COLLEGIATECOOKBOOK

The

A cooking guide for the modern, impoverished

degree-seeker

EVAN WILLARD

COLLEGIATECOOKBOOK

The

Evan Willard

A cooking guide for the modern, impoverished

degree-seeker

TABLE

CONTENTSof

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103

INTRO

BURGERS

SANDWICHES

LUNCH

DINNER

DESSERT

6

SLOW LARRY

The ultimate bacon cheeseburger with beef cooked in bacon fat, a bacon fat mayonnaise, onions caramelized in bacon fat, buns toasted in bacon fat, and a crisp bacon weave topping. Spread mayonnaise mixture on both sides of burger buns. Place 3 pickles on each bottom bun. Top with a burger patty, a pile of onions, and a square of bacon weave.

Serves 4 - 6

1 lb. ground beef

1 lb. ground pork

1 bundle dandelion leaves

1 tomato

½ red onion

2 jalepenos

1 tbsp salt

1 cup BBQ sauce

1 drop liquid smoke

1 cup mayonnaise

6 buns

1 cup shredded cheddar cheese

3 While bacon cooks, combine mayonnaise, ketchup, mustard, relish, and 1 teaspoon black pepper in a medium bowl. Stir to combine. Form ground beef into 4 (6-ounce) patties slightly wider than the buns. Press the cen-ter of each patty to make a slight indentation with your fingertips. Season liberally with salt and pepper on all sides. Set aside.

4 When bacon is cooked, remove baking sheet from oven and set broiler to high. Pour off excess bacon fat into a small bowl and set aside. Transfer bacon to a paper towel-lined plate, being careful not to break it. Allow to drain for 30 seconds, then transfer to cutting board. Cut the bacon weave into four smaller squares and set aside.

5 Pour 2 tablespoons of rendered bacon fat into mayonnaise mixture and stir to combine. Brush hamburger rolls on inside surfaces with bacon fat and place on a broiler pan or baking sheet brushed-side up.

6 Remove cast iron skillet from oven using oven mitts or a folded kitchen towel. Place over medium-high heat. Add remaining bacon fat to skillet. Add burger patties and cook, turning occasionally, until well-crusted and center of each burger registers 120°F on an instant read thermometer.

1 Adjust oven rack to center and bottom po-sitions, place a 12-inch cast iron skillet on the bottom rack, and preheat oven to 400°F.

2 Meanwhile, line a rimmed baking sheet with heavy duty aluminum foil. Place six slic-es of bacon on baking sheet side to side run-ning perpendicular to the edge of the counter. Fold down the top halves of 1st, 3rd, and 5th slices. Repeat until all 12 slices of bacon have been laid on the baking sheet in an interwoven pattern. Place baking sheet in oven and cook until bacon is crisp, about 25 minutes.

The

DESSERTS

DESSERTS105112117121130136

Croissants

Scones

Cakes

Pies

Puddings

Cupcakes

10

ThePERFECT CROISSANT

There is no way to hide little mistakes in your technique when making croissants. Do not expect to get perfect croissants the very first time you try our recipe, most people need to make them 3 to 4 times to get the general feeling for the process. There is no substitute for practice and experience. Every type / brand of flour and butter type also makes a difference.

Serves 4 - 6

1 ½ cups whole milk, heated to warm (105°F–110°F)

1/4 cup packed light brown sugar

1 tablespoon plus ¼ tsp active dry yeast

3 ¾ cups unbleached all-purpose flour

1 tbsp kosher salt

3 sticks cold unsalted butter

Return to work surface with short side of tri-angle nearest you. Beginning with short side, roll up triangle toward tip. Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.)

Put croissant, tip side down, on a parch-ment-lined large baking sheet. (Curve ends inward to make a crescent shape if desired.)

Make more croissants with remaining 5 trian-gles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet. Repeat rolling, cutting, and shaping procedures with chilled piece of dough.

3 Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching croissants, and tuck open end under baking sheet.

Let croissants rise until slightly puffy and spongy to the touch, 2 to 2‚ hours.

4 Adjust oven racks to upper and lower thirds of oven and preheat to 425°F.

Remove baking sheets from bags. Spritz in-side oven generously with spray bottle and close door. Put croissants in oven, then spritz again before closing door. Reduce tempera-ture to 400°F and bake 10 minutes without opening door.

1 Cut dough in half and chill 1 half, wrapped in plastic wrap. Roll out other half on a light-ly floured surface, dusting with flour as nec-essary and stretching corners to maintain shape, into a 16- by 12-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.

Arrange dough with a short side nearest you. Cut in half horizontally and chill 1 half. Cut remaining half vertically into thirds, forming 3 rectangles. Cut each rectangle diagonally in half to make 2 triangles, for a total of 6 triangles.

2 Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent.

PALLETTE