jwcl138_ch01_000-000 - los angeles mission college · web viewrecipe 10-42: roasted summer...

CA 103 - CULINARY NUTRITION COMPLETE RECIPES

(FROM NUTRITION FOR FOODSERVICE AND CULINARY PROFESSIONALS, 8TH ED.)

BREAKFASTRECIPE 10-52: STUFFED FRENCH TOAST LAYERED WITH LIGHT CREAM CHEESE AND BANANASCategory: Breakfast Yield: 4 servings

Ingredients8 slices whole-wheat bread2 ounces light cream cheese4 small bananas

Batter11⁄2 cups egg substitute3⁄4 cup skim milk1 teaspoon vanilla1⁄2 teaspoon cinnamon

Syrup1 cup fresh strawberries, cleaned and cut1⁄4 cup strawberry all-fruit jam1 tablespoon lemon juice

Steps1. Lay out bread and spread all 8 slices evenly with cream cheese.2. Slice bananas paper-thin and layer on 4 slices of bread, overlapping slightly, and top each

slice with other side of bread; press down lightly. Cut in half diagonally.3. Whip together batter ingredients to a smooth consistency.4. Heat a nonstick pan and spray with vegetable oil spray.5. Dip the banana sandwiches carefully in batter on both sides to absorb batter. Place in

nonstick pan and brown nicely on both sides, about 11⁄2 to 2 minutes per side. Do not let the pan get too hot or the toast will brown without cooking in the middle. Transfer to an oven-safe dish.

6. Warm slightly in the oven to crisp before serving.7. While the French toast is in the oven, blenderize strawberries, jam, and lemon juice until

smooth. Serve as syrup on the side.

Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg)526 23 11 86 552 10

RECIPE 10-53: GLAZED GRAPEFRUIT AND ORANGE SLICES WITH MAPLE VANILLA SAUCECategory: Breakfast Yield: 4 portions

Ingredients2 grapefruit, peeled and sliced3 oranges, peeled and sliced1 ounce maple syrup2 ounces apple juice1 ounce water1 tablespoon granola4 sprigs mint

Steps1. Alternate orange slices and grapefruit slices on individual plates like spokes on a wheel

until you have 4 portions.2. Heat maple syrup, apple juice, and water. Reduce glaze by half. Pour lightly over fruits.

Top with granola and very thin strips of mint.


RECIPE 10-54: WHOLE-WHEAT PEACH CHIMICHANGASCategory: Breakfast Yield: 6 portions

Ingredients4 peaches (fresh), diced2 tablespoons honey1 pound nonfat cottage cheese1 teaspoon cinnamon1⁄2 teaspoon nutmeg8 whole-wheat flour tortillas

Steps1. In a preheated nonstick pan, quickly sauté the peaches. Remove from heat and add honey.

Toss to coat peaches and return to heat and toss for about 2 minutes. Remove from heat and let cool.

2. Place cottage cheese and spices in a bowl and mix together. Fold in coated peach mixture and hold until ready to fill tortillas.

3. Warm tortillas on a griddle for a minute, just to make flexible. Cover and reserve for filling process.

4. Spoon about half cup of mixture into center of tortilla. Spread evenly. Fold side a little to keep mixture from oozing out.

5. In a heated pan with vegetable spray, lightly brown and finish in moderate oven (3258F).

Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg)250 18 1.2 43 240 5

APPETIZERS

RECIPE 10-1: SCALLOP AND SHRIMP ROLLS IN RICE PAPERCategory: Appetizer Yield: 15 portions

Ingredients1 large carrot1 large daikon2 large zucchini4 tablespoons Ginger Lime Dressing (Recipe 9-8)1 pound tofu3 cups bean sprouts2 whole red peppers, julienne2 cups spinach leaves1⁄2 cup snow peas, julienne1⁄2 small head of white cabbage, shredded1⁄4 cup Ginger Lime Dressing (Recipe 9-8)22 ounces sea scallops (30 scallops), sliced in half15 sheets rice paper2 tablespoons cilantro, whole leaves2 ounces Hot-and-Sour Sauce (Recipe 9-16)

Steps1. Make carrot and daikon spaghetti with oriental spaghetti machine.2. Make zucchini noodles with mandoline.3. Toss vegetable spaghetti and noodles with 2 tablespoons Ginger Lime Dressing.4. Grill tofu and marinate with 2 tablespoons Ginger Lime Dressing. Dice and reserve for

service.5. Marinate bean sprouts, red pepper, spinach leaves, snow peas, and white cabbage in 1⁄4 cup

Ginger Lime Dressing while you do the next step.6. Grill scallops on one side for color.7. Soak sheets of rice paper in warm water one at a time for next step.8. Layer scallops, vegetable noodles, and cilantro leaves on moistened rice paper and fold

like an eggroll. Reserve a small amount for presentation. Steam about 3 minutes in a bamboo steamer.

9. In a soup bowl, rest the rice paper roll against the marinated vegetable noodles. Sprinkle tofu around the vegetable noodles. Pour Hot-and-Sour Sauce over mixture.


RECIPE 10-2: EGGPLANT ROLLATINI WITH SPINACH AND RICOTTACategory: Appetizer Yield: 20 servings

Ingredients3 pounds fresh spinach11⁄2 pounds eggplant, peeled and cut lengthwise1⁄4 cup balsamic vinegarOlive oil sprayVegetable oil cooking spray4 ounces onions, finely chopped2 teaspoons garlic, chopped1 teaspoon cracked black pepper1 teaspoon garlic herb seasoning (salt free)1⁄4 cup Italian parsley, chopped2 tablespoons fresh basil, chopped2 ounces feta cheese, crumbled16 ounces skim milk ricotta2 tablespoons grated Parmesan cheese3⁄4 cup whole-wheat bread crumbs1 egg1 egg white, slightly beaten1 quart tomato sauce1 teaspoon chives, chopped

Steps1. Steam spinach. Drain well and rough chop. Reserve.2. Paint eggplant with balsamic vinegar on both sides and spray with olive oil. Place on sheet

pan sprayed with vegetable oil cooking spray.3. Bake in 4008F oven for 10 minutes. Remove and flip over. Finish baking until tender.

Reserve.4. Spray nonstick skillet with vegetable oil cooking spray. Quickly sauté onions and garlic.

Add drained spinach. Remove from heat and let cool. Add black pepper, herb seasoning, fresh herbs, cheeses, and bread crumbs. Mix in egg and beaten egg white. Chill mixture.

5. Place two heaping tablespoons of spinach mixture on each eggplant slice. Roll up and place open end down in casserole dish. Cover with tomato sauce. Bake in 3508F oven for 30 minutes.

6. To serve, place 1 rollatini on plate. Top with tomato sauce and sprinkle with chives.


RECIPE 10-3: MUSSELS STEAMED IN SAFFRON AND WHITE WINECategory: Appetizer Yield: 10 servings

IngredientsBroth1 tablespoon garlic, chopped1 teaspoon olive oil7 ounces white wine1 gram saffron1 ounce fresh lemon juice2 ounces chicken stock1⁄2 teaspoon black pepper, fresh ground1 teaspoon fresh thyme, chopped

Mussels80 fresh New Zealand mussels

Garlic Rouille2 teaspoons roasted garlic1 cup Yukon Gold potatoes, cooked and riced1 tablespoon chicken stock1⁄2 teaspoon fresh lemon juice1 teaspoon red chili paste1 teaspoon chives10 slices of whole-wheat bread, cut into 21⁄2-inch rounds1 cup carrots, blanched, julienne1 cup celery, blanched, julienne2 tablespoons chives

Steps1. For the broth, sauté garlic in olive oil. Add wine and saffron. Let reduce for 2 minutes.2. Add lemon juice, stock, black pepper, and fresh thyme. Cook over low heat for 1 minute.

Cool and store for service.3. Scrub mussels and remove beard.4. Make garlic rouille by pureeing garlic and mixing with potatoes, chicken stock, lemon

juice, and red chili paste. Fold in chives, spread on toasted whole-wheat rounds, and toast.5. At service, steam carrots, celery, and mussels in saffron broth. Place mussels in a large

bowl. Finish with chives and broth. Garnish with warm whole-wheat crouton spread with garlic rouille.


RECIPE 10-4: ROAST CHICKEN AND SHREDDED MOZZARELLA TORTELLONISCategory: Appetizers Yield: 6 servings (3 dumplings each)

Ingredients4 ounces chicken breast1⁄2 teaspoon canola oilPinch fresh oregano, choppedPinch fresh basil, choppedPinch paprika1⁄2 cup reduced-fat shredded mozzarella1⁄2 cup skim-milk ricotta1⁄4 teaspoon fresh garlic, chopped2 pinches freshly ground black pepper1 teaspoon fresh basil, chopped1⁄2 teaspoon fresh parsley, chopped18 wonton skins1 cup water1 tomato, choppedFreshly ground black pepper18 arugula leaves1 recipe Red Pepper Coulis

Steps1. Preheat oven to 350°F.2. Coat chicken breast with oil, herbs, and paprika. Roast about 5- 10 minutes, or grill over

hardwood for 5 minute. Until an internal temperature of 165F. Let cool and fine-julienne. Reserve.

3. In bowl, mix cheeses, garlic, pepper, and herbs. Add chicken and mix well.4. Lay out wonton skins and paint with water.5. Place 1 full teaspoon of chicken mixture in each skin or more to use up all the filling.6. Fold skin to make a triangle, then connect ends in opposite direction to make tortelloni

shape.7. Prepare chopped tomato garnish and toss with black pepper. Let juice accumulate. Paint

leaves of arugula lightly with juice of tomato for flavor.8. Poach tortellonis for 3 minutes in lightly boiling water.9. Arrange each plate with 3 arugula leaves facing out like spokes of a wheel, with a

tortelloni between each 2 leaves. Place Red Pepper Coulis and a spoonful of chopped tomato in the middle.


RECIPE 10-5: CRAB CAKESCategory: Appetizers Yield: 5 servings

Ingredients11⁄4 pounds jumbo lump crabmeat11⁄2 teaspoons chives, chopped fine11⁄2 teaspoons parsley, chopped fine1 tablespoon Old Bay Seasoning3⁄4 teaspoon Dijon mustard3⁄4 teaspoon fresh thyme, chopped5 ounces Yukon gold potatoes, cooked and riced11⁄2 egg whites3⁄4 teaspoon lemon juice11⁄2 teaspoons white wine1⁄2 egg whiteJapanese bread crumbs, as needed3⁄4 teaspoon chives, chopped fineVegetable oil cooking spray

Steps1. Pick crabmeat to remove bits of shell. Place crabmeat in a bowl.2. In another bowl, mix together chives, parsley, Old Bay Seasoning, mustard, thyme, and

riced potatoes. Add crab meat and fold together gently, not breaking up crabmeat.3. In a stainless-steel bowl, place 11⁄2 egg whites, lemon juice, and white wine. Whip to

form stiff peaks.4. Fold whipped egg whites into crab mixture and mold into 3-ounce crab cakes.5. In a deep dish pan, place 1⁄2 egg white (whipped slightly to break up). Dip the crab cakes

in the egg white, then in the crumbs mixed with chives.6. In a nonstick pan sprayed with vegetable spray, sauté the crab cakes to a crisp golden

brown. Serve with a fresh salsa or mojo of your choice with some spicy greens, tomato confit, fennel salad, or a crisp baked potato garnish.


RECIPE 10-6: MAHI-MAHI EGGROLLCategory: Appetizers Yield: 4 servings

Ingredients4-6 ounce pieces mahi-mahi1 tablespoon ginger lime dressing1 head bok choy leaves

4-2 ounce portions tofu, grilled,1 tablespoon ginger lime dressing¼ cup carrots, julienne¼ cup summer squash, julienne¼ cup bok choy stems, julienne¼ cup napa cabbage, shredded¼ cup bean sprouts1 tablespoon ginger lime dressing4-4 ounce portions buckwheat noodles¼ cup snow peas, blanched and julienne¼ cup fresh scallions, cut ½” bias3 ounces hot and sour sauce

Steps1. In hot pan or on grill, sear off mahi-mahi with a painting of ginger lime dressing.2. Cut bok choy end off. Save all large leaves for blanching. Julienne stems for filling.

Blanch leaves and dry on towel.3. Paint tofu with 1 tablespoon of ginger lime dressing. Pan sear to golden color and dice

medium. Set aside.4. Place all cut vegetables in mixing bowl and toss with 1 tablespoon of ginger lime

dressing.5. Lay out bok choy leaves. Place down marinated vegetables, then mahi-mahi. Fold like a

blintz. Steam for about 10 minutes or check for internal temperature of 145°F.6. In center of plate, place a bed of buckwheat noodles with grilled tofu, fresh scallions, and

blanched julienne of snow peas.7. Cut mahi-mahi eggroll in half on the bias and place atop of noodles. Pour 3 ounces of

Hot and Sour sauce around plate.

RECIPE 10-7: EGGPLANT AND SUN-DRIED TOMATO DIPCategory: Appetizer Yield: 12-3 ounce servings

Ingredients4 ounces chicken stock, defatted1 cup marinated and grilled eggplant, diced1 teaspoon fresh basil1 teaspoon cracked black pepper½ cup sun-dried tomatoes, low sodium¼ cup scallions, sliced1-1/2 teaspoon Mrs. Dash extra spicy½ tablespoon Mrs. Dash garlic herb seasoning2 teaspoons garlic, minced1-1/2 teaspoons Worcestershire sauce1 teaspoon lemon juice1 cup fat-free ricotta½ cup plain, fat-free yogurtTabasco sauce – to taste

2 whole tomatoes, seeded and chopped1 radicchio leafRaw vegetable crudité – broccoli, peppers, cucumbers, celerySteps

1. Heat chicken stock in a large saucepan over medium heat. Add eggplant, basil, pepper, sun-dried tomatoes and scallions. Cover and simmer until tomatoes are tender, about 5 minutes. Add more stock if necessary to prevent sticking. Let mixture cool 5 minutes.

2. Place eggplant and tomato mixture, remaining seasonings, ricotta, yogurt and Tabasco in food processor and blend until smooth.

3. Add chopped tomato and mix in bowl. 4. Serve in radicchio leaf with raw vegetable crudité.

SALADS

RECIPE 10-10: WILD MUSHROOM SALADCategory: Salad or Appetizer Yield: 1 portion

IngredientsDressing1 tablespoon sherry vinegar3 twists black pepper1 teaspoon Dijon mustard1 teaspoon white wine1⁄2 teaspoon shallots1⁄4 teaspoon fresh rosemary, chopped1 teaspoon apple juice1⁄2 teaspoon fresh thyme, chopped

Salad1 cup greens: red oak leaf, frisée, mustard greens, or mesclun1⁄2 cup of mushrooms: shiitake mushrooms, oyster mushrooms, domestic mushrooms, or others in season1 tablespoon diced peppers1 teaspoon fresh chives, chopped

Steps1. Incorporate all dressing ingredients together in a bowl.2. Clean and wash greens, and arrange on plate.3. Toss mushrooms and peppers in bowl with dressing. Sear on flat-top grill or hot sauté pan.4. Place warm (or chilled, if preferred) mushrooms in center.5. Top with fresh chives.

Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg)

29 1 1 5 34 0

RECIPE 10-11: HEIRLOOM LETTUCES AND GREENS WITH SHAVED FENNEL AND ORANGE SECTIONSCategory: Salad or Appetizer Yield: 10 servings

Ingredients14 cups mixed greens such as baby Bibb, baby romaine, frisée, lolla rosa, tatsoi3 heads fresh fennel5 fresh oranges20 ounces sherry vinaigrette

Steps1. Prepare salad greens and reserve for service.2. Cut fennel in half and shave paper-thin on a meat slicer. Place in ice water to crisp. Drain

and reserve for service.3. Dry some fennel slices in a low oven to use as garnish (about 30 minutes).4. Supreme the oranges by slicing off the top and bottom, then cut off the peel following the

curve of the fruit. Slice out each segment by cutting in towards the center of the fruit along the membranes/walls—remove the segment without the membrane.

5. In mixing bowl, toss fennel lightly in sherry vinaigrette.6. Toss mixed greens with dressing. Use only 2 ounces of dressing per person.7. Coat orange sections lightly with dressing.8. Arrange orange sections on outside of plate. Make a tower of lettuce and fennel in the

center of the plate. Top with oven-dried fennel slices. Serve immediately.


63 3 0.5 13 35 0

RECIPE 10-12: GRILLED CHICKEN AND GREEK QUINOA SALADCategory: Salad or Appetizer Yield: 6 servings

Ingredients6-6 ounce pieces skinless French cut chicken breast2 teaspoons basic vinaigrette1-1/2 cups quinoa3 cups chicken stock, defatted1 large sprig fresh thyme2 bay leaves1 teaspoon fresh garlic, chopped1 tablespoon fresh lemon juice½ cup basic vinaigrette½ cup cucumber, gourmet-medium dice½ cup scallion, chopped¼ cup Italian parsley, chopped

½ cup plum tomatoes, chopped½ cup green peppers, medium dice½ cup red peppers, medium dice½ cup corn kernels48 Shiitake mushroom caps2 tablespoons basic vinaigrette16 cups mixed baby greens72 medium asparagus spears

Steps1. Brush chicken with basic vinaigrette and grill when needed.2. Cook quinoa in chicken stock with thyme and bay leaves. Prepare 4 hours ahead and let

cool.3. In a mixing bowl, mix garlic, lemon juice, and basic vinaigrette. Toss with cut

vegetables (through corn) and quinoa. Let sit for service.4. Brush mushrooms with vinaigrette and grill until tender.5. To set up plate: place 1 cup of baby greens on plate. Make a 1.5 cup portion of quinoa

salad. Lay a chicken breast on side of salad.6. Fan out asparagus and shiitake mushrooms as garnish.

DRESSINGSRECIPE 10-13: GINGER LIME DRESSINGCategory: Dressing Yield: Eight 2-ounce servings

Ingredients1 cup low-sodium soy sauce1⁄2 cup lime juiceGrated rind from 2 limes1⁄4 cup scallions, finely sliced1⁄2 cup water1 teaspoon garlic, chopped1 teaspoon ginger, chopped

Steps1. Mix all ingredients together in a bowl. Let sit overnight. Lasts 2 weeks in refrigerator.


22 2 0 5 800 0

RECIPE 10-14: BASIC HERB VINAIGRETTECategory: Dressing Yield: 3 cups

Ingredients2 quarts plus 1 cup chicken stock or fresh vegetable stock

1⁄2 ounce cornstarch slurry (cornstarch with cold stock)2 tablespoons fresh chopped garlic2 teaspoons black pepper, coarsely ground2 tablespoons fresh thyme, chopped2 ounces fresh parsley, chopped2 tablespoons, fresh oregano, chopped11⁄2 ounces fresh basil, chopped2 ounces chives, chopped1 quart balsamic vinegar4 cups extra-virgin olive oil

Steps1. Heat stock to a rolling boil.2. Thicken with cornstarch slurry to a nappe (to coat) consistency. Add garlic and

incorporate.3. Cool and add pepper, herbs, and vinegar.4. Whisk olive oil into the mixture to emulsify.5. Cool and store.


RECIPE 10-15: ORANGE VINAIGRETTECategory: Dressing Yield: 1-1/2 cups

Ingredients½ cup orange juice concentrate1 tablespoon Dijon mustard1 tablespoon honey1 tablespoon shallots, finely diced1⁄2 teaspoon coriander, ground1⁄2 teaspoon black pepper, ground2 ounces white-wine vinegar2 ounces extra-virgin olive oil1 teaspoon thyme, fresh, chopped1 teaspoon chives, fresh, chopped1 teaspoon basil, fresh, chopped

Steps1. Place orange concentrate in food processor. Add mustard, honey, shallots, coriander,

black pepper, and vinegar.2. Start food processor and slowly add oil to emulsify.3. Add fresh herbs last, but do not over puree.4. Reserve in refrigerator until needed.


70 0 5 6 31 0RECIPE 10-16: GREEN GODDESS DRESSINGCategory: Dressing Yield: 6 servings

Ingredients4 ounces soft tofu, well drained1⁄2 cup cider vinegar2 stalks celery1⁄2 cup spinach leaves, washed and dried1⁄3 cup fresh parsley (no stems)1 tablespoon lemon juice2 scallionsFresh tarragon leaves, to tasteFresh ground pepper, to taste

Steps1. Blend all ingredients in food processor until smooth. This dressing will last 2-3 days in

the refrigerator.


25 2 0 2 147 0

RECIPE 10-17: YOGURT DRESSING SAUCECategory: Dressing Yield: 6 servings

Ingredients8 ounces plain nonfat yogurt1 ounce skim milk1 ounce white wine1⁄2 ounce lime juice1 ounce Dijon mustard1⁄2 ounce honey1⁄2 tablespoon curry1 teaspoon turmeric1⁄2 teaspoon cayenne1⁄2 tablespoon vegetable seasoning1 tablespoon cilantro, minced1 teaspoon fresh mint, chopped

Steps1. Combine all ingredients in blender. Chill.


45 2 0 6 194 0RECIPE 10-18: CUCUMBER DILL SAUCECategory: Dressing Yield: 2 quarts

Ingredients12 ounces soft light cream cheese3 ounces farmer’s cheese1 pint skim milk1 pound cucumbers, peeled and seeded2 ounces fresh dill, finely chopped3 tablespoons Dijon mustard2 teaspoons garlic1⁄2 teaspoon black pepper1 teaspoon salt2 ounces olive oil3 ounces lemon juice1⁄2 teaspoon Tabasco

Steps1. Blend cheeses together with skim milk.2. Add other ingredients and blend until smooth.


RECIPE 10-19: THAI DRESSINGCategory: Dressing Yield: 10 – 2 ounce portions

Ingredients¾ cup lime juice¾ cup chicken stock, defatted½ cup honey¼ cup fish sauce1 tablespoon oyster sauce1 teaspoon chili sauce2 tablespoons ginger, minced3 tablespoons cilantro, minced

Steps1. Combine all ingredients in blender and blend.

SOUPS

RECIPE 10-8: PASTA E FAGIOLICategory: Soup Yield: 16 servings (approximately 1 cup)

Ingredients1 large yellow onion, chopped6 cloves garlic, chopped2 tablespoons extra-virgin olive oil2 pounds pinto, kidney, and black beans, dried and soaked overnight1⁄2 cup tomato paste2 quarts vegetable or chicken stock, defatted11⁄2 pounds plum tomatoes, peeled, seeded2 bay leaves1 tablespoon red pepper flakes1 tablespoon fresh cracked black pepper2 tablespoons fresh oregano, chopped2 tablespoons fresh thyme, chopped1 tablespoon fresh rosemary, chopped

Steps1. In a large pot, sauté chopped onion and garlic in olive oil.2. Drain the beans and add to the pot. Add tomato paste to blend. Sauté.3. Add 2 quarts of stock and bring to a boil. Reduce to simmer and stir occasionally.4. Add chopped plum tomatoes, bay leaves, red pepper flakes, and black pepper.5. Simmer for 1 to 11⁄2 hours until beans are soft. Add herbs during last 30 minutes.6. Remove bay leaves. Remove 1 cup of beans and puree. Return to pot. Puree more beans to

achieve desired thickness.

7. Adjust flavor, if necessary, by adding more herbs or balsamic vinegar. Additions for the soup can be sautéed vegetables (shredded cabbage, diced zucchini, spinach, or escarole) added during the last 10 minutes of cooking or just before service.Option: Serve soup with a side of whole-wheat fettuccini flavored with basil and extra-

virgin olive oil.


RECIPE 10-9: BUTTERNUT SQUASH BISQUECategory: Soup Yield: 24 portions

Ingredients1 ounce sweet butter2 teaspoons shallots, chopped1 cup celery, chopped1 cup onion, chopped1 tablespoon fresh thyme2 teaspoons garlic, chopped4 pounds butternut squash, cleaned and diced6 ounces rice2 quarts chicken stock1⁄2 teaspoon cinnamon1⁄2 teaspoon nutmeg1 bay leafCinnamon, as needed for garnishNonfat plain yogurt, as needed for garnishChives, as needed for garnish

Steps1. In soup pot, melt butter. Sauté shallots, celery, onion, garlic, and thyme.2. Add butternut squash, rice, chicken stock, cinnamon, nutmeg, and bay leaf. Cook until rice

is tender.3. Remove bay leaf. Puree in blender and strain.4. Garnish with cinnamon, yogurt, and chives.


ENTRÉES

RECIPE 10-23: GRILLED PORK CHOP ADOBO WITH SPICY APPLE CHUTNEYCategory: Entrée Yield: 20 portions

IngredientsAdobo Spice Rub3 fresh green chiles (poblano)2 fresh jalapeño peppers10 garlic cloves3 tablespoons fresh oregano2 tablespoons ground cumin2 tablespoons freshly ground black pepper1 teaspoon ground cinnamon

1⁄2 pound tomatillos, husks removed1 cup red wine vinegar

Pork5 pounds pork loin, center cut, boneless

Chutney1 chipotle pepper1 onion, diced1⁄2 tablespoon garlic, chopped8 apples, cored and diced1⁄2 cup raisins1 ounce lemon juiceZest from 1 lemon1 tablespoon ground cardamom3 tablespoons sugar1 cup cider vinegar1⁄2 tablespoon ground fennel seed1⁄4 teaspoon mace1⁄2 bunch fresh cilantro, chopped

Steps1. Combine all the adobo spice rub ingredients in a food processor and blend until a paste

forms.2. Generously rub the pork loin with the paste and let marinate overnight in refrigerator.3. Rehydrate the chipotle pepper in hot water until softened. Cut in half, remove seeds, and

chop.4. In a sauté pot, combine all chutney ingredients except cilantro.5. Let simmer for 20 minutes until slightly thickened. Finish with cilantro. Cool and serve at

room temperature. (The chutney can be made in advance and refrigerated.)6. Sear pork loin until nicely caramelized. Set up smoking station with wood chips soaked in

water. Smoke with medium smoke for about 15 minutes.7. Remove and finish in a slow-roasting oven at 3008F until pork temperature is 1558F.8. Let rest 15 minutes before slicing. Serve with apple chutney.


RECIPE 10-24: SLATES OF SALMONCategory: Entrée Yield: 1 serving

Ingredients4 ounces salmon steak, cut very thin on diagonal1 teaspoon olive oilPinch black pepper

1 cup arugula1⁄2 cup endive1 tablespoon plum tomatoes, seeded and diced1 tablespoon cucumbers, peeled, seeded, and diced2 ounces Green Goddess Dressing (page 312)

Steps1. Paint the salmon with olive oil and black pepper. Grill to desired temperature.2. Toss arugula and endive with Green Goddess Dressing and place in middle of plate. Place

salmon against greens and sprinkle with tomato and cucumbers.


RECIPE 10-25: BRAISED LAMBCategory: Entrée Yield: 12 portions

Ingredients12 lamb hind shanks1 tablespoon olive oil4 tablespoons vegetable seasoning5 cloves garlic, sliced2 onions, diced4 carrots, sliced6 celery stalks, diced3 bay leaves2 whole thyme sprigs2 whole rosemary sprigs8 ounces red wine8 ounces fresh tomatoes1⁄2 cup tomato paste1 gallon lamb stock, defatted3 tablespoons Worcestershire sauce1 tablespoon cracked black pepper36 large shiitake mushroom caps24 ounces cannellini beans, cooked3 tablespoons garlic herb seasoning (salt free)

Steps1. Trim all fat from lamb shanks.2. Place olive oil into large heated braising pan. Season shanks with vegetable seasoning.

Sear in the large pot until brown. Remove shanks.3. Quickly sauté garlic, onions, carrots, celery, bay leaves, thyme, and rosemary in same pot.

Deglaze with red wine, fresh tomatoes, and tomato paste and reduce.4. Return shanks to pot with defatted lamb stock, Worcestershire sauce, and black pepper.

Bring to boil, reduce heat, and simmer gently for 90 minutes. Remove shanks. Strain and put sauce through a food mill. Reduce to proper consistency and skim. Pour over shanks. Cool.

5. For each order, cook 3 shiitake caps with 2 ounces of cannellini beans in 3 ounces of lamb stock and 1/2 teaspoon of garlic herb seasoning. Cook lightly to reduce. Heat each shank in sauce slowly.

6. Place 1 piece of shank on plate with a variety of vegetable choices and sauce. Top with shiitakes and beans. This dish can be served with a variety of beans and grains.


RECIPE 10-26: MEAT LOAFCategory: Entrée Yield: 25 portions

Ingredients12 ounces onions, fine dice8 ounces celery, fine dice2 ounces oil3 tablespoons chopped garlic12 ounces diced whole-wheat bread4 ounces skim milk or vegetable stock6 ounces tomato ketchup5 pounds ground beef 90/102½ pounds ground turkey1 tablespoon salt½ teaspoon black pepper2 tablespoon Jalapenos, brunoise2 tablespoon chili powder1 tablespoon ground cumin10 egg whites, beaten until they begin to foam½ cup chopped cilantro

Steps1. Sauté the onions and celery in oil for 2 minutes. Add in garlic and finish sautéing until

translucent. Remove from pan and cool.2. In a large bowl, soak the bread crumbs in milk or stock, let sit to absorb for about 1 hour.3. Add into the bread mixture the sautéed vegetables, the ketchup, meat, salt and pepper,

jalapenos, chili powder, and cumin. Mix gently until evenly combined.4. Next fold in the egg whites and the cilantro, mixing gently to completely incorporate.5. Form the mixture into two or three loaves in a baking pan, or fill loaf pans.6. Bake at 325°F about 1½ hours until done (internal temperature of at least 165°F).


398 28 23 11 556 123

RECIPE 10-27: CLASSIC BEEF STEWCategory: Entrée Yield: 20 portions

IngredientsMarinade4 cups chicken broth11⁄2 cups white wine1 ounce olive oil1 bay leaf1 ounce fresh herbs1 lemon1 lime5 pounds filet tip or lean cut of beef, easily sautéed

Vegetable Seasoning1 ounce granulated garlic½ ounce dried thyme½ ounce dried oregano½ ounce onion powder1 tablespoon paprika2 teaspoons red pepper flakes (This seasoning will make extra that can be reserved and stored in an airtight container for future use.)Nonstick cooking spray10 ounces onions, medium dice2½ cups red wine20 ounces carrots, medium dice, steamed20 ounces zucchini, medium dice, steamed20 ounces tomatoes, medium dice, seeded, steamed20 ounces fennel, half-moon sliced, steamed20 ounces green beans, cut 1½-inch length, steamed3 tablespoons fresh thyme, cleaned and chopped10 cups brown veal stock, reduce by half½ cup fresh basil, chiffonade

Steps1. Make marinade by heating the chicken broth and reducing by one-third. Add in wine,

olive oil, bay leaf, and fresh herbs. Stir. Squeeze in lemon and lime juices. Simmer 5 minutes. Chill overnight.

2. Trim beef of any fat and cut into 1½-inch pieces. Marinate overnight.3. Season beef with 5 tablespoons vegetable seasoning, and let sit 1 hour. 4. Spray nonstick skillet with nonstick cooking spray. Sear beef with onions in the hot

skillet, then remove beef. 5. Add red wine and reduce by half. Add steamed vegetables to the same skillet and season

with thyme. Add in reduced veal stock, then add beef back to pan and cook for about 5 minutes or until cooked. Add in basil. Remove and serve. This dish can be prepared without adding in the vegetables, except the onions, to the stew and using them as a decorative seasoned garnish during plating.


RECIPE 10-28: VEGETABLE LASAGNACategory: Entrée Yield: 8 portions

IngredientsMarinade4 cups chicken/vegetable stock1½ cups white wine1 ounce olive oil1 bay leaf1 ounce fresh herbs1 lemon1 lime

8 slices eggplant8 slices zucchini8 slices yellow pepper8 slices red pepper2 pounds skim-milk ricotta cheese8 ounces feta cheese4 tablespoons fresh oregano, chopped1 tablespoon Mrs. Dash garlic herb seasoning or create your ownCracked black pepper, to taste8 ounces egg whites32 ounces tomato sauceWilted spinach, for garnish

Steps1. Combine marinade ingredients. Dry grill vegetables, and while still hot, paint on

marinade generously, but do not saturate.2. Make cheese mixture by mixing together ricotta, feta, oregano, Mrs. Dash, black pepper,

and egg whites until smooth.3. Make one portion at a time to order. Layer vegetables and cheese mixture in an

ovenproof mold sprayed with vegetable spray in this order: This can also be made in a larger vessel depending on your application.

1 slice eggplant2 tablespoons cheese mixture1 tablespoon tomato sauce

1 slice zucchini2 tablespoons cheese mixture1 tablespoon tomato sauce1 slice yellow pepper2 tablespoons cheese mixture1 slice red pepper

4. When ready to serve, place in a 350°F oven for about 30 minutes. Let rest for 5 minutes. Unmold on a plate garnished with wilted spinach and top with hot tomato sauce.

Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg) 323 24 16 22 143 61

RECIPE 10-29: WHOLE WHEAT PASTACategory: Entrée Yield: 8 portions

Ingredients12 ounces whole wheat flour4 ounces all-purpose white flour3 ounces egg whites1 tablespoon olive oil

Steps1. Put flours in food processor with metal blade. Start machine and gradually add egg

whites and olive oil.2. Check consistency. If too dry, add more egg whites. If too wet, add more whole wheat

flour.3. Knead dough into ball and wrap in plastic wrap. Let rest for 30 minutes.4. Using pasta machine, roll out using setting #1. Use fettuccine blades.5. Cook in hot water until al dente and shock.

RECIPE 10-30: CHICKEN POT PIECategory: Entrée Yield: 6 portions

Ingredients2 teaspoons vegetable oil1 small onion, small dice½ cup carrots, small dice½ cup celery, small dice¼ cup parsnips, small dice1 cup chicken stock2 sprigs of thyme½ sprig rosemary1 bay leaf½ cup potatoes, small diced and blanched 1 cup frozen peas

2 cups cooked chicken, medium dice1 cup light velouté baseSalt and pepper, to tastePastry: ricotta chive crust- made with skim milk ricotta, egg whites, herbs, flour, and butter.Steps

1. Heat oil in a saucepan. Add onion, carrots, celery, and parsnips. Add in ½ cup stock a little at a time. Make a bouquet garni with thyme, rosemary, and bay leaf and add to vegetables. Cook until soft, about 5–7 minutes. Add in blanched potatoes; cook additional 2 minutes

2. Turn oven to 375°F.3. Remove herbs from stock. Stir in peas and chicken and 1 cup of balanced velouté base.

Cook an additional 5 minutes to desired consistency. Add salt and pepper to taste, if needed.

4. Spoon filling into a 6-ounce ovenproof dish. Place ricotta dough with vents on top and seal the edges. Brush lightly with milk.

5. Bake for about 30 minutes or until filling is bubbling and top is golden brown.


RECIPE 10-31: GRILLED CHICKEN BURGERCategory: Entrée Yield: 32 portions

Ingredients10 pounds ground chicken breast, no skin1½ pounds cooked riced potato1 cup chopped parsley2 tablespoons prepared seasoning blend with herbs and spices, no salt½ teaspoon black pepper1 cup sautéed diced white onions½ ounce chicken stock2 egg whitesTopping options32 whole-wheat hamburger buns32 slices red onion32 thick slices tomato1/2 pound micro cilantro2 qts- Asian slaw32 ea- pepper, pickle and olive skewered garnish

Steps1. In a mixing bowl, add all ingredients. Mix together to thoroughly incorporate, or place in

mixer on slow speed with a dough hook.2. Shape in ring mold, 4-inch diameter weighed out at about a 5-ounce chicken burger.3. Grill chicken burger until thoroughly cooked.

4. Place burger on whole-wheat bun. Arrange onion, tomato, and micro greens on plate or compose on burger and skewer with garnish. Serve with kale or eggplant chips.


RECIPE 10-32: GRILLED TURKEY BURGERCategory: Entrée Yield: 32 portions

Ingredients1 cup whole wheat crumbs¼ cup vegetable stock8 pounds ground turkey breast7 egg whites1 cup cooked diced onions6 stalks thin sliced scallions4 chopped garlic cloves (sautéed translucent with onions)3 tablespoons Worcestershire sauce2 tablespoons reduced-sodium soy sauce1 tablespoon TabascoToppingsRoasted pepper dip32 whole-wheat rollsSliced plum tomatoesArugula greens

Steps1. In a mixing bowl, moisten the whole-wheat crumbs with vegetable stock and let sit 20

minutes. Next, add all remaining ingredients. Mix together to incorporate all ingredients thoroughly.

2. Shape in ring mold (4-inch diameter) to make 5½-ounce turkey patties.3. Grill patties slowly until thoroughly cooked.4. Spread roasted pepper dip on each side of the whole-wheat toasted bun. Place burger on

bottom bun with tomato slice and arugula. Serve with kale or eggplant chips.


RECIPE 10-33: CHICKEN QUESADILLASCategory: Entrée Yield: 6 portions

Ingredients1 tablespoon olive oil

1 onion, medium sliced1 large red, orange or yellow pepper, cut into ¼-inch strips1 teaspoon garlic, minced½ jalapeno pepper, minced3 large mushrooms, cleaned and sliced (optional)1⁄8 teaspoon cumin1⁄8 teaspoon chili powder2 tablespoons lime juice1 tablespoon cilantro, chopped1 pound skinned, trimmed chicken breast6 whole-wheat 14-inch flour tortillas3 ounces shredded part-skim mozzarella cheese3 ounces shredded part-skim sharp cheddar cheeseCooking spray2 cups greens such as mizuna and frisee1 cup black bean relish - optional3 ounces avocado puree

Steps1. Heat olive oil in saucepan over medium heat. Add onion and pepper and stir frequently

until onion starts to brown, about 5 minutes. Add garlic, jalapeno, and mushrooms, cook for several minutes, then add in cumin and chili powder.

2. Cook, stirring frequently, about 2 minutes. Add lime juice, and cook until most of the liquid evaporates, about 2 minutes.

3. Once finished cooking and slightly warm, add in chopped cilantro, cool and reserve for next steps.

4. Grill chicken breast slowly until thoroughly cooked; place in oven to finish if breasts are a thick cut. Let rest, then cut into thin strips.

5. Over an open flame, warm the tortilla shells on both sides without browning.6. Place vegetable mixture on the bottom three-fourths of the tortilla. Add chicken strips and

two kinds of cheese. Start folding the quesadilla like a spring roll or sushi, but do not fold in ends. Make sure filling goes to each end. Cut some of the tortilla at the end if there is too much wrapper for the size.

7. Coat large skillet, plancha, or griddle with cooking spray. Lightly brown and crisp tortillas on each side over medium heat.

8. Bake quesadillas in oven for 5 minutes if needed at 325°F.9. Let quesadillas cool slightly and cut into wedges.10. Serve with greens, black bean relish, and a swirl of avocado puree.


SIDE DISHES

RECIPE 10-42: ROASTED SUMMER VEGETABLESCategory: Side Dish Yield: 10 servings

Ingredients2 pounds carrots, peeled and cut oblique1 pound red bell peppers1 tablespoon olive oil2 tablespoons shallots, chopped4 cloves garlic, chopped1 pound corn, from husk, cleaned11⁄2 pounds assorted radishes, sliced 3⁄4-inch thick1⁄2 pound pattypan squash1⁄2 tablespoon thyme2 bay leavesBlack pepper to taste4 ounces chicken stock1 tablespoon basil leaves, chopped1⁄2 tablespoon rub of your choice

Steps1. Blanch carrots for 2 minutes.2. Cut peppers in half and remove seeds. Place on oiled sheet pans and roast in hot oven or

grill the peppers. Remove skins.3. Mix together all ingredients except basil and spice rub. Place in hot roasting pan in a

3508F oven. Let roast, stirring occasionally, for 30 minutes. Add more stock if needed to prevent burning. If vegetables are getting too brown, cover with foil.

4. Add basil and spice rub as needed at end for more flavoring.


RECIPE 10-43: MIXED-GRAIN PILAFCategory: Side Dish Yield: 10 servings

Ingredients1 cup wheat berries2 thyme stems1 bay leaf1 cup quinoa1 cup hot water

1 bay leaf1⁄2 ounce chicken stock, defatted1 ounce onions, diced3 ounces brown rice1 pint chicken stock, defatted2 cups water1 bay leaf1 head roasted garlic2 teaspoons olive oil2 ounces onions, chopped2 tablespoons chopped basil, oregano, and chivesChicken stock, as needed

Steps1. In a sauce pot of boiling water, add wheat berries with thyme stems and bay leaf and cook

for about 1 hour. Drain and cool.2. Soak quinoa in cold water to take out any impurities. Steam quinoa in hot water with bay

leaf. Cover and let steam for about 20 minutes.3. Heat 1⁄2 ounce of chicken stock in a stockpot. Sweat 1 ounce diced onions until translucent.4. Add rice, 1 pint stock, thyme, and bay leaf. Simmer and cover pilaf-style in a 3508F oven

for about 20 minutes or until done.5. Puree roasted garlic.6. Heat oil in stockpot. Sweat 2 ounces chopped onions until translucent. Add pureed garlic,

wheat berries, quinoa, brown rice, and herbs.7. Let simmer for 5 minutes. Remove bay leaf. Adjust consistency with stock if needed.


RECIPE 10-44: POTATOES AU GRATINCategory: Side Dish Yield: 28 servings

Ingredients4 pounds, 6 ounces sliced “B” bliss potatoes4 cups 3 fl oz. fat-free milk1 teaspoon salt1 tablespoon garlic3.5 ounces red onions3.5 ounces parmesan cheese1.4 ounces arrowroot3.5 ounces mie de pain3.5 ounces parmesan cheese

Steps1. Slice unpeeled potatoes to 1/8” thick on slicer.

2. Do not put the potatoes in water. Place them directly into the fat-free milk.3. Cook the potatoes in the milk with salt, garlic, and onions in a steam kettle covered with

film.4. When potatoes are completely cooked, add cheese and lié with arrowroot.5. Dump into a 2” full hotel pan and top with mie de pain and cheese.6. Bake in a 325° oven until golden on top.7. Remove and chill in refrigerator.8. Cut into portions – 4 x 7.9. Transfer onto plates. Cover with film.10. Reheat in microwave at service.

RUBS AND MARINADES

RECIPE 10-20: CAPISTRANO SPICE RUBCategory: Rub Yield: 5 Cups

Ingredients1 cup dried oregano1 cup dried basil1⁄2 cup dried thyme1 cup fresh rosemary, chopped1⁄2 cup black pepper, butcher’s grind1⁄2 cup garlic powder

Steps1. Blend all ingredients together. Store in an airtight container to preserve freshness.2. Coat meat, fish, or poultry generously with spice rub before cooking. Can also be used to

spice up soups, dressings, and vegetable dishes.

RECIPE 10-21: ADOBO SPICE RUB Category: Rubs Yield: 60 servings

Ingredients3 fresh green chiles (poblano)2 fresh jalapeño peppers10 garlic cloves3 tablespoons fresh oregano2 tablespoons ground cumin2 tablespoons freshly ground black pepper1 teaspoon ground cinnamon1⁄2 pound tomatillos, husks removed1 cup red wine vinegar

Steps1. Combine all the adobo spice rub ingredients in a food processor and blend until a paste

forms.2. Generously rub the protein with the paste and let marinate overnight in refrigerator.

RECIPE 10-22: CUISINE NATURELLE MARINADE Category: Marinades Yield: 60 servings

Ingredients3 gallons chicken stock10 lemons10 limes4 oz. fresh herbs½ gallon white wine½ gallon olive oil6 bay leaves

Steps1. Reduce chicken stock to 1 gallon. Squeeze in lemon and lime juices.2. Combine all remaining ingredients, and it is ready to use.

GLUTEN-FREERECIPE 10-55: GLUTEN-FREE BREADCategory: Gluten-Free Yield: 7 loaves

Flour Mix3 pounds white rice flour2 pounds brown rice flour1 pound 4 ounces tapioca flour12 ounces potato starch1⁄2 ounce salt

Other IngredientsKosher salt2 ounces yeast1 pound 12 ounces lukewarm waterVegetable oil cooking spray Olive oil

Steps1. First mix together the ingredients under Flour Mix.2. Mix together 2 pounds of the flour mixture with a pinch of Kosher salt using a dough hook

attachment.3. Dissolve yeast in water. Add water mixture to flour mixture and work until it forms a loose

ball.3. Spray 2 loaf pans with vegetable oil cooking spray and press dough in.4. Brush with olive oil and sprinkle with kosher salt. Let rise 30 to 45 minutes at room

temperature.5. Bake at 350°F for 30 minutes until golden brown on bottom.

RECIPE 10-56: GLUTEN-FREE PIZZA DOUGHCategory: Gluten-Free

Ingredients11⁄2 pounds lukewarm water4 ounces yeast11⁄2 ounces honey1 ounce sugar3 pounds white rice flour2 pounds brown rice flour1 pound 4 ounces tapioca flour12 ounces potato starch21⁄2 ounces olive oil1⁄2 ounce sea salt

Steps1. In lukewarm water, dissolve yeast, honey, and sugar. Let bloom for 10 minutes.2. Add flours, oil, and salt. Mix with dough hook to a smooth dough. Let rest covered with

plastic wrap for 1 hour.3. Divide into small rounds to desired shell size. Let rest additional 1⁄2 hour.4. Roll into 1⁄8-inch thick shells, top and bake on pizza stone or in a pizza oven to desired

doneness.Courtesy: Richard J. Coppedge, Jr., CMB. Kitchen & Cook, March 2005

RECIPE 10-57: GLUTEN-FREE BLACK BOTTOM CUPCAKESCategory: Gluten-Free Yield: 12 cupcakes

IngredientsFilling1 cup cream cheese, softened1⁄2 cup sugar1⁄8 teaspoon salt1 egg1 cup chocolate chunks

Batter4 tablespoons rice flour7 tablespoons tapioca starch1⁄2 cup plus 3 tablespoons soy flour1 cup plus 1 teaspoon sugar7 tablespoons cocoa powder1 teaspoon baking soda½ teaspoon salt1 cup water1/3 cup oil

1 tablespoon vinegar1 teaspoon vanillaSteps

1. Preheat oven to 350°F. Grease a full-size 12-muffin tin.2. Make the cream cheese filling: In a standing mixer with a paddle attachment or by hand

with a wooden spoon, cream together the cream cheese, 1⁄2 cup sugar, and 1⁄8 teaspoon salt until smooth. Scrape the bowl; add the egg and continue to cream until light in color and as thick as sour cream. Fold in chopped chocolate chunks; set aside.

3. Make the cupcake batter: In a mixing bowl, combine the rice flour, tapioca starch, soy flour, 1 cup plus 1 teaspoon sugar, cocoa powder, baking soda, and 1⁄2 teaspoon salt. Create a well in the dry ingredients and pour in the water, oil, vinegar, and vanilla. Mix until smooth.

4. Fill the muffin tins: Put one tablespoon of batter into the bottom of each cup of the greased muffin pan. Add a scoop of cream cheese filing on top of batter, dividing the filling evenly. Distribute the rest of the chocolate batter on top.

5. Bake 24 minutes or until cupcakes hold their shape. Cool in the muffin tin for about 20 minutes before turning out and cooling on racks.

Courtesy: Richard J. Coppedge, Jr., CMB. Kitchen & Cook, March 2005.

DESSERTSRECIPE 10-45: WARM CHOCOLATE PUDDING CAKE WITH ALMOND COOKIE AND RASPBERRY SAUCECategory: Dessert Yield: 10 portions

Ingredients1 tablespoon orange zest3 cups skim milk31⁄2 ounces sugar1 ounce cocoa powder3 ounces cornmeal10 egg whites33⁄4 ounces sugar3 ounces bittersweet chocolate1 pint raspberries1 ounce Kirschwasser4 ounces white wine23⁄4 ounces honey11⁄2 ounces sugar1 ounce almond paste1⁄2 ounce bread flour3⁄4 teaspoon cinnamon1 egg whitePinch salt2 teaspoons cream

2 teaspoons skim milkConfectioners’ sugar, about 1 tablespoon, for dusting cookiesSteps

1. Steep orange zest in milk and bring to a boil. Simmer.2. Combine 33⁄4 ounces sugar, the cocoa, and cornmeal. Pour in steady stream into simmering

milk. Stir until thick and cornmeal is cooked. Allow to cool.3. Whip egg whites and 33⁄4 ounces sugar. Fold into base, then fold in bittersweet chocolate.4. Pour mixture into sugared molds and bake in bain-marie about 20 to 24 minutes at 4008F.

Keep warm.5. Puree 3⁄4 pint raspberries (reserve others for garnish) in food processor with the

Kirschwasser, wine, and honey. Strain and reserve.6. Cream 11⁄2 ounces sugar, the almond paste, flour, and cinnamon. Add remaining

ingredients, except reserved raspberries, reserved raspberry sauce, and confectioners’ sugar, and allow to rest. Spread paste in ten 3-inch circles on silicon. Bake in 3508F oven until edges are brown. Curve the circles on a rolling pin while still hot to make a decorative tuile garnish.

7. Cool and dust with confectioners’ sugar.8. Pool sauce on plate. Unmold cake on sauce. Place cookie on top of cake and garnish with

raspberries and sauce.


RECIPE 10-46: RASPBERRY CREAMED ICECategory: Dessert Yield: 1 quart or four 1-cup servings

Ingredients1 pound soft tofu1 pint raspberry puree (or substitute any other fruit)6 ounces egg whites1 ounce turbinado sugar

Steps1. Cream tofu in processor until smooth.2. Add raspberry puree slowly to achieve creamy texture.3. Whip egg whites until they form soft peaks. Add sugar until the meringue forms peaks.4. Churn in an ice cream machine until the mixture reaches the desired consistency.5. Freeze in an airtight container.


RECIPE 10-47: ANGEL FOOD SAVARINCategory: Dessert Yield: Eight 4-inch savarin rings

Ingredients2 ounces cake flour6 ounces confectioners’ sugar6 ounces egg whites 1 teaspoon cream of tartar1⁄2 teaspoon lemon rind

Steps1. Sift flour with 3 ounces of sugar. Sift again and set aside.2. Whip egg whites and cream of tartar to soft peaks, then gradually add remaining 3 ounces

sugar. Whip until stiff and glossy.3. Gently fold in sifted ingredients and lemon rind.4. Spray nonstick savarin molds with cold water. Pipe mixture into molds.5. Bake in 3508F oven until light golden brown on top.6. Cool completely, then remove from mold.


RECIPE 10-48: FRESH BERRY PHYLLO CONESCategory: Dessert Yield: 8 portions

IngredientsPhylloVegetable oil cooking spray8 phyllo sheets8 teaspoons melted butter

Bavarian Mix7 ounces maple syrup9 ounces skim-milk ricotta cheese13 ounces nonfat plain yogurt1 teaspoon vanilla extract2 teaspoons gelatin4 teaspoons water

Fruit and Garnish4 cups fresh berries (strawberries, blueberries, raspberries)Powdered sugar, for dusting8 each mint leaves

Steps1. Make 21⁄2-inch circle cones out of aluminum foil by wrapping foil around a small juice or

condiment jar about 11⁄2 inches in diameter.)2. Spray foil lightly with vegetable-oil spray.3. Cut phyllo into 21⁄2-inch widths. Paint with melted butter between layers. Use 1 sheet per

cone.4. Wrap phyllo around foil and take the cone off the can.5. Place cone on baking sheet. Repeat process 8 times. These can be made 1 day in advance.6. Bake phyllo cones at 3758F for about 10 minutes. Let cool. Take off foil and reserve it for

future use.7. Mix maple syrup, ricotta cheese, yogurt, and vanilla in blender. Whip until smooth.8. Soften gelatin in water. Warm to dissolve.9. Add a little of the dessert base to the dissolved gelatin to temper the mixture. Mix the rest

of the dessert base into tempered mixture. Fold in 2 cups of fresh berries. Reserve other fruit for garnish.

10. Place a cone on a dessert dish. Scoop 3 ounces of the Bavarian mixture into the cone.11. Top with fresh berries. Dust with powdered sugar. Garnish with mint leaf.


RECIPE 10-49: CARROT CAKECategory: Desserts Yield: 12 servings

IngredientsNaturelle Bavarian Cream1/4 cup pure maple syrup1/3 cup skimmed ricotta cheese1/3 cup nonfat plain yogurt1/4 teaspoon vanilla extract1/2 teaspoon gelatin1 teaspoon water

2 cups whole wheat flour11⁄2 teaspoon baking powder2⁄3 teaspoon cinnamon1⁄4 teaspoon baking soda1⁄8 teaspoon nutmeg2 eggs2 tablespoons applesauce1 cup canola oil13⁄4 cups grated carrots11⁄2 cups egg whites

11⁄2 cups honey1⁄4 cup apple juiceSteps

1. Ahead of time, make Naturelle Bavarian Cream. To make Bavarian cream, mix maple syrup, ricotta cheese, yogurt, and vanilla in blender. Whip till smooth. Dissolve gelatin in warm water. Add a little dessert base to dissolved gelatin. Slowly mix gelatin into the rest of the base. Chill overnight.

2. Stir together dry ingredients. Combine eggs, applesauce, oil, and 1½ cups carrots in a separate bowl, reserving 1⁄4 cup for garnish. Add dry ingredients to egg mixture; whip 3 minutes. Scraping sides and bottom of bowl.

3. Whip egg whites and honey until medium firm. Gently fold into carrot mixture. Pour into round cake pan. Bake at 350ºF.

4. Slice cake into 12 wedges. Place a wedge on each plate.5. Mix Naturelle Bavarian Cream with reserved 1⁄4 cup grated carrots and apple juice to

thin. Drizzle on cake. Serve with dried orange slices. Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg) 395 8 19 52 295 39

RECIPE 10-50: BANANA POLENTA SOUFFLE Category: Desserts

Ingredients20 fluid ounces fat-free milk¼ of rind – orange zest3 ounces sugar2-1/2 ounces cornmeal5 ounces banana puree1 ounce banana, chopped5 ounces egg white1 ounce sugarPowdered sugar to dust1-3/4 ounces whipped cream¾ fluid ounce Grand Marnier

Steps1. Steep milk with orange peel. Discard milk.2. Bring milk to a simmer and add sugar and cornmeal. Whisk carefully to prevent lumps.3. Add banana puree and chopped banana (garnish). Cool to room temperature.4. Whisk egg whites and sugar to a medium peak meringue.5. Fold in polenta mixture. 6. Divide into 10 lightly buttered soufflé molds dusted with cornmeal.7. Bake in a water bath at 400°F until risen, but still creamy in center.8. Dust with powdered sugar. 9. Combine Grand Marnier and whipped cream.

10. Serve each soufflé with 1/3 ounce of whipped cream.

RECIPE 10-51: OATMEAL RAISIN COOKIESCategory: Desserts Yield 3-1/2 dozen cookies

Ingredients1 pound brown sugar14 ounces applesauce1⁄2 ounce canola oil1 ounce egg whites12 ounces all-purpose flour7 ounces oatmeal1 tablespoon baking soda2 cups golden raisins1 teaspoon cinnamon

Steps1. Mix together the sugar, applesauce, oil, and egg whites until smooth.2. Combine the flour, oatmeal, baking soda, raisins, and cinnamon and add to the

applesauce mixture. Mix until well blended.3. Spoon onto a parchment-lined sheet pan and bake at 325°F until golden brown.

Nutritional AnalysisKcalories Protein (g) Fat (g) Carbo (g) Sodium (mg) Chol (mg)128 2 0.3 29 96 0

jwcl138_ch01_000-000 - los angeles mission college · web viewrecipe 10-42: roasted summer...

Documents