Recipe Book by Priyank Patel

Recipe

Book

Table of Contents

Roasted Red Pepper and Goat Cheese Crostini

Roasted Garlic and Cannellini Bean Spread

Eggplant and Tomato Gratin

Quick Ratatouille

Seafood Stew With Winter Squash, Tomatoes and Saffron

BBQ Braised Bison Sandwiches

ÂŠ Copyright Auguste Escoffier School of Culinary Arts

Spicy Grilled Sirloin Steak Kabobs

Julia Child’s Birthday Cake

Sour Cherry Pie

Coconut Dream Cupcakes

Coconut Buttercream

11 © Copyright Auguste Escoffier School of Culinary Arts

Roasted Red Pepper and Goat Cheese Crostini

Ingredients 1 baguette, sliced and toasted 12 oz. Haystack Mountain goat cheese 1 red bell pepper, roasted* and sliced, seeds removed Balsamic vinegar Salt Black pepper

Method 1. Spread goat cheese on the sliced baguette. 2. Top with roasted red pepper. 3. Arrange on platter and drizzle with balsamic vinegar and finish with salt and pepper.

Method to Roast Peppers 1. Preheat oven to 450Â°F. 2. Toss peppers with 1/4 cup olive oil in bowl. 3. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes. 4. Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed. 1 :::

ÂŠ Copyright Auguste Escoffier School of Culinary Arts

Roasted Garlic and Cannellini Bean Spread

Makes 2 Cups

Ingredients 1 bulb garlic 2 15oz. cans cannellini beans 1/2 cup lemon juice 2 tsp. ground cumin (toasted) 3 Tbsp. extra virgin olive oil 1/4 cup minced fresh basil Salt Pepper

Method 1. Slice off one end of the garlic bulb and rub with 1 Tbsp. olive oil and salt. 2. Wrap in foil and roast for 20 minutes in a 300°F oven or until soft and golden. Remove and let cool. 3. Add garlic, cannellini beans, lemon juice, cum-in, salt and pepper to a food processor and puree till smooth. 4. Add the remainder of the olive oil in a steady stream while pureeing. 5. Remove from food processor and fold in minced basil. Serve with toast points or vegetable crudités.

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Eggplant and Tomato Gratin Similar to eggplant Parmesan, but with fresh tomatoes and eggplant, the flavor combination is lighter and fresher, and the dish has less fat. Omit the cheese for an even lighter summer flavor experience! Excellent side dish for pasta, polenta, rice, meats or great by itself.

Serves 6

Ingredients 3 lbs. eggplant, cut in half lengthwise 4 tsp. olive oil 3 large garlic cloves, minced or through a press 3 lbs. tomatoes, cored, seeded and quartered 2 pinches sugar Salt to taste 2 – 3 Tbsp. fresh basil leaves, slivered Pepper to taste 1 oz. Parmesan, grated (1/4 cup) 2 Tbsp. bread crumbs

Method 1. Preheat oven to 475°F. Score the eggplants with a fork down the middle, to the skin but not through it. Place the eggplants cut side down on oiled baking sheets. Bake for 25 – 30 minutes, until really tender. Remove from heat and cool. Carefully peel away skins and scoop the eggplant out from the skins. Cut in 1/2 inch thick length-wise slices. Turn the oven down to 425°F. 2. While the eggplants are baking, heat 1 tsp. of olive oil in a large nonstick pan. Add the garlic. After 30 seconds to a minute, it should begin to color. Add the tomatoes, sugar and salt. Cook, stirring often, for 20 – 30 minutes, until the tomatoes are cooked down and beginning to stick to the pan. Stir in the basil for a few more minutes and remove from heat. 3. Put the tomatoes through the medium blade of a food mill, or press the tomatoes through a fine mesh strainer with a rubber spatula. Collect the strained tomatoes and add salt and pepper. 4. Oil a 3-qt. baking pan or dish. Spoon a small amount of tomato sauce over the bot-tom and top with 1/3 of the eggplant. Spoon 1/3 of the remaining tomato sauce over the eggplant. Make 1-2 more layers, sprinkle on the cheese and breadcrumbs and drizzle with remaining olive oil. 5. Bake for 30 minutes until the top is brown and the mixture is sizzling. 3 :::

Quick Ratatouille

Ingredients 1 small eggplant, unpeeled, cut in ¼ inch dice (about ¼ pound) 3 Tbsp. olive oil 1 pound zucchini, quartered lengthwise, sliced thinly crosswise 1 red bell pepper, cored, seeded a cut into ¼ in dice 1 green bell pepper, cored, seeded a cut into ¼ in dice 1 cup onion, thinly sliced 1 Tbsp. garlic, finely chopped 6 plum tomatoes, cored, seeded and cut into large dice Or 2 garden tomatoes, cored, seeded and cut into large dice 2 sprigs thyme (or ½ teaspoon dried) 1bay leaf Salt and fresh ground pepper to taste 4 Tbsp. fresh basil, coarsely chopped (or 2 Tbsp. dried)

Method 1. Heat oil in a heavy skillet over high heat. Add eggplant, zucchini and peppers. 2. Stir continuously over high heat so the pieces cook evenly, about 4 minutes. 3. Add tomatoes, thyme, bay leaf and salt and pepper. Stir to blend. 4. Cover and cook over medium-high heat for about 10 minutes. 5. Remove bay leaf. Just before serving stir in most of the basil. Use the rest as garnish.

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Seafood Stew With Winter Squash, Tomatoes and Saffron Add a glass of Rioja wine, some crusty bread and enjoy this yummy autumn dish.

Ingredients 2 cups 1/2-inch pieces butternut squash 2 tablespoons extra-virgin olive oil 3/4 cup chopped onion 3/4 cup chopped fennel bulb 2 garlic cloves, minced 2 tablespoons tomato paste 2 teaspoons chopped fresh thyme 1 bay leaf 3 cups bottled clam juice 1 14 1/2-ounce can diced tomatoes in juice 1 cup dry white wine 1/2 cup dry Sherry 1/2 cup water 24 small clams, scrubbed (or one large can clams in natural juices) 1/4 teaspoon saffron threads, crushed 1 1/2 pounds sea bass fillets, cut into 1-inch pieces (can use Tilapia, Monkfish, Halibut, or combination) Fennel fronds (optional)

Method 1. Steam squash until almost tender, about 10 minutes. Cool. 2. Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautĂŠ until translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf. 3. Add clams and saffron to pot; cover and cook until clams open, about 4 minutes. Discard any clams that do not open. 4. Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. 5. Season stew to taste with salt and pepper. Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve. 5 :::

ÂŠ Copyright Auguste Escoffier School of Culinary Arts

BBQ Braised Bison Sandwiches

Makes 8

Ingredients 1 cup celery, rough chop 1 cup yellow onion, rough chop 6 cloves garlic, smashed 1, 28 oz. can San Marzano tomatoes with juice 2 bay leaves 3-4 dried guajillo chiles, rinsed and seeds removed ½ cup bourbon ¼ cup molasses ¼ cup stone ground mustard salt and freshly ground black pepper to taste

4-5 lbs. bone-in bison chuck, or shoulder 3 Tbsp. smoked paprika 2 Tbsp. brown sugar 1 Tbsp. kosher salt 1 Tbsp. black pepper 3 Tbsp. vegetable oil 3 quarts veal stock 1 cup red wine 1 cup carrots, rough chop

Method 1. Preheat oven to 300°F. 2. Mix paprika, brown sugar, kosher salt and pepper. Coat all sides of bison. Allow to sit at room temperature for 15 minutes. 3. Heat a large sauté pan or cast iron skillet, over medium high heat, and coat with vegetable oil. Sear bison on all sides until evenly browned. Remove from pan and place in large pot. 4. Add mirepoix to hot sauté pan and caramelize, deglaze with wine. Add to the pot with bison. 5. Into the same pot, add tomatoes with juice, smashed garlic, bay leaves, guajillo chiles and enough veal stock to come ¾ up the sides of the bison. 6. Bring to a boil on stove top, cover, and transfer to oven. Braise bison until tender. 7. Once bison is tender, remove from braising liquid and let rest. 8. To make BBQ sauce, strain braising liquid into clean saucepan (de-fat if necessary) and bring to a boil. Reduce liquid by ½ and add bourbon, molasses and mustard. Continue to reduce to desired consistency and season with salt and pepper to taste. 9. Slice, or pull, bison and coat with BBQ sauce. 10. Prepare 8 large buns by toasting lightly. Fill will a healthy serving of BBQ bison and enjoy warm.

::: 6

Spicy Grilled Sirloin Steak Kabobs

Serves 8 as an appetizer, 4 as an entrée

Ingredients 1–½ lbs. boneless beef sirloin (it should have some fat on it) 3 Tbsp. beef demi–glace or 3 bouillon cubes 1 Tbsp. water, or as needed 1–3 tsp. cayenne pepper, plus 1 Tbsp. for serving 1 tsp. freshly ground pepper ½ tsp. salt 2 Tbsp. vegetable oil 1 med. onion, cut into ½” pieces, for serving 3 medium peppers, red, green or orange or an assortment, cut into ½” pieces 1 carton cherry tomatoes 20 short skewers, soaked in water

Method 1. Cut the beef into ½” cubes. Mix the demi–glace (or bouillon) with water to make a thick paste. Stir in the cayenne, black pepper, and salt. Add the meat and toss thoroughly to coat. Cover and let marinate in the refrigerator for about 1–2 hours. Preheat grill to high and lightly oil skewers. 2. Remove the meat from the marinade and thread onto skewers, along with pepper pieces, onion pieces and cherry tomatoes, 6–8 cubes to a skewer, leaving ¼ of the skewer exposed. 3. Place on a hot grill grate, turning with tongs, until the meat is cooked to taste, about 2–3 minutes per side (8–12 minutes total). 4. Garnish with another sprinkle of cayenne pepper and serve warm. If you’re serving this dish as an entree, plate the kabobs over a bed of rice, couscous, or salad for a delicious meal.

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Julia Child’s Birthday Cake

Ingredients 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 4 oz. unsweetened chocolate ½ cup water ½ cup butter, softened 1 ¾ cup sugar 3 eggs 1 teaspoon vanilla extract ¾ cup milk White and dark chocolate ganache White chocolate curls

Method 1. Grease and flour two 9-inch round cake pans. 2. Preheat the oven to 350°F. 3. Combine the first set of ingredients with a wire whisk. Set aside. 4. In a microwavable container, melt chocolate with water. Microwave 1 minute and check chocolate. If not melted, continue microwaving for 10 seconds at a time. Set aside. 5. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix. Pour in the chocolate a little at a time and mix. Combine completely. Add the flour mixture alternately with the milk until all is used. 6. Pour batter into prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and cake has pulled away from the pans. 7. Frost chocolate cake with white and dark chocolate ganache and cover completely with white chocolate curls.

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Sour Cherry Pie

Makes one, double crust pie

Ingredients for Crust 1½ cup all purpose flour ½ cup cake flour 1 tsp. salt 8 oz. cold butter cut in to pieces ½ cup ice water

Ingredients for Sour Cherry Filling 2½ lbs. sour cherries 1½ cup sugar 2 oz. flour ¼ tsp. almond extract Pinch salt

Method for Crust 1. Mix first three ingredients together in the bowl of an electric mixer. 2. Add in butter a few pieces at a time while mixer is running on lowest speed. 3. Stop mixture and squeeze butter with fingers throughout the flour mixture. 4. Start mixture again on lowest speed, slowly pouring water in until mixture just comes together. 5. Chill dough in a flattened disk, wrapped, for 30 minutes.

Method 1. Mix all ingredients together in a saucepan. 2. Taste for sweetness and spice adjusting if necessary. 3. Cook mixture on medium heat until desired thickness is achieved. The mixture should be thick and glossy. 4. Cool mixture. 5. Roll out chilled crusts and line bottom crust in a greased pie pan. 6. Place cooled mixture in bottom crust. 7. Cover with top crust in lattice pattern or flat crust. If using a flat crust, make sure to poke holes on the top crust to let some of the air escape while baking. 8. Bake in at 425°F for 10 minutes then lower the heat to 375°F and bake until crust is well browned and filling is bubbling. 9 :::

Makes 24 Cupcakes

Coconut Dream Cupcakes

Ingredients 12 Tbsp. (1½ sticks) unsalted butter, softened 1½ cups sugar 2½ cups all purpose flour 1 Tbsp. baking powder ¼ teaspoon salt 6 large egg whites (3/4 cup) ¾ cup milk 1½ tsp. coconut extract ½ tsp. vanilla extract

Method 1. Preheat to 350°F. Butter or line cupcakes pans. 2. In a large bowl, beat butter & sugar for about 5 minutes. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and coconut and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often. 3. Pour the batter into prepared pans. Bake about 18 to 20 minutes, or until a toothpick inserted in the center emerges clean. 4. Cool in pan on rack for 5 minutes, then remove from pan and let cool completely before frosting.

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Yields enough to frost one 8” two-layer cake

Coconut Buttercream

Ingredients for Buttercream 4 large egg whites 1 cup sugar pinch salt 16 oz. (4 sticks) unsalted butter, sticks cut into 6 pieces, softened, but still cool 1/3 cup cream of coconut 1 tsp. coconut extract 1 tsp. vanilla extract

Method 1. Combine whites, sugar and salt in bowl of standing mixer; set bowl over saucepan containing 1½ inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 160°F on the instant read thermometer, about 2 minutes. 2. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm and whites are glossy and sticky, about 7 minutes. 3. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. 4. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well combined, about 1 minute.

Toasted Coconut Garnish Preheat the oven to 325°F. Lay coconut flat on a sheet pan in an even layer. Bake in the oven for 5-10 minutes or until coconut turns a light brown. Stir coconut every two minutes in the oven. Sprinkle on top of the Fluffy White Frosting.

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