add eggs, one at a time, beating after

each addition. In a second bowl, combine all dry

ingredients. (You can use an e lectric mixer to

combine the dry ingredients thoroughly at this

point so that you wont need to overmix once

the wet and dry ingredients are combined.

Gradually add the dry ingredients to the

creamed butter and sugar mixture along with

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

of the blueberries, and stir in by h and (this will

turn batter a light shade of blue and add a touch

of blueberry avor, but this step may be skipped,

if you wish). Add the remaining whole berries

and stir in gently by hand.

Spray a 12 mufn baking pan with Bakers J

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

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

mufns (we like to use Turbinado sugar for

sprinkling the tops). Bake at 375F for 25-3

minutes. Cool in pan. Run a knife around th

edge of each mufn after several minutes t

free it from the pan and cool on wire racks

Mufns may be brushed with melted butte

sprinkled with suga r, if desired.

At our test kitchen, we sometimes sprinkle

blueberry mufn tops with cinnamon suga

or ground hazelnuts or spread with lemon

vanilla icing and top with thinly sliced almo


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14 15

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli orets

3 tablespoons butter

3 tablespoons all-purpose our

2 cups milk

ground black pepper to taste

BROCCOLISOUP

by Eric Garcia

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, lling the pitcher

no more than halfw ay full. Hold down the lid

of the blender with a folded kitchen towel, and

carefully start the blender, using a few quick

pulses to get the soup moving before leaving it

on to puree. Puree in batches until smooth and

pour into a clean pot. Alternately, you can use

a stick blender and puree the soup right in the

cooking pot.

In small saucepan, over medium-heat melt 3

tablespoons butter, stir in our and add m

Stir until thick and bubbly, and add to soup

Season with pepper and serve.


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16 17

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

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 our, baking powder, salt and soda, sifting 3

times.

In separate bowl, cream sugar and shortening

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

cantaloupe pulp and mix. Add our mixture,

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

addition put into well-greased oured 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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20 21

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 PIEby Elliott Manzon

CHERRY PIE

Preheat oven to 400 degrees F (205 degrees

C). Place bottom crust in piepan. Set top crust

aside, covered.

In a large mixing bowl combine tapioca, salt,

sugar, cherries and extracts. Let stand 15

minutes. Turn out into bottom crust and dot

with butter. Cover with top crust, ute 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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12/28


24 25

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-POTATOCAKES WITH

ONIONS AND KALEby Michael Perry

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. D

potato mixture into 8 equal portions, shap

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

a baking sheet coated with cooking spray.

at 400 for 20 minutes.

Preheat broiler.

Broil patties for 5 minutes or until browne

Garnish with sage sprigs, if desired.


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26 27

24 kiwis, peeled and mashed

3/4 cup pineapple juice

1/4 cup resh lemon juice

3 apples, unpeeled and halved

4 cups white sugar

KIWIJAM

by Dan Polant

KIWI

In a large saucepan, combine 3 cups mashed

kiwi, pineapple juice, lemon juice and apples.

Bring to a boil and then add the sugar; stir

to dissolve, reduce heat and simmer for 30

minutes.

Sterilize the jars and lids in boiling water for

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

sterilized jars, lling 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 lled

to remove any air bubbles. Wipe the rims of the

jars with a moist paper towel to remove any

food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot

and ll halfway with water. Bring to a boil over

high heat, then carefully lower the jars into

pot using a ho lder. Leave a 2 inch space bet

the jars. Pour in more boiling water if nece

until the water level is at least 1 inch above

tops of the jars. Bring the water to a full bo

cover the pot, and process for 10 minutes.


14/28


28 29

2 cups brown rice

4 cups water

1 tablespoon resh lime juice

1/2 cup chopped resh cilantro

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

cubes

MANGOLIME RICEby David Quick

MANGO

Prep Time:

5 Min

Cook Time:

50 Min

Ready In:

55 Min

Directions

1. Bring the brown rice and water to a boil

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

reduce the heat to medium-low, and cover;

simmer until the rice is tender and the liquid

has been absorbed, 45 to 50 minutes.

2. Stir the cilantro and mango into the

cooked rice to serve.


15/28


30 31

1/2 teaspoon butter1/2 teaspoon olive oil

2 tablespoons nely chopped celery

2 tablespoons nely chopped shallots

2 tablespoons nely chopped carrot

Cooking spray

1 cup thinly sliced button mushrooms

2 cups thinly sliced shiitake mushroom

caps

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

chicken broth

1 teaspoon dry sherry

1/2 teaspoon chopped fresh parsley1/4 teaspoon chopped fresh tarragon

1/4 teaspoon ground black pepper

1/8 teaspoon salt

WILDMUSHROOM

SOUPby Ellie Schuhmann

MUSHROOMS

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 ingred

Simmer, uncovered, 5 minutes.


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32 33

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

OrangeRecipes.org

ORANGE

Preheat your oven to 350F (175C).

Sift the our with all of the other dr y

ingredients.

Add the b utter.

Mix together the beaten egg and the milk,

then add to dry ingredients and mix until just

moistened.

Fold in the mandarin orange pieces.

Fill greased mufn tins about three-quarters full.

Bake for 25 minutes.

Serve as desired. and serve.


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34 35

1 cup canned u nsweetened coconut milk, stirred3/4 cup milk

3 Tablespoons sugar

2 Tablespoons quick-cookin g tapioca

1/2 teaspoon vanilla extract

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

Fresh mint sprigs, for garnish

YIN YANG PAPAYAby Nicole Routhier

PAPAYA

Combine the coconut milk, milk, sugar, andtapioca 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 esh 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

of each soup bowl, then add the papaya pur

on the other side, forming a yin-yang patte

Garnish with a mint sprig and serve at onc

Yield: 4 servings

Recipe Source: Nicole Routhiers Fruit

Cookbook by Nicole Routhier (Workman

Publishing)

Reprinted with permission.


18/28


36 37

Pineapple(ripe) - 1 no(cut into small pieces)

Sugar - 300 gm

Coconut milk - 2 tins

(or u can extract the milk rom two grated

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

Ghee - 25 gm

Raisins(Onakka munthiri) - 50 gm

Cashew nuts - 50 gm

Cumin(Jeerakam) powder - 1 tsp

Dried ginger powder 1 tsp

Cardamom(Elakka) - 4 nos

(powdered)Chowari - 50 gm

PINEAPPLEPAYASAM

by Maneka Nirmal

PINEAPPLE

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 lump s. When it is nicely done, add

the third extract of the milk and boil it. Add the

second extract followed by the rst extract.

When the rst extract begins to boil, add the

washed chowari. When the chowari is cooked

and payasam is nicely done, remove from ame.

Add the fried cashewnuts and raisins. Sprinkle

the powdered ingredients and mix well. Close

the pan with a lid to keep the yummy avor

Tips:1) If u r using tinned coconut milk, avoid t

three steps of extract milk.

simply mix one cup water to the rst tin o

coconut milk and dilute it. Add this to the

fried pineapples. When it starts to boil, add

second tin of coconut milk.

2) I normally add one cup water to one tin

coconut milk to dilute it. But u can use mo

or less according to the thickness and qual

the milk.


19/28


38 39

1 pound of black plums, pitted2 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 ofour

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

1/8 teaspoon of almond extract

Powdered sugar

PLUMCLAFOUTIS

by Abby Van Bremen

PLUM

Preheat your oven to 400F, making sure yourrack 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 m inutes

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 egg s, milk, melted and cooled butter, salt,

our, vanilla and almond extract, as well as thesugar.

Blend briey (just until all of the ingredients are

combined) and then pour over plums.

Bake for about 35 minutes, until the custara light golden brown, puffed, and set (check

inserting a toothpick into the center and m

sure it comes out relatively clean).

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

shrink down and the custard will become

denser. Dust with powdered sugar and ser

cutting into brownie-sized squares.

33 f h H l h F d E h SI 520


20/28


40 41

1/2 teaspoon salt1/2 pound large or jumbo shrimp, deveined

1/4 pound boneless skinless chicken breast or

boneless pork chop,

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 water1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile garlic

sauce

POMELOSALAD

by Andrea Nguyen

POMELO

Put the salt in a small saucepan and ll 2/3 withwater. 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 esh. 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 thepork into julienne . Set aside. Cut off one end of

the pomelo to reveal its eshy pith. Then use

your ngers and knife to remove the pith so

that all thats remaining is the white covereesh. Pry the pomelo open and split into tw

parts. Then use a knife, scissors and your

to peel away the skin from each segment a

remove the esh. Separate the esh into bi

size pieces and deposit in a bowl. For the

dressing, combine sh sauce, lime juice, wat

sugar and chile garlic sauce in a small bowl

stir to dissolve the sugar. Right before serv

add the shrimp, chicken or pork, carrot, m

cilantro, peanuts and shallot to the pomelo

with your ngers or tongs to combine wel

Add the dressing a nd toss. Taste and adjustavors, as needed. Transfer to a plate, leavin

liquid behind and serve.

33 f th H lthi t F d E th SI 520


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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 fresh cilantro

1/4 cup pomegranate seeds, divided

1 sprig cilantro for garnish

POMGUAC

by Amanda Visconti

POMEGRANATE

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

juice for 2 hours.

Strain through a ne-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 bow l;fold the soaked onions, chopped cilantro, and

about half the pomegranate seeds into the

avocado mixture.

Top with the remaining pomegranate seedsgarnish with the cilantro sprig to serve.



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44 45

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, softened, (8 oz)

4 Tbs. butter1/2 tsp. vanilla

1/3 cup nuts, if desired

PUMPKINCAKE ROLL

by Bo Wang

PUMPKIN

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

Combine and sift 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 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 lling ingredients and beat untiluffy. Unroll cake and spread lling over cake.

Top with nuts and roll. Chill.

Serving Suggestions:1. Cut each slice of cake and sprink le 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

Keeps well in freezer for 1 week.



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46 47

1 1/2 cups white sugar1 tablespoon water3 cups fresh raspberries6 slices white bread1 cup whipped cream1 1/2 cups white sugar1 tablespoon water3 cups fresh raspberries6 slices white bread1 cup whipped cream

RASBERRYSUMMER PUDDING

by FeiFei

RASPBERRY

In a saucepan over medium heat, combine thesugar, 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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48 49

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

3 tbsp nely diced onion

2 tbsp nely chopped fresh cilantro

1 tbsp Balsamic vinegar or fresh lime juice

1 clove garlic, minced

1/4 tsp salt

FRESH TOMATOSALSA

by Elizabeth Hill

TOMATO

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

minutes.



25/28

50 51

2-3 large red, yellow or orange 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 PEPPERCOULIS

by Danilo Alfaro

RED BELL PEPPER

Remove the core, seeds and membranes fromthe 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 pep per. 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, a

consistency with remaining stock, and seas

taste with Kosher salt and white pep per.



26/28

52 53

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 le aves, washed and spun

dry8 slices speck

STRAWBERRYSALAD

by Ellen Wilson

STRAWBERRY

DirectionsMost people think of strawberries as something

theyd only eat for dessert, but they work so

well in salads. Especially when paired with

halloumi cheese, which I just love. Its a Cypriot

cheese made from goats or sheeps milk and

you can get it from a ll 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 juiceand some extra-virgin olive oil. Season with salt

and pepper. This will draw out and avor the

lovely strawberry juices.

Preheat a large nonstick frying pan to medhot and add a splash of olive oil. Press a ba

onto each slice of halloumi. Place the slices

side down, in the frying pan and fry for a m

Turn over carefully and fr y for another min

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 t

mint, the rest of the basil leaves and the sa

leaves into the bowl with the strawberries

and toss together. Pile some of the strawbe

mixture in the middle of each plate and dra

the speck over the top. Finish with more sleaves. To serve, drizzle with balsamic vineg

and extra-virgin olive oil.



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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

SWEET 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 cream. Pour into pie

shell.

3. Bake in preheated oven at 400 deg rees 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 marg arine, brown sugar, and pecans.

Gently drop by spoonfuls over cooled pie

to cover top. Broil 5 inches below heat unt

mixture begins to bubble, about 3 minutes

Watch carefully, if cooked too long, top wi

syrupy. Cool on rack.



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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 &

WATERMELONNAPOLEONSby Xiaowen Zhang

WATERMELON

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.

Lab 10 - Recipes

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Transcript of Lab 10 - Recipes