lab11 yi-wei chia

8/9/2019 Lab11 Yi-Wei Chia

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Is 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 sh-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 yet never 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 lling

ber and other nutrients that help you feel satised.

A RECEIPT FOR

LONGEVETY33 OF THE HEALTIEST FOODS

THE EARTH

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 scientic research.

We created the North Carolina Research Campus

to study the health benets of fruits and vegetables.

It is the only campus in the world encompassing

eight universities all working together for the

benet 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 scientic equipment under

one roof, including a two-story, 950 megahertz,

8-ton superconducting magnet. It is the largest and

most powerful magnet in the 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

APPLE 4

ARTICHOKE 6

ARUGULA 8

AVOCADO 11

BLUEBERRY 12

BROCCOLI 14

BLACKBERRY 16

CANTALOUPE 18

CHERRY PIE 20

CAULIFLOWER 22

GREEN CABBAGGE 24

KALE 26

KIWI 28

MANGO 30

MUSHROOM 32

ORANGE 34

PAPAYA 36

PINEAPPLE 38

PLUM 40

POMGUAC 42

POMELO 44

RASPBERRY 48

ContentsRED BELL PEPPER 48

SPINACH 50

STRAWBERRY 52

SWEET POTATO 55

TOMATO 56

WATERMELON 58


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Yield: 2 servings

1 sheet (9 1/2 x 10-inch) puf pastry (sold in

grocery reezer sections or make your own puf

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

APPLERASPBERRY

VALENTINE

CRISP

by Washington AppleCommision


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APPLE

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

inch rectangle. Cut pastry into two 7 x 10-inchpieces. 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 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 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. Drag a toothpick

tip through center of each dot to make heart.


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1/2 lemon

6 cups water4 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


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ARTICHOKE

Put the lemon, water, parsley, bay leaf,

peppercorns, and thyme in a large pot. Bring toa 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, andshallotsin 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, minced1 (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)

ARUGULASALAD

by anonymous


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III

ARUGULA

1. Heat the olive oil in a large skil-

let over medium heat; cook the garlicin 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 cook-

ing until beans are heated through, 3

to 4 minutes.

2. Arrange the arugula on a serving

platter. Spoon the bean mixture overthe arugula. Top with the shaved

Parmesan cheese if desired.


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2 ripe avocados, quartered

1/4 cup chopped green onion2 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

AVOCADOSOUP

by Chuanqi Li


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IV

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 nd Haas avocados, I dont makethis or any other avocado recipe until I can nd

them.


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1/2 cup butter

2 cups unsifted our1 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 mufns)

BLUEBERRYMUFFIN

by CM


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BLUEBERRY

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

cream together butter and sugar until light anduffy; add eggs, one at a time, beating after each

addition. In a second bowl, combine all dry

ingredients. (You can use an electric 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 hand (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 Joy

(or other non-stick spray). Fill greased mufncups 3/4 full. Sprinkle sugar on top of unbaked

mufns (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 mufn after several minutes to

free it from the pan and cool on wire racks.

Mufns may be brushed with melted butter and

sprinkled with sugar, if desired.

At our test kitchen, we sometimes sprinkle

blueberry mufn tops with cinnamon sugar

or ground hazelnuts or spread with lemon or

vanilla icing and top with thinly sliced almonds.


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2 tablespoons butter

1 onion, chopped1 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


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BROCCOLI

Melt 2 tablespoons butter in medium sized stock

pot, and saute onion and celery until tender. Addbroccoli and broth, cover and simmer for 10

minutes.

Pour the soup into a blender, lling 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 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 milk. Stir

until thick and bubbly, and add to soup. Seasonwith pepper and serve.


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BLACKBERRYMOUSSE

by Julee RossoSheila Lukins

1 tablespoon unavored gelatin

2 tablespoons cold waterJuice 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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VII

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 theheavy 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 3/4 c. all-purpose our2 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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VIII

CANTALOUPE

Dice small amount of cantaloupe into blender.

Set on grind just long enough to mashcantaloupe 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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1 head of cauliower

2-3 cloves of garlic, peeled and coarsely mincedLemon juice (from 1/2 or a whole lemon)

Olive oil

Coarse salt and freshly ground black pepper

Parmesan cheese

1 Preheat oven to 400F. Cut cauliower into

ROASTEDCAULI-

FLOWER

http://simplyrecipes.com/recipes/roasted_cauliflower/


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IX

CAULIFLOWER

orets and put in a single layer in an oven-proof

baking dish. Toss in the garlic. Squeeze lemonjuice over cauliower 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 cauliower.

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 tapioca1/8 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

Preheat oven to 400 degrees F (205 degrees C).

CHERRY PIEby Elliott Manzon


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X

CHERRY PIE

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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1 medium green cabbage

3 large leeks 3 tablespoons butter

1/3 cupvegetable broth

1 teaspoon salt


CABBAGE &LEEKS

by Megan McGlynn


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GREENCABBAGGE

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

Cut the rounds into thin strips. Soak in coldwater 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 still somewhat 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 pepper

Cooking spray

Sage sprigs (optional)

Bring water to a boil in a Dutch oven; add kale.

MASHED-POTATO

CAKES WITH

ONIONS

AND KALE

by Michael Perry


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XII

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, shapingeach 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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24 kiwis, peeled and mashed

3/4 cup pineapple juice1/4 cup fresh lemon juice

3 apples, unpeeled and halved

4 cups white sugar

KIWIJAMby Dan Polant


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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, 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 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 thetops of the jars. Bring the water to a full boil,

cover the pot, and process for 10 minutes.


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Ingredients

* 2 cups brown rice

* 4 cups water

* 1 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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XIV

MANGO

Prep Time:

5 MinCook 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 oil2 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 parsley

1/4 teaspoon chopped fresh tarragon


1/8 teaspoon salt

WILDMUSHROOM

SOUP

by Ellie Schuhmann


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MUSHROOMS

Preparation

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 simmer30 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 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


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XVI

ORANGE

Preheat your oven to 350F (175C).

Sift the our with all of the other dryingredients.

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 mufn tins about three-quarters full.

Bake for 25 minutes.

Serve as desired. and serve.

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 milk3 Tablespoons sugar

2 Tablespoons quick-cookingtapioca

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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PAPAYA

Combine the coconut milk, milk, sugar, and

tapioca in a medium-size saucepan, and bringto 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 side

of each soup bowl, then add the papaya pureeon 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 tsp

Cardamom(Elakka) - 4 nos

(powdered)

Chowari - 50 gm

PINEAPPLEPAYASAM

by Maneka Nirmal


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1 pound of black plums, pitted

2 tablespoons of brandy1 tablespoon of sugar

1/2 cup of sugar

4 eggs

1 cup of milk

3 tablespoons of butter, melted

1/2 cup of our

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

1/8 teaspoon of almond extract

Powdered sugar

PLUMCLAFOUTIS

by Abby Van Bremen


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XIX

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, adding

in the eggs, milk, melted and cooled butter, salt,

our, vanilla and almond extract, as well as the

sugar.

Blend briey (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 byinserting 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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1/4 cup minced onion

2 limes, juiced2 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

POMGUACby Amanda Visconti


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POMGUAC

Combine the onion with the juice of 2 limes in

a small bowl; allow the onion to soak in the limejuice 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 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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1/2 teaspoon salt

1/2 pound large or jumbo shrimp, deveined1/4 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 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 water

1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile garlic

POMELOSALAD

by Andrea Nguyen


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XXI

POMELO

Put the salt in a small saucepan and ll 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 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 the pork 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 covered esh. Pry the

pomelo open and split into two parts. Then usea knife, scissors and your ngers to peel away

the skin from each segment and remove the

esh. Separate the esh into bite size pieces and

deposit in a bowl. For the dressing, combine

sh 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 ngers

or tongs to combine well. Add the dressing and

toss. Taste and adjust the avors, as needed.

Transfer to a plate, leaving any liquid behind

and serve.


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1 1/2 cups white sugar

1 tablespoon water3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

RASBERRYSUMMER

PUDDING

by FeiFei


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XXII

RASPBERRY

In a saucepan over medium heat, combine the

sugar, water, and raspberries. Cook, stirringcarefully 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, yellow or orange bell peppers

2 oz. extra virgin olive oil2 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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XXIII

RED BELLPEPPER

Remove the core, seeds and membranes from

the peppers and roughly chop them. Heat aheavy-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 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, 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 eggs4 egg whites

1/4 cup chopped green onions

2 ounces shredded sharp cheddar cheese

3 tablespoons butter, melted

1 tablespoon all-purpose our

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon red pepper akes

20 ounces frozen spinach, thawed and squeezed

dry

1 ounce freshly-grated Parmesan cheese

SPINACHCHEESE

SQUARES

by Yi-Wei Chia


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XXIV

SPINACH

Preheat oven to 350 degrees F. Lightly spray a

9-inch square baking pan with non-stick cookingspray.

In a large bowl, mix together the cottage cheese,

eggs, egg whites, and green onions until well

combined. Mix in cheddar cheese, melted

butter, our, salt, garlic, black pepper, and red

pepper akes 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 6 large

squares for brunch.


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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 slices

A few sprigs fresh mint, leaves picked

A handful mixed salad leaves, washed and spun

dry

8 slices speck

STRAW-BERRY

SALAD

by Ellen Wilson


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XXV

STRAWBERRY

Directions

Most people think of strawberries as somethingtheyd 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 avor the

lovely strawberry juices.

Preheat a large nonstick frying pan to medium

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

toss 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 potatoes2 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

SWEETPOTATO

PECAN PIE

by Pei-Yi Wong


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XXVI

SWEETPOTATO

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 degrees 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 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 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

FRESHTOMATO

SALSA

by Elizabeth Hill


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XXVII

TOMATO

In medium bowl, combine all ingredients. Let

stand, covered, at room temperature for 30minutes.


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2 cups cooked baby salad shrimp

2/3 cup mayonnaise1 tablespoon fresh snipped dill

12 4 inch seeded rounds of watermelon

about 1/2 inch thick

4 large cocktail shrimp

4 sprigs of dill

WATER-MELON

NAPOLEONS

by Xiaowen Zhang


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XXVIII

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.


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A

allspice 34

almond extract 20, 40

arugula 8

avocado 10, 42

B

baking powder 12, 34, 18

balsamic vinegar 52

basil 8, 52

blackberry 16

black pepper 10

black plums 40

blueberries 12

brandy 40

butter 12, 24, 26, 40

button mushrooms 32

C

cabbage 24

cannellini beans 8

cantaloupe pulp 18

Cardamom 38

carrot 32, 44

Cashew nuts 38

cauliower 22

celery 14

cherries 20

chicken 44

chicken broth 10

chile peppers 42

Chowari 38

cilantro 10, 30, 42, 44, 56

coconut 38

coconut milk 36

Coconut milk 38

cream 46

cumin 10

Cumin 38

D

dill 58

E

egg 34, 18

eggs 12, 40

F

sh sauce 44

our 12, 40, 18, 40

G

garlic 22, 56

Ghee 38

ginger 38

green onion 10, 26

H

INDEX


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61

halloumi 52

J

jalapeno 56

K

kale 26

kiwis 16

L

leeks 24

lemon 52

Lemon juice 22

lime 42

lime juice 30, 44, 56

M

mandarin oranges 34

mango 30

margarine 26

mayonnaise 58

milk 12, 36, 38, 40

mint 36, 44, 52

N

nutmeg 34

O

olive oil 26

Olive oil 22

onion 14, 26, 42, 56

orang 10

P

papaya 36

peanuts 44

pecans 54

pie 20

Pineapple 38

pineapple juice 10

plain yogurt 10

pomegranate 42

pomelo 44

pork 44, 46

potato 26

Powdered sugar 40

R

Raisins 38

red pepper 10

S

sage 26

salt 10, 12, 18

shallot 44

shallots 32

shiitake mushroom 32


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shortening 18

shrimp 11, 44, 58

soda 18speck 52

strawberry 52

sugar 12, 18

T

tapioca 20, 36

tarragon 32

tomato 56

V

vanilla extract 12, 20, 36, 40

vegetable broth 24

W

watermelon 58

Y

yolk 16

lab11 yi-wei chia

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