Recipes
rosspa...@gmail.com
cooking classes here. Also, feel free to add any cookie recipes you
plan on using for the exchange on Tuesday - see you there!!!
boc...@gmail.com
French String Beans
Yield: 6
Ingredients:
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
½ red pepper, large-diced
½ yellow pepper, large-diced
Good olive oil
Freshly ground black pepper
Preheat the oven to 425 degrees. Blanch the string beans in a large pot
of boiling salted water for 4 minutes. Drain immediately and immerse in
a large bowl of ice water to stop the cooking. When they are cool,
drain and set aside. Meanwhile, in a large bowl toss the onion and bell
peppers together with 2 tablespoons of olive oil and sprinkle
generously with salt and pepper. Place in a single layer on a baking
sheet and roast for about 15 minutes, tossing with a spatula from time
to time to be sure the vegetables roast evenly. Just before serving,
reheat the string beans in a large sauté pan drizzled with a little
olive oil. Sprinkle with salt and pepper and arrange on a platter.
Spoon the roasted vegetables over the string beans and serve hot or at
room temperature.
Herbed New Potatoes
Yield: 6
Ingredients:
4 tablespoons (1/2 stick) unsalted butter
2 ½ pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives,
and dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the
whole potatoes, salt, and pepper and toss well. Cover the pot tightly
and cook over low heat from 20 to 30 minutes, until the potatoes are
just tender when tested with a small knife. From time to time, shake
the pot without removing the lid to prevent the bottom potatoes from
burning. Turn off the heat and allow the potatoes to steam for another
5 minutes. Don't overcook! Toss with herbs and serve hot.
Plum Raspberry Crumble
Yield: 8
Ingredients:
2 pounds red plums, cut in half, pitted, and cut in 1 inch wedges
2/3 cup granulated sugar, divided
1 ¼ cups all-purpose flour, divided
2 tablespoons orange juice
½ pint fresh raspberries
1/3 cup light brown sugar, packed
¼ teaspoon kosher salt
8 tablespoons (1 stuck) cold unsalted butter, diced
½ cup quick-cooking oats
½ cup sliced almonds, plus extra from sprinkling
Preheat oven to 350 degrees. In a large bowl, combine the sliced plums,
1/3 cup of the granulated sugar, ¼ cup of the flour, and the orange
juice and toss well. Add the raspberries and toss lightly. Pour into a
9x12x2 inch baking dish. For the topping, place the remaining 1 cup
flour, the reaming 1/3 cup of granulated sugar, the brown sugar, and
the salt in the bowl of a food processor fitted with a steel blade and
pulse a few times to combine. Add the butter and pulse until the butter
is the size of peas. Pour the mixture into a bowl, add the oats, and
work it with your hands until it's in large crumbles. Add ½ cup of
the almonds and mix well.
On Dec 6, 3:46 pm, rosspartn...@gmail.com wrote:
> Busch's Cooking Class Recipies
>
> Last nights cooking classes were an italian celebration of food! Below
> are some of the recipes that were distributed to the class. Of course
> all ingredients you need can be purchased at Busch's
>
> Antipasti - Prosciutto Caprese
> Yeild: 12 bit-sized appetizer bundels
> Ingredients:
> 2-3 medium or small, ripe roma or heirloom tomatoes
> Koserh salt and freshly ground pepper
> Extra virgin olive oil, as needed
> 6 small boconccini (small mozzarella balls), cut in half
> 12 fresh basil leaves
> 12 thin slices prosciutto
>
> Directions: Cut stomato into 12 thin slices. SEason with slat and
> pepper. Lighly drizzle with olive oil. Place a piece of Prosciutto on a
> flat work surface. Place a slice of tomato near one end of the
> prosciutto slice. Plcae a basil leave on the tomato, followed by a
> mozzarella piece. Turn into bite-siz finger food by wrapping the
> prosciutto around the filling ot make a neat rolled package. Repeat the
> process with the remaining slices of prosciutto, tomato, basil, and
> mozzarella.
>
> Fettuccine with Creamy Fresh Herb Pesto & Sun Dried Tomatoes
> Yield: 4 servings
> Ingredients:
> 1 tablespoon Kosher salt
> 1 pound al dente Fettuccine
> Creamy Fresh Herb Pesto (see following recipe)
> 1/2 cup thinly sliced sun dried tomatoes, bottled or rehydrated
> Parmesan cheese, freshly grated (optional)
>
> Directions: Bring four quarts of water to a rapid boil in a large pot.
> Add the salt and the pasta. Stir and cover to accelerate the water's
> return to a boil. When it retunrs to a boil, uncover. Boil the pasta
> for 3 minutes or until al dente. Reserve 1/2 cup of the pasta cooking
> water. Drain the pasta in a colander and return it to the pot. Stir 1/4
> cup of teh reserved cooking water into the pesto and combine it with
> the pasta, tossing to coat. Add additonal cooking water if the pesto is
> too thick. Stir in the sun dried tomatoes. Seve pasta immediately with
> freshly grated parmesan cheese.
>
> Creamy Fresh Herm Pesto
> Yield: 4 servings
> Ingredients:
> 1/4 cup pine nuts, walnuts, almonds, or any combination
> 3 Cloves of garlic, unpeeled
> 2 cups fresh herb or spicy lettuce leaves (basil, parsley, cilantro,
> oregano, mint, arugula)
> 1/2 teaspoon kosher salt
> 1/4 cup finely grated parmesan cheese
> 1/3 cup whle milk ricotta cheese
> 1/2 cup extra virgin olive oil
>
> Directions: Toast the nuts in a small heavey skillet over medium heat.
> Shake the skillet frequently until the nuts are golden brown. Remove
> the nuts from the skillet and set aside. Add the garlic to the pan and
> toast by shaking the pan requently for about seven minutes. Remove the
> garlic from the pan and peel. Place the fresh herbs in a zip top
> plastic bag and pound with the flat side of a meat tenderizer until the
> herbs are bruised. Place the nuts, garlic, hermbs, slat, parmesan
> cheese, and ricotta cheese in the bowl of a food processor fitted with
> a metal blade. Process the herb mixture briefly to partially chop the
> herbs. With the food processor running, add the olive oil. Process the
> pesto until it is smooth. Add additional salt to taste.
rossmbaint...@gmail.com
----Japanese - INARI-SUSHI (fried tofu with sushi rice)----
*Fried-Tofu
a. 5 fried tofu
b. 100 cc water
c. 50g sugar
d. 10 cc mirin
e. 30 cc soy sauce
1. Put fried tofu into boiling water for a moment and drain well.
2. Put all ingredients(a-e) in a pan and boil it for 15 minutes.
Leave it
for one night.
3. Put **sushi-rice into the fried-tofu.
**Sushi-rice
a. 3 cups Japanese-style rice
b. 3 1/4 cups water
c. 1/3 cup rice wine vinegar
d. 2 tbsp sugar
e. 1 tsp salt
1. After washing the rice well, cook it by pan or rice cooker.
2. Mixing rice vinegar, sugar and salt in a small pan.
3. Mix rice with 2.
----Japanese - Sticky Potato Pancake----
1.3 Potatoes
2.Some Green leek
3.3 big tablespoonful potato starch
4.Some Salt
a.Grind the potatoes.
b.Mince the leek.
c.Mix all of the ingredients.
d.Bake "c".
-Sauce
1.One and a half big tablespoonful soy sauce
2.One big tablespoonful vinegar
3.One tablespoonful sugar
4.One tablespoonful sesame oil
a.Mix 1-4