4 Kids 'n Us Recipes

 
Yield:
4 servings

Ingredients

3 quarts water
1 TB olive oil
1 generous pinch of saffron
2 TB salt
2 large onions, peeled and quartered
1 pound carrots, peeled and sliced into 2-inch long pieces
1/2 pound turnips, peeled and quartered
1/2 pound cabbage, trimmed and cut into thick wedges
1/2 pound zucchini, cut into 2-inch pieces
1/2 pound tomatoes, skinned and quartered
1 cup cooked garbanzo beans
1 box couscous (16 oz.)

Method
1.
In a large stockpot, bring the water to a boil and add the oil, saffron,
onions, carrots, turnips, cabbage, and salt. Simmer for 30 minutes.
2.
Add the zucchini, tomatoes, and garbanzo beans and continue to simmer
for 15-20 minutes or until all the vegetables are tender.
3.
Cook
couscous according to the package directions.
4.
Pile the couscous in a mound on a large flat dish. Make a well in the
center and fill it with the drained vegetables. Serve the cooking liquid
on the side.
 

Yield:
6 Servings

1 1/2 pounds waxy potatoes, peeled and sliced into 1/4-inch rounds
2
large Spanish onions, peeled and sliced into 1/4-inch rounds
1/2
cup olive oil
1
1/2 pints sunflower oil
8
eggs
Salt
and freshly ground black pepper to taste
2
TBS finely chopped flat parsley
Note:
Recipe calls for a bread cube to test oil heat.
1.
Toss the potatoes with 1/2 teaspoon of salt and leave them to stand
in a colander.
2.
Heat the olive oil in a large heavy saucepan. When the oil is hot, but
not smoking, add the onions and a pinch of salt. Mix well, reduce the
heat and cook slowly, about 30-45 minutes, or until golden in color.
Stir frequently to ensure even cooking. Remove from the heat, drain
and reserve the olive oil.
3.
For the potatoes, heat the sunflower oil in a deep casserole until a
bread cube browns evenly. Add the potatoes and cook until tender, without
coloring too much, about 15 minutes. Strain the potatoes and reserve
the oil for another use. 
4.
Break the eggs into a large mixing bowl and whisk briefly, just to combine
them. Add the onions and potatoes and mix together. Season with pimenton,
salt and pepper to taste.
5.
Pour 4 tablespoons of the reserved olive oil into a 10-inch saute pan
and set over high heat. When the oil begins to sputter, pour in the
mixture with one hand while shaking the pan with the other. Reduce the
heat to low and cook for 3-5 minutes or until the underside is golden
brown. Take a plate of similar size and place it over the pan. Carefully
invert the tortilla onto the plate. The uncooked side will be fairly
runny. 
6.
Pour a little more of the reserved olive oil into the frying pan and
when it is hot, slide the tortilla back into the pan-runny side down,
and tuck in the edges. Cook for another 3 minutes. Both sides of the
tortilla should now be a golden brown. Remove from heat and slide onto
a serving plate. Allow the tortilla to cool for a few minutes before
cutting. Sprinkle with chopped parsley.
Traditionally
the Tortilla is cut into diamond shape pieces for serving.

Yield:
6 Servings
3
TB olive oil
1
Large onion, finely chopped
2
Garlic cloves, minced
2
pounds spinach, stemmed and coarsely chopped
2
eggs, lightly beaten
1/2
Cup ricotta cheese
1
cup feta cheese, crumbled
1/2
cup thinly slice green onions
1/2
cup finely chopped parsley
Salt
and pepper to taste
8
sheets phyllo dough
1/4
cup olive oil
1.
Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking
pan.
2.
Heat the olive oil in a large skillet over medium heat. Saute the chopped
onion and garlic until soft but not browned. Stir in spinach and cook
until all the water from the spinach has evaporated, about four minutes.
Remove from heat and set aside to cool.
3.
In a medium bowl, mix together eggs, ricotta and feta. Stir in cooled
spinach mixture, the green onions and parsley. Season to taste with
salt and pepper.
4.
Lay 1 sheet of phyllo dough in prepared baked baking pan, place another
sheet of phyllo dough on top and brush with olive oil. Repeat process
with two more sheets of phyllo. The phyllo dough will overlap the pan.

5.
Spread spinach and cheese mixture into pan and fold overhanging phyllo
over filling.
6.
Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing
each with oil. Fold overhanging phyllo into pan and brush with a final
coat of oil.
7
Bake in preheated oven for 30-40 minutes, or until golden brown. Cut
into squares and serve warm.

Yield:
4 Servings

12 Large pink  shrimp, peeled and de-veined
1
TB olive oil
Kosher
salt
Freshly
ground black pepper
Lime
and Ginger Chutney
For
the shrimp
1.
Heat the oil in a medium saute pan and saute the shrimp for 3-4 minutes
over medium-high heat, or until they are pink. Season with salt and
pepper.
2.
Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney
as an accompaniment.
Lime
and Ginger Chutney
1
Tsp fresh ginger, finely chopped
1
small jalapeno, seeded and finely chopped
1
medium papaya, peeled and diced into 1/2-inch cubes
1
medium mango, peeled and diced into 1/2-inch cubes
1
small grapefruit, peeled and segmented
1
small red onion, finely chopped
1
TB cilantro, finely chopped
1/4
cup fresh lime juice
Salt
and pepper to taste
For
the Lime and Ginger Chutney
1.
Combine all the ingredients for the chutney and reserve in the refrigerator
for at least one hour in advance, to allow the flavors to infuse.

Yield:
6 Servings

4 TB butter
1/2
cup brown sugar
1
egg
1
egg yolk
1
cup all-purpose flour
1/4
tsp baking soda
1
tsp baking powder
1/2
cup Samuel Adams Cream Stout
4
TB cocoa powder
Optional
Whipped
cream
Chocolate
sauce
1.
Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat
the over to 350 degrees F. 
2.
Cream the remaining butter and sugar together until light and fluffy.
Gradually beat in the egg and the egg yolk.
3.
Sift the flour, baking soda and baking powder into a separate bowl. 

4. 
Stir the Samuel Adams Cream Stout into the cocoa.
5.
Alternately fold the flour and beer mixture into the butter and sugar
mixture.
6.
Spoon the batter into the prepared pan and bake for approximately 30-35
minutes, or until firm to the touch.
7.
Allow to cool in the pan for 5 minutes before turning the cake onto
a wire rack.
8.
Leave the cake to completely cool before slicing.
If
you like, serve with whipped cream and  chocolate sauce.

Ingredients

1/2 lb. Lean pork
1/2 whole Onion
1/2 whole Green Bell Pepper
4 whole Cherry Tomato
1/2 whole Orange, Juiced
1 tbsp Extra Virgin Olive Oil
1/2 whole Garlic Clove, chopped
1/2 tsp. Thyme, fresh, chopped
1/2 tsp. Coriander Seed, crushed
To taste Salt
To taste Pepper
Shredded Lettuce
Orange Slices
Fresh Thyme Sprigs

Method

1. To make the marinade, in a bowl, mix together orange juice, oil,
garlic, thyme, coriander seeds, salt and pepper.

2. Cut pork into 3/4 cubes and add to marinade.

3. Mix thoroughly, cover and refrigerate 2 hours.

4. Cut onion into quarters and separate the layers.

5. Cut bell pepper into small squares, removing core and seeds.

6. Layer pork, onion, pepper, and tomatoes onto 8 bamboo skewers.

7. Preheat grill or broiler.

8. Cook turning occasionally 10 to 15 minutes or until pork is cooked
through.

9. Serve on a bed of shredded lettuce, garnished with orange slices
and fresh thyme.

Ingredients

2 1/2 cups Bread Flour
1/2 envelope Active Dry Yeast (package)
1/2 tsp. Salt
2 tbsp. Extra Virgin Olive Oil
1 3/4 cups Water

Method

1. Sift flour, stir in yeast and add salt into a large bowl.
2. Combine oil and enough water to make a soft dough.
3. Turn dough out on to a floured surface.
4. Knead dough thouroughly 10 minutes or until cmooth and elastic.
5. Cut into 12 equal size pieces, rolling each piece into a ball,
then roll out to an oval shape 7 inches long.
6. Place on floured trays, cover with a cloth and leave in a warm
place for one hour or until doubled size.
7. Preheat oven to 475 degrees.
8. Oil two baking sheets and place into oven to heat. Place three
pita breads on each sheet and sprinkle with water.
9. Bake 5 minutes or until puffed and lightly browned.
10. Remove from baking sheets and wrap in a cloth while baking remaining
bread.

Serves
6
Ingredients
Papas
Rellenas

1 cup finely chopped onion
2 TB. vegetable oil
1 lb. ground beef
1 garlic clove, finely chopped
3 hard-boiled eggs, finely chopped
1/2 chopped black olives
4 cups mashed potatoes
1 cup flour
1 egg, slightly beaten
Salt
and pepper to taste

2 cups frying oil

Method
1.
In a medium frying pan, cook the onions in 2 TB. of oil until soft but
not brown.
2.
Add the ground beef to the pan, season with salt and pepper to taste,
and cook over medium heat until brown, about 5-7 minutes. Set aside
to cool.
3.
When the meat is cool, stir in the garlic, hard-boiled eggs and black
olives.
4.
In a large bowl, combine the mashed potatoes, flour and egg. Season
to taste with salt and pepper.
5.
Heat 2 cups oil in a frying pan.
6.
Flour the palm of your hand and form a ball with about 1/4 cup of the
potato mixture. With the back of a spoon, make an indent in the center.
Place 1 TB. of the meat mixture in the center and gently roll the ball
in your floured hands to enclose the beef.
7.
Cook the balls in small batches in the hot oil and fry until golden
brown. Serve with the Corn Relish below.
Roasted
Corn Relish
Ingredients

1
cup frozen or fresh corn
1/4
cup olive oil
1/2
cup coarsely chopped onions
1/2
cup coarsely chopped red pepper
2
garlic cloves, finely chopped
salt
and fresh ground black pepper

Dressing
Ingredients

1/4
cup red wine vinegar
1/2
cup olive oil
1/2
tsp. ground cumin
salt
and fresh ground black pepper

Method
1.
Preheat oven to 450º F.
2.
Spread the corn on a baking sheet and add olive oil, onions, red peppers
and garlic. Season with salt and pepper and roast for 10 minutes or
until the vegetables are slightly browned.
3.
Remove the baking sheet from the oven and allow the vegetables to cool.
4.
Meanwhile, whisk together the dressing ingredients. Combine with the
cooled vegetables and taste for seasoning.
 

Yield:
6 Servings
For
the Eggplant
3
medium sized eggplant, trimmed and cut into 1/4-inch slices, lengthwise
3/4
cup olive oil
For
the Meat Filling
1/4
cup olive oil
1
large onion, finely chopped
3
garlic cloves, finely chopped
1
1/2 pounds ground lamb
3
tomatoes, finely chopped
1
tablespoon tomato paste
2
tsps chopped fresh oregano
1/4
tsp ground allspice
Pinch
of ground cinnamon
Salt
and freshly ground black pepper to taste
For
the Bechamel Sauce
4
tablespoons butter
6
tablespoons flour
2
cups milk
Pinch
of ground nutmeg
2/3
cup fresh grated Parmesan cheese
1
tsp salt
Ground
white pepper to taste
METHOD
1.
Preheat the oven to 450 degrees F.
2.
Arrange the eggplant slices in one layer on baking sheets, without overlapping.
Brush both sides with olive oil. Bake for 10 minutes, turn over and
bake for an additional 8-10 minutes or until slightly golden. Set aside
to cool. Reduce the oven temperature to 350 degrees F.
3.
For the meat filling, heat the oil in a large saute pan over medium
heat and add the onions, garlic and lamb. Use a fork to break up the
meat and cook it until it is browned, about 10 minutes. Add the remaining
filling ingredients and cook for 20 minutes, or until the moisture has
evaporated.
4.
For the Bechamel sauce, melt butter over low heat in a medium-size saute
pan and stir in flour. Cook for 1-2 minutes or until bubbly.
5.
Slowly whisk in the milk and cook, stirring constantly, until thick
and smooth. Remove from heat and add 2 tablespoons of the Parmesan cheese.
Set aside.
6.
To assemble the Moussaka, cover the bottom of a 13 x 9 inch baking dish
with an overlapping layer of the eggplant slices. Spread one third of
the meat mixture over the eggplant, and then sprinkle 1 tablespoon of
the remaining cheese over the filling. Repeat with 2 more layers of
eggplant, meat and cheese. Spread the Bechamel over the top and sprinkle
with the remaining cheese.
7.
Bake for 1 hour or until the top is bubbly and golden. Remove from the
oven and let it rest for a least 20 minutes before cutting and serving.

Yield:
16 squares

Ingredients

3
cups pure maple syrup
1 cup heavy cream
3/4 cup walnuts, coarsely chopped
2 TB. butter
pinch of salt

Method

1. Generously butter an 8-inch square baking dish.
2.
Put maple syrup and cream in saucepan and bring to a boil over medium
heat.
3.
Insert a candy thermometer and continue to boil, without stirring, until
the temperature reaches 238º F, or the soft-ball stage. (This takes
between 30-45 minutes.)
4.
Remove the pan from the heat and add butter, without stirring. When
the fudge has cooled to 110º F, add the walnuts and beat vigorously
with a wooden spoon until the mixture begins to lose its gloss and hold
its shape.
5.
Turn the fudge into the prepared pan and allow it to cool for several
hours. When the surface is firm to the touch, cut the fudge into 16
squares.

Yield:
4 Servings

4 cups whole milk
4
cups light cream
1/2
cup basmati rice, rinsed
3/4
cup light brown sugar or jaggery
1
tsp ground cardamom
Generous
pinch of saffron strands
1/3
cup small raisins
1/2
cup pistachios, coarsely chopped
1.
In a large pan, heat the milk and cream and bring to a boil. Add the
rice, reduce the heat, and cook until the rice is soft, about 45 minutes.
Stir frequently. 
2.
Stir in the sugar, cardamom, saffron, raisins and mix well.
3.
Transfer the pudding to a large serving bowl or into individual ramekins.
Refrigerate until chilled.
4.
To serve, sprinkle the top of the pudding with the pistachios.  

Yield:
6 Servings

2 or 3 lobster shells
6 cups water
4 TB butter
1 rib celery, chopped
1 carrot, scraped and chopped
1 medium onion, chopped
3 TB flour
1 1/4 cups heavy cream
2 cups diced potatoes
1 cup corn kernels, frozen, whole pieces
salt to taste
dash cayenne pepper

1. For the lobster broth, crack or grind up the lobster shells a bit.
If you have a food processor, break the shells up and put in a few pieces
at a time until they break up in small pieces. Cover shells with the
water; add celery, carrot and onion. Cook over medium heat for about
30 minutes. Strain. It should yield about 4 cups of broth. Set aside.

2.
In a heavy saucepan, melt the butter. Once the butter is melted stir
in the flour and cook, stirring for 2 minutes. Then add the strained
lobster broth and whisk until smooth. Add potatoes; cook gently about
15 minutes. Add corn and cook for 5 minutes. Add the cream. Season with
salt and cayenne pepper. Heat.
Tip:
Get lobster shells in local seafood market, or buy whole lobsters and
add the meat during the last 10 minutes of cooking.

Yield:
6 servings

Ingredients

1 pound salmon gravlax, sliced thin
6 slices of Lefse (Scandinavian flatbread found in specialty shops)
Filling:

12 oz. cream cheese
1 tsp. Dijon mustard
1/4 cup chives, chopped fine
1/4 cup parsley, chopped fine
1/4 cup dill, chopped fine

Salt
and fresh ground pepper to taste

Method:

1. Beat the cream cheese until soft and fluffy, in a large bowl. Stir
in remaining filling ingredients and correct for seasoning.
2.
Set a slice of Lefse on a piece of plastic wrap and spread a thin layer
of filling over the entire surface. Place 1-2 pieces of salmon over
the filling to cover.
3.
Using the plastic wrap, tightly roll the Lefse and place in the refrigerator
to set, about 2 hours. Repeat with remaining 5 slices of Lefse.
4.
To serve, slice each roll on the diagonal, or slice each roll into several
thin slices and arrange in a pinwheel on a serving tray.

Yield:
4 Servings

Ingredients:

Puff Pastry (available in grocery stores)
1 medium red tomato, sliced
1 medium yellow tomato, sliced
1/2 cup fresh goat cheese (chevre)
fresh basil, chopped, to taste
olive oil
Method:
1.
Roll out pastry in a circle
2. Alternately layer the tomato slices, red and yellow.
3. Crumble the goat cheese over the tomato.
4. Sprinkle basil on top of goat cheese.
5. Drizzle with olive oil and bake at 350º for 15 minutes.

 
Yield:
6 servings

Ingredients

7 oz. semi-sweet chocolate, melted
1/4 cup sugar
1/3 cup butter
1/2 cup finely chopped hazelnuts
5 eggs
1/4 cup cocoa

Method
1.
Preheat oven to 220F and butter a 9-inch round cake pan.
2.
Melt the chocolate and butter together and stir in the hazelnuts.
3.
In a large bowl, beat the sugar and eggs together until fluffy. Fold
chocolate and butter mixture into the eggs and blend just until all
the ingredients are well-blended.
4.
Pour into the prepared pan and bake for approximately 40 minutes or
until the center is firm to the touch.
5.
Allow to cool at room temperature and then refrigerate overnight.
6.
To serve, unmold the cake and sprinkle the top with cocoa.

Yield:
4 Servings

Ingredients

8 ounces Dan Dan noodles (lo mein noodles)
1 TB chopped green onion

Sauce
1 tsp. peanut butter
1/2 tsp. sesame paste
1/4 tsp. sesame oil
1 tsp. soy sauce
1 tsp. white vinegar
white sugar to taste
fresh ginger juice to taste
1/4 tsp. minced garlic
1/2 cube chicken bouillon
1 tsp. chili oil
1 tsp. szechuan peppercorn oil

Method:

1. Cook Dan Dan noodles in hot water until soft. Drain, cool and refrigerate.

2. Mix all sauce ingredients together until blended. Set aside.

3. When ready to serve, top cold Dan Dan noodles with sauce. Garnish
with green onion pieces.

Yield:
6 Servings
Pastry
Cream
3
cups milk
1/2
cup plus 1 tablespoon cornstarch
3
eggs, beaten
3/4
cup granulated sugar
1/2
cup butter
Sponge
Sheet
4
eggs
1/2
cup granulated sugar
3/4
cup all-purpose flour, sifted
1/4
cup butter, melted
Kiwi
Sauce
4
kiwis, peeled
1
tsp lemon juice
4
TB granulated sugar
METHOD
1.
Preheat the oven to 350 degrees F and generously butter a 15 x 10 x
1-inch jellyroll pan.
2.
Combine 1 cup of milk with the cornstarch and stir until it is dissolved.
Beat the eggs into the milk, one at a time.
3.
In a heavy saucepan, combine the remaining milk, sugar and butter. Bring
the mixture to a boil, over medium heat, and whisk in the eggs. Stir
continuously until the mixture thickens. Remove from heat and strain
the custard into a small bowl. Cool and refrigerate until well chilled.

4.
For the cake, beat the eggs and sugar until thick and pale in color.
Fold the flour into the egg mixture, in three batches, adding the butter
with the last batch.
5.
Spread batter in the prepared pan and bake for 25 minutes or until golden
brown. Set aside to cool.
6.
For the Kiwi Sauce, combine 3 kiwis with the lemon juice and sugar and
process in a blender until the fruit is pureed. Cut the fourth kiwi
into 1/4-inch diced pieces and fold into the puree.
7.
Spread the pastry cream onto the sponge sheet and roll it to form a
log. Serve with the Kiwi Sauce.

 
Yield:
6 servings

Ingredients

1 1/2 pounds corned beef brisket
1 bay leaf
1 onion, peeled
1 carrot, peeled
6 slices of smoked bacon, coarsely chopped
1 medium onion, thinly sliced
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 TB malt vinegar
salt and fresh ground pepper to taste
3/4 cup blue cheese, crumbled

Method
1.
Place the corned beef in a large pan and cover with water. Bring the
liquid to a boil, add the bay leaf, first onion, carrot and salt to
taste. Reduce the heat and simmer for
1 1/2 to 2 hours or until the meat is tender.
2.
In
medium frying pan, cook the baon until crisp.
3.
Add sliced onion and saute with bacon until translucent. Add both cabbages
and the vinegar and cook until the cabbage is wilted, about 5 minutes.
4.
To serve, transfer the cabbage to a large serving platter. Drain the
corned beef and slice the meat to desired thickness. Garnish with the
blue cheese.

1
one Flour Tortilla (4")
1 ounce. Shredded Monterrey Jack Cheese
½ ounce Chorizo (Mexican Sausage)
2 ounces Chicken Fajita Strips
Making
the Chorizo
First peel the chorizo covered skin, cut thin pieces, place chorizo
onto a hot pan until is it is cooked and drain grease.
Making
the Chicken Fajita Filling:
First marinate the chicken breast with lime juice, garlic, salt, pepper,
oil, jalapeno pepper and cilantro. After marinated, cook on both sides
on the grill. Cut chicken into fine strips.
Assembling
the Quesadilla con Pollo and Chorizo:
Place the flour tortilla on a hot grill, top tortilla with the chorizo,
chicken strips and cheese. When the tortilla is soft, fold over and
press down to heat both sides until the cheese is melted inside.

Ingredients

1 pound chicken thigh meat
Marinating
Ingredients:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.5 ounces soy sauce
0.15 ounces chicken base
0.15 ounces sugar
0.05 ounces pepper
0.4 ounces sesame oil
0.5 eggs
Peanut
Sauce:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.05 ounces sugar
0.5 ounces sesame oil
0.15 ounces corn starch
0.05 ounces chicken base
0.4 ounces cooking wine
1.9 ounces soy sauce
1 tablespoon water
1 teaspoon smashed peanut
Method
of Preparation for Chicken:
Cut chicken into small thin cubes. Marinate chicken thigh overnight
with all the marinating ingredients. Skewer chicken thigh and grill
it until cooked.
Method
of Preparation for Peanut Sauce:
Mix all the ingredients together and cook until boiling. Serve chicken
with peanut sauce and cucumber wedges.

Yield:
4 Servings

Ingredients:

1.5 lb. beef tenderloin
1 pint red wine
3.5 oz. white onions
3 oz. dark chocolate, cut into chips
3 oz. butter
6 drams fresh thyme
8 whole cloves
black pepper to taste
1 dram cinnamon
1 bay leaf
salt to taste

Method:

1. Cut the beef into small bites and marinate it with wine, cloves,
cinnamon, crushed black peppercorns and bay leaf. Put into a container
and keep in fridge for 12 hours, stirring from time to time.

2. Clean and slice the onions, then sweat them in butter. Drain the
meat from the marinade and add the meat to the stewed onion, cooking
for a few minutes.
3.
Add the marinade and the thyme (without its woody parts), and keep cooking
on a low heat.
4.
When the meat is cooked through, discard the bay leaf, add the chocolate
and season with salt and pepper to taste.
Serve
with hot yellow polenta or with boiled potatoes.

Ingredients

1/2 lb. Phyllo Pastry Sheets
3/4 cups melted Butter
1/2 lb. Walnuts or Almonds, chopped fine
1/4 cup Bread Crumbs
1/3 cup Sugar
1/2 tsp. Cinnamon
1/4 tsp. Cloves

For the Syrup:
2 cups Sugar
1 cup Water
Juice of 1 Lemon, to taste

Method

1. Place one pastry sheet in well-buttered 9x13 inch baking pan and
brush with melted butter.
2. Place second pastry sheet on top of the first and butter again.
3. Repeat until you have 6 layers of buttered pastry sheets.
4. Mix walnuts or almonds, bread crumbs, sugar, cinnamon, and cloves.
5. Thickly sprinkle top pastry sheet with mixture and place the buttered
pastry sheets over this.
6. Repeat in same manner until all ingredients have been used, ending
with 6 pastry sheets.
7. Brush top with remaining butter and trim edges with a sharp knife.
8. Cut diagonal lines the length of the pan to make diamond shape pieces.
Sprinkle with water.
9. Bake in moderate oven for about 1 hour or until golden brown.

To prepare syrup:
1. Boil sugar, water, and lemon juice for 10 minutes.
2. Pour hot syrup over cooked baklava.
3. Allow to stand for several hours before serving.

1
Puff Pastry Sheet, 10" square
1 lb. Onions, sliced
2 Eggs
1/2 qt. Cream
Salt & Pepper
Method:
Roll
dough out and pre-bake as directed.

Sauté onions in butter until translucent.

Place onions on cooked dough and salt and pepper to taste.

Mix together egg and cream and pour on the onions.

Bake 15 minutes at 350 degrees.

Ingredients

1 pound chicken thigh meat
Marinating
Ingredients:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.5 ounces soy sauce
0.15 ounces chicken base
0.15 ounces sugar
0.05 ounces pepper
0.4 ounces sesame oil
0.5 eggs
Peanut
Sauce:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.05 ounces sugar
0.5 ounces sesame oil
0.15 ounces corn starch
0.05 ounces chicken base
0.4 ounces cooking wine
1.9 ounces soy sauce
1 tablespoon water
1 teaspoon smashed peanut
Method
of Preparation for Chicken:
Cut chicken into small thin cubes. Marinate chicken thigh overnight
with all the marinating ingredients. Skewer chicken thigh and grill
it until cooked.
Method
of Preparation for Peanut Sauce:
Mix all the ingredients together and cook until boiling. Serve chicken
with peanut sauce and cucumber wedges.

Ingredients

12
oz. dates, chopped and blanched
8
oz. hot water
2
tsp. vanilla bean
2
tsp. baking soda
1
lbs. all-purpose flour
2
tsp. baking powder
4
oz. unsalted butter
12
oz. sugar
2
whole eggs
1/4
tsp. salt

Method
1.
Chop dates and add to hot water.
2.
Stir in vanilla and baking soda.
3.
Cream butter and sugar, then add eggs one at a time.
4.
On low speed add half flour and baking powder and all of the liquid;
mix until combined.
5.
Fold in rest of flour to mixture.
6.
Fill greased molds halfway and bake 15 minutes at 325 degrees F.

Butter
Rum Toffee Sauce
Ingredients

1
oz. butter
4
oz. heavy cream
3
oz. dark brown sugar
1/2
oz. dark rum

Method
1.
Combine butter, sugar, and cream; bring to a boil.
2.
Remove from heat and add rum. Stir until all is incorporated. Serve
hot.

Custard Sauce
Ingredients

8
egg yolks
3
oz. castor sugar
1
vanilla bean
½
pint milk
½
pint heavy cream

Method
1.
Beat the egg yolks and sugar together in a bowl until well blended.
2.
Scrape the insides of the vanilla pod, if using, into the milk and cream,
add the pod too, and bring to the boil.
3.
Sit the bowl over a pan of hot water and whisk the cream into the egg
yolks and sugar. As the egg yolks cook, the custard will thicken.
4.
Keep stirring until it starts to coat the back of a spoon, then remove
the bowl from the heat and the pod from the custard.
Serve
warm or cold. Stir the sauce occasionally until cool, to prevent a skin
forming, or cover with greaseproof paper while it cools.

Ingredients

2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Method

Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast,
and egg together for five minutes until dough is stiff. Form it like
a ball and place in a bowl, cover with plastic wrap and let proof
for 45 minutes, or until dough has doubled in size. Roll the dough
out like a sausage and cut into five ounce pieces. Roll each piece
into a ball and put them on a non-stick sheet pan and let them proof
for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency
is achieved) to make icing and place in shallow pan. Form hole in
bread using finger. Dip bread in icing (hole side down) and sprinkle
with shredded coconut. Using pastry bag, squeeze vanilla custard inside
of hole and swirl at top for decoration.
 
Vanilla
Custard
Ingredients

1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
Method

In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs,
sugar, and vanilla until the mixture doubles by volume. Add the hot
milk a few drops at a time to temper the eggs. Mix well after each
addition. Place in metal mixing bowl and place over double boiler.
Dissolve cornstarch in a little water and add in a thin stream while
stirring constantly until it thickens to proper consistency. It must
not boil. Cool by placing pan in ice bath.

YIELD: 10 servings

Ingredients:
1
pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk
2
cups heavy cream
4
tablespoons sugar
2 teaspoons vanilla extract
Strawberry
sauce:

2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice
Method:
1.
Cook rice with water and salt for 15 minutes, covered. Add milk and
cook for 30 minutes or until rice is tender and the mixture is thick.
Chill rice in the refrigerator.
2.
Whip cream and sugar and vanilla. Gently fold whipped cream into chilled
rice. Set aside in refrigerator.
3.
Place sauce ingredients in the work bowl of a blender. Mix until combined.
4.
Spoon rice mixture into serving cups. Garnish with strawberry sauce.

Ingredients

3 pounds peeled potatoes
1 ¼ cup all purpose flour
2 eggs
1 teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons butter
½ cup white bread crumbs
METHOD:
Cook
potatoes in water until tender. Cover and refrigerate 4-6 hours, then
mash thoroughly. In a bowl, combine remaining ingredients with the mashed
potatoes and mix well. Mixture should form a firm but light paste. Scoop
out mixture to desired size and roll into a ball. Cook in simmering
salted water for about 15 minutes. Remove with slotted spoon and drain
well. Serve hot with roasted meat and gravy.

Ingredients
1
Tbsp. Olive Oil
2 Tbsp. Chopped Garlic
4 Tbsp. Chopped Shallots
1 cup Button Mushrooms (sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Portabella Mushrooms (sliced)
1 cup Crimini Mushrooms (sliced)
1 cup White Wine
2 cups Heavy Cream
Method

1. In a large pot quickly sweat the shallots and garlic in olive oil.

2. Add the mushrooms starting with the buttons, crimini, portabellas,
and the shiitakes last. Give three minutes between each batch.

3. Add white wine and simmer for five minutes.

4. Add heavy cream, bring to a boil and then simmer for about 5 minutes
or until you get the correct thickness; make sure it coats the back
of a spoon well.
5.
Season with salt and pepper to taste.

(courtesy
of Chef Abrache)

1
cucumber
2
tomato
1
tsp. parsley, finely chopped
1
tsp. cilantro, finely chopped
1
oz. olive oil
1
oz. vinegar

Salt to taste
Pinch
white pepper
1
tsp. cumin
2
tbsp. chopped onions

Dice
cucumber and tomatoes into small cubes. Finely chop parsley and cilantro.
Mix all ingredients. Add finely chopped onions. Mix well. Serve chilled
for best taste.

Courtesy of:

Serves
4-6
Ingredients:

Candied Pecans:

2 oz. pecans, shelled, pieces
2 tsp. whole butter, unsalted
1 tbs. apple juice
* ½ tbs. turbinado sugar (sugar in the raw)
* pinch kosher salt
Salmon:

8 3-oz. salmon pieces (scales removed, skin on)
2 fl. oz. canola oil
6 oz. cleaned watercress
2 tsp. extra virgin olive oil
2 oz. candied pecans
8 fl oz. maple glaze
kosher salt
black pepper
Maple
Glaze:

7 fl oz. maple syrup, pure
1 tbs. honey, orange blossom
2 tbs. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground
Method
of Preparation

for Pecans:
1.
Heat butter in a small saucepan over a medium high heat, until it just
starts brown. Immediately add pecans stirring continuously. Stir 5-7
minutes until pecans are toasted.
2.
Once pecans have toasted, add apple juice stirring constantly. When
nearly all the apple juice has been reduced add the sugar and keep stirring
until the pecans have been well coated, take caution not to burn the
sugar.
3.
Once pecans are well coated, turn out on to a cooling tray are all spaced
apart to even cool. Allow pecans to completely cool in a low humidity
environment. Reserve for salmon.

for Glaze:
Combine
all ingredients in small saucepan and heat over low heat. Heat just
long enough to incorporate all ingredients and for sugar to liquefy.
Remove from heat and reserve warm for salmon.

for Salmon:
1.
Pre-heat oven to 425º. Place watercress in lightly iced water,
to rinse and refresh. Remove from iced water and completely dry in salad
spinner or between paper towels, set aside.
2.
Remove any moisture from the salmon pieces by lightly using 1/4 of the
canola oil. Season both sides of the salmon with kosher salt and pepper.
Heat remaining 1.5 ounces canola oil in large heavy bottomed non-stick
frying pan, large enough to accommodate salmon pieces without overcrowding,
over medium high heat. Ensure that oil is evenly coating bottom of frying
pan. Once the oil has just began to smoke carefully place the salmon
pieces in the pan, skin side down, and lower heat to medium. Cook salmon
on skin side until skin is evenly golden brown, turn salmon over and
repeat. Remove salmon from pan and blot on paper towels to remove any
oil or fat.
3.
Transfer salmon to baking pan with raised sides, and drizzle each piece
with half of the maple glaze, place in oven and bake until desired doneness.
Time will vary depending on the thickness of salmon, average 5-10 minutes.
4.
While salmon is baking, toss watercress with olive oil and a pinch of
salt and pepper. Arrange watercress on four plates. When salmon is done
place two pieces on each mound of watercress, drizzle with maple glazed
and sprinkle with pecans.

Yield:
8 portions
Ingredients:

1 pint heavy cream
6 oz. whole milk
12 oz. (1 1/2 cups) granulated sugar
12 oz. (15 eggs) egg yolks
2 teaspoons maple extract

Method:

1. Heat heavy cream, whole milk and granulated sugar over double boiler
until sugar is dissolved (110F). DO NOT WHIP. Stir only.

2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to
egg yolks, stirring to temper egg yolks.
3.
Add remaining cream mixture. Stir to blend well.
4.
Add maple extract to previous mixture.

5. Strain mixture through fine mesh strainer.

6. Pour mixture into serving dishes that have been place into two
cake pans. Add enough water in the bottom of each cake pan to fill
1/4 the way up the serving dishes.
7.
Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2
hours. The desserts should be "set" firm but not hard, with
a little wiggle when you shake it gently.
8.
Sprinkle cooled custards with sugar and melt with a torch.

READER'S NOTE: Mary Ann Devine -- My custards were set after
1 1/2 hours. I also then used the 15 egg whites to make an angel food
cake from scratch - very easy!

Courtesy of:

Serves
4
Ingredients
2
chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 tblsp. Ginger
1 tsp. Salt
1 tsp. White pepper
1 drop yellow food coloring
pinch saffron
3 picked lemons, sliced (may use fresh)
½ cup olive oil
½ gallon water
½ cup green olives, with or without pits
Method
of Preparation

1. In medium stockpot, sauté onions in olive oil. Add chickens
and all other ingredients except water. Sauté for 5 minutes.
Add water and boil for 1 hour.
2.
Remove chickens, place on baking sheet and brown in oven. Boil sauce
until it is reduced to a heavy sauce. Be careful not to scorch.
3.
To serve, place chicken in tangine (serving dish with cover), garnish
with pickled lemon slices, and cover with sauce.

by Chef Abrache
Serves
4

2
fresh medium tomatoes
1
medium cucumber
1/3
cup onion, finely chopped
¼
bunch parsley, finely chopped

coriander, finely chopped

pinch ground cumin

salt and white pepper to taste
2
tbsp fresh lemon juice
2
tbsp salad oil
12
grilled boneless, skinless chicken breast (chicken is optional)

Method:

1. Mix all the ingredients except the tomatoes, cucumbers and chicken
breasts.

2. Cut and dice the tomatoes into small cubes. Peel and seed the cucumber,
then dice into approximate size of tomato cubes.

3. Place cubed tomatoes and cucumbers in a dish and spread the other
mixed ingredients over them. Refrigerate for 1 hour or more before serving.

4. To serve, place a leaf of lettuce on a plate and arrange a serving
of the salad. Place 3 grilled chicken breasts on top of salad for each
serving.

Marinade and seasoning for chicken breast:

Season to taste with olive oil, salt, pepper, and garlic.
 

Yield
– 4 servings

10
to 12 ounces chicken breasts, cut into cubes

Marinade:
1
tsp chicken base (not bouillon; base is a pastelike mixture available
in gourmet or larger supermarkets)
Dash
of white pepper
Salt
to taste
Sugar
to taste
½
tsp cooking wine
½
tsp sesame oil

Garnishes:
Toasted
white sesame seeds
Chopped
green onions

Batter:
¾
cup all-purpose flour
¼
cup cornstarch
1
heaping tsp baking powder
½
of a beaten egg
2
tbsp oil
2/3
cup water
Pinch
of salt

Honey
Sauce:
1/8
cup, plus 1 tbsp honey
¼

cup sugar
1/8
cup ketchup
1
tbsp white vinegar

Method:
1.
Combine marinade ingredients and let cubed chicken soak in liquid for
30 minutes.
2.
Combine batter ingredients. Set aside.
3.
Combine sauce ingredients. Set aside.
4.
Heat cooking oil for frying, about 320º F. Using tongs, dip marinated
chicken into batter and deep fry.
5.
Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and
toss to coat. Place chicken in green onions and sesame seeds.

Yield: 2 Quarts (you may want to scale this recipe down for home use)
Ingredients

2
oz. ginger root
1 medium onion, cut in quarters
3 cups vegetable oil
1 cup vinegar
1 3/4 cups soy sauce
1 1/2 TB tomato paste
1/4 lemon, juiced
1 clove garlic
1 3/4 cups water

Method:

1. Soak ginger root in cold water for a few minutes to make it easier
to remove outer peel. Peel and cut into quarters.
2.
Combine all ingredients in a food processor with a steel blade and blend
until smooth.
3.
Refrigerate.