vec2100 summer 2011 recipe book

8/2/2019 VEC2100 Summer 2011 Recipe Book

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2 | V E C 2 1 0 0 R e c i p e s f r o m c l a s s

Tortelli of Potato and ChivesWith Brown Butter and Sage

By Amelia Greco

Comment: I saw this recipe in Mario Batalis Simple Italian Food book, and I instantly wanted

to use this recipe for the classrooms recipe book. This Tortelli pasta dish seems like it wouldhave so much flavor when adding fresh ingredients to it and the nutmeg spice intrigues me. Iam sure I would have instant gratification when eating, as it would be perfect to eat this verytraditional Italian comfort food on a cold winter day in Gainesville. This dish would be a piece of Southern Italy served with a delicate twist.Ingredients: 4 russet potatoes, boiled 40minutes until tender and peeled cup freshly grated parmigiano-reggiano cheese cup chopped chives2 extra-large eggs teaspoon freshly grated nutmeg1 recipe basic pasta dough4 tablespoons (1/2 stick) butter8 sage leavesJuice of lemonPreparation: Bring about 6 quartsof water to a boil and add about 2tablespoons salt. In a large mixing bowl, crush the potatoes with a masher until smooth. Add cup of the cheese, cup of the chives, the eggs, and nutmeg and mix well. Roll out the pasta tothe thinnest setting and cut unto 4-inch squares. Place 1 tablespoon potato mixture in thecenter of each square and fold to form triangles, pressing firmly to seal. Bring the oppositepoints of the triangle together and press firmly to join. Continue until all the pasta is stuffed andformed into tortelli. Drop the pasta into the boiling water and cook until tender, 6 to 7 minutes.Meanwhile, melt the butter in a 12- to 14-inch saut pan and, over medium-high heat, cookuntil a golden brown color (noisette) appears in the thinnest liquid. Add the sage leaves andremove from the heat, then stir in the lemon juice. Drain the tortelli well, gently pour into thesaut pan, and return to the heat. Add the remaining cup cheese and cup of chives, toss tocoat, and serve immediately.


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Creamy Potato with Rosemary SoupBy Allen Scott

(Taken from: http://allrecipes.com/Recipe/creamy-potato-with-rosemary-soup/detail.aspx)

Ingredients

2 tablespoons olive oil 1 1/2 pounds peeled russet potatoes, cut into 1-inch chunks 1 large onion, cut into large dice 1 tablespoon butter 1 pinch sugar 3 large garlic cloves, thickly sliced 1/8 teaspoon cayenne pepper 3 cups chicken or vegetable broth 1 1/2 teaspoons minced fresh rosemary 1 1/2 cups half-and-half (or whole milk) Salt and freshly ground pepper, to taste Garnish: crumbled bacon (optional)

Directions

1. Heat oil over medium-high heat in a large, deep saut pan until simmering.2. Add potatoes and onion. Saut, stirring very little at first, then more frequently, until

potatoes start to turn golden brown (7 to 8 minutes).3. Reduce heat to low and add butter, sugar and garlic. Continue cooking until all

vegetables are a slightly caramel color (about 10 minutes longer).4.

Add cayenne pepper and continue to saut until fragrant (30 seconds to 1 minutelonger).

5. Add broth and bring to a simmer over medium-high heat. Reduce heat to low andsimmer, partially covered, until potatoes are tender (about 10 minutes).

6. With a blender, puree (adding fresh rosemary) until very smooth (30 seconds to 1minute). *Note that you might want to vent the steam while pureeing by eitherremoving the lid's pop-out center or by lifting one edge of the lid.

7. Return to pan/pot; add enough half-and-half so the mixture is soup-like, yet thickenough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladleinto bowls, garnish and serve. Enjoy!


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Italian Spaghetti SauceBy Ashley Massagee

This is a homemade recipe that has been passed down through thegenerations as I am Italian. Unfortunately, my Italian roots tend to takeover when I am cooking, so I never measure. But, the followingmeasurements should be close enough The main key is to let the saucesimmer for as long as possible, more than 6 hours is best!Ingredients:2 cups crushed tomatoes2 cups tomato sause2 cups diced tomatoes

2 bay leaves oz of parsley flakes oz sweet basil cup sugar

Procedure-Turn burner on stove to medium heat, pour all tomato ingredients in a pot.Then add the bay leaves, parsley flakes, sweet basil, and sugar to thetomato ingredients until the ingredients are mix in the sauce . Let the saucesimmer, some boiling may occur, but try to keep it at a minimal. If youwould like to add meat balls, it is best to cook them as soon as possible sothey can be added to the sauce the sauce is simmering. This will allow themeat balls to take on more flavor. Additionally, my family loves to boil eggsand add the peeled boiled egg to the sauce. Just like the meat ball, the eggsshould be added to the sauce as soon as possible. I never realized thatboiled egg was not common in spaghetti sauce until a few years ago, so itmay seem crazy to you, but trust me, its pretty tasty =)


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Rosemary Roasted PotatoesBy Brandi Coleman

Total Time:

1 hr 8 min

Prep

8 min

Cook

1 hr 0 min

Yield:

3 to 4 servings

Level:Easy

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture) 1/8 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves ) 2 tablespoons minced fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil , salt, pepper, garlic and rosemary ; toss until the potatoes are well

coated. Dump the potatoes on a baking sheet and spread out into 1 l ayer; roast in the oven for at least 1 hour, or until browned and crisp .Flip twice with a spatula during cooking to ensure even brow ning.

Remove the potatoes from the oven, season to taste, and serve.

*Side note- I have made this recipe using different herbs and spices so you can substitute if you dont likeRosemary or want to try something new.Source: http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe/index.html
http://www.foodterms.com/encyclopedia/clove/index.htmlhttp://www.foodterms.com/encyclopedia/clove/index.htmlhttp://www.foodterms.com/encyclopedia/clove/index.htmlhttp://www.foodterms.com/encyclopedia/potato/index.htmlhttp://www.foodterms.com/encyclopedia/potato/index.htmlhttp://www.foodterms.com/encyclopedia/potato/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/garlic/index.htmlhttp://www.foodterms.com/encyclopedia/garlic/index.htmlhttp://www.foodterms.com/encyclopedia/garlic/index.htmlhttp://www.foodterms.com/encyclopedia/rosemary/index.htmlhttp://www.foodterms.com/encyclopedia/rosemary/index.htmlhttp://www.foodterms.com/encyclopedia/rosemary/index.htmlhttp://www.foodterms.com/encyclopedia/roast/index.htmlhttp://www.foodterms.com/encyclopedia/roast/index.htmlhttp://www.foodterms.com/encyclopedia/roast/index.htmlhttp://www.foodterms.com/encyclopedia/crisp/index.htmlhttp://www.foodterms.com/encyclopedia/crisp/index.htmlhttp://www.foodterms.com/encyclopedia/crisp/index.htmlhttp://www.foodterms.com/encyclopedia/spatula/index.htmlhttp://www.foodterms.com/encyclopedia/spatula/index.htmlhttp://www.foodterms.com/encyclopedia/spatula/index.htmlhttp://www.foodterms.com/encyclopedia/spatula/index.htmlhttp://www.foodterms.com/encyclopedia/crisp/index.htmlhttp://www.foodterms.com/encyclopedia/roast/index.htmlhttp://www.foodterms.com/encyclopedia/rosemary/index.htmlhttp://www.foodterms.com/encyclopedia/garlic/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/potato/index.htmlhttp://www.foodterms.com/encyclopedia/clove/index.html


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Butternut Squash Ravioli with a Sage BrownButter Sauce

By: Elaina BuonoServes 8

Ingredients:

For Ravioli-1 large butternut squa sh - halved lengthwise, peeled and seeded2 teas poons buttersa lt and black peppe r to tas te 1/2 tea spoon ground nutme g 1/2 te a sp oon a lls pice 2 te as poons ground cinnam on 1 /2 cup Parmesan cheese50 wonton wrappe rs 1 tea sp oon e gg white, lightly bea ten

For Sauce-1/4 cup chopped fresh s age lea ves 1/4 cup uns alted buttersa lt and black peppe r to tas te

Directions:

1. Preheat oven to 350 degrees F2. Place the squash, cut side up, on a baking sheet. Place 1 tablespoon butter in

the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squashwith a sheet of aluminum foil tucking in the edges.

3. Bake squash in preheated oven until tender and easily pierced with a fork, 45 to65 minutes.

4. Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice,nutmeg, cinnamon, and Parmesan cheese until well blended. Season to tastewith salt and pepper.

5. Fill a deep pot with lightly salted water and bring to a boil.6. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush

edges with the egg white. Place about 1 tablespoon of the squash mixture in themiddle of the wonton. Cover with a second wonton wrapper. Repeat withremaining wonton wrappers and squash mixture until all have been used.

7. Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender.Remove, drain, and keep warm until sauce is prepared.

8. To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage.Continue to cook and stir until the sage is crispy but not browned. Add salt andpepper to taste.

This ravioli is one of my favorite foods. Sometimes instead of butternut squash, I usecanned pumpkin or fresh pie pumpkins when they are in season. I first tried pumpkinravioli in a Wolf Gang puck restaurant and when I got home, I wanted to make itmyself. There are lots of variations of this recipe on the internet, but this one is myfavorite. It is from allrecipies.com. Its fairly simple to make once you get the hang of


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it. The sage butter sauce is my favorite part and I will often make it without the ravioliand put it on regular pasta if I dont have a lot of time to cook. The sage and thebutternut squash tastes compliment each other perfectly.


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Gluten Free Pea-PestoBy Drew Chung

Ingredients: 4 ounces Gluten Free Pasta 1 cup Sweet Peas 10 raw Almonds 1 Garlic clove 1/2 tbsp Olive Oil (optional) 3 tbsp Parmesan Cheese 1 Basil leaf

1. Add the following into a food processor:a. 3/4 cup of the peasb. chopped almondsc. chopped garlicd. oil

2. Puree completelya. NOTE: you may need to add a few teaspoons of water to get it going

3. Cook chosen pasta according to package instructions4. When the pasta is done, do the following:

a. Save 1 cup of the waterb. Drain rest of the water

c. Put cooked pasta back in the pot5. Add the pesto and cheese to pasta6. Add a few tablespoons of the pasta water7. Mix the pasta well8. Continue adding water as needed to make pasta sauce as thin as you like9. Mix left-over peas and serve10. Garnish dish with basil

This is simple, tasty dish that my obsessive health-freak of a friend taught merecently. This meal does not take longer than 15 minutes to make so it is perfect for thosewith little time.


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Pasta OreganoBy David Kirby

Ingredients:

1/2 lb pasta 6 tbsp olive oil 4 tbsp balsamic vinegar 4 tsp oregano

1. Boil the pasta in a pot until desired consistency is reached.2. Drain the pasta. Place the pasta back in the pot, and add half the olive oil and theoregano, mixing it in thoroughly.3. Stir for 2-3 minutes with the stove on medium heat.4. Remove from heat and add the vinegar and the rest of the oil. Mix thoroughly andserve immediately. Serves 2-3.

This recipe makes pasta in a thin, light sauce. Other herbs or spices can be added asdesired, and other types of sweet vinegar can also be used. Long pasta or spaghetti isrecommended.


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Ham and Bean Soup

Cooked By: Taylor Warner

Ingredients1 cup dry navy beans4 cups water1 to 1 pounds ham (trim fat and skin)1 cups diced celery1 cup chopped onion teaspoon dried thyme, crushed teaspoon white pepper

1 bay leaf

InstructionsRinse beans. In a large saucepan combine beans and water. Bring to boiling; reduceheat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drainand rinse beans. Cut ham into cubed pieces. In the same pan combine beans, 4 cupsfresh water, ham, celery, onion, thyme, white pepper, and bay leaf. Bring to boiling;reduce heat. Cover; simmer about 1 to 2 hours or till beans are tender. Stirperiodically. Keep an eye on the amount of water, may need to add some. Remove hambone if any, let it cool and pick off any remaining meat from bone. Discard bone and bayleaf. Return the ham to saucepan. Heat through. Makes 4 main-dish servings.

CommentsMy mother got this recipe from the Better Homes and Gardens New Cookbook but addedher own twists to the recipe. It tastes delicious! I recommend giving it a try.


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Bread crumb coated ChickenBy Hanna Logg

Ingredients: loaf French bread cup parmesan cheese

1 Tbsp. sage leaves (chopped fresh)1/8 cup butter2 Tbsp. mustard4 chicken breasts

Directions:Preheat oven to 450 degreesTear up bread, put bread, sage and parmesan cheese in food processor, process to a roughchop. Melt butter, add mustard. Coat chicken breast with mustard mix then with bread crumbmix. Place on foil lined baking sheet, cook for 25-30 minutes, until golden brown and crispy.


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Orange Basil ChickenBy Joy L. Burnham

10 chicken breasts1/4 cup brown sugar1 orange, zested1 cup white wine1 cup orange juice3 garlic cloves, chopped fine1 bunch of fresh basil, chopped1/2 cup olive oil6 cups of water

Trim the breast, cover and place in fridge. Mix all the ingredients together well in a bowl.Add the chicken, making sure all of the chicken is covered in the marinade.Allow to sit in the refrigerator for about an hour.Then place the chicken on a well-oiled sheet pan, strain the marinade and place thestrained-out basil, zest and garlic on the chicken, just enough to give it some color.Bake at 300F for about 25 minutes or until done.Save the stock if desired. Reduce stock (boil it down to half the amount) and add a smallamount of cornstarch and water so that it thickens and use it as a sauce.I got this recipe from http://www.cooks.com/rec/view/0,1739,135180-252199,00.html when I was a freshman in college, and I have made it many times since. This versionserves ten people or two people with a lot of leftovers when I make it! It is good overrice, or with mashed or baked potatoes.
http://www.cooks.com/rec/view/0,1739,135180-252199,00.htmlhttp://www.cooks.com/rec/view/0,1739,135180-252199,00.htmlhttp://www.cooks.com/rec/view/0,1739,135180-252199,00.htmlhttp://www.cooks.com/rec/view/0,1739,135180-252199,00.html


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Lavender Tea Cookies RecipeBy Tyler Marshall

Yields: 2 dozen cookiesPrep time: 20 minCook time: 15 min

Ingredients:

1 tablespoon dried culinary lavender flowers1 cup butter, room temperature2/3 cup granulated sugar1 teaspoon pure vanilla extract1/4 teaspoon lemon extract2 cups all-purpose flour1/8 teaspoon saltLavender Frosting (see recipe below)

Preparation:

In a mortar, grind lavender flowers with the pestle.

In a medium bowl, cream together ground lavender flowers, butter,sugar, vanilla extract, and lemon extract. Add flour and salt;mix until combined (dough should be soft but not sticky.)Refrigerate 1 to 2 hours or until dough is firm.

Prepare Lavender Frosting; set aside.

Preheat oven to 325 degrees F. Remove dough from refrigerator.

On a lightly-floured surface, roll dough approximately 1/4-inchthick with your rolling pin. Cut into desired shapes with yourfavorite cookie cutters and place onto ungreased cookie sheets.

Bake 12 to 15 minutes or until cookies are lightly browned aroundthe edges. Remove from oven and cool on wire cooling racks. Whencool, frost with Lavender Frosting.

Makes 2 dozen cookies.

Lavender Frosting:1 cup powdered (confectioners') sugar2 tablespoons dried culinary lavender flowers2 tablespoons milk2 teaspoons light corn syrup

In a small plastic bag, combine powdered sugar and dried lavenderflowers. Let stand at least 1 day before using. When ready touse, sift the mixture into a medium-size bowl; discarding


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lavender flowers.

Add milk and corn syrup, mixing well. NOTE: Additional powderedsugar or milk may need to be added (enough milk to make frostingeasy to spread). Spread on baked, cooled cookies.

Reference-http://whatscookingamerica.net/Cookie/LavenderCookies3.jpg
https://mail.ufl.edu/OWA/redir.aspx?C=b402730ec5bf49b88ae7954db6c7dfcc&URL=http%3a%2f%2fwhatscookingamerica.net%2fCookie%2fLavenderCookies3.jpghttps://mail.ufl.edu/OWA/redir.aspx?C=b402730ec5bf49b88ae7954db6c7dfcc&URL=http%3a%2f%2fwhatscookingamerica.net%2fCookie%2fLavenderCookies3.jpg


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Lavender CookiesBy Paul Poppe

Ingredients

5/8 cup butter 1/2 cup white sugar 1 egg

1 tablespoon lavender flowers 1 1/2 cups all-purpose flour 1/2 cup colored sugar for decoration

(optional) 1 tablespoon lavender flowers

Directions

1. Preheat oven to 350 degrees F (175 degrees C).Grease cookie sheets.

2. Cream together the butter and sugar. Beat the egg,and blend into the butter and sugar. Mix in thelavender flowers and the flour. Drop batter byteaspoonfuls onto cookie sheets.

3. Bake 15 to 20 minutes, or until golden. Removecookies to cooling racks, and sprinkle with decorativesugar and additional lavender flowers if desired.

NOTE: I decided to choose lavender because people usually dont use it tocook with, so I found it interesting. The recipe was taken fromallrecipes.com


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Lemon Rosemary SalmonBy Donavaun Horne

Ingredients

* 1 lemon, thinly sliced* 4 sprigs fresh rosemary* 2 salmon fillets, bones and skin removed* coarse salt to taste* 1 tablespoon olive oil, or as needed

Directions1. Preheat oven to 400 degrees F (200 degrees C).2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2

sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layerwith remaining rosemary sprigs, and top with remaining lemon slices. Drizzlewith olive oil.

3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with afork.

"Lemon Rosemary Salmon Recipe - Allrecipes.com." Allrecipes.com - Recipes,Menus, Meal Ideas, Food, and Cooking Tips. Web. 05 Aug. 2011..


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Lentil Soup RecipeBy Hamilton Jones

Ingredients:1 16 oz. bag of lentils

3-4 carrots3-4 sweet onions (yellow onions)3 celery stalks3 turkey sausage links (this is optional as you can choose to useWhatever sausage you want or for a vegetarian dish, substitute withMore carrots, onions, and celery) cup dried and finely chopped basil cup dried and finely chopped oregano cup dried and finely chopped thyme2 tablespoons of fennel seeds3 bay leaves1 tablespoon salt1 tablespoons ground black pepper cup olive oilOptional:3 minced garlic cloves2 teaspoons red pepper flakes (for varying levels of spice, add what your palette iscomfortable with)Instructions:

1. Begin by prepping the vegetables and washing the carrots, onions, and celery torid them of any dirt.

2. Slice the carrots into 1 cm thick pieces and be sure to not use either end of thecarrots.3. Slice the celery stalks the same you did with the carrots. Hint: to rid the celery

pieces of the fibrous strands, use a paring knife to carefully cut the top of thestalk. You should be able to peel away the rest of the fibrous strand.

4. Mince the onions into small pieces.5. After doing this and combatting any tears you might face along the way, throw

all of the vegetables into a large pot and add the olive oil. Sautee the vegetablesin the oil on medium-low heat. Stir occasionally to make sure all of thevegetables cook evenly

6. While the vegetables cook, use this time to cook the sausages on high heat. Besure to cook thoroughly as you do not want to consume any undercooked porkor turkey.

7. Once the sausage is done cooking, add the meat with the vegetables.8. Using mortar & pestle, grind the fennel seeds to help release their volatile oils.

Just grind them enough so that you can start to smell the oils being released.


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9. Now, add half of the prepared herbs and spices into the pot with the sausageand vegetables. Be sure you dont add all of the herbs and spices as you will usethe other half later. Youre doing this to create layers of flavor

10. After letting the contents of the pot cook together for about 5 minutes, pour thebag of lentils into the pot.

11. Remove the pot from the stove and pour water into the pot, making sure thewater rises about 3 or 4 inches off of the top layer of vegetables.

12. Turn the heat down low, allowing for the contents to simmer and the flavors tocoalesce

13. From here on out stir occasionally and let the contents cook down for at least 2-3 hours. For best results, you should simmer the contents of the pot for roughly5 hours.

14. Depending on personal preference, you can cook the lentil soup down into athicker, more stew like recipe or leave it watery. You can always add a little bitmore water if it cooks down to much!

15. A few minutes before you deem it finished, add the last of the herbs and spicesand stir.

16. Let all of the vegetables, herbs, and spices to cook for a few minutes longer andfeel free to pour yourself a bowl!

17. Enjoy!

Comments: This is one of my favorite dishes to make because as a college student Idont find a lot of free time during fall and spring semesters to make meals every night.Although it takes time to make, it is a very easy recipe to make and allows formodification for your own personal tastes (For example, I tend to cook my lentil soupdown longer to create a thicker, heartier soup while my mom likes it watery). My mom

taught me this by teaching me how to eyeball all of the ingredients and thats how Icook it now. The amount of ingredients I listed is based on what I normally use to makethis great meal. I advise to make this on a weekend that allows for you to be by a stovefor a good part of the day. The best part about this recipe is that I get about 5-7incredibly filling, nutritious, meals out of it over the course of 3 or 4 days!


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Purple Basil PestoBy Mauro Perez

Opal (purple) basil is great for making pesto sauce that can be used in pastas, on bread, etc.Ironically, pesto made with purple basil is not purple, but green. Still this is an easy and quickrecipe that can be added to any pasta dish and will make your guests mouths water even whilegetting seconds.

Ingredients:-cup (or a handful) of opal basil, alsoknown as purple basil-olive oil to your liking-salt and pepper to your liking-1/4 cup of slivered almonds-1/2 cup of grated parmesan cheese-5 or 6 cloves of garlic.-optional heavy cream if you want aheavier concoction

Process:-Put all of the ingredients (except for the pasta) in a blender and blend until a creamy texture isachieved.-Serve on top of any pasta. Has been proven delicious on penne pasta.-Spread with a spoon on slices of bread.

-ENJOY!

Source: My roommate Laura Figueredo


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Nichols Tea

By Graham Nichols

Whenever anyone is sick in my household, or wehave something to study for and must focus, my momalways makes this type of tea. I decided to add inthe cinnamon after the presentation about the manycognitive benefits of it, and also because I feelit would work well with otherdrink ingredients. It doesn't really have aspecific name, but I really enjoy it a lot, so I'lljust call it Nichols Tea.

Nichols Tea: Ingredients:1.5 litres of water7 green tea bags4 mint tea bags10 cinnamon sticks1 table spoon of cayenne peppersugar or honey optional if the pepper is too strong

Preparation: Boil the water and let the green tea bags and mintbags steep for 3 minutes or longer depending on howstrong you would like it, then place the cinnamonsticks into the tea and add the cayenne pepper inas well. Add sugar or honey as needed. Can beserved cold or hot, (personally I like hot teabetter) and stir as necessary if the tea hasseparated from the cayenne pepper.


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Basil Pasta Salad, (All Recipies.com)One of my Favorites!!! Courtney Padgett

Ingredients

1 (16 ounce) package bow tie pasta1 (6 ounce) package spinach leaves

2 cups fresh basil leaves

1/2 cup extra virgin olive oil

3 cloves garlic, minced

4 ounces prosciutto, diced

salt and ground black pepper to taste

3/4 cup freshly grated Parmesan cheese1/2 cup toasted pine nuts

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over

high heat. Once the water is boiling, stir in the bow tie pasta and return

to a boil. Cook the pasta uncovered, stirring occasionally, until the

pasta has cooked through, but is still firm to the bite, about 12 minutes.

Rinse with cold water to cool. Drain well in a colander set in the sink.

Toss the spinach and basil together in a large bowl.Heat the olive oil in a skillet over medium heat; cook and stir the garlic in thehot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more.Remove from heat. Add to the bowl with the spinach and basil mixture; toss tocombine. Pour in the drained pasta and retoss. Season with salt and pepper.Sprinkle with the Parmesan cheese and pine nuts to serve.


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ITALIAN H ER B ROASTED CH ICKENB y R e b e c c a P a s c h a l l

1 3-4 lb. (approximately) chicken, quartered1/4 cup flour1/2 tsp. salt1/8 tsp. pepper1/4 tsp. thyme1/4 tsp. oregano or marjoram1/4 tsp. rosemary 2 tsp. fresh parsley, minced3 cloves garlic1 large onion, chopped1/2 cup chicken broth

Directions:

Preheat oven to 375F.

Wash chicken and cut into quarters.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic andchopped onion.

Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken

at a time in the bag until well coated.

Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or bakingpan.

Combine herbs and chicken broth. Baste chicken with broth and a little olive oil,and continue to baste occasionally during the cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160F.

Recipe came fromCooks.com and was submitted by CM.


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Spearmint Ice Cream RecipeBy Alexandra Van Arsdale

Menta SpicataLaminacae Family

Ingredients:1 cup fragrant spearmint leaves1 cup whole milk 2 cups heavy cream2 large eggs shopping list3/4 cup sugar

ProcedureCover mint with water and bring

to a boil and simmer to soften leaves.Drain well, pressing out excess

moisture from leaves.Puree mint in food processor.In a saucepan, add the pureed mint

and cream and heat but do not boil.Add the eggs and sugar and cook and stir constantly until mixture coats the back

of a spoon. Do not boil.Place mixture over a bowl of ice water to cool down.Chill mixture well in the refrigerator.

Process chilled mixturein ice cream maker according tomanufacturers direction.

Chill very well.


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CHICKEN STUFFED WITH ROSEMARY, POTATOESAND OLIVES

By: Charlotte Temple

3 or 4 medium red or new potatoes, unpeeled, cooked, and cubed8 to 10 stuffed green olives, chopped3 to 4 tablesp. chopped parsley2 cloves garlic, crushed1 tablesp. capers3 tablesp. olive oil2 tablesp. rosemary

1 3-pound roasting chickensalt and pepper to taste

In a large bowl, place the potatoes, olives, rosemary, parsley,garlic, capers, and olive oil. Toss the ingredients in the bowltogether gently. Wash the chicken inside and out and then salt andpepper all over. Stuff the chicken - do not try and stuff it tightly.Allow the extra potatoes, etc. to spill out in the pan from thechicken cavity. Bake at 375 for 70 to 80 minutes.


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The Perfect Lemonade By Haley Reeb

Preparation Time: 20 minutesTotal Time: 4 hrs, 25 minutes (Only because of the chill time for the lemonade)The following recipe is for 8 servings which is about 2 quarts.

Ingredients:o 1 cup watero 1- cups sugaro 15 to18 medium lemons (3 cups juice)o 5 cups cold watero 1 lemon, washed and thinly slicedo 14 small fresh mint sprigs

Directions:1. For the sugar syrup, bring water and sugar to boil in saucepan, stirring occasionally, untilsugar dissolves. Pour into bowl. Cool.

2. Microwave 5 or 6 lemons at a time on High 1 to 1-1/2 minutes, just until warm to thetouch. Cut lemons in half and squeeze juice. Discard seeds and transfer juice and pulpto a large pitcher. Repeat with remaining lemons. Stir in cooled syrup and water.

3. Measure 1-1/2 cups lemonade mixture in a 2-cup glass measure. (Stir sliced lemon intoremaining lemonade mixture; cover and set aside.) Arrange one sprig of mint per cube

in an ice-cube tray; pour in the 1- cups lemonade mixture.Freeze the lemonade ice-cube tray 4 hours, until firm. Cover

and refrigerate lemonade.4. Pour lemonade into tall glasses over ice cubes.

Nutrition Facts:Calories- 170 Sodium- 2 mgTotal Fat- 0 g Carbohydrate- 47 gSaturated Fat- 0 g Fiber- 0 gCholesterol- 2 mg Protein- 1 g

The Perfect Lemonade-http://www.recipe.com/the-perfect-lemonade


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Lamiaceae Recipe (that Rhymes)By Zachary Roberts

For this project I chose the lavender plant. This plant hasalways been a favorite aromatic of mine, but Ive never usedit in food before. So, I found this recipe online containing oneof my favorite dishes: scrambled eggs.Taken from http://www.joys-of-lavender.com/lavender-vegetable-scrambled-eggs.htmlLavender Vegetable Scrambled Eggs:Ingredients:

1 tsp. butter or oil 1 onion chopped 1 stalk celery chopped 1/2 green, red or orange pepper chopped 1 can mushrooms 1 small zucchini chopped green or black olives chopped ham eggs beaten with a fork, the amount depends on your needs shredded or sliced cheese 2 pinches of dried crushed or chopped lavender salt and pepper to taste

Directions:1. Saut all the vegetables (and meat if desired).2. Add the eggs, lavender, salt and pepper and cook.3. Remove from heat and sprinkle with a handful of cheese or cheese slices and

cover with a lid to melt cheese.4. Serve and enjoy.


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Rosemary Chicken

By Amanda DeArmond

Ingredients: 1 onion 2 TBSP Canola oil 1 TBSP sage Whole chicken 2 TBSP butter (warm) 2 TBSP rosemary 1 TBSP oregano Salt Pepper 1 TBSP sage

Procedure of Preparation: Chop onion and fry in canola oil until clear (about 5-10 minutes) Add sage Cut spine of the chicken. Chop fresh rosemary and mix with warm butter. Place under skin of breast with spoon. Season both sides of the chicken with oregano, salt, pepper and sage to taste. In a roasting pan lay the chicken on top of fried onions with the cut spine facing down. Bake in 400 degree oven for 1 hour or until meat thermometer reads 165 degrees


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Rosemary fried chicken tenders by Alberto ManusIngredients:1 pound of chicken tenders from publix5 teaspoons of olive oil1 teaspoon of salt

1 cube of butterCooking oil1 teaspoon of Rosemary powder1 teaspoon of garlic powderDeep frying panZiplock bagProcedures:

1. Put the 5 teaspoons of olive oil, 1 teaspoon of salt, and rosemary powder and garlic powder inthe ziplock bag and then close the ziplock bagand then shake it pretty well.

2. And then put in the chicken tenders and thenshake it some more. Let it soak for 5 mins

3. In the mean time, warm up the pan and pour incooking oil.

4. 5 mins later when the oil is hot put the chicken in, deep fry it till its golden brown

Comments:I accidentally find out about this recipe because I was bored one day and I decided to

cook chicken, I honestly dont know if other people knew about this recipe so I cant really call itmy own. Regardless, this was pretty good tasting and definitely worth it.


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Spaghetti alla Puttanesca by Corrine Roos with credits to her bestfriend, Lauren Miller

This recipe comes from my best friends family. Cooking was one of the things thatLauren and I bonded over when establishing our friendship. We both shared a love of spice, andso it was no surprise when cayenne pepper or dried red pepper was spontaneously thrown intoany dish. Spaghetti alla Putenesca is traditionally made with anchovies; however, I wasvegetarian for several years so we adapted her grandmothers recipe to our own tastes. Thatsthe beauty of this recipe; the quantity of each ingredient is subjective. I will be supplying theamounts I typically usefor the purpose of thisrecipe. But, please feelfree to adapt it and loveit and make it your own.It is used as a sauce to

put over spaghetti(although I haveconfessedly eaten itsimply as a bread dipbefore). Enjoy!One red onion, choppedThree pinches of Cayenne pepperTwo jars of cannedtomatoesOne tablespoon of capers

Enough olive oil to soak the panTwo and a half tablespoons of chopped fresh garlicA pinch of oreganoThree pinches of dried red pepperInstructions: First soak a stir-fry pan with olive oil. Then, add in all of your ingredients and heatthe stove top at medium-high and stir-fry all of the ingredients until the onion reaches thedesired level of crispness. Pour over spaghetti and serve.Recommended with garlic bread and baked asparagus!


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Spanakopit a By Anne Mihok

Mas friends recipe (Anne Mihok)

Ingredients

1/3 cup olive oil 2 pounds spinach, washed and drained 1 bunch scallions, white and green parts, chopped 1/4 cup finely chopped basil Salt and freshly ground black pepper 1/2 pound feta cheese, crumbled 1 to 2 eggs, lightly beaten 1 cup (2 sticks) unsalted butter, melted 1 pound filo pastry sheets

Directions

Saute spinach until it wilts. Remove spinach and squeezeout excess liquid, then chop roughly. (You can also usefrozen spinach.)

Saute scallions. Add the spinach to the scallions, along withthe basil, salt and pepper. Remove from heat and set aside.

Stir the feta, basil, salt, pepper and egg in a mixing bowl.

Preheat the oven to 350 degrees F. Brush a baking sheetwith some of the melted butter.

Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo,brushing each with butter, on the bottom. Spoon the spinachfilling over the filo, then cover with 6 more sheets of filo,buttering each sheet. Score the top 3 sheets with a sharpknife. Bake 40 to 45 minutes, or until top is golden, let stand15 minutes, then cut into squares and serve warm.

TOASTED CAPRESE SANDWICH


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By Natalie TeerComments: When I first became a vegetarian this sandwich would appear on most menuswhen I was eating at a deli. It became my go to before branching out to other vegetarianoptions. It is really nice in the summer time.

Ingredients: 1 Loaf of Ciabatta bread, cut into two pieces and then in half (to yield two sandwiches) 1-2 large tomatoes (sliced) *preferably Jersey, or Beefsteak tomatoes* 1/3 cup of fresh basil leaves Olive oil 8 oz. of fresh Mozzarella Salt and pepper

Directions: Slice tomatoes and mozzarella into even slices Arrange slices on open face of Ciabatta bread Season with salt and pepper for taste Sprinkle with basil leaves Drizzle with olive oil Eat, enjoy


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TUSCAN VEGETABLE SOUP WITH FRESH SAGEBy Chris Burg

INGREDIENTS

3 tablespoons extra virgin olive oil 4 tablespoons sage leaves, coarsely chopped (not dried)

3 garlic cloves, minced

1 cup fresh or frozen green peas

1 cup green beans, cut into inch

pieces

1 cup carrots, cut into coins

1 cup zucchini or 1 cup yellow

squash, diced

cup celery and leaves, stalks

diced and leaves minced

1 medium sweet potato or 1

potato, peeled and diced

1 sixteen ounce can cannellini

beans, rinsed and drained

6 cups sodium-free vegetable broth

teaspoon red pepper flakes

Salt, to taste

Fresh-ground black pepper, to taste

PROCEDURE1. In a soup pot heat up the olive oil on low to medium heat and lightly saut the sage

leaves for about 5 minutes. With a slotted spoon, remove leaves from the pot and set

aside. In the same pot, saut the garlic until soft, only a minute or two.

2. Add the green peas, green beans, zucchini, carrots, potato and cannellini beans. Stir

the mixture over medium heat for 5 minutes.

3. Add the vegetable broth and red pepper flakes. Simmer until the vegetables are

tender, about 15-20 minutes.


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vec2100 summer 2011 recipe book

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