Recipes You Love! by WashUDiningServices

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f2 o lations Class

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Congratulations, Class of 2020! To show you how proud of you we are...

We wanted to give you a taste of your “home away from home.” Please enjoy some of your favorite recipes from WUSTL Dining Services. While the year didn’t end as we all would have liked, we hope when you make your tikka masala at home, you think about your friends - your extended family - back at WashU.

Table of Contents Ibby’s Mocha All Nighter Cookie

Matcha Almond Muffin

Gooey Butter Cake Bar

Blueberry Orange Overnight Oatmeal

Salmon Barbacoa Tacos

Edamame Hummus

Baked Macaroni & Cheese

Chicken Tikka Masala

Ibby’s Bananas Foster

Ibby’s Bistro Gnocchi

Chocolate Tahini Breakfast Cookie

Tuna Salad

Banana Bread

Chocolate Chip Cookie Inspired by Chef Starr’s J.E.M. Cookie

Ibby’s Mocha All Nighter Cookie Chef Starr Murphy | Yield: 1 dozen Ingredients: 2 ¾ Cups Pastry Flour 1 Tbsp Baking Soda ¼ Tsp Iodized Salt 1 Cup Unsalted Butter - Melted ¾ Cup Brown Sugar ¾ Cup Granulated Sugar 1 Egg 1 ¾ Tsp Coffee Extract 1 ¾ Tsp Instant Espresso Powder ½ Tsp Water - Hot ½ Cup Mini Semi-Sweet Chocolate Chips ½ Cup Semi-Sweet Chocolate Chips ¼ Tsp Cocoa Nibs Method: 1. Preheat oven 350 degrees. In a mixing bowl, with a whisk, stir pastry flour, baking soda and iodized salt until combined. 2. In a stand mixer, with paddle attachment, cream butter, brown sugar and granulated sugar until light and fluffy. 3. Add egg and mix until combined, then, with a rubber spatula, scrape down sides of bowl and continue to mix until fully incorporated. 4. Dissolve espresso powder in hot water and add to butter mixture. 5. Add coffee extract and mix until evenly combined. 6. Add dry ingredients in three additions and mix just until dry ingredients are incorporated. 7. With a rubber spatula, scrape down sides of bowl, add mini semi-sweet chocolate chips, semi-sweet chocolate chips and cocoa nibs and mix until just combined. 8. Portion cookies onto a parchment-lined cookie sheet ensuring they are spaced evenly. 9. Bake in oven for 10-12 minutes. Cookies should be lightly browned but still soft in centers.

Matcha Almond Muffin Chef Starr Murphy | Yield: 1 dozen Ingredients For Muffin: ¼ Cup Unsalted Butter - Melted 2 Cups All Purpose Flour 1 ¼ Cup Almond Meal 3 Tsp Baking Powder 1 Tsp Iodized Salt ½ Tsp Baking Soda 1 Cup Brown Sugar 2 Eggs 1 Cup Whole Milk 1 Tbsp 1 ¼ Tsp Green Matcha Powder ½ Tsp Almond Extract ¼ Cup Sliced Almonds

Ingredients For Streusel: 1/3 Cup All Purpose Flour 1 Tbsp 2 ¼ Tsp Granulated Sugar 1 Tbsp ¼ Tsp Brown Sugar 2 Tsp Black Sesame Seeds 1/8 Tsp Iodized Salt 2 Tbsp Sliced Almonds 2 Tbsp Unsalted Butter – Melted

Method For Streusel: 1. In a mixing bowl, with a spoon, mix all purpose flour, granulated sugar, brown sugar, black sesame seeds, salt and sliced almonds until evenly combined. 2. Add melted butter and mix until medium crumbs form and set aside. Method For Muffins: 1. Preheat oven 350 degrees. In a stand mixer, with paddle attachment, mix all purpose flour, almond meal, baking powder, iodized salt, baking soda until evenly combined. 2. In a separate bowl, with a whisk, stir brown sugar, eggs, cooled melted butter, milk, matcha powder and almond extract until evenly combined. 3. Add liquid ingredients to dry ingredients and mix on low speed until just combined. 4. Gently break up almonds with hands, add to muffin batter and mix until just incorporated. 5. Portion batter into standard muffin pan fitted with liners and sprinkle streusel evenly over tops of each muffin. 6. Bake in the oven for 18-20 minutes. Muffins should be lightly risen and spring back when lightly touched.

Gooey Butter Cake Bar Chef Starr Murphy | Yield: 1 dozen Ingredients: 1 1/3 Cup All Purpose Flour 1 1 /2 Tsp Baking Powder ¼ Tsp Iodized Salt 6 Tbsp Butter – Melted 1 Egg ½ Cup Cream Cheese – Softened 3 Cups Powdered Sugar 2 Eggs 1 ¼ Tsp Vanilla 6 Tbsp Butter - Melted Method: 1. Preheat oven 350 degrees. In a mixing bowl, with a whisk, stir all purpose flour, baking powder and salt until evenly combined. 2. In a stand mixer, with paddle attachment, mix first amount of melted butter, granulated sugar and egg until evenly combined. 3. Add dry ingredients to mixer bowl and mix until a crumbly dough is formed. 4. Spread dough into a baking pan that has been coated with pan spray, to create an evenly layer. 5. In a stand mixer, with paddle attachment, mix cream cheese until smooth. 6. Add powder sugar and mix until evenly combined with cream cheese. 7. Add eggs and vanilla and mix until evenly combined. 8. Pour in cooled, melted butter and mix until just incorporated. 9. Pour batter over dough in baking pan and with a spatula, spread into an even layer. 10. In a separate bowl, with a whisk, stir brown sugar, eggs, cooled melted butter, milk, matcha powder and 11. Bake in the oven for 20-30 minutes. Bars should be set but still soft to the touch. 12. Allow bars to cool and then cut and serve.

Blueberry Orange Overnight Oatmeal Chef Dan Legrand | Yield: 1 Serving Ingredients: ¼ Tsp Orange Zest ¾ Cup Rolled Oats 1/3 Cup Plain Low Fat Greek Yogurt 1/3 Cup Skim Milk 1 ½ Orange Juice ¾ Tsp Granulated Sugar 1/8 Tsp Kosher Salt 1/3 Cup Fresh Blueberries Method: 1. In a mixing bowl, with a large spoon, mix ingredients together until evenly combined. 2. Place in refrigerator, overnight.

Salmon Barbacoa Tacos Chef Hayes Green | Yield: 4 Portions Ingredients: 4 – 3 Oz Portions Salmon 1/8 Tsp Ground Allspice 1/8 Tsp Ground Cinnamon ¼ Tsp Ground Paprika 1/8 Tsp Crushed Red Pepper 1 Tsp Lime Zest ¼ Tsp Kosher Salt ¼ Tsp Brown Sugar 1/8 Tsp Ground Coriander Method: 1. Preheat oven 350 degrees. In a mixing bowl with a spoon, mix ground allspice, ground cinnamon, ground paprika, crushed red pepper, lime zest, kosher salt, brown sugar and ground coriander until evenly combined. 2. Spread spice mix evenly over salmon and bake in the oven until salmon reaches an internal temperature of 145 degrees. 3. Remove from oven and with fork, flake salmon. 4. Serve on corn tortillas.

Edamame Hummus Chef Dan LeGrand | Yield: 4 Portions Ingredients: ¼ Cup Shelled Edamame – Thawed 1//4 Cup Peas – Thawed 3 Tbsp Water 2 Tsp Lime Juice 1 ¼ Tsp Sesame Oil 2 Tbsp Fresh Mint 1 Tbsp Fresh Ginger – Minced 1/8 Tsp Kosher Salt Method: 1. In a food processor, fitted with blade attachment, puree ingredients until a smooth consistency is reached.

Baked Macaroni & Cheese Chef Joshua Pratt | Yield: 4 Portions Ingredients: Âž Cup 2% Milk 2 Tsp Cornstarch 1 Âź Tsp Water 4 Slices American Cheese 1/3 Cup Shredded Milk Cheddar 2 Cups Elbow Pasta 4 Qt Water Method: 1. Preheat oven 350 degrees. Bring water to a boil, add elbow pasta and boil until pasta is cooked through. 2. Drain water, lightly coat with oil to prevent sticking and reserve. 3. In a mixing bowl, with a whisk, stir cornstarch and water to create a slurry. 4. In a sauce pan, over medium heat, bring milk and cornstarch slurry to a boil while constantly stirring with a whisk. 5. Once a boil has been reached, sauce will thicken. 6. Reduce heat to medium low and continue to sook milk mixture to cook out raw cornstarch flavor. (2-3 minutes) 7. Add sliced American cheese and shredded mild cheddar and stir with a whisk until a smooth sauce is achieved. 8. Add cooked elbow pasta and evenly coat. 9. Transfer to a baking pan and bake in the oven until heated through and a slight crust has formed over the top.

Chicken Tikka Masala Chef Sona Kukal | Yield: 4 Portions Ingredients: 4 Chicken Thighs 1 Tsp Ground Paprika ½ Tsp Ground Cayenne 1 Cup Plain Greek Yogurt 1 Tbsp Butter 1 Tsp Ground Paprika ¼ Tsp Ground Cayenne 1 Tbsp Fenugreek Leaves ½ Cup Tomato Paste 1 ½ Tsp Granulated Sugar ¼ Tsp Kosher Salt 1 Cup Heavy Cream ½ Cup Water Method: 1. Preheat oven 350 degrees. In a mixing bowl, mix chicken thighs, ground paprika, ground cayenne and plain Greek yogurt until evenly coated. 2. Marinate overnight in refrigerator or for at least 4-6 hours. 3. Transfer to a baking pan and roast in the oven until chicken thighs are tender and an internal temperature of 165 degrees has been reached. 4. In a sauce pan, over medium heat, melt butter. 5. Add ground paprika, ground cayenne and fenugreek leaves and toast until spices are fragrant. 6. Add tomato paste, granulated sugar, kosher salt, heavy cream and water and stir until evenly combined. 7. Add roasted chicken thighs and simmer until flavors have developed and sauce has slightly thickened.

Ibby’s Bananas Foster Chef Dale Beauchamp | Yield: 4 Portions Ingredients: ¼ Cup Unsalted Butter ½ Cup Light Brown Sugar 2 Tbsp Heavy Cream 2 Tbsp Triple Sec 2 Tbsp Light Rum 1 Tbsp Unsalted Butter 2 Bananas – Peeled & Sliced Method: 1. In a sauce pan, over medium heat, heat heavy cream and butter until butter is melted and heavy cream is heated through. 2. Add brown sugar and with a whisk, stir until sugar has dissolved and a light caramel texture is achieved. 3. Remove from heat, add liquors, return pan to heat and bring to a boil to cook off raw alcohol. 4. In a separate pan, melt second amount of butter and sauté bananas until softened. 5. Add caramel sauce mixture and serve over ice cream or brownies.

Ibby’s Bistro Gnocchi Chef Dale Beauchamp | Yield: 4 Portions Ingredients: ½ Tbsp Canola Oil 1 Tbsp Garlic – Minced ½ Cup Heavy Cream 1/8 Cup Shredded Parmesan 1 Tbsp Canola Oil 1 ½ Cup Potato Gnocchi 2 Tbsp Leeks – Thinly Sliced ¼ Cup Broccoli Florets – Blanched ¼ Cup Cherry Tomatoes 1/8 Cup Shredded Parmesan 2 Tbsp Panko Breadcrumbs - Toasted Method: 1. In a non-stick pan, over medium heat, add second amount of canola oil and heat until oil is shimmering. 2. Sauté minced garlic until fragrant and lightly caramelized. 3. Add heavy cream, bring to a boil, add first amount of parmesan cheese, stir with a whisk to emulsify and hold over low heat to keep warm. 4. In a non-stick pan, over medium heat, add canola oil and heat until oil is shimmering. 5. Sauté gnocchi until caramelized. 6. Add leeks, broccoli florets and cherry tomatoes and sauté until caramelized. 7. Add parmesan cream sauce to pan and stir until evenly combined. 8. Transfer to serving dish and garnish with second half of parmesan cheese and toasted breadcrumbs.

Chocolate Tahini Breakfast Cookie Chef Starr Murphy | Yield: 1 Dozen

Ingredients: 2 ¼ Cups Rolled Oats 2/3 Cup All Purpose Flour 3 Tbsp 2 Tsp Dutched Cocoa 3 Tbsp 2 Tsp Brown Sugar ¾ Tsp Baking Powder ½ Tsp Ground Cinnamon ¼ Tsp Kosher Salt ¾ Tsp Ground Golden Flax Seeds

2 Tbsp ¾ Tsp Water ½ Cup Soy Milk 2 Tbsp Pancake Syrup 3 Tbsp Apple Sauce 2 Tsp Vanilla 3 Tsp Water ½ Cup Tahini ¼ Cup Vegan Chocolate Chips ¾ Tsp White Sesame Seeds

Method: 1. Preheat oven to 350 degrees. In a mixing bowl, with a spoon, mix rolled oats, all purpose flour, dutched cocoa, brown sugar, baking powder, ground cinnamon and salt until evenly combined. 2. In a separate mixing bowl, with a spoon, mix ground golden flax seeds and water until combined and rest on counter for 5 minutes until a gelatinous mixture has been achieved. 3. In a stand mixer, with paddle attachment, mix soy mix, pancake syrup, applesauce, vanilla and second amount of water until evenly combined. 4. Add dry ingredients and mix until just combined. 5. Add vegan chocolate chips and mix until just incorporated. 6. With a portion scoop, place on a parchment lined cookie tray ensuring they are evenly spaced. 7. Dips hands in water, and gently press down cookies to flatten. 8. Sprinkle with white sesame seeds. 9. Bake in the oven until lightly golden brown and are firm to the touch.

Tuna Salad Chef Dan LeGrand | Yield: 2 Portions

Ingredients: 1 Cup Canned Tuna - Drained ¼ Cup Green Bell Peppers - Diced ¼ Cup Green Onions – Thinly Sliced ¼ Cup Celery – Diced 2 Tbsp Red Onions – Diced 1 Tsp Capers – Finely Chopped 1 Tbsp Green Relish 1 Tbsp Dijon Mustard ¼ Cup Light Mayonnaise ¼ Tsp Salt ¼ Tsp Black Peppers Method: 1. In a mixing bowl, with a rubber spatula, mix drained tuna, diced green bell peppers, thinly sliced green onions, diced celery, diced red onions, finely chopped capers, green relish, Dijon mustard, light mayonnaise, salt and black pepper until evenly combined. 2. Serve on favorite 100% whole grain bread.

Banana Bread Chef Starr Murphy | Yield: 1 Loaf

Ingredients: 5 Cups High Gluten Flour 1 Cup Granulated Sugar 1 Cup Brown Sugar ¼ Cup ¼ Tsp Baking Soda 1 Tbsp 1 ½ Tsp Kosher Salt 1 Tbsp Cinnamon 1 Tbsp Nutmeg 4 Bananas – Ripe 2 ½ Tsp Banana Flavoring 2 ½ Tsp Vanilla 1 Cup Canola Oil Method: 1. Preheat oven to 350 degrees. In a mixing bowl, with a whisk, store high gluten flour, granulated sugar, brown sugar, baking soda, kosher salt, ground cinnamon and ground nutmeg until evenly combined. 2. In a stand mixer, with paddle attachment, mix bananas, banana flavoring, vanilla and canola oil until smooth. 3. Gradually add dry ingredients and mix until just combined. 4. Pour into a pan-sprayed loaf pan and bake in the oven until an inserted toothpick comes out clean. 5. Remove from oven and allow to cool to room temperature, turn out of pan and slice.

Chocolate Chip Cookie Inspired by Chef Starr’s J.E.M. Cookie Yield: 1 Dozen

Ingredients: 2 ½ Cups All Purpose Flour 1 Tsp Baking Soda ½ Tsp Sea Salt 8 Tbsp Unsalted Butter – Softened 1 ½ Cups Lightly Packed Light Brown Sugar 2 Eggs 1 ½ Tsp Vanilla 1 ½ Cups Semisweet Chocolate Chips 1 Cup Powder Sugar Method: 1. Preheat oven to 350 degrees. In a stand mixer, with paddle attachment, cream butter and granulated sugar until light and fluffy. 2. Add eggs, one at a time and mix until smooth and creamy. 3. Add all purpose flour, baking soda and sea salt and mix until just combined. 4. Add chocolate chips and vanilla and mix until just combined. 5. Drop portions of cookie dough into mixing bowl with powder sugar and roll until cookie dough portions are evenly coated. Discard remaining powder sugar. 6. Place cookies onto parchment lined cookie tray and bake until lightly golden brown.