food by
GO
A collection of recipes. Tried and tested, belovedly made and consumed by the Go family. Special thanks to Winnie, Patrick, Rosanna, Lauren, and Hilary. Book by Ian Go
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Table of Contents 3
Lasagna
5
Ma Po Tofu
7
Thanksgiving Stuffing
9
Mushroom Dip 2
Lasagna INGREDIENTS ◊ Lasagna Noodles ◊ Basil ◊ Thyme ◊ Butter
◊ Milk ◊ Parmesan cheese ◊ Eggs ◊ Flour
A. Bologanse 1. Sautee Heat onions until golden brown. Mix in carrots then add meat. 2. Mix in When meat is browned, add in marinara sauce and crushed tomato. Add oregano and thyme. Season with salt & pepper to taste. 3
◊ Mozarella ◊ Sharp Cheddar ◊ Onion ◊ Carrots
◊ Minced Beef ◊ Marinara Sauce ◊ Crushed Tomato ◊ Oregano
B. Beschemel
C. Put it Together
1. In a Pot Mix milk and flour
1. Preheat Oven to 350C 2. Stack the lasagna See diagram for order
2. Heat the Pot Whisk mixture during the whole process. Keeping the sauce smooth. 3. Add Butter Make sure to keep mixing 4. When thick Add in cheese and beated eggs
3. Cover with foil Make sure foil is not touching top 4. Bake Leave in oven for 40 minutes 5. Broil Remove foil and broil for 4 minutes
TOP
Cheese Beschemel Pasta Bolognase Pasta Cheese Beschemel
5. Med. Heat Cook until well blended. Season to taste.
Pasta Bolognase Notes: Sauce should barely cover pasta. Layer sharp cheese over mozzarella Parmessan layer is only for top Add basil on cheese layers
BOTTOM
4
Ma Po Tofu INGREDIENTS ◊ Garlic ◊ Vegetable Oil ◊ Chili Paste (LGK) ◊ Oyster Sauce
◊ Corn Starch ◊ Salt & Pepper ◊ Onion
A. Prep 1. Marinate Marinate ground meat in mixture of vegetable oil, soy sauce and corn starch 2. Sauce Mix chili paste, water, soy sauce, sugar, oyster sauce, and corn starch in a bowl. Season to taste.
5
◊ Tofu ◊ Minced pork ◊ Spring Onion
◊ Soy Sauce ◊ Water ◊ Sugar
B. Mix 1. Saute In a large pot saute onions and garlic. When golden yellow, add in meat. 2. Add Sauce When meat is browned, add in made sauce 3. Add Tofu After cooking for 2 minutes, add in tofu 4. Add Spring Onions When tofu is soft and mixed, add chopped spring onions 5. Thicken To thicken stew, add in mixed corn starch and water. Make sure to add mixture to boiling spots. 6. Season Add salt and pepper to taste
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Thanksgiving Stuffing INGREDIENTS ◊ 1 stick butter ◊ 8oz pancetta ◊ 2 white onions ◊ 2 carrots
◊ Rosemary ◊ Garlic ◊ Bottled chestnuts ◊ Parsley
A. Prep
B. Saute
1. Preheat oven to 350F
1. Saute In a large pot saute onion, carrots, garlic, and rosemay
2. Butter Liberally butter baking dish 3. Saute In butter, saute pancetta and set aside
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◊ Ciabatta bread ◊ Parmesan ◊ Low salt chicken broth ◊ Beaten eggs
2. Add After rosemary is added, add in crumbled chesnuts then chopped parsely to saute
D. Bake 1. Cover Cover pan with buttered foil 2. Bake Bake covered for 30 minutes 3. Uncover Uncover and bake for 10-15 minutes till tops are golden brown
C. Mix 1. Move Move sauted mixture to baking dish 2. Add Add Pancetta to baking dish, 3. Toss Add bread, cheese, toss to mix well 4. Bind Add broth, season, add eggs to bind 8
Mushroom Dip INGREDIENTS ◊ Olive oil ◊ Nutmeg ◊ Butter ◊ Truffle Oil
◊ 2 tbsps white onion ◊ 2 cups thick cream ◊ 3 cups white big button mushrooms
A. Prep 1. Chop Finely chop white mushrooms until smally sized. 2. Dice Dice white onions finely. This really needs to be tiny, as the onions should be undetectable in the actual dip. 9
B. Finish 1. Saute In a large pot, saute onions, mushroom in olive oil 2. Mix in thick cream Bring to a soft boil then small simmer 3. Season With salt, pepper, nutmeg, butter 4. Simmer Do this for an hour until mixture is moist dry and cream is almost gone. Make to not let the mixture boil as oil will separate. 5. Add truffle oil Add oil at the end. Do so in moderation to not overpower the dip 10