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Recipes from
COOK! It’s All in the Sauce
July 26 - 30, 2010

Coconut Panna Cotta with Pineapple Sauce

4 custard cups, oiled/buttered
6 tablespoons water
2 envelopes (5 tsp) unflavored gelatin
3 1/2 Cups unsweetened coconut milk
1/2 Cup sugar
1/4 Cup powdered sugar
1/2 teaspoon vanilla
1/2 Cup toasted flaked coconut

Place water in small bowl and sprinkle with gelatin; set aside.

Place coconut milk, sugar, powdered sugar in medium saucepan. Heat over medium heat; stir to
dissolve sugar and smooth out coconut milk. Do not boil. Add vanilla. Add gelatin mixture and
stir until gelatin is completely dissolved.

Pour coconut milk mixture into custard cups. Refrigerate until set, 3 - 4 hours.

To remove from the molds, run knife around the edge of the mold then place the mold in hot
water for about 30 seconds. Turn out onto a serving plate. Garnish with toasted coconut and
pineapple sauce.

Pineapple sauce
1 pineapple, peeled and chopped
1/2 cup sugar

Juice the pineapple, or puree in a food processor and then strain through a fine mesh sieve.
Combine with sugar in a saucepan and bring to a simmer over medium heat. Cook until the sauce
has reduced to a thick, syrupy consistency.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Vegan Blueberry Cornmeal Muffins
Makes 18 muffins

Ingredients:
10 tablespoons (1 stick + 2 tbsp) unsalted soy butter, softened
1 cup sugar
instead of eggs:
1 Tbsp flax seed, ground and mixed with 3 Tbsp water
1/2 ripe banana, mashed well and whisked until fluffy
dry ingredients:
2 cup cornmeal
1/2 cup white rice flour
1/2 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
wet ingredients:
2 teaspoons lemon zest
1 ½ cups soy yogurt or soy milk
finishing with:
1 cup blueberries
2 tablespoons turbinado sugar (for the tops)

Preheat the oven to 375〫

Combine the dry ingredients in a bowl, blending thoroughly, and set aside.
In a separate bowl, combine the wet ingredients and set aside.
Cream the butter and sugar together, until just creamed.
Add the flax seed mixture and then the banana, mixing after each.
Alternate adding the wet and dry ingredients, a little at a time
Fold in the blueberries.
Oil your muffin tins or line with paper muffin cups
Fill each cup two-thirds full.
Sprinkle the turbinado sugar over the top.
Bake for 35 minutes, or until the tops of the muffins are brown.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Veal/Beef Stock
20-25# veal/beef bones, roasted in 450° oven to golden

5# veal/beef trimming, add to roast pan and roast till brown

(1/2 of small can tomato paste added with meat)

Mirepoix, use 5:1 meat/mirepoix ratio. Brown in a little fat

2 # onions
1.5 # carrots
1 # leeks
1 # shallots
1 # mushrooms
1/2 # celery, no leaves
(touch garlic if desired) ATTA, brown, Deglaze with water. Transfer bones from roasting pan to
stock pot. Degrease and deglaze roasting pan, add to stock pot.
Cook

Notes: trim most fat. If using lamb, never use the fat, it's bitter, strong flavored. Before roasting,
wash bones, remove blood. When browning, the browner, the better. More flavor, color. Can add
tomato to pan for browning. More cooked, the better for tomato. Remove bones to stockpot and
deglaze, using some cheap red wine and add this to pot. Cook 8 hours.

Basic Chicken Stock

Makes 3 1/2 - 4 quarts of stock
Ingredients:
5-6 lbs uncooked chicken bones (backs, necks, plus gizzards, hearts but not liver) and/or whole
chicken, skinned, or a combination with turkey
Water to cover by about 2 inches
onion, celery, carrots
a “bouquet garni”, if desired of a few parsley stems, a sprig of fresh thyme, a bay leaf
a teaspoon or so of whole peppercorns

Use an 8 quart or larger pot. Remove as much excess fat and skin as you can without working
too hard. Rinse the bones to remove blood. Place bones so that they loosely fill pot. 5 lbs. of
chicken backs will fill an 8-quart pot, or accumulate backs and necks and gizzards and hearts in
the freezer from chickens you've cut up. You can also buy whole chickens on sale (sometimes
cheaper than purchasing backs!) and remove and use the meat, when cooked through, for chicken
salad, etc. The carcass from a cooked turkey will make the broth very rich and flavorful, and for
a special soup, so will the bones from smoked chicken or turkey. You can put in cooked chicken
carcasses as well, although they will add less flavor. Add a coarsely chopped onion, a celery stalk
and a couple of small carrots, coarsely chopped, and the seasonings. Fill pot with water to cover
the bones. Don’t salt the pot--season later, when you use the stock.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Heat on high flame until just about to boil. Turn down to a low simmer, and as foam forms on
top, skim it off with a spoon and discard. After a little while, no more foam will form. Simmer
pot on very low heat for at least 3 hours, or up to overnight. Be sure to leave plenty of water to
cover ingredients in the pot, (if the bones sit above the water, they can cool to below 140°F and
after a while, cause bacterial growth in the stock) and keep the pot just barely simmering. Be
sure not to boil the stock at any time--it will suspend fat molecules in the broth, making it
permanently cloudy.

When the stock is done (flavor will be the determining factor) strain and either divide into small
plastic containers, cool uncovered on the counter and then store in the refrigerator or freezer, or
leave in a large container in a sink full of ice water, stirring frequently. Don’t put a lot of hot
stock away in the refrigerator, it will sour and also ruin whatever else you have in there, since it
will raise the temperature too much. Can be refrigerated, covered, with the layer of fat left on top
for 1 week, or fat can be removed and the containers frozen. Can be stored in the freezer for up
to six months.

notes: for a brown stock, chop up carcasses and either sauté over medium-high heat until brown,
with an onion, in a little bit of butter or oil, or roast at about 375-400°F. until bones brown nicely.
Proceed with recipe. A super-rich stock can be made by cooking the next batch of bones, or
poaching a whole chicken, in a finished batch of stock.

Fish Stock
Yield: 4 quarts (1 gallon)

5 lbs. bones of white, flat cold water ocean fish*

2 tablespoons olive oil or butter
1 lb. onion
1/2 lb. mushrooms
1/4 lb. leeks, white part only
1/4 lb. celery, no leaves
a few stems of parsley
sprig thyme
bay leaf
1 tsp. white pepper corns
2 tsp. lemon juice
3/4 cup dry white wine

Soak fish bones in cold water and carefully cleaned to remove all blood and impurities. If
possible, use no tails & fins. Use head only if split & well cleaned. Do not include skin. Place
vegetables in a heavy stock pot with herbs/spices, in the oil or butter, and cook over medium

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

heat, covered. When the onions become translucent, add fish bones and the herbs and lemon
juice. Cover with a piece of parchment. Let cook together 2-3 minutes.

Add the wine, reduce over medium-high heat by about 75% of the wine’s volume. Then add
water to just cover bones. Bring to a boil, turn the heat down to low and simmer 30 minutes. DO
NOT touch or mix. Let steep additional 5-20 min. off heat. Strain through cheesecloth, without
pressing on bones. Cook quickly, label, store. Shelf life: 4-5 days in the refrigerator, or up to 6
months in the freezer.

*Best fish to use are turbot, sole, halibut, flounder, grouper. You can include no more that 1 lb. of
skate, sturgeon, or swordfish bones. Fish considered passable if all else unavailable: snapper,
pompano, cod, sea bass.

Vegetable Stock
Yield: 1 gallon

4 large unpeeled potatoes, quartered

4 large peeled carrots, thickly sliced
4 large onions, peeled and quartered
2 leeks, washed and chunked
3 stalks celery, chopped
2 garlic cloves, unpeeled
2 plum tomatoes
6 stems parsley
1 bay leaf
10 peppercorns
sprig thyme

Boil with a gallon plus water for 45 minutes. Strain.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Poached Salmon

Court bullion *
1 cup white wine
2-3 quarts water
1-1/2 teaspoons salt
1 onion, sliced
1 rib celery, sliced
1 small carrot, peeled and sliced
8 peppercorns, gently crushed
1 sprig fresh thyme

Individual cut salmon filets, about 5-6 oz. portions, bones removed

Combine court bullion ingredients in a non-reactive pot. Simmer gently for 30 minutes. Strain.
Return to a boil before proceeding. May be made in advance and refrigerated.

Place fillets in a non-reactive pan, on a rack if desired, and cover fish completely with the boiling
hot court bullion. Bring just back to the simmer over highest heat, watching constantly. This
should not take more than 1-2 minutes. Immediately turn off heat, cover pan and let stand about
5 minutes. Check for doneness, and remove promptly when salmon is just barely turing opaque
in the center. This may require a couple more minutes sitting time, depending on thickness of
fillets and quantity being cooked at once. Remove with a spatula, or by taking whole rack from
pan.

*you need enough to cover the salmon completely. Estimate amount by placing salmon in your
pan, covering it with cold water, then removing salmon and measuring quantity of water. Size of
pan should allow liquid to surround all the salmon, but not be so big you need huge quantities of
court bullion!

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Mashed Root Veggies
Serves 4-6 people.
3 lbs mixed root vegetables, peeled and chopped
1 Tbs. olive oil
salt
pepper
milk
1 Tbs. olive oil
1 clove garlic, chopped

Place root veggies in a pot, add water to cover and a few generous shakes of salt. Bring to a boil,
turn down to a simmer and cook, covered, until tender. Drain well, then dribble in a tablespoon
of olive oil. Mash with a potato masher, or put through a ricer until relatively consistent in
texture. Add salt and pepper to taste and stir, and then add milk and stir to achieve a light
consistency. DO NOT use an electric mixer, blender, food processor or anything but gentle hand
power to mash. ALWAYS mash thoroughly before adding any milk. Cover and reheat until
piping hot on very low flame before serving.

Hollandaise Sauce

1/2 cup butter (1 stick)

4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1 pinch cayenne pepper

In a stainless steel bowl vigorously whisk eggs, lemon juice, salt and cayenne together until they
are light.
Heat butter in a small saucepan over low heat until melted, but not brown.
Set the bowl with egg yolks over a pot of low-simmering water, being sure that the bowl does not
touch the simmering water. Whisk eggs while slowly drizzling in melted butter.
Whisk in this way until the sauce has thickened and almost doubled in size.
Serve immediately, or to keep warm for up to 30 minutes, set the bowl in a warm water bath.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Sauteed Rapini or Broccoli
Yield: 4 very large servings, or up to 6 smaller servings
1 bunch rapini or broccoli
2 Tbs. salt (for the pot)
¼ cup extra-virgin olive oil
3 cloves garlic
pinch red pepper flakes
salt and freshly ground black pepper to taste
a few drops of balsamic vinegar (optional)

Bring a large pot of water to a boil on the stove. When it boils, add the 2 tablespoons salt.

While the water is warming, rim the bottom ends of the rapini by about an inch. Remove any
yellowed leaves as well. Cut rapini in 2-inch segments, and soak in a bowl of cold water,
changing it at least twice, to be sure all sand and dirt is removed. Drain well.

Cook in the rapidly boiling water for 3 minutes. Drain and rinse with cold water to stop the
cooking.

Peel and thinly slice the garlic. Heat the oil in a saucepan or wok. Add the garlic slices, a good
pinch of salt and the pinch of pepper flakes. Cook over medium-low heat until garlic is just
softened. Add rapini and cook over medium-low heat, stirring frequently, until tender. This will
take about 5 minutes. Serve hot, drizzled with a few drops of vinegar if desired.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Chicken Tikka Masala
IndiaCurry.com, Kitchen Tested By: Amit Aggarwal, Canada
Chicken Marinade
1. Skinless boneless chicken breast cut into 1" pieces: 2 Pounds
2. Whole-milk Yogurt: 1 Cup
3. Cumin powder: ½ Tablespoon
4. Ground Cinnamon: 1 teaspoon
5. Cayenne powder: ½ Tablespoon
6. Ground Black Pepper: ½ Tablespoon
7. Salt: 1 Tablespoon
8. Degi Mirch or Paprika: ½ Tablespoon
9. Turmeric Powder: ½ teaspoon
10. Lime Juice: 1 Tablespoon
11. Fresh Ginger finely chopped: 1 Inch
12. Bamboo Skewers: 4 Large

Tikka Masala
1. Ghee (Clarified Butter): 2 Tablespoon
2. Onions finely chopped (almost pureed): ½ Cup
3. Garlic minced: 4 Cloves
4. Ginger finely chopped (almost pureed): 1 Inch
5. Cumin Powder: ½ Table spoon
6. Cinnamon powder: ¼ teaspoon
7. Cayenne Pepper: 1 teaspoon
8. Salt: 1½ teaspoon
9. Turmeric powder: ¼ teaspoon
10. Tomato puree: 1 Cup
11. Degi Mirch: 2 teaspoon
12. Heavy whipping cream: ½ cup
13. Cashews finely chopped: ¼ cup

Chicken marinade: Mix all ingredients except chicken. Add chicken and put it in a refrigerator
for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.

Line a baking pan with Aluminum foil shiny side up. Put chicken in the pan. Baste the chicken
generously with the marinate. Pre-heat oven to 450º F. Bake chicken for about 10 minutes. Turn
over the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done..

Tikka Masala . Heat Ghee in a heavy bottom pan. Sauté onions till clear. Add Garlic and ginger.
Continue sautéing. Add cumin, cinnamon, cayenne, salt and turmeric powder. Sauté another two
minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, cream
and cashews. Simmer on medium heat till you have a nice consistency of a thick gravy.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Chana Masala
3 Tbsp ghee
1 1/2 cups chickpeas + 1/2 cup water
1 onion, rough cut
5 cloves garlic, peeled
1/2” piece of ginger, peeled
juice from one lemon
3/4 tsp turmeric
1 tsp coriander powder
1 tsp cumin
1 tsp garam masala
1/4 tsp cayenne
1 large bunch of spinach or two handfuls, rinsed
salt to taste

Puree onions, garlic and ginger in a blender. In a large skillet or frying pan, heat the ghee and
then sauté the puree for 3 - 5 minutes. Add the spices.
Add chickpeas and water, cover and simmer for about 10-15 minutes, stirring occasionally,
adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes.
Serve immediately.

Dal
recipe from IndianFoodForever.com
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cumin seeds and mustard seeds)
2 Tbsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste

Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium
flame. Add half of the ginger to the dal along with the cumin powder.
When the dal is cooked and thick remove from the fire. Heat the ghee in a pan and add the mixed
spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all
mixed together). When the mustard seeds crackle add the bay leaf, remaining chopped ginger ,
slit green chillies and the broken red chillies. fry for 2 minutes and pour over the dal.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Mango Chutney
1 cups sugar
1/2 cup distilled white vinegar
3 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
1 small onion, chopped (about 1/2 cup)
1/4 cup golden raisins
1 garlic clove, minced
1/2 teaspoon mustard seeds, whole
pinch of red chili pepper flakes (hot)

Heat sugar and vinegar until the sugar disolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thick, about 45
minutes.

Raita
Yogurt
cucumbers, chopped
tomatoes, chopped
cilantro, minced
2 Tbsp sesame oil or ghee
1/8 tsp mustard seed
1/8 tsp cumin seed
1 tsp ginger minced
salt to taste

Combine yogurt, cucumber, tomato and cilantro in a bowl.

In a small sauce pan heat the ghee, add the spices and cook until fragrant. Remove from heat and
mix into the yogurt. Add salt to taste and serve.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Curtido (Salvadorian kraut or slaw)
serves 6
Ingredients:
1/2 head Cabbage, shredded
1 Carrot, shredded
4 cups Boiling water
3 Scallions, minced
1/2 cup White vinegar
1/2 cup Water
1 Jalapeño or serrano chile pepper, minced -- 1
1/2 teaspoon Salt

Place the cabbage and carrots in a large heat-proof bowl.

Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5
minutes. Drain in a colander, pressing out as much liquid as possible.
Return the cabbage to the bowl and toss with the remaining of the ingredients.
Chill and serve.

Tomatillo Salsa
The Border Cookbook, by Cheryl and Bill Jamison
Yield: 2 cups

1 lb. tomatillos, husked

1 Tbs. extra-virgin olive oil
1 small red or sweet onion, chopped fine
1/2 cup minced fresh cilantro
1 tablespoon white vinegar
1 teaspoon dried oregano, preferably Mexican
1/2 tsp. salt, or more to taste

Grill or broil* on a foil-covered baking sheet, the tomatillos, for 15-18 minutes or until soft with
dark spots, turning frequently. Cool briefly.

Warm the oil in a small skillet. Add onion and sauté until just softened. Transfer to a medium
bowl. Chop the tomatillos fine and add to the onion. Stir in the remaining ingredients. Serve
warm or refrigerated.

*if no grill or broiler is available, they can either be done on a metal wire rack directly over a gas
burner, or roasted in a very hot (500°F.) oven. They will take less time, and should be removed
when the insides are soft and the outsides blistered.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Traditional Oaxacan Mole
7 - 10 oz mixed dried chilies (visit your local Mexican grocer, where you will find an assortment
of dried peppers. Get a few of each)
2 tortilla torn up
2 slices bread
1/2 small onion, peeled and cut into thick slices
4 cloves garlic, with the peel still on
oil
1/2 c. sesame
1/4 c. each: sunflower seeds, almonds
2 quarts (8 cups) rich chicken stock, which you will use in small batches throughout the recipe
8 tomatoes chopped
4 oz. tomatillos husked, rinsed, and chopped
2 cloves
1 stick canela (true cinnamon)
1 t. oregano (preferably Mexican)
1/2 t. dried thyme
1 ripe banana
3 oz. mexican chocolate
salt to taste

Prep chilies:
Remove the stems to the compost. Open the chilies up and scrape the seeds into a bowl (you may
want to wear gloves so your fingers don’t pick up the hot oils from the chilies). Set the chilies
aside for later.
Toast tortillas:
Heat a pan over high heat, and add the chili seeds and tortilla pieces. When the seeds have
blackened and the tortillas are crisp remove them to a strainer and rinse them in running water
until the water runs clear. Put the seeds and tortilla in a blender.
Toast bread:
Toast the bread, tear it up and add it to the blender.
Onion and garlic:
Put the pan on high heat, and add the onion slices and garlic cloves. Roast until soft, and remove
to a bowl. Squish the garlic out of the peels and discard the peels.
Nuts and seeds:
Roast the nuts and seeds in a 350 degree oven until fragrant- be careful, they will cook at
different rates. Remove each when done.
Cooking Chilies:
Heat a pan over high heat and add a half-inch of oil or lard. Fry the chiles, two at a time, for a
couple seconds per side. Be careful not to burn the them. Drain them on a paper towel.
Put the cooked chilies in a large bowl and cover them with boiling water. Soak for thirty minutes,
then drain.
First puree:

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Reserve about 1/4 cup of the toasted sesame seeds for garnish, and put the remaining seeds and
nuts into the blender. Add about 2 c. of the stock, and puree until smooth. Remove to a bowl.
(There is no need to rinse the blender until you're completely done with it.)
Second puree:
Puree until smooth: tomatoes, tomatillos, the onion and garlic that you have pan-roasted and
about 1/2 c. of the stock. Remove to a second bowl.
Third puree:
Grind the cloves and cinnamon and put them in the blender with the oregano, thyme, banana, and
about 1/2 c. of the stock. Puree until smooth and remove to a third bowl.
Fourth puree:
Puree the chiles in two batches, each with 2 c. of the stock, and remove to a fourth bowl.
Cooking:
In a large, heavy-bottomed pot, heat 3 Tbsp of oil or lard over high heat until very hot.
Add the tomato-tomatillo puree, and cook, stirring constantly, until very dark and thick.
Add the seed/nut mixture, and repeat, stirring until again, very thick.
Add the banana mixture and repeat, again until very thick.
Add the chile mixture, turn the heat down to low, and let it cook until very thick and dark,
stirring every few minutes.
Heat the rest of the stock with the chocolate, stirring until the chocolate is dissolved and then add
to the sauce.
Pour the sauce into a slow cooker and simmer slowly on the low setting for five to six hours (you
can do this on top of the stove, but be careful because the nuts fall to the bottom and tend to
burn, and if that happens, you have to throw it all out).
Seasoning:
Add salt and (and a little sugar if it needs it) to taste

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Falafel
1 lb dried chickpeas
8 ½ oz onion, roughly chopped
1 tbsp minced garlic
½ bunch cilantro, large stems removed
1 tbsp ground coriander
4 tsp ground cumin
½ tsp cayenne
1 tbsp salt
16 fl oz vegetable oil

Sort dried chickpeas and remove any stones. Rinse and drain. Cover with fresh cold water and
soak overnight and up to 24 hours. Drain. Rinse with fresh water and drain again thoroughly.
Place the chickpeas in a food processor fitted with a blade attachment and process until finely
ground. Process in batches as necessary. Remove and place in a large bowl.
Place the onion, garlic, cilantro, coriander, cumin, cayenne, and salt in the food processor and
pulse until the onion, cilantro, and garlic are evenly minced and well blended with the spices.
Stir the onion mixture into the ground chickpeas.
Form 30 small patties, approximately 1 ¼ oz each, about 1 ½ inches in diameter.
Heat half of the olive oil in a large frying pan until very hot, but not to the smoking point. Gently
lay half of the patties in the hot oil. Fry, browning the first side, about 5 minutes. Lower the heat
to medium-low, flip patties and cook slowly to cook the chickpea mixture all the way through.
Remove to a rack or sheet pan lined with absorbent paper towels, drain, and keep warm. Repeat
with the remaining oil and chickpea mixture.

Carnitas
3 lbs. pork shoulder
1 onion
6 large cloves garlic
2 jalapeño peppers, or 3-4 long green chilies or poblano peppers
1.5 teaspoons salt

This recipe takes about 1 1/2 hours to complete. Cut meat into 1-inch chunks, leaving the bones
in larger pieces. Cut onion into coarse dice. Smash well and peel the garlic. Leave chilies whole.

In a heavy frying pan large enough to hold all ingredients, place the meat, scatter the onions and
garlic and chilies. Add the salt. Fill with water to just barely cover meat. Bring to a boil over high
heat, and then adjust to a gently rolling boil--more than a simmer but not a hard boil. Cook,
uncovered, stirring and turning ingredients every 10-20 minutes, until water has evaporated,
meat is tender and the ingredients begin to brown in their own fat. Stir and scrape any stuck bits
from the pan with a wooden spatula. Adjust heat down, and continue to brown and stir until the
meat is beginning to get a bit crunchy, mashing it a bit with the spatula to shred it.Be careful not
to let the contents of the pan burn. If they begin to stick too badly, add a few tablespoons water

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

and stir and scrape, then continue to cook. Remove the bones and let cool enough to handle, and
pick meat from them and return it to the pot. Discard the bones.

Once the meat is pretty well browned, add a few (more) tablespoons water to the pan, stir and
scrape up all the flavorful bits from the bottom. Taste, add more salt if needed.

Egg pasta dough

By Chef Omri Aranow

1/2 lbs All purpose flour

1/2 tsp
6 egg yolks
1 whole eggs
1 tsp extra virgin olive oil
1 tablespoons water

In a large bowl, mix the flour with salt.

In a separate bowl whisk the egg yolks, egg and oil together.
Create a well in the center of the flour and pour the egg mixture into the center of the flour well.
Start turning the egg mix around, pulling the flour into the eggs. continue until the egg mix starts
to get really thick (at this point check your dough to see if you need to add some water).
Gather the dough together and start kneading it (pushing it forward and folding it back over
itself, while turning the dough 90 degrees). the dough needs to be kneaded for 6-10 minutes until
it is very tight and looking even in color all over (to test the dough you should press it in with
your finger - if it doesn't snap right back, it needs more kneading). shape the dough into a ball,
cover with plastic wrap and refrigerate for an hour. After an hour cut the dough into workable
pieces and start to roll the pasta.

To roll pasta - flatten your piece of dough to fit in the pasta machine. roll the dough through the
#1 setting, fold the dough over itself and roll again through the #1. repeat this process 3-4 time in
total (laminating). after laminating the dough pass it through the pasta machine on the #2 setting
and getting thinner with every pass until you reach your desired thickness of pasta (#7 is a good
thickness for fettuccini)

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Yellow Cake
6 oz butter, softened
2 Cups sugar
3 eggs, room temperature
3 1/3 cup cake flour
1 1/2 Tbsp baking powder
1 tsp salt
1 1/4 cup milk
1 Tbsp vanilla

Pre-heat the oven 325 degrees

Line the bottom of your baking dish with parchment paper, and butter/oil the sides
Add the vanilla to the milk and set aside.
Cream the butter and sugar until fluffy, not too fast at first
Add the eggs one by one, giving them time to incorporate fully after each addition.
Turn off the machine and use a rubber spatula to incorporate the ingredients that have been
pushed to the sides and bottom of the bowl.
Turn the mixer back on and slowly alternate adding the flour and milk.
Scrape the batter into the baking pan
Using a bakers spatula even out the top of your cake.
Bake until the top is golden brown and the cake bounces back when you press on it.
Remove the cake to a cooling rack.

Ice Cream
3 Cups Heavy Cream
1 1/2 C Half & Half
1 C + 2 yolks, Egg Yolks
.375 lb. Sugar

Heat cream, half & half and about 1 cup of the sugar in heavy-bottom stainless steel pot- turn off
when it just starts to bubble. (If using vanilla or vanilla bean, heat along with the creams.)

Meanwhile, whisk egg yolks with remaining sugar in large mixing bowl or something similar.
Temper a small amount of the hot cream into the yolks while vigorously whisking. Add
remaining cream slowly, whisking to incorporate.
Let the mixture cool almost completely (ice bath will speed things up). Add purees or fruits,
other flavorings at this point.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Sorbet
Choose sweet, seasonal fruits/berries from the farmer’s market or grocery store.
Puree the fruit with enough water to make 2 cups.
In a small pot on medium heat add 1 cup of sugar and 1/2 cup of the fruit puree. Heat until the
sugar disolves.
Add the rest of the fruit puree and taste. Add lemon juice to taste, if the mixture needs it.
Chill over a water bath until the mixture is cold.
If you are using an electric ice cream maker, pour the batter into the running machine and turn
until crystalized.
If you don’t have an ice cream maker, pour the batter into a metal bowl or pan and put in the
freezer. Stir every 30 minutes until frozen.

Caramel
1/2 cup cream
1/4 tsp vanilla extract
6 tbsp butter, cut into small pieces
1-1/3 cups light brown sugar

Combine the sugar, cream, butter, vanilla, and 1 Tbsp water in a medium heavy-bottomed
saucepan.
Stir while cooking over medium heat until the sugar dissolves and the butter is melted.
Bring to boil and cover for 3 minutes.
The caramel should be sauce consistency now, if not continue to cook uncovered until you reach
the desired consistency. Be careful not to overcook or you will make candy! (Soft caramel candy
cooks to 250 degrees).

Mixed Berry Sauce

By Chef Alise Marie O’Leary

1 cup mixed fresh berries

Lemon wedge or small bit of lemon juice
Simple syrup to taste

Puree the berries in a food processor.

Strain to eliminate seeds (optional).
Add the desired amount of simple syrup to taste.
Refrigerate until ready to serve.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104