xploration cookbook 2012 week 4

7/28/2019 Xploration Cookbook 2012 Week 4

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Dear Students,

It is with great pleasure that we present these cookbooks to you for completingthe Julian Krinsky Cooking School, the week of July 16 - 20, 2012.

We hope that you walk away from this class with more than just a basicunderstanding of food and cooking. We hope that you have a deeperknowledge, one that incorporated such concepts as how cuisine is developed,what makes food authentic and the difference between mass marketing food andheirloom products. It is one thing to know how to read a list of ingredients in acookbook, but it takes an artist to know how to put them together. And you haveshown that you are all artists in your own way.

It was your energy and talent that made this class such a success. Enthusiasmwas evident in everything you did. With your willingness to experience new

things (which we know you liked despite the faces you made) and yourexceptional creativity, you are well on your way to becoming great chefs.

With these cookbooks, you will not only able to take home wonderful memories,but you will also have a lasting copy of the recipes we prepared this week.Remember that it takes more than ingredients and technique to cook a goodmeal. A good cook always puts something if himself/herself into the preparation,and thats what makes all the difference.

Go forth and begin your journey. Be part of the revolution in the food worldanddont forget to invite Julian and I to dinner sometime!

Tina KrinskyFounderJulian Krinsky Cooking School

P.S. Keep in touch!


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Acknowledgements

This has been a very exciting time for all of us involved in the Julian

Krinsky Cooking School Summer 2012. But I must say our Culinary

Director Ann-Michelle Albertson has brought both professional guidance

and personal devotion that is unparalleled.

Not only has Ann-Michelle and her mighty team of chefs brought you

wonderful expertise through demonstration, but they were also the

mastermind behind our recipes. They enlightened us in the art of seasonal

cooking, and inspired us with knowledge of vegetables and other produce.

I know that you would all agree that these people are worthy of our utmost

respect and gratitude. Thank you for a wonderful session.


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. TABLE OF CONTENTS

Taste Like a Chef..5How Tos: JKCP Technique Tips6

MondayFresh Salsa.........................................14Homemade Pita Chips...................................15Garden Gazpacho......16Raspberry Strudel .17

TuesdayMediterranean Frittata.......18Fresh Picked Fruit Sorbet.....19Israeli Couscous with Olives & Roasted Tomatoes..21Italian Couscous with Parmesan & Herbs..22

WednesdayPurple Cauliflower, Fennel & Leeks ...23Heirloom Tomato Salad & Parmesan Tuilles.24

ThursdayRoasted Tomato Bread Toss...25Chocolate Zucchini Bread.26Remys Ratatouille.27Greatest Garlic Bread Ever ..29

FridayIron Chef Competition

Mixology: JKCP Summer Beverage Recipes.30Glossary...43


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Taste Like a Chef:Calibrate Your Palate

Understanding a Chefs Perspective of

Taste & Flavor

TASTE-n 1. the human sense which perceives and distinguishes the sweet, sour, bitter or saltyquality of a dissolved substance and is mediated by taste buds on the tongue.

FLAVOR-n. 1. the blend of taste and smell sensations evoked by a substance in the mouth.

We season food by balancing the four basic tastes: sweet, salt, sour and bitter.

Get to Know the Basic TastesSweet tastes are generally associated with sugars, honey, or ripeness in fruits and vegetables. Thesensation of sweetness is suppressed by cold and enhanced by applying heat. Sweetness caninhibit bitterness on the tongue. However, the bitter flavor will re-appear once food is swallowed.

Salts role in flavoring foods is to amplify natural flavors. It can change the mouth feel of food bymaking us salivate, creating the sensation of juiciness. Salt reacts with the other tastes bysuppressing our response to sweet, sour and bitter.

Sourness is associated with unripe fruit, citrus or vinegar. The sensation of sourness or tartness isamplified by heat and suppressed by cold, thus being more intense in hot dishes. Sourness can besuppressed by sweetness.

Bitterness can be detected in the smallest amount by the taste buds. Bitterness can be masked bythe other tastes, but it cannot be completely counteracted or eliminated. Sugar and salt will helpsuppress bitterness in a dish, while bitterness can be amplified by the introduction of souringredients. It is also more pronounced when dishes are cold than when they are hot. Bitterness,when combined with heat or spice, will amplify the intensity of the spice/heat.

Keep in Mind When Youre Seasoning

Sweet will help temporarily suppress bitterness, sourness and spice/heat. Salt will reduce the cloying sweetness of sugar. It brings out the floral and aromatic notes in

ripe fruits. It helps to suppress sourness and spice/heat. Acids will tend to amplify the vegetable flavors in fruits and suppress the aromatic sweet

flavors. It will amplify the intensity of bitterness. Bitterness can be suppressed by a balance of salt, sweet, and acid. Spice/heat should hit in the center of the palate. If it shows up late on the palate, you are out

of balance and need to adjust with salt, sugar and acid.


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. Knife Skills

Without a doubt, being able to effectively use a knife is the most important skillfor every cook, and the knife is the most important tool for any cook. Knowing

how to use a knife properly can help improve the quality of your food, as well asthe appearance of the foods you cook.

Safety is another important issue. Here are some basic rules: Think about what you are going to do and plan your work area

accordingly.

Use the correct type of knife for the task at hand.

Always place a damp towel or non-skid fabric between the cuttingboard

and the countertop to help keep the board stable when cutting.

Knives should be stored in a way to protect the edge of the blade. A dull knife is

a dangerous knife. A dull knife forces you to apply too much pressure whilecutting and the blade will often react in ways not anticipated such as slipping orturning and cuts will occur.

Years ago, the most common material used for making knife blades was lowcarbon steel. They were easy to make and easy to sharpen. There are twodrawbacks to low carbon steel: they lose their edge more quickly and they have atendency to rust.

Today, the great majority of top quality knives are made of high carbon steel ofvarious compounds. Each steel recipe is designed to either add strength, stain

resistance, flexibility or a combination of each.

Parts of a Knife

There are 6 different parts to a knife and they each serve a specific purpose.


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How to Properly Hold a Chef Knife

Before being able to have good knife skills, you first need to understand theproper technique for holding your knife. A proper knife grip will give you more

control and accuracy over your basic cuts, and it will keep you from cuttingyourself.

1. To hold your knife in a professional grip, start by pinching the knife blade

where it connects to the handle, between your thumb and index finger.

Some people will pinch with the index, middle finger and thumb. Either

way will work, it just depends on personal preference.

2. Next, slip your middle finger (if doing a single finger grip), or ring finger (ifusing a two finger grip) up behind the bolster of the knife. The bolster isthe vertical piece of blade that connects directly to the handle.

3. Continue by lightly wrapping the rest of your fingers around the handle ofthe knife. These fingers are here more for support; the focus of your gripshould be on pinching the blade.

4. Also, keep your grip nice and loose. Gripping your knife too tightly will leadto excess tension in your hand, wearing you out quickly and affecting theaccuracy of your cuts.

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How to Cut an Onion

1. Trim the Ends Off the OnionYour onion now has two flat ends. That's good,because you can turn it so that it's resting on one of the

flat ends and it won't roll around. You should have theother flat end facing up toward you.

2. Cut the onion in halfNow place the blade of your knife across the center ofthe upward-facing flat end. The edge of the bladeshould intersect with the little bulls-eye in the center of

the onion. Carefully cut the onion in half by slicingstraight down through the center.

Note the way my thumb and forefinger form a sort ofarch over the top of the knife. That lets me keep the

onion nice and steady without getting my fingers in the way of the blade.

3. Position the OnionWe're going to work with one half of the onion at a time.Peel the skin off of one of the halves and position it sothat it's resting flat on the board in front of you with thecurved part facing up. The two flat ends should bepointing left and right.

You're going to make your first cut parallel to one ofthose flat ends. If you're right-handed, you'll begin on

the right-hand end of the onion, and lefties will start on the left.

4. Slice Crosswise Through the OnionYou're going to cut crosswise through the onion, slicingoff little semi-circular sections as you work your wayfrom right to left (or left to right for you lefties). Watchyour fingers!

The half onion is still positioned in front of you asbefore, round part facing upward, with the onlydifference being that it's been sliced into sections.


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5. Flip the Sections SidewaysNow you're going to flip a few of those sectionssideways, so that you end up with a little stack in frontof you with the rounded part pointing toward your non-knife hand and their flat centers lined up and facing

your knife-hand side.

If this is all new to you, don't worry about stackingthem. While you're getting the hang of it, just do asingle section at a time. The stacks can be tricky

because they can slide around a little bit.

6. Cut Downward Along the Straight EdgeUnlike most three-dimensional foods, onions come withnatural perforations in the form of those bulls-eyecircles that radiate out from the center. This technique

uses the onion's natural structure to our advantage.

All we have to do is slice across the flat inside edge ofthe onion, as if we were trimming little matchstick-shaped pieces. But because of the onion's naturalperforations, those matchsticks will end up

separating out into little cubes.

7. Work Your Way OutwardKeep trimming away toward the outer rings of theonion, letting those natural cubes fall onto the cuttingboard. And be careful when you get to the end,because there's not much room for your fingers.

8. Finish with a Quick ChopYou'll see that those outer sections aren't going to formcubes all by themselves, so you'll have to help themalong. Just give them a quick chop crossways to finishthe job.


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MISE EN PLACE - KITCHEN ORGANIZATION

Everything in its place. Thats the accepted definition of min en place, the termchefs use to describe their painstaking ingredient preparation and organization.

. CHEESECLOTH SUBSTITUTE

If you ever find out you're short on a cheeseclothin the kitchen, a coffee filter or linen dish towel --even a paper towel -- can work in a pinch.

Line a strainer with a coffee filter or towel (linenor paper) to strain stocks and broth, andsubstitute a coffee filter for cheesecloth whenyou need a sachet. A linen dish towel (torchon)is perfect for poaching a rolled item when itneeds to keep its shape.


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I FRESH SALSA

Ingredients4 medium tomatoes, diced1 cups canned, diced tomatoes

cup diced red onion3 tablespoons chopped scallions cup diced yellow bell pepper1 tablespoon diced jalapeo cup chopped cilantro1 tablespoons fresh lime juice1 teaspoon salt teaspoon black pepper teaspoon dried oregano leaves1 clove minced garlic

Method1. Place all ingredients in a food processor and mix briefly.

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I HOMEMADE PITA CHIPS

Ingredients12 whole wheat pita bread pockets cup olive oil

teaspoon fresh ground black pepper1 teaspoon minced garlic teaspoon dried basil1 teaspoon dried chervil

Method1. Preheat oven to 400 F (200 C).2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each

triangle with oil mixture.4. Bake in the preheated oven for about 7 minutes, or until lightly browned and

crispy. Watch carefully, as they tend to burn easily!

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I GARDEN GAZPACHO

Ingredients3 pounds tomatoes, cored and coarsely chopped1 seedless cucumber, peeled and coarsely chopped

2 red bell peppers, coarsely chopped1 jalapeo, seeded and coarsely chopped cup sherry vinegar cup extra-virgin olive oilSalt and freshly ground pepper

Method1. In a blender, puree the vegetables until smooth.2. Strain the soup into a deep bowl, season with salt and pepper, and serve.

Chefs note: chilling the soup overnight will allow the flavors to marinate together

better.

Serves 8

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I RASBERRY STRUDEL

Ingredients6 ounces firm silken tofu, at room temperature1 cups confectioners sugar, plus more for dusting

3 ounces cream cheese, at room temperature2 tablespoons all-purpose flour1 teaspoons vanilla extract5 sheets frozen phyllo dough, thawed6 tablespoons unsalted butter, melted6 tablespoons graham cracker crumbs1 cup raspberries

Method1. Preheat the oven to 425F. Blend the tofu in a food processor until smooth.

Add the confectioners sugar, cream cheese, flour and vanilla and puree until

combines.2. Stack the phyllo sheets on a flat surface and cover with a slightly dampkitchen towel. Cut a piece of parchment paper slightly longer than the phyllo.Ley 1 sheet phyllo on the parchment with a long side facing you (keep theremaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1tablespoon graham cracker crumbs. Top with another sheet of phyllo, themmore butter and crumbs. Reserve the remaining butter and crumbs fortopping.

3. Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch borderat the long edge closest to you and a 2-inch border at the short ends.Sprinkle the raspberries on top of the tofu mixture. Starting with the longedge, use the parchment to roll the phyllo tightly over the filling to make a log;turn seam-side down on the parchment. Brush with the remaining butter andsprinkle with the remaining crumbs.

4. Transfer the parchment and strudel to a baking sheet. Bake until golden,about 18 minutes, rotating the baking sheet halfway through. Slide thestrudel onto a cutting board and let cool completely, about 1 hour. Dust withconfectioners sugar.

Serves 6 to 8

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MEDITERRANEAN FRITATTA

Ingredients1 red bell pepper4 tablespoons extra-virgin olive oil

1 bunch scallions, sliced1 5-ounce package baby spinachkosher salt and freshly ground pepper8 large eggs4 tablespoons whole-wheat breadcrumbs cup crumbled feta cheese cup wild mushrooms

Method1. Preheat the oven to 450F.2. Place the bell pepper directly on a stovetop gas burner over high heat and

char on all sides, turning with tongs, about 5 minutes. (If you dont have a gasstove, do this on baking sheet under broiler.) Transfer the pepper to a mediumbowl, cover tightly with plastic wrap and let sit 10 minutes.

3. Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skilletover medium-high heat. Add the scallions, mushrooms, and spinach andcook, stirring, until wilted, about 4 minutes. Stir in teaspoon salt, andpepper to taste; remove from the heat.

4. Whisk the eggs, 2 tablespoons breadcrumbs, cup water and teaspoonsalt in a large bowl.

5. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle withthe remaining 2 tablespoons breadcrumbs.

6. Transfer the skillet to the oven and bake until the frittata is set and the top isgolden, about 15 minutes.

7. While the frittata is cooking, peel the skin from the roasted red pepper withyour fingers.

8. Cut the pepper in half, discard the seeds and slice in strips. In a medium bowltoss the peppers with the remaining 2 tablespoons oil; add salt and pepper totaste.

9. Slide the frittata onto a serving plate and cut into wedges. Serve with theroasted pepper.

Serves 4

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I FRESH PICKED FRUIT SORBET

Ingredients2 cups water to 1 cup of sugar (depending on which fruit and the ripeness)

2 cups fruit pure (see next recipe)2 to 3 tablespoons lemon juice

Method1. In a saucepan, combine liquid and sugar and bring to boil stirring from time to

time. Make sure the sugar has dissolved. Cool.2. Stir in fruit pure.3. Transfer to the ice cream machine and follow manufacturers instructions.

Makes approximately one quart of sorbet.

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SIMPLE FRUIT PURE

Ingredients2 cups fresh fruit cup white grape juice

Method1. Place all ingredients in a food processor and pure to desired texture.2. Use in Fresh Picked Summer Sorbet recipe

Fresh ideas from the farmCantaloupe, Cherry, Grapefruit, Peach, Pineapple, Raspberry, Strawberry,Watermelon, Plum, Nectarine, Blueberry, Apricot, Blackberry, Rhubarb, Lemon-Basil

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I ISRAELI COUSCOUS WITH OLIVES & ROASTED TOMATOES

Roasted Tomatoes and Dressing Ingredients2 pint red grape or cherry tomatoes3 large garlic cloves, left unpeeled

cup extra-virgin olive oil cup warm water1 teaspoon fresh lemon juice1 teaspoon salt teaspoon black pepper

Couscous Ingredients2 cups vegetable broth2 cups pearl (Israeli) couscous1 tablespoon olive oil cup Kalamata or other brine-cured black olives, pitted and chopped

cup chopped fresh flat-leaf parsley cup chopped fresh mint1 teaspoon chopped fresh thyme

Dressing Method1. Preheat oven to 250F

2. Roast Tomatoes3. Peel garlic and puree with oil, water, lemon juice, salt, pepper, and cup

roasted tomatoes in a blender until dressing is very smooth.

Couscous Method

1. Bring both to a boil in a 3-quart heavy saucepan and stir in couscous, thensimmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10minutes.

2. Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfercouscous to a bowl and stir in remaining ingredients, dressing, roastedtomatoes, and salt and pepper to taste.

Tip: Roasted tomatoes, dressing, and couscous can be made 1 day ahead andkept separately, covered and chilled. Bring to room temperature beforeproceeding.

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I ITALIAN COUSCOUS WITH PARMESAN AND HERBS

Ingredients1 pound medium-grain Italian couscous (about 2 cups)4 tablespoons unsalted butter, cut into inch pieces

cup freshly grated Parmesan cheese2 tablespoons finely chopped flat-leaf parsleySalt and freshly ground pepper

Method1. Bring a large pot of salted water to a boil.2. Add the Italian couscous and cook over moderately high heat, stirring

occasionally, until tender but still chewy, about 20 minutes.3. Drain well and return the Italian couscous to the pot.4. Add the butter and Parmesan and stir over low heat until melted.5. Add the parsley, season with salt and pepper and serve.

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I PURPLE CAULIFLOWER, FENNEL, AND LEEKS

IngredientsHalf a head of cauliflower, about 1 pounds sectioned into florets or sliced thinly1 large or 2 small fennel bulbs, sliced thinly

1 large leek, sliced thinly1 cup bread crumbs, or crushed homemade garlic croutons cup Parmesan cheese teaspoon salt1 cup milk or cream2 to 4 tablespoons of butter, sliced into pats2 tablespoons of corn starch

Method1. Preheat oven to 350F.2. Section about half a head or 1 pounds of cauliflower into florets or slice

thinly.3. Sprinkle salt on top to absorb excess moisture. Set aside.4. Thinly slice fennel bulb and leek.5. Press cauliflower to remove any moisture and then toss with fennel and leek.6. Place mixture into a lightly greased 8X8 inch pan.7. Dissolve 2 tablespoons of corn starch into 1 cup milk. Then pour mixture

over cauliflower, fennel, and leeks.8. Mix cup parmesan cheese with 1 cup bread crumbs.9. Add to top of cauliflower10. Bake in oven for about 45 minutes or until milk has turned into a bchamel

sauce and topping is crispy.

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I HEIRLOOM TOMATO SALAD & PARMESAN TUILLES

Heirloom Tomato Salad Ingredients1 cups finely diced and deseeded Heirloom tomatoes1 tablespoon finely sliced fresh chives

1 teaspoon chopped fresh tarragon2 teaspoons Extra Virgin Olive OilSea Salt

Method1. Mix all ingredients together in a small bowl.2. Season with salt and pepper to taste.3. Serve in Parmesan Tuilles

Peppery Parmesan Tuilles Ingredients cup Parmesan freshly grated

Freshly Cracked Pepper

Method1. Preheat oven to 400F.2. Pour heaping tablespoons of Parmesan on a silicone-or parchment-lined

baking sheet, spacing at least inch apart. Sprinkle freshly cracked pepper.3. Bake for 5 minutes or until crisp and golden. (Watch closely so they dont

burn!)4. When the cheese starts to bubble and turn golden brown remove melted

cheese from pan. Place cheese disc on rolling pin and press down.5. Remove and let cool 4 to 5 minutes.

Serves 4

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I ROASTED TOMATO BREAD TOSS

Ingredients2 pounds cherry tomatoes; about 6 cups6 cups torn Italian bread or baguette; about 12 ounces

3 tablespoons olive oil cup kalamata olives; pitted2 tablespoons olive oil2 tablespoons balsamic vinegar4 cloves garlic; minced teaspoons kosher salt teaspoons black pepper

Method1. Position one oven rack in upper third of oven. Preheat oven to 400F. Line

15x10x1-inch baking pan with parchment paper.

2. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in single layerin prepared pan.3. Place bread in large bowl; drizzle 2 to 3 tablespoons oil over pieces. Toss to

coat. Arrange bread in single layer on second large baking pan.4. Roast tomatoes on upper rack, bread on lower rack for 20 to 25 minutes.

Roast tomatoes just until skins begin to split and wrinkle, gently stirring once.Roast bread until lightly toasted, stirring once.

5. Transfer bread and olives to tomato pan. Combine remaining 2 tablespoonsolive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes,olives, and bread. Toss gently, transfer to serving bowl.

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I CHOCOLATE ZUCCHINI BREAD

Ingredients1 cups shredded raw zucchini (about 1/2 pound)1 cup all-purpose flour

cup unsweetened cocoa powder, sifted (not Dutch-processed)1 teaspoon baking soda teaspoon baking powder teaspoon salt teaspoon ground cinnamon teaspoon ground allspice cup (120 ml) safflower or canola oil cup granulated sugar cup light brown sugar2 large eggs1 teaspoon pure vanilla extract

cup semi-sweet chocolate chips

Method1. Preheat oven to 350F and place rack in the center of the oven. Grease (or

spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. Set aside.2. Grate the zucchini, using a medium sized grater. Set aside.3. In a large bowl whisk together the flour, cocoa powder, baking soda, baking

powder, salt, ground cinnamon, and ground allspice. Set aside.4. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars,

eggs, and vanilla extract until well blended (about 2 minutes).5. Fold in the grated zucchini.6. Add the flour mixture, beating just until combined.7. Then fold in the chocolate chips.8. Scrape the batter into the prepared pan and bake until the bread has risen and

a toothpick inserted in the center comes out clean, about 55 to 65 minutes.9. Place on a wire rack to cool for about 10 minutes, then remove the bread from

the pan and cool completely.

Makes one - 9 x 5 x 3 inch loaf.

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I REMYS RATATOUILLE

Piperade (bottom layer) Ingredients red bell pepper, seeds and ribs removed

yellow bell pepper, seeds and ribs removed orange bell pepper, seeds and ribs removed2 tablespoons extra-virgin olive oil1 teaspoon minced garlic cup finely diced yellow onion3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced,

juices reserved 1 sprig fresh thyme1 sprig flat-leaf parsley bay leafKosher salt

Vegetables Ingredients1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds4 Roma tomatoes, sliced into 1/16-inch-thick rounds teaspoon minced garlic2 teaspoons extra-virgin olive oil1/8 teaspoon fresh thyme leavesKosher salt and freshly ground black pepper

Vinaigrette Ingredients1 tablespoon extra-virgin olive oil1 teaspoon balsamic vinegar

Assorted fresh herbs (such as thyme and chervil)Kosher salt and freshly ground black pepper

Method1. To make the piperade, preheat oven to 450F.2. Line a baking sheet with foil.3. Place pepper halves on the baking sheet, cut side down.4. Roast until the skins loosen, about 15 minutes. Remove the peppers from the

oven and let rest until cool enough to handle. Reduce the oven temperatureto 275F.

5. Peel the peppers and discard the skins. Finely chop the peppers; set aside.6. In medium skillet over low heat, combine oil, garlic and onion and saut until

very soft but not browned, about 8 minutes.7. Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer

over low heat and cook until very soft and little liquid remains, about 10minutes. Do not brown.


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8. Add the peppers and simmer to soften them. Discard the herbs, then seasonto taste with salt. Reserve a tablespoon of the mixture, then spread theremainder over the bottom of an 8-inch oven-proof skillet.

9. To prepare the vegetables, you will arrange the sliced zucchini, eggplant,squash and tomatoes over the piperade in the skillet.

10. Begin by arranging 8 alternating slices of vegetables down the center,overlapping them so that inch of each slice is exposed. This will be thecenter of the spiral. Around the center strip, overlap the vegetables in a closespiral that lets slices mound slightly toward center. All vegetables may not beneeded. Set aside.

11. In a small bowl, mix the garlic, oil and thyme, then season with salt andpepper to taste. Sprinkle this over vegetables.

12. Cover the skillet with foil and crimp edges to seal well. Bake until thevegetables are tender when tested with a paring knife, about 2 hours.Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts tobrown.)

13. If there is excess liquid in pan, place it over medium heat on stove untilreduced. (At this point it may be cooled, covered and refrigerated for up to 2days. Serve cold or reheat in 350F oven until warm.)

14. To make the vinaigrette, in a small bowl whisk together the reservedpiperade, oil, vinegar, herbs, and salt and pepper to taste.

15. To serve, heat the broiler and place skillet under it until lightly browned. Slicein quarters and lift very carefully onto plate with an offset spatula. Turnspatula 90 as you set the food down, gently fanning the food into fan shape.Drizzle the vinaigrette around the plate.

Serves 4

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I GREATEST GARLIC BREAD EVER

Ingredients1 16-ounce loaf of Italian bread stick unsalted butter, softened

3 large cloves of garlic, smashed and minced1 heaping tablespoon of freshly chopped parsley cup freshly grated Pecorino cheese (optional)Sea SaltFresh Cracked Pepper

Method 1 - Crispy and Crunchy1. Preheat oven to 350F.2. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together

in a small bowl. Spread butter mixture over the two bread halves.3. Sprinkle each half with sea salt and freshly cracked pepper.

4. Place on a sturdy baking pan (one that can handle high temperatures, not acookie sheet) and heat in the oven for 10 minutes.5. Remove pan from oven. Sprinkle Parmesan cheese over bread if using, and

return to oven on the highest rack.6. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast

and the cheese bubbles. Watch very carefully while broiling. The bread caneasily go from un-toasted to burnt.

7. Remove from oven, let cool a minute. Remove from pan and make 1-inchthick slices. Serve immediately.

Method 2 - Soft and Chewy1. Preheat oven to 350F.2. Make the butter, garlic, and parsley mixture as above, but also add the sea

salt and freshly cracked pepper.3. Make 1-inch thick slices into the bread, but do not go all the way through, just

to the bottom crust.4. Spread the garlic butter between each slice, using about one to two

teaspoons for each slice.5. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Serves 8 to 10

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I BANANA-GINGER SMOOTHIES

Ingredients3 medium bananas

1

cups 2% milk1 cups ice cubes2 tablespoons chopped ginger

Method1. Blend all ingredients in blender or food processor until smooth and frothy;

divide into 4 glasses and serve immediately.

Serves 4


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LEMON-LIME MINT TEA

Ingredients2 lemons

2 limes3 Tablespoons loose black tea cup mint leaves, crushed4 cups hot water2 cups cold waterMint sprigs

Method1. Peel one lemon and one lime, set aside the peel and the citrus.2. In a medium pot combine tea, mint and citrus peels; add hot water.3. Let mixture steep for 8 minutes. Filter tea through a fine sieve.

4. Add cold water, and chill tea.5. To serve, add ice, mint sprigs, and citrus slices to tea in pitcher6. Remove citrus slices from tea after 2 hours or the tea could get bitter

Serves 4


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I GRILLED PEACH FRAPPE

Ingredients2 fresh peaches, halved

2 teaspoons raw sugar2 tablespoons fresh lime2 tablespoons fresh lemon teaspoons pure vanilla extract1 cup icePeaches

Method1. Grill peach halves on the rack of an uncovered charcoal grill, directly over

medium coals, for 8 to 10 minutes or until tender and lightly browned. Midwaythrough grilling, rotate peaches one-quarter turn to create crosshatch marks,

essential for best flavor, Steve says. (For a gas grill: Preheat grill, thenreduce heat to medium. Grill peaches on rack over heat, cover; grill asabove.) Remove from heat; cool. Slip off peach skin, using a peeler ifnecessary.

2. In a blender container, combine peaches and remaining ingredients, exceptice. Cover and blend on high for 20 seconds; add ice and blend until smooth.Serve at once in chilled glasses. Top each with a slice or two of fresh peach.

Serves 4


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. FRESH BASIL LEMONADE

Ingredients2 cups lemon juice, about 12 to 15 lemons

2 cups Basil Simple Syrup, recipe follows2 cups cold or sparkling waterIceLemon twists, for garnish

Method1. Mix lemon juice, Basil Simple Syrup, and water together in a pitcher.2. Store in the refrigerator until ready to serve.3. Pour over ice filled glasses and garnish with a lemon twist.

Basil Simple Syrup Ingredients

1 bunch fresh basil, washed and stemmed1 cup sugar1 cup water

Method1. In a saucepan combine basil, sugar, and water and simmer until the sugar

is dissolved, 5 minutes.2. Cool, strain the simple syrup, and store in the refrigerator.

Serves 4-6


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I BLACK AND BLUE SPRITZERS

Ingredients6 blackberries

20 blueberries14 mint leaves2 oz fresh lime juice2 oz simple syrup*Club Soda

Method1. In a tall glass, muddle-thats bar speak for crush up-the berries and mint with

the lime juice and simple syrup (use the handle of a wooden spoon.)2. Add some crushed ice; top with a splash of club soda and stir. Garnish with

mint and more berries.

Simple Syrup*1. Mix equal parts sugar and lukewarm water in a glass; stir until dissolved.

Serves 2


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I ALMOST-FAMOUS STRAWBERRY LEMONADE

IngredientsZest of one lemon, in wide strips

2 cups sugar2 cups chopped hulled strawberries2 cups fresh lemon juice (from about 10 large lemons) teaspoon salt

Method1. Make the lemon syrup: Bring the lemon zest, 1 cups sugar and 1 cups

water to a bow in a medium saucepan, stirring, until the sugar dissolves; letcool to room temperature.

2. Meanwhile, make the strawberry syrup: Toss the strawberries and theremaining cup sugar in a bowl and let sit at room temperature until the sugar

dissolves, about 45 minutes. Strain the strawberry mixture; reserve thestrawberry syrup and berries separately.3. Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups

cold water in a pitcher. For each drink, put about 1 tablespoon of thestrawberry syrup in a tall glass. Fill with ice, then top with the lemonade andsome of the reserved strawberries.

Serves 6


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FRESH SQUEEZED LEMONADE

Ingredients1 cups chilled water

4 tablespoons fresh-squeezed lemon juice

2 tablespoons sugar

Method1. Combine all ingredients.

2. Stir until sugar is dissolved and serve over ice.

Serves 2 (8 ounces each)


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FRESH STRAWBERRY BANANA SUNRISE SMOOTHIE

Ingredients1 cup strawberries

1 banana

1 cup nonfat plain yogurt

1 cup orange juice

1 cup of ice

3 tablespoons sugar

Method1. Add ingredients to blender and blend on high until smooth.



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GRAPEFRUIT SPARKLERS

Ingredients3 ounces grapefruit juice

2 ounces cranberry juice

Splash of lime juice

Method1. Combine all ingredients in a shaker with ice.

2. Strain into an ice filled glass rimmed with salt.

3. Top with seltzer; garnish with a lime.


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LEMON ICED TEA

Ingredients4 cups water

4 bags of black tea

3 tablespoons sugar

2 teaspoons lemon juice

Method1. Bring the water to a boil.

2. Remove from heat and add 4 bags of black tea. Let steep for 5 minutes, then

discard bags.

3. Stir in the sugar and lemon juice.

4. Refrigerate until chilled and serve over ice.



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PEPPERY PUNCH

Ingredients cup sugar1 cups orange juice

cup lemon juice2 cups sparkling water2 cups sparkling grape juiceSliced lemons, quartered strawberries and freshly ground pepper, for garnish

Method1. Make the simple syrup: Bring the sugar and cup water to a boil in a

saucepan over medium heat, stirring until the sugar dissolves; let cool.2. Combine the orange juice, lemon juice and cup simple syrup in a punch

bowl. Add the sparkling water and grapefruit juice and stir. Fill with ice.Garnish with lemons, strawberries and pepper.

Serves 8 to 10


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THYME LEMONADE

Ingredients1 Bunch thyme1 cups sugar1 cups water2 cups fresh lemon juice

Method1. Bring the thyme, water, and sugar to a simmer in a saucepan over medium

heat, stirring until the sugar dissolves.

2. Let cool, then strain the syrup into an ice-filled pitcher.

3. Stir in 2 cups each fresh lemon juice and cold water.

4. Serve over ice with thyme sprigs and lemon slices.


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WATER COLORS

Ingredients5 cups any chopped fruit

3 cups water cup sugar

2 tablespoons lime juice

Method1. Place ingredients in blender and blend until combined.

2. Add additional sugar and/or lime to taste and serve over ice.


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I GLOSSARY

Antipasto- literally meaning before the pasta, this Italian term refers to hot orcoldhors doeuvre. An assortment of antipasti could include appetizers such ascheese, brisaola, smoked meats, olives, fish and marinated vegetables.

Bacteria- single-celled micro-organisms, some of which can cause diseases,including food-borne diseases.

Baking- a cooking method in which foods are surrounded by hot, dry air in aclosed environment (tan oven); this method of cooking generally is applied tobreads, pastries, vegetables, and fish.

Baking Powder- a mixture of sodium bicarbonate and one or more acids,generally cream of tartar, that is used to leaven baked goods; it releases carbondioxide gas if moisture is present, which is what makes baked goods rise.

Baking Soda- sodium bicarbonate, which releases carbon dioxide gas whencombined with an acid and moisture; unlike baking powder, baking soda isactually a mixture of baking soda and acid.

Batonnet- food cut into matchstick shapes ofin. x in. x 2.5 in.

Beating- a mixing method in which foods are vigorously agitated to incorporateair or develop gluten; a spoon or electric mixer with its paddle attachment isused.

Berry- small juicy fruits that grow on vines and bushes.

Blanching- very briefly and partially cooking a food in boiling water.Blending- a mixing method in which two or more ingredients are combined justuntil they are evenly distributed.

Boiling- a cooking method in which water or similar liquids are brought to a212F (100C) and used to cook the foods that are submerged in the liquid.

Braise- a cooking method by which food (usually meat or vegetables) is firstbrowned in fat, then cooked, tightly covered, in a small amount of liquid at lowheat for a lengthy period of time. The long, slow cooking develops flavor andtenderizes foods by gently breaking down their fibers. Braising can be done ontop of the range or in the oven. A tight-fitting lid is very important to prevent theliquid from evaporating.

Brunoise- food cut into cubs of 1/8-in. x 1/8-in. x 1/8-in.

Carmelization- the process of cooking sugars; the browning of sugar enhances


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the flavor and appearance of foods.

Chiffonade- to finely slice or shred leafy vegetables or herbs; to cut, place oneleaf on top of the other, roll the up very tight, and slice as thin as possible.

Chop- to cut an item into small pieces where uniformly of size and shape is notnecessary.

Citrus- fruits characterized by a thick rind, most of which is a bitter white pith,with a thin exterior layer of colored skin, known as zest; their flesh is segmentedand juicy and caries from bitter to tart to sweet.

Clean- to remove visible dirt and soil.

Cookery- the art, practice, or work of cooking.

Cross-contaminants- the transfer of bacteria or other contaminants from onefood, work surface or piece of equipment to another; chicken is known as one ofthe most dangerous foods in the kitchen because of its great ability tocontaminate the surface and food around it, therefore great car must be takenwith chicken and all other food.

Cuisine- the ingredients, seasonings, cooking procedures and styles attributableto a particular group or people.

Dairy products- include cows milk and foods produced from cows milk such asbutter, yogurt, sour cream, and cheese.

Deglaze- to swirl or stir a liquid (usually wine or stock) in a saut pan or otherpan to dissolve cooked food particles remaining on the bottom; the resultingmixture usually becomes a base for a sauce.

Dice- to cut foods into cubes; 3/16 in. x 3/16 in. x 1/3 in. for small dice; 1/3 in. x1/3 in. x 1/3 in. for medium dice; in. x in. x in. for large dice.

Emulsion- a uniform mixture of two unmixable liquids.

Evaporation- the process by which heated water molecules move faster andfaster until the water turns to a gas (steam) and vaporizes.

Flour- a powdery substance of varying degrees of fineness made by millinggrains such as wheat, corn, or rye.

Folding- incorporating light, airy ingredients into heavier ingredients by gentlymoving them from the bottom of the bowl up over the top in a circular motion,


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usually with a rubber spatula.

Fruit- the edible organ that develops from the ovary of a flowering plant andcontains one or more seeds (pips or pits).

Gluten- an elastic network of proteins created when wheat flour is moistenedand manipulated; it gives structure and strength to baked goods and isresponsible for their volume, texture, and appearance.

Grilling- a cooking method in which foods are cooked by heat radiating from asource located below the cooking surface.

Herb- any of a large group of aromatic plants whose leaves, stems, or flowersare used as a flavoring; used either dry or fresh.

Jam- a fruit gel made from fruit pulp and sugar.

Juice- the liquid extracted from any fruit or vegetable.

Julienne- to cut foods into stick-shaped pieces, approximately 1/8 in. x 1/8 in. x 2in.

Kosher- describes food prepared in accordance with Jewish dietary laws.

Marinade- a seasoned liquid in which foods such as meat, fish, and vegetablesare soaked in order to absorb flavor and, in some instances, to be tenderized.Most marinades contain an acid (lemon juice, vinegar or wine) and herbs orspices. The acid ingredient is especially important for tough cuts of meatbecause it serves as tenderizer.

Makisu- sushi rolling mat.

Mayonnaise- a thick, creamy sauce consisting of oil and vinegar emulsified withegg yolks.

Mince- to cut a food item into very small pieces.

Mise en place-French for putting in place; refers to the preparation andassembly of all necessary ingredients and equipment before the cooking processis actually begun and completed.

Mix- to combine ingredients in such a way that they are evenly dispersedthroughout the mixture.

Nori- sheets of dried seaweed used to make sushi.

Norimaki- sushi made with Nori.


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Whipping- a mixing method in which foods are vigorously beaten in order toincorporate air; a whisk or an electric mixer with its whip attachment is used.

Yield- the total amount of a product made from a specific recipe.

xploration cookbook 2012 week 4

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