Intro to Culinary Arts Recipe Book

Intro to Culinary Arts Recipe Book

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Index- Page 1

Lesson 3.2.3-United States-Regional Highlights

Lesson 3.1.4- Middle Eastern and Mediterranean Cuisine

Lesson 3.1.5-Asian Cuisine-Day 1-Chinese

Lesson 3.2.4- United States-PA Favorites

Lesson 2.1.5-Stocks and Sauces

Lesson 3.1.6-Asian Cuisine-Day 2-Japanese

Lesson 4.1.4-Basics of Bread

Lesson 3.1.1-French Cuisine

Lesson 3.1.7-Asian Cuisine-Day 3-Indian

Lesson 3.1.2-Italian Cuisine

Lesson 4.2.1- Cookies

Lesson 3.2.1- Latin American Cuisine- Mexico

Lesson 3.1.3-Eastern European Cuisine

Lesson 4.2.2- Cakes

Index- Page 2

Lesson 4.2.3-Pastry

Lesson 4.2.4- Pies, Candy, and More

Lesson 4.2.5- Seasonal and Holiday Baking

Lesson 2.1.5-Stocks and Sauces

Home

Tomato Sauce

Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes

5 to 6 servings

Recipe Preparation

Ingredients

• Heat olive oil in a stock pot on medium heat. Add the chopped onion, carrot, celery, and parsley. Stir to coat. Reduce heat to low, cover the pot and cook for 7 to 10 minutes until vegetables are softened and cooked through.
• Add the minced garlic. Increase the heat to medium high. Cook garlic for 20 seconds.
• Add the tomatoes, including the juice and shredding them with your fingers if you are using whole canned tomatoes.
• Add the tomato paste and the basil. Season with salt and pepper to taste.
• Bring to a low simmer, reduce the heat to low and cook uncovered until thickened, about 15 minutes.
• Use an imersion blender to puree the tomato sauce.

• 2 Tbsp extra virgin olive oil
• 1/2 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 small rib celery, including the green tops, finely chopped
• 2 Tbsp fresh parsley
• 1 clove garlic, minced
• 1/2 tsp dired basil
• 1 (28 oz) can whole tomatoes, including juice, or 1 3/4 lbs fresh tomatoes, peeled, seeded, and chopped
• 1 tsp tomato paste
• Kosher salt and freshly ground black pepper to taste

Bechamel

Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes

4 servings

Recipe Preparation

Ingredients

• Melt the butter over low heat.
• Add the flour and mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
• Be careful during this time. Cook for 30 seconds to 1 minute so the flour becomes tastier and absorbs the butter fats. The mixture should be a nice golden color.
• Set aside and let it cool.
• Meanwhile, heat the milk, without bringing it to a boil. Once it simmers, pour the milk slowly over the roux sauce and put the saucepan back on low heat.
• Keep mixing constantly until you have a fairly thick consistency. (about 10-15 minutes.)
• The sauce is ready when it sticks to the back of a wooden spoon.

• 1/4 cup unsalted butter
• 2 cups milk
• 4 Tbsp all-purpose flour
• 1/4 tsp fine salt
• 1/4 tsp nutmeg

Espagnole

Prep time: 10 minutes Cook time: 60 minutes Total time: 70 minutes

6 to 8 servings

Recipe Preparation

Ingredients

• In a heavy bottomed saucepan over medium heat, melt the butter. Add the diced onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
• Add the flour to the pan with the vegetables and whisk to incorporate fully. Reduce the heat to low and cook, whisking often, until the flour turns deep golden brown, 6 to 10 minutes.
• Gradually pour in the stock and whisk simultaneously until there are no lumps in the sauce. Stir in the tomato puree, salt, peppercorns, bay leaf, and parsley stems.
• Bring the sauce to a boil over medium-high heat. Adjust the heat to maintain a steady simmer. Cook for 35 to 45 minutes, stirring frequently to keep the bottom of the pot from scorching, until the volume reduces by about 1/3.
• When ready, the sauce should be just thick enough to coat the back of a spoon. Like the consistency of heavy cream or thin gravy.
• Line a large stainer with cheesecloth and set it over the bowl. Stain the sauce into the bowl and discard the solids.

• 4 Tbsp unsalted butter
• 1/2 medium onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, finely diced
• 1/4 cup all-purpose flour
• 4 cups beef stock
• 1/4 cup canned tomato puree
• Pinch salt
• 8 whole peppercorns
• 1 bay leaf
• 4 parsley stems, optional

Veloute

Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes

6 servings

Recipe Preparation

Ingredients

• In a heavy-bottomed 6-cup saucepan over medium-low heat, melt 2 Tbsp butter. Add the flour and whisk together until the butter and flour mixture has small bubbles but does not brown, about 2 minutes.
• Whisk in 1 cup of the stock all at once, and continue to whisk until it is smooth and lump-free. Gradually whisk in the remaining 1 cup of stock, salt, and pepper. Over medium heat, bring the sauce to a low boil, stirring constantly with a whisk. Once the sauce reaches a low boil, keep whisking the sauce for 2 minutes.
• Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before refrigerating or freezing, covered with a lid.

• 2 Tbsp plus 1 tsp unsalted butter, divided
• 3 Tbsp all-purpose flour
• 2 cups chicken or vegetable stock
• 1/4 tsp kosher salt, or more to taste
• 1/8 tsp white pepper

Hollandaise

Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes

4 servings

Recipe Preparation

Ingredients

• Separate the egg yolks from the egg whites.
• Add the egg yolkds to a small saucepan with water, lemon juice, and dijon mustard, and whisk until well combined.
• Cut the butter into small pieces and add them into the egg mixutre.
• Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
• Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

• 2 large egg yolks
• 2 Tbsp lukewarm water
• 2 tsp fresh lemon juice
• 1/2 tsp dijon mustard
• 1/2 c. unsalted butter
• 1/4 tsp. fine sea salt, or more to taste
• 1/8 tsp. cayeen pepper, or more to taste

Lesson 3.1.1-French Cuisine

Home

Quiche Lorraine

Prep time: 2 hours Cook time: 50 minutes Total time: 2 hours 50 minutes

8 servings

Recipe Preparation

Ingredients

1. Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
2. Pre-Bake the Crust: If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.

1. If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.

2. Make the Savory Egg Filling:While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
3. In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.
4. Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.

• 1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
• 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
• 1/2 yellow onion, diced
• 1 cup shredded cheese , (I used sharp white cheddar, but gruyere is classic)
• 1 3/4 cup half and half, (or equal parts whole milk and heavy cream)
• 4 eggs, large
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, finely ground
• 1/4 tsp smoked paprika
• 1/8 tsp ground nutmeg

For brushing the inside of the tart

• 1 egg white

Ratatouille

Prep time: 20 minutes Cook time: 1 hour 10 minutes Total time: 1 hour 30 minutes

8 servings

Ingredients

Recipe Preparation

Vegetables:

• 2 eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis

Sauce:

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 28 oz crushed tomatoes
• 2 tablespoons thinly sliced fresh basil

Herb Seasoning:

• 2 tablespoons thinly sliced fresh basil
• 1 teaspoon minced garlic
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons fresh thyme leaves
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 tablespoons olive oil

1. Preheat the oven for 375˚F (190˚C).
2. Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside.
3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.
5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
7. Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

French Onion Soup

Prep time: 20 minutes Cook time: 60 minutes Total time: 1 hour 20 minutes

4 to 6 servings

Recipe Preparation

Ingredients

1. Melt butter in a large saucepan over medium heat. When the butter is melted, add the sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.
2. Add remaining ingredients (but not the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
3. Make croutons for the top of the soup by slicing focaccia bread (or any bread) into 3/4" thick slices. Butter both sides, then cut into bite size cubes. Bake the bread a 425 degrees for 15 min or until crispy. Shave some asiago cheese by using a potato peeler.
4. Use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the croutons and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

• 1/4 c. sweet cream butter
• 8 c. sliced yellow onions (4 to 5 medium onions)
• 2- 14 oz. cans beef broth
• 3/4 c. chicken broth
• 3 Tbsp all-purpose flour
• 1 1/2 c. water
• 1 Tbsp. ketchup
• 1 1/2 tsp ground black pepper
• 1 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp garlic powder
• couple drops Tabasco pepper sauce

Garnish:Croutons Shaved asiago cheese

Souffle

Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hour

6 servings

Recipe Preparation

Ingredients

1. Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano.
2. In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste.Gradually whisk in cream and bring mixture to a boil over moderate heat, whisking constantly.Reduce the heat to low and cook, whisking, until very thick, 3 minutes.
3. Transfer base to a large bowl; let cool. Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano.
4. Put egg whites in a large stainless steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in remaining whites until no streaks remain. Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs.
5. Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away.

• 3 Tbsp unsalted butter, plus more to grease dish
• 1/4 c. plus 2 Tbsp freshly grated Parmigiano-Reggiano cheese, divided
• 3 Tbsp all-purpose flour
• 1 1/4 c. heavy cream
• 4 large eggs, separated, plus 3 large egg whites
• 3 Tbsp. dry sherry
• 6 oz. Gruyère cheese, shredded (2 packed cups)
• 2 Tbsp. sour cream
• 1 1/4 tsp kosher salt
• 1 tsp Dijon mustard
• 1/2 tsp dry mustard
• 1/4 tsp cayenne pepper
• 1/4 tsp cream of tartar

Mousseline au Chocolat (Chocolate Mousse)

Prep time: 30minutes Cook time: 5 minutes Total time: 35 minutes

6 servings

Recipe Preparation

Ingredients

1. Beat the egg yolks and sugar together until the mixture is thick, pale yellow ribbon (will take a few minutes). Beat in the coffee liqueur.
2. Set the mixing bowl over a not-quite-simmering pot of water and continue beating for 3-4 minutes.
3. Then place the bowl over cold water and beat for another 3-4 minutes until the mixture is cool and thick like mayonnaise.
4. Combine the chocolate and coffee in a microwave-safe bowl, and microwave and stir at 30-second intervals till smooth and melted.
5. Whisk in the butter, a little at a time until smooth and creamy.
6. Beat the chocolate into the egg yolks and sugar mixture. Set aside.
7. Beat the egg whites and salt until soft peaks form. Sprinkle in the sugar and continue beating until stiff peaks form. Stir a quarter of the egg whites into the chocolate mixture. Fold in the rest carefully till most of the egg whites are incorporated. Turn into a serving dish or dessert cups.
8. Refrigerate for at least 2 hours. Serve with berries and whipped cream if desired.

• 4 eggs, separated*
• ¾ cup sugar
• ¼ cup coffee liqueur (I used Kahlua)
• 6 ounces semi-sweet chocolate, chopped
• ¼ cup strong coffee
• 6 ounces unsalted butter, softened
• pinch of salt
• 1 tablespoon sugar
• Lightly sweetened whipped cream and berries, optional for serving

French Crepes

Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes

12 servings

Recipe Preparation

Ingredients

1. In a large bowl, add the flour, eggs, salt, vanilla extract, melted butter, and sugar if used.
2. Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
3. Heat a lightly buttered crepe pan over medium/high heat.
4. Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
5. Cook until lightly brown on both sides – about 1-2 minutes on each side and serve hot with your favorite fillings.
6. To prepare filling: In a mixing bowl, combine ingredients until smooth. Put about 1-2 Tbsp of mixture into each crepe. Fold and serve with fresh fruit on top, if desired and dust with powdered sugar.

• 1 ¾ cup Flour
• 3 Eggs
• ¼ tsp Salt
• 1 Tbsp Vanilla Extract optional
• 1 teaspoon White Sugar optional
• 2 c Milk
• 2 Tbsp Unsalted Butter melted

Crepe Filling: 8 oz. cream cheese 1/2 c. powdered sugar 1/2 tsp. vanilla extract

Lesson 3.1.2-Italian Cuisine

Home

Lasagna Bolognese

Prep time: 30 minutes Cook time: 1 hr 20 minutes Total time: 1 hr 50 minutes

6 servings

Recipe Preparation

Ingredients

1. Heat a medium dutch oven over medium high heat. Add the oil to the hot pan and warm an additional 30 seconds. Add the meat and 1/2 teaspoon salt to the hot pan and cook, stirring often with a wooden spoon to break apart the meat, until the meat is cooked and the liquid has evaporated so the meat is beginning to brown, about 10 minutes. Stir in the carrots, onion and garlic and season with another 1/2 teaspoon salt. Cook, stirring often for about 5 minutes or until the meat is browned and the vegetables are beginning to soften. Stir in the tomato paste and cook another 2 minutes. Deglaze with the red wine and allow the wine to cook down until almost completely evaporated, about 5 minutes. Stir in the crushed tomatoes and the water and bring to a boil. Reduce the heat to medium low in order to just maintain a simmer. Simmer for 30 minutes until slightly reduced but there is still liquid remaining. Season with the remaining salt.
2. Meanwhile in a medium bowl, stir together the ricotta, salt, drained spinach and basil. Set aside.
3. Preheat the oven to 400 degrees F.
4. Butter the inside of a 9×13 dish. Spread 1 1/2 cups of the meat sauce on the bottom of the pan. Layer 5 noodles on the bottom of the pan breaking them as needs so they fit. Spread 1/2 the ricotta mixture on the noodles and sprinkle with 1 cup mozzarella and 1/2 cup parmesan cheese. Spoon another 2 cups of the meat sauce on top and repeat this process one more complete time. Top with the remaining 5 noodles, sauce and cheeses. Cover with buttered foil and bake for 20 minutes. Uncover and bake an addition 20 minutes. Allow to sit for 15 minutes before cutting and serving.

• 2 Tbsp olive oil
• 1 1/2 lb ground chuck
• 1 3/4 tsp kosher salt (divided)
• 2 carrots (peeled and chopped fine)
• 1 red onion (peeled and chopped fine)
• 3 garlic cloves (smashed and peeled)
• 1 Tbsp tomato paste
• 1 c. dry red wine
• 2-28-oz plum tomatoes, crushed by hand

• 1/2 c. water
• 1- 2 inch piece parmesan cheese rind

For the ricotta:

• 1 1/2 lb fresh ricotta cheese
• 1 tsp kosher salt
• 1 10-oz package frozen spinach, drain well
• 1/4 c. chopped basil

To assemble:

• 1 Tbsp unsalted butter (softened)
• 15 no boil lasagne sheets
• 4 c. shredded mozzarella cheese
• 1 1/2 c. freshly grated parmesan cheese

Ribollita

Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes

4 servings

Recipe Preparation

Ingredients

1. Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
2. Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
3. Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
4. Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

• 5 Tbsp olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1Tbsp minced garlic
• Salt and ground black pepper
• 2 c. cooked or canned cannellini beans
• 115-ounce can whole peeled tomatoes
• 4 c. vegetable stock or water
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 lb chopped kale or escarole
• 4 large, thick slices whole-grain bread, toasted
• 1 small red onion, thinly sliced
• ½ c. freshly grated Parmesan

Osso Buco

Prep time: 15 minutes Cook time: 2 hr Total time: 2 hr. 15 minutes

6 servings

Ingredients

Recipe Preparation

1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
3. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
5. Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
6. Remove and discard bouquet garni from the pot.
7. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dry bay leaf
• 2 whole cloves
• Cheesecloth
• Kitchen twine, for bouquet garni and tying the veal shanks
• 3 whole veal shanks (about 1 pound per shank), trimmed
• Sea salt and freshly ground black pepper
• All purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, diced into 1/2-inch cubes
• 1 small carrot, diced into 1/2-inch cubes
• 1 stalk celery, diced into 1/2 inch cubes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 3 cups chicken stock
• 3 tablespoons fresh flat-leaf Italian parsley,

Fresh Spinach and Leek Risotto

Prep time: 10 minutes Cook time: 50 minutes Total time: 60 minutes

4 servings

Recipe Preparation

Ingredients

1. In a saucepan, heat the broth and keep it at a bare simmer over low heat.
2. Meanwhile, in a wide, shallow saucepan, melt 4 Tbsp of butter over medium-low heat. Stir in the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook, stirring for 30 seconds.
3. Add the rice and stir until thoroughly coated in the butter. Cook, stirring, until the edges of each grain look transluscent and a white dot is visible in the center, about 2 minutes. Stir in the wine and simmer until it cooks away.
4. Ladle 1/2 c. of hot broth into the rice. Cook until the rice absorbs the liquid, stirring slowly and constantly.
5. Continue cooking and adding broth in 1/2 c. increments, stirring until the rice absorbs each addition before adding more. Cook the risotto until the rice is al dente and bathed in thick sauce. Risotto should be creamy but not soupy, The entire process should take 25-30 minutes.
6. Add the spinach in large handfuls and stir until wilted.
7. Stir in the parmesan, lemon zest, lemon juice, nutmeg, and remaining 1 Tbsp butter. Season to taste with salt and pepper. Sprinkle with parsley.

• 4 c. chicken broth
• 5 Tbsp. salted butter
• 2 medium leeks (white and green parts), halved and thinly sliced (about 2 cups)
• 2 garlic cloves, finely chopped
• 1 c. Arborio rice
• 1/2 c. dry white wine or chicken broth
• 5 oz. baby spinach (about 5 c.)
• 1/2 c. grated Parmesan cheese plus more for sprinkling
• Finely grated zest and juice of 1 lemon
• 1/2 tsp ground nutmeg
• Kosher salt and freshly ground black pepper
• 2 Tbsp finely chopped fresh parsley, for garnish

Spaghetti Carbonara

Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes

4 to 6 servings

Recipe Preparation

Ingredients

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Garnish with chopped parsley.

• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful fresh flat-leaf parsley, chopped

Tiramisu

Prep time: 10 minutes Cook time: 0 minutes Total time: 10 minutes

9 servings

Recipe Preparation

Ingredients

1. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.
2. Add coffee to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
4. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

• 1 1/2 cups heavy whipping cream
• 8 ounce container mascarpone cheese ,room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cold espresso

• 1 package of Lady Fingers ,can be found in the cookie aisle
• Cocoa powder for dusting the top

Lesson 3.1.3-Eastern European Cuisine

Home

Blini

Prep time: 15 minutes Cook time: 30 minutes Total time: 1 hour 5 minutes

6 servings

Ingredients

Recipe Preparation

• 4 ¼ cups milk
• 5 large egg
• 2 tablespoons white sugar
• ⅓ teaspoon salt
• ½ teaspoon baking soda
• ⅛ teaspoon citric acid powder
• 4 cups all-purpose flour
• 3 tablespoons vegetable oil
• 1 cup boiling water
• ⅔ cup butter, divided

1. Beat together milk and eggs in a large bowl until combined. Beat in sugar and salt. Mix in baking soda and citric acid until incorporated. Blend in flour, a little at a time, until combined. Beat in oil. Pour in boiling water, stirring constantly, until batter is thin and watery. Let rest for about 20 minutes.
2. Melt 1 tablespoon butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan, so batter forms a circle and coats the bottom. The blini should be very thin.
3. Return the pan to the heat. Cook blini for 90 seconds. Carefully lift up edge of blini to see if it's fully cooked: edges will be golden and bottom surface should have brown spots. Flip blini over and cook for 1 minute more.
4. Transfer blini to a plate lined with a clean kitchen towel. Continue cooking remaining batter, adding 1 tablespoon butter to the pan for every 4 blinis. Stack blinis and cover with another kitchen towel to keep warm.
5. Spread desired filling in the center of each blini. Fold 3 times to make a triangle shape or fold up all 4 sides, like a small burrito.

Tips You can fill the blinis with berries, chocolate sauce, cooked ground meat, or mashed potatoes with onion.

Halupki

Prep time: 45 minutes Cook time: 240 minutes Total time: 285 minutes

18 halupkis

Ingredients

Recipe Preparation

• 1 (4 lb.) whole head of cabbage
• 1/2 c. raw rice
• 1/2 c. water
• 1 finely chopped medium onion
• 4 Tbsp butter
• 1 1/2 lb. ground chuck
• 1/2 lb. lean ground pork
• Salt and Pepper
• 1 large egg
• 1 clove minced garlic
• 1 tsp sweet or hot paprika
• 1 lb. drained (reserve juices) sauerkraut
• 1 (28 oz) can tomato sauce
• 1 (26 oz) can condensed tomato soup

1. Remove large outer leaves from cabbage and set aside. Remove core from cababge. Place whole head in large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.
2. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
3. Chop the remaining, cabbage still reserving large outer leaves, and place it in the bottom of a large greased casserole dish.
4. Rince rice and cooki it in 1/2 cup of water until water is absorbed. Remove from heat and let it cool. Meanwhile, saute chopped onion in butter in a medium skillet until tender, and let cool.
5. In a large bowl, mix cooled rice, cooled onions, raw beef and pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices, and 1/3 cup of the tomato sauce, and blend thoroughly, Do not overmix or meat will become tough.
6. Place about 1/2 cup of meat mixture onto each cabbage leaf. Roll away from you to encase the mixture. Flip the right side of the leaf to the middle, and then repeat with the left side, like an envelope. And then fold away like a roll.
7. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish. Top with all the tomato soup, remaining sauerkraut, and tomatoes sauce, and a few of the reserved cabbage leaves.
8. Cover with foil. Bake in oven at 350 degrees for 2- 2 1/2 hours. Check to see if meat is cooked. If necessary, cook an additional 30 minutes.
9. Serve with pan juices and drizzle of sour cream, if desired.

Paska (Easter Bread)

Prep time: 20 minutes Rise time: 90 minutes Cook time: 55 minutes Total time: 2 hours 45 minutes

12 servings/1 loaf

Recipe Preparation

Ingredients

1. In a heavy-bottomed saucepan, scald the milk and set aside to cool until lukewarm.
2. In a large bowl, dissolve 1/2 teaspoon sugar in the water and sprinkle the yeast over it. Mix and let stand for 10 minutes.
3. Add the lukewarm scalded milk and 2 1/2 cups of flour to the yeast mixture. Beat until smooth. Cover and let rise until light and bubbly.
4. Add eggs, the remaining 1/2 cup sugar, melted butter, salt, and 4 1/2 to 5 cups of the remaining flour to make a dough that is not too stiff and not too slack.
5. Knead until dough no longer sticks to the hand and is smooth and satiny (about 7 minutes in a stand mixer, longer by hand).
6. Place dough in a greased bowl, turn to grease both sides, cover with greased plastic wrap, and let rise until doubled.Punch down, cover, and let rise again.
7. Reserve a third of the dough for decorating. Shape the rest into a round loaf and place in a 10- to 12-inch greased round pan.
8. Shape the reserved dough into decorations of choice—a cross, swirls, rosettes, braiding, etc.—and arrange on top of the dough.
9. Heat oven to 400 F. Brush bread with 1 large egg beaten with 2 tablespoons water.
10. Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.
11. Remove from the oven and turn out onto a wire rack to cool completely.

For the Dough:

• 1 1/2 cups milk
• 1/2 cup plus 1/2 teaspoon sugar
• 1/2 cup water, lukewarm
• 1 (0.25-ounce) package active dry yeast
• 7 1/2 cups all-purpose flour, divided
• 3 large eggs, at room temperature, beaten
• 1/3 cup unsalted butter, melted
• 1 1/2 teaspoons fine salt

For the Egg Wash:

• 1 large egg, at room temperature
• 2 tablespoons water

Hungarian Goulash

Prep time: 15 minutes Cook time: 4 to 5 hours Total time: 4 to 5 hours and 15 minutes

6 to 8 servings

Ingredients

Recipe Preparation

• 3 lb. beef chuck roast, cut into 1" cubes
• 5 medium carrots, peeled and sliced into 1/2" diagonals
• 4 medium red potatoes, peeled and cut into 3/4" cubes
• 16 oz. whole fresh mushrooms, quartered
• 1 large yellow onion, chopped
• 3 large cloves garlic, minced
• 4 c. low sodium beef broth
• 3 Tbsp. tomato paste
• 2 Tbsp. worcerstershire sauce
• 1/4 c. Hungarian sweet paprika
• 1/4 c. brown sugar
• 2 tsp. dry mustard
• 2 tsp. kosher salt, or to taste
• 1/2 tsp. freshly ground black pepper

1. Place beef in slow cooker. Cover with carrots, potatoes, mushrooms, onion, and garlic.
2. In a medium bowl, whisk together remaining ingredients, and then add to the slow cooker.
3. Stir a bit to combine.
4. Cover and turn heat to high. Cook for 4 to 5 hours, our until beef and veggies are very tender.
5. Serve in bowls with a warm loaf of fresh crusty bread.

Chicken Paprikash

Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour

6 servings

Ingredients

Recipe Preparation

• 2 Tbsp butter
• 3 pounds chicken pieces, bone-in and skin-on (can use boneless/skinless pieces of chicken)
• 2 medium yellow onions, very finely chopped
• 2 cloves garlic, finely minced
• 2 Roma tomatoes, seeds removed and very finely diced
• 1 Hungarian bell pepper, diced (optional)
• 3-4 tablespoons sweet Hungarian paprika
• 2 cups Chicken Broth

• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 3 Tbsp all-purpose flour
• 3/4 cup full fat sour cream , room temperature
• 1/4 cup heavy whipping cream
• 12 oz. wide egg noodles

1. Heat the butter in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper .
2. Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
3. While the chicken is simmering, prepare the egg noodles according to the package.
4. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
5. Season to taste with additional salt, and serve immediately over broad egg noodles.

Challah

Prep time: 30 minutes Additional time: 2 hr 30 min Cook time: 40 minutes Total time: 1 hour 5 minutes

30 servings/2 braided loaves

Ingredients

Recipe Preparation

• 2 ½ cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• ½ cup honey
• 4 tablespoons vegetable oil
• 3 eggs, divided
• 1 tablespoon salt
• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds (Optional)

1. Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together. Turn it out onto a lightly floured surface and knead until smooth and elastic.
3. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
4. Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky. Divide each half into thirds and roll into a long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
5. Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
6. Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
7. Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.

Tips Link with pictures on how to roll out dough: https://www.allrecipes.com/recipe/6760/challah-i/

Lesson 3.1.4-Middle Eastern and Mediterranean Cuisine

Home

Hummus

Prep time: 10 minutes Cook time: 0 minutes Total time: 10 minutes

4 servings

Recipe Preparation

Ingredients

1. To a food processor, add chick peas, lemon juice, tahini, salt, and cumin. Then pulse the mixture 2 minutes. Scrape down sides and bottom of food processor, add 2 Tbsp olive oil and cloves of garlic to food processor. Pulse 1 minute, then add water (start with 2 Tbsp, add more if too thick) and pulse 1-2 minutes longer.
2. Plate hummus, make indentation in center and add 1-2 Tbsp more olive oil to center to taste. Then sprinkle with parsley and red pepper flakes.
3. Serve with fresh veggies or pita bread.

• 2 cloves garlic
• 2 1/2 Tbsp olive oil, divided
• 1 (15 oz.) can chick peas, drained
• 3 Tbsp fresh lemon juice
• 3 Tbsp tahini
• 1/2 tsp salt, or to taste
• 1/4 tsp ground cumin
• 2-3 Tbsp water
• Chopped fresh parsley and red pepper flakes, for garnish

Tzatziki Sauce

Prep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes

4 to 6 servings

Recipe Preparation

Ingredients

1. Place the cucumber on a towel and gently squeeze out a bit of the excess water.
2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

• ½ cup finely grated cucumber
• 1 cup thick whole milk Greek yogurt
• 1 tablespoon lemon juice
• ½ tablespoon extra-virgin olive oil
• 1 garlic clove, grated
• ¼ teaspoon sea salt
• 1 tablespoon chopped dill
• 1 tablespoon chopped mint, optional

Tabbouleh

Prep time: 20 minutes Cook time: 0 minutes Total time: 20 minutes

6 to 8 servings

Recipe Preparation

Ingredients

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes.

• ½ cup fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 English cucumber (hothouse cucumber), very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• Salt
• 3-4 Tbsp lime juice (lemon juice, if you prefer)
• 3-4 Tbsp extra virgin olive oil

Falafel

Total time: 50 minutes

24 patties

Ingredients

Recipe Preparation

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• ½ tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• ¾ cup fresh cilantro leaves, stems removed
• ½ cup fresh dill, stems removed
• 1 small onion, quartered
• 7-8 garlic cloves, peeled
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying

Falafel SauceTahini Sauce Fixings for falafel sandwich (optional) Pita pockets English cucumbers, chopped or diced Tomatoes, chopped or diced Baby Arugula Pickles

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
5. Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.
6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
8. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers.

Beef Kafta

Prep time: 15 minutes Cook time: 10 minutes Total time: 30 minutes

6 servings

Recipe Preparation

Ingredients

1. Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
2. In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
3. Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
4. Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
5. Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
6. Serve hot off the grill with your choice of side.

• ¼ cup parsley
• 1 small yellow onion quartered
• 1 pound ground beef
• 2 teaspoons 7 spice
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon coriander
• ⅛ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon black pepper to taste

Click on the photo to watch a video on how to make this recipe.

Chicken Shawarma

Total time: 40 minutes

6 shawarma patties

Recipe Preparation

Ingredients

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
4. When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
5. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
6. While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
7. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

• ¾ tbsp ground cumin
• ¾ tbsp turmeric powder
• ¾ tbsp ground coriander
• ¾ tbsp garlic powder
• ¾ tbsp paprika
• ½ tsp ground cloves
• ½ tsp cayenne pepper, more if you prefer
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 1 large lemon, juice of
• ⅓ cup Private Reserve extra virgin olive oil

To Serve6 pita pockets Tahini sauce or Greek Tzatziki sauce Baby arugula 3-ingredient Mediterranean Salad Pickles or kalmata olives (optional)

Click on the photo to watch a video on how to make it.

Moroccan Chicken Tagine

Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour

4 to 6 servings

Recipe Preparation

Ingredients

• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground ginger
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 1 lemon
• 5 cloves garlic, minced
• 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note)
• Salt and ground black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, halved and cut into ¼-in-thick slices
• 2 tablespoons all-purpose flour
• 1¾ cups chicken broth
• 2 tablespoons honey
• 2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins
• ½ cup Greek cracked green olives, pitted and halved (see note)
• 2 tablespoons chopped fresh cilantro leaves

1. Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
2. Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
3. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
4. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
5. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.

Total time: 1 hour 10 minutes

Baklava

24 pieces

Recipe Preparation

Ingredients

1. Preheat the oven to 350 degrees F.2. Make the Honey Syrup: Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.3. Make the Nut Mixture: In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.4. Prepare the Phyllo Pastry: Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.5. Assemble the Baklava: Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.6. Repeat this process a few more times until you have used up about ⅓ of the phyllo pastry, each layer being brushed with the melted butter.7. Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.8. Continue assembling the baklava, one sheet of phyllo pastry at a time using another ⅓ of the phyllo. Again, brush each layer with a bit of the melted butter.9. Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.10. Finish the remaining ⅓ of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.11. Cut the Baklava Pastry Into Pieces: Using a sharp knife, cut the pastry into 24 diamond shaped pieces 12. Bake: Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT…Because ovens vary, be sure to check your baklava half-way through baking).13. Pour Syrup Over Hot Baklava: As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.14. Cool Completely: Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

For the Baklava and Nut Filling

• 6 oz shelled pistachios, coarsely chopped
• 6 oz walnuts, coarsely chopped
• 6 oz hazelnuts, coarsely chopped
• ¼ cup sugar
• 1 to 2 tablespoon ground cinnamon (start with less if you're not sure)
• large pinch of ground cloves
• 16-oz package phyllo dough, thawed
• 1 ½ to 2 sticks of unsalted butter (up to 16 tbsp), melted

For the Honey Syrup

• ¾ cup sugar
• 1 cup cold water
• 1 cup honey
• 1 tbsp orange extract (optional)
• 5 whole cloves
• 1 lemon, juice of

Lesson 3.1.5-Asian Cuisine-Chinese

Home

Kung Pao Chicken

Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr

4 servings

Ingredients

Recipe Preparation

• 28 ounces boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon dry sherry
• 1 tablespoon light soy sauce
• 2 teaspoons baking soda
• 1 teaspoon cornstarch

Sauce Ingredients:

• 1/2 cup low-sodium chicken stock or broth (water can be used, but is not recommended for lack of flavor)
• 5 tablespoons soy sauce
• 2 tablespoons Chinese black vinegar (good-quality balsamic vinegar is a good substitute)
• 2 tablespoon Chinese Shaoxing wine (dry sherry is a good substitute)
• 2 teaspoon dark soy sauce
• 2 teaspoons hoisin sauce
• 2 tablespoons sugar
• 1 teaspoon cornstarch

Stir Fry Ingredients:

• 4 tablespoons cooking oil
• 1 1/2 tablespoons garlic (4-6 cloves)
• 1 tablespoon ginger
• 1/2 red bell pepper, seeded and diced
• 1/2 green bell pepper, seeded and diced
• 8-10 dried chilies cut into ½-inch pieces
• 1 tablespoon Sichuan peppercorns, lightly toasted and ground
• 4 green onions cut into 1-inch pieces
• 1/2 cup roasted peanuts
• 2 teaspoons sesame oil (optional)

1. Combine all ingredients for the chicken in a bowl; cover and marinate for 10 minutes.
2. Whisk sauce ingredients together until sugar dissolves; set to the side.
3. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add chicken to the heated pan. Fry chicken for 3-4 minutes stirring occasionally, until edges of chicken begin to brown. Remove chicken from heat and set to the side.
4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, diced peppers and Sichuan peppercorns and stir fry for 1 minute.
5. Stir the prepared sauce, pour it into the pan and then bring it to a boil, stirring the entire time.
6. Once the sauce begins to thicken slightly, add chicken back into the pan and mix all the ingredients until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
7. Stir in green onions, peanuts and sesame oil. Toss thoroughly and continue to cook for an additional 2 minutes to mix all of the flavors together.
8. Serve with rice.

Chow Mein

Prep time: 15 minutes Cook time: 15 minutes Total time:30 minutes

4 servings

Recipe Preparation

Ingredients

1. Soak the steamed noodles in cold water for about 5 minutes and rinse until the water turns clear.
2. Drain the excess water and set aside
3. Note: Remember not to oversoak the noodles or they will turn soggy.
4. Next, mix the seasoning ingredients in a bowl and set aside.
5. Heat up the pan and add cooking oil.
6. Add in the garlic and fry until brown.
7. Next, add the slice chicken and fry until just about half cooked. And in the carrots and continue stirring. Add in the noodles, the seasoning, and stir well.
8. Continue to cook until all ingredients are well blended.

• 1/2 lb. steamed chow mein noodles
• 1/8 lb. chicken cut into thin slices
• 3 garlic cloves
• 1/4 c. shredded carrots
• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1/2 Tsp sugar
• 2 Tbsp water
• 2 Tbsp cooking oil
• Salt to taste

Jiao Zi Recipe (Dumplings)

Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes

50 dumplings

Recipe Preparation

Ingredients

1. Combine all ingredients in a bowl except the dumpling wrappers.
2. When the meat mixture is done, take a spoonful and place it in the middle of the wrapper.
3. Wet your hands and then fold the wrapper sideways. Wetting your hands makes the ends of the wrapper stick better.
4. Repeat the process for the remaining wrappers.
5. Arrange the dumplings in the steamer and steam for 15-20 minutes.
6. Serve with soy sauce and chili paste.

• 1 lb. ground beef
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 egg, slightly beaten
• 2 Tbsp sesame oil
• 1 dash ground pepper
• 1 dash salt
• 50 small dumpling wrappers
• 1/2 cup chopped spring onions

Lesson 3.1.6-Asian Cuisine-Japanese

Home

Sushi

Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes

4 servings

Recipe Preparation

Ingredients

1. Cook the sushi rice according to the package instructions, and let it cool to room temperature.
2. Place a bamboo sushi mat on a clean surface, and put a sheet of nori seaweed on top. Wet your hands with water to prevent sticking, then take a handful of sushi rice, and evenly spread it over the nori, leaving about an inch of the seaweed uncovered at the top.
3. Place your choice of fish or seafood and vegetables in a line across the center of the rice.
4. Starting from the bottom, use the bamboo mat to tightly roll the sushi, applying gentle pressure to shape it. Wetting the uncovered nori at the top will help seal the roll.
5. Repeat the process with the remaining nori sheets and ingredients. Use a sharp knife to slice each sushi roll into bite-sized pieces.
6. Serve the sushi rolls with soy sauce for dipping. Wasabi and pickled ginger can be served on the side for added flavor if desired.

• sushi rice (2 cups)
• nori seaweed sheets (4 sheets)
• seafood of your choice (such as salmon, tuna, or shrimp)(Must be sushi salmon)
• vegetables of your choice (such as cucumber, avocado, or carrot), cut into thin strips
• soy sauce, for dipping
• wasabi and pickled ginger, for serving (optional)

Shrimp Tempura

Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes

4 servings

Recipe Preparation

Ingredients

1. Make the batter. In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
2. Gradually add the ice-cold water to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should still have lumps.
3. Dip each shrimp into the batter, ensuring it is coated all over.
4. Gently place the battered shrimp into hot oil, frying a few at a time to avoid overcrowding the pot. Cook until the shrimp turn golden brown and the coating becomes crispy, usually around 2 to 3 minutes.
5. Using a slotted spoon or tongs, transfer the fried shrimp to a plate lined with paper towels to drain excess oil.
6. Repeat the frying process with the remaining shrimp.
7. Serve the shrimp tempura hot with tempura dipping sauce (tentsuyu) on the side.

• 8 large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup ice-cold water
• vegetable oil, for frying
• tempura dipping sauce (tentsuyu), for serving

Miso Soup

Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes

2 servings

Recipe Preparation

Ingredients

1. In a pot, bring the dashi to a simmer over medium heat.
2. Add the diced tofu, green onions, and any optional ingredients to the pot.
3. Add the miso paste little by little to the pot, and stir gently to combine.
4. Allow the soup to simmer for a few more minutes to heat the tofu and other ingredients.
5. Taste the soup, and adjust the flavor by adding more miso paste if desired.

• 4 cups dashi
• 2 tablespoons miso paste
• 1/2 cup tofu, diced
• 2 green onions, sliced

Mochi

Prep time: 30 minutes Cook time: 5 minutes Additional Time: 1 hour Total time: 1 hour 35 minutes

8 mochi

Recipe Preparation

Ingredients

1. In a bowl, combine rice flour, water, and sugar.
2. Microwave on high for 3 minutes with plastic wrap covering the bowl, leaving a small vent for steam to escape.
3. Stir vigorously, then microwave for 1 to 2 more minutes until thick and sticky.
4. Remove bowl from microwave, and let it cool slightly.
5. Dust a surface with starch, transfer the mixture, and knead until smooth.
6. Divide mochi into portions, and flatten each into a round shape.
7. Place sweetened red bean paste in the center, and seal the edges.
8. Optional: Roll in matcha powder for a dusted look.

• 1 cup mochiko (sweet rice flour)
• 1 cup water
• 1/4 cup sugar
• potato starch or cornstarch, for dusting
• sweetened red bean paste (anko)
• matcha powder, for dusting (optional)

Lesson 3.1.7-Asian Cuisine-Indian

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Makhani Gravy (Curry)

Prep time: 10minutes Cook time: 30 minutes Total time: 40 minutes

8 Servings

Ingredients

Recipe Preparation

• 4-5 plump, ripe tomatoes
• 3-4 Tbsp unsalted butter
• 1 medium onion

• 1 inch ginger
• 4 to 5 cloves garlic
• 1 Tbsp whole spices (green cardamom, cinnamon, peppercorns, and clove)
• 2 Tbsp red chili powder
• 1 tsp turmeric powder
• 2 Tbsp cashew paste
• 1 Tbsp kasoori methi (dried fenugreek leaves)
• 2 Tbsp fresh cream
• 1 Tbsp honey

1. The makhani gravy is made by boiling tomatoes along with onion (optional), ginger, and garlic with whole spices, then pureeing into a fine mixture.
2. In a pan, add unsalted butter; add this pureed mixture, and simmer for 15 to 20 minutes. Add a little water.
3. Add chili powder and turmeric powder, and mix well.
4. Simmer this mixture for another 20 minutes until it thickens and the butter rises to the surface. Add the cashew paste along with the honey.
5. Simmer for a few minutes until the gravy thickens.
6. Turn off the heat, add kasoori methi and fresh cream, and stir well.

Dal

Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes

4 Servings

Ingredients

Recipe Preparation

• 1 cup tur dal or yellow pigeon peas
• 2 to 3 cups water
• 1 tsp turmeric powder
• salt to taste
• 1 tsp oil
• 1 Tbsp ghee
• 2 to 4 minced garlic
• 1 tsp cumin seeds

1. Wash and soak tur dal in water for 15 minutes. In a pressure cooker, add the soaked tur dal with a teaspoon of oil and turmeric powder. Cook for 10 to 15 minutes, until the dal is cooked well.
2. Once the dal has been pressure cooked, in a pan, add a tablespoon of ghee, and sprinkle cumin seeds, followed by minced garlic. Sauté for a few minutes, and then pour the cooked dal into this pan. Simmer for a few minutes; add water if required.
3. Season well with salt; you can garnish with some chopped coriander, and enjoy!

Naan

Prep time: 30 minutes Cook time: 20 minutes Additonal Time: 1 hr 40 minutes Total time: 2 hr 30 minutes

12 Servings

Ingredients

Recipe Preparation

• 1/4 cup water
• 2 tsp sugar
• 1 packet yeast
• 3/4 cup warm milk
• 3/4 cup yogurt
• 1/4 cup vegetable oil
• 4 cups flour
• 1 tsp. baking powder
• salt, to taste

1. In a large mixing bowl, combine water, sugar, yeast and whisk together. Let sit for 5-10 minutes.
2. To the bowl, add warm milk, yogurt, oil, flour, baking powder and salt. mix all together and knead the dough 3-5 minutes.
3. Grease the bowl and leave dough in bowl for 1 hour.
4. Tip out onto a floured surface and divide dough into 12 pieces. flatten each piece into large oval 1/8" inch thick.
5. Heat a Cast Iron Skillet on medium high and brush it with a tiny bit of oil. Place dough and leave until it starts to bubble (1-2 minutes) and flip over.
6. If desired, brush top with butter, minced garlic, or chopped cilantro.

Lesson 3.2.1-Latin American Cuisine-Mexican

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Tortillas

Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes

16 Servings

Ingredients

Recipe Preparation

• 3 c. flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 c. oil
• 1 c. water

1. Combine the dry ingredients together. Slowly add in the oil while the mixer is going.
2. Add in water slowly. Continue kneading until the dough isn't sticky. Let the dough sit for about 10 minutes.
3. Divide dough into 16 even pieces. On a well-floured surface, roll each piece into a round dough ball.
4. On a well-floured surface, roll out each dough ball into a tortilla shape.
5. Preheat a skillet over medium-heat. Cook each tortilla for about one minute on the first side and 30 seconds on the other.
6. Keep tortillas in a tortilla warmer or kitchen clean kitchen towel until you are ready to serve.

Beef Empanadas

Prep time: 20 minutes Cook time: 20 minutes Total time: 1 hr. 30 minutes

36 empanadas

Ingredients

Recipe Preparation

FOR THE DOUGH

• 4 oz butter, plus more for brushing tops
• 1½ tsp fine sea salt
• 6 c. all-purpose flour, more as needed

FOR THE FILLING

• 1 lb beef chuck, in ⅛-inch dice (or very coarsely ground)
• Salt and pepper
• Olive oil for sautéing
• 1 c. diced onion
• 2 oz. diced chorizo
• ½ lb. potatoes, peeled and diced
• 4 garlic cloves, mashed to a paste
• 2 tsp chopped thyme
• 2 tsp chopped marjoram or 1 tsp oregano
• 1 Tbsp tomato paste
• 1 Tbsp pimentón dulce or paprika
• Large pinch cayenne
• Beef or chicken broth, as necessary, or use water
• ½ c. chopped scallions, white and green parts
• ¼ c. chopped pitted green olives
• 2 hard-cooked eggs, sliced

1. Make the dough: Put 2 cups boiling water, 4 oz. butter and 1½ tsp salt in large mixing bowl. Stir to melt butter and dissolve salt. Cool to room temperature. 2. Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour. 3. Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 olive oil in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes. 4. Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits. 5. Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use. 6. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4½-inch circle. Lay circles on a baking sheet lightly dusted with flour. 7. Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork. 8. Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm

Elote

Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes

6 Servings

Ingredients

Recipe Preparation

• 6 ears of corn, husk left intact
• ½ c. mayonnaise
• ½ c. sour cream
• 1 Tbsp Sriracha,
• 2 Tbsp lime juice, freshly squeezed
• ¼ c. chicken stock
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• ¾ c. cotija cheese, broken down into small chunks
• 2 Tbsp cilantro, finely chopped
• ground chili powder , to taste

1. Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.
2. Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside
3. When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.

Chicken Enchiladas

Prep time: 15minutes Cook time: 45 minutes Total time: 60 minutes

8 Servings

Ingredients

Recipe Preparation

• 2 Tbsp olive oil
• 1 small white onion, peeled and diced
• 1 1/2 lb boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 c. Mexican-blend shredded cheese
• 1 batch red enchilada sauce (see next recipe)
• optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

1. Preheat oven to 350°F. Prepare your enchilada sauce.
2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
5. Serve the enchiladas immediately and garnish with lots of fresh toppings.

Enchilada Sauce

Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes

1 1/2 cups

Ingredients

Recipe Preparation

• 2 Tbsp olive oil
• 2 Tbsp all-purpose flour
• 1/4 c chili powder (not cayenne)
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 2 c. chicken or vegetable stock
• fine sea salt, to taste

1. Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
2. Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
3. Give the sauce a taste and season with salt, as needed.

Mole

Prep time: 20 minutes Cook time: 30 minutes Additional time: 10 minutes Total time: 1 hr

1 quart

Ingredients

Recipe Preparation

• 3 dried chipotle chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded

• 2 c. chicken broth

• 1 dinner roll, torn into pieces

• 2 corn tortillas, cut into 1-inch strips

• 5 tomatillos, cut in half crosswise

• 2 tomatoes, cut in half crosswise

• 1 Tbsp lard

• 1 onion, halved and thinly sliced

• ½ head garlic, peeled and sliced

• ⅓ c. chopped peanuts

• ¼ c. raisins

• 2 Tbsp cumin seeds

• 1 Tbsp dried thyme

• 6 whole allspice berries

• 5 whole cloves

• 3 cinnamon sticks

• 1 c. chicken broth

• 5 oz. dark chocolate, coarsely chopped

• 3 Tbsp white sugar

• 1 tsp chopped cilantro

1. Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
3. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
4. Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
5. Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.\
6. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
7. Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Chile en Nogada

Prep time: 1 hr Cook time: 45 minutes Total time: 1 hr 45 minutes

6 servings

Ingredients

Recipe Preparation

To Make the Filling:

1. Heat the oil in a large skillet. Add the onion and cook for 1 minute.Add the ground pork and ground beef. Begin to break the meat up. Add salt, pepper, garlic, and tomato sauce. Cook for 5-7 minutes, or until the meat is fully cooked. Stir occasionally.
2. Add the remaining fruits and nuts to the skillet. Stir to combine. Cook for 5 minutes.Turn heat off. Set aside until ready to use.

How to Roast the Poblano Peppers:

1. Rinse and pat dry the poblanos. Place over the flame and char the skin on all sides. About 3 minutes on each side. Place in a sealable bag, or cover with plastic wrap. Steam for 10 minutes. Peel the skin, using a knife or spoon. Make a cut lengthwise on one of the sides of the pepper. Don't cut all the way through. We are making a pocket. Remove the seeds and veins from inside the pepper. Repeat with all the peppers. Cover and set aside until ready to use.

How to Remove the Skin from the Walnuts:

1. Place the walnuts in hot water for 5 minutes. Use a sharp knife to remove the skin. Let cool before making the nogada.

How to Make the Walnut Sauce:

1. Place all the ingredients in a blender. Blend until smooth.

1. Taste for salt and sweetness.

How to Stuff the Chiles:

1. Add 3-4 tablespoons to the center of the chile, depending on the size of the chile. Use toothpicks to close the opening. Be sure to use as many toothpicks as needed, or the filling will come out during the frying.

How to Make the Egg Coating:

1. Separate the egg yolk from the egg whites. Using a mixer, beat the egg whites until a stiff peak forms. Add the egg yolks one at a time to the egg whites.

How to Fry the Chiles:

1. Set up a station – flour, egg mixture, and frying pan. Heat the oil in a frying pan. Cover the stuffed chile in flour. Tap the chile to remove any excess flour. Dip chile in the egg mixture.
2. Place in the hot oil. Fry for 3 minutes on each side. Carefully turn the chile, using two spatulas. Spoon some of the hot oil in hard to reach areas like the stem of the chile. Set on a paper towel to drain any excess oil. Remove the toothpicks.

For the Filling:

• 2 tablespoon olive oil
• ¼ onion finely diced
• ½ lb ground pork
• ½ lb ground beef
• ½ tablespoon salt
• 1 teaspoon ground pepper
• 1 garlic clove finely minced
• ¾ cup tomato sauce
• 1 apple diced
• 1 peach diced
• ½ plantain diced
• ¼ cup raisins
• ¼ cup slivered almonds
• 3 tablespoon chopped dried pineapple
• pinch ground cloves
• pinch ground cinnamon
• 6 poblano peppers

For the Walnut Sauce:

• 1 4oz goat cheese package
• ½ cup sour cream (or crema mexicana)
• ½ cup walnuts shelled and skinless
• 1 cup hot water (for soaking walnuts, if needed)
• ¼ cup milk (or heavy whipping cream)
• ½ teaspoon salt
• pinch sugar (optional)

For the Egg Coating:

• 4 large eggs
• 1 cup flour (or more if needed)

Other Ingredients:

• 1 cup oil (for frying)
• parsley (topping)
• pomegranate seeds (topping)

Flan

Prep time: 15 minutes Cook time: 1 hr Total time: 1 hr 15 minutes

8 servings

Ingredients

Recipe Preparation

• 1 c. white sugar
• 3 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 Tbsp vanilla extract

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a 9-inch round glass baking dish, turning the dish to evenly coat the bottom and sides; set aside.
3. Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture into the baking dish; cover with aluminum foil.
4. Bake in preheated oven for 1 hour. Let cool completely.
5. To serve, carefully invert onto a rimmed serving plate; let caramel sauce flow over flan.

Lesson 3.2.3-United States Cuisine-Regional Highlights

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New England Clam Chowder

Prep time: 15 minutes Cook time: 1 hr 15 minutes Total time: 1 hr 30 minutes

4-6 Servings

Ingredients

Recipe Preparation

• 6-7 pieces bacon, cut into small pieces
• 1 medium onion, chopped
• 2 (5 oz) cans baby clams, with juice reserved
• 6-7 potatoes, cubed
• 2 (10 1/2 oz.) cans cream of celery soup
• 1 c. heavy cream
• 1 c. milk
• 1 Tbsp butter
• 1 tsp dried dill weed

1. Add bacon to sauce pan and cook on medium low heat until crispy.
2. Add onion and cook until transclucent.
3. Add clam juice from both cans.
4. Add potatoes.
5. Cook and cover until potatoes are fork tender, about 15-20 mins.
6. Stir occasionally, so potatoes won't stick.
7. Add clams, soup, cream, milk, and dill weed.
8. Stir together.
9. Add butter and let melt into the chowder.
10. Cook for about 30-45 minutes or until thickened.
11. Stir occasionally.

Maryland Crab Cakes

Prep time: 30 minutes Cook time: 10 minutes Total time: 40 minutes Plus 1 hr to set

4-6 Servings

Ingredients

Recipe Preparation

• 2 large eggs
• 2½ tablespoons mayonnaise
• 1½ teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat
• ½ cup panko bread crumbs
• Vegetable or canola oil, for cooking

1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

Biscuits and Gravy

Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes

8 Servings

Ingredients

Recipe Preparation

• 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
• 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
• ¼ cup flour
• 2 ½ cups milk
• salt and freshly ground black pepper to taste

1. Preheat the oven to 350 degrees F. Arrange biscuits 1 to 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven until golden brown, about 13 to 15 minutes.
2. Meanwhile, cook sausage in a large skillet over medium heat until thoroughly heated, stirring frequently, about 5 to 6 minutes.
3. Stir in flour until well combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more minutes. Season to taste with salt and pepper.
4. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Gooey Butter Cake

Prep time: 7 minutes Cook time: 40 minutes Total time: 47 minutes

12 Servings

Ingredients

Recipe Preparation

• 1 (15.25-ounce) box yellow cake mix
• 1 egg
• ½ cup butter melted
• 1 (8-ounce) package cream cheese
• 2 eggs beaten
• 1 teaspoon vanilla extract
• 3 ½ cups powdered sugar
• powdered sugar to sprinkle

1. Grease a 9×13 pan and turn oven to 350°F.
2. Blend cake mix, 1 egg, and butter until smooth. Press into your greased 9×13 pan.
3. Blend cream cheese, 2 eggs, vanilla and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan.
4. Bake at 350°F for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
5. Top with powdered sugar

Cobb Salad

Prep time: 25 minutes Cook time: 5 minutes Total time: 30 minutes

4 Servings

Ingredients

Recipe Preparation

• 6 oz bacon, (6 slices) chopped and browned
• 1 medium head romaine lettuce, 5 cups chopped, rinsed and dried
• 2 cooked chicken breasts, from a cooked chicken
• 2 hard-boiled eggs
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup blue cheese, crumbled (or feta cheese)
• 2 Tbsp parsley, finely chopped

Dressing:

• 3 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard
• 1 garlic clove, pressed or finely minced
• 1/3 cup extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

1. Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.
2. Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.
3. Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Lesson 3.2.4-United States Cuisine-Pennsylvania Favorites

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Chicken Pot Pie

Prep time: 20 minutes Cook time: 50 minutes Total time: 1 hr 10 minutes

8 Servings

Recipe Preparation

Ingredients

1. In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
2. Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
3. Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
4. Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
5. Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
6. Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

• 1 pie crust, (2 disks)
• 4 c. cooked chicken, shredded*
• 6 Tbsp unsalted butter
• 1 medium yellow onion, (1 c. chopped)
• 2 medium carrots, (1 cup) thinly sliced
• 8 oz white or brown mushrooms, (stems discarded), sliced
• 3 garlic cloves, minced
• 1/3 c. all-purpose flour
• 2 c. chicken stock
• 1/2 c. heavy cream
• 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
• 1/4 tsp black pepper, plus more to garnish
• 1 c. frozen peas, do not thaw
• 1/4 c. parsley, finely chopped, plus more to garnish
• 1 egg, beaten for egg wash

Funnel Cake

Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes

5 Servings

Ingredients

Recipe Preparation

• 2 cups all-purpose flour (250g)
• 2 Tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk¹ (236ml) (or more, if needed, see note 1)
• 2 large eggs lightly beaten
• ½ teaspoon vanilla extract optional
• Vegetable oil for frying
• Powdered sugar for dusting funnel cakes

1. In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
2. In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.
3. While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth and combined. Set aside.
4. Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375F (187-190C).
5. Once oil is heated, portion about ⅓ – ½ cup of batter into a liquid measuring cup². Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.
6. Dust with powdered sugar and serve warm.
7. Repeat with remaining batter but make sure that oil returns to temperature in between batches.

DO NOT TRY THIS RECIPE WITHOUT AN ADULT PRESENT AND THEIR PERMISSION. DEEP FRYING CAN BE DANGEROUS IF IT IS NOT DONE CAREFULLY AND UNDER PROPER SUPERVISION!

Lesson 4.1.4-Basics of Bread

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Crusty Dutch Oven Bread

Prep time: 15 minutes Inactive: 1 hr 30 mins Cook time: 45 minutes Total time: 2hrs 30 mins

1 loaf

Ingredients

Recipe Preparation

• 3 cups flour
• 1 tsp. active dry yeast
• 1 ½ tsp. salt
• 1 ½ cups warm water

1. In a large mixing bowl, combine flour, yeast and salt. Add in the warm water and stir with wooden spoon or rubber spatula until the dough is mixed well and the flour has absorbed the liquid. At this point, the dough will look very loose, shaggy, and sticky, but that’s okay. 2. Cover the bowl with plastic wrap, or a tight-fitting lid. Set it aside to rise (usually about 1-2 hours, depending on how warm it is in your house). You could also put it in the fridge and let it rise overnight as well. 3. After the dough has doubled in size and you’re ready for the next step, you will turn the oven on. Place your cast iron Dutch oven with lid on inside the oven and let it pre-heat along with the oven for 30 minutes. 4. Scrape out the risen dough onto a generously floured surface. With floured hands, knead the dough for about 30 seconds and gently shape the dough into a round loaf. Let the dough rest on the countertop until the 30 minutes have elapsed and the pre-heat is complete. 5. Take the hot pot carefully from the oven and gently place the dough into the pot. 6. Cover with lid and bake for 30 minutes. 7. Remove the lid at that time and return the pot to the oven for another 10-15 minutes, until the outside crust is golden brown. 8. Gently remove loaf from pan and place onto cooling rack. Give it at least 10 minutes to cool before cutting into the loaf.

Cranberry Orange Irish Soda Bread

Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes

40 cookies

Ingredients

Recipe Preparation

• 4 cups flour
• ¼ cup granulated sugar
• 1 tsp. baking soda
• 1 ½ tsp. salt
• 1 stick cold unsalted butter, cut into cubes
• 1 ¾ cup buttermilk
• 1 egg
• 1 Tbsp. Orange Zest
• 1 cup dried cranberries

1. Pre-heat oven to 375.2. In a large mixing bowl, combine flour, sugar, baking soda, and salt.3. When the butter is cut into cubes, add the butter to the dry mixture and toss to coat. Rub In using your fingertips to make flaky like shapes.4. In a second small bowl (or a large liquid measuring cup), combine the buttermilk, egg, and orange zest.5. In the large mixing bowl, make a well in the middle of the dry ingredients. Pour the wet into the dry ingredients, stir with a wooden spoon. When it’s come together, add cranberries and fold in a few more times.6. On a floured work surface, gently knead a few times (not too much, you don’t want to over-develop gluten) and form a loaf. Slash a large cross + in the middle. Place on a baking tray lined with parchment and bake 45-55 minutes until golden brown.Wait at least 30 minutes until cooled to cut into it.7. This will keep wrapped on the counter up to 5 days and is excellent reheated in the toaster

Moist Banana Bread

Prep time: 10 minutes Cook time: 1 hr Total time: 1hr 10 mins

1 loaf

Ingredients

Recipe Preparation

• 3 very ripe bananas, (medium/large)
• ½ cup unsalted butter, (8 Tbsp) at room temperature
• 3/4 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp vanilla extract
• 1 cup walnuts
• ½ cup raisins

1. . Preheat the oven to 350°F. Grease and flour a bread loaf pan, or line it with parchment paper. Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature. 2. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar. 3. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. 4. In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter. 5. Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. 6. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

Lesson 4.2.1-Cookies

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Chocolate Chip Cookies

Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes

40 cookies

Ingredients

Recipe Preparation

• 2 1/2 cups all-purpose flour
• 1 heaping teaspoon baking soda
• 1/2 teaspoon sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 cups packed light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips

1. Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
2. Place the flour, baking soda, and salt together in a medium bowl; set aside.
3. Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
4. Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
5. Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

Lemon Pie Bars

Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes

32 bars

Ingredients

Recipe Preparation

• 2 1/4 c. all-purpose flour
• 1/2 c. powdered sugar
• 1 c. butter, softened
• 4 eggs
• 1 1/2 c. white sugar
• 1/2 c. lemon juice
• 1 Tbsp lemon zest

1. Pre-heat oven to 375 degrees.2. Mix 2 cups flour and powdered sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.3. Bake 15-20 minutes or until golden brown. 4. Beat together eggs, sugar, 4 Tbsp. flour, lemon juice, and lemon zest at least one minute. Pour the mixture over the baked crust. 5. Bake the bars another 20 minutes, or until the lemon topping has sent. Sprinkle with powdered sugar when cooled.

Rolled Sugar Cookies

Prep time: 20 minutes Cook time: 6 minutes Chill time: 1 hr. Total time: 1 hr. 26 minutes

60 cookies

Ingredients

Recipe Preparation

• 2 c. white sugar
• 1 1/2 c. butter softened
• 4 large eggs
• 1 tsp vanilla extract
• 5 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt

1. Beat sugar and softened butter together in a large bowl with an electric mixer until smooth.2. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight). 3. Preheat the oven to 400 degrees F (200 degrees C). 4. Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness. 5. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets. 6. Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating.

Cranberry Orange Icebox Cookies

Prep time: 3 hrs. 30 mins (inc. dough chilling) Cook time: 14 minutes Chill time: 3 hr. Total time: 3 hr. 45 minutes

24 cookies

Ingredients

Recipe Preparation

1. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl as needed, and continue to beat until fully combined. Add the flour and salt and beat on low speed until combined. Finally, beat in the orange juice, orange zest, and dried cranberries until just combined. The cookie dough will be thick and slightly sticky.2. Turn the dough out onto a floured work surface and, with floured hands, divide or cut in half. Roll/shape each half into a 7- or 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine overnight; the orange flavor really comes through the longer this dough sits! 3. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. 4. Optional rolling in sugar: Pour enough coarse sugar on an 8-inch or larger plate to cover it. Roll the logs in the sugar. You may need to really press the dough logs down into the sugar if it’s not really sticking. (I find coating the dough logs in sugar after chilling much easier, as the dough is too sticky to neatly roll in sugar right after mixing.) 5. Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart. 6. Bake the cookies for 13–15 minutes or until very lightly brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 7. Icing: Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled cookies. Feel free to top each with more orange zest while icing is still wet. The icing sets after 30–60 minutes, so you can easily store, stack, and transport the cookies. 8. Cookies will stay fresh covered at room temperature for up to 1 week.

• 3/4 c. unsalted butter, room temperature
• 2/3 c. granulated sugar, plus more for rolling
• 1 large egg, room temperature
• 1 tsp. vanilla extract
• 2 c. + 2 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 2 Tbsp. orange juice
• 1 tsp orange zest
• 3/4 c. very finely chopped dried cranberries
• Optional: sparkling sugar for rolling

Icing: 1 c. powdered sugar, sifted 2 Tbsp. orange juice Optional: more orange zest

Lesson 4.2.2-Cakes

Home

Magnolia Bakery Everyone's Favorite Vanilla Cake

Prep time: 30minutes Cook time: 47 minutes Total time: 80 minutes

8 to 16 servings

Recipe Preparation

Ingredients

1. Preheat the oven to 325ºF. Grease and flour two 9-inch cake pans. Line the bottoms with rounds of parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. 2. In a liquid measuring cup, whisk together the milk and the sour cream until no lumps remain; set aside. 3.Using a hand mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy, about 3 to 5 minutes. Scrape the sides and bottom of the bowl and the paddle. With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more. Once the egg whites have been incorporated, stop the mixer and scrape the sides and bottom of the bowl and the paddle. 4. With the mixer on low speed, add the flour mixture in three additions alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix for about 15 seconds, just until incorporated. Scrape down the bottom and sides of the bowl. 5. Evenly divide the batter between the prepared pans. Bake 45 to 47 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean. Let the cakes cool in the pan for 30 minutes. Remove from the pan and cool completely on a wire rack. 6. To decorate the cake as in the image with smooth sides, place one cake layer top side up on a cake turner. Use an icing wand to evenly spread 1½ cups of vanilla buttercream over the surface. Add the second cake layer top side up. Using an icing wand, spread about 1 cup buttercream on the top of the cake and about 2 cups on the sides, spreading as you go around the top and sides of the cake until the cake is smooth. For the scallop border, place ½ cup buttercream in a pastry bag with a #32 tip. With even pressure, squeeze the bag and pipe around the top and bottom of the cake.

• 4⅓ cups (498g/17.3oz) cake flour
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¾ cups (420g/10.6) whole milk
• ⅔ cup (150g/5.3oz) sour cream
• 1¼ cups/2½ sticks (282g/10oz) unsalted
• butter, at room temperature
• 2½ cups (500g/17.7oz) sugar
• 1 tablespoon pure vanilla extract
• 6 egg whites

Red Velvet Cake

Prep time: 30minutes Cook time: 30 minutes Total time: 60 minutes

8 to 16 servings

Recipe Preparation

Ingredients

1.Preheat oven to 325 F. Generously grease and flour (2) 9-inch round cake pans. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla, and red food coloring until combined. Stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin) Pour the batter evenly into each pan. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools. Let pans cool on a cooling rack until the pans are warm to the touch. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate) Frost the cake with cream cheese frosting when the cakes have cooled completely.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil or canola
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1-2 oz. red food coloring, more or less depending on how deep you want the color
• 1/2 cup plain hot coffee, prepared (don't skip this ingredient)
• 1 teaspoon white distilled vinegar

Pineapple Upside Down Cake

Prep time: 25minutes Cook time: 45 minutes Total time: 70 minutes

8 servings

Recipe Preparation

Ingredients

1.Preheat oven to 350F (175C)2. Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan. 3. Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan 4. Place cherries in center of pineapple rings and as desired in empty spaces. Set aside. 5. To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined. 6. Add eggs, beating one at a time until combined. 7. Stir in vanilla extract. 8. In a separate bowl, whisk together flour, baking powder, and salt. 9. Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix). 10. Pour batter evenly over prepared cake pan over the pineapple/cherry layer. 11. Bake on 350F (175C) for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes). 12. Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!). 13. Allow to cool before cutting

• Topping
• ¼ cup (60 g) salted butter melted
• ½ cup (100 g) brown sugar light or dark (I usually use light) tightly packed
• 10 pineapple slices patted dry (a 20oz can is typically enough)
• maraschino cherries

Vanilla Cake

• ½ cup (115 g) unsalted butter softened to room temperature
• ¾ cup (150 g) granulated sugar
• 2 large eggs room temperature preferred
• 1 teaspoon vanilla extract
• 1 ½ cups (195 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (120 ml) whole milk room temperature preferred

Black Forest Cake

Prep time: 1 hour 20 minutes Cook time: 25 minutes Total time: 3 hours 45 minutes

12 servings

Recipe Preparation

Ingredients

Chocolate Cake

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (65g) unsweetened natural cocoa powder*
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)*
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full fat sour cream, at room temperature*
• 1/2 cup (120ml) buttermilk, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) hot water or coffee*
• 2 (15 ounce) cans dark sweet cherries in heavy syrup*
• 2 Tablespoons cherry liquor (sold as kirsch or kirschwasser)*

Chocolate Ganache

• 1 cup (240ml) heavy cream or heavy whipping cream
• two 4-ounce semi-sweet chocolate bars (226g), finely chopped
• optional: 1 Tablespoon light corn syrup*

Whipped Cream

• 2 cups (480ml) cold heavy cream or heavy whipping cream
• 1/4 cup (30g) confectioners’ sugar
• 1 teaspoon pure vanilla extract

1.Preheat the oven to 350°F. Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. 2. Make the chocolate cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined. 3. Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool for 30 minutes in the pans, then remove cakes from pans and set on a cooling rack. 4. After the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). 5. Prepare the syrup: Drain the cherries, reserving 3/4 cup of the heavy syrup. Set cherries aside. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to 1/4 cup. Brush reduced syrup all over the cakes, reserving any leftover syrup. 6. Slice the cherries in half, leaving a few whole cherries for garnish. Set aside. 7. Make the ganache: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes as you prepare the whipped cream. 8. Make the whipped cream: Using a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form, about 3 minutes. 9. Assemble the cake: Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 heaping cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup. Top with 2nd cake layer and evenly cover the top with 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Use a bench scraper to smooth out the whipped cream on the sides of the cake. 10. Pour chocolate ganache on top of the cake. Spread to the edges of cake allowing it to gently drip down the sides. Top with whole cherries. Refrigerate for at least 30 minutes before slicing and serving. 11. Cover and store leftover cake at room temperature for 1 day or in the refrigerator for up to 1 week.

Carrot Cake

Prep time: 30 minutes Cook time: 40 minutes Total time: 70 minutes

14 Slices

Recipe Preparation

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light or dark brown sugar firmly packed
• 1 ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup cooking oil use canola, avocado, or vegetable oil
• ½ cup unsalted butter melted
• 4 large eggs room temperature
• 1 Tablespoon vanilla extract
• 3 cups grated carrots peel before grating
• 1 cup chopped walnuts or pecans optional

Cream Cheese Frosting

• ½ cup (1 stick) unsalted butter softened
• 8 oz cream cheese softened (brick-style, not spreadable)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar

1.Preheat oven to 350F (175C) and prepare two 8-inch pans⁴ (see note for using different sized pans) by lining the bottoms with parchment paper and lightly greasing and flouring the sides. 2. In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely). 4. Add eggs, one at a time, stirring well after each addition. 5. Stir in vanilla extract. 6. Stir in carrots and nuts (if using) until ingredients are well-combined. 7. Evenly divide carrot cake batter into prepared baking pans and bake on 350F for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs). 8. Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely. 9. Allow cake to cool completely before covering with cream cheese frosting.

Flourless Chocolate Cake

Prep time: 15 minutes Cook time: 25 minutes Total time: 1 hour 40 minutes

16 Servings

Recipe Preparation

Ingredients

1.Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 3. Add the sugar, salt, and vanilla extract and stir to combine. 4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix. 5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer. 6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. Start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. You can put it in the refrigerator to speed up the process. 9. Serve with powdered sugar and raspberries or top with whipped cream or ice cream, if desired.

• For the cake:
• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs slightly beaten
• 1/2 cup Dutch process cocoa powder

For the chocolate ganache:

• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream

Lesson 4.2.3-Pastry

Home

Baked Churros Recipe

Prep time: 25 minutes Cook time: 20 minutes Total time: 45 minutes

30 servings

Ingredients

Recipe Preparation

Churros

• 1 cup water
• ½ cup butter
• ½ tsp vanilla extract
• 2 tablespoons brown sugar
• ¼ tsp salt
• 1 cup all purpose flour
• 3 eggs (at room temperature)

Churro Coating

• ¼ cups sugar
• ¼ tsp salt
• 1 tsp cinnamon

Hot Chocolate

• 6 oz bittersweet chocolate (at least 58% cacao), chopped
• 2 ½ cups milk
• ½ tsp cornstarch (to be mixed with a 2 tsp of water)
• ¼ teaspoon vanilla

1. Preheat oven to 400°F (200°C). Place two baking sheets on top of each other to bake the churros. Line parchment paper; set aside. 2. In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed. 3. Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set it aside. 4. In a jug, combine eggs and vanilla and whisk together. 5. Using your wooden spoon add incorporate a little of your egg mixture into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes. 6. Continue adding your eggs until combined 7. Transfer your dough to a piping bag fitted with a star nozzle. 8. Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. 9. Leave about 2 inches of space between the churros. 10. Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool. 11. Combine sugar, cinnamon, and salt in a ziplock baggie. 12. Take the churros straight from the oven and toss them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven. 13.For the Hot Chocolate: In a large heavy saucepan heat the milk until simmering. 14. Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted. 15. Whisk the cornstarch mixed with water (aka slurry) into the chocolate. 16. Cook over medium heat, whisking constantly until the chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick. 17. Remove chocolate from heat and stir in vanilla. 18. Serve in large cups with churros.

Raspberry Breakfast Braid

Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes

7 servings

Ingredients

Recipe Preparation

• 2 cups biscuit/baking mix
• 3 ounces cream cheese, cubed
• 1/4 cup cold butter, cubed
• 1/3 cup 2% milk
• 1-1/4 cups fresh raspberries
• 3 tablespoons sugar
• 1/4 cup vanilla frosting

1. Preheat oven to 425°. Place biscuit mix in a large bowl. Rub in cream cheese and butter with fingertips until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. 2. On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar. 3. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends. 4. Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.

Choux Pastry

16 Puffs

Prep time: 15 minutes Cook time: 35 minutes Total time: 1 hour 30 minutes

Ingredients

Recipe Preparation

1. Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step. 2. Read this step in full before starting. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash. 3. Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days. There’s no need to bring it to room temperature after refrigerating. In fact, you can store it in a piping bag (see step 6) in the refrigerator and then pipe/bake right away. If it’s too stiff to pipe, though, let it warm to room temperature a bit as the oven preheats. 4. For cream puff and profiterole shells: Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning. 5. Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash. 6. Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling. 7. Split open pastries and fill with homemade whipped cream, lemon curd, pastry cream, jam, a combination of these, or your favorite filling. You can also poke a hole in the pastries and pipe the filling inside. For my pictured cream puffs and profiteroles, see recipe notes. 8. Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.

• 1/2 cup unsalted butter, cut into 8 pieces
• 1/2 cup water
• 1/2 cup 2% or whole milk
• 1/4 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup all-purpose flour (spooned & leveled)
• 4 large eggs, beaten
• egg wash: 1 egg beaten with 1 Tablespoon milk or water

Nutella Hand Pies

Prep time: 30minutes Cook time: 11 minutes Total time: 41 minutes

12 servings

Ingredients

Recipe Preparation

1. Preheat oven to 400°. In a small bowl, whisk egg with water. 2. Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet. 3. Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly. 4. In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.

• 1 large egg
• 1 tablespoon water
• 1 sheet frozen puff pastry, thawed
• 3 tablespoons Nutella
• 1 to 2 teaspoons grated orange zest

Icing Ingredients

• 1/3 cup confectioners' sugar
• 1/2 teaspoon orange juice
• 1/8 teaspoon grated orange zest Additional Nutella, optional

Lesson 4.2.4-Pies, Candy, and More

Home

Homemade Pie Crust

Prep time: 20minutes Chill time: 2 hours Total time: 2 hours 20 minutes

2 servings

Recipe Preparation

Ingredients

1. Mix flour and salt in a large mixing bowl. Add ice cubes to a measuring cup and fill with ½ cup cold water. Set aside. 2. Grate frozen butter into the bowl, or cut it into small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs. 3. Add ice water a spoonful at a time, mixing until the dough begins to come together. Be careful not to over mix, and you may not need all of the water. 4. Gently mold the dough into a ball, then divide it into 2 equal pieces. Press each piece gently with your hands into a flat disk. 5. Cover with plastic wrap and refrigerate the dough for 2 hours, or freeze for 30 minutes. 6. Roll out crust:Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper. Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about ½ inch larger then the diameter of your pie dish. 7. Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust. 8. Fill with desired pie filling, or blind bake the crust for recipes that require a baked pie shell. 9. To Blind Bake Pie Crust: Place a large piece of parchment paper into the bottom of unbaked crust. Pour some dry beans, rice, or pie weights on top and smooth into an even layer. 10.Bake at 375° F for 15-20 minutes. Remove the pie from the oven and lift the parchment paper and weights out of the crust. Prick the the bottom of the crust all over with a fork, then return the pie to the oven to bake until lightly golden, about 10-15 more minutes.

• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 6 Tablespoons cold unsalted butter
• 3/4 cup vegetable shortening chilled
• 1/2 cup ice water

Pumpkin Pie

Prep time: 30minutes Cook time: 1 hour 5 minutes Total time: 1 hour 35 minutes

12 servings

Ingredients

Recipe Preparation

• 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin or fresh pumpkin puree
• 12 ounce can evaporated milk

1. Preheat oven to 425 degrees F. 2. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. 3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell. 4. Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean. 5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Apple Pie

Prep time: 30minutes Cook time: 1 hour Crust time: 30 minutes Total time: 2 hours

8 servings

Recipe Preparation

Ingredients

1. Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F. 2. Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat. 3. Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices. 4. Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal. 5. Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture. 6. Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.

• 1 recipe for double pie crust
• 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
• 1 1/2 tsp cinnamon
• 8 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1/4 cup water
• 1 cup granulated sugar
• 1 egg , + 1 Tbsp water, for egg wash

Coconut Cream Pie

Prep time: 6 hours Cook time: 35 minutes Total time: 6 hours 35 minutes

12 servings

Ingredients

Recipe Preparation

• 1 unbaked flaky Pie Crust
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 (14 ounce) can full fat coconut milk*
• 1 cup half-and-half
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut
• 2 Tablespoons unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• optional: 1/2 teaspoon coconut extract

Whipped Cream

• 1 and 1/2 cups cold heavy cream or heavy whipping cream
• 3 Tablespoons confectioners’ sugar or granulated sugar*
• 3/4 teaspoon pure vanilla extract
• optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

1.Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges. Crimp or flute the pie crust edges before baking.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. 2. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. 3. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using). 4. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day. 5. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. 6. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately. 7. Cover leftovers and store in the refrigerator for up to 5 days.

Fudge

Prep time: 15 minutes Cook time: 1 hour Cooling time: 8 hours Total time: 9 hours 15 minutes

20 pieces

Ingredients

Recipe Preparation

• 3 cups granulated sugar
• 2/3 cup cocoa (unsweetened dutch processed)
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup salted (room temperature)
• 1 teaspoon vanilla

1. Line an 8 inch square pan with buttered parchment paper. 2. In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon). 3. Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes. 4. Turn heat to low medium and continue to cook without stirring until temperature reaches 234 °F. Approximately 30 minutes. 5. Remove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F), approximately 30 minutes. Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approx. 6-8 minutes). 6. Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature). Cut into squares. Store in an airtight container at room temperature. 7. You can also freeze the fudge in a double bag, well wrapped. Freeze either in pieces or the whole slab. Can be frozen up to 3 months. Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks. Enjoy!

Peach Gallette

Prep time: 1 hour 20 minutes Cook time: 20 minutes Total time: 2 hours 5 minutes

6 servings

Ingredients

Recipe Preparation

For the Galette Crust:

• 1 1/3 cup all-purpose flour, measured correctly by spooning and leveling
• 1 Tbsp granulated sugar
• 1/2 tsp fine sea salt
• 8 Tbsp unsalted butter, very cold
• 6 Tbsp ice water, or add to desired consistency
• 1 egg, beaten for egg wash
• 1 Tbsp coarse sugar

Peach Filling:

• 1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe
• 1/4 cup granulated sugar
• 1 Tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1/2 Tbsp unsalted butter, cut into small pieces

1. In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined. 2. Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump. 3. Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days. How to Assemble the Peach Galette: 1. Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling. 2. In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated. 3. Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter. 4. Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

Lesson 4.2.5--Seasonal and Holiday Baking

Home

Shepherd's Pie

Prep time: 20 minutes Cook time: 50 minutes Total time: 1 hours 10 minutes

6 servings

Recipe Preparation

Ingredients

MAKE THE MEAT FILLING. 1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. 2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. 3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. 4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. 5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. 6. Set the meat mixture aside. Preheat oven to 400 degrees F. MAKE THE POTATO TOPPING. 1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes. 2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and 3. stir until all the ingredients are mixed together. 4. Add the parmesan cheese to the potatoes. Stir until well combined. ASSEMBLE THE CASSEROLE. 1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. 2.If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

MEAT FILLING: 2 tablespoons olive oil 1 cup chopped yellow onion 1 lb. 90% lean ground beef -or ground lamb 2 teaspoons dried parsley leaves 1 teaspoon dried rosemary leaves 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 garlic cloves -minced 2 tablespoons all purpose flour 2 tablespoons tomato paste 1 cup beef broth 1 cup frozen mixed peas & carrots* 1/2 cup frozen corn kernels POTATO TOPPING: 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes 8 tablespoons unsalted butter -1 stick 1/3 cup half & half 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup parmesan cheese

Sweet Lokshen Kugel

Prep time: 15 minutes Cook time: 1 hour Total time: 1 hour 15 minutes

15 servings

Ingredients

Recipe Preparation

• 1 cup raisins (optional) - you may substitute other fruits like craisins, dried chopped apricots, or chopped drained pineapple
• 12 ounces wide egg noodles
• 6 large eggs
• 1 pound sour cream (2 cups)
• 8 ounces cottage cheese (1 cup)
• 8 ounces cream cheese, softened - OR farmer's cheese, crumbled (1 cup)
• 1 cup sugar
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon salt
• Cinnamon and sugar for dusting
• Nonstick cooking oil spray

1. Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.2.Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot. 3. In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. 4. Pour the egg mixture over the cooked noodles in the pot and stir until well combined. 5. Drain the raisins. Stir them into the noodles. 6. Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish. 7. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.). 8. Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven. 9. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

Saffron, Pistachio, and Rose Petal Helva

Prep time: 20 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes

6 servings

Ingredients

Recipe Preparation

• 2 cups, plus 2 tablespoons whole milk, divided
• 1/2 teaspoon saffron threads
• 9 tablespoons (4 1/2 ounces) unsalted butter, divided
• 2/3 cup plus 2 tablespoons raw pistachios (about 3 ounces)
• 1 cup plus 2 tablespoons granulated sugar
• Pinch of ground cardamom
• 1 cup (about 5 1/2 ounces) semolina
• 3 tablespoons edible dried rose petals

1. Bring 2 tablespoons of the milk to a simmer in a small saucepan over medium. Pour hot milk over saffron threads in a small heatproof bowl, and set aside until milk is a golden color, about 30 minutes.2. Melt 1 tablespoon of the butter in a large skillet over high. Add pistachios, and cook, stirring constantly, until lightly toasted, about 2 minutes. Transfer to a small bowl, and wipe skillet clean. 3. Heat sugar, cardamom, and remaining 2 cups milk in a medium saucepan over low; stir until dissolved, about 3 minutes. Stir in saffron milk. Remove from heat. 4. Melt remaining 8 tablespoons butter in skillet over medium. Add semolina, and cook, stirring constantly, over low until mixture darkens slightly, about 8 minutes. Whisk in milk mixture until smooth. Cook, whisking constantly, until mixture thickens slightly, about 3 minutes. Remove from heat; cover skillet, and let mixture stand in a warm place for 15 minutes. Stir in 2/3 cup pistachios, and top evenly with rose petals. Chop remaining 2 tablespoons pistachios, and sprinkle evenly over top.

Watermelon Salad with Feta and Cucumber

Prep time: 15 minutes Cook time: Total time: 15 minutes

8 servings

Ingredients

Recipe Preparation

• For The Honey-Lime Dressing
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 to 2 tablespoons quality extra virgin olive oil
• pinch of salt

For The Watermelon Salad

• ½ watermelon peeled, cut into cubes
• 1 English or Hot House cucumber, cubed (about 2 cupfuls of cubed cucumbers)
• 15 fresh mint leaves, chopped
• 15 fresh basil leaves, chopped
• ½ cup crumbled feta cheese, more to your liking

1. Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment. 2. Make the Salad: In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs. 3. Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

Mexican Hot Chocolate

Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes

2 servings

Ingredients

Recipe Preparation

• 2 cups milk (I used 2%)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cayenne (optional – you can omit this if you don’t want it too spicy)
• 1 ounce bittersweet chocolate

Optional toppings

• marshmallows, chocolate shavings, cinnamon stick for stirring

1.In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired). 2. Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling. 3. Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings and a cinnamon stick.

DO NOT TRY THIS RECIPE WITHOUT AN ADULT PRESENT AND THEIR PERMISSION. DEEP FRYING CAN BE DANGEROUS IF IT IS NOT DONE CAREFULLY AND UNDER PROPER SUPERVISION!

Gulab Jamun

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

18 Jamuns

Recipe Preparation

Ingredients

1.Preparation of Sugar Syrup: Mix together water, sugar, and crushed cardamom in a pot.2. Boil the syrup until it turns slightly sticky. 3. Turn off the stove before it goes to a 1 string consistency. If it reaches a 1 string consistency, then add 2 Tbsp of water and mix. 4. Add rose water and mix. Set aside to keep it hot. 5. Making Jamun Balls: Fluff up the flour in the jar with a fork and then mix together flour, milk powder, and baking soda in a bowl. Sieve it or mix uniformly. 6. Add the ghee to it. Mix well. 7. In a small bowl, mix together yogurt and 2 Tbsp milk. 8. Pour 1.5 Tbsp of this mixture into the flour mixture. 9. Begin to bring the flour together to make a dough. 10. If the dough is too dry, add a little more milk and yogurt until you get a smooth dough. Do not add a lot. 11. The dough turns sticky. Grease your fingers and make a ball. 12. The dough must not be soggy. It must hold shape well and should be smooth without any cracks. 13. Divide into 14-18 equal sized portions. Grease your hands and roll to smooth balls.\ 14. They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered. 15. How to Make Gulab Jamun: Heat up the pan with ghee or oil on medium heat. 16. Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot but not very hot. 17. To check the right temperature of the oil, you can drop a small piece of dough in the oil. It must rise slowly without changing its color. If it rises rapidly, then you will need to cool the oil a bit before frying. When the ghee is just medium hot, add the dough balls. 18. Fry the dough balls on medium for 1 to 2 mins. Then regulate the heat to fry until golden. Keep stirring them gently to fry them uniformly. 19. Add them to the hot syrup. Allow them to rest for 3 hours and serve. Garnish with chopped pistachios. I

• To Make Jamun:
• 1 cup milk powder
• 5 Tbsp all purpose flour
• 1 tsp Ghee or oil
• 1 Tbsp Ghee or oil for greasing
• 2-4 Tbsp milk (or more as needed)
• 1 Tbsp plain yogurt
• 1 Large pinch baking soda
• Ghee or oil for deep frying
• 1 tsp pistachios, chopped

For the Sugar Syrup:

• 1 1/4 to 1 1/2 cups sugar
• 1 1/2 cup water
• 4 pods green cardamom or 1/4 tsp cardamom powder
• 1 tsp rose water

Yule Log Cake (Buche de Noel)

Ingredients

Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes

2 servings

Chocolate Cake

• 3/4 cup all-purpose flour
• 1/3 cup Hershey’s Special Dark cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup granulated sugar
• 5 tbsp sour cream
• 1/4 cup butter, melted
• 1 tsp vanilla extract

Mascarpone Whipped Cream Filling

• 1 1/4 cups heavy whipping cream, cold
• 3/4 cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 8 oz mascarpone cheese, softened but still chilled*

Whipped Chocolate Ganache

• 8 ounces semi sweet chocolate, finely chopped
• 1 cup heavy whipping cream
• Sugared cranberries, optional*
• Sugared rosemary, optional*

Recipe Preparation

1.Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up. 2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5. Add the dry ingredients and gently whisk together until well combined, then set aside. 6. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8. Add the remaining egg whites and gently fold together until well combined. 9. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 11. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 12. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 14. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 15. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 16. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 17. When you’re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 18. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl. 19. Whip on high speed until lightened in color and thick enough to spread. 20. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21. Use some of the chocolate ganache to attache the small log to the side of the larger log. 22. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23. Refrigerate the cake until ready to serve.

Gordon Ramsay's Individual Sticky Toffee Puddings

Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes

2 servings

Ingredients

Recipe Preparation

Pudding:

• 5 ounces dates, pits removed, roughly chopped (about ¾ cup)
• ½ teaspoon baking soda
• ¼ cup boiling water
• 3 tablespoons unsalted butter, room temperature
• 6 tablespoons light brown sugar
• 1 egg
• ½ cup + 2 tablespoons all purpose flour
• ½ teaspoon baking powder

Toffee Sauce:

• ½ cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons milk
• 2 tablespoons heavy cream
• 2 tablespoons corn syrup
• Tiny pinch kosher salt

Freshly whipped cream, for serving

1.Make the Pudding: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add flour and baking powder and mix until just combined. 3. Preheat the oven to 350˚F (175˚C). 4. Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined. 5. Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray. 6. While the cakes are baking, make the Toffee Sauce: combine all ingredients (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, and allow to cool slightly before spooning over the puddings. 7. Serve immediately. Recipe Note: A standard 12-cup muffin tin can of course be used, simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.

Mardi Gras King Cake

Ingredients

Prep time: 30 minutes Cook time: 25 minutes Rise time: 3 hours Total time: 3 hours 55 minutes

20 servings

Dough

• 1 cup milk
• ¼ cup salted butter
• 1 ½ teaspoon salt
• ⅔ cup warm water
• ½ cup granulated sugar, divided
• 1 Tablespoon active dry yeast
• 2 large eggs, beaten
• 2 teaspoons vanilla extract
• 5 to 5 ½ cups all-purpose flour spooned & leveled

Full Batch Cinnamon Filling Option

• ⅔ cup brown sugar
• ⅓ cup granulated sugar
• ½ cup all-purpose flour
• 2 teaspoons ground cinnamon
• 4 tablespoons salted butter, melted

Full Batch Cream Cheese Filling Option

• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 2 Tablespoons salted butter, softened
• 1 teaspoon vanilla extract

Frosting

• 2 cups powdered sugar
• 3 Tablespoons milk
• 1 Tablespoon salted butter, melted
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Recipe Preparation

1.Heat milk and butter for 60-90 seconds in a microwave safe bowl. Add the salt, then set aside to cool until just warm (about 120° to 130°F). 2. In a separate bowl, combine the warm water, about 1 tablespoon of the sugar, and the yeast. Stir, then let it sit for 5-10 minutes until the yeast is foamy. 3. Once the yeast is foamy, add the milk and butter, the remaining sugar, eggs, vanilla extract, and 1 cup of the flour. Mix well, then continue adding flour while kneading with the dough hook attachment, 1 cup at a time. Only add the additional ½ cup of flour if the dough is really sticky.* Knead for 5 minutes on medium speed or 8-10 minutes by hand to create a very soft dough that starts coming away from the sides of the bowl. 4. Turn out the dough onto a floured surface and knead a few times by hand until a smooth, round ball forms. Clean and lightly oil the bowl, then return the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size. 5. Filling:For the cinnamon filling, combine the brown sugar, granulated sugar, flour, cinnamon and butter, mixing to combine. Set aside. Only use half of the amounts if you are only filling one king cake with this filling. 6. For the cream cheese filling, combine the softened cream cheese, powdered sugar, softened butter, and vanilla in a bowl. Beat well until smooth. Set aside. Only use half of the amounts if you are only filling one king cake with this filling. 7. Assembly :Line two baking sheets with parchment paper and set aside. 8. Once the dough has doubled in size, punch it down and divide in half. (Remember, this recipe makes TWO king cakes). Roll out one half of the dough into a large rectangle on a lightly floured surface, roughly 10x16-inches. Use a pizza cutter to divide the dough in half lengthwise to create two long rectangles. 9. Crumble the cinnamon filling or spread cream cheese filling evenly over the dough and roll up into two long cylinders, just like when making cinnamon rolls. Twist the two logs together into a rope braid, then transfer to the prepared baking sheet, shaping into an oval and pinching the ends together. Repeat with the remaining dough and filling. Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy. 10. Preheat oven to 350°F while the king cake is rising. Bake for 25-30 minutes until golden brown and baked through. The cake should be done when it reaches 190° to 195°F on a digital thermometer inserted into the center of each loaf. Remove from oven and cool completely before frosting. 11. Frosting-Beat the powdered sugar, milk, butter, lemon juice, and vanilla in a medium bowl until smooth. The frosting should be pourable but thick. 12. Stick a plastic baby figurine into each cake, pushing it down in to hide it. Drizzle the frosting over both king cakes, spreading it with a spatula if needed for good coverage. Sprinkle with the purple, green, and gold sugar while the frosting is still wet before it has a chance to set. 13. Slice and serve. Whoever gets the slice with the baby gets to be king or queen for the day!

Island Jollof Rice

Prep time: 1 hour 15 minutes Cook time: 45 minutes Total time: 2 hours

8 servings

Ingredients

Jollof Rice

• 2 cups jasmine rice
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped peanuts
• 3 slices turkey bacon, chopped
• 1 large red onion, diced
• 3 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 Scotch bonnet (or habanero) chile, stemmed and minced
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1 cup canned crushed tomatoes
• 1 cup shredded white cabbage
• 4 ounces smoked fish, such as mackerel or trout
• 1 carrot, diced
• 1 cup water
• 1 cup unsweetened coconut milk
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Juice of 1 lime
• 2 scallions, chopped
• 2 small tomatoes, chopped
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley

Spinach

• 3 tablespoons palm oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 teaspoon kosher salt
• 1 boneless, skinless chicken thigh, chopped
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 Scotch bonnet (or habanero) chile, stemmed and minced
• 1 teaspoon five-spice powder
• 1 cup canned crushed tomatoes
• 1 cup unsweetened coconut milk
• 1 teaspoon dried crayfish powder
• 4 ounces smoked fish, skin removed and coarsely chopped
• 2 cups packed spinach, chopped
• 2 cups packed mustard greens, chopped

Recipe Preparation

1.For the rice: Place the rice in a colander or fine mesh strainer and rinse under cool water for 5 minutes, or until the water is clear. 2. Heat the olive oil in a large saucepan set over medium-high heat. When the oil shimmers, add the peanuts, bacon, onion, garlic, ginger, Scotch bonnet chile, tomato paste, and salt. Cook, stirring frequently, for 3 to 4 minutes, until the onion is translucent. 3. Add the rinsed rice, crushed tomatoes, cabbage, smoked fish, carrot, water, coconut milk, bay leaf, thyme sprigs, curry powder, cayenne pepper, and cumin. 4. Stir to combine and bring to a simmer. Cover and decrease the heat to maintain a low simmer. Cook for 10 minutes, or until the rice is just tender. Remove from the heat and allow to sit for 20 minutes. 5. Remove the bay leaf, thyme sprigs, and fish and discard. Stir in the lime juice, scallions, chopped tomatoes, mint, and parsley. 6. Meanwhile, make the spinach: Heat the palm oil in a large saucepan set over medium-high heat. When the oil shimmers, add the onion, garlic, ginger, and salt. 7. Cook, stirring frequently, for 3 to 4 minutes, until the onion is translucent. Add the chicken, bell pepper, chile, and five-spice powder and cook, stirring frequently, for about 5 minutes, or until the chicken is cooked through. Add the crushed tomatoes, coconut milk, crayfish powder, chopped smoked fish, spinach, and mustard greens and stir to combine. Decrease the heat to low and simmer for about 10 minutes, or until the greens are tender. 8. To serve, top the rice with spinach.