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Congratulations, Class of 2021! 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. We hope you will remember your life at WashU as you make these recipes with your loved ones.
Table of Contents Ibby’s Mocha All Nighter Cookie
1
Matcha Almond Muffin
2
Gooey Butter Cake Bar
3
Ibby’s Parmesan Fries
4
Salmon Barbacoa Tacos
5
Rajun Cajun Pasta
6
Catfish Po’Boy
7
Chicken Tikka Masala
8
Starr’s Homemade Buttermilk Biscuits
9
Ibby’s Bistro Gnocchi
10
Hot Nashville Fried Cauliflower
11
Vegan Oatmeal Cream Pie Cookie
12
Banana Bread
13
Chocolate Chip Cookie Inspired by Chef Starr’s J.E.M. Cookie
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Ibby’s Mocha All Nighter Cookie 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 Hot Water 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. Slowly add dry ingredients and mix just until 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.
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Matcha Almond Muffin 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.
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Gooey Butter Cake Bar 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 2 eggs and vanilla and mix until evenly combined. 8. Pour in cooled, second amount of 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. Bake in the oven for 20-30 minutes. Bars should be set but still soft to the touch. 11. Allow bars to cool and then cut and serve.
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Ibby’s Parmesan Fries Yield: 1 Serving Ingredients: 2 Qts Vegetable Oil 2 Oz French Fries 1 Oz Grated Parmesan Cheese 0.5 Oz Chopped Parsley Pinch Kosher Salt Method: 1. On stove top on medium-high heat, place oil into a pot and heat to 350 degrees. Do not fill pot more than half full. Use a high heat temperature thermometer to check the oil temperature. 2. Carefully place the uncooked fries in the oil, with a metal slotted spoon, stir to prevent the fries from sticking. 3. Cook for 4-6 minutes or until golden brown. 4. Using tongs, carefully remove the fries and place in paper towel lined mixing bowl. Allow excess oil to drain off fries for 15 seconds. 5. Remove the paper towel, add the salt, pepper, cheese and parsley. Toss well. 6. Place on a serving plate and enjoy. 7. Allow frying oil to cool completely on the stove top before moving.
4
Salmon Barbacoa Tacos 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.
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Rajun Cajun Pasta Yield: 2 Portions Ingredients: 6 Oz Penne Pasta, Cooked 4 Oz Marinara sauce 3 Oz Shrimp, Peeled and Deveined 3 Oz Andouille Sausage, Chopped 2 Oz Vegetable Oil 2 Oz Yellow Onion, Chopped 1 Tsp Garlic, Minced 3 Oz Red Bell Pepper, Chopped 1 Tsp Cajun Seasoning Pinch Red Pepper Chili Flakes 2 Oz Parmesan Cheese, Shredded Method: 1. In large sauté pan, over medium heat, add oil. Heat until oil shimmers. 2. Add onions and sausage. Cook for 3-5 minutes or until the onions are tender. 3. Add Garlic and Red Pepper Chili Flakes. Sauté for 1 minute. 4. Add Shrimp, Cajun Seasoning and Red Bell Peppers. Sauté for 2 minutes or until Shrimp is cooked halfway through. 5. Add Marinara Sauce and heat until hot. 6. Add Pasta and toss well. Heat through until everything is hot. About 2 to 3 minutes 7. Place in serving bowl and top with parmesan cheese. Enjoy!
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Catfish Po’Boy Yield: 1 Portions Creole Slaw: 6 Oz Coleslaw Mix, Shredded or Chopped 2 Oz Red Onion, Thinly Sliced 2 Oz Pickled Pepperoncini Peppers, Chopped 2 Tbsp Red Wine Vinegar 1 Tbsp Olive Oil Salt to taste 1. In mixing bowl, add all ingredients and toss well. Wrap with plastic film and place in refrigerator until you’re ready to assemble sandwich. Spicy Remoulade Sauce: ½ cup Mayonnaise 1 Oz Lemon Juice 1 Tsp Cajun Seasoning 1 Tbsp Hot Sauce 1 Tbsp Parsley, Chopped 1 Tbsp Creole Mustard 1. In mixing bowl, add all the ingredients and mix well with a spoon. Cover with plastic film and place in refrigerator until you’re ready to assemble sandwich. Fried Catfish: 6 Oz Catfish Fillet ½ Cup All Purpose Flour 1 Cup Corn Meal 3 Tbsp Cajun Seasoning 2 Tbsp Hot Sauce ½ cup Milk 2 Quarts Oil 1. In large pot, add oil and heat to 350 degrees. Use a high heat thermometer to check the oil temperature. Do not fill pot more than half full with oil. 2. While oil is heating, add the hot sauce and milk in a large zip lock bag. Mix well and add the catfish. Seal bag and Marinate for 10 minutes. 3. In separate large Ziploc bag, add flour, corn meal and Cajun seasoning. Mix well. 4. After marinating catfish for 10 minutes. Remove catfish and drain off excess liquid. 5. Add drained catfish to flour mixture and shake until well coated. 6. Remove catfish from flour mixture and carefully place into preheated oil. Allow to cook untill golden brown. About 5-7 minutes depending on the thickness of the catfish. 7. Using tongs, carefully remove the catfish and place on a paper towel lined plate to drain off excess oil. Assembly: 1. Cut French baguette vertically to create two halves. A bottom and a top half. 2. Spread 2 ounces of Spicy Remoulade Sauce on bottom piece. 3. Top with hot fried catfish 4. Drain creole slaw of liquid and top catfish with slaw in an even layer. 5. Place top piece of baguette on slaw and place on a service plate. Enjoy! Note: Allow oil to cool completely on stove top before moving.
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Chicken Tikka Masala 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.
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Starr’s Homemade Buttermilk Biscuits Yield: 12 Biscuits Ingredients: 1 lb + 2 Oz All Purpose Flour 2 1/2 Tsp Kosher Salt 2 Tbsp + 1/4 Tsp Granulated Sugar 2 Tsp Baking Soda 2 Tbsp Double Acting Baking Powder 6 1/4 Oz Unsalted Butter, Cubed 2 1/2 Cups + 1 Tbsp Buttermilk Method: 1. Pre-heat oven to 375 degrees. With a knife, cube butter into 1 Inch cubes and place in fridge (the butter must be cold when it’s time to incorporate with dry ingredients) 2. In a large mixer bowl, with the whip attachment, on low speed, combine all purpose flour, kosher salt, granulated sugar, baking soda and baking powder until evenly distributed. 3. Remove whip attachment and replace with dough hook attachment and on low speed, slowly add cold cubed butter to flour mixture until incorporated. 4. Continue mixing on low speed and start adding buttermilk, 1 cup at a time, until all buttermilk is incorporated with dry mixture. 5. Continue to mix until dough is formed and pulls away from the sides of mixing bowl. (the dough should be dry to the touch) 6. Using additional all purpose flour, dust a large counter space and dump dough mixture onto counter. 7. With a rolling pin, roll out dough mixture until it’s 1/2 inch in thickness. (If the dough sticks to rolling pin, rub some all purpose flour onto rolling pin) 8. Cut out biscuits by hand or with a round cutter and place on parchment lined full sheet pans, 1/2 inch apart. 9. Bake for 12-14 minutes or until tops are golden brown and biscuits are baked through. 10. Remove from oven and serve!
9
Ibby’s Bistro Gnocchi 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.
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Hot Nashville Fried Cauliflower Yield: 2 Portions Hot Nashville Cayenne Garlic Oil: 3/4 Cup + 2 Tbsp Canola Oil 1/3 Cup Ground Pepper Cayenne Spice 2 Tbsp + 1 1/4 Tsp Granulated Sugar 1 Tsp Light Powder Chili Spice 1 Tsp Garlic Powder 1 Tsp Ground Paprika 1. In small sauce pot, over medium heat, heat canola oil, cayenne pepper, granulated sugar, chili powder, garlic powder and paprika until spices are fragrant. 2. Remove from heat allow to cool. Hot Nashville Fried Cauliflower: 2 Lb Cauliflower Florets 2 1/4 Tsp Black Pepper Ground Spice 3/4 Tsp Kosher Salt 3 3/4 Cups Buttermilk 3 Large Whole Eggs 3 Tbsp Red Hot Frank’s Cayenne Pepper Sauce 1 Lb + 2 3/4 Oz All Purpose Flour 3 Quarts Canola Fry Oil 9 Fl Oz Hot Nashville Cayenne Garlic Oil 1. Place canola fry oil in large sauce pan with high heat. 2. While that heats, in a large bowl, mix cauliflower florets, ground black pepper, and kosher salt until evenly coated. 3. In a seperate large mixing bowl, with a whisk, stir buttermilk, whole eggs and frank’s hot sauce until evenly combined. 4. Dredge cauliflower in the buttermilk mixture, evenly coating all sides. 5. Next, dredge cauliflower in flour, evenly coating all sides, shake excess flour off and place in sauce pan of oil. Cook until golden brown and an internal temperature of 165 degrees has been reached. 6. Carefully remove cauliflower florets from frying oil. 7. In a mixing bowl, with tongs, toss with nashville hot oil (recipe above). 8. Using tongs, transfer cauliflower into serving dish and serve!
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Vegan Oatmeal Cream Pie Cookie 12 Cookie Sandwiches The Cookie: 13 Oz Banana 1 1/4 Cups Canola Oil 1 Lb + 3/4 Oz Granulated Sugar 1 Tbsp Dark Vanilla Extract 13 1/2 Oz All Purpose Flour 1 3/4 Tsp Baking Soda 1 Tsp Iodized Granulated Salt 1 Tsp Ground Cinnamon Spice 10 1/2 Oz Hot Quick Oatmeal Cereal 12 3/4 Oz Rolled Oats 1. Pre-heat oven to 330 degrees. In a mixing bowl, fitted with paddle attachment, mix bananas, canola oil, granulated sugar, and dark vanilla until evenly combined. 2. Add all purpose flour, baking soda, iodized salt, ground cinnamon, and mix until evenly combined. 3. Add quick oatmeal and rolled oats and mix until just combined. 4. With a scoop, portion batter onto a parchment lined full sheet pan ensuring even spacing. 5. Press scoops of batter down until approximately 1/4” thick. 6. Bake until lightly golden brown and set (approximately 10 minutes but bake times may vary) 7. Remove cookies from oven and set aside to cool to room temperature. 8. When cookies are cooled, pair 2 cookies together with 1 oz vegan cinnamon buttercream icing (see recipe below). 9. Enjoy! The Icing: 1 Cup Vegan Butter, Room Temperature 3 Cups Powdered Sugar 1 Tsp Vanilla Extract 2-3 Tbsp Unsweetened Non-Dairy Milk Dash of Cinnamon Spice 1. In a mixing bowl with whisk attachment, beat vegan butter until creamy. 2. Gradually add powdered sugar 1/2 cup at a time, until all the powdered sugar is mixed in. 3. With the mixer on low medium speed, slowly add the non-dairy milk, vanilla, and cinnamon. 4. Increase the speed of the mixer and beat for an additional 30 seconds until light and fluffy.
12
Banana Bread 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.
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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.
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