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I’ve always wanted to learn to cook; my dad used to come home on weekends and impress the family with my grandmother’s old family recipes for apple pie or secret steak rubs, and I always wanted to be able to do that. This spring I had the opportunity to spend a good chunk of time as I wished to, and I chose to try my hand at cooking. After a few months of classes, I’d like to think that I can keep up with my dad in the kitchen, and the few catering offers that have rolled in since the beginning of our classes have given me more confidence in my skills. Hopefully I’ll be able to use this cookbook to survive college, and life beyond, and maybe it’ll even help me get a job. l’m extremely grateful for the opportunity I’ve been given this spring, and I look forward to everything I’ll be able to do with it in the future. Thank you to everyone,
Growing up I was surrounded by the smell of delicious homemade food wafting from our kitchen and making its way up to my bedroom. My parents were, and are, magicians in the kitchen and I was amazed at their ability to transform random ingredients into food that had me coming back for seconds and then thirds. I was envious of them, watching them in an attempt to reveal their secrets, and even attempted to make some dishes with them. However, this desire did not find an outlet until this spring when I chose to pursue cooking for my senior project. Below are some of our favorite recipes garnered from the several classes we have taken. However, my one of the numerous lessons I took away from this project was that recipes are merely
guide lines and it is not necessary to follow them word for word. So enjoy these guidelines and I hope you will take as much joy from this cookbook as we have compiling it. Thank you, All images not taken by us are from the free image domain, Creative Commons.
Squid and Ginger Singapore Style
Serving Size: 2-4
2 cups of sliced squid 1 ginger root (2 cups sliced) 1/4 tsp sugar 2 tbsp. vegetable oil 2 stalks of scallions 3 tbsp. water 3 cloves of garlic 1 tsp. “rooster” chili sauce 1 tsp. soy sauce
The squid should be rinsed clean under cold water. The garlic should be peeled and minced. Te ginger root should be pealed and sliced into very thin slivers. The scallions are cleaned and chopped into one inch bite size pieces.
ginger root slivers. The dish is traditionally served over yellow noodles or over a bed of white rice. Once the mixture has cooked for a few moments add in the squid and only cook until the squid’s skin color changes off-white and curled. sugar.First brown the minced garlic in the vegetable oil under high heat. water. . Be sure not to over cook the squid for it will become very rubbery. Then add the chili sauce. and soy sauce.
Procedure: The first step is to prepare the shrimp. minced garlic Japanese tempura flour Preparation: The jumbo shrimp should be cleaned and peeled of its shell except for the tail. Wet the shrimp and add salt and pepper and then coat them in the Japanese flour. The sprouts and snow peas should be cleaned with the ends of the snow peas snipped off. Next. soy touch of black pepper. Stir the contents sprouts are covered . then place the shrimps on a paper towel to dry. of sugar Black pepper Salt 8-10 snow peas 1/2 tsp.2 tsp.Stir Fry Shrimp and Peapods Singapore Style Serving Size: 2-4 Ingredients: 6 large jumbo shrimp Vegetable Oil 1 tbsp. and a when the soy add in the snow and turn off the until all the garlic in a couple of then add the sugar. sauce starts to bubble. pea and bean sprouts heat. Place a half inch of oil in a frying pan and fry the shrimps on each side until the flour coating turns golden brown. brown the vegetable oil and sauce. leaving the tail on the ends adds an attractive touch to the dish presentation. soy sauce 1 cup of bean sprouts 1. since the topping is extremely quick and easy.
it should be sliced into long bite size pieces. fish sauce 1 stem of lemon grass 1 chicken breast or 8 shrimps (or both) 1 can of straw mushrooms or fresh mushrooms handful of pea pods 1 onion coriander or parsley for garnish Preparation: If you are planning on using the chicken. of tamarind powder 2 tbsp. If you favor the shrimp. Hot and Sour Soup Vietnamese Style Ingredients: 4 cups chicken broth 1 tbsp. Then you should only use approximately 2’’ of the stem . This dish is traditionally served with seafood fried rice. white vinegar 8 oz. chili paste 2 tbsp. sugar 2 lime leaves 2 tbsp. Place the shrimps on a dish in a circle with the tails pointed upward and ladle the snow peas and bean sprouts over the top of them. you should cut off the root section where the actual root connects to the main stem of the grass. they should be peeled but the tails should be left on.from the soy sauce. In preparing the lemon grass.
the both should look cloudy at this point. add the mushrooms and turn off the heat. When serving the soup. white vinegar. garnish the top with coriander or parsley. tamarind powder. so make the next cut there. Let the heat of the soup cook the meat. after two minutes. 25 rolls Ingredients: 1-2 pieces of chicken breast 10 medium shrimp 1 lettuce head 1 bundle of sweet 1 bundle of 1 bundle of mint 1 bag of Dongguan (place in a bowl and overnight before you basil coriander Rice Vermicelli soak in water boil) . Lastly throw in the onion and pea pods. using a mallet or the side of a large cutting knife. fish sauce. sugar. Stir the contents until the chili paste breaks up and dissolves into the liquid. do not boil the meat in the soup because you may disturb the texture of the chicken or shrimp from over cooking. lime leaves. The bulb should be crushed slightly like you would a garlic clove. Add chili paste. and lemon grass.from your cutoff point. Procedure: Place the chicken broth (or water) in a deep pot and start to boil it. This should be the yellow green part of the grass you have sectioned off. Bring the soup to a boil then add your chicken or shrimp. Fresh Rolls (Goy Goong) Serving Size: 4-6.
Then peel the shrimp and cut into halves. mint. Then add a small amount of lettuce. transfer them to the bowl of cold water and let sit again for five minutes. Take chicken breasts and tear into small pieces. turn off the heat and strain the contents of the vermicelli into a bowl and add 1tsp. Take one rice paper roll and then submerge into the bowl and immediately take the rice paper out of water bowl and place onto a white clean dish cloth. Take a small handful of vermicelli and add it to the bottom of the circular rice paper. Right above the pile of food you have placed on the rice paper and start to roll it as you would a spring roll. Once the chicken is cooked transfer the chicken to a bowl of cold water and let it sit for five minutes and place on a platter. coriander. vegetable oil to the vermicelli. and set aside. chicken. Take te basil. Slice the lettuce head very thin. When the shrimps turn pink. Take the bottom of the rice paper and start to wrap the roll over the . and coriander). and then two or three pieces of each of the leaves (sweet basil. Make sure the rice paper is laid flat on the dish cloth. and bring to a boil. mixing it well so it won’t stick together. Continue to leave the water and sugar boiling in the medium pot and add the ten shrimps with shells on. add sugar. of hosain sauce 1 tsp of fish sauce 1/2 tsp of sugar Sprinkle peanuts on top Grated carrots on top Preparation and Procedure: In a medium pot add four cups of water.Bahn Trang Mekong packet (Rice Paper Rolls) 2 tsp. Continue to keep the pot of water boiling. Set it up in different sections and be prepared to add them together in the roll. Strain the vermicelli from the bowl that you have soaked over night. Get warm water from the sink and add it to a bowl large enough to fit an entire rice paper roll. Add the chiecken breast and cook (do not cut). Set aside. then add to the same platter. mince. After five to six minutes. Set to side. and mint and peel off the stems and set aside. and then toss it into the same pot of boiling water. of vegetable oil Dipping Sauce mix: 2 tbsp.
Roll it two more times over very firmly. Pinch both sides with you r two thumbs (nails facing inward) and fold the two right and left sides over the roll. You should have rolled over the shrimps. You will not need egg to seal the roll. dab your fingers into vegetable oil and lightly coat the fresh roll all over so it does not stick together and place onto a plate laying them side by side. Your fresh roll should look like an envelope. Sushi Rice .ingredients in a tight fashion until it meets the middle of the paper.
salmon. Place the lid on the pot and reduce to a simmer and cook for 20 minutes. and salt in a small saucepan and heat until the salt and sugar have dissolved.Ingredients: 3 cups of Japanese sush rice 3 1/4 cups of water 1/3 cup Rice Vinegar 2 tablespoons of sugar Pinch of Salt Preparation: Rinse the rice under cool water until the run-off water runs clear. At this point mix the rice vinegar. and Ebi: Cooked Tekkamaki: cucumber Toro: Fatty tuna Unagi: Smoked Roll: Smoked cucumber. sugar. Terms: Boston Roll: Crab. and cucumber Philadelphia Salmon. cream cheese shrimp Tuna and fresh water eel . The sweetened rice vinegar mixture coating the rice grains is actually what makes it sticky. and scallions California Roll: Crab. Be careful not to rupture the grains of rice as this can turn the rice gooey and hard to work with. avocado. Move the rice to a large bowl. Gently try and fold the sweetened rice vinegar mixture into the rice. carrot. Turn off the heat and let the rice sit with the lid still on for ten minutes (Do not stir the rice or remove the lid too many times as the rice is still cooking). Add the rice and water to a medium size pot with a tight fitting lid and bring to a boil. avocado.
daikon. ginger. Let the mixture sit together and pickle in the refrigerator for 30 minutes to 24 hours (the longer the mixture sits the stronger it will become). and cucumbers from the marinade. and red chili flakes and mix well. salt. Wasabi Cream Sauce: . Add the hot water and whisk until the salt and sugar dissolve. Serve together with the unpickled cucumber and sprinkle with cilantro. Pour over the carrots. sugar.Sides and Sauces Pickled Daikon and Carrots with cucumber and Cilantro 1 medium size daikon. and half of the cucumber. cut into thin julienne strips Chopped cilantro as needed 1 1/4 cup rice vinegar 1 teaspoon minced ginger 1/4 cup sugar 1 teaspoon minced ginger 1 teaspoon salt 1/4 teaspoon crushed red chili flakes 1/2 cup of hot water Combine the rice vinegar. cut into thin julienne strips 2 cucumbers. Remove the carrots. daikon. cut into thin julienne strips 2 carrots.
Season to taste. sugar. enough to thin out the sauce without making it too runny. Teriyaki Sauce: 1/2 cup soy sauce 2 teaspoon toasted dark sesame oil Juice of 2 oranges 2 tablespoon honey 2 tablespoon ginger. and garlic. and wasabi powder and mix well to incorporate. Next slowly whisk in the soy. lime juice. Add the fresh lemon juice and soy sauce and whisk. Add the water. chili paste. hoisin. Peanut Sauce: 1/2 cup natural-style creamy peanut butter 1 tablespoon granulated sugar 2 tablespoons hoisin sauce 1 tablespoon soy sauce 1 small garlic clove. peeled and minced 1/2 cup scallion. mashed up to a paste 1 teaspoon chile-garlic paste 1 tablespoon dark sesame oil Juice of 1 lime 1/4 cup water Combine the peanut butter. Mix well. and sesame oil to thoroughly mix.1 to 2 tablespoons wasabi powder 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoons fresh lemon juice 1 tablespoon soy sauce 2 to 3 teaspoons ginger Combine the mayonnaise. sour cream. chopped .
and garlic. . This will thicken the sauce. Mix well. minced (2 teaspoons of cornstarch mixed with 2 teaspoons of cold water) Combine the soy sauce. honey. ginger. Simmer until you have reached desired consistency.2 teaspoon garlic. you can gently heat this mixture until simmering and slowly add some of the cornstarch mixture. orange juice. Add the toasted sesame oil and scallions and combine. To create a thicker BBQ-like sauce.
heat butter on medium low and cook the garlic or shallots. chopped fine 4 to 6 garlic cloves or 2 large shallots. Sprinkle with a few . chopped fine 4 tablespoons butter 2 cups heavy cream 1 cup parmesan cheese Pinch of nutmeg 1/2 package of frozen peas Salt and pepper 1/2 pound cooked pasta Procedure: In a heavy skillet.Parmesan Sauce with Peas and Prosciutto Ingredients: 1/4 pound Prosciutto.
Add grated parmesan. chopped fine 1 celery stick. and shut off heat. Add chopped prosciutto and heavy cream. Add salt and pepper to taste. Add nutmeg. chopped fine .pinches of salt. Cook on about medium-high until the cream reduces to about 1/3 (this takes about 5-10 minutes). peas. Toss with cooked pasta. Bolognese Sauce Ingredients: 1 large onion.
Add red wine. and cook on low heat for about two hours. Taste and see if salt and pepper is needed. Stir once in a while to prevent any sticking. tomatoes. Sprinkle with a little salt and cook for a few minutes. carrot and celery. . nutmeg 1 cup light cream 1 cup beef or chicken broth 4 tb butter 1 pound cooked pasta Procedure: Heat the butter in large skillet and add onion. chopped 1/8 tsp. Add cream and nutmeg and cook for about ten minutes. chopped fine (or prosciutto) 1 pound ground beef 1 pound ground pork 1 cup dry red wine 1 can pastene ground peeled tomatoes 6 garlic cloves. Toss with cooked pasta. Add garlic and pancetta and cook for another couple of minutes. beef broth.1 large carrot. chopped fine 1/4 cup pancetta. Add beef and porn and cook on medium high heat until the meat loses color.
Add in parmesan. washed. Trenette: 1 cup basil pesto 1 pound red bliss potatoes 1 pound green bean string beans . Pour olive oil on top and blend until smooth.Trenette Basil Pesto: 4 cups fresh basil 1 garlic clove 1/2 cup pine nuts 1/2 cup extra virgin olive oil 1/2 cup imported parmesan Place clean. along with pine nuts and garlic. dry basil in a food processor or blender.
string beans. olive oil 1/2 cup vodka 1 and 1/2 cups heavy cream 1can Pastene tomatoes Salt and pepper to taste 1/2 pound pasta. Cook the pasta and then toss with potatoes. Vodka Sauce Ingredients: 1/4 cup dry porcini mushrooms 15 garlic cloves. minced fine 2-3 tb. preferably trofiette Cut the potatoes into 1/2 inch cubes. and cook in water until tender.1 pound pasta. Serve. and basil pesto. Cut the string beans into one inch pieces and cook until tender. cooked Procedure: .
Heat olive oil in a large saute pan (skillet) on medium and add garlic. for about one minute. bring to a boil. Stir in tomatoes. Cook for about another minute. vodka. Puttanesca Sauce Ingredients: 1/4 cup olive oil 6 cloves. Add cream. minced or 1/2 tb. then lower heat so sauce is bubbling. Serve with grated parmesan cheese. but not boiling over and cook until reduced to about half. chili pepper flakes .Soak mushrooms in hot water until soft (about 10 to 15 minutes). stirring so as not to burn. porcini mushrooms. and season with salt and pepper. minced fine 1 can ground peeled tomatoes (pastene brand is best) 2 dried chili peppers. Add cooked pasta to skillet and cook for about 1/2 minute.
of salt.1/2 can anchovies 1 tb. capers. oregano. olives. Heat olive oil in large skillet. Cook on medium for about 15 to 20 minutes. Toss with pasta. Add garlic. oregano 2-3 tb. tomatoes. capers 1/2 cup black oil cured or kalamata olives. Mussels in Cream Sauce Ingredients: 1 cup white wine . and chili pepper. pitted and halved Salt Procedure: Roughly chop anchovies. Add anchovies and cook a few minutes more. Sprinkle with about a tsp.
cover. non-metal pot. Add the mussels. Discard the bouquet garni and carefully pour the liquid through a chinois lined with several layers of dampened cheesecloth (be sure that no grit or sand filters through to the liquid). thyme) Salt and black pepper to taste 3 quarts mussels. Discard any unopened mussels. Keep them warm. In a large. add parsley. and whisk in the Buerre Manie (flour and butter mixture). softened 2 TBS flour Procedure: Mix butter and flour together to form a paste. leaving the mussels in their bottom shells. add the creme fraiche or heavy cream. Discard the top shell of the mussels. a small piece at a time to thicken the sauce slightly. bouquet garni. Spoon the sauce over the mussels and serve immediately. and lots of pepper. . scrubbed and debearded 1/2 cup creme fraiche or heavy creme 2 TBS finely chopped parsley 2 TBS butter. finely chopped 1 large bouquet garni (bay leaf. Bring to a boil and simmer three to four minutes. parsley. combine the wine.4 shallots. shake the pot from time to time to distribute. and cook over high heat 5-7 minutes or until all of the mussells open. Bring to a simmer. shallots.
Cover with the stock and Madeira or Port and simmer 30-45 minutes. Add the onions and broth. Sprinkle each slice with 2 TBS cheese. Serve immediately. The bread will rise to the surface. white onion. twice the amount of cheese and pass under a broiler or salamander until the cheese is melted and bubbly. stirring occasionally for 20-30 minutes or until the onions are very soft. and pepper and place a piece of buttered paper or foil snugly on top. do not allow to burn. . toasted 4 cups Gruyere cheese. Top with the scond slice of bread. salt. Sprinkle in the flour and cook 3 minutes. grated 5 egg yolks (alternative method) Procedure: Melt the butter in a medium size. thinly sliced Salt and black pepper to taste 1 TBS sugar 3 TBS flour (optional) 3 quarts beef stock 1/2 cup Madeira or Port 24 slices bread. Correct the seasoning. add the sugar and mix well and continue cooking until golden brown and caramelized. Set one toasted slice of bread on the bottom of each bowl. 1/8 inch thick. Remove the lid and paper. heavy sauce pot. Cover and cook gently. Add the onion.French Onion Soup Ingredients: 6 TBS unsalted butter 3 lbs.
slab bacon. chicken. Chicken Fricassee with Cognac Ingredients: 1 3 lb. Do not let boil.Alternative Method: Instead of using flour to thicken the soup. Mix the egg yolks with 2 cups of the stock to temper them. strain and reserve the onions and stock. cut into lardoons and blanched 5 minutes 24-32 baby onions Salt and pepper to taste Procedure: . cleaned and cut into 8 pieces 1 1/2 cups cognac 2 TBS butter 10 oz. Return the stock/yolk mixture remaining stock and onions to the pot and heat until thickened.
Individual Beef Wellingtons Ingredients: 4 (6 oz. Cook over low heat until the chicken has stiffened but not browned. Season with salt and pepper. cover with aluminum foil and a pot lid and cook over low heat. freshly ground black pepper . Correct the seasoning.Place the chicken pieces in a shallow pan and cover with the cognac. heat the butter. until the chicken is tender. add the bacon lardoons and the chicken pieces. Let the chicken marinate overnight. Add the reserved cognac and onions. In a large skillet. Drain. reserving the cognac. and pat the chicken dry. each) filet mignons 1 tsp. turning the pieces occasionally. salt 1/2 tsp.
Transfer to a plate to cool completely. about 20 minutes. Season both sides of each beef filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. stemmed. package) frozen puff pastry (1 sheet) thawed Mushrooms Duxelles. Serve with sauce and vegetables. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 138 degrees F for medium-rare. in the center of a puff pastry square. sliced into 4 1 oz. Fold the pastry over the filet as though wrapping a package and press the edges to seal. salt 1/8 tsp. Add the filets and sear for 1 minute on each side for medium-rare. button mushrooms. Spread one-quarter of the mushroom duxelles on top of each filet and then top the duxelles with 1 slice of the pate. Line a baking sheet with parchment paper and set aside. slices. using a pastry brush or your finger. Remover from the oven and let rest for 10 minutes before serving. recipe follows 1 large egg beaten with 2 teaspoons water to make egg wash Mushroom Duxelles: 1 TBS unsalted butter 2 TBS minced shallots 1/2 minced garlic 10 oz.1 TBS olive oil 4 oz. Place the packages seam-side down on the prepared baking sheet. pressing to flatten. and finely chopped 1/4 tsp. . mushroom side down. Heat the oil in a large heavy skillet over medium-high heat. Roll out the puff pastry on a lightly floured surface into a 14-inch square and cut into 4 (7-inch) squares. Place one filet. paint the inside edges of the pastry with egg wash. country style goose or duck liver pate. optional 1/2 (17 1/4-oz. freshly ground white pepper 2 1/2 TBS dry white wine Procedure: Preheat the oven to 425 degrees F. wiped clean.
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