Workshop: Cooking for the Recent Graduate Part 1
Presenter: Nick Peters, General Manager, Student Organized Services, Inc.
Casey Miller, Operations Manager, Student Organized Services, Inc.
Knife Skills/Kitchen Safety
Olives (flavor, tapenade)
Cheese Course (flavor, pairings)
Mushrooms (for ravioli and risotto and tapenade)
Split into groups A and B
Start with Molten Chocolate Cake
Risotto with mushrooms
Finish crème brulee
Website for pictures and movies of ingredients, steps, and techniques :
Take notes on the flavors you discover and think about how they might pair with other foods.
Todays olives are:
Green with pimento
Today’s Cheese are:
Slice baguette thin, brush with olive oil on both sides, toast in preheated oven (350F) until golden brown, about 15 minutes.
Blend you favorite selection/blend of seedless olives, olive oil, capers, shallot, herbs as you see fit.
Molten Chocolate Cake
2/3 cup chocolate chips
4 Tblsp butter
1/3 cup packed light brown sugar
3 Tblsp flour (AP)
2 Tblsp cocoa powder (quality matters)
Melt chocolate and butter over a hot water bath (bain marie).
Whisk eggs and sugar in separate bowl
Fold in flour and cocoa powder to eggs/sugar
Add this to chocolate/butter mixture
Grease and cocoa dust 6 ramekins and pour in mixture
Chill for 1-2 hours
Preheat oven to 400F.
Bake in ramekins on cookie sheet for 12-14 minutes
Unmold while warm and serve with ice cream. Center should remain molten.
Yield: enough for 30+ medium raviolis
4 cups AP Flour
2 tsp salt
6 large eggs
2 TBL olive oil, plus more for coating dough ball
corn meal for storage/dusting
Pout flour and salt in mixer with j hook. Mix. Add 1 egg at a time until dough starts to lump up. Drizzle in olive oil until dough forms a ball. Take out and knead for 10 minutes. Coat ball of dough with olive oil and wrap in saran wrap. Let ball rest 30 minutes so gluten can relax. Using pasta roller roll out pasta to paper thin (you should be able to see your hand through it. Stuff with favorite stuffing using tablespoons and crimp edges. Coat finished raviolis with cornmeal to prevent sticking. Boil in salted water or stock. Raviolis are done when they float.
Mushroom and Cheese Ravoili Stuffing
2 # Crimini (brown) mushrooms
2 Sprigs Thyme
2 Sprigs Rosemary
2 crushed garlic cloves
8 oz Marscapone Cheese
6-8 oz Parmesan Cheese
Salt and Pepper to taste
White wine for deglazing (Marsala is awesome, Sherry or a dry white is fine too)
Brown butter sage sauce:
8-8 TBL Butter
1 bunch Sage leaves (leaves separated from stems)
Wash and slice mushrooms (don’t worry about drying them). Get a pan heating on the stove over medium heat with some olive oil. Add mushrooms, garlic, thyme, and rosemary. Drizzle olive oil over the pile, be moderate, oils wash out flavors. Let mushrooms cook without stirring much. Mushrooms will release water which will begin to boil. Mushrooms are best cooked by sounds: they will start with a sizzle, then to boil, then when it returns to a sizzle you deglaze with white wine and scrape the fond (brown/caramelized bits on pan) into mixture. Mushrooms are 95% water, when the water cooks away you’re left with the flavor and when the mushrooms brown nicely (caramelization or the Maillard reaction) you’ll get a much more intense , earthy flavor. For example, deglazing with Marsala adds to the nuttiness. Takes around 20 minutes. When wine is cooked away, turn off, discard sprigs, and put mushroom and garlic into blender/cuisenart with scoops of marscapone cheese and parmesan. You want the final blend to be on the salty side because the flavor will be thinned out by being stuffed into ravioli.
Spoon onto pasta sheet and cut/crimp raviolis. Use cornmeal to keep raviolis separate on tray prior to cooking. Raviolis are done when they float cooked in stock or salted water.
Variations: Risotto is a classic Italian dish that is usually served as a first course, Primo, and can be flavored almost any way desired. The classic risotto dish, Milanese, is seasoned with saffron, and other variations include seafood risotto, butternut squash risotto, and asparagus risotto.
1 medium yellow onion, small dice
4 tbsp. olive oil, divided
1 lb. Arborio rice
9 cups hot stock, can use veggie, chicken, beef, seafood
1 cup dry white wine
1 oz. dried porcini mushrooms
1 lb. crimini mushrooms
1 lb. oyster mushrooms
1 shallot, minced
6 sprigs thyme, chopped, divided
Salt and pepper to taste
Begin by re-constituting the dried porcini mushrooms with boiling hot water. Use about half of the mushrooms for the risotto, and reserve the other half for the stock. Heat the dried mushrooms in vegetable stock to give the stock some richness/strong mushroom flavor.
In a large pot, heat the olive oil and sweat the onions until translucent, without adding color, about 5 minutes. Add the Arborio rice, coat in the oil, and toast slightly, again without adding color. De-glaze with the white wine, and reduce au sec. Next ladle in the hot stock, about 1-2 cups at a time, and stir constantly. It is important to remember to continually stir the risotto, as this is what breaks down the starch, and gives creaminess to the risotto. Continue to add the stock, until the risotto is al dente. Traditionally, risotto is served al dente, however, it can be served cooked all the way through.
Meanwhile, in a separate pan, heat an additional 2 tbsp. olive oil, and sweat the shallots. Once translucent, add the crimini mushrooms, oyster mushrooms, and re-constituted porcini mushrooms. Cook about 3-5 minutes, or until they have released all of their water. Season with fresh thyme and salt and pepper.
Once the risotto is al dente, finish with a few tablespoons butter and Parmesan cheese. (This can be omitted if making the risotto vegan) Add in the cooked mushrooms, and serve.
Chicken Picatta – serves 8
2 whole (largish) boneless/skinless chicken breasts
Salt and pepper
AP flour – enough to dredge chicken
1/3 cup lemon juice
1/3 cup chicken stock
½ cup capers (drained)
1/3 cup chopped Italian parsley
Deglazing wine (white wine, marsala)
Cut chicken breasts into half breasts. Now carefully butterfly these in half. Coat with salt and pepper, dredge in flour, set aside.
Start heating large pan over medium/medium high heat with 4 TBSP olive oil and 3 TBSP butter. When hot enough butter will begin to sizzle in the olive oil. Add 4 pieces of chicken and cook each side 3 minutes until brown, then remove chicken and set aside. Add 2 TBSP butter and oil each and repeat with next 4 chicken pieces, remove chicken and set aside.
Add the lemon juice, capers, and stock to pan. Bring liquid to a boil, scraping fond (brown bits from the pan). Add a dash of deglazing wine if you wish to free up more fond. Flavor is in the fond. Return chicken to pan and lower to simmer for 5-6 minutes. Remove chicken and whisk in 1 TBSP butter, add ½ of the parsley leaves and pour over finished chicken. Garnish with remaining parsley leaves.
Diver Scallops (large)
Salt and pepper
Melt enough butter to coat pan (depend son number of scallops/size of pan). Skim off top solids of melted butter to clarify it. Dry off scallops with paper towels. Season with salt and pepper. Heat butter to shimmering (almost burning) in pan and add scallops. Let them sear for 2-3 minutes until bottom releases (takes judgement and practice, do not move them if possible), then flip and sear other side. Remove when just opaque (or to taste). Serve immediately!
Chicken Parmesan- Serves 8
1 medium yellow onion, diced
½ cup olive oil
4 garlic gloves, peeled and minced
1 (28 ounce) cans crushed tomatoes
2 tsp. dried oregano
Pinch of sugar
Salt and pepper to taste
8 chicken breast cutlets
Salt and pepper to taste
2 cups breadcrumbs
2 cups Parmesan cheese
½ cup olive oil
2 tbsp. fresh basil
Prepare the sauce by sautéing the onion and garlic in the olive oil, over medium heat for about 3-5 minutes. Add the tomatoes, oregano, sugar, salt and pepper, and bring to a simmer. Reduce the heat to maintain the simmer, and allow to cook uncovered while the chicken is prepared.
Preheat the oven to 375 degrees F. Working one at a time, place a chicken breast between two layers of wax paper, or plastic wrap. With a meat pounder, pound the chicken breasts to an even thickness between 1/4-1/2 inch. Season the chicken breasts with salt and pepper.
In a shallow bowl, combine the breadcrumbs, and half of the Parmesan cheese. In a separate bowl, whisk together the eggs.
Heat half of the olive oil in a large sauté pan on medium-high heat. Dredge the chicken pieces first in the egg mixture, then in the breadcrumbs. Place the breaded chicken pieces in the oil. Fry until golden brown on each side, about 3-4 minutes.
Coat the bottom of a baking dish with some of the sauce, and then place the browned chicken on top of the sauce. Top with the remaining sauce and Parmesan cheese.
Bake for 10-12 minutes, or until the cheese begins to brown. Garnish with chopped basil.
Eggplant Parmesan- serves 8
2 large eggs
¾ cup breadcrumbs
1 cup Parmesan cheese
1 tsp. dried oregano
½ tsp. dried basil
Salt and pepper
2 large eggplants, peeled and sliced into ½ inch rounds
6 cups tomato sauce (see recipe above for sauce)
1 ½ cups shredded mozzarella cheese
Preheat oven to 375 degrees F. In a shallow bowl whisk together eggs and 2 tablespoons water. In another bowl, mix together the breadcrumbs, ¾ cup Parmesan cheese, oregano and basil. Season with salt and pepper.
Dip eggplant sliced in egg mixture, then dip into the breadcrumb mixture. Heat ¼ cup olive oil in a large skillet over medium heat, and fry each eggplant until golden brown, about 3-4 minutes per side.
Spread some of the prepared sauce on the bottom of a baking dish. Arrange half of the browned eggplant slices in the dish, top with some of the sauce and ½ of the mozzarella cheese. Layer the remaining eggplant on top, cover with the remaining sauce and top with the remaining mozzarella and Parmesan cheese. Bake until sauce is bubbling and cheese is melted and brown, about 15-20 minutes.
Crème Brulee- serves 12
2 quarts heavy cream
1 ½ tbsp. vanilla extract
2 cup sugar, divided
12 large egg yolks
4 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream and vanilla in a medium saucepan set over medium, and bring to a simmer. Remove from the heat, and allow to cool briefly.
In a medium bowl, whisk together 1 cup sugar and the egg yolks, until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring constantly. Pour the liquid into 6 ramekins. Place the ramekins into a large cake pan or roasting pan, pour enough hot water to come halfway up the sides of the ramekins. Bake until the crème brulee is set, but still trembling in the center, approximately 40-45 minutes. Remove the ramekins and refrigerate until cooled.
Sprinkle the tops of the custard with the remaining sugar, ad use a blow torch to melt the sugar and form a crispy top.