week 11 lab
TRANSCRIPT
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8/9/2019 Week 11 Lab
1/30
CONTENTS Apple Raspberry Valentine Crisp 2
by Washington Apple Commision
Artichokes With Yogurt 4by Hanna Jung
Arugula Salad 6by Anonymous
Prosciutto Wrapped Asparagus 8by Trish Via Allrecipes.Com
Avocado Soup 10by Chuanqi Li
Blackberry 12 Mousse 12by Julee Rosso Sheila Lukins
Blueberry Mu n 14b C
Mango Lime Rice 30by David Quick
Wild Mushroom Soup 32by Ellie Schuhmann
Orange Mu n 34 from Orangerecipes.Org
Yin Yang Papaya 36by Nicole Routhier
Pineapple Payasam 38by Maneka Nirmal
Pomelo Salad 40by Andrea Nguyen
Pom Guac 42b A d Vi i
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8/9/2019 Week 11 Lab
2/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
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Yield: 2 servings
1 sheet (9 1/2 x 10-inch) pu pastry (sold in
grocery reezer sections or make your own pu
pastry)
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples, peeled, cored and cut into 1/4-in
thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
1 eight ounce container low at vanilla yogurt
1/4 cup water
Con ectioners sugar
APPLERASPBERRY
VALENTINECRISP
by Washington Apple Commision
I
APPLE
On oured sur ace, roll pu pastry into 14 x 10-
inch rectangle. Cut pastry into two 7 x 10-inch
pieces. Using a ruler to guide pastry wheel, cut
each hal into 22 seven-inch long strips about 1/4-
inch wide.
o make lattice heart, lay 11 pastry strips, 1/8-
inch apart and parallel, across an u ngreased baking
sheet. One by one, weave 11 more strips through
parallel strips to create lattice square. Cut out
center o lattice with a 4 or 5-inch heart-shaped
cookie cutter or stencil and discard trimmings.
Re rigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg
mixture and bake 15 minutes or until golden
brown. In skillet, melt butter and add apple slices,
sugar and cinnamon. Cover and cook, stirring
occasionally, or 20 minutes or until tender. Stir in
one tablespoon o jam.
o serve, blend yogurt and water. Divide mixture
between two large serving plates. Mound apple
slices in center. Dip edges o each heart into
con ectioners sugar and place atop apples.
o make heart-shaped designs in the sauce, heat
remaining jam in microwave or thirty seconds.
Drop dots o jam onto sauce. Drag a toothpick tip
through center o each dot to make heart.
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8/9/2019 Week 11 Lab
3/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
4 5
1/2 lemon
6 cups water
4 springs resh parsley
1 bay lea
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
or the Yogurt Mustard:
1/2 cup plain non at yogurt
1 teaspoon Dijon-Stlye mustrard
1/8 teaspoon lemon pepper
1 teaspoon red wine vinegar
2 tabel spoons minced shallot
ARTICHOKES WITH
YOGURTby Hanna Jung
II ARTICHOKES
Put the lemon, water, parsley, bay lea ,
peppercorns, and thyme in a large pot. Bring to
a boil over high heat. While the water is boiling,
prepare the artichokes Slice 1/4 inch o the top
o each artichoke. Cut the stems o each, ush
with the base, and clip the sharp point at the tip o
each lea with scissors. Put the artichokes into the
boiling water, cover, and cook until the leaves can
be pulled rom the stem easily, 40 to 50 minutes.
In the meantime, combine yogurt, Digion
mustard, lemon pepper,wine vinegar, and
shallotsin a blender and mix at high speed until
smooth. rans er the dressing to a small serving
bowl and place it in the center o a large platter.
When the artichokes are done, slice them in hal
vertically and remove the uzzy inner chokes.
Arrange the artichoke halves cut side down around
the yogurt mustard on the platter.
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8/9/2019 Week 11 Lab
4/30
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2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans,
drained and rinsed
2 tablespoons chopped resh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
ARUGULA SALADby anonymous
III
ARUGULA
Heat the olive oil in a large skillet over medium
heat; cook the garlic in the hot oil about 1
minute. Add the tomatoes, wine, sage, and
thyme; increase the heat to medium-high and
simmer 2 to 3 minutes. Stir in the cannellini
beans and basil. Season with salt and pepper.
Continue cooking until beans are heated
through, 3 to 4 minutes.
Arrange the arugula on a serving platter.
Spoon the bean mixture over the arugula. op
with the shaved Parmesan cheese i desired.
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8/9/2019 Week 11 Lab
5/30
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1/2 lb prosciutto, sliced
1/2 package (8 ounces) Neu chtel cheese,
so tened
12 spears resh asparagus, trimmed
PROSCIUTTO WRAPPED
ASPARAGUS
by Trish via Allrecipes.com
IV
ASPARAGUS
Preheat oven to 450 degrees Fahrenheit (230
degrees Celcious). Spread prosciutto slices with
Neu chatel cheese. Wrap slices around 2 or 3
asparagus spears. Arrange wrapped spears in a
single layer on a medium baking sheet. Bake 15
minutes in the preheated oven, until asparagus is
tender.
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8/9/2019 Week 11 Lab
6/30
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2 ripe avocados, quartered
1/4 cup chopped green onion
2 tablespoons resh orange or pineapple juice
1 tablespoon chopped resh cilantro
1/2 to 1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
3 cups chicken broth, chilled
1 (8-ounce) container at- ree plain yogurtGarnishes: cooked shrimp, avocado slices
AVOCADOSOUP
by Chuanqi Li
V
AVOCADO
Heat the chicken broth until hot, not boiling. Set
aside.
Peel the avocado and remove the seed. Cut into
several pieces, place in the ood processor or
blender, and pure. urn o the blender and
pour in the whipping cream, ollowed by the hot
chicken broth, cumin, salt, white pepper, sherry
and lemon juice. Pulse a ew times, just until
mixture is blended. aste and add more salt and
pepper, i desired.
Serve immediately, or chill or at least two hours
and serve.
Note: Haas avocados are the ones with the bumpy
skin. As they ripen, they go rom dark green to
purplish-black. Tis is only my opinion, but i I
cannot fnd Haas avocados, I dont make this or
any other avocado recipe until I can fnd them.
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8/9/2019 Week 11 Lab
7/30
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BLACKBERRY MOUSSE
by Julee RossoSheila Lukins
1 tablespoon un avored gelatin
2 tablespoons cold water
Juice and grated zest of 1 orange
2 pints blackberries, or 2 bags (10 ounces each)
frozen berries without sugar; reserve 8 to 10
whole berries for garnish
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau
2 cups heavy cream
2 kiwis, peeled and sliced, for garnish (optional)
VIBLACKBERRY
1. Soak the gelatin in the cold water in a saucepan
or 5 minutes. Add the orange juice, grated orange
zest, and berries, and bring just to a boil, stirring.
Cool to room temperature.
2. Beat the egg yolks and sugar in a bowl until pale
yellow. Add the Cointreau and beat or another
minute.
3. Put the egg yolk mixture in the top o a double
boiler over simmering water. Stir until slightly
thickened and hot to the touch. Cool to room
temperature.
4. Add the egg yolk mixture to the blackberry
mixture and stir until well blended. Whip the
heavy cream to so t peaks and old gently into the
blackberry and egg yolk mixture. Divide among
serving dishes and chill until ready to serve.
5. Garnish with a ew slices o kiwi and a whole
berry, or with the berries alone.
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8/9/2019 Week 11 Lab
8/30
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1/2 cup butter
2 cups unsi ted our
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large resh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar ( or top o mu ns)
BLUEBERRY MUFFIN
by CM
VII
BLUEBERRY
Preheat oven to 375F. In a large mixing bowl,
cream together butter and sugar until light and
u y; add eggs, one at a time, beating a ter each
addition. In a second bowl, combine all dr y
ingredients. (You can use an electric mixer to
combine the dry ingredients thoroughly at this
point so that you wont need to overmix once th e
wet and dry ingredients are combined.
Gradually add the dry ingredients to the creamed
butter and sugar mixture along with the milk
and vanilla. Optionally, mash 1/2 cup o the
blueberries, and stir in by hand (this will turn
batter a light shade o blue and add a touch o
blueberry avor, but this step may be skipped, i
you wish). Add the remaining whole berries and
stir in gently by hand.
Spray a 12 mu n baking pan with Bakers Joy
(or other non-stick spray). Fill greased mu n
cups 3/4 ull. Sprinkle sugar on top o unbaked
mu ns (we like to use urbinado sugar or
sprinkling the tops). Bake at 375F or 25-30
minutes. Cool in pan. Run a kni e around the
edge o each mu n a ter several minutes to ree it
rom the pan and cool on wire racks. Mu ns may
be brushed with melted butter and sprinkled with
sugar, i desired.
At our test kitchen, we sometimes sprinkle
blueberry mu n tops with cinnamon sugar or
ground hazelnuts or spread with lemon or vanilla
icing and top with thinly sliced almonds.
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8/9/2019 Week 11 Lab
9/30
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2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli orets
3 tablespoons butter
3 tablespoons all-purpose our
2 cups milk
ground black pepper to taste
BROCCOLISOUP
by Eric Garcia
VIII
BROCCOLI
Melt 2 tablespoons butter in medium sized stock
pot, and saute onion and celery until tender.
Add broccoli and broth, cover and simmer or 10
minutes.
Pour the soup into a blender, flling the pitcher no
more than hal way ull. Hold down the lid o the
blender with a olded kitchen towel, and care ully
start the blender, using a ew quick pulses to get
the soup moving be ore leaving it on to puree.
Puree in batches until smooth and pour into a
clean pot. Alternately, you can use a stick blender
and puree the soup right in the cooking pot.
In small saucepan, over medium-heat melt 3
tablespoons butter, stir in our and add milk. Stir
until thick and bubbly, and add to soup. Season
with pepper and serve.
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8/9/2019 Week 11 Lab
10/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
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1 medium green cabbage
3 large leeks
3 tablespoons butter
1/3 cup vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
CABBAGE& LEEKS
by Megan McGlynn
IX
CABBAGGE
rim leeks and slice into 1 to 1 1/2-inch lenghs.
Cut the rounds into thin strips. Soak in cold water
to loosen any soil that may be adhering to them,
then rinse well. Cut the cabbage into 6 wedges;
remove core pieces. Tinly slice the cabbage
wedges crosswise. oss the drained leeks with the
cabbage. Heat butter over medium heat in a large
skillet. Add leeks and cabbage and saute or 8
minutes. Add broth, salt, and pepper and simmer,
covered, until the cabbage is cooked but still
somewhat crunchy.
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8/9/2019 Week 11 Lab
11/30
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1 3/4 c. all-purpose our
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. soda
1/3 c. shortening
2/3 c. sugar
1 lg. egg
1 c. cantaloupe pulp
CANTALOUPEBREAD
by Yiwei Ma
XCANTALOUPE
Dice small amount o cantaloupe into blender.
Set on grind just long enough to mash cantaloupe
into pulp do not over grind, will be too soupy. Set
aside.
Mix our, baking powder, salt and soda, si ting 3
times.
In separate bowl, cream sugar and shortening
until light and u y. Add egg and beat well. Add
cantaloupe pulp and mix. Add our mixture,
1/2 cup at a time, beat until smooth. A ter each
addition put into well-greased oured pans, 8 x 4
x 2 1/2 inch. Bake in moderate 350 degree oven
or 50 minutes. Serve with whipped cream or
plain.
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8/9/2019 Week 11 Lab
12/30
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1 head of cauli ower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
ROASTEDCAULI-
FLOWER
from Simplyrecipes.com
XICAULIFLOWER
1 Preheat oven to 400F. Cut cauli ower into
orets and put in a single layer in an oven-proo
baking dish. oss in the garlic. Squeeze lemon
juice over cauli ower and drizzle each piece with
olive oil. Sprinkle with salt and pepper. I the oven
hasnt reached 400F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, or
25-30 minutes, or until the top is lightly brown.
est with a ork or desired doneness. Fork tines
should be able to easily pierce t he cauli ower.
Remove rom oven and sprinkle generously with
Parmesan cheese. Serve immediately.
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8/9/2019 Week 11 Lab
13/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
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1 recipe pastry or a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
CHERRY PIE
by Elliott Manzon
XII
CHERRY
Preheat oven to 400 degrees F (205 degrees C).
Place bottom crust in piepan. Set top crust aside,
covered.
In a large mixing bowl combine tapioca, salt,
sugar, cherries and extracts. Let stand 15 minutes.
urn out into bottom crust and dot with butter.
Cover with top crust, ute edges and cut vents in
top. Place pie on a oil lined cookie sheet --- in
case o drips!
Bake or 50 minutes in th e preheated oven, until
golden brown.
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8/9/2019 Week 11 Lab
14/30
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12 cups water
1 bunch kale, trimmed (about 4 ounces)
2 2/3 cups (1-inch) cubed Yukon gold or red
potato (about 1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter or stick margarine
3 cups diced onion
2 tablespoons chopped fresh sage
1/4 cup sliced green onions
1/4 teaspoon freshly ground black pepper
Cooking spray
Sage sprigs (optional)
MASHED-POTATO
CAKES WITHONIONS
AND KALE
by Michael Perry
XIII
KALE
Bring water to a boil in a Dutch oven; add kale.
Cover and cook over medium heat 5 minutes or
until tender. Remove kale with a slotted spoon,
reserving cooking liquid. Chop kale and set aside.
Add potato to reserved cooking liquid in pan;
bring to a boil. Reduce heat, and simmer 10
minutes or until tender. Drain; partially mash
potatoes. Stir in kale and 1/4 teaspoon salt.
Preheat oven to 400.
Heat oil and butter in a large nonstick skillet over
medium-high heat. Add 1/2 teaspoon salt, dicedonion, and chopped sage. Cook 13 minutes or
until browned. Combine potato mixture, onion
mixture, green onions, and pepper. Remove rom
heat; cool slightly. Divide potato mixture into 8
equal portions, shaping each into a 1/2-inch-thick
patty. Place patties on a baking sheet coated with
cooking spray. Bake at 400 or 20 minutes.
Preheat broiler.
Broil patties or 5 minutes or until browned.
Garnish with sage sprigs, i desired.
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8/9/2019 Week 11 Lab
15/30
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24 kiwis, peeled and mashed
3/4 cup pineapple juice
1/4 cup fresh lemon juice
3 apples, unpeeled and halved
4 cups white sugar
KIWI JAM
by Dan Polant
XIV
KIWI
In a large saucepan, combine 3 cups mashed kiwi,
pineapple juice, lemon juice and apples. Bring to a
boil and then add the sugar; stir to dissolve, reduce
heat and simmer or 30 minutes.
Sterilize the jars and lids in boiling water or
at least 5 minutes. Pack the jam into the hot,
sterilized jars, flling the jars to within 1/4 inch
o the top. Run a kni e or a thin spatula around
the insides o the jars a ter they have been flled
to remove any air bubbles. Wipe the rims o the
jars with a moist paper towel to remove any ood
residue. op with lids, and screw on rings.
Place a rack in the bottom o a large stockpot andfll hal way with water. Bring to a boil over high
heat, then care ully lower the jars into the pot
using a holder. Leave a 2 inch space between the
jars. Pour in more boiling water i necessary until
the water level is at least 1 inch above the tops o
the jars. Bring the water to a ull boil, cover the
pot, and process or 10 minutes.
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8/9/2019 Week 11 Lab
16/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
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2 cups brown rice
4 cups water
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
1 mango, peeled, pitted, and cut into 1/2 inch
cubes 50 Min
MANGOLIME RICE
by David Quick
XV
MANGO
1. Bring the brown rice and water to a boil in a
saucepan. Stir the lime juice into the rice, reduce
the heat to medium-low, and cover; simmer
until the rice is tender and the liquid has been
absorbed, 45 to 50 minutes.
2. Stir the cilantro and mango into the cooked
rice to serve.
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8/9/2019 Week 11 Lab
17/30
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1/2 teaspoon butter1/2 teaspoon olive oil
2 tablespoons fnely chopped celery
2 tablespoons fnely chopped shallots
2 tablespoons fnely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups th inly sliced shiitake mushroom
caps
1 (14-ounce) can at- ree, less-sodium
chicken broth
1 teaspoon dry sherry
1/2 teaspoon chopped resh parsley 1/4 teaspoon chopped resh tarragon
1/4 teaspoon ground black pepper
1/8 teaspoon salt
WILDMUSHROOM
SOUPby Ellie Schuhmann
XVIMUSHROOMS
Heat butter and oil in a large nonstick skillet
over medium-high heat. Add celery, shallots, and
carrot; saut 3 minutes or until lightly browned.
Spoon vegetable mixture into a medium bowl.
Coat pan with cooking spray. Add button
mushrooms; saut 3 minutes or until lightly
browned. Add button mushrooms to vegetable
mixture. Coat pan with cooking spray. Add
shiitake mushrooms; saut 3 minutes or until
lightly browned. Add shiitake mushrooms to
vegetable mixture.
Combine vegetable mixture and broth in a
medium saucepan; bring to a boil over medium
heat. Cover, reduce heat, and simmer 30 minutes.
Stir in sherry and remaining ingredients. Simmer,
uncovered, 5 minutes.
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8/9/2019 Week 11 Lab
18/30
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10 oz of mandarin oranges, drained.
1 medium egg, slightly beaten.
1 cup of our.
cup of sugar.
cup of butter.
cup of milk.
1 teaspoon of baking powder.
teaspoon of salt.
teaspoon of allspice.
teaspoon of nutmeg.
ORANGEMUFFIN
from OrangeRecipes.org
XVII
ORANGE
Preheat your oven to 350F (175C).
Sift the our with all of the other dry
ingredients. Add the butter. Mix together
the beaten egg and the milk, then add to dry
ingredients and mix until just moistened.
Fold in the mandarin orange pieces.
Fill greased muf n tins about three-quarters full.
Bake for 25 minutes. Serve as desired. and serve.
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8/9/2019 Week 11 Lab
19/30
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36 37
1 cup canned unsweetened coconut milk, stirred3/4 cup milk
3 ablespoons sugar
2 ablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
2 medium ripe papayas (about 1-1/2 pounds)
Fresh mint sprigs, or garnish
YIN YANGPAPAYA
by Nicole Routhier
XVIII
PAPAYA
Combine the coconut milk, milk, sugar, and
tapioca in a medium-size saucepan, and bring to
a boil over high heat. Reduce the heat to low and
simmer, stirring requently, until the tapioca is
translucent and the mixture is slightly thi ckened,
about 5 minutes. Do not overcook; the mixture
will continue to set as it cools. Stir in the vanilla
extract.
Let the tapioca cool. Cover and re rigerate until it
is well chilled, at least 1 hour.
Halve the papayas and remove the seeds. With a
spoon, scoop out the esh and place it in a blender
or ood processor. Process the papaya to a puree.(Tere should be about 2 cups o puree.) Cover
and re rigerate until well chilled, at least 1 hour.
o serve, spoon the tapioca pudding into 1 side o
each soup bowl, then add the papaya puree on the
other side, orming a yin-yang pattern. Garnish
with a mint sprig and serve at once.
Yield: 4 servings
Recipe Source: Nicole Routhiers Fruit Cookbook
by Nicole Routhier (Workman Publishing)
Reprinted with permission.
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8/9/2019 Week 11 Lab
20/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
38 39
Pineapple(ripe) - 1 no(cut into small pieces)
Sugar - 300 gm
Coconut milk - 2 tins
(or u can extract the milk from two grated
coconuts by taking 1st, 2nd and 3rd extracts)
Ghee - 25 gm
Raisins(Onakka munthiri) - 50 gm
Cashew nuts - 50 gm
Cumin(Jeerakam) powder - 1 tsp
Dried ginger powder 1 tsp
Cardamom(Elakka) - 4 nos
(powdered)Chowari - 50 gm
PINEAPPLEPAYASAM
by Maneka Nirmal
XIX
PINEAPPLE
Boil the pineapple pieces in a thick bottom pan,along with a little water. When the pineapple is
done, add the ghee and ry it well.
Add sugar and ry. Make sure that there is no
crumbs or lumps. When it is nicely done, add
the third extract o the milk and boil it. Add
the second extract ollowed by the frst extract.
When the frst extract begins to boil, add the
washed chowari. When the chowari is cooked
and payasam is nicely done, remove rom ame.
Add the ried cashewnuts and raisins. Sprinkle the
powdered ingredients and mix well. Close the pan
with a lid to keep the yummy avor
ips:1) I u r using tinned coconut milk, avoid the
three steps o extract milk.
simply mix one cup water to the frst tin o
coconut milk and dilute it. Add this to the ried
pineapples. When it starts to boil, add the second
tin o coconut milk.
2) I normally add one cup water to one tin
coconut milk to dilute it. But u can use more or
less according to the thickness and quality o the
milk.
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8/9/2019 Week 11 Lab
21/30
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40 41
1/2 teaspoon salt1/2 pound large or jumbo shrimp, deveined
1/4 pound boneless skinless chicken breast or
boneless pork chop, or to 1 cup matchstick-cut gio
1 medium pomelo
1 carrot, peeled and cut into ne shreds
cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
1/3 cup crispy caramelized shallot
2 tablespoons sh sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water 1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic sauce
POMELOSALAD
by Andrea Nguyen
XX
POMELO
Put the salt in a small saucepan and fll 2/3 with water. Bring to a boil and then add the shrimp.
As soon as theyve curled up, remove them with
a slotted spoon and set aside to cool. Return the
water to a boil and add the chicken or pork chop.
When bubbles orm at the rim, turn o the heat,
cover and let sit or 20 minutes to cook the esh.
Remove and set aside to cool. (I youre using the
Vietnamese sausage, skip this step be cause its
already cooked.) Cut the shrimp in t he diagonal
into large pieces that will blend well with the
pomelo and other ingredients. Hand shred the
chicken or cut the pork into julienne. Set aside.Cut o one end o the pomelo to reveal its eshy
pith. Ten use your fngers and kni e to remove
the pith so that all thats remaining is the white
covered esh. Pry the pomelo open and split intotwo parts. Ten use a kni e, scissors and your
fngers to peel away the skin rom each segment
and remove the esh. Separate the esh into bite
size pieces and deposit in a bowl. For the dressing,
combine fsh sauce, lime juice, water, sugar and
chile garlic sauce in a small bowl and stir to
dissolve the sugar. Right be ore serving, add the
shrimp, chicken or pork, carrot, mint, cilantro,
peanuts and shallot to the pomelo. oss with your
fngers or tongs to combine well. Add the dressing
and toss. aste and adjust the avors, as needed.
rans er to a plate, leaving any liquid behind andserve.
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8/9/2019 Week 11 Lab
22/30
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42 43
1/4 cup minced onion2 limes, juiced
2 serrano chile peppers, or to taste
salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped resh cilantro
1/4 cup pomegranate seeds, divided
1 sprig cilantro or garnish
POMGUAC
by Amanda Visconti
XXIPOMEGRANATE
Combine the onion with the juice o 2 limes ina small bowl; allow the onion to soak in the lime
juice or 2 hours.
Strain through a fne-mesh sieve and discard the
lime juice. Set the onions aside.
Grind the serrano chile peppers, the juice o 2
limes, and salt together in a ood processor until
smooth; add the avocado and continue processing
until creamy and smooth.
rans er the mixture into a small serving bowl;old the soaked onions, chopped cilantro, and
about hal the pomegranate seeds into th e avocado
mixture.
op with the remaining pomegranate seeds and
garnish with the cilantro sprig to serve.
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8/9/2019 Week 11 Lab
23/30
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44 45
XXII
POMELO
Beat eggs on high speed 5 minutes. Gradually beatin sugar. Stir in pumpkin and lemon juice.
Combine and si t our and remaining dry
ingredients (not the nuts). Fold the our mixture
into the pumpkin-egg mixture.
Spread in a 15x 10 pan or 12 x 18 lined with
waxed paper. Bake or 10-15 minutes at 375
degrees.
Loosen edges with a kni e, then turn onto a towel
sprinkled with powdered sugar. Roll towel and
cake together.
Combine all flling ingredients and beat until
u y. Unroll cake and spread flling over cake. op
with nuts and roll. Chill.
Serving Suggestions:1. Cut each slice o cake and sprinkle with
cinnamon. Arrange on a plate and serve.
2. Goes very well with Tanksgiving or Christmas
dinner.
Storage suggestions:
Cover and store in re rigerator or up to 3 days.
Keeps well in reezer or 1 week.
3 eggs1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup our
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup powdered sugar
1 pkg cream cheese, so tened, (8 oz)
4 bs. butter1/2 tsp. vanilla
1/3 cup nuts, i desired
PUMPKINCAKEROLL
by Bo Wang
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8/9/2019 Week 11 Lab
24/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
46 47
1 1/2 cups white sugar1 tablespoon water
3 cups resh raspberries
6 slices white bread
1 cup whipped cream
RASBERRY SUMMER
PUDDINGby FeiFei
XXIII
RASPBERRY
In a saucepan over medium heat, combine the
sugar, water, and raspberries. Cook, stirring
care ully so as not to damage the berries, until
the mixture is hot, and the sugar is dissolved.
Set aside to cool slightly.
Line a 1 quart bowl with 5 slices o bread.
Pour the raspberry mixture over the bread,
and place the last slice o bread on top. Cover
the bowl loosely with plastic wrap. Place a
weight on top o the bowl (canned goods
work well), and re rigerate overnight.
Te next day, remove plastic wrap, and invert
onto a plate. Serve chilled, with whipped
cream on the side.
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8/9/2019 Week 11 Lab
25/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
48 49
2-3 large red, yellow or orange bell peppers2 oz. extra virgin olive oil
2 Tbsp. chopped shallots
cup vegetable stock
1 Tbsp balsamic vinegar
Kosher salt & ground white pepper, to taste
RED BELLPEPPER
COULISby Danilo Alfaro
XXIV RED BELL
PEPPER
Remove the core, seeds and membranes rom thepeppers and roughly chop them. Heat a heavy-
bottomed saut pan over medium heat or a
minute, then add the olive oil and heat or another
minute.
Add the shallots and saut or a minute or two or
until theyre slightly translucent. Reduce heat to
low, add the chopped pepper. Cover and sweat or
about 15 minutes or until tender. Add a couple o
tablespoons o stock and cook or another minute
or two. Remove rom heat and pure in a blender.
ip: Use care when processing hot items in ablender as the hot steam can sometimes blow the
blender lid o .
Start on a slow speed with the lid slightly ajar to
vent any steam, then seal the lid and increase the
blending speed. Add vinegar, adjust consistency
with remaining stock, and season to taste with
Kosher salt and white pepper.
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8/9/2019 Week 11 Lab
26/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
50 51
12 ounces strawberries, hulled and cut into 1/4-inchslices
Good-quality balsamic vinegar
1/2 lemon, juiced
Extra-virgin olive oil
Sea salt and reshly ground black pepper
Olive oil
A ew sprigs resh basil, leaves picked
9 ounces halloumi cheese, cut into 8 thin slices
A ew sprigs resh mint, leaves picked
A hand ul mixed salad leaves, washed and spun dry
8 slices speck
STRAWBERRY SALAD
by Ellen Wilson
XXV STRAWBERRY
Most people think o strawberries as somethingtheyd only eat or dessert, but they work so well
in salads. Especially when paired with halloumi
cheese, which I just love. Its a Cypriot cheese
made rom goats or sheeps milk and you can get
it rom all good supermarkets. Its like a chewy
eta but one you can cook with. When ried or
broiled it goes all crispy on the outside and so t
and slightly chewy on the inside. A brilliant thing
to eat.
In a bowl, drizzle the sliced strawberries with a
good splash o balsamic vinegar, the lemon juiceand some extra-virgin olive oil. Season with salt
and pepper. Tis will draw out and avor the
lovely strawberry juices.
Preheat a large nonstick rying pan to medium hotand add a splash o olive oil. Press a basil lea onto
each slice o halloumi. Place the slices, lea side
down, in the rying pan and ry or a minute. urn
over care ully and ry or another minute until the
halloumi is light golden and crisp.
Get yoursel 4 plates and place a couple o pieces
o the crispy halloumi on each. Put the mint, the
rest o the basil leaves and the salad leaves into the
bowl with the strawberries and toss together. Pile
some o the strawberry mixture in the middle o
each plate and drape the speck over the top. Finish with more salad leaves. o serve, drizzle with
balsamic vinegar and extra-virgin olive oil.
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8/9/2019 Week 11 Lab
27/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
52 53
1 1/2 cup diced resh tomatoes1 tbsp diced seeded resh jalapeno pepper
3 tbsp fnely diced onion
2 tbsp fnely chopped resh cilantro
1 tbsp Balsamic vinegar or resh lime juice
1 clove garlic, minced
1/4 tsp salt
FRESHTOMATO
SALSA by Elizabeth Hill
XXVITOMATO
In medium bowl, combine all ingredients. Letstand, covered, at room temperature or 30
minutes.
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8/9/2019 Week 11 Lab
28/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
54 55
1 (9 inch) unbaked pie crust2 cups cooked and mashed sweet potatoes
2 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups light cream
3 tablespoons butter, so tened
2/3 cup packed brown sugar
2/3 cup chopped pecans
SWEETPOTATO
PECAN PIEby Pei-Yi Wong
XXVIISWEET
POTATO
1. Bake sweet potatoes until tender, peel andmash. Make sure all lumps are removed, straining
i necessary.
2. Lightly beat eggs. Blend together eggs and sweet
potatoes. Stir in sugar, salt, cinnamon, ginger, and
cloves. Blend in cream. Pour into pie shell.
3. Bake in preheated oven at 400 degrees F (205
degrees C) 45-55 minutes or until kni e inserted
hal way between center and edge o pie comes out
clean. Cool completely on rack.
4. o make Caramelized Pecan opping: Combinebutter or margarine, brown sugar, and pecans.
Gently drop by spoon uls over cooled pie to cover
top. Broil 5 inches below heat until mixture begins
to bubble, about 3 minutes. Watch care ully, i
cooked too long, top will turn syrupy. Cool on
rack.
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8/9/2019 Week 11 Lab
29/30
33 OF THE HEALTHIEST FOODS ON EARTH SI 520
56 57
2 cups cooked baby salad shrimp2/3 cup mayonnaise
1 tablespoon resh snipped dill
12 4 inch seeded rounds o watermelon
about 1/2 inch thick
4 large cocktail shrimp
4 sprigs o dill
DILLED BABY SHRIMP &
WATERMELONNAPOLEONS
by Xiaowen Zhang
XXVIII WATERMELON
Mix together the shrimp, mayonnaise and dill.Chill until ready to serve.
o serve, place a round o the watermelon on
a serving plate and top with a thin layer o the
shrimp salad.
op that with another round o the watermelonand then another layer o the shrimp salad.
op that with another watermelon round.
Place a cocktail shrimp on top with a sprig o dill.
Repeat to create 4 Napoleons.
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8/9/2019 Week 11 Lab
30/30
INDEX
A Allspice 34
Almond Extract 24
Arugula 6
Asparagus 8
Avocado 10, 42
BBaking Powder 14, 20, 34
Balsamic Vinegar 50
Basil 6, 50
Blackberry 12
Black Pepper 10
Blueberries 14
Butter 14, 18, 26
Button Mushrooms 32
CCabbage 18
Cannellini Beans 6
Cantaloupe Pulp 20
Cardamom 38
Carrot 32, 40
Cashew Nuts 38
Cauli ower 22
Celery 16
Cherries 24
Chicken 40
Chicken Broth 10
Chile Peppers 42Chowari 38
Cilantro 10, 30, 40, 42, 54
Coconut 38
Coconut Milk 36
Coconut Milk 38
Cream 46
Cumin 10
Cumin 38
DDill 56
EEgg 20, 34
Eggs 14
FFish Sauce 40
Flour 14, 20
GGarlic 22, 54
Ghee 38
Ginger 38
Green Onion 10, 26
HHalloumi 50
J Jalapeno 54
K Kale 26
Kiwis 12
L Leeks 18
Lemon 50
Lemon Juice 2 2
Lime 42
Lime Juice 30, 40, 54
MMandarin Oranges 34
Mango 30
Margarine 26
Mayonnaise 56
Milk 14, 36, 38
Mint 36, 40, 50
NNeu chtel Cheese 8
Nutmeg 34
OOlive Oil 26
Olive Oil 22
Onion 16, 26, 42, 54
Orang 10
PPapaya 36
Peanuts 40
Pecans 52Pie 24
Pineapple 38
Pineapple Juice 10
Plain Yogurt 10
Pomegranate 42
Pomelo 40
Pork 40, 46
Potato 26
Prosciutto 8
R Raisins 38
Red Pepper 1 0
SSage 26
Salt 10, 14, 20, 22
Shallot 40
Shallots 32
Shiitake Mushroom 32
Shortening 20
Shrimp 10, 40, 56
Soda 20
Speck 50
Strawberry 50
Sugar 14, 20, 40
Tapioca 24, 36
arragon 32
omato 54
V Vanilla Extract 14, 24, 36
Vegetable Broth 18
W Watermelon 56
Y Yolk 12