Appetizers Caeser Salad .................................................. 2 Simple Green Salad ........................................ 4 Garlic Bread .................................................. 6 Mains Penne alla Vodka ............................................ 8 Cacio e Pepe ................................................ 10 Chicken Parmesan ........................................ 12 Spaghetti Carbonara ..................................... 14 Pizza ........................................................... 16 Desserts Chocolate Chip Cookie ............................ 18 Crème Brulee .............................................. 20 Angeletti Cookies ........................................ 22 Table of Contents
1
Caesar Salad
From the kitchen of: Annalise
Ingredients
Croutons
3 cups torn bread cubes , about half of a small loaf
2-3 tablespoons olive oil
Heavy pinch of salt
Dressing
1/4 cup mayonnaise
1 clove of garlic , minced
1 tablespoon fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper
Salad
1 head romaine lettuce , washed and torn or chopped into bite-sized pieces
1/3 cup Parmesan cheese , grated, shaved or shredded
Croutons
Directions
Make the croutons:
1. Preheat oven to 375°.
2. Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
3. Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don't burn, stir and toss as needed.
4. Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
Make the dressing:
1. Whisk together all ingredients.
2. Store in the fridge until ready to use. Can be made at least 1 week in advance.
Assemble the Salad:
1. In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). You may not need all of the dressing.
2. Add half of the croutons and Parmesan cheese and toss again.
3. Top with remaining croutons and cheese and serve immediately.
2
3
Simple Green Salad
From the kitchen of: Love and Lemons
Ingredients
2 small heads of soft lettuce, butter lettuce or similar
Lemon Vinaigrette half recipe
1 Persian cucumber, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons pepitas
1 avocado, thinly sliced
¼ cup microgreens
Flaky sea salt, optional
½ cup raw almonds
½ tablespoon tamari
Directions
1. Preheat the oven to 350˚ and line a baking sheet with parchment paper.
2. Place the almonds on the sheet and toss with tamari.
3. Bake for 10 to 14 minutes or until browned. Remove from the oven and let cool for 5 minutes.
4. In a large bowl toss the lettuce with a few spoonfuls of the dressing.
5. Add the cucumber, parmesan, pepitas, avocado, and tamari almonds.
6. Drizzle with more dressing and top with microgreens.
7. Season to taste with flaky sea salt, if desired.
4
5
Garlic Bread
From the kitchen of: Heidi
Ingredients
4 cloves garlic, peeled and minced or presser
½ cup salted butter, softened
¼ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano
¼ cup fresh chopped parsley
½ teaspoon kosher salt
1 loaf Italian or French bread
Directions
1. Preheat the oven to 450°.
2. In a small bowl, mix the pressed garlic with the softened butter, olive oil, grated Parmesan, parsley, and kosher salt until smooth.
3. Cut the bread in half lengthwise and spread each cut side with the garlic butter. Place the two piece on a baking sheet or directly on an oven rack, cut side up, and bake until toasted, about 8-10 minutes. Remove from the oven and cut into 2-inch pieces, and serve warm.
Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).
3. Stir in the garlic and cook for about 30 seconds.
4. Add the vodka and let the sauce bubble for 30 seconds or so.
5. Stir in the tomato paste until you’ve got a smooth mixture.
6. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.
7. Season with salt & pepper. Stir in fresh basil if using. Toss with drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.
6
7
Penne alla Vodka
From the kitchen of: Natasha Bull
Ingredients
8 ounces uncooked penne pasta
1 tablespoon olive oil
2 tablespoons butter
1/2 small onion chopped finely
1 clove garlic minced
1/4 cup vodka
1/4 cup tomato paste see note
3/4 cup heavy/whipping cream
Salt & pepper to taste
Fresh basil, sliced thin optional, to taste
Freshly grated parmesan cheese optional, to taste
Directions
1. Boil a generously salted pot of water for the penne and it cook al dente according to package directions.
2. Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).
3. Stir in the garlic and cook for about 30 seconds.
4. Add the vodka and let the sauce bubble for 30 seconds or so.
5. Stir in the tomato paste until you’ve got a smooth mixture.
6. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.
7. Season with salt & pepper as needed. Stir in the fresh basil if using. Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.
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9
Cacio e Pepe
From the kitchen of: Antonio Ciminelli
Ingredients
3/4 pound spaghetti
3/4 cup freshly grated Pecorino Romano cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon coarsely ground black pepper
Salt
Directions
1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
2. Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
3. Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve right away.
10
11
Chicken Parmesan
From the kitchen of: Joanna
Ingredients
2 (8 ounce) boneless skinless chicken breasts sliced in half horizontally
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 large eggs
¾ cup bread crumbs
¾ cup panko bread crumbs
1 tablespoon Italian seasoning
½ teaspoon garlic powder
½ cup freshly grated Parmesan cheese
¼ cup vegetable oil
1 ½ cups marinara sauce homemade or store-bought, divided
1 cup shredded whole milk mozzarella cheese
2 tablespoons chopped fresh parsley and/or basil optional garnish
Directions
1. Preheat your oven to 400˚.
2. Place sliced chicken breasts on a cutting board. Place a sheet of plastic wrap over chicken and lightly pound
3. Place 3 wide shallow bowls onto your work area.
4. In the first bowl, whisk together flour, salt and pepper. In the second bowl, whisk the eggs well. In the third bowl, stir together the bread crumbs, panko, Italian seasoning, garlic powder and Parmesan.
5. Dip a piece of chicken in the flour mixture, coating well on both sides. Shake off any excess, then dip in egg mixture, then dip in bread crumb mixture. Be sure to coat the chicken well in each step. Repeat with the 3 remaining chicken pieces and set aside
6. Heat oil in a large nonstick skillet over medium high heat until hot and shimmering. Place 2 pieces of the chicken in the oil. Cook until a deep golden brown, about 1 ½ minutes on each side. Place on a cooling rack over a baking sheet to drain repeat with the remaining 2 pieces of chicken.
7. Spread 1 cup of the marinara sauce in the bottom of a 9 x 13 baking dish
8. Place the chicken over the sauce. Spoon the remaining ½ cup of marinara over the center of the chicken, sprinkle shredded mozzarella over the marinara.
9. Bake for 15 to 20 minutes
10. Sprinkle with chopped fresh parsley /basil serve over your favorite cooked pasta, if desired.
12
13
Spaghetti Carbonara
From the kitchen of: Samantha Barca
Ingredients
2 tbsp heavy whipping cream
3/4 cup grated parmesan cheese, plus more for serving
2 large eggs
2 tbsp coarsely chopped flat-leaf parsley
8 ounces dried spaghetti
Sea salt
4 ounces of pancetta
1 large garlic clove, minced
Freshly ground black pepper
Directions
1. Heat a large pot of water over high heat until boiling.
2. Generously season water with salt.
3. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente about 9 to 11 minutes.
4. Reserve about a cup of pasta water and drain pasta through a colander.
6. In a small bowl, whisk together the cream, cheese, eggs, and parsley; set aside.
5. In a large skillet over medium heat, add pancetta and cook until the fat has been rendered and the pancetta in golden brown and crispy, about 5 minutes.
6. Add the garlic and cook until fragrant.
7. Add the cooked pasta to the pan and toss to coat with the pancetta and garlic.
8. Turn off the heat under the skillet and evenly poor the egg mixture over the pasta.
9. Working quickly, use tongs to toss and evenly coat the pasta with sauce.
10. If the pasta looks dry, add just enough of the reserved pasta water until you have achieved well-coated pasta.
11. Taste and adjust seasoning with salt and pepper.
12. Transfer pasta to a serving platter and top with extra parmesan for garnish.
14
15
Pizza
From the kitchen of: Brenda Blanco
Ingredients
2 ½ cups warm water
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour, plus more for dusting
6 tablespoons extra virgin olivia oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour
28oz canned whole tomatoes
1 tablespoon kosher salt
Fresh mozzarella cheese, torn into small pieces
Fresh basil leaf
Directions
1. “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes
2. In a bowl, combine the flour and salt. Make a well in the middle add the olive oil and bloomed yeast mixture. Mix until a shaggy dough begins to form.
3. Turn the dough out onto a clean work surface and knead for 10-15 minutes. Form the dough into a taut round.
4. Grease a bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour.
5. Punch down dough, turn it out onto a lightly floured work surface. Knead for another minute, then cut into 4 equal portions shape into rounds.
6. Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour, prepare the sauce and any other ingredients.
7. Preheat the oven between 450-500. Place a pizza stone, heavy baking sheet or cast iron skillet in the oven.
8. Make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, puree until smooth.
9. Once the dough has rested, take a portion, start by poking the surface with your fingertips
10. Stretch and press the dough into a thin round.
11. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
12. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes,
13. Add any garnish of your preference.
16
17
Chocolate Chip Cookie
From the kitchen of: Mori Bryan
Ingredients
1 cup unsalted butter 2 sticks
1/4 cup brown sugar light or dark
1/3 cup granulated sugar
1 large egg + 2 egg yolks room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chunks
Directions
1. Preheat oven to 350˚.
2. In a small bowl, whisk together all-purpose flour, baking soda, and salt.
3. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it’s not hot.
4. In a large mixing bowl, add the brown sugar and white sugar. Pour in the butter and mix just until combined. Then add the egg and egg yolks and vanilla extract. Whisk until smooth and thick,
5. Add the dry to the wet and fold in using a rubber spatula until a cookie dough forms.
6. Mix in the milk chocolate and dark chocolate and let the dough rest for 15 to 20 minutes.
7. Line a sheet pan with parchment paper.
8. Scoop out portions of the dough about the size of 1/4 to 1/3 measuring cup. Make sure to space them apart, 6 cookies per sheet.
9. Pop in the oven to bake for about 10 minutes until the edges are golden brown and the center is still a bit soft. The cookies will continue baking out of the oven on the hot pan.
10. Leave them on the pan for about 10 minutes or until firm before transferring them to a cooling rack to finish cooling and enjoy!
18
19
Creme Brulee
From the Kitchen of: Emma Aliaj
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
1. Preheat the oven to 325˚.
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
20
21
Angeletti Cookies
From the kitchen of: Shelly Yapchanyk
Ingredients
1 cup butter (2 sticks), melted or cooled
1 1/2 cups granulated sugar
1/2 cup whole milk
6 large eggs
6 cups all-purpose flour
2 tbsp baking powder
1/2 tsp salt
4 cups confectioners’ sugar
9 tbsp water
1 cup sprinkles
Directions
1. Preheat the oven to 375˚.
2. Whisk butter, sugar, milk, vanilla, and eggs in a medium bowl. Then mix flour, baking powder, in salt another bowl.
3. Combine both bowls into an even dough and let it sit for 5-10 minutes.
4. Roll the dough into small circles and place 2 inches apart onto a cooking sheet.
5. Bake the cookies for 7-8 minutes and let them cool on a wire racked.
6. In a small bowl, whisk confectioner’s sugar and water until blended.
7. Dip top of each cookie into the sugar glaze and let them dry on wired racks.
8. Decorate the cookies with sprinkles.
22
Enjoy
