Week 10 Lab 10 Recipe Book

8/7/2019 Week 10 Lab 10 Recipe Book

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33 Of The

healThiesTIs it possible to live to 125 or maybe 150? Its

certainly a possibility, as discussed on Oprah

Winfreys recent show on longevity. She

visited me at my farm to learn how, at 86, I

am enjoying the robust health, energy, and

mental creativity of someone many decades

younger. My secret: large quantities of fruit

and vegetables, plus an hour of daily exercise.

No pills, not even aspirin, and certainly

no supplements ever enter my mouth

-- everything I need comes from my fish-

vegetarian diet, which incorporates 30-40

different kinds of fruit and vegetables every

week. Even though I am Chairman and

Owner of Dole Food Company, I do most

of my own grocery shopping, and even took

Oprah on an impromptu trip to Costco, in a

day that included bike riding, exercise in the

gym, and juicing vegetables in the kitchen.

Oprah marveled at how much I eat, and yetnever gain a pound. In fact, I expend a lot of

energy in my 50-60 minutes of cardio and

strength training every day. Plus theres the

fact that fruit and vegetables tend to be lower

in calories, but higher in filling fiber and other

nutrients that help you feel satisfied.

By eating many fruits and vegetables in place

of fast food and junk food, people could avoid

obesity. Obesity accelerates aging even faster

than smoking, according to scientific research.

We created the North Carolina Research

Campus to study the health benefits of fruits

and vegetables. It is the only campus in the

world encompassing eight universities all

working together for the benefit of health and

longevity. These include Duke University,

UNC Chapel Hill, NC State University,

UNC Charlotte, North Carolina Central

University, NC A&T State University, UNC

Greensboro and Appalachian State University.

Weve gathered a comprehensive array of

famous scientists and scientific equipment

under one roof, including a two-story, 950

megahertz, 8-ton superconducting magnet.

It is the largest and most powerful magnet inthe world and will help us look at both plant

and human cells at the most minute level. We

are constantly doing research on all fruit and

vegetables, including the ones listed below,

which are the mainstay of my diet.


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33 of the Healthiest Foods on Earth SI 520

2

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 cinnamon3 tablespoons seedless raspberry jam

1 eight ounce container lowfat vanilla yogurt

1/4 cup water

Confectioners sugar

appleRaspbeRRy

ValenTine

CRisp

by Washington AppleCommision


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i

apple

On floured surface, roll puff 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 half into 22 seven-inch long

strips about 1/4-inch wide.

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

inch apart and parallel, 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 stenciland 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

each heart into confectioners sugar and place

atop apples.

To make heart-shaped designs in the sauce,

heat remaining jam in microwave for thirty

seconds. Drop dots of jam onto sauce. Draga toothpick tip through center of each dot to

make heart.


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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 pepper1 teaspoon red wine vinegar

2 tabel spoons minced shallot

aRTiChOkeswiTh

yOguRT

by Hanna Jung


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ii

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, flush 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

until smooth. Transfer the dressing to a small

serving bowl and place it in the center of a

large platter.

When the artichokes are done, slice them in

half vertically and remove the fuzzy inner

chokes. Arrange the artichoke halves cut

side down around the yogurt mustard on the

platter.


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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 fresh basil

salt and pepper to taste

3 cups arugula1/4 cup shaved Parmesan cheese (optional)

aRugulasalad

by anonymous


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iV

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.

Top with the shaved Parmesan cheese if

desired.


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1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neufchtel cheese,

softened

12 spears fresh asparagus, trimmedpROsCiuTTOwRapped

aspaRagus

by Trish via Allrecipes.com


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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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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 yogurtGarnishes: cooked shrimp, avocado slices

aVOCadOsOup

by Chuanqi Li


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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

and 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

opinion, but if I cannot find Haas avocados,

I dont make this or any other avocado recipe

until I can find them.


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blaCkbeRRymOusse

by Julee RossoSheila Lukins

1 tablespoon unflavored 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)


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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 blackberry

mixture and stir until well blended. Whip the

heavy cream to soft peaks and fold gently into

the blackberry and egg yolk mixture. Divide

among serving dishes and chill until ready to

serve.

5. Garnish with a few slices of kiwi and a

whole berry, or with the berries alone.


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1/2 cup butter

2 cups unsifted flour

1 cup sugar

2 large eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cups large fresh blueberries

1 1/2 teaspoons vanilla extract

2 tablespoons sugar (for top of muffins)

bluebeRRymuffin

by CM


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bluebeRRy

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

cream together butter and sugar until light and

fluffy; add eggs, one at a time, beating after

each addition. In a second bowl, combine all

dry ingredients.

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 hand (this

will turn batter a light shade of blue and add

a touch of blueberry flavor, but this step maybe skipped, if you wish). Add the remaining

whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Bakers

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

muffin cups 3/4 full. Sprinkle sugar on top

of unbaked muffins (we like to use Turbinado

sugar for sprinkling the tops). Bake at 375F

for 25-30 minutes. Cool in pan. Run a knife

around the edge of each muffin after several

minutes to free it from the pan and cool on

wire racks. Muffins may be brushed with

melted butter and sprinkled with sugar, if

desired.

At our test kitchen, we sometimes sprinkle

blueberry muffin tops with cinnamon sugar

or ground hazelnuts or spread with lemonor vanilla icing and top with thinly sliced

almonds.


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2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli florets


3 tablespoons all-purpose flour

2 cups milk

ground black pepper to taste

bROCCOlisOup

by Eric Garcia


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iX

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, filling the pitcher

no more than halfway 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 untilsmooth 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 flour and add milk.

Stir until thick and bubbly, and add to soup.

Season with pepper and serve.


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1 3/4 c. all-purpose flour

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


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X

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 flour, baking powder, salt and soda,

sifting 3 times.

In separate bowl, cream sugar and shortening

until light and fluffy. Add egg and beat well.

Add cantaloupe pulp and mix. Add flour

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

After each addition put into well-greased

floured 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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5 cups chicken stock or low-sodium broth

1 pound carrots, coarsely chopped

2 medium celery ribs, coarsely chopped

1 large onion, coarsely chopped

1 leek, white and tender green parts only,

coarsely chopped

1 small baking potato (6 ounces), peeled and

coarsely chopped

11/2 teaspoons ground cumin

1 teaspoon sweet paprika

1/4 teaspoon cayenne pepper1 cup low-fat buttermilk or yogurt

Salt and freshly ground pepper

2 tablespoons coarsely chopped flat-leaf

parsley

spiCyCaRROT

sOup

by

Andrew J. Powning


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Xi

CaRROT

In a large pot, combine the stock with the

carrots, celery, onion, leek, potato, cumin,

paprika and cayenne and bring to a boil.

Cover and simmer over low heat until the

vegetables are tender, about 15 minutes.

Working in batches, puree the soup in a

blender or food processor, then return to the

pot. Stir in the buttermilk and season with salt

and pepper. Reheat gently. Ladle into bowls,

sprinkle with the parsley and serve.

Notes

One Serving: 115 calories, 1.0 gm total fat, 0.5

gm saturated fat, 18 gm carb.


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1 head of cauliflower

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

ROasTedCauliflOweR

by

Elise


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CauliflOweR

1 Preheat oven to 400F. Cut cauliflower into

florets and put in a single layer in an oven-

proof baking dish. Toss in the garlic. Squeeze

lemon juice over cauliflower and drizzle each

piece with olive oil. Sprinkle with salt and

pepper. If the oven hasnt reached 400F yet,

set aside until it has.

2 Place casserole in the hot oven, uncovered,

for 25-30 minutes, or until the top is lightly

brown. Test with a fork for desired doneness.

Fork tines should be able to easily pierce the

cauliflower. Remove from oven and sprinkle

generously with Parmesan cheese. Serve

immediately.


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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

CheRRypie

by Elliott Manzon


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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, flute 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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1 medium green cabbage

3 large leeks


1/3 cup vegetable broth

1 teaspoon salt


Cabbage& leeks

by Megan McGlynn


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XV

gReen

Cabbagge

Trim 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.

Thinly slice the cabbage wedges crosswise.

Toss the drained leeks with the cabbage. Heat

butter over medium heat in a large skillet. Add

leeks and cabbage and saute for 8 minutes.

Add broth, salt, and pepper and simmer,

covered, until the cabbage is cooked but stillsomewhat crunchy.


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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 pepperCooking spray

Sage sprigs (optional)

mashed

pOTaTOCakes

wiTh

OniOnsand kale

by Michael Perry


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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.

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 for 20 minutes.

Preheat broiler.

Broil patties for 5 minutes or until browned.

Garnish with sage sprigs, if desired.


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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, filling 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 filled to remove any air bubbles. Wipethe 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 fill halfway with water. Bring to a boil

over high heat, then carefully lower the jars

into the pot using a holder. Leave a 2 inch

space between the jars. Pour in more boiling

water if necessary until the water level is at

least 1 inch above the tops of the jars. Bring

the water to a full boil, cover the pot, and

process for 10 minutes.


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2 cups brown rice

4 cups water

tablespoon fresh lime juice

1/2 cup chopped fresh cilantro

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

cubes

mangOlime RiCe

by David Quick


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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.


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1/2 teaspoon butter

1/2 teaspoon olive oil

2 tablespoons finely chopped celery

2 tablespoons finely chopped shallots

2 tablespoons finely 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 broth1 teaspoon dry sherry

1/2 teaspoon chopped fresh parsley

1/4 teaspoon chopped fresh tarragon


1/8 teaspoon salt

wildmushROOm

sOup

by Ellie Schuhmann


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XiX

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 untillightly 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.


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10 oz of mandarin oranges, drained.

1 medium egg, slightly beaten.

1 cup of flour.

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


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XX

ORange

Preheat your oven to 350F (175C).

Sift the flour 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 muffin tins about three-quarters

full.

Bake for 25 minutes.Serve as desired.

As one of the healthies fruits in the world,

orange can:

Reduces levels of bad cholesterol

Lowers risk of cancers of the mouth, throat,

breast and stomach, and childhood leukemia

Pectin suppresses appetite


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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, for garnish

yin yangpapaya

by Nicole Routhier


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XXi

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 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. Witha spoon, scoop out the flesh 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

side of each soup bowl, then add the papaya

puree on the other side, forming 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.


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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 tspCardamom(Elakka) - 4 nos

(powdered)

Chowari - 50 gm

pineapplepayasam

by Maneka Nirmal


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XXii

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 lumps. When it is nicely done,

add the third extract of the milk and boil it.

Add the second extract followed by the first

extract. When the first extract begins to boil,

add the washed chowari. When the chowari

is cooked and payasam is nicely done, removefrom flame. Add the fried cashewnuts and

raisins. Sprinkle the powdered ingredients and

mix well. Close the pan with a lid to keep the

yummy flavor

Tips:

1) If u r using tinned coconut milk, avoid the

three steps of extract milk.

simply mix one cup water to the first tin of

coconut milk and dilute it. Add this to the

fried pineapples. When it starts to boil, add

the second tin of 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

of the milk.


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1 pound of black plums, pitted

2 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 of flour

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

1/8 teaspoon of almond extractPowdered sugar

plumClafOuTis

by Abby Van Bremen


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XXiii

plum

Preheat your oven to 400F, making sure

your rack 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 minutes

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, addingin the eggs, milk, melted and cooled butter,

salt, flour, vanilla and almond extract, as well

as the sugar.

Blend briefly (just until all of the ingredients

are combined) and then pour over plums.

Bake for about 35 minutes, until the custard

is a light golden brown, puffed, and set (check

by inserting a toothpick into the center and

make sure it comes out relatively clean).

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

shrink down and the custard will become

denser. Dust with powdered sugar and serve

by cutting into brownie-sized squares.


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1/2 teaspoon salt

1/2 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 fine shreds

cup mint leaves, chopped

2 tablespoons chopped cilantro, leafy tops

only

1/4 cup chopped unsalted, roasted peanuts1/3 cup crispy caramelized shallot

2 tablespoons fish 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


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XXiipOmelO

Put the salt in a small saucepan and fill 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 form

at the rim, turn off the heat, cover and let

sit for 20 minutes to cook the flesh. Remove

and set aside to cool. (If youre using the

Vietnamese sausage, skip this step be cause

its already cooked.) Cut the shrimp in thediagonal 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 off one end of the pomelo to

reveal its fleshy pith. Then use your fingers

and knife to remove the pith so that all thats

remaining is the white covered flesh. Pry the

pomelo open and split into two parts. Then

use a knife, scissors and your fingers to peel

away the skin from each segment and remove

the flesh. Separate the flesh into bite size

pieces and deposit in a bowl. For the dressing,

combine fish sauce, lime juice, water, sugar

and chile garlic sauce in a small bowl and stir

to dissolve the sugar. Right before serving,

add the shrimp, chicken or pork, carrot, mint,cilantro, peanuts and shallot to the pomelo.

Toss with your fingers or tongs to combine

well. Add the dressing and toss. Taste and

adjust the flavors, as needed. Transfer to a

plate, leaving any liquid behind and serve.


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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 fresh cilantro

1/4 cup pomegranate seeds, divided

1 sprig cilantro for garnish

pOmguaC

by Amanda Visconti


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XXV

pOmegRanaTe

Combine the onion with the juice of 2 limes

in a small bowl; allow the onion to soak in the

lime juice for 2 hours.

Strain through a fine-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

bowl; fold the soaked onions, chopped

cilantro, and about half the pomegranate

seeds into the avocado mixture.

Top with the remaining pomegranate seeds

and garnish with the cilantro sprig to serve.


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pumpkinCake

ROll

by Bo Wang

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup powdered sugar1 pkg cream cheese, softened, (8 oz)

4 Tbs. butter

1/2 tsp. vanilla

1/3 cup nuts, if desired


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Beat eggs on high speed 5 minutes. Gradually

beat in sugar. Stir in pumpkin and lemon

juice.

Combine and sift flour and remaining dry

ingredients (not the nuts). Fold the flour

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 filling ingredients and beat until

fluffy. Unroll cake and spread filling over cake.Top with nuts and roll. Chill.

Serving Suggestions:

1. Cut each slice of cake and sprinkle 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

days. Keeps well in freezer for 1 week.

XXVi

pumpkin


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1 1/2 cups white sugar

1 tablespoon water

3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

RasbeRRy

summeR

pudding

by FeiFei


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XXVii

RaspbeRRy

In a saucepan over medium heat, 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.

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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2-3 large red 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 bellpeppeR

COulis

by Danilo Alfaro


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XXViii

Red bell

peppeR

Remove the core, seeds and membranes from

the 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 pepper.

Cover and sweat for about 15 minutes or until

tender. Add a couple of tablespoons of stockand 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,

adjust consistency with remaining stock, and

season to taste with Kosher salt and white

pepper.


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16 ounce cottage cheese

2 large eggs

4 egg whites

1/4 cup chopped green onions

2 ounces shredded sharp cheddar cheese

3 tablespoons butter, melted

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon red pepper flakes20 ounces frozen spinach, thawed and

squeezed dry

1 ounce freshly-grated Parmesan cheese

spinaChCheese

squaRes

by Yi-Wei Chia


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XXiX

spinaCh

Preheat oven to 350 degrees F. Lightly spray

a 9-inch square baking pan with non-stick

cooking spray.

In a large bowl, mix together the cottage

cheese, eggs, egg whites, and green onions

until well combined. Mix in cheddar cheese,

melted butter, flour, salt, garlic, black pepper,

and red pepper flakes until thoroughly mixed.

Fold in the drained spinach.

Spinach Cheese SquaresPour cheese/spinach

mixture into the prepared baking pan.

Sprinkle the top with the Parmesan cheese.

Bake approximately 45 to 55 minutes or until

the top is golden. Remove from oven and

let cool to room temperature. Cut into small

squares. Serve either at room temperature or

warm.

This can be made ahead of time, refrigerated

or frozen, and reheated in oven before serving.

Makes 30 small squares for appetizers or 6large squares for brunch.


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1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled,

seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies , crumbled

1/4 cup butter

1/4 cup all-purpose flour

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella

cheese

1/3 cup grated Parmesan

buTTeRnuTsquash

lasagna

by Andrea Nguyen


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XXX

squash

Heat the oil in a heavy large skillet over

medium-high heat. Add the squash and toss

to coat. Sprinkle with salt and pepper. Pour

the water into the skillet and then cover and

simmer over medium heat until the squash is

tender, stirring occasionally, about 20 minutes.

Cool slightly and then transfer the squash to a

food processor. Add the amaretti cookies and

blend until smooth. Season the squash puree,

to taste, with more salt and pepper.

Melt the butter in a heavy medium-sizesaucepan over medium heat. Add the flour

and whisk for 1 minute. Gradually whisk in

the milk. Bring to a boil over medium-high

heat. Reduce the heat to medium and simmer

until the sauce thickens slightly, whisking

often, about 5 minutes. Whisk in the nutmeg.

Cool slightly. Transfer half of the sauce to

a blender*. Add the basil and blend until

smooth. Return the basil sauce to the sauce

in the pan and stir to blend. Season the sauce

with salt and pepper, to taste.

Position the rack in the center of the oven and

preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking

dish. Spread 3/4 cup of the sauce over the

prepared baking dish. Arrange 3 lasagnanoodles on the bottom of the pan. Spread 1/3

of the squash puree over the noodles. Sprinkle

with 1/2 cup of mozzarella cheese. Drizzle

1/2 cup of sauce over the noodles. Repeat

layering 3 more times.


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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

slicesA few sprigs fresh mint, leaves picked

A handful mixed salad leaves, washed and

spun dry

8 slices speck

sTRawbeRRysalad

by Ellen Wilson


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XXXi

sTRawbeRRy

Most 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 all

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

juice and some extra-virgin olive oil. Season

with salt and pepper. This will draw out and

flavor the lovely strawberry juices.

Preheat a large nonstick frying pan to medium

hot and add a splash of olive oil. Press a basil

leaf onto each slice of halloumi. Place the

slices, leaf side down, in the frying pan and

fry for a minute. Turn over carefully and fry

for another minute 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 the

mint, the rest of the basil leaves and the salad

leaves into the bowl with the strawberries andtoss together. Pile some of the strawberry

mixture in the middle of each plate and drape

the speck over the top. Finish with more salad

leaves. To serve, drizzle with balsamic vinegar

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 sugar2/3 cup chopped pecans

sweeTpOTaTO

peCan pie

by Pei-Yi Wong


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XXXii

sweeT

pOTaTO

Bake sweet potatoes until tender, peel and

mash. Make sure all lumps are removed,

straining if necessary.

Lightly beat eggs. Blend together eggs and

sweet potatoes. Stir in sugar, salt, cinnamon,

ginger, and cloves. Blend in cream. Pour into

pie shell.

Bake in preheated oven at 400 degrees F

(205 degrees C) 45-55 minutes or until knifeinserted halfway between center and edge of

pie comes out clean. Cool completely on rack.

To make Caramelized Pecan Topping:

Combine butter or margarine, brown sugar,

and pecans. Gently drop by spoonfuls over

cooled pie to cover top. Broil 5 inches below

heat until mixture begins to bubble, about 3

minutes. Watch carefully, if cooked too long,

top will turn syrupy. Cool on rack.


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1 1/2 cup diced fresh tomatoes

1 tbsp diced seeded fresh jalapeno pepper

3 tbsp finely diced onion

2 tbsp finely chopped fresh cilantro

1 tbsp Balsamic vinegar or fresh lime juice

1 clove garlic, minced

1/4 tsp salt

fReshTOmaTO

salsa

by Elizabeth Hill


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XXXiii

TOmaTO

In medium bowl, combine all ingredients. Let

stand, covered, at room temperature for 30

minutes.


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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

&

waTeRmelOn

napOleOns

by Xiaowen Zhang


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XXXiV

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.

Servings:

Serves 4


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67/67

onion 17, 29, 49, 67

orang 11

Ppapaya 39

peanuts 46

pecans 65

pie 25

Pineapple 41

pineapple juice 11plain yogurt 11

pomegranate 49

pomelo 46

pork 46, 53, 54

potato 29

Powdered sugar 43

prosciutto 9

RRaisins 41

red pepper 11

Ssage 29

salt 11, 15, 19

shallot 46

shallots 35, 55

hii k h 3

strawberry 63

sugar 15, 19

Ttapioca 25, 39

tarragon 35

tomato 67

Vvanilla extract 15, 25, 39, 43

vegetable broth 27

vegetable stock 55

Wwatermelon 69

white pepper 55

Yyolk 13

Date post:	08-Apr-2018
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Week 10 Lab 10 Recipe Book

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