Ben's Chic Cookbook

Jalapeno Corn Muffins ↑

Ingredients

• 1/4 oz. unsalted butter, melted
• 2 c. cornmeal
• 2 c. pastry flour
• 1/4 c. sugar
• 2 t. salt
• 1 T. baking powder
• 3 large eggs
• 2 c. heavy whipping cream
• 1 c. fresh or canned corn
• 1 c. finely chopped red pepper
• 1/4 c. finely chopped jalapeno
• 3/4 c. grated cheddar cheese

Brown Bread Muffin ↑

Ingredients

• 4 1/2 oz rye flour
• 6 oz cornmeal
• 5 1/2 oz whole wheat flour
• 1 1/2 oz baking soda
• 3/4 t salt
• 2 oz brown sugar
• 5 oz corn oil
• 5 oz molasses
• 7 1/2 oz buttermilk
• 2 eggs
• 5 oz raisins

Chocolate Muffins ↑

325F

Ingredients

• 1 1/4 c cake flour
• 1/2 c bread flour
• 1/4 c cocoa
• 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 t cloves
• 2 eggs
• 3/4 c brown sugar
• 2 oz butter, melted
• 3/4 c sour cream

Method

1. Mix all dry ingredients except the sugar. Stir and sift together in a bowl.
2. Stir the rest of the ingredients and combine with the dry ingredients until just combined. Do not overmix.
3. Scoop into muffin cups.

Streusel Muffin ↑

Yield: 14-16 muffins

300F

Ingredients

• 2 1/2 c pastry flour
• 2 c brown sugar
• 6 oz butter
• (combine; save 1/2 cup)
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t cinnamon
• 1/2 t salt
• 1 T lemon zest
• 1/2 T chopped ginger
• 1 c buttermilk
• 2 eggs

Banana Bread ↑

325 degrees

Ingredients

• 2 3/4 c. sugar
• 3/4 c. egg
• 1 c. oil
• 1 1/4 # mashed banana
• 1/2 c. walnut
• 3 1/2 c. bread flour
• 1/2 T. baking soda
• 1/2 T. salt
• 1 t. baking powder
• 1/2 t. each nutmeg, allspice, cinnamon
• 1/4 t. clove
• 1 c. water

Method

1. Cream sugar and egg with paddle attachment until light.
2. Add oil in steady stream.
3. Add mashed banana and walnut.
4. Combine all dry ingredients (bread flour, baking soda, salt, baking powder, spices) and add just until incorporated.
5. Add water last.
6. Pour into greased loaf pan. Bake at 325 degrees.

Carrot/Zucchini Bread (Quickbread) ↑

Ingredients

• 6 eggs (whisk)
• 2 1/2 c. sugar
• 1 1/2 c. oil (veg)
• 1 T. vanilla
• 3 c. zucchini or carrot, grated
• 3/4 c. raisins (whole)
• 5 c. bread flour
• 1/2 T. salt
• 1 T. soda
• 1/2 t. baking powder
• 1 t. cinnamon

Method

1. Cream eggs and sugar with paddle until light.
2. Add oil and vanilla in steady stream (slowly).
3. Add zucchini/carrot and raisins.
4. Add dry ingredients until incorporated.
5. Buttered loaf pan, 325 degrees, 45+ minutes.

Lemon Poppyseed Bread (Quick Bread) ↑

Ingredients

• 1/2 # butter
• 2 1/4 c. sugar
• 10 oz. eggs
• 4 c. patent flour (bread flour)
• 1/2 T. soda
• 3/4 t. baking powder
• 3/4 t. salt
• 1 c. buttermilk
• 3 lemon juice and zest
• 2 T. poppy seeds

Method

1. Cream butter and sugar with paddle until light.
2. Add eggs in steady stream.
3. Add flour, soda, baking powder, salt until incorporated.
4. Add buttermilk, lemon juice and zest, poppy seeds until incorporated.
5. Buttered loaf pan, 325 degrees, 45-60 min.

Pear Ginger Muffins ↑

Ingredients

• 7 oz. butter
• 3/4 c. brown sugar
• 6 T. sugar
• 2 eggs
• 1/4 c. milk
• 1 t. vanilla
• 2 1/2 c. bread flour
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• pinch salt
• 1 T peeled and chopped ginger
• 2 c. chopped pears

Method

1. Cream butter and sugars with paddle until light.
2. Add eggs, milk, vanilla in steady stream.
3. Add bread flour, baking powder, baking soda, salt until incorporated.
4. Fold in ginger and pears.
5. Buttered muffin tins, 275 degrees.

Blueberry Sour Cream Muffins ↑

Ingredients

• 6 oz. butter
• 1/4 c. brown sugar
• 1 c. milk
• 2 eggs
• 3 1/2 c. flour
• 1 c. sugar
• 1 1/2 T. baking powder
• 1/2 t. salt
• 2 c. blueberries
• 1/2 c. sour cream

Method

1. Cream butter and brown sugar with paddle until light.
2. Add milk and eggs in steady stream.
3. Add flour, sugar, baking powder, salt until incorporated.
4. Fold in blueberries and sour cream.
5. Buttered muffin tin, 275 degrees.

Buttermilk Biscuits ↑

@ 350°F

Ingredients

• 7 1/2 oz bread flour
• 7 1/2 oz pastry flour
• 1 t salt
• 3/4 oz sugar
• 2 T baking powder
• 5 1/4 oz shortening and/or butter (COLD)
• 8 3/4 oz buttermilk

Method

1. Cut butter into small pieces and keep cold.
2. Coat butter with flour, then cut to pea-sized.
3. Add buttermilk with well technique. Low gluten.
4. Rest under plastic in fridge before cutting (10 min.); press dough together, patient.
5. (Optionally egg wash.) Roll under plastic to about 1/2".
6. Bake time 12-20 minutes.

Bourbon Rosemary Coffee Cake ↑

Ingredients

• 5 1/2 oz. butter, creamed
• 9 oz. sugar
• 2 t. rosemary, finely chopped
• 3 eggs
• 3 T. bourbon
• 1/2 # cake flour
• 3/4 t. baking soda
• 3/4 g. baking powder
• 3/4 t. salt
• 3/4 c. buttermilk

Method

1. Creaming quickbread method.

Carrot Cake ↑

Yield: 1 - 18 x 26 sheet pan

360F, 35 minutes

Ingredients

• 1# 2oz butter
• 1# 14 oz brown sugar
• 1/2 oz salt
• 1# 2 oz eggs
• 1# 14 oz cake flour
• 1 oz baking powder
• 3/4 t baking soda
• 1 T cinnamon
• 1 1/2 t ground cloves
• 3/4 t nutmeg
• 1# 8oz milk

Chocolate Chip Orange Scones ↑

375 degrees; biscuit method; scones

Ingredients

• 2 c. pastry flour
• 1/3 c. sugar
• 2 t. baking powder
• 1/2 t. salt
• 4 oz. butter, cold
• 2 eggs
• 1/4 c. orange juice
• 1 t. vanilla
• 1/2 t. grated orange peel
• 3/4 c. chocolate chips

Sweet Roll Dough (Wayne Gisslen) ↑

Ingredients

• 8 oz. water
• 1 1/2 oz. fresh yeast
• 4 oz. butter
• 4 oz. sugar
• 1 1/4 t. salt
• 1 oz. NFDMS
• 3 oz. eggs
• 1 # bread flour
• 4 oz. cake flour

Method

1. Mixing: MSDM – Develop dough 4 minutes at medium speed.
2. Fermentation: 1 1/2 hours at 80.
3. Make-up and Panning: according to products.
4. Proofing: 1/2 hour at 80.
5. Baking: 325.

Scones ↑

@ 350°F

Ingredients

• 7 1/2 oz bread flour
• 7 1/2 oz pastry flour
• 1 3/4 oz sugar
• 1/2 t salt
• 2 1/2 t baking powder
• 5 oz butter
• 3 oz eggs
• 7 1/2 oz milk
• 3 1/2 oz raisins (optional)

Method

1. Cut to a mealy texture (like cornmeal).
2. Always egg wash before baking.
3. Add eggs to milk, then combine with well technique.
4. Roll to 1/2" thick, then cool.
5. Sprinkle with sugar after egg wash for color. Dust before cutting.

Apricot Date Scones ↑

Ingredients

• 1 3/4 c all purpose flour
• 1 1/2 t baking powder
• 3/4 t salt
• 1/3 c sugar
• 1 1/3 c sugar
• 6 oz butter
• 1 1/3 c oatmeal
• 1/2 c buttermilk
• 6 oz dried apricots (soften in hot water)
• 1/4 c chopped dates

Oatmeal Raisin Scones ↑

375 degrees; biscuit method; 8 scones

Ingredients

• 2 c. pastry flour
• 1 c. rolled oats
• 1/4 c. sugar
• 1 T. baking powder
• 1/2 t. salt
• 1/4 t. cream of tartar
• 4 oz. butter, cold
• 1/3 c. cream
• 2 eggs
• 1/2 T. vanilla
• 1/2 c. raisins
• 1/2 c. chopped walnuts

Raspberry-filled Almond Scones ↑

325 degrees

Ingredients

• 2 c. pastry flour
• 2 T. sugar
• 2 t. baking powder
• 1/2 t. salt
• 1/2 c. shredded coconut
• 3 1/2 oz. almond paste, cold
• 2 oz. butter, cold
• 1/3 c. milk
• 1 egg
• 1/2 t. vanilla
• 1/4 t. almond extract

Method

1. Biscuit method.
2. Divide dough in half; roll 3/8 inch thick.
3. Sandwich two layers with raspberry preserves.
4. Cut into 8 wedges.
5. Egg wash, sprinkle with slivered almonds.

Flour Tortillas ↑

Ingredients

• 3 c. bread flour
• 1 t. salt
• 1/2 t. baking powder
• 4 oz. cold vegetable shortening
• 3/4 c. warm water

Method

1. Biscuit method.
2. 12 pieces, round, cover.
3. Rest 10 minutes.
4. Roll to 6" circle.
5. Cook on hot ungreased sauté pan until lightly browned on each side.

Shortbread ↑

Yield: 1 half sheetpan

325 degrees

Ingredients

• 12 oz. butter
• 10 oz. sugar
• 2 ea. egg yolks
• 1 oz. Amaretto
• 2 t. orange zest
• 8 oz. cake flour
• 8 oz. bread flour
• pinch salt

Method

1. Brush top with egg whites and place layer of sliced almonds and sugar on top.

Pound Cake ↑

Yield: one loaf pan

300°F, ~45 min.

Ingredients

• 8 oz eggs
• 8 oz butter
• 8 oz sugar
• 8 oz cake flour, sifted
• 2 t vanilla

Method

1. Cream until double in volume.
2. If separating, add a little flour.
3. Bake 300°F approximately 45 min. (test with knife).

Mark's Pound Cake ↑

Ingredients

• 1# cake flour
• 11 oz sweetex
• 1# 3oz sugar
• 1/2 oz salt
• 7 oz water
• 11 oz eggs
• 3/4 oz vanilla

Method

1. 2 minutes on #3, flour and sweetex.
2. 5 min on #3, sugar, salt and water.
3. 5 min on #2, eggs and vanilla.
4. Sift all.

Chocolate Peanut Butter Cookies ↑

Ingredients

• 4 oz. butter
• 1 c. brown sugar
• 1 egg
• 1 t. vanilla
• 1/2 c. peanut butter
• 1/2 c. semisweet chips
• 1 c. pastry flour
• 1/4 c. cocoa
• 1/2 t. baking soda
• 1/2 t. salt

Honey Oatmeal Cookies ↑

Ingredients

• 9 1/2 oz butter
• 4 oz sugar
• 4 1/2 oz raisins
• 4 oz rolled oats
• 1/2 t vanilla extract
• 4 1/2 oz honey
• 1/2 t baking soda
• 10 1/2 oz bread flour

Oatmeal Coconut White Chocolate Cookies ↑

Creaming method; 1 T batter per cookie; 5-7 minutes @ 300°F

Ingredients

• 8 oz. butter
• 1 c. brown sugar
• 1 egg
• 1/4 c. milk
• 1 t. almond extract
• 2 c. pastry flour
• 2 c. oats
• 1 t. baking soda
• 1/2 t. salt
• 1 c. coconut
• 6 oz. white chocolate chips

Chocolate Fudge Cookies ↑

Ingredients

• 3/4 c bread flour
• 3/4 c pastry flour
• 1/2 c cocoa powder
• 1 t baking
• 1 t salt
• 8 oz semisweet chocolate
• 4 oz unsweetened chocolate
• 1 1/2 c brown sugar
• 6 oz butter
• 3 eggs
• 1 t vanilla

Sugar Cookie ↑

Ingredients

• 10 oz butter
• 1 c sugar
• 1 egg
• 1 T milk
• 2 1/2 t vanilla
• 3 1/2 c all purpose flour
• 1 1/2 t baking powder
• 1/2 t salt

Brown Sugar Shortbread ↑

Ingredients

• 2 c pastry flour
• 1/2 c brown sugar
• 8 oz butter
• 2 t vanilla

Biscotti ↑

Well method. First: 300°F, ~15-20 min., cool, slice; bake again to dry.

Ingredients

• 6 oz hazelnuts, toasted, chopped
• 1 2/3 c pastry flour
• 1/2 t baking soda
• 1/4 t salt
• 2 eggs
• 1 T Frangelico (or other liquer)
• 1 t vanilla
• 3/4 c sugar
• 6 oz chopped chocolate (rough chopped)

Method

1. Mix with hands.
2. Form 2 logs, 12" long.

Lemon Pinenut Biscotti ↑

One-stage method.

Ingredients

• 2 c bread flour
• 1 1/2 c pastry flour
• 2 t baking soda
• 2 c sugar
• 4 eggs
• 1 T lemon juice
• 1 t lemon zest
• 1/2 c pinenuts, toasted chopped

Golden Biscotti ↑

Ingredients

• 10 oz all purpose flour
• 1/4 t baking soda
• 1 t baking powder
• 1/4 t salt
• 4 3/4 oz sugar
• 2 T orange zest
• 5 oz chopped almonds
• 2 eggs
• 1/2 c vegetable oil
• 1 1/2 t vanilla
• 1/2 t almond extract

Butter Spritz Cookies ↑

325F, 10-15 minutes

Ingredients

• 1# 8oz butter
• 12 oz granulated sugar
• 6 oz powdered sugar
• 9 oz eggs
• 2 t vanilla extract
• 2# 4 oz cake flour, sifted

Linzer dough ↑

Ingredients

• 6 oz granulated sugar
• 8 oz butter
• 3 yolks
• 8 oz bread flour
• 2 t cinnamon
• 1/2 t ground cloves
• 6 oz ground hazelnuts
• 2 t grated lemon peel

Chocolate Chip Cookies ↑

Ingredients

• 12 oz. butter
• 10 oz sugar
• 10 oz brown sugar
• 6 oz eggs
• 2 t. vanilla
• 2 oz water
• 1# 4oz pastry flour
• 1/4 oz baking soda
• 1/4 oz salt
• 1# 4oz chocolate chunks (use combination of white, milk and dark)
• 8 oz chopped pecans or walnuts

Method

1. Cream butter and sugars with paddle on high until light.
2. Add eggs, vanilla, water in a slow stream.
3. Add flour, baking soda, salt just until incorporated.
4. Fold in chocolate and nuts, chill dough.
5. Bake at 300 degrees on parchment lined sheets.

Ritz-Carlton Brownies ↑

Bake 18 minutes at 300°F

Ingredients

• 8 oz. butter
• 3 oz. water
• 18 oz. sugar
• 3/4 t. salt
• 8 oz. beaten (eggs)
• 1/2 t. vanilla extract
• 26 oz. semi-sweet chocolate, melted
• 10 oz. bread flour
• 10 oz. pastry flour
• 1/4 t. baking powder

Method

1. Heat the butter, water, sugar and salt on the stove and temper into the beaten eggs and vanilla.
2. Pour into a mixer and blend with the melted chocolate.
3. Add the flours and baking powder and mix quickly to a smooth batter.
4. Pour into a prepared 1/2 sheet pan with parchment.
5. Option: can be swirled with thick caramel sauce.

Ladyfingers ↑

Ingredients

• 2 eggs
• 4 yolks
• 2/3 c. sugar
• 1 t. vanilla
• 1 1/4 c. sifted cake flour
• pinch salt
• 1 1/2 oz. melted butter, cool

Method

1. Whip eggs, yolks, sugar on high until max volume.
2. Add vanilla.
3. Fold in cake flour and salt in thirds.
4. Fold in melted butter last.
5. Pipe onto parchment lined pans, dust with powdered sugar, bake at 350.

Ladyfingers (variation) ↑

Ingredients

• 6 egg yolks
• 2 1/2 oz sugar
• 6 egg whites
• 2 1/2 oz sugar
• 4 oz cake flour

Genoise ↑

Ingredients

• 12 oz eggs
• 8 oz sugar
• 8 oz cake flour
• 2 1/2 oz butter, melted
• 1 t vanilla

Genoise (chocolate variation) ↑

350F, 20-25 minutes

Ingredients

• 6 eggs
• 1 egg white
• 5 oz sugar
• 1/2 t salt
• 3 oz cake flour
• 2 oz bread flour
• 1 oz cocoa powder
• 2 1/2 oz butter melted

Flaky Pie Dough ↑

Ingredients

• 20 oz pastry flour, sifted
• 14 oz butter
• 6 oz cold water
• 1 1/2 t salt
• 1 oz sugar

Method

1. Cut to pea.
2. Dissolve sugar and salt in water; add water gradually.
3. Press in plastic wrap.

Mealy Pie Dough ↑

Ingredients

• 20 oz pastry flour, sifted
• 13 oz butter
• 6 oz cold water
• 1 1/2 t salt
• 1 oz sugar

Method

1. Cut to mealy texture.
2. Dissolve sugar and salt in water; add water gradually.
3. Press in plastic wrap.

Apple Pie (cooked fruit) ↑

Ingredients

• 2# apples
• 8 oz. water
• 5 oz. sugar
• pinch salt
• pinch cinnamon
• 1 ea. lemon zest
• pinch nutmeg
• 5 oz. raisins
• 3 oz. water
• 1 oz. starch
• 1/2 oz. butter

Fruit Pie (cooked fruit) ↑

Ingredients

• 2 # trimmed
• 5 oz water
• 5 oz sugar
• 1/2 oz lemon juice
• 2 1/2 oz water
• 2 oz cornstarch
• 5 oz sugar
• 1/2 t salt
• 1 oz butter
• 1 t cinnamon
• 1/2 t nutmeg

Fruit Pie (Cooked Juice) ↑

Ingredients

• 1/2 # can fruit
• 12 oz of drained juice and water
• 4 oz water
• 2 oz cornstarch
• 3/4 oz lemon juice
• 14 oz sugar
• 1 t salt
• 1 1/2 oz butter

Old Fashion Pie Filling ↑

Ingredients

• 3 # hard fruit, peeled, sored and sliced
• 1 T lemon juice
• 10 oz sugar
• 1 oz cornstarch
• 1 t salt
• 1 1/2 t spices

Method

1. Finish with dots of butter.

Crème Anglaise ↑

Ingredients

• 16 oz heavy cream
• 1/2 c. sugar
• 2/3 c. yolk
• 1/3 c. sugar
• flavoring (1/8 vanilla bean ideally, or 2 t extract)

Pastry Cream ↑

Ingredients

• 1/2 Q milk
• 1 oz. butter
• 2 oz. sugar
• 2 eggs
• 2 yolks
• 2 oz. sugar (more)
• 1 1/2 oz. cornstarch, slurried in cold milk
• 2 t vanilla extract

Ganache ↑

Ingredients

• 1/2 q cream
• 2 oz butter
• 2 oz sugar
• 1 1/4 # dark chocolate, small, uniform pieces

Method

1. Boil cream (do not incorporate air, over medium heat). Pour over dry-bowled chocolate.
2. Combine with hand whip to ribbon stage; let sit; whip gently, keep just warm.

Almond Cream ↑

Ingredients

• 1# almond paste
• 2 oz sugar
• 8 oz butter
• 2 oz cake flour
• 8 oz eggs

Chocolate Whipped Cream ↑

Ingredients

• 1 q cream
• 3 1/3 oz cocoa
• 9 oz sugar
• 2 t vanilla

Pumpkin Pie Filling ↑

Ingredients

• 1 3/4 c pumpkin puree
• 1 3/4 t cinnamon
• 1/2 t ground ginger
• 1/2 t ground nutmeg
• 1/4 t ground cloves
• 1/2 t salt
• 2/3 c brown sugar
• 2 T granulated sugar
• 3 egg
• 1 3/4 c milk

Swiss Buttercream (Meringue) ↑

Ingredients

• 8 oz egg whites
• 12 oz sugar
• 21 oz butter, well beaten and smooth
• 1/2 t salt
• 1 t vanilla extract
• (or orange liquer, like Grand Marnier or Cointreau)

Method

1. Heat egg whites and sugar over heat to 140°F. Whisk continuous, beat on high.
2. Put on mixer with whip and beat until cool, about 10 minutes.
3. Add creamed butter (1/2 at a time) with flavors until smooth.

Pecan Whiskey Tart ↑

Ingredients

• 2 eggs
• 3 oz brown sugar
• 1 1/2 oz corn syrup
• 1/4 t salt
• 1/4 t vanilla extract
• 1/2 oz whiskey
• 1 oz melted butter
• 5 oz pecans, chopped

Method

1. Drizzle with chocolate after baking.

Pate Sucree ↑

Ingredients

• 8 oz sugar
• 1 # butter
• 24 oz pastry flour
• 2 eggs
• 1/2 t salt

Method

1. No leavening (air)!

Orange Chiffon ↑

2x for spring form

Bake in parchment lined, ungreased 10" pan, 300 F convection 25-30 min or till done. Gentle well method, fold in whites, quickly bake.

Ingredients

• 5 oz cake flour
• 2 1/2 oz sugar
• 1 1/2 t baking powder
• 2 oz vegetable oil
• 1 1/2 oz egg yolks
• 3 oz orange juice
• 1 T orange zest
• 4 oz egg whites (whipped)
• 2 1/2 oz sugar

Jellyroll / Roulade ↑

Yield: 1/2 sheet pan

Bake at 325 F convection for 7-10 min

Ingredients

• 4 oz egg yolk
• 5 1/2 oz sugar
• 1 1/2 oz water
• 4 oz cake flour
• 1 oz cocoa powder
• 6 oz egg whites
• pinch salt
• 2 oz sugar

Method

1. (Add 1 oz to flour if without cocoa.)
2. Beat yolks and sugar to ribbon.
3. Beat whites slowly, add a bit of sugar; when foamed beat on high to soft peaks. Add sugar and mix slowly.
4. Alternately add sifted dry ingredients and water to yolks. Fold.
5. Fold whites into yolk mixture 1/3 at a time. Do not worry about fully mixing at first.
6. Pour onto parchment and spread with an offset spatula. Walk perimeter of pan with thumb.
7. Do NOT tap or shake. Check doneness with fingers.
8. Roll while warm, use granulated sugar. Cool while rolled in parchment.

Chocolate Chiffon ↑

300 F, 25-30 min

Ingredients

• 1/4 c cocoa
• 1/4 c + 2 T hot water
• 3/4 c + 2 T cake flour
• 1/2 c + 2 T sugar
• 3/4 t baking soda
• 1/2 t salt
• 1/4 c oil
• 4 egg yolks
• 1 t vanilla
• 1/4 c sugar
• 4 egg whites

Devils Food Cake ↑

Yields one 10" cake

300 F convection for 30 minutes, low fan

Ingredients

• 2 c cake flour, sifted
• 1 t baking soda
• 1/4 t salt
• 1/2 c cocoa powder, not sifted
• 1/2 c warm water
• 1/2 c buttermilk
• 1/2 c water
• 2 t vanilla
• 2 eggs
• 4 oz butter
• 1 c sugar
• 1 c brown sugar, packed

Method

1. Sift baking soda, flour and salt.
2. Combine warm water and cocoa powder with a whisk, set aside.
3. Combine buttermilk, water and vanilla.
4. Whisk the eggs in another bowl.
5. Cream butter for about 45 seconds with paddle attachment.
6. Add sugar (both) and mix at low speed. Scrape the sides.
7. Add the eggs in a steady stream. The appearance should be smooth and silken.
8. Stop mixing and add cocoa mixture. Mix until just incorporated.
9. Add 1/4 of the flour mixture and alternate with 1/3 of the buttermilk mixture. End with the flour mixture.
10. Pour batter into prepared pan (lined with parchment, sprayed under and over) and bake.

Petit Four Sec — Almond Doubles ↑

Ingredients

• 1 # short dough
• 14 oz macaroon decorating paste
• 5 oz raspberry jam
• 5 oz apricot jam
• simple syrup
• coating chocolate

Method

1. Roll out short dough 1/8" and cut out 40-2" cookies using a fluted cutter.
2. Place macaroon paste in pastry bag with a #3 plain tip and pipe a ring around the edge and then down the middle.
3. Pipe the raspberry jam in one of the borders and the apricot jam in the other.
4. Bake at 400° for 12 minutes.
5. Brush with simple syrup as the cookies come out of the oven, be careful with the jam.

Banana Bread Recipe ↑

Ingredients

• 1 cup mashed bananas
• 1/4 lb. butter or margarine
• 1 cup sugar
• pinch of salt
• 2 eggs
• 1 cup milk
• 2 tablespoons vinegar
• 1 teaspoon baking soda
• 2 cups flour
• 1/2 cup chopped nuts (optional)

Method

1. Mix all ingredients. Pour into greased loaf pan. Bake at 350 degrees for 1 hour or until done.

Pear Ginger Muffins ↑

Ingredients

• butter
• sugar
• whole eggs
• vanilla extract
• pastry flour
• baking powder
• baking soda
• salt
• milk
• cored, chopped pear
• peeled, shredded ginger root

Method

1. Begin with the general creaming method: whip butter until light-colored and smooth, then add sugar and whip until light and fluffy (granulated sugar is used).
2. Add whole eggs (mixed together) in a slow stream, with vanilla extract.
3. Alternate adding a mixture of pastry flour, baking powder, baking soda and salt with milk. Just combine.
4. Fold in (by hand) cored, chopped pear and peeled, shredded ginger root.
5. Drop 2 oz. dollops of batter into a small muffin tray lined with muffin liners.
6. Bake at 300°F in a low-fan convection oven until risen, and until the muffins have pulled away from the sides. Flour used in this recipe should be sifted.

White Pan Loaf - SDM ↑

Ingredients

• 1/4 cup warm water from tap
• 1 1/2 ounces fresh yeast
• 2 teaspoons of sugar
• 2 cups milk (scalded)
• 2 ounces butter
• 2 ounces sugar
• 2 egg yolks
• 2 pounds bread flour
• 2 teaspoons salt

Method

1. Soften the yeast and sugar in the warm water for 5 minutes, then add to the milk.
2. Scald the 2 cups milk, cool slightly and add the butter, sugar and egg yolks.
3. Start with sugar, flour and salt in mixer, mixed. Add yolks (mixed) and yeast mixture to liquid. Add wet mixture to dry mixture.
4. Add bread flour and salt. Knead 3-4 minutes medium speed, then knead by hand until dough is smooth and springs back.
5. Scale 1 loaf at 16 ounces, egg wash and pan proof. The rest of the dough scale into 2 ounce assorted dinner rolls with varied toppings.
6. Bake at 325 F (low fan) for about 25 minutes.

Whole Wheat Rolls - SDM ↑

Ingredients

• 18 ounces warm water
• 1 1/2 ounces fresh yeast
• 12 ounces bread flour
• 18 ounces whole wheat flour
• 3/4 ounce salt
• 1 ounce sugar
• 1 1/2 ounces NFDMS (dry milk)
• 1 ounce vegetable oil

Method

1. Bake at 325 F.
2. All 2 ounce dinner rolls with varied toppings.

Old Fashioned Apple Pie ↑

Ingredients

• 3 apples, peeled and sliced (Granny Smith)

For the mixed dry ingredients:

• 3/4 C sugar
• 1 tsp cinnamon (allspice, nutmeg...)
• 1/4 tsp salt
• 2 1/2 tbs cornstarch

• juice and zest of 1 lemon
• 1 1/2 T butter, for dotting top of apples

Method

1. Use mealy dough for bottoms, flaky for top. (9 oz. for tops, 8 oz. for bottoms.)
2. Rest dough in pan in fridge 5-10 min. Trim edge with knife.
3. Place lattice on dusted parchment. Relax dough in fridge for 5 minutes. Cut 1/2" width strips with pizza wheel.
4. Place apples in bowl, toss with all but lemon.
5. Add lemon stuff, let sit.
6. Fill crust, leaving juice in bowl. Dot top of apples with butter.
7. Egg wash sides of bottom (sealing). Press top with paring knife just before baking (optional top with sugar).
8. Bake at 300°F until brown.

Quiche Lorraine ↑

Yield: two quiche

Ingredients

• 4 eggs
• 1 C cream
• 1 C milk
• 4 slices bacon, chopped and cooked
• 1 1/2 C grated Swiss cheese
• 1 C onion, thinly sliced
• 1 tsp vegetable oil / rendered fat
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg

(More cream, less milk for richer and thinner quiche.)

Method

1. Blind bake bottom, 1/4" thick, 8-10 minutes at 325°F with beans.
2. Render bacon in saute pan, low flame. Do not overbrown, because of baking.
3. Sweat onions in a bit of the fat.
4. Do not over whip eggs, no air. Combine eggs, salt, pepper, nutmeg.
5. Add milk and cream, no air.
6. Combine onion and bacon, cool. Toss with cheese.
7. Place solids in crust, pour royale over crust.
8. Bake open faced at 300°F until egg coagulates (at 165°F), 18-20 minutes. Tap sides and look for slight movement in the middle. Reduce temp if oven seems "hot".

Vanilla Custard Sauce (Crème Anglaise) ↑

Yield: approximately 6 cups (1 l, 440 ml) sauce

Ingredients

• 12 egg yolks (1 cup/240 ml)
• 10 ounces (285 g) granulated sugar
• 1 quart (960 ml) half-and-half
• one vanilla bean, split (or 1 tablespoon/15 ml vanilla extract)

NOTE: The sauce can be made up much more quickly if you cook it directly over low heat. Of course, this is a little more tricky. Should you overheat and curdle the sauce, you can usually save it by adding 2 tablespoons (30 ml) heavy cream and processing in a blender, providing the sauce has only curdled and not scorched.

Method

1. Combine the egg yolks and sugar in a mixing bowl. Whip until light and fluffy.
2. Bring the half-and-half to the scalding point with the vanilla bean, if used. Gradually pour the hot cream into the yolk mixture while stirring rapidly.
3. Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon. Be very careful not to get it hotter than 190°F (88°C) or it will curdle.

Liqueur Soufflé ↑

Yield: twelve 3 1/2-inch (8.7-cm) diameter soufflés or eight 4 1/2-inch (11.2-cm) diameter soufflés

Ingredients

• melted unsalted butter (to coat forms)
• granulated sugar (to coat forms)
• 5 ounces (140 g) granulated sugar
• 1 1/2 ounces (40 g) cornstarch
• 2 ounces (55 g) bread flour
• 2 ounces (55 g) soft unsalted butter
• 2 cups (480 ml) milk
• 10 egg yolks (7/8 cup/210 ml)
• 1 teaspoon (5 ml) liqueur
• 1/2 cup (120 ml) liqueur
• 10 egg whites (1 1/4 cups/300 ml), at room temperature
• one recipe Sabayon (see note)
• powdered sugar

For four 3 1/2-inch (8.7-cm) diameter soufflés or two 4 1/2-inch (11.2-cm) diameter soufflés:

• melted unsalted butter (to coat forms)
• granulated sugar (to coat forms)
• 2 ounces (55 g) granulated sugar
• 2 tablespoons (16 g) cornstarch
• 1 ounce or 4 tablespoons (30 g) bread flour
• 1 ounce or 2 tablespoons (30 g) soft unsalted butter
• 3/4 cup or 12 tablespoons (180 ml) milk
• 3 egg yolks (1/4 cup/60 ml)
• 1/4 teaspoon (1.25 ml) vanilla extract
• 3 tablespoons (45 ml) liqueur
• 3 egg whites, at room temperature
• one-third recipe Sabayon
• powdered sugar

NOTE: Traditionally, a Liqueur Soufflé is always served with Sabayon. However, you may want to substitute Vanilla Custard Sauce, which is much more convenient as it can be made ahead of time.

Method

1. Use the melted butter to thoroughly grease the insides of the appropriate number of soufflé ramekins depending on the size used. Fill one of the forms halfway with granulated sugar. Twist the form so that the sugar coats the entire inside, then pour the sugar into the next form. Repeat until all the forms are coated, adding more sugar as necessary. Set the forms aside.
2. Combine about one-third of the measured sugar with the cornstarch. Reserve this mixture and the remaining sugar separately. Heat the milk to the scalding point in a heavy saucepan. Add the butter and flour mixture and stir with a whisk; it will melt into the milk. Quickly mix in one-third of the egg yolks. Bring to a boil over low heat, stirring constantly. Cook the mixture until it thickens, about 1 minute. Remove from the heat but continue to stir for 10 to 15 seconds to ensure a smooth cream.
3. Add the remaining egg yolks, vanilla, liqueur, and the sugar and cornstarch mixture. Cover the mixture and reserve. It will keep for up to two days if refrigerated.

For banquet service:

1. About 35 minutes before serving, whip the egg whites until they have quadrupled in volume and have a thick and foamy consistency. Gradually whip in the reserved two-thirds of the sugar, then whip a few seconds longer until the egg whites are stiff but not dry. Gradually fold the reserved custard mixture into the egg whites.
2. Immediately place the soufflé batter in a pastry bag with a no. 8 (16-mm) plain tip. Pipe into the prepared soufflé ramekins, making a smooth mound slightly above the rim of the ramekin. Be sure the batter does not actually stick to the rim itself.
3. Bake at once at 400°F (205°C) for about 25 minutes or until done. The sides and top should be light brown. While the soufflés are baking make the Sabayon and pour into sauce pitchers. (375°, convection 15-20 min.)
4. Presentation: Quickly remove the soufflés from the oven and sift powdered sugar lightly over the tops. Place the ramekins on dessert plates lined with doilies. Serve immediately with the accompanying sauce.

Blueberry Soufflé ↑

Yield: 12 servings

Ingredients

• one recipe Liqueur Soufflé batter (page 581)
• 1 pound, 6 ounces (625 g) fresh or thawed frozen blueberries
• 3 ounces (85 g) granulated sugar
• powdered sugar
• one recipe Raspberry Sauce (page 1080)

Method

1. Prepare the full recipe of soufflé batter through step four, omitting the liqueur and using 8 egg whites rather than 10.
2. Purée the blueberries with the sugar. Place in a heavy saucepan and reduce by half over low heat, forming a thick pulp. Stir frequently, especially when the blueberries start to thicken, to prevent the mixture from burning. Remove from the heat and reserve.
3. Prepare twelve 3 1/2-inch (8.7-cm) diameter, 5-ounce (150-ml) capacity, soufflé ramekins as directed in the recipe for Liqueur Soufflé.
4. Add the blueberry pulp to the soufflé batter base.
5. About 30 minutes before the soufflés are to be served, whip the egg whites and sugar to stiff peaks and fold the soufflé base into the egg whites. For à la carte service, follow the directions in Liqueur Soufflé, but use 1 1/2 parts base to 2 parts egg white. Pipe the batter into the prepared ramekins, filling them to the top.
6. Bake immediately at 400°F (205°C) for approximately 20 minutes or until done. The sides should be light brown.
7. Sift powdered sugar lightly over the tops. Serve immediately with Raspberry Sauce.

Biscuits (Baker's Percentage exercise) ↑

Makes 5 dozen

Ingredients

• 2 lb 8 oz flour (100%)
• 3/4 oz salt
• 2 oz sugar
• 2 1/2 oz baking powder
• 14 oz shortening
• 1 lb 10 oz milk

Note: appears in the packet as a baker's-percentage conversion worksheet; ingredient list reproduced here, no method given.

Bread Starter (Nancy Silverton grape starter) ↑

From "Breads from the La Brea Bakery" / Cooking with Master Chefs. Takes about 10 days to produce; keeps indefinitely if fed.

Ingredients

• 2 cups bread flour, plus 3 more cups for later feedings (hard-wheat flour)
• 2 1/2 cups tepid (70°F) tap water, plus 3 more cups for later feedings
• 1/2 pound stemmed red grapes

Special equipment

• A 2-quart glass or plastic container
• 1 yard washed and well-rinsed cheesecloth

Method

1. The Initial Starter Mixture — 6 days: Stir the flour and water together in the container, mixing well (don't worry about a few lumps, they will disintegrate later). Lay the grapes on a double layer of the washed cheesecloth and tie the opposite corners together to form a bag. Lightly crush the grapes with a rolling pin, then swish the bag through the flour/water mixture and submerge. Cover tightly with a lid or with plastic wrap and a rubber band. Leave at room temperature for 6 days, stirring it up once a day.
2. The bag of grapes will gradually appear inflated and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange — that is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour: fermentation is complete.
3. Feeding the Starter — 3 days: Lift out the bag of grapes and squeeze their juices back into the starter, then discard the grapes. Stir up the starter thoroughly and transfer it to a clean container. Three days before you plan to use it, stir 1 cup of flour and 1 cup of water into the container, blending well. Let stand uncovered at room temperature until it bubbles up (3 or 4 hours), then cover and refrigerate. Repeat the feeding the second day, and again on the third; your starter is then ready to use.
4. Storing the Starter: Store tightly covered in the refrigerator, where it keeps 4 to 6 months — after which pour off all but 2 cups and give it another feeding. Before using stored starter for bread, give it the full 3-day feeding schedule again to strengthen it and tone down excess sourness. Always bring the starter to room temperature before using.

Alternative Starter: Overnight Yeast Batter ↑

Ingredients

• 1 package fresh or dry active yeast
• 1/4 cup tap water (70°F) in a 1-cup measure
• 1/4 teaspoon sugar
• 1 cup all-purpose flour
• 1 cup water, plus droplets more if needed

Method

1. Crumble or sprinkle the yeast over the water in the measure, whisk in the sugar, and let rise for several minutes until it begins to foam. Whisk it again, then scrape into a 2-quart glass or plastic container.
2. Whisk in the cup of flour, then the water, to make a mixture the consistency of pancake batter. Set uncovered at room temperature for several hours, until it foams and produces big heavy bubbles. Stir it up and leave overnight. May be used in place of the Silverton starter in any of the following recipes.
3. If not used the next day, cover and refrigerate. The batter will gradually turn into a sourdough: feed it and treat it the same way as the finished Silverton starter.

Rustic Bread Dough ↑

Makes enough for two 9- by 12-inch loaves, or one loaf and six focaccias. Timing: 5 to 6 hours.

Ingredients

• 7 cups (2 pounds) bread flour
• 2 cups starter (see preceding recipe or Alternative Starter)
• 3 tablespoons milk
• 1 cup or more tepid water (70°F)
• 3 tablespoons olive oil, plus extra for oiling the bowl
• 1 package (1 tablespoon) dry yeast dissolved in 2 tablespoons water
• 1 tablespoon salt

Special equipment

• A food processor with steel blade
• A 6-quart mixing bowl (for rising the dough)
• A 2- by 2-foot wooden, plastic, or marble work surface

Method

1. Mixing the Dough: Measure the flour into the bowl of the processor, then add the starter. Measure out the rest of the ingredients and mix the milk and water together. Turn on the machine (to medium high, depending on your model) and keep it running while you add 1 cup of the water-milk mixture in a thin stream, then the olive oil, and finally the yeast. Process for 20 to 25 seconds, add the salt, and process 5 seconds more. You should have a thick, fairly smooth batter, about the consistency of soft cooked oatmeal; process in more water by spoonfuls if too thick. Taste it, adding more salt if needed.
2. A Short Rest: Let rest uncovered for 5 minutes to allow the flour particles to soften and swell.
3. Second Processing: Process again for 20 seconds (or more if dough is lumpy) to assure a smooth mix. If the batter seems too thick, process in droplets of water.
4. First Rising of the Dough — 2 1/2 hours or more at about 72°F: Lightly oil the rising bowl, then scrape the dough into it. Cover with plastic wrap and let rise to double its volume. The dough is now ready to use in the two following recipes.

Rustic Bread ↑

Makes two 9- by 12-inch loaves, about 2 inches thick, or one loaf and six 6-inch round focaccias.

Ingredients

• Rustic bread dough (preceding recipe)
• 1 cup or so each: flour and either semolina or finely ground white cornmeal

Special equipment

• A 2- by 2-foot bread or cutting board
• 2 dough scrapers
• Parchment paper, about 2 1/2 feet
• A pizza stone or ceramic bread tiles, and a bread peel
• A spray bottle for spritzing the oven with water

Method

1. Forming the Dough: Sprinkle the board quite liberally with some of the flour and some of the semolina or cornmeal, then pour the dough onto it in as rectangular a shape as possible. Do not stretch the dough any more than necessary, so as not to disturb its bubbly interior structure. Gently tuck and push the edges with your dough scraper to form a rectangle about 9 by 12 inches. Sprinkle the top of the dough lightly with flour, cover with a clean dry cloth, and let rest for 20 minutes.
2. Dividing the Dough: Cut two pieces of parchment paper approximately 12 by 20 inches and sprinkle with flour and semolina. Using a dough scraper, gently divide the dough into two equal pieces. Carefully scoop up one piece, using a pair of dough scrapers, and arrange it on the floured paper, working the dough as little as possible into a rectangular shape about 9 by 12 inches. Repeat with the second piece. Dimple the entire surface of one (your bread loaf) at 3-inch intervals by pressing your floured fingers all the way down through the dough.
3. Letting the Dough Rise — 2 hours: Sprinkle both rectangles with flour and cover with a clean dry cloth. Allow to rise at room temperature 1 1/2 to 2 hours or more until springy, soft, and alive; when you press the top of the dough lightly with two fingers, the pressure marks remain for a short time. Refrigerate the undimpled loaf, covered, which will be used for the focaccias (recipe follows), or for a second rustic loaf.
4. One Hour Before Estimated Baking Time: Place the baking stone or tiles on the oven rack in the lower third of the oven. Preheat the oven to 500°F for 25 minutes. Cut an additional piece of parchment paper and sprinkle quite liberally with flour and semolina.
5. Transferring the Dough to the Oven: Carefully lift the loaf on its parchment paper and, with one quick motion, invert it onto the new piece of floured paper. (If necessary, trim the paper so there is only a 1-inch border around the dough.) Spritz the oven liberally with water and close the door for 5 seconds to trap the steam. Slide the bread peel under the paper, then quickly open the oven door and slide the dough onto the hot baking surface, jerking away the peel. Immediately turn the oven temperature down to 450°F.
6. Baking the Bread — about 55 minutes: Spritz the oven with water every 3 minutes for 15 minutes. As soon as the bread is firm enough to move, slide the peel between the bottom crust and the paper and, lifting the bread, pull out the paper. Rotate the loaf to ensure even baking and bake until the top is golden brown, about 30 minutes. Turn the bread over to brown the bottom about 10 minutes longer.
7. When Is It Done? It sounds crisp and hollow when thumped. Remove to a rack and let cool for 1/2 hour or so before serving. Best eaten the day it is baked; otherwise cut the loaf in half crosswise and freeze in two separate packages.

Focaccia ↑

Makes 6. Like individual 6-inch pizzas made from the rustic dough.

Ingredients

• 1/2 Rustic Bread Dough recipe
• 1/2 cup or so each: flour and either semolina flour or finely ground white cornmeal
• Olive oil
• Bitter salad greens in smallish sprigs (such as frizzy lettuce, arugula, etc.)
• Grated Parmesan cheese
• Topping and/or filling suggestions: any vegetable that can be baked or roasted and still remain juicy and/or full of flavor (see suggestions below)

Special equipment

• 2 pastry scrapers
• A 5-inch round dough cutter
• Parchment-lined baking sheets
• A pastry brush
• A spray bottle for spritzing the oven with water

Method

1. Dividing the Dough: Stretch the dough very gently so you can cut it into six disks with a 5-inch dough cutter. Fold in half — reserve scraps for bread sticks (see end of recipe). Cover with a clean dry cloth and let rest 15 minutes.
2. Forming the Dough: Press each of the folded disks again into a disk approximately 5 inches in diameter and place them 2 inches apart on the parchment-lined baking sheets. Brush the tops with olive oil.
3. The Toppings: Press the greens into the dough around the edges of the disks. Fill the centers with your choice from the suggestions listed, pressing the ingredients into the dough as you add them.
4. Final Rising: After filling, let the focaccias rise uncovered at room temperature for 1 hour. Meanwhile, preheat the oven to 500°F, placing an oven rack on the top level (or on the top and upper-middle levels if you have two pans, in which case switch pans once or twice during baking).
5. Baking the Focaccias — 30 minutes: When the oven is at 500°F, slide in the baking sheet(s) and immediately turn the temperature down to 450°F. Spritz the oven with water 3 times at 5-minute intervals. Bake for 25 to 30 minutes or until golden brown. Remove from oven and place on a rack to cool.

Topping and filling suggestions

• To Be Used As Is: cherry tomatoes; slivers or fingers of goat cheese, cheddar, Roquefort, etc.; herbs such as basil leaves, rosemary, sage; chunks of sausage or ham.
• To Be Roasted: Group vegetables together on an oiled roasting pan according to their approximate cooking times. Brush with olive oil, then season lightly with salt, pepper, and herbs such as thyme, rosemary, or a mixture. Roast until each vegetable is tender. Suggested vegetables: quartered new potatoes, small white onions, and large peeled garlic cloves (30 minutes each), or fat slices of green, yellow, and/or red peppers (10 to 15 minutes), and so forth.
• Caramelized Onions: Cook 3 cups of sliced onions over low heat in a covered pan with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and a big pinch of sugar for 8 to 10 minutes or until tender and translucent. Uncover, raise heat to moderate, and let brown nicely; a droplet or two of wine vinegar added near the end gives a spritely touch.
• Fun With Leftovers: From leftover dough, make bread sticks by rolling out about 1 cup of dough with floured hands until you have an even, long roll 1 inch in diameter and 18 inches long. Arrange 1 1/2 inches apart on lined baking sheets, brush with olive oil, spritz tops with water, sprinkle with coarse salt, and tuck in sprigs of fresh rosemary every 3 inches. Or spread a thin layer of caramelized onions over the tops and sprinkle with Parmesan cheese. Let rise 1 hour, then bake in a preheated 500°F oven the same as the focaccias.

Olive Bread ↑

Makes two 8- to 9-inch round loaves. Made with Nancy Silverton's grape starter.

Ingredients

• 7 cups bread flour, a little more if needed
• 2 teaspoons raw wheat germ
• 2 teaspoons fragrant dried thyme, coarsely ground
• 1 1/3 cups Nancy Silverton's starter, or the yeast-batter alternative
• 2 cups tap water, 70°F
• 1 tablespoon salt
• 1 cup each: Greek Kalamata olives and oil-cured olives, pitted and roughly chopped
• 1 package (1 tablespoon) active dry yeast (optional)

Special equipment

• A food processor fitted with a steel blade (if your machine is too small for these proportions, make the dough in two batches and combine them for the final hand-kneading)
• A dough scraper
• A 2- by 2-foot wooden, plastic, or marble work surface
• Two wicker baskets about 10 inches across and 4 inches deep, lined with a clean dry cloth and lightly floured
• An instant meat thermometer
• A bread peel
• A pizza stone or ceramic bread tiles

Method

1. Mixing the Dough and First Machine Kneading: Measure the flour, wheat germ, thyme, and starter into the bowl of the processor. Add the optional dissolved yeast only if your starter was not fully alive (bubbly throughout) after its final feeding. Start the machine and slowly pour in the water, then the salt. Process until the dough masses and balls up and rotates under the cover for 10 to 15 revolutions. Uncover and inspect: it should be fairly smooth, soft, and a bit sticky when squeezed between thumb and finger. (If too wet and sticky, sprinkle in and process briefly a tablespoon or so of flour; if too stiff, process in droplets of water.)
2. Second Machine Kneading: Let the dough rest 5 to 10 minutes, allowing the flour particles to absorb the liquid. Process again for 15 to 20 revolutions, then uncover the machine.
3. Adding the Olives and Preparation for Hand-Kneading: Add the olives to the machine and process into the dough with short on-off spurts — just to incorporate, not chop. Turn the dough onto a lightly floured board and knead by hand for several turns to be sure the olives are well incorporated and the dough is smooth. Divide in half with the scraper. Tuck all sides of each piece under itself and rotate the dough briefly with your palms to form a ball shape. Cover with a clean dry cloth and let rest on the board for 15 minutes.
4. Forming the Dough: One at a time, with the palms of your hands, roll each ball of dough around, pulling the bottom against the board to create tension and stretch the covering "skin" smoothly over the entire surface. Spritz with a little water if more tension is needed. Turn the ball over, pinch the center of the bottom together to seal, and place pinched side down in a floured basket.
5. Letting the Dough Rise — 2 hours: Leave the baskets uncovered at room temperature for 1 1/2 to 2 hours, or until the dough has started to rise. Enclose each basket in plastic wrap and refrigerate overnight.
6. Preparations for Baking: Take the baskets from the refrigerator and remove the wrapping. Let the dough warm almost to room temperature for 1 1/2 to 2 hours — it is important that it not be chilled.
7. Half an Hour Before Estimated Baking Time: Place the baking stone or tiles on the oven rack in the lower third of the oven and preheat to 500°F.
8. Slashing the Dough: Gently invert each basket, catching the dough in your hand and laying it carefully on a lightly floured wooden peel. With a single-edged razor, make a quick slanting 1/2-inch slash in the top of the dough from one side to the other. Open the slash slightly with your fingers.
9. Baking the Bread — 45 minutes: Spritz the oven liberally with water and close the door for 5 seconds to trap the steam. Then quickly open the door and slide the dough onto the hot baking surface, jerking away the peel. Immediately turn the oven temperature down to 450°F. Continue spritzing the oven with water every 3 minutes for the first 15 minutes of baking. When the breads are firm enough, rotate their positions to ensure more even coloring. Continue baking about 30 minutes. The cut should open up and the bread will rise to almost double its original size.
10. When Is It Done? The crust will be deep golden brown, with visible small fermentation bubbles particularly around the base. When tapped on the bottom, the bread makes a hollow sound; the temperature on an instant thermometer plunged into the bottom of the loaf should be 200°F. Remove to a rack to cool completely before slicing.

Chef Mark's Focaccia ↑

Ingredients

• 2 cups white starter
• 1 cup warm water
• 1/2 oz fresh yeast
• 1 T honey
• 1 T olive oil
• 2 t salt
• 4 cups bread flour

Method

1. Make a sponge with the starter, water, fresh yeast, and some of the bread flour. Ferment 15 minutes in a cool place.
2. Add remaining ingredients and mix into a smooth dough, adding more flour if necessary.
3. Ferment until double.
4. Shape into small rounds or bake in a sheet pan.
5. Use lots of olive oil in pan and on top of dough.
6. Dimple well.
7. Bench proof as you apply toppings - fresh herbs, salt, caramelized onion, sliced tomatoes, olives, etc.
8. Bake 350 degrees - UNTIL DONE!

Sweet Rustic Bread ↑

Ingredients

• 8 oz. white or apple starter
• 12 oz. bread flour
• 1 1/4 oz. sugar
• 1/4 oz. salt
• 1/4 oz. fresh yeast
• 1/2 oz. olive oil
• 1/2 cup cool water
• 1/2 cup raisins (dried fruit whatevers and/or nuts)

Method

1. Combine all ingredients (except dried fruit) and mix on low for 1 minute.
2. Scrape down bowl and mix another 8 minutes or so, adding enough flour as necessary to make a smooth and tacky dough. (should pass gluten test)
3. Mix in raisins.
4. Let ferment until nearly double.
5. Shape into a boule and put into a floured banneton or onto a sheet pan with parchment paper dusted with cornmeal, semolina or flour.
6. Let proof until 1 1/2 its size, preferably at room temperature.
7. Slash.
8. Bake, at 400 degrees, with steam, for 10 minutes, then reduce temperature to 375 degrees and bake until nicely browned and 205-210 degrees internal temperature.

Country Bread ↑

Ingredients

• 1/4 oz. fresh yeast
• 1/2 cup water
• 1 1/4 cups white starter
• 1 3/4 cups bread flour
• 1/2 cup whole wheat flour
• 2 t salt

Method

1. Mix 8-10 minutes to a moist, satiny dough that is slightly sticky.
2. Let rise until double.
3. Carefully turn out of bowl and shape into 2 small or 1 large country loaf, or put in a banneton rubbed generously with flour.
4. Proof (at room temp. if possible) until 1 1/2 times its size.
5. Slash if desired.
6. Start at 400 degrees with steam and lower to 375 degrees after 10 minutes.
7. Internal temperature should be at least 200 degrees when done.

Nancy Silverton's Chocolate-Sour Cherry Bread ↑

Ingredients

• 4 oz cool water
• .6 oz (or 2 t) fresh yeast
• 6 oz white starter
• 1 oz dark cocoa powder
• 2 oz sugar
• 10 1/2 oz bread flour
• 2 oz butter, softened
• 1 1/2 t salt
• 3 oz dried sour cherries (or cranberries)
• 4 oz bittersweet chocolate

Method

1. Make a sponge with the fresh yeast, starter, water and some of the bread flour. Ferment 15 minutes.
2. Add in remaining ingredients, except the butter and mix until a smooth dough, about 3 minutes then add butter and mix another 5 minutes until you get a strong gluten test.
3. Mix in the cherries and chocolate until well-combined.
4. Ferment until double.
5. Shape into boules.
6. Proof.
7. Bake at 375 degrees a total of about 40 minutes, reducing the temperature for the last 15 minutes if necessary.

Sourdough Boule from Firm Starter ↑

Yield: Makes 1 large or 2 small loaves.

Ingredients

• 1/4 oz fresh yeast
• 1 cup cool water
• 14 1/2 oz firm starter
• 3/4 t malt or honey or sugar
• 1/2 oz salt
• 14 oz bread flour

Method

1. Break up firm starter in water then add fresh yeast and a portion of the flour to make a sponge. Ferment.
2. Add remaining ingredients and mix until you get a strong gluten test. Dough will be tacky but clean the sides of the bowl.
3. Ferment until double.
4. Gently shape and place in flour-lined proofing basket or on sheet pan dusted with flour. Proof until almost double. Dust with flour and slash.
5. Bake in hot oven - 400 degrees F - until internal temperature reaches about 210 degrees F.

Basic Sourdough Breads ↑

Sponge

• 10 oz. Starter

Dough

• 1 t. salt
• 7 oz. Bread flour
• in lab add 5% fresh yeast (less time) [1/2 oz.]

Whole Wheat Variation

• 3 oz. Bread flour
• 4 oz. Whole wheat flour

Simple Rye Variation

• 3 oz. Bread flour
• 4 oz. Rye flour

Semolina Variation

• 3 oz. Bread flour
• 4 oz. Semolina flour

Sourdough Specialty Breads ↑

Spinach

• 9 oz. Starter
• 3 oz. Drained, pureed frozen spinach
• 9 oz. Bread flour
• 1 t. salt

Raisin Nut Wheat

• 9 oz. Starter
• 1/2 c. raisins
• 3/4 c. walnut pieces
• 4 oz. Whole wheat flour
• 4 oz. Bread flour
• 3/4 t. salt

Tomato Herb Cheddar

• 9 oz. Starter
• 2 oz. Tomato puree
• 1 oz. Fresh herbs
• 4 oz. Diced cheddar
• 9 oz. Bread flour
• 1 t. salt

Method

1. For lab add 5% fresh yeast.

Specialty Bread Possibilities ↑

Walnut Wheat

• 15% whole wheat with 4% Walnuts and 2% golden raisins

Wisconsin Cheddar Bread

• 9% oil and 25% diced aged cheddar

Prosciutto and Sun-Dried Tomato Bread

• 10% whole wheat, 7% diced sun-dried tomato and 11% brunoise of prosciutto

Golden Indiana Corn Bread

• 35% cornmeal and 2% sugar

Fruit Bread (Stollen) ↑

Yield: Makes 2 loaves, 10 to 12 servings.

Ingredients

• 1/3 cup golden raisins
• 1/4 cup chopped candied citron
• 1/3 cup chopped candied cherries
• 1/3 cup chopped candied orange or other citrus peel
• 1/2 cup light or dark rum
• 3/4 cup warm water (105 to 115F, 40 to 45C)
• 1 (1/4-oz.) package active dry yeast
• 2 teaspoons plus 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup milk
• 3 eggs
• 3/4 cup butter or margarine, melted
• 3 1/2 cups all-purpose flour
• 1 tablespoon grated lemon peel
• 1 cup blanched slivered almonds
• 1/3 cup powdered sugar (optional) to decorate
• Cherries or candied citron leaves (optional) to decorate

Method

1. In a medium bowl, combine raisins, citron, cherries, orange or other citrus peel and rum. Cover with plastic wrap and refrigerate overnight. Drain candied fruit, reserving the rum. Place candied fruit on paper towels to dry further.
2. In a small bowl, combine 1/4 cup of the warm water, yeast and 2 teaspoons sugar. Let stand in a warm place until yeast mixture turns bubbly, 5 to 10 minutes.
3. In a large bowl, combine remaining 1/2 cup warm water, 1/2 cup sugar, salt, almond extract, milk, eggs, 1/2 cup melted butter or margarine, yeast mixture and reserved rum; beat thoroughly. Stir flour into sugar and yeast mixture until a soft, smooth dough results.
4. Turn out dough on a lightly floured surface. Knead dough 5 minutes. If dough is sticky, add a little more flour. If dough is too dry, add a little more warm water. Gently work the drained candied fruit, lemon peel and almonds into dough. Lightly grease a large bowl. Add dough, turning to coat entire surface of dough. Cover dough with a clean cloth. Let rise in a warm place until almost doubled in size, 1 1/2 to 2 hours.
5. Punch down dough. Separate dough into 2 equal portions. On a lightly floured work surface, roll out dough into a 10 x 7 x 1/2-inch-thick rectangle. Fold lengthwise, bringing about one-third of width to middle. Fold opposite third to middle, overlapping edge of first fold along centerline of dough by about 1 inch. Press the center seam firmly, so edges lay flat and won't come apart while baking. Pinch the ends by squeezing dough to- [text continues beyond page]

Schnitz Brodt ↑

Ingredients

• 1/2 lb. cake yeast
• 1 1/2 cups warm water
• 2 tsp. sugar
• 5 lbs. flour
• 3 cups sugar
• 6 eggs, beaten
• 2 sticks oleo
• 1 tsp. salt
• 7 cups cooked dried apples
• 7 cups cooked prunes
• 4 cups chopped nuts
• 5 cups raisins
• 4 tsp. cinnamon
• 3 tsp. cloves

Method

1. Mix flour, sugar, nuts, spices and raisins. Add cooked fruit combined with melted oleo, mix well. Add eggs, mix, then add yeast mixture. Mix very well adding extra flour or liquid to make a very soft, sticky dough. Spray pans and fill to half full. Proof until double in size. Bake at 350 degrees until skewer comes out clean and bread springs back when poked.

Pull-Apart Bread ↑

Ingredients

• 2 cups warm water
• 1 heaping TBLSPN yeast
• 3 heaping TBLSPN sugar
• 1 TBLSPN salt
• 3 TBLSPN Veggie oil
• 4-6 cups flour
• (For pull-apart bread, add 1 egg to dough)
• at least 1 stick butter (melted; or 2 sticks)
• cinnamon & sugar to taste (about 1 1/2 cup sugar to 1 tablespoon cinnamon)

Method

1. Let rise for at least 1 hour. (Mom says to double size but I say triple size.)
2. For pull-apart bread I add an egg to dough.
3. After it has risen, melt at least 1 stick of butter (tastes better with 2 sticks).
4. Mix cinnamon & sugar to taste preference. Brown sugar makes it gooier. Super ground baking cinnamon recommended. Mixture is probably 1 1/2 cup sugar to 1 tablespoon.
5. Break dough off into big bite size pieces. Roll in butter, roll in sugar.
6. Place in greased baking bowl. Bundt cake pan works really well.

Ada's Cornbread Recipe ↑

Ingredients

• 1 1/2 cup of cornmeal
• 1/2 flour
• 1 Tablespoon of baking powder
• 1 teaspoon sugar
• 1 1/2 oz of vegetable oil or bacon dripping
• 1 Tablespoon of butter
• 1 cup Buttermilk
• 1/2 cup water
• 1 egg beaten
• 1/2 teaspoon salt

Method

1. Heat oven temp 400 degrees. Place oil and butter in a 9 inch skillet and put in the oven to heat.
2. Combine all dry ingredients together and mix well.
3. Add beaten egg, buttermilk and water to dry ingredients until well mixed.
4. Finally remove skillet from oven making sure skillet is covered with the hot oil. Pour the hot oil into the cornmeal mixture and mix until well combined and then place it in a 400 degrees oven.
5. Bake until light golden brown. Then try it with some butter, enjoy.

Nona's Christmas Bread (Hobo Bread) ↑

Ingredients

• 2 cups raisins
• 2 cups boiling water
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 4 cups whole-wheat flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp vanilla
• 1 cup chopped nuts (optional)

Method

1. Combine raisins with boiling water and set aside.
2. Cream sugar and oil.
3. Add eggs, one at a time.
4. Mix dry ingredients together and add to mixture.
5. Add vanilla to raisins and water mixture and add to batter.
6. Stir in nuts.
7. Fill 3 1# sprayed coffee cans.
8. Bake at 350 degrees for one hour.

Koeke Brood ↑

Yield: Makes 3 loaves.

Ingredients

• 6 cups flour, sifted
• 1 large cake yeast dissolved in 1/2 c. lukewarm water
• 1 cup milk
• 1 cup warm water
• 1 cup sugar
• 1 tsp. salt
• 1/4 tsp. cinnamon
• 5 or 6 eggs
• 1/2 cup butter

Method

1. Scald milk, then add sugar, butter, and salt. Let cool.
2. Beat eggs. Pour warm water in bowl, add dissolved yeast and eggs. Mix well and add milk mixture.
3. Add 2 cups flour and mix. Keep adding flour about 1/2 cup at a time until dough is proper texture.
4. Let rise 1 hour. Knead. Shape into loaves and place in greased pans. Let rise until double in bulk.
5. Bake in preheated 350 degree oven for 10 minutes, then reduce heat to 275 degrees for 40 minutes.
6. Remove from oven and grease tops with butter.

Honey-Oat Bread ↑

Yield: Makes 2 small loaves.

Ingredients

• 1 3/4 cups warm water (105F to 110F)
• 1 tablespoon dry yeast
• 3/4 cup quick-cooking oats
• 1/3 cup honey
• 3 tablespoons vegetable oil
• 2 1/2 teaspoons salt
• 5 cups (about) all purpose flour
• 1 large egg, beaten to blend
• Additional quick-cooking oats

Method

1. Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
2. Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
3. Preheat oven to 350F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)

Cinnamon Tortillas "Gorditas" ↑

Yield: about 40 servings.

Ingredients

• 5 Pounds all purpose flour
• 4 cinnamon sticks
• 3 cups of Milk
• 3 cups of sugar
• 1/2 pound of butter - warm softened butter
• 3 T of baking powder
• 1 T of salt
• 1 cup of non-fat dry milk

Method

1. Pass the cinnamon sticks through a blender.
2. Combine cinnamon and milk - let it stand for about 1/2 hour at room temperature.
3. Pass milk through cheesecloth to remove cinnamon.
4. Combine all ingredients except salt. Mix by hand.
5. Add salt.
6. Dough should be rolled out very thin.
7. Use cutters or shape by hand and warm over warm skillet or pan.
8. Dough should not be sticky. Can add sugar and cinnamon to taste.

Viipuri Pretzel (Viipurinrinkeli) ↑

Method

1. Place on the prepared baking sheets in the form of a pretzel. Cover with a towel and let rise until almost doubled, about 45 minutes.
2. Preheat oven to 400F.
3. Mix the milk and egg to make a glaze. Brush pretzels all over with the glaze and sprinkle the sugar.
4. Bake for 20-25 minutes until golden. Do not overbake. Remove from oven and cool on racks.

Traditional Method

1. Cover 3 baking sheets with a layer of clean oat straw.
2. Heat 2 inches of water in a pan. Add 1 t. baking soda to the water. Bring to a simmer. Shape dough into 3 pretzels as directed above. Let stand 15 minutes after shaping. Pick up pretzels gently. Drop into the water, one at a time, and let cook for one minute. Remove with a spatula.
3. Place the pretzels on the baking sheets covered with straw. Omit the egg-milk glaze and sugar topping. Let rise 10 minutes.
4. Preheat oven to 400F and bake pretzels 15-20 minutes or until golden.

Cinnamon Raisin Bread ↑

Yield: 1 loaf

Ingredients

• 1/2 cup (90g) dark brown sugar
• 3/4 cup plus 2 tbsp (200ml) milk
• 2 tsp dry yeast
• 3 1/2 cups (500g) unbleached flour
• 1 1/2 tsp salt
• 2 tsp ground cinnamon
• 2 eggs, beaten
• 3 tbsp butter, plus extra to grease pan
• 1 cup (150g) raisins
• egg glaze, made with 1 egg yolk and 1 tbsp water
• Yeast alternative: 1/2 oz (15g) cake yeast

Method

1. Add the dark brown sugar to 1/2 cup (125ml) of the milk in a bowl. Stir to dissolve completely. Sprinkle the yeast into the milk. Leave 5 minutes; stir to dissolve.
2. Mix the flour, salt, and cinnamon in a large bowl. Make a well in the center and add the dissolved yeast, beaten eggs, and melted butter.
3. Mix in the flour. Stir in the remaining milk, as needed, to form a moist, sticky dough.
4. Turn the dough out onto a lightly floured work surface. Knead until smooth, soft, and supple, about 10 minutes.
5. Put the dough in a clean bowl and cover with a dish towel. Let rise until doubled in size, about 1-1/2 hours.
6. Grease a 9in x 5in x 3in (22cm x 12cm x 7cm) loaf pan. Punch down the dough, then let rest for 10 minutes.
7. Roll out the dough on a lightly floured work surface to form an 8in x 12in (20cm x 30cm) rectangle. Sprinkle with the raisins, pressing them down lightly into the dough.
8. Roll the dough tightly like a Swiss roll. Pinch the seam to seal. Place in the loaf pan with the ends underneath. Cover with a dish towel and proof the dough until it is 1/2in (1cm) above the top of the pan, 30-45 minutes.
9. Brush the loaf with the egg glaze and bake in the preheated oven for 45 minutes, then reduce the oven to 350F/180C and bake for 30 minutes more, until dark, shiny, and hollow sounding when tapped underneath. Turn out onto a wire rack to cool.

Onion Rye ↑

Sponge method, by hand, not much kneading.

Sponge

• 1 c water
• 1 oz yeast
• 1 T brown sugar
• 4 1/2 oz onion, VERY small dice
• 1/2 c rye
• 1/2 c whole wheat

Additions

• 3 T brown sugar
• 1 c bread flour
• 1/2 c rye flour
• 1 oz oil
• 1 T malt vinegar
• 1 t salt
• + whole wheat flour to good consistency

Method

1. (Sponge method.) Shape into one loaf ("log").
2. Eggwash.
3. Bake 325 degrees.

Vienna ↑

Ingredients

• 2 C bread flour
• 1 1/2 oz yeast
• 2 c water

Additions

• 1/2 c water
• 2 T NFDM
• 1 T oil
• 2-3 C bread flour
• 1 T salt

Method

1. Shape into 3 pieces.

Anadama Bread ("Ana, damn her" bread) ↑

Sponge method.

Sponge

• 1/2 oz fresh yeast
• 2/3 cup warm water
• 4 1/2 (ounces!) bread flour
• 6 oz whole wheat flour

Additionals

• 1 cup water
• 1/4 cup cornmeal
• 1/2 oz butter
• 1/4 cup molasses
• 1/2 t salt
• 5 oz bread flour

Method

1. Make a sponge with the yeast, warm water, and a portion of the flour. Ferment about 15 minutes.
2. Meanwhile, cook cornmeal in water until soft. Remove from heat and add the butter and molasses and salt. Allow to cool.
3. When cool, add to sponge and add enough remaining bread flour to make a smooth dough.
4. Ferment until double. Punch, scale, round, and bench.
5. Shape into one loaf and proof in pan. Egg wash.
6. Bake 350 degrees about 40 minutes or until done.

Bacon/Onion Bread ↑

Ingredients

• 1/2 oz fresh yeast
• [illegible] water
• 16 oz bread flour
• 1 t salt
• 4 oz bacon
• 1/4 large onion
• 1 clove garlic
• 3/4 t ground pepper

Method

1. Make sponge with yeast, water, and portion of flour. Ferment 15 minutes.
2. Cook bacon and save fat to saute onion and garlic. Chop bacon and combine with onion and garlic and black pepper. Cool.
3. Add remaining flour and salt and mix 10 minutes or so to develop gluten before adding bacon mixture. Continue mixing to a smooth dough.
4. Ferment, punch, scale, round, bench, and shape into 2 "country loaves".
5. Egg white wash and bake @ 375 degrees until browned and fully cooked.

Coffee-Spice White Chocolate Truffles ↑

Yield: about 24

Ingredients

• 24 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 5 teaspoons instant espresso powder
• 1 tablespoon ground espresso beans
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1/4 cup crème fraîche or sour cream
• 1 tablespoon whipping cream
• 1 tablespoon coffee liqueur
• 1/2 teaspoon vanilla extract
• 24 candied violets or whole espresso beans

Method

1. Set the truffles in paper or silver-foil candy cups, and offer them in baskets wrapped in clear cellophane and tied with raffia and pinecones. If you prefer, coat the truffles in 12 ounces of melted bittersweet chocolate instead of white chocolate.
2. Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
3. Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
4. Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F.
5. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.

Date-Pecan Bourbon Truffles ↑

Yield: about 18

Ingredients

• 1 cup packed very coarsely chopped pitted dates
• 2 tablespoons bourbon
• 1/4 cup whipping cream
• 2 tablespoons maple syrup
• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 teaspoon ground nutmeg
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 1/2 cups finely chopped toasted pecans

Method

1. Line cookie sheet with foil. Mix dates and 1 tablespoon bourbon in bowl; set aside. Bring cream, syrup, butter and nutmeg to simmer in heavy medium saucepan, stirring frequently. Remove from heat. Add chocolate and whisk until smooth and melted. Stir in date mixture and remaining 1 tablespoon bourbon. Freeze mixture until firm enough to mound on spoon, stirring occasionally, about 20 minutes.
2. Drop chocolate mixture by rounded tablespoons onto foil-lined sheet. Freeze until almost firm, about 10 minutes. Roll each mound in pecans. Chill until firm. (Can be prepared 2 weeks ahead. Cover and keep refrigerated.) Serve cold.

Goat Cheese Chocolate Truffles ↑

Yield: about 25 truffles

Ingredients

• 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 6 ounces (about 3/4 cup) fresh goat cheese (also known as goat fromage blanc, available in bulk at specialty foods shops)
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla
• 1/8 teaspoon pure lemon extract
• 1/4 cup unsweetened cocoa powder, sifted, for coating the truffles

Method

1. In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the pan, and let the chocolate cool slightly. In a bowl whisk together the goat cheese, the confectioners' sugar, the vanilla, and the lemon extract until the mixture is light and fluffy, whisk in the chocolate until the mixture is combined well, and chill the mixture, covered, for 1 hour, or until it is firm. Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until they are firm. The truffles keep in an airtight container, chilled, for 3 days.

Pecan-Butter Truffles ↑

Yield: about 40 truffles

Ingredients

• 2 1/2 cups toasted pecan halves
• 3 tablespoons superfine granulated sugar
• 1/3 cup graham cracker crumbs (from about three 5- by 2 1/2-inch graham crackers)
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

Method

1. Finely chop 1/2 cup pecans.
2. In a food processor grind remaining 2 cups pecans with a pinch salt, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes. Transfer pecan butter to a bowl and stir in remaining ingredients until combined well.
3. Form level teaspoons of pecan butter into balls and roll, no more than 2 at a time, in chopped pecans, pressing pecans gently to make adhere. Chill truffles, in layers separated by wax paper, in an airtight container at least 1 hour, or until firm, and up to 4 days.

Biscotti (from Le Cirque) ↑

Ingredients

• 2 ounces almonds, toasted
• 1/2 ounce pistachios, toasted (or hazelnuts)
• 2 ounces butter, cold
• 4 1/2 ounces pastry flour
• 2 1/2 ounces sugar
• 1/2 teaspoon baking powder
• 1/2 lemon's zest
• 1 pinch salt
• 1 egg
• 2 ounces fruit, dried (like raisins, currants, cranberries, apricots)

Method

1. Bake at 325 degrees convection, then 275 degrees convection until dry.
2. Dip in pate glace then crushed nuts.

Caramel Apple Crumb Bar ↑

Ingredients

• 2 2/3 cups pastry flour
• 1 2/3 cups oats
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 8 ounces butter, melted
• 2 cups apples, chopped
• 8 ounces cream
• 1/4 cup corn syrup
• 3/4 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup pastry flour
• 3/4 teaspoon vanilla

Method

1. Make a crust of 2 2/3 cups pastry flour, oats, brown sugar, salt and melted butter. Bake at 300 degrees convection for 10 minutes.
2. Use the apples as a filling.
3. Cook cream, corn syrup, brown sugar and salt to soft ball stage. Make a caramel sauce by combining with 1/4 cup pastry flour and vanilla.

Lime Curd (Key Lime) ↑

Ingredients

• 1/2 cup sugar
• 2 eggs
• 4 ounces butter
• 1/2 cup lime juice
• 2 tablespoons lime peel, strips
• 1 sheet gelatin (per 1 cup liquid)
• whipped cream, soft peak

Method

1. Boil the juice, peel, butter and some sugar.
2. Combine the eggs and remaining sugar, temper into the boiling mixture.
3. Cook to nappe, then combine with softened gelatin.
4. Cool to room temperature, fold in whipped cream.

Scones ↑

Yield: Small cookies for tea service

Ingredients

• 2 1/2 cups pastry flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 1/4 ounces sugar
• 1/2 lemon's zest
• 3 ounces butter
• 1/2 cup dried fruit (optional)
• 1 egg
• 1 cup sour cream

Method

1. Biscuit method with egg and sour cream as the liquid, biscuit cut.

Crumb Crust (Notebook) ↑

Ingredients

• 2 2/3 cups pastry flour (substitute 1 cup nut flour, optionally)
• 1 2/3 cups oats
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 8 ounces butter, cut in

Candied Zest ↑

Method

1. Boil twice in water, then boil once in simple sugar, drain, toss in sugar, cool in shapes.

Marshmallows (Gale Gand's) ↑

Ingredients

• 2 egg whites
• 3/4 ounce glucose
• 6 ounces sugar (with glucose)
• 2 1/2 ounces water
• 5 sheets gelatin, bloomed and melted
• 1/2 bean vanilla or 1 1/2 - 2 tablespoons essence of whatever

Method

1. Add liquid gelatin to warm meringue, whip, roll out with confectioner's (10x) sugar.

Cranberry Gingersnap Sandwiches ↑

Ingredients

For the Gingersnaps:

• 3 3/4 cups pastry flour
• 1 1/2 teaspoons baking soda
• 2 1/4 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground clove
• 6 ounces butter
• 2 cups sugar
• 2 eggs
• 1/4 cups molasses
• 2 teaspoons vinegar

For the Cranberry Puree:

• 3 cups frozen cranberries
• 1 cup sugar
• white wine to cover

For the Cranberry Buttercream:

• 12 ounces sugar
• 3 ounces water
• 8 ounces egg whites
• 1 batch of Cranberry Puree (see above)
• 18 ounces softened butter

Method

1. Gingersnaps: Creaming method.
2. Cranberry Puree: Simmer until the cranberries have "popped" and softened. Puree, then strain through a chinoise.
3. Cranberry Buttercream: Prepare as an Italian Buttercream, mixing in the puree before the butter.
4. Prepare sandwiches by piping the cranberry buttercream between two gingersnap cookies. Freeze for service.

Dark Chocolate Pumpkin Truffles ↑

Ingredients

• 26 ounces bittersweet chocolate, finely chopped
• 16 ounces cream
• 5 ounces softened butter
• 5 ounces pumpkin puree, canned
• 4 cinnamon sticks
• pinch of nutmeg

Method

1. Infuse cream with cinnamon and nutmeg, pour over chocolate. Mix in butter and pumpkin. Transfer the cinnamon sticks from the infusion to the chocolate mixture. Refrigerate, and then form balls. Dip in chocolate or roll in desired finish.

Almond and Caramel Torte ↑

Ingredients

For the Almond Sponge Cake:

• 9 ounces almond paste
• 6 3/4 ounces sugar
• 6 3/4 ounces butter
• 8 1/2 ounces egg
• 2 ounces cake flour
• 1 ounce bread flour

For the Light Caramel:

• 3 ounces sugar
• water

For the Caramel Buttercream:

• 12 ounces sugar
• 3 ounces water
• 8 ounces egg whites
• 1 batch of Light Caramel (see above)
• 18 ounces softened butter

For the Ganache:

• 1 pound dark chocolate, finely chopped
• 12 ounces heavy cream

Method

1. Almond Sponge Cake: Cream paste and sugar, add butter and cream until smooth. Add eggs gradually. Fold in dry ingredients. Pour a very thin layer, and bake at 350 degrees.
2. Light Caramel: Add just enough water to make a "wet sand" consistency of the sugar. Cook to light caramel stage.
3. Caramel Buttercream: Prepare as an Italian Buttercream, mixing in the caramel after adding the sugar syrup.
4. Ganache: Boil cream, pour over chocolate.
5. Prepare a large torte with several layers of the almond sponge and caramel buttercream. Cut the large torte into petit fours. Coat each petit four in ganache.

Nougatine in Ganache ↑

Ingredients

For the Nougatine:

• 12 ounces almonds, sliced
• 1 1/2 pounds sugar
• 9 1/2 ounces glucose
• 6 1/2 ounces water

For the Ganache:

• 1 pound dark chocolate, finely chopped
• 12 ounces heavy cream

Method

1. Nougatine: Toast almonds. Cook the sugars to a light caramel. Add almonds. Shape the mixture on a silicone mat or marble slab, cool.
2. Ganache: Boil cream, pour over chocolate.
3. Dip pieces of nougatine in the ganache.

Pecan Whiskey Tart ↑

Ingredients

For the Pate Sucree Tart Crust:

• 7 1/2 ounces butter, softened
• 3 ounces sugar
• 1/3 teaspoon salt
• 3/4 teaspoon lemon zest
• 4 drops vanilla extract
• 3 ounces eggs, beaten
• 12 ounces pastry flour

For the Pecan Filling:

• 2 eggs
• 3 ounces brown sugar
• 1 1/2 ounces corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/2 ounce whiskey
• 1 ounce melted butter
• 6 ounces pecans, chopped

Method

1. Pate Sucree Tart Crust: Creaming method.
2. Pecan Filling: Mix.
3. Blind-bake the tart crust, under-baking just slightly. Fill with the pecan mixture. Bake, cool, drizzle the top with chocolate.

Old-Fashioned Apple Pie ↑

Ingredients

For the Pate Brisee:

• 12 ounces pastry flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 6 ounces butter, cold
• 4 ounces eggs
• 4 teaspoons water
• 4 drops vanilla extract
• 1 1/2 teaspoons lemon zest

For the Apple Filling:

• 2 pounds apples
• 1 ounce butter
• 3 ounces sugar
• 2 ounces water, cold
• 1 ounce cornstarch
• 3 1/2 ounces sugar
• 1/5 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 teaspoons lemon juice
• 1/4 ounce butter

Method

1. Pate Brisee: Biscuit method.
2. Apple Filling: Modified cooked fruit method: sauté apples in butter, draw out juices with sugar, add slurry, cook until bubbly, cool.
3. Line one 9 inch pie plate, fill, cut a lattice for as a topping.

Swiss White Truffles ↑

Ingredients

• 1 lb white chocolate, finely chopped
• 1/2 c cream
• 2 T softened butter
• 2 T champagne or white wine

Method

1. Boil cream, pour over chocolate. Mix in butter and wine. Refrigerate. Form balls and dip in chocolate or roll in desired finish.

Milk Chocolate Rum Truffles ↑

Ingredients

• 1 lb milk chocolate, finely chopped
• 3/4 c cream
• 2 T softened butter
• 2 T rum

Method

1. Follow procedures for Swiss White Truffles.

Grand Marnier Truffles ↑

Ingredients

• 26 oz bittersweet chocolate, finely chopped
• 16 oz cream
• 5 oz softened butter
• 5 oz Grand Marnier (or other orange liqueur)

Method

1. Follow above procedures.

Yucatan Truffles ↑

Ingredients

• 10 1/2 oz cream
• 4 t coarse ground coffee
• 1 lb bittersweet chocolate, finely chopped
• 3 oz milk chocolate, finely chopped
• 3 T Kahlua
• 2 t brandy
• 1 T softened butter

Method

1. Infuse cream with coffee; strain, reheat and pour over chocolate. Add liqueur; cool, add butter. Refrigerate. Form into balls and dip into desired finish.

Pate Brisee (BK111) ↑

Ingredients

• 24 oz pastry flour
• 1 T salt
• 1 T sugar
• 12 oz chilled butter
• 8 oz egg
• 3 T water
• 1 ea lemon zest, grated

Method

1. Biscuit method.
2. Wrap in plastic, and chill at least 30 minutes prior to use.

Macaroons ↑

Ingredients

• 6 oz almond flour (or pistachio flour, hazelnut flour, cocoa powder, espresso powder)
• 10 1/2 oz confectioners' sugar
• 5 large egg whites
• 1 1/2 oz confectioners' sugar

Method

1. Mix almond flour with first addition of sugar, set aside.
2. Whip whites with second addition of sugar to firm peaks.
3. Fold dry into wet.
4. Pipe onto parchment lined sheet trays quarter sized cookies; let sit 10 minutes.
5. Bake at 350 1 minute, then 300 12-15 minutes.

Ginger Snaps – 300 degrees ↑

Ingredients

• 3 3/4 c pastry flour
• 1 1/2 t baking soda
• 2 1/2 t ground ginger
• 1/2 t cinnamon
• 1/4 t ground clove
• 6 oz butter
• 2 c sugar
• 2 ea egg
• 1/2 c molasses
• 2 t vinegar

Method

1. Creaming method.
2. Scoop; roll in sugar, tray up.

Nut Cookie Base – 325 degrees ↑

Ingredients

• 1 c butter
• 3/4 c confectioners sugar
• 1 t vanilla
• 2 c pastry flour
• 1 c finely chopped nuts

Method

1. Cream butter and sugar to just smooth; add vanilla.
2. Cream in flour, then nuts.
3. Roll in logs (or appropriate shape) and chill overnight.

Common Meringue ↑

Ingredients

• 4 oz egg white
• 4 oz granulated sugar
• 4 oz sifted confectioners sugar

Method

1. With whip attachment, beat whites first at medium, then at high, to soft peaks.
2. With mixer running, add granulated sugar, whip until stiff.
3. Stop machine; fold in remaining sugar with spatula.

Swiss Meringue ↑

Ingredients

• 4 oz egg white
• 8 oz granulated sugar
• (+ 12-14 oz butter for Swiss Buttercream)

Method

1. Combine and heat over bain marie or heat until hot to touch.
2. Transfer to mixing bowl with whip attachment and mix at high until cool.

Italian Meringue ↑

Ingredients

• 8 oz sugar
• 2 oz water
• 4 oz egg white
• (+ butter for Italian Buttercream)

Method

1. Heat sugar and water and bring to soft ball stage (240 degrees).
2. While syrup is cooking, beat whites until soft peak.
3. With machine running, slowly add sugar to whites.
4. Continue beating until meringue is cool.

Japonaise – 300 degrees ↑

Ingredients

• 8 oz egg whites
• 8 oz granulated sugar
• 8 oz sifted confectioners sugar
• 8 oz nuts (almond or hazelnut)

Method

1. Draw circles on parchment paper using cake pans; line sheet trays with paper.
2. Grind nuts and confectioners sugar together to fine consistency.
3. Beat whites until they form soft peaks. Add granulated sugar. Whip to stiff peaks.
4. Fold in nut mixture.
5. Pipe onto prepared sheet trays with a plain tube, starting in the center and working out.

Chocolate Krinkle – 325 degrees convection ↑

Ingredients

• 8 oz butter
• 1 lb sugar
• 5 ea egg
• 1 T vanilla
• 10 oz cake flour
• 4 oz cocoa
• 3/4 t salt
• 3/4 T baking powder

Method

1. Creaming method. Refrigerate dough before scooping; drop scooped cookies into confectioners' sugar prior to baking.

Chocolate Chip Cookies – 325 degrees convection ↑

Ingredients

• 14 oz butter
• 10 oz sugar
• 7 1/2 oz brown sugar
• 5 1/2 oz egg
• 1/4 oz vanilla
• 1/2 oz salt
• 1/4 oz soda
• 19 oz pastry flour
• 20 oz chocolate chips

Method

1. Creaming method.

Variations

• Substitute chips with lightly toasted pecans and 1/2 T cinnamon. Roll in sugar before baking.
• Add 5 oz chopped walnuts, and substitute 6 oz flour with oatmeal.

Peanut Butter Cookies – 325 degrees convection ↑

Ingredients

• 8 oz butter
• 8 oz sugar
• 6 oz granulated sugar
• 9 oz peanut butter
• 2 ea egg
• 2 t vanilla
• 13 oz bread flour
• 4 t baking powder
• 1/2 t salt
• 4 oz toasted peanuts, coarsely chopped

Method

1. Creaming method. Roll in sugar prior to baking, and press a criss-cross design with fork.

Congo Bars – 325 degrees ↑

Ingredients

• 22 oz flour
• 5 t powder
• 1/2 t salt
• 12 oz butter
• 2 lb brown sugar
• 8 ea eggs
• 4 t vanilla
• 20 oz chocolate chips
• 10 oz pecan pieces

Method

1. Creaming method.

Almond Lace Cookies – 350 degrees convection ↑

Ingredients

• 4 1/2 oz softened butter
• 4 1/2 oz confectioners' sugar
• 1 ea egg
• 1 ea finely grated orange zest
• 3 1/2 oz sliced almonds
• 2 oz pastry flour

Method

1. Cream butter and sugar. Beat in egg. Beat in zest; then add almonds. Sift flour and add until just incorporated.
2. Scoop on prepared pan, leaving at least 2 inches between cookies; flatten with fork. Dip fork in cold water as necessary to prevent sticking.
3. Bake 7-10 minutes, until edges are browned but centers are still golden yellow.

Madeleines – 425 degrees convection ↑

Ingredients

• 5 1/4 oz softened butter
• 5 1/4 oz sugar
• 3 large eggs
• 1 large yolk
• 4 3/4 oz cake flour
• 1/2 t baking powder
• 1 1/2 t vanilla extract

Method

1. Cream butter until smooth and white. Set aside.
2. Combine sugar, eggs, yolk and whisk to ribbon, approx 2 minutes. Sift flour and powder; fold into egg batter. When flour is almost completely incorporated, add about 1 cup of batter and vanilla to the butter; stir to mix thoroughly. Fold in remaining batter. Let batter rest approx 30 minutes.
3. Prepare Madeleine pans (melted butter and dusted with flour); pipe batter into molds.
4. Bake approx 8-10 minutes, until golden on top and lightly browned around edges. Unmold and cool hump side up.

Dutch Sables – 350 degrees ↑

Ingredients

• 4 3/4 oz butter
• 2 oz confectioners sugar
• 1 t vanilla (or alternately, 1/2 scraped vanilla bean)
• 6 oz pastry flour
• 1/2 oz cocoa powder

Method

1. Cream butter and sugar to just incorporated. Add vanilla. Mix in flour until you have a loose crumbly dough. Divide in 1/2, and add cocoa to 1/2 of the mixture. Mix both doughs until they come together.
2. Brysselkex: Form each dough into 2 disks, and stack on top of each other. Roll into logs, twist, then chill prior to cutting.

Tea Sables – 350 degrees ↑

Ingredients

• 4 oz butter
• 4 oz confectioners sugar
• 1 large egg
• 1/4 t salt
• 1 zest lemon
• 8 oz pastry flour

Method

1. Cream butter and sugar. Add egg; then salt and zest. Mix in flour until just combined. Roll and cut into desired shapes.

Pignoli – 300 degrees ↑

Ingredients

• 14 oz almond paste
• 7 oz granulated sugar
• 1/2 t vanilla
• 1/4 t cinnamon
• 3 large egg white
• 3/4 c pine nuts

Method

1. Cream first 5 ingredients until just smooth. Scoop w/ #40 scoop, stud with pinenuts. Sift confectioners' sugar over each cookie.
2. Variation: Omit cinnamon and pine nuts, and pipe onto sheet pans. After formed, let sit 15 minutes prior to baking.

Chocolate Brownies – 325 degrees ↑

Ingredients

• 5 oz butter
• 20 oz bittersweet chocolate
• 4 oz unsweetened chocolate
• 2 oz strong black coffee
• 8 ea egg
• 3 T vanilla/mint/peppermint
• 3 c sugar
• 1 1/2 c flour
• 1 1/2 t powder
• 1 t salt
• Optional – 2 c chocolate chips / 2 c nuts / raspberry jam / peanut butter / cream cheese

Method

1. Combine and melt butter, bittersweet chocolate and unsweetened chocolate.
2. Add coffee to above.
3. Cream egg, vanilla and sugar and add to chocolate.
4. Sift flour, powder and salt and add to above.

Lemon Bars – 300 degrees ↑

Ingredients

For the crust:

• 15 1/2 oz flour
• 6 oz confectioners sugar
• 13 oz melted butter

For the filling:

• 3 1/4 c sugar
• 1 3/4 t powder
• 1/2 C flour
• 6 ea egg
• pinch salt
• 3/4 c lemon juice
• 1 2/3 c shredded coconut

Method

1. Crust: Combine and press into foil lined sheet tray.
2. Filling: Whisk sugar, powder, flour, egg and salt at high speed 5 minutes; combine in lemon juice and shredded coconut.
3. Variation: If no coconut is to be used, substitute amounts above with: 1 c lemon juice, 3 1/2 c sugar, 1 c flour.

White Tuile ↑

Ingredients

• 8 oz egg white
• 10 oz confectioners sugar
• 8 oz melted butter
• 10 oz flour

Method

1. One stage method.

Orange Tuile ↑

Ingredients

• 5 oz orange juice
• 9 oz sugar
• 3 1/2 oz flour
• 3 1/2 oz melted butter

Method

1. One stage method.

Amaretti – 350 degrees ↑

Ingredients

• 14 oz almond paste
• 10 oz sugar
• 1/2 oz glucose
• 4 oz egg white

Method

1. Soften almond paste with a little egg white. Add sugar and glucose, then incorporate the rest of the whites. Pipe round shapes; let dry overnight; dust with powder sugar, press into star and bake.

Scottish Shortbread – 300 degrees ↑

Ingredients

• 8 oz sugar
• 3 oz confectioners sugar
• 11 oz pastry flour
• 1/4 t salt
• 1/4 t powder
• 3/4 t vanilla

Method

1. Creaming method.

Cheese Puffs – 350 degrees ↑

Ingredients

• 4 oz sour cream
• 4 1/2 oz parmesan cheese
• 1/4 oz paprika
• 1 t white pepper
• 3 1/2 oz softened butter
• 4 oz cake flour

Method

1. Blend sour cream, cheese, spices with a paddle.
2. Add softened butter.
3. Add cake flour and mix until incorporated.
4. Roll 1/4" thick, cut, chill, water wash (sesame seeds may be sprinkled on top).

Cheese Wafers – 450 degrees ↑

Ingredients

• 4 oz cheddar (or swiss) cheese -- grated
• 2 oz softened butter
• 3 oz bread flour
• pinch salt
• pinch pepper

Method

1. Combine all ingredients with a paddle.
2. Remove from mixer and knead until dough holds together.
3. Roll into a cylinder and chill until firm.
4. Cut into disks approximately 1/4" thick.

Swedish Oatmeal Hardtack – 325 degrees ↑

Ingredients

• 1/4 C shortening
• 2 T butter
• 1/4 c sugar
• 1 1/2 c flour
• 1 c oats
• 3/4 t salt
• 1/2 t baking soda
• 3/4 c buttermilk

Method

1. Cream shortening, butter and sugar. Separately mix remaining dry ingredients.
2. Add buttermilk and dry ingredients to creamed mixture; chill.
3. Place dough onto parchment lined sheet tray and press down with your hand.
4. Roll dough as thin as possible; dock with a fork; cut with pizza wheel or knife.
5. Bake 10-12 minutes. During baking, crackers will shrink away from each other.

Pate Brisee (Additional Recipes) ↑

Ingredients

• 9 oz cold butter
• 2 ea egg
• 4 c pastry flour
• 1/2 t kosher salt
• 6-8 T cold water

Method

1. Biscuit method.

Basic Pie Dough ↑

Ingredients

• 24 oz pastry flour
• 16 oz butter
• 8 oz ice water
• 1 T salt

Method

1. Biscuit method.

Cookie Crust (may substitute graham cracker crumbs) ↑

Ingredients

• 4 oz cookie crumbs
• 2 oz sugar
• 2 oz melted butter

Method

1. Mix crumbs and sugar in bowl. Add melted butter and mix until evenly blended.
2. Press into bottom and sides of pie tin.
3. Bake at 325 for 5-10 minutes.

Pate a Choux ↑

Ingredients

• 16 oz milk
• 7 oz butter
• 11 oz bread flour
• 8 egg

Method

1. Bring milk and butter to a boil.
2. Off heat, add flour, return to heat, stirring constantly until cooked.
3. Place on mixer with a paddle, beat until steaming stops.
4. Add 4 eggs and continue to beat.
5. Gradually add remaining eggs, to proper piping consistency.
6. Bake at 375 degrees first ten minutes; lower to 325 to finish.

Mushroom Turnovers – 325 degrees ↑

Ingredients

• 3 T butter
• 1 c finely chopped yellow onions
• 10 oz mushrooms, cleaned and finely chopped
• 6 oz cream cheese
• 3/4 t thyme
• 3/4 t salt
• 1/4 t ground black pepper

Method

1. Melt butter in skillet over med high heat. Add onions and mushrooms; sauté, stirring occasionally, until moisture is cooked out. Add cheese in 3 parts, stirring until incorporated. Add seasonings.
2. Roll dough (pate brisee or puff pastry) to 24 x 16, approx 1/8 inch thick. Cut into 4 inch squares, brush with water; spoon 1 T of filling in center of each square. Fold in half on the diagonal (to make triangle); press and seal edges.

Potato Pie – 375 degrees ↑

Ingredients

• 3 large potatoes
• 6 strip crisply cooked bacon, crumbled
• 1/2 c sour cream
• 2 clove garlic, minced
• salt and pepper to taste
• pate brisee

Method

1. Prepare pate brisee in pie tin; refrigerate.
2. Boil potatoes until just beginning to soften (they should still be firm when pierced). Cool. Slice into thin strips; mix with remaining ingredients; place in prepared pie tin; place top crust on; seal and decorate.
3. Egg wash crust, bake until golden brown.

French Silk Pie ↑

Ingredients

• 1 1/4 c butter
• 1 1/4 c sugar
• 6 ea egg
• 14 oz bittersweet chocolate melted and cooled (52% cocoa mass)
• 1 T coffee extract/espresso powder
• 2 T heavy cream
• 1/2 t vanilla

Method

1. Cream butter and sugar (until fluffy); add 2 eggs one at a time; add 1/2 chocolate, remaining eggs, remaining chocolate. Combine extracts and cream and add to base. Pour into shell.

Cobbler Crust ↑

Ingredients

• 1 c pastry flour
• 1/4 t salt
• 3 T brown sugar
• 1 t baking powder
• 1 1/2 oz cold butter
• 3 1/2 oz heavy cream

Method

1. Biscuit method: Mix dry ingredients; cut in butter to mealy; add just enough cream to bring together (well, pull over).
2. Filling: berries + cornstarch + cinnamon + sugar + lemon juice. Bake at 325°F convection.

Baked Chocolate Custard – 325 degrees ↑

Ingredients

• 4 oz bittersweet chocolate
• 2 oz butter
• 2 ea egg

Method

1. Melt butter and chocolate; whip eggs over bain marie to hot and light. Fold eggs into chocolate in thirds.

Chilled Chocolate Custard ↑

Ingredients

• 1 # chocolate of choice
• 12 oz cream (may be infused with flavor of choice)

Method

1. Make same method as making ganache. May be whipped.

Frangipane ↑

Ingredients

• 8 oz almond paste
• 1 oz sugar
• 4 oz butter
• 1 oz cake flour
• 4 oz egg

Method

1. Cream method, adding ingredients in order listed.

Pastry Cream ↑

Ingredients

• 1 L milk
• 9 oz sugar
• 2 1/2 oz starch
• 12 ea yolk
• 1 ea vanilla bean

Marzipan ↑

Ingredients

• 1 # almond paste
• 3 oz corn syrup
• 1 # confectioners sugar – sifted

Method

1. Cream to pliable; dust table with confectioners sugar prior to rolling out.

Crumb Crust (Additional Recipes) ↑

Ingredients

• 3/4 c graham cracker crumbs
• 3/4 c ground toasted nuts
• 1/3 c sugar
• 3 oz melted butter

Stabilized Whipped Cream ↑

Ingredients

• 1 qt whipping cream
• 3 sheet gelatin
• 2 oz granulated sugar

Method

1. Bloom gelatin in cold water, melt in 1 oz heated cream. Whip remaining cream with sugar to med peak (leave tracks); add heated cream and incorporate.

Onion Tart – 375 degrees ↑

Ingredients

• 2 ea large onion, sliced thin
• 2 oz butter
• 3 T heavy cream
• 6 slice cooked bacon, crumbled
• salt and pepper to taste
• 1 sht puff pastry

Method

1. Caramelize onion in butter over low heat to desired color and consistency. Cool.
2. Stir in cream, season with salt and pepper.
3. Roll puff pastry to 1/4 to 1/8 inch thick. Spread filling on top; sprinkle bacon over top.

Cheese and Tomato Galette – 375 degrees ↑

Ingredients

For the dough:

• 3 T sour cream (can use buttermilk)
• 1/3 c ice water
• 1 c flour
• 1/4 c corn meal
• 1 t sugar
• 1 t salt
• 7 T cold butter

For the topping:

• 4 oz shredded cheese (mozzarella, provolone, swiss assortment)
• 1/4 c fresh basil, cut into chiffonade
• 2-3 ripe tomatoes, sliced 1/4 inch thick

Method

1. Dough: Biscuit method.
2. Use approx 1/2 recipe of dough per galette.
3. Roll dough approx 1/8 inch thick, approx 11 inch across. Place on parchment lined tray.
4. Toss cheese and basil together; spread over dough, leaving approx 2 inch border.
5. Place tomatoes on top, laying in a concentric overlapping circle.
6. Fold dough over filling, allowing the dough to pleat.

Pastry Cream ↑

Ingredients

• 2 c. milk
• 2 oz. sugar
• 2 egg yolks
• 1 egg
• 5 T. cornstarch
• 2 oz. sugar
• 1 oz. butter
• flavoring

Variation: chocolate - add 1 oz. bittersweet and 1 oz. bitter chocolate

Crème Anglaise ↑

Ingredients

• 4 oz. egg yolks
• 4 oz. sugar
• 2 c. milk
• flavoring

Variation: chocolate - add 1 1/2 oz. sweet chocolate

Sabayon ↑

Ingredients

• 4 oz. egg yolks
• 6 oz. sugar
• 8 oz. white wine

Variation: zabaglione - cut sugar in half and use marsala instead of wine

Lemon Curd ↑

Ingredients

• 8 oz. butter
• 1 c. sugar
• 3 T. lemon zest
• 2/3 c. lemon juice
• 4 eggs

Bavarian Cream ↑

Ingredients

• 1 T. powdered gelatin
• 6 oz. cold water
• 5 oz. egg yolks
• 5 oz. sugar
• 20 oz. milk
• 2 t. vanilla extract
• 20 oz. heavy cream

Method

1. Soften the gelatin in the cold water. Make the crème Anglaise. Whip the cream. Add the gelatin mixture to the hot crème Anglaise. Chill over an ice bath until almost set. Fold in the whipped cream and pour into prepared molds.

Fruit Bavarians ↑

Ingredients

• 4 oz. fruit puree
• 2 oz. sugar to taste
• 1/2 oz. lemon juice
• 1/2 T. gelatin
• 2 1/2 oz. cold water
• 6 oz. heavy cream

Method

1. Push the puree through a chinois and add sugar and lemon juice.
2. Soften the gelatin in the cold water.
3. Dissolve the gelatin mixture over low heat.
4. Stir the gelatin mixture over low heat.
5. Chill the mixture until almost set.
6. Fold in the whipped cream; pour into prepared molds and set.

Jelly Roll ↑

Yield: makes 1/2 sheet pan

Ingredients

• 4 oz. egg yolks
• 5 1/2 oz. sugar
• 1 1/2 oz. water
• 5 oz. cake flour
• 6 oz. egg whites
• pinch salt
• 2 oz. sugar

Method

1. Bake at 325°F convection for 7-10 minutes.

Ladyfingers ↑

Ingredients

• 8 oz. egg yolks
• 5 oz. sugar
• 8 oz. cake flour, sifted
• 2 oz. bread flour, sifted
• 12 oz. egg whites
• 5 oz. sugar

Method

1. Bake at 325°F convection for 12-15 minutes or until brown; sprinkle with powdered sugar.

Bavarian Cream ↑

Ingredients

• 2 c. milk
• 4 oz. sugar
• 4 oz. egg yolks
• flavoring
• 5 sheets gelatin, softened and added to above
• 2 cups heavy cream, whipped to medium peaks

Variation: white chocolate, add 8 oz.; bittersweet chocolate, add 6 oz.

Fruit Bavarian ↑

Ingredients

• 1 c. fruit puree
• 3 sheets gelatin, softened and melted
• 1 1/2 cups heavy cream, whipped to medium peaks
• sugar to taste

Cakes for Bavarians ↑

1. Jelly roll (350° for 7 minutes)

• 4 oz. egg yolks
• 4 oz. cake flour
• pinch salt
• 5 1/2 oz. sugar
• 6 oz. egg whites
• 2 oz. sugar

Variation: Chocolate - add 3 tb. cocoa to flour, add 1 oz. water to yolks

2. Hazelnut Roulade

• 5 egg yolks
• 3/4 c. sugar
• 5 egg whites
• 2 T. corn syrup
• 3 oz. ground hazelnuts

Combine and heat to 110°; beat until cool; whip until stiff; add to above. Combine and fold in.

3. Ladyfingers

• 8 oz. egg yolks
• 8 oz. cake flour
• 12 oz. egg whites
• 5 oz. sugar
• 2 oz. bread flour
• 5 oz. sugar

4. Almond Sheet

• 9 oz. almond paste
• 6 3/4 oz. sugar
• 6 3/4 oz. butter

5. Japonaise

• 6 oz. egg whites
• 6 oz. powdered sugar
• 6 oz. granulated sugar
• 6 oz. ground nuts

Vanilla Ice-Cream ↑

Ingredients

• 1 q half and half
• 1 vanilla bean, split lengthwise
• 10 yolks
• 10 oz sugar

Method

1. Heat the half and half with vanilla bean to scalding.
2. Beat the yolks and sugar till light and fluffy.
3. Pour half and half into the yolk mixture while whisking.
4. Heat over simmering water until thickens to nappe.
5. Cool to room temperature, then refrigerate, covered. Completely chill.
6. Process in ice cream machine.

Ice Cream Base ↑

Ingredients

• 16 oz. milk
• 16 oz. cream
• 2 t. vanilla extract
• 10 yolks
• 10 oz. sugar

Method

1. It's the same method as crème Anglaise.
2. Place the prepared cream in an ice bath to cool quickly.
3. Churn to lower the temperature and freeze.
4. Harden the ice cream by freezing overnight.

Raspberry Semifreddo ↑

Ingredients

• 2 pints fresh raspberries, pureed
• 4 whole egg yolks
• 1/2 cup sugar
• 1/2 cup corn syrup
• 2 T. champagne
• 3 egg whites, beaten
• 1 cup heavy cream

Method

1. Puree the raspberries with the champagne and set aside.
2. Boil the sugar and the corn syrup to the softball stage. Pour over the lightly mixed egg yolks. Beat until cool.
3. Combine the raspberries with the yolk mixture and fold in the whipped cream. Fold in the beaten egg whites.
4. Pour into a prepared mold. Freeze overnight.

Chocolate SemiFreddo ↑

Ingredients

• 5 eggs, separated
• 2/3 cup sugar
• 2 T. rum
• 2 T. cognac
• 1/4 cup dry marsala
• 2/3 cup heavy cream, whipped
• 2 oz. chocolate, chopped fine

Method

1. Warm sugar and yolks over hot water and stir in liquors. Whip until tripled in volume.
2. Whip whites and add 1 tablespoon of sugar.
3. Fold whipped cream into yolk mixture. Fold in whites and chocolate.
4. Pour into mold and freeze.

Frozen Mousse/Soufflé ↑

1. Italian Meringue Based

• 8 oz. sugar
• 2 oz. water
• 2-3 oz. liquor
• 4 oz. egg whites
• 12 oz. heavy cream, whipped to medium stiff peaks

2. Fruit-puree based

• 1 c. simple syrup
• 1 c. fruit puree
• 2 c. heavy cream, whipped to medium stiff peaks

3. Custard based

• 2 c. creme anglaise
• 2 c. heavy cream, whipped to medium stiff peaks

Sorbet ↑

Ingredients

• 3 q fruit puree
• 2 q syrup

For the syrup:

• 2 q water
• 2 # 8 oz sugar
• 1 # 8 oz glucose

Method

1. Make syrup and add to the puree. May need to adjust sweetness.
2. Mix puree and syrup together and chill. Freeze according to manufacturers instructions.

Ricotta Gelato ↑

Ingredients

• 10 oz half & half
• 10 oz milk
• 16 oz ricotta
• 1/2 c sugar
• 1 cinnamon stick
• 2" strip lemon zest
• 2 T corn syrup
• 1/4 t vanilla

Method

1. Combine first 5 ingredients and bring to a boil. Add zest, cover and let steep 10 minutes.
2. Force through a sieve. Add corn syrup and vanilla, mix. Freeze in machine.

Burgandy Granite ↑

Ingredients

• 6 1/2 oz sugar
• 1 c water
• 1 lime, juiced
• 1 orange, juiced
• 1 bottle burgandy

Method

1. Combine sugar, water, lime juice, orange juice and bring to a boil. Let cool and add burgandy.
2. Pour into a shallow pan and freeze. As it begins to freeze scrape with a fork to crystallize granite.

Crème Brulee ↑

Ingredients

• 6 egg yolks
• 3 oz. sugar
• 3 c. cream
• pinch salt
• flavoring

Crème Caramel ↑

Ingredients

• 8 oz. eggs
• 4 oz. sugar
• 1/4 t. salt
• 12 oz. milk
• flavoring
• sugar to caramelize for bottom

Ginger Crème Caramel ↑

Ingredients

• 2 t. chopped ginger root
• 1 pint milk
• 4 oz. sugar
• 4 eggs
• a few drops lemon juice
• 8 oz. sugar for caramel
• 1 oz. water

Method

1. Bake at 300°F convection for 30 minutes.

Pots de Creme (Mocha) ↑

Ingredients

• 1 c. sugar, caramelized
• 3 c. milk
• 1/2 c. cream
• infusion of: 1 tb. espresso powder, 1/2 vanilla bean
• 4 oz. bittersweet chocolate
• 2 eggs
• 6 egg yolks

Flan ↑

Ingredients

• 2 qts. milk
• 1 c. sugar
• 6 eggs
• 6 egg yolks
• 1 t. vanilla extract
• 1 cup sugar + 1/3 cup water (for caramelized sugar)

Combine [milk and sugar] and reduce to 1 quart

Clafoutis I ↑

Ingredients

• 1/2 lb. dried fruit, soaked in liquor
• 3 T. almond flour
• 4 T. sugar
• 2 eggs
• 3 oz. heavy cream
• 1 T. liquor
• 1 oz. melted butter
• 3 T. liquor for top
• 1 8" partially blind-baked shell

Clafoutis II ↑

Ingredients

• 1 T. all purpose flour
• 6 oz. sugar
• 3 eggs
• 4 oz. cream
• 6 oz. milk, scalded
• 10 oz. fruit
• 1 10" partially blind-baked shell

Quiche Filling ↑

Ingredients

• 2 c. cream
• 4 eggs
• salt, pepper, nutmeg
• additional ingredients

Baked Apple Charlotte ↑

Ingredients

• 1 lb. apples, peeled, cored, cut in chunks
• 1/2 oz. butter
• 1/2 t. lemon zest
• pinch cinnamon
• 1 oz. apricot jam, softened
• 1-2 oz. sugar
• Slices of brioche or other bread
• 4 oz. melted butter to dip in

Method

1. Combine the apple chunks with the butter, lemon zest, and cinnamon in a sauté pan.
2. Cook until soft and are able to mash into a thick puree.
3. Stir in the apricot jam and add sugar to taste.
4. Line molds as directed and fill with apple puree and top with bread.
5. Bake at 350°F convection for 30-40 minutes.
6. Cool for 20 minutes and unmold.

Commander's Palace Bread Pudding ↑

Ingredients

• 1 c. sugar
• 4 oz. butter, softened
• 5 eggs, beaten
• 2 c. heavy cream, room temperature
• pinch cinnamon
• 1 T. vanilla
• 1 oz. raisins
• 12 slices 1" thick French bread

Method

1. Cream the butter and sugar.
2. Add the eggs, raisins, flavorings and add the cream slowly so as not to curdle.
3. Pour over the bread and let soak for at least 10 minutes.
4. Take bread from custard carefully and place in the bottom of baking pan.
5. Pour custard over bread and bake in a water bath at 300°F convection for 40-50 minutes covered with aluminum.
6. When the custard is done it should still be soft, not hard.

Bourbon Sauce ↑

Ingredients

• 1/2 c. cream
• 1/2 c. sugar
• pinch cinnamon
• 1/2 T. butter
• 1 T. water
• 1/2 t. cornstarch
• 1 T. bourbon

Method

1. Bring all ingredients to a boil except for water, cornstarch and bourbon.
2. Make a slurry and add to boiling liquid.
3. Return to boil and remove from heat.
4. Add the bourbon and let cool for service.

Bread Pudding Custard ↑

Ingredients

• 8 oz. eggs
• 4 oz. sugar
• 1/4 t. salt
• 1/4 oz. vanilla extract
• 2 c. milk
• cinnamon, nutmeg to taste
• 1 oz. brandy or whiskey (optional)
• 1/2 # bread
• 2 oz. melted butter

(300° convection oven; water bath)

variation: cabinet pudding - substitute 8 oz. diced cake for bread; omit butter.

Chocolate Bread Pudding Custard ↑

Ingredients

• 2/3 c. heavy cream
• 2 1/3 c. milk, scalded
• 8 oz. bittersweet chocolate
• 2 oz. butter
• 3 eggs
• 2 egg yolks
• 3/4 c. brown sugar

Steamed Chocolate Pudding ↑

Ingredients

• 1 c. hazelnuts, toasted and ground
• 8 oz. bittersweet chocolate; melted
• 5 oz. butter
• 1/2 c. sugar
• 6 egg yolks
• 8 egg whites

Method

1. 250° convection oven; bake, covered and tied, in bain marie until set.

Pate a Choux ↑

Ingredients

• 12 oz. water
• 12 oz. butter
• 3 oz. sugar
• 1/2 oz. salt
• 1 lb. bread flour
• 12 eggs (approx.)

Method

1. Sift the flour onto a parchment. Heat the water and/or milk with the sugar, salt and butter. Bring to the boil and remove from the heat. Add the flour quickly and stir until it becomes one ball. Return to the heat to evaporate some of the water. Transfer the mixture to the mixer and beat on slow with a paddle. Add the eggs one at a time just until incorporated. You may not need all the eggs. The paste should be firm to pipe but smooth and shiny. Bake at 400°F to start and lower to 350°F. When bottoms brown, double sheet pan.

Panna Cotta ↑

Ingredients

• 2 c. heavy cream, scalded
• 4 oz. powdered sugar
• 1/2 vanilla bean
• peel of 1 orange
• 5 sheets gelatin, softened and melted in above
• 3 oz. rum
• 2 c. heavy cream, whipped with 1 tb. sugar to medium stiff peaks
• caramel sauce for garnish

White Chocolate Cheesecake ↑

(250 F convection oven; water bath; double recipe to make 1 10")

Ingredients

• 16 oz. cream cheese
• 3 oz. granulated sugar
• 3 oz. white chocolate
• 1 t. vanilla extract
• 2 eggs

Spicy Blue Cheesecake ↑

Ingredients

• 2 c Japanese bread crumbs
• 1 c walnuts
• 3 oz melted butter
• 2 # Blue cheese
• 1 # cream cheese
• 8 eggs, beaten
• 6 oz milk
• 12 drops hot pepper sauce

Method

1. Mix crumbs, walnuts and melted butter together to make a crust.
2. Cream blue cheese and cream cheese together.
3. Slowly add eggs and mix.
4. Scrape bowl.
5. Slowly add milk and hot sauce and mix.
6. Bake in a water bath at 325 F for 45 minutes.

Roasted Red Pepper [Cheesecake] ↑

Ingredients

• 1/3 c breadcrumbs
• 1/4 c parmesan
• 1 onion diced
• 2 cl garlic minced
• 2 # cream cheese
• 1/4 c bread flour
• 5 eggs
• 3 yolks
• 3 oz heavy cream
• 12 oz cheddar cheese
• 1 # roasted red peppers, sliced and chopped

Method

1. Bake in water bath for 1 hour 40 min, turn off the oven and leave in the oven for another hour.

New York Cheesecake ↑

Ingredients

• 1 1/2 # cream cheese
• 5 oz sugar
• 2 1/2 oz sour cream
• 1 oz cornstarch
• 1 T lemon juice
• 1 oz vanilla
• 3 eggs
• 24 oz heavy cream

Fruit Mousses ↑

Ingredients

• 4 oz. fruit puree
• 2 oz. sugar to taste
• 1/2 oz. lemon juice
• 1 t. gelatin
• 2 1/2 oz. cold water
• 6 oz. heavy cream

Method

1. Push the puree through a chinois and add sugar and lemon juice.
2. Soften the gelatin in the cold water. Dissolve the gelatin mixture over low heat.
3. Stir the gelatin mixture into the fruit puree. Chill the mixture until almost set.
4. Fold in the whipped cream. Pour into prepared molds.

Amaretto Mousse ↑

Ingredients

• 24 oz. bittersweet chocolate
• 12 oz. amaretto
• 2 c. heavy cream, whipped to medium peaks

Lemon Mousse ↑

Ingredients

• 1/2 c. fresh lemon juice
• zest of 4 lemons
• 10 egg yolks
• 1 c. sugar
• 6 sheets gelatin, softened and melted
• 1 1/2 c. heavy cream, whipped to medium peaks
• 10 egg whites
• 1/2 c. sugar

Chocolate Mousse Truffle Cake ↑

Needs two chocolate emulsified cakes, each layer gets cut into 3 layers and trimmed to fit rings

For the raspberry syrup:

• 1 c simple syrup
• 1/2 c raspberry preserves
• water to thin

For the chocolate mousse:

• 1 1/2 # bittersweet chocolate, chopped
• 10 oz hot water
• 8 sheets gelatin
• 1 oz raspberry jam
• 12 oz egg whites, whipped
• 4 oz sugar
• 1 q whipped cream, not sweetened

Method

1. After the chocolate is melted, place the gelatin in the hot water to dissolve. Pour the water into the chocolate, whisking. Add the preserves. Rewarm the chocolate mix if needed. Add the whipped cream to the meringue and then that mix into the chocolate mix. Use your hands and make sure to get all the chocolate or it will be lumpy.
2. Buttercream rosettes for each slice and shaved chocolate for the sides.

Triple Chocolate Terrine ↑

For the Chocolate cake:

• 12 yolks
• 3 oz. sugar
• 12 whites
• 5 oz. sugar
• 12 oz. semisweet chocolate, melted

Method (cake)

1. Whip yolks and sugar to max volume.
2. Whip whites and sugar to soft peak.
3. Add melted chocolate to yolk mixture.
4. Fold whites in, a third at a time.
5. Pour into parchment-lined half sheet pan, spread evenly and bake at 325 about 15 minutes.

For the Mousse base:

• 10 yolks
• 6 oz. sugar
• 2 eggs
• 2 1/2 cups heavy cream

Method (mousse base)

1. Whip cream to soft peaks and reserve.
2. Whip yolks, sugar, and whole eggs over double boiler until 110 degrees.
3. Remove from heat and whip on mixer on high speed until cool.
4. Carefully fold whipped cream into egg mixture.
5. Divide into three portions and flavor each as follows.

For the White chocolate filling:

• 10 oz. melted white chocolate
• 1/3 mousse base
• 2 sheet gelatin or 2 tsp.

Method

1. Bloom gelatin in cold water.
2. Fold chocolate into base.
3. Warm gelatin over water bath until 110 degrees, and quickly whip into chocolate mixture.

For the Dark chocolate filling:

• 10 oz. melted chocolate
• 1/3 mousse base
• 2 sheet gelatin

Follow instructions for white chocolate filling above.

For the Orange chocolate filling:

• 5 oz. white chocolate, melted
• 5 oz. dark chocolate, melted
• 1/3 mousse base
• 3 oz. orange concentrate
• 2 sheet gelatin

Method

1. Bloom gelatin in cold water.
2. Fold orange juice into mousse base.
3. Fold chocolates into mousse base.
4. Heat gelatin over double boiler to 110 degrees, quickly whip into chocolate mixture.

Assembly:

1. Line the bottom and two long sides of two loaf pans with plastic wrap.
2. Cut the chocolate cake into eight pieces the size of the bottom of the pans.
3. Place one piece in the bottom of each pan.
4. Add the orange chocolate filling. Place a second sheet of cake on top. Add the white chocolate filling, place another cake layer on top. Add the dark chocolate filling, top with the remaining cake sheets. Place in the freezer to harden.

Souffle Galce ↑

Ingredients

• 4 oz yolks
• 2 eggs
• 5 1/2 oz sugar
• 1/3 oz liquor
• 1 oz flavor
• 12 1/2 oz cream

Method

1. Combine yolks, eggs and sugar and heat till 110°F. Whip till cool, add liquor and flavor. Whip cream to soft peaks and fold in, place in molds.

Tulip Cookies ↑

Ingredients

• 8 oz. butter
• 8 oz. powdered sugar
• 1 c. egg whites
• 1 t. vanilla
• 8 oz. cake flour, sifted

Florentinas ↑

Ingredients

• 7 oz. butter
• 6 oz. sugar
• 2 oz. corn syrup
• 1/4 cup heavy cream
• 7 oz. sliced almonds
• 2 oz. rolled oats

Method

1. [Combine butter, sugar, corn syrup, cream]. Bring to a boil and add sliced almonds and rolled oats.
2. Cook for another 2-3 minutes.

Crepes Batter ↑

Ingredients

• 6 oz cake flour
• 6 oz bread flour
• 3 oz sugar
• 2 t salt
• 6 eggs
• 6 yolks
• 6 oz melted butter
• 3 c warm milk
• 1/3 c brandy

Swiss Buttercream ↑

Ingredients

• 8 oz Egg White
• 12 oz Sugar
• 16 oz Softened butter

Method

1. Heat whites and sugar to hot to touch, or at least 120 degrees. Place on mixer with whip attachment and mix on high speed to cool. On medium speed, add butter and mix until smooth and creamy.

Italian Buttercream ↑

Ingredients

• 8 oz Egg White
• 12 oz Sugar
• 18 oz Softened butter
• 3 oz Water

Method

1. Mix water and sugar; heat to soft ball stage (240 degrees). Meanwhile, whip whites to soft peak. When sugar reaches soft ball, pour over whites, while mixing, and turn speed to high. Mix until cool. Add butter on medium speed and mix until smooth and creamy.

French Buttercream ↑

Ingredients

• 8 oz Yolks
• 12 oz Sugar
• 18 oz Butter
• 3 oz Water

Method

1. Mix water and sugar; heat to soft ball stage. Meanwhile, whip yolks to ribbon stage. Proceed as with Italian buttercream.

Almond Sponge - 350 ↑

Ingredients

• 9 oz Almond Paste
• 6 3/4 oz Sugar
• 6 3/4 oz Butter
• 8 1/2 oz Egg
• 2 oz Cake Flour
• 1 oz Bread Flour

Method

1. Cream Paste and sugar; add butter and cream to smooth.
2. Add eggs one at a time.
3. Fold in dry ingredients; bake on parchment lined 1/2 sheet tray.

Sabayon ↑

Ingredients

• 4 oz egg yolk
• 6 oz sugar
• 8 oz white wine

Method

1. Mix all ingredients together in stainless steel bowl / heat to ribbon stage over double boiler / whisking constantly.

Zabaglione ↑

Ingredients

• 4 oz egg yolk
• 3 oz sugar
• 8 oz marsala

Method

1. Mix all ingredients together in stainless steel bowl / heat to ribbon stage over double boiler / whisking constantly.

Lemon Curd ↑

Ingredients

• 8 oz butter
• 1 C sugar
• 3 TB lemon zest
• 2/3 C lemon juice
• 4 eggs

Method

1. Add butter, lemon zest and juice - bring to boil / add sugar, eggs together / whisk until incorporated well; temper hot mixture to egg mixture / return pot to stove / using wooden spoon in figure 8 motion stir until thicken / strain / cool in ice bath.

Pastry Cream ↑

Ingredients

• 16 oz milk
• 6 egg yolks
• 1 1/4 oz corn starch
• 4 1/2 oz sugar
• 1 tsp. Vanilla bean
• 1 oz butter

Method

1. Heat milk, sugar and vanilla to boil / in separate bowl whisk eggs and starch together very well (no lumps) / temper some milk mixture to eggs (keep whisking) / in steady stream mix the egg mixture to all of the milk / keep mixing until thicken / place pastry cream on sheet pan and cover with plastic wrap to keep skin from forming.

Creme Anglaise ↑

Ingredients

• 2 oz milk
• 6 egg yolks
• 5 oz sugar
• 8 oz cream
• flavoring

Method

1. Bring milk and cream to boil / in separate bowl mix yolks and sugar together very well / slowly temper liquid to yolk mixture / bring back to heat, stir constantly / strain and cool over ice bath.

Crème Diplomat ↑

Use one quarter of the above pastry cream, with the following additions:

Ingredients

• 1 oz Orange liqueur
• 6 1/2 oz Crème Chantilly (recipe follows)

Method

1. While pastry cream is still hot, stir in the liqueur.
2. Cool according to pastry cream standards.
3. Once chilled, beat until perfectly smooth.
4. Fold in Crème Chantilly.

Crème Chantilly ↑

Ingredients

• 6 oz Heavy Cream (or crème fraiche)
• 1 oz Confectioners' sugar
• 1/4 t vanilla paste

Method

1. Chill all equipment; whip cream to soft peaks. Add sugar and vanilla, beat to medium to firm peaks but is still smooth. Be careful to not overwhip.

Lemon (or Lime) Chiboust ↑

Method

1. Follow procedures for curd, with the addition of the gelatin and Italian meringue, as for chiboust cream.

Bavarian Cream ↑

Ingredients

• 4 oz Yolk
• 4 oz Sugar
• 1 pt Cream
• Flavor, infused and to taste
• 3 sheets, Gelatin, softened in cold water
• 1 pt Heavy cream, whipped to soft peak

Method

1. Make crème anglaise; strain. While still hot, add the gelatin, and cool mixture, stirring occasionally to ensure smoothness.
2. When custard is thick but not set, fold in cream. Pour into molds and chill until set. May be unmolded.

Tira Mi Su filling ↑

Ingredients

• 4 ea Yolk
• 1/4 c Sugar
• 1/4 c Marsala
• 3 sheet gelatin, softened, add to above while still hot
• 8 oz mascarpone, softened with paddle
• 1 1/4 c Cream
• 3 oz Confectioners' sugar

Method

1. Mix [yolk, sugar, marsala] to zabaglione.
2. Add softened gelatin to above while still hot.
3. Fold mascarpone into cooled zabaglione mixture; fold sweetened whipped cream into mixture.

Soaking syrup for assembly:

• Simple syrup
• Strong Coffee
• Coffee liqueur

Rice Pudding w/ Caramel Bananas - 300 degrees convection ↑

Ingredients

• 4 C Milk
• 1/2 c Rice (basmati or pearl)
• 1/2 c Sugar
• 8 ea Yolks
• 1 t Vanilla Paste
• 2 T Butter
• 2 ea Ripe Bananas, sliced
• 2 T Brown Sugar

Method

1. Heat 2 c of milk and rice, until all liquid is absorbed.
2. Boil remaining milk and granulated sugar, temper in eggs, cook until nappe. Remove from heat, stir in rice and vanilla. Bake in bain marie until set. Cool and chill.
3. Cook butter and brown sugar to caramel, stir in bananas. Place over pudding.

Steamed Blueberry Pudding ↑

Ingredients

• 5 oz Brown Sugar
• 2 oz Butter
• 3/4 t Cinnamon
• 2 oz Eggs
• 1 oz Bread Flour
• 1 t Baking Powder
• 5 oz Bread (or cake) crumbs
• 4 oz Milk
• 4 oz Frozen Blueberries

Method

1. Cream first four ingredients. Add eggs and cream until light. Combine dry ingredients, and alternate folding into creamed mixture with the milk. Fold in berries. Fill buttered molds about 2/3 full, cover tightly, and steam 1-2 hours, depending on size of mold.
2. Serve with hard sauce or crème anglaise.

Chocolate Bread Pudding - 300 degrees ↑

Ingredients

• 10 oz Cream
• 10 oz Milk
• 3 oz Sugar
• 6 oz Bittersweet
• 1 oz Rum
• 1/2 t Vanilla Paste
• 4 ea Eggs
• 8 oz Cubed bread

Method

1. Heat milk, cream, sugar until hot; remove from heat and stir in chocolate until melted; add rum and vanilla; temper eggs. Pour over bread in buttered molds. Bake until set.

Baked French Style Cheesecake - 300 degrees ↑

For the Crumb Crust:

• 4 oz Crumbs
• 2 oz Butter, Melted
• 2 oz Sugar

Combine, using enough butter to moisten; press into pan; bake 10 minutes

Ingredients

• 12 oz Cream Cheese
• 3/4 c Sugar
• 3 ea Yolks
• 3 ea Whites
• 1/4 t Vanilla Paste

Method

1. Cream cheese and half the sugar; add yolks and paste; cream until smooth.
2. Whip whites with remaining sugar to medium peak; fold into custard.
3. Fold into shell; bake immediately.
4. Cool 10 minutes; spread sour cream over top of cake, and bake additional 5-10 minutes.
5. Chill before service.

Basic Fruit Mousse (chilled soufflé) ↑

Ingredients

• 3 1/2 sheet Gelatin
• 19 oz Fruit Puree
• 2 # Heavy Cream
• 4 oz Granulated Sugar (more or less to taste)

Method

1. Dissolve gelatin; melt and add to puree. Cool.
2. Whip cream and sugar to medium peaks; fold puree into cream.

Lemon Cheesecake (Chilled Set) ↑

Ingredients

• 3/4 cup sugar
• 1/3 cup water
• 1/2 cup water
• 4 1/2 t. granulated gelatin
• 6 egg yolks
• 1 lemon, zest and juice
• 1 # cream cheese
• 1 2/3 cups heavy cream

Method

1. Make a "bombe" base with the sugar syrup cooked to 240 degrees and the yolks. Whip until cool and light.
2. Soften gelatin in water then heat to dissolve.
3. Beat together the cream cheese, juice and zest, then stir in gelatin.
4. Combine the cheese mixture with the yolk mixture.
5. Whip cream to soft-ish peaks and fold this into the above mixture.
6. Turn into a cookie crust, smooth top so it is level and chill until set.

Crumb Crusts ↑

Graham Cracker

• 7 oz graham cracker crumbs
• 1 oz sugar
• 1/2 t ground cinnamon (opt)
• 3 1/4 oz butter, softened

Graham Cracker Nut

• 5 1/2 oz graham cracker crumbs
• 2 1/2 oz pecans, lightly toasted
• 1 3/4 oz sugar
• 2 1/2 oz butter, softened

Chocolate Wafer Crumb Crust

• 7 1/4 oz chocolate wafers
• 4 oz bittersweet chocolate, finely grated
• 4 oz butter, melted
• 2 T heavy cream
• 1/2 t vanilla extract

Method (chocolate wafer crust)

1. Mix crumbs with grated choc or process both together in food processor.
2. Melt butter and stir, while hot, into crumbs.
3. Toss to incorporate - choc should melt and blend into crumbs.
4. Stir in cream and vanilla.
5. Press into shells. Chill.
6. Do not bake this crust.

Coconut Crust

• 2 cups flaked coconut
• 1 1/2 oz butter, melted

Method (coconut crust)

1. Toss together. Press into shells.
2. Bake 325 degrees until lightly toasted.

Chef Jeanne's White Chocolate Mousse ↑

Ingredients

• 4 whole eggs
• 2 T lemon juice
• 1 T water
• 3 sheets gelatin
• 1 lb white chocolate
• 16 oz heavy cream, whipped to soft peak

Method

1. Make a "sabayon", whipping the eggs with the juice and water over a simmering water bath, until hot and foamy and thick.
2. Remove from heat and stir in softened gelatin.
3. While still warm stir in melted chocolate.
4. Chill over ice bath until just beginning to set.
5. Fold in the whipped cream. Chill until completely set.

Variation: substitute milk chocolate, omit the lemon juice and add a complimentary liquor.

Dark Chocolate Mousse ↑

Ingredients

• 5 egg yolks
• 1 oz liquor (i like to use rum)
• 1 oz sugar
• 2 1/2 oz strong liquid coffee
• 12 oz semisweet or bittersweet chocolate
• 5 egg whites
• 3 oz sugar
• 8 oz heavy cream, whipped to soft peak

Method

1. Make a "sabayon" with the yolks, liquor, and sugar.
2. Melt the chocolate in the coffee over a simmering water bath.
3. Combine with the yolk mixture.
4. Whip the whites to soft peak then gradually add the sugar and whip to firm peaks (or make a Swiss or Italian meringue).
5. Fold into choc/yolk mixture then fold in whipped cream.
6. Chill.

Chocolate Mousse ↑

Ingredients

• 23 oz. dark chocolate, melted
• 10 egg yolks
• 5 oz. sugar
• 4 sheets gelatin
• 4 oz. liquor (optional)
• 1 3/4 qts. heavy cream, whipped (or less)

For white chocolate mousse add 3 sheets gelatin.

Liquor Souffle ↑

Ingredients

• 1 cup milk
• 1/4 vanilla bean
• 1/4 cup sugar
• 1/4 cup bread flour
• 1 1/2 T butter
• 1 1/2 T liquor
• 3 egg yolks
• 3 egg whites
• 1 1/2 T sugar

Chocolate Souffle ↑

Ingredients

• 3 oz bittersweet chocolate
• 1/4 cup sugar
• 3 T milk
• 2 egg yolks
• 3 egg whites
• 1 1/2 T sugar

Pate A Choux Recipes ↑

I.

• 7 oz bread flour
• 4 oz milk
• 4 oz water
• 5 oz butter
• 1/2 tsp sugar
• 1/4 tsp salt
• 5-6 eggs

II. (Bo Friberg)

• 4 oz cake flour
• 5 1/2 oz bread flour
• 1 pint water
• 4 oz butter
• 1/2 tsp salt
• 16 oz eggs

III. (Ritz Carlton, Chicago)

• 7 oz pastry flour
• 6 oz milk
• 6 oz water
• 1/2 oz sugar
• 1/4 oz salt
• 8 oz butter
• 6-7 eggs

Method

1. Sift flour.
2. Boil liquid and salt and sugar.
3. Add dry ingredients (flour).
4. Cook until paste pulls away from edges and balls up around the spoon.
5. Cool by paddle-mixing for a couple minutes.
6. Add eggs in batches.
7. Mix until smooth, test.
8. Plastic wrap on surface.

Nougatine ↑

Ingredients

• 5 1/2 c sliced almonds, toasted
• 3 1/3 c sugar
• 4 T butter

Method

1. Medium caramel, add butter, add nuts, pour into greased ring mold.

Savory Lobster Bread Puddings with Vanilla Chive Sauce ↑

Yield: Serves 4

For lobster bread pudding:

• 1 1 1/2-pound live lobster
• 2 individual brioches (each about 3 inches in diameter)
• 1 medium leek
• 1/4 pound fresh cremini mushrooms
• 1/4 pound fresh shiitake mushrooms
• 1 tablespoon olive oil
• 1/4 cup brandy
• 4 large egg yolks
• 1 large egg
• 2 cups heavy cream
• 1/4 teaspoon cayenne

For vanilla chive sauce:

• 1 small carrot
• 1 small celery rib
• 1 small leek
• 1 tablespoon olive oil
• reserved lobster shells and body from bread pudding
• 1 1/2 tablespoons coarsely chopped fresh tarragon sprigs
• 1/4 cup brandy
• 1/4 cup dry white wine
• 3 cups water
• a 2-inch piece vanilla bean
• 2 teaspoons canned tomato purée
• 1 cup heavy cream
• 1 tablespoon finely chopped fresh chives

Make bread pudding:

1. Fill an 8-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes. Immediately transfer lobster with tongs to a large bowl and cool.
2. When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster. Crack claws and remove meat. Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat. Chop tail and claw meat and chill, covered, for bread pudding. Discard head sac from lobster body. With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce.
3. Preheat oven to 300°F.
4. Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan. Bake brioche in middle of oven until dry but not golden, about 12 minutes. Finely chop white part of leek. Trim cremini stems flush with caps and discard shiitake stems. Cut cremini and shiitake caps into 1/4-inch dice.
5. In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes. Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated. Remove skillet from heat and add brandy. Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out. Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper. Transfer mixture to a bowl and stir in lobster meat.
6. In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture. Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours. Bread pudding may be made up to this point 1 day ahead and chilled, covered.

Make sauce while bread pudding is chilling:

1. Finely chop carrot, celery, and white part of leek separately. In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened. Add carrot and celery and cook, stirring, until celery is slightly softened. Add lobster shells and body and sauté over moderately high heat, stirring occasionally, 2 minutes. Stir in tarragon. Remove pan from heat and add brandy. Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated. Add wine and water and simmer mixture, uncovered, 1 hour.
2. With a knife halve vanilla bean lengthwise. Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan. Boil stock until reduced to about 1/2 cup. Stir in tomato purée and bring to a boil. Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup. Season sauce with salt and pour through a fine sieve into a small saucepan. Chill sauce, covered, while baking puddings. Sauce may be made up to this point 1 day ahead and chilled, covered.
3. Preheat oven to 300°F. and butter four 1-cup ramekins (4 by 2 inches).
4. Divide bread pudding among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil. Bake puddings in middle of oven 45 minutes. Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more. Remove ramekins from roasting pan and let puddings stand 5 minutes. Reheat sauce over moderate heat until hot and add chives.
5. Run a thin knife around edge of each pudding and invert a plate over each ramekin. Invert puddings onto plates and turn right side up. Serve puddings with sauce.

Bon Appétit, October 1998; Sugar & Spice; Perryville Inn, Perryville NJ

Traditional Panna Cotta ↑

Ingredients

• 1 cup milk
• 1 T powdered gelatin
• 2" piece vanilla bean
• 6 T sugar
• pinch salt
• 3 cups cream

Method

1. Soften gelatin in milk then heat to dissolve.
2. Remove from heat and add sugar and salt, stirring until sugar dissolves.
3. Stir in cream.
4. Strain through a chinois then chill, stirring constantly, over an ice-bath until liquid begins to thicken.
5. Pour into molds or cups and chill until set.

Panna Cotta (Another Version) ↑

Ingredients

• 2 cups heavy cream, scalded
• 4 oz 10X sugar
• 1/2 vanilla bean
• zest of 1 orange
• 5 sheets gelatin, softened
• 3 oz rum
• 2 cups heavy cream
• 1 T sugar

Method

1. Add sugar, vanilla and zest to hot cream.
2. When cooled slightly dissolve gelatin in mixture. Strain through chinois.
3. Stir in rum then chill, stirring constantly, over an ice-bath until starting to thicken.
4. Whip cream with sugar to medium stiff peaks and fold into above.
5. Pour into molds and chill until set.

Sabayon (Notebook) ↑

Ingredients

• 4 ounces egg yolks
• 6 ounces sugar
• 8 ounces white wine

Zabaglione (Notebook) ↑

Ingredients

• 4 ounces egg yolks
• 4 ounces sugar
• 4 ounces Marsala

Lemon Curd (Notebook) ↑

Ingredients

• 8 ounces butter
• 1 cup sugar
• 3 tablespoons lemon zest
• 2/3 cup lemon juice
• 4 eggs

Lemon Curd (2) (Notebook) ↑

Ingredients

• 4 ounces butter
• 4 ounces lemon juice
• 7 ounces sugar
• 2 teaspoons lemon zest

[Recipe continued from previous page] ↑

Ingredients

• 4 eggs

(continued)

Pastry Cream ↑

Ingredients

• 16 ounces milk
• 4½ ounces sugar
• 1 teaspoon vanilla
• 1¼ ounce cornstarch
• 6 egg yolks
• 1 ounce butter (for flavor and stability)

Method

1. Add egg mixture slowly to boiling milk mixture. Then mix for a few minutes, cool on sheet-pan covered.

Crème Anglaise ↑

Ingredients

• 4 ounces egg yolks
• 4 ounces sugar
• 2 cups milk
• Flavor

Crème Anglaise (2) ↑

Ingredients

• 6 egg yolks
• 5 ounces sugar
• 8 ounces cream
• 8 ounces milk

Method

1. Boil milk and cream, temper in yolks and sugar, shock.

Philadelphia, Chocolate ↑

Ingredients

• 40 ounces half n' half
• 12 ounces chocolate, melted
• 8 ounces sugar
• ½ teaspoon vanilla paste

Method

1. Combine, chill.
2. Infuse part of the half n' half with ancho chile, coffee, candy canes…

Sorbet ↑

Ingredients

• 2 parts simple syrup to 3 parts puree

Flourless Chocolate Cake ↑

Ingredients

• 12 egg yolks
• 3 ounces sugar
• 12 egg whites
• 5 ounces sugar
• 12 ounces chocolate, semi-sweet

Method

1. Whip egg yolks and 3 ounces of sugar to hard ribbon. Whip egg whites and 5 ounces of sugar to soft peaks. Melt chocolate, add to egg yolks. Fold in egg whites, 1/3 at a time. Pour and bake at 325 degrees convection until dry, not bubbly.

Crepe Suzette Sauce ↑

Ingredients

• 6 ounces sugar
• 1 lemon's juice
• ½ lemon's juice
• 2 orange's juice
• 1 orange's zest
• 6 ounces butter
• ¼ cups orange liquor

Cheddar Potato Soup with Bacon ↑

Yield: serves 5

(from Gourmet, November 1998)

Ingredients

• 4 bacon slices
• 1 large onion
• 1 pound boiling potatoes
• 1/4 cup all-purpose flour
• 1 3/4 cups water
• 1 1/2 cups chicken broth
• 1/4 cup dry white wine
• 2 cups grated sharp Cheddar (about 8 ounces)
• 2 tablespoons chopped fresh chives

Method

1. Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
2. While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
3. Reduce heat to low and gradually stir in Cheddar (do not let boil).
4. Divide soup among 4 bowls and sprinkle with bacon and chives.

Chicken Pasta Salad in Creamy Curry Dressing ↑

Yield: serves 2

(from Gourmet, July 1990)

Ingredients

• 1/4 pound rotelle or other spiral-shaped pasta
• 1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)
• 5 cherry tomatoes, quartered
• 2 scallions, sliced thin
• 1 tablespoon finely chopped fresh basil leaves

Dressing

• 1/2 teaspoon minced garlic
• 1 teaspoon minced peeled fresh gingerroot
• 1 tablespoon unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon white-wine vinegar
• 3/4 teaspoon curry powder
• dried hot red pepper flakes to taste
• 1 tablespoon finely chopped drained bottled mango chutney, or to taste

Method

1. In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
2. For dressing: In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
3. Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

Lobel's Classic Grilled Porterhouse Steak ↑

Yield: serves 4

(from www.lobels.com)

Ingredients

• 3 to 3-1/2 pounds porterhouse steak, about 2 inches thick
• 1/2 lemon
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 scallions, white part only, finely chopped
• Salt and freshly ground black pepper to taste
• Vegetable oil cooking spray

Method

1. Trim the outer fat from the steak, or ask the butcher to do so. Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back toward the main body and attach it to the meat with a small metal or wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first.)
2. Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating. Return the meat to room temperature before grilling.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
4. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium rare, or until it reaches the desired degree of doneness. Allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter.

Carmelized Onions ↑

Yield: serves 6 to 8

(from "Sirloin Tip With Caramelized Onions", from www.thermador.com)

Ingredients

• 2 large onions, cut into 1/4-inch thick rings
• 3 tablespoons butter, melted
• 1 tablespoon sugar

Method

1. Toss onion rings, melted butter and sugar together.

Cappuccino-Fudge Cheesecake ↑

Yield: serves 12

(from Bon Appétit, February 2002)

Crust

• 1 9-ounce box chocolate wafer cookies
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
• 1/2 cup (packed) dark brown sugar
• 1/8 teaspoon ground nutmeg
• 7 tablespoons hot melted unsalted butter

Ganache

• 1 1/2 cups whipping cream
• 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup Kahlúa or other coffee-flavored liqueur

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 1/3 cups sugar
• 2 tablespoons all purpose flour
• 2 tablespoons dark rum
• 2 tablespoons instant espresso powder or coffee crystals
• 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
• 1 tablespoon vanilla extract
• 2 teaspoons mild-flavored (light) molasses
• 4 large eggs

Topping

• 1 1/2 cups sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• Espresso coffee beans (optional)

Method

1. Be sure to make this dessert at least one day ahead to allow the flavors to blend.
2. For crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
3. For ganache: Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
4. For filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
5. Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
6. For topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
7. Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Barley Soup ↑

Yield: serves 4

(from www.megahart.com, with reduced chuck roast weight)

Ingredients

• 1 14 ounce chuck roast (bone-in preferred, with no added sodium)
• 2 14 ounce cans S&W ready-cut peeled, no salt added tomatoes
• 4 medium carrots, peeled, sliced
• 1 medium stalk celery, chopped
• 1 onion, chopped
• 1 cup barley
• 4 teaspoons (4 cups diluted) low-sodium Herb-ox bouillon
• 4 cups water

Method

1. Pepper your chuck and place into crockpot with tomatoes, carrots, celery and onion. Cook at low temperature overnight or for just 6 hours on high setting. In the morning, or at the end of the 6 hour session should you choose that method, separate meat and broth and place in refrigerator. After chilling, skim off jelled fat.
2. Place broth and vegetables in large cooking pot with meat that has been cut into small chunks and defatted as much as possible. Add 4 cups of water and the Herb-ox and bring to a medium boil. Note: You can make this thicker by adding only 2 or 3 cups of water. Simmer down to thickness you like.
3. In the meantime, cook Barley according to package directions. When barley is finished cooking, pour water off barley, rinse with cold water and add barley kernels to soup which is still cooking. Bring to boil and turn down and simmer at lowest heat. It's ready now. Serve hot. Store remainder in refrigerator in Mason® jars or tightly sealed plastic ware.
4. May add more or less water if needed or half if you like it thick.

Mixed Baby Greens with Creamy Dressing ↑

Yield: serves 8

(from www.deliciousdecisions.org by the American Heart Association)

Ingredients

• 6 cups mixed baby greens or desired salad greens, torn into bite-size pieces
• 2 tablespoons white wine vinegar or tarragon vinegar
• 2 tablespoons olive oil (extra-virgin preferred)
• 2 tablespoons low-sodium chicken broth
• 1 tablespoon minced fresh herbs (such as basil, dill, chives, or marjoram)
• 1 tablespoon nonfat or low-fat sour cream

Method

1. Place baby greens in a salad bowl. Cover with plastic wrap and chill until serving time.
2. For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake until well combined. Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used right away.
3. Before serving, drizzle dressing over greens. Toss gently until well coated. Serve immediately.

Marinated Steak ↑

Yield: serves 6

(from www.deliciousdecisions.org by the American Heart Association)

Ingredients

• 1 to 1 1/2 pounds flank steak, 1 inch thick, all visible fat removed

Marinade

• 1/2 cup dry red wine, nonalcoholic red wine, or low-sodium beef broth
• 3 tablespoons minced fresh parsley
• 3 tablespoons tarragon vinegar or wine vinegar
• 1 teaspoon acceptable vegetable oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried, crumbled
• 3 cloves garlic, crushed, or 1 1/2 teaspoons bottled minced garlic
• 1 bay leaf
• 1/2 teaspoon freshly ground pepper

• Vegetable oil spray
• Freshly ground pepper to taste

Method

1. Place steak in an airtight plastic bag or in a baking dish. In a small nonmetallic bowl, combine marinade ingredients. Pour over steak and turn to coat. Cover and refrigerate for at least 8 hours, turning occasionally.
2. Preheat broiler. Spray broiler pan with vegetable oil spray. Set aside.
3. Remove steak from marinade, pat dry, and sprinkle with pepper. Place meat on prepared broiler pan. Broil 4 to 6 inches from heat until desired doneness, 4 to 7 minutes on each side for medium-well done, or 3 to 5 minutes on each side for medium-rare. Slice diagonally across the grain into thin slices.

Carmelized Onions (Modified) ↑

Yield: serves 6 to 8

(from "Sirloin Tip With Caramelized Onions", from www.thermador.com, with reduced butter)

Ingredients

• 2 large onions, cut into 1/4-inch thick rings
• 2 tablespoons butter, melted
• 1 tablespoon sugar

Method

1. Toss onion rings, melted butter and sugar together.

Denver Chocolate Pudding Cake ↑

Yield: serves 9

(from www.deliciousdecisions.org by the American Heart Association, with some margarine replaced by shortening)

Ingredients

• Vegetable oil spray
• 1 cup all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon acceptable margarine, melted
• 2 tablespoons vegetable shortening, melted
• 3 tablespoons cocoa
• 1/2 cup skim milk
• 1/2 teaspoon vanilla
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 1/4 cup cocoa
• 1 1/2 cups cold water or cold coffee

Method

1. Preheat oven to 350° F.
2. Lightly spray a 9-inch square baking pan with vegetable oil spray.
3. In a large bowl, sift flour, 3/4 cup sugar and baking powder together.
4. In a small bowl, combine margarine and 3 tablespoons cocoa. Add to dry ingredients.
5. Beat in milk and vanilla.
6. Pour into prepared pan.
7. Sprinkle brown sugar, 1/2 cup sugar, and 1/4 cup cocoa over the top of the batter one at a time but do not mix. Pour water (or coffee) over the top. Bake 40 minutes.
8. To serve, cut cake into 9 equal pieces. Invert each piece on to a dessert plate.

no recipes in pages 121-143

Braised Red Cabbage ↑

Ingredients

• 1# shredded red cabbage
• 2 oz. olive oil
• 1 clove garlic
• 2 oz. sliced onion
• 3 T. brown sugar
• 6 T. red wine vinegar
• 1 apple, peeled, cored and medium diced
• 3 T. raisins
• pinch ground allspice and nutmeg

Method

1. Sweat onion and garlic in olive oil; add cabbage and toss to coat; add sugar and vinegar mixture; add apples, raisins, and spices; cover, and cook in 350° oven until cabbage is tender, about 45 minutes.

Braised Celery Hearts ↑

Ingredients

• 1 stalk celery
• 1 oz. butter
• 1/2 c. tomato concasse
• 1/4 c. stock or water
• pinch dry thyme
• pinch celery seed
• 1 bay leaf

Method

1. Remove the outer celery ribs to find the center, tender, yellow stalks; leave them attached at the root and quarter lengthwise; sweat in butter until the celery just begins to soften. Add the tomato and stock or water (covering by 2/3) bring to a simmer and cover cook slowly until quite tender, about 20 minutes; remove the celery and adjust the thickness of the liquid; correct.

Ratatouille ↑

Ingredients

• 2 oz. zucchini, quartered and sliced 1/2" thick
• 2 oz. yellow squash, same
• 4 oz. eggplant, peeled and medium dice
• 4 oz. onion, medium dice
• 1/2 green pepper, medium dice
• 1/2 red pepper, medium dice
• 2 cloves garlic, creamed
• 8 oz. canned tomatoes, torn
• olive oil
• 1 bay leaf
• pinch dry thyme
• 2 T. fresh herbs your choice

Method

1. Par cook in olive oil, each vegetable- oil the pan for each sauté, eggplant absorbs a lot; sauté onions and garlic until translucent; add all the other veggies, tomatoes and the dry herbs; cover and bake at 300° (convection) about 20 minutes. Remove from oven; adjust liquid by reduction if necessary and stir in fresh herbs; correct.

Peas a la Francaise ↑

Ingredients

• 1 oz. butter
• 1/2 oz. minced onion
• 10 oz. frozen peas
• 2 oz. shredded lettuce
• 1 tsp. chopped parsley
• pinch salt
• pinch sugar
• 1 oz. chicken stock or water

Method

1. Sweat onions and peas, lettuce, parsley, salt and sugar. Toss well; add stock or water, bring to boil; cover and simmer until tender; correct; add a pea size portion of beurre manie to thicken.

Baked Acorn Squash, or Butternut Squash ↑

Method

1. Cut squash in half lengthwise through stem, scoop out seeds (rinse, dry, season and toast seeds for garnish if you wish)
2. Brush the cut side with butter, sprinkle lightly with salt and pepper, and grate over a small amount of peeled fresh ginger
3. Place cut side down in a baking dish with a few tablespoons of water bake covered at 300° (convection) until tender - about 40 minutes
4. Remove cover, sprinkle cut side with brown sugar, a little more fresh ginger and drizzle with a little melted butter; return to oven to lightly brown.

Glazed Sweet Potatoes ↑

Ingredients

• 1 sweet potato, in batonnets
• 1-2 T. butter
• 3 oz. maple syrup
• 1/4 t. nutmeg
• 1/4 t. cinnamon
• salt and white pepper to taste
• chopped parsley to garnish

Braised Leeks ↑

Ingredients

• 1 leek
• 1 clove garlic, creamed
• 1 oz. butter
• chicken stock

Method

1. Split leeks in half lengthwise, wash well, drain; cut 2" wide bias slices; sweat in butter with garlic until fragrant; add enough stock to cover 1/2 way and simmer, covered, until tender.

Braised Fennel ↑

Ingredients

• 1 bulb fresh fennel – quartered
• 2 cloves garlic
• 1 oz. olive oil
• 1/2 c. tomato concasse
• chicken stock or water
• pinch fennel seed
• pinch dry rosemary

Method

1. Proceed as for braised celery.

Baked Spaghetti Squash ↑

Method

1. Leave squash whole - poke a few times with a knife; Bake at 300° (convection) about an hour
2. Split lengthwise, remove seeds and use a fork to pull the flesh into long strands (you'll see)
3. In a saute pan, sweat a couple ounces of onion with a couple cloves of garlic in some olive oil
4. Add the spaghetti squash to the pan; toss in some tomato concasse, flavor with fresh sage and season to taste

Grilled Caponata ↑

Ingredients

• 1/3 c. currants
• 1/2 c. yellow raisins
• 2 medium eggplants
• 3-4 medium onions
• 1 c. oil
• 1 T. cocoa
• 1 1/2 c. tomato
• 1 T. capers
• 15 each green and black pitted olives
• 3/4 c. balsamic vinegar

Stir Fry Vegetables ↑

Ingredients

• 1/2 T. sesame seeds
• 1-2 T. oil
• 1/2 red pepper, julienned
• 1/2 onion, sliced
• 6-8 snow peas, julienned
• 1/2 carrot, julienned
• 6-8 mushrooms, sliced
• 1/2 t. sesame oil
• 1 recipe stir fry sauce

Stir Fry Sauce ↑

Ingredients

• 3 T. soy sauce
• 1 t. ginger, finely chopped
• 1 clove garlic, minced
• 1 green onion, sliced
• 1/2 t. chili oil

Chili Oil ↑

Ingredients

• 4 T. red chili flakes
• 1 c. peanut oil

Creamed Spinach ↑

Ingredients

• 1 # spinach, washed and blanched
• 2 T. butter
• 1/2 c. heavy cream
• salt and pepper to taste
• nutmeg

Artichoke and Tomato Stew ↑

Ingredients

• 2 medium artichokes, cleaned and quartered
• 1 T. olive oil
• 1 medium tomato, peeled, seeded and diced
• 1/2 onion, diced
• 1-2 cloves garlic, minced
• salt and pepper to taste
• 1/4 - 1/2 c. water
• fresh thyme

Method

1. Sauté the garlic and onion in the oil. Add the artichoke and toss to coat. Add the water and tomatoes and simmer covered until tender and most of the liquid is gone.

Glazed Carrots ↑

Ingredients

• 1 # carrots, peeled, sliced and blanched
• 1/4 c. toasted pecans
• 1 T. chives, sliced
• 1 shallot, minced
• 1-2 T. honey
• 5 oz. blanching liquid
• 2 T. butter
• salt and pepper

Curried Cole Slaw ↑

Ingredients

• 1/2 head cabbage, sliced
• 1 carrot, julienned
• 1/3 c. mayonnaise
• 3 T. vinegar
• 1 T. sugar
• 2 t. poppy seeds
• tabasco
• 1 t. curry, toasted

Braised Cabbage ↑

Ingredients

• 1/2 cabbage, medium dice
• 1/2 onion, medium dice
• 2 slices bacon, diced
• chicken or vegetable stock
• salt and pepper to taste

Vegetable Strudel ↑

Ingredients

• 3 snow peas, julienne and blanched
• 1 carrot, julienne and blanched
• 1/2 yellow squash, julienne
• 1/2 yellow pepper, julienne
• 1/2 zucchini, julienne
• 1/2 red pepper, julienne
• 3 roasted garlic cloves
• 3-4 mushrooms, medium dice
• salt and pepper to taste
• basil, chiffonade
• phyllo
• clarified butter
• bread crumbs

Eggplant Piccata ↑

Ingredients

• 1/2 eggplant, peeled and sliced 1/4" thick
• 2 eggs, beaten
• 1-2 t. chopped parsley
• salt and pepper
• oil
• 1/2 c. tomato sauce
• 1/2 c. mozzarella cheese

Method

1. Dredge the eggplant in seasoned flour. Beat the eggs well and season with salt and pepper. Add the parsley. Dip the eggplant slices in the egg mixture and place immediately into a hot saute pan filled with 1/4" oil. Cook until golden brown on both sides. Drain on paper towels. Layer in a pan with tomato sauce and cheese. Bake at 350° until brown and bubbly.

Tomato Sauce ↑

Ingredients

• 3 T. olive oil
• 4 cloves garlic
• 1 T. tomato paste
• 2 c. peeled, seeded and diced tomato
• pinch of red pepper flakes
• 3/4 c. white wine
• salt and pepper
• fresh basil, chiffonade

Method

1. Warm the oil in a saute pan. Add the sliced garlic and pepper flakes and cook until fragrant. Add the tomato paste and cook 1-2 minutes over low heat. Add the tomatoes and white wine. Simmer 5-10 minutes. Finish with salt, pepper and basil.

Twice Baked Potatoes ↑

Method

1. Prepare and bake 2 potatoes until tender; slice off the top of each potato; scoop out pulp.
2. Run pulp through food mill, ricer or sieve; mix in a tb. of melted butter and a splash of heavy cream; season.
3. Spoon or pipe mixture back into the shells; top with bread crumbs and parmesan cheese.
4. Return to 350° convection oven and heat through, browning the tops nicely.

Dauphinoise Potatoes ↑

Ingredients

• 1 # baking potatoes
• salt, white pepper, nutmeg
• 4 oz. grated swiss cheese

Method

1. Butter a baking dish well; place a layer of potatoes on bottom of pan; sprinkle lightly with seasonings and cheese; repeat to use up potatoes- save a little cheese for top.
2. Warm 7 oz. cream; pour over potatoes; top with remaining cheese. Bake at 300° convection oven almost an hour.

Hash Browns ↑

Ingredients

• 1 # potatoes, boiled, cooled and peeled
• 1 1/2 oz. oil or butter
• salt and pepper to taste

Duchesse Potatoes/Croquettes ↑

Ingredients

• 3.5 # starchy potatoes, peeled and quartered
• 2 oz. butter, melted
• salt, white pepper and nutmeg
• 5 egg yolks

Method

1. Simmer potatoes until tender; drain in a colander and dry in oven a few minutes.
2. Puree potatoes with china cap, food mill or ricer; add butter and form smooth, quite dry paste; season.
3. Stiffen over low flame if necessary; add egg yolks (off fire) and beat til smooth.
4. Pipe the mixture with a round tip onto a floured sheet pan; cut 2 inch sections, 3-step bread and fry.

Baked Chateau ↑

Method

1. Preheat oven to 375°. Tourne new potatoes, rub lightly with oil and salt (optional). Bake until tender.

Poach Cotte ↑

Method

1. Tourne new potatoes, poach in salted water or chicken stock

Steam Parisianne ↑

Method

1. Parisianne new potatoes, steam in a perforated pan

Gratin Potatoes ↑

Ingredients

• 1 3/4 # potatoes
• 3 c. milk
• 2-3 cloves garlic
• 3/4 t. salt
• 1/2 t. pepper
• 1/2 c. cream

Method

1. Thinly slice the potatoes. Place them in a saucepan with the milk, sliced garlic, salt and white pepper. Bring to a boil and stir gently. Pour the mixture into a lightly buttered gratin dish (cake pan), pour the cream over and bake at 350° until golden and cooked through.

Anna Potatoes ↑

Ingredients

• 4 # potatoes
• 12 oz. clarified butter
• salt and white pepper

Method

1. Peel and eye the potatoes; slice evenly 1/8" thick; hold in cold water.
2. Season black steel pan well; warm 1/4" of butter in it.
3. Drain and dry potatoes well; arrange slices in a circle working in opposite directions; when the bottom of the pan is covered in slice, sprinkle with salt and pepper and drizzle with butter; repeat until all the potatoes are used up.
4. Place pan on moderate fire and heat until sizzling; cover with foil and bake at 400° (convection) until potatoes are tender; remove foil and bake 10 more minutes; drain excess butter and invert the cake onto a baking sheet.

Rissole Potatoes ↑

Method

1. Simmer until just tender tourne and parisienne new potatoes; drain well; saute in clarified butter until just browned; season.

Sweet Potato Puree ↑

Method

1. Simmer potatoes until tender; drain well and puree; season.

Gaufrette Potatoes ↑

Method

1. Slice potatoes on a mandoline and deep fry.

Garlic Mashed Potatoes ↑

Method

1. Very gently sweat 4 whole cloves of garlic in butter until very tender, but without browning.
2. Simmer 1 lb. of potatoes until tender; drain well.
3. Mash with garlic. Season with salt and pepper.

Roesti Potatoes ↑

Method

1. Heat saute pan with oil until smoking; pour out oil- rub pan with towel. Repeat. DO NOT WASH THIS PAN AGAIN WITH SOAP AND WATER!
2. Peel 2 potatoes- place in cold water; grate with large holes of box grater; press in a towel until quite dry; toss with salt and pepper.
3. Sweat 2 oz. of onion in enough butter to cover bottom of pan by 1/8"; add potatoes and brown thoroughly on one side.
4. Flip and cook the other side to a rich brown; serve.
5. (You can make this dish more interesting by adding some grated carrot and fennel to the potatoes.)

Parsley Boiled New Potatoes ↑

Method

1. Prepare potatoes. Place in pot covered with cold, salted water and bring to a boil; simmer until tender; drain well; toss with butter and chopped parsley.

Vesuvio Potatoes ↑

Ingredients

• 2 baking potatoes, quartered lengthwise
• 2 oz. olive oil
• 2 cloves garlic, creamed
• pinch salt and black pepper
• 1 T. fresh rosemary

Method

1. Simmer potatoes about 10 minutes in chicken stock; drain well; toss with oil, garlic, salt, pepper and rosemary.
2. Bake in 350° convection oven about an hour, turning once.

Lyonnaise Potatoes ↑

Ingredients

• 2 baking potatoes, peeled, boiled and cooled
• 4 oz. onion, julienned

Method

1. Slice potatoes 1/4" thick; saute onions in clarified butter until golden; remove.
2. Saute potatoes in clarified butter until well browned; return onions to pan, mix well and season.

Gnocchi di Patate ↑

Ingredients

• 1 # baking potatoes, peeled
• 2 oz. semolina flour
• 2 oz. bread flour
• 1 egg
• salt, white pepper, nutmeg

Method

1. Cook the potatoes as for potato puree, making as dry as possible; mix in the flours, egg and seasonings-mix in just enough flour to make a manageable dough; check seasonings.
2. On a floured surface, roll pieces of dough into long cylinders; slice on a diagonal and cook in boiling water until they float.
3. Sauce immediately and serve or chill on a lightly oiled sheet pan.
4. Variations: replace potatoes with cooked, dried sweet potatoes or winter squash; add 1.5 lbs. cooked, chopped, dried spinach to the mixture and increase flour slightly and add chopped herbs.

Potato Salad with Roasted Garlic Dressing ↑

Salad:

• 2 1/2 # red potatoes, scrubbed, boiled and quartered
• 1/2 c. thinly sliced onion
• 1 t. salt
• 1/8 t. black pepper

Dressing:

• 3 bulbs roasted garlic
• 1/2 c. chopped parsley
• 3/4 c. olive oil
• 1/2 t. salt
• 1/4 t. cayenne

Boulangere Potatoes ↑

Ingredients

• 2 # potatoes
• 1 T. oil
• 2 onions
• 6 cloves garlic
• 3 c. stock
• 1 t. salt
• 1/2 t. pepper
• 1/2 c. white wine
• bay leaf, thyme

Method

1. Peel and slice the potatoes 1/8" thick. Thinly slice the onion and garlic. Heat the oil in a saucepan and saute the onion until lightly browned. Layer potatoes and onions. Add the garlic, stock, potatoes, salt and pepper. Transfer to a lightly oiled pan. Place the bay leaf and thyme on top and bake until tender and most of the liquid is absorbed. Bake at 350°.

Potato Pancakes ↑

Ingredients

• 1 large potato, peeled and grated
• 2 eggs, beaten
• 1/4 c. heavy cream
• 1/4 c. flour
• 2 shallots, minced
• salt and pepper to taste

Basic Pilaf ↑

Ingredients

• 1/2 small onion, chopped
• 1 clove garlic, minced
• 7 oz. rice
• 14 oz. stock, heated
• 1/2 bay leaf
• salt and pepper to taste

Risotto Milanese ↑

Ingredients

• 1/2 small onion, chopped
• 1 clove garlic, minced
• 2 slices smoked bacon, diced
• 1/2 c. peas
• zest of 1/2 lemon
• 1 c. arborio rice
• 2-3 c. stock
• 4 oz. white wine
• 1/4 c. parmesan cheese
• 1/4 c. cream

Wild Rice ↑

Ingredients

• 1 c wild rice
• 1 c chicken broth
• 1 c chopped ham
• 1/2 c celery, finely chopped
• 1/2 c carrots, finely chopped
• 1 t salt
• 1 t pepper
• 1 t garlic powder
• 1 c whipping cream
• 2 T white wine
• 2 q water

Method

1. In a heavy saucepan, cook rice, celery and carrots in water. Add chicken broth and simmer 10 minutes. Stir in ham, salt, pepper and garlic powder, bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and add whipping cream and white wine. Serves 5.

CousCous ↑

Ingredients

• 2 c. water or stock
• 1 c. couscous
• zest of 1/2 orange
• 1 1/2 t. cumin
• 3 T. oil
• 1 T. mint, chopped
• 1/2 c. lemon and orange juice combined
• 2 cloves garlic, minced
• 1 green onion, sliced
• 1 red bell pepper, small dice

Middle Eastern Rice Pilaf ↑

Ingredients

• 1 oz. butter
• 1 oz. onion, small dice
• 1 oz. celery, fine dice
• 1/2 t. curry powder
• 1 pinch cardamom
• 1 c. long grain white rice
• 12 oz. boiling stock or water
• 2 oz. tomato concassé
• 2 oz. cooked peas
• 2 oz. raisins, softened
• 1 T. chopped cilantro
• 1 T. toasted almonds for garnish

Method

1. Follow proper pilaf procedure and stir in tomato, peas, raisins and cilantro to finished product.

Rissotto with Wild Mushrooms ↑

Ingredients

• 1 oz. olive oil
• 1 clove garlic, creamed
• 1 oz. onion, small dice
• 4 oz. assorted mushrooms, sliced
• 1 c. arborio rice
• 3 c. of hot stock (approximately)
• 1 t. chopped rosemary or sage
• 1 T. butter
• tomato concassé, parmesan cheese for garnish

Method

1. Sweat onion and garlic; add mushrooms; sweat a minute more; add rice, stir to coat with oil.
2. Add stock, about 1 cup at a time until rice is properly cooked.
3. Stir in herb, cheese and butter.
4. Garnish with tomato and a sprig of herb.

Brown Rice Pilaf with Asparagus and Mushrooms ↑

Ingredients

• 8 T butter
• 1 sm onion, chopped
• 1/2 # mushrooms, thinly sliced
• 3 c chicken broth
• 1 c brown rice
• 1/2 t salt
• 1/2 # asparagus tips
• 1 c grated cheddar cheese

Method

1. In a saucepan heat the butter and saute the onions and mushrooms over medium heat till softened. Add the chicken broth, salt and rice, bring to a boil. Cover and reduce heat, simmer for about 35 minutes. Stir in the asparagus let cook another 5 minutes

White Rice ↑

Ingredients

• 1 c white rice
• 1 T oil
• 1 T garlic, minced
• 1-2 t salt
• 2 c water

Method

1. Heat the oil in a saucepan over medium-high heat. Add the rice, mix. Add the garlic and salt and mix. Add the water. Bring to a boil, cover and reduce heat to low. Let simmer for 20 minutes.

Lentil Stew ↑

Ingredients

• 1 c. lentils
• 3 1/2 c. water
• 1/2 carrot, small dice
• 1/4 onion, small dice
• 1/2 stalk celery, small dice
• 1 clove garlic, minced
• 2 T. oil
• 1 T. sherry vinegar
• 1 plum tomato, concasse
• thyme, parsley

Method

1. Sweat the onions, carrot, celery and garlic in the oil and then add the lentils. Toss to coat and add the water. Simmer uncovered until almost tender. Add the sherry vinegar, tomatoes and fresh herbs. Adjust seasoning with salt and pepper.

Tuscan Bean Puree ↑

Ingredients

• 8 oz. white beans, picked over and soaked
• 1/2 c. olive oil (1 1/2 tb. to start)
• 2 sage leaves, chiffonade
• 2 cloves garlic, minced
• 1 t. kosher salt

Method

1. Sweat the garlic in 1 1/2 tb. oil until fragrant. Add the beans and sage, bring to a boil and reduce to a simmer. When the beans are almost tender, add the salt and cook until creamy. Add water as necessary. Puree and add additional oil to achieve proper consistency.

Pasta Dough ↑

Ingredients

• 1/2 # semolina or bread flour
• 3 eggs
• salt
• up to 2 oz. water

Method

1. Variations: Tomato- Sauté 1 1/2 - 2 oz tomato puree; Spinach- add 3 oz. spinach puree

Eggless Noodle Dough ↑

Ingredients

• 8 oz. bread flour
• 4 oz. hot water

Ricotta and Spinach Filling ↑

Ingredients

• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 1/2 c. spinach, blanched
• 2 c. ricotta
• 1 egg
• 1 c. parmesan cheese
• salt and pepper to taste
• olive oil

Eggplant Filling ↑

Ingredients

• 2 eggplants, small dice
• olive oil
• 1 T. semolina
• 1 egg
• 1 yolk
• 1/2 c. parmesan cheese
• mint or parsley to taste
• salt and pepper to taste

Sweet Potato Filling ↑

Ingredients

• 1 sweet potato
• salt and pepper to taste
• pinch nutmeg

Puttanesca Sauce ↑

Ingredients

• 3/4 # tomatoes
• 1 clove garlic
• 1/4 c. oil
• 1/4 # black olives
• 3 anchovy fillets
• 1 T. tomato paste
• salt and pepper
• chili flakes

Basic Vegetable Stock ↑

Ingredients

• 2 stalks celery, rough chop
• 1 lg. onion, rough chop
• 2 carrots
• 1 bunch parsley stems
• 10 c water

Method

1. Combine and let simmer for 30 minutes

Fish Stock ↑

Ingredients

• 1 # fish bones, such as sole, flounder or whiting
• 1 c onion, sliced
• 12 parsley stems
• 2 T fresh lemon juice
• 1/2 t salt
• 3 1/2 c water
• 1/2 c dry white wine

Method

1. Chop fish bones and trimmings and in a well buttered saucepan cook with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes. Add water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes. Strain stock through sieve. Makes three cups.

Chicken Stock ↑

Ingredients

• 4 # chicken bones
• 1 lg. onion, cut into quarters
• 1 lg. carrot, cut in eight pieces
• 1 rib celery, cut in quarters
• 1 bouquet garni

Method

1. Sweat mire poi in a little butter. Add the bones and cover with water, bring to a boil, reduce heat. Add bouquet garni. Let simmer 4-6 hours. Strain and cool.

Brown Stock ↑

Ingredients

• 5 # bones, veal or beef
• 2 lg. yellow onions
• 3 whole cloves
• 2 sm. carrots, peeled and cut into 1" chunks
• 3 lg. leeks, cut into 2" chunks
• 15 stems parsley
• 2 lg. sprigs of thyme
• 2 bay leafs
• 1 t salt

Method

1. In a pre heated oven, roast the bones, turning occasionally, until golden brown: about 40-60 minutes. Transfer to stock pot. Deglaze pan with 2 cups simmering water, scraping well to dissolve fond. Pierce each onion with two pieces of clove. Put onions, leeks, and carrots in the stock pot. Make a bouquet with the parsley, sprigs of thyme and bay leafs by wrapping in cheesecloth, and add to the pot. Add enough water to cover and bring to boil, skimming the foam. Reduce the heat to a gentle simmer. Add more water when necessary. The stock should simmer 8-12 hours.

Dill-Spiced Carrots ↑

(adapted from Ruth A. Matson in House & Garden, June 1956)

Yield: serves 4

Ingredients

• 8 young carrots
• 1 cup dill pickle juice
• 2 tablespoons fresh dill
• 1 tablespoon minced chives
• 1 cup sour cream

Method

1. Peel, trim and quarter the carrots lengthwise.
2. Simmer them in dill pickle juice until they are tender, about 20 to 25 minutes.
3. Chill overnight in the pickle juice.
4. Just before serving, sprinkle the fresh dill on the carrots and accompany with the sour cream.

Gravlax with Mustard Sauce ↑

(adapted from Marcus Samuelsson in Epicurious, May 2001)

Gravlax

• 1 salmon fillet, 2-3 pounds, sushi grade
• 1 cup salt
• 1 cup sugar
• 2 tablespoons cracked white peppercorns
• 3 bunches fresh dill

Mustard Sauce

• 1 tablespoon sweet mustard
• 1 tablespoon French mustard
• 2 teaspoon sugar
• 1½ tablespoon white wine vinegar
• Salt and pepper
• ¾ cup salad oil
• ¼ cup chopped dill

Method

1. Gravlax: Mix salt, sugar, and white peppercorns. Take a handful of the mixture and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top. Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24 to 30 hours, depending on how thick the salmon is.
2. Mustard Sauce: Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Add the oil, mixing from a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
3. Serving: Slice the salmon off the skin in very thin slices, and place them on a platter. Cut the skin in pieces, approximately ½" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.

Consomme ↑

Ingredients

• 8 oz. mirepoix, small dice and grind with meat
• 1 1/2 # ground chicken
• 5 egg whites
• 6 oz. tomato concasse
• 1/2 oz fresh lemon juice
• 4 parsley stems
• pinch of thyme
• 1/2 bay leaf, 8 peppercorns
• 1 clove, 3 allspice berries in a sachet
• 2 1/2 qt cold chicken stock
• kosher salt to taste, Madeira
• Garnish

Puree of Split Pea ↑

Ingredients

• 1 oz. bacon
• 4 oz. mirepoix, small dice
• 1 garlic clove
• 18 oz. ham stock (or 3c chicken stock AND 1 smoked ham hock)
• 6 oz. split peas
• sachet
• salt and pepper to taste
• fresh lemon or sherry vinegar to taste
• Garnish

Black Bean (half puree) ↑

Ingredients

• 8 oz. black beans (hot soaked) 6 oz. if soaked overnight
• 1 slice bacon
• 2 oz. each onion, celery, carrot, green pepper
• 2 garlic cloves, 1/4 t cumin
• 18 oz. chicken stock
• 1/2 t thyme, oregano and dry mustard
• sherry (optional), 2 tb cilantro
• salt and pepper, lime juice to taste

Method

1. Puree in a food mill or by hand with a spoon.

Roasted Eggplant and Garlic ↑

Ingredients

• 1 eggplant (cut in half, pricked and roasted cut side down); when finished roasting place pulp in colander to drain
• 2/3 head of garlic roasted
• olive oil
• 1/2 c onion small dice
• salt and pepper
• 2 c chicken stock
• 4-6 oz. cream, fresh lemon to taste

Method

1. Garnish with roasted red pepper, pimiento, etc.

Shrimp Bisque ↑

Ingredients

• 1 oz. clarified butter
• 1 c mirepoix, diced
• 1/4 c leeks
• shrimp shells (1/2)
• 1 tb tomato paste
• 1 garlic clove, minced
• 1 oz. brandy
• 3 oz. white wine
• 3 c fish (shellfish stock) stock
• 2-3 oz beurre manie (half whole butter and half flour)
• 4-6 oz. cream
• fresh tarragon
• sherry
• crustacean butter
• salt and white pepper

Method

1. Butter, add mirepoix, shells, leeks, lightly brown, sweat. Season.
2. Add tomato paste, caramelize ("pince").
3. Garlic, season.
4. Brandy, flame.
5. White wine, reduce to almost dry.
6. Stock, simmer 10-15 min.
7. Adding beurre manie, boiling, should be nape.
8. Thicken, puree.
9. Strain, chinois.

New England Clam Chowder ↑

Ingredients

• 1 oz. clarified butter
• 1 oz. bacon (salt pork), diced
• 1/2 c onions and 1/4 c celery, diced
• 1 oz. flour
• 2 1/2 c stock (clam juice)
• 6 oz. potatoes, small dice, peeled
• 3/4 c clams, drained
• 4 oz. cream
• 4 oz. milk (enough to bring to proper consistency)
• salt and white pepper
• 1/2 t fresh thyme

Method

1. Saute bacon in butter until brown.
2. Add onions and celery, light browning.
3. Add flour for roux, 2-3 min.
4. Warm stock, add 1/2 at a time.
5. Add potatoes, cook 15-20 min.
6. Adjust with milk until nape, add cream.

Roasted Corn and Poblano Chowder ↑

Ingredients

• 1 oz. butter
• 1 oz. bacon
• 1/2 c onions, 1/4 c celery
• 1/4 c red pepper, small diced
• 1 garlic clove
• pinch of cumin
• 1 oz. flour
• 2 1/2 c stock
• 1 c potatoes
• 1 ear corn roasted
• 1 poblano pepper, roasted, diced
• 4 oz. cream
• 4 oz. milk
• salt, pepper, herbs, hot sauce, worcestershire
• (herbs: cilantro, tarragon, basil, dill)

Method

1. Butter and bacon, light browning.
2. Onions, celery, red pepper, sweat.
3. Flour for roux in pot.
4. Finish with butter or fresh lemon or sherry or splash of brandy.
5. Garnish with light sauteed shrimp.

French Onion Gratinee ↑

Ingredients

• 1 tb clarified butter
• 3 c julienne onions
• 1/2 t sugar
• 1 garlic clove, creamed
• 2 teaspoons flour
• 1 ounce brandy
• 1/2 c white wine
• 3 c beef stock
• pinch of thyme + bay leaf
• salt and black pepper (fresh cracked)
• croutons
• gruyere cheese
• sherry or port to taste

Method

1. Slow brown onions over low heat, 20-30 min.
2. Add garlic, sugar, flour after browning.
3. Deglaze with brandy and white wine, flame, reduce 1/2.
4. Add beef stock, thyme and bay leaf, simmer.
5. Float croutons with melted cheese over the soup.
6. Crouton: Brush white bread with clarified butter. Sprinkle with parmesan and paprika. Toast until crisp.

Chicken Gumbo ↑

Ingredients

• 3 oz. flour and 1/3 c vegetable oil cooked to a black roux (extremely hot)
• 3 oz. diced chicken
• 2 oz. andouille, quartered and sliced 1/4"
• 1/2 onions diced
• 1/3 c green pepper, 1/3 c celery
• 1/4 c green onions, 1 clove garlic, creamed
• 3 c chicken stock
• 1/2 c diced canned tomatoes
• 1 bay leaf
• 1/2 t oregano, 1/2 t thyme and 1/2 t basil (all dried)
• 1/3 c okra
• 2 t file powder
• salt and pepper
• tabasco and worcestershire
• cooked rice (optional)

Method

1. Sweat the chicken, andouille and vegetables.
2. Simmer with roux.
3. Do not boil.
4. File Powder: Ground sassafras, thickens.

Hot and Sour Soup ↑

Ingredients

• 1 tb vegetable oil
• 1 t minced ginger, 1/4 c green onions, 1 garlic clove all minced
• 1 oz. bamboo shoots julienne
• 1/2 c shitake mushrooms, stemmed and julienne
• 3 oz. shredded Chinese cabbage (or bok choi or napa cabbage)
• 3 c chicken stock
• 4 oz. tofu, diced
• 3 tb soy
• 1 oz. white vinegar
• 1/4 t white and black pepper
• 1/2 t fish sauce (optional)
• 1 tb cornstarch and 1 tb sherry
• 1 egg very lightly beaten
• 1/2 t sesame oil, drizzled atop
• garnish with cilantro and scallions

Method

1. Heat oil, add ginger, scallions and garlic, sweat.
2. Add bamboo, shitakes and cabbage, sweat.
3. Add stock, bring to a simmer.
4. Add tofu, soy, white and black pepper, fish sauce.
5. Simmer for a few minutes.
6. Thicken with slurry.
7. Add eggs in a slow steady stream while stirring slowly (off heat).
8. Season.
9. Add sesame oil.
10. Press the tofu to reduce moisture. Skim all of your soups.

Apple, Pear, and Raisin Chutney ↑

Ingredients

• 2 unripe red Bartlett pears
• 2 Granny Smith apples
• juice of one lemon
• 1/2 cup light brown sugar
• 1/2 cup water
• 1/4 cup cider vinegar
• 1/2 cup raisins
• zest of 1 orange
• zest of 1 lemon
• zest of 1 lime
• pulp of 1 orange, peeled, seeded, and cut into 1/2-inch chunks

Method

1. Peel and core the pears and apples, cut them into 1/2-inch chunks, and place into a lemon bath (1 pint water plus the lemon juice).
2. Simmer the sugar, water, and vinegar for 10 minutes. Add the raisins and zest, and simmer another 10 minutes. Drain the apples and pears, add to the syrup, and simmer 5 minutes. Add the orange pulp, and simmer another 5 minutes. Remove from the fire, allow to cool, then cover and refrigerate until ready to serve.

Apricot Chutney ↑

Ingredients

• 1 pound dried apricots, quartered
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup white wine vinegar
• 1/4 cup shelled pistachio nuts, chopped
• 1 tablespoon pine nuts
• 1 teaspoon fresh mint leaves, minced

Method

1. Simmer the apricots, sugar, water, and vinegar in a covered saucepan for 30 minutes.
2. Add the nuts and mint, and simmer uncovered 5 more minutes. Serve with Shash-Lik (grilled skewered chicken) or Shish Kabob (skewered lamb).

Grape Chutney ↑

Ingredients

• 1/4 cup raisins
• 1 garlic clove, pressed
• 1/4 teaspoon kosher salt
• 1/4 cup brown sugar
• juice of 1 lemon
• 1/2 teaspoon dry mustard
• 1 tablespoon horseradish, grated
• 1 tablespoon gingerroot, grated
• 1/2 cup cider vinegar
• 2 cups seedless green or red grapes
• 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks

Method

1. Bring all the ingredients except the fruit to a boil, and simmer until the sugar is dissolved. Add the fruit and simmer, uncovered, for 30 minutes. Cool, cover, and refrigerate.

Peach and Apple Chutney ↑

Ingredients

• 1/2 cup cider vinegar
• 1/4 cup water
• 1 small Spanish onion, minced
• 1/4 cup raisins
• 1 teaspoon gingerroot, grated
• 1/4 teaspoon dry mustard
• 2 tablespoons brown sugar
• 1/2 teaspoon celery seed
• 1 small dried red chile pepper
• 3/4 pound ripe peaches, peeled, pitted, and cut into 1/2-inch chunks
• 3/4 pound ripe pears, peeled, cored, and cut into 1/2-inch chunks

Method

1. Bring all the ingredients except the fruit to a boil, and simmer until the sugar is dissolved. Add the fruit and simmer, uncovered, for 30 minutes. Cool, cover, and refrigerate.

Pineapple Chutney ↑

Ingredients

• 1 medium unripe pineapple
• 1 medium Spanish onion, peeled, and small diced
• 2 tablespoons gingerroot, grated
• juice and zest of 2 limes
• 1/4 cup cider vinegar
• 1/4 cup rum
• 3/4 cup light brown sugar, firmly packed
• 1 tablespoon black peppercorns, crushed
• 1/8 teaspoon ground cloves

Method

1. Peel the pineapple, cut into quarters lengthwise, and remove the fibrous core. Cut the remaining quarters into 1/2-inch chunks.
2. Place all of the ingredients into a heavy saucepan and simmer, uncovered, for 25 minutes, or until most of the liquid has evaporated and the mixture is thick.
3. Cool, cover, and refrigerate until ready to serve.

Plum Chutney ↑

Ingredients

• 1 teaspoon grated gingerroot
• 10 paper-thin slices gingerroot
• 1/4 cup dry white wine vinegar
• 1 heaping tablespoon granulated sugar
• 1 tablespoon orange zest
• 1/2 teaspoon white pepper
• 10 underripe Santa Rosa plums (or other red variety), washed, pitted, and cut into 16 wedges each
• 1/2 cup Bermuda onion, sliced lengthwise, paper-thin

Method

1. Place the plum wedges and onion into a stainless steel or glass bowl.
2. Combine the first six ingredients, bring to a boil, and stir until the sugar is dissolved. Pour over the plums and onions. Allow to cool, then cover, refrigerate, and marinate at least three days before serving.

Plum and Ginger Chutney ↑

Ingredients

• 1 1/2 oranges, peeled, segments removed from the membrane, and roughly chopped
• 1/2 cup fresh squeezed orange juice
• 1/4 cup sugar
• 1 heaping tablespoon grated gingerroot
• 2 tablespoons dried currants
• 1 teaspoon ground cloves
• 2 tablespoons water
• 1 teaspoon curry powder
• 1/2 cup apricot preserves
• 2 1/2 pounds ripe Santa Rosa (or other variety) freestone plums, pitted, and cut into half-inch cubes

Method

1. Place all of the ingredients except the plums into a small saucepan. Simmer for 30 minutes.
2. Add the plums, and simmer for another 15-20 minutes, or until the plums are soft. Cool, cover, and refrigerate.

Red Onion-Apple Chutney ↑

Ingredients

• 1 pound red onions, peeled, and sliced very thin
• 3 Granny Smith apples, peeled, cored, and roughly chopped
• 1/4 cup cider vinegar
• 1 cup dry red wine
• 2 tablespoons sugar

Method

1. Simmer all of the ingredients over a very low fire, in a heavy-gauge saucepan, covered, for 2 hours. Cool, cover, and refrigerate for 24 hours before serving.

Sun-Dried Tomato Chutney ↑

Ingredients

• 3 cups sun-dried tomatoes
• 1/2 cup cider vinegar
• 1/2 cup water
• 1/2 cup dried currants or raisins
• 1 large Spanish onion, peeled, and cut into 1/2-inch dice
• 3 large garlic cloves, minced
• 1/2 cup light brown sugar
• 1 tablespoon grated gingerroot
• 1 teaspoon dry mustard
• 1 teaspoon curry powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Method

1. Place all of the ingredients into a heavy-gauge saucepan, and simmer for 30-45 minutes, stirring frequently, until the mixture is thick. Cool, cover, and refrigerate until ready to serve.

Tomato-Ginger Chutney ↑

Ingredients

• 10 ripe medium tomatoes, peeled and diced
• 2 tablespoons peeled and grated gingerroot
• 2 teaspoons granulated sugar
• pinch of salt
• pinch of black pepper
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1/4 cup cilantro, minced

Method

1. Discard as many of the seeds from the tomatoes as possible. Place into a noncorrosive saucepan, along with the ginger, sugar, salt, and pepper. Simmer, uncovered, for about 10 minutes, or until it is fairly dry.
2. Add the peanut oil, sesame oil, and cilantro, and blend thoroughly. Set aside until ready to use.

Cilantro Chutney ↑

Ingredients

• 1/3 cup olive oil
• grated zest of 2 lemons
• juice of 1 lemon
• 4 shallots, very finely diced
• 1 garlic clove, pressed
• 1 large bunch Italian parsley, stems removed, well washed, and roughly chopped
• 1 large (or two small) bunches cilantro, stems removed, well washed, and roughly chopped
• salt and black pepper to taste

Method

1. Combine all ingredients in a stainless steel bowl, and blend thoroughly. Cover and refrigerate, and marinate overnight before serving.

Preserved Mango Chutney ↑

Yield: 3 pounds / 1.3 kilograms

Ingredients

• 2 1/2 pounds (1 kilogram) Mango, fresh, diced
• 7 ounces (200 grams) Brown sugar
• 6 ounces (170 grams) Onion, diced
• 5 ounces (140 grams) Raisins
• 1 ounce (30 grams) Walnuts, chopped
• 2 cloves (10 grams) Garlic, minced
• 1 fluid ounce (30 milliliters) Cider vinegar
• 1 (1) Lemon, juice and zest
• 1/2 ounce (15 grams) Ginger, fresh, minced
• 1/2 ounce (15 grams) Jalapeño pepper, minced
• 1/2 teaspoon (750 milligrams) Mace, ground
• 1/4 teaspoon (500 milligrams) Cloves, ground

Method

1. Combine all ingredients and simmer until reduced and thickened (about 30 minutes).
2. Cool the chutney and taste. Adjust seasoning with additional lemon juice, if necessary. Chutney may be used at this point or stored under refrigeration for 7 to 10 days, or longer.

Marinara Sauce ↑

Yield: 1/2 recipe

Ingredients

• 1/3 c olive oil
• 1/2 c diced onions
• 1 tb garlic, creamed
• 1/2 t each thyme and basil
• 1/4 t oregano, 2" sprig rosemary, 1 bay leaf (optional)
• 1/3 c red wine
• 1/2 c tomato puree
• 5 c whole tomatoes with juice, chopped, salted
• 1 tb sugar
• 1/4 c fresh basil, chopped
• 2 tb fresh chopped parsley
• salt and black pepper
• 1/4-1/2 t balsamic vinegar (optional)
• 2 oz olive oil

Method

1. Sweat onions.
2. Simmer for 30 min., then puree.
3. If balsamic vinegar used, simmer 2-3 min.

Salsa Pomidoro ↑

Ingredients

• 2 TB olive oil
• 1 c onion
• 1/2 c celery
• 3/4 c carrot
• 1/2 TB garlic
• 3 c plum tomatoes, chopped w/ juice
• salt
• 1 bay leaf, pinch of sugar
• 3 TB basil, pinch of dried thyme
• Add 1 TB basil & 1 oz olive oil

Puttanesca ↑

Ingredients

• 1 c marinara
• 1 anchovy creamed
• 1/2 tb capers, chopped
• 1 tb sliced black olives or 1/2 tb sliced kalamata olives, rinsed

Arrabiata ↑

Ingredients

• 1 slice bacon, diced (or pancetta)
• 1/4 c Italian sausage (optional)
• 1/2 t red pepper flakes
• 1 c marinara

Mushroom Marinara ↑

Ingredients

• 1/3 c quartered mushrooms
• olive oil
• 1 c marinara
• 1/2 t truffle oil

Creamy Marinara ↑

Ingredients

• 1/3 c heavy cream
• 1 c marinara
• fresh lemon

Bolognese ↑

Ingredients

• 1 oz. pancetta, diced
• 1 tb olive oil
• 2 tb diced carrots
• 2 tb diced celery
• 1 t creamed garlic
• 5 oz. Italian sausage
• 1/2 tb flour
• 1/2 c red wine
• 1 1/2 c marinara sauce
• 1/3 c canned diced tomatoes
• 1/3 c demi
• 1 rosemary sprig
• 1 tb fresh basil
• salt and pepper

Method

1. Serve with non-"hair" pastas.

Creole ↑

Ingredients

• 1/2 tb oil
• 1/3 c onions
• 1/4 c celery
• 1 c marinara
• pinch of thyme
• hot sauce
• green pepper (optional)

Method

1. Serve with shrimp.

Tomato Coulis ↑

Ingredients

• 1 oz. olive oil
• 1/3 c onions
• 1 t garlic, creamed
• 3 tomatoes; concasse
• 1/2 c chicken stock
• 2 tb fresh basil
• 1/2 tb fresh parsley
• salt and pepper

Method

1. Optional: finish with 1/3 c cream and 1 tb butter, let reduce.

BBQ Sauce Base ↑

Ingredients

• 1 oz. vegetable oil
• 3/4 c diced onion
• 1/2 t garlic creamed
• 16 oz. tomato puree
• 1 oz. cider vinegar
• 8 oz. water
• 2-3 tb sweetener (molasses, honey)
• 1 t dry mustard
• 1 1/2 oz. Worcestershire
• 1/2 t chile powder
• 1/2 t cumin
• optional: liquid smoke

Method

1. Optional: bourbon at beginning.
2. Or may add 1 c fruits and puree: 1 c pineapple, mango.
3. Or reduce sweetener and add 1/2 c raspberry preserve.

Bordelaise ↑

Ingredients

• 1 c red wine (or white for "Bercy" sauce)
• 1/2 shallot
• 8 peppercorns, crushed
• sprig thyme
• 8 oz. demi
• 1 tb butter
• salt and pepper

Method

1. Reduce by 2/3.
2. Add demi (nape), just boil.
3. Butter, salt and pepper.
4. + vinegar (optionally).

Balsamic Vinegar Sauce ↑

Ingredients

• 2 oz. red wine and 2 oz. balsamic vinegar
• 1/2 shallot, sliced, small sprig rosemary
• 1/2 c demi
• butter
• salt and pepper

Method

1. Reduce to 1 oz.

Brandy Peppercorn ↑

Ingredients

• 1/2 shallot
• 1 clove garlic
• 2 oz. brandy
• 2 oz. white wine
• 1 t crushed peppercorns
• 1/2 c demi
• 3 oz. heavy cream
• butter, salt and pepper
• lemon

Method

1. Sweat shallot and garlic.
2. Deglaze with brandy, white wine and peppercorns, reduce to 1 oz.
3. Add demi, reduce.
4. Add heavy cream, reduce to nappe.
5. Finish with butter, salt and pepper, lemon.

Chasseur ("Hunter's") ↑

Ingredients

• 1/4 c mushroom (wedges)
• 1/2 shallot, 1 garlic clove
• 2 oz. white wine
• 1 oz. brandy
• 8 oz. demi
• 2 tb peeled, seeded, diced tomato
• 1 t parsley, 1/2 t tarragon
• salt, pepper, butter

Method

1. Reduce au sec.
2. Do not strain.

Madeira ↑

Ingredients

• 2 oz. Madeira
• 1 c demi
• salt and pepper
• 1 tb butter
• 1 tb Madeira (finish)

Basil Pesto ↑

Ingredients

• 1 c basil leaves, 1/2 c parsley
• 3 oz. olive oil
• 2 tb pine nuts
• 1 t garlic, minced
• 3 tb parmesan

Curried Pineapple or Mango Chutney ↑

Ingredients

• 1 tb oil
• 2 t each red onion, green pepper, red pepper
• 2 tbl grated ginger, juice
• 1 garlic clove
• 1/2 t minced jalapeno
• 1 1/2 t curry powder
• 3/4 c pineapple or mango, diced
• 2 tb raisins or dried cranberries
• 1/4 c white vinegar, 2 tb orange juice
• 2 tb rum, 1/4 c brown sugar

Fall Fruit Chutney ↑

Ingredients

• 2 tb red onions
• 3/4 c peeled, diced apple or pear
• juice and zest of 1/2 orange
• 2 t grated ginger, juice
• 1/4 c brown sugar
• 1/4 c cider vinegar
• 3 tb rum
• 1/4 t cinnamon and allspice
• 1 tb raisins
• salt and pepper

Beurre Blanc ↑

Ingredients

• 1 shallot
• 2 oz. white wine vinegar
• 3 oz. white wine
• 1 oz. heavy cream
• 8 oz. butter
• salt, pepper, lemon

Method

1. Shallot not sweated.
2. Reduce vinegar and wine; reduce cream 1/2; cold (slow) mounted butter (not "traditional").
3. Cold butter for slow emulsion. Strain.

Herbed Beurre Blanc ↑

Ingredients

• Beurre Blanc base
• Add 1 tb herbs (beginning and end)

Spiced Beurre Blanc ↑

Ingredients

• Beurre Blanc base
• 1 Tb grated ginger, juice
• 1 t curry paste
• cilantro (optionally)

Saffron Beurre Blanc ↑

Ingredients

• 1 shallot
• 2 oz. tarragon vinegar
• 3 oz. white wine
• 1/4 t saffron soaked in 1 tb hot water (steeped)
• 8 oz. butter
• lemon, salt and white pepper
• chervil, tarragon (optionally)

Citrus Beurre Blanc ↑

Ingredients

• 4 oz. orange juice
• 1/2 tb each lime and lemon juice
• 3 oz. white wine
• 2 oz. champagne vinegar
• 1 shallot
• 1 oz. cream
• 8 oz. butter
• salt and pepper, lemon

Mango Ketchup ↑

Ingredients

• 1/2 tb ginger
• 2 mangoes-puree pulp
• 2 oz. white wine vinegar
• pinch of cinnamon
• 1/2 t salt
• 1/4 c sugar
• 1/4 c white wine
• 1/4 t allspice
• pinch of cayenne

Red Pepper Coulis ↑

Ingredients

• 1 tb oil
• 1 shallot, minced
• 1/2 t garlic
• 1/2 c white wine
• 3 red peppers, roasted (w/ a little peel)
• 1/2 c stock
• 1/2 c cream optional (if using cream finish with lemon instead of balsamic)
• butter, salt, pepper, balsamic, herb
• basil, tarragon (optionally)
• chipotle pepper (optionally)

Method

1. Simmer until peppers are tender, blend, strain with china cap.

Mustard Tarragon Beurre Blanc with Green Peppercorns ↑

Ingredients

• 1 shallot, minced
• 1/2 c white wine
• 2 oz. tarragon vinegar
• 2 t dried tarragon
• 1 1/2 Tb Dijon
• 8 oz. butter
• 1 Tb green peppercorns, drained
• 1 t fresh tarragon
• salt, white pepper, lemon

Method

1. With veal or duck.

Ginger Lime Beurre Blanc ↑

Ingredients

• 1 shallot
• 2 Tb grated ginger
• 1/2 c white wine
• 3 oz. champagne vinegar (could use unseasoned rice vinegar)
• juice and zest of 1 lime
• 8 oz. butter
• salt and pepper, lemon

Beurre Rouge (Integral Sauce) ↑

Ingredients

• 1 shallot
• 2 c red wine
• 1/4 c red wine vinegar
• 1 t dried tarragon
• 1 c fish stock
• 8 oz. butter
• salt, pepper, lemon

Method

1. Use a sauce pan.
2. Reduce to 2 oz.

Bourbon Beurre Blanc ↑

Ingredients

• 1 shallot
• 1/2 c bourbon
• 1/2 c apple cider (or O.J.)
• 1/2 c cider vinegar
• 8 oz. butter
• salt, pepper, lemon

Brazilian Coconut Peanut Dip ↑

Ingredients

• 1 Tb annatto oil
• 1/4 c onion
• 1 garlic clove minced
• 2 Tb red peppers, chopped
• 1 jalapeno, minced
• 1/2 c chopped canned tomatoes
• 1/2 c coconut milk, stirred
• 1/3 c stock
• 3 Tb peanut butter
• 1 Tb lime juice
• salt and pepper

Method

1. Sweat onion, garlic, peppers, jalapeno until soft.
2. Add remaining ingredients.
3. Puree, strain.
4. Good with lamb.

Ecuadorian Chile Dip ↑

Ingredients

• 3 jalapenos, minced (or red chiles, preferably)
• 3/4 c diced red bell pepper, charred
• 2 garlic cloves, minced
• 2 Tb malt vinegar
• 2 tb water
• salt and pepper
• 1/2 t sugar
• 2 t vegetable oil
• 2 Tb minced red onion
• 2 Tb cilantro

Method

1. Puree all ingredients (in Robo Coupe or blender).
2. Add: vegetable oil, minced red onion, cilantro.
3. Good with strong fish, grilled chicken or pork tenderloin.

Shrimp in Coconut Sour Orange Broth ↑

Ingredients

• 8-10 shrimp peeled and deveined
• 1 Tb oil
• 1/2 red onion, sliced
• 1/2 red and green pepper, julienne
• 1 garlic clove
• 1 dried red chili, minced
• 1/2 diced tomato, seeded
• 1/2 can coconut milk, stirred
• 1/2 c fish stock
• 1/4 c orange juice
• 1/4 c lime juice
• 1/2 c diced plantain
• salt and pepper
• 1/4 c cilantro

Method

1. Add seared shrimp with the plantains.
2. Garnish with sliced green onions.
3. Good with any seafood.

Roasted Tomatillo Chipotle Salsa ↑

Ingredients

• 2-3 chipotle chiles in Adobo
• 3 garlic cloves, roasted w/ skins
• 8-10 oz. tomatillos roasted until browned
• salt and pepper, sugar as needed
• 1 T lime juice
• 2 Tb cilantro

Method

1. Roast chipotles, garlic and tomatillos together.
2. Puree chipotles, garlic and tomatillos; add remaining ingredients and season with salt and pepper.
3. Add cilantro after pureeing.

Simmered Tomato or Tomatillo Salsa ↑

Ingredients

• 2 large tomatoes or 8-10 tomatillos
• 1-2 jalapenos
• 1/2 onion, large dice
• 3 garlic cloves
• 2 T cilantro
• 1 T lime juice
• salt and pepper

Method

1. Simmer all until tender, puree (adjust with liquid if necessary).
2. Season with salt and pepper.
3. Add cilantro and lime juice.
4. (Tomatillo salsa may require a little sugar, may also add a little beer for a malty tone.)

Roasted Tomato Ancho Chile Salsa ↑

Ingredients

• 2 tomatoes roasted until browned
• 2 ancho chiles, seeded and toasted, soaked in hot water
• 1 onion diced, sauteed until brown
• 2 garlic cloves
• 1 T honey
• 1 1/2 c chicken stock
• salt and pepper
• 3 T cilantro
• lime juice to taste

Method

1. Puree tomatoes and chiles.
2. Saute onion until brown, add garlic, add puree and simmer for 8-10 minutes.
3. Add honey and stock and simmer for 5-6 minutes.
4. Season.
5. Good with beef, pork, chicken, strong fish.

Roasted Tomato Jalapeno Salsa ↑

Ingredients

• 2 large tomatoes, roasted
• 1-2 jalapenos, roasted
• 2-3 garlic cloves, roasted
• 1 T veg oil
• 1/2 onion diced
• 1 1/2 c chicken stock
• salt and pepper
• 2 T cilantro
• lime juice to taste

Method

1. Puree tomatoes, jalapenos and garlic in a robot coupe.
2. Saute onion until brown; add chile puree and let simmer for 8-10 minutes.
3. Add stock and simmer for 10 minutes; season.

Mole Poblano ↑

Ingredients

• 2 chicken breasts
• 4 medium (~2 oz total) dried ancho chiles, seeded and toasted
• 4-1/2 (~1 oz total) dried guajillo chiles, seeded and toasted
• 1-1/2 T sesame seeds, toasted
• 1 bay leaf
• 1/4 t cinnamon
• 1/4 t anise seeds
• 1/4 t whole black pepper
• 1/4 t dried thyme
• 1/8 t dried marjoram
• pinch whole cloves
• 1/2 slice dry, firm white bread, fried
• 1/2 stale corn tortilla, fried
• 1/2 c lard or vegetable oil
• 1-1/2 T unskinned almonds, toasted
• 1-1/2 T unskinned or Spanish peanuts, toasted
• 1-1/2 T hulled pumpkin seeds, toasted
• 1-1/2 T raisins, toasted
• 1/4 medium onion, sliced
• 2-1/2 garlic cloves, peeled
• 1/2 large tomatillo, husked, rinsed and cut into quarters
• 1/4 medium-large tomato, cut into quarters
• 1-1/2 - 2 cups chicken or turkey broth
• 1/4 scant cup finely chopped Mexican chocolate
• salt, about 3/4 T depending on the saltiness of the broth
• sugar, about 1-1/2 T
• flat-leaf parsley, for garnish

Method

1. Soak chiles in hot water until softened (don't use soaking liquid because it's bitter).
2. Combine all spices and sesame seeds in coffee grinder and pulverize to a powder.
3. In oil, fry bread and tortilla, fry seeds, fry raisins, saute aromatics, add the rest.
4. Saute onions in oil, add garlic, spices and dried herbs, add chiles, tomato, tomatillos, tortillas, bread and nuts.
5. Puree all in a blender.
6. Add sauce to oil-smoking-in-pan, "fry the sauce" for 5 minutes, add stock simmer for 8-10 minutes.
7. Add chicken breast and finish cooking.
8. Remove.
9. Add chocolate, sugar and salt.
10. Garnish with parsley.

Basic Curry Sauce ↑

Ingredients

• 1 Tb vegetable oil
• 1 minced shallot
• 1 garlic clove, minced
• 1 Tb curry paste
• 3-1" pieces of lemongrass, bruised
• 1 c coconut milk
• 3/4 c stock
• 2 Tb Nam Pla
• 1 1/2 Tb sugar
• 1/4 t turmeric
• 1 Kaffir Lime leaf (substitute zest of 1/2 lime)
• 8 basil leaves, chiffonade
• juice from 1 lime
• salt to taste

Method

1. Don't strain, remove lemongrass.
2. Finish with peas, eggplant, peppers...

Spicy Peanut Sauce (Thai) ↑

Ingredients

• 1 Tb vegetable oil
• 1 1/2 t red curry paste
• 2 t minced ginger
• 4-6 basil leaves
• 2 t bread crumbs
• 1/2 t turmeric
• 1/2 c peanut butter
• 1/2 c coconut milk
• 1/2-3/4 c stock
• 2 t fish sauce
• 1-2 t fresh lemon juice
• 1 t sugar
• 2 kaffir lime leaves (substitute zest of 1 lime)

Romesco Sauce ↑

Ingredients

• 1 red pepper, roasted
• 1 tomato roasted and peeled
• 1/2 t paprika
• 1/4 t cayenne
• 3-4 garlic cloves
• 1 slice white bread
• 1/2 c almonds
• 1/4 c sherry vinegar
• 3/4 c olive oil
• salt to taste

Method

1. Heat oil in a sauce pan, gently fry garlic until light brown, remove. Add bread slice and fry until golden, remove. Fry almonds until golden brown, remove and let oil cool. Place ingredients in a blender with sherry vinegar and slowly drizzle in olive oil until well emulsified. Season.
2. Good with beef, chicken, shellfish.

Miso Glaze ↑

Ingredients

• 2 Tb miso paste
• 2 Tb mirin
• 3/4 Tb soy
• 1/4 t ginger
• 1/2 t chile garlic paste
• 2 t brown sugar
• juice from 1 lime
• 3 oz. stock

Method

1. Combine all and bring to a simmer and let reduce until slightly thickened.
2. Good for salmon, fish.

Honey Soy Glaze ↑

Ingredients

• 4 Tb soy sauce
• 1/2 c honey
• 2 Tb lime juice
• 1/4 c orange juice
• 1 t ginger juice

Method

1. Simmer and reduce until lightly thickened.

Tsatziki ↑

Ingredients

• 1 cucumber, peeled and seeded and grated
• 1/4 c grated onion
• 1 garlic clove, creamed
• 1/4 c fresh chopped dill
• fresh lemon to taste
• salt and pepper
• pinch of cumin and sugar
• optional (1/3 c crumbled feta)

Two Bean Salsa ↑

Ingredients

• 1 1/2 cups frozen (thawed), fresh, or canned corn
• 1 cup chopped tomatoes, seeded
• 1/3 cup sliced green onion
• 2 tablespoons minced cilantro
• 3/4 teaspoon olive oil
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1 cup cooked black beans or kidney beans, two seeded and minced hot peppers

Method

1. Mix well, cover and refrigerate four to six hours or overnight.
2. Yields 8 one-half cup servings, with 115 calories and 4 grams fat per serving.

Pepper Corn Salsa ↑

Ingredients

• 2 cups frozen (thawed), fresh or canned corn
• 1/2 cup minced green onion
• 1/4 cup each red and green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon minced cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Method

1. Combine all ingredients. Chill thoroughly.
2. Yields 6 one-half cup servings, with 75 calories and 2 grams fat per serving.

Cool Cucumber Tomato Salsa ↑

Ingredients

• 2 cups frozen (thawed), fresh or canned corn
• 2 diced plum tomatoes, one peeled, seeded chopped cucumber
• 1 tablespoon minced red onion
• 1 tablespoon fresh lemon juice
• 2 tablespoons

Method

1. Toss together.

Tropical Salsa ↑

Ingredients

• 6 to 7 seeded, diced plum tomatoes
• 1/2 ripe papaya peeled, seeded and chunked
• 1 jalapeno pepper, seeded and finely minced
• 1 green onion
• 3 tablespoons chopped mint
• 2 tablespoons lime juice

Method

1. Cover and refrigerate several hours.
2. Yields 4 one-half cup servings, with 55 calories and 0 grams fat per serving.

Pineapple Salsa ↑

Ingredients

• 1 eight-ounce can juice-packed pineapple tidbits, drained (or 1 cup fresh pineapple)
• 1/2 cup red bell pepper, two seeded, minced fresh jalapeno peppers
• 2 tablespoons minced cilantro
• 1 teaspoon grated lime zest

Method

1. Combine all (omit if fresh pineapple used) and refrigerate several hours.
2. Yields 4 one-half cup servings, with 45 calories (30 calories if fresh pineapple used) and 0 grams fat per serving.

Creole Trinity Salsa ↑

Ingredients

• 2 cups Prepared Mild Tomato Sauce
• 1/2 cup Diced Celery
• 1/2 cup Diced Onion
• 1/2 cup Diced Green Bell Pepper
• 1/4 cup Chopped Parsley or Cilantro
• 4 tsp. Hot Pepper Sauce

Method

1. Combine all ingredients in bowl; mix until well blended.
2. Cover and refrigerate several hours before serving.

Tropical Fruit Salsa ↑

Ingredients

• 1 qt Tropical Fruit, drained, canned, coarsely chopped
• 2 cups Red Bell Pepper, diced
• 2 cups Green Onions, minced
• 2/3 cup Vegetable Oil
• 1/4 cup Cilantro, minced
• 1/4 cup Lime or Lemon Juice
• 2 tsp. Red Pepper Flakes
• as needed Salt and Pepper

Method

1. Combine all ingredients in bowl; stir to blend.
2. Cover and refrigerate several hours before serving.

Red Salsa ↑

Ingredients

• 1 ea. Onion, small
• 3 ea. Tomatoes, large, ripe
• 2 ea. Jalapeno Peppers, seeded, stemmed, jarred
• 2 Tbsp. Olive Oil
• 2 Tbsp. Parsley or Cilantro, finely chopped
• to taste Salt and Pepper

Method

1. Combine all ingredients in blender or food processor; chop to blend.
2. Cover and refrigerate several hours before serving.

Green Salsa ↑

Ingredients

• 1 ea. Onion, small
• 3 ea. Green Tomatoes, large or 9 ea. Tomatillos
• 2 ea. Jalapeno Peppers, seeded, stemmed, jarred
• 2 Tbsp. Olive Oil
• 1/4 cup Cilantro, chopped
• to taste Salt and Pepper

Method

1. Combine all ingredients in blender or food processor; chop to blend.
2. Cover and refrigerate several hours before serving.

Golden Salsa ↑

Ingredients

• 1 ea. Onion, small
• 3 ea. Tomatoes, large, ripe golden
• 1/2 ea. Yellow Bell Pepper, seeded, stemmed
• 2 tsp. Hot Pepper Sauce
• 2 Tbsp. Olive Oil
• to taste Salt and Pepper
• 2 Tbsp. Pumpkin Seeds, chopped, roasted

Method

1. Combine all ingredients in blender or food processor; chop to blend.
2. Cover and refrigerate several hours before serving.

Classic Pesto ↑

Ingredients

• 1 ea. Garlic Clove
• 2 Tbsp. Pine Nuts
• 3/4 cup Basil Leaves, firmly packed, finely chopped
• 1/3 cup Virgin Olive Oil
• 3 Tbsp. Parmesan, freshly grated
• to taste Salt and Pepper

Method

1. In a blender or food processor, mince garlic clove and pine nuts.
2. Add basil leaves and chop finely.
3. Blend in olive oil, and parmesan in a slow steady stream; salt and pepper to taste.
4. Cover and refrigerate several hours before serving.

Sweet Mustard ↑

Ingredients

• 1/2 cup Spicy Brown Mustard
• 3 Tbsp. Honey
• 1 Tbsp. Hot Pepper Sauce

Method

1. Combine all ingredients in bowl; stir to blend.
2. Cover and refrigerate several hours before serving.
3. Can be used as a marinade.

Mushroom Barley ↑

Ingredients

• 1 oz. clarified butter
• 2 oz. onions
• 2 oz. leeks
• 1 clove garlic
• 1 oz. celery
• 2 oz. carrot, half moons
• 3/4 c quartered mushrooms (wedge vs. sliced)
• 16 oz. stock
• 1 t fresh thyme
• 1/2 t fresh rosemary or basil
• 1/3-1/2 c cooked barley
• 1/2 T Madeira or Sherry
• salt and pepper

Method

1. Garnish with a little parsley.
2. (1 c barley : 6 c water, rinse well.)

Hearty Vegetable Pasta ↑

Ingredients

• 1/2 tb oil
• 1 strip bacon, diced, lightly browned
• 1/4 c each: onions, leeks, celery, carrots, sm. dice
• 1 oz. turnips
• 1 t garlic
• salt and pepper
• 2-2 1/2 c stock
• 1/3 c rinsed potatoes
• 1/4 c zucchini
• 1 tomato peeled seeded and diced
• 1/2 t fresh thyme
• 2 t fresh basil
• cooked pasta
• salt and pepper

Method

1. Wait until potatoes are tender.

Tortilla ↑

Ingredients

• 3 tortillas, julienne, fried
• 1/2 c onions
• 1 t garlic
• 1/4 t sugar
• salt
• 1 t paprika, 1 t cumin, 3/4 t chile powder, 1/2 t thyme, 1/4 t oregano
• 3 tomatoes, seeded and grilled
• 1/2 ear grilled corn
• 1 chipotle
• 1 bay leaf
• 2-2 1/2 c stock
• 1 tb chopped cilantro
• lime juice to taste

Method

1. Puree in blender.
2. Garnish with julienne tortillas, sour cream, avocado.

Cream of Mushroom ↑

Ingredients

• 2 oz. butter (clarified)
• 2 oz. onion
• 8 oz. mushrooms, sliced
• 1 1/2 oz. flour
• 16 oz. chicken stock
• 4 oz. milk
• 4 oz. cream
• salt and pepper to taste
• garnish
• butter
• finish with fortified wine if desired

Method

1. Mushrooms reduced to dry.

Cream of Broccoli ↑

Ingredients

• 1/2 oz. butter
• 2 oz. onions
• 1 garlic clove
• thyme
• 16 oz. stock
• 3 oz. roux
• 12 oz. broccoli (peel stems and chop)
• 6 oz. milk
• 6 oz. cream
• salt and pepper

Method

1. Puree, strain, adjust, correct.

Cream of Carrot with Ginger ↑

Ingredients

• 2 oz. butter (clarified)
• 2 oz. onion
• 8 oz. carrots, peeled and diced
• 1 oz. peeled and minced ginger
• 1 1/2 oz. flour
• 20 oz. stock
• 1 t sugar
• 3-4 oz. milk
• 4 oz. cream
• salt and pepper

Method

1. Fried ginger garnish.

Beer Cheddar ↑

Ingredients

• 1 oz. butter
• 1/2 c mirepoix
• 1 oz. flour
• 4 oz. beer
• 16 oz. stock (1/2 at a time)
• 6 oz. grated cheddar
• 4-6 oz. cream
• salt, pepper, nutmeg to taste
• tabasco, worcestershire to taste

Sweet Red Pepper Soup ↑

Yield: Serves four

Ingredients

• 2/3 cup coarsely chopped roasted and peeled red pepper
• 2 cups chicken stock
• 2 garlic cloves
• 2 tablespoons lemon juice
• 1/4 cup half-and-half
• 1 roasted red bell pepper, cut into thin strips
• Minced spearmint, savory, or oregano, for garnish

Method

1. In a blender, puree the chopped peppers with the stock, garlic, lemon juice, and half-and-half. Stir in the pepper strips, and chill the soup.
2. Serve the soup garnished with the minced herb.

Apple and Onion Soup ↑

Yield: Serves four

Ingredients

• 2 large onions, chopped
• 3 tablespoons butter
• 4 cups peeled, sliced apples (about 6 medium apples)
• 3 cups chicken stock
• 1/2 cup heavy cream
• Salt, pepper, and ground nutmeg to taste

Method

1. In a heavy pot, melt the butter. Saute the onions until they are soft. Add the apples and stock, and bring the mixture to a boil. Reduce the heat, and simmer the mixture until the apples are soft.
2. In a blender, puree the apple mixture with the cream, salt, pepper, and nutmeg. Let the soup cool, then chill it.
3. Serve the soup garnished with more ground nutmeg.

Potage Cressonière (Watercress Soup) ↑

Yield: 4 qt (4 L); Portions: 16; Portion size: 8 oz (250 mL)

Ingredients

• 3 bunches (3 bunches) Watercress
• 1 lb (500 g) Leeks, white part only
• 3 1/2 oz (100 g) Butter
• 3 qt (3 L) Chicken stock or water
• 2 lb 8 oz (1.2 kg) Potatoes, peeled and cut into large pieces
• 7 oz (200 g) Crème fraîche
• to taste Salt
• to taste White pepper

Method

1. Wash the watercress and separate the leaves from stems. Set some of the nicer leaves aside for the garnish. Coarsely chop up the stems and set aside. Quickly blanch the leaves in boiling salted water [and] refresh. Once completely cooled, drain. Squeeze [out] any excess water and finely chop.
2. Thinly slice the leeks and sweat in butter with the watercress stems. Gently cook until tender and all liquid has evaporated.
3. Add the chicken stock or water and the potatoes, [cut] into large pieces. Bring to a boil.
4. Reduce the heat to a simmer and cook for 30 min[utes] or until the potatoes are tender. Add the cream, th[en] add the blanched watercress. Blend in a blender u[ntil] smooth, then strain. Season to taste.
5. Serve in a shallow soup bowl and garnish with so[me] fresh watercress leaves.
6. This soup can also be served cold.

Moussaka: Eggplant Casserole ↑

Yield: 12 servings

Eggplant

• 3 medium eggplants
• Kosher salt
• Freshly ground black pepper
• 4 ounces olive oil

Meat Filling

• 2 tablespoons butter
• 2 onions, finely chopped
• 12 ounces ground beef
• 4 ounces dry white wine
• 2 tablespoons tomato paste
• 4 ounces water
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper
• Pinch cinnamon

Bechamel Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• Pinch nutmeg
• Kosher salt
• Freshly ground black pepper
• 4 ounces Kefalotyri cheese, grated, plus 4 ounces

Method

1. For the eggplant: Wash eggplant and cut off both ends. Peel 1 1/2-inch strips of peel from the eggplant, making stripes of skin. Slice crosswise into 1/3-inch rounds. Salt and pepper both sides and let stand for 30 minutes. Rinse and dry. Heat the oil in a large saute pan, and fry the eggplant on both sides, until golden brown. Drain well on paper towels.
2. Preheat oven to 350 degrees F.
3. For the Meat Filling: Heat the butter in a large skillet. Add the onions and cook until tender, 3 to 4 minutes. Add the beef and cook until brown, about 6 minutes. Add the wine and reduce until it is almost dry. Add in tomato paste, water, parsley, salt, pepper, and cinnamon. Simmer for 30 minutes, remove from heat and cool.
4. For the bechamel: In a medium saucepan, melt the butter. Blend in the flour, and gradually stir in the milk. Cook, stirring, until thick and smooth. Add in the nutmeg, salt and pepper. Cool. Add 4 ounces of cheese and blend well.
5. For the assembly: Butter a 9 by 12 by 2-inch baking dish. Arrange half of the eggplant and half of the meat mixture, alternately, until completely used. Cover with the bechamel sauce, and the remaining cheese. Place in the oven and bake for 40 minutes. Remove to a rack and let cool for 20 minutes. Cut into 3-inch squares and serve warm.

Blue Cheese Souffle ↑

Yield: 4 servings

Ingredients

• 3 tablespoons unsalted butter, plus more for greasing
• 2 tablespoons grated Parmesan
• 3 tablespoons flour
• 1 cup milk, hot
• 4 egg yolks
• Salt and pepper
• 1 teaspoon dry mustard
• 3/4 cup crumbled blue cheese
• 5 egg whites
• Pinch cream of tartar

Method

1. Preheat oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
2. Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown. Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt, pepper, and mustard. Stir in the cheese and incorporated evenly. Chill while preparing the egg whites.
3. In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Serve with Dried Figs in Simple Syrup, brioche, and bitter greens.

Dried Figs in Simple Syrup ↑

Yield: 4 servings

Ingredients

• 1/2 cup water
• 1 orange, zested and juiced
• 1/2 teaspoon ground cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon natural vanilla extract
• 1 cup dried whole figs

Method

1. Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

Thai BBQ Chicken ↑

(Copyright 1998, M.S. Milliken & S. Feniger, All Rights Reserved, http://www.foodnetwork.com/foodtv/recipe/0,6255,1844,00.html)

Yield: serves 4-6

Ingredients

Marinade:

• 2 stalks fresh lemon grass
• 2 tablespoons chopped fresh ginger
• 2 tablespoons chopped cilantro
• 1 1/2 cups light soy sauce
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons red curry paste
• 2 pounds chicken breasts and thighs, on the bone

Sweet and Spicy Sauce:

• 1 tablespoon finely chopped chiles
• 1/2 cup white vinegar
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon finely chopped very fresh garlic

Method