CULINARY ART WITH LABORATORY

ACTICTY 3 PADIANGAN IVIE RICHEL BSTM2

STEWING RECIPE WITH PROCEDURE

West African-Style Peanut Stew with Chicken

Ingredients

Original recipe yields 6 servings

Ingredient Checklist1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch
pieces1 teaspoon salt, divided¼ teaspoon ground black pepper3 tablespoons
peanut oil, divided2 cups diced onion2 cloves garlic, minced2 tablespoons
minced fresh ginger root1 teaspoon ground coriander½ teaspoon ground cumin¼
teaspoon ground turmeric¼ teaspoon ground cinnamon4 cups low-sodium
chicken broth1 (14.5 ounce) can no-salt-added diced tomatoes with juices1 large
sweet potato, peeled and cut into 1-inch cubes½ bunch collard greens, tough ribs
removed and leaves chopped2 red bell peppers, seeded and chopped⅓ cup
natural peanut butter6 tablespoons chopped peanuts

ADD ALL INGREDIENTS TO SHOPPING LIST

PROCEDURES

Instructions ChecklistStep 1

Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon
oil in a large pot over medium-high heat. Add half the chicken; cook until no
longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil
and remaining chicken.

Step 2

Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add
onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin,
turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.

Step 3

Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring
to a boil. Reduce heat to medium-low; simmer, partially covered, until
vegetables are tender, about 20 minutes.

Step 4
 Return chicken and accumulated juices to the pot. Return to a boil, then stir in
peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5
minutes. Garnish with chopped peanuts.

BRAISING RED WINE- BRAISED SHORT RIBS

Ingredients

1
4-lb. piece flat-cut beef brisket, untrimmed
Kosher salt
¼cup Dijon mustard
¼cup (packed) dark brown sugar
1
tablespoon grated peeled ginger
2
tablespoons bacon fat or vegetable oil
2
medium yellow onions, thinly sliced
¼
cup all-purpose flour
1
bay leaf
1
750-ml bottle Belgian-style tripel ale
4
cups beef stock (click for recipe) or low-sodium chicken broth

Procedure
Step 1
Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
Step 2
Let brisket sit at room temperature 1 hour.
Step 3
Preheat oven to 400°. Combine mustard, brown sugar, and ginger in a small
bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking
sheet, and rub mustard mixture all over brisket. Roast until top is nicely
browned, 30–40 minutes. Remove brisket from oven and reduce oven
temperature to 300°.
Step 4
Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat.
Add onions; season with salt and cook, stirring often, until deep golden brown,
8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often,
until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to
a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30
minutes, until fork-tender, 3–4 hours. Discard bay leaf.
 Step 5
Transfer brisket to a cutting board and let rest at least 20 minutes.
Step 6
If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as
needed, until thick enough to coat a spoon; season with salt, if needed. Slice
brisket against the grain. Serve with braising liquid.
Step 7
DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid

ROUSTING
Juicy Roasted Chicken

Ingredients

Checklist1 (3 pound) whole chicken, giblets removed salt and black pepper to
taste1 tablespoon onion powder, or to taste½ cup margarine, divided1 stalk
celery, leaves removed

Directions

step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place chicken in a roasting pan, and season generously inside and out with salt
and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons
margarine in the chicken cavity. Arrange dollops of the remaining margarine
around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the
chicken cavity.

Step 3

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum

internal temperature of 180 degrees F (82 degrees C). Remove from heat, and
baste with melted margarine and drippings. Cover with aluminum foil, and allow
to rest about 30 minutes before serving.
POUCHING Poached Salmon Recipe

INGREDIENTS

1 to 1½ pounds salmon fillets, pin bones removedSalt½ cup dry white wine (a
good Sauvignon Blanc)½ cup water1 shallot, peeled and thinly sliced or a few
thin slices of onion Several sprigs of fresh dill or sprinkle of dried dillA sprig of
 fresh parsley Freshly ground black pepper. A few slices of fresh lemon to serve

METHODHIDE PHOTOS

1 Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley
and shallots or onions in a sauté pan, and bring to a simmer on medium heat.

2 Place salmon fillets, skin-side down on the pan. Cover.

3 Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired

done-ness. Do not overcook.

Serve sprinkled with freshly ground black pepper and a slice or two of lemon.
SAUTEING Squash Zucchini Garlic Vegetable Saute

Ingredients
Checklist1 tablespoon olive oil1 tablespoon butter3 cloves garlic, finely minced1
jalapeno pepper, seeds and ribs removed, minced2 zucchini, halved lengthwise
and sliced1 yellow bell pepper, cut into chunks1 red bell pepper, cut into chunks1
shallot, sliced¼ teaspoon salt freshly ground black pepper to taste1 pinch paprika

Directions

Step 1

Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot
skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell
pepper, and shallot; continue to cook and stir until tender, about 5 minutes
more. Season with salt, pepper, and paprika.

COOKING METHODS EQUIPMENT

STEWING
 large pot
 Dutch oven
 oven mitts
 wooden spoon
 slotted spoon
 thermometer
 slow cooker
BRAISING
 Dutch oven
 soute pan
 stockpot
ROASTING
  roasting pans
 roasting racks
 Lifters
 Baster
 trussing string
 thermometer
 slicing/carving knife
POACHING
 stockpot
 Dutch oven
SAUTEING
 Skillet
 sauté pan