The Sylvia Center/ExpandED Chef Training Program

Transcription

1 The Sylvia Center/ExpandED Chef Training Program Participant Workbook Winter, The Sylvia Center 1

2 The Sylvia Center/ExpandED Chef Training Program Week One: Getting Comfortable in the Kitchen Class One Recipes: Potato Celery Soup and Spiced Baked Apples Class Two Recipes: Butternut Squash Soup, Cheesy Crostini and Oatmeal Cookies Week Two: Time Saving Strategies Class Three Recipes: Curried Vegetable Stew, Brown Rice and Apple Cobbler Class Four Recipes: Sweet Potato Gnocchi, Braised Cippolini Onions and Pear Cake Week Three: Animal Proteins and Plant Proteins Class Five Recipes: Moroccan Braised Chicken Thighs, Cous-cous and Carrot Muffins Class Six Recipes: Vegetable Bean Chili and Jalapeño Cornbread Week Four: Eggs Class Seven Recipes: Cauliflower Leek Frittata and Poached Pears with Crème Anglaise Class Eight Recipes: Sautéed Chicken Breast, Sweet Potato Pancakes and Lemon Macaroons Week Five: Working with Dough Class Nine Recipes: Pizza with Roasted Vegetables, Green Salad with Vinaigrette and Dried Fruit Compote Class Ten Recipes: Minestrone and Apple Galette Week Six: Indian Flavors/Japanese Flavors Class Eleven Recipes: Carrot Kale Samosas, Dal, Rice Pilaf, Cilantro Chutney and Ladoos Class Twelve Recipes: Vegetable Sushi Maki, Cucumber and Snow Pea Salad and Ginger Snaps Week Seven: Chinese/Thai Flavors 2016 The Sylvia Center 2

3 Class Thirteen Recipes: Vegetable Dumplings, Singapore Noodles, Sliced Pineapple Class Fourteen Recipes: Thai Red Curry Vegetables, Green Papaya Salad and Coconut Mango Smoothies Week Eight: Middle Eastern/Mexican Flavors Class Fifteen Recipes: Falafel, Lemon Herb Hummus and Basboosa Class Sixteen Recipes: Fish Tacos, Salsa Verde and Olive Oil Cake 2016 The Sylvia Center 3

4 Week One: Class One Recipes Potato Celery Soup Serves 4 1 large onion, diced 2 Yukon Gold potatoes, washed but skins left on and diced 1 head celery, washed and chopped 1 quart chicken or vegetable stock ¼ cup fresh dill, chopped ½ cup heavy cream ½ stick salted butter salt and pepper to taste Sauté chopped onion in butter over medium heat until translucent. Do not brown. Add potatoes and celery and sauté for about five minutes. Add stock and bring to boil. Lower heat and simmer until all vegetables are tender. Blend in the pot with a hand-blender. Add cream, salt and pepper. Stir and taste. Season to taste with salt and pepper. Stir in chopped dill and serve The Sylvia Center 4

5 Week One: Class One Recipes Sylvia s Table Oven Baked Apples Serves to 10 apples, peeled, halved and cored ¾ cup sugar ¾ teaspoon cinnamon 1 tablespoon grated lemon zest 2 tablespoons lemon juice 4 tablespoons unsalted butter, melted 1. Preheat oven to 350F. 2. Combine sugar, cinnamon, lemon juice and lemon zest and pour over apples. Toss to coat. Pour the melted butter over the fruit. 3. Place apples in baking dish and bake for 35 minutes, basting apples occasionally. 4. If pan juices are not syrupy, pour them into small saucepan and reduce over medium high heat. Pour syrup over apples and serve with yogurt The Sylvia Center 5

6 Week One: Class Two Recipes Butternut Squash Soup Serves butternut squash 1 large onion, diced 3 carrots, peeled and diced 2 apples, diced 1 quart of vegetable stock 1 teaspoon or more of curry powder Salt and pepper 1. Preheat oven to 375F. Cut butternut squash into sections and roast at 375F until tender. Let cool 2. While squash roasts, sauté onions, carrots, and curry powder until soft and fragrant. 3. Add apples and continue to sauté another few minutes. 4. When squash is done, let cool, then peel and add flesh to soup pot. 5. Add stock. 6. Bring to boil, then simmer for another five minutes. 7. Puree. Add salt and pepper to taste. 8. Serve with cheesy crostini The Sylvia Center 6

7 Week One: Class Two Recipes Cheesy Crostini Serves baguette, cut into ½ inch slices 3 tablespoons of olive oil 2/3 cups of grated Parmesan Pepper 1. Preheat oven to 375F. 2. Brush bread slices with olive oil, and sprinkle with parmesan cheese. 3. Place on baking sheet and bake until golden brown, about 10 minutes The Sylvia Center 7

8 Week One: Class Two Recipes Oatmeal Cookies Serves sticks unsalted butter, softened ½ cup brown sugar ½ cup white sugar 2 eggs 1 tsp. vanilla 1 ½ cups all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. salt (omit if using salted butter) 3 cups rolled oats 1 cup raisins (optional) 1. Preheat oven to 375F 2. Using a hand mixer or stand mixer, beat butter and both sugars until creamy. 3. Add eggs and vanilla and beat well. 4. In a separate bowl, mix together flour, baking soda, cinnamon, and salt (if using). 5. Add to butter mixture and mix well. 6. Add oats and raisins (if using) and mix well. 7. Spoon dough onto cookie sheet by tablespoons, three inches apart. 8. Bake for minutes The Sylvia Center 8