Course Name: Latin: Tasting Journal /Notebook

Item made: Chupe de Quinua – Quinoa Chowder Yield: 4 Amount 2 tablespoons 1 cup 2 each 1 teaspoon ½ teaspoon ½ teaspoon ½ teaspoon 3 cup 1 ½ cups 1 cup cubes 3/4 cup ½ cup ½ cup 1/2 cup 2 each To taste 1 tablespoon 1 tablespoon ½ cup 1. 2. 3. 4. 5. 6. 7. 8. Measure 1 ounce, 60 ml 4 ounces, 112 g 5g 2g 2g 2g 24 ounces, 720 ml 9 ounces, 252 g 6 ounces, 168 g Ingredient Butter Onion, ¼ inch (.6 cm) dice Garlic cloves, chopped Salt Pepper, fresh ground Cumin, ground Paprika, sweet Chicken or vegetable stock, hot Quinoa, cooked all purpose Potatoes, peeled, cooked, in 1-inch (2.5 cm)

6 ounces, 180 ml Milk 2 ounces, 56 g Corn kernels, fresh or frozen 3 ounces, 84 g Fava beans or peas, blanched and peeled 2 ounces, 56 g Manchego:cheese or Cheddar, shredded Eggs, large, beaten Salt and pepper 3g Fresh mint, chopped 3g Fresh Cilantro, chopped 2 ounces, 56 g Avocado, peeled, pitted ¼ inch (.6 cm) dice

Heat butter over low heat, add onions and cook for 10 minutes without coloring Make a paste with garlic , salt and pepper Add garlic paste, cumin, paprika to onions, cook 1 minute Add stock, potatoes, quinoa, simmer 15 minutes or until potatoes are tender Add milk, corn and beans until, simmer 5 minutes Add cheese and eggs, stirring constantly, until cheese has melted and eggs have set Correct seasoning Serve hot, garnished with mint, cilantro and avocado

Course Name: Latin: Tasting Journal /Notebook

Item made: Ceviche de Champiñones: Mushroom Ceviche Yield: 4 Amount Measure Ingredient 3 cups 12 ounces, 336 g Cremini or white button mushrooms, fresh, firm, cleaned, dry, quartered or sliced (1/4 inch, .6 cm) 1/3 cup 1 ½ ounces, 42 g Celery, ¼ inch (.6 cm) dice 1/3 cup 1 ½ ounces, 42 g Red onion, 1 inch (2.4 cm) dice, soaked in hot water for 5 minutes and drained Garlic, cloves, minced ½ teaspoon 2g Salt ¼ teaspoon 1g White pepper ½ teaspoon 2 ml Hot pepper sauce ½ teaspoon 2g Oregano, dried ½ cup 4 ounces, 118 ml Lime or lemon juice, fresh 1 tablespoon ½ ounce, 14 ml Olive oil ¼ cup 1 ounce, 28 g Red bell pepper, julienned ¼ cup 1 ounce, 28 g Green bell pepper, julienned 1 Jalapeno, seeded, minced Alfonso or Kalamata olives for garnish 1. 2. 3. 4. 5. 6. 7. Blanch mushrooms in boiling water for 30 seconds and drain well. Combine, celery, onion, and blanched mushrooms Puree, garlic, salt, pepper, hot sauce, oregano, lime juice and olive oil until well mixed Toss with mushroom mixture Correct salt and pepper, refrigerator for 2 hours Drain well and toss with remaining ingredients Garnish with black olives

Course Name: Latin: Tasting Journal /Notebook
Item made: Vatapá de Galinha – Chicken in Nut and Dried Shrimp Sauce

Yield: 4 Amount Measure Ingredient 1 cup 4 ounces, 112 g Onion, ¼ inch (.6 cm) dice 2 each Garlic cloves, minced 1 tablespoon 1 ounce, 28 g Ginger, fresh, peeled, minced 1 tablespoon ½ ounce, 14 g Serrano pepper or to taste 2 cups 12 ounces, 336 g Tomato, peeled, chopped, seeded, ¼ inch (.6 cm) dice ½ cup 2 ounces, 56 g Green Bell pepper, devein and seeded, ¼ inch (.6 cm) dice ½ cup 1 ounce, 28 g Cilantro, leaves only, chopped 3 tablespoons 1 ½ ounce, 45 ml Dendè oil 1 each 2 ½ pound, 1.13 kg Chicken, cut into eight pieces, skinned and pat dry 1 teaspoon 5g Salt ½ teaspoon 3g Black pepper, freshly ground ½ cup ½ ounce, 14 g Bread, day-old, ½ inch (1.2 cm) cubes ½ cup 4 ounces, 120 ml Water ¼ cup ½ ounce, 14 g Dried peeled shrimp, ground ½ cup 1 ½ ounces, 42 g Peanuts, almonds or cashews, toasted and ground 1 tablespoon ½ ounce, 15 ml Lime juice, fresh 1 ¾ cup 14 ounces, 420 ml Unsweetened Coconut milk To taste Salt and black pepper 1. Puree first eight ingredients until smooth 2. Heat Dendè oil over medium heat, add puree, cook, stirring occasionally, 10 minutes 3. Season Chicken pieces with salt and pepper 4. Add to sauce and toss to coat, bring to simmer 5. Cover and cook chicken, 15-20 minutes 6. Remove chicken, cut meat into ½ inch (1.2 cm) wide by 1 ½ inch (3.8 cm) long boneless pieces 7. Return to sauce with all remaining ingredients, simmer until sauce thickens 8. Correct seasoning and serve with Pirão de Arroz

Course Name: Latin: Tasting Journal /Notebook
Item made: Couve à Mineira – Shredded Kale

Yield: 4 Amount 2 pounds ¼ cup ½ cup 1 To taste 1. 2. 3. 4.

Measure Ingredient 907 g Kale, fresh (chiffonada) 2 ounces, 60 ml Olive oil or bacon fat 2 ounces, 56 g Onions, ¼ inch (.6 cm) dice Clove garlic, minced Salt and pepper

Trim blemishes and tough stems from kale leaves. Rinse thoroughly under running water. Layer leaves on top of each other, and slice crosswise into very thin strips. Heat oil over medium high heat, add onion and garlic, cooking 3-5 minutes until softened. Add kale, cook, about 5-7 minutes, stirring often, until kale is softened but not discolored or browned.

Course Name: Latin: Tasting Journal /Notebook
Item made: Pirão de Arroz – Rice Flour Pudding

Yield: 4-6 Amount 1 ¼ cup 1/3 cup pinch 2/3 cup

Measure Ingredient 10 ounces, 300 ml Water 1 ½ ounces, 42 g Rice flour Salt 5 1/3 ounces, 160 ml Coconut milk, unsweetened

1. In a blender or food processor combine water, rice flour and salt, process until smooth 2. Cook over low heat, stirring constantly until it boils 3. Add coconut milk and cook stirring often, until mixture is thick and pulls away from the sides. It should be stiff and holds its shape 4. Fill lightly oiled molds, let cool, unmold and serve

Course Name: Latin: Tasting Journal /Notebook
Item made: Chupe de Quinua – Quinoa Chowder Ensalada de Tomate y Cebolla – Tomato and Onion Salad (Chile)

Yield: 4 Amount 1 cup 1 pound thick 1 tablespoon 1 tablespoon 2 tablespoon To taste 1. 2. 3. 4.

Measure

Ingredient

4 ounces, 112 g Onion, sweet, julienne 16 ounces, 448 g Tomatoes, firm, skinless, sliced ¼ inch (.6 cm) 3g Cilantro, chopped ½ ounce, 15 ml Lemon juice, fresh 1 ounce, 30 ml Olive oil Salt and pepper

Soak onion in cold water to cover 20 minutes, then drain and rinse well. Wash, peel and slice the tomatoes Drain and rinse the onions, squeeze and drain well Combine all ingredients, toss and correct seasoning

1. Course Name: Latin: Tasting Journal /Notebook
Item made: Crepas con Salsa de Dulce de Leche – Crepes with Dulce De Leche Sauce

Yield: 4

Amount Measure Ingredient 1 cup 8 ounces, 240 ml Dulce de leche 1 cup 8 ounces, 240 ml Cream, heavy ¼ cup 2 ounces, 60 ml Rum 8 each Crepes, cooked ½ cup 2 ounces, 56 g Pistachios, chopped 2 tablespoons 1 ounce, 28 g Butter To Make Dulce de leche Yield: 1 cup (8 ounces, 240 ml) Amount Measure Ingredient 1 quarter 32 ounces, 960 ml Milk 1 ¼ cup 9 ounces, 252 g Sugar, granulated 1 teaspoon Vanilla extract ¼ teaspoon Baking soda 1. Over medium high heat, combine milk, sugar and baking soda. Bring to a boil 2. Reduce heat to low and simmer, stirring occasionally 3. As it begins to thicken, stir constantly and cook unit caramel-colored and very thick (caramel sauce), about 1 hour 4. Add vanilla extract 5. Add heavy cream and bring back to simmer, stir in rum 6. Place crepe brown side down, spread 1 tablespoon (1/2 ounce, 15 ml) sauce over half, sprinkle with 1 teaspoon pistachios 7. Fold in half, then fold in half again, set aside 8. Repeat with remaining crepes 9. Arrange crepes in a lightly buttered ovenproof pan and cover 10.Bake for 10 minutes in a 375"F(190ºC). 11. Serve two crepes, top with additional sauce and chopped nuts

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