RECIPES

Recipes - Spring 2006

Sample Recipes from the Spring 2006 Compilation Cookbook
(If you like what you see, please e-mail secretary@cooking.berkeley.edu for all 14 recipes.)

Roy's "Molten Lava" Chocolate Soufflé

• 6 oz. Butter
• ½ lb. Semi-Sweet Chocolate
• 1½ cups sugar
• 3 tablespoons corn starch
• 4 eggs & 4 egg yolks

Directions:

1. Melt butter and chocolate over low heat. Mix sugar and corn starch together in a bowl. Crack the eggs into another bowl; add the yolks in with the eggs. When the butter and chocolate are melted, add to the sugar, mix it with a wire whisk, then add the eggs and mix it again, just until it looks smooth. Transfer to another container if desired. Chill over night.
2. Line a metal ring with a strip of the parchment paper, set on a pizza pan on top of a square parchment paper, spray with Pam, scoop the soufflé base into the ring 2/3 full. For best results and faster baking time leave it at room temperature for an hour before baking. The pizza pan holds up to 3 rings but increase baking time 1-2 minutes.
3. In a pre-heated 400 degree oven set on the top rack, bake for approximately 20-24 minutes. YOU MUST PRACTICE as there are variables in oven temperature, etc.
4. Remove from oven, then with a pair of tongs hold the mold and slide a metal spatula under it and carefully lift on to a plate. Slide out spatula gently, lift off the mold and remove the paper. (If it breaks then you need to bake the next one longer. If it doesn't run out when cut then bake it less.) Serve immediately while very hot.
5. Optional: Serve with fresh fruits, ice cream & raspberry sauce.

Chicken Tikka Masala

Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350°F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.

Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Warm Pistachio-Crusted Goat Cheese with Onions & Honey

• Small round or log of soft goat cheese (i.e. chevre de bellay, or montrachet) approx. 0.3 - 0.5 lb.
• ½ small red onion
• 2 tbs. butter
• ½ C. pistachios (toasted or un-toasted)
• About ¾ C. honey, to taste
• Toasted baguette or warm pita bread

1. Preheat oven to 325 - 350°F.
2. Crush or roughly chop pistachios so no large pieces remain but it isn't powdery. Roll the round of goat cheese in the pistachios and lightly press until the entire outside of the log is coated with nuts. This is easiest to do if you keep the cheese cold in the refridgerator right before you coat with pistachios.
3. Place crusted goat cheese in a small pie pan or 8x8/9x9 baking dish. Pour about half of the honey around the base of the cheese, drizzling some over the top as well. Bake in oven for 20-25 minutes until center of cheese is warm. Keep your eye on it to make sure the cheese doesn't start to get too melty around the edges (it will get grainy and not taste as good if this happens).
4. Meanwhile, melt butter in small pan over medium heat. Thinly slice the onion & cook in butter until caramelized, about 3-5 minutes. Adding a touch of honey to the pan doesn't hurt either. They should be soft but retain a little bit of "bite" to them.
5. After cheese comes out of oven, immediately add the carmelized onions to the warm honey around the base of the cheese and drizzle the remaining honey over the top of the cheese. Serve with toasted baguette slices or warm pita. Make sure you get some cheese, pistachio, honey, and onion in each bite. Sounds weird, but it's delicious :)

Pecan Topping Apple Pie

• ¾ cup sugar
• ¼ cups all-purpose flour
• ½ tsp. cinnamon
• 1/8 tsp. nutmeg
• ¼ tsp. salt
• 6 cups peeled, thinly sliced apples (5 large apples; I often use more)
• 1 pkg. pie crust

• ¼ cup melted butter or margarine
• ½ cup brown sugar
• 2 tbs. milk or cream
• ¼ cup chopped pecans

Mix sugar, flour, cinnamon, nutmeg, and salt. Add to apples to coat. Spoon into a pastry-lined pie plate. Sprinkle with lemon juice. Top pie with pastry crust, sealing edges and cutting vents. Bake for 40 minutes at 400 or until golden brown. (I often line edges with tin foil to prevent them from burning)

Topping: (To be added on cooled, cooked pie)
Mix melted butter, brown sugar, and whipping cream - microwave on high for 2 minutes. Stir in pecans and microwave on high for one minute. Spoon the mixture over pie.

Oatmeal Cookies

• 1 cup Safflower Oil
• 1 cup Brown Sugar
• 1 cup Granulated SUgar
• 3 Beaten Eggs
• 1 tsp. Vanilla Extract
• 2¼ cup Flour
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 4 cup Oatmeal
• ½ cup Chopped Walnuts or Chocolate Chips (optional)

In a small bowl, sift dry ingredients (not including oatmeal). Cream safflower oil, sugar, and brown sugar in larger bowl. Add eggs and vanilla, beat well. Add sifted dry ingredients; add oatmeal (and nuts/chocolate chips). Mix well and bake at 350 °F until the bottoms are golden brown.