Spring Session I Recipes (2017)
Sweet Potato Stew with Chicken and Kale – Week 1
½ tablespoon olive oil
1 diced onion
½ cup diced celery
½ cup diced carrots
½ c of dice mushrooms
3 medium skinless, diced sweet potatoes
¼ cup Chicken Broth
2 quarts water
3 cups fully cooked, pulled roasted chicken
4 cups raw chopped kale
1 teaspoon coarse black pepper
Pinch of salt to taste
In a large pot, with oil on medium high heat, sauté onion, celery and carrots for 3 minutes.
Add sweet potatoes, mushrooms and sauté for 3 minutes.
Add Roasted Chicken Base and water, stirring until base dissolves. Bring to a boil. Let simmer for 10 minutes or until sweet potatoes are soft.
Add chicken, kale and black pepper. Let simmer for 5 minutes.
Strawberry Turnouts – Week 2
Filling:
1 1/2 cups fresh strawberries, diced
1 teaspoon lemon juice
1/2 cup sugar
1/2 cup water, divided
2 tablespoons cornstarch
Crust:
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cups flour
1/3 cup ice cold butter, cubed
3 tablespoons lard or coconut oil
1/4 cup ice cold water
Icing:
2 tablespoons milk
2/3 cup powdered sugar
1 teaspoon vanilla extract
pinch of salt
1. Combine strawberries, sugar, lemon juice, and 1/4 cup of water in a medium sauce pan and bring to a boil over medium high heat. Cook for 6 to 8 minutes or until berries have softened and broken down, stirring occasionally. Whisk cornstarch and 1/4 cup of water in a small bowl and add to the mix. Reduce heat to low and simmer until thickened. Remove from heat and cool.
2. Preheat oven to 350 degrees F (180 C) and line a tray with parchment.
3. Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in butter and lard until mixture is fine and crumbly. Slowly add ice water and mix until a dough forms.
4. Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 4- 5 inch squares (or any size and shape you would like.) Spread about 2 tablespoons of filling on one corner, leaving about 1/4 inch for sealing, and brush edge with water. Fold the opposite corner over filling and press down to seal. Poke holes with a knife to vent and place turnovers on prepared tray and bake for 12 – 16 minutes or until edges are golden brown.
5. Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving.
Cali Bitez – Week 3
1 head of cauliflower
2 large eggs
1 c. shredded mozzarella
1/4 c. shredded Parmesan
3 tbsp. finely chopped fresh basil
1 tbsp. garlic powder
kosher salt
Freshly ground black pepper
1/2 c. marinara
1/4 c. mini pepperoni
Preheat oven to 400 degrees F. Grate cauliflower on the small side of box grater to form fine crumbs. Transfer to a large bowl. Add egg, 1/3 mozzarella, Parmesan, 2 tablespoons basil, and garlic powder and season with salt and pepper. Form into small patties (they will be wet) and place on a greased baking sheet. Bake until golden, 20 minutes.
Top each cali patty with a thin layer of marinara, remaining mozz, and mini pepperoni and bake until cheese melts and pepperoni crisps, 5 to 7 minutes more. Garnish with remaining basil and serve.
Marinara Sauce
1 onion diced
1 garlic minced
1 can crushed tomato (28 oz)
¼ cup extra-virgin olive oil
Pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic and onions. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.
Choco Cad Cookies – Week 4
8 ounces (good quality) semisweet chocolate, chopped
2 large eggs
1 tsp vanilla extract
5 Tbsp butter, room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 tsp baking powder
1/4 tsp salt
2 cups mini Cadbury eggs, roughly chopped
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silpat liners.
2. Melt the chocolate in your microwave or double boiler until smooth and melted (careful not to burn or overheat it!). Add butter and sugars to a medium-size bowl and cream together. Add eggs, beating after each addition. Add vanilla. Pour in the melted chocolate and beat until well combined, scraping down the bottom and sides of the bowl.
3. Mix dry ingredients together. Add to the chocolate batter and mix just until combined (don't over mix).
4. Roughly chop the Cadbury eggs. Add them to the batter (I like to reserve a handful to put on top of the cookies when they come out of the oven) and stir gently to combine. Spoon the dough into large 1 1/2 inch balls and place on cookie sheet.
5. Bake for about 10 minutes, or until the edges of the cookies are barely set. Don't be tempted to over-bake them– they may look a little doughy, but they'll harden as they cool. Remove from the oven and allow them to cool on the baking sheet for 5 minutes (this is when I gently add my extra Cadbury egg pieces). Then transfer to a cooling rack to cool completely.
Spring Vegetable Soup – Week 5
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
1/2 cup chopped broccoli
1/2 cup frozen corn
1/2 cup torn spinach1/2 cup chopped fresh mushrooms
1/2 cup chopped carrots
1/4 cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans
Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Lemon Crumb Cake – Week 6
1 3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon coarse salt
6 ounces (3/4 cup) cold unsalted butter
FOR THE CAKE
5 Meyer lemons, cut into paper-thin slices, ends discarded
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons coarse salt
4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
FOR THE GLAZE
1 cup confectioners' sugar
3 to 4 tablespoons Meyer lemon juice
Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.