QUARANTINE COOKING E N G L I S H
TABLE OF CONTENTS
3 BANANA BREAD WITH CHOCOLATE CHIPS • Tiwani Ariyibi
7 FRENCH FRIES • Emile Christory
10 COUSCOUS AUX ÉPINARDS • Amina Dan Bouzoua
13 GÂTEAU AU YAOURT • Axelle de Chaunac
17 APPLE COMPOTE WITH BANANAS AND CINNAMON • Antoine Fischer
19 CROSTATA • Cecilia Gasparini 22 SUSHI • Pauline Lacourt
26 CHOCOLAT FONDANT • Lucile Marcantetti
29 CHOCOLATE CHIP COOKIES • Darius Mirzayantz
AND CHICKEN 31 NOODLES • Nicky Phelps 33 PIZZA • Camilla Pitermann
36 WHITE PASTA WITH PEAS • Remy Ros
37 SOUPE DE PISTOU • Mrs Reilly
42 FOCACCIA
• Juliette Wilkinson
BANANA BREAD WITH CHOCOLATE CHIPS by Tiwani Ariyibi
Ever since quarantine started, I’ve been learning how to cook numerous dishes, both sweet and salty. From family Nigerian recipes to chocolate cupcakes, I’ve been trying to expand my knowledge
and
abilities
on
how
to
cook
and
master
food.
I
usually cook for the family every day, but on May 11th, I wasn’t feeling it. I felt tired from binging too much netflix the night before, and I was just in a cranky mood. The whole day I was arguing
with
my
8
year
old
sister,
over
the
most
ridiculous
things, and as the older sibling, of course I would take all the blame. The day went by with me alone in my room, because I was getting tired of my family during this quarantine. However, every night my whole family sits in front of the TV watching reruns of Shark Tank, one of our favorite shows. I was sitting next to my sister, and we were laughing again and having fun as a family. When Shark Tank went to commercial, I was just looking
around
the
apartment,
when
suddenly
3
semi-rotten
bananas caught my eye in the fruit bowl. Being someone who doesn’t like to waste food, I thought about what I could do with them. I was definitely not going to eat them because they would’ve been too mushy. I then remembered my Godmother would always make banana bread, and she said that for it to be perfect the bananas need to be semi-rotten to rotten.
I then turned to my sister and asked her if she wanted to make banana bread with chocolate, and of course the answer was yes. And so it began. The sifting, the melting, the mixing, the folding to make the perfect banana bread. We then put in an obnoxious amount of semi-sweet chocolate chips, just for our sweet tooth’s sake. My sister took care of the dry ingredients, while I took care of the wet ingredients. Together, we made a good baking team. When we poured the batter into the loaf pan,
I
put
it
into
the
oven,
and
we
went
back
to
watching
Shark Tank. Slowly but surely, the aroma of the banana bread started
to
fill
the
living
room.
The
sweetness
of
it
filled
my
heart, and both my sister and I were at peace. Food brings people together, especially two sisters!
TIWANI'S BANANA BREAD WITH CHOCOLATE CHIPS INGREDIENTS Cooking spray
2 cups of all purpose flour
8 tbsps (1 stick) of unsalted butter
1 teaspoon of baking soda
1 cup granulated sugar
1/4 teaspoon basking soda
2 large eggs
1/4 teaspoon salt
1/4 cup of milk
1/2 cup of chopped nuts or
1 teaspoon vanilla extract
chocolate chips (optional)
3 medium bananas, very ripe
PROCEDURE Heat
the
third
of
oven the
parchment
to
350°F
and
oven
and
heat
paper,
letting
prep
the
to
the
pan.
350°F.
excess
Arrange
Line
hang
sling. Spray the inside with cooking spray.
→
an
over
a
rack
8x5-inch the
long
in
the
loaf
sides
bottom
pan to
with
form
a
If using nuts, toast them in the
oven for 10 minutes as the oven is pre-heating. Melt the butter. Melt the butter in the microwave or over low heat on the
→
stovetop.
Alternatively,
for
a
more
cake-like
banana
bread,
soften
the
butter (but do not melt) and cream it with the sugar in a stand mixer in the next step. Combine large
the
bowl
butter
and
and
whisk
sugar.
until
Place
combined.
the (Or
melted cream
butter
the
and
softened
sugar butter
in
a
and
sugar in a mixer until fluffy.) Add
the
eggs.
Crack
the
eggs
into
the
bowl.
Whisk
until
completely
combined and the mixture is smooth. Add the milk and vanilla. Whisk the milk and vanilla into the batter. Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas
as
chunky
or
as
smooth
as
you
prefer.
If
you
prefer
an
entirely
Add the flour, baking soda, and salt. Measure the flour, baking soda, and salt
into
the
bowl.
Switch
to
using
a
spatula
and
gently
stir
until
the
ingredients are just barely combined and no more dry flour is visible. Fold in the nuts or chocolate, if using. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in. Pour
the
batter
into
the
pan.
Pour
the
batter
into
the
prepared
loaf
pan,
using the spatula to scrape all the batter from the bowl. Smooth the top of the batter. Bake
for
45
to
55
minutes.
(Make
sure
to
check
it
around
40
minutes!!)
Bake until the top of the cake is caramelized dark brown with some yellow interior middle
peeking comes
moisture
and
through
out
and
clean.
sugar
a
toothpick
Baking
content
of
time
your
or
will
cake
vary
bananas
tester
slightly
—
start
inserted
into
depending
checking
the
on
the
around
50
minutes and then every 5 minutes after. Cool
in
cooling
the
pan
rack.
for
10
it
cool
Let
minutes. for
10
Set
the
minutes
loaf,
—
this
still
in
helps
the the
pan,
loaf
on
a
solidify
wire and
makes it easier to remove from the pan. Remove
from
pan
and
cool
another
10
minutes.
Grasping
the
parchment
paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.
Bon Appétit!!!
FRENCH FRIES by Emile Christory I've always loved cooking. I learned to do so at an early age with my maman. Believe it or not I even wanted to become a cook at some point but then realized I just enjoyed cooking for the ones I loved. During the confinement I was able to cook more often, my signature dish making fries for the family. It's a pretty simple recipe but the twist is that we have no deep fryer or
the
utensil
that
cuts
the
potatoes
in
fries
like
forms.
The
alternative is the following: hand cut oven baked french fries. All of this is great but the process reinforced one thing: I only like
looking
seems
like
for
the
rocks
people.
and
Between
checking
on
the
peeling,
cutting
baking
fries
with
every
10
minutes let me tell you that the process is a pain. I even told my
family
once
you're
lucky
I
love
you
guys
cuz
otherwise
Otherwise you wouldn't be eating fries anytime soon. Then one sadÂ
day
the
tragic
incident
happened:
overcooked
carbonated fries. I had done the fries many times before by now but that day something had gone wrong. I could have told myself
it's
okay
it
happens
but
no
I
was
devastated
a
huge
feeling of humiliation came upon me as I was looking at my family eating them. They said that they may look a bit burnt on the
outside
but
they
still
are
delicious.
By
they,
I
mean
everybody except my brother. Let's say he likes being honest with me.
These comforting words had no effect. The shame of it was overwhelming. I promised myself I would never attempt to bake fries again, not for other people at least. Now the funny thing is that the following day my maman bought potatoes. I was ordered to do the whole process again, and I did. The final product was probably one of the best batches of fries I had ever made. The golden color of the fries almost blinded me. The satisfaction was unreal, especially because Arthur couldn't say anything anymore, he was too busy enjoying the fries. All of them sure felt good. Now all of you are probably wondering: what
is
French
Emile’s fries?
secret Here
it
recipe is.
It
for
his
may
delicious
look
overestimate the time they take to do.
simple
uncarbonated but
do
not
COUSCOUS AUX ÉPINARDS by Amina Dan Bouzoua
The recipe I'm going to be sharing with you today is called Dambou
which
is
equivalent
to
couscous
aux
épinards
in
French I guess and I'm too lazy to translate that in English. I don't
know
which
ethnicity
it
belongs
to
or
rather
which
ethnicity it originated from but it's a recipe that for as long as I can remember nobody has ever told me that they dislike and trust me I would like to believe that Nigeriens are very picky but this is a yes across the board. This is one of my favorite meals because it’s a meal you don’t eat alone ( I’m serious no one
eats
dambou
alone)
therefore
the
making
of
and
the
“degustation” are moments filled with laughter and happiness. This recipe brings back a lot of good memories from when I was in Niamey with my family or friends and it also taste good so that’s a plus!
When
you
read
the
recipe
it
might
sound
like
it
isn’t
anything
special but the most delicious version can take up to 4 hours to make. around
My
mom
8pm.
did
I'm
it
sick
today, that's
she why
started I
at
couldn't
5pm
and
help
so
ended don't
judge. Little fun fact: My last name is “Dan Bouzoua” and here people pronounce the “Dan” like “Dan” but that’s not really how it’s pronounced. What I am trying to say is that the “ Dan Bou” part of my name sounds the exact same as “Dambou” so when I was
a
kid
people
use
to
say
“Hahaha
Amina’s
“Dambou”. (i’ll make sense when I pronounce it)
last
name
is
AMINA'S DAMBOU INGREDIENTS Millet or wheat or rice couscous/semoule 1kg of Kopto (spinach from Niger) or fresh spinach 200g of butter or 35g of olive oil About 2 onions Some salt for taste Spices to your taste (pepper, curry, chilli, cumin, etc ...)
PROCEDURE (THIS IS THE EASY METHOD BECAUSE SINON IT WOULD JUST TAKE 5 HOURS) Boil water, pour the couscous semolina in a large bowl then add the fine salt and mix. Then pour olive oil or butter in the couscous semolina and mix. Pour in the boiling water and stir once and let stand so that the grain swells well. Boil spinach for 10 minutes Drain the spinach and press well against the sieve to remove as much water as possible. Set aside. Finely chop the onion and sautÊ over medium heat, stirring often until it becomes tender. Pour salt over the onion that has melted well and mix. Then pour in the dried spinach and mix well. Scrape the semolina with a fork so that there is no lumps, then pour the spinach over it and mix. Heat either steamed or as I did, quickly in a pan. Serve hot with the chilli next to it for those who like.
GĂ‚TEAU AU YAOURT
For the past 17 years of my life I have spent the first two weeks of July in the south of France in Dordogne. Those two weeks became a tradition they
would
house this
by Axelle de Chaunac
when
for
my
grandparents
bring
two
tradition
their
weeks we
my
father’s
grandchildren
to
were
on
spent four
time
at
with
cousins,
my
side,
great
them.
now
17
decided
grandfather's
When
years
that
they later
started we
are
thirteen. In his house in Dordogne my great grandfather always had someone
to
help
cook
when
he
was
welcoming
people.
Over
the
years this woman got older and it is his son, Sebastien, that started coming our house to help with the meals. Sebastien slowly became part every
of
the
family
summer.
Sebastien
is
One
as of
probably
he the for
came
and
reason his
continue
why,
famous
us,
as
Gateau
to
come
child Au
every
started
Yaourt
loving
(that
also does au chocolat, (but between us the yaourt is better)).
day
he
When
you
say
gateau
au
yaourt,
I
agree
it
sounds
pretty
random, but that it because you have never tried “Le Gâteau de Seb”. I would not be able to explain really what makes it that delicious but it is very light and moelleux, but croquant at
the
same
time.
It
is
even
more
special
as
it
gathers
everyone together as it is enjoyed by every generation from my
great
grandfather
throughout
the
years
to
my
and
little
the
cousins.
summers
we
All
of
this
continued
is
why
asking
Sebastien for his cakes, and he would normally bake 2 cakes (because as I said we are now 13 cousins) 3 or 4 times during our stay, for birthdays or just randomly. Every time they would be
eaten
within
minutes.
needed Sebastien’s
At
one
point
we
decided
that
we
recipe in order to be able to make those
cakes on our own without having to wait for July. Sebastien gave
us
the
recipe
and
I
have
to
admit
that
even
though
many members of my family like my aunts, my cousins or my grandmother
tried
to
make
the
cake,
none
of
succeeded in making it as good as Le Gâteau de Seb.
them
Personally, I had never tried making this cake, and I did not even
had
the
confinement, my
mind.
how
we
meaningful
little
the
Mother’s
could
instead
in
recipe.
of
just
cousin
to
is
weirdest
day
make
during
But
was
our
this
doing send
of
time
mother
34th
me
after
coming
tough
a
is
the
days
that
and
I
happy
period. random
recipe
of
the
and
days
of
idea
came
to
started and
I
wondering
do
something
figured
cake
I
out
would
Sebastien’s
that
ask
cake,
my so
that we could first make my mother happy and feel a bit like home with one of our family tradition. I asked my little bother to help me, and we made a gâteau au yaourt following the steps of this secret recipe. Sadly, the result was not as good as Le Gâteau de Seb, but this was not a surprise. partly
due
ingredients
to
the
and
Nevertheless,
it
fact
that
especially turned
out
we
we
did
were
good,
not
missing
and
my
have the mom
This was the
same
Gros
sucre.
was
happy
that we put lots of love into it. The moral of this story is that once in my life I want to make un Gâteau de Seb as good as his.
AXELLE'S GÂTEAU AU YAOURT Time to cook •
INGREDIENTS (YOUR YOGURT CUP WILL BE YOUR
MEASUREMENT TOOL FOR THE ENTIRE RECIPE) 1 yogurt cup
1,5 tbsp of baking powder
3 eggs 1 cup of oil 3 cups of sugar 3 cups of flour
PROCEDURE Preheat oven at 340 °F (170 °C) Mix the yogurt cup with the 3 egg yolks during 4 to 5 minutes Add the oil cup and continue mixing for 4 to 5 more minutes Add the sugar, the flour and the baking powder and then mix until you get a very smooth mix In another bowl whisk the egg whites Incorporate the withes to the other mix and mix carefully until you get something smooth Butter the baking pan and put the mix inside Add large sugar grains to the mix Bake the cake for 45 minutes
APPLE COMPOTE WITH CINNAMON AND BANANA by Antoine Fischer Apple
compote
with
cinnamon
and
banana
used
to
be
my
ritual after every table tennis game I did. As a matter of fact, I
used
sports
to
do
sports,
anymore.
but
sadly
However,
I
got
eating
injured
this
meal
and
I
can't
allows
me
do to
collect memories from my time as a table tennis player. For two years, I would eat this at least once a week, and sometimes
everyday
competition.
After
of
the
a
week
huge
when
there
tournament,
was or
a a
huge small
departmental league match, I would eat apple compote with cinnamon and banana. I remember that my mother would be angry at me for doing this ritual because my matches always finished around midnight or 1am and eating something sweet at 2am isn't really a good idea‌ Nonetheless, I completed the ritual every time and used the time to reflect on my victories or my defeats. "What should I improve?", "How can I counter this?", "What went wrong this time?". Those were the kind of questions
I
was
asking
myself
while
pouring
some
apple
compote in a cup. Then, I would cut a banana and give some of it to my dog who'll always be by my side, as long as there is food‌
After
this,
I
could
have
started
to
eat,
but
something
important was missing, something that would make this meal even better: cinnamon. Cinnamon put this meal on another level,
making
it
the
perfect
meal
after
making
efforts.
I
always said to my mom the day after (when she found the cup
in
the
dishwasher):
"Après
l'effort,
le
réconfort".
I
allowed myself to do this ritual because I was always giving my best in matches and I believed that this was a way to feel good
about
making
efforts.
I
always
did
my
best,
out
of
ANTOINE'S APPLE COMPOTE Time to cook • 5 minutes
INGREDIENTS Apple compote (you can make it yourself but it
respect
for
Compote
myself,
with
the
cinnamon
opponent, and
and
banana
was
the my
discipline. reward
for
I
was
injured
and
I
stopped
this
ritual
for
a
while.
However, one day, after I randomly talked about this ritual to my
mother,
cinnamon,
1 banana cut into small pieces A pinch of cinnamon
playing fair. Sadly,
works with already made compote)
I
and
found
on
bananas
the on
a
table
some
plate.
Eating
compote this
felt
with really
special, as if I could still do sports, even though I will never be able to compete anymore, this meal reminded me of the good times of table tennis, of my victories, my defeats, and my adventures.
CROSTATA by Cecilia Gasparini During quarantine, I spent a lot of time with my family. Like many others, we started cooking more than we usually would during the year. Although we tried new things and blindly dove into new recipes that inspired us, one recipe prevailed over the others: my mom’s classic crostata. This recipe is one that my mother has been making longer than I can remember and more often than I can count. In my family, we lean towards savoury and salty dishes; we’re not sweet toothed at all and my mom clearly isn’t a baker. But there is always an exception... This recipe is one my mom “molded” into her own. You can google recipes for normal pies or “classic Italian crostatas”, but you will not find this specific taste.
First and foremost, over the
years, my mother has gradually diminished the sugar quantity of this recipe from 200g to 70g and although that may seem like a lot, it only made it better. My mom only informed us of this change in quantity recently, when it was too late for us to pretend to have noticed a difference. She has even recently started making the jam herself instead of buying it in jars, and even
though
at
first
I
was
hesitant
in
trying
my
mom’s
homemade jam, I have to say that that too added a special touch to this dessert.
I may be biased in the liking of this recipe because it has become
a
source
of
nostalgia
for
me,
a
kind
of
comfort
food. It’s a simple dessert that you can eat for breakfast or in the afternoon as a snack with some coffee. But once you start eating it often, it’s hard to stop. Since my mom had been making this sweet for so long, I never paid much attention
to
it
and
never
bothered
to
learn
the
recipe
because I enjoyed watching my mom make it and have her serve this
it
to
me
crostata
for
breakfast.
became
a
During
-relatively-
quarantine,
fun
activity
making
for
all
of
us. Me and my sister started baking it when we didn’t have much
else
working. easy
I
to
do
and
learned
recipe
with
because
how very
to
my
make
few
it
steps)
mom (it
was
being
and
I
often a
busy
very
realized
very that
making it was just as comforting as eating it. This recipe which had been a tradition at our house to make all of a sudden shone to me in a new light: maybe because of the fact
that
I
now
knew
how
to
make
it
or
because
of
the
fact that I now clearly see all of my mother’s adjustments and every step that has made it evolve over the years. This recipe heart.
is
nothing
special,
but
it
holds
a
true
place
in
my
CECILIA'S CROSTATA INGREDIENTS 300g of flour 70g of sugar 3 eggs (1 full, 2 yolks) 150g of butter Marmalade/jam (I recommend apricot or mixed berries)
PROCEDURE Put butter, sugar and eggs in the mixer. Move the dough to a lightly floured flat surface and gently knead into a smooth ball. Roll the dough out on an area that is floured and lightly dust your rolling pin with flour also. Roll it out until it is not too thick nor not too thin. Place into a pie plate and remove any extra dough on the edges. Fill with jam and make strips with the extra dough to put over. Put in the oven at 180 celsius for 40min.
SUSHI by Pauline Lacourt The last meal I had before confinement was sushis. This last night I went out before a long period of quarantine, was a Friday the 13th. I would have never have imagined that this night was the last one. I never realized before that how lucky I was to be able to see friends, how lucky I was
to
enjoyed
be
able
to
walking
hug
in
the
people
every
streets
of
day,
and
how
Manhattan
I
while
listening to music.
Certainly, the coronavirus crisis evolved quickly, but who would have thought that it would change the course of our
lives?
The
crisis
changed
us
in
some
ways.
Confinement was also a period that allowed us to answer questions: What do I want in the future? What matters to me the most? What could I do to help others? I came to realize
how
much
spending
friends mattered to me.
time
with
my
family
and
I will always remember this Friday the 13th’s night. To me, it symbolizes, the end of a period of innocence. The sushis I had
that
night,
also
symbolize
precious
moments
with
people I love. I shared this meal with friends on the 13th, but I
also
used
to
have
sushis
with
my
family
every
Tuesday
night when I was a little kid.
One Saturday of confinement, I craved sushis, but I did not really want to order them as they are really expensive in NYC. So, I decided to make my own sushis, I looked up a recipe
online
and
I
tried!
They
turned
out
looking
and
tasting good. Since then, I make my own sushis every two weeks
on
weekends.
It
brings
back
good
memories
and
allows me to spend time with my family sharing this meal.
PAULINE'S SUSHI INGREDIENTS White rice
Rice vinegar
Avocados
A pinch of salt
Cucumber
A pinch of sugar
Salmon
Time
Tuna
Music
Nori seaweed sheets
PROCEDURE Pour the rice in a pan (about 2 cups for 4 people, but
I
never
rinse
it
sticky
actually
with
(you’ll
minutes, careful
water. need
with that
just
it
know Then
how cook
to
cook
your
a
little
bit
doesn’t
to
burn,
so
dose
the
rice
rice of
rice),
for
until
it
about
water,
pour
and
and
more
is 40 be
water
when the rice has absorbed all the water).
While your rice is cooking, prepare your ingredients. Cut
your
length.
cucumbers,
You
can
also
avocados, make
and
spicy
salmon
tuna,
to
in
the
do
so,
you’ll need to mix a can of tuna with mayonese and spices.
When add
a
your cup
rice of
is
rice
ready,
put
vinegar,
a
it
in
a
pinch
recipient of
salt,
pinch of sugar to it. Then, let your rice cool.
and
and
a
You’ll then need something to role your sushis (I use a
table
set
that
I
wrap
with
plastic
film).
Take
a
Nori seaweed sheet and place it in front of you, the smooth
side
has
to
be
on
the
table
set,
and
rougher side facing you. Then, spread rice on
the
ž
of
the sheet (starting on the closer side to you). Then, put your ingredients in a line close to the edge of the sheet.
Use
the
table
set
to
roll
your
sushi.
You
have
to
make it tight in the beginning so it holds well. Then keeping
rolling
on
the
whole
part
where
there
is
rice. Then, use water to stick the part where there is no rice to the rest of the roll and finish your roll.
Repeat this until you have enough rolls. Usually, one eats about 2-3 rolls as each roll makes 6-8 makis. Then
cut
your
roll
every
inch
to
and lay all your sushis on a plate.
Enjoy your meal in good company!
make
your
makis
CHOCOLATE FONDANT by Lucile Marcantetti I’d like to start this off by saying I wasn’t born with a pan in my hand. My mom cooked, but didn’t particularly enjoy it. My Dad, well he could boil pasta, cut a piece of bread to eat with some cheese and that was about it. I had no Italian grandmother tucked away in Sicily, with a secret pasta recipe to die for. I fantasized about having a big family restaurant and running, helping around in the kitchen. have
lunch
sauce.
I
once
longed
and
to
tell
he
I went
made
him
his
about
my
to a friend’s house to grandmother’s
special
grandmother’s
special
sauce that had been passed on to my mother, and then to me. Problem was, there was no such sauce. Needless to say, from my
family
background
my
future
in
cooking
was
not
very
promising. Yet I loved food, in fact I adored it. So I started baking. A Lot. All the time. Baking was the way to evacuate stress,
to
focus
on
something
I
truly
enjoyed.
When
I
was
cooking the kitchen was my space (I dutifully reminded anyone who tended to forget that).Then along came the confinement, and cooking followed. From pasta, focaccia, pizza, and tacos, to macarons, ice cream, cookies, brownies and chocolate lava cake. The latter I made the most. It was so quick and easy and it
became
chocolate game.
a
sort
cake
Here
is
straightforward.
of
quarantine
(fondant the
in
recipe,
tradition
French) it
to
while
couldn't
eat
playing
be
more
our a
warm board
easy
or
LUCILE'S CHOCOLAT FONDANT INGREDIENTS 4 eggs 120g of sugar 100g of butter 200g of dark chocolate (I personally use darker chocolate than semi sweet morsels because I like a more pronounced chocolate taste but you can just use semi sweet morsels. If that is the case, you might want to add less sugar) Rum (it cooks so there is no alcohol so safe for consumption under 21 years old).
PROCEDURE Start melting the chocolate in a bowl for around 45 seconds or until most of the chocolate is melted. Note : I use a microwave, but if you are feeling fancy shmanzy
you
can
use
a
double
boiler.
I
find
that
it
takes more time and more dished but your pick. Add
the
butter
microwave
for
to an
the
melted
additional
chocolate
30
secs
or
and until
everything is melted. Add the sugar. Note
:
Do
not
melt
the
butter
and
chocolate
at
the
same time, because chocolate takes much more time to melt, by the time the chocolate will be melted your butter will be overcooked.
PROCEDURE Wait for the chocolate mixture to cool down before adding
the
eggs
(or
they
will
cook.)
Add
rum
(optional but it really adds a wonderful flavor). You can play around and add other flavors if you would like, Amaretto, Cognac and Cointreau all pair very well with chocolate. Cook between 18 and 20 min at 375 F. (180 C) Enjooooy. Eat it warm (with ice cream) or cold, (it's delicious
after
spending
the
night
in
the
fridge
gets the consistency of a super fudgy brownie.
it
CHOCOLATE CHIP COOKIES by Darius Mirzayantz The
recipe
cookies, simple
I
the
but
I
will best
be
presenting
snack
cannot
ever.
take
today The
credit
is
for
recipe
for
Chocolate
itself
creating
is
the
chip
relatively recipe.
I
discovered it on the back of the Nestle chocolate chip packet a couple of years ago and have followed it till this day. It has never let me down and I have been able to tweak it a little bit to achieve perfection. The secret ingredients I add are fleur de sel instead of thin salt and of course extra chocolate chips. To achieve perfection you must follow the instructions below and when it comes time replace the salt by fleur de sel and add all the chocolate chips you want. Bake for 9-11 minutes and take them out even though they may not look fully cooked. I have multiple times left them for extra time and have burned them, so let them sit and cool off. My special twist at the end is that once you take them out and let them cool off, sprinkle a little fleur de sel on the cookies to give that extra taste once you eat
them.
Highly
recommend
this
recipe. P.S.
The
recipe
includes nuts but I have never made it with your choice to add them.
DARIUS' CHOCOLATE CHIP COOKIES INGREDIENTS 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-ounce package of Semi-Sweet Chocolate Morsels 1 cup chopped nuts
PROCEDURE PREHEAT oven to 370 degrees Fahrenheit COMBINE flour, baking soda and salt in small bowl. Beat
butter,
vanilla Add
granulated
extract
eggs,
addition.
one
in
large
at
a
Gradually
sugar, mixer
brown bowl
sugar
until
time,
beating
well
beat
in
mixture.
flour
and
creamy.
after
each
Stir
in
morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on
baking
sheets
for
2
racks to cool completely
minutes;
remove
to
wire
NOODLES AND CHICKEN by Nicky Phelps My great uncle comes from a small region in France named Alsace, which is notorious for its high quality of gastronomy. This tradition and reputation were instilled in him, as he began his cooking career at the age of fifteen. He started from the lowest possible position, and over the years worked his way up the ranks, to the point where he was able to invest himself in his own ventures, and sailed across the atlantique to become chef
at
the
tirelessly
to
Lutece. elevate
At
the
french
lutece
cuisine,
my
great
and
uncle
introduce
it
worked to
new
york, where this kind of food was uncommon. Over the years he managed
to
create
a
restaurant
with
enormous
and
widespread appeal. Attracted by the infamous 4 star New York times rating, movie stars, politicians, and all of the high class society
rushed
Booked
months
reservation.
that
in
Once
extraordinary dishes
to
try
get
advance, i
talents,
were
and
was i
taste
everyone old
too
second
a
to
none.
the
dreamed
enough
wanted
of
to
The
to try only
french of
food.
getting
appreciate his
a
his
extravagant
problem
was
I
always felt awkward making such a request, and either way he always decided the menu before we arrived. Over the course of time he didn't even need to tell me what he was making, because after a while I realized he always made us chicken with noodles.
Before we would come over he would always inquire, “tu aimes les pattes toi non?!”. Of course i was obligated to say yes, and time after time i found myself eating chicken and noodles at his house. Granted they were very good but my mind was left wondering about all the dishes he could make me. I became dissatisfied with the dish due to its redundancy, and longed for something a little more special. As I continued to grow older the meals continued to come with an unwavering consistency, but I soon realized that this dish meant more to him than its sheer simplicity. He had the capabilities to create great things, but chose time and time again to make me his noodles and chicken. He found comfort in making this meal, and it brought him to joy to see me enjoy it. I grew up eating that dish, from the age of one to eighteen, and that’s when I realized that perhaps it was his way of preserving his memories of me from when I was a child, which he managed to store in the noodles and chicken he made for me.
PIZZA by Camilla Pitermann
I have always spent a lot of time with my mother’s family in Naples, Italy since I was a little kid. Apart from the pleasure of being city,
with
one
my
of
grandmother
family
the is
a
and
things
I
person
spending enjoy full
the
of
time
in
most
energy
such
there
who
a is
beautiful food.
could
My
spend
a
whole day cooking for the people she loves. Her main concern is to care for us and especially to feed us (sometimes even excessively). You can also eat delicious food wherever you go and without spending much money. This is why one of our main traditions when we go there to see my family is to go to a restaurant Naples.
It
together is
a
time
and
eat
when
we
pizza, can
which reunite
is
a
and
symbol spend
of
time
together. When my mother and I moved to New York City, we could see our family fewer times in the year. This is why when we found a good restaurant where we could eat Neapolitan pizza, we were so delighted as each time we went there, it brought back memories from the times spent with our family.
However,
since
the
coronavirus
crisis,
as
we
have
to
stay home, we are totally separated from the outside world.
We
can
obviously
no
longer
go
to
this
restaurant. This is why I decided to make a pizza, even the dough, for the first time. My mother who taught me many
italian
recipes
helped
me
with
this
process.
Some attempts were unsuccessful, but the pizza was surprisingly
good.
It
is
an
easy
recipe,
and
with
the
dough you can make various dishes. We made first of all a pizza in the traditional way (just tomato sauce, mozzarella and basil). We also made what we call at home a “pizza fritta� (this is a fried pizza). You just put some
tomato
sauce
and
ricotta
and
fold
the
dough
like a sandwich and you make it fry. With the rest of the
dough,
we
also
made
a
focaccia.
These
recipes
enabled me to spend time with my mother as well as to recreate a dish which reminded us of home.
CAMILLA'S PIZZA INGREDIENTS (FOR 2 PIZZAS) Flour type 00: 500g Water: 300 ml Salt: 10g Olive Oil: 35g Yeast: 5g
PROCEDURE Mix the flour and the yeast in a bowl You mix the salt in the water, at a lukewarm temperature (it is very important contact
to
mix
with
the
the
salt
yeast
in
as
the it
water
will
so
result
that in
it
the
is
not
dough
directly not
in
rising
properly) You add the water gradually in the first mixture as well as the olive oil When you obtain a compact dough, you put it on a surface such as a wooden board You continue kneading it, and if you see that it sticks on the board, you have to put more flour until it doesn’t stick to your hands or the board anymore You
leave
it
rest
between
2
and
3
hours
at
the
room
temperature
and covered with a kitchen towel After the dough has rested, you spread it on a tray in the form of a circle You
can
then
put
whatever
you
want
on
it
(we
put
tomato
sauce,
mozzarella and basil and olive oil) The best way is to put the pizza on a pizza stone so that it takes the humidity away from the dough Then
you
just
need
to
minutes, and it’s ready!
put
it
in
the
oven
and
wait
for
around
7-8
WHITE PASTA WITH PEAS by Remy Ros Growing which
up
in
items
my
on
father's
the
menu
restaurant, I
did
and
I
learned did
not
very like.
quickly I
don't
remember what I would eat before White pasta with peas. In fact, nothing tells me there was a "before." But I can't help but wonder if it's those very peas which have pilled up at the base of my spine and ultimately make me 5 foot 7. I'm
surprised
I
got
any
sort
of
proper
Vitamin
intake.
"White
pasta with peas," I was so close to getting it tattoed on my forearm.
If
it
was
a
busy
night,
we
would
sit
down
and
"behave." Act like normal customers and chew my way back home before my next batch of white pasta with peas. When there weren't as many people, I would make my way into the kitchen and order it myself. "Chico," the chefs would say. On my tipy-toes looking over the counter where dishes fly off of
on
busy
nights,
I
say
"can
I
get
white
pasta
with
peas,
please?" My parents and their friends would joke that it was all I ever ate. The doctor, who drew my blood for one reason or another, had announced that white pasta sauce was in fact coming out of my veines and the green peas were blocking my arteries. Only when I had woken up with peas stuck in my nostrils had my parents expressed any concern.
LA SOUPE DE PISTOU by Joëlle Reilly In
these
days
commodity. Odysseus'
of
We
confinement,
plan
perilous
more,
journey
the
make
sharing
the
throughout
trip
the
of
to
food
the
has
become
supermarket
Mediterranean,
and return to our kitchens with the precious bounty.
The
volumes about the way we think about our ingredients.
a
choose lines
at
the
most
destination
our
goods
the
best
precious worthy
of
deliberately,
markets
speak
Even so, we know some items will
be scarce, so we keep our eye on the prize and return to our lairs with our small victories. It's at times like these that I think about recipes that center around seasonal fare, around ingredients that are at their best in the summer months, the privileged days when we gather around
with
family
we
may
not
have
seen
all
year.
ways soupe de pistou does, just for this reason. evening with family in Marseille. should be a winter dish.
It
is
No
summer
dish
speaks
to
me
in
the
It is the dish we always have on our last
Chock full of beans, pasta and petit salé, soupe de pistou a
soup
you
may
know
from
other
cultures,
under
different
names, minus its main ingredient, the pistou, provençal for pesto or basil, the main celebrity of French southern summer ingredients.
Huddled in the small dining room corner of my cousin's home, with the August heat upon us, soupe de pistou is that wonderful memory that has us sweltering every summer.
Some
times,
it
is
insufferable,
but
nobody
ever complains about it or even addresses it, though I suspect everyone feels the same--who really wants to eat
a
hot
soup
during
the
canicule?
I
think
they
believe we count on it, and we do not have the heart to tell them that it's just too hot even to move, much less
to
eat.
Nonetheless,
the
aroma
of
the
basil
mixed in with the beans, ham and handful of gruyère, even
now
has
me
yearning
for
a
large
helping.
The
soupe de pistou, like the memory that accompanies it, is
never
follow
a
exactly recipe,
the
same.
really,
That's
just
put
because
it
you
together
don't
however
you please. Depending on the whim of my cousin that day, she will prepare it "plus épaisse," with less liquid, more
or
less
petit salé.
of
the
coquilles
pasta,
different
cuts
of
Like all comfort food, it depends on what you have on hand that day, and you are encouraged to toss the ingredients into the dish without measuring. in
at
the
end.
soupe, then,
Depending
on
how
much
The beans and ham take the longest to cook.
you
throw
in,
the
pasta
does not have one rule that makes or breaks it.
be ruined, only varied. come and gone.
will
absorb
place, for whom we make the journey every summer. summers before when we were all together.
it.
The
Over the years, we have
Still, we return to taste the soup, and we think of the
Some others who started the tradition with us have grown and
Du rapé? Gruyère ou parmesan?
Still, we return to taste the soup.
As the summer returns, so do the familiar questions
This year, for the first time in a long time, it will be different.
the basil months.
thickening
They are the elders who gathered us in the first
moved away, or have summer plans that call them elsewhere, with friends.
and traditions.
soup,
So long as the ingredients are fresh, It cannot
The same is true with those who sit at the table to eat it.
Some table regulars have passed away.
Une louche ou deux?
the
Throw the pasta
We won't be traveling during
Will the table regulars make the soup, I wonder, or will they decide, judiciously, that they
can skip it? Given the price we pay when we eat the soup, I suspect they will skip the soup this summer. But on our end, we'll be growing our own basil this year, in our own garden. And then we'll wait on line to see if we can get the right beans, the petit salé, the macaronis and the cheese. Perhaps I'll call to inquire on the right proportions, pretending that it matters.
In the end, I think I'll make it thick, with plenty of pasta and
basil in the mix. And a big heap of rapé. Because we all can use some comfort right about now. We'll see how it turns out.
MRS. REILLY'S SOUPE DE PISTOU INGREDIENTS Un gros morceau de couenne 3
tranches
de
petit
salé
bien
maigre
de
1
cm
d'épaisseur 500 g de haricots verts écheleurs 1
kg
de
haricots
à
égrener,
rouges
ou
blancs
(pesés non égrenés) 500 g de pommes de terre 500 g de courgettes 2 tomates bien mûres 2 oignons moyens 6 poignées de spaghettis coupés 2 bonnes poignées de feuilles de basilic 1 verre d'huile d'olive 6 gousses d'ail Sel, poivre 2 bons litres d'eau
PROCEDURE Nettoyez
bien
la
couenne.
Roulez-la.
Ficelez-la.
Égrenez
les
haricots.
Nettoyez tous les autres légumes (sauf ail et basilic, bien sûr) et coupes-les en petits carrés. Mettez l'eau froide dans une grande marmite, et mettez dedans couenne et petit salé. Faites prendre le bout. Écumez. Ajoutez ensuite les légumes, le sel, le poivre. Couvrez et laissez mijoter tout doucement 2 h. Ajoutez alors les
spaghettis
l'assaisonnement.
et
laissez
bouillir
encore
1/4
d'heure.
Vérifiez
PROCEDURE Pendant ce temps, épluchez l'ail et coupez-le en petits morceaux. Coupez également les feuilles de basilic. Mettez le tout dans le mortier, et avec le pilon,
réduisez-le
haricots
de
la
en
soupe.
pommade. Pilez,
puis
Ajoutez délayez
quelques avec
pommes
l'huile
d'olive
de en
terre
et
tournant,
comme si vous faisiez un aïoli. Ajoutez ensuite 1 ou 2 louches de bouillon. Versez ce mélange dans la soupière. Ajoutez le reste de la soupe et servez avec du râpé (de préférence gruyère et parmesan mélangés en ravier). Cette soupe doit être très épaisse, la cuiller doit presque "se tenir debout dedans". S'il en reste, mangez-la froide et vous m'en direz des nouvelles !
FOCACCIA BREAD by Juliette Wilkinson
Day 41 of quarantine. I woke up after a week of sunshine, to rain
and
muggy
watching
weather.
ridiculous
I
television
spent
my
shows
on
“grasse-matinée” my
computer
and
facetiming my friend Tiwani for a few hours. Just like that, the time went from 9am to 1pm. While I was being a couch potato and
just
relaxing
in
my
bed,
my
grandmother
was
already
perfectly ready. She took her shower, blew out her hair, did her makeup and was making lunch. Then I looked at myself, still in my pyjamas and thought to myself: This is the last day that I will waste my morning doing absolutely nothing. I had this rush of motivation that was flowing through my veins. I decided to do
something
with
this
energy
that
I
had.
I
wanted
to
challenge myself, occupy myself and be proud of what I would spend this depressing yet quickly going day. My friend Tiwani had
been
alone
or
telling
with
something
I
me
her
had
all
the
family.
never
I
recipes
decided
done
before.
she to
had
do
been
the
After
cooking
same
spending
and a
try
good
majority of my time scrolling through instagram during those past few days, I remembered stumbling upon a focaccia recipe through
the
instagram.
It
countless looked
of
“refreshing”
absolutely
I’ve
been
scrumptious.
This
doing was
on the
perfect recipe for me. I was able to use my energy in creating the bread, I was going to challenge myself because of the long and
intense
process
occupying myself too.
it
takes
to
make
bread,
and
I
was
I’ve
been
spending
this
quarantine
with
my
grandmother,
so
away from my parents and sister and just spending quality time with her. My grandmother is one of the most genuine happy women that I have ever met. If I can describe her in one word, even though she deserves a whole novel, it would be selfless. Every night since I arrived at her place, she put so much love into everything she cooked for me. She’s still an 83 year old woman and cooking every night, plus doing the dishes is tiring for anybody. I used my focaccia as a symbol for thanking my grandmother,
or
as
I
call
her,
Tithè,
for
representing
selflessness. Since the birth of my focaccia that night, I have been making dinner and deserts every single night. Even after a day of doing nothing, cooking every night is tiring but is also rewarding at the end. It’s a routine I’m going to need to get adjusted to when college will begin in September and I won’t have
my
Tithè
cooking
for
me
every
night.
My
focaccia
has
made me realize that I am a soon to be independent person that hopefully will cook healthy food everynight in college, and not depend on cup noodles and take out.
JULIETTE'S FOCACCIA INGREDIENTS 1
¼-oz.
envelope active dry yeast (about 2
¼
tsp.)
4 Tbsp. unsalted butter, plus more for pan
2 tsp. honey
Flaky sea salt
5 cups (625 g) all-purpose flour
2–4 garlic cloves
5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt 6 Tbsp. extra-virgin olive oil, divided, plus more for hands
PROCEDURE Whisk
one
¼-oz.
envelope
active
dry
yeast
(about
2
¼
tsp.),
2
tsp.
honey,
and
2
½
cups
lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!). Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours
and
up
to
1
day.
If
you're
in
a
rush,
you
can
also
let
it
rise
at
room
temperature
until
doubled in size, 3–4 hours. Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" butter
rimmed may
baking
seem
sheet,
for
superfluous,
focaccia
but
it’ll
that's
ensure
thinner,
that
your
crispier,
and
focaccia
great
doesn’t
for
stick.
snacking. Pour
1
The
Tbsp.
extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, Give
gather the
up
bowl
a
edges
of
quarter
dough
turn
and
farthest repeat
from
you
process.
and
Do
lift
this
2
up
and
more
over
into
center
times;
you
want
of
to
bowl.
deflate
dough while you form it into a rough ball. (We learned this technique from Alexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1 and up to 4 hours.
½
hours
Place a rack in middle of oven; preheat to 450°. To see if the dough is
ready,
leaving dough you
poke
a
small
isn’t
aren’t,
using
a
with
visible
ready. you
rimmed
probably
it
won't
(If
can
your
this
chill
need
It
indentation.
at
baking
finger.
it
point
up
sheet,
to
do
to
If
if
spring
springs
dough
hour.)
gently this
it
the
1
should
is
back ready
Lightly
stretch using
oil
out
a
back
quickly,
the
to
but
your
dough
baking
slowly,
bake
hands.
to
pan).
fill
If
(you
Dimple
focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1
Tbsp.
extra-virgin
olive
oil
and
sprinkle
with
flaky
sea
salt.
Bake
focaccia until puffed and golden brown all over, 20–30 minutes. Hold
off
on
this
last
step
until
you're
ready
to
serve
the
focaccia:
Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove
from
heat.
Peel
and
grate
in
2–4
garlic
cloves
with
a
Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly
toasted,
30–45
seconds.
(Or,
if
you
prefer
raw
garlic
to
toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.) Brush
garlic-butter
all
over
focaccia
and
slice
into
squares
or
rectangles. Do Ahead: Focaccia is best eaten the day it's made, but keeps well in
the
freezer.
Slice
it
into
pieces,
store
it
in
a
freezer-safe
container, then reheat it on a baking sheet in a 300° F oven.
DEAR MRS. REILLY,
English in the morning is
Even though I only met
And all of Shakespeare’s
always a treat.
you this year, I still
secrets unravel
Sharing recipes and what
might shed a tear.
Thank you for helping
we like to eat.
I’ll remember our
me in and outside the
Always a bright smile
sleepy morning
classroom.
even on a gloomy day
lectures.
As a writer, and a
Making saying goodbye
And your poems will
person, you have helped
harder than words can
always be our
me bloom.
say.
treasures.
I will forever cherish
From Première to
Always making us feel
your trademark “Darius”
Terminale, you have stuck
cared for and
whenever I do
with me through thick
serene, You bring joy to
something
and thin.
our days even through
wrong, Thank you for
I can not tell you what an
the screen.
always being there for
exhilarating ride it has
With your class you
me and making me feel
been.
make us travel,
like I belong.
Thanks to you, literature,
When I started OIB
I finally enjoy.
in Premiere, you
Thank you for always
were always there
bringing to class, your
to help me And
joy.
now, I get
Between all the thoughts
chouchou points
in my head that roam, In
for quoting Mary
two lines [so little !] I'll
Shelley.
say : your classroom
In the classroom,
always felt like home.
on zoom, with the
Between your comforting
entire class or just a
words, advice, and help
small Monday
throughout the years
morning group You
there is so much say, But
were always the
all I want to do is thank
cherishing leader of
you on this day!
our troop