Recipes - Its All in the Sauce

8/9/2019 Recipes - Its All in the Sauce

1/18

Recipes from

COOK! Its All in the Sauce

July 26 - 30, 2010

Coconut Panna Cotta with Pineapple Sauce4 custard cups, oiled/buttered

6 tablespoons water

2 envelopes (5 tsp) unflavored gelatin

3 1/2 Cups unsweetened coconut milk

1/2 Cup sugar

1/4 Cup powdered sugar

1/2 teaspoon vanilla

1/2 Cup toasted flaked coconut

Place water in small bowl and sprinkle with gelatin; set aside.

Place coconut milk, sugar, powdered sugar in medium saucepan. Heat over medium heat; stir to

dissolve sugar and smooth out coconut milk. Do not boil. Add vanilla. Add gelatin mixture and

stir until gelatin is completely dissolved.

Pour coconut milk mixture into custard cups. Refrigerate until set, 3 - 4 hours.

To remove from the molds, run knife around the edge of the mold then place the mold in hot

water for about 30 seconds. Turn out onto a serving plate. Garnish with toasted coconut and

pineapple sauce.

Pineapple sauce

1 pineapple, peeled and chopped1/2 cup sugar

Juice the pineapple, or puree in a food processor and then strain through a fine mesh sieve.

Combine with sugar in a saucepan and bring to a simmer over medium heat. Cook until the sauce

has reduced to a thick, syrupy consistency.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

COOK! is a Paulding & Company Program

www.cookprograms.com

Our Blog: cookprograms.wordpress.com/

1410 D 62nd St. Emeryville, CA 94608

510-594-1104 tel/fax

pauldingandcompany.com
http://www.cookprograms.com/http://www.cookprograms.com/


2/18

Vegan Blueberry Cornmeal MuffinsMakes 18 muffins

Ingredients:

10 tablespoons (1 stick + 2 tbsp) unsalted soy butter, softened

1 cup sugarinstead of eggs:

1 Tbsp flax seed, ground and mixed with 3 Tbsp water

1/2 ripe banana, mashed well and whisked until fluffy

dry ingredients:

2 cup cornmeal

1/2 cup white rice flour

1/2 cup tapioca flour

1 teaspoons baking powder

teaspoon baking soda

teaspoon saltwet ingredients:

2 teaspoons lemon zest

1 cups soy yogurt or soy milk

finishing with:

1 cup blueberries

2 tablespoons turbinado sugar (for the tops)

Preheat the oven to 375

Combine the dry ingredients in a bowl, blending thoroughly, and set aside.

In a separate bowl, combine the wet ingredients and set aside.Cream the butter and sugar together, until just creamed.

Add the flax seed mixture and then the banana, mixing after each.

Alternate adding the wet and dry ingredients, a little at a time

Fold in the blueberries.

Oil your muffin tins or line with paper muffin cups

Fill each cup two-thirds full.

Sprinkle the turbinado sugar over the top.

Bake for 35 minutes, or until the tops of the muffins are brown.



3/18

Veal/Beef Stock20-25# veal/beef bones, roasted in 450 oven to golden

5# veal/beef trimming, add to roast pan and roast till brown

(1/2 of small can tomato paste added with meat)

Mirepoix, use 5:1 meat/mirepoix ratio. Brown in a little fat

2 # onions

1.5 # carrots

1 # leeks

1 # shallots

1 # mushrooms

1/2 # celery, no leaves

(touch garlic if desired) ATTA, brown, Deglaze with water. Transfer bones from roasting pan to

stock pot. Degrease and deglaze roasting pan, add to stock pot.

Cook

Notes: trim most fat. If using lamb, never use the fat, it's bitter, strong flavored. Before roasting,

wash bones, remove blood. When browning, the browner, the better. More flavor, color. Can add

tomato to pan for browning. More cooked, the better for tomato. Remove bones to stockpot and

deglaze, using some cheap red wine and add this to pot. Cook 8 hours.

Basic Chicken StockMakes 3 1/2 - 4 quarts of stock

Ingredients:5-6 lbs uncooked chicken bones (backs, necks, plus gizzards, hearts but not liver) and/or whole

chicken, skinned, or a combination with turkey

Water to cover by about 2 inches

onion, celery, carrots

a bouquet garni, if desired of a few parsley stems, a sprig of fresh thyme, a bay leaf

a teaspoon or so of whole peppercorns

Use an 8 quart or larger pot. Remove as much excess fat and skin as you can without working

too hard. Rinse the bones to remove blood. Place bones so that they loosely fill pot. 5 lbs. of

chicken backs will fill an 8-quart pot, or accumulate backs and necks and gizzards and hearts inthe freezer from chickens you've cut up. You can also buy whole chickens on sale (sometimes

cheaper than purchasing backs!) and remove and use the meat, when cooked through, for chicken

salad, etc. The carcass from a cooked turkey will make the broth very rich and flavorful, and for

a special soup, so will the bones from smoked chicken or turkey. You can put in cooked chicken

carcasses as well, although they will add less flavor. Add a coarsely chopped onion, a celery stalk

and a couple of small carrots, coarsely chopped, and the seasonings. Fill pot with water to cover

the bones. Dont salt the pot--season later, when you use the stock.



4/18

Heat on high flame until just about to boil. Turn down to a low simmer, and as foam forms on

top, skim it off with a spoon and discard. After a little while, no more foam will form. Simmer

pot on very low heat for at least 3 hours, or up to overnight. Be sure to leave plenty of water to

cover ingredients in the pot, (if the bones sit above the water, they can cool to below 140F and

after a while, cause bacterial growth in the stock) and keep the pot just barely simmering. Besure not to boil the stock at any time--it will suspend fat molecules in the broth, making it

permanently cloudy.

When the stock is done (flavor will be the determining factor) strain and either divide into small

plastic containers, cool uncovered on the counter and then store in the refrigerator or freezer, or

leave in a large container in a sink full of ice water, stirring frequently. Dont put a lot of hot

stock away in the refrigerator, it will sour and also ruin whatever else you have in there, since it

will raise the temperature too much. Can be refrigerated, covered, with the layer of fat left on top

for 1 week, or fat can be removed and the containers frozen. Can be stored in the freezer for up

to six months.

notes: for a brown stock, chop up carcasses and either saut over medium-high heat until brown,

with an onion, in a little bit of butter or oil, or roast at about 375-400F. until bones brown nicely.

Proceed with recipe. A super-rich stock can be made by cooking the next batch of bones, or

poaching a whole chicken, in a finished batch of stock.

Fish StockYield: 4 quarts (1 gallon)

5 lbs. bones of white, flat cold water ocean fish*

2 tablespoons olive oil or butter

1 lb. onion

1/2 lb. mushrooms

1/4 lb. leeks, white part only

1/4 lb. celery, no leaves

a few stems of parsley

sprig thyme

bay leaf

1 tsp. white pepper corns2 tsp. lemon juice

3/4 cup dry white wine

Soak fish bones in cold water and carefully cleaned to remove all blood and impurities. If

possible, use no tails & fins. Use head only if split & well cleaned. Do not include skin. Place

vegetables in a heavy stock pot with herbs/spices, in the oil or butter, and cook over medium



5/18

heat, covered. When the onions become translucent, add fish bones and the herbs and lemon

juice. Cover with a piece of parchment. Let cook together 2-3 minutes.

Add the wine, reduce over medium-high heat by about 75% of the wines volume. Then add

water to just cover bones. Bring to a boil, turn the heat down to low and simmer 30 minutes. DO

NOT touch or mix. Let steep additional 5-20 min. off heat. Strain through cheesecloth, withoutpressing on bones. Cook quickly, label, store. Shelf life: 4-5 days in the refrigerator, or up to 6

months in the freezer.

*Best fish to use are turbot, sole, halibut, flounder, grouper. You can include no more that 1 lb. of

skate, sturgeon, or swordfish bones. Fish considered passable if all else unavailable: snapper,

pompano, cod, sea bass.

Vegetable StockYield: 1 gallon

4 large unpeeled potatoes, quartered

4 large peeled carrots, thickly sliced

4 large onions, peeled and quartered

2 leeks, washed and chunked

3 stalks celery, chopped

2 garlic cloves, unpeeled

2 plum tomatoes

6 stems parsley1 bay leaf

10 peppercorns

sprig thyme

Boil with a gallon plus water for 45 minutes. Strain.



6/18

Poached Salmon

Court bullion *

1 cup white wine

2-3 quarts water

1-1/2 teaspoons salt1 onion, sliced

1 rib celery, sliced

1 small carrot, peeled and sliced

8 peppercorns, gently crushed

1 sprig fresh thyme

Individual cut salmon filets, about 5-6 oz. portions, bones removed

Combine court bullion ingredients in a non-reactive pot. Simmer gently for 30 minutes. Strain.

Return to a boil before proceeding. May be made in advance and refrigerated.

Place fillets in a non-reactive pan, on a rack if desired, and cover fish completely with the boiling

hot court bullion. Bring just back to the simmer over highest heat, watching constantly. This

should not take more than 1-2 minutes. Immediately turn off heat, cover pan and let stand about

5 minutes. Check for doneness, and remove promptly when salmon is just barely turing opaque

in the center. This may require a couple more minutes sitting time, depending on thickness of

fillets and quantity being cooked at once. Remove with a spatula, or by taking whole rack from

pan.

*you need enough to cover the salmon completely. Estimate amount by placing salmon in yourpan, covering it with cold water, then removing salmon and measuring quantity of water. Size of

pan should allow liquid to surround all the salmon, but not be so big you need huge quantities of

court bullion!



7/18

Mashed Root VeggiesServes 4-6 people.

3 lbs mixed root vegetables, peeled and chopped

1 Tbs. olive oil

salt

peppermilk

1 Tbs. olive oil

1 clove garlic, chopped

Place root veggies in a pot, add water to cover and a few generous shakes of salt. Bring to a boil,

turn down to a simmer and cook, covered, until tender. Drain well, then dribble in a tablespoon

of olive oil. Mash with a potato masher, or put through a ricer until relatively consistent in

texture. Add salt and pepper to taste and stir, and then add milk and stir to achieve a light

consistency. DO NOT use an electric mixer, blender, food processor or anything but gentle hand

power to mash. ALWAYS mash thoroughly before adding any milk. Cover and reheat untilpiping hot on very low flame before serving.

Hollandaise Sauce

1/2 cup butter (1 stick)

4 egg yolks

1 tablespoon lemon juice

1/2 teaspoon salt1 pinch cayenne pepper

In a stainless steel bowl vigorously whisk eggs, lemon juice, salt and cayenne together until they

are light.

Heat butter in a small saucepan over low heat until melted, but not brown.

Set the bowl with egg yolks over a pot of low-simmering water, being sure that the bowl does not

touch the simmering water. Whisk eggs while slowly drizzling in melted butter.

Whisk in this way until the sauce has thickened and almost doubled in size.

Serve immediately, or to keep warm for up to 30 minutes, set the bowl in a warm water bath.



8/18

Sauteed Rapini or BroccoliYield: 4 very large servings, or up to 6 smaller servings

1 bunch rapini or broccoli

2 Tbs. salt (for the pot)

cup extra-virgin olive oil

3 cloves garlicpinch red pepper flakes

salt and freshly ground black pepper to taste

a few drops of balsamic vinegar (optional)

Bring a large pot of water to a boil on the stove. When it boils, add the 2 tablespoons salt.

While the water is warming, rim the bottom ends of the rapini by about an inch. Remove any

yellowed leaves as well. Cut rapini in 2-inch segments, and soak in a bowl of cold water,

changing it at least twice, to be sure all sand and dirt is removed. Drain well.

Cook in the rapidly boiling water for 3 minutes. Drain and rinse with cold water to stop the

cooking.

Peel and thinly slice the garlic. Heat the oil in a saucepan or wok. Add the garlic slices, a good

pinch of salt and the pinch of pepper flakes. Cook over medium-low heat until garlic is just

softened. Add rapini and cook over medium-low heat, stirring frequently, until tender. This will

take about 5 minutes. Serve hot, drizzled with a few drops of vinegar if desired.



9/18

Chicken Tikka MasalaIndiaCurry.com, Kitchen Tested By: Amit Aggarwal, Canada

Chicken Marinade

1. Skinless boneless chicken breast cut into 1" pieces: 2 Pounds

2. Whole-milk Yogurt: 1 Cup

3. Cumin powder: Tablespoon4. Ground Cinnamon: 1 teaspoon

5. Cayenne powder: Tablespoon

6. Ground Black Pepper: Tablespoon

7. Salt: 1 Tablespoon

8. Degi Mirch or Paprika: Tablespoon

9. Turmeric Powder: teaspoon

10. Lime Juice: 1 Tablespoon

11. Fresh Ginger finely chopped: 1 Inch

12. Bamboo Skewers: 4 Large

Tikka Masala

1. Ghee (Clarified Butter): 2 Tablespoon

2. Onions finely chopped (almost pureed): Cup

3. Garlic minced: 4 Cloves

4. Ginger finely chopped (almost pureed): 1 Inch

5. Cumin Powder: Table spoon

6. Cinnamon powder: teaspoon

7. Cayenne Pepper: 1 teaspoon

8. Salt: 1 teaspoon

9. Turmeric powder: teaspoon10. Tomato puree: 1 Cup

11. Degi Mirch: 2 teaspoon

12. Heavy whipping cream: cup

13. Cashews finely chopped: cup

Chicken marinade: Mix all ingredients except chicken. Add chicken and put it in a refrigerator

for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.

Line a baking pan with Aluminum foil shiny side up. Put chicken in the pan. Baste the chicken

generously with the marinate. Pre-heat oven to 450 F. Bake chicken for about 10 minutes. Turnover the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done..

Tikka Masala . Heat Ghee in a heavy bottom pan. Saut onions till clear. Add Garlic and ginger.

Continue sauting. Add cumin, cinnamon, cayenne, salt and turmeric powder. Saut another two

minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, cream

and cashews. Simmer on medium heat till you have a nice consistency of a thick gravy.



10/18

Chana Masala3 Tbsp ghee

1 1/2 cups chickpeas + 1/2 cup water

1 onion, rough cut

5 cloves garlic, peeled

1/2 piece of ginger, peeledjuice from one lemon

3/4 tsp turmeric

1 tsp coriander powder

1 tsp cumin

1 tsp garam masala

1/4 tsp cayenne

1 large bunch of spinach or two handfuls, rinsed

salt to taste

Puree onions, garlic and ginger in a blender. In a large skillet or frying pan, heat the ghee andthen saut the puree for 3 - 5 minutes. Add the spices.

Add chickpeas and water, cover and simmer for about 10-15 minutes, stirring occasionally,

adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes.

Serve immediately.

Dalrecipe from IndianFoodForever.com

1 cup Split Red Lentil (Masoor Dal)

1/2 tsp Turmeric Powder (Haldi)1 tsp Cumin Seed Powder (Jeera)

2 Green Chilli (Hari mirch)

2 Dry Red Chily (Saboot Lal Mirchi)

1 tsp chopped Ginger (Adrak)

2 Bay Leaf (Tej Patta)

10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cumin seeds and mustard seeds)

2 Tbsp Clarified Butter (Ghee)

1 tsp Sugar

Salt to taste

Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium

flame. Add half of the ginger to the dal along with the cumin powder.

When the dal is cooked and thick remove from the fire. Heat the ghee in a pan and add the mixed

spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all

mixed together). When the mustard seeds crackle add the bay leaf, remaining chopped ginger ,

slit green chillies and the broken red chillies. fry for 2 minutes and pour over the dal.



11/18

Mango Chutney1 cups sugar

1/2 cup distilled white vinegar

3 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces

1 small onion, chopped (about 1/2 cup)

1/4 cup golden raisins1 garlic clove, minced

1/2 teaspoon mustard seeds, whole

pinch of red chili pepper flakes (hot)

Heat sugar and vinegar until the sugar disolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thick, about 45

minutes.

RaitaYogurt

cucumbers, chopped

tomatoes, chopped

cilantro, minced

2 Tbsp sesame oil or ghee

1/8 tsp mustard seed

1/8 tsp cumin seed

1 tsp ginger minced

salt to taste

Combine yogurt, cucumber, tomato and cilantro in a bowl.

In a small sauce pan heat the ghee, add the spices and cook until fragrant. Remove from heat and

mix into the yogurt. Add salt to taste and serve.



12/18

Curtido (Salvadorian kraut or slaw)serves 6

Ingredients:

1/2 head Cabbage, shredded

1 Carrot, shredded

4 cups Boiling water3 Scallions, minced

1/2 cup White vinegar

1/2 cup Water

1 Jalapeo or serrano chile pepper, minced -- 1

1/2 teaspoon Salt

Place the cabbage and carrots in a large heat-proof bowl.

Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5

minutes. Drain in a colander, pressing out as much liquid as possible.

Return the cabbage to the bowl and toss with the remaining of the ingredients.Chill and serve.

Tomatillo SalsaThe Border Cookbook, by Cheryl and Bill Jamison

Yield: 2 cups

1 lb. tomatillos, husked

1 Tbs. extra-virgin olive oil

1 small red or sweet onion, chopped fine1/2 cup minced fresh cilantro

1 tablespoon white vinegar

1 teaspoon dried oregano, preferably Mexican

1/2 tsp. salt, or more to taste

Grill or broil* on a foil-covered baking sheet, the tomatillos, for 15-18 minutes or until soft with

dark spots, turning frequently. Cool briefly.

Warm the oil in a small skillet. Add onion and saut until just softened. Transfer to a medium

bowl. Chop the tomatillos fine and add to the onion. Stir in the remaining ingredients. Servewarm or refrigerated.

*if no grill or broiler is available, they can either be done on a metal wire rack directly over a gas

burner, or roasted in a very hot (500F.) oven. They will take less time, and should be removed

when the insides are soft and the outsides blistered.



13/18

Traditional Oaxacan Mole7 - 10 oz mixed dried chilies (visit your local Mexican grocer, where you will find an assortment

of dried peppers. Get a few of each)

2 tortilla torn up

2 slices bread

1/2 small onion, peeled and cut into thick slices4 cloves garlic, with the peel still on

oil

1/2 c. sesame

1/4 c. each: sunflower seeds, almonds

2 quarts (8 cups) rich chicken stock, which you will use in small batches throughout the recipe

8 tomatoes chopped

4 oz. tomatillos husked, rinsed, and chopped

2 cloves

1 stick canela (true cinnamon)

1 t. oregano (preferably Mexican)1/2 t. dried thyme

1 ripe banana

3 oz. mexican chocolate

salt to taste

Prep chilies:

Remove the stems to the compost. Open the chilies up and scrape the seeds into a bowl (you may

want to wear gloves so your fingers dont pick up the hot oils from the chilies). Set the chilies

aside for later.

Toast tortillas:Heat a pan over high heat, and add the chili seeds and tortilla pieces. When the seeds have

blackened and the tortillas are crisp remove them to a strainer and rinse them in running water

until the water runs clear. Put the seeds and tortilla in a blender.

Toast bread:

Toast the bread, tear it up and add it to the blender.

Onion and garlic:

Put the pan on high heat, and add the onion slices and garlic cloves. Roast until soft, and remove

to a bowl. Squish the garlic out of the peels and discard the peels.

Nuts and seeds:

Roast the nuts and seeds in a 350 degree oven until fragrant- be careful, they will cook atdifferent rates. Remove each when done.

Cooking Chilies:

Heat a pan over high heat and add a half-inch of oil or lard. Fry the chiles, two at a time, for a

couple seconds per side. Be careful not to burn the them. Drain them on a paper towel.

Put the cooked chilies in a large bowl and cover them with boiling water. Soak for thirty minutes,

then drain.

First puree:



14/18

Reserve about 1/4 cup of the toasted sesame seeds for garnish, and put the remaining seeds and

nuts into the blender. Add about 2 c. of the stock, and puree until smooth. Remove to a bowl.

(There is no need to rinse the blender until you're completely done with it.)

Second puree:

Puree until smooth: tomatoes, tomatillos, the onion and garlic that you have pan-roasted and

about 1/2 c. of the stock. Remove to a second bowl.Third puree:

Grind the cloves and cinnamon and put them in the blender with the oregano, thyme, banana, and

about 1/2 c. of the stock. Puree until smooth and remove to a third bowl.

Fourth puree:

Puree the chiles in two batches, each with 2 c. of the stock, and remove to a fourth bowl.

Cooking:

In a large, heavy-bottomed pot, heat 3 Tbsp of oil or lard over high heat until very hot.

Add the tomato-tomatillo puree, and cook, stirring constantly, until very dark and thick.

Add the seed/nut mixture, and repeat, stirring until again, very thick.

Add the banana mixture and repeat, again until very thick.Add the chile mixture, turn the heat down to low, and let it cook until very thick and dark,

stirring every few minutes.

Heat the rest of the stock with the chocolate, stirring until the chocolate is dissolved and then add

to the sauce.

Pour the sauce into a slow cooker and simmer slowly on the low setting for five to six hours (you

can do this on top of the stove, but be careful because the nuts fall to the bottom and tend to

burn, and if that happens, you have to throw it all out).

Seasoning:

Add salt and (and a little sugar if it needs it) to taste



15/18

Falafel1 lb dried chickpeas

8 oz onion, roughly chopped

1 tbsp minced garlic

bunch cilantro, large stems removed

1 tbsp ground coriander4 tsp ground cumin

tsp cayenne

1 tbsp salt

16 fl oz vegetable oil

Sort dried chickpeas and remove any stones. Rinse and drain. Cover with fresh cold water and

soak overnight and up to 24 hours. Drain. Rinse with fresh water and drain again thoroughly.

Place the chickpeas in a food processor fitted with a blade attachment and process until finely

ground. Process in batches as necessary. Remove and place in a large bowl.

Place the onion, garlic, cilantro, coriander, cumin, cayenne, and salt in the food processor andpulse until the onion, cilantro, and garlic are evenly minced and well blended with the spices.

Stir the onion mixture into the ground chickpeas.

Form 30 small patties, approximately 1 oz each, about 1 inches in diameter.

Heat half of the olive oil in a large frying pan until very hot, but not to the smoking point. Gently

lay half of the patties in the hot oil. Fry, browning the first side, about 5 minutes. Lower the heat

to medium-low, flip patties and cook slowly to cook the chickpea mixture all the way through.

Remove to a rack or sheet pan lined with absorbent paper towels, drain, and keep warm. Repeat

with the remaining oil and chickpea mixture.

Carnitas3 lbs. pork shoulder

1 onion

6 large cloves garlic

2 jalapeo peppers, or 3-4 long green chilies or poblano peppers

1.5 teaspoons salt

This recipe takes about 1 1/2 hours to complete. Cut meat into 1-inch chunks, leaving the bones

in larger pieces. Cut onion into coarse dice. Smash well and peel the garlic. Leave chilies whole.

In a heavy frying pan large enough to hold all ingredients, place the meat, scatter the onions andgarlic and chilies. Add the salt. Fill with water to just barely cover meat. Bring to a boil over high

heat, and then adjust to a gently rolling boil--more than a simmer but not a hard boil. Cook,

uncovered, stirring and turning ingredients every 10-20 minutes, until water has evaporated,

meat is tender and the ingredients begin to brown in their own fat. Stir and scrape any stuck bits

from the pan with a wooden spatula. Adjust heat down, and continue to brown and stir until the

meat is beginning to get a bit crunchy, mashing it a bit with the spatula to shred it.Be careful not

to let the contents of the pan burn. If they begin to stick too badly, add a few tablespoons water



16/18

and stir and scrape, then continue to cook. Remove the bones and let cool enough to handle, and

pick meat from them and return it to the pot. Discard the bones.

Once the meat is pretty well browned, add a few (more) tablespoons water to the pan, stir and

scrape up all the flavorful bits from the bottom. Taste, add more salt if needed.

Egg pasta doughBy Chef Omri Aranow

1/2 lbs All purpose flour

1/2 tsp

6 egg yolks

1 whole eggs

1 tsp extra virgin olive oil

1 tablespoons water

In a large bowl, mix the flour with salt.

In a separate bowl whisk the egg yolks, egg and oil together.

Create a well in the center of the flour and pour the egg mixture into the center of the flour well.

Start turning the egg mix around, pulling the flour into the eggs. continue until the egg mix starts

to get really thick (at this point check your dough to see if you need to add some water).

Gather the dough together and start kneading it (pushing it forward and folding it back over

itself, while turning the dough 90 degrees). the dough needs to be kneaded for 6-10 minutes until

it is very tight and looking even in color all over (to test the dough you should press it in with

your finger - if it doesn't snap right back, it needs more kneading). shape the dough into a ball,cover with plastic wrap and refrigerate for an hour. After an hour cut the dough into workable

pieces and start to roll the pasta.

To roll pasta - flatten your piece of dough to fit in the pasta machine. roll the dough through the

#1 setting, fold the dough over itself and roll again through the #1. repeat this process 3-4 time in

total (laminating). after laminating the dough pass it through the pasta machine on the #2 setting

and getting thinner with every pass until you reach your desired thickness of pasta (#7 is a good

thickness for fettuccini)



17/18

Yellow Cake6 oz butter, softened

2 Cups sugar

3 eggs, room temperature

3 1/3 cup cake flour

1 1/2 Tbsp baking powder

1 tsp salt

1 1/4 cup milk

1 Tbsp vanilla

Pre-heat the oven 325 degrees

Line the bottom of your baking dish with parchment paper, and butter/oil the sides

Add the vanilla to the milk and set aside.

Cream the butter and sugar until fluffy, not too fast at first

Add the eggs one by one, giving them time to incorporate fully after each addition.Turn off the machine and use a rubber spatula to incorporate the ingredients that have been

pushed to the sides and bottom of the bowl.

Turn the mixer back on and slowly alternate adding the flour and milk.

Scrape the batter into the baking pan

Using a bakers spatula even out the top of your cake.

Bake until the top is golden brown and the cake bounces back when you press on it.

Remove the cake to a cooling rack.

Ice Cream3 Cups Heavy Cream

1 1/2 C Half & Half

1 C + 2 yolks, Egg Yolks

.375 lb. Sugar

Heat cream, half & half and about 1 cup of the sugar in heavy-bottom stainless steel pot- turn off

when it just starts to bubble. (If using vanilla or vanilla bean, heat along with the creams.)

Meanwhile, whisk egg yolks with remaining sugar in large mixing bowl or something similar.

Temper a small amount of the hot cream into the yolks while vigorously whisking. Add

remaining cream slowly, whisking to incorporate.

Let the mixture cool almost completely (ice bath will speed things up). Add purees or fruits,

other flavorings at this point.



18/18

SorbetChoose sweet, seasonal fruits/berries from the farmers market or grocery store.

Puree the fruit with enough water to make 2 cups.

In a small pot on medium heat add 1 cup of sugar and 1/2 cup of the fruit puree. Heat until the

sugar disolves.Add the rest of the fruit puree and taste. Add lemon juice to taste, if the mixture needs it.

Chill over a water bath until the mixture is cold.

If you are using an electric ice cream maker, pour the batter into the running machine and turn

until crystalized.

If you dont have an ice cream maker, pour the batter into a metal bowl or pan and put in the

freezer. Stir every 30 minutes until frozen.

Caramel1/2 cup cream

1/4 tsp vanilla extract6 tbsp butter, cut into small pieces

1-1/3 cups light brown sugar

Combine the sugar, cream, butter, vanilla, and 1 Tbsp water in a medium heavy-bottomed

saucepan.

Stir while cooking over medium heat until the sugar dissolves and the butter is melted.

Bring to boil and cover for 3 minutes.

The caramel should be sauce consistency now, if not continue to cook uncovered until you reach

the desired consistency. Be careful not to overcook or you will make candy! (Soft caramel candy

cooks to 250 degrees).

Mixed Berry SauceBy Chef Alise Marie OLeary

1 cup mixed fresh berries

Lemon wedge or small bit of lemon juice

Simple syrup to taste

Puree the berries in a food processor.

Strain to eliminate seeds (optional).

Add the desired amount of simple syrup to taste.

Refrigerate until ready to serve.


Recipes - Its All in the Sauce

Documents