Recipes fromCOOK! Make It LastAugust 2 - 6, 2010

Pesto

2 cups packed fresh basil leaves1/2 cup olive oil3 Tbs. pine nuts (or walnuts)2 cloves garlic, peeled1 tsp. salt1/2 cup freshly grated parmesan2 tablespoons freshly grated Pecorino Romano cheese, or 2 tablespoons more parmesan2 Tbs. room-temperature sweet butter Place basil, olive oil, pine nuts, garlic and salt into food processor fitted with steel blade.Process, stopping once to scrape down sides of bowl. Transfer mixture to bowl. Add parmesanand Romano and mix thoroughly with wooden spoon. Add the butter and mix again until smooth.

Basil Oil

Yield: about 3/4 cup, ample for 50 servings of soup (make only one batch!)1/2 cup firmly packed basil leaves1 cup pure olive oilgenerous pinch saltCombine ingredients, and process well in the blender. Pour into a small pan, bring to a simmer;simmer 45 seconds. Strain without pushing on the contents, then strain again through a flat- bottomed coffee filter (note: if you are using it right away, you can skip the second straining; if you intend to keep it, you must strain all the particles out). The resulting oil will hold in therefrigerator for a week.

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Carrot Cake with Cream Cheese Frosting

Adapted from The Professional Pastry Chef, by Bo FribergYield: Two 8 or 9 inch cakes, around 20-24 moderate servings (or 24 cupcakes)4 eggs3/4 cup vegetable oil12 oz. (1 1/2 cups) sugar 1/2 tsp. salt9 oz. (2 cups) bread flour 1 1/2 Tbs. ground cinnamon3/4 tsp. baking soda1/4 tsp. baking powder 1 lb. peeled, grated carrots1 cup walnuts, finely choppedPreheat oven to 375°.Grease and flour two 8 or 9 inch pans, or tube cake pans, or grease and cover with parchment paper a half-sheet pan. In bowl of mixer, whip eggs to a light and frothy consistency, thengradually add the oil. Mix in sugar and salt at low speed.Sift together flour, cinnamon, baking soda and baking powder. Add to egg mixture, mix until justincorporated. Fold in carrots and walnuts. Divide into prepared pans, and bake until cake springs back when lightly pressed, about 45-50 minutes for 9" pans, but most likely only 25 minutes for the sheet pan, and 25 minutes for the cupcakes. Cool in the pans, then turn out. You can wrap andrefrigerate (or freeze for longer keeping) overnight before frosting, if desired. Halve into twolayers if desired, and trim the dome from top layer. Fill and/or frost with cream cheese topping,or pipe rosettes of filling onto individual servings.

Cream Cheese Frosting

14 oz. (1 3/4 packages) cream cheese, at room temperature4 oz. (1 stick) softened butter 1 tsp. vanilla extract8 oz. (2 1/4 cups) powdered sugar, siftedSoften the cream cheese in a mixer, on slow speed without beating in any air. Mix in the butter gradually. Add the vanilla and powdered sugar. Mix just until smooth.

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

Marinated Grilled Lamb

Yield: 8 servings2-1/2 lbs. boneless lamb leg, cut in 1-1/4 inch cubes2 tablespoons dried oregano1 tablespoon dried marjoram1 teaspoon salt1/2 teaspoon black pepper 1/2 cup white wine (retsina if available)1/4 cup extra-virgin olive oil (Greek preferred) juice of 1/4 lemon3 cloves garlic, minced1 tablespoon sweet paprikaCoat the lamb cubes with 1 tablespoon of the dried oregano, the dried marjoram, the salt and the pepper. In a large bowl mix together wine, olive oil, lemon juice and garlic. Add lamb cubes tothe bowl, and mix well. Marinate, covered and refrigerated for 8-12 hours.When ready to cook, prepare a hot charcoal fire (or light gas grill or broiler). Thread cubesequally onto 8 skewers. If using round bamboo skewers, soak skewers first in water for 15minutes, and use two skewers set slightly apart for each kebab. Sprinkle the remainingtablespoon oregano over each side of the lamb along with the paprika. Sprinkle lightly with saltand pepper.Grill skewers on the hot fire. Cook, turning frequently and basting with marinade, until all sidesare brown, about 7 minutes for medium-well meat. Serve immediately.

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