Advanced Foods Recipe-Part of Final Exam

(Main Dish)

Tortellini Bolognese

Ingredients:

2 T. olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 cloves garlic, minced

½ lb. ground beef

6 oz. Italian sausage, skinned

1 (18oz.) can crushed tomatoes

¼ tsp. dried rosemary

¼ tsp. dried sage

Salt to taste

Pepper to taste

2 lbs. tortellini

Parmesan cheese to garnish top

Directions:

In a large skillet, heat oil and add in chopped celery, carrot, onion, and garlic. Cook for about 5 minutes.
Add both ground beef and sausage to the vegetable mixture and cook for about 10 minutes.
When meat is no longer pink, add tomatoes and remaining ingredients. Simmer for 20 minutes.
In a large pot, boil water for tortellini. Be sure to salt your water liberally before adding the pasta. Once boiling, add pasta and boil until they float to the top.
Drain pasta and then add the sauce to the pasta and toss. Top with parmesan cheese and serve.

Advanced Foods Recipe-Part of Final Exam

(Appetizer)

Bruschetta Cannellini

Ingredients:

½ (15 oz.) can white cannellini beans, drained

2 T. lemon juice

½ T. Dijon mustard

½ T. balsamic vinegar

2 T. sour cream

Salt and pepper to taste

1 T. olive oil

½ loaf Italian bread

(Extra virgin olive oil to drizzle over bread)

1 garlic clove, cut in half

1 plum tomato, diced (to garnish)

2 T. fresh parsley (to garnish)

Directions:

In a food processor, mix together, drained beans, lemon juice, mustard, vinegar and sour cream until smooth. Add olive oil slowly into the processor. Add salt and pepper to taste. Refrigerate before serving.
Preheat oven on broil setting.
Cut bread into ½ in. pieces and place on a baking sheet. Drizzle bread with a little bit of olive oil.
Place in oven and watch carefully as when the oven is on broil, the bread can get toasty very fast.
When bread is toasted, take out of the oven and rub each piece of bread with the garlic to infuse it with garlic flavor.
Place bowl of chilled cannellini mixture in the center of round platter and then place your grilled bread slices around.
Garnish the bean dip with tomatoes and parsley.

Advanced Foods Recipe-Part of Final Exam

(Dessert)

Chocolate Ricotta Pie

Ingredients:

Crust:

1 ¼ C. graham cracker crumbs

½ C. butter, melted

2 T. granulated sugar (regular sugar)

Filling:

1 lb. ricotta cheese

¾ C. confectioner’s sugar (powdered sugar)

1 tsp. almond extract

1 C. almonds, toasted

½ C. semisweet chocolate chips

1 ¼ C. heavy cream

Directions:

Preheat oven to 375 degrees.
Break up graham crackers into crumbs in a zip lock bag until you get the correct amount.
Then in a bowl mix together the graham cracker crumbs, melted butter, and granulated sugar.
Shape this mixture into the bottom of the 9 in. pie dish. If the crust is too crumbly, add a small amount of butter to crumbs so they will stick together. Bake for 8-9 minutes, until lightly browned. Allow to cool.
In a mixing bowl, combine, ricotta, confectioner’s sugar, and almond extract and set aside.
Using your chef’s knife, chop almonds and chocolate together; do not make too fine though; there should still be some chunks to it.
Fold together cheese mixture and chopped almonds and chocolate and chill.
Using your electric beater, whip heavy cream until stiff. Fold into ricotta and chocolate mixture gradually. Do half at a time.
Spoon the mixture into the prepared pie crust and refrigerate or even freeze until serving.

Advanced Foods Recipe-Part of Final Exam

(Appetizer #2)

Stuffed Mushrooms

Ingredients:

Stuffing:

1 pint button mushrooms, stems removed

1 lb. Italian sausage

1 tsp. fresh parsley, chopped

1 tsp. fresh basil, chopped

1 clove garlic, minced

1 C. garlic croutons, finely ground

¼ C. milk

¼ C. parmesan cheese

2 eggs

Sauce:

2 C. heavy cream

2 T. fresh basil, chopped

¼ C. parmesan cheese

Salt and pepper to taste

Directions:

Preheat oven to 375 degrees
Clean mushrooms and take off stems.
Brown sausage in a nonstick skillet and drain off fat when no longer pink. Set aside and let cool.
In a medium mixing bowl, beat eggs and milk and then add in parsley, basil, garlic, ground up croutons (grind up in food processor), and parmesan cheese.
Add cooled sausage to the egg mixture and mix well. Mixture should be wet but firm and hold together easily.
Stuff mushrooms with this filling. Bake in the oven for 15-20 minutes, or until golden brown and cooked throughout.
When mushrooms are in the oven, you need to prepare the sauce. Heat cream in sauce pan and lightly boil until it is half its original volume. Be very careful not to scorch it.
Mix in parmesan cheese, basil, and salt and pepper to taste.
When mushrooms are done, spoon sauce over each mushroom and serve.

Chicken Giardino

Ingredients:

Sauce:3 Tbsp butter

¾ tsp dry thyme

1 ½ tsp rosemary, finely chopped

1 Tbsp garlic

3 Tbsp cornstarch

¾ cup chicken broth

¾ cup water

3 Tbsp milk

1 Tbsp lemon juice Salt and pepper to taste.

Chicken:6 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips

3 cloves garlic, finely minced

1 ½ lemons: Juiced

2 tsp. rosemary

Vegetables: 1 ½ bunches fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)

3 small zucchini, julienne

6 romatomatoes cut into ½” pieces

1 ½ red bell pepper, julienne cut

3 cups broccoli florets, blanched

1 ½ cups frozen peas

3cups spinach, cut

2 lbs farfalle pasta (bow ties), cooked according to package directions

DIRECTIONS:
Sauce Preparation:

MELTbutter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINEchicken broth, water, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADDliquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, and then remove from heat.

Chicken & Vegetables Preparation:

COMBINEall chicken ingredients in a mixing bowl and blend well.
MARINATEfor 30 minutes.
HEATa sauté pan over medium high heat. Add ¼ cup extra virgin olive oil.
SAUTEchicken strips until internal temperature reaches 165°F.
ADDall vegetables and sauté until cooked through.
ADDcooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.

Italian Sausage soup

INGREDIENTS

2 lbs sweet Italian sausage, ground

2 cups white rice

2 cups chopped tomatoes in puree (2-10 ¾ oz can)

1 lb chopped frozen spinach (2-10 oz box), thawed and drained

12 cups beef broth

1/2 tsp black pepper

Pecorino Romano cheese, for garnish

Directions

COOKground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
COOK12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
LADLEsoup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Herbed Risotto

INGREDIENTS

¼ cup olive oil

1/2 cup yellow onion, finely chopped

1 1/2 cups Arborio rice

1/2 cup white wine

5 cups chicken or vegetable broth

2 Tbsp butter

1/2 cup Parmesan cheese

Salt & pepper to taste

1 Tbsp fresh chopped parsley ( 1 tsp dry)

1 Tbsp fresh chopped oregano (1 tsp dry)

1 Tbsp fresh chopped basil (1 tsp dry)

Salt and black pepper to taste

Fresh parsley, chopped

PROCEDURES

HOLDthe broth warm in a saucepan.
HEAToil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto.
TRANSFERto large bowl and garnish with parsley. Serve immediately. NOTE: Finished risotto is creamy and rice is firm.