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Recipes from
COOK! Into The Oven - Baking I
July 12 - 16, 2010

Day One
Simple Caesar Salad
Yield: 20 servings (depending on size of lettuce heads & appetite of diners)
6 heads hearts of romaine lettuce, washed and dried
for the croutons:
half-loaf sourdough batard (or more if desired)
1 cloves garlic, finely chopped or put through a garlic press or grated on microplane
3 tablespoons extra-virgin olive oil
for the dressing:
1 quart dressing (enough for extra but it holds well)
10 anchovy fillets
3 cloves garlic (medium sized), pureed
lemon juice, 1/3 cup
1/3 cup red wine vinegar
1 Tbs. freshly ground black pepper
2 cups mayonnaise
2 cups extra-virgin olive oil

1/4. Reggiano parmesan, grated (1 cup)

Lettuce can be left whole-leaf (if using only the paler heart of romaine) or cut or torn to preferred size.
Wash, place in a bowl large enough to toss salad easily.

Croutons can be made stovetop or in the oven. For stovetop, heat the one tablespoon olive oil gently in a
heavy small frying pan. Add bread cubes, toss to coat. Allow to crisp over very low heat, turning gently
every few minutes. When nearly crisp, add garlic and toss well to combine. Continue cooking over low
heat for a few more minutes. For oven, preheat to 350°F., toss cubed bread with oil and garlic. Place on
baking sheet in a single layer, and bake until crisp and browned, about 10-15 minutes. Set aside until
needed.

To make dressing, combine well mashed anchovy fillets pureed garlic, lemon juice, vinegar and
mayonnaise. Whisk thoroughly to combine, adding a generous amount of pepper. Drizzle in olive oil to
taste. Toss dressing with lettuce, garnish with croutons and grated cheese.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Torta Verde
Saveur Magazine, May/June 1998

for the Dough

1-1/4 cups flour, sifted
1/2 tsp. salt
1-1/2 Tbsp. extra-virgin olive oil

for the Filling

8-10 large Swiss chard leaves
salt
1 medium russet potato, boiled, peeled, diced
1 medium yellow onion, finely chopped
2 Tbsp. minced fresh parsley
1-1/4 cups crumbled mild feta (or fresh pecorino) cheese
freshly ground pepper
2 eggs, lightly beaten
4 Tbsp. extra-virgin olive oil

For dough: Mix together flour and salt in a large bowl. Drizzle oil into flour, mixing with a fork, then
sprinkle in up to 1/2 cup water, a tablespoon at a time, mixing until dough just holds together. Knead
dough until smooth and elastic, then shape into a ball, cover with a damp cloth, and refrigerate for 2
hours.

For filling: Wash chard, remove stems and finely chop. Put in a colander, sprinkle with 1-1/2
tablespoons salt, toss to mix, and set aside to drain 20 minutes.

Meanwhile, mix together potatoes, onions, parsley, and cheese in a bowl and season to taste with salt
and pepper. Press chard against colander with a wooden spoon (or squeeze in hands) to squeeze out
juices. Discard juices and add chard to potato mixture. Mix in eggs and 2-1/2 tablespoons of oil, and set
aside.

Preheat oven to 375°F. Lightly oil and flour a 14 inch round pizza pan. Divide dough into 2 balls, using
2/3 of the dough for bottom crust and 1/3 for top. Roll out dough for bottom crust on a floured surface to
about 15 inches in diameter, then use pizza pan as a template to trim crust to form a 14-inch round. Place
bottom crust in pan. Evenly spread with filling, leaving 1 inch of crust exposed around edge. Roll out
dough for top crust to 13 inches and place atop filling, allowing it to drape over edge of filling. Wet edge
of bottom crust, fold in, and crimp to seal. Using a fork, pierce torta several times to allow steam to
escape during cooking. Then use your fingertips to gently indent surface of pie and drizzle with
remaining 1-1/2 tablespoons oil. Bake until golden, 35 minutes.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Nectarine Upside-Down Cake
Adapted from a recipe by Rose Levy Beranbaum, from The Cake Bible

Use a cast iron skillet to make this cake.

Fruit:
4 Nectarines (or fruit of your choice) - sliced
2 ounces unsalted butter
3.75 ounces brown sugar
1 ounce pecan halves
Batter:
2 ounces sour cream
1 teaspoon vanilla
5.25 ounces sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4.5 ounces butter

Preheat oven to 350〫

Place oven rack in lower third of oven.

Fruit:
In the skillet, melt the butter over medium heat. Stir in the brown sugar until moistened and remove
from the heat. Arrange the nectarine slices and pecans in the pan.

Batter:
In a medium bowl, lightly combine yolks, about 1/4 of the sour cream, and the vanilla.

In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add
butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to
medium (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop cake’s
structure. Scrape down the sides.

Gradually add egg mixture to batter in 3 batches, beating for 20 seconds after each addition to
incorporate ingredients and strengthen structure. Scrape down the sides. Scrape batter into fruit-lined
skillet, smoothing evenly with a spatula. Bake for 40 - 50 minutes or until golden brown and the cake
tester inserted in center comes out clean and the cake springs back when pressed lightly in center. Run a
small metal spatula around sides and invert at once onto a serving plate. Leave the skillet in place one or
two minutes before lifting it. If any fruit has stuck to the skillet simply use a small spatula to place it
back on the cake.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Day Two
Roast Chicken

1 3-4 lb. chicken*

salt & freshly ground pepper
3 stalks celery or 2 leeks
1 Tbs. flour
1 cup chicken broth

Preheat oven to 425°F. Wash the chicken thoroughly, removing debris & kidneys from cavity. Salt it
heavily, and let sit for 5 minutes. Rinse again and dry.

Wash the celery or halve and wash the leeks, trimming away the dark green parts, roots and outer layer,
and place it in a roasting pan, forming a “rack” for the chicken.

Season the chicken with salt & freshly ground pepper to taste and lay on one side on top of the celery.

Roast for 15 minutes, turn chicken to the opposite side and roast another 15 minutes; turn breast up, and
roast 20 minutes.

Test with an oven thermometer, preferably the instant-read variety, being sure that internal temperature
reaches 170° when measured in the thick of the inner thigh, and the juices inside the cavity are no longer
rosy pink, but run clear. Remove from the oven, and let sit in a warm place for at least 5 minutes, to let
the juices settle. Remove the celery or leeks from the pan, to serve with the chicken.

While the chicken is resting, spoon excess grease from the pan juices and mix in the flour until lump-
free, then stir in the broth. Bring to a boil, stirring to release any stuck bits from the pan with a wooden
spatula. Turn down the heat and simmer for at least 3-4 minutes. Strain the resulting sauce, degrease
again carefully and pass to serve with the chicken.

*For crisper skin, place the chicken on a rack, uncovered, in the refrigerator for 12-24 hours before
starting the recipe.

Cook’s Note: save left-over gravy, packed airtight in a plastic container, and marked, in the freezer. Use
next time you make roast chicken instead of broth (add some water)—and continue to save again
whatever is left. Just be sure to re-use the whole amount you save, bringing it to a good boil. Your
“freezer gravy” will become a family treasure, rich in flavor and incredibly useful!

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Buttermilk Biscuits
Yield: 1 dozen

2 cups all-purpose flour

1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
5 Tbs. chilled butter
1 cup buttermilk
1 egg, beaten (optional)

Preheat oven to 450 °F. Sift dry ingredients into a mixing bowl or food processor fitted with steel blade.
Cut in butter with two forks, pastry blender or on-off turns of food processor, until mixture resembles
coarse meal. Stir in buttermilk all at once, working quickly until dough forms either with wooden spoon
or on-off turns of processor. Turn mixture out onto a floured board. Knead gently for a dozen strokes.
Pat out 1/2 inch thick. Cut with a knife or bench knife to 1-inch squares. Place on baking sheet, brush
with beaten egg and bake about 12-15 minutes. Serve immediately.

Sauteed Broccoli
Yield: 4 very large servings, or up to 6 smaller servings
1 bunch broccoli
2 Tbs. salt (for the pot)
¼ cup extra-virgin olive oil
3 cloves garlic
pinch red pepper flakes
salt and freshly ground black pepper to taste
a few drops of balsamic vinegar (optional)

Bring a large pot of water to a boil on the stove. When it boils, add the 2 tablespoons salt.

While the water is warming, trim and section the broccoli, and soak in a bowl of cold water, changing it
at least twice, to be sure all sand and dirt is removed. Drain well.

Cook in the rapidly boiling water for 3 minutes. Drain and rinse with cold water to stop the cooking.

Peel and thinly slice the garlic. Heat the oil in a saucepan or wok. Add the garlic slices, a good pinch of
salt and the pinch of pepper flakes. Cook over medium-low heat until garlic is just softened. Add
broccoli and cook over medium-low heat, stirring frequently, until tender. This will take about 5
minutes. Serve hot, drizzled with a few drops of vinegar if desired.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Molten Chocolate Cake
By Chef Alise Marie O’Leary
To Serve 6
5 ounces bittersweet chocolate, chopped
10 Tbsp Unsalted butter
3 large eggs
3 large egg yolks
1 ½ cups powdered sugar
½ cup all purpose flour

Preheat oven to 425 degrees.

Butter or spray six soufflé (or aluminum) cups- 4 to 6 oz size will work.
Stir chocolate and butter in heavy saucepan over low heat until melted (or use bain-marie).
Remove from heat and let cool slightly.
Whisk the eggs and yolks in large bowl…add the sugar, then the chocolate-butter mixture.
Add the flour, mix to smooth.
Pour or scoop the batter into the prepared cups, dividing equally.

Bake cakes until the sides are set but center remains soft and runny, about 11 minutes.
(NOTE- the batter can be made and scooped a day ahead of time and refrigerated. If you do this, bake
the cakes a little bit longer, about 14 min.)

Run a small knife around cake edges to loosen and immediately turn them out onto plates. Spoon sauce
around cakes and serve with ice cream, if desired.

Strawberry Ice Cream

By Chef Alise Marie O’Leary
1/2 Gallon Heavy Cream
4 C (1 qt) Half & Half
3 C Egg Yolks
1 lb. Sugar
Strawberries to puree

Heat cream, half & half and about 1 cup of the sugar in heavy-bottom stainless steel pot- turn off when it
just starts to bubble. (If using vanilla or vanilla bean, heat along with the creams.)

Meanwhile, whisk egg yolks with remaining sugar in large mixing bowl or something similar.
Temper a small amount of the hot cream into the yolks while vigorously whisking. Add remaining
cream slowly, whisking to incorporate.
Let the mixture cool almost completely (ice bath will speed things up). Add purees or fruits, other
flavorings at this point.

Process in ice cream maker according to machine’s directions.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104
Mixed Berry Sauce
By Chef Alise Marie O’Leary
Yields about 3 ½ cups

8 cups mixed fresh berries (Strawberries, Blueberries, Raspberries)

Lemon wedge or small bit of lemon juice
1 Cup sugar and ½ cup water to make Simple Syrup.

Puree the berries in a food processor. Strain through a chinoise to eliminate seeds. Add the desired
amount of simple syrup to taste. Refrigerate until ready to serve…squeeze bottles work great for sauce!

Day Three
English Muffins
America’s Bread Book, by Mary Gubser

Yield: 20-25 muffins

2 packages active dry yeast
2 cups warm water
2 tsp. salt
7-8 cups bread flour, approximately
1 tsp. baking soda dissolved in 2 Tbs. water
3 egg whites, at room temperature (save the yolks for Hollandaise!)
melted butter (to brush dough)
white cornmeal

Combine the yeast and water in a large mixing bowl, stirring until dissolved. Add the salt and 3 cups of
flour and beat until smooth. Blend in the dissolved baking soda thoroughly. Beat the egg whites until
softly stiff and fold into the batter. Gradually add sufficient flour to make a soft, workable dough that
pulls away from the sides of the bowl. Turn out onto a floured surface and knead for 5 minutes. Round
the dough into a ball and place in a warm bowl brushed with melted butter, turning to coat the top.
Cover loosely with plastic wrap and a towel and let rise until doubled, about 1 hour. Keep in a draft-free,
warm spot.

Punch down the dough, knead lightly, cover and let rest 10 minutes. Roll the dough out 3/8 inch thick—
halfway between a quarter an half-inch—and cut out muffins with a 3-inch round biscuit cutter. Place a
sheet of parchment paper (or waxed paper) on a sheet pan, and sprinkle with white cornmeal. Place
muffins on the paper and sprinkle tops with more cornmeal. Cover and let rise 45 minutes.

Bake the muffins on an ungreased griddle over moderate heat, about 8 minutes for each side; it may take
longer. Watch closely to make sure they don’t burn. Remove to wire racks to cool, then split with a fork,
toast, and serve. Leftover muffins can be frozen.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Hollandaise Sauce

1/2 cup butter (1 stick)

4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1 pinch cayenne pepper

In a stainless steel bowl vigorously whisk eggs, lemon juice, salt and cayenne together until they are
light.
Heat butter in a small saucepan over low heat until melted, but not brown.
Set the bowl with egg yolks over a pot of low-simmering water, being sure that the bowl does not touch
the simmering water. Whisk eggs while slowly drizzling in melted butter.
Whisk in this way until the sauce has thickened and almost doubled in size.
Serve immediately, or to keep warm for up to 30 minutes, set the bowl in a warm water bath.

Poached Eggs
Gourmet June 1944; reprinted September 2001

2 quarts water
1 teaspoon unflavored vinegar
2 tablespoons salt
1 fresh egg

Add 1 teaspoon unflavored vinegar and 2 tablespoons salt to water. Bring to a rapid boil, and lower the
flame until the water merely shivers.

With a wooden spoon, stir water in a rotary movement so as to form a whirlpool in the center. Crack an
absolutely 100 percent fresh egg into a cup. Lift the cup with your left hand while you are stirring with
your right, and in a simultaneous motion, stop stirring and slide the egg into the very center of the
whirlpool.

Cook 3 1/2 to 4 minutes, slightly longer for a harder yolk.

Makes 1 serving.

Eggs Benedict or Florentine

The Benedict uses Canadian bacon, lightly sautéed until hot. The Florentine, sautéed spinach. In either
case, toast an English muffin, poach 2 eggs, place the ham or spinach, then the egg, on half a muffin,
and top with Hollandaise. Sprinkle with a minor bit of Cayenne for color, and serve while hot.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Home Fries
4 large potatoes, diced
1 large yellow onion, diced
1 medium red pepper, diced
3 or 4 cloves of garlic, minced
olive oil
salt and pepper to taste
2 Tablespoons minced parsley
sour cream

Place the potatoes in a pot, cover with water and bring to a boil over medium-high heat. Keep them at a
low boil for 5 - 7 minutes, or until they begin to get tender. Strain and set aside.

Heat a well-seasoned cast iron skillet over medium heat. Add olive oil to cover the bottom of the pan.
Add potatoes, onions, peppers and garlic and let cook for several minutes. Turn the mixture in the pan
when it starts to brown on the bottom. Continue to cook until the mixture is nicely browned and onions
are translucent. Season with salt and pepper, garnish with minced parsley and a dollop of sour cream.

Ketchup
adapted from a recipe from Gourmet
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8
minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered,
stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to
prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill,
covered, at least 2 hours (for flavors to develop).

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Blueberry Muffins
Makes 12

Ingredients:
250 grams unbleached white flour
75 grams sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
2 oz. butter, melted
1 cup milk
1 heaping cup fresh blueberries, or an equal amount of frozen, NOT thawed

Preheat oven to 400°. Place rack near top. Butter or non-stick spray a 12-cup muffin tin, or place paper
muffin cups inside.

In a large bowl sift together the flour, baking powder, sugar and salt.
In a second bowl, combine the eggs, lightly beaten, with the melted butter and milk.
Wash and pick over the blueberries and leave to drain in colander.

Add the liquid ingredients all at once to the dry and gently mix with a spoon by scooping down to
bottom and circling up, just enough to blend ingredients. DO NOT OVER-MIX!!*
Add fresh blueberries and fold gently into the batter. If using frozen, don't add yet.

Spoon into prepared muffin cups, filling almost to top. If using frozen berries, poke 4-5 into each cup of
batter, as adding them earlier causes ugly grey-purple muffins. Sprinkle tops with a small amount of
Turbinado sugar if desired.

Bake 18-22 minutes, until crowns are browned. Remove from oven and immediately (unless using paper
muffin cups-if so, remove muffins from tin to cool) run a knife around the edge of each muffin and
loosen and tilt in its cup so steam can escape.
Serve hot or warm.

*Over-mixing will cause tough muffins that rise unevenly and have "tunnels" running through them.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Day Four
Frances Wilson’s Fabulous Piecrust
Yield: 40 oz. (2.5 lbs.), enough dough for 2 large two-crust pies (can be halved easily) or 120 tartlets
4 cups flour (1 lb. 2 oz. unbleached a/p)
2 teaspoons salt
1 lb. butter (chilled)
2/3 cup milk
2 tablespoons cider vinegar

Place flour and salt in a food processor. Cut the butter into 1/2 inch chunks and add to the flour. Process
until it resembles fine bread crumbs. With the machine running, add the milk and vinegar. Process until
it starts to come together. Turn it out onto a lightly floured board and knead it gently until it forms a ball.
Cut in half (or quarters!) and form into rounds. Roll out to size. Refrigerate until needed. May be frozen.

For tart shell, preheat oven to 375°F., roll to fit pan; press into sides and pinch top edge to even it. Prick
several times with a fork, then refrigerate for 15 minutes or longer. Bake until brown, about 15 minutes.

Peach Apple filling

2 1/2 lbs fruit, sliced
2 Tbsp flour
3 Tbsp butter, melted
1/2 - 3/4 cup sugar
1 tsp cinnamon (or other flavoring)

Mix the flour and sugar and cinnamon together. Put fruit in a mixing bowl and toss with flour mixture
and melted butter. Fill your pie, cover. Cut a whole in the middle, brush with milk and bake for 35 - 40
minutes, or until golden brown and bubbling out of the center whole.

Strawberry Rhubarb Pie Filling

1 pound (454 grams) rhubarb cut into 1/2 inch (1.5 cm) pieces
1 pound (454 grams) fresh strawberries cut into 1 1/2 inch (4 cm) pieces
3 tablespoons (30 grams) cornstarch
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
2 tablespoons (28 grams) unsalted butter, cut into small chunks

Glaze:
2 tablespoons milk
Granulated white sugar

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Cicche (Northern Italian Gnocchi)
by Paul Canales

5# Russet potatoes
1 egg
1 egg yolk
salt
1 1/4 pound Cacio de Roma cheese
1 1/4 pound flour, approximately

Boil the potatoes with their skins on, in salty water. When the skins split and a knife goes through the
potatoes with ease, remove them from the pot. Peel the skins off right away (you can keep a bowl of
cold water on the table to cool your hands).

Run the potatoes, cheese and salt through a food mill while the potatoes are hot. Using your bench
scraper, scrape the mixture into a round pile on your table top and mark it as if you will be cutting the
pile into quarters. Make a small well in the center of your potatoes and add your egg to this well.

Add 25% as much flour, by volume, as there is potatoes (use the quarter grid to help you eye-ball the
amount of flour you need, matching a quarter of the potato “pie” to the volume of flour).

Mix gently using your fingers and using your bench scraper to scoop and fold.

When you think you have the mixture complete, pinch off a small amount, form and boil. The cicche
should finish cooking in a couple of minutes, float to the top and have a soft, elastic texture. If the dough
doesn’t hold together well, add more flour and repeat the test.

To form: roll the dough into a long log. Cut small pieces off the log and roll in your palms to form a
“flying saucer” or “rolling pin” shape, tapered on either side with a fatter middle.

Cook in salted boiling water until they float. Remove when done and immediately sauce and serve.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Day Five

Chicken Teriyaki
Sauce
yield, 1.25 cups or plenty for about 24 servings; extra may be refrigerated for up to a month
7 Tbsp. saké
7 Tbsp. mirin
7 Tbsp. dark soy sauce
1 Tbsp. sugar
3 coins of ginger

Mix ingredients in a saucepan and bring to a boil over medium heat; boil until sugar is dissolved and
sauce thickens slightly. Discard ginger. Use immediately, or cool and store in refrigerator.

Chicken
Yield: 4 servings
1 lb. boneless, skinless chicken (breast or leg-thigh meat) pieces
vegetable oil
4 coin-sized pieces of ginger (no need to peel)
1/3 cup teriyaki sauce for each 4 servings
slivered green onions for garnish

Trim excess fat from chicken pieces. Salt them moderately, and let stand 10 minutes. Rinse the salt off,
and pat the pieces dry. If using breasts, cover with a piece of plastic wrap, and with a flat-bottomed
frying pan, gently pound the high parts of the meat until the chicken pieces are evenly thick, which will
help it to cook evenly.

You can cook the chicken in batches in a frying pan or in the oven: For the frying pan: Heat a small
amount of oil (a few teaspoons) over high heat in a heavy skillet. Lay chicken skin-side down in the hot
skillet without crowding them. Fry over medium heat, without moving or turning, until the skin-side is
well browned, about 4 minutes. Turn the pieces (they will release easily from the pan). Cook until the
juices run clear when the chicken is pierced with a fork, about 4 to 6 minutes, depending on the
thickness of the pieces. Remove the cooked pieces to a bowl, repeat with remaining chicken. Remove to
a plate.

Over medium heat, into the juices left in the skillet, pour 1/3 cup of the teriyaki sauce. Bring to a boil,
stirring. After a minute or so the liquid will thicken slightly and take on a luster. Return the chicken to
the pan. Continue to cook over high heat, turning the chicken several times, until it is well coated with
the sauce. Remove from the heat when the sauce is almost completely reduced, a few minutes at most.
Garnish with slivered scallions.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Crepes
Yield: about 20 crepes
3 large eggs
2/3 cup milk
2/3 cup water
1/4 tsp. salt
3 Tbs. vegetable oil
1 cup Wondra or regular flour
butter or oil for the pan

Beat eggs to blend. Beat in liquids, salt and oil. Gradually beat in the flour. Let stand at least 20 to 30
minutes (Wondra) and if using regular flour, at least 1 hour.

Heat a non-stick pan over medium heat. Brush with a few drops of oil or rub with a buttered paper
towel. Ladle about 2-3 tablespoons (depending on pan size) into the center of the pan, and then quickly
tilt it so that the batter spreads around to cover the bottom. Cook until the edges begin to curl away from
the pan. Flip with tongs, and cook half a minute more. The underside will get brown splotches on it.
Remove to a platter placed in a warm (lowest temp. possible) oven, covering the crêpes with a tea towel
to keep them from drying out, or cool completely, wrap and refrigerate or freeze for later use.

If the first crepe was too thick and didn't spread properly, add a bit of water and stir the batter again
before proceeding. It may be necessary to re-oil the pan during the course of cooking if crêpes begin to
stick.

Mochi
Ingredients:
220 gm glutinous rice flour
110 gm sugar
6.76 oz water
katakuriko (potato starch)

Instructions:
Prepare the steamer and heat while mixing batter.
Mix the mochi flour and the sugar together.
Add water and whisk until well mixed.
Remove the top of the steamer, line with a damp muslin cloth.
Pour batter onto the cloth.
Steam for 20 minutes, or until dough has solidified.
Cover a flat surface with potato starch (katikoriko).
Turn the hot dough out onto the surface and kneed until smooth.
Cut into small pieces.
Roll each into a ball.
Fill and serve.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Pate a choux for Profiteroles
yield: about 70-80 puffs
1 1/4 cups water
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 teaspoon salt
1 1/2 cups unbleached flour
4 to 6 large eggs
large pastry bag fitted with a 1/2-inch plain tip

Preheat oven to 425°F. Cover 2 baking sheets with parchment paper.

In a heavy 3-quart saucepan, boil water, butter and salt over high heat. Reduce heat to moderate. Add
flour all at once and beat with a wooden spoon until mixture pulls away from sides of pan, forming a
dough. Transfer to the bowl of a standing electric mixer and beat in 4 eggs, 1 at a time, on high speed,
beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from
a spoon. If batter is too stiff, add another egg, or two if needed.

Spoon pâte à chou into the pastry bag, and pipe about 70-80 mounds onto baking sheets, each about 1
inche in diameter, leaving 1 1/2 inches between mounds. With a finger dipped in water gently smooth
pointed tip of each mound to round puffs. Bake puffs in upper third of oven 10 minutes, switching
position of sheets in oven halfway through baking if necessary. Reduce temperature to 400°F. and bake
puffs 20 minutes more, or until puffed and golden. Let puffs stand in turned-off oven 30 minutes.
Transfer puffs to racks to cool. Puffs may be made 2 days ahead and kept in an airtight container, or
frozen, then re-crisped in a 400°F. oven for 5 minutes before filling.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

White Cupcakes
by Clare Crespo

3 cups all-purpose flour

2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups unsalted butter, softened
1 3/4 cups sugar
2 eggs
1 1/4 cups whole milk
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Sift the flour, baking powder, and salt together in a medium bowl.
In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
Add the eggs one at a time, and beat well after each addition.
In a small bowl, combine the milk and vanilla.
To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of
the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after
each addition until smooth.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when
touched.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a
rack to finish cooling completely.

Buttercream frosting
by Martha Stewart

12 ounces (3 sticks) unsalted butter, softened

1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Directions
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.
(After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-
high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for
up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104

Devil's Food Cupcakes
by Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot
water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and
pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to
5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as
needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour
mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway
through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire
racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored
overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight
containers; bring to room temperature and garnish with chocolate curls just before serving.

Chocolate Ganache Frosting

1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup

Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-
high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Beginning near the center and working outward, stir melted chocolate into cream until mixture is
combined and smooth (do not overstir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly
lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104
Red Velvet Cupcakes
by Paula Deen

2 1/2 cups all-purpose flour

1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large
bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld
electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22
minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar
and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

COOK! Culinary Programs - 1410 D 62nd St. Emeryville, CA 94608 - 510-594-1104