Unit 1 Rachael, Amber, Taka, Neo.
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Unit 1 Rachael, Amber, Taka, Neo. ROASTED ALMOND WITH CHICKEN ALMOND ALFREDO. 1. INGREDIENTS Alfredo Sauce Chicken 125 ml Butter 2 chicken breasts thinly sliced 2 cloves garlic mined clove of garlic (minced) 120 ml flour 25 ml chopped almonds 480 ml milk 15 ml olive oil 15ml olive oil 480 ml bowtie pasta 130 ml parmesan cheese 10 ml Italian seasoning 5ml almond extract Method 1. On medium high heat in a small to medium pot sauté your garlic till fragrant then melt your butter. 2. Gradually add in flour as it will clump, do not stop mixing, while mixing quickly add olive oil then gradually add in milk. (Be careful with this as it could break your roux, this mixture should stay thick.) 3. Add in Parmesan cheese, almond extract and seasonings. Set aside off heat. 4. In a large pot bring water to a boil and add your pasta cook until firm to teeth (al dente) strain and set aside for now 5. In a sauce pan on medium low heat sauté your garlic in olive oil until garlic is fragrant then add in your almonds and sliced chicken. 6. Once chicken is cooked through take off heat and add pasta to your sauce then top with the chicken.
Transcript of Unit 1 Rachael, Amber, Taka, Neo.
Unit1Rachael,Amber,Taka,Neo.
ROASTEDALMONDWITHCHICKENALMONDALFREDO.
1. INGREDIENTS
AlfredoSauce Chicken
125mlButter 2chickenbreaststhinlysliced
2clovesgarlicmined cloveofgarlic(minced)
120mlflour 25mlchoppedalmonds
480mlmilk 15mloliveoil
15mloliveoil 480mlbowtiepasta
130mlparmesancheese
10mlItalianseasoning
5mlalmondextract
Method
1. Onmediumhighheatinasmalltomediumpotsautéyourgarlictillfragrantthenmeltyourbutter.
2. Graduallyaddinflourasitwillclump,donotstopmixing,whilemixingquicklyaddoliveoilthengraduallyaddinmilk.(Becarefulwiththisasitcouldbreakyourroux,thismixtureshouldstaythick.)
3. AddinParmesancheese,almondextractandseasonings.Setasideoffheat.4. Inalargepotbringwatertoaboilandaddyourpastacookuntilfirmtoteeth
(aldente)strainandsetasidefornow5. Inasaucepanonmediumlowheatsautéyourgarlicinoliveoiluntilgarlicis
fragrantthenaddinyouralmondsandslicedchicken.6. Oncechickeniscookedthroughtakeoffheatandaddpastatoyoursauce
thentopwiththechicken.
Unit 2 Peipei, Konnor, Lucas, Camille
Almond Crusted Chicken Yield: 4
Ingredients
240 ml unbleached almonds
7 ml paprika
2 large eggs whites
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
20 ml extra‐virgin olive oil
5 ml unsalted butter, melted
Method
1. Finely chop the almonds in a mini‐chopper or food processor. Transfer the nuts to a shallow dish
and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry
and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the
excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on
a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
2. Preheat the oven to 350 degrees F. Place rack on a baking sheet.
3. Heat a medium non‐stick skillet over medium‐low heat and add 1 tablespoon of the oil and the
butter. Place the chicken smooth‐side down in the pan and then raise the heat to medium‐high.
Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side.
Transfer meat to the prepared pan and bake until an instant‐read thermometer inserted into
the sides of the chicken registers 160 degrees F, about 20 minutes.
4. Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining
3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to
make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly
among 4 plates, top with the chicken and serve.
Unit 3 Shyanne, Reece, Jalen, Justina
Almond Crusted Grilled Chicken
Yield: 4-6
Ingredients
2 eggs
30 ml of water
Chicken breast
120 ml coarsely cut almonds
60 ml of oregano
Salt and pepper to taste
Oil
Method
1. whisk egg white, water, salt, pepper, oregano in a small bowl
2. dip the chicken breast into the egg mixture and dredge in almonds
3. heat the skillet over low-medium heat and spray with cooking oil
4. sauté chicken on one side for about 7 minutes over medium heat, turn over and cook for an
additional 7 minutes, or until cooked through
Unit 3 Shyanne, Reece, Jalen, Justina
Almond Milk
Yield: 2 cups
Ingredients
250 ml raw almonds
500 ml water, plus more for soaking
Sweeteners like honey, sugar, maple syrup
Method
1. Soak almonds over night; place the almonds in a bowl and cover.
2. drain and rinse almonds and rinse thoroughly under cool running water, almonds should feel
squishy
3. combine the almonds and water in a blender
4. blend at the highest speed for 2 minutes , almonds should be broken down to very fine and
water should be white and opaque
5. Strain the almonds; line the strainer with either the opened nut bag or cheese cloth, and place
over measuring cup, pour almond mixture in cup.
6. Press all the almond milk from the almond meal, gather nut bag or cheese cloth around the
almond meal and twist close. Press and squeeze to extract as much almond milk as possible
7. sweeten to taste (optional)
8. Refrigerate almond milk up to 2 days in sealed container.
Mancy,Katie, Michael
<< Almond Rhubarb Coffee Cake >>
cooking statsPrep 15 mCook 30 mReady In 45 m
Yield: <<for 4 people>>
Ingredients55ml packed brown sugar25ml vegetable oil1/8 egg1ml vanilla extract50ml all-purpose flour1ml salt0.8ml baking soda40ml milk30ml rhubarb, chopped8g sliced almonds10ml white sugar2ml butter, melted4ml sliced almonds
Method
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk.
3. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.4. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.5. Bake for 30 to 35 minutes, or until the cake tests done.
Scandinavian Almond Bars
Ingredients: 120 mL butter 30 mL milk 240 mL white sugar 240 mL confectioners’ sugar 1 egg 1.2 mL almond extract 2.5 mL almond extract 60 mL milk 420 mL all-purposed flour 10 mL baking powder 1.2 mL salt 120 mL sliced almonds Directions:
1. Preheat oven to 325 F
2. In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until
fluffy. Stir in flour, baking powder and salt; mix well.
3. Divide dough into 4 pieces, and roll each one into a log about 12 inches long.
Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it
is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced
almonds.
4. Bake in preheated oven 12 to 15 minutes or until edges are slightly browned.
While the cookies are still warm, cut them crosswise at a diagonal, into slices
about 1 inch wide. When cool, drizzle with almond icing.
5. Almond icing: In a small bowl, stir together powdered sugar, almond extract, and
milk until smooth. Drizzle over the cookies.
Unit 6 Ashley, Rachel, Matt, Randy
Almond Chocolate Pudding
Yield: 6
Ingredients
125 ml white sugar
80 ml cocoa powder
500 ml milk
30 ml corn-starch
1 egg
1 ml vanilla extract
1 ml almond extract
75 ml almonds
Method
1. In a medium saucepan, stir together the sugar, cocoa and cornstarch
2. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat until
thickened
3. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and
serve warm.
Almond Lady Fingers
Yield: 24 cookies
Ingredients
2 eggs separated
80 ml sugar
180 ml all-purpose flour
3 ml baking powder
Method
1. Preheat oven to 400 degrees F. line a tray with parchment paper
2. Place eggs whites in in bowl beat on high until soft peaks form
3. Slowly add 10 ml of sugar and continue beating
4. In another bowl beat yolks and the rest of the sugar, which until thick and pale in colour
5. Sift flour and baking powder in medium bowl
6. Fold in half the egg whites into the egg yolk mixture
7. Put into pipping bag and pipe out onto tray
8. Bake for 8 minuets
