si520 recipe book

8/9/2019 SI520 Recipe Book

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1

Fruit and Vegetable Recipes

Apple 3

Artichoke 5

Arugula 7

Asparagus 9 Avocado 11

Blackberry 13

blueberry 15

broccoli 17

Cabbagge 19

CANTALOUPE 21

Cauliflower 23

Cherry pie 25

kale 27

Kiwi 29

Mango 31

mushrooms 33

Orange 35

Papaya 37

PINEAPPLE 39

Plum 41

Pomegranate 43Pomelo 45

Pumpkin 47

raspberry 49

red bell pepper 51

Spinach 53

Squash 55

Strawberry 57

Sweet potato 59

tomato 61

WATERMELON 63


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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 cinnamon

3 tablespoons seedless raspberry jam

1 eight ounce container lowfat vanilla yogurt

1/4 cup water

Confectioners sugar

APPLERASPBERRY

VALENTINE

CRISPby Washington Apple

Commision


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3

I

APPLE

On floured 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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II

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, 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, 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 fresh basil

salt and pepper to taste

3 cups arugula

1/4 cup shaved Parmesan cheese (optional)

ARUGULASALAD


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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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IV

ASPARAGUS

Preheat oven to 450 degrees Fahrenheit (230degrees 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 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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V

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 makethis or any other avocado recipe until I can find

them.


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BLACKBERRYMOUSSE

by Julee Rosso

Sheila Lukins

1 tablespoon unflavored 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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13

VI

BLACKBERRY

1. Soak the gelatin in the cold water in a saucepan

for 5 minutes. Add the orange juice, gratedorange 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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1/2 cup butter

2 cups unsifted flour1 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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VII

BLUEBERRY

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

cream together butter and sugar until light andfluffy; 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 flavor, but this step may be 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 muffincups 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 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 florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

ground black pepper to taste

BROCCOLISOUP

by Eric Garcia


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VIII

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, 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 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 flour and add milk. Stir

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


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1 medium green cabbage

3 large leeks3 tablespoons butter

1/3 cup vegetable broth

1 teaspoon salt


CABBAGE &LEEKS

by Megan McGlynn


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IX

CABBAGGE

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

Cut the rounds into thin strips. Soak in cold waterto 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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1 3/4 c. all-purpose flour

2 tsp. baking powder1/4 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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XCANTALOUPE

Dice small amount of cantaloupe into blender.

Set on grind just long enough to mash cantaloupeinto 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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1 head of cauliflower

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

ROASTEDCAULI-

FLOWER


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XI

CAULIFLOWER

1 Preheat oven to 400F. Cut cauliflower into

florets and put in a single layer in an oven-proofbaking 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 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

CHERRY PIEby Elliott Manzon


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XII

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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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)

MASHED-POTATO

CAKES WITH

ONIONS ANDKALE

by Michael Perry


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XIII

KALE

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

Cover and cook over medium heat 5 minutes oruntil 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-thickpatty. 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

KIWIJAM

by Dan Polant


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XIV

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. 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

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 ofthe 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 water1 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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XV

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 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 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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XVI

MUSHROOMS

Heat butter and oil in a large nonstick skillet

over medium-high heat. Add celery, shallots, andcarrot; 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 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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XVII

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.

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-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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XVIII

PAPAYA

Combine the coconut milk, milk, sugar, and

tapioca in a medium-size saucepan, and bring toa 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 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 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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XIX

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, remove from 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 you are using tinned coconut milk, avoidthe 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 you can use more

or less according to the thickness and quality of

the milk.


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XX

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,

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 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

POMGUAC

by Amanda Visconti


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XXI

POMEGRANATE

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 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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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 fine 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 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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XXII

POMELO

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 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 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 yourfingers 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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3 eggs

1 cup sugar2/3 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 sugar

1 pkg cream cheese, softened, (8 oz)

4 Tbs. butter

1/2 tsp. vanilla

1/3 cup nuts, if desired

PUMPKINCAKE ROLL

by Bo Wang


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XXIII

PUMPKIN

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 withcinnamon. 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.


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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

RASBERRYSUMMER

PUDDING

by FeiFei


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XXIV

RASPBERRY

1 1/2 cups white sugar

1 tablespoon water

3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

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


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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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XXV

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 flour

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon red pepper flakes

20 ounces frozen spinach, thawed and squeezed

dry

1 ounce freshly-grated Parmesan cheese

SPINACHCHEESE

SQUARESby Andrea Nguyen


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XXVI

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,

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 6 large

squares for brunch.


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Ingredients

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 leaves

12 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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XXVII

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-size saucepan

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 untilsmooth. 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 lasagna noodles

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.

and serve.


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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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XXVIII

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 flavor the

lovely strawberry juices.

Preheat a large nonstick frying pan to medium

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

SWEET POTATO

1. Bake sweet potatoes until tender, peel and

mash. Make sure all lumps are removed, strainingif 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 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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XXX

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 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

&

WATERMELONNAPOLEONS

by Xiaowen Zhang


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XXXI

WATERMELON

Instructions:

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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Index

Aallspice 34

almond extract 24, 40

arugula 6

asparagus 8

avocado 10, 42

Bbaking powder 14, 34, 20

balsamic vinegar 56

basil 6, 56

blackberry 12

black pepper 10

black plums 40

blueberries 14

brandy 40

butter 14, 18, 26, 40

button mushrooms 32

Ccabbage 18

cannellini beans 6

cantaloupe pulp 20

Cardamom 38

carrot 32, 44

Cashew nuts 38

cauliflower 22

celery 16

cherries 24

chicken 44

chicken broth 10

chile peppers 42

Chowari 38

cilantro 10, 30, 42, 44, 60

coconut 38

coconut milk 36

Coconut milk 38

cream 48, 49

cumin 10

Cumin 38

Ddill 62

E

egg 34, 20

eggs 14, 40

Ffish sauce 44

flour 14, 40, 20, 40

Ggarlic 22, 60

Ghee 38

ginger 38

green onion 10, 26

Hhalloumi 56

J jalapeno 60

Kkale 26


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kiwis 12

Lleeks 18

lemon 56

Lemon juice 22

lime 42

lime juice 30, 44, 60

Mmandarin oranges 34

mango 30

margarine 26

mayonnaise 62

milk 14, 36, 38, 40

mint 36, 44, 56

NNeufchtel cheese 8

nutmeg 34

Oolive oil 26

Olive oil 22

onion 16, 26, 42, 60

orang 10

Ppapaya 36

peanuts 44

pecans 58

pie 24

Pineapple 38

pineapple juice 10

plain yogurt 10

pomegranate 42

pomelo 44

pork 44, 48, 49

potato 26

Powdered sugar 40

prosciutto 8

RRaisins 38

red pepper 10

Ssage 26

salt 10, 14, 20

shallot 44

shallots 32

shiitake mushroom 32

shortening 20

shrimp 10, 44, 62

soda 20

speck 56

strawberry 56

sugar 14, 44, 20

Ttapioca 24, 36

tarragon 32

tomato 60

Vvanilla extract 14, 24, 36, 40

vegetable broth 18

W


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watermelon 62

Y yolk 12

si520 recipe book

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