2014 SPRING SESSION # 1
Traditional Alfredo Sauce
Ingredients
1/2 cup heavy cream
1/4 tsp salt
1/2 stick unsalted butter, cut
into pieces
1/3 cup grated
Parmigiano-Reggiano
Fresh parsley to garnish
¼ tsp nutmeg
½ tsp crushed black pepper
Preparation
Cook
fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6
quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile,
bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low
heat, adding 1/4 teaspoon salt, ¼ tsp
nutmeg, 1/2 teaspoon pepper.
Add
fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more
cooking water if necessary.
Fresh Pasta
Ingredients
1 cup cake flour (not
self-rising)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons extra-virgin
olive oil
1/4 cup water
Preparation
Blend
together all dough ingredients in a food processor or by hand until mixture
just begins to form a ball. Knead dough on a lightly floured surface,
incorporating only as much additional flour as necessary to keep dough from
sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap
and let stand at room temperature 15 min.
Meatballs Parm Sandwiches (for first week of Mondays classes)
Original recipe makes 30 meatballs
1 pound ground beef
2 eggs
1/3 cup plain bread crumbs
1 Onion diced
½ cup milk
1 tbl Olive oil
1 bunch fresh Parsley chopped
2 tsp Salt
1 tsp pepper
½ tsp red pepper flakes
1 tsp fresh chopped oregano
3 cloves garlic
1/3 cup bread crumbs
2 Tb Parm Cheese
Directions
Cover a baking sheet with foil and spray lightly with cooking spray.
Soak bread crumbs in milk in a small bowl for 20 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil
until translucent, about 20 minutes.
Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture,
eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb
seasoning, and Parmesan cheese into meat mixture with a rubber spatula
until combined. Cover and refrigerate for about one hour.
Preheat an oven to 425 degrees F (220 degrees C).
Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
Arrange onto prepared baking sheet. Bake 15 to 20 minutes.
Marinara Sauce
1 onion chopped
4 tbs olive oil
3 cloves garlic chopped
1 28 oz can whole tomatoes
1 28 oz can crushed tomatoes
Fresh basil chopped
2 tbs sugar
Salt and pepper to taste
Directions
In a skillet over medium heat, saute garlic and onion in the olive oil;
about 10 minutes. Break apart the whole tomatoes with your hands and add to the
pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and
simmer 20 minutes, stirring occasionally.
Co Co Strawberry Shortcakes
Makes
8
2 (16-oz.) containers fresh strawberries, quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
1 cup whipping cream
2 tablespoons sugar
1 tablespoon coco powder sifted
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry
mixture, and let stand 2 hours.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp.
sugar, beating until soft peaks form. Cover and chill up to 2 hours.
3. Combine flour, remaining 1/4 cup sugar, coco powder and baking powder in a large bowl; cut
butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring
just until dry ingredients are moistened. Drop dough by lightly greased 1/3
cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking
spray after each drop.)
5. Bake at 450° for 12 to 15 minutes or until golden.
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake
bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with
tops. Serve with remaining whipped cream. Garnish, if desired.
7. Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with
strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped
fresh mint. Spread cut sides of bottom shortcake halves evenly with jam
mixture. Proceed with recipe as directed.
Whipped Cream
1. 1 cup heavy whipping cream
2. ½ tsp vanilla
3. 2 tablespoons confectionary sugar
Garnish
shortcakes with shaved chocolate on top of whipped cream
Mini Mexican Pizzas
Dough
1 cup plus 2 tablespoons warm water
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 teaspoon sugar
3 tablespoons canola oil
2 1/3 cups all-purpose flour
2/3 cup cornmeal plus additional for sprinkling pizza pan
Sauce
1 teaspoon salt
1/2 teaspoon ground cumin
1 1/2 pounds fresh tomatoes
1 small onion, sliced thin
2 garlic cloves, sliced thin
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped
1 tablespoon fresh lime juice
3/4 pound Colby, Cheddar, Monterey jack, or a mixture grated coarse (about 1 1/2
cups)
2 scallions, sliced thin
1/4 cup thinly sliced drained black olives
1/4 cup refried beans
Dough
In a small saucepan heat 1/2 cup water to 110°F. and transfer to a large bowl.
Stir in yeast and sugar and let stand 5 minutes, or until foamy. Stir in
remaining water and dough ingredients to form a dough and on a lightly floured
surface knead until smooth and elastic, about 10 minutes.
Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered
loosely, in a warm place until doubled in bulk, about 1 hour. (Alternatively,
let dough rise, covered loosely, in refrigerator overnight, or until doubled in
bulk.)
Sauce
Cut each tomato into 8 wedges. In a large heavy skillet cook onion
and garlic in oil over moderate heat, stirring occasionally, until onion is pale
golden. Add tomato and cook over moderate heat, stirring occasionally, until
tomato are softened and mixture is reduced to about 1 1/4 cups. Cool mixture
slightly and in a food processor purée until smooth. Transfer sauce to a bowl
and stir in coriander, lime juice, and salt to taste.
Preheat oven to 400°F. and adjust oven rack on top shelf. Sprinkle a 16-inch
perforated pizza pan with additonal cornmeal.
Punch down dough and on a lightly floured work surface with a floured rolling
pin roll out into a 17-inch circle. Fit dough into pan, forming an edge, and
bake 5 minutes.
Spread sauce over partially cooked dough, leaving a 1/2-inch border around edge,
and spread refried beans,, cheese, scallions, olives.
Bake pizza 10 minutes, or until cheese is melted and crust is pale golden.
Chocolate
Chip Mint Pancakes
Ingredients
1 1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted and cooled to lukewarm,
plus more for cooking
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure mint extract (See Cooks’ Note)
3 to 4 drops green food coloring (optional)
3/4 cup mini semisweet chocolate chips, plus more for
topping
Whipped cream, for serving
Vanilla ice cream, for serving
Store-bought or homemade hot fudge sauce, for serving
Preparation
1. Sift together flour, sugar,
baking powder, baking soda, and salt into a bowl.
2. Whisk together buttermilk, egg,
butter, extracts, and food coloring (if using) in a small bowl. Add to dry
ingredients and stir until incorporated. Stir in chocolate chips.
3. Heat a large nonstick skillet or
griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt
almost immediately. Ladle 1/4 cup of pancake batter into skillet for each
pancake, taking care not to let the pancakes run together. Cook for 1 to 2
minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for
1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
4. Serve warm with whipped cream,
vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
Chicken Enchiladas
Ingredients
1/3 cup plus 1 tablespoon vegetable oil
12 6-inch corn tortillas
1 medium onion, chopped
1 medium-size green bell pepper, seeded, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 10-ounce cans purchased enchilada sauce (add spices
Cumin, Garlic salt, Paprika, Pepper)
3 cups (about) shredded cooked chicken
3 cups packed grated Monterey Jack cheese (about 12
ounces)
Sour cream
Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until
softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon
vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil.
Preheat oven to 350. Bake
enchiladas, covered, until sauce bubbles and cheese melts, about 10 minutes. Serve hot with sour cream.
CHOCOLATE CHIFFON CAKES
¾ Cup plus 1 Tb Flour
3 Tb plus ½ tsp unsweetened Cocoa Powder
½ Cup Raw Sugar
1 ½ tsp Baking Powder
¼ tsp Salt
3 ½ Tb Canola oil
2 large Egg Yolks
½ tsp Orange Zest
2 Tb OJ (fresh squeased)
3 tsp plus 1 tsp water
4 large Egg Whites (whipped)
2 Tb Sugar
(makes 8 – 6 oz mini cakes)
Preheat oven to 350. Mix first 5 ingredients. In another
bowl mix next 5 ingredients. Slowly combine wet and dry.
Beat egg whites until foamy. Add 2 Tb sugar beat until peaks
form. Fold into batter. Bake 12 min.