Hilario Lauren P.

Carlos
BSHM 3-1 CKO

Shrimp in phyllo cups

Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour
over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour.
Meanwhile, bake and cool tart shells according to package directions. Just before serving,
fill shells with shrimp mixture. Sprinkle with parsley.

Potage soup with cheesy baguettes

It has a base of onions, carrots and celery, and is scented with garlic and thyme. The soup
is thickened with sweet potatoes, giving it a savory-sweet flavor. Since there’s no added
cream and is made with simply with water, it’s ultra-healthy yet tastes totally seductive.
Best of all, it comes together in less than forty minutes. To make a meal of it, I serve the
soup with cheesy baguettes, my own American-grilled-cheese interpretation.
Baguette halves are toasted until lightly crisp, and then are topped with shredded cheese
and are baked again. The cheese melts into the crevices of the bread, creating the perfect
soup dunker. For an extra kick, you can rub the toasted bread with garlic before adding
the cheese—think cheesy garlic bread!

Oeufs cocotte
Preheat oven to 250 degrees.
Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with
olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled,
about 3 hours.
Increase oven temperature to 350 degrees. Brush two 6-ounce ovenproof bowls with
butter. Place two slices of tomato in the bottom of each bowl, overlapping slightly.
Divide cheese evenly between bowls. Crack 2 eggs into each bowl; season with salt and
pepper.
Place bowls on a baking sheet and transfer to oven; bake until yolks are almost set but
still slightly runny, 12 to 15 minutes. Remove from oven and preheat broiler.
Spoon 2 teaspoons creme fraiche into each bowl and transfer to broiler. Broil until top is
brown and bubbly and whites are set, about 1 minute. Sprinkle with chives and serve
immediately.

Rice with pasta

In 12-inch skillet, heat oil over medium-high heat. Stir in pasta; cook and stir 3 to 5
minutes or until golden brown. Stir in onion and garlic; cook 2 to 3 minutes, stirring
constantly, until tender.
Stir in rice; cook 30 to 60 seconds or until light golden brown. Stir in chicken broth and
salt. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender and
liquid is absorbed. Garnish with cilantro leaves.

Fish in butter
Cut the fish into pieces, not too thin for easy pan-frying. Season the fish with salt, black
pepper and cayenne pepper. Coat the fish with corn starch. Set aside.
Prepare the Garlic Butter Sauce by mixing all the ingredients together. Set aside.
Heat up a skillet (preferably non-stick) on medium heat. Add the cooking oil and once the
oil is heated, pan-fry the fish in a single layer until both sides turn crispy and golden
brown. Use a wooden spatula or tong to gently flip the fish over. Try not to break the
fish.
Remove the fish from the skillet and drain on paper towels. Toss the fish with the Garlic
Butter Sauce and serve immediately with lemon wedges.

Seared Scallops with Brown Butter and Lemon Pan Sauce

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should
have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to
expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons;
discard. Cut between membranes to release segments into bowl with juice; squeeze
membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice
chives and place in a small bowl; set aside.
Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt
and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil
to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of
smoke. Swiftly place scallops into skillet, flat side down, and cook without touching,
tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula
or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook
on second side until flesh at top and bottom looks opaque but there is still a faintly
translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a
plate.
Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until
butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments;
energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and
spoon pan sauce around and over scallops.

Sorbet
An ice crushing blender or a small food processor
Your favorite summer fruits (frozen, or fresh bought and then diced and frozen)
Simple syrup as a sweetener (or agave or honey or maple syrup)
And just a squeeze of lemon juice or lime juice (this isn’t needed if the fruit is sour, like
kiwi fruit)