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Recipes from
COOK! Out of the Oven, Baking II
July 19 - 23, 2010

Basic Pie Dough

Makes 6 lb 6 oz

3 lbs all purpose flour

1 oz salt
2 lbs butter, cut into pieces, cold
16 fl oz cold water

1. Combine the flour and salt thoroughly. Gently rub the butter into the flour using your
fingertips to form large flakes, or walnut size pieces for an extremely flaky crust, or until it
looks like coarse meal for a finer crumb.
2. Add the water all at once and mix until the dough just comes together. It should be moist
enough to hold together when pressed into a ball.
3. Turn the dough out onto a floured work surface and shape into an even rectangle. Wrap he
dough with plastic and chill for 20 - 30 minutes. The dough is ready to roll out now, or it may
be refrigerated for up to 3 days, or frozen for up to 6 weeks. (Thaw frozen dough in the
refrigerator before rolling it out.)
4. Scale the dough as necessary, using about 1 oz of dough per 1 in of pie pan diameter.
5. To roll out the dough, work on a floured surface and roll the dough into the desired shape and
thickness using smooth, even strokes. Transfer the dough to a prepared pie, tart of tartlet pan.
The shell is ready to fill or bake blind now.

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

Spinach Soufflé
Recipe from the Culinary Institute of America
Makes 10 portions

2 oz butter
2 1/2 oz flour
24 fl oz milk
salt, as needed
pepper, as needed
15 egg yolks

butter, soft, as needed

3 oz grated parmesan cheese, plus as needed for dusting molds
10 oz blanched, chopped spinach
salt, as needed
pepper, as needed
10 egg whites

1. To make the souffle base, heat the butter in a pan over medium heat for 6 - 8 minutes, stirring
frequently, to make a blond roux.
2. Add the milk, whisking well until the mixture is very smooth. Add salt and pepper. Simmer
over low heat, stirring constantly, for 15 - 20 minutes, or until very thick and smooth.
3. Blend the yolks with some of the hot base to temper. Return the tempered yolks to the base
mixture and continue to simmer 3 - 4 minutes, stirring constantly. Do not allow the mixture to
boil.
4. Adjust the seasoning with salt and pepper, and strain through a sieve if necessary. The base is
ready to use now or it may be properly cooled and stored for later use.
5. To make spinach soufflé, prepare the molds by brushing them liberally with softened butter.
Lightly dust the interior of each mold with grated Parmesan cheese.
6. For each portion, blend together 2 fl oz soufflé base, 1 oz spinach, 1 Tbsp grated Parmesan,
salt and pepper until the spinach is evenly distributed
7. Beat 1 egg white for each soufflé to soft peaks. Fold about one-third of the beaten whites into
the base. Add the remaining white in one or two additions.
8. Spoon the soufflé batter into the prepared molds to within 1/2 inch of the rim. Wipe the rim
carefully to remove any batter. Tap the soufflés gently on the counter to settle the batter.
Sprinkle the soufflé tops with the remaining Parmesan.
9. Place the soufflés on a sheet pan in a 425〫oven and bake undisturbed until puffy and a
skewer inserted in the center comes out relatively clean, 16 - 18 minutes. Serve immediately.

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

Quiche recipes below from the Culinary Institute of America
Quiche Lorraine
Makes 10 servings

8 oz diced slab bacon

1 oz butter or oil
6 fl oz milk
6 fl oz cream
3 eggs
1 tsp salt
1/4 tsp pepper
pinch of nutmeg
4 oz grated Emmentaler cheese
9 in Basic Pie Dough, blind baked

1. Sauté the bacon in butter or oil until browned. Remove the bacon with a slotted spoon and
drain. Discard the rendered fat, or save for another use.
2. Whisk together the cream, milk, and eggs. Season with salt, pepper and nutmeg.
3. Scatter the bacon and cheese evenly over the crust. Add the custard mixture gradually, stirring
it gently with the back of a fork to distribute the filling ingredients evenly.
4. Set the quiche pan on a sheet pan and bake in a 350〫oven until a knife blade inserted in the
center comes out clean, 40 - 50 minutes. Serve hot or at room temperature.

Quiche with Caramelized Onions

Makes 10 servings

10 oz sliced onions
1 oz olive oil
6 fl oz milk
6 fl oz cream
3 eggs
1 tsp salt
1/4 tsp pepper
pinch of nutmeg
4 oz grated Provolone cheese, grated
9 in Basic Pie Dough, blind baked

1. Sauté the onions in olive oil over medium-low heat until golden brown and soft, about 15
minutes.
2. Whisk together the cream, milk, and eggs. Season with salt, pepper and nutmeg.

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

3. Scatter the onions and cheese evenly over the crust. Add the custard mixture gradually, stirring
it gently with the back of a fork to distribute the filling ingredients evenly.
4. Set the quiche pan on a sheet pan and bake in a 350〫oven until a knife blade inserted in the
center comes out clean, 40 - 50 minutes. Serve hot or at room temperature.

Quiche with Smoked Salmon

Recipe from the Culinary Institute of America
Makes 10 servings

4 oz smoked salmon, cut into small pieces

6 fl oz milk
6 fl oz cream
3 eggs
1 tsp salt
1/4 tsp pepper
2 Tbsp chopped dill
1 Tbsp minced chives
2 oz cream cheese, cut or broken into small pieces
9 in Basic Pie Dough, blind baked

1. Whisk together the cream, milk, and eggs. Season with salt, pepper.
2. Scatter the salmon, cheese and fresh herbs evenly over the crust. Add the custard mixture
gradually, stirring it gently with the back of a fork to distribute the filling ingredients evenly.
3. Set the quiche pan on a sheet pan and bake in a 350〫oven until a knife blade inserted in the
center comes out clean, 40 - 50 minutes. Serve hot or at room temperature.

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

Peach Soufflé
Bon Appétite 1998
What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and
still very shiny, then folding them into the flavor base carefully in two or three additions so that
the whites do not deflate—and then baking right away.

4 peaches, pitted
7 tablespoons sugar
1 tablespoon cornstarch
3/4 teaspoon grated orange peel

4 large egg whites

Preheat oven to 400°F, turn off convection

Butter ten 2/3-cup soufflé mold; dust with sugar and arrange on baking sheet.
Coarsely puree half of peaches, 3 tablespoons sugar and cornstarch in processor.
Transfer to small saucepan.
Stir over medium heat until mixture boils and thickens, about 3 minutes.
Whisk in peel. Cool completely.
Slice remaining peaches.
Transfer to medium bowl.
Add 1 tablespoon sugar; toss to blend.
Beat egg whites in large bowl until soft peaks form.
Gradually add 3 tablespoons sugar; beat until stiff but not dry.
Fold puree into whites in 3 additions.
Transfer to prepared dish.
Bake until soufflé is puffed and golden, about 18 minutes.
Serve immediately with Creme Anglaise.

Creme Anglaise
Yield: about 2 1/2 quarts (10 cups)

Note: this recipe makes a lot of custard! It’s easy to quarter it (one cup each cream & milk, etc.)
—but if you have too much, it makes fabulous (classic) French vanilla ice cream. Just chill well
and then churn in your favorite ice cream maker.

1 qt heavy cream
1 qt, Milk
14 oz sugar
1 lb egg yolks (about 30)
4 vanilla beans*

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

Put aside 1/2 cup of the milk. Combine the remaining milk and the cream in a medium-sized
saucepan.

Split the vanilla bean down the center with the tip of a paring knife and scrape out as many of the
seeds as possible. Place the seeds and entire vanilla pod into the milk mixture. Bring mixture just
to a boil. Remove pan from the heat. Allow the mixture to stand for at least 10-20 minutes
allowing the vanilla bean flavor to infuse into the milk.

While the mixture stands, prepare to finish the custard:

1) Place a medium bowl into a larger bowl partially filled with ice water. Place a fine mesh
strainer inside the empty bowl. Set this aside until it’s time to strain the finished custard.
2) In a medium bowl beat the yolks and sugar together until the mixture has thickened and is a
pale yellow color. This will take a couple of minutes of vigorous beating (or use an electric
mixer).
3) Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, stirring
while adding the hot milk. Then, while stirring constantly with a heat resistant spatula, add the
egg mixture back into the pan with the remaining milk/cream mixture.
4) Stir mixture constantly over medium-low heat until it is the consistency of heavy cream or
until you can draw a line with your finger along the back of the spoon and have the mixture
leave a trail. If the mixture stays separated and leaves a distinct path without the two sides
running together the cream is finished.
5) Immediately add the reserved two cups of milk to stop the cooking right away, which will
prevent your custard from accidentally curdling it if it gets too hot.
6) Immediately strain the finished cream through the fine mesh strainer into the iced bowl,
making sure that the bowl is stable, and will not tip the custard into the ice water (level of ice
& water should not be higher than the level of the custard in the bowl). Store tightly covered
for up to 2 days in the refrigerator.

*If using vanilla extract instead of vanilla beans, you can forego the standing time, and add it to
the strained custard. Stir occasionally until cooled.

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

Fruit 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 fruit, diced small

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 fruit and fold gently into the batter.

Spoon into prepared muffin cups, filling almost to top.

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

The following recipes are by the below named chefs, were taught by Francisco (aka: Cisco)
Machado (9 Catering), with written directions transcribed by Julia Caldwell and Kevin
Imah (COOK! Student Interns).

Preface by Julia Caldwell:

Cisco walked in this morning and brought tons of personality.  He started talking and a flurry of
words came out. It was about halfway through his description of egg yolks and lecithin (the stuff
in the egg that makes it an emulsifier) when I realized that I should be taking many detailed
notes.  I was taking notes as quickly as I could, because Cisco talks as fast as he cooks, but I still
wanted to absorb all of the knowledge that he was imparting, as well as get very detailed
instructions. Although the printed recipes did have directions they were minimal: "Cream butter,
add sugar, add eggs, add dry ingredients, add milk and extract (and zest if making lemon cake).
Bake until set." These instructions may be enough for an award winning chef such as Francisco,
however it became apparent that there was much more to be done than just mixing the
ingredients. These small, detailed, but important steps are what make the difference between
something we make at home versus something we order at a restaurant.

Crème Patisserie
Julia Child

Makes about 6 1/4 cups

15 egg yolks
1 1/4 cup sugar
1 1/4 cup all purpose flour
1/4 teaspoon salt
7 cups milk, heated
Flavoring:
2 1/2 Tbsp vanilla, or 1 1/4 Tbsp vanilla and 5 Tbsp rum or kirsch
2 1/2 Tbsp butter

Have all ingredients out and ready

Scald about half of the milk on high heat, put some sugar in the bottom of the pan before
scalding (to distribute the heat)
The rest of the sugar mixes with the flour to break up any clumps
Mix the flour/sugar mixture with the egg yolks
Add a little milk to the egg mixture, to add volume, leaving some for later
Then add the flour into the eggs little by little
Whipping vigorously the whole time
Add some more milk to the egg mixture
Add salt all at once
Whisk
Put ladle in the scalding milk to distribute the heat out of the pan

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

Temper eggs slowly so they do not curdle (temper by adding some of the hot liquid to the cool
eggs, this lets the eggs become hotter slowly)
Put the scalded milk back on medium heat
With a wooden spoon add the eggs to the milk on low heat and stir, then whisk vigorously (you
may want to take it off of the heat then put it back on)
Slowly add some of the leftover milk
Whisk, whisk, whisk
Look at the bottom of the pan to see if it has burnt (hopefully not because the sugar distributed
the heat)
Let it bubble on the sides a little, each time it does stir, you can do this up to three times
If it looks gummy on the sides add the rest of the milk stirring in small circles in the middle of
the pan with a wooden spoon
Take off the heat and work the butter in
Add the vanilla and whisk
Pour into a bowl with a spatula or pastry scraper making sure not to waste anything
Take some extra butter and scrape/smooth it over the surface, creating a layer of fat (this keeps a
film from forming on top of the crème patisserie)
Lay plastic wrap on top of the crème, so that it touches the surface, but leave some air in the
sides of the bowls)
Chill

Flourless Chocolate Cake

Fairmont Hotel, San Jose

27 oz chocolate
10 oz butter
21 egg yolks
27 egg whites
1 cup granulated sugar
1 tsp salt

Set out all ingredients

Pre-heat oven to 325 degrees
Melt butter in a pan over med-low heat being careful not to burn
Melt chocolate in a bain marie or a double boiler, so that it doesn’t burn
Put them together and set that aside
Whip the whites until soft peaks, adding some of the sugar, and some salt halfway through
Whip the egg yolks separately with the rest of the sugar
If fast enough fold the yolks and the whites together gently and swiftly with a pastry scraper
Pour all of the chocolate right away into the eggs and fold gently but very swiftly
Mix until still slightly marbled

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

Pour evenly into baking pans, make sure to use all of the batter using a pastry scraper, try to keep
the top side of it clean (this will ensure a clean line)
Using a bakers spatula push the batter to the sides of the pan, push do not squish or flatten
Clean the sides by putting your thumb in the corner of the pan and bring it around separating the
batter from the sides
Try not to mess it up too much
Put in the oven within 5 minutes of finishing

Yellow/ Lemon Cake

6 oz butter
2 Cups sugar
3 eggs
3 1/3 cup cake flour
1 1/2 Tbsp baking powder
1 tsp salt
1 1/4 cup milk
1 Tbsp vanilla
Zest of 2 lemons

Pre-heat the oven 325 degrees

Set out all the ingredients
Using the cream method, cream the butter and sugar until fluffy, not too fast at first (if making a
lemon cake add the lemon zest or you could add lime or orange zest)
Once the butter is nicely whipped, and the sugar is dissolved add the eggs one by one, very
slowly until combined (we do it slowly so that they don’t separate with the butter, you minimize
the risk of separating if all your ingredients are room temp)
After mixed, turn off the machine and using a scraper scrape the sides of the bowl so that you
incorporate everything, make sure to mix everything from the bottom of the bowl
Slowly add/shake the flour into the bowl while it mixes
(put the vanilla in the milk)
If it starts to get too sticky add some milk, then the rest of the flour, then the milk
Adding it all at a measured pace, while the machine runs
Take the bowl out of the mixer, and scrape the sides of the bowl to make sure the batter is even
Pour and scoop the batter evenly into the pans
Using a bakers spatula push the batter to the sides of the pan, push do not squish or flatten
Clean the sides by putting your thumb in the corner of the pan and bring it around separating the
batter from the sides
Bake
Take out of the oven when slight browning has happened, and the cake bounces back when you
press lightly, if your recipe says longer don’t worry it will continue to cook a little while still in
the pan
Let cool

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

Truffle Mousse
1 q whipping cream
11 oz bittersweet chocolate
1 vanilla bean (split in two with the insides scraped out, but kept)
1 pinch of salt

Set out all ingredients

Put just enough cream to cover the bottom of the bowl about an inch high
Whip on med. speed until starting to come together, then pour the rest of the cream in, whipping
on high
Be careful not to over whip, the cream should form very soft peeks (if it starts to separate just
through away and start over)
Halfway through the whipping process add all the vanilla and the salt
Set aside
Melt the chocolate in a bain marie or double boiler, making sure that it is hot but not burning
As soon as the chocolate is finished melting, bring it over to your station
Do this quickly because the chocolate must be hot
Pour all of the chocolate into the whipped cream in one fowl swoop, and fold in lightly but well
Chill, and use

Raspberry Mousse (Fruit mousse using whipped cream)

8 oz pastry cream (crème patisserie)
1 c raspberry (or other fruit) puree
8 sheets of gelatin
2 oz (4 Tbsp) simple syrup with whole vanilla bean
1 q lightly whipped cream with vanilla

Set out, or prepare all ingredients

Put just enough cream to cover the bottom of the bowl about an inch high
Whip on med. speed until starting to come together, then pour the rest of the cream in, whipping
on high
Be careful not to over whip, the cream should form very soft peeks (if it starts to separate just
through away and start over)
Halfway through the whipping process add all the vanilla and the salt
Set aside
Put equal parts sugar and water in a sauce pan and melt the sugar, add a vanilla bean that has
bean scraped out (use the whole bean including the seeds)
Set aside with the whipped cream
Bloom, activate, the gelatin by soaking it in cold water for about a minute, or until it becomes
soft and jelly like. Try not to over soak the gelatin or it will absorb too much water, so pour out
the water once it reaches the right consistency
Mix well with the 4 tbs of simple syrup

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

Set with all the other ingredients
Fold the pastry cream gently with the whipped cream
Mix the fruit puree with the syrup
Mix/ fold the syrup with the cream mixture, until even and let set a little
Use as you wish it will set up pretty quickly so use quickly
Once you have utilized in something you can freeze it in it’s mold for up to three days, just let sit
out a little before you serve, so they come back up to normal temperature

Peach Mousse (Fruit mousse using Italian Meringue)

8 oz pastry cream (crème patisserie)
1 c peach (or other fruit) puree
6 sheets of gelatin
1/2 c egg whites
3/4 c sugar

Set out, or prepare all ingredients

Bloom, activate, the gelatin by soaking it in cold water for about a minute, or until it becomes
soft and jelly like. Try not to over soak the gelatin or it will absorb too much water, so pour out
the water once it reaches the right consistency
Put the sugar in a sauce pan, and add just enough water to have it be the texture of damp sand,
set on the stove the melt, it is ready to use when in soft ball stage
While the sugar melts place the egg whites in a blender and blend until they are just about to
form soft peaks
Put the blender on high, and all at once pour in the very hot sugar, this actually cooks the egg
whites, also add the bloomed gelatin and continue beating until the gelatin mixes in
Make sure not to over beat the eggs
Set aside
Mix the pastry cream gently with half the puree
Mix/ fold the pastry cream and puree with Italian meringue
Fold in the rest of the puree
Use as you wish, it will set up pretty quickly so use quickly
Once you have utilized in something you can freeze it in it’s mold for up to three days, just let sit
out a little before you serve, so they come back up to normal temperature

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

Chicken Pot Pie
Using basic pie crust recipe
2 pies

1 stick (4 oz.) unsweetened butter

1 cup flour
5 cups strong chicken broth
1 Tbs. chopped fresh herbs (thyme, tarragon, parsley or sage)
2 medium potatoes, 1/2 inch dice
1 tsp. butter
2 onions, 1/2 inch dice
3 carrots, 1/4 inch dice
8 stalks celery, 1/4 inch dice
2 lbs. chicken or turkey meat, cooked, cut in 1/2 inch dice
1-2 red bell peppers, finely chopped
8 oz. baby peas (frozen), thawed
salt and pepper to taste
pie crust lids or mashed potatoes or drop biscuit dough
if using lids, 1 egg mixed with 1/2 shell of water

For the Velouté sauce

Heat 4 oz. butter until melted, in a heavy-bottomed 2 quart pot. Add the flour, and stir to
combine. Cook over low heat for 10 minutes. Cool slightly. Add the chicken broth, whisking
until it's smooth. Simmer together for 15 minutes, until the sauce is thickened and smooth. Add
salt and pepper to taste, and stir in the fresh herbs.

Cook the diced potatoes in boiling water until tender. Melt 1 tsp. butter in a heavy frying pan,
and add the onions, stirring. Cover and cook over low heat for 5 minutes. Add the carrots and
celery, and cover again, cooking an additional 5 minutes, until the vegetables are softened.
Combine these vegetables, the diced chicken or turkey meat, the bell pepper and the peas, and
incorporate into the velouté. Taste for seasoning, fill your pie crusts and cover your pies. Cut a
vent-hole and top the crust with an egg wash.
Bake in a 375-425° oven until the top is brown and the insides bubbly, about 25 minutes.
Serve immediately.

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

Beans and Kale
Yield: 4 servings
1 bunch lacinato kale (aka dinosaur kale)
salt
1 jar imported Italian barlotti beans (or use cooked canellini beans)
3 cloves garlic
2 Tbs. extra-virgin olive oil
large pinch chili flakes
1-2 tsp. lemon juice, to taste

Stem the kale. Wash the leaves well, and cut into strips. Bring a pot of water to a boil, about 2
quarts. Add salt—enough to make it taste like the sea, about 1 ½ teaspoons. Add the kale to the
boiling water, and cook until tender, about 5-6 minutes. Drain, chill under cold water, and
squeeze dry.

Mince the garlic. Heat the oil in a saucepan, and add the garlic and chili flakes, cook over
medium heat until the garlic is just soft but not brown. Add the beans and kale, and cook for
about 10 minutes, adding a bit of water if needed to keep the beans from drying out. Taste for
seasoning, adding salt if needed and a little lemon juice at the end.

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

Gratin of Pasta with Cheese, a.k.a. Mac & Cheese
Preheat oven to 400°F with rack in middle

For topping
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices
firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmesan

For macaroni and sauce

1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmesan
1 pound elbow macaroni

Make topping
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

Make sauce
Melt butter over medium low heat in a medium saucepan. Stir in the flour and cook over low
heat for about 3 minutes, being careful not to brown at all. Slowly add milk, whisking to keep
any lumps from forming, until sauce is creamy. Continue to cook over low heat for about 15
minutes, until sauce is thickened to the consistency of very heavy cream. Stir in cheeses, 2
teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover pot.

Pasta
Cook pasta in boiling salted water until almost al dente. Reserve 1 cup cooking water and drain
pasta. Stir together pasta, reserved cooking water, and sauce in a large bowl. Transfer to an
ovenproof casserole. Sprinkle topping evenly over macaroni and bake until golden and bubbling,
20 to 25 minutes.

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