CLAIRE ROBINSON GREAT RECIPICES FROM CLAIRE ROBINSON!
LEARN MORE ABOUT THİS GREAT CHEF CLAIRE ROBINSON
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ABSTRACT
his booklet is about Claire Robinson who is a great chef and has a show called 5 Ingredients Fix. I chose this woman as my booklet topic because I wanted to share her amazing recipes that she presents in her show. Not enough people know this chef and I think her recipes are worth knowing. Especially for those who are interested in cooking can find so many useful tips in this booklet!
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BIOGRAPHY
HER HEALTHY RECİPES
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Claire Robinson was born in Jacksonville, Florida. As a child her family moved frequently from Jacksonville to St. Augustine, Houston and New Orleans but eventually settled in Tennessee. Robinson attended The University of Memphis and graduated in 1999 with a degree in communications. Robinson eventually decided that her passion was cooking; this decision originated in her part-time job at Maggie’s Pharm, a small organic and natural food-derived perfume, body lotion and herbal oil store, located in Memphis. In 2004, she moved to New York City and attended The French Culinary Institute; she graduated in November 2005. Along with being a private cook, she spent time working on culinary production teams for several cooking series, including Food Network’s Easy Entertaining with Michael Chiarello and PBS’ Everyday Baking for Everyday Food.
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laire Robinson combines her passions for food and television in 5 Ingredient Fix, Chilled Peanut Soba a Food Network series Noodles featuring delicious ecleIngredients ctic recipes made with five ingredients or fewer. • Kosher salt She believes the best • 8 ounces soba (buckwheat) dishes feature carefully noodles selected fresh foods with • 1/4 cup natural crunchy peadistinct flavors and a stranut butter ightforward cooking style • 1/4 cup seasoned rice vinegar that also promotes healthy and seasonal eating. • 1 tablespoon soy sauce
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2 to 3 teaspoons chili sauce
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Directions
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Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water
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Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.
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HER DESSERT RECİPES Chili Chocolate-Covered Strawberry
Ingredients •
6 ounces bittersweet
chocolate, chopped
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3 tablespoons heavy cream
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1 tablespoon butter
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1/8 teaspoon ground pure chili powder, such as ancho
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10 large strawberries with long stems
Directions In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted. Stir in the chili powder and mix until fully incorporated. Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.
Frozen Lemon Whip with Blueberry Souce Ingredients
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6 large egg yolks
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1/2 cup granulated sugar
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1/2 cup fresh lemon juice
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3 lemons, zested, plus thin slices for serving
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2 cups heavy cream
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Blueberry Sauce, recipe follows
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Blueberries, for garnish
Directions Line a 6-cup jumbo muffin tin with paper muffin liners. Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm. In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours. To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!
Blueberry Sauce: •
2 cups fresh blueberries
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1/4 cup sugar
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1/4 cup freshly squeezed lemon juice
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1 lemon, zested
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HER BEVARAGE RECİPES EXPRESSO MARTİNİ Ingredients • • •
3 ounces vanilla vodka
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1-ounce dark creme de cacao
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2 ounces brewed espresso, room temperature or chilled (not hot)
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Softly whipped cream, for garnish
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Bittersweet chocolate, for garnish
Directions Put the liquors and espresso in a chilled cocktail shaker. Shake well until very cold, then strain into 2 chilled martini glasses. Float a layer of whipped cream over the top. Using a vegetable peeler, shave some dark chocolate on top of each glass
ROYAL GIN FIZZ Ingredients •
1 egg white from 1 small egg
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1/4 cup gin
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2 tablespoons fresh lemon juice
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2 tablespoons Simple Syrup, recipe follows
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Champagne or sparkling wine, to taste
Directions Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve. Simple Syrup:
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1 cup sugar
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