wk 11 recipe book lab

8/9/2019 Wk 11 Recipe Book Lab

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CONTENTSApple Raspberry Crisp 2

by Washington Apple Commision

Artichokes With Yogurt 4

by Hanna JungArugula Salad 6

by Anonymous

Prosciutto Wrapped Asparagus 8by Trish Via Allrecipes.Com

Avocado Soup 10by Chuanqi Li

Blackberry Mousse 12by Julee Rosso Sheila Lukins

Blueberry Mufn 14by Cm

Broccoli Soup 16

Wild Mushroom Soup 32by Ellie Schuhmann

Orange Mufn 34

from Orangerecipes.OrgYin Yang Papaya 36by Nicole Routhier

Pineapple Payasam 38by Maneka Nirmal

Plum Clafoutis 40by Abby Van Bremen

Pom Guac 42by Amanda Visconti

Pomelo Salad 44by Andrea Nguyen

Pumpkin Cake Roll 46


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33 of the Healthiest Foods on Earth SI 520

2 3

I

APPLE

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

inch rectangle. Cut pastry into two 7 x 10-inch

pieces. Using a ruler to guide pastry wheel, cut

each half into 22 seven-inch long strips about

1/4-inch wide.

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

inch apart and parallel, across an ungreased

baking sheet. One by one, weave 11 more strips

through parallel strips to create lattice square.

Cut out center of lattice with a 4 or 5-inch

heart-shaped cookie cutter or 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.

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

APPLE

RASPBERRY

CRISP

by Washington AppleCommision


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4 5

1/2 lemon

6 cups water

4 springs fresh parsley

1 bay leaf

5 whole black peppercorns

1 teaspoon dried thyme

2 large a rtichokes

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

ARTI-

CHOKES

WITH

YOGURT

by Hanna Jung

II

ARTICHOKE

Put the lemon, water, parsley, bay leaf,

peppercorns, and thyme in a large pot. Bring to

a boil over high heat. While the water is boiling,

prepare the artichokes Slice 1/4 inch off the top

of each artichoke. Cut the stems off each, 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, and

shallotsin a blender and mix at high s peed 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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6 7

2 tablespoons olive oil

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

3 tablespoons white wine

1 teaspoon dried sage

1 teaspoon dried thyme

1 (15 ounce) can cannellini beans,

drained and rinsed

2 tablespoons chopped fresh basil

salt and pepper to taste

3 cups arugula

1/4 cup shaved Parmesan cheese (optional)

ARUGULA

SALAD

by anonymous

III

ARUGULA

1. Heat the olive oil in a large skillet over

medium heat; cook the garlic in the hot oil about

1 minute. Add the tomatoes, wine, sage, and

thyme; increase the heat to medium-high and

simmer 2 to 3 minutes. Stir in the cannellini

beans and basil. Season with salt and pepper.

Continue cooking until beans are heated

through, 3 to 4 minutes.

2. Arrange the arugula on a serving platter.

Spoon the bean mixture over the arugula. Top

with the shaved Parmesan cheese if desired.


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8 9

1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neufchtel cheese,

softened

12 spears fresh asparagus, trimmed

PROSCIUTTO

WRAPPED

ASPARAGUS

by Trishvia Allrecipes.com

IV

ASPARAGUS

Preheat oven to 450 degrees Fahrenheit (230

degrees Celcious). Spread prosciutto slices with

Neufchatel cheese. Wrap slices around 2 or 3

asparagus spears. Arrange wrapped spears in a

single layer on a medium baking sheet. Bake 15

minutes in the preheated oven, until asparagus is

tender.


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10 11

2 ripe avocados, quartered

1/4 cup chopped green onion

2 tablespoons fresh orange or pineapple

juice

1 tablespoon chopped fresh cilantro

1/2 to 1 teaspoon salt

1/4 teaspoon ground red pepper

1/4 teaspoon ground black pepper

1/8 teaspoon ground cumin

3 cups chicken broth, chilled

1 (8-ounce) container fat-free plain yogurt

Garnishes: cooked shrimp, avocado slices

AVOCADO

SOUP

by Chuanqi Li

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 nd Haas avocados, I dont make

this or any other avocado recipe until I can nd

them.


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12 13

BLACK-

BERRY

MOUSSE

by Julee Rosso

1 tablespoon unavored gelatin

2 tablespoons cold water

Juice and grated zest of 1 orange

2 pints blackberries, or 2 bags (10 ounces

each) frozen berries without sugar; reserve 8

to 10 whole berries for garnish

2 egg yolks

1/2 cup sugar

2 tablespoons Cointreau

2 cups heavy cream

2 kiwis, peeled and sliced, for garnish (op-

tional)

VI

BLACKBERRY

1. Soak the gelatin in the cold water in a

saucepan for 5 minutes. Add the orange juice,

grated orange zest, and berries, and bring just to

a boil, stirring. Cool to room temperature.

2. Beat the egg yolks and sugar in a bowl until

pale yellow. Add the Cointreau and beat for

another minute.

3. Put the egg yolk mixture in the top of a

double boiler over simmering water. Stir until

slightly thickened and hot to the touch. Cool to

room temperature.

4. Add the egg yolk mixture to the blackberry

mixture and stir until well blended. Whip the

heavy cream to soft peaks and fold gently into

the blackberry and egg yolk mixture. Divide

among serving dishes and chill until ready to

serve.

5. Garnish with a few slices of kiwi and a whole

berry, or with the berries alone.


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14 15

1/2 cup butter

2 cups unsifted our

1 cup sugar

2 large eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cups large fresh blueberries

1 1/2 teaspoons vanilla extract

2 tablespoons sugar (for top of mufns)

BLUEBERRY

MUFFIN

by CM

VII

BLUEBERRY

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

cream together butter and sugar until light and

uffy; 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 mufn

cups 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 s ugar

or ground hazelnuts or spread with lemon or

vanilla icing and top with thinly sliced almonds.


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16 17

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli orets


3 tablespoons all-purpose our

2 cups milk

ground black pepper to taste

BROCCOLI

SOUP

by Eric Garcia

VIII

BROCCOLI

Melt 2 tablespoons butter in medium sized stock

pot, and saute onion and celery until tender. Add

broccoli and broth, cover and simmer for 10

minutes.

Pour the soup into a blender, 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. Season

with pepper and serve.


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18 19

1 medium green cabbage

3 large leeks


1/3 cup vegetable broth

1 teaspoon salt

1/2 teaspoon ground black pepper

CABBAGE &

LEEKS

by Megan McGlynn

IX

GREEN

CABBAGGE

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

Cut the rounds into thin strips. Soak in cold

water to loosen any soil that may be adhering

to them, then rinse well. Cut the cabbage into

6 wedges; remove core pieces. Thinly slice the

cabbage wedges crosswise. Toss the drained leeks

with the cabbage. Heat butter over medium heat

in a large skillet. Add leeks and cabbage and

saute for 8 minutes. Add broth, salt, and pepper

and simmer, covered, until the cabbage is cooked

but still somewhat crunchy.


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20 21

1 3/4 c. all-purpose our

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. soda

1/3 c. shortening

2/3 c. sugar

1 lg. egg

1 c. cantaloupe pulp

CANTA-

LOUPE

BREAD

by Yiwei Ma

X

CANTALOUPE

Dice small amount of cantaloup e into blender.

Set on grind just long enough to mash

cantaloupe 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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22 23

1 head of cauliower

2-3 cloves of garlic, peeled and coarsely

minced

Lemon juice (from 1/2 or a whole lemon)

Olive oil

Coarse salt and freshly ground black pepper

Parmesan cheese

ROASTED

CAULI-

FLOWER

http://simplyrecipes.

com/recipes/roasted_cauliower/

XI

CAULIFLOWER

1 Preheat oven to 400F. Cut cauliower into

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

baking dish. Toss in the garlic. Squeeze lemon

juice 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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24 25

1 recipe pastry for a 9 inch double crust pie

4 tablespoons quick-cooking tapioca

1/8 teaspoon salt

1 cup white sugar

4 cups pitted cherries

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1 1/2 tablespoons butter

CHERRY PIE

by Elliott Manzon

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, 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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26 27

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

AND KALE

by Michael Perry

XIII

KALE

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

Cover and cook over medium heat 5 minutes or

until tender. Remove kale with a slotted spoon,

reserving cooking liquid. Chop kale and set

aside.

Add potato to reserved cooking liquid in pan;

bring to a boil. Reduce heat, and simmer 10

minutes or until tender. Drain; partially mash

potatoes. Stir in kale and 1/4 teaspoon salt.

Preheat oven to 400.

Heat oil and butter in a large nonstick skillet

over medium-high heat. Add 1/2 teaspoon

salt, diced onion, and chopped sage. Cook 13

minutes or until browned. Combine potato

mixture, onion mixture, green onions, and

pepper. Remove from heat; cool slightly. Divide

potato mixture into 8 equal portions, shaping

each into a 1/2-inch-thick patty. Place patties on

a baking sheet coated with cooking spray. Bake

at 400 for 20 minutes.

Preheat broiler.

Broil patties for 5 minutes or until browned.

Garnish with sage sprigs, if desired.


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28 29

24 kiwis, peeled and mashed

3/4 cup pineapple juice

1/4 cup fresh lemon juice

3 apples, unpeeled and halved

4 cups white sugar

KIWI

JAM

by Dan Polant

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, 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 the

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

cover the pot, and process for 10 minutes.


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30 31

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

Prep Time:

MANGO

LIME RICE

by David Quick

XV

MANGO

5 Min

Cook Time:

50 Min

Ready In:

55 Min

Directions

1. Bring the brown rice and water to a boil in a

saucepan. Stir the lime juice into the rice, reduce

the heat to medium-low, and cover; simmer

until the rice is tender and the liquid has been

absorbed, 45 to 50 minutes.

2. Stir the cilantro and mango into the cooked

rice to serve.


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32 33

1/2 teaspoon butter

1/2 teaspoon olive oil

2 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 parsley1/4 teaspoon chopped fresh tarragon

1/4 teaspoon g round black pepper

1/8 teaspoon salt

WILD

MUSHROOM

SOUP

by Ellie Schuhmann

XVI

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 simmer

30 minutes. Stir in sherry and remaining

ingredients. Simmer, uncovered, 5 minutes.


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34 35

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.

ORANGE

MUFFIN

OrangeRecipes.org

XVII

ORANGE

Preheat your oven to 350F (175C).

Sift the our 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 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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36 37

1 cup canned unsweetened coconut milk,

stirred

3/4 cup milk

3 Tablespoons sugar

2 Tablespoons quick-cooking tapioca

1/2 teaspoon vanilla extract

2 medium ripe papayas (about 1-1/2

pounds)

Fresh mint sprigs, for garnish

YIN YANG

PAPAYA

by Nicole Routhier

XVIII

PAPAYA

Combine the coconut milk, milk, sugar, and

tapioca in a medium-size saucepan, and bring

to a boil over high heat. Reduce the heat to

low and simmer, stirring frequently, until the

tapioca is translucent and the mixture is slightly

thickened, about 5 minutes. Do not overcook;

the mixture will continue to set as it cools. Stir in

the vanilla extract.

Let the tapioca cool. Cover and refrigerate until

it is well chilled, at least 1 hour.

Halve the papayas and remove the seeds. With

a spoon, scoop out the esh and place it in a

blender or food processor. Process the papayato a puree. (There should be about 2 cups of

puree.) Cover and refrigerate until well chilled, at

least 1 hour.

To serve, spoon the tapioca pudding into 1 side

of each soup bowl, then add the papaya puree

on the other side, forming a yin-yang pattern.

Garnish with a mint sprig and serve at once.

Yield: 4 servings

Recipe Source: Nicole Routhiers Fruit

Cookbook by Nicole Routhier (Workman

Publishing)

Reprinted with permission.


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38 39

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

PINEAPPLE

PAYASAM

by Maneka Nirmal

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 rst extract.

When the rst extract begins to boil, add the

washed chowari. When the chowari is cooked

and payasam is nicely done, remove from ame.

Add the fried cashewnuts and raisins. Sprinkle

the powdered ingredients and mix well. Closethe pan with a lid to keep the yummy avor

Tips:

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

three steps of extract milk.

simply mix one cup water to the rst tin of

coconut milk and dilute it. Add this to the fried

pineapples. When it starts to boil, add the second

tin of coconut milk.

2) I normally add one cup water to one tin

coconut milk to dilute it. But u can use more or

less according to the thickness and quality of the

milk.


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40 41

1 pound of black plums, pitted

2 tablespoons of brandy

1 tablespoon of sugar

1/2 cup of sugar

4 eggs

1 cup of milk

3 tablespoons of butter, melted

1/2 cup of our

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

1/8 teaspoon of almond extract

Powdered sugar

PLUM

CLAFOUTIS

by Abby Van Bremen

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,

our, vanilla and almond extract, as well as thesugar.

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 by

inserting a toothpick into the center and make

sure it comes out relatively clean).

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

shrink down and the custard will become denser.

Dust with powdered sugar and serve by cutting

into brownie-sized squares.


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42 43

1/4 cup minced onion

2 limes, juiced

2 serrano chile peppers, or to taste

salt to taste

4 ripe avocados, peeled and pitted

1/4 cup chopped fresh cilantro

1/4 cup pomegranate seeds, divided

1 sprig cilantro for garnish

POM

GUAC

by Amanda Visconti

XXI

POMEGRANATE

Combine the onion with the juice of 2 limes in

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

juice for 2 hours.

Strain through a 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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44 45

1/2 teaspoon salt

1/2 pound large or jumbo shrimp, deveined

1/4 pound boneless skinless chicken breast

or boneless pork chop, or to 1 cup match-

stick-cut gio

1 medium pomelo

1 carrot, peeled and cut into ne shreds

cup mint leaves, chopped

2 tablespoons chopped cilantro

1/4 cup chopped unsalted, roasted peanuts

1/3 cup crispy caramelized shallot

2 tablespoons sh sauce

1 1/2tablespoon fresh lime juice1 tablespoon water

1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile garlic sauce

POMELOSALAD

by Andrea Nguyen

XXII

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 use

a 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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25/32

XXIIIPUMPKIN


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33 OF THE HEALTHIEST FOODS ON EARTH SI 520

48 49

1 1/2 cups white sugar1 tablespoon water

3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

RASBERRYSUMMER

PUDDING

by FeiFei

XXIV

RASPBERRY

In a saucepan over medium heat, combine the

sugar, water, and raspberries. Cook, stirring

carefully so as not to damage the berries, until

the mixture is hot, and the sugar is dissolved. Set

aside to cool slightly.

Line a 1 quart bowl with 5 slices of bread. Pour

the raspberry mixture over the bread, and place

the last slice of bread on top. Cover the bowl

loosely with plastic wrap. Place a weight on

top of the bowl (canned goods work well), and

refrigerate overnight.

The next day, remove plastic wrap, and invert

onto a plate. Serve chilled, with whipped cream

on the side.


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50 51

2-3 large red, yellow or orange bell pep-pers

2 oz. extra virgin olive oil

2 Tbsp. chopped shallots

cup vegetable stock

1 Tbsp balsamic vinegar

Kosher salt & ground white pepper, to

taste

RED BELLPEPPER

COULIS

by Danilo Alfaro

XXV

RED BELL PEPPER

Remove the core, seeds and membranes from

the peppers and roughly chop them. Heat a

heavy-bottomed saut pan over medium heat

for a minute, then add the olive oil and heat for

another minute.

Add the shallots and saut for a minute or two

or until theyre slightly translucent. Reduce heat

to low, add the chopped pepper. Cover and

sweat for about 15 minutes or until tender. Add

a couple of tablespoons of 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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52 53

Ingredients12 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

XXVI

STRAWBERRY

Directions

Most people think of strawberries as something

theyd only eat for dessert, but they work so well

in salads. Especially when paired with halloumi

cheese, which I just love. Its a Cypriot cheese

made from goats or sheeps milk and you can

get it from all good supermarkets. Its like a

chewy feta but one you can cook with. When

fried or broiled it goes all crispy on the outside

and soft and slightly chewy on the inside. A

brilliant thing to eat.

In a bowl, drizzle the sliced strawberries with a

good splash of balsamic vinegar, the lemon juice

and some extra-virgin olive oil. Season with salt

and pepper. This will draw out and avor the

lovely strawberry juices.Preheat a large nonstick frying pan to medium

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

leaf onto each slice of halloumi. Place the slices,

leaf side down, in the frying pan and fry for a

minute. Turn over carefully and fry for another

minute until the halloumi is light golden and

crisp.

Get yourself 4 plates and place a couple of

pieces of the crispy halloumi on each. Put the

mint, the rest of the basil leaves and the salad

leaves into the bowl with the strawberries 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

33 f h H l hi F d E h SI 20


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54 55

1 (9 inch) unbaked pie crust2 cups cooked and mashed sweet potatoes

2 eggs

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 2/3 cups light cream

3 tablespoons butter, softened

2/3 cup packed brown sugar

2/3 cup chopped pecans

SWEETPOTATO

PECAN PIE

by Pei-Yi Wong

XXVII

SWEET

POTATO

1. Bake sweet potatoes until tender, peel andmash. 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 untilmixture begins to bubble, about 3 minutes.

Watch carefully, if cooked too long, top will turn

syrupy. Cool on rack.

33 f th H lthi t F d E th SI 520


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56 57

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

XXVIII

TOMATO

In medium bowl, combine all ingredients. Letstand, covered, at room temperature for 30

minutes.



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58 59

2 cups cooked baby salad shrimp2/3 cup mayonnaise

1 tablespoon fresh snipped dill

12 4 inch seeded rounds of watermelon

about 1/2 inch thick

4 large cocktail shrimp

4 sprigs of dill

DILLED BABYSHRIMP

&

WATERMELON

NAPOLEONS

by Xiaowen Zhang

XXIX

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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6160

INDEX

Aallspice 34

almond extract 24, 40

arugula 6

asparagus 8

avocado 10, 42

Bbaking powder 14, 34, 20

balsamic vinegar 52

basil 6, 52

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

cauliower 22

celery 16

cherries 24

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 48

cumin 10

Cumin 38

Ddill 58

Eegg 34, 20

eggs 14, 40

Fsh sauce 44

our 14, 40, 20, 40

Ggarlic 22, 56

Ghee 38

ginger 38

green onion 10, 26

Hhalloumi 52

J jalapeno 56

K

kale 26

kiwis 12

Lleeks 18

lemon 52

Lemon juice 22

lime 42

lime juice 30, 44, 56

Mmandarin oranges 34

mango 30

margarine 26

mayonnaise 58

milk 14, 36, 38, 40

mint 36, 44, 52

N

Neufchtel cheese 8

nutmeg 34

Oolive oil 26

Olive oil 22

onion 16, 26, 42, 56

orang 10

Ppapaya 36

peanuts 44

pecans 54

pie 24

Pineapple 38

pineapple juice 10

plain yogurt 10

pomegranate 42

pomelo 44

pork 44, 48

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, 58

soda 20

speck 52

strawberry 52

sugar 14, 44, 20

Ttapioca 24, 36

tarragon 32

tomato 56

Vvanilla extract 14, 24, 36, 40vegetable broth 18

Wwatermelon 58

Y yolk 12

wk 11 recipe book lab

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