Week11 Lab Book with TOC & Index (with printer's marks)

8/9/2019 Week11 Lab Book with TOC & Index (with printer's marks)

1/61


2/61

28 of the Healthiest Foods on Earth SI 520

2

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 lowat vanilla yogurt

1/4 cup water

Conectioners sugar

APPLE

RASPBERRY

VALENTINE

CRISP

by Washington Apple

Commision


3/61

3

I

APPLE

Onouredsurface,rollpuffpastryinto14

x10-inchrectangle.Cutpastryintotwo7x

10-inch pieces. Using a ruler to guide pastry

wheel,cuteachhalfinto22seven-inchlong

stripsabout1/4-inchwide.

Tomake lattice heart, lay 11pastry strips,

1/8-inch apart and parallel, across an

ungreasedbakingsheet.Onebyone,weave

11 more strips through parallel strips to

createlatticesquare.Cutoutcenteroflattice

witha4or5-inchheart-shapedcookiecutterorstencilanddiscardtrimmings.Refrigerate

heart 10 minutes.

Heatovento400deg.F.Brushheartswith

egg mixture and bake 15 minutes or until

goldenbrown.Inskillet,meltbutterandadd

appleslices,sugarandcinnamon.Coverand

cook,stirringoccasionally,for20minutesor

untiltender.Stirinonetablespoonofjam.

To serve, blend yogurt and water. Divide

mixture between two large serving plates.

Moundappleslicesincenter.Dipedgesof

each heart into confectioners sugar and

place atop apples.

Tomakeheart-shapeddesignsinthesauce,

heatremainingjaminmicrowaveforthirty

seconds.Dropdotsofjamontosauce.Drag

atoothpicktipthroughcenterofeachdotto

make heart.


4/61


4

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 nonat yogurt

1 teaspoon Dijon-Stlye mustrard

1/8 teaspoon lemon pepper

1 teaspoon red wine vinegar

2 tabel spoons minced shallot

ARTICHOKES

WITH YOGURT

by Hanna Jung


5/61

5

II

ARTICHOKE

ut the lemon, water, parsley, bay leaf,

peppercorns,andthymeinalargepot.Bring

toaboiloverhighheat.Whilethewateris

boiling, prepare the artichokes Slice 1/4

inch off thetop ofeach artichoke.Cut the

stemsoffeach,ushwiththebase,andclip

thesharppointatthetipofeachleafwith

scissors. Put the artichokes into the boiling

water,cover,andcookuntiltheleavescanbe

pulledfromthestemeasily,40to50minutes.

In the meantime, combine yogurt, Digion

mustard, lemon pepper,wine vinegar,

and shallotsin a blender and mix at

high speed until smooth. Transfer the

dressing to a small serving bowl and

place it in the center of a large platter.

Whentheartichokesaredone,slicethemin

half vertically and remove the fuzzy inner

chokes. Arrange the artichoke halves cut

side down around the yogurt mustard on

the platter.


6/61


6

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

SALAD

by anonymous


7/61

7

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,andthyme;increasetheheatto

medium-high and simmer 2 to 3 minutes.

Stir in the cannellini beans and basil. Season

withsaltandpepper.Continuecookinguntil

beansareheatedthrough,3to4minutes.

Arrange the arugula on a serving platter.

Spoon the bean mixture over the arugula.

Top with the shaved Parmesan cheese if

desired.


8/61


8

1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neuchtel cheese,

sotened

12 spears resh asparagus, trimmed

PROSCIUTTO

WRAPPED

ASPARAGUS

by Trish via Allrecipes.com


9/61


10/61


10

AVOCADO

SOUP

by Chuanqi Li

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 yogurt

Garnishes: cooked shrimp, avocado slices


11/61

11

V

AVOCADO

Heatthechickenbrothuntilhot,notboiling.

Set aside.

Peel the avocado and remove the seed. Cut

intoseveralpieces,placeinthefoodprocessor

orblender,andpure.Turnofftheblender

andpourinthewhippingcream,followed

bythehotchickenbroth,cumin,salt,white

pepper,sherryandlemonjuice.Pulseafew

times, just untilmixture is blended. Taste

andaddmoresaltandpepper,ifdesired.

Serveimmediately,orchillforatleasttwo

hours and serve.

Note:Haasavocadosaretheoneswiththe

bumpy skin. As they ripen, they go from

dark green to purplish-black. This is only my

opinion,butifIcannotndHaasavocados,I

dontmakethisoranyotheravocadorecipe

untilIcanndthem.


12/61


12

BLACKBERRY

MOUSSE

by Julee Rosso

Sheila Lukins

1 tablespoon unavored gelatin

2 tablespoons cold water

Juice and grated zest o 1 orange

2 pints blackberries, or 2 bags (10 ounces each)

rozen berries without sugar; reserve 8 to 10

whole berries or garnish

2 egg yolks

1/2 cup sugar

2 tablespoons Cointreau

2 cups heavy cream

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


13/61

13

VI

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 eggyolks andsugar in abowl

until pale yellow. Add the Cointreau and

beatforanotherminute.

3.Puttheeggyolkmixtureinthetopofa

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

mixtureandstiruntilwellblended.Whipthe

heavycreamto softpeaksand foldgently

into the blackberry and egg yolk mixture.

Divideamongservingdishesandchilluntil

ready to serve.

5.Garnishwith a few slices ofkiwi and a

wholeberry,orwiththeberriesalone.


14/61


14

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 muns)

BLUEBERRY

MUFFIN

by CM


15/61

15

VII

BLUEBERRY

Preheat oven to 375F. In a large mixing

bowl,creamtogetherbutterandsugaruntil

light and uffy; add eggs, one at a time,

beatingaftereachaddition.Inasecondbowl,

combine all dry ingredients.

Gradually add the dry ingredients to the

creamed butter and sugar mixture along

withthemilkandvanilla.Optionally,mash

1/2 cup of the blueberries, and stir in by

hand(thiswillturnbatteralightshadeof

blue and add a touch of blueberry avor,butthisstepmaybeskipped,ifyouwish).

Addtheremainingwholeberriesandstirin

gently by hand.

Spraya12mufnbakingpanwithBakers

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

mufncups3/4full.Sprinklesugarontopof

unbakedmufns(weliketouseTurbinado

sugarforsprinklingthetops).Bakeat375F

for25-30minutes.Coolinpan.Runaknife

aroundtheedgeofeachmufnafterseveral

minutestofreeitfromthepanandcoolon

wire racks. Mufns may be brushedwith

melted butter and sprinkledwith sugar, if

desired.

Atourtestkitchen,wesometimessprinkleblueberrymufntopswithcinnamonsugar

orgroundhazelnutsor spreadwithlemon

orvanilla icing and top with thinly sliced

almonds.


16/61


16

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

BROCCOLI

SOUP

by Eric Garcia


17/61

17

VIII

BROCCOLI

Melt2tablespoonsbutterinmediumsized

stockpot,andsauteonionandceleryuntil

tender.Add broccoli andbroth, cover and

simmerfor10minutes.

Pour the soup into a blender, lling the

pitcher no more than halfway full. Hold

down the lid of the blenderwith a folded

kitchentowel,andcarefullystarttheblender,

using a few quick pulses to get the soup

movingbeforeleavingitontopuree.Puree

in batches until smooth and pour into a cleanpot.Alternately,youcanuseastickblender

and puree the soup right in the cooking pot.

In small saucepan, overmedium-heatmelt

3 tablespoonsbutter, stir inourand add

milk.Stiruntilthickandbubbly,andaddto

soup.Seasonwithpepperandserve.


18/61


18

1 medium green cabbage

3 large leeks


1/3 cup vegetable broth

1 teaspoon salt


CABBAGE &

LEEKS

by Megan McGlynn


19/61

19

IX

CABBAGE

Trim leeks and slice into 1 to 1 1/2-inch

lenghs. Cut the rounds into thin strips. Soak

incoldwatertoloosenanysoilthatmaybe

adhering to them, then rinsewell.Cut the

cabbageinto6wedges;removecorepieces.

Thinlyslicethecabbagewedgescrosswise.

Toss the drained leeks with the cabbage.

Heat butter over medium heat in a large

skillet.Addleeksandcabbageandsautefor

8minutes.Addbroth,salt,andpepperand

simmer,covered,untilthecabbageiscooked

butstillsomewhatcrunchy.


20/61


20

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


21/61

21

X

CANTALOUPE

Dice small amount of cantaloupe into

blender. Set on grind just long enough to

mash cantaloupe into pulp do not over

grind,willbetoosoupy.Setaside.

Mix our, baking powder, salt and soda,

sifting3times.

Inseparatebowl,creamsugarandshortening

until light and uffy. Add egg and beat

well. Add cantaloupe pulp and mix. Add

ourmixture,1/2cupatatime,beatuntil

smooth.After each additionput intowell-

greasedouredpans,8x4x21/2inch.Bake

inmoderate350degreeovenfor50minutes.

Servewithwhippedcreamorplain.


22/61


22

1 head o cauliower

2-3 cloves o garlic, peeled and coarsely minced

Lemon juice (rom 1/2 or a whole lemon)

Olive oil

Coarse salt and reshly ground black pepper

Parmesan cheese

ROASTED

CAULI-

FLOWER

http://simplyrecipes.

com/recipes/roasted_

cauliower/


23/61

23

XI

CAULIFLOWER

1Preheatovento400F.Cutcauliowerinto

oretsandputinasinglelayerinanoven-

proofbakingdish.Tossinthegarlic.Squeeze

lemon juice over cauliower and drizzle

eachpiecewitholiveoil.Sprinklewithsalt

andpepper.Iftheovenhasntreached400F

yet,setasideuntilithas.

2Placecasseroleinthehotoven,uncovered,

for25-30minutes,oruntilthetopislightly

brown.Testwithaforkfordesireddoneness.

Fork tines should be able to easily pierce thecauliower.Removefromovenandsprinkle

generously with Parmesan cheese. Serve

immediately.


24/61


24

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


25/61

25

XII

CHERRY

Preheat oven to 400 degrees F (205 degrees

C). Place bottom crust in piepan. Set top

crustaside,covered.

Inalargemixingbowlcombinetapioca,salt,

sugar, cherries and extracts. Let stand 15

minutes. Turn out into bottom crust and dot

withbutter.Coverwithtopcrust,uteedges

andcutventsintop.Placepieonafoillined

cookiesheet---incaseofdrips!

Bakefor50minutesinthepreheatedoven,

untilgoldenbrown.


26/61


26

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 resh sage

1/4 cup sliced green onions

1/4 teaspoon reshly ground black pepper

Cooking spray

Sage sprigs (optional)

MASHED-

POTATO

CAKES WITH

ONIONS

AND KALE

by Michael Perry


27/61

27

XIII

KALE

Bringwatertoa boilinaDutchoven;add

kale. Cover and cook over medium heat 5

minutesoruntil tender.Removekalewith

a slotted spoon, reserving cooking liquid.

Chop kale and set aside.

Add potato to reserved cooking liquid in

pan;bringtoaboil.Reduceheat,andsimmer

10minutesoruntil 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,andchoppedsage.Cook13

minutesoruntilbrowned.Combinepotato

mixture, onionmixture, greenonions, and

pepper. Remove from heat; cool slightly.

Dividepotatomixtureinto8equalportions,

shaping each into a 1/2-inch-thick patty.

Placepattiesonabakingsheetcoatedwith

cookingspray.Bakeat400for20minutes.

Preheat broiler.

Broilpattiesfor5minutesoruntilbrowned.

Garnishwithsagesprigs,ifdesired.


28/61


28

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

KIWI

JAM

by Dan Polant


29/61

29

XIV

KIWI

Inalargesaucepan,combine3cupsmashed

kiwi,pineapplejuice,lemonjuiceandapples.

Bring to a boil and then add the sugar; stir

todissolve,reduceheatandsimmerfor30

minutes.

Sterilizethejarsandlidsinboilingwaterfor

atleast5minutes.Packthejamintothehot,

sterilized jars, lling the jarstowithin 1/4

inchofthetop.Runaknifeorathinspatula

aroundtheinsidesofthejarsaftertheyhave

beenlledtoremoveanyairbubbles.Wipetherimsofthejarswithamoistpapertowel

toremoveanyfoodresidue.Topwithlids,

andscrewonrings.

Placearackinthebottomofalargestockpot

andllhalfwaywithwater.Bringtoaboil

overhighheat,thencarefullylowerthejars

into the pot using a holder. Leave a 2 inch

spacebetweenthejars.Pourinmoreboiling

waterifnecessaryuntilthewaterlevelisat

least1inchabovethetopsofthejars.Bring

thewaterto a fullboil, coverthe pot, and

processfor10minutes.


30/61


30

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

MANGO

LIME RICE

by David Quick


31/61

31

XV

MANGO

Prep Time: 5 Min / Cook Time: 50 Min

Ready In: 55 Min

Directions

1.Bringthebrownriceandwatertoaboilin

asaucepan.Stirthelimejuiceintotherice,

reducetheheattomedium-low,andcover;

simmer until the rice is tender and the liquid

hasbeenabsorbed,45to50minutes.

2. Stir the cilantro and mango into the cooked

rice to serve.


32/61


32

1/2 teaspoon butter

1/2 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 thinly 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

MUSHROOM

SOUP

by Ellie Schuhmann


33/61

33

XVI

MUSHROOMS

Heat butter and oil in a large nonstick skillet

overmedium-highheat.Addcelery,shallots,

andcarrot; saut 3minutesoruntil lightly

browned. Spoon vegetable mixture into a

mediumbowl.

Coat pan with cooking spray. Add button

mushrooms;saut3minutesoruntillightly

browned. Add button mushrooms to

vegetable mixture. Coat pan with cooking

spray. Add shiitake mushrooms; saut

3 minutes or until lightly browned. Addshiitake 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

remainingingredients.Simmer,uncovered,

5 minutes.


34/61


34

10 oz o mandarin oranges, drained.

1 medium egg, slightly beaten.

1 cup o our.

cup o sugar.

cup o butter.

cup o milk.

1 teaspoon o baking powder.

teaspoon o salt.

teaspoon o allspice.

teaspoon o nutmeg.

ORANGE

MUFFIN

OrangeRecipes.org


35/61

35

XVII

ORANGE

Preheat your oven to 350F (175C).

Sift the our with all of the other dryingredients.

Add the butter.

Mix together the beatenegg and themilk,

then add to dry ingredients and mix until

justmoistened.

Fold in the mandarin orange pieces.

Fillgreasedmufntinsaboutthree-quarters

full.

Bakefor25minutes.

Serve as desired. and serve.

Asoneofthehealthiesfruitsintheworld,

orange can:

Reduceslevelsofbadcholesterol

Lowersriskofcancersofthemouth,throat,

breastandstomach,andchildhoodleukemia

Pectin suppresses appetite


36/61


36

1 cup canned unsweetened coconut milk, stirred

3/4 cup milk

3 Tablespoons sugar

2 Tablespoons quick-cooking tapioca

1/2 teaspoon vanilla extract

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

Fresh mint sprigs, or garnish

YIN YANG

PAPAYA

by Nicole Routhier


37/61

37

XVIII

PAPAYA

Combinethecoconutmilk,milk,sugar,and

tapioca in a medium-size saucepan, and

bring to a boil over high heat. Reduce the heat

tolowandsimmer,stirringfrequently,until

the tapioca is translucent and the mixture is

slightlythickened,about5minutes.Donot

overcook;themixturewillcontinuetosetas

it cools. Stir in the vanilla extract.

Let the tapioca cool.Cover andrefrigerate

untilitiswellchilled,atleast1hour.

Halve the papayas and remove the seeds.

Withaspoon,scoopouttheeshandplace

itinablenderorfoodprocessor.Processthe

papaya to a puree. (There should be about

2cupsofpuree.)Coverandrefrigerateuntil

wellchilled,atleast1hour.

Toserve,spoonthetapiocapuddinginto1sideofeachsoupbowl,thenaddthepapaya

pureeontheotherside,formingayin-yang

pattern.Garnishwithamintsprigandserve

at once.

Yield: 4 servings


38/61


38

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

PINEAPPLE

PAYASAM

by Maneka Nirmal


39/61

39

XIX

PINEAPPLE

Method:

Boil the pineapple pieces in a thick bottompan, along with a little water. When the

pineapple isdone, add the gheeand fry it

well.

Addsugarandfry.Makesurethatthereis

nocrumbsorlumps.Whenitisnicelydone,

addthethirdextractofthemilkandboilit.

Addthesecondextractfollowedbytherst

extract.Whentherstextractbeginstoboil,

addthewashedchowari.Whenthechowariis

cookedandpayasamisnicelydone,remove

fromame.Add thefried cashewnuts and

raisins.Sprinkle the powdered ingredients

andmixwell.Close the panwith a lid to

keeptheyummyavor

Tips:

1)Ifurusingtinnedcoconutmilk,avoidthe

threestepsofextractmilk.

simplymixonecupwatertothersttinof

coconut milk and dilute it. Add this to the

friedpineapples.Whenitstartstoboil,add

thesecondtinofcoconutmilk.

2)Inormallyaddonecupwatertoonetin

coconut milk to dilute it. But u can use moreor less according to the thickness and quality

ofthemilk.


40/61


40

1 pound o black plums, pitted

2 tablespoons o brandy

1 tablespoon o sugar

1/2 cup o sugar

4 eggs

1 cup o milk

3 tablespoons o butter, melted

1/2 cup o our

1/4 teaspoon o salt

1/2 teaspoon o vanilla extract

1/8 teaspoon o almond extract

Powdered sugar

PLUM

CLAFOUTIS

by Abby Van Bremen


41/61

41

XX

PLUM

Preheat your oven to 400F, making sure

your rack is in the middle. Butter a 2-qt glass

baking/lasagna dish.

Cuteachoftheplumsintoeighthsandtoss

themwiththebrandyandsugarinamedium

bowl,lettingthemsitforabout15minutes

minutes at room temperature.

Usinga slotted spoon, toss theplums into

thebakingdish,spreadingthemoutevenly.

Donotrinsethebowljustyet!

Pourtheleftoverjuicesintoablender,adding

intheeggs,milk,meltedandcooledbutter,

salt, our, vanilla and almond extract, as

wellasthesugar.

Blendbriey(justuntilalloftheingredients

are combined) and then pour over plums.

Bakeforabout35minutes,untilthecustardisalightgoldenbrown,puffed,andset(check

by inserting a toothpick into the center and

make sure it comes out relatively clean).

Letthedishsetforabout15minutes--itwill

shrink down and the custardwill become

denser.Dustwithpowderedsugarandserve

bycuttingintobrownie-sizedsquares.


42/61


42

1/4 cup minced onion

2 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

POM

GUAC

by Amanda Visconti


43/61

43

XXI

POMEGRANATE

Combinetheonionwiththejuiceof2limes

inasmallbowl;allowtheoniontosoakin

thelimejuicefor2hours.

Strainthroughane-meshsieveanddiscard

thelimejuice.Settheonionsaside.

Grindtheserranochilepeppers,thejuiceof

2limes,andsalttogetherinafoodprocessor

until smooth; add the avocado and continue

processing until creamy and smooth.

Transfer the mixture into a small serving

bowl; fold the soaked onions, chopped

cilantro, and about half the pomegranate

seeds into the avocado mixture.

Topwiththeremainingpomegranateseeds

andgarnishwiththecilantrosprigtoserve.


44/61


44

3 eggs

1 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, sotened, (8 oz)

4 Tbs. butter

1/2 tsp. vanilla

1/3 cup nuts, i desired

PUMPKIN

CAKE ROLL

by Bo Wang


45/61

45

XXII

PUMPKIN

Beat eggs on high speed 5 minutes. Gradually

beat in sugar. Stir in pumpkin and lemon

juice.

Combine and sift ourand remaining dry

ingredients (not the nuts). Fold the our

mixture into the pumpkin-egg mixture.

Spreadina15x10panor12x18lined

withwaxedpaper.Bakefor10-15minutesat

375 degrees.

Loosenedgeswithaknife,thenturnontoa

towelsprinkledwithpowderedsugar.Roll

towelandcaketogether.

Combineallllingingredientsandbeatuntil

uffy. Unroll cake and spread lling over

cake.Topwithnutsandroll.Chill.

Serving Suggestions:

1.Cuteachsliceofcake and sprinklewithcinnamon. Arrange on a plate and serve.

2. Goes very well with Thanksgiving or

Christmas dinner.

Storage suggestions:

Coverandstorein refrigerator for upto 3

days.Keepswellinfreezerfor1week.


46/61


46

1 1/2 cups white sugar

1 tablespoon water

3 cups resh raspberries

6 slices white bread

1 cup whipped cream

RASBERRY

SUMMER

PUDDING

by FeiFei


47/61

47

XXIII

RASPBERRY

Ina saucepanovermediumheat, combine

the sugar, 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.

Linea1quartbowlwith5slicesofbread.

Pourtheraspberrymixtureoverthebread,

andplacethelastsliceofbreadontop.Cover

thebowllooselywithplasticwrap.Placea

weight on top of the bowl (canned goods

workwell),andrefrigerateovernight.

The next day, remove plastic wrap, and

invert onto a plate. Serve chilled, with

whippedcreamontheside.


48/61


48

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

PEPPER

COULIS

by Danilo Alaro


49/61

49

XXIV

REDBELLPEPPER

Removethecore,seedsandmembranesfrom

the peppers and roughly chop them. Heat a

heavy-bottomed saut pan over medium

heatforaminute,thenaddtheoliveoiland

heatforanotherminute.

Addtheshallotsandsautforaminuteor

two or until theyre slightly translucent.

Reduceheattolow,addthechoppedpepper.

Cover and sweat for about 15 minutes or

untiltender.Addacoupleoftablespoonsof

stockandcookforanotherminuteortwo.Removefromheatandpureinablender.

Tip:Usecarewhenprocessinghotitemsin

a blender as the hot steam can sometimes

blowtheblenderlidoff.

Startona slowspeedwith the lid slightly

ajartoventanysteam,thensealthelidand

increase theblending speed. Add vinegar,

adjustconsistencywithremainingstock,and

seasontotastewithKoshersaltandwhite

pepper.


50/61


50

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 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 handul mixed salad leaves, washed and spun

dry

8 slices speck

STRAWBERRY

SALAD

by Ellen Wilson


51/61

51

XXV

STRAWBERRY

Most people think of strawberries as

something theyd only eat for dessert, but

theyworksowellinsalads.Especiallywhen

paired with halloumi cheese, which I just

love.ItsaCypriotcheesemadefromgoats

orsheepsmilkandyoucangetitfromall

goodsupermarkets.Itslikeachewyfetabut

oneyoucancookwith.Whenfriedorbroiled

itgoesallcrispyontheoutsideandsoftand

slightlychewyontheinside.Abrilliantthing

to eat.

In a bowl, drizzle the sliced strawberries

withagoodsplashofbalsamicvinegar,the

lemonjuiceandsomeextra-virginoliveoil.

Seasonwithsaltandpepper.Thiswilldraw

outandavorthelovelystrawberryjuices.

Preheat a large nonstick frying pan to

mediumhot and adda splash ofoliveoil.

Pressabasilleafontoeachsliceofhalloumi.

Placetheslices,leafsidedown,inthefrying

panandfryforaminute.Turnovercarefully

andfryforanotherminuteuntilthehalloumi

is light golden and crisp.

Get4platesandplaceacoupleofpiecesof

thecrispyhalloumioneach.Putthemint,the

restofthebasilleavesandthesaladleaves

intothebowlwiththestrawberriesandtosstogether.Pilesomeofthestrawberrymixture

in themiddle of eachplate and drape the

speckoverthetop.Finishwithmoresalad

leaves.


52/61


52

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, sotened

2/3 cup packed brown sugar

2/3 cup chopped pecans

SWEET

POTATO

PECAN PIE

by Pei-Yi Wong


53/61

53

XXVI

SWEETPOTATO

1.Bakesweetpotatoesuntiltender,peeland

mash. Make sure all lumps are removed,

strainingifnecessary.

2. Lightly beat eggs. Blend together eggs and

sweetpotatoes.Stirinsugar,salt,cinnamon,

ginger,andcloves.Blendincream.Pourinto

pie shell.

3. Bake in preheated oven at 400 degrees F

(205degreesC)45-55minutesoruntilknife

insertedhalfway between center and edge

ofpiecomesoutclean.Coolcompletelyon

rack.

4. To make Caramelized Pecan Topping:

Combinebutterormargarine,brownsugar,

andpecans.Gentlydropbyspoonfulsover

cooledpietocovertop.Broil5inchesbelow

heatuntilmixturebeginstobubble,about3

minutes.Watchcarefully,ifcookedtoolong,

topwillturnsyrupy.Coolonrack.


54/61


55/61

55

XXVII

TOMATO

Inmedium bowl, combine all ingredients.Letstand,covered,atroomtemperaturefor

30 minutes.


56/61


56

2 cups cooked baby salad shrimp

2/3 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 AND

WATERMELON

NAPOLEONS

by Xiaowen Zhang


57/61

57

XXVIII

WATERMELON

Mix together the shrimp,mayonnaise and

dill. Chill until ready to serve.

Toserve,placearoundofthewatermelonon

aservingplateandtopwithathinlayerof

the shrimp salad.

Top that with another round of the

watermelon and then another layer of the

shrimp salad.

Topthatwithanotherwatermelonround.

Placeacocktailshrimpontopwithasprigofdill.

Repeat to create 4 Napoleons.

Servings:

Serves 4


58/61


58


59/61

59

INDEX

A

allspice 34

almondextract24,40

arugula 6

asparagus 8

avocado42,10

B

bakingpowder14,20,34

balsamic vinegar 50

basil6,50

blackberry 12

black pepper 10

black plums 40

blueberries 14

brandy 40

butter14,18,26,40

button mushrooms 32

C

cabbage 18

cannellini beans 6

cantaloupe pulp 20

Cardamom 38

carrot 32Cashewnuts38

cauliower22

celery 16

cherries 24

chicken broth 10

chile peppers 42

Chowari38

cilantro30,42,54,42,10

coconut 38coconut milk 36

Coconut milk 38

cream 46

cumin 10

Cumin 38


60/61

D

dill 56

Eegg20,34

eggs14,40

F

our14,20,40

G

garlic22,54

Ghee 38

ginger 38

greenonion26,10

H

halloumi 50

Jjalapeno54

K

kale 26

kiwis12

L

leeks 18

lemon 50

Lemonjuice22

lime 42

limejuice30,54

M

mandarin oranges 34

mango 30

margarine 26

mayonnaise 56

milk14,36,38,40

mint36,50

N

Neufchtelcheese8

nutmeg 34

O

olive oil 26

Olive oil 22

onion16,26,42,54

orang 10

P

papaya 36

pecans 52

pie 24

Pineapple 38

pineapplejuice10

plain yogurt 10

pomegranate 42

pork 46

potato 26

Powderedsugar40

prosciutto 8

R

Raisins 38

red pepper 10


61/61

S

sage 26

salt14,20,,10

shallots 32

shiitake mushroom 32

shortening 20

shrimp56,10,56

soda 20

speck 50

strawberry50

sugar14,20

Ttapioca24,36

tarragon 32

tomato 54

V

vanillaextract14,24,36,40

vegetable broth 18

W

watermelon56

Y

yolk 12

Documents

Week11 Lab Book with TOC & Index (with printer's marks)