YUM Summer Week 2 Recipes

Spaetzle
Makes about
4
servings
PROJECT OF OPEN MIND
Ingredients:
—1 cup (250 grams) all-purpose flour
—3 large eggs
—3 Tablespoons milk
Directions:
Whisk together the flour, eggs and milk in a large bowl.
Cover with plastic wrap and refrigerate for 1 hour, or overnight.
Prepare an ice bath by placing ice cubes and some water in
a bowl. Bring a large pot of salted water to boil. Set a large
colander with holes anywhere from 1/4 to 1/2-inch wide
over the pot. Using potholders, pour 1/4 of the batter into
the colander and press it through the holes with a flexible
spatula. Boil for 2 to 3 minutes then use a slotted spoon to
fish the spaetzle out and drop it in the ice bath. Continue
with remaining batter in 3 batches.
When you’re done with the batter, drain the spaetzle well
and toss it with a small amount of olive oil to keep it from
sticking.
Tools needed:
—Mixing bowl
—Whisk
—Measuring cups and
spoons
—Liquid measuring cup
—Plastic wrap
—Large pot
—Colander
—Bowl for ice bath
—Ice Cube tray
Pan-Browned Spaetzle
with Shallots and Herbs
Makes about
4
servings
Ingredients:
—1 – 2 cups drained cooled spaetzle
—1 Tablespoon unsalted butter
—1 Tablespoon minced shallots
—1 Tablespoon minced herbs
—lemon juice, to taste
Directions:
Heat a large skillet over medium-high. Heat 1 tablespoon
unsalted butter. Once it is fully melted and beginning to
turn golden add a couple cups of drained, cooled spaetzle
and let it heat for a minute in the pan before starting to
saute it about.
Season with salt and freshly ground pepper and continue to
cook it until each piece has a couple toasty brown edges.
Add 1 tablespoon minced shallot and cook for one minute
more. Adjust seasonings to taste and, off the heat, toss with
1 tablespoon minced herbs and a teaspoon of lemon juice.
PROJECT OF OPEN MIND
Tools needed:
—Large Saute pan
—Knife for mincing
—Measuring cups and
spoons
Rainbow Pasta
Makes
4
Servings
Ingredients:
PROJECT OF OPEN MIND
Pasta Dough
—6 Egg Yolks
—About 2 cups of ’00 Flour, or more if needed
Directions:
Place the egg
yolks in the well
To Make the Pasta Dough
1 To make the dough, on a wooden cutting board make a mound of
flour with a well inside. Place the egg yolks in the well and gently mix
the egg yolks slowly adding the four as you mix in a circular fashion.
2 Once the eggs have absorbed enough flour to make it difficult to mix
with your fingers, scrape off the egg mixture from your hand. Using a
bench scraper, remove some of the excess flour and place in a pile.
3 Slowly add flour to the top of the egg mixture (it will be quite
thick) and using your bench scraper, fold in the flour. Once you have
added enough flour that you can handle it with your hands, begin
kneading the dough. If the dough is too sticky, add more flour. There
isn’t a true recipe for the flour-to-egg ratio, it is all by feel. When you
add your flour, do it in small amounts.
4 Once the dough has enough flour, knead for 5-7 minutes, or until
smooth.
Allow dough to rest for 30 minutes in plastic wrap.
Tools needed:
—Fork
—Mixing bowl
—Bench scraper
—Two bowls
—Sieve
—Plastic wrap
—Pasta machine
—Rolling pin
Rainbow Pasta
Makes
4
Servings
PROJECT OF OPEN MIND
Directions:
1 To roll out the dough, divide the dough in half, keeping the
unused half in the plastic wrap to prevent the dough from
developing a crusty skin.
2 Using a rolling pin, roll out the dough until it is about ¼
inch thick and is wide enough so that it matches the width
of your pasta machine.
3 Lightly flour the dough and feed through the machine on
its highest setting. Once you have rolled it out, fold it in
thirds, flour, and feed through the machine on the same
setting. You will do this 5 times total.
4 Feed the pasta (without folding) through each setting until
you have reached the desired thickness. Use pasta sheets
and cut for noodles, use whole sheets for lasagna, or use for
raviolis! If you are going to use for raviolis, be careful not to
let the sheets dry out.
Red Pasta Dough:
add two tablespoons of
boiled beet puree to the
eggs before mixing into the
flour
Green Pasta Dough:
add two tablespoons of
pureed boiled kale to the
eggs before mixing into the
flour
Blue Pasta Dough:
add two tablespoons of
pureed blueberry jam to
the eggs before mixing into
the flour
Yellow Pasta Dough:
base recipe makes yellow
dough from the yolks!
Classic Vanilla Flan
Makes
8
Ingredients:
PROJECT OF OPEN MIND
For Caramel
For Custard
—3/4 cup sugar
—1/4 cup water
—3 cups whole milk
—3/4 cup sugar
—4 large whole eggs,
plus 3 large egg yolks
—1/4 teaspoon coarse salt
—1 teaspoon pure vanilla extract
Directions:
For Caramel
1 Prepare oven and ramekins: Heat oven to 325 degrees.
Place a small bowl of cold water and a pastry brush near the
stovetop, and prepare an ice-water bath. Place eight
4-ounce ramekins in a large roasting pan. Bring a large
kettle or pot of water to a boil.
2
Make caramel: In a saucepan over medium-high heat, mix
sugar and water, stirring to combine. Do not stir again.
Cook, washing down sides of pan with a pastry brush
dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly.
3
Remove from heat, and immerse bottom of pan in ice-water
bath for 3 seconds to stop cooking. Dry bottom of pan.
Working quickly, pour about 1 tablespoon caramel into each
ramekin, swirling each to coat bottoms evenly.
Tools needed:
—8 ramekins
—Saucepan for caramel
(wash and use the same
pot for the custard)
—Wooden spoon
—Pastry brush
—Measuring cups and
spoons
—Rubber Spatula
—Mixing bowl
—Whisk
—Ladle
—2 inch deep baking dish
(big enough to fit the
saucepan in for ice bath)
—Tongs
Classic Vanilla Flan
Ingredients:
For Custard
Makes
8
—3 cups whole milk
—3/4 cup sugar
—4 large whole eggs,
plus 3 large egg yolks
—1/4 teaspoon coarse salt
—1 teaspoon pure vanilla extract
Directions: For Custard
1 Make custard: In a small saucepan, heat milk with half the
sugar (1/4 cup plus 2 tablespoons) over medium heat just
until mixture starts to steam and bubble around the edges,
5 to 6 minutes (do not let it boil).
2 Meanwhile, whisk egg yolks: In a large mixing bowl, whisk
together the eggs, yolks, remaining sugar, and salt.
3 Temper eggs: Add ladle of hot milk mixture to the egg
mixture and whisk to combine. (This is called tempering,
and it prevents the eggs from curdling.) Add two more
ladles of milk mixture, one at a time, whisking to combine
after each addition. Gradually whisk in remaining milk mixture.
4 Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in
vanilla.
5 Bake: Divide custard evenly among ramekins. Place pan in
oven. Add enough boiling water to pan to come halfway up
the sides of ramekins.
Bake until custards are just set (they should tremble slightly
in center when shaken), 35 to 42 minutes.
6 Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a
wire rack for 30 minutes. Then, cover with plastic wrap and
chill for at least 2 hours.
7 To unmold, run a sharp knife around inside of ramekins, and
place a rimmed serving plate upside down over top of each.
Invert, and gently lift ramekin to remove. Serve immediately.
PROJECT OF OPEN MIND
Tools needed:
—8 ramekins
—Saucepan for caramel
(wash and use the same
pot for the custard)
—Wooden spoon
—Pastry brush
—Measuring cups and
spoons
—Rubber Spatula
—Mixing bowl
—Whisk
—Ladle
—2 inch deep baking dish
(big enough to fit the
saucepan in for ice bath)
—Tongs
Traditional Paella
Recipe adapted from the Spanish Table
PROJECT OF OPEN MIND
Tools needed:
—Tools needed:
—Knife for chopping
—Measuring cups and spoons
—Liquid Measuring cup
—Wooden spoon
—Small saucepan
—Paella pan
Directions:
1 Heat stock in a separate stock pot. Crush saffron and
add it to stock. Heat your paella pan over medium
heat. Add olive oil and fry chicken until it begins to
brown. Next add garlic and onions and saute until
translucent. Add chorizo and cook until heated
through. Add the rice, stirring until well coated with
oil.
2 Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and
hot stock. Bring to a boil while scraping the bottom of
pan. Now the rice should be level and you will not
need to stir from this point on. Adjust heat to maintain
a nice simmer.
3 When the rice has absorbed a good amount of liquid
but still has a soupy appearance add the mussels or
clams. Once the rice is cooked add the shrimp or
prawns tucking them down into the rice, then the
piquillo peppers and green beans. During this time the
rice should be caramelizing on the bottom of the pan
or creating what is called the “socarrat”. It will make a
faint crackling sound and smell toasty sweet but not
burnt. Set aside to “rest” for 5-10 minutes. Sprinkle with
chopped parsley, garnish with lemon wedges and
serve.
Ingredients:
—½ cup uncooked Valencian Rice
per person or 1/3 cup if using
Bomba
—1 cup chicken stock per person
—5 threads saffron per person
—4 tablespoons, or more, olive oil,
to cover bottom of pan
—1 piece of chicken, such as a
thigh, per person
—½ to 1 soft chorizo, such as
Bilbao or Palacios, per person
—½ teaspoon Spanish sweet
pimentón (paprika) per person
—1 clove garlic per person, minced
—¼ cup chopped onion per
person
—cup grated tomato (cut in half,
grate and discard the skin) per
person
—2 shrimp or prawns per person
—2-4 small clams and/or mussels
per person
—1 red piquillo peppers cut in
strips per person
Traditional Paella
Recipe adapted from the Spanish Table
OVEN PAELLA
You can also use an oven if you find that your pan is
too large to cook on the stove top, even with occasionally moving the pan around on the burner(s). Begin
your recipe on the stove top but after adding the
liquid carefully move your paella pan into the oven
(350-400). Once rice is done return it to the stove top
to create the caramelized layer of rice on the bottom of
the pan.
BBQ PAELLA
Cooking a paella on a BBQ is easy because the cooking
sequence follows the natural cycle of the fire. Once
you have established a good, hot bed of coals, you
brown the chicken & any other meats in olive oil, then
add chopped onions & saute gently. The fire only
needs to remain hot enough to bring the liquid to a
boil when you add the rice. Once it has reached boiling, the rice can slowly simmer, absorbing the juices
from the other ingredients, along with the color, flavor
& aroma of the saffron. If you throw sprigs of herbs or
grapevines on the coals, their smoke will flavor the
clams & mussels. The fire can cool down slowly while
the rice cooks.
Seafood Paella Variation
Substitute Prawn stock or fish stock for the chicken
stock
Substitute 4 oz of white fish filet (such as rockfish,
halibut) or 1 large scallop per person for the chicken
thigh.
Add the fish/ scallops at the point where you add the
clams in the above recipe.
PROJECT OF OPEN MIND
French Macarons
Yields
35
Ingredients:
For The Macarons
—1 cup confectioners' sugar
—3/4 cup almond flour
—2 large egg whites, room temperature
—Pinch of cream of tartar
—1/4 cup superfine sugar
Directions:
1 Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2 Preheat oven to 375 degrees. Whisk whites with a mixer on
medium speed until foamy. Add cream of tartar, and whisk
until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks
form, about 8 minutes. Sift flour mixture over whites, and
fold until mixture is smooth and shiny.
3 Transfer batter to a pastry bag fitted with a 1/2-inch plain
round tip, and pipe 3/4-inch rounds 1 inch apart on
parchment-lined baking sheets, dragging pastry tip to the
side of rounds rather than forming peaks. Tap bottom of
each sheet on work surface to release trapped air. Let stand
at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway
through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375
degrees, heat for 5 minutes, then reduce to 325 degrees.
4 Let macarons cool on sheets for 2 to 3 minutes, then transfer
to a wire rack. (If macarons stick, spray water underneath
parchment on hot sheet. The steam will help release macarons.)
5 Sandwich 2 same-size macarons with 1 teaspoon filling.
Filling:Jam or buttercream frosting
Serve immediately, or stack between layers of parchment,
wrap in plastic, and freeze for up to 3 months.
PROJECT OF OPEN MIND
Tools needed:
—Measuring cups and
spoons
—Medium mixing bowl
—Large mixing bowl
—Whisk
—Baking sheet
—Parchment paper
piping bag with tip
—Rubber spatula