F R 2005
FEATURED RECIPES FROM THE 2005 WORLDS OF FLAVOR INTERNATIONAL CONFERENCE AND FESTIVAL ANCIENT FIRES, WORLD FLAVORS & THE FUTURE OF AMERICAN COOKING TABLE OF CONTENTS FEATURED RECIPES................................................................................................................................ 1 AMERICAN SOUTH................................................................................................................................... 5 JOHN CURRENCE ........................................................................................................................................ 6 MARTHA FOOSE ....................................................................................................................................... 15 ASIA ............................................................................................................................................................ 21 IAN CHALERMKITTICHAI .......................................................................................................................... 22 SANJEEV KAPOOR .................................................................................................................................... 26 YO MATSUZAKI & ARMANDO JUSTO ....................................................................................................... 32 MAI PHAM ................................................................................................................................................ 35 ABHIJIT SAHA........................................................................................................................................... 54 SURBHI SAHNI .......................................................................................................................................... 73 SUVIR SARAN & HEMANT MATHUR ......................................................................................................... 81 CHAI SIRIYARN......................................................................................................................................... 98 LATIN AMERICA................................................................................................................................... 107 RICK BAYLESS ....................................................................................................................................... 108 WILO BENET .......................................................................................................................................... 118 SILVIO CAMPOS ...................................................................................................................................... 126 ANA ELENA MARTINEZ .......................................................................................................................... 133 ABIGAIL MENDOZA ................................................................................................................................ 137 RICARDO MUÑOZ ZURITA ...................................................................................................................... 140 CARMEN TITITA RAMÍREZ DELGOLLADO ............................................................................................... 146 YOLANDA RAMOS GALICIA .................................................................................................................... 151 RICARDO SANTIBANEZ ........................................................................................................................... 160 ALLEN SUSSER ....................................................................................................................................... 166 MARILYN TAUSEND ............................................................................................................................... 170 RAQUEL TORRES .................................................................................................................................... 172 THE MEDITERRANEAN....................................................................................................................... 174 JOSÉ ANDRÉS ......................................................................................................................................... 175 NURETTIN AYDOĞDU ............................................................................................................................. 186 TERESA BARRENECHEA .......................................................................................................................... 189 NAJMIEH BATMANGLIJ ........................................................................................................................... 192 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 2 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GERRY DAWES ....................................................................................................................................... 211 MUSA DAGDEVIREN ............................................................................................................................... 216 AYDIN DEMIR ......................................................................................................................................... 225 JOYCE GOLDSTEIN .................................................................................................................................. 230 ANTONIO GONZÁLEZ DE LAS HERAS ...................................................................................................... 256 ABDERRAZAK HAOUARI ......................................................................................................................... 261 ANOOSH SHARIAT .................................................................................................................................. 266 AYFER UNSAL ........................................................................................................................................ 268 PAULA WOLFERT ................................................................................................................................... 271 SPONSOR RECIPES............................................................................................................................... 281 ALASKA SEAFOOD MARKETING INSTITUTE: MAI PHAM ......................................................................... 282 ALLIED DOMECQ WINES USA................................................................................................................ 287 AMERICAN IRON AND STEEL INSTITUTES/ THE STEEL PACKAGING COUNCIL: RICHARD SANDOVAL ..... 289 AMERICAN LAMB BOARD: HEIDI KRAHLING.......................................................................................... 295 CALIFORNIA RAISIN MARKETING BOARD: ROBERT DEL GRANDE ......................................................... 302 THE COCA-COLA COMPANY................................................................................................................... 316 FOODS FROM SPAIN: TERESA BARRENECHEA, ANTONIO GONZALEZ DE LAS HERAS .............................. 320 HAZELNUT COUNCIL: VICTOR SCARGLE ............................................................................................... 333 ILLYCAFFÉ .............................................................................................................................................. 341 KIKKOMAN INTERNATIONAL: YO MATSUZAKI, ARMANDO JUSTO ......................................................... 345 NATIONAL PEANUT BOARD/THE PEANUT INSTITUTE: HUGH ACHESON ................................................ 352 NATIONAL PORK BOARD ........................................................................................................................ 369 PEAR BUREAU NORTHWEST ................................................................................................................... 375 THE PERFECT PURÉE OF NAPA VALLEY ................................................................................................. 377 POM WONDERFUL: JOYCE GOLDSTEIN .................................................................................................. 382 SANSO FOODS: MARICEL PRESILLA........................................................................................................ 401 STOCKPOT .............................................................................................................................................. 411 SUNKIST GROWERS, INC.: ALLEN SUSSER .............................................................................................. 415 TORANI SYRUPS AND FLAVORS .............................................................................................................. 427 UBF FOODSOLUTIONS ............................................................................................................................ 443 UNITED STATES POTATO BOARD............................................................................................................ 452 VALLEY FIG GROWERS: SONDRA BERNSTEIN ........................................................................................ 456 VANNS SPICES: MICHAEL MIR, ABHIJIT SAHA ....................................................................................... 462 VENTURA FOODS .................................................................................................................................... 465 VIKING RANGE CORPORATION: JOHN CURRENCE, MARTHA FOOSE ....................................................... 480 WINES FROM RIOJA ................................................................................................................................ 494 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 3 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ADDITIONAL RECIPES........................................................................................................................ 496 RECIPE INDEX ....................................................................................................................................... 503 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 4 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AMERICAN SOUTH WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 5 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. JOHN CURRENCE WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 6 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SMOKED CATFISH & FIELD PEA CAVIAR Ingredients Amounts Fresh field peas 2 Bacon, uncooked, diced small ¾ Garlic purée 2 Red pepper flakes 1 Chicken stock, to barely cover Red onion, medium, diced small 1 Green bell pepper, diced small 1 Red bell pepper, roasted, diced small 1 Cilantro, chopped ½ Extra virgin olive oil 6 Garlic purée 2 Lime juice and zest 1 Ground cumin 1 Sherry vinegar 1 Creole mustard 2 Salt and pepper to Catfish fillets, brined, smoked, and flaked 1 lb. cup tsp. tsp. ea. ea. ea. cup Tbsp. tsp. ea. Tbsp. Tbsp. Tbsp. taste lb. Method 1. Cook off bacon in a saucepan until fat is fully rendered. 2. Add garlic and half the red onion, and cook until transparent. 3. Add peas and red pepper flakes and cover, barely, with stock. 4. Bring to a boil and allow to simmer until peas are tender (add more stock if necessary). 5. Remove from heat, drain, and allow to cool. 6. Stir together with rest of the ingredients in a stainless bowl and combine well. 7. Season with salt and black pepper to taste. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 7 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BASIC TAMALE DOUGH Yield: 30 portions Ingredients Amounts Lard Butter Baking powder Masa harina Corn kernels, roasted Red onion, small, small dice Garlic purée Cumin seeds, toasted and crushed Chicken stock, hot Salt and pepper ½ ½ 2 4 6 1 ½ 1½ 1½ to cup cup tsp. cups cups ea. Tbsp. Tbsp. cups taste Method 1. In mixer, beat lard and butter with baking powder until light in texture. 2. Slowly add masa until fully incorporated. 3. Beat in hot stock (dough should reach the consistency of thick cake batter). 4. Stir in onion, garlic, corn, and cumin, and season to taste with salt and black pepper. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 8 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CATFISH COURTBOULLION Yield: 2 gallons Ingredients Amounts Catfish fillets, marinated in buttermilk and black pepper Creole Seasoning (recipe follows) Butter Flour Celery, minced Yellow onion, minced Green bell pepper, minced Mild green chiles, minced Garlic purée Bay leaves Crushed tomatoes, canned Shrimp stock Cayenne pepper 10 lb. 10 2 2 6 3 3 1 6 8 10 12 1 Tbsp. cups cups cups cups cups can Tbsp. ea. lb. cups Tbsp. Method 1. Cut the fish into strips and season with salt and Creole seasoning. Set in cooler. 2. Make a roux with the flour and butter. Stir with whisk until deep caramel colored. 3. Stir in celery, onion, bell peppers, and chiles, stirring until tender. 4. Add bay leaves and garlic and sauté again briefly. 5. Stir in tomatoes, 6 tablespoons Creole seasoning, and half of the stock, bring to a simmer, and cook uncovered for 45 minutes, stirring constantly. 6. Season lightly with salt and cayenne. 7. At time of service, sauté fish briefly until lightly browned. 8. Add a ladle of the courtbouillion mixture and a ladle of the remaining stock. 9. Stir in a bit of cold butter and garnish with scallions and parsley. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 9 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CREOLE SEASONING Yield: 2½ cups Ingredients Amounts Paprika Salt Garlic powder Black pepper Onion powder Cayenne pepper Oregano Thyme Fennel seeds, crushed roughly Red pepper flakes ½ 6 6 3 3 3 3 3 3 2 cup Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Method 1. Combine above ingredients and store in air-tight plastic container. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 10 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROAST CATFISH AND TASSO SAVORY CHEESECAKE Yield: 2 cakes Ingredients Amounts Crust Parmesan cheese, grated Breadcrumbs Butter, melted Creole seasoning Filling Garlic olive oil Yellow onion, chopped Red bell pepper, diced small Salt Creole Seasoning (see index) Cracked black pepper Tasso (recipe follows), chopped Roasted catfish, chopped Cream cheese, room temperature Whole eggs, beaten lightly Heavy cream Sour cream Smoked mozzarella, grated 2 2 1 1 cups cups cup Tbsp. 2 1½ 1 2 2 1 1 1½ 3 8 1 ½ 1½ Tbsp. cups ea. tsp. tsp. tsp. cup cups lbs. ea. cup cup cups Method 1. For crust: Combine the above ingredients in a stainless bowl until well blended. Press into a springform pan. 2. For filling: Heat oil in pan and sauté onion and red bell pepper until soft. 3. Add tasso and catfish and season with salt, pepper, and creole seasoning. 4. In the mixer, beat the cream cheese, sour cream, and eggs until frothy. 5. Add cream, mozzarella, and vegetable mix, and combine well. 6. Pour over crust and bake at 350ºF for 1½ hours or until set. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 11 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TASSO Yield: 8 to 10 pounds Ingredients Amounts Pork butt, boneless Salt Cayenne pepper Black pepper, freshly ground White pepper Paprika Cinnamon Garlic powder 8-10 5 5 3 3 2 2 2 lb. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Method 1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days). 2. Prepare a smoker. Place the pork strips on the grill or rod and smoke until done, 5 to 7 hours. Don’t let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 12 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CREOLE TARTAR SAUCE Yield: 6 cups Ingredients Amounts Mayonnaise Creole mustard Capers, chopped Hard boiled eggs, chopped Creole Seasoning (see index) Lemon juice and zest Jalapeño pepper, minced Tabasco Sauce Champagne vinegar, mixed fresh herbs (reduced to 2 Tbsp.) 4 6 6 2 1½ 3 1 2 1½ cups Tbsp. Tbsp. ea. Tbsp. ea. ea. tsp. cups Method 1. Whisk together above ingredients in a stainless steel bowl and allow to stand at room temperature for 30 minutes. 2. Season to taste with salt and fresh cracked pepper. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 13 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. JOHNNY CAKE (HOE CAKE) BATTER Yield: 8 cups Ingredients Amounts Yellow cornmeal All-purpose flour Sugar Salt Black pepper Baking powder Baking soda Egg Shallots, medium, minced Garlic purée Cayenne pepper Buttermilk Lard Butter 2 2 ½ 1 2 2 1 2 2 1 1 2 ¼ ¼ cups cups cup tsp. tsp. tsp. tsp. ea. ea. tsp. tsp. cups cup cup Method 1. Stir baking soda into buttermilk and set aside. 2. Sift dry ingredients together. 3. Add the egg buttermilk, shallot, garlic, cayenne, lard, and butter to dry ingredients and beat for 1 minute. 4. Season to taste with salt and black pepper. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 14 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MARTHA FOOSE WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 15 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BLACKBERRY COBBLER BASKETS Ingredients Amounts Pastry baskets All-purpose flour, unbleached Salt Vegetable shortening, solid, chilled Butter, unsalted, chilled and cut into small pieces Almond extract Water, very cold Filling Blackberries, fresh or frozen Lemon, zest of Fresh nutmeg, grated Cornstarch Egg white, plus 1 tsp. water, lightly beaten Turbinado sugar or granulated sugar 2½ ½ 6 6 cups tsp. Tbsp. Tbsp. ¼ tsp. 1 Tbsp. 4 1 to 1 1 cups ea. taste Tbsp + 1 tsp. ea. 1 tsp. Method 1. In a large bowl, combine flour and salt. Whisk briefly to aerate flour and break up any lumps. Add shortening and butter, tossing with flour mixture to coat. Using fingertips, work shortening and butter into flour until it resembles oatmeal. Add water and almond extract; mix with a fork to combine. Knead dough two or three times; wrap dough and allow it to rest in refrigerator 30 minutes. 2. Heat oven to 400ºF. In a large bowl, combine lemon zest, nutmeg, ¼ cup sugar, and cornstarch. Add fruit and toss to coat. 3. Roll dough into one 10 x 20-inch rectangle. Cut dough into eight 5-inch squares. Brush edges of each square with egg white wash. Place 3 or 4 tablespoons of fruit mixture in center of each square. Fold edge of each square of dough up around fruit mixture to form a basket. Place fruit baskets snugly into a 9-inch square non-stick baking pan. Fold tops of baskets over fruit filling. Brush exposed pastry with remaining egg wash and sprinkle with remaining teaspoon of sugar. 4. Bake at 400ºF for 50 minutes or until crust is golden and filling is bubbly. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 16 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HONEY BOURBON PECAN TART Ingredients Amounts Crust All-purpose flour Confectioner’s sugar Salt Butter, unsalted Shortening Pecans, finely chopped Ice water 1½ 2 ½ ½ 4 ½ 4 cups Tbsp. tsp. cup Tbsp. cup Tbsp. Honey bourbon filling Granulated sugar Butter, melted and cooled Eggs, large Light corn syrup Honey Vanilla extract Bourbon Pecan pieces 1 ¼ 4 ½ ¼ 2 1 1¼ cup cup ea. cup cup tsp Tbsp. cups Method 1. For crust: In a medium bowl, combine flour, sugar, and salt. Add chilled butter and shortening. 2. Work butter and shortening into dry ingredients until no pieces larger than a blackeyed pea remain. Add pecans. 3. Add water and combine with a fork. Pat moist dough into a disk. Chill 1 hour before rolling. 4. Line tart pan with dough. Chill 30 minutes before baking. 5. For filling: Heat oven to 400ºF. In a medium bowl, combine butter and sugar. Add eggs. Whisk to combine. Add vanilla, bourbon, and pecans. Mix thoroughly. Pour mixture into prepared crust. 6. Bake at 400ºF for 5 minutes. Reduce heat to 325ºF and continue baking until center is slightly set about 45 minutes. Serve with sweetened cream and honey. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 17 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SWEET POTATO PIE WITH CANE SYRUP MARSHMALLOW AND SWEET POTATO CHIPS Yield: 4 portions Ingredients Amounts Crust All-purpose flour 1½ cups Cake flour ½ cup Salt 1 tsp. Granulated sugar 1 tsp. Unsalted butter, chilled, in small pieces 12 Tbsp. Vegetable shortening, chilled, ¼ cup in small pieces Ice water ¼ cup Filling Granulated sugar All-purpose flour Baking powder Salt Ginger, ground Grated nutmeg, fresh Allspice Dark orange sweet potatoes, boiled and skinned, and mashed Butter, melted Dark rum Lemon juice Vanilla extract Egg Half and half Cane syrup marshmallow Granulated sugar Cane syrup Water Salt Sheet gelatin (or 3 Tbsp. granulated) Vanilla extract Egg white, large Crisps Sweet potato, large, peeled and sliced thinly Peanut oil, for frying WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 18 ¾ 1 ½ ¼ ½ ½ ¼ 2 cup Tbsp. tsp. tsp. tsp. tsp. tsp. cups ¼ 1 1 1 1 1 cup Tbsp. tsp. tsp. ea. cup 1½ 1½ ¼ ½ 15 2 2 cups cups cup tsp. sheets Tbsp. ea. 1 ea. THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Sugar Cinnamon ¼ cup 1 tsp. Method 1. For crust: In a large bowl, combine flours, salt, and sugar. Add chilled butter and shortening pieces; toss with flour to coat. Using fingertips, work shortening and butter into flour until there are no pieces of fat larger then a black-eyed pea. Sprinkle water over mixture and mix with a fork to combine. 2. Gather dough into a ball. Break off pieces of dough about the size of an egg. Using the heel of your hand, smear dough with a pushing motion away from you. Repeat until all dough has been smeared. Gather dough again and pat dough into a ball and flatten into a disk. Wrap and chill 30 minutes in refrigerator. 3. When ready to use, place disk between two pieces of plastic wrap. Roll dough in one direction, rotating disk 1/8th of a turn each time to help keep crust circular. Peel and replace plastic wrap on surface of dough as needed as circle gets larger. Roll dough into circle 2 inches larger than pie pan. Remove one sheet of plastic and press dough into pan. Carefully press out any air bubbles. Remove remaining plastic wrap. Smooth crust and crimp edges with fingers or tines of a fork. Return to refrigerator to chill 30 minutes before baking. 4. For filling: Heat oven to 425ºF. In a small bowl, combine sugar, flour, baking powder, salt, and spices. Set aside. 5. In large bowl, combine sweet potatoes and butter. Add spice mixture and combine well. Add rum, lemon juice, and vanilla extract. 6. In small bowl, whisk egg and half and half. Add to potato mixture. 7. Pour filling into prepared crust. Bake at 425ºF for 10 minutes. Reduce temperature to 375ºF and continue to bake for 40 to 45 minutes, or until pie is slightly raised in center. 8. For cane syrup marshmallow: In a medium saucepan, combine sugar, cane syrup, water, and salt. Cook at 240ºF. 9. Meanwhile, soak gelatin in cold water to soften (or sprinkle over water to soften if using granulated). When gelatin is soft, combine with vanilla extract (heat if necessary). 10. In large bowl of electric mixer fitted with a whisk attachment, whip egg white until stiff. Add gelatin vanilla mixture. 11. Pour hot syrup in a thin steady stream into egg whites while whipping at medium speed. Beat on high speed for 6 to 8 minutes, or until mixture is cool and glossy. Spoon or pipe onto surface of pie or on parchment paper coated with nonstick cooking spray. Toast with torch to brown. 12. For crisps: Rinse potato slices in cool water until water runs clear. Dry slices on paper towel. 13. Fry in small batches. Sprinkle with cinnamon sugar. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 19 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SWEET TEA PIE WITH CANDIED LEMON AND MINT Ingredients Amounts Crust Cream cheese Unsalted butter All-purpose flour, unbleached Filling Butter, room temperature Granulated sugar Lemon, zest of Egg yolks Orange pekoe tea, warm, strong Vanilla extract Apple cider vinegar Lemon juice All-purpose flour, unbleached Cornmeal 3 oz. 1 stick 1¼ cups 1 2 1 8 ¾ 1 1 1 2 2 cup cups ea. ea. cup Tbsp. tsp. Tbsp. Tbsp. tsp. Method 1. In bowl of electric mixer, beat cream cheese and butter until well combined. Add flour and mix at low speed until dough forms a ball. Pat dough into 9-inch pie pan. Place pie shell in freezer while preparing filling. Heat oven to 350ºF. 2. In bowl of electric mixer, beat butter until light and fluffy. Gradually add sugar. Add lemon zest. Add egg yolks a little at a time allowing each addition to incorporate; scraping bowl often. Slowly add tea, vanilla, vinegar, and lemon juice. Add flour and cornmeal. 3. Remove crust from freezer and fill. Bake at 350ºF for 50 minutes. Cool on wire rack. Chill at least 2 hours before serving. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 20 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ASIA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 21 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. IAN CHALERMKITTICHAI WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 22 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. KAO SOY Yield: 8 servings Ingredients Amounts Lamb Roasted ground cumin Roasted ground coriander seeds Curry powder Turmeric powder Garlic, minced Grapeseed oil Salt Kao soy curry Yellow curry paste Red curry paste Roasted ground cumin Roasted ground coriander seeds Curry powder Turmeric powder Cooking oil Fish sauce White sugar Coconut milk Wonton noodles, cooked Pickled mustard greens, diced Red onion, diced Lime zest Cilantro or sawtooth coriander leaves Red chile oil 4 2 2 2 1 2 2 a racks Tbsp. Tbsp. Tbsp. Tbsp. cloves Tbsp. pinch 1 ½ 1 1 1 ½ 2 to to 3 1 1 1 1 1 1 can can Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. taste taste cans pkg. cup cup Tbsp. Method 1. To make the curry: Using medium saucepan, pour in 2 tablespoon cooking oil and start cooking the curry paste on low heat for 2 to 3 minutes, adding the spices, then the coconut cream, and cook for 5 minutes. Add the rest of the coconut milk. Bring to a boil, and add the sugar and fish sauce to taste. Simmer for ½ hour and check the seasoning. 2. For the lamb: Preheat the oven at 375˚F. Heat the sauté pan with grapeseed oil and season the marinated lamb with salt. Sear until golden brown. Put in oven for 15 to 17 minutes until medium rare. Allow lamb to rest for 5 minutes before cutting. 3. Place the cooked wonton noodles in the center of the plate. Place the lamb rack on top and sprinkle with diced onion, pickle mustard greens, lime zest, and cilantro, then pour the hot curry on the lamb. Serve with crispy wonton noodles. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 23 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Recipe credit: Ian Chalermkittichai, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 24 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SQUID INK SALT CRUSTED YELLOW TAIL ON COUNTRY-STYLE CHILI SAUCE PLA Yield: 8 portions Ingredients Amounts Fresh yellow tail fish (hamachi), 3 oz. pieces Squid ink salt Radish sprouts Lemon grass stalk, thinly sliced Fresh kaffir lime leaves 24 oz. ½ 1 1 5 cup bu. ea. ea. Chili Sauce Red bell pepper, charred, skinned, and seeded 6 ea. Shallot, oven-roasted until tender 1 pt. Pickled garlic, and half bottle of 1 jar the juice Long red chile pepper, finely chopped 1 pt. Lime juice, freshly squeezed 1 qt. Fish sauce 1½ pt. Palm sugar 4 knobs Squid ink salt Kosher salt Dried red chile, ground Thai white wine Squid ink 1 1 ½ 2 lb. Tbsp. cup cups Method 1. For the chili sauce: Blend all ingredients together until smooth. Check the seasoning and store in quart containers. Use with grilled beef, cooked seafood, and barbecued poultry as a dipping sauce. 2. For the squid ink salt: Combine the ingredients together in a large bowl and spread the salt into a large sheet tray. Bake at 325˚F until salt is dry, about a half hour. 3. For the hamachi: Spoon country style chili sauce around the plate, then top with thinly slices of kaffir lime leaf, lemon grass, and radish sprouts. Dip 1 side of the hamachi into the squid ink salt and place on top of the herbs. Lay them out one after the other and serve. Recipe credit: Ian Chalermkittichai, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 25 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SANJEEV KAPOOR WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 26 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHURAN GOLI Yield: 4 portions Ingredients Amounts Black peppercorns, roasted Cumin seed, roasted Carom seeds, ajwain, roasted Black salt Tatri Salt Asafoetida powder, roasted Mint crystals Tamarind, imli Jaggery Powdered sugar 100 125 4 100 100 400 10 3 200 100 400 g g g g g g g g g g g Method 1. Grind black peppercorns, cumin seeds, and carom seeds to a powder. Sieve. 2. Mix in black salt, tatri, salt, asafetida powder, and mint crystals. 3. Place tamarind in a pan and add two cups of water. Bring it to a boil and remove from heat. Allow to cool and make a pulp with hands. Pass through a sieve. 4. Take extracted tamarind pulp and jaggery in a wide pan. Bring to a boil over medium heat, stirring occasionally, and let it boil until reduced by half. 5. Allow to cool and add the mixed powder. 6. Divide into small pea-sized portions and roll into balls. 7. Roll balls in powdered sugar. Store in an airtight container. Recipe credit: Sanjeev Kapoor, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 27 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PRAWN GOLGAPPE IN SOLKADHI Yield: 4 portions Ingredients Amounts Golgappe, panipuris 16 ea. For filling Prawns, small 32 ea. Kokum petals 15 ea. Kasundi, yellow mustard pasted 1 Tbsp. Curry leaves 8-10 ea. Ginger, 1” pieces, peeled, roughly 3 ea. chopped Fresh red chiles, stemmed and halved 4 ea. Fresh turmeric, ½” piece, peeled 1 ea. Rock salt to taste Jaggery, grated 2 Tbsp. For solkadhi Kokum petals Coconut, small, scraped Garlic cloves, peeled and halved Green chiles, roughly chopped Salt Fresh coriander leaves, chopped 20 1 6-7 2 to 2 ea. ea. ea. ea. taste Tbsp. Method 1. To make solkadhi: Soak 20 kokum petals in two cups of hot water for 1 to 2 hours. Crush them lightly to get a thick pulp and pass through a sieve. 2. Grind scraped coconut, garlic, and green chiles with half a cup of water. Pass through a sieve to get thick coconut milk. 3. Mix kokum extract and coconut milk to get a creamy, pink-colored solkadhi. 4. Add salt, fresh coriander leaves and mix well. Place in the refrigerator to chill thoroughly. 5. Shell prawns, keeping the tails of 16 prawns intact. Devein all and wash thoroughly. Pat them dry. 6. Soak 15 kokum petals in half a cup of hot water for 1 to 2 hours. Crush them slightly to get a thick pulp and pass through a sieve. 7. Preheat oven to 200˚C. 8. Grind together kasundi, curry leaves, ginger, fresh red chiles, and fresh turmeric to a fine paste. Add kokum extract, rock salt, jaggery, and blend again. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 28 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 9. Marinate prawns in this mixture for about 15 minutes. Transfer them into an ovenproof dish and cook in the preheated oven at 200˚C for 4 to 5 minutes. Remove and allow them to cool. 10. When cool, chop 16 prawns, reserving the remaining prawns with tails for garnish. Divide chopped prawns into 16 portions. 11. To serve: Arrange 4 golgappas in a plate. Lightly break the tops to allow the filling to be placed inside. Put 1 portion of chopped prawns in each golgappa. Dip each in chilled solkadhi. Garnish each filled golgappa with a tailed prawn. Serve immediately. Recipe credit: Sanjeev Kapoor, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 29 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SOOKHI MIRCH Ingredients Amounts Green chiles, large variety Cumin seeds jeera Fenugreek seeds, methi Carom seeds, ajwain Asofoetida, hing Red chili powder Salt Sour yogurt, whisked Oil, for deep frying 12 1 ½ 1 ¼ ½ 2 1 as ea. tsp. tsp. tsp. tsp. tsp. tsp. cup needed Method 1. Wash and wipe dry the chiles. Slit the chiles only on one side without cutting through. Seed them. 2. Roast cumin, fenugreek, and carom seeds, and grind them into powder. Add asafetida, red chili powder, salt, and yogurt to make a thick paste. 3. Soak green chiles in this paste and keep in a jar for few hours. Remove and spread on a thick plastic sheet or cloth and dry in the hot summer sun for a day. 4. Repeat soaking and drying process at least 3 times, each time making the yogurt mixture fresh with same quantities. 5. After the final soaking, dry the chiles in sun for 3 days or until it dries fully. Bring the sheet indoors everyday in the evening until the next morning. 6. When fully dried, store in an airtight container. Deep fry as and when required. Note: All ingredients will be required in thrice the amount as the mixture will be made and used thrice. Recipe credit: Sanjeev Kapoor, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 30 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SOUR & HOT SURMAI AMBAT TIKHAT SURMAI Ingredients Amounts King fish, surmai, medium, 1” pieces Salt Kokum petals Tirphal, pitted Red chiles, whole Coriander seeds Coconut, scraped Turmeric powder Tamarind pulp Oil Fresh coriander leaves, chopped 1 to 4 5-6 10 2 1 ½ 4 4 a ea. taste ea. ea. ea. tsp. cup tsp. tsp. Tbsp. few sprigs Method 1. Apply salt to fish pieces and set aside for 15 minutes. Soak kokum in half a cup of hot water for 15 minutes. Strain and use the water. Grind tirphal in a quarter cup of water and strain. Use only the water. 2. Grind together whole red chiles, coriander seeds, scraped coconut, and turmeric powder to a fine paste with half a cup of water. Add the tamarind pulp, triphal water and 1 tablespoon of oil. Apply this masala to the fish pieces and set aside for half an hour. 3. Heat the remaining oil. Add fish pieces along with the masala and sauté for 1 minute. Add half a cup of water. Reduce heat, cover the vessel with a lid and pour a little water over it. Cook for 10 minutes and remove lid. 4. Add kokum water and bring to a boil. Add more water if necessary for the gravy should be quite thin. Adjust salt. 5. Garnish with chopped coriander leaves and serve hot with steamed rice. Note: Tastes best after 4 to 5 hours. Recipe credit: Sanjeev Kapoor, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 31 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. YO MATSUZAKI & ARMANDO JUSTO WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 32 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TSUKUNE WITH YUZU TERIYAKI SAUCE Yield: 24 portions Ingredients Amounts Tsukune Chicken thigh meat, ground Pork, ground Beef, ground Kikkoman Panko Japanese-Style Bread Crumbs Sake Kikkoman Tamari Soy Sauce Green onion, chopped Shiitake mushroom caps, dried, soaked, stemmed and minced Ginger juice Mirin Shiso leaves, chopped Salt Sugar Ichimi (Japanese red pepper) Kombu seaweed, 4 x 6“ Water Bamboo skewers, 6” Yuzu teriyaki sauce Kikkoman Organic Soy Sauce Mirin Sake Sugar Yuzu juice 2½ 1¼ 10 5 lb. lb. oz. oz. 1/3 1/3 1/3 3 cup cup cup ea. 2½ 2½ 1 2½ 2½ 1¼ 1 1 24 Tbsp. Tbsp. Tbsp. tsp. tsp. tsp. ea. gln. ea. 1½ 1½ ¾ ¾ 1½ cups cups cup cup Tbsp. Method 1. To make tsukune: In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork. Form into 72 (1-ounce) meatballs. Refrigerate. In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through. Remove with slotted spoon. Poach remaining meatballs the same way. Cool; thread 3 meatballs onto each skewer. Refrigerate until needed. 2. To make yuzu teriyaki sauce: In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice. 3. To make ponzu sauce: In saucepan, bring all ingredients to a boil; reduce heat and simmer 1 minute. Remove from heat and cool. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 33 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. For each serving, to order: Grill 1 skewer, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu teriyaki sauce. Serve with 1½ tablespoons ponzu sauce on the side. Recipe credit: Yo Matsuzaki and Armando Justo, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 34 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MAI PHAM WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 35 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HUE-STYLE PEANUT DIPPING SAUCE TUONG GOI CUON Yield: 1½ cups Ingredients Amounts Prepared hoisin sauce Water Whole fermented yellow beans Rice vinegar Yellow onions, minced Sugar Peanut butter ½ 2/3 2-3 2 1/3 2 2 Garnishes Ground chili paste Roasted peanuts, chopped cup cup Tbsp. Tbsp. cup Tbsp. Tbsp. 1 Tbsp., or to taste 1 Tbsp. Method 1. Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan over moderate heat and simmer until the onions are soft, about 15 minutes. Add the peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If it is too thick, add a little water. Set aside to cool. 2. When serving, transfer to an individual sauce bowl and garnish with chili paste and chopped peanuts. This sauce will keep up to two weeks if refrigerated. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 36 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VIETNAMESE DIPPING SAUCE NUOC CHAM Yield: 1 cup Ingredients Amounts Thai bird chiles (or 1 Serrano chile) Garlic clove, sliced Sugar Warm water Fresh lime juice Fish sauce Carrots, finely shredded for garnish (optional) 3 1 3 2/3 1½ 5 2 ea., or to taste ea. Tbsp. cup Tbsp. Tbsp. Tbsp. Method 1. Cut the chiles into thin rings. Remove 1/3 of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar in a mortar and pound into a coarse, wet paste. If you don’t have a mortar, just chop with a knife. 2. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving Note: Nuoc cham is a must at every Vietnamese table, no matter what is served. You can use this condiment for dipping meat, seafood, and vegetables, and for drizzling on rice. When serving it with steamed meats (such as steamed chicken), I often reduce the water by half so the sauce is more concentrated. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 37 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TABLE SALAD RAU SONG Yield: 6 portions Ingredients Amounts Red or green leaf lettuce leaves, separated, washed and drained Cucumber, thinly sliced Starfruit, thinly sliced (optional) Bean sprouts Mint Asian basil Rau ram Red and green perilla 1 head ½ ½ 2 5-6 5-6 5-6 5-6 ea. ea. cups sprigs sprigs sprigs sprigs Method 1. Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts, and herbs on the other side. Place the platter in the center of the table and serve. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 38 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CATFISH IN CLAYPOT CA KHO TO Yield: 4 portions Ingredients Amounts Vegetable oil 1½ Tbsp. Sugar 1½ Tbsp. Garlic, coarsely chopped 1 tsp. Water, boiling ¼ cup Fish sauce 1 Tbsp. Fresh catfish fillets, cut into 1½” strips 2/3 lb. Scallion, cut into thin rings 1 ea. Cilantro sprigs and leaves, coarsely 4 ea. chopped Black pepper, freshly ground ¼ tsp. Method 1. Place the oil and sugar in a 1-quart clay pot and heat over moderate heat. When the mixture begins to turn light yellow, add the garlic and stir until it turns dark golden (but not black), about 3 to 4 minutes. Add the water and fish sauce and bring to a boil. Add the catfish and turn the pieces so they are evenly coated. Simmer until the fish is done and the sauce is thickened, about 12 to 15 minutes. 2. Remove the clay pot from the heat and garnish with scallions, cilantro, and black pepper. Serve immediately from the clay pot. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 39 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HANOI-STYLE ALASKAN SCALLOPS WITH BABY DILL AND RICE NOODLES Yield: 4 portions Ingredients Amounts Galangal, 1½” piece 1 ea. Plain yogurt 2 Tbsp. Ground turmeric 1 tsp. Sugar 2 tsp. Rice vinegar 1 tsp. Shrimp sauce 1 tsp. Oyster sauce 2 tsp. Salt ½ tsp. Frozen Alaskan sea scallops, thawed 1½ lb. Dried bun (rice vermicelli), boiled for 2/3 lb. 4-5 minutes, rinsed and drained Red leaf lettuce, torn into bite-size ½ head pieces Asian basil leaves 1 bu. Cabbage, thinly shredded, soaked in 2 cups cold water for 30 minutes, drained Scallions, cut into 2” lengths 4 ea. Fresh dill, bottom stems removed, 3 bu. cut into 1” lengths Whole roasted peanuts ½ cup Vietnamese Dipping Sauce (see index) ½ cup Method 1. Peel the galangal and cut into thin slices. Pound in a mortar until mushy. Using your fingers, squeeze the pulverized galangal to extract as much juice as you can from the pulp. You should have about 3 teaspoons. (You can also use a Japanese ginger grater.) 2. In a mixing bowl, combine the galangal juice, yogurt, turmeric, sugar, rice vinegar, shrimp paste, oyster sauce, and salt. Add the scallops and toss to evenly coat them. Set aside to marinate for 30 minutes. 3. Before cooking the scallops, set the dining table with a plate of rice vermicelli and a platter of lettuce and Asian basil. Combine the dill and green onions and place on one plate. Put the peanuts and dipping sauce in separate bowls. Provide each guest with a small bowl and chopsticks. 4. Start a charcoal fire or preheat a gas grill to high. Grill the scallops just until halfway done, about 1 minute on each side. (They will finish cooking at the table.) Transfer to a plate and keep warm. 5. To serve, place a portable gas or electric stove in the middle of the dining table. Heat 2 tablespoons vegetable oil in a small frying pan at low to moderate heat. Add some WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 40 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. scallops and a generous amount of dill and onions. Using chopsticks or a long handled spoon, stir gently until the scallops are hot and the herbs are wilted. Invite each guest to assemble his or her own condiments by placing some noodles, lettuce, herbs, and cabbage in a small bowl. To eat, top with scallops, peanuts, and sauce. When you’re ready to eat another bowl, cook the remaining scallops the same way. Note: One teaspoon galangal powder can be substituted for the piece of galangal. And if you prefer to have everything cooked in the kitchen, sauté the scallops with dill and onions and serve them on a platter. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 41 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BANANA BLOSSOM SALAD WITH PEANUTS Yield: 8 portions Ingredients Amounts Peanut oil Garlic, coarsely chopped Fish sauce Lime juice Thai bird chile Sugar Banana blossom (about ¾ lb.) Lemon juice Shrimp, cooked, Pineapple, julienne Young ginger, slivered Cucumber, seeded, cut into long strips, soaked in cold water for 30 minutes and drained Red onion, thinly sliced Rau ram (or Asian basil or mint) leaves, cut in half, loosely packed Peanuts, roasted, whole Peanuts, roasted, chopped 4 2 3 4 1 5 2 2 1 ½ 3 1 Tbsp. Tbsp. Tbsp. Tbsp. tsp. or to taste Tbsp. ea. Tbsp. lb. cup Tbsp. ea. ½ cup 1½ cups 3 Tbsp. 6 Tbsp. Method 1. Heat the oil in a small saucepan over moderate heat until just hot. Stir in garlic and cook until golden (not brown) about 2 to 3 minutes. Set oil and garlic aside to cool. 2. Combine the fish sauce, lime juice, chopped chile, and sugar; stir well to dissolve sugar. Set aside. 3. Trim the bottom core of the banana blossom and separate the leaves. Discard the outer 2 or 3 leaves and the tiny bananas inside. Stack the leaves and cut into 1/16inch thick slices. Rinse well and place in a bowl of cold water. Stir in the lemon juice and let soak for 20 minutes. Drain and spin dry. 4. Combine the banana blossom, shrimp, ginger, pineapple, cucumber, red onion, rau ram, and crispy garlic in a mixing bowl. Add the sauce and the whole peanuts; toss gently. Transfer to a serving plate and garnish with the remaining peanuts. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 42 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VIETNAMESE RICE NOODLE SOUP WITH CHICKEN PHO GA Yield: 6 portions Ingredients Amounts Broth Chicken backs, skin removed 3 lb. Whole chicken (about 3½ lb.), 1 ea. split in half Ginger, 4” piece, cut in half lengthwise, 1 ea. lightly bruised with the back of a knife, charred Yellow onions, peeled, charred 2 ea. Fish sauce ¼ cup Sugar 2 Tbsp. Star anise pods, lightly toasted 10 ea. in a dry pan for 2 minutes Whole cloves, lighted toasted 6 ea. in a dry pan for 2 minutes Whole peppercorns 1 tsp. Sea salt 1 Tbsp. Noodle assembly Dried 1/16” width rice sticks, cooked Bean sprouts Yellow onion, sliced paper thin Scallions, cut into thin rings Cilantro, chopped Sprigs fresh Asian basil Saw-leaf herb (optional) Lime, cut into 6 wedges Thai bird chiles, or 1 serrano, thinly sliced Black pepper, freshly ground 1 1 ½ 3 1/3 20 12 1 3 lb. lb. ea. ea. cup ea. ea. ea. ea. to taste Method 1. In a large stockpot, bring 5 quarts water to a rolling boil. Add the chicken backs and the chicken pieces. Boil vigorously for 3 minutes then reduce the heat to a simmer. Skim the surface as necessary to remove any fat or foam. Add the charred ginger and onion. Cook until the chicken is just done, about ½ hour. Remove the chicken and set it aside to cool. Place the star anise, cloves, and peppercorns in a spice bag and add to the pot. 2. Let the broth cook for a total 1½ hours. Remove and discard the spice bag. Reduce the heat to very low. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 43 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 3. Remove the skin from the chicken and discard. Hand-shred half of it into bite-size strips. (Save the other half for another use like chicken salad. You don’t need much to garnish pho but you need a whole chicken to make a good broth.) 4. To serve, place the cooked noodles in the preheated bowls. (If the noodles are not hot, reheat in a microwave or briefly dip in boiling water.) Place some yellow onions and shredded chicken on top. Bring the broth back to a rolling boil then ladle 2 cups into each bowl. Top with scallions and cilantro. Invite guests to garnish their bowls with bean sprouts, fresh herbs, chiles, and squeezes of lime. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 44 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HANOI RICE NOODLES WITH GRILLED PORK BUN CHA HANOI Yield: 8 portions Ingredients Amounts Scallions, sliced into thin rings Shallot, minced Fish sauce Caramel sauce, or 2 tsp. brown sugar Salt Black pepper, freshly ground Vegetable oil Pork shoulder, sliced thin across the grain Pork, ground Yellow onions, chopped 4 2 2 1 ½ 1 2 1 ea. ea. Tbsp. Tbsp. tsp. tsp. Tbsp. lb. 1 lb. ½ cup Accompaniments Dried bun rice vermicelli, cooked 1 1/3 lb. until soft but still firm, 4 to 5 minutes, rinsed and drained Table Salad (see index) Vietnamese Dipping Sauce (see index) 5 cups Method 1. Combine the scallions, shallots, fish sauce, caramel sauce, salt, and pepper in a mixing bowl and stir to blend. Divide the marinade equally into 2 separate bowls. In one bowl, add the oil and pork and toss so the meat is evenly coated. Let it marinate for 20 minutes. In the second bowl, combine the ground pork and onions and mix well. Shape the ground pork into patties about 2 inches wide and ½ inch thick. Set them aside until ready to cook. 2. Set the dining table with a platter of noodles and table salad. Transfer the sauce to four small bowls. Serve each guest with a bowl of dipping sauce and another bowl to eat from. 3. Preheat a grill or broiler to high heat. Grill the pork slices and pork patties until the meat is done and the edges are nicely charred on both sides (this may also be cooked in a frying pan). Transfer to a serving plate. 4. To eat, place a few slices of pork and pork patties in the dipping sauce and let them marinate for a few minutes. Invite guests to serve themselves by placing the noodles, herbs, and meat in their bowl and drizzling some sauce on top. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 45 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALAD ROLLS WITH SHRIMP AND PORK GOI CUON Yield: 6 to 8 portions Ingredients Amounts Pork shoulder Raw shrimp with shells, medium Rice papers, round, 12” Red leaf lettuce head, small, leaves separated and washed Rice vermicelli, cooked in boiling water 4-5 minutes, rinsed, drained Bean sprouts Fresh mint leaves 1/3 12 8 1 lb. ea. ea. ea. ¼ lb. 1 cup ½ cup Accompaniments Hoisin-Peanut Sauce or 1 cup Vietnamese Dipping Sauce (see index) Roasted peanuts, chopped, for garnish ¼ cup Ground chili paste for garnish 2 Tbsp. Method 1. Cook the pork in boiling salted water until just tender, about 30 minutes. Set aside to cool and then slice into 1- x 2½-inch pieces. 2. Cook the shrimp in boiling salted water until just done, about 3 minutes. Shell, devein, and cut in half lengthwise. Refresh in cold water and set aside. 3. Just before making the rolls, set up a salad roll “station.” Fill a large mixing bowl with hot water. If necessary, keep some boiling water handy to add to the bowl if the temperature drops below 110˚F. Choose an open area on the counter and arrange the following items in the order used: the rice paper, the hot water, a damp cheesecloth, and a platter holding all the stuffing ingredients. 4. Working with only 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn it to wet completely, about 10 seconds. Lay the sheet down on the cheesecloth and stretch the sheet slightly to remove any wrinkles. Wet the other rice paper the same way and place it alongside the first. 5. Line the bottom third of the wet, pliable rice sheet with 3 shrimp halves, cut side up, and top with two slices of pork. Make sure the ingredients are neatly placed in a straight row. Fold a piece of lettuce into a thin rectangle about 5 inches long and place it on top. (You may need to use only half of a leaf.) Next, top with about 1 tablespoon of vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other. Using your second, third, and fourth fingers, press down on the ingredients while you use the other hand to fold over both sides of the rice paper. (Pressing down on the ingredients is particularly important because it WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 46 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. tightens the roll.) With fingers still pressing down, use two thumbs to fold the bottom edge over the filling and roll into a cylinder about 1½ inches wide by 5 inches long. Finish making all the remaining rolls. 6. To serve, cut the rolls into 2 or 4 equal pieces and place the cut rolls upright on an appetizer plate. Serve with hoisin-peanut sauce or Vietnamese dipping sauce on the side. Top sauce of choice with chopped peanuts and chili paste. If you like, garnish the rolls with mint or cilantro sprigs. Note: Traditionally filled with juicy shrimp and pork, the rolls also can be stuffed with grilled chicken, salmon, or leftover turkey. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 47 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED SHRIMP ON SUGARCANE CHAO TOM Yield: 24 pieces Ingredients Amounts Shrimp paste Pork fat, or 1 egg white Vegetable oil Yellow onion, chopped Shallots, minced Fish sauce Sea salt Sugar Garlic, minced Ground white pepper Cornstarch Baking powder Raw shrimp, peeled, deveined, and patted extremely dry Green onions, chopped Sugarcane, 20 oz. can, 4” pieces, drained Table Salad (see index) Vietnamese Dipping Sauce (see index) 3 1 ¼ 3 1 ¼ 1 1 ½ 2 ½ 1 oz. Tbsp. cup ea. Tbsp. tsp. Tbsp. tsp. tsp. Tbsp. tsp. lb. 2 ea. 1 ea. Method 1. Bring a small saucepan of water to a boil. Add the pork fat and cook just until the edges turn translucent, about 2 to 3 minutes. Remove from heat and drain on paper towels. Coarsely chop the fat and set aside. If using the egg white, skip this process. 2. In a small saucepan, heat the oil over moderate heat. Add the chopped onions and shallots and sauté until slightly wilted, about 1 minute. With a slotted spoon, transfer the onions to a small bowl. Add the fish sauce, salt, sugar, garlic, egg, white pepper, cornstarch, and baking powder, and using a fork, blend the ingredients together. 3. In a food processor, using the pulse button, combine the onion, the egg mixture, and the shrimp, and process to a lumpy paste. Do not overmix as the paste will toughen. Scrape the work bowl clean and transfer to mixing bowl. Stir in the green onions. If your paste is not cold, refrigerate at this point to stiffen it. 4. Quarter the sugarcane pieces lengthwise, or halve them if they’re small. Wet your hands with cold water. Place 2 tablespoons shrimp paste in the middle of your palm. Place a sugarcane stick on top and mold paste around it. (The paste should be about ¼ inch thick and about 2½ inches long) Gently press the paste against the stick so the edges are sealed. Set the shrimp paste aside on an oiled plate. Repeat with the remaining sugarcane and paste. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 48 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 5. Oil a steamer basket and place the sugarcane sticks in a single layer. If necessary, steam in several batches. Steam until the shrimp paste turns pink, about 2 to 3 minutes. You can make this dish in advance up to this point. To finish the dish, grill or broil the shrimp paste until it’s hot inside and slightly charred around the edges. Serve immediately with table salad and dipping sauce. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 49 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MARINATED DAIKON AND CARROTS Yield: 2 cups Ingredients Amounts Sugar White vinegar Salt Daikon radish, small, coarsely shredded, rinsed thoroughly Carrots, coarsely shredded, rinsed thoroughly ½ ½ ½ ½ cup cup tsp. ea. 2 ea. Method 1. Combine the sugar, vinegar, and salt in a bowl, and stir well. 2. Add the daikon and carrots and allow to marinate for at least 30 minutes. 3. Cover and refrigerate until ready to use. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 50 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ALASKAN BLACK COD WITH LILY BUDS, MUSHROOMS & CELLOPHANE NOODLES CA HAP TUONG BUN TAU Yield: 4 portions Ingredients Amounts Dried lily buds, tied into knots 35 Fresh or dried black shiitake mushrooms 5 Dried wood ear mushrooms, preferably 1 small, black Dried cellophane noodles 1 Vegetable oil 2 Shallot, sliced 1 Garlic clove, minced 1 Dried chile flakes ½ Oyster sauce 1 Sugar ½ Soy sauce 2 Fermented soybeans, coarsely crushed 1 with the back of a spoon Chicken stock, low-sodium 2/3 Alaskan black cod fillets, 6 oz., skin on 2 Ginger, 1” piece, peeled, slivered 1 Rice wine 1 Scallion, cut into 2” pieces 1 Cilantro sprigs, cut into 2” pieces 5 Black pepper, freshly ground ea. ea. oz. oz. Tbsp. ea. ea. tsp. tsp. tsp. Tbsp. tsp. cup ea. ea. Tbsp. ea. ea. Method 1. Soak the lily buds, black mushrooms, wood-ear mushrooms, and noodles in hot water for 30 minutes. Drain and squeeze dry. Remove the tough knobs and stems from the mushrooms and slice into bite-size pieces. Cut the noodles into 10-inch lengths. Set them aside. 2. Heat the oil in a pan over moderate heat. Add the shallots, garlic, and chile flakes and stir until fragrant, about 10 seconds. Add the sugar, soy sauce, and black mushrooms. Stir a few times, then add the chicken stock, wood ear mushrooms, and noodles. Quickly transfer the mushroom mixture to a deep casserole dish that will fit your steamer. Place the fish on top, and then sprinkle half of the ginger on top. 3. Place the dish in a steamer rack. Fill a wok or steam pan with 3 inches of water. Steam the fish until it’s just done, about 5 to 7 minutes depending on the thickness. Remove from heat and garnish with the remaining ginger, scallion, cilantro, and black pepper, and serve immediately. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 51 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VIETNAMESE SANDWICH WITH FIVE-SPICE PORK Yield: 4 portions Ingredients Amounts Marinade Shallots, chopped Garlic, minced Soy sauce Fish sauce Sugar Five spice powder Pork shoulder, untrimmed, cut into 4 rectangular pieces Vegetable oil Water 3 1 2 1 1½ 1 1½ Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. tsp. lb. 2 Tbsp. ½ cup Sandwich assembly Baguette pieces, 6”, split lengthwise, 4 half of the centers hallowed out Mayonnaise 1/3 Marinated Daikon Radish and Carrots 2 (see index), completely drained Yellow onion, thinly sliced and rinsed ¼ Cilantro sprigs 8 Hothouse cucumber, halved lengthwise ½ and cut into long strips (6” long, ¼” thick) Jalapeño, thinly sliced (optional) 1 Salt and pepper ea. cup cups ea. ea. ea. ea. Method 1. Combine 2 tablespoons shallots, garlic, soy sauce, fish sauce, sugar, five spice powder, and star anise in a shallow glass baking tray and stir until well blended. Add the pork pieces and toss several times. Allow to marinate for at least 1 hour. 2. Heat the oil in a saucepan over high heat. Add the remaining shallots and stir until fragrant, about 20 seconds. Add the pork pieces and cook until brown around the edges. Add water to almost cover the pork, then cover and simmer until the meat is tender, about 40 minutes. If necessary, add a little water during cooking. Remove from heat and set aside. When the meat is cool enough to handle, cut the pork into thin slices and return to the pan. 3. Spread the inside of each baguette with 2 tablespoons mayonnaise, and then layer from the bottom up with pork, 1/3 cup marinated vegetables, 2 onion slices, 2 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 52 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. cilantro sprigs, 2 cucumber spears, and 2 jalapeño slices. Sprinkle 1 teaspoon soy sauce on top, then garnish with some ground pepper and serve immediately. Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 53 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ABHIJIT SAHA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 54 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MUSHROOM-CHILE FRY Yield: 4 portions Ingredients Amounts Button mushrooms Onion, julienne Tomato, julienne Capsicum, julienne Green chile, slit Curry leaves Turmeric powder Cumin powder Salt Water Vegetable oil 400 200 200 200 8 40 ¼ 1 to 100 6 Garnish Coriander sprig Dry red chile, fried g g g g ea. ea. tsp. tsp. taste ml Tbsp. 4 ea. 4 ea. Method 1. Heat oil in a large saucepan, add curry leaves, onion, and green chile. Stir fry for 2 to 3 minutes and add capsicum and tomato. Continue cooking for a couple of minutes more before adding turmeric powder and cumin powder. Slip in the mushroom, season, and stir fry for 2 to 3 minutes. Pour in the water and cook over high heat until the liquid evaporates. Serve garnish with coriander sprigs and fried red chile. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 55 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PRAWN PEPPER MASALA KARNATAKA Yield: 4 portions Ingredients Amounts Prawns, medium, peeled and deveined Onions, chopped Ginger-garlic paste Green chile, chopped Curry leaves Tomato purée, fresh Coriander powder Black pepper, crushed Cumin powder Turmeric powder Kashmiri chili powder Garam masala powder Vegetable oil 16 300 1 4 40 150 1 1½ 1 ¼ 1 ¼ 6 Curry leaves, fried Lemon wedge ea. g Tbsp. ea. ea. ml Tbsp. Tbsp. Tbsp. tsp. tsp. tsp. Tbsp. 20 ea. 4 ea. Method 1. Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for 5 minutes or until golden brown. Add curry leaves, ginger-garlic paste, and the dry spice powders. Stir-fry for a minute. Pour in the fresh tomato purée and cook for 2 to 3 minutes. Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes over high heat. When the liquid has almost evaporated and the prawns are done, serve garnish with fried curry leaves and lemon wedge. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 56 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LAMB CHOP PEPPER FRY ANDHRA PRADESH Yield: 4 portions Ingredients Amounts Lamb chops Vegetable oil Salt Crushed black pepper Ginger garlic paste Turmeric powder Onions, chopped Ginger-garlic paste Green chile, chopped Curry leaves Tomato purée, fresh Coriander powder Black pepper, crushed Umin powder Turmeric powder Kashmiri chili powder Garam masala powder Curry leaves, fried 4 6 to 1 1 ¼ ea. Tbsp. taste Tbsp. Tbsp. tsp. 300 1 4 40 150 1 1½ 1 ¼ 1 ¼ g Tbsp g g ml Tbsp. tsp. Tbsp. tsp. tsp. tsp. 20 ea. Method 1. Preheat the oven to 180˚C. 2. Marinate the lamb chops with salt, crushed black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour. Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown. Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep warm. 3. Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala prota. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 57 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. DATE AND RAISIN CHUTNEY Yield: 475 grams Ingredients Amounts Dates, seeded Raisins Pomegranate juice Dried red chile Fennel seeds Cumin seeds Ajwain seeds Nigella seeds Fenugreek seeds Oil Jaggery Lemon juice Salt 100 50 500 1 ¼ ¼ ¼ ¼ 10 2 50 1 ½ g g ml ea. tsp. tsp. tsp. tsp. ea. Tbsp. g Tbsp. tsp. Method 1. Cut the dates into halves and soak in water with the raisins for 30 minutes. 2. Heat oil in a saucepan and add the red chile (broken into two) with the various seeds. Allow the seeds to crackle, drain, then add the dates and raisins. Stir-fry for a minute and pour in the pomegranate juice. 3. Bring to a boil and reduce heat to a simmer. Cook for 10 to 15 minutes, or until the chutney thickens. 4. Finish with jaggery, salt, and lemon juice. Remove from heat and discard the red chile pieces. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 58 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MASALA VADA Yield: 250 tasting portions Ingredients Amounts Channa dal Onion, finely chopped Green chile, finely chopped Ginger, finely chopped Curry leaves, chopped Salt Water Oil Fennel seeds, optional Green coriander, chopped, optional Tomato Chutney (recipe follows) 7.5 2 125 500 40 to 1250 5 100 125 kg kg g g g taste ml l g g Method 1. Wash and soak channa dal for 2 hours. 2. Drain the water and grind the channa dal roughly in a food processor. Make sure the paste is coarse. Add the onion, green chile, ginger, curry leaves, and salt. Mix well. 3. Apply oil on your palm, make small round balls with the mixture, and flatten slightly. 4. Heat oil in a saucepan or deep fat fryer. Fry the vada until golden brown over medium heat. 5. Serve hot with tomato chutney. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 59 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TOMATO CHUTNEY Ingredients Amounts Tomato, sliced Garlic cloves Split Bengal gram (channa dal) Split Urad lentil (urud dhuli) Dry red chile (Kashmiri) Ginger Oil Tamarind pulp Water Salt 6 130 400 400 90 90 240 8 960 to kg g g g g g ml Tbsp. ml taste Method 1. Heat oil and add channa da and urad dall, ginger, garlic, and chile. Stir fry for 1 minute. 2. Add asafetida and quartered tomato. Cook for 5 minutes, and add tamarind paste. Remove from heat. 3. Allow to cool, and then put mixture in a grinder with water and process to make a coarse paste. 4. Season to taste. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 60 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BANGALORE FISH NUGGETS Yield: 4 portions Ingredients Amounts Fish, cut into 2 cm cubes Ginger garlic paste Lemon juice Salt 600 1 1 ½ g tsp. Tbsp. tsp. Chile flakes Fresh red chile Ginger-garlic paste Rice flour Hung curd Coconut milk powder Salt 3 2 1 1½ 4 4 to Tbsp. ea. Tbsp. Tbsp. Tbsp. Tbsp. taste Vegetable oil, for frying 500 ml Method 1. Marinate the fish pieces with ginger-garlic paste, lemon juice, and salt. Set aside for 30 minutes. 2. In a separate mixing bowl, mix together all the other ingredients and transfer the fish pieces. Coat well and fry in medium hot oil. Serve with mint chutney garnished with lemon wedge and sliced onions. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 61 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MINT CHUTNEY Yield: 48 tasting portions Ingredients Amounts Mint, chopped Coriander, chopped Green chile Ginger Garlic Chat masala Salt Lemon juice Water Yogurt 125 250 15 50 50 5 to 5 250 500 g g ea. g g tsp. taste Tbsp. ml ml Method 1. Blend together chopped mint, chopped coriander, green chile, ginger, garlic, and water in a food processor to make a fine paste. 2. Add the rest of the ingredients and mix well. Adjust seasoning Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 62 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ONION CHUTNEY Yield: 6 portions Ingredients Amounts Onion, sliced Green chile Ginger Garlic cloves Oil Coriander leaf Yogurt Salt Asafetida 200 3 10 5 2 20 180 to 1 g ea. g ea. Tbsp. g ml taste pinch Method 1. Heat oil in a pan. Add the ginger and garlic, followed by the asafetida, onion, green chile, and coriander. Stir-fry for 3 minutes until soft. 2. Put mixture in a grinder with the yogurt and process to make a coarse paste. Adjust the seasoning. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 63 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RICE PUDDING WITH APPLE AND RAISIN APPLE AND RAISIN PHIRNI Yield: 4 portions Ingredients Amounts Basmati rice Milk Sugar Apple Raisins Cardamom powder Water 50 500 150 ½ 25 1 100 Garnish Pistachio flakes Silver leaf g ml g ea g pinch ml 1 tsp. 4 ea. Method 1. Wash and soak the basmati rice in water for an hour. Drain and grind into a fine paste with 100 milliliters of water in a food processor. 2. Bring the milk to a boil in a saucepan. Reduce the heat to a simmer and add the rice paste gradually in a steady stream while stirring continuously with a balloon whisk. Cook for 3 to 4 minutes over low heat, whisking the mixture at all times. Add sugar, raisins and cook for a couple of minutes more. Remove from the heat and set aside. 3. Quickly peel and dice the apple very small. Stir them into the phrini while it is still warm. Pour the phirni into serving bowls (preferably terra cotta) and refrigerate for an hour. Serve garnished with pistachio flakes and silver leaf. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 64 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPINACH AND CASHEW NUT BITOKS PALAK KAJU KEBAB Yield: 4 portions Ingredients Amounts Cashew nuts, broken Spinach leaves Green chile, chopped Paneer, grated Cumin powder Coriander powder Garam masala powder Dry fenugreek leaves, kassuri methi, crushed Corn starch Salt Vegetable oil 150 1 4 100 1 1 ½ 1 g kg. ea. g tsp. tsp. tsp. tsp. 6 Tbsp. to taste 500 ml Method 1. Clean, wash, and drain the spinach leaves. Blanch them in boiling salted water for 2 minutes. Drain and refresh in ice-cold water. Squeeze out the excess water and chop roughly. Crush the cashew nuts into small pieces with a rolling pin. Place all ingredients in a mixing bowl and mix well to bind them together. 2. Make into round balls 1 inch in diameter and flatten lightly with your palm. Deepfry over medium heat or shallow-fry on a griddle for 2 to 3 minutes on each side. Sprinkle with chaat masala and serve as an appetizer with mint chutney. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 65 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT CHUTNEY Yield: 6 portions Ingredients Amounts Peanuts, roasted Tamarind pulp Garlic cloves Dry red chile, Kashmiri Green chile Coconut, grated Ginger Coriander leaf Salt Water 75 2 4 4 1 50 5 10 to 180 g Tbsp. ea. ea. ea. g g g taste ml Method 1. Broil the peanuts and red chiles in a pan for 2 minutes. Mix together all the above ingredients. Put it in a grinder with water and process to make a coarse paste. Adjust the seasoning. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 66 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SESAME CHUTNEY TIL CHUTNEY Yield: 10 portions Ingredients Amounts Sesame seeds, lightly toasted Coriander leaves, chopped Mint leaves, chopped Green chiles, chopped Tamarind pulp Water Salt 50 25 15 3 45 4 to g g g ea. ml Tbsp. taste Method 1. Place all ingredients in a blender and process to make a coarse paste. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 67 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHANNA LENTIL BITOKS MASALA VADA Yield: 4 portions Ingredients Amounts Channa lentil Onion, medium, finely chopped Green chile, finely chopped Ginger, finely chopped Curry leaves, chopped Salt Water Oil Fennel seeds (optional) Green coriander, chopped (optional) 250 1 2 2 2 to 4 for 1 2 g ea. ea. Tbsp. Tbsp. taste Tbsp. frying Tbsp. Tbsp. Method 1. Wash and soak channa dal for 2 hours. Drain and grind in a food processor to make a coarse paste. 2. Place the lentil paste in a mixing bowl. Add the chopped onions, green chile, ginger, curry leaves, and salt. Mix well. 3. Apply a little oil on your palms, then make small round balls 1 inch in diameter with the mixture and flatten slightly. Deep fry them over medium heat until golden brown in batches of 6. Serve hot as an appetizer with coconut and garlic chutney. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 68 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AROMATIC CHICKEN PILAF CHICKEN YAKHNI PULAO Yield: 4 portions Ingredients Amounts Chicken thigh, boneless Ghee Vegetable oil Cumin seeds Green cardamom Black cardamom Black peppercorns Mace Star anise Cloves Cinnamon quills Bay leaf Onion, sliced Garlic, sliced Green chile, split Basmati rice Chicken stock Salt 400 3 3 1 4 1 1 1 1 8 1 1 200 1 2 300 500 to Garnish Onions, sliced, fried to golden brown Cashew nuts, fried Mint leaves g Tbsp. Tbsp. tsp. ea. ea. tsp. ea. ea. ea. ea. ea. g Tbsp. ea. g ml taste 2 Tbsp. 2 Tbsp. 12 ea. Method 1. Wash and soak the basmati rice for 30 minutes. 2. Heat the ghee in a heavy bottom saucepan and add cumin seeds, green cardamom, black cardamom, black peppercorn, cloves, cinnamon quills, and bay leaf. Allow them to crackle for half a minute and add the sliced onion and garlic. Stir fry for 2 to 3 minutes and slip in the chicken pieces. Continue to stir fry for 3 more minutes. 3. Add the basmati rice and chicken stock. Bring it to a boil and cook over medium heat, stirring from time to time for 6 to 8 minutes or until most of the liquid has been absorbed. Reduce the heat to a simmer, cover with a lid and cook for 5 to 7 minutes or until the rice is cooked through. 4. Serve garnished with fried onions, cashew nuts, and mint leaves. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 69 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PRAWN CURRY WITH COCONUT MILK AND TURMERIC CHAMEEN MOILY Yield: 4 portions Ingredients Amounts Prawns, medium, peeled and deveined Turmeric Red chile powder Coconut oil or vegetable oil Green chile, slit Ginger, julienne Garlic cloves, chopped Onion, large, thinly sliced Curry leaves Coconut milk Tomato, quartered Lemon juice Salt Water 600 g Garnish Coriander sprig Ginger, julienne 1 ½ 50 4 2 6 1 20 300 2 3 to 200 tsp. tsp. ml ea. Tbsp. ea. ea. ea. ml ea. Tbsp. taste ml 4 ea. 1 Tbsp. Method 1. Heat oil in wok or a saucepan, add the curry leaves, and allow them to crackle. Add sliced onion and stir fry for 3 minutes over medium heat. 2. Slip in the ginger, garlic, and tomatoes, and stir-fry for 3 more minutes. Add the slit green chile, turmeric, and red chile powder and stir well. Pour in the coconut milk with 200 milliliters of water and bring to a boil. 3. Add the prawns and cook over medium heat for 5 minutes or until the prawns are done, stirring occasionally. Adjust the seasoning, finish with lemon juice and serve with seamed rice. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 70 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHOCOLATE MOUSSE WITH CARDAMOM Yield: 4 portions Ingredients Amounts Water Liquid glucose Gelatin Chocolate, broken into small pieces Double cream Castor sugar Cardamom powder 75 75 4 175 150 15 ¼ Garnish Fancy chocolate garnish Green cardamom ml ml g g g g tsp. 4 ea. 2 ea. Method 1. In a large saucepan mix water and liquid glucose and bring to a boil. 2. Turn off the flame and add the chocolate and stir until the chocolate melts and dissolves in the liquid. 3. Dissolve the gelatin in ½ cup of warm water and add to the above mixture. 4. Add cardamom powder and allow the mixture to cool down. 5. Whip the cream with sugar and fold it into the chocolate mixture gradually with a whisk. 6. Pour in a service bowl or a mold and refrigerate for 2 hours. Serve garnished with chocolate flakes or cocoa powder. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 71 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. COCONUT RICE Yield: 4 portions Ingredients Amounts Basmati rice Coconut oil Mustard seeds Urad lentils Channa lentils Onion, chopped Green chile, chopped Coconut, grated Curry leaves Coriander leaves, chopped Salt 400 6 1 1 1 100 4 80 40 2 to Garnish Coconut slivers Curry leaves Cashew nuts, fried g Tbsp. tsp. Tbsp. Tbsp. g ea. g ea. Tbsp. taste 4 ea. 10 ea. 1 Tbsp. Method 1. Wash and soak basmati rice for 30 minutes. 2. Heat oil in a large heavy bottom saucepan, then add mustard seeds, and channa and urad lentils. Allow them to crackle and add the onion and stir fry for 2 minutes before adding in the green chile, curry leaves, and grated coconut. Stir-fry for a couple of minutes and add 750 milliliters of water. Bring it to a boil and add the basmati rice and salt. 3. Cook over medium heat for 6 to 8 minutes, or until 80 percent of the water has evaporated. Sprinkle in the chopped green coriander, cover with a lid, and place on a hot plate. Allow it to cook for 5 to 6 minutes over simmering heat or until the remaining water has been absorbed. 4. Serve garnished with coconut slivers, fried cashew nut and fried curry leaves. Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 72 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SURBHI SAHNI WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 73 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SHAHI TUKDA Yield: 50 portions Ingredients Amounts Milk Heavy cream Green cardamom, crushed Vanilla beans, split and scraped 8 8 12 2 cups cups ea. ea. Brioche Pullman bread slices, cut into 50 ea. 4” rounds Saffron Syrup (recipe follows) Almond Brittle (recipe follows), crushed Method 1. For cardamom cream: In a heavy-bottom saucepan, bring all ingredients to a rolling boil. 2. Lower the heat to the lowest setting and cook until the mixture is reduced by half, about 4 hours. Stir every 10 to 15 minutes with a large spoon, scraping the bottom and sides of the pan to avoid burning. As the mixture thickens it should be stirred more frequently. 3. Strain the mixture in a container and cover with plastic wrap. Make small holes in the plastic wrap to allow steam to escape. 4. Plating instructions: Heat the oil to 325˚F. Bring the saffron syrup to a boil in the pan. 5. Fry the bread in hot oil; drain the oil on paper towels. Quickly throw the bread in boiling sugar syrup and press down lightly for about 30 seconds. Put it on the plate, one slice per portion, and top with about 2 ounces of the cardamom cream. Sprinkle liberally the top with almond brittle. Serve immediately. Recipe credit: Surbhi Sahni, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 74 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SAFFRON SYRUP Yield: 50 portions Ingredients Amounts Saffron Sugar Water a pinch 4 cups 4 cups Method 1. Toast the saffron lightly in the oven until it turns a shade darker. Quickly crush it between your fingers. 2. Combine the crushed saffron, water, and sugar in a heavy-bottom pan. Stir the sugar to remove the lumps, put the pan on the stove, and bring the mixture to a boil. Reduce the heat and cook for an additional 3 minutes. Keep it away in the pan for later use. Make the mixture fresh for using it in the same day. Recipe credit: Surbhi Sahni, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 75 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ALMOND BRITTLE Makes about 50 portions Ingredients Amounts Sugar Water Corn syrup Toasted granulated almonds 2 ½ ¼ 1½ cups cup cup cups Method 1. Combine the sugar, water, and corn syrup in a heavy-bottomed pan. Stir together with a spoon, making sure there are no lumps of dry sugar left. 2. Cover the pan and place it on medium heat for 4 minutes. Remove the lid, increase the heat to high, and bring it to a boil. Do not stir, but if sugar crystals appear on the side of the pan, use a wet pastry brush to clean the sides. 3. Cook the sugar until it just about starts to change color, 300˚F. At this point lower the heat and cook the sugar until golden brown or 325˚F. Remove from heat quickly and throw in the almonds and pour everything on the prepared tray, distributing it evenly. Spread the candied nuts with an offset spatula. 4. Let cool completely and break in chunks. Throw everything in a food processor and pulse a few times to get panko bread crumb consistency. Store in air-tight container at room temperature. Recipe credit: Surbhi Sahni, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 76 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GREEN CARDAMOM KULFI Yield: 15 portions Ingredients Amounts Kulfi Milk 2 Heavy cream 3 Sugar ¼ Green cardamom pods, crushed to 3 a powder Green cardamom seeds, crushed 1½ (save the skins for use in other dishes) Evaporated milk 9 Condensed milk 3½ cups cups cup ea. tsp. oz. oz. Pistachio brittle Sugar Water Corn syrup Granulated pistachio, toasted 2 ½ ¼ 1½ Tangerine sorbet Tangerine purée, fresh, frozen Sorbet syrup 1 kg 470 grams cups cup cup cups Method 1. To make the pistachio brittle: Combine sugar, water, and corn syrup in a heavy-bottom pan. Stir them together with a spoon, making sure there are no lumps of dry sugar left. 2. Cover the pan and place it on medium heat for 4 minutes. Remove the lid and increase the heat to high and bring it to a boil. Do not stir but if sugar crystals appear on the side of the pan, use a wet pastry brush to clean the sides. 3. Cook the sugar till it just about starts to change color 300ºF, at this point lower the heat and cook the sugar till golden brown or 325ºF. Remove from heat quickly and throw in the pistachios. Pour everything on the prepared tray, distributing it evenly. Spread the candied nuts with an offset spatula. 4. Let it cool completely and break into chunks. Throw everything in a food processor and pulse a few times to get panko bread crumbs consistency. Store in air tight container at room temperature. 5. To make the kulfi: In a heavy bottom saucepan, bring milk, heavy cream, sugar and green cardamom powder to a rolling boil. At this point, lower the heat and cook until the mixture is reduced by half, about 2 hours. Stir every 10 to 15 minutes with a large spoon scraping the bottom and cleaning the sides of the pan to avoid burning. 6. Pour in the evaporated milk and condensed milk and cook the mixture down further until about 4 cups of mixture remains, about 1 hour. Make sure to stir the mixture WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 77 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 7. 8. 9. 10. 11. frequently to reduce caramelization, or else it will stick to the bottom of the saucepan. Strain the mixture into a bowl and cover with clean plastic wrap. Perforate with a knife to let the steam escape and avoid skin formation. Once the mixture is cool, blend with a hand blender and pour in a desired molds leaving ½ finger space from the top. Cover and freeze for at least 8 hours. At this point take out and sprinkle the crushed pistachio brittle on it making sure to cover the complete surface area. Pour more kulfi mixture on this to reach the top of the mold cover and refreeze for at least 8 hours. Pistachio brittle should not be put in the mold more then 12 hours before service as the caramel tends to loose its texture in the freezer. To make the tangerine sorbet: Pour tangerine purée and sorbet syrup in a container and blend using a stick blender, pass through a strainer. Run in the ice cream machine as per manufacturer’s instructions. Chill for at least 6 hours before serving. To finish: Take the tangerine sorbet out of the freezer half an hour before service. Place a scoop of tangerine sorbet, press the kulfi in the middle. Serve immediately. Recipe credit: Surbhi Sahni, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 78 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PISTACHIO BRITTLE Yield: 30 portions Ingredients Amounts Sugar Water Corn syrup Pistachios, toasted, granulated 2 ½ ¼ 1½ cups cup ea. cups Method 5. Combine sugar, water, and corn syrup in a heavy bottom pan. Stir them together with as spoon, making sure there are no lumps of dry sugar left. 6. Cover pan and place it on medium heat for four minutes. After four minutes, remove the lid, increase the heat to high and bring it to a boil. Do not stir, but if sugar crystals appear on the side of the pan, use a wet pastry brush to clean the sides. 7. Cook sugar until it just about starts to change color (300ºF). At this point lower the heat and cook sugar until golden brown, or 325ºF. Remove from heat quickly and throw in the pistachios. Pour everything on the prepared tray, distributing it evenly. Spread the candied nuts with an offset spatula. 8. Let cool completely and break in chunks. Throw everything in a food processor and pulse a few times to panko bread consistency. Store in air-tight container at room temperature. Recipe credit: Surbhi Sahni, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 79 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TANGERINE SORBET Yield: 24 two-ounce portions Ingredients Amounts Tangerine purée, fresh frozen Sorbet syrup 1 kg 470 g Method 1. Pour tangerine purée and sorbet syrup in a container and blend using a stick blender. Pass through a strainer. 2. Run in an ice cream machine, per manufacturer’s instructions. Chill for at least 6 hours before serving Recipe credit: Surbhi Sahni, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 80 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SUVIR SARAN & HEMANT MATHUR WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 81 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. COCONUT-MINT RICE Yield: 4 to 6 portions Ingredients Amounts Basmati rice, drained, spread out on a baking sheet, cooled to room temperature Chutney Mint sprigs, thick stems trimmed Buttermilk Fresh ginger, 2” piece, peeled and cut into 2-3 pieces Dried red chiles Unsweetened, shredded coconut Black peppercorns Fresh curry leaves, torn into pieces (or 10 frozen) Unsweetened, shredded coconut Canola oil Black mustard seeds Yellow split peas (channa dal or supermarket variety) Unsalted, dry roasted peanuts Cumin seeds Hulled, black gram beans (urad dal) Indian sesame seeds Fresh curry leaves, torn into pieces (or 16 frozen) Asafetida All-purpose flour Buttermilk Salt Lime, juice of 7 cups 1 bu. 1 cup 1 ea. 3 2 ¼ 6 ea. Tbsp. tsp. ea. 2 3 1 1 Tbsp. Tbsp. Tbsp. Tbsp. ½ 1 2 ½ 12 1/8 1 ½ 1½ ½ cup tsp. tsp. tsp. ea. tsp. Tbsp. cup tsp., or to taste ea. Method 1. For the chutney, combine all of the chutney ingredients in a blender or a food processor and grind to a purée. Set aside. 2. Toast the coconut in a small frying pan over medium heat, stirring, until it begins to turn a yellowish-brown color, 1 to 2 minutes (do not burn). 3. When the rice is cool, combine the oil, mustard seeds (if using), yellow split peas, and peanuts in a large frying pan, wok, or kadai over medium-high heat. Cook, WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 82 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. 5. 6. 7. 8. stirring, 1 to 2 minutes (If using mustard seeds, cover the pan to avoid splattering and cook until you hear the seeds crackle and pop). Add the cumin, urad dal, sesame seeds, curry leaves, and asafetida (if using), and cook, stirring, until the peanuts and legumes turn a nice golden color, about 1½ minutes (stand back if using curry leaves; they spit when they hit the hot oil). Turn the heat down to low. Add the flour and cook, stirring, 30 seconds. Stir in the chutney, buttermilk, and salt, and bring to a simmer. Add the rice and stir gently to blend all of the ingredients. Cook uncovered, stirring every now and then, until the rice is hot, about 2 to 3 minutes. Stir in the toasted coconut and the lime juice. Taste for salt and serve hot. Note: For a softer texture, soak the legumes in water to cover for 10 minutes, then drain before frying. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 83 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRAPE RAITA Yield: 4 to 6 portions Ingredients Amounts Plain yogurt Seedless grapes, halved Ground cumin, toasted Sugar Cayenne pepper or paprika 3 1½ 2 2 ½ cups cups tsp. tsp. tsp. Tempering oil Canola oil Black mustard or cumin seeds Fennel seeds Fresh curry leaves, torn into pieces (or 10 frozen) 3 2 1 6 tsp. tsp. tsp. fresh Salt ¼ tsp., or to taste Method 1. Whisk the yogurt in a bowl until smooth and lightened. 2. Stir in the grapes, and then the cumin, sugar, and cayenne or paprika. Heat the oil with the mustard or cumin seeds in a small frying pan or kadai over medium-high heat. Cook until the cumin darkens or the mustard seeds crackle, 1 to 2 minutes (cover the pan if using mustard seeds; they crackle and pop). Add the fennel seeds and curry leaves, if using, and cook uncovered, stirring, 5 to 10 more seconds (stand back if using curry leaves; they spit they hit the hot oil). 3. Pour over the yogurt and chill well. Just before serving, stir in the salt. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 84 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MY GRAND-UNCLE’S KHICHAREE MUNG DAAL KEE KHICAHREE Yield: 4 to 6 portions Ingredients Amounts Yellow split mung beans (moon chilka 1¼ dal), picked over, rinsed and drained Basmati rice ¾ Ghee, butter, or canola oil ¼ Whole, dried red chiles 3 Cumin seeds 1½ Bay leaves 2 Whole cloves 8 Black peppercorns 4 Turmeric ½ Asafetida 1/8 Freshly ground black pepper ¼ Onions, halved through the root ends, 2 each half cut in half again crosswise, and then sliced ¼“ thick Cauliflower, small, broken into medium 1 size florets Green peas, frozen or shelled 2 Water 4¼ Salt 1½ Garam masala ¼ cups cup cup ea. tsp. ea. ea. ea. tsp. tsp. tsp. tsp. ea. cups cups tsp., or to taste tsp. Method 1. Combine the split mung beans or yellow split peas and rice in a bowl and add cold water to cover; let soak 20 minutes. Drain and set aside the rice and lentils and also the water. 2. Combine the ghee, butter, or oil, red chiles, cumin seeds, bay leaves, cloves, peppercorns, turmeric, asafetida (if using), and black pepper in a medium, heavybottom saucepan or casserole over medium-high heat. Cook, stirring, for 2 minutes. 3. Add the onions and cook, stirring, until they beginto wilt, about 3 minutes.Add the cauliflower and cook for another 2 minutes. Add the peas and cook for another 2 minutes. 4. Add the rice and lentil mixture and sauté, stirring gently so as not to break the rice, about 1 minutes. 5. Add the reserved water, salt, and garam masala and stir gently to mix. Bring to a boil, turn the heat down to low, cover and simmer very gently 20 minutes. Stir WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 85 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. gently. Then cover and continue cooking until the rice and lentils are tender and the mixture is still somewhat wet, about 5 more minutes. Taste for salt and serve hot. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 86 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEAR CHUTNEY Yield: 1 pint Ingredients Amounts Canola oil 1 Coriander seeds, coarsely ground 1 in a spice grinder Ground ginger 1 Asafetida ½ Cayenne pepper ½ Ground cloves ¼ Hot green chile, fresh, very finely minced 1 Pears, peeled, cored and cut into 2½ ½” cubes Sugar 1 Fenugreek leaves ¼ Cider vinegar ¼ Currants ¼ Tbsp. tsp. tsp. tsp. tsp. tsp. tsp. lb. cup cup cup cup Method 1. Combine the oil, coriander, ginger, asafetida, cayenne, clove, and chile in a medium saucepan over medium-high heat. Cook, stirring, until fragrant, 1 to 2 minutes. 2. Add the remaining ingredients, bring to a boil, lower the heat to medium-low and cook, partially covered, until thickened, 25 to 35 minutes. Ladle the chutney into a dry, sterilized quart jar and process according to manufacturer’s instructions. Cool and then chill. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 87 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SWEET AND SOUR BUTTERNUT SQUASH WITH GINGER AND CHILES KADDU KEE SABZI Yield: 4 to 6 portions Ingredients Amounts Butternut squash 2-2¼ Canola oil 3 Fresh ginger, 1’ piece, peeled and minced 1 Fresh, hot green chile, chopped 1 Fenugreek seeds, optional ¼ Cayenne pepper ¼ Asafetida, optional 1/8 Salt 1½ Sugar 1½ Dried mango powder (amchur), 2 or juice of ½ a lemon or lime lb. Tbsp. ea. ea. tsp. tsp. tsp. tsp., or to taste tsp. tsp. Method 1. Cut the squash in half lengthwise. Peel it with a vegetable peeler or a paring knife and scrape out the seeds. Cut the two halves lengthwise into ½ inch, thick strips. Then cut the strips crosswise into 1½-inch pieces. 2. Heat the oil in a large wok, kadai, or frying pan over medium-high heat. Add the ginger and cook, stirring, 1 minutes. 3. Add the fresh chile, fenugreek (if using), cayenne, and asafetida, if using, and cook, stirring, 30 seconds. 4. Add the squash and stir to coat with the oil. Stir in the salt and sugar. Turn the heat down to medium. Cover and cook until the squash is tender, about 25 minutes. Uncover and stir the squash every 5 minutes and check on the cooking; if the spices begin to burn, turn the heat down. If the squash doesn’t brown at all, turn the heat up slightly. 5. Stir in the dried mango powder, or lemon or lime juice. Mash the squash with a spoon to break up some of the pieces. Taste for salt and serve hot. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 88 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GAEL’S TANDOORI LAMB CHOPS Yield: 4 portions Ingredients Amounts Rib lamb chops, cut 1” to 1 ½” thick Paprika Cayenne pepper Mace, ground Nutmeg, ground Garam masala Cumin seeds, toasted, coarsely ground Garlic cloves, medium, minced very fine or ground to a paste Ginger, 3” piece, peeled and minced very fine or ground to a paste Malt vinegar Lemon, juiced Salt Yogurt, drained in a cheesecloth-lined strainer or a coffee filter for 2 hours Canola oil Butter, melted 2 1 ½ ¼ ¼ 1 1 8 lb. Tbsp. tsp. tsp. tsp. Tbsp. Tbsp. ea. 1 ea. ¼ 1 1 ¾ cup ea. tsp. cup 2 Tbsp. 3 Tbsp. Method 1. Cut 3 or 4 deep slashes in each of the chops. 2. Mix all of the remaining ingredients except the oil and melted butter in a nonplastic bowl large enough to hold the chops. Add the chops and toss to coat in the marinade. Put the chops with the marinade in a large, resealable plastic bag and refrigerate overnight. 3. Preheat the oven to 550°F, or preheat the grill. 4. Add the oil to the bag with the chops, reseal, and massage the bag between your hands to oil the chops. Remove the chops from the marinade. If roasting in the oven, put the chops in a single layer on a rack in a foil-lined baking pan and roast 20 minutes; remove from the oven and let rest 5 minutes; then turn the chops, drizzle with the butter, and roast 10 more minutes. If grilling, grill 5 minutes on each side; let rest 5 minutes off the grill, then brush with the butter and grill 5 more minutes on each side. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 89 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HALIBUT “EN PAPILLOTE” WITH A MINT-CILANTRO CHUTNEY Yield: 4 portions Ingredients Halibut fillets, skinless, 4 ea. Salt Lemon juice Plain yogurt Garam Masala (recipe follows) Mint cilantro chutney Fresh cilantro leaves Scallions, white part only, trimmed Ginger, 1” piece, peeled, cut into large pieces Garlic cloves Fresh hot green chiles, stemmed and seeded Fresh mint leaves (optional) Cream cheese Cumin seeds Sugar Salt Lemon juice Amounts 3 lb. 2 tsp. 1 ea. ¼ cup ½ tsp. 2 cups 1 bu. 1 ea. 4 ea. 3 ea. ½ 1/3 ¾ ½ to 1 cup cup tsp. tsp. taste ea. Method 1. Preheat the oven to 450°F. 2. Sprinkle the halibut all over with one teaspoon of the salt and the lemon juice and refrigerate for 10 minutes. Rinse and pat the fish dry on paper towels. 3. Stir together the yogurt, garam masala, and remaining one teaspoon of salt. Pour over the fish and refrigerate 45 more minutes. 4. For the chutney: Combine the ingredients in a blender and process until well blended. 5. Cut a piece of aluminum foil about 15 inches long and lay it on a work surface with one of the short ends facing you. Brush the bottom half with a little oil. Set one fillet on top of the greased foil. Cut the fillet in half crosswise and remove the top half. Spoon 1 to 2 tablespoons of chutney over the bottom half and cover with the top half. Spoon 1 to 2 more tablespoons of chutney on top of the fish. Fold the top half of the foil rectangle over the halibut so that the top and bottom edges meet. Fold the bottom edge up about ¼ inch, and then fold it up twice more. Do the same on both sides to completely seal the halibut in the foil package. Repeat to make 3 more packages. 6. Put the packages in a single layer on a baking sheet and bake until the foil just begins to puff, about 10 minutes. Cut the packages open and slide the fish and chutney out onto plates. Serve hot. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 90 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GARAM MASALA Ingredients Amounts Cinnamon stick, broken into pieces Bay leaves Cumin seeds Coriander seeds Green cardamom pods Black peppercorns Whole cloves Dried red chile Ground mace 1 2 ¼ 1/3 1 1 2 1 1/8 ea. ea. cup cup Tbsp. Tbsp. tsp. ea. tsp. Method 1. Combine the cinnamon, bay leaves, cumin, coriander, cardamom, peppercorns, cloves, and red chiles in a frying pan and toast over medium heat, stirring constantly, until the cumin turns uniformly brown, 4 to 5 minutes. Put into a spice grinder and grind to a powder. Stir in the mace and store in an airtight container. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 91 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CRISPY OKRA SALAD Yield: 4 to 6 portions Ingredients Amounts Canola oil Okra, stemmed and julienned lengthwise Red onion, thinly sliced Tomato, cored, seeded, and julienned Cilantro, chopped Lemon juice Salt Chaat masala as needed 1 lb. ½ 1 ¼ ½ to to ea. ea. cup ea., or as needed taste taste Method 1. Put at least 2 inches of oil in a countertop deep fryer or in a pan on the stove and turn the heat to medium-high; bring to 350°F. 2. Fry the julienned okra in batches small enough not to crowd the pan or fryer, and make sure to let the oil return to temperature between batches. Fry it until crisp, about 5 to 7 minutes. The seeds will swell and it will be deeply colored at the edges. Transfer to paper towels to drain. 3. Toss the okra together with the onion, tomato, and cilantro, squeeze the lemon juice over all of it, and season to taste with salt and chaat masala. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 92 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AMRITSARI FRIED SALMON SOOKHEE MASALEDAAR MACHEE Yield: 4 portions Ingredients Amounts Garlic cloves, ground to a paste with ¼ tsp. of cumin seeds Ginger, 2” piece, finely minced Ground coriander Salt Cayenne pepper Fresh lime juice Skinless salmon fillet, cut into 2” pieces about 1/3” thick Bread crumbs, seasoned with¼ tsp. salt and pinch of cayenne Canola oil Lemon wedges, for serving 8 ea. 1 2½ ¼ a 1½ 1½ ea. tsp. tsp. pinch Tbsp. lb. 2 cups 1¼ cups Method 1. Stir together the garlic-cumin paste, ginger, coriander, salt, cayenne, and lime juice. Rub over the salmon and refrigerate 2 hours. 2. Spread the bread crumbs on a large plate. Coat the salmon squares in the crumbs. 3. Heat the ghee or canola oil in a large, heavy bottomed frying pan over medium heat until “shimmering.” Add as many salmon peieces as will comribably fit in one layer and cook until well browned on both sides and cooked through, about 2½ minutes total (if the salmon browns faster than that, turn the heat down). Remove the salmon to a plate lined with paper towels. Continue until all of the salmon has been cooked. 4. Serve hot, with the lemon wedges. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 93 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MANCHURIAN-STYLE CAULIFLOWER LAHSUNI GOBI Yield: 4 to 6 portions Ingredients Amounts Canola oil, for frying Eggs 3 ea. Cornstarch 2/3 cup Freshly ground black pepper 1 tsp. Salt for the batter, plus additional to season the sauce 1 tsp. Cauliflower head, large, trimmed and 1 ea. separated into florets; or, 2 small Garlic, finely minced 2 tsp. Ketchup 1 cup Cayenne ½ tsp., or to taste Method 1. Put at least 2 inches of oil in a countertop deep fryer or in a pan on the stove and turn the heat to medium-high; bring to 350˚F. 2. Beat the eggs and cornstarch together in a bowl large enough to accommodate the cauliflower until well blended. Season the batter with salt and pepper, then add the cauliflower. Use your hands to toss until the florets are evenly coated. 3. Fry the cauliflower in batches small enough not to crowd your pan or fryer and make sure to let the oil return to temperature (350˚F) between batches. Fry until the florets take on a pale, sandy color, with a little brown mottling; transfer to paper towels to drain. 4. Warm a tablespoon of oil in a large non-stick pan or wok over medium heat and immediately add the minced garlic. Cook the garlic for a minute or two until fragrant but not colored, then add the ketchup. Cook, stirring, for about 5 minutes, until the sauce bubbles, thickens, and starts to caramelize around the edges of the pan. Add the cayenne; taste and add salt if necessary. Toss the cauliflower in the sauce until evenly coated and serve. Recipe credit: Suvir Saran and Hemant Mathura, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 94 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MY SISTER’S FAVORITE CORN MAKAYEE NOO CURRY Ingredients Amounts Green paste Hot green chile, fresh, stemmed and halved Cumin seeds Fresh ginger, 2” piece, peeled and cut into large chunks Fresh curry leaves, torn into pieces (or 16 frozen) Fresh cilantro sprigs, with tender stems only Water Milk Half and half Canola oil Cumin seeds Black mustard seeds Dried red chiles Turmeric Curry leaves, torn into pieces Asafetida All-purpose flour Salt Fresh corn kernels, cut from 6 ears, or frozen corn 1 ea. ½ tsp. 1 ea. 12 ea. ¼ cup 2 Tbsp. 1 1 3 1½ 1 3 ¼ 6 1/8 1 ¾ 4 cup cup Tbsp. tsp. tsp. ea. tsp. fresh or 10 frozen tsp. Tbsp. tsp., or to taste cups Method 1. For the green paste: Combine all of the ingredients in a small food processor and process to a paste. Set aside. 2. Combine the milk and half-and-half in a 2-cup measure. 3. Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over medium-high heat. Cover, if using mustard seeds (they pop and splatter) and cook until the cumin turns golden brown or the mustard seeds crackle, 1 to 2 minutes. 4. Add the chiles, turmeric, curry leaves, and asafetida, if using, and stir (stand back if using curry leaves; they spit when they hit the oil). Immediately add the green paste and turn the heat down to low. Then cook, stirring, 1 minute. 5. Add the flour and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 95 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 6. Gradually add the milk mixture, about 1 tablespoon at a time first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the salt and the corn, and bring to a boil. Reduce the heat and simmer uncovered, until the corn is tender, about 4 minutes. Taste for salt and serve hot. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 96 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TANDOORI PRAWNS Yield: 4 portions Ingredients Amounts Ginger, fresh, minced Garlic, minced All-purpose flour or chickpea flour Cumin or carom seeds White pepper, ground Garam masala Turmeric Lemon juice Yogurt, drained in a cheesecloth-lined strainer or a coffee filter for at least two hours 3 3 3 1 1 1 ½ ½ 2 Tbsp. Tbsp. Tbsp. tsp. tsp. tsp. tsp. cup cups Shrimp, “colossal,” shelled Cumin seeds Salt Butter, melted Lemon, cut in half 12 ea. (about 2 lb.) 1 tsp. 3 Tbsp. 1 ea. Method 1. For the marinade, stir together the ginger, garlic, all-purpose or chickpea flour, cumin or carom seeds, white pepper, garam masala, and turmeric in a bowl large enough to hold the shrimp. Stir in the lemon juice and then the yogurt, ¼ cup at a time, stirring until smooth after each addition. 2. Add the shrimp and toss to coat with the marinade. Refrigerate for at least 2 hours. 3. Toast the cumin in a dry frying pan over medium heat, stirring, until fragrant and lightly browned, 2 to 3 minutes. Grind to a powder and set aside. 4. Preheat the oven to 550°F, or heat the grill. If using the oven, put the shrimp in a single layer on a rack in a foil-lined baking pan, sprinkle with salt, and roast 10 minutes. If grilling, grill 3 minutes each side; let rest 15 minutes off the grill, then brush with the butter and grill 10 more minutes. 5. Arrange the shrimp on a platter, sprinkle with the reserved toasted cumin, and squeeze the lemon over. Serve hot. Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 97 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHAI SIRIYARN WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 98 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHICKEN IN COCONUT SOUP TOM KHA GAI Yield: 4 portions Ingredients Amounts Chicken stock Coconut milk Lemon grass stalks, slightly pounded cut into 1” pieces Galanga slices Kaffir lime leaves, center core removed Mushrooms, button or crimini, sliced Chicken meat, sliced Palm sugar Fish sauce Lime juice, fresh squeezed Thai chiles or serranos, sliced Cilantro sprigs Sawtooth coriander leaves, coarsely chopped 2¼ cups 2 cups 1 ea. 12 8 1½ ½ 1 4 4-5 2-4 8 2 ea. ea. cup lb. tsp. Tbsp. Tbsp. ea. ea. Tbsp. Method 1. In a pot, combine chicken stock, coconut milk, lemon grass, galangal, and kaffir lime leaves; bring to a boil. 2. Add sliced chicken and continue cooking with medium heat until the chicken is cooked, about 3 to 4 minutes. 3. Add the mushrooms; stir in the fish sauce, lime juice, palm sugar, and chiles, and turn off the heat. 4. Transfer to serving bowl and garnish with cilantro and sawtooth coriander. Serve immediately. Recipe credit: Chai Siriyarn, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 99 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. THAI MOCHI KHANOM DTOM Ingredients Amounts Coconut, finely grated, medium old Palm sugar White sugar Coconut cream Salt Dough from Floating Lotus Seeds in Coconut (recipe follows) Garnish Coconut, finely grated, medium old Salt 2 1 2 ½ ¼ cups cup Tbsp. cup tsp. 1 cup 2 pinch Method 1. Combine all the ingredients in a non-stick pan and cook to a simmer, stirring constantly, until all the liquid is evaporated. The texture should be dry and sticky. Allow to cool, then roll into small balls about 2 centimeters (½ inch) in diameter and set aside. 2. Pinch off small pieces of dough, using both your palms to roll the dough and press into thin discs. Place a cooled coconut ball in the center of each pastry disc and wrap. Repeat until all pastry and coconut balls are used up. 3. In a saucepan, bring some water to a boil. When it is at a boil, drop the balls in and cook until the sweets float to the top. Drain. Roll the finished balls in the coconut and salt mixture. Recipe credit: Chai Siriyarn, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 100 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FLOATING LOTUS SEEDS IN COCONUT KHANUM BUA LOY Yield: 4 to 6 portions Ingredients Amount For the “lotus seeds” Glutinous rice flour Kabocha squash, cooked and mashed Water 1 cup ⅓ cup 1½ cups Sauce Coconut milk, preferably Buddha brand Granulated sugar Palm sugar or light brown sugar Salt Pandanus leaves, lightly bruised, folded and tied into a knot 2 cups ¾ cup 2 Tbsp. ¼ tsp. or to taste 2 ea. Method 1. Combine the glutinous rice flour and mashed squash in a mixing bowl. Add ½ cup water, about 1 to 2 tablespoons at a time, and knead into a soft dough. Roll into several rod-shaped pieces about ½-inch thick. Pinch off small pieces of dough and using your fingers, roll into a lotus seed-size balls (about ½-inch diameter). Set them aside. Continue until all the dough is used. 2. Fill a medium pot with water and bring it to a boil over moderate heat. Add the rice flour balls and boil until they float to the surface and are done, about 2 minutes. Remove with a slotted spoon and drop them in cold water. 3. In another saucepan, combine the coconut milk, the remaining water, sugar, palm sugar, salt, and pandanus leaves. While stirring, bring the liquid to a gentle boil over low heat. Drain the cooked rice flour balls and add to the pot. Remove the pot from the heat and set aside to cool for 10 minutes before serving. Note: This simplified recipe calls for kabocha squash but in Thailand, it’s often made with pandanus juice and taro root, which gives the rice flour balls contrasting colors. Serve this dessert warm and in a small bowl. Recipe credit: Chai Siriyarn, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 101 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MIANG KUM Yield: 4 portions Ingredients Amount For assembly Coconut meat, shredded Red onion or shallot, small diced Fresh ginger, small diced Unsalted roasted peanuts Dried shrimp, small Lime wedges, sliced thin, quartered Spinach leaves, large 1½ ¼ ¼ ¼ ¼ ¼ as For the sauce Water Sugar Coconut sugar Coconut meat, toasted Shallots, sliced Fresh ginger, sliced Dried shrimp, ground Galangal, sliced Fish sauce Shrimp paste 1½ 1 1 ½ 1/3 1/3 ¼ 3 2 1 cups cup cup cup cup cup needed cups cup cup cup cup cup cup ea. Tbsp. tsp. Method 1. Roast shredded coconut meat at 325°F on a sheet pan until golden brown and crisp. Keep turning occasionally to ensure even toasting. 2. Place shallots, ginger, peanuts, limes, and dried shrimp in separate mounds on a serving platter. Set aside. 3. Wash and cut spinach leaves, use only large nice ones. Set aside. 4. In a small pot, dissolve sugar and coconut sugar in the 1 cup water. Bring to a boil and reduce to low heat. Cook for about 10 to 15 minutes to make a thick syrup. 5. Combine the rest of the sauce ingredients in a blender. Add ½ cup water to facilitate blending. Purée until the texture is smooth. 6. Combine the blended mixture with the sugar syrup, mix well, and cook for 10 to 15 minutes over medium heat. The sauce should become thick. Cool until well chilled. 7. Place a spinach leaf with the back facing up. Add a couple pieces of onions, ginger, peanuts, dried shrimps, lime wedges, and some toasted coconut on the leaf. 8. Top with the sauce and wrap with your hands. The whole wrap should be eaten in one bite to get the combination of flavors from the ingredients. Recipe credit: Chai Siriyarn, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 102 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. STEAMED FISH FILLET IN CURRY MOUSSE HOR MOK Yield: 4 portions Ingredients Fish fillet, sliced (snapper, salmon rock cod, or sea bass) Red curry paste Fish paste (optional) Roasted peanuts, ground Rhizome powder Egg Fish sauce Palm sugar (or brown sugar) Ground white pepper Paprika powder Kaffir lime leaves, very finely sliced Coconut milk Cabbage, shredded Sweet basil (horapha) Banana leaves (optional containers) Coconut topping Coconut milk Rice flour Water Amounts 1 lb. 1/3 1/3 1 1 1 ¼ 2 ½ ½ 4 3 4 2 cup cup Tbsp. Tbsp. ea. cup tsp. tsp. tsp. ea. cups cups cups ½ cup ½ Tbsp. 1 Tbsp. Method 1. Mix sliced fish, curry paste, fish paste, ground peanuts, rhizome, egg, fish sauce, sugar, white pepper, paprika, kaffir lime leaves, and half of the coconut milk in a proper container. 2. Stir with a wood spatula in one direction only, and add the remaining coconut milk a little at a time. Keep stirring until the curry sauce turns thicker, about 7 to 8 minutes. 3. Steam or parboil the shredded cabbage halfway and set aside. 4. Divide the cabbage and basil into 4 portions each. Divide the fish into 4 portions. 5. Fill each container with the portioned cabbage and basil on the bottom and sliced fish on top. Steam for 15 to 20 minutes. 6. For the topping: Heat another ½ cup of coconut milk in a saucepan. Combine ½ tablespoon of rice flour and 1 tablespoon water. Combine with the coconut milk. Stir well and bring to a boil, remove from the heat and set aside. 7. When the hor mok is done, put about 2 tablespoons of coconut topping on each container and sprinkle with some very finely sliced green onion, cilantro, and kaffir lime leaves. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 103 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Recipe credit: Chai Siriyarn, as presented at the 20055Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 104 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GREEN CURRY WITH CHICKEN Yield: 4 portions Ingredients Amount Green curry paste ⅓ Chicken breast, cut in bite size pieces 1½ Coconut milk (Mae Ploy brand) 2½ Thai basil leaves ⅓ Long eggplant, cut into small pieces 2 Chicken stock 1 Half and half ½ Palm sugar (or brown sugar) 2 Fish sauce 3 Kaffir lime leaves (center stem removed) 4 cup lb. cups (one 19.5 oz. can) cup ea. cup cup tsp. Tbsp. ea. Method 1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a medium non-stick saucepan. Cook over medium heat, stirring often, for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant, about 5 to 7 minutes. Tiny pockets of oil should start to surface. If the oil does not surface, add 1 to 2 tablespoons of vegetable oil and keep stirring for another minute. Transfer mixture to a larger pot. 2. Add the chicken and cut eggplant and stir for 1 to 2 minutes, then add the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender. Add the half and half, fish sauce, sugar, kaffir lime leaves, and basil. Bring to a boil. Remove from heat and adjust the seasoning. Recipe credit: Chai Siriyarn, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 105 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GREEN CURRY PASTE Ingredients Amount Thai green bird chiles Fresh hot green peppers, chopped Coriander seeds Cumin seeds White peppercorns Garlic, thinly sliced Shallots, thinly sliced Lemon grass thinly sliced Galanga, finely chopped Kaffir lime rind, chopped Cilantro, including stems, roots, and leaves Thai shrimp paste Salt 20-25 2-4 1 1 ½ 4 3 2 1 1 ⅓ ea. ea. Tbsp. tsp. tsp. Tbsp. Tbsp. Tbsp. Tbsp. tsp. cup 1 tsp. ½ Tbsp. Method 1. Combine coriander, cumin, and peppercorns in a small skillet. Toss over medium heat until fragrant, about 5 minutes, stirring frequently. Grind to a fine powder. 2. In a blender, put the rest of the ingredients and add the spice mixture. Purée until a smooth paste forms, about 2 to 3 minutes. Add about ⅓ of a cup of water to facilitate blending. Recipe credit: Chai Siriyarn, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 106 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LATIN AMERICA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 107 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RICK BAYLESS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 108 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROASTED GARLIC TAMALES WITH RICOTTA AND SWISS CHARD TAMALES DE REQUESÓN Y ACELGAS Yield: About 24 tamales Ingredients Amounts Dried corn husks, 8 oz. pkg. 1 ea. For the batter Garlic head, unpeeled 1 Fresh pork lard (or vegetable 10 shortening), soft, not runny Baking powder 1 Salt Coarse-ground corn masa for tamales, or 2 3½ cups dried masa harina for tamales mixed with 2¼ cups hot water Chicken broth, plus an additional ½ cup 1 for the optional second beating ea. oz. tsp. lb. cup For the filling Swiss chard 1 bu. Ricotta, farmer’s cheese or yogurt cheese 1 cup Method 1. Soak the corn husks: Place the husks in a large bowl, cover with very hot water, weight with a plate to keep submerged and rehydrate until pliable, between 1 and 2 hours. 2. Prepare the batter: Roast the unpeeled garlic cloves in an ungreased skillet over medium heat, turning frequently, until soft and blackened in places, 10 to 15 minutes. Cool, peel, and finely chop. Measure the lard (or shortening), baking powder, and 2 teaspoons salt into the bowl of your electric mixer. Add half of the garlic. Beat on medium-high for about a minute, until light in texture. In 3 additions, add the masa. Reduce the speed to medium-low, and slowly dribble in enough broth (usually about 1 cup) to give it the consistency of cake batter. Raise the speed to medium-high again and beat for another minute. The mixture has been beaten enough when it’s so fluffy that a ½ teaspoon dollop floats in a cup of cold water. Refrigerate the batter while you prepare the filling. 3. Prepare the filling: Set up a vegetable steamer with about an inch of water in the lower part and bring to a boil. Remove the central rib from each Swiss chard leaf. (An easy way to do it is to grasp the leaf in one hand—you’ll need to fold it along the central rib’s axis, so you can grasp both sides—while you hold of the stalk with the other. Pull the two in opposite directions and the tough part of that central rib will tear away from the leaf. Butter-sauteing the stems makes a wonderful side dish—or WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 109 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. 5. 6. 7. 8. snack for the hungry cook.) Cut the leaves crosswise into ½-inch strips. Steam the chard until tender (it’ll still have a little texture—sort of like al dente spinach), about 4 minutes, then spread into a thin layer on a plate to cool quickly. Mix with the remaining garlic and sprinkle with salt. Taste and add more salt if you think necessary. Set out the ricotta. Make the tamales: For the lightest tamales, rebeat the refrigerated batter; for this to be effective, it will need at least an hour in the refrigerator to firm up, allowing you to be able to dribble in up to an additional ½ cup broth without becoming too soft. Drain the husks, then choose 24 of the largest, most pliable ones—they should be about at least 6 inches long and 6 inches wide (at the widest end). If there aren’t enough large husks, you can overlap smaller ones. Use several of the longest remaining cornhusks to tear into ¼-inch strips for tying the tamales. Line the steamer basket with some of the remaining corn husks and fill the bottom compartment with at least 1½ inches of water. To steam 24 tamales in a single batch, you’ll need a steamer basket that is about 10 inches in diameter with 6 inches of depth for standing up the tamales. Form the tamales: One at a time, lay out one of the large husks on your work space and spread ¼ cup of the batter into a 4-inch square over the wide end, leaving 1½ inches uncovered on the narrow end, at least ¾ inch on each of the long sides. Distribute a generous tablespoon of the chard and about 2 teaspoons of ricotta down the center of the batter. Pick up the two long sides of the husk and bring them together (which will cause the batter to roll up and encase the filling). If the uncovered borders of the two long sides you’re holding are narrow, tuck one side under the other; if wide, roll both sides over in the same direction around the tamal. If the husk is small, feel free to roll the whole thing in another husk. Fold up the empty 1½ inches to form a “bottom” on which the tamal will stand while steaming; secure it in place by tying one of the corn husk strips around it. Stand in the steamer while you form the remaining tamales. Lay extra husks over the open tops of the tamales (don’t worry about covering them completely—they won’t get soggy as they steam). Set the steamer lid in place. Steaming the tamales: Set the steamer over high heat. When the steam comes puffing out, reduce the heat to medium and let cook about 1¼ hours. Make sure that the water doesn’t boil away; if it becomes necessary to replenish the water, add boiling water. The tamales are done when the batter comes free from the husk—at this point they will still seem quite soft. Turn off the heat under the steamer and let stand, covered, about 15 minutes to firm up. Recipe credit: Rick Bayless, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 110 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. DELUXE SEAFOOD COCKTAIL COCTEL “VUELVE A LA VIDA” Yield: 7 cups, 8 first-course portions Ingredients Amounts For the ceviche Sashimi-quality skinless halibut (or snapper, striped bass or other white-fleshed fish) fillets, cut into pieces no larger than ½” Fresh lime juice Fresh white onion, chopped 12 oz. 1½ cups ½ cup For the sauce Tomatoes, preferably plum-shaped, very ripe; or 2 15-oz. cans diced tomatoes in juice (preferably fire-roasted) Garlic cloves, unpeeled 3 Red onion, sliced crosswise into 4 rounds 1 Corn syrup 1½ Sweet vinegar (balsamic works, but 3 sweet sherry vinegar is preferred), plus more if necessary Brown sugar or crushed piloncillo, 3 plus a little more if needed Black pepper, freshly ground, cumin, a and allspice Olive or vegetable oil 2 Tamazula Hot Sauce (the extra hot ¼ variety is great) Salt For finishing the dish Shrimp, cooked, peeled and, if large, cut into ½” pieces Oysters, fresh-shucked Jícama, peeled and cut into ¼” dice Cilantro, chopped Avocado, large, peeled, pitted and cut into ¼” dice 1 1/3 lb. ea. ea. Tbsp. Tbsp. Tbsp. pinch each Tbsp. cup 12 oz. 8 1 ½ 1 ea. cup cup ea. Method 1. Make the ceviche: In a small glass or stainless bowl, combine the halibut, lime juice, and chopped white onion. Cover and refrigerate—it’ll take 4 hours to completely WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 111 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 2. 3. 4. 5. “cook” the fish through, though rare or medium-rare may be to your taste (as it is mine). Make the sauce: If using fresh tomatoes, roast them 4 inches below a preheated broiler until soft, blackened and blistered, about 6 minutes per side; tip off the juice from the cans of tomatoes. Roast the garlic on one side of an ungreased skillet set over medium heat; on the other side of the skillet lay a piece of foil and spread out the slices of red onion. Turn the garlic regularly until soft and blackened in spots, 10 to 15 minutes. After about 5 minutes, pry the browned, softening onion slices off the foil and flip over to brown the other side. When handleable, peel off the skins from the roasted fresh tomatoes and garlic. Roughly chop the roasted onion. In a food processor or blender, pulse the tomatoes until nearly puréed. Heat the oil over medium in a heavy medium (6-quart) saucepan, then add the tomato. To the blender or food processor (no need to wash), add the garlic, onion, corn syup, vinegar, brown sugar, spices, and ½ cup water. Process until smooth. Add to the pan and simmer the mixture briskly until thick (it should have reduced to half the quantity—about 2 cups), about 15 to 20 minutes. It should look like thick chunky ketchup. Cool. Stir in the hot sauce and just enough water (usually about 1/3 cup) to give the sauce the consistency of thickish cocktail sauce. Taste and season with salt, usually about a scant teaspoon. Finish the seafood cocktail: Drain off most of the lime juice from the halibut and onion—leaving about 2 tablespoons gives the dish a nice tang. Pour into a large bowl, along with the sauce, shrimp, oysters (you may want to cut them in half if they are large), jícama and cilantro. Stir to combine. Fold in the chopped avocado and the coctel is ready to spoon into individual dishes and serve. Recipe credit: Rick Bayless, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 112 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SLOW-STEAMED GOAT OR LAMB WITH MILD CHILE SEASONING BIRRIA DE CHIVO O DE CARNERO Yield: 6 portions Ingredients Amounts Goat hind quarter 5 Dried chiles guajillos, large, stemmed, 12 seeded, and deveined Garlic cloves, unpeeled 6 Cider vinegar 3 Cumin seeds ¼ Black peppercorns ½ Salt 1 Sugar 2 Fresh masa 1 Tomato, large, roasted, cored, and peeled 1 Oregano 1 Salt ½ Onion, small, chopped in 1/8” dice 1 Fresh coriander, coarsely chopped 2-3 Limes, small, quartered 2 lb. ea. ea. Tbsp. tsp. tsp. tsp. tsp. lbs. ea. tsp. tsp. ea. Tbsp. ea. Method 1. Trim most of the fat from the meat. If it is a goat hind quarter, cut into 2 pieces with a cleaver, severing it through the joint at the top of the leg. If goat hind quarter is not available, use a 3-pound bone-in lamb roast from the shoulder or butt-end of the leg. Place in a large non-corrosive dish. 2. The chile marinade: Heat a griddle or heavy skillet over medium. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface with a metal spatula until they crackle and blister, then flipping them over and pressing them again. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. Roast the garlic on the hot griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel. 3. Drain the chiles and place in a blender jar with the garlic and vinegar. Pulverize the cumin and peppercorns in a mortar or spice grinder, and add to the blender along with the salt and ¾ cup water. Blend until smooth, and then strain through a medium-mesh sieve. Remove ½ cup, stir in the sugar, cover and set aside for the final glazing. Spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight. 4. Slow-steaming: Preheat the oven to 325ºF. Set a roasting rack into a deep, wide kettle or stockpot; if it doesn’t sit at least 1 inch above the bottom of the pot, prop it up on WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 113 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 5. 6. 7. 8. 9. custard cups, tin cans, or the like. Measure in 3 cups of water, then lay the marinated meat on the rack and spread any remaining marinade over it. Add water to the masa (or masa harina mixture) to make soft dough. Roll tennis ballsize pieces between your palms to make ¾-inch ropes, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 3 hours. Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or mallet, and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth, then measure it. You need at least 1 quart— if necessary, add water to bring it to that level. Pour the broth into a small saucepan. Purée the tomato in a blender or food processor, add it to the broth along with the oregano, cover, and simmer over medium-low heat for 20 minutes. Season with salt. Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle, and excess fat from the meat, keeping the pieces of meat as large as possible. Set the meat on a baking sheet, brush lightly with the reserved chile-paste glaze, then bake for 10 minutes to set the glaze. Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and fresh coriander, and pass it with the lime at the table. Recipe credit: Rick Bayless, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 114 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TANGY YUCATECAN GRILLED PORK WITH ROASTED AND FRESH GARNISHES POC CHUC Yield: 4 portions Ingredients Amounts White onions, medium, unpeeled Boneless pork steaks, cut from the shoulder or leg, well-trimmed, thin-cut Sour orange juice, fresh plus a little more if needed. Salt Black pepper, freshly ground Cabbage, thinly sliced Cilantro, roughly chopped plus a few sprigs for garnish Ripe tomatoes, medium-large, cored, sliced ¼” thick Avocado, large, peeled, pitted, sliced ¼“ thick 2 ea. 1½ lb. ¾ cup to to 3 1/3 taste taste cups cup 1 lb. 1 ea. Method 1. Light a charcoal fire and let it burn until all the coals are medium-hot and covered with gray ash. 2. While the onions are roasting, pound the meat with a flat mallet to about 1/8-inch thick. Drizzle with ¼ cup of the sour orange (or 3 tablespoons lime) juice, cover, and set aside. 3. Cool the onions until handle-able, peel the charred outer layers off, then cut what remains into ½ inch squares. Toss with ¼ cup of the sour orange (or about 3 tablespoons lime) juice and season with salt and pepper. 4. Toss the cabbage with the cilantro and the remaining ¼ cup of sour orange (or 3 tablespoons lime) juice; season with salt and pepper. Spread onto a large serving platter about 14 inches or so in diameter. Decorate the perimeter with alternating slices of tomato and avocado, and sprinkle them with salt and pepper 5. Stoke your fire with new charcoal and let it get really hot. Sprinkle both sides of the meat generously with salt and pepper. Working with a couple of pieces at a time, grill the pork: Let sear about 2 minutes on one side, then flip it over and sear on the other. The total cooking time for 1/8-inch pork steaks over a very hot fire will be no more than three or four minutes. 6. Lay the meat slightly overlapping down the center of the platter and strew the onions over the meat. Decorate with a few cilantro sprigs and serve without delay, accompanied by salsa and baskets of hot tortillas. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 115 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Note: Thin-cut boneless pork chops may be substituted or the pork steaks. A generous ½ cup fresh lime juices, plus a little more if needed, may be substituted for the orange juice. Variations and improvisations: This dish could easily be made with butterflied, pounded, boneless, skinless chicken breasts, or with skirt steak. If you like spicy food and want more flavor in the marinade, smear a little of the habanero salsa over the meat in place of the sour orange. Recipe credit: Rick Bayless, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 116 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FRESH CHEESE IN ROASTED TOMATILLO SALSA PANELA EN SALSA VERDE Yield: 4 portions Ingredients Amounts Garlic cloves, large, peeled Tomatillos, husked, rinsed, cut in half (about 4 medium) Hot green chiles, small (serrano or jalapeño), stems broken off, roughly chopped Salt Panela cheese, in ¾” cubes (2 loosely packed cups) White onion, finely chopped Cilantro, chopped, loosely packed 2 ea. ½ lb. to taste to taste 8 oz. ¼ cup ¼ cup Method 1. Set a small non-stick skillet over medium-heat (if no-non-stick skillet is available, lay in a piece of foil). Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. Tomatillos should be completely soft. 2. Scoop tomatillos and garlic into a blender of food processor, and let cool to room temperature, about 3 minutes. Add the chile and ½ cup water. Blend to a smooth purée. Taste and season with salt, usually a generous half teaspoon. 3. Pour the salsa into a medium (3 quart) saucepan and bring to a simmer over medium heat. Add the cheese. When the cheese is heated through, about 2 to 3 minutes, pour the mixture into a warm serving dish—in Mexico, the often use a super-charged stone mortar (molcajete) that has been heated for about 45 minutes to and hour in a 400ºF oven. 4. Scoop the chopped onion into a strainer and rinse under cold water. Sprinkle over the dish along with chopped cilantro. Serve right away. Recipe credit: Rick Bayless, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 117 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WILO BENET WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 118 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AVOCADO AJILI-MOJILI Yield: about 2 quarts Ingredients Amounts Sweet aji chiles Onions, chopped Garlic cloves Recao leaves Olive oil Rice vinegar Lime juice Haas avocados 2 2 3 30 1 ½ ½ 3 cups cups ea. ea. cup cup cup ea. Method 1. Seed and remove stems from the ajis. 2. Place all ingredients except avocados in a blender and purée. Make sure all the ingredients purée entirely. 3. Add the meat of the avocados and continue puréeing until a creamy consistency similar to that of mayonnaise is achieved. 4. Correct seasoning with salt and pepper and chill for a couple hours before use. Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 119 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHICKPEA AND CHORIZO PASTELES WITH CALDO SANTO Yield: 20 tasting portions Ingredients Amounts White tanier root Pumpkin Chickpeas, cooked Adobo Ground chorizo Plantain leaves Salt and pepper Clams, large Basil leaves Fish stock Lemon grass sprig Tomato paste Long-leaf cilantro leaves Land or blue crab Water Coconut milk 2.2 10 1 1 5 ½ to 6 7 1 1 2 10 1 ½ 2 lb. oz. lb. oz. oz. lb. taste ea. ea. qt. ea. oz ea. ea. gl. cans Method 1. Caldo santa method: In a small stockpot, place the fish stock, the crab (split in two), clams, lemon grass, long-leaf cilantro, tomato paste, and basil leaves. Make sure the ingredients are covered well with the liquids and simmer for about 40 minutes. 2. Place the stock through a chinoise onto another pot and add the coconut milk and simmer for 15 minutes. 3. Thicken with a little cornstarch and season with salt and pepper. The final consistency should be brothy. 4. Pasteles procedure: Start by peeling the tanier and pumpkin as well as freeing the pumpkin from any seeds. 5. In a food processor, grind both the pumpkin and tanier very finely and evenly. At this point this mix should feel a little pasty and have a light orange color. 6. In a large stainless steel bowl, fold the garbanzos, chorizo, and adobo into the ground mix, making sure all the ingredients are evenly spread throughout the mix. 7. If the end product is going to be tasting size portions, cut the plantain leaves into 3 by 3-inch pieces. Place about 3 ounces of the mix in the middle of the leaf and fold letter style, turning both ends toward the inside. 8. Place the “pastelito” in a bamboo steamer or commercial steamer for approximately 15 to 20 minutes. Serve on the leaf with a little caldo santo or olive oil. Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 120 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TAMARIND BARBECUE SAUCE Yield: 60 1-ounce portions Ingredients Amounts Tamarind concentrate China (orange) Garlic cloves Spice cloves Cinnamon sticks Star anise Whole black pepper Bay leaves Cilantro, chopped Long-leaf cilantro, chopped Honey Tomato paste White vinegar 32 2 4 10 4 8 1 3 ½ ½ ½ ½ ½ oz. ea. ea. ea. ea. ea. oz. ea. lb. lb. cup cup cup Method 1. Place all the ingredients in a stainless steel bowl. Make sure all the ingredients are well incorporated and let steep overnight. 2. Put mix through a chinoise and use sparingly with a brush on birds or as a dipping sauce serve on the side. The sauce can be used hot or cold. Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 121 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALT COD, AVOCADO AJILI MOJILI AND CHAYOTE SALAD Yield: 8 to 10 tasting portions Ingredients Amounts Green-skinned chayotes Salt cod, boneless Micro cilantro Egg yolks Yuzu juice Olive oil Chives, chopped Hard boiled eggs, chopped Onions, chopped Avocado Ajili Mojili (see index) 3 1 1 2 ½ 1½ 3 2 2 4 ea. cup cup ea. cup cups Tbsp. ea. Tbsp. Tbsp. Method 1. Cut 1.5-inch cylinders from the chayotes and slice paper-thin in a mandoline to form little discs. Reserve in water. Oil lightly 2-inch rings and shingle the chayote discs in the inside wall of the rings. Cover and refrigerate until it’s time to stuff them. 2. Lightly desalt the cod, making sure it preserves certain amount of its original salt content by reconstituting the fish in cold water in the refrigerator overnight. If at this point the fish is still too salty in its middle, boil in milk for a few minutes, approximately 15 minutes and taste again. If at this point the fish is still too salty, repeat the milk boil until moderate salt levels are achieved. 3. Mix the cod, chives, onions, and hard boiled eggs in a container and drizzle three tablespoons of olive oil and season with cracked black pepper to taste. This may require salt to compensate for the oil and other elements that are unafffected by the cod’s salt. 4. Incorporate the avocado ajili mojili into the cod mix. Reserve, refrigerated. 5. Place the egg yolks in a blender and add the yuzu juice. Froth the mixture, then add the remaining olive oil in a drizzle to form a thick vinaigrette. Finish seasoning with salt and pepper. 6. Fill the chayote rings with the cod mixture and press gently to ensure there are no air pockets. Unmold onto the center of the serving plate. Drizzle some yuzu vinaigrette around, place a generous pinch of the micro cilantro greens on top of the cylinder, and serve quickly. Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 122 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PUERTO RICAN CREOLE SAUCE Ingredients Amounts Olive oil Cubanelle peppers Onion, small, chopped Sofrito Capers, small Green olives, chopped Bay leaves Spanish tomato sauce, goya Recao leaves, chopped White vinegar Sugar Salt and pepper 1½ 5 2 2 3 2 4 2½ 15 3 6 oz. ea. ea. oz. Tbsp. Tbsp. ea. qt. ea. Tbsp. oz. Method 1. In a medium-size rondeau, heat the olive oil over medium heat and sweat the peppers, onion, and garlic until translucent. 2. Add the sofrito and cook for 5 minutes. 3. Continue by adding the tomato sauce, bay leaves, capers, olives, white vinegar, and sugar, and simmer until the consistency of marinara sauce has been achieved, approximately 20 minutes. 4. Correct seasoning with salt and pepper and finish with chopped recao. 5. The final sauce should have a lightly sweet . Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 123 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CORNED BEEF STEW Yield: 10 portions Ingredients Amounts Olive oil Onions, small dice Garlic, chopped Spanish tomato sauce, goya Cilantro, chopped Long-leaf cilantro, chopped Bay leaves Corned beef brisket, cooked and ground Creole sauce Sugar 2 2 1 4 2 1 2 4 6 1 oz. ea. oz. oz. oz. oz. ea. lb. oz. oz. Method 1. In a large rondeau place olive oil over medium heat and sweat the onions and garlic until translucent. 2. Add the tomato sauce, cilantro, long-leaf cilantro, and bay leaves and cooking a low fire for approximately 10 minutes. 3. Add the ground corned beef brisket, creole sauce, and sugar, and cook on a low fire until the mixture has compacted to a moist state, approximately 15 to 20 minutes. Correct seasoning with salt and pepper if necessary. 4. This recipe can be used as a stuffing ripe plantains in a pinono style, or served simply with white rice with a fried egg on top to go true peasant style. Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 124 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RIPE PLANTAIN & CORNED BEEF STEW MINI PIONONOS WITH CREOLE SAUCE Yield: 8 hors d’oeuvres Ingredients Amounts Ripe plantain Corned Beef Stew (see index) Egg, cracked and beaten Creole Sauce (see index) 1 ½ 1 ½ ea. cup ea. cup Method 1. Peel the plantain and cut into 1-inch pieces. Hollow one side of the plantain with a parisienne scoop, keeping the sides intact. 2. Fry the hollowed plaintains in vegetable oil until golden brown, then place in a half sheet pan with the holes facing up. 3. Fill each of the plantains with the corned beef stew, mounding slightly, and pour a little egg wash over the top. Bake for a couple minutes at 350˚F until the egg has set. 4. To serve, simply place a tablespoon of Creole sauce and the pionono over it. Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 125 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SILVIO CAMPOS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 126 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. COCHINITA PIBIL Yield: 75 portions Ingredients Amounts Pig Achiote paste (red recado) Salt Sour oranges, juice of Banana leaves Red onions Chiles harbaneros 25 ½ ¼ 50 2 2 10 lb. kg tsp. ea. pkg. kg ea. Method 1. Cut the pig in pieces (leg, head, arms, etc.). Remove the meat from the bones and discard most of the fat. 2. In a big bowl dissolve the achiote paste with the sour orange juice and the salt. Marinate the meat with the achiote paste mixture and arrange it in the roasting pans, cover with the banana leaves, and let it rest. 3. Just before you put the meat in the hole to cook, add more sour orange juice with some dissolved achiote paste. 4. Let it cook the meat in the hole for 12 hours or until cooked. 5. For the onions: Slice the onion and cook slightly in hot water, drain and soak them. Add the sour orange juice, salt, to taste and the chiles habaneros, whole or chopped. 6. Serve with the onions. You can serve this over tortillas to make tacos or in individual plates. Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 127 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED PORK RIBS IN A CHILE HABENERO SAUCE COSTILLAS AL CARBON EN JUGO DE CHILTOMATE Yield: 4 to 6 portions Ingredients Amounts Pork back ribs, meaty Sea salt Achiote paste Orange juice, bitter Garlic cloves, minced Tomatoes, large, roasted White onion, roasted Chile habanero, roasted Cilantro, coarsely chopped 4 to 2 ½ 4 2 ¼ 1 ¼ lb. taste Tbsp. cup ea. ea. ea. ea. cup Method 1. Cut the ribs into section of 4 to 5 ribs each and place them in a large pot. Cover with water, add salt and bring to a boil. Reduce the heat, cover and simmer for 35 minutes or until tender. Remove the ribs and set aside. 2. In a bowl, dissolve the achiote paste with the juice; stir in the garlic and a good amount of salt. Marinate the ribs with the mixture, covered in the refrigerator, for at least 6 hours and up to 24. When ready to cook, remove the ribs and cook them slowly over indirect heat on the grill until a crispy brown or broil in the oven. 3. While the meat is cooking, put the tomatoes, onion, and chile in a blender or food processor and blend until smooth. Pour this mixture into a saucepan and keep warm over low heat. The sauce can be prepared in advance and reheated. 4. Cut the cooked ribs into 1-rib portions. Add the ribs to the sauce and simmer for 10 minutes. If needed, season with salt. Serve the ribs on a deep platter, spoon on the sauce, and sprinkle the cilantro. Marinated red onions are the usual accompaniment along with black beans. Note: If bitter orange juice is unavailable, substitute 1 part fresh orange juice, 2 parts fresh lime juice, 1 part fresh grapefruit juice. Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 128 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RED ONION GARNISH Ingredients Amounts Red onions, large, thinly sliced Sea salt Freshly ground black pepper Dried oregano, preferably Mexican Lemons, large, juice of Habanero chiles, roasted (optional) 3 1½ ¼ ¼ 3 2 ea. tsp. tsp. tsp. ea. ea. Method 1. Place the onions in a heavy heatproof bowl and cover with boiling water. Soak for 2 to 3 minutes, or just long enough so they lose some of their crispness but do not become soft. Drain well. Add the salt, pepper, oregano, and lemon juice. 2. Create a well in the center of the sliced onions, place the chiles in the well, and cover with onions. Allow to steep for 1 hour, stirring occasionally. Covered and refrigerated, the onions will last for several weeks and will lose some of their crunchiness only at the end. 3. Before serving, take out the chiles and put them on top of the onions as a decoration. Only the foolhardy should try to eat them. Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 129 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALSA CHILTOMATE Ingredients Amounts Tomatoes, large White onion Chile habanero Cilantro, coarsely chopped 2 ¼ 1 ¼ ea. ea. ea. cup Method 1. Roast the tomatoes, onion, and chile over a comal until blackened in spots. Combine on a metate or put into a blender or food processor and blend until smooth. Pour this mixture into a saucepan and keep warm over low heat. The sauce can be prepared in advance and reheated. Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 130 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. DOG’S NOSE SALSA FROM YUCATÁN XNIPEC Yield: 3 cups Ingredients Amounts Tomatoes, medium, roughly chopped Red or white onions, small, finely chopped Chiles habaneros, seeded and finely chopped Seville or bitter orange juice Cilantro, chopped Sea salt 3 ea. 2 ea. 1-2 ea. ¾ cup 4 Tbsp. to taste Method 1. Toss the tomatoes, onions, and chiles together in a glass bowl 2. Stir in juice and salt and allow to sit for several hours to blend the flavors. 3. When ready to serve, taste for salt and mix in the cilantro. Note: As substitute for fresh bitter orange juice, use 1 part fresh orange juice, 1 part grapefruit juice, and 2 parts lime juice. To intensify flavor, add a bit of finely grated grapefruit zest Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 131 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POC CHUC Yield: 4 portions Ingredients Amounts Pork steak leg, thinly sliced Sour oranges, large, juiced Black pepper Garlic cloves, minced Salt 1 6 ½ 5 to kg. ea. Tbsp. ea. taste Method 1. Marinate pork in sour orange juice, garlic, and black pepper for 30 minutes. 2. Quickly grill the meat and serve with black beans, chiltomate salsa, grilled onions, and tortillas, and offer sliced avocados. Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 132 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ANA ELENA MARTINEZ WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 133 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GORDITAS DE CHICHARRON Ingredients Amounts Chicharron, pressed, finely chopped Fresh corn masa Salt ½ kg 1 kg if needed Red sauce Chiles de arbol Salt Water Tomatoes Garlic clove 2 to 1 3 1 ea. taste Tbsp. ea. ea. Method 1. Mix the masa with the chicharron; add salt. 2. Make little balls (nut size) and press between your hands to form a round shape. 3. Put them over a heated comal (medium heat) and cook for 2 to 3 minutes on each side. 4. Put them in a basket with a thick kitchen cloth, cover and keep warm until ready to serve. 5. For the sauce: Roast the chiles very fast (don’t burn them); set aside. Roast the tomatoes and garlic, turning until completely roasted. 6. Put the chiles, salt, and water in a molcajete, grind it very fine, add the garlic and tomatoes, and continue grinding until well blended. 7. When ready to serve, put some sauce over the gorditas; serve hot. Recipe credit: Ana Elena Martinez, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 134 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOLOTES WITH CHEESE, CHILE AND EPAZOTE MOLOTES DE QUESO CON CHILE Y EPAZOTE Ingredients Amounts Masa, fresh, prepared for tortillas Salt Water Flour or Masa harina Water, warm Salt Queso fresco, cut in strips Epazote leaves Chiles jalapeños, fresh, sliced and seeded Corn oil or vegetable oil 1 1 1 1 1¾ 1 1 1 12 4 lb. tsp. tsp. tsp. cups cup, plus 2 Tbsp. tsp. ea. ea. ea. 1½ cups Method 1. For fresh masa: Knead the masa with salt and add a little warm water if needed to make it soft. Divide the dough into medium balls and cover with a damp cloth. 2. For masa harina: Mix masa harina with the water to make a soft but not dry dough. Allow the dough to rest 5 minutes. Add the salt and knead for 1 minute. Divide the dough into medium balls and cover with a damp cloth. 3. For both methods: Press the masa balls out on a tortilla press between 2 sheets of plastic. If you don’t have a tortilla press you can flatten out the dough between the two sheets of plastic by using the palm of your hand. Remove the top piece of plastic and place 2 strips of queso fresco, 2 leaves of epazote, and 1 slice of chile on the bottom half of each tortilla towards the center. 4. Fold the top half of the tortilla over the filling to make a half moon. Dab a little water on the edge to seal it shut. Lift the molote with the bottom sheet of plastic and invert it onto a baking sheet covered with waxed paper. 5. Pull the plastic away from the dough, place it back on the tortilla press and repeat the procedure with the remaining balls of dough. 6. Heat the oil in a deep heavy frying pan, over high heat. When the oil is hot, place the molotes in the pan, lower to medium heat and fry on one side for approximately 2 minutes. Do not crowd them in the pan. When the tortillas are golden brown, turn them over and fry on the other side, about 2 minutes more. Drain the molotes on paper towels. Keep them hot until ready to serve. Recipe credit: Ana Elena Martinez, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 135 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TINGA POBLANA FOR MOLOTES Ingredients Amounts Lard Longaniza (optional) Onion, medium, chopped Garlic cloves, chopped Tomatoes, chopped Oregano, dry Thyme Bay leaves Chipotles en vinagre Broth Sugar Salt 3 ¼ 1 3 2 1 1 3 4 if if to Tbsp. lb. ea. ea. lb. tsp. tsp. ea. ea. needed needed taste Method 1. Heat the lard in a saucepan, then fry the longaniza until it changes color. Add the onion and the garlic and cook until they become translucent. Add 1 teaspoon salt. 2. Add the tomatoes, oregano, thyme, bay leaves, and the chipotles, and leave to cook for about 15 minutes. If the sauce is dry, add some broth. 3. Season with more salt and put some sugar. Recipe credit: Ana Elena Martinez, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 136 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ABIGAIL MENDOZA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 137 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOLE NEGRO DE TEOTITLAN DEL VALLE Ingredients Amounts For the chicken and stock Field-raised chicken, large, cut into 1 ea. serving pieces Onion, small, roughly sliced 1 ea. Garlic head, unpeeled, but cut around 1 ea. the middle Sea salt to taste to taste For the mole Chiles guajillos, deveined and reserving 3 seeds Chiles chilhuacle negro, deveined and 2 reserving seeds Chiles ancho mulatos, deveined and 2 reserving seeds Raisins 2 Sesame seeds 2 Blanched almonds 3 French bread, dried, thickly slices 1 True cinnamon bark stick, 3” 1 Whole cloves 2 Allspice 2 Nutmeg, 1/8”(about ¼ tsp. ground) 1/8 Ginger, peeled, 1” 1 Dried thyme 3 Oaxacan or Mexican oregano Dried marjoram 1 Bay leaf, medium 1 Avocado leaf, large 1 Tomatoes, roasted, 3 Tomatillos with husks, roasted 8 Spring onions with stalk, medium, 2 roasted Garlic heads with peel, roasted 2 Lard, freshly rendered 1 Sugar 3 Mexican chocolate 2 Chicken broth 6 Sea salt to WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 138 ea. ea. ea. Tbsp. Tbsp. ea. slice ea. ea. ea. ea. ea. pinches pinch ea. ea. ea. ea. ea. ea. Tbsp. Tbsp. oz. cups taste THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Method 1. For the chicken and broth: Put the chicken into a large pot with the garlic and onions. Add water to cover (at least 8 cups) and salt to taste. Bring to a boil, lower the heat, cover, and simmer until the chicken is tender, about 30 minutes. Strain, reserving the broth separately. This can be prepared in advance. 2. For the mole: Toast the guajillo chiles on a comal for about 2 minutes; they will be almost charred. Toast the other chiles for less than a minute. Put the chiles in a bowl of hot water and let soften for about 10 minutes. Toast the chile seeds on a comal or in a heavy frying pan, shaking the pan continually so that they brown evenly. Then turn the heat up, and let them almost char. This will be a very smoky process with lots of chile fumes, so best done outside, if possible. Put the seeds into a small bowl and cover with cold water for about 30 minutes. Strain, and discard the water. 3. Toast the bread and crumble it. Briefly toast the raisins until they puff up. Put into a bowl. Toast the almonds and sesame seeds until golden, about 3 minutes. Be careful as the sesame seeds will pop around. Quickly remove from the heat and put into the bowl. Lightly toast the cinnamon, cloves, allspice, nutmeg, and ginger to bring out the aroma and add to the bowl. Lightly toast the thyme, oregano, and marjoram together and add to the other ingredients. Lightly toast the bay leaf and avocado leaf, setting the leaves apart from the other ingredients. 4. In batches, grind all of these ingredients except the bay and avocado leaves together on a metate, spice grinder, or blender, adding broth if necessary. The mixture should be quite smooth. Put into a large bowl. 5. Peel the tomatillos and garlic and put into a blender jar with the roasted tomatoes. Roughly chop the onion and add to the blender and process until smooth. Add to the chile mixture and stir well. In several batches, blend the mole together again until very smooth. 6. Heat the lard in a cazuela or heavy pot, add the bay and avocado leaves and let them flavor the lard for several minutes. Remove the leaves and discard. Add the blended mixture and fry over medium-high heat, stirring constantly, for several minutes. Lower the heat and continue to cook and stir for about 20 minutes. 7. Stir in the sugar and the chocolate; when dissolved, pour in the broth and continue cooking for about 40 minutes, adding more broth if necessary. The mole should just be thick enough to coat the back of a wooden spoon. 8. Add salt to taste, then the chicken, and cook until the chicken is hot completely through. Recipe credit: Abigail Mendoza, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 139 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RICARDO MUÑOZ ZURITA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 140 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHILE ARBOL SALSA SALSA DE CHILE DE ARBOL Ingredients Amounts Garlic cloves, peeled 2 ea. Sea salt to taste Arbol chiles, lightly toasted, stemmed 10 ea. Guajillo chiles, lightly toasted, 2 ea. stemmed Tomatillos, roasted chopped 2/3 lb. Water 1/3 cup Method 1. In a molcajete grind the garlic and salt together. Add the chiles and grind thoroughly. Add the tomatillos and grind them until you get the desired texture. If too thick, add water. Note: Alternatively, the salsa can be blended in a blender until smooth. Recipe credit: Ricardo Muñoz Zurita, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 141 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHILE MORITA SALSA SALSA DE CHILE MORITA : Ingredients Amounts Garlic cloves Water Tomatillos Morita chiles Sea salt 3 2 1/3 9 1 ea. cups lb. ea. tsp., or to taste Method 1. Roast garlic, with skins on, until skin is completely black. Let cool, peel, and reserve. 2. Pour water into a saucepan, add tomatillos and cook on medium heat for approximately 10 to 15 minutes. Drain, reserving the water, and set aside to cool. 3. Roast chiles on both sides. Remove stems. 4. In a blender add tomatillos, chiles, and salt, and blend until you get a smooth sauce. Add 1/3 cup of the reserved water to thin the sauce, if needed. Note: Morita chiles may be replaced with 4 pasilla chiles de Oaxaca. Recipe credit: Ricardo Muñoz Zurita, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 142 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POT BEANS FRIJOLES DE LA OLLA Yield: 3 to 4 cups of cooked beans; at least 4 cups of broth Ingredients Amounts Dried black beans White onion, peeled Garlic cloves, peeled and slightly crushed with the flat side of a knife Epazote or cilantro stalks, fresh Freshly rendered pork lard or canola oil Sea salt 1 lb. ¼ ea. 2 ea. 3 ea. 1 Tbsp. 1 tsp. Method 1. Wash the beans thoroughly in cold water, removing any small rocks or other debris and shriveled or broken pieces of beans. Drain and put in an olla, Dutch oven, or other large-sized, heavy pot. Cover with 3 quarts of water; the water reach several inches above the beans. Remove any of the beans float. 2. Bring the water to a boil over high heat. When it begins to boil, immediately lower the heat to a gentle simmer, add the onion, garlic, epazote or cilantro, and the pork lard or oil. Cover with a lid and cook for about another 2 to 2½ hours, stirring occasionally and adding more hot water if the beans are not covered by at least ½ inch of water. Stir in the salt and taste, adding more if needed. Continue simmering until the beans are completely soft (this could be 4 hours all together). There should be no “al dente” centers to these beans. 3. Remove the pot from the heat and spoon out the onion, garlic, and herbs. The beans are now ready to eat, or will have even better flavor if allowed to sit for at least a few hours, or better yet, overnight. They should be transferred to a storage container with the broth, covered, and stored in the refrigerator where they will keep for at least 4 days. These beans can be used at any time to prepare other bean dishes such as frijoles puerco, frijoles refritos, or frijoles charros. Remember, this is the initial step for preparing all bean dishes. Recipe credit: Ricardo Muñoz Zurita and Marilyn Tausend, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 143 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. REFRIED BEANS FRIJOLES REFRITOS Yield: 6 portions Ingredients Amounts Pork lard or canola oil White onion, finely chopped Garlic, finely chopped Cooked beans, drained Bean broth Sea salt ¼ ¼ ½ 2½ 1 ½ cup cup tsp. cups cup tsp. Method 1. Heat the lard in a medium-size pan or skillet over medium-high heat. Add the onion and fry about 4 to 5 minutes until lightly browned. Add the garlic and beans and begin to smash with a bean or a potato masher until paste-like, but still with some lumps. Stir in the bean broth and salt, continuing to smash and stir occasionally, for about 5 minutes. 2. When the bean mixture begins to spit and sputter, lower the heat and cook another 5 to 7 minutes, until the bottom of the pan stays clear, when scraped with a spoon. Note: To make the traditional frijoles refritos, the beans are fried twice in oil until very thick. This can be done as just one part of a continual process or they can be set aside for a day or two. In the central part of Mexico, they are cooked until they seem quite dry before serving, even more—to the point that they can be flipped over and made into a roll. Variation: Ingredients Amounts Pork lard or canola oil Frijoles fritos Queso fresco, crumbled, optional White onion, chopped, optional Totopos, optional 2 1 ¼ ¼ Tbsp. recipe cup cup Method 1. Heat the lard in a medium-size skillet over low heat, add the fried beans and cook for another 15 to 20 minutes. Continue to mash and stir until quite dry and a wooden spoon pulled through the center of the beans form a long canyon with walls of beans. They can be served immediately if the Central Mexico-style bean is WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 144 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 2. preferred, or, to form a roll, continue to cook until the mass of beans pulls away from the side of the skillet. Shake the pan back and forth, sliding the beans to one side, then tilt it until it flips over into a roll, just like an omelet. You may need a spatula to help turn the bean roll over. Serve the refried beans as a side on the main plate with a topping of queso fresco, if desired. To serve the roll, transfer to a warm platter and sprinkle with queso fresco and garnish with chopped onions. Stick some totopos into the roll, both as a decoration and as a way to scoop up the beans and place others around the roll to use as scoops. Recipe credit: Ricardo Muñoz Zurita and Marilyn Tausend, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 145 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CARMEN TITITA RAMÍREZ DELGOLLADO WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 146 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CRAB TURNOVERS EMPANADAS DE JAIBA Yield: 4 portions Ingredients Amounts Dough Fresh masa 1 lb. Filling Olive oil White onion, chopped Tomatoes, peeled and chopped Green olives, pimento-stuffed, sliced Flat-leaf parsley, chopped Capers Bay leaf Salt and pepper Crabmeat Jalapeño chile, seeded and chopped 4 ¾ 1½ 8 1 8 1 to 12 1 Tbsp. cup lb. ea. Tbsp. ea. ea. taste oz. ea. Method 1. Preheat the oven to 375ºF. 2. Heat the oil in a large skillet and sauté the onion and garlic until the onion is soft. Add the tomatoes, olives, parsley, capers, bay leaf, and salt and pepper to taste. Lower the heat and continue cooking about 20 minutes. The mixture should be well seasoned and quite dry. 3. Stir in the crabmeat and chopped jalapeño, adding a little at a time to taste. Cook 5 minutes more, discard the bay leaf, and let the mixture cool. 4. Make small balls of fresh masa (approximately 30 grams) and press in the torilladora (tortilla press). Put a tablespoon of the filling in the center of each tortilla and fold over, pressing the border tightly with your fingers. Fry the empanada in hot oil. Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 147 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WHITE RICE WITH FRIED PLANTAINS ARROZ BLANCO CON PLÁTANOS FRITOS Yield: 8 portions Ingredients Amounts Corn or canola oil for frying rice and plantains Garlic, peeled White rice, preferably medium grain White onion, medium Chile jalapeño Ripe plantains, quite black Sea salt as needed 2 2 1 1 3 to ea. cups ea. ea. ea. taste Method 1. Heat 2 tablespoons oil in a casserole or medium-sized saucepan and when hot, sauté the rice until it almost begins to color but not brown, about 5 minutes. 2. Blend the onion and garlic with ½ cup of water and stir into the rice along with the whole jalapeño. 3. Add 4 cups of warm water and salt and stir well. Cover and cook over very low heat for about 15 minutes. Remove pan from heat and let stand for a few more minutes without removing the lid. Before serving, gently toss the rice. 4. Peel the plantains and cut into long ¼-inch thick diagonal slices. Heat the oil in a large skillet over medium heat and when hot, fry half of the plantains until nicely browned on each side. Remove to drain on absorbent paper and fry the remaining plantains. 5. Serve the rice with the plantain strips. Note: When using rice in Mexico, it is always first soaked in warm water for 5 minutes, then rinsed in cold water until the water runs clean. Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 148 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT SAUCE SALSA DE CACAHUATE Yield: 8 to 10 portions Ingredients Amounts Peanuts, shelled Sesame seeds French bread True cinnamon, 1” stick Cloves Black peppercorns Ancho chiles, seeded, membranes removed White onion, peeled and quartered Garlic cloves Tomatoes, medium Meat or chicken broth Sugar Sea salt Corm oil, for frying 200 50 1 1 3 3 4 1 3 2 as 1 to g g slice ea. ea. ea. ea. ea. ea. ea. needed Tbsp. taste Method 1. Separately toast the peanuts and sesame seeds until aromatic and starting to color. Toast the bread and break into pieces. Lightly toast the cinnamon, cloves, and peppercorns. Grind all together in a spice grinder. 2. Toast the chiles lightly on each side until just start to puff up and change color, and soak in hot water for 10 minutes, or until soft. 3. Roast the onions and garlic until the outer skin is charred. Remove the burned skin and put onions and garlic in a blender. Roast the tomatoes until the skin is charred and the flesh is softened. Remove the skin and put in the tomatoes in a blender with the onions and garlic. Drain the chiles, and add to the blender. Blend all together with as much broth as is needed. 4. Using enough oil to cover the bottom of a cazuela or heavy pot, fry the chile mixture over medium-high heat until is thickens and changes color. Stir in the peanut mixture and add sugar and salt to taste. 5. Pour in enough broth to make a sauce, and continue to cook until the sauce becomes quite thick and rich. 6. This is a wonderful sauce to cook over slices of pork loin. Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 149 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LIME WATER WITH CHIA LIMON AGUA DE CHIA Yield: 8 portions Ingredients Amounts Chia Water Limes Sugar Ice cubes 500 20 8 2 g l kg kg, or to taste Method 1. Put the chia in a bowl, add the water, and mix very carefully so that lumps do not form. Let stand about 1 hour, until the seeds have puffed up. Stir in lime juice and sugar. Add ice cubes and stir. Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 150 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. YOLANDA RAMOS GALICIA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 151 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. STEAMED NOPAL CACTUS IN CORNHUSKS TAMALITES DE NOPALITOS Yield: 10 portions Ingredients Amounts Nopal cactus paddles Onion slices Tomato peel Copper coin Red chipotles Chiles anchos, seeded, deveined, lightly toasted Garlic cloves Cumin Lard, for frying Corn husks 15 2 1 1 8 3 ea. ea. ea. ea. ea. ea. 3 ea. 1 pinch 20 ea. Method 1. Using a sharp knife, remove any stickers and their eyes from the nopal paddles, then trim off the base and edges. Rinse and dice the paddles into ½-inch cubes and boil them in a pot of water along with the onion slices and tomato peelings. When the water comes to a boil, add a copper coin and cook for 10 minutes. Drain the nopales and rinse with cold water. 2. Soak the chiles in warm water until soft, about 30 minutes. Then grind the chiles with the garlic and cumin. 3. Add the lard to a large pan over medium heat and when hot, fry the nopal cactus for several minutes. Stir in the ground ingredients and let simmer over low heat for 20 minutes, adding salt if needed. 4. Rinse the corn husks in very hot water for 15 minutes until pliable. Pat dry. To make the tamalitos, open the corn husks and on the center of each one spread 2 or 3 tablespoons of the nopal cactus mixture. Then fold and tie with a strip from a husk. Place the tamalitos on a rack set in a pot or a steamer that has been filled with water up to the rack level. Simmer over medium heat for about 40 minutes. Serve accompanied with avocado strips and green salsa. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 152 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALSA VERDE Yield: 15 portions Ingredients Amounts Tomatillos Chiles serranos Garlic cloves Cilantro sprigs Salt 1 kg 100 g 3 ea. to taste Method 1. Peel the tomatillos. 2. Roast the tomatillos and chiles on the comal. Remove the stems from the chiles. 3. Wash and purée the tomatillos, chiles, and garlic in a mortar. 4. Add salt to taste. Add the chopped cilantro. 5. If it is thick, a little water can be added. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 153 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALSA VERDE CON AGUACATE Yield: 10 to 12 portions Ingredients Amounts Tomatillos Chiles serranos Radishes, large Cilantro, chopped Queso fresco, large Onions, small Garlic cloves Avocados, medium Salt ½ 12 3 1 1 2 2 4 to kg ea. ea. bu. pkg. ea. ea. ea. taste Method 1. Peel the tomatillos. 2. Roast the tomatillos, garlic, and chiles on the comal. Remove the stems from the chiles. 3. Wash and purée the tomatillos, chile, onions, and garlic in a mortar. 4. Add salt to taste. 5. Wash and small dice the avocado and radishes. 6. Add the cilantro, avocado, and radishes to the sauce. Mix and serve on top of the diced cheese. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 154 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BROTHY-STYLE CORN ESQUITES Yield: About 12 portions Ingredients Amounts Corn ears Epazote sprigs Chiles locos or chiles poblano Safflower or corn oil Sea salt Garnish Limes, cut in wedges Queso añejo or Parmesan cheese, grated Mayonnaise, good-quality Ground chile pequin or chile de arbol 10 2 ½ ¼ to ea. ea. lb. cup taste 3 1 2 2 ea. cup cups tsp. Method 1. Slice the kernels from each cob; save the cobs. Put the cobs into a large stockpot and cover with 3 quarts of water and bring to a boil. Reduce heat, add one sprig of epazote, cover, and let simmer for 45 minutes. Remove the cobs and epazote and set aside. 2. Roast, peel, and devein the chiles and then slice them into strips. 3. Heat the oil into another large heavy pan over medium heat. Add the corn kernels, epazote, chile strips, and salt, and simmer for about 15 or 20 minutes, stirring constantly. Pour in the broth and add the other sprig of epazote. Lower the heat until the mixture is just simmering, and cook for at least 1 hour. Taste for seasoning, adding more salt if needed. 4. To serve: Ladle the corn and broth into plastic cups, squeeze in some lime juice, top with a spoonful of mayonnaise and a sprinkle of cheese, and finish with a pinch of ground chile. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 155 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MASA SNACKS FILLED WITH YELLOW BEANS TLATLOYOS CON FRIJOLES AMARILLO Yield: 20 to 25 tlatloyos Ingredients Amounts Dried yellow beans, cooked and well mashed Avocado leaves, roughly crumbled Chiles serrano, chopped Pork lard Sea salt, Masa 2 lb. 10 10 1 to 2 ea. ea. oz. taste lb. Method 1. Put the avocado leaves and chiles in a food processor or molcajete and process until very smooth. Mix thoroughly with the mashed beans (the traditional way would be to grind the avocado leaves, chiles, and beans together on a metate) to make a dough. Mix in the lard and salt. 2. Separately, knead the masa and divide into balls about 1½ inches in diameter. Then roll into cylinders about 2½ inches long. Make into oval tortillas, either by hand or in a tortilla press. Then spread a tablespoon of the bean mixture down the center of the masa and fold over, pressing the edges of the dough together to seal and lightly press and form into an oval shape. 3. Bake on a clay comal or griddle and flip over several times until specked with brown, about 7 to 8 minutes. 4. The dish is sually served with a cooked green sauce and topped with chopped white onion and crumbled cheese. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 156 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LAMB BARBACOA IN MIXIOTE LAMB BARBACOA EN MIXITOE Yield: 24 portions Ingredients Amounts Lamb meat Chiles guajillos, stemmed and seeded Chiles anchos, stemmed and seeded Garlic heads, large True cinnamon sticks Cumin Vinegar Cloves Black peppercorns Thyme Mexican oregano Bay leaves Sea salt Mixiotes, soaked in hot water until pliable; or parchment paper, approximately 7 x 7” Avocado leaves Garnish Avocados, sliced 10 8 8 2 6 1 2 3 10 1 2 10 2 24 lb. oz. oz. ea. ea. handful cups ea. ea. tsp. Tbsp. ea. tsp., or to taste ea. 5 ea. 4 ea. Method 1. Place the meat in a large stewpan. Simmer the chiles guajillos until soft, about 5 minutes. Lightly toast the chiles anchos. When the chiles guajillos are soft, add the chiles anchos and soak until the anchos are soft, about another 5 minutes. Remove the chiles and grind them with the garlic, spices, and vinegar and add them to the meat. Add salt. Cover the meat with the sauce and let marinate overnight in the refrigerator so that the meat is well seasoned. 2. The next day, soak the mixiotes until flexible and cut into pieces of about 20 inches long. Place a boneless chunk of meat and another chunk of meat with bone down the center of each mixiote. Add 1 to 2 tablespoons of sauce. Gather the ends to the center and tie well so that meat juice does not leak out. 3. Place mixiotes on a steamer over a rack and cover with corn husks. Pour water up to the rack level and cover. Simmer over medium heat for about 3 hours. If water boils away, add more water. Serve with avocado slices and a green sauce. Note: Avocado leaves may be ground with all the ingredients or may be placed beneath the meat in the mixiote. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 157 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RICE COOLER HORCHATA Yield: 15 to 20 portions Ingredients Amounts Rice True cinnamon sticks, 3” Pure vanilla Sugar to taste Ground cinnamon 2 4 4 3 as cups ea. Tbsp. cups desired Method 1. In advance, thoroughly grind the rice in a spice grinder or blender on high speed. Put the rice in a bowl with the cinnamon and cover with 12 cups hot water for a minimum of 6 hours and preferably overnight. 2. Pour ¼ of the mixture into a blender jar and blend until quite smooth, about 4 minutes. Add 2 cups of water and continue blending for a few more seconds. Line a large sieve with 2 layers of dampened cheesecloth, place over a mixing bowl, and pour in the rice mixture, stirring and pressing it through the cloth with the back of a wooden spoon. When all the liquid has strained through the cloth, bring the corners of the cheesecloth together and squeeze any remaining liquid into the bowl. 3. Discard the debris, rinse out the cloth, and repeat the process until all the rice has been blended and strained. 4. Add 4 quarts of cold water, the vanilla, and enough sugar to just sweeten the horchata. Pour into large jars or pitchers with lots of ice, and sprinkle with ground cinnamon when serving. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 158 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AGUA DE FLOR DE JAMAICA HIBISCUS WATER Yield: 6 cups Ingredients Amounts Dried Jamaica or hibiscus flowers Sugar or honey Orange peel, optional Lime juice 2 2 1 1 cups cups orange Tbsp. Method 1. Bring 6 cups of water to a boil with the dried flowers and orange peel. 2. Let simmer for 5 minutes. 3. Pour into a glass bowl, stir in the sweetener, and let cool for 10 minutes. 4. Strain the Jamaica into a glass or plastic container and add the lime juice. 5. Taste for sweetness, adding more sugar if necessary. 6. Cover and refrigerate. 7. When ready to serve, dilute with additional water, sparkling water, or orange juice over ice in a clear, tall glass. Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 159 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RICARDO SANTIBANEZ WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 160 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GUACAMOLE WITH CRAB AND SHRIMP GUACAMOLE CON MARISCOS Yield: 4 to 6 as an appetizer Ingredients Amounts For the seafood Jumbo lump crab meat Cooked baby shrimp Olive oil Chipotle sauce from a can of chipotles en adobo Lime juice Cilantro, chopped Chiles jalapeños, seeds and membranes removed Sea salt For the guacamole White onion, chopped Cilantro, chopped Chile jalapeño, chopped, seeds and membranes removed Fine-grain sea salt Hass avocados Chopped tomatoes 4 oz. 3 oz. 1 Tbsp. 2 1 3 2 tsp. tsp. Tbsp., + 1 tsp. for topping Tbsp. to taste 2 Tbsp. 3 Tbsp. 1 Tbsp. ½ tsp. 2 each 3 Tbsp. Method 1. Toss the crab and shrimp together with olive oil, chipotle sauce, and lime juice. Add the cilantro and the jalapeño in small amounts to taste. Let marinate for 20 minutes (this can be made up to 2 hours before serving). 2. Make the guacamole and toss together with half of the seafood salad. Top with the rest of the seafood and sprinkle of cilantro. Add salt to taste. 3. Right before serving, in a molcajete, grind the onion, cilantro, chile, and salt into a fine paste. Add more chile if you want more heat. 4. Cut open the avocados and discard the seed, score the flesh inside the shell crosswise to easily spoon out. Spoon out the flest and add to the paste in the molcajete. Add tomato and toss carefully. Note: The heat of the guacamole can be regulated according to the spiciness of the jalapeños: if they are very hot, use less; if too mild, add more. Onion, cilantro, tomato, and jalapeño can be chopped in advance as long as they are kept well covered in a refrigerator and in separate glass or ceramic containers. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 161 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Recipe credit: Roberto Santibanez, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 162 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PINEAPPLE SALSA SALSA DE PINA Yield: 4 quarts Ingredients Amounts Pineapples, peeled, sliced, roasted, cored and chopped Red onions, large, sliced, grilled and chopped Tomatoes, large, roasted, peeled and coarsely chopped Garlic cloves, roasted, minced Chile poblano, roasted, peeled, and diced (¼”) Chile jalapeños, chopped Chiles de arbol, toasted Allspice berries Cilantro, chopped Orange juice, strained Lime juice, strained White vinegar Water Mild olive or vegetable oil Sugar Sea salt 2 ea. 3 ea. 12 ea. 20 ea. 2 ½ 10 ½ 2½ 2 ½ ½ 4 3 5 4 ea. cup ea. tsp. oz. cups cup + 2 Tbsp. cup oz. Tbsp. tsp. Tbsp. Method 1. In a coffee grinder, grind the toasted chiles de arbol with the allspice berries until it is a fine powder. 2. Mix all of the ingredients together, add the allspices and chile powder, and toss together thoroughly. Taste for balance of acidity, sugar, and salt and adjust, if necessary. Note: Acidity and saltiness may vary according with the quality of product used. As will the spiciness vary depending on the chiles. Recipe credit: Roberto Santibanez, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 163 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOLE VERDE Yield: 8 quarts Ingredients Amounts Lettuce mixture Green leaf lettuce, bottom removed and 12 oz. washed Romaine lettuce, bottom removed and 8 oz. ashed Scallions, washed 5 oz. Radish leaves, washed 4 oz. Cilantro, washed 6 oz. Parsley, washed 3 oz. Mint sprigs 1 oz. Epazote leaves ¾ oz. Tomatillos, husked and washed 2 lb. Poblanos, seeded, coarsely chopped 1 lb., 4 oz. Jalapeños, coarsely chopped 4 ea. Serranos, coarsely chopped 5 oz. Spinach, stemmed, washed 6 oz. Zucchini, small 13 oz. Celery 4 oz. White onions 1 lb. Garlic cloves, peeled 4 oz. Nut mixture Pepitas, gently fried in oil Sesame seeds, gently fried in oil Peanuts, fried in oil Almonds, fried in oil Pecans, raw Cumin, gently toasted Mexican cinnamon Black peppercorns, lightly toasted Chicken stock for blending and cooking Lard Vegetable oil Sugar Salt 3 1 1 1 1 1 5 1 8 cups cup cup cup cup Tbsp. pinches tsp. qt. 8 oz. 4 oz. 2 Tbsp. Method 1. Blend all ingredients (except the cilantro) in the lettuce mixture together with 3 quarts of broth until it is smooth but still is a textured purée. 2. Heat the lard and oil and fry the sauce, cooking for approximately 25 minutes. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 164 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 3. Blend all ingredients in the nut mixture with the help of stock and add to the sauce. Let this cook for 45 minutes at low heat. 4. Season with salt and sugar to taste. 5. With a couple of ladles of the mole, blend the cilantro, and to the mole, and just bring back up to a boil. Take off of the heat. 6. Blend the mole again in the Vitamix (or blender) until smooth. Recipe credit: Roberto Santibanez, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 165 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ALLEN SUSSER WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 166 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Yield: 4 portions GROUPER POMELO CEVICHE Ingredients Amounts Grouper Lemon juice, freshly squeezed Lime juice, freshly squeezed Champagne vinegar Jalapeños, medium, minced Sweet red pepper, large, fine julienne Sweet yellow pepper, large, fine julienne Red onion, medium, shaved Garlic, minced Kosher salt Black pepper, freshly ground Fermented fish sauce Coconut milk Cilantro leaves, freshly picked Pomelo, large, segmented and broken into pieces 1 ½ ¼ 2 2 1 1 1 1 1 ½ 1 ½ ½ 1 lb. cup cup cups ea. ea. ea. ea. tsp. Tbsp. Tbsp. Tbsp. cup cup ea. Method 1. To prepare the gerouper: Cut the grouper into short, thin julienne pieces. Place in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover, and refrigerate for 1 hour. Drain the citrus juices, using a colander. Pour the vinegar over the fish, tossing lightly to coat the fish with the vinegar. 2. To prepare the ceviche: Using a large bowl, add the jalapeños, peppers, onion, garlic, salt, pepper, and fish sauce. Toss lightly and cover with the coconut milk. Let this sit, covered and refrigerated, for at least 1 hour. Add the cilantro and the pomelo and its juices, mixing well before serving. Recipe credit: Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 167 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE PEPPERCORNS Yield: ½ cup Ingredients Amounts Oranges, large Tellecherry peppercorns 2 ea. ½ cup Method 1. Wash the oranges under cold running water and wipe dry. Let sit at room temperature for 20 minutes. 2. Spread out the peppercorns on a work surface. Using one orange at a time, roll the orange with your palm over the peppercorns. The peppercorns will become coated with the essential orange oils. 3. Crack the peppercorns for other recipes as needed. Recipe credit: Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 168 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PRESERVED LEMONS Yield: 2 quarts Ingredients Amounts Lemons, large Coarse salt Olive oil 12 ea. 1½ lb. ½ cup Method 1. To prepare the preserved lemons: Wash the lemons thoroughly under running water and then cut off both ends. With a sharp knife, cut a little more than ¾ of the lemons’ length, stopping before reaching the end. Prepare a large clean jar. Open each lemon and pack with salt. Holding them together, place in the jar, stacking one on top of another. Pack them together tightly, placing a heavy weight on top. 2. To preserve the lemons: The lemons will release juices over the next 3 days. At that point, seal the jar and shake to disperse the juice among the lemons. Pour enough oil on the surface to help seal out the air. Leave in a cool place for 3 weeks before using the preserved lemons. 3. To use the preserved lemons: Preserved lemons are rinsed and dried before use. Their flesh is removed and discarded, and the peel is used in large strips. Recipe credit: Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 169 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MARILYN TAUSEND WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 170 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEPPER SLAW ENSALADA DE COL Y CHILES Yield: 6 portions Ingredients Amounts Cabbage, finely shredded 4 cups Olive oil 1/3 cup White onion, small, finely chopped ½ ea. Red bell pepper, seeded and cut 1 ea. into very narrow strips Orange or yellow bell pepper, seeded 1 ea. and cut into very narrow strips Jalapeño chiles, seeded and minced 1-2 ea. Oregano, preferably Mexican a pinch Red wine vinegar 5 Tbsp. Sugar 1 Tbsp. Sea salt 1 tsp. Method 1. Place the cabbage in a large bowl. 2. Heat the oil in a medium skillet. Add the onion, bell peppers, jalapeño, and oregano, and lightly sauté. Add vinegar and sugar and bring just to a simmer. Remove the pan from the heat and let the mixture cool slightly. When barely warm, pour it over the cabbage and toss thoroughly. Sprinkle on the salt. 3. Let the slaw season for at least 1 hour in the refrigerator, tossing it occasionally. Hint: Those who prefer the crunchy texture of raw bell peppers should add them as the mixture is cooling and not sauté them. Recipe credit: Marilyn Tausend, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 171 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RAQUEL TORRES WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 172 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HONGOS A LA XALAPEÑA Ingredients Amounts Mushrooms, sliced Carrots, large, cut into round slices White onion, sliced, or two small Xalapeño chiles, deveined cut into strips Garlic cloves, sliced White vinegar Olive oil Sea salt 2 2 1 3 3 1 3 to lb. ea. ea. ea. ea. Tbsp. Tbsp. taste Method 1. Heat the olive oil and fry in this order: garlic, onion, carrots, chiles, and mushrooms. Mix well and add the vinegar and the herbs. Season with salt. Set aside and cool. Note: If desired, you may also add thyme, oregano, and/or bay leaf. Recipe credit: Raquel Torres, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 173 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. THE MEDITERRANEAN WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 174 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. JOSÉ ANDRÉS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 175 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WHEEL OF SPICES Ingredients Amounts Orange gelatin Orange juice Gelatin, sheets 500 g 2.5 sheets Spices Pimentón de la vera, Spanish paprika Azafran, Spanish saffron Star anise Flor de sal Extra virgin olive oil Olive purée Orange reduction Method 1. For the orange gelatin: Heat ¼ of the orange juice. 2. Remove from heat. Add the gelatin sheets and the rest of the juice. 3. Place 3 tablespoons in each dish. 4. Place in refrigerator to chill until the gelatin is set. 5. To finish: Place a small amount of each spice on each plate. Recipe credit: José Andrés, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 176 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SCALLOP CEVICHE WITH ORANGE ICE Ingredients Amounts Orange ice Orange juice Tequila 250 g 20 g Scallop ceviche Scallop Jalapeño, finely minced Lime, juice of Avocado oil Orange 4 ea. 1 ea. 1 ea. 1 ea. Method 1. For the orange ice: Combine the ingredients and freeze to -4ºF (-20º C). 2. For the scallop ceviche: Marinate the scallops in lime juice with the jalapeño. 3. Serve in its shell. 4. Place a scoop of the ice on the scallop. 5. Finish with a bit of avocado oil. Zest the orange using a microplane. Recipe credit: José Andrés, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 177 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. DUCK WITH ORANGE SAUCE (WARM ORANGE GELATIN) Ingredients Amounts Warm orange gelatin Orange juice Agar agar 500 g 2.5 g Duck confit Duck legs Sugar Salt Pimentón dulce (sweet Spanish paprika) Coriander Garlic cloves, minced Thyme Rosemary Bay leaves Duck fat 4 20 15 20 5 4 to to to as Garnish Duck sauce Orange segments as needed as needed ea. g g g g ea. taste taste taste needed Method 1. For the gelatin: Dissolve the agar agar in a ¼ of the orange juice and boil. 2. Remove from the flame and add the rest of the orange juice. 3. Place the mixture in a mold and chill until set, careful not to touch while chilling or the texture will be ruined. 4. Once cold, cut the gelatin into desired shapes. 5. For the confit: Combine the ingredients except for the duck fat. Let the duck marinade for 12 hours. 6. Clean the duck legs of excess marinade and place in a pan. Cover the duck legs with the fat. 7. Cook in the oven at 325ºF (160ºC) for 3 hours, until the duck is tender. 8. Drain and remove the meat from the bone. 9. To finish: Heat the duck meat and the duck sauce. Heat the gelatin in the oven. 10. Place the gelatin on a plate and top with the duck meat on top. Top with the sauce and serve with orange segments. Recipe credit: José Andrés, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 178 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MIMOSA Ingredients Amounts Champagne Orange juice Soy lecithin 1 bottle 1 l 3 g Method 1. Strain the orange juice and add the champagne and the soy lecithin. 2. Emulsify the mixture with a hand blender. 3. Allow to stabilize and serve in a champagne flute. Recipe credit: José Andrés, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 179 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE SOLE Ingredients Amounts Warm orange foam Orange juice Egg whites 500 g 2 ea. Orange sole Fillets of sole Orange juice Butter Orange leaves 2 ea. 2 ea. Garnish Orange zest, using a microplane to zest Parsley, minced Orange blossom Method 1. For the warm orange foam: Combine the ingredients and pass them through a sieve. 2. Place the mixture in a ½ liter size iSi bottle. 3. Heat in a water bath at 176ºF (80ºC). 4. Shake the bottle from time to time so the egg white doesn’t curdle. 5. For the orange sole: Season the fillets with a bit of salt. 6. Place one on top of the other and place an orange leaf in between. 7. Sear the fillets in olive oil and remove. 8. In the same skillet, add a bit of butter and orange juice. 9. Add the sole and finish cooking in the sauce. 10. Salt to taste. 11. To finish: Place the fillets on a plate with the sauce. 12. Place the warm orange foam alongside. 13. Garnish with minced parsley, orange blossoms, and orange zest. Recipe credit: Josē Andrēs, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 180 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE SORBET WITH GRILLED FOIE GRAS Ingredients Amounts Orange sorbet Water Glucose Sugar Orange juice Stabilizer, powder form Orange juice Orange blossom water 300 200 500 500 12 1500 20 g g g g g g g Garnish Orange powder Orange segments Orange reduction Foie gras Method 1. For the orange sorbet: Combine the water, glucose, sugar, 500 grams of orange juice, and the stabilizer. Heat to 176ºF (80ºC). 2. Cover and chill for 12 hours in the refrigerator. 3. The next day, add the rest of the orange juice and the orange blossom water. 4. Mix everything well and pass it through an ice cream machine or freeze in Paco Jet container. 5. To finish: Sear the foie gras briefly on a hot plancha and serve it with the orange segments, sorbet, and orange powder. Recipe credit: Josē Andrēs, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 181 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE SPAGHETTI Ingredients Amounts Orange spaghetti Orange juice Agar agar Gelatin 500 g 7 g 1 leaf Garnish Greek yogurt Fresh mint Extra virgin olive oil Passion fruit Orange reduction Maldon salt Method 1. For the orange spaghetti: Dissolve the agar agar in ¼ of the orange juice. 2. Boil without stirring. 3. Add the rest of the orange juice and the gelatin. 4. Pour into a shallow pan or tray. Keep as level as possible. Each tray will make about 4 to 6 dishes. 5. Chill in the refrigerator until set. Cut into the shape of spaghetti using a pastry cutter. 6. To finish: Place the spaghetti in the center of the plate. 7. Spoon a little yogurt, drizzle a little olive oil, and add a few drops of orange reduction around the plate. Add a bit of Maldon salt. 8. Add a few segments of orange around the spaghetti. 9. Garnish with a few mint leaves. Recipe credit: Josē Andrēs, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 182 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FROZEN ORANGE POWDER WITH WINE-POACHED PEARS Ingredients Amounts For the frozen orange powder Orange juice 500 g For the wine-poached pears Pears, peeled and cut into sixths Red wine Sugar Cinnamon stick Zest of orange 2 500 200 1 1 ea. g g ea. ea. Method 1. Freeze the orange juice in a PacoJet container to -4˚F (-20˚C). 2. Heat the wine with the sugar and the aromatics. 3. When the mixture is slightly thickened, add the pears. 4. Cook until the pear absorbs all the wine. 5. To finish, pass the orange juice through a PacoJet. At the moment the blades touch the frozen orange juice, count to 10 and turn the machine off. If not turned off, the action of the blades will turn the powder into a sorbet. 6. Place on one side of the plate. Place the frozen orange powder on the other side. Recipe credit: Josē Andrēs, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 183 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE POWDER Ingredients Amounts Oranges Sugar Water 4 ea. 150 g ½ l Method 1. Remove the zest from the oranges using a vegetable peeler. Take care not to remove the white part of the skin since it is bitter. 2. Make a syrup with the sugar and water. 3. Cook the zest in the syrup over a low flame until the zest becomes translucent. 4. Strain and allow to dry at room temperature. 5. Once dry, grind in a coffee grinder. 6. Pass through a sieve to remove any impurities. Recipe credit: José Andrés, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 184 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE REDUCTION Ingredients Amounts Orange juice, strained Sugar Glucose 500 g 75 g 10 g Method 1. Combine the ingredients and reduce over a low flame until it achieves a thick texture. Recipe credit: José Andrés, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 185 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. NURETTIN AYDOĞDU WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 186 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. NEVZINE Ingredients Amounts Egg Butter, melted Yogurt Olive oil Tahina Baking powder Vinegar Walnuts, crushed Flour 3 400 150 150 150 30 20 500 2000 ea. g g g g g g g g For syrup Sugar Water Grape molasses 2000 g 1000 g 1000 g Method 1. Mix all the items together except the flour. Add the flour at the end. Place on a greased tray and cut into the desired sizes. 2. Bake in a 180ºC preheated oven for 15 to 20 minutes. After baking, pour cold (30˚C Baume) syrup on the hot cake. Serve the cake at room temperature. Recipe credit: Nurettin Aydoğdu, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 187 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SEKERPARE Ingredients Amounts Unsalted butter, room temperature Caster sugar Semolina Coconut Eggs Flour Vanilla Baking powder 1 1 4 2 2 4 1 1 cup cup Tbsp. Tbsp. ea. cups tsp. tsp. For sweetened juice Sugar Water Lemon, juice of 3 cups 4 cups ½ ea. Method 1. For the sekerpare: Mix 1 cup of butter, 1 cup of caster sugar, 4 tablespoons of semolina, 2 tablespoons of coconut, 2 eggs, 4 cups of flour, 1 teaspoon of vanilla, and 1 teaspoon of baking powder to make a soft dough (add flour little by little). 2. Take small pieces from dough, like making a cookie, round and flatten, and put on a tray after placing a nut at the center of each cookie. 3. Bake them in a preheated oven. 4. For the sweetened juice: Boil 3 cups of sugar and 4 cups of water in a pot. After boiling for 5 minutes, add the lemon juice and let boil another few minutes. 5. Allow the liquid to get warm. 6. After the cookies are baked, allow them to sit for 3 minutes. Drench the cookies with the warm liquid. The cookies have to be hot, liquid has to be warm. 7. Close another tray onto the top of the cookie tray and set aside until needed. Recipe credit: Nurettin Aydoğdu, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 188 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TERESA BARRENECHEA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 189 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SIZZLING GARLIC SHRIMP GAMBAS AL AJILLO Yield: 4 portions Ingredients Amounts Olive oil ¾ Garlic cloves, finely minced 2 Hot red pepper flakes 2 Shrimp, small or medium, peeled 1 Salt 1 Fresh flat-leaf parsley, chopped, for garnish cup ea. tsp. lb. tsp. Method 1. Place four 5-inch diameter earthenware heat-proof dishes on the stove and add 3 tablespoons olive oil to each one of them. (If using a skillet, add all the oil at once). 2. Raise the heat to high, and when the oil is hot, add the garlic and hot pepper flakes. If using 4 individual clay dishes divide the shrimps into 4 groups and add to the hot oil. Cook over very high heat for 1 minute, season with salt and stir constantly while the shrimp begin to sizzle and to turn pink. Cook for 1 more minute and remove from the heat. 3. If using earthenware dishes leave the shrimp slightly undercooked since they continue sizzling in the heat of the dish for up to 1 minute. Sprinkle with parsley and serve immediately while still sizzling. Recipe credit: Teresa Barrenechea, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 190 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POTATO AND CHORIZO STEW PATATAS A LA RIOJANA Yield: 6 portions Ingredients Amounts Russet potatoes Olive oil Yellow onion, finely chopped Chorizo, 3 oz., casing removed, sliced 1” thick Sweet pimentón or paprika Hot red pepper flakes Salt 3 1/3 1 3 lb. cup ea. ea. 1½ Tbsp. ½ tsp. 1 tsp. Method 1. Peel the potatoes. To “crack” the potatoes into chestnut-sized pieces, make a small cut in each potato and then break it open the rest of the way. Set the potatoes pieces aside. 2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 10 minutes, or until softened. Add the chorizos and cook, stirring, for about 1 minute. Add the potatoes, pimentón, red pepper flakes, and salt, and stir to mix the ingredients. Add water to cover by 1 inch and bring to a boil. Cover, decrease the heat to medium-low, and cook slowly for 30 minutes or until the potatoes are fork-tender. 3. Remove from heat. Mash a piece or two of the potato against the side of the pot with the back of a spoon to thicken the soup. Stir once, re-cover, and let stand for 10 minutes. 4. Stir again, ladle into warmed bowls, and serve immediately. Recipe credit: Teresa Barrencechea, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 191 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. NAJMIEH BATMANGLIJ WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 192 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CASPIAN OLIVE TAPENADE WITH POMEGRANATE AND ANGELICA ZEYTOUN PARVARDEH Yield: 6 portions Ingredients Amounts Walnuts, toasted Garlic cloves, peeled Fresh mint, or 1 Tbsp. dried mint Fresh cilantro, chopped Fresh oregano, chopped, or 1/8 tsp. dried oregano Ground angelica petal (golpar) Salt Pepper, freshly ground Ground cumin (optional) Grape syrup and honey (optional, if pomegranate is too sour) Olive oil Pomegranate juice Green olives, pitted Garnish Walnuts, toasted and chopped Pomegranate seeds Green olives, pitted Angelica petals Cilantro sprigs 1 5 1 1 1 cup ea. cup cup Tbsp. 1 ½ ¼ 1 1 Tbsp. tsp. tsp. tsp. tsp. 4 Tbsp. 2/3 cup 1 lb. 1 ¼ ½ 1 3 Tbsp. cup cup tsp. ea. Method 1. Chop all the ingredients until you have a chunky paste. Transfer to a serving bowl, mix well, and adjust seasoning to taste. Cover and refrigerate for 15 minutes (can be kept in the refrigerator for 3 days). 2. To serve: Place in a serving bowl. Garnish with toasted walnuts, fresh pomegranate seeds, olives, and angelica petals, and serve with toasted flat bread or rice. Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 193 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GREEN BITES DOUGHMAJ: LOGHMEH-YE SABZ-E ESHQABAD Yield: 20 bite-size balls Ingredients Amounts Pita bread, cut into 1” squares Feta cheese, crumbled Mint leaves, fresh Tarragon leaves, fresh Thyme, fresh Rose petals, rinsed and dried Walnut or hazelnuts, toasted Virgin olive oil or melted butter Cucumber slices, ¼” thick 2 ½ 4 1 1 2 1 ½ 20 ea. lb. cups cup Tbsp. Tbsp. cup cup ea. Method 1. Place all the ingredients except the cucumber slices in a food processor and pulse a few times. Add the olive oil and allow to rest for 1 minute. Pulse again until a grainy paste forms. 2. Gather the paste and divide it into 20 protions (about 1½ tablespoons). Shape each portion into a bite-sized ball. 3. Place each bite-size ball on a slice of cucumber and garnish with a basil leaf. Arrange on a serving platter. Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 194 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POMEGRANATE & PISTACHIO MEATBALLS KUFTEH-YE ANAR-O PESTEH Yield: 4 portions Ingredients Amounts Onion, small, peeled and quartered Pistachio or hazelnuts, shelled Bread crumbs Parsley, chopped Tarragon, chopped Lime juice Red pepper flakes Black pepper, freshly ground Cumin Salt Lamb, turkey or fish, boned, skinned, and ground Egg Glaze Pomegranate paste Honey Pinot noir wine Salt Black pepper, fresh ground Red pepper flakes 1 1 ¼ 1 ½ 1 1 1 1 2 2 ea. cup cup cup cup Tbsp. tsp. tsp. Tbsp. tsp. lb. 1 ea. ¾ 1 1 1 ½ ½ cup cup cup tsp. tsp. tsp. Garnish Baby sprouts, basil, mint, and/or radish 1 pkg. Pomegranate seeds ¼ cup Method 1. Grind all the ingredients except the meat and egg in a food processor. Transfer to a large mixing bowl and add the meat and egg. Knead with your hands for a few minutes (do not overknead). Cover and refrigerate for 10 to 15 minutes. 2. Preheat the oven to 500ºF. Grease a wide, non-reactive baking dish and set aside. 3. Remove the paste from the refrigerator and shape into bite-size balls (about ½ tablespoon). Place the meatballs in the baking dish and brush well with olive oil. Bake in the oven for 10 minutes. Turn the meatballs over once and cook for another 5 minutes. 4. Meanwhile, in a mixing bowl combine all the ingredients for the glaze. 5. Reduce the oven to 400ºF. Glaze the meatballs and bake for another 15 to 20 minutes to infuse the meatballs with the flavor of the wine. Adjust seasoning to taste; if too WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 195 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. sour add more honey, if too sweet add more pomegranate paste. Reduce heat to warm. Keep warm in the oven until ready to serve. 6. Place 3 meatballs in the center of a white platter and garnish with baby basil, sprouts, and a few pomegranate seeds. For passing these meatballs around with drinks, place them in a large serving dish and sprinkle with pomegranate seeds and basil. Use toothpicks to pick up. Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 196 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHILLED YOGURT SOUP WITH ROSE PETALS AND RAISINS ABDUGH KHIAR BA TILIT Yield: 6 portions Ingredients Amounts Croutons Whole wheat pita bread, large, cut into ½” squares Garnish Raisins Dried mint flakes Dried rose petals, rinsed cold water Soup Plain whole or low-fat yogurt Garlic cloves, crushed, peeled, and finely chopped Coarse salt Black pepper, freshly ground Water, chilled Cucumber-walnut mixture Long seedless cucumber, peeled and diced (or 4 pickling) Spring onions, chopped Fresh mint, chopped Fresh dill, chopped Fresh oregano (dried ½ tsp.) Fresh thyme, chopped (dried ½ tsp.) Fresh tarragon, chopped (dried ½ tsp.) Raisins, rinsed and drained Shelled walnuts, coarsely chopped 1 ea. 1 cup 3 Tbsp. ¼ cup 3 cups 2 ea. 2 tsp. 1 tsp. 1 cup 1 ea. ¼ 2 2 2 1 4 ½ ¼ cup Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. cup cup Method 1. Cut pita bread into ½-inch croutons squares. Spread in a baking dish and toast under broiler for a few minutes. Transfer to a serving bowl and set aside. 2. To make the garnish: Place the rose petals in a small plastic container and add the mint, raisins, and ¼ cup of cold water, and mix. Cover and place in the freezer for 2 hours and up to 3 days. This helps to perfume the raisins and soften the rose petals. If you are feeling particularly adventurous you can place this mix in ice cube containers to freeze it and then use the ice cubes in the soup. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 197 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 3. Combine the cucumbers, spring onions, mint, dill, oregano, thyme, tarragon, and walnuts in a non-reactive bowl. Cover and keep chilled. 4. Combine the yogurt, salt, pepper, and garlic, and mix thoroughly with 1 cup chilled water. Stir and adjust seasoning to taste. 5. Just before serving, put 2 tablespoons of the cucumber mixture into individual serving bowls and pour the yogurt mixture over it. Add ice cubes, raisins, and mint and serve. Pass around the croutons for people to serve themselves according to their taste. Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 198 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VINE LEAF WRAPPED LAMB KEBAB FROM SIXTEENTH-CENTURY PERSIA KABAB-E BARG-E MO SAFAVIEH Yield: 6 portions Ingredients Amounts Kebab Twice–ground lamb, chicken thighs, 2 lb. or boneless fish fillets Coarse salt 2 tsp. Black pepper, freshly ground 1 tsp. Baking soda ½ tsp. Onions, small, peeled and finely grated 2 ea. Garlic cloves, peeled and grated 2 ea. Fresh ginger, grated 1 inch Ground cumin 1 tsp. Ground coriander 1½ tsp. Hot curry powder 1 Tbsp. Fresh lime juice 2 Tbsp. Unripe sour grapes, fresh or canned ½ ea. in brine Wrap Fresh grape leaves (or 1 16-oz. jar) Olive or peanut oil 20 ea. ½ cup Garnish Grape syrup Yogurt (labneh) drained Lavash bread (12 oz. package) Lime juice Coarse salt ½ ½ 1 1 1 Skewers Wood skewers, soaked in water at least 30 minutes cup cup ea. ea. tsp. 18 ea. Method 1. If you are using fresh grape leaves, pick small and tender ones. Blanch, drain, and rinse. For canned grape leaves, drain in a colander. 2. In a warm mixing bowl, combine the lamb and the rest of the kebab ingredients. Knead with your hands for about 2 minutes to form a paste. Cover and let stand for 15 minutes at room temperature. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 199 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 3. Using damp hands, divide the meat paste into 16 equal lumps about the size of a walnut. Roll each into a sausage shape 4 inches long. 4. Place a layer of grape leaves, vein side up, on a flat working area and nip off the stems. Place a portion of meat on the narrow end of the leaves. Fold over the sides and roll up the leaves into a meat package. 5. Thread the meat package on a skewer. On the same skewer thread 2 unripe grapes and paint the package and the unripe grapes generously with oil. Place on an oiled baking sheet. Repeat for all the meat portions. Cover and keep in a cool place until ready to cook. 6. Grill the kebabs gently for 5 minutes on each side. Sprinkle with fresh lime juice and coarse salt. Serve hot. 7. Spread a layer of lavash bread or vine leaves on a warm plate and place 3 skewers of kebabs on top. Pour grape syrup over the kebabs. Garnish with a dollop of drained yogurt. Serve as appetizer. Nush-e jan! Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 200 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LAMB KEBAB WITH POMEGRANATE AND GRAPE SYRUP GLAZE CHENJEH KABAB-E ANAR Yield: 4 portions Ingredients Amounts Marinade Lean lamb tenderloin, lamb rib chop (single cut), or leg of lamb cut into 2” cubes Large onion, peeled, puréed, strained, juice reserved Garlic cloves, mashed Fresh lime juice or verjuice Pomegranate juice Olive oil Salt Black pepper, freshly ground Lamb tail fat (optional) 2 lb. 1 ea. 4 ½ 1 2 1 1 ¼ ea. cup cup Tbsp. tsp. tsp. lb. Spicy sweet and sour pomegranate glaze Grape syrup 4 Butter 4 Pomegranate paste 2 Shiraz wine 2 Ground pepper 1 Salt ½ Red pepper flakes ¼ Cornstarch diluted with 2 Tbsp. water 2 Lavash bread 1- 12 Sword-like skewers, flat, 1/8” wide 6 Tbsp. Tbsp. Tbsp. Tbsp. tsp. tsp. tsp. tsp. pkg. ea. Method 1. To make glaze: In a saucepan, combine all the ingredients until smooth. 2. While whisking, bring the mixture to a boil. Remove from heat and set aside. 3. Have your butcher remove back bones from the lamb loins, fillet the loins, and trim all the fat and gristle from the main muscles. 4. Cut meat into 2-inch cubes; pound each piece lightly with a heavy-bladed knife to make shallow incisions along the meat. Cut tail fat into 1-inch cubes. 5. Place meat and tail fat in a large container. Add onion juice, salt, pepper, lime juice, pomegranate juice, and olive oil. Toss well. Cover the meat and marinate in the refrigerator for a least 24 hours and up to 3 days. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 201 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 6. Start a bed of charcoal 30 minutes before you want to cook, and let it burn until the coals glow; or, heat on your grill until very hot. 7. In the meantime, thread 5 or 6 pieces of lamb onto each skewer and thread 1 piece of fat between every two pieces of meat, leaving at least 2 inches free on both ends. 8. When the coals are glowing, place the skewered meat on the grill. Cook for 3 or 4 minutes on each side, turning frequently. The meat should be seared on the outside, pink and juicy on the inside. 9. Baste the meat with the spicy sweet and sour glaze. 10. Spread lavash bread on a serving platter. When the meat is cooked, place the skewers of meat on the bread. Cover with lavash bread to keep warm. Serve immediately with chelow, a dish of fresh herbs, which should include spring onion and basil. Cook one skewer of kebab in advance to check its flavor (cook’s privilege). Keep the meat on skewers until the last minute, because it will keep hot. Remove the meat from each skewer by placing a piece of lavash bread over several pieces of meat and using it to hold down the meat while you pull away the skewer. Nush-e Jan! Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 202 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHICKEN KEBAB JUJEH KABAB Yield: 4 portions Ingredients Amounts Marinade Ground saffron, dissolved in ½ tsp. 2 Tbsp. hot water Fresh lime juice 1 cup Verjuice ½ cup Olive oil ½ cup Onions, large, peeled and thinly sliced 2 ea. Garlic cloves, peeled and crushed 2 ea. Lime zest 2 Tbsp. Yogurt 2 Tbsp. Salt 2½ tsp. Black pepper, freshly ground 3 tsp. Kebab Cornish hens, 4 lb. ea., cut into 10 pieces 4 ea. Tomatoes, medium, halved 5 ea. Baste Lime juice Butter Salt Black pepper, freshly ground Garnish Limes, cut in half Fresh basil and scallions Lavash bread, 12 oz. pkg. Sword-like skewers, flat 1 ½ ½ ½ ea. cup tsp. tsp. 2 ea. 2 ea. 6 ea. Method 1. In a large, deep, non-reactive container with a cover, combine the saffron water, lime juice, olive oil, onions, garlic, lime zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss in the marinade. Cover and marinate in the refrigerator for at least 24 hours and up to 3 days. Turn the chicken twice during this period. 2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. Otherwise, preheat the grill or oven broiler. 3. Skewer the tomatoes. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 203 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. Spear wings, breasts, and legs onto different skewers (they require different cooking times). 5. For the baste: Melt the butter in a small saucepan and add the juice of 1 lime. Add ½ teaspoon salt and ½ teaspoon pepper. Mix well and set aside. 6. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink. 7. Cook a skewer of kebab in advance to adjust seasoning. Spread whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers at the last minute and arrange the pieces on the bread. Garnish with lime juice and sprig of basil. Cover the platter with more bread. Serve immediately with a bowl of fresh Persian or Thai basil leaves and scallions. Nush-e jan! Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 204 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FILLET KEBAB FROM THE TENTH-CENTURY PERSIAN BOOK OF KINGS KABAB-E SHAHNAMEH-YE FERDOWSI Yield: 4 portions Ingredients Amounts Marinade Lean loin (veal, lamb, or beef) Onion, large, peeled, puréed, and strained, pulp discarded and juice reserved Olive oil Salt Black pepper, freshly ground Verjuice or lime juice Ground saffron dissolved in ¼ cup rosewater Shiraz wine For basting Butter, melted Coarse salt Black pepper, freshly ground For cooking and garnish Lavash bread, 12 oz. package Skewers, flat, 3/8“ wide Fresh basil and scallions in bowl 2 lb. 1 ea. 2 1 1 2 ¼ Tbsp. tsp. tsp. Tbsp. tsp. 2 cups ½ cup ½ tsp. 1 tsp. 1 ea. 6 ea. Method 1. Remove the backbone from the lamb loins; remove the fillets from the loins, and trim off all fat and gristle from the main muscle. Cut meat lengthwise into 3-by-4-by-¼inch pieces 2. In non-reactive container, combine olive oil, salt, pepper, verjuice, saffron rose water, and wine. Mix well. Add the meat and turn over in the marinade. Cover and marinate in the refrigerator for at least 4 and up to 24 hours. Turn the meat in the marinade twice during this period. 3. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until the coals glow. Or, turn on your grill until very hot. 4. Meanwhile, thread each piece of meat onto the flat, sward-like metal skewer, leaving a few inches free on both ends. Using another skewer, pound the meat with the narrow edge of the skewer to tenderize it. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 205 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 5. For basting: In a small saucepan melt the butter and add the salt and pepper. Keep warm. 6. When coals are ready, brush meat lightly with the baste. Place the skewered meat on the grill. Cook for 3 or 4 minutes on each side, turning the skewers frequently. The meat should be seared on the outside, pink and juicy on the inside. 7. Spread lavash bread on a serving platter. When the meat is cooked, place the skewers of meat on the bread and brush them with the baste. Sprinkle with salt. Cover with lavash bread to keep the food warm. Serve with basils and scallions. Nush-e jan! Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 206 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SAFFRON STEAMED RICE CHELOW Yield: 6 portions Ingredients Amounts Long-grain basmati rice Water Salt Cardamom pods Rose water Plain yogurt Ground saffron, dissolved in ¼ cup hot water Butter, vegetable oil, or ghee 4 8 2 2 ¼ 2 1 cups cups Tbsp. ea. cup Tbsp. tsp. 1 cup Method 1. Pick over the rice. Basmati rice, like any other old rice, contains many small solid particles. This grit must be removed by picking over the rice carefully by hand. 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, and then pour off the water. Repeat 5 times, until the rice is completely clean. When washed rice is cooked it gives off a delightful perfume that unwashed rice does not have. If using long-grain American or Texmati rice, it is not necessary to soak or wash 5 times. Once will suffice. 3. In a large non-stick pot, bring 8 cups of water to a boil with the salt, cardamom, and rose water. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes, gently stirring twice with a rubber spatula to loosen any grains that may have stuck to the bottom. When the rice rises to the surface and feels soft, it is ready. Drain rice in a large, fine-mesh colander and rinse with 2 or 3 cups of cold water. 4. In a mixing bowl, mix 3 spatulas of rice, 2 tablespoons yogurt, ¾ cup butter, ½ cup water, and a few drops of dissolved saffron water. 5. In the pot, spread the yogurt-rice mixture over the bottom of the pot and pack down. This will help to create a tender golden crust (tah dig). 6. Take 1 spatula full of drained rice at a time and gently place it on top of the yogurt and rice mixture, gradually shaping the rice into a pyramid. This shape leaves room for the rice to expand and enlarge. Poke 1 or 2 holes in the rice pyramid with the handle of a wooden spatula. 7. Cover and cook rice over medium-high heat for 10 to 15 minutes or until steam rises, in order to form a golden crust. 8. Dissolve the remaining butter in ½ cup hot water and pour over the rice pyramid. Place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with lid to prevent steam from escaping. Cook for 50 minutes longer over mediumlow heat. 9. Remove the pot from heat. Allow to cool on a damp surface for 5 minutes without uncovering it. This helps to free the crust from the bottom of the pot. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 207 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 10. There are 2 ways to serve the rice. The first is to hold the serving platter tightly over the uncovered pot and invert, unmolding the entire mound onto the platter. The rice will emerge as a golden crusted cake. Serve in wedges. The second way is to put 2 tablespoons of rice in a dish, mix with remaining saffron water, and set aside for garnish. Gently taking 1 spatula full of rice at a time, place it on a serving platter without disturbing the crust. Mound the rice into a cone. Sprinkle the saffron rice garnish over the top. Detach the layer of crust from the bottom using a wooden spatula. Place into a small platter and serve on the side or arrange it around the rice. Nush-e jan! Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 208 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. EGGPLANT AND CHICKEN BRAISE WITH UNRIPE GRAPES KHORESH-E GHUREH-O JUJEH-O BADEMJAN Yield: 4 portions Ingredients Amounts Olive oil Chicken legs or lamb rib chop Onion, medium, peeled thinly sliced Garlic cloves, peeled and crushed Ground saffron, dissolved in 4 Tbsp. hot water Tomatoes, puréed Unripe grapes (ghureh) Chinese eggplants (or 3 large) Garnish Onion, large, peeled and left whole Virgin olive oil Tomato, large, peeled and left whole 3 1½ 2 2 1 Tbsp. lb. ea. ea. tsp. 2 ea. 1 cup 9 ea. 1 ea. 1 cup 1 ea. Method 1. Heat 2 tablespoons oil in an ovenproof sauté pan, brown the chicken, add the onion and garlic, and sauté over medium heat, stirring occasionally with a wooden spoon, for 20 minutes. Add the saffron water 2. Dust chicken or lamb with 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon turmeric, and 1 tablespoon flour. 3. Pour in 2 cups tomato purée, unripe grapes, and lime juice. Cover and simmer over low heat for 30 minutes. 4. Peel the eggplants and cut lengthwise in quarters if they are not the small Chinese variety. Place in a colander; sprinkle both sides with water and 1 tablespoon salt. Set aside for 20 minutes to remove the bitter taste (disgorging). Rinse and pat dry thoroughly. 5. Brush each side of the eggplant with oil and place them in a non-stick skillet. Grill the eggplant on all side until golden brown. 6. For the garnish: Heat the oil in a skillet and deep fry the onion over medium heat until golden brown; remove from the skillet using a spatula, drain on paper towels, and set aside. In the same skillet, sauté the whole tomato, remove from the skillet, and set aside. 7. Preheat the oven to 350ºF. Transfer the chicken and sauce into a deep ovenproof casserole. Add the eggplant, fried onion, and tomato. Cover and bake for 30 minutes. Uncover and bake another 15 minutes. Adjust seasoning to taste. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 209 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 8. To serve: Keep warm in the oven until ready to serve. Place a portion of rice on a large, warm plate; top with 2 pieces of chicken or lamb, a few slender eggplants, and a few unripe grapes. Add a spoonful of fried onions and 2 tablespoons of the sauce. Nush-e jan! Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 210 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GERRY DAWES WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 211 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TOMATO BREAD Yield: 40 portions Ingredients Amounts Bread, cut in rounds, lightly toasted Tomatoes, small dice Parsley, chopped Garlic clove, minced Extra virgin olive oil (Spanish arbequina only) Sea or kosher salt Jamón serrano, sliced 40 15 ¼-½ 1 to pc. ea. cup ea. taste to taste 40 slices Method 1. Combine tomatoes, parsley, garlic, and extra virgin olive oil, and season with salt. 2. Place on top of toasted bread at last minute. Recipe credit: Gerry Dawes, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 212 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED SCALLION WITH ROMESCO Yield: 1 portion Ingredients Amounts Scallion, grilled Romesco sauce 1 ea as needed Method 1. Cut scallion into 3 to 4 equal lengths and place in a row in a pool of romesco sauce. Recipe credit: Gerry Dawes, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 213 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. STEAMED MUSSELS Ingredients Amounts Tomatoes, small dice 10 ea. Green pepper, small dice 1 ea. Red pepper, small dice 1 ea. Onion, small dice ¼-½ cup Chickpeas 1–2 cups Garlic, minced 1 ea. Parsley, chopped ¼ cup Extra virgin olive oil from Andalucia to taste (such as Nuñuz de Prado) Sherry vinegar to taste Sea or kosher salt to taste Mussels Mussels, steamed with thyme, garlic, Parsley, a few black peppercorns, and extra virgin olive oil 40 ea. Method 1. Remove steamed mussels from shell, reserving shell and meat. 2. Combine ingredients from tomatoes to sherry vinegar. Mix well and season with sea or kosher salt. Place mussels on half shell and top with a little of the tomato mixture. Recipe credit: Gerry Dawes, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 214 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PINCHO MORUNO Ingredients Amounts Lemon saffron aïoli (don’t make saffron 4 cups flavor overpowering) Pork tenderloin, one” cubes 4 cups Dry fino or manzanilla sherry 2 Tbsp. Extra virgin olive oil from Andalucia ¾ cup Cumin, ground, toasted 1 Tbsp. Thyme, fresh, chopped 3 Tbsp. Bay leaf, crumbled 2 ea. Hot red pepper, crushed ½ tsp. Parsley, chopped 3 Tbsp. Lemon juice 1 Tbsp. Garlic cloves, crushed 5 ea. Smoked Spanish paprika (Pimentón de la Vera) Method 1. Combine all the ingredients above. Toss with seasoned pork. Skewer and grill. 2. Serve off skewers on lemon saffron aïoli. Note: Fresh thyme may be replaced with 1 tablespoon dried Spanish thyme. Smoked Spanish paprika may be replaced with Picante (hot) Pimentón de la Vera. Recipe credit: Gerry Dawes, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 215 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MUSA DAGDEVIREN WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 216 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. STUFFED KIBBEH ICLI KOFTELERIMIZ Ingredients Amounts Lean lamb, ground Cumin Salt Fine bulgur Onion 2 50 75 2 1 kg g g kg ea. Method 1. Grind the onion and knead the kibbeh with all the ingredients. When the kibbeh sticks to the pan, it means it is done. Cover kibbeh with a damp cloth. Fillings Ingredients Amounts Lentils Walnuts Parsley Allspice Butter Pomegranate, sour Onion Dried mint Spinach Salt 250 250 2 25 100 1 1 50 500 to g g bu. g g ea. ea. g g taste Method 1. Boil lentils until cooked; drain. Chop onion and cook in butter until transparent. 2. Add chopped spinach and all other ingredients except pomegranate; cook for 20 minutes. 3. Just before removing for fire, add cleaned pomegranate seeds. When cooled, fill kibbeh balls. Either boil in hot water or deep fry. Note: Filling may also be prepared with 2 kilograms of ground lamb, mixed with sumac, yogurt, dried mint, garlic, and pomegranate sauce. They may be boiled, steamed, or fried. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 217 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RAW MEAT KIBBEH WITH ARABIC KEBAB ARAP KEBABI CIG KOFTE Ingredients Amounts Raw kibbeh Fine bulgur Onion Tomato paste Hall red pepper, dried Cumin Lean lamb 500 1 150 250 30 600 g ea. g g g g Arap kebabi Lamb, ground Tomatoes Red pepper flakes Onions, chopped Garlic Black pepper Olive oil, light Parsley, chopped Salt Pine nuts Green peppers, chopped 1 2 100 2 1 50 ½ 3 50 500 3 kg ea. g ea. head g l bu. g g ea. Method 1. Finely chop onions. Add the dried red pepper, cleaning the cores. 2. Add the rest of the ingredients and knead very well. 3. When kibbeh is done, it sticks to the flat pan used for kneading. 4. For arap kebabi: Put meat in skillet. Add part of olive oil, along with the onions, and sauté. Later add the green peppers, tomato paste, chopped tomatoes, salt, red pepper flakes, and black pepper. 5. Place arap kebabi in a flat service pan. Place the raw kibbeh around the arap kebabi, shaping them in small patties. 6. Decorate the hall plate with fried pine nuts and chopped parsley. To eat, take a raw kibbeh patty, dip in arap kebabi, and eat. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 218 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALMON CHUNKS WITH POPPY SEEDS HASHASLI SOMON LOKMASI Ingredients Amounts For filling Smoked salmon Olive oil Black pepper Lemons, rind of Salt Garlic, mashed Walnuts, chopped Red pepper flakes Parsley, chopped 15 100 100 2 to 3 1 100 4 For dough Wheat flour Butter Poppy seeds, fried Water Eggs Mastic Salt Yogurt ea. g g ea. taste heads kg g bu. 2 kg 500 g 250 g 10 100 50 500 ea. g g g Hazelnut crumbs Pistachio crumbs Method 1. Knead all ingredients. Dough should be hard. 2. Cover dough with damp cloth and set aside. 3. For filling: Boil salmon with a lot of salt in a pan for 20 minutes. 4. Remove from fire and mix with mashed garlic. Add also butter, black pepper, red pepper flakes, lemon rinds, walnuts, and parsley. Blend well. 5. Take some small pieces, as big as a walnut, from the dough, roll out, and fill with salmon mixture. The shape should be round. 6. Put them on a baking sheet and spread yogurt on top. 7. Shake hazelnut and pistachio nut crumbs on top. 8. Bake in 350˚F oven for 30 minutes. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 219 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ISKILIP-STYLE DOLMA ISKILIP DOLMASI Ingredients Amounts Rice Onions Lamb, with bones, chopped into big chunks Black pepper Butter Salt, unrefined Cotton (muslin) bags Water 6 kg 10 ea. 20 100 3 5 2 6 kg g kg kg ea. l Method 1. Boil 3 liters of water in a pan. Add 4 kilograms unrefined salt into the pan. Stir well so salt dissolves; remove from heat. Put the rice in the pan and leave for an hour. 2. Chop 5 onions crosswise. Place butter in a 60 to 70 centimeter deep and 50 centimeter in diameter copper pan; fry onions until transparent. 3. Wash the soaked rice at least 15 times. 4. Pour 3 liters of water on onions; bring to a boil. When water boils add the washed rice and let the rice absorb all the water. Remove from heat and allow to cool. 5. Place the lamb chops in a deep copper pan. Add chopped onions and cover with water. Place a little tripod in the pan which should be higher than the water level. The tripod should also have a little platform on top so a tray can be placed on it. 6. Put the cooled rice in 2 sacks and place them in the tray. The rice sacks should not touch the water in the pan. Seal the big copper pan top with rolled out, hard dough. When well sealed, make a little hole in the dough. 7. Allow the cooking fire (preferably oak) to burn under the pan quite high until steam comes out from the hole in the dough. Decrease fire and put lid on the dough. Place a heavy stone on top of lid. 8. Cook for 18 hours. Remove heavy stone, and then lid. Clean dough from the pan’s top. 9. The rice sacks are placed on a large tray, The meat is cooked very well and can be placed in little pieces on top of rice. Some bouillon is also poured over the rice and served. Note: Traditionally, preparations for this dish are made the day before, and the dish is eaten early in the morning. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 220 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LIQUID YOGURT WITH CIDER VINEGAR SIRKELI AYRAN Ingredients Amounts Yogurt, drained Organic cider vinegar Cucumber Salt Water Garlic Dried mint 5 1 3 1 3 1 100 kg l kg Tbsp. l head g Method 1. Chop the cucumbers into small pieces. Mash the garlic very well. 2. Blend the water with drained yogurt. 3. Add cider vinegar and blend. 4. Add the mashed garlic, cucumber, and mint. Note: This special drink is to be served with iskilip dolma. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 221 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SHALLOT KEBAB WITH TARRAGON TARHINLI SOGAN KEBABI Ingredients Amounts Shallots Pomegranate sauce Black pepper Tomatoes Tarragon Lamb Salt Walnuts, chopped 200 750 100 3 2 6 150 1 ea. g g kg bu. kg g kg Method 1. Finely mince meat. 2. Add walnuts gradually, then add black pepper and salt and blend. 3. Cut shallots into 2 pieces. Put on each skewer one piece of shallot and a small meat ball. 4. Grill on top of oak tree coal. 5. Take a flat pan, place chopped tomatoes in it. 6. Chop tarragon and place on top of tomatoes. 7. Place grilled kebabs on top of tarragon. Pour pomegranate sauce on top of all, cover, and heat on low fire for 30 minutes. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 222 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LENTIL BALLS MERCIMEK KOFTE Ingredients Amounts Red lentils Fine bulgur Garlic cloves Onion, large Tomato paste Pepper paste Chile pepper Olive oil Butter Cumin Salt Black pepper Parsley Green onions Fresh mint 1 1½ 3 1 1 1 1 1 1 1 to 1 1 1 cup cups ea. ea. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. tsp. taste tsp. bu. bu. Method 1. Boil the lentils in 3 cups of water. When fully cooked, put the bulgur in, close the lid and turn the heat off. Let it rest for 10 minutes. 2. Meanwhile, dice the onions and press the garlic. In a pan, melt the butter and add the olive oil, sauté the garlic and half of the onion, and add the tomato and pepper paste. 3. Pour the lentil and bulgur mixture onto a large tray, and pour the sautéed onion on it. Mix it together. 4. Finely chop the parsley, green onions, and fresh mint, and put them on top of the lentils and onions. Add the chile pepper, black pepper, cumin, and salt. Add the remaining onion. Mix well. Make small balls out of it and serve it warm. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 223 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALAD WITH MUNG BEAN AND BLACK-EYED PEAS LAVLAZLI MAS PIYAZI Ingredients Mung beans Black-eyed peas Sun-dried tomato Garlic chives Leeks, white parts only Carrot, large Eggplant, medium Pomegranate molasses Opal basil, chopped Green onions Mint Parsley Olive oil Sumac Salt Method 100 g 50 g 50 g 1 bu. 3 pieces 1 ea. 1 ea. 2 Tbsp. 1 Tbsp. 1 bu. 1 bu. 2 bu. 3 Tbsp. 1 Tbsp. to taste Method 1. Boil the mung beans and black-eyed peas—don’t allow to become mushy. 2. Saute the garlic, leeks, sun dried tomato, and carrots. 3. Dice the eggplant and deep fry. 4. On a tray, put the boiled mung beans and black-eyed peas together. Add the sautéed vegetables and fried eggplant on top of it. 5. Finely chop the garlic chives, opal basil, green onions, mint, and parsley, and put on top of the mixture on the tray. Top it with salt, sumac, pomegranate molasses and mix well. Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 224 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AYDIN DEMIR WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 225 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TURKISH HOMEMADE FRESH PASTA WITH WALNUTS AND KES CHEESE KESLI ERISTE Yield: 10 portions Ingredients Amounts Dough Flour Eggs Salt Olive oil Water 1 5 50 80 as kg g g needed Butter Tomato 250 g 300 g Garnishes Kes cheese Walnuts, chopped 300 g 200 g Method 1. Mix dough until all ingredients are fully incorporated. Allow it to rest for 30 minutes, covered. 2. Roll the dough out and cut into ¼- by 2-inch strips. 3. Cook pasta in butter and tomatoes. 4. Toss with kes cheese and walnuts. Recipe credit: Aydin Demir, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 226 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TERKIB-I CESIDIYYE Ingredients Amounts Butter Lamb shoulder Pearl onions Garlic cloves Pomegranate juice Plum juice Honey Warm water Pomegranate molasses 50 150 10 4 50 50 20 150 20 g g per piece ea. ea. ml ml ml ml ml Meatballs Lamb, ground twice Cumin powder Dried mint Allspice powder Salt and pepper Sunflower oil 250 1 1 1 2 1 g tsp. tsp. tsp. tsp. tsp. Almonds, whole Dried apricot Granny Smith apples, quartered and seeded Plum, quartered and seeded Honey Rose water Pomegranates, seeds of 30 g 3 ea. ¼ ea. 1 ea. 1 Tbsp. 1 Tbsp. 5 ea. Method 1. Saute the lamb with butter. Combine the juices, honey, and warm water, and simmer with the lamb for 2 hours. 2. Meanwhile, mix and knead the ground meat, cumin, allspice, salt, pepper, and sunflower oil into small balls. 3. Saute meatballs in butter or olive oil. 4. Add the almonds, meatballs, apples, apricots, and plums into the lamb stew and boil for 1½ to 2 hours. 5. Add the salt, rose water, and honey just before serving. 6. Serve with rice pilaf and pomegranate seeds. Recipe credit: Aydin Demir, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 227 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MACKEREL DOLMA FILLED WITH FRESH DILL, MINT, ALLSPICE, PINE NUTS, AND HAZELNUT Yield: 10 pieces Ingredients Amounts Mackerel Eggs Flour Bread crumbs 2 6 200 500 kg ea. g g Stuffing Onions Olive oil Pine nuts Hazelnut Black currants Rice Fresh mint Dill Parsley 300 200 50 50 50 100 1 1 ½ g ml g g g g bu. bu. bu. Salad mix Romaine lettuce Red onions Roasted red peppers Lemon Capers Dill 1 150 ¼ 1 1 ½ head g jar ea. jar bu. Method 1. Cook the stuffing ingredients. 2. Remove the insides of the fish if keeping whole. 3. Coat in flour, eggs, and bread crumbs. Fry. 4. Toss the ingredients for the salad mix. 5. Decorate and serve. Recipe credit: Aydin Demir, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 228 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HOMEMADE SALMON PASTRAMI Yield: 12 portions Ingredients Amounts Fresh salmon fillets 3 ea. Marinade Sugar Salt Cider vinegar Lemon juice Red pepper seeds Fresh dill, chopped Fresh rosemary 60 60 500 100 g g ml ml 1 bu. 6 pieces Cemen Powdered cemen Red chile pepper flakes Powdered sweet cayenne pepper Powdered cumin Salt or sea salt Water 500 300 500 500 200 1½ g g g g g l Method 1. For cemen: Mix all the ingredients well. 2. Marinate the fillets and keep in the refrigerator for 3 days, turning carefully every day. 3. Dry carefully and cover with “cemen” paste, about 1 centimeter thick. 4. Keep in refrigerator for about 4 days. 5. Clean off the “cemen” when serving. Recipe credit: Aydin Demir, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 229 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. JOYCE GOLDSTEIN WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 230 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TUNA MAYONNAISE Ingredients Amounts Tuna, packed in olive oil Fresh lemon juice Wine vinegar Anchovies, filleted and puréed (about 2 Tbsp. purée) Pure olive oil Salt and freshly ground pepper Water or broth Salt-cured capers, rinsed 6 ¼ 2 8 oz. cup Tbsp. ea. ¾ cup as needed as desired Method 1. Pulse the tuna in a food processor along with the anchovies, lemon juice, and vinegar. When the purée is smooth, start adding the oil slowly, drop by drop as if as if making a mayonnaise. Season to taste with salt and pepper. If the sauce is too thick, thin with water. 2. For sandwich: Sliced tomato, roasted peppers, and lettuces on an olive roll 3. For composed salad: Hard cooked egg, green beans, potatoes, tomato, and olives. Thin the mayonnaise to drizzle on the salad. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 231 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. OREGANO GARLIC VINAIGRETTE Ingredients Amounts Olive oil Dried oregano Garlic cloves, minced Red wine vinegar Salt Black pepper, freshly ground 2/3 3 2 3 to to cup Tbsp. ea. Tbsp. taste taste Method 1. Rub the oregano with your hands to warm it and release its oils; or toast in a dry skillet for a minute or two. 2. Whisk all ingredients together. Good on grilled vegetables, salad with tuna, seafood, or hard-cooked eggs, and also on potato salad, rice salad, cherry tomatoes, tomatoes, bocconcini, cauliflower, and broccoli. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 232 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TAHINI DRESSING TAHINIYEH Ingredients Amounts Tahini Fresh lemon juice Water Garlic cloves, finely minced Salt Black pepper, freshly ground, or a pinch cayenne ½ ½ 1 2 to cup cup cup ea. taste Method 1. Combine all in food processor and purée. 2. Thin to spreadable consistency for dip, thinner for salad dressing. Good on cucumbers, tomatoes, beets, greens, cooked eggplant, zucchini, and seafood. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 233 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MIDDLE EASTERN HAMBURGER Yield: 6 portions Ingredients Amounts Ground beef 2 lb. Onion, medium, grated ( about ¾ cup) 1 ea. Parsley, chopped 1/3 cup Ground cumin 2 tsp. Salt 1 tsp. Black pepper ½ tsp. Method 1. Knead all ingredients together with your hands. Form mixture into two small oval patties per person, or 12 four-ounce kefta. Grill or fry in a cast iron pan. 2. To serve: Warm the pita bread. Cut the bread in half crosswise. In the bottom of each half piece of pita, put in about 2 tablespoons each chopped cucumbers and tomatoes, cut into ½ inch dice, and some tahini dressing. Then slip in the kefta. You may want to spoon a little more tahini over the meat. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 234 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROMESCO SAUCE AND ROMESCO VINAIGRETTE Ingredients Amounts Ancho chiles or 1 rounded tsp. ancho chile powder Almonds or hazelnuts, toasted, or a combination Garlic cloves, large, minced Red bell pepper, roasted, peeled, seeded, and chopped Tomato, fresh, peeled and seeded, or canned (or 2 Tbsp. tomato paste) Sweet pimenton or sweet paprika Red wine vinegar Salt Extra virgin olive oil, preferably Spanish 2 ea. 1 cup 4 ea. 1 ea. 1 cup 1 3 1 ¾ Tbsp. Tbsp. tsp. cup Method 1. If using whole anchos, soak the chiles in hot water to cover for about 1 hour. Drain, remove the stems and seeds, and cut up into small pieces. If some peel remains, it’s okay. Transfer the chile pieces, or ancho chile powder, if using, to a food processor along with the nuts, garlic, roasted pepper, tomatoes, the pimenton, vinegar, and salt. Pulse a few times to make a chunky paste. Now start adding the oil a bit at a time until the mixture emulsifies. Taste. 2. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce keeps, tightly capped, in the refrigerator for up to 6 months. If the oil has risen to the top you may want to re-emulsify it in the food processor or you can remix it back to a smooth consistency with a small whisk. 3. For romesco vinaigrette: Thin ½ cup romesco with ¼ cup olive oil and 2 tablespoons red wine or sherry vinegar. Serve over salad greens and chunks of tuna or shellfish, hard boiled eggs, green beans, and potatoes. The vinaigrette will keep for a week. 4. For romesco mayonnaise: In a small bowl, whisk together about ¼ cup mayonnaise and ½ cup romesco. Adjust the seasoning, as you may want more salt or a bit more acidity. Add the mayonnaise to a fish soup as you might add a dollop of rouille or aioli, or serve it as a dip for fried potatoes, grilled or steamed asparagus, green beans, cooked beets, artichokes, or hard-boiled eggs. It also can be a spread for sandwiches, or tossed with cooked chicken or shrimp for a salad. The mayonnaise keeps for about 3 weeks in the refrigerator. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 235 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ISRAELI CHOPPED SALAD WITH AVOCADO Yield: 1 portion Ingredients Amounts Toasted Cumin Vinaigrette (recipe follows) Avocado, cut into 1” chunks Walnuts, toasted, very coarsely chopped Celery, ½” dice Cucumber, seeded, ½” dice Red onion, finely chopped 4 Tbsp. ½ ea. ¼ cup 1/3 cup 1/3 cup 2 Tbsp. Method 1. Toss all ingredients together. If you like you can serve this on a bed of greens, dressed with the same vinaigrette. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 236 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TOASTED CUMIN VINAIGRETTE Ingredients Amounts Cumin seeds, toasted and ground Olive oil Fresh lemon juice Garlic cloves, minced Salt and freshly ground black pepper 3 1 1/3 2 to Tbsp. cup cup ea. taste Method 1. Toast the cumin seeds in a small skillet over low heat, stirring occasionally, until fragrant; it will take just a minute or two. Grind the cumin in a spice mill, then whisk together with the remaining ingredients. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 237 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PORK LOIN MARINATED IN GARLIC AND PIMENTON Ingredients Amounts Pork tenderloins, well trimmed, or 2 1 pork boneless pork loin Olive oil 6 Garlic, finely minced 1½ Dry oregano 1 Paprika 3 Cumin 1½ Salt 1 Black pepper, freshly ground ½ Additional salt and pepper before cooking lb. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. tsp. tsp. Method 1. Put the trimmed pork tenderloins in a shallow, non-aluminum container. Warm the garlic and oregano with half the olive oil in a small saute pan over low heat for 2 or 3 minutes to release their aroma. Whisk in the rest of the ingredients, cook for a minute or two over low heat, and then set aside to cool to room temperature. Pour this marinade over the meat and rub it in well. Refrigerate overnight or for as long as 2 to 3 days. 2. Preheat the broiler or make a charcoal fire. Sprinkle the meat lightly with salt and pepper. Broil or grill until cooked through, about 10 minutes in all, turning the meat occasionally. 3. For a sandwich: Place sliced pork loin, sliced piquillo pepper, and toasted cumin dressing on a soft roll. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 238 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOROCCAN CHARMOULA Ingredients Amounts Fresh lemon juice Garlic cloves, finely minced Paprika Cayenne pepper Ground cumin Parsley, chopped Cilantro, chopped Olive oil Salt and freshly ground pepper Preserved lemon, chopped (optional) ½ 6 1 ½ 2 ½ ½ 1¼ cup ea. tsp. tsp. tsp. cup cup cups Method 1. For charmoula vinaigrette: Mix the lemon juice, garlic, paprika, cayenne, and cumin in a mixing bowl until smooth. 2. Whisk in the parsley, cilantro, and olive oil. If necessary, add more oil so that the vinaigrette is not too thick. 3. Taste and add more lemon juice or vinegar if needed. Season to taste with salt and pepper. Makes about 2 cups, enough for 4 salads. 4. For charmoula mayonnaise: Add charmoula to 1 cup mayonnaise. Note: Good on grilled vegetables, hard cooked eggs, cooked tuna or shrimp, bean salads, potato salads, grain salads. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 239 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. COUSCOUS SALAD WITH GRILLED SHRIMP, ONION, CELERY, ALMONDS, AND OLIVES Yield: 8 portions Ingredients Amounts Shrimp, marinated in charmoula for 1 hour, then grilled Saffron, steeped in 1/8 cup water Olive oil Instant couscous Water Cumin Salt Red onion, finely minced Celery, chopped Toasted almonds, slivered Charmoula (see index) Moroccan oil cured olives 32 ea. ¼ 2 2 1 ½ 1 tsp. Tbsp. cups cup tsp. tsp. 1 ea. 4 ea. 1 cup Method 1. Grill the shrimp. Set aside. 2. In a small saucepan combine crushed saffron filaments and water, and bring up to a boil. Remove from heat to steep. 3. Place couscous in a pan. Combine water, saffron infusion, cumin, olive oil, and salt and bring to a boil. Pour over the couscous and cover the pan. Let sit for 10 minutes then fluff with a fork. 4. Toss onions, celery, and almonds with the couscous and a bit of charmoula. Top with grilled shrimp. Drizzle with additional charmoula and garnish with olives. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 240 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CATALAN VINAIGRETTE Ingredients Amounts Olive oil Sherry vinegar Fresh orange juice Sliced almonds, toasted and coarsely chopped Capers, drained, rinsed, and chopped medium fine Grated orange zest Puréed or anchovies, finely chopped Salt and freshly ground pepper 1 ¼ ¼ ¾ cup cup cup cup 2 Tbsp. 2 Tbsp. 1 Tbsp. to taste Method 1. Whisk together all the ingredients and thin with oil to a spoonable consistency. Note: Good on avocado or avocado and orange salad. Also greens, cooked asparagus, artichokes. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 241 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHARMOULA VINAIGRETTE Ingredients Amounts Fresh lemon juice, or ¼ cup ea. lemon juice and red wine vinegar Garlic cloves, finely minced Paprika Cayenne pepper Ground cumin Fresh parsley, chopped Cilantro, chopped Olive oil Salt and freshly ground pepper Preserved lemon, chopped (optional) ½ cup 6 1 ½ 2 ½ ½ 1¼ ea. tsp. tsp. tsp. cup cup cups Method 1. Mix the lemon juice, garlic, paprika, cayenne, and cumin in a mixing bowl until smooth. 2. Whisk in the parsley, cilantro, and olive oil. If necessary, add more oil so that the vinaigrette is not too thick. 3. Taste and add more lemon juice or vinegar if needed. Season to taste with salt and pepper. Makes about 2 cups, enough for 4 salads. Note: Good on grilled vegetables, hard cooked eggs, cooked tuna or shrimp, bean salads, potato salads, grain salads. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 242 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HARISSA VINAIGRETTE AND MAYONNAISE Ingredients Amounts Dried ancho or nora chiles, small, 2 ground, or 1 Tbsp. ancho chile powder Ground coriander 2 Ground caraway 1 Cayenne or ground hot pepper ½ Salt 1 Garlic cloves, minced 4-5 Olive oil 3-4 Water, warm Olive oil Fresh lemon juice ea. tsp. tsp. tsp. tsp. ea. Tbsp. Method 1. Combine the spices, the salt, the garlic and some olive oil. This is the harissa. 2. To use as vinaigrette, thin with a bit of warm water and whisk in olive oil and lemon juice to taste. Adjust salt. 3. For harissa vinaigrette: Thin with a bit of warm water and whisk in 1½ cups olive oil and 2/3 cup fresh lemon juice. Adjust to taste with salt. 4. For harissa mayonnaise: Fold harissa into ¾ cup mayonnaise. Add lemon juice to taste. Note: Good on bean salads, pepper, eggplant, potatoes, beets, seafood, hard cooked eggs. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 243 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHICKPEA SALAD WITH GRILLED SHRIMP, MINT, RED ONION, ROASTED PEPPERS, AND HARISSA VINAIGRETTE Yield: 8 portions Ingredients Amounts Chickpeas, soaked overnight in the refrigerator Onion, small Bay leaves Garlic cloves Salt Shrimp, large, shelled and deveined Harissa Vinaigrette (see index) Red onion, small, finely minced Red peppers, large, roasted, peeled, and seeded Fresh mint, chopped Ripe Moroccan black or green olives 1½ cups 1 2 2 1 1 ea. ea. ea. tsp. lb. 1 ea. 2 ea. ½ cup ½ cup Method 1. Drain chickpeas and rinse. Place in a medium saucepan and cover with fresh cold water. Bring up to a boil. Simmer 2 minutes. Let rest for 1 hour. Drain and cover with fresh cold water. Add the onion, bay leaves and garlic and bring up to a boil. Reduce heat and simmer covered for about 15 minutes. Add salt and continue to cook for another 15 to 20 minutes, or until done. Drain. 2. Brush shrimp with harissa vinaigrette and grill or sauté. 3. Cut the red peppers into large dice. 4. Toss chickpeas, onion, and peppers with vinaigrette and let marinate for a few hours. Adjust seasoning again. Toss in most of the mint and mix well. Top with shrimp and remaining mint and drizzle with extra vinaigrette. Garnish with olives. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 244 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOROCCAN LAMB SAUSAGE Yield: 6 to 8 portions Ingredients Amounts Ground lamb, at least 1/3 fat Garlic, minced Ground cumin Ground coriander Ground black pepper Cinnamon Paprika Cayenne or more, to taste Salt Cilantro, chopped Parsley, chopped Water 2 1½ 1½ 1½ ½ 1¼ 2 ¾ 1¼ 2 2 2 lb. Tbsp. tsp. tsp. tsp. tsp. Tbsp. tsp. tsp. Tbsp. Tbsp. Tbsp. Method 1. Mix the ingredients well with your hands. Fry up a small sample and adjust seasoning to taste. Then form into long lozenge shapes that are about three inches long, slightly fatter in the middle. 2. To grill: You may put these on skewers and alternate them with pieces of onion and peppers. Three pieces of sausage per person should do it. 3. Serve as a sandwich with grilled onions and grilled peppers, on soft hot dog-type rolls topped with cumin seeds. Note: These spicy sausages need to have certain amount of fat if they are to grill well and taste like the real thing. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 245 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PESTO VINAIGRETTE Ingredients Amounts Basil leaves, tightly packed Garlic, finely chopped Pine nuts or walnuts, toasted Salt Black pepper Pure olive oil 2 2 2 1 ½ 1 cups tsp. Tbsp. tsp. tsp. cup Method 1. Combine all of the ingredients except the olive oil in the container of a food processor or blender. Add about half of the oil and pulse or purée quickly. Add the rest of the olive oil, as much as you need to make a thick purée. Do not overblend or process. You should be able to see tiny pieces of basil leaf rather than a green homogenous paste. Transfer the pesto to a jar and film the top with a little olive oil to keep its bright green color. 2. For vinaigrette: Thin 1 cup pesto with 1 cup olive oil and ½ cup wine vinegar. Note: Pesto can be transformed into a tasty vinaigrette just by thinning it with a little olive oil and vinegar. For a Sicilian variation called pesto alla Trapanese, add a cup of diced tomatoes to the basic mixture and use almonds instead of walnuts or pine nuts. Do not add cheese to the vinaigrette, but you can offer it as an option for sprinkling later on. Good on tomatoes, mozzarella cheese, roasted peppers, cooked chicken or tuna, rice salad, bread salads, bean salads, green beans. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 246 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MINT VINAIGRETTE Ingredients Amounts For the infusion Lemon juice Mint, chopped ¼ cup ¼ cup Olive oil Lemon juice Red wine vinegar Mint Sugar Salt 1¼ ¼ ¼ ½ to to cups cup cup cup taste taste Method 1. For the infusion: Combine the mint and lemon juice in a small saucepan. Bring up to a boil and remove from heat. Let infuse for 10 minutes. Strain into a mixing bowl. There will be about ¼ cup. 2. Add the remaining ingredients and whisk together. Good on spinach salads, salad with carrots, beets, and citrus fruits, and also on asparagus, potatoes, bean salads, grain salads, and seafood salads. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 247 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ANCHOVY-GARLIC VINAIGRETTE Ingredients Amounts Anchovies, finely minced Garlic, finely minced Pure olive oil Virgin olive oil Red wine vinegar Freshly ground black pepper 3 1 ½ ½ 1/3 Tbsp. Tbsp. cup cup cup Method 1. To make the vinaigrette, combine garlic and anchovies in a small saucepan with the pure olive oil and warm slightly over low heat. Remove from heat and whisk in virgin olive oil and vinegar. Season with black pepper. Note: Good on bitter greens, potatoes, seafood, tuna, hard boiled eggs, green beans, broccoli, and cauliflower. Ideal for niçoise salad. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 248 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TAPENADE AND TAPENADE VINAIGRETTE Ingredients Amounts Pitted niçoise olives Capers, rinsed and chopped Garlic, minced Anchovy, chopped Black pepper Lemon zest, grated, optional Extra virgin olive oil 1 2 1 2 ½ 1 4-6 cup Tbsp. Tbsp. tsp. tsp. Tbsp. Tbsp. Method 1. Combine all in the container of a food processor. Adjust seasoning. Keep under refrigeration. 2. Bring to room temperature before using. For vinaigrette, thin with olive oil and lemon juice. Note: Good on grilled vegetables, tuna, rice salads, broccoli. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 249 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HOT PEPPER VINAIGRETTE Ingredients Amounts Olive oil 1 Dried red pepper flakes 2 Fresh lemon juice, or ¼ cup red wine 1/3 vinegar Garlic, minced 1 Salt and freshly ground pepper (add ½ tsp. ground caraway for harissa) cup Tbsp. cup tsp. Method 1. Heat the olive oil in a small saucepan until quite hot but not boiling. Drop in a pepper flake; if the flake skips on top of the oil and doesn’t burn or sink, add the rest of the pepper flakes and remove from the heat. Let the pepper flakes steep in the oil about 30 minutes, then strain and let cool. This is called olio santo, or hot pepper oil. 2. Whisk the hot pepper oil and lemon juice together in a mixing bowl. Whisk in the garlic and season to taste with salt and pepper. You may need to add a little more olive oil if the oil is too hot. Pepper flakes vary wildly in degrees of hotness and so do people’s capacities to take the heat. Makes about 1 1/3 cups, enough for 4 salads. Note: Good on greens, broccoli, cauliflower, seafood, hard cooked eggs, and fruit salads. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 250 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PAELLA SALAD Yield: 6 portions Ingredients Amounts Chicken breasts, boned and skinned Olive oil Red wine vinegar Oregano Garlic, minced Black pepper Salt Prawns White wine or water Saffron filaments crushed, steeped in ¼ cup water Basmati rice Water 6 ½ 5 4 4 2 to 30 ea. cup Tbsp. Tbsp. Tbsp. Tbsp. taste ea. ½ tsp. 2 cups 3 cups Oregano Garlic Vinaigrette (see index) Red or green bell peppers, cut into ¼” dice Red onion, finely diced Tomato concassé Olives, optional 2 ea. 1 ea. ½ cup ½ cup Method 1. Marinate the chicken in the oil, vinegar, spices, and garlic for at least 4 hours or overnight. Broil or grill for about 2 to 3 minutes per side. When cool, cut chicken into strips that are about 2 inches long and ½ inch wide. Set aside. 2. Poach the shrimp in water or wine until they turn pink, about 3 minutes. Refrigerate until needed. 3. In a small saucepan, put the saffron in water and bring up to a simmer. Remove from heat and set aside to steep. 4. Wash basmati rice, drain and place in a medium saucepan. Cover with 3 cups water and saffron infusion and bring up to a boil. Add salt, lower heat and cover the pan. Cook over low heat for about 12 to 15 minutes, until all water is absorbed. 5. When rice is cooked and still warm, toss with most of the vinaigrette. Add bell peppers, onions, and tomatoes to rice. Toss well. Season with salt and pepper. 6. Toss chicken and shrimp with remaining vinaigrette. 7. Distribute on six plates or place all of the rice salad on a large platter. Top with strips of chicken and cooked shrimp. Garnish with olives if desired. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 251 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Note: In the summertime, rice salads are very popular in Italy and Spain. This is a room temperature variation on a classic Valencian rice dish, paella. Instead of using Spanish short grain rice, I prefer the fragrant basmati as the rice holds firm in a vinaigrette a great deal longer than short grain or any other long grain rice. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 252 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WHITE BEAN PURÉE Ingredients Amounts Dried Great Northern or cannellini beans 1 Water Salt 2 Extra virgin olive oil, plus more olive ½ oil for drizzling Garlic cloves, minced 2-3 Oregano 1 Black pepper, freshly gorund ½ Oregano-Garlic Vinaigrette (see index) cup tsp. cup ea. tsp. tsp. Method 1. To prepare the beans for salad, pick them over, rinse well, place them in a bowl with water to cover generously and soak overnight. The next day, drain the beans and place in a saucepan with water to cover by 2 inches. If you did not remember to soak the beans, you can use the quick-soak method: Place the beans in a saucepan with ample water to cover and place over high heat. Bring to a boil, boil for 2 minutes, then remove from the heat. Cover and let stand for 1 hour, then drain and cover with water to top the beans by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer gently until tender but not soft, about 40 minutes. Add 2 teaspoons of the salt during the first 10 minutes of cooking. When beans are ready, remove from the heat; you should have about 2 cups cooked beans. 2. White bean purée: Combine 2 cups drained canned white beans, ½ cup extra virgin olive oil, and 2 or 3 chopped garlic cloves, and the oregano. Combine in a food processor. Process until smooth. Season with salt and freshly ground black pepp 3. Spread on bruschetta or as a sandwich spread. Top white bean purée with diced salami, strips of roasted peppers, chopped arugula, and a drizzle of oregano-garlic vinaigrette on the bread. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 253 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LEBANESE CRACKED WHEAT SALAD TABBOULEH Yield: 4 to 6 portions Ingredients Amounts Fine bulghur or cracked wheat Parsley, finely chopped Green onions, chopped Tomatoes, chopped Mint, chopped Lemon juice Olive oil Salt Black pepper, freshly ground 1 3 1 2 1½ ½ ½ to to cup cups bu. cups cups cup cup taste taste Method 1. Soak wheat in cold water for about 20 minutes, then place in strainer to drain. Combine with the parsley, green onions, mint, and tomatoes. Whisk together the lemon juice and olive oil. Toss with grains and season with salt and pepper. Serve with romaine leaves as scoops. Variations: ½ cup chopped onion tossed with ½ teaspoon allspice. Note: This salad is best in the summer, as it is dependent upon good tomatoes. In Turkey it is called keser and chopped green peppers are added. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 254 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPINACH BORANI Yield: 4 portions Ingredients Amounts Fresh spinach Olive oil or butter Yellow onions, chopped Garlic cloves, minced fine Basil, chopped Cilantro, chopped Thyme, chopped, optional Yoghurt Cinnamon Turmeric Salt and freshly ground pepper Pomegranate arils for garnish 1 4 3 4 3 2 1 2 ½ ½ lb. Tbsp. ea. ea. Tbsp. Tbsp. Tbsp. cups tsp. tsp. Method 1. Wash the spinach well in a few changes of water. Drain well. If the leaves are very big, it’s okay to tear or cut them into wide strips. 2. Warm the oil in or melt butter in a large sauté pan over moderate to low heat. Add the onions and cook until they are tender and translucent, about 15 minutes. 3. Add the garlic and cook for a few minutes, then add the herbs. Cook for a few minutes. 4. Add the spinach a few handfuls at a time and cook until the spinach wilts. It will look like a lot of leaves but they will shrink quickly. Keep stirring and adding until all spinach is wilted. Adjust seasoning. 5. Combine the yoghurt with the cinnamon and tumeric and spoon over the spinach at serving time. Note: A few fresh pomegranate seeds make an incredible jewel-like garnish. Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 255 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ANTONIO GONZÁLEZ DE LAS HERAS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 256 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FRIED CLAMS, LIQUIFED CARROT, AND OIL OF ROASTED VEGETABLES Ingredients Amounts Clams Carrots Leek Onion, tender Tomato, red Red pepper Aromatic spices Pear, cubed Virgin olive oil 8 2 1 1 1 1 as 1 as ea. ea. ea. ea. ea. ea. needed ea. needed Method 1. For the shellfish: Sauté the clams, and when they begin to open, take them out and let them finish opening. Set aside in sunflower seed oil (without the shell). 2. For the carrots: Liquidize the carrots and reduce them in a double boiler until 1/3 of the contents remains. 3. For the vegetables: Cut the vegetables into pieces and bake in the oven until they are brown. Place them in ¼ liter of sunflower seed oil and fry for 30 minutes. Set aside for 12 hours and then drain. 4. Place the clams in the carrot sauce at the bottom of the plate and pour the oil of vegetables on top 5. Decorate with aromatic spices and pear cubes. Recipe credit: Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 257 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FRIED SQUID FILLED WITH CREAM OF CHICKPEAS, WINTER TRUFFLES, AND EGG YOLKS Ingredients Amounts Squid (1 kg) Chickpeas, boiled Truffle Egg yolks Long bone of beef Leek Garlic, head Olive oil 1 200 1 4 1 1 1 50 ea. g ea. ea. ea. ea. ea. g Method 1. For the cream of chickpeas: Boil the chickpeas with the leek, the bone of beef, the head of garlic, and a bay leaf on low heat for 3½ hours. 2. When cooked, take 200 grams of drained chickpeas and blend in the Thermomix with 50 grams of olive oil. 3. For the squid: Clean the squid without breaking it, and cut it into 1-inch thick rings. 4. Cut up the rest of the squid as if it were a tartare and set aside. 5. For the truffle: Clean the truffle and boil for 40 seconds. 6. Candy it in sunflower seed oil for 4 minutes, cool, and store. 7. For the egg yolk: Place the eggs in a double boiler and whip. 8. Fry the strips of squid. Remove and fill the center with the cream of chickpeas. 9. Place the laminated truffle on top of chickpeas and then top with the whipped egg yolks. 10. Place the squid tartare around this with the water reduced from boiling the truffle and a bit of the broth from boiling the chickpeas. Recipe credit: Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 258 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HOMEMADE CURD WITH THREE CHEESES, FRIED HAZELNUTS, WILD BERRIES, QUINCE, AND SORBET OF QUINCE Ingredients Amounts Sheep’s milk 1 Sugar 100 Sheep’s cheese (cured for 6 months) 100 Goat cheese 100 Cow cheese 100 Hazelnuts 50 Rennet 10 Wild berries (strawberries, raspberries, blackcurrant, mulberries, blueberries) Quince 1 Water 1 Sugar 250 Stabilizer 8 l g g g g g drops kg l g g Method 1. For the infusion: Place the sheep’s milk in a pot, bring to a boil, and add the sugar and the three cheeses to be infused. Stir with a whisk until the cheeses have melted. Drain. 2. For the curd: When the temperature of the milk is about 30°C, add the curd. Let cool until it sets. 3. Fry the hazelnuts in sunflower seed oil until they are brown. Set aside to cool in the oil. 4. For the sorbet: Boil the quince in boiling water, drain, and blend. 5. Make a light syrup with 1 liter of water, sugar, and stabilizer. Set aside for 6 hours. 6. Add the blended pulp of quince and put in ice-cream freezer. 7. On a plate, place a base of homemade curd after having run it through the thermomix (a light cream). Place the wild berries and fried hazelnuts on top. 8. On one side of the place, place the sorbet and decorate with mint. Recipe credit: Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 259 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. STEAMED MUSSELS, VEGETABLE BROTH, POTTAGE OF APPLE, AND PEACH AND CANDIED LEMON Ingredients Amounts Mussels 4 ea. Vegetables Carrot Pepper Onion Leek Apple Peach Lemon Sugar Water Water 1 1 1 1 ¼ ¼ ½ 50 2 50 ea. ea. ea. ea. ea. ea. ea. g l g Method 1. Steam the mussels until they open. 2. Boil the vegetables for 2 hours on low heat with the clear water. Drain using bunting/serge. 3. Blanch the lemon 3 times in cold water. Put the lemon in the syrup obtained from the water and sugar. Parboil and leave the lemon in its juice. Recipe credit: Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 260 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ABDERRAZAK HAOUARI WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 261 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROAST CHICKEN POULET MOSLI Ingredients Amounts Chicken Potatoes, quartered Garlic Bell peppers, quartered Tomatoes, quartered Lemon, sliced Olive oil Salt, pepper, saffron 1 4 1 1 2 1 ½ ea. lb. head lb. lb. ea. cup Method 1. Cut up the chicken; season with salt and pepper. Place on a roasting sheet and coat with olive oil. Brown in the oven. 2. Dilute the saffron in a little water. When the chicken is half-cooked, add the potatotes and saffron water. 3. Ten minutes before the chicken is finished cooking, add the peppers, fresh tomatoes, and lemon slices. Recipe credit: Abderrazak Haouari, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 262 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LEBLABI Ingredients Amounts Chickpeas Baking soda Salt Harissa, fresh Cumin Capers Tuna, oil-packed Eggs Olive oil Black olives Lemons, quarters Bread, stale 2.2 lb. Method 1. Clean the chickpeas, then rub with baking soda. Cover with water and soak all night. 2. The following day, cook the chickpeas for 2 hours. 3. Serve hot in bowl with cubes of bread and garnish of your choice: capers, eggs, mollets, harissa, cumin, olive oil, lemon juice, and olives. Recipe credit: Abderrazak Haouari, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 263 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LAMB BAKED IN A CLAY JAR Yield: 4 portions Ingredients Amounts Bone-in shoulder of lamb, trimmed of excess fat and cut into 12 chunks Onion, small, finely chopped Garlic, finely chopped Fresh rosemary Bay leaf Salt and freshly ground pepper Saffron threads Tomato, medium Green or red bell pepper, small Yukon gold potatoes, medium Extra virgin olive oil Flour, water, and oil ribbon for sealing the clay pot (optional) Lemon, juice of Flat-leaf parsley, chopped 1½ lb. 1 2 1 1 ea., plus 2 Tbsp. Tbsp. sprig ea. 1 1 1 4 ¼ pinch ea. ea. ea. cup 1 ea. 1 Tbsp. Method 1. Rinse the meat; drain and mix with the small onion, garlic, rosemary, bay leaf, salt, pepper, and a good pinch of saffron. Marinate in the refrigerator for at least 5 or 6 hours. 2. Core the tomato, cut in half crosswise, and gently squeeze out the seeds. Slice the tomato. Core, seed, and thinly slice the bell pepper. Peel and halve the potatoes. Mix the vegetables with the olive oil and the marinated meat, pack into a 3-quart clay pot, and mix well. Cover with foil. Set the lid on top and seal with a ribbon of dough made with flour mixed with water and a drop of oil. Place in a cold oven, turn the temperature to 450˚F, and bake for 1½ hours. Turn off the oven and leave to continue baking for 30 minutes. 3. Pour the ingredients into a deep serving plate and correct the seasoning. Sprinkle the lemon juice, chopped onion, and parsley on top and serve. Recipe credit: Abderrazak Haouari, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 264 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. OJJA WITH SMOKED HERRING OR BOTTARGA Yield: 4 portions Ingredients Amounts Smoked kipper herring or bottarga di muggine Extra virgin olive oil Italian tomato paste, mixed with 2 Tbsp. of water Ground caraway Garlic, crushed Scallions, whites, finely diced Harissa Tomatoes, fresh, grated Green pepper, seeded, cored, and deveined, finely chopped Eggs Salt and freshly ground pepper Lemon juice Heavy cream or crème fraiche ¾ cup ¼ cup 3 Tbsp. 1 1½ 1 1 ¾ ½ tsp. tsp. ea. tsp. cup cup 8 ea. 1 drop ¼ cup Method 1. Soak the herring or bottarga di muggine in water for 20 minutes 2. Meanwhile, slowly heat the olive oil in a medium cazuela set over the heat diffuser. When hot, add the diluted tomato paste and cook, stirring, until it sizzles. Add the caraway, garlic, scallions, and the harissa, and cook over medium heat, stirring, for 2 minutes. Add the tomatoes and peppers and slowly simmer until thick and well reduced, about 10 minutes. 3. Meanwhile, separate the yolks and whites in two bowls. Use a fork to lightly break up the whites. 4. Drain the herring or bottarga; cut into small dice and divide. 5. Stir the whites into the tomato-pepper mixture, then slowly cook until they begin to congeal, but the sauce remains loose. Add the yolks, half the drained herring or bottarga di muggine, lemon juice, and cream, and gently stir until the yolks are creamy and curds form, about 1 minute. Remove the cazuela from the heat, cover, and let stand while the yolks finish cooking, about 3 minutes. Scatter the remaining slivers of herring or bottarga on top and serve very hot in preheated individual 5ounce ramekins. Recipe credit: Abderrazak Haouari, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 265 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ANOOSH SHARIAT WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 266 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOZZARELLA & ROMANO STUFFED GRAPE LEAVES Yield: 24 portions Ingredients Amounts Fresh mozzarella, cubed Romano cheese, shredded Pine nuts Basil Mint Fresh green chiles, finely chopped Barberries, stem removed Angelica Extra virgin olive oil Grape leaves, young, tender, brine 2 1 1 ½ ¼ 1 ½ 1 ¼ 24 lb. lb. cup cup cup ea. cup tsp. cup ea. Method 1. Combine all ingredients into a large bowl. Mix and work it until soft and able to shape. 2. Section off 2 ounce portions, or the amount that will fit into the grape leaves. Wrap each portion with a grape leave as if wrapping an egg roll. Brush with olive oil. 3. Grill until slightly charred, or bake in a 375ºF oven for about 10 minutes, or until cheese is slightly melted. 4. Serve hot with warm pita bread as an appetizer. Serve with yogurt: mix 1 pint yogurt, 3 cloves of garlic, 1 tablespoons mint, salt, and pepper to taste; mix and serve along side stuffed grape leaves. Garnish with rose petals. Recipe credit: Anoosh Shariat, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 267 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AYFER UNSAL WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 268 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RICE PUDDING BAKED IN OVEN FIRIN SUTLAC Yield: 60 sarmas Ingredients Amounts Milk Rice Flour Water, to work with flour Orange rind Water, hot Sugar Egg yolk Vanilla Rose water 2 2/3 1 1-2 ½ 2/3 1/3 1 ¼ 2 kg cup Tbsp. Tbsp. Tbsp. cup cup ea. tsp. Tbsp. Method 1. Place milk in a pan on top of the stove and bring to a boil. Add the washed rice and let boil for 30 minute. 2. Add 2/3 cup of hot water. When the rice absorbs more, add more water. Add 1/3 sugar in the 50th minute. Let it boil another 10 minutes. Now work on the flour with 1 to 2 tablespoon water until a smooth mixture is achieved. 3. Add egg yolk and blend very well. Take 1 to 2 spoonfuls milk and pour into the egg yolk-flour mixture and mix very well, so the mixture gets warm. When warm enough pour into the main milk and rice pan. 4. Mix very well and turn off the fire. Mix in the vanilla, orange rind, and rose water. 5. Pour into little bowls. Put the bowls in a tray and put some water in the bottom of the tray. Place in oven. Turn off grill bottom and let the tops get light brown. Recipe credit: Ayfer Unsal, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 269 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WINE LEAVES STUFFED WITH LENTILS MERCIMEK SARMASI Yield: 60 sarmas Ingredients Amounts Wine leaves Red lentils Fine bulgur Onion, large Olive oil Sugar Salt Black pepper Cumin Coriander Tomato paste Red pepper flakes Lemon, juice of Mint Red pepper paste 300 1 ½ 1 4 1 g cup cup ea. Tbsp. tsp. ½ 1 1 1 1 ½ 2 1 tsp. tsp. tsp. Tbsp. tsp. ea. Tbsp. Tbsp. Method 1. Cook red lentils with some water for 10 minutes. Add tomato and red pepper paste along with bulgur. When it absorbs its water, blend well. 2. Chop the onion finely and sauté with 2 tablespoons of olive oil in a small pan. When they get transparent turn off the fire. Put salt, red pepper flakes, black pepper, cumin, coriander, sugar and dried mint on top of lentil. Add sautéed onions. Mix well and correct seasonings, if necessary. 3. Wash wine leaves well. Get rid of the stems and wash them one by one. Take a flat plate and place one leaf on it. Put 1 teaspoon of filling on leaf and fold into an octagonal shape, with either 5 or 6 edges. Place these in a small pan on top of each other. Pour 1 cup of hot water, 2 tablespoon olive oil, and lemon juice on top. Put a flat porcelain plate on top of stuffed wine leaves. Be sure it boils. When boiled, reduce heat and simmer. Cook for 15 to 20 minutes. Note: Be careful about salt, as the wine leaves may be salty. If the filling is not salty enough, do not worry; wine leaves’ salt will take care of it. Recipe credit: Ayfer Unsal, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 270 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PAULA WOLFERT WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 271 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SAVORY COUSCOUS WITH KADID AND VEGETABLES MESFOUF DE JERBA Yield: 6 portions Ingredients Amounts Kadid, with ¼ cup of their oil Olive oil Onions, peeled and thinly sliced Shoulder lamb chops, trimmed of excess fat and cut into ½” pieces Tomato paste Tomatoes, crushed, canned or fresh Dried red pepper flakes, preferably aleppo pepper or Near East pepper Tabil Ground caraway Fine sea salt Fine-grain couscous Carrots, diced Potatoes, diced Ouzef (dried baby sardines), soaked in warm water 10 minutes and drained (optional) Green peas, shelled or defrosted Parsley, chopped Green chile, minced Black pepper, freshly ground 4 ¼ ½ 2 strips cup lb. ea. 2 Tbsp ¾ cup 2 tsp. 1½ tsp. 1 tsp. 2½ 1½ 1½ 15 cup cups cups ea. 1 cup 3 Tbsp. 2-4 Tbsp. Method 1. Soak the kadid in warm water until soft, about 15 minutes; drain and discard the bones. Cut the meat into small chunks. 2. Heat 3 tablespoons of the olive oil and the oil from the kadid in the bottom of a couscous cooker. Add the onions and lamb and sauté for 5 minutes. Cover and cook over low heat until the meat gives off its moisture and reabsorbs it. Add the kadid and the tomato paste and cook, stirring, until the meat is well coated and glossy. 3. Add the crushed tomatoes, red pepper flakes, tabil, caraway, salt, and 1 cup water. Cover and cook 5 minutes, then add 1 quart water and bring to a boil. 4. Rinse the couscous in a sieve, spread it on a baking pan, and let it sit until the grains swell, 5 to 10 minutes. 5. Break up the lumps by raking your fingers through the couscous. Lightly oil the inside of the perforated top and fasten it onto the couscous cooker; seal the two containers, if necessary, with a strip of wet cheesecloth. When steam is rising WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 272 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 6. 7. 8. 9. through the perforated holes, pile the couscous into the top container. Cover and steam the couscous for 20 minutes. Transfer steamed couscous onto a baking pan. Gradually break up large lumps with a long spoon while sprinkling couscous with 1 teaspoon salt and 1½ cups cold water. When the couscous is cool enough to handle, break up any lumps with moistened fingertips. Allow the couscous grains to swell for 5 minutes, then sprinkle with remaining 1 tablespoon olive oil and lightly rake the couscous grains with your fingertips. Add the carrots, potatoes, and drained ouzef, if using, to the simmering broth and check that there is enough water to cover all the solids by 1 inch. Bring the broth back to a boil; fasten on the perforated top pile the couscous into the top container, cover, and steam for 15 minutes. Lift the top container, slip the peas, parsley, and green chile into simmering broth, return the top container, and steam another 5 minutes. Tip the couscous into a wide serving dish. Taste the cooking liquid and correct the seasoning with salt and pepper. The broth should be just thick enough to lightly coat the back of a wooden spoon. Add the contents of the cooker to the couscous and gently toss to combine. Cover and let stand 15 minutes before serving. Note: Ouzef, the silvery dried fish, are the size of whitebait, and can be found in oriental food stores, where they are called niboshi (in Japanese), ca com (in Vietnamese), joetkal (in Korean), and chao pai (in Chinese). Look for bright, shiny skinned firm fish, which will keep indefinitely in a dry place. Though it is not necessary to remove the heads from the Tunisian ouzef (unless they are sandy), it is wise to do so with the Oriental substitutes because, according to Jack Passmore, author of The Encyclopedia of Asian Food and Cooking, some fish heads will turn bitter when cooked. Recipe credit: Paula Wolfert, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 273 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FISH COUSCOUS DJERBIENNE Yield: 10 portions Ingredients Amounts White flesh fish (like sea bass), cut into 4-5 oz. pieces Olive oil Swiss chard, cut into fine strips Parsley, chopped Cilantro, chopped Garlic cloves, chopped Lemons, juice of Olive oil Harissa Mirepoix, rough chopped Garlic cloves, chopped Harissa Tomato paste Crushed tomatoes Fish bones and scraps Water Cumin, toasted Vegetable garnish Fennel bulb Turnips Carrots Zucchini Yellow squash 3 lb. ¼ 1 1 1 4 2 ½-¾ 2 1½ 5 to ½ 1 2-3 2-3 to 1 2 3 4 4 cup bu. bu. bu. ea. ea. cup tsp. lb. ea. taste cup lb. lb. qt. taste ea. ea. ea. ea. ea. Method 1. Toss the fish pieces in the olive oil and harissa to taste. 2. Mix together the Swiss chard, parsley, cilantro, lemon, cumin, and marinated fish. Set aside to chill. 3. Sweat the mirepoix until tender, then add the garlic, harissa, and tomato paste. After a few minutes add the crushed tomato, then the bones and water. Simmer this for 30 to 45 minutes. Add some toasted cumin during cooking. Strain. 4. Steam or boil the vegetable garnish in the stock until tender. Keep them warm or reheat in the fish couscous later. Often the vegetables are placed under the fish and cooked at the same time, but we often find it hard to get everything done at the same time. 5. To start the final step of this dish, place the marinated fish in a deep skillet and add the fish stock to almost cover. Place a lid or foil on top and steam the fish on the stovetop until moist and done, but keep it moist. Add the cooked vegetables and serve on top of couscous. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 274 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 6. Serve with harissa and extra stock. Recipe credit: Paula Wolfert, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 275 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOROCCAN PRESERVED MEAT Yield: 20 strips Ingredients Amounts Boneless lamb shoulder or beef, 1¼ cut into one long slice, ½” thick Coarse sea salt 3 Garlic, small head, crushed 1 Crushed hot red pepper 1½ Ground coriander 1½ Ground cumin 1 Cider vinegar ½ Extra virgin olive oil Meat fat, hard, preferably trimmed from 2 lamb kidneys, chopped (optional) lb. Tbsp. ea. tsp. tsp. tsp. tsp. Tbsp. Method 1. Divide the meat into 20 strips, each about 3- by 1- by ½-inch. Combine the salt and garlic and rub into the meat. Stack in a bowl, cover, and refrigerate overnight. 2. The following day, preheat the oven to 175ºF. Dry the meat with paper towels. Combine the spices and vinegar, rub into the meat, and set out on a wire rack over a baking sheet to catch the drip. Cook the strips in the oven until dry but still supple, 4 to 8 hours, depending on the density of the flesh. 3. In a large skillet, heat 3 to 4 tablespoons olive oil and the meat fat, if using. When hot, add the meat and fry until crisp on all sides, about 3 minutes. Remove the skillet from the heat and allow the fat and meat to cool to room temperature. Have ready a sterile, dry jar. Place the meat and strained frying fat into the jar; top with plenty of fresh oil and store in the refrigerator. Recipe credit: Paula Wolfert, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 276 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TUNISIAN POACHED FISH WITH OLIVES, PRESERVED LEMONS, AND CAPERS Yield: 4 to 5 portions Ingredients Amounts Fresh halibut steak 1¾ lb. Salt and freshly ground pepper Ground cumin 1 tsp. Fresh hot pepper, small 1 ea. Baby onion, preferably red 4-6 ea Extra virgin olive oil 3 Tbsp. Red onion, medium, grated 1 ea Tomatoes, medium, halved, seeded, 2 ea. and grated Garlic, cloves separated 1 head Tomato paste 1 Tbsp. Le tabil, or ground coriander seed 1 tsp. Brine-cured green olives, rinsed and 1 cup drained Flour, for dusting Cherry tomatoes 4 ea. Capers, rinsed and drained ¼ cup Preserved lemon peel, rinsed, drained, ½ peel and cut into thin julienne Celery leaves, chopped 1 Tbsp. Method 1. Rinse the fish, pat dry with paper towels, and divide into 6 equal pieces. Season each piece with salt, pepper, and ground cumin. Cover and refrigerate for at least 1 hour. 2. Meanwhile, steam the hot pepper and the baby onions until almost tender, about 10 minutes. Stem, seed, and coarsely chop the pepper. Peel the onions. 3. In a deep-sided medium skillet, heat 2 tablespoons of the olive oil. Add the grated red onion and cook over medium heat, stirring, for 3 to 4 minutes, until softened. Add the tomatoes and cook until excess moisture evaporates, about 7 minutes. Add the garlic, tomato paste, tabil, or ground coriander, olives, steamed chopped hot pepper, baby onions, and 1 cup water. Cover and cook over medium heat for 10 minutes. The sauce should be thin, light, and very hot. 4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Dust the seasoned fish with flour and fry, skin side down, in the hot oil for 2 minutes, or until the skin is crusty. Turn each piece of fish, fry for 1 minute, then pour the hot sauce over the fish. Add the cherry tomatoes, capers, and preserved lemon peel, and simmer over low heat for 1 more minute. Remove from the heat, cover, and let stand for 15 minutes before serving (the fish will finish cooking in the receding heat). Garnish with chopped celery leaves. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 277 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Note: Preserved lemon can be made with either thin- or thick- skinned fruit. Thinskinned lemons make a good garnish, but when preparing this dish I use lemons with thicker skins, lest they fall apart during cooking. If you only have thin-skinned preserved lemons on hand, add them at the last minute. Recipe credit: Paula Wolfert, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 278 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TUNISIAN CHICKPEA SOUP WITH EGGS, CAPERS, OLIVES AND HOT CHILI SAUCE Yield: 8 portions Ingredients Amounts Dried chickpeas, soaked overnight in water with a pinch of baking soda Rich veal stock Veal bones, optional Garlic cloves, halved Extra virgin olive oil Salt Eggs Peasant-style bread, stale and cubed Harissa, harous, or harrisa-harous sauce thinned with olive oil Ground cumin Ground pepper Black olives Small capers, drained Roasted red bell pepper, diced Olive oil, for drizzling Lemon wedges ½ 2 1 4 3 a 8 3 ½ lb. cups lb. ea. Tbsp. pinch ea. cups cup to to 24 1 1 taste taste ea. Tbsp. ea. 8 ea. Method 1. Preheat the oven to 225ºF. Drain the chickpeas and rinse thoroughly; place in a deep heavy pot. Add the veal stock, bones it you have them, garlic, olive oil, a pinch of salt, and enough water to cover by 1 inch. Bring to a boil, cover, and transfer to the oven to simmer slowly until tender, about 3 hours. 2. Remove and discard the bones and garlic. Skim off the fat. Correct the seasoning of the liquid. Keep the chickpeas in the cooking liquid. Up to this point the chickpeas may be made a day in advance; cover and refrigerate. Reheat to simmering before continuing. 3. Prepare medium-cooked eggs: Gently lower the eggs in the shells into a saucepan of lightly vinegared simmering water; remove from the heat. Cover and let stand for 6 minutes in order to cook the eggs. Remove the eggs from the water, and then transfer to a bowl of ice water to cool quickly; drain. One by one, gently roll the eggs on a hard surface to crackle the shells. Peel, beginning at the rounder side of each egg, dipping occasionally in cool water to facilitate peeling. 4. Divide the stale bread among 8 deep soup bowls. Top with a ladleful of chickpeas and some of the cooking liquid. Set an egg on the chickpeas in each bowl, and then cut the egg so the yolk runs. Dribble 1 tablespoon of harissa or harissa-harous sauce WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 279 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. over each serving, dot with pinches of cumin and sprinkles of salt and pepper. Divide the olives, capers, and diced red pepper among the bowls. Add more liquid, if necessary. Dribble on your best olive oil and squeeze a wedge of lemon on top of each. Serve at once. Recipe credit: Paula Wolfert, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 280 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPONSOR RECIPES WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 281 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ALASKA SEAFOOD MARKETING INSTITUTE: MAI PHAM WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 282 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ALASKAN BLACK COD WITH GINGER-LIME SAUCE Yield: 4 portions Ingredients Amounts Hothouse cucumber, unpeeled ½ ea. Vegetable oil ¼ cup Alaskan black cod fillet, skin on, 1 lb. cut in 4 pieces Ginger-Lime Dipping Sauce (see recipe) Method 1. Seed the cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add the cucumber to the sauce and set aside. 2. Heat the vegetable oil in a large non-stick frying pan over high heat. Cook the black cod pieces until golden and just done, 2 to 3 minutes depending on the thickness. Halfway into the cooking, add the whole garlic cloves and cook until they’re soft. Remove the fish and garlic and drain on paper towels. 3. Arrange the fillets in a serving dish. Scatter the garlic cloves on top. Pull out the cucumber from the sauce and neatly place them on the fish. Drizzle the sauce on top and serve the remaining sauce on the side. Recipe developed for Alaska Seafood marketing Institute by Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 283 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GINGER-LIME DIPPING SAUCE NUOC MAM GUNG Yield: Makes about 1 cup Ingredients Amounts Garlic, chopped Thai bird chiles or 1 serrano, chopped Sugar Ginger, minced Fish sauce Lime juice Water 1 3 3 3 ¼ 2 3 tsp. ea. Tbsp. Tbsp. cup Tbsp. Tbsp. Method 1. Place the garlic, chiles, sugar, and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice, and water. Let sit for 15 minutes before serving. Recipe developed for Alaska Seafood marketing Institute by Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 284 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GREEN MANGO SALAD WITH GRILLED ALASKAN SALMON GOI XOAI CA Yield: 4 portions Ingredients Amounts Lemon grass, minced Shallots, finely chopped Fish sauce Soy sauce Oyster sauce Brown sugar Alaskan salmon fillets, skinless, 8 oz. Chili-Lime Dipping Sauce (recipe follows) Green mango, peeled and cut into thin strips (about ½” by 2”) Chopped cilantro Asian basil leaves, cut into thirds Fried shallots Peanuts, coarsely chopped 2 ½ 1 2 2 1 2 1/3 Tbsp. Tbsp. tsp. tsp. tsp. tsp. ea. cup 1 ea. 1 ¼ 2 2 Tbsp. cup Tbsp. Tbsp. Method 1. Combine the lemon grass, shallots, fish sauce, soy sauce, oyster sauce, and sugar in a bowl and stir well. Add the salmon fillets and marinate for 20 minutes. 2. Grill or pan-sear the salmon in an oiled skillet over high heat until just done, about 4 to 5 minutes depending on thickness. Transfer to a plate to cool. Using a fork or your fingers, break the salmon into large bite-size pieces and set aside. 3. In another mixing bowl, combine the ¼ cup chili-lime dipping sauce (or more as necessary) and mango and toss gently several times. Add the salmon, cilantro, basil, fried shallots, and peanuts, and toss gently. If you like, serve the salad with the remaining sauce on the side. Note: Green mangoes are a special type of mangoes grown to be eaten when they’re green and tart. If you can’t find them at Asian markets, substitute Granny Smith apples. Recipe developed for Alaska Seafood marketing Institute by Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 285 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHILI-LIME DIPPING SAUCE NUOC MAM CHANH Yield: ½ cup Ingredients Amounts Garlic cloves Thai bird chiles, chopped Sugar Fish sauce Lime juice, freshly squeezed, with some pulp and segments Water 1-2 3 3 3 3 ea. ea. Tbsp. Tbsp. Tbsp. 3 Tbsp. Method 1. Place the garlic, chiles, and sugar in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce and lime juice. Set aside for 15 minutes for the flavors to develop. This sauce will keep up to 2 weeks in the refrigerator. Note: For a real authentic touch, add about a cup of thinly cut strips (about 1/16 inch wide) of cucumber to the sauce. Recipe developed for Alaska Seafood marketing Institute by Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 286 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ALLIED DOMECQ WINES USA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 287 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WINES SERVED AT 2005 WORLDS OF FLAVOR CONFERENCE & FESTIVAL Clos du Bois ~ 2004 Pinot Grigio California, 2004 Chardonnay “Reserve” Alexander Valley, 2002 “Marlstone” Alexander Valley 2002 “Briarcrest” Alexander Valley Cockburn’s ~ 20 Year Tawny, LBV 1998, 2001 Quinta dos Canais 10 Year Tawny, 2000 Vintage Port El Tesoro ~ Platinum Paloma Clos du Bois ~ 2004 “Pinot Grigio” California, 2004 Chardonnay “Reserve” Alexander Valley, 2002 “Marlstone” Alexander Valley 2002 “Briarcrest” Alexander Valley Cockburn’s ~ Special Reserve, 10 Year Tawny, 2000 Vintage Port Geyser Peak Sauvignon Blanc 2004 California El Tesoro ~ Samples of Blanco, Reposado, Añejo, and Paradiso Geyser Peak Sauvignon Blanc 2004 California WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 288 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AMERICAN IRON AND STEEL INSTITUTES/ THE STEEL PACKAGING COUNCIL: RICHARD SANDOVAL WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 289 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SHRIMP IN A SPICY TOMATO AND BELL PEPPER BROTH CAMARONES MAYA (PAMPANO) Yield: 24 portions Ingredients Amounts For the spicy tomato and bell pepper broth Chicken stock 3 l White Spanish onion, chopped 3 ea. Cans of tomatoes, chopped 12 ea. Serrano chile, stemmed, seeded, 6 ea. and chopped Garlic cloves, chopped 6 ea. Lime juice, freshly squeezed 6 oz. Salt 1½ oz. Black pepper, freshly ground ¾ tsp. Cans of olives 6 ea. For the bell pepper in broth Unsalted butter 6 oz. Red bell pepper, cut lengthwise into 6 cans thin julienne strips Green bell pepper, cut lengthwise into 6 cans thin julienne strips White Spanish onion, finely chopped 3 ea. Spicy tomato and bell pepper broth 6 cups Chicken stock 1½ l Sherry vinegar 6 oz. Honey 4½ oz. Salt to taste Black pepper, freshly ground to taste Fresh cilantro, chopped 6 oz. For the shrimp Jumbo shrimp (11-15 lb.), shelled and deveined, with tails left on Canola oil Salt Black pepper, freshly ground 120 ea. 12 Tbsp. to taste to taste Garnish Roasted red pepper sauce Chive oil WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 290 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Method 1. For the spicy tomato and bell pepper broth: In a small saucepan, combine the stock, onion, tomatoes, serrano chile, garlic, lime juice, salt, and pepper. Simmer for 20 minutes. Pour into a blender and purée. Reserve 1 cup for this recipe, and store the remainder tightly covered in the refrigerator for up to 1 week to use in soups and sauces. 2. For the bell pepper in broth: In a large skillet, heat the butter over medium heat. Add the bell pepper strips and sauté until slightly softened, about 4 minutes. Add the chopped onion, the reserved 1 cup spicy tomato broth, and the stock. Continue to cook over medium heat until the pepper is softened and the liquid is slightly reduced, 5 to 10 minutes. Season with the vinegar, honey, salt, and pepper, adjusting the vinegar and honey to taste and adding more if necessary. Stir in the chopped cilantro and keep warm. 3. For the shrimp: Increase the oven temperature to broil. Rub the shrimp with the oil and season with salt and pepper. Arrange on a broiler-pan rack and broil 4 to 6 inches from the heat until the shrimp are pink and curled and cooked through, turning occasionally, about 4 minutes. Be careful not to overcook. 4. To serve: In the center of each of 4 large shallow soup bowls, using tongs, place a quarter of the bell peppers. Spoon the broth into the bowls around the peppers. Arrange 5 shrimp in each bowl around the peppers, If desired, garnish the rim of the bowls with roasted red pepper sauce and chive oil. Recipe developed for the American Iron and Steel Institute by Richard Sandoval, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 291 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ZENGO’S GIVE & TAKE CHICKEN SALAD Yield: 24 portions Ingredients Amounts For the chicken Chicken breasts Ginger, roughly chopped Onion, small, roughly chopped Scallions, roughly chopped Sea salt and black pepper Bay leaves Water 6 6 6 6 to 6 6 lb. pieces ea. ea. taste ea. qt. For the salad mix Mixed baby greens Won bok, julienne Red cabbage, julienne Won ton strips, crispy Candied pecans Butter Togarashi Honey Mandarin oranges Water chestnuts 5 5 5 2 1½ 6 6 6 12 12 lb. lb. lb. pkg. lb. Tbsp. tsp. Tbsp. cans cans For the dressing Onion Ginger, fresh Rice vinegar Soy, less salty Piloncillo (Mexican sugar) Salad oil Salt and pepper Sesame oil 6 6 6 6 6 6 to 24 cups cups qt. qt. cups cups taste Tbsp. Method 1. Place all ingredients for the chicken together in saucepot, bring to a boil, and simmer for 10 minutes. Drain, cool chicken, and then shred in pieces. 2. Place all dressing ingredients in blender and blend for 5 seconds 3. To plate: Place shredded chicken and salad mix together with dressing, toss lightly, and serve on 4 plates, and eat with chopsticks, Zengo style! Recipe developed for the American Iron and Steel Institute by Richard Sandoval, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 292 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROASTED CHILE POBLANO WITH TUNA ESCABECHE CHILE RELLENO DE ESCABECHE DE ATÚN Yield: 24 portions Ingredients Amounts Poblano chiles, large, fresh 24 ea. For the tuna stuffing (escabeche) Tuna, canned in water 4½ lb. Corn kennels, canned 1½ lb. Green peas, canned ¾ lb. White Spanish onion, small, chopped 9 oz. Serrano chiles 6-12 ea. Tomato, chopped 1 1/8 lb. Olive oil 12 Tbsp. Sherry vinegar 12 Tbsp. White vinegar 12 Tbsp. Lemon juice 12 Tbsp. Salt to taste Cilantro, chopped 1½ cups To serve and garnish Black bean purée, canned Chile de Arbol Sauce (recipe follows) 6 cups Method 1. For the chiles: Prepare a grill or preheat the broiler. Grill or broil whole chiles about 4 inches from the heat, turning over occasionally, until evenly blackened on all sides, 15 to 20 minutes. Place the chiles in a paper or plastic bag and seal. Let stand until cool enough to handle and the skins have loosened, about 15 minutes. Peel off the skins. Cut a slit from the top of each down the side. Remove the seeds and veins. Set a side. 2. For the stuffing: In a bowl, mix together the tuna, corn kennels, green peas, onion, and serrano chiles, and toss. Add the vinegar and lemon juice. Add salt to taste, and cilantro. Mix well. 3. To serve: Stuff each chile with the tuna mixture. In the center of each of 4 large salad plates, spoon ¼ cup of the black bean purée. Place a chile on the purée. Drizzle with chile de arbol sauce. Recipe developed for the American Iron and Steel Institute by Richard Sandoval, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 293 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHILE DE ARBOL SAUCE Ingredients Amounts Chiles de arbol, dried 12 ea. Canola oil 6 Tbsp. White Spanish onion, chopped 1½ cup Garlic clove, small, chopped 6 ea. Tomato paste 6 Tbsp. Fresh cilantro leaves, chopped 12 Tbsp. Heavy cream 6 cups Chicken stock or canned chicken broth 6 cups Honey 12 Tbsp. Salt 3 tsp. Black pepper, freshly ground 1½ tsp. Method 1. Remove the stems, seeds, and membranes from the chiles, and break the chiles into small pieces. Set aside. 2. In a medium skillet, heat the oil over medium heat. Add the onion and garlic and sauté for 6 minutes, or until the onion is softened—do not let brown. Add the chile pieces and sauté until lightly colored, about 45 seconds. 3. Stir in the tomato paste and cilantro, then the cream, stock, and honey. Gently boil until the sauce is reduced and thickened, 15 to 20 minutes, occasionally scraping the bottom of the pan with a rubber spatula to prevent scorching. 4. Pour the mixture into a blender and purée. Season with the salt and pepper. The sauce can be stored, tightly covered, in the refrigerator for up to 3 days. Recipe developed for the American Iron and Steel Institute by Richard Sandoval, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 294 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. AMERICAN LAMB BOARD: HEIDI KRAHLING WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 295 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED AMERICAN LAMB BROCHETTES MECHOUI Yield: 12 portions Ingredients Amounts American lamb loin, sliver skin trimmed, cut into ¾” cubes Skewers, 6” 2 lb. as needed Marinade Garlic cloves, minced Yellow onion, medium, diced Cumin seeds, toasted and ground Paprika Cayenne Fresh ground pepper Coriander seeds, toasted and ground Olive oil Lemon juice 4 1 1 1 ¾ ¾ 1½ 1 5½ ea. ea. Tbsp. Tbsp. tsp. tsp. tsp. cup Tbsp. Z’atar Extra virgin olive oil Sesame seeds, toasted Italian parsley, chopped Shallots, minced Z’atar herb Sumac 1½ ¾ ½ ½ ¼ ¼ cups cup cup cup cup cup 1 2 ¼ ¼ 1 ½ to qt. Tbsp. cup cup Tbsp. Tbsp. taste Yogurt sauce Goat yogurt Extra virgin olive oil Mint, chopped Cilantro, chopped Cumin seeds, toasted and ground Garlic clove, minced Salt and pepper For serving Flat bread or lavash, warmed and cut into pieces Condiments: romaine, tomatoes, mint, cilantro, red onion, chopped WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 296 12 ea. as needed THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Method 1. For marinade: In blender combine garlic, onion, cumin, paprika, cayenned, pepper, and coriander. Pulse a few times to blend, not purée. Add oil and lemon juice and pulse to mix. In a sealable bag, combine lamb and marinade. Close bag and turn to coat lamb with marinade. Refrigerate and marinate for 4 hours or overnight. Remove lamb from marinade and discard marinade. Thread 3 pieces onto skewer and season with salt and pepper. Grill to medium-rare. 2. For z’atar: Combine all ingredients. Serve at room temperature. 3. For yogurt sauce: Place yogurt in cheesecloth and drain for at least 4 hours or overnight. In bowl, combine drained yogurt, oil, mint cilantro, cumin, garlic, salt, and pepper. 4. To serve: Spoon 2 tablespoons z’atar over flat bread or lavash. Add your favorite condiments, such as chopped romaine, tomatoes, mint, cilantro, or red onion. Top with grill lamb kabob. Drizzle with yogurt sauce. Recipe developed for the American Lamb Board by Heidi Krahling, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 297 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PULLED AMERICAN LAMB “BIRRIA” TACOS Yield: 12 portions Ingredients Amounts Adobo (yields about 3 cups) Dried ancho chiles, stemmed and seeded Guajillo chiles, stemmed and seeded Garlic heads, roasted, peeled and chopped Cider vinegar Salt Dried oregano leaves, crushed Ground cinnamon Ground pepper Ground cumin Ground coriander Ground cloves 10 ea. 10 ea. 2 ea. ½ 1 2 1 ½ ½ ½ 2 cup Tbsp. tsp. tsp. tsp. tsp. tsp. pinches American lamb hindshanks Salt and pepper Olive oil Yellow onions, medium, chopped Fresh tomatoes, cored and chopped Garlic cloves, chopped Bay leaves Fresh thyme Ground cumin Mexican oregano Adobo Chicken stock Fresh orange juice Salt Ground pepper Corn tortillas 4 as ½ 2 3 8 2 ½ 1 1 2 2 2 2 2 24 (about 5½ lb.) needed cup ea. lb., 8 oz. ea. ea. bu. Tbsp. Tbsp. cups cups cups tsp. tsp. ea. Accompaniments Black beans Red onion, chopped Avocado, chopped Cilantro leaves Lime wedges as as as as as needed needed needed needed needed WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 298 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Method 1. For adobo: Over medium heat, toast chiles in dry skillet, pressing flat with spatula for about 15 seconds on each side until aromatic. Place roasted chiles in a bowl of hot water and let stand until softened. Drain chiles. In blender, combine chiles, garlic, vinegar, salt, oregano, cinnamon, pepper, cumin, coriander and cloves. Blend to make a smooth paste. Strain paste through a sieve. 2. For lamb: Season lamb shanks generously. In large Dutch oven, heat the oil over medium-high heat. Add the lamb shanks and sear on all sides until evenly browned. Transfer to plate and keep warm. Add onions and tomatoes and sauté until soft. Add garlic, bay leaves, thyme, cumin, and oregano. Saute for 2 minutes. Stir in adobo, stock, and orange juice, bring to a boil. Add lamb shanks, cover, and braise in 350˚F oven for about 2 hours, or until lamb is falling off the bone. Remove lamb from sauce. While lamb is still warm, use two forks to finely shred; keep warm and set aside. Strain the sauce through a medium china cap and season to taste with salt and pepper; keep warm and set aside. 3. To serve: Arrange lamb and sauce in separate cazuelas. Warm tortillas on grill and keep warm in towel. Spoon the lamb and sauce onto tortillas. Allow guests to add their own accompaniments. Recipe developed for the American Lamb Board by Heidi Krahling, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 299 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SONORAN-STYLE AMERICAN LAMB Yield: 12 portions Ingredients Amounts Adobo (yields about 3 cups) Dried ancho chiles, stemmed and seeded Guajillo chiles, stemmed and seeded Garlic heads, roasted, peeled and chopped Cider vinegar Salt Dried oregano leaves, crushed Ground cinnamon Ground pepper Ground cumin Ground coriander Ground cloves Lamb chorizo American lamb boneless shoulder, ground Pork fat, ground with lamb Garlic cloves, minced Ancho chili powder Paprika Salt Coriander seed Oregano leaves, crushed Ground pepper 10 ea. 10 ea. 2 ea. ½ 1 2 ½ ½ ½ ½ 2 2 lb. 11 4 2 2 2½ ¾ ¾ ¾ Sonoran-style lamb American Lamb shoulder, well trimmed, 5 cut into 1” cubes Chicken stock, to cover 5 Garlic cloves 5 Bay leaves 1 Cilantro, tied ½ Yellow onions, medium, sliced 3 Garlic cloves, sliced 10 Cumin seed, toasted and ground 2 Coriander seed, toasted and ground 2 Fresh oregano and thyme, chopped ¼ WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 300 cup Tbsp. tsp. tsp. tsp. tsp. tsp. pinches oz. ea. Tbsp., + 2 tsp. Tbsp., + 2 tsp. tsp. tsp. teaspoon teaspoon lb. cups, approximately ea. ea. bu. ea. ea. Tbsp. tsp. cup THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Adobo Tomato paste Chipotle, chopped Lamb chorizo 1 ¾ 1 2 Garnish Chiles, cilantro leaves cup cup Tbsp. lb. as needed Method 1. For adobo: Over medium heat, toast chiles in dry skillet, pressing flat with spatula for about 15 seconds on each aside until aromatic. Place roasted chiles in a bowl of hot water and let stand until softened. Drain chiles. In blender, combine chiles, garlic, vinegar, salt, oregano, cinnamon, pepper, cumin, coriander, and cloves. Blend to make a smooth paste. Strain paste through a sieve. 2. For chorizo: In a stainless steel or glass bowl, blend ground lamb and pork, garlic, Ancho chili powder, paprika, salt, coriander, oregano, and pepper. Fry a piece of chorizo, taste, and adjust seasoning. Over medium heat cook and crumble chorizo until browned. Drain well and set aside. 3. For Sonoran-style lamb: In a medium stockpot, combine lamb and stock. Slowly bring to a boil, lower heat to simmer. Add garlic cloves, bay leaves, and cilantro. Simmer for about an hour, until lamb is tender. Skim off grayish foam that rises to the top during cooking. Strain stock and reserve. Set stock and lamb aside. 4. In stock pot combine cooked lamb, sliced onions, garlic slices, cumin coriander, oregano, 1 1/3 cups adobo sauce, tomato paste, and chipotle. Simmer for 15 minutes. Stir in chorizo and simmer for additional 15 minutes. Taste and adjust salt and pepper. 5. Serve over tamales or fresh polenta. Garnish with chile strips and cilantro leaves. Recipe developed for the American Lamb Board by Heidi Krahling, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 301 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CALIFORNIA RAISIN MARKETING BOARD: ROBERT DEL GRANDE WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 302 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. KOBE BEEF WITH COFFEE RAISIN SALSA, ROASTED SHALLOTS, & RAISINS WITH CRÈME FRAICHE Yield: 8 portions Ingredients Amounts Kobe sirloin or flat iron steak (USDA prime beef may be substituted) Butter Garlic cloves, peeled and minced Raisin recado Pasilla Oaxaca chiles Ancho chiles Water, warm Almonds, smoked Butter, melted California raisin paste Semisweet chocolate, melted Salt Raisin coffee salsa California raisin paste Coffee, finely ground Coffee beans, finely crushed Cocoa powder Ancho chile, lightly toasted, soaked, and puréed Adobo (optional) Butter, melted Water Balsamic vinegar Salt Roasted shallots with crème fraiche Shallots, peeled Bacon strips, roughly chopped Raisins California raisin juice concentrate Butter, melted Salt Black pepper, coarsely ground Fresh tarragon, finely chopped WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 303 3 lb. 8 Tbsp. 2 ea. ½ 6 1 1 8 3 2½ 4 oz. oz. qt. lb. oz. oz. oz. Tbsp. 4 1 1 1 1 oz tsp. Tbsp. tsp oz. 1 ¼ ¼ 1 1½ Tbsp. cup cup Tbsp. tsp. 1 2 2 2 2 ¼ ¼ 2 lb. ea. Tbsp. Tbsp. Tbsp. tsp. tsp. tsp. THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Garnish Crème fraiche Coarse sea salt 1 cup 1 Tbsp. Method 1. For the raisin recado: Stem and seed the chiles. Lightly toast the chiles. Combine the chiles and the warm water and soak until the chiles are soft, approximately 30 minutes. Transfer the chiles and the water to a blender and purée until smooth. 2. In a food processor, combine the almonds and melted butter and process to form a coarse paste. 3. In a mixing bowl, combine the puréed chiles, ground almonds, and the remaining ingredients and blend well. 4. For the raisin coffee salsa: Combine all of the ingredients and mix well. Note: the crushed coffee beans should be added just before serving to maintain the crunchiness of the coffee beans. 5. For the roasted shallots: In a mixing bowl, combine the shallots, bacon, raisin juice concentrate, melted butter, salt, and pepper. Toss to evenly coat the ingredients. Transfer the ingredients to a shallow roasting pan just large enough to hold the shallots. Roast the shallots at 350ºF for approximately 45 minutes, or until the shallots are nicely roasted and have softened. Do not allow to burn. 6. For the Kobe beef: Rub the Kobe beef with the raisin recado. Allow to marinate about 30 minutes. Charcoal grill or broil the beef to rare or medium-rare. 7. Combine the butter and the minced garlic. Heat until the butter foams. Remove from the heat and keep warm. 8. Thinly slice the meat. Drizzle a little of the warm garlic butter over the meat. Spoon a small portion of the coffee raisin salsa over the meat. Place a few roasted shallots next to the beef. Drizzle some crème fraiche over the shallots. Sprinkle the shallots and beef with a little sea salt and serve. Recipe developed for the California Raisin Marketing Board by Robert Del Grande, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. . WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 304 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RAISIN COFFEE ADOBADO Yield: 1 cup Ingredients Amounts California raisin paste Coffee beans, crushed Coffee, finely ground Cocoa powder Chile purée Adobo (from chipotles) Butter, melted Almond butter (ground almonds) Water Balsamic vinegar Salt Chile purée Ancho chiles Pasilla chiles Guajillo chiles 4 1 1 1 4 1 ¼ ½ ¼ 1 1½ oz. Tbsp. tsp. tsp. Tbsp. Tbsp. cup Tbsp. cup Tbsp. tsp. 2 oz. 2 oz. 2 oz. Method 1. For the chile purée: Stem and seed the chiles. Lightly toast in an oven at medium heat. Cover with warm water and soak until softened. Transfer chiles to blender with a little water as needed to form a smooth purée. 2. To finish: Combine all ingredients in food processor and process to blend well. Recipe developed for the California Raisin Marketing Board by Robert Del Grande, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 305 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED SHRIMP WITH RAISIN ACHIOTE GLAZE AND CUCUMBER SALAD WITH RAISINS, JICAMA AND HOJA SANTA, AVOCADO, AND TOMATILLO SALSA Yield: 6 portions Ingredients Amounts Gulf shrimp (15/20 per lb) 2 lb. Raisin achiote salsa California raisin juice concentrate Calfornia raisin paste Achiote paste Hoja santa leaf, finely chopped Orange juice or water Salt ¾ ¼ ½ 1 1 a Avocado tomatillo salsa Tomatillos, quartered White onion, roughly chopped Garlic clove, roughly chopped Serrano chile, stemmed, roughly chopped with seeds Water Avocado, ripe, peeled, and seeded Hoja santa leaf, very lightly toasted, thick stems and veins removed Cilantro sprigs Lime juice Salt cup cup cup ea. Tbsp. pinch 1 lb. 4 oz. 2 ea. 1 cup 3 ea. 1 ea. ½ cup 1 Tbsp. 1½ tsp. Cucumber jicama salad with raisins and hoja santa English cucumber 1 ea. Jicama 8 oz. California raisins, plumped in warm ¼ cup water Hoja santa leaves, quickly toasted 2 ea. and minced Walnut oil 3 Tbsp. Fresh lime juice 2 Tbsp. Salt 1 tsp. Red chile flakes ¼ tsp. Garnish Cilantro sprigs WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 306 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Method 1. In a mixing bowl, combine all of the ingredients and mix well. 2. For the avocado tomatillo salsa: Combine all of the ingredients in a blender. Briefly purée to form a smooth salsa. 3. For the cucumber jicama salad with raisins and hoja santa: Cut cucumber into quarters lengthwise. Cut each quarter into ¼-inch slices. 4. Cut jicama into ¼-inch cubes. 5. Combine the cucumbers and jicama with the remaining ingredients and lightly toss. 6. For the shrimp: Peel the shrimp, leaving the tails intact. Split the shrimp down the back and clean. 7. Arrange the shrimp on skewers. Lightly brush with the raisin achiote glaze. Grill over a charcoal fire or under a hot broiler until done. Do not allow the glaze to over-caramelize or burn. 8. Arrange the shrimp and the cucumber salad on dinner plates. Spoon some of the avocado salsa over the shrimp. Garnish with the cilantro sprigs. Recipe developed for the California Raisin Marketing Board by Robert Del Grande, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 307 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROASTED QUAIL WITH RAISIN PINE NUT JAM AND SHAVED FENNEL SALAD WITH GOLDEN RAISINS & CHANTERELLES Yield: 6 servings Ingredients Amounts Quail, semi-boneless, wing tips removed at second joint Raisin grill mop California raisin juice concentrate Oranges, cut into eighths Guajillo chiles, stemmed and seeded Garlic cloves, peeled Raisin pine nut jam California golden raisins Pine nuts, lightly toasted Garlic cloves, roasted or fried Fennel seeds, toasted and very finely minced Fresh tarragon Lemon juice Water Extra virgin olive oil Salt Black pepper Shaved fennel salad Fennel bulb Fresh chanterelles California golden raisins Fresh tarragon leaves Salt Black pepper 6 ea. 2 2 1 1 4 4 2 1½ cups ea. oz. oz. oz. oz. ea. tsp. 2 3 3 3 ½ ¼ Tbsp. Tbsp. Tbsp. Tbsp. tsp. tsp. 1 4 ¼ 1 ½ ¼ ea. oz. cup. Tbsp. tsp. tsp. Garnish Extra virgin olive oil or lemon oil Tarragon sprigs Method 1. For the mop: In a sauce pot, combine all of the ingredients. Bring the liquid to a simmer. Simmer for approximately 30 minutes, or until the orange segments are cooked through. Cool. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 308 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 2. Transfer the ingredients with all of the liquid to a blender and purée until smooth. If the grill mop becomes thick, adjust with water. 3. For the jam: Combine the raisins, toasted pine nuts, and roasted garlic. Pass the mixture through a meat grinder to form a coarse paste. Transfer the paste to a mixing bowl. Add the remaining ingredients and blend to fully incorporate. Adjust seasonings if necessary. 4. For the salad: Trim the fennel bulb. On a mandoline, very thinly slice the fennel bulb. Keep chilled. 5. Quarter the chanterelles. Sauté the mushrooms quickly in a little hot butter. Do not overcook. The mushrooms should retain a firm texture. Cool. 6. Plump the golden raisin in warm water. Drain and spread over a paper towel to remove any excess liquid. 7. In a mixing bowl, combine the shaved fennel, cooled chanterelles, raisins, and the remaining ingredients. Gently toss to distribute. 8. For the quail: Down the back of the quail, split the skin to open the quail. Lay the quail flat. Brush the skin with the raisin grill mop. Grill, broil, or pan-sear the quail to carmelize the skin. Keep the breast meat slightly pink. 9. On a dinner plate, arrange each quail with a portion of the fennel salad. Spoon some of the raisin pine nut jam over the quail. Drizzle some extra virgin olive oil over the fennel salad. Garnish with sprigs of tarragon. Recipe developed for the California Raisin Marketing Board by Robert Del Grande, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 309 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. COFFEECAKE WITH CALIFORNIA RAISINS Ingredients Amounts Dry ingredients All-purpose flour Sugar Baking powder Salt 1½ ¾ 1½ 1½ cups cup tsp. tsp. Liquid mixture Buttermilk Eggs Vanilla extract Butter, melted ¾ 2 ½ 4 cup ea. tsp. Tbsp. Topping All-purpose flour Dark brown sugar Granulated sugar Butter, cold Cinnamon California Raisins 4 4 4 4 ¼ ½ Tbsp. Tbsp. Tbsp. Tbsp. tsp. cup Method 1. Preheat an oven to 350˚F. Lightly butter and flour a 9-inch cake pan. 2. Combine the dry ingredients in a mixing bowl. 3. Combine the buttermilk, eggs, and vanilla, and mix well. Add melted butter and immediately mix into dry ingredients. Fold to form a light batter. Do not overmix. Spoon batter into the buttered 9-inch cake pan. 4. To make the topping: Combine all the ingredients for the topping except the raisins. Mix the ingredients with your fingers to form a moist and crumbly dough. Add the raisins and mix well. 5. Distribute the topping over the surface of the cake batter. 6. Bake at 350˚Ffor 35 to 40 minutes or until a toothpick comes our clean. 7. Serve warm. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 310 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MAJOUN Ingredients Amounts Blanched almonds 1 Hazelnuts 9 Raisins 1 Honey 11 Butter 4½ Ras el hanout 2 Ground ginger 1 Almond flour, or finely ground almonds 3 Sesame seeds 5-6 lb., 4 oz. oz. lb., 4 oz. oz. oz. tsp. tsp. oz. oz. Method 1. Finely chop the almonds, hazelnuts, and raisins in a food processor. 2. Melt the butter in a large, heavy bottomed pan. Stir in the honey, ras el hanout, and ginger. 3. Add the nut and raisin mixture as well as the almond flour. Stir over low heat for 30 seconds. 4. Allow to cool. Roll into small balls and roll in the sesame seeds. Note: Ras El Hanout is a truly dazzling combination of spices and herbs that is traditionally improvised by Moroccan merchants in their souks. Depending on the needs of the customer and the complexity of the dish, Ras El Hanout can be comprised of over twenty ingredients. Usually some combination of warm spices like cinnamon, cloves and nutmeg as well as hot spices such as chiles and black pepper. “Ras el hanout” means head of the shop, or the “best of the best.” WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 311 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GEORGIA MUFFINS Yield: 1 dozen muffins Ingredients Amounts Butter, soft Sugar Honey Molasses Eggs Yam purée Buttermilk 50 56.5 28 28 113 160 140 g g g g g g ml Pastry flour, sifted Peanut flour, sifted Baking powder, sifted Salt Nutmeg Wheat bran 160 10 14 ¾ ¼ 30 g g g tsp. tsp. g Raisins, soaked in bourbon overnight Raw peanuts, toasted and chopped ½ cup ½ cup Method 1. Use the creaming method, mixing the butter and sugar, then adding the molasses and honey. When smooth, blend in the eggs and then the yam. Add the buttermilk, followed by the dry ingredients. Mix until just combined. Stir in raisins and peanuts. Bake in a 325˚ confection oven. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 312 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HAZELNUT AND RAISIN RYE BREAD Ingredients Amounts Sourdough Culture Cracked rye Medium rye flour Water Salt 3.1% 12.4% 12.4% 31% 0.5% 500 g 2000 g 2000 g 5000 g 80 g 12.4% 6.2% 5% 2.5% 0.75% 24.8% 2000 g 1000 g 800 g 400 g 120 g 4000 g 35% 34.75% 5.25% 34.4% 1% 3% 6.2% 0.5% 2% 2% 12.4% 5640 g 5600 g 850 g 7000 g 160 g 490 g 1000 g 80 g 320 g 320 g 2000 g Dough temperature: 86 degrees F Fermentation time: 18 hours Soaker Hazelnuts, natural, whole, toasted Sunflower seeds Flax Sesame, brown, roasted Wheat germ Water Soaking time: 2-3 hours Final dough Medium rye flour All purpose flour Whole wheat flour, fine Water Yeast, fresh Salt Yogurt Coriander Honey Molasses Raisins DDT: 80 degrees F Method 1. Mixing: 10 minutes, slow. 2. Bulk fermentation: 1 hour. 3. Loaf weight: 600g. 4. Shaping: round or oval in baskets. 5. Final fermentation: 1 hour, 15 minutes at 82˚F. 6. Baking temperature: 460-400˚F, bake with seam side down and steam. 7. Baking time: 50 to 55 minutes. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 313 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RAISIN & FLAXSEED MULTIGRAIN BREAKFAST ROLLS Ingredients Amounts Soaker Flaxseed Sunflower seed Cracked rye Brown sesame seeds, toasted Rolled oats Water, warm Salt 8 8 4 4 4 1 ½ oz. oz. oz. oz. oz. lb., 4 oz. oz. 3 4 4 2 1½ 1½ ½ 1 1 1 lb., ½ oz. lb., 4 oz. oz. lb., 14 oz. oz. oz. oz. lb., 8 oz. lb. lb. Combine in a bowl and soak overnight. Dough Soaker Bread flour Fine whole wheat flour Water Yeast Salt Wheat germ Whole wheat pate fermenté Golden raisins Raisin Method 1. Soak raisins in warm water for 20 minutes. 2. Mix dough on medium speed for 5 to 7 minutes. 3. Add the pate fermente and mix until incorporated. 4. Add the chopped figs. 5. Bulk ferment: 1 hour. 6. Scale: 4 pound presses using the 18 piece cutter. 7. Bench rest for 20 minutes. 8. Divide and round. 9. Shape and proof on lined sheet pans. 10. Bake at 385˚F in a deck oven for 25 to 30 minutes with steam. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 314 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT RAISIN GRANOLA Ingredients Amounts Rolled oats Rye flakes Multigrain flour Brown sugar Maple sugar Coconut, unsweetened Sesame seeds Flax seeds Peanuts Canola oil Honey Raisins 26 ½ 8 6 3½ 10½ ¾ ½ 11½ 11 15½ 11½ oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. Method 1. Mix all the dry ingredients except the raisins. 2. Add the oil and the honey. 3. Spread on a sheet pan and bake in a 250˚F oven, stirring every 15 minutes. This could take 1 to 2 hours. The nuts and the grains should be toasted and golden in color. Stir in the raisins and bake for another 15 minutes. 4. Cool and store in a sealed container. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 315 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. THE COCA-COLA COMPANY WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 316 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPRITE MOJITO Yield: 1 portion Ingredients Amounts Minute Maid Lemonade Bacardi Rum Monin Mojito Mint Syrup Sprite 4 1 1 4 oz. shot oz. oz. Fresh mint 1 sprig Method 1. Fill a 16-ounce vessel half full with ice. 2. Combine lemonade, rum, and Mojito syrup. 3. Top with Sprite; stir. 4. Garnish with fresh mint. Pre-batch: Combine lemonade, rum, and syrup; finish with Sprite. Recipe credit: The Coca-Cola Company, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 317 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ITALIAN FRESCA Yield: 1 portion Ingredients Amounts Campari Liqueur Limoncello Liqueur Fresca Grapefruit twist 1 1 8 1 shot shot oz. ea. Method 1. Fill a 16-ounce vessel half full with ice. 2. Add Campari and Limoncello liqueurs. 3. Top off with Fresca; stir. 4. Garnish with a grapefruit twist. Serving Suggestion 1 shot = 1.25 oz. Serve on the rocks in a tall, slim glass and garnish with a grapefruit twist. Pre-batch: Combine Campari and Limoncello; finísh with Fresca. Recipe credit: The Coca-Cola Company, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 318 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MANGO BUBBLE NESTEA Yield: 1 portion Ingredients Black Pearl Tapioca, cooked Nestea Bacardi Mango Mixer Silk Soy Milk Amounts 2 Tbsp. 2 parts 1 part 1 splash Method 1. Place marinated Black Pearl into bottom of a 16-ounce vessel. 2. Combine ice (as needed) Nestea, Bacardi Mango Mixer, and Silk Soy Milk. 3. Shake well. 4. Pour into prepared glass. 5. Serve with bubble tea straw. Serving Suggestion Marinate the cooked Black Pearl tapioca in Monin Chai Tea Concentrate. (1 lb. pearls + 4 oz. concentrate) Prebatch: Combine Nestea, mango mixer, and soy milk. Pre-portion pearls into simple glasses; pour when ready. Recipe credit: The Coca-Cola Company, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 319 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FOODS FROM SPAIN: TERESA BARRENECHEA, ANTONIO GONZALEZ DE LAS HERAS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 320 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPANISH OMELET TORTILLA ESPAÑOLA Yield: 20 pinchos Ingredients Amounts Olive oil Onion, medium, chopped Potatoes, medium, cracked into chestnut-size pieces (about 2 lb.) Salt Eggs, large 1 cup 1 ea. 4 ea. 4 ea. Method 1. In a 9-inch nonstick skillet, heat the olive oil over medium-high heat. Add the onion and fry for about 5 minutes, until light golden. Add the potatoes and decrease the heat to medium. The hot oil should cover the potatoes and onion. Fry the potatoes for 20 minutes, or until they are fork-tender. Season with salt. 2. Increase the heat to high, and cook the potatoes for 2 minutes longer, turning with a slotted spoon until they are crisp and golden outside, and soft inside. Lift the potatoes and onion from the pan, and remove excess oil by draining them on paper towels. 3. Beat the eggs lightly in a large mixing bowl and add the fried potatoes and onion. Let rest for a few minutes. 4. Take a non-stick flat skillet with slightly shallow sides about 9 inches in diameter and heat 1 tablespoon of the remaining olive oil. Increase the heat to high. When the oil is almost smoking, move the pan gently to distribute the oil. Slide in the egg and potato mixture, move the pan in a gentle circular motion to avoid sticking and burning; cook for about ½ minute. Decrease the heat to medium-low and cook the tortilla for 3 more minutes, shaking the pan gently. The eggs should be set around the rim. 5. Take a flat plate or lid slightly wider than the pan and place it on top of the pan. With one hand firmly holding the pan handle and the other on the plate or lid, lift the pan slightly and flip it over with a quick and determined move. Place the empty pan back onto the stove and the plate with the half-cooked tortilla onto your kitchen counter. Add 1 tablespoon olive oil to the skillet and heat over high heat, making sure the bottom of the pan is evenly oiled. When the oil is hot again, slide the tortilla, uncooked side down, into the pan. Shake the pan gently to distribute the tortilla evenly, decrease the heat to medium-low and cook for 3 minutes. Slide the tortilla onto a serving platter and allow cool. 6. Depending on your preference, you will find out whether you like your tortilla to be more or less runny, which can be controlled by the amount of egg used and by how long you let it cook over medium heat at the end. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 321 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 7. Cut the tortilla into wedges if you are serving it as a main course with salad, or into small squares if you are serving it as tapa. Recipe developed for Foods from Spain by Teresa Barrenechea, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 322 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PIQUILLO PEPPERS STUFFED WITH SALT COD WITH BISCAYNE SAUCE PIMIENTOS DEL PIQUILLO RELLENOS DE BACALAO CON SALSA VIZCAINA Ingredients Amounts Piquillo peppers Salted codfish Olive oil Flour Milk Biscayne sauce 12 ½ 3 1 3 2 Biscayne sauce Dried red choricero peppers, or 6 dried red Anaheim or ancho peppers Olive oil Yellow onions, medium, chopped Garlic clove, sliced Salt Ripe tomatoes, chopped ea. lb. Tbsp. Tbsp. cups cups 8 ea. ½ cup 2 ea. 1 ea. 2 ea. Method 1. In a shallow bowl, cover the fish with cold water. Depending on the saltiness, refrigerate the fish for 24 to 36 hours, changing the water every 8 hours or so. Drain the fish on paper towels and shred it with your fingers 2. In a skillet or sauté pan, heat the oil over medium heat. Add the fish and sauté for 5 minutes, until lightly browned. Add the flour and mix well. Cook for 15 to 20 minutes, adding the milk a little at a time and stirring until the cod bechamel is smooth. Set the pan aside, and let the bechamel cool. 3. For the Biscayne sauce: Put the peppers in a bowl and soak them in cold water for at least 8 hours. Transfer the peppers and soaking liquid to a saucepan and heat them over medium heat until they are simmering but not boiling. Drain the peppers, reserving 1 cup of the liquid. Slit the peppers open and scrape out the seeds. Discard the seeds. 4. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté them for about 5 minutes until they are softened. Add the peppers and cook for about 5 minutes, until the peppers begin to soften. Reduce the heat to low, add the reserved cooking liquid, and season to taste with salt. Cook, stirring, for 20 to 30 minutes, until the peppers are very soft and the sauce is slightly reduced. 5. Add the tomatoes and cook for about 5 minutes. Pass it through the food mill and serve it immediately, or store it covered in the refrigerator for up to 3 days. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 323 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 6. Preheat the oven to 350˚F. Using a teaspoon, stuff the peppers with the bechamel. Arrange the peppers in a casserole just large enough to hold them snugly. Spoon the Biscayne sauce over the peppers and bake, uncovered, for 5 to 10 minutes, until they are heated through and the sauce is bubbling. Serve immediately. Recipe developed for Foods from Spain by Teresa Barrenechea, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 324 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. COD, CANDIED PEPPERS, IBERIAN HAM, AND PINE NUT CRUNCH Ingredients Amounts Cod Candy-coated peppers Dry-cured Iberian ham Pine nuts Sugar 50 ½ 25 3 25 g piece g g g Method 1. Desalt the cod in cold water for 36 hours, changing the water every 4 hours. 2. Roast the peppers, clean, and crystallize with sugar. 3. Fry the pine nuts. 4. Put the ham in the oven at 40°C. Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 325 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WHITEBAIT IN VINEGAR COVERED WITH THIN SLICES OF ZAMORAN MANCHEGO CHEESE, CHIVE OIL, AND RED CHARD Ingredients Amounts Fresh whitebait White wine vinegar Zamoran manchego cheese Sunflower seed oil Chives Olive oil Red chard leaves 2 2 20 100 40 as 6 ea. Tbsp. g cl. g needed ea. Method 1. Clean the whitebait. Macerate in vinegar for 30 minutes. 2. Remove from vinegar and put in neutral oil. 3. Scald the chives, cool, and grind with the sunflower seed oil. 4. Cut thin slices of cheese (cured for 6 months). Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 326 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HOT CHOCOLATE WITH CRUSHED ALMONDS, CREAM OF WHITE CHOCOLATE, AND COCOA SORBET Ingredients Amounts Chocolate (70%) Butter Glucose Eggs Almonds, crushed White chocolate Milk Rice Sorbet Cocoa pulp Clear water Sucrose Atomized glucose Stabilizer 400 400 400 4 75 250 1 70 g g g ea. g g l g 1 750 350 80 6 kg cl g g g Method 1. For the hot chocolate: In a double boiler, melt the butter, taking care that it does not let off the serum. 2. Add the glucose, and then add the chocolate immediately. 3. Add eggs one at a time, then add the almonds. 4. Place in round molds and put into the oven for 15 minutes at 100°C. 5. For the white chocolate cream: When the milk begins to boil, add the rice and boil for half an hour. 6. Add white chocolate and blend in the Thermomix until you obtain a light cream. 7. For the sorbet: Place in water at 80°C and add sucrose, glucose and stabilizer. 8. Let cool to 4°C and add cocoa pulp. 9. Put in ice cream freezer. 10. Place the white chocolate cream in a bowl and upon this place the hot chocolate and then the cocoa. 11. Decorate with mint. Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 327 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LOBSTER, MOUSSE OF ITS CORAL, AND COLD CHICKEN BROTH WITH MAYONNAISE AND PAPRIKA Ingredients Amounts Lobsters (400 g ea.) Mayonnaise Cream Gelatin Chicken broth 4 200 100 1 100 ea. g cl leaf cl Method 1. Boil the lobsters for 5 minutes, clean, and set aside in sunflower seed oil. 2. Make a broth with leeks, carrots, bay leaves, garlic, onion, and one chicken leg. Boil for at least 6 hours. 3. With the legs of the lobster, the coral of the head, and one of the claws, combine with the boiled cream and a leaf of gelatin. Blend and cool. 4. Make mayonnaise with paprika: Fry 25 grams of pimentón in ¼ liter of olive oil. Cool and use this oil to make the mayonnaise. 5. Combine the mayonnaise with the chicken broth in the Thermomix until a light cream sauce is obtained. 6. Place in a bowl and add seasonal herbs on top, then add the mousse, and finally the lobster cut in half with one of its claws. Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 328 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. EMULSIFIED BREAD WITH TOMATO, OLIVE OIL, SHERRY VINEGAR, SHRIMP, AND PAPRIKA-GARLIC SAUCE Ingredients Amounts White bread Ripe red tomato Virgin olive oil Sherry vinegar Shrimp Garlic clove Olive Paprika (pimentón) Maldon salt 10 ½ 20 to 2 1 30 to to g ea. g taste ea. ea. g taste taste Method 1. Mix the tomato, olive, vinegar, and salt in the Thermomix. 2. Fry the garlic, add the paprika, and separate. 3. Scald the shrimp and put in neutral oil. Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 329 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MARINATED MONKFISH FILLED WITH GOAT CHEESE CURLS, VINAIGRETTE OF NUTS, AND QUINCE Ingredients Amounts Monkfish Goat cheese Nuts (walnuts, hazelnuts, almonds) Olive oil Cream White vinegar Quince Salt Sugar Lemon and orange peels Chives 50 25 15 as as as 1 300 150 as as g g g needed needed needed ea. g g needed needed Method 1. Marinate the monkfish with the salt, sugar, and citrus peels for 12 hours. 2. With the goat cheese, cream, a few drops of quince (previously made into syrup), and olive oil, make a hard paste. 3. Add the nuts with olive oil and vinegar and finely chopped chives. Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 330 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. OCTOPUS, POTATOES POACHED WITH GARLIC AND PARSLEY, PEPPERS, OLIVES, AND SCALLIONS Ingredients Amounts Octopus Potato, small Garlic clove Parsley leaves Olive oil Scallions 50 1 1 10 to to g ea. ea. ea. taste taste Method 1. Boil the octopus for 30 minutes, scalding it 3 times. 2. Poach the potato with the garlic and parsley in virgin olive oil. Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 331 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BREAD PUDDING WITH CHORIZO, MANCHEGO, AND PIQUILLO PEPPERS Ingredients Amounts Manchego cheese, grated Spanish chorizo, diced Onions, diced Garlic cloves, minced Olive oil Piquillo peppers, diced Artisan bread, 1 lb., 4 oz. loaves Eggs Half and half Salt White pepper 1½ 1 2 2 2-3 6 2 8 4 4 1 lb. lb. ea. ea. Tbsp. oz ea. ea. cups tsp. tsp Method 1. Sauté the onions in the olive oil until tender and lightly golden. Remove from heat and fold in the diced chorizo, garlic, white pepper, and piquillo peppers. Set aside. 2. Combine the eggs, half and half, and salt. Remove most of the crust from the bread and cut into 2-inch cubes. Pour the egg mixture over the bread cubes. Allow that to soak for 10 minutes. 3. Add the chorizo and onion mixture to the bread and egg mixture. Fold in gently with your hands. Allow to soak for another 15 to 20 minutes or until the bread is soaked all the way through with the egg mixture. 4. Bake covered in a water bath at 325˚F for 45 to 55 minutes. Remove the cover and bake at 375˚F until the top just begins to brown. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 332 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HAZELNUT COUNCIL: VICTOR SCARGLE WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 333 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HAZELNUT CRUSTED TEMPURA PRAWNS WITH FUYU PERSIMMONS, ROCKET ARUGULA AND BANYULS VINAIGRETTE Yield: 6 portions Ingredients Amounts Prawns, peeled and deveined 16–20 Egg whites ½ Hazelnuts, blanched and roasted, 1½ ground for crust Hazelnuts, blanched and roasted, ½ ground for tempura batter All-purpose flour 1¾ Cornstarch 7/8 Sugar ¼ Baking powder ¼ Kosher salt to Ice 1 Fuyu persimmons, peeled, quartered, 2 cored, thinly sliced Rocket arugula ¼ Banyuls vinegar ½ Shallot 2 Grapeseed or canola oil 1¼ Black pepper to White pepper to Water as Canola oil as ea. cup cups cups cups cup cup cup taste cup ea. lb. cup ea. cups taste tasted needed needed Method 1. To make tempura batter: Combine flour, cornstarch, sugar, baking powder, ½ cup hazelnuts, salt to taste, pepper to taste, and ice in a small mixing bowl. Stir in water with a whisk until the mixture is the consistency of pancake batter. Place in smaller container on ice until ready to use. 2. Heat canola oil to 375ºF in a sauce pot. Pot needs only be half full. If the oil gets too hot, place a potato in the oil to absorb some of the heat. 3. Season both sides of shrimp with kosher salt and one side with ground white pepper. Dip shrimp in whipped egg whites, then roll in ground hazelnuts. When ready to cook, dip in tempura batter, shake off excess batter, and place in hot oil. Use a slotted spoon to make sure shrimp do not stick to bottom when you place them in oil. Use a mesh skimmer to keep shrimp completely submerged. Cook until light golden brown. Remove and place on paper towels. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 334 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. For dressing: Place shallots and vinegar in a mixing bowl, whisk in oil, and season to taste with salt and pepper. 5. To serve: Toss persimmons and arugula with vinaigrette and place in center of salad plate, making sure there are persimmons throughout salad, at the top, middle, and bottom. Place prawns in a triangle around arugula (3 per plate). Finish with a pinch of ground hazelnuts over the top. Recipe developed for the Hazelnut Council by Victor Scargle, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 335 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RAVIOLI WITH DRY ROASTED HAZELNUT AND SAGE BROWN BUTTER Yield: 6 portions Ingredients Peas, blanched Butter Heavy cream Lemon zest Pasta sheets Egg, beaten into water for egg wash Butter Hazelnuts, large dice, dry-roasted Orange juice Chicken stock, reduced to glace Sage leaves, julienned Flour for dusting Kosher salt White pepper Amounts 1 lb. 2 Tbsp. ¼ cup ½ tsp. as needed 1 ea. 1 lb. 2 Tbsp. ¼ cup ¼ cup 10 ea. as needed to taste to taste Method 1. For ravioli filling: Place blanched peas in food processor and purée with cream until smooth. Chunk in butter, add lemon zest, and season with salt and pepper to taste. Remove and pass through fine strainer. Evenly space a tablespoon of filling on a pasta sheet to make 12 ravioli (2 per person). Egg wash edges of pasta and place another pasta sheet over filling. Using a round cookie cutter, first invert it to crimp edges of ravioli, then use to cut them apart. Pinch edges of raviolis with finger to make sure they are completely closed. Dust pan with flour to avoid the ravioli sticking. 2. For brown butter: Place butter in saucepan over medium heat and salt slightly. As butter begins to brown, add hazelnuts. When butter is dark golden brown, add orange juice and chicken glace, and lower heat to slightly reduce. Finish with sage leaves, reserving a few for garnish. 3. Cook ravioli in boiling, salted water until they float. Remove and place in serving bowls. Spoon sauce over the top of the ravioli, make sure hazelnuts are evenly distributed among the 6 dishes. Garnish with sage. Note: For a butternut squash ravioli filling, cut 1 butternut squash into medium-size pieces and roast in oven for 30 minutes with 2 tablespoons of butter, ½ teaspoon of salt, and pinch of pepper. Remove when completely cooked through, and purée while warm in food processor. Recipe developed for the Hazelnut Council by Victor Scargle, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 336 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEAR TARTS WITH HAZELNUT AND GORGONZOLA IN CORN FILO Yield: 10 portions Ingredients Amounts Corn filo cups Toasted hazelnuts, chopped Gorgonzola cheese, crumbled Red Anjou pear, cored and diced 10 ½ 4 1 ea. cup oz. ea. Method 1. Preheat oven to 350˚F. 2. Place filo shells on baking sheets. 3. In medium-size bowl, combine hazelnuts, cheese, and pears. 4. Fill shells with pear mixture. 5. Bake for 15 minutes or until cheese is hot and starting to bubble. Serve warm. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 337 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MAJOUN Ingredients Amounts Blanched almonds 1 Hazelnuts 9 Raisins 1 Honey 11 Butter 4½ Ras el hanout 2 Ground ginger 1 Almond flour, or finely ground almonds 3 Sesame seeds 5-6 lb., 4 oz. oz. lb., 4 oz. oz. oz. tsp. tsp. oz. oz. Method 1. Finely chop the almonds, hazelnuts, and raisins in a food processor. 2. Melt the butter in a large, heavy bottomed pan. Stir in the honey, ras el hanout, and ginger. 3. Add the nut and raisin mixture as well as the almond flour. Stir over low heat for 30 seconds. 4. Allow to cool. Roll into small balls and roll in the sesame seeds. Note: Ras El Hanout is a truly dazzling combination of spices and herbs that is traditionally improvised by Moroccan merchants in their souks. Depending on the needs of the customer and the complexity of the dish, Ras El Hanout can be comprised of over twenty ingredients. Usually some combination of warm spices like cinnamon, cloves and nutmeg as well as hot spices such as chiles and black pepper. “Ras el hanout” means head of the shop, or the “best of the best.” WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 338 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HAZELNUT AND RAISIN RYE BREAD Ingredients Amounts Sourdough Culture Cracked rye Medium rye flour Water Salt 3.1% 12.4% 12.4% 31% 0.5% 500 g 2000 g 2000 g 5000 g 80g 12.4% 6.2% 5% 2.5% 0.75% 24.8% 2000 g 1000 g 800 g 400 g 120 g 4000 g 35% 34.75% 5.25% 34.4% 1% 3% 6.2% 0.5% 2% 2% 12.4% 5640 g 5600 g 850 g 7000 g 160 g 490 g 1000 g 80 g 320 g 320 g 2000 g Dough temperature: 86 degrees F Fermentation time: 18 hours Soaker Hazelnuts, natural, whole, toasted Sunflower seeds Flax Sesame, brown, roasted Wheat germ Water Soaking time: 2-3 hours Final dough Medium rye flour All purpose flour Whole wheat flour, fine Water Yeast, fresh Salt Yogurt Coriander Honey Molasses Raisins DDT: 80˚F Method 1. Mixing: 10 minutes, slow. 2. Bulk fermentation: 1 hour. 3. Loaf weight: 600 grams. 4. Shaping: round or oval in baskets. 5. Final fermentation: 1 hour, 15 minutes at 82˚F. 6. Baking temperature: 460-400˚F, bake with seam side down and steam. 7. Baking time: 50 to 55 minutes. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 339 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CATALAN FALL COOKIES PANELLETS DE CHOCOLATE Yield: 15 to 18 portions Ingredients Amounts Unsweetened chocolate or cocoa (preferably Dutch process cocoa) Panellet dough Hazelnuts, blanched, and ground Panellet dough Yam or sweet potato, small Sugar Hazelnuts, blanched, finely ground Egg yolk Lemon zest ¼ cup ½ recipe ½ cup ¼ 1 1½ 1 1 lb. cup cups ea. tsp. Method 1. For the panellet dough: Boil yam until tender (about 30 minutes, depending on size). Peel and mash; you should have about ½ cup. In a food processor, mix yam together with the rest of the ingredients until dough is soft. Let is sit for at least ½ hour before using in cookies. 2. Mix chocolate powder with dough. Shape dough into walnut-size balls and roll them in the ground hazelnuts. Place on an oiled baking sheet, 1 inch apart. Bake in preheated 350ºF oven for 10 to 15 minutes, just until the start to color. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 340 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ILLYCAFFÉ WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 341 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT PAVÉ Yield: 26 ounces Ingredients Amounts Milk chocolate Coconut fat Praline paste 1 lb. 4 oz. 6 oz. Method 1. Melt the milk chocolate and the coconut fat separately. 2. Warm the praline paste to 100ºF. 3. Combine all ingredients until homogeneous. 4. Pour into a ½-inch metal frame on parchment. 5. Allow to set, then cut into rectangular solids. 6. Roll in powdered chocolate or cocoa powder. Remove excess powder. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 342 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ILLY-EGAL IN DIXIE Amounts Ingredients Southern Comfort Illy Espresso Half and half 1 oz. 3 oz. 1 oz. Method 1. Blend with crushed ice. Pour and top with whipped cream and chocolate powder. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 343 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BERR-ILLY THERE Ingredients Amounts Torani Raspberry Syrup or Chambord Liqueur Illy Liqueur or Torani Coffee Syrup Illy Coffee 1 oz. ½ oz. 4 oz. Method 1. Blend with crushed ice. Top with whipped cream if desired. May be served hot. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 344 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. KIKKOMAN INTERNATIONAL: YO MATSUZAKI, ARMANDO JUSTO WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 345 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED TORO WITH SPICY MISO Yield: 24 portions Ingredients Amounts Kikkoman Tamari Soy Sauce Mirin Sake Green onions, chopped Ginger, chopped Asian sesame oil Garlic cloves, crushed Toro (fatty tuna belly) Spicy miso Mirin Aka (red) miso Sugar Shiro (white) miso Ichini (Japanese red pepper) Kochu jang (Korean seasoning paste) Butter garlic mushrooms Butter Garlic, chopped Enoki mushrooms, trimmed Shittake mushrooms, steamed and sliced Shimeji mushrooms, sliced Sake Kikkoman Organic Soy Sauce Salt and pepper Leeks, julienned, white part only, soaked in ice water for 1 hour and then drained Red leaf lettuce leaves 1 ¼ ¼ ¼ 1 1 3 3 cup cup cup cup Tbsp. tsp. ea. lbs. 2 2 2 1 1½ 1½ Tbsp. Tbsp. Tbsp. Tbsp. tsp. tsp. 2 ½ ¼ ¼ ¼ 1 1½ as 1½ oz. tsp. lb. lb. lb. Tbsp. tsp. needed cup 48 ea. Method 1. To make marinated toro: Whisk together tamari, mirin, sake, green onions, ginger, oil, and garlic. Marinate toro in tamari mixture 20 minutes; cut into 48 (1-ounce) rectangles. 2. To make spicy miso: In small saucepan, bring mirin, misos, sugar, ichimi, and kochu jang to a simmer; cook over very low heat, stirring frequently, until thick. 3. To make butter garlic mushrooms: In large sauté pan over medium heat, melt butter. Add garlic; cook for 30 seconds, being careful not to let garlic brown. Add mushrooms, sake and soy sauce. Sauté until mushrooms are soft. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 346 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. For each serving, to order: Season 2 pieces toro with salt and pepper. Grill on one side only; be careful not to overcook. Place each piece on 1 lettuce leaf; top each with ¼ teaspoon spicy miso, ½ tablespoon butter garlic mushrooms, and 1 tablespoon leeks. Recipe developed for Kikkoman by Yo Matsuzaki and Armando Justo, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 347 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED LOBSTER AND MATSUTAKE SKEWER WITH UNI BISQUE Yield: 24 portions Ingredients Amounts Kombu seaweed (4” x 6”) Lobsters, live (1½ lb.) Matsutake mushrooms, medium, about 1½ lb., cleaned and quartered Bamboo skewers, 6” 2 pieces 6 ea. 24 ea. 24 ea. Uni bisque Olive oil Onions, diced Carrots, diced Celery, diced Tomato, chopped Garlic cloves Tomato paste Bay leaves Red chile peppers, dried Sake Uni (sea urchin) Shiro (white) miso Sugar Mirin Kikkoman Organic Soy Sauce Vegetable oil 1 1 ½ ½ ½ 10 ½ 3 2 1 8 ¼ 2½ 1 1 ¼ Tbsp. cup cup cup cup ea. cup ea. ea. cup oz. cup Tbsp. Tbsp. Tbsp. cup Method 1. In large pot, bring 2 gallons water to a boil with lemons and kombu; remove kombu. In 2 batches, boil lobsters 10 minutes; remove with tongs and cool. Shell lobsters, reserving meat and shells separately. Cut tail and claw meat into 96 (¾inch). Thread 4 pieces lobster and 4 mushroom quarters, alternating, on each skewer. 2. To make uni bisque: In large heavy pot, heat olive oil over medium heat. Add onions, carrots, celery, chopped tomato, and garlic; cook, stirring occasionally, about 5 minutes or until slightly softened. Add tomato paste, bay leaves, peppers, sake, 2 gallons water, and reserved lobster shells. Simmer over medium heat about 1 hour, or until liquid is reduced to 5 cups. Strain liquid; combine in blender jar with uni, miso, sugar, mirin, and soy sauce. Blend until smooth. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 348 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 3. For each serving, to order: Brush 1 skewer with ½ teaspoon vegetable oil. Grill about 5 minutes, turning frequently, until mushrooms start to soften. Place skewer on plate; spoon 3 tablespoons uni bisque around skewer. Recipe developed for Kikkoman by Yo Matsuzaki and Armando Justo, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 349 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED KOBE BEEF MARINATED IN TAMARI SOY SAUCE WITH BRAISED PUMPKIN, RADISH AND FIG Yield: 24 portions Ingredients Amounts Marinated Kobe beef Kikkoman Tamari Soy Sauce Mirin Sake Green onion, chopped Fresh ginger, minced Koji miso Asian sesame oil Garlic clove, crushed Kobe beef ribeye ½ 2 2 2 1½ 1½ ½ 1 1½ cup Tbsp. Tbsp. Tbsp. tsp. tsp. tsp. ea. lb. Blackcurrant teriyaki sauce Kikkoman Organic Soy Sauce Mirin Sugar Crème de cassis 1½ ¾ ¾ 6 cups cup cup Tbsp. Plum shiso sauce Kikkoman Plum Sauce Water Shiso leaves, chopped Dashi (Japanese soup stock) Kikkoman Organic Soy Sauce Salt Daikon radish (1” x 1” x ½”) Kabocha squash, peeled (1” x 1 x ½”) Black mission figs, stemmed and halved Bamboo skewers, 6“ 1 ¼ 1 6 ¼ 2 48 48 24 48 cup cup Tbsp. cups cup tsp. pieces pieces ea. ea. Method 1. To make marinated Kobe beef: Whisk together tamari, mirin, sake, green onion, ginger, miso, oil, and garlic. Cut beef into 48 (1-inch) cubes; marinate in tamari mixture 1 hour. 2. To make blackcurrant teriyaki sauce: In saucepan, simmer all ingredients over medium heat, stirring frequently, until thickened. 3. To make plum shiso sauce: Whisk together plum sauce, water, and shiso until blended. 4. In large pot, bring dashi, soy sauce, and salt to a simmer. Add daikon and simmer about 10 minutes, or until still slightly resistant to the point of a small, sharp knife. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 350 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Remove daikon with skimmer or slotted spoon; cool. Cook squash the same way. Thread 1 beef cube, 1 piece daikon, 1 piece squash, and 1 fig half on each skewer. 5. For each serving, to order: Grill 2 skewers, turning frequently, about 5 minutes or until beef is medium-rare. Brush beef with 2 teaspoons blackcurrant teriyaki sauce; brush vegetables and figs with 2 teaspoons plum shiso sauce. Arrange skewers on plate; drizzle plate with 1 teaspoon blackcurrant teriyaki sauce. Recipe developed for Kikkoman by Yo Matsuzaki and Armando Justo, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 351 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. NATIONAL PEANUT BOARD/THE PEANUT INSTITUTE: HUGH ACHESON WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 352 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPICY PEANUT SOUP WITH AVOCADO SALSA Yield: 6 portions Ingredients Amounts Avocado salsa Red onion, minced Tomato, chopped Avocado, pitted, peeled, ½” dice Lime, juice of Cilantro, chopped Ground cumin Jalapeño, minced Salt Black pepper, freshly ground ½ ½ 2 1 1 ¼ 1 to to ea. cup ea. ea. Tbsp. tsp. tsp. taste taste Peanut soup Unsalted butter Red onion, minced Leak, cleaned and minced Celery, minced Sweet potato, peeled and cubed Tomato, chopped Curry powder Chipotle pepper in adobo, chopped Peanut butter, smooth Chicken stock Bouquet garni (thyme, parsley, and bay) Heavy cream Salt and pepper Roasted peanuts, chopped 2 ½ 1 ½ 2 2 2 1 2 2 1 1 to 2 Tbsp. ea. ea. cup cup cup Tbsp. Tbsp. cup qts. ea. cup taste Tbsp. Method 1. In a large soup pot, melt the butter over medium-high heat. When the butter foams, add red onion, leek, and celery. Sweat down for 5 minutes, stirring occasionally. Add sweet potato, tomato, curry, and chipotle. Cook for five minutes. 2. Stir peanut butter into the pot. Add chicken stock and bouquet garni and bring to a boil. Simmer and cook out for 20 minutes, or until sweet potatoes are soft. Add cream. Remove from heat and let cool slightly. 3. While still warm, purée soup in batches in a blender, taking care not to overfill the blender. Once puréed, pass the soup through a fine mesh strainer and season. Heat when ready to serve, and garnish each bowl with a tablespoon of avocado salsa and some roasted peanuts. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 353 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Recipe developed for the National Peanut Board/The Peanut Institute by Hugh Acheson, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 354 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CITRUS BRAISED PORK SHOULDER WITH ECUADORIAN PEANUT SAUCE Yield: 6 portions Ingredients Amounts Pork shoulder, trimmed and trussed 3 Garlic cloves, minced 6 Fresh oregano, chopped 2 Flat-leaf parsley, chopped ½ Lime juice and zest 1 Orange, juice and zest of 1 Grapefruit, juice and zest of 1 Lemon, juice and zest of 1 Cumin, ground ½ Olive oil ¼ Yellow onion, thinly sliced 2 Chicken stock, boiled and simmered 3 Ecuadorian Peanut Sauce (recipe follows) lb. ea. tsp. cup ea. ea. ea. ea. tsp. cup cups cups Method 1. Preheat oven to 325ºF. 2. Season pork with salt and pepper. 3. In a small bowl, blend together the garlic, oregano, parsley, scallions, zest and juices of all citrus fruits, cumin, and olive oil. Rub the seasoned pork with this spread and set aside. 4. In a large braising pot, pile the onions in a circle in the bottom of the pan. Place pork on top of the onions and pour the warm chicken stock into the pot. Cover with the lid of the pot and braise in the preheated oven for 2 hours, or until the pork is very tender. 5. Remove the pork from braising liquid and let cool. Strain braising jus and reserve. 6. When the pork has cooled enough to handle, remove trussing twine and portion into 6 servings. Gently return the pork to the braising pot and add about 2 cups of the strained braising jus. Heat, uncovered, over low heat until warmed through. Present each portion over steamed rice and spoon about 2 tablespoons of the peanut sauce over each portion. Garnish with cilantro and scallions if you wish. Recipe developed for the National Peanut Board/The Peanut Institute by Hugh Acheson, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 355 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ECUADORIAN PEANUT SAUCE Yield: 6 portions Ingredients Amounts Vegetable oil ½ cup Achiote 1 tsp. Red onion, medium, coarsely chopped 1 ea. Black pepper, freshly ground ½ tsp. Cumin ¼ tsp. Roasted unsalted peanuts, coarsely 2/3 cup chopped Milk ½ cup Cilantro, chopped ¼ cup Salt to taste Method 1. In a small saucepan, warm oil over medium heat. Add achiote and cook out for 2 minutes, stirring all the while. Strain oil to remove achiote, then return oil to saucepan. 2. Add red onion and sweat down in the achiote oil for 2 minutes. Add the pepper and cumin, and cook for another 2 minutes. 3. Add the peanuts and milk and bring to a boil. Remove from heat. Purée in blender. 4. Finish with cilantro and season to taste. Recipe developed for the National Peanut Board/The Peanut Institute by Hugh Acheson, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 356 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SEARED PACIFIC HALIBUT WITH BOILED PEANUT BEURRE BLANC, FENNEL SLAW AND RED MULE GRITS Yield: 4 portions Ingredients Amounts Water Salt Grits Butter 4 cups 1 tsp. 1 cup 1 Tbsp. Fennel slaw Fennel bulb, cored and thinly sliced against the grain Red onion, thinly sliced against grain Kosher salt Lemon juice Champagne vinegar Dijon mustard Olive oil Dill, chopped Thyme, chopped 1 ea. ½ a 1 1 ½ 2 1 ea. pinch ea. tsp. tsp. Tbsp. Tbsp. 1 tsp. Peanut beurre blanc Shallots, minced Champagne vinegar White wine Thyme and tarragon, small Peppercorns Unsalted butter, cold, cubed ½”x ½” Gremolata (equal parts garlic, parsley, and lemon) Boiled peanuts Pacific halibut Corn oil Salt and pepper Halibut, about 1” thick, 5 oz. portions Butter 2 1 1 1 3 ¼ 1 ea. cup cup bu. ea. lb. Tbsp. ½ cup 1 Tbsp. 4 ea. 1 Tbsp. Method 1. For the grits: Bring water to a boil in a heavy-bottom saucepan. When water comes to a boil, add the salt and then whisk the grits into the water, adding them in a slow, WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 357 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 2. 3. 4. 5. 6. 7. 8. steady stream to avoid clumping. Lower heat and barely simmer. Cook for about 30 minutes, stirring every minute or so. For the fennel slaw: Place sliced fennel and onion in a bowl and season with salt. In a small bowl, whisk together the lemon juice, champagne vinegar, mustard, and olive oil. Pour this over the fennel and onions. Fold in the dill and thyme and let sit for 1 hour at room temperature to macerate. For the boiled peanut buerre blanc: Place a medium saucepan over medium-high heat. Add shallots, vinegar, white wine, bouquet, and peppercorns. Reduce by half. Remove bouquet and lower heat to low. Slowly add butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Finish with gremolata and boiled peanuts. Season and hold warm, preferably in a bain marie (water bath). To cook the fish: Bring a large fry pan to high heat on stovetop. Season fish with salt and pepper. Add oil to pan. Add fish, presentation side down, and don’t play with it for 2 minutes. When fish begins to pull back from pan, flip it and cook for 1 minute on the other side. Add butter to pan and put pan in oven for about 8 minutes, or until cooked. Spoon finished grits onto 4 plates. Place a small handful of fennel slaw on each plate and place a portion of fish over the slaw. Pour sauce over, making sure that each one gets some peanuts. Recipe developed for the National Peanut Board/The Peanut Institute by Hugh Acheson, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 358 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RISOTTO WITH BOILED PEANUTS, COLLARDS, OKRA, COUNTRY HAM, AND A BOILED PEANUT EMULSION Yield: 6 portions Ingredients Amounts Peanut emulsion Leek, white only, minced Heavy cream Peanuts, boiled 1 cup 1 cup ¼ cup Risotto Unsalted butter Olive oil Shallots, minced Rice, Arborio or Carnaroli Chicken stock, warm Peanuts, boiled Collards, cooked and minced Okra, cut into ½” rounds Country ham, cut into matchsticks Unsalted butter Parmigiano-Reggiano, grated finely Flat-leaf parsley, chopped 1 1 ¼ 2 5 ½ ½ ½ ½ 1 1 1 Tbsp. Tbsp. cup cups cups cup cup cup cup Tbsp. Tbsp. Tbsp. Method 1. For the peanut emulsion: Place the leek in a small, lidded saucepan. Add 1 tablespoon of water. Cover and place over low heat to steam for 10 minutes, or until very soft but not browned. 2. Add cream and peanuts and steep over low heat for 10 minutes. 3. Pour the cream and peanut mixture into a blender. Pulverize and then pass the emulsion through a fine mesh chinois. 4. For the risotto: Place a medium size heavy-bottom pot over medium heat on your stovetop and add the olive oil and butter. When the butter froths, add the shallot and sweat down for 2 minutes. Add the rice and stir until all the grains are coated with a touch of the oil and butter. Add about 2 cups of the chicken stock, reduce heat to a simmer, and stir until the stock has been mostly absorbed by the rice. Slowly add more stock and repeat. Basically this goes on for about 15 to 17 minutes, until the rice is nicely creamy and coming to a finish point. 5. Once you have added close to your last amount of chicken stock, add the boiled peanuts, collards, okra, and country ham. Stir and adjust your consistency, adding more stock if necessary. The consistency should be not tacky or sticky but rather like WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 359 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. a looser porridge. It should have a touch of residual crunch on the very interior of each grain. 6. Finish the risotto with the butter, Parmigiano, and parsley. Season, taking into account that boiled peanuts are inherently salty. 7. Place a tablespoon of the emulsion in the bottom of each bowl and spoon the risotto evenly over this. Drizzle a touch more emulsion over each and serve immediately. Recipe developed for the National Peanut Board/The Peanut Institute by Hugh Acheson, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 360 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT MUD PIE WITH PEANUT BRITTLE Yield: 6 portions Ingredients Amounts Mud pie Oreo cookies Coffee ice cream Brandy (optional) Kahlua (optional) Heavy cream Peanuts, salted, shelled, and roasted 12 1 1 1 2 1 oz qt. Tbsp. Tbsp. cups cup Peanut brittle Vanilla bean, split lengthwise Peanuts, roasted White granulated sugar Corn syrup, light Unsalted butter, cubed Honey 1 3¼ 1 ¼ 1¼ ¼ ea. cups cup cup cups cup Method 1. To prepare the mud pie: Take the ice cream out of the freezer to soften a bit. 2. Using a food processor, pulverize the Oreos until they are the consistency of coarsely ground coffee. Remove the Oreos from the food processor and evenly press into a 9inch pie pan. Cover lightly with plastic wrap and place in refrigerator. 3. Place the ice cream in a large bowl and mix in the brandy and kahlua, if using. 4. Whip the heavy cream to soft peaks and fold into the ice cream base. Fold in the peanuts. 5. Remove the pie shell from the refrigerator and carefully mound the ice cream mixture into the shell. Once the ice cream is mounded in the shell, run a large spoon under warm water and smooth over the ice cream with the warm spoon. Place the mud pie in freezer to set. 6. To prepare the peanut brittle: Place all ingredients in a stainless steel pot over high heat. While stirring continuously, bring the sugar to a deep caramel color without burning it. When it has thickened up and is nice mahogany color, pull out the vanilla bean and turn off heat. 7. Quickly spray down a parchment sheet with non-stick spray. Place this on a baking sheet and pour caramel evenly on the parchment. Cool and then break up to use. 8. Remove the mud pie from the freezer and portion 6 servings out. Garnish with brittle. Recipe developed for the National Peanut Board/The Peanut Institute by Hugh Acheson, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 361 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TOASTED PEANUT-MINT-GINGER RELISH WITH BLACK ANGUS FILLET Ingredients Amounts Unsalted peanuts, toasted Lime juice Ginger, minced Fresh chile pepper, minced Mint, chopped Molasses Soy sauce Salt and cracked black pepper Beef fillet Spring onions 1 ½ 4 1-2 ½ 4 4 to 1 2 cup cup Tbsp. Tbsp. cup Tbsp. Tbsp. taste lb. bu. Method 1. Prepare the relish: Combine all ingredients except the beef and onions. Mix well and set aside. 2. Clean and truss the beef fillet. 3. Sear the fillet and roast it at 400˚F for about 20 minutes, until it reaches an internal temperature of 135˚F. Chill. 4. Drain relish for 5 minutes. 5. Slice beef on a meat slicer. 6. Place a tablespoon of the relish in the center of a slice of beef and fold the beef around it like a burrito. 7. To finish, tie with a chive or spring onion. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 362 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT BRIOCHE Yield: 9 dozen Ingredients Amounts Milk (95ºF) Instant yeast Bread flour High gluten flour Peanut flour Salt Sugar Eggs Egg yolks 8 2 3 6 10 1½ 7 2 8 Butter (cold, but softened) Peanut butter oz. oz. lb. oz. oz. oz. oz. lb. oz. 2 lb. 1 lb. Method 1. Combine a small amount of flour and the yeast and add the milk to form a sponge. 2. Place remaining flour and dry ingredients on top and rest in warm area until sponge rises and breaks through the dry ingredients. 3. Add the whole eggs, mix until incorporated (7 minutes to develop gluten), add the remaining egg yolks, and continue to mix until the eggs are absorbed and the gluten is well formed. 4. Slowly add butter and peanut butter in small pieces and continue kneading to incorporate. Ferment in a warm area for 1 hour. Punch down. 5. Divide dough into 1-pound pieces and roll into a log. Wrap and freeze. After defrosting, cut each log into 10 pieces and shape into brioche. 6. Proof until ¾ greater than original size, egg wash. 7. Bake at 360°F for 15 to 20 minutes, until golden brown. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 363 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LAMB AND PEANUT BOREK Ingredients Amounts Ground lamb Onions, diced Olive oil 1¾ lb. 2 ea. 3 Tbsp. Butter Garlic cloves, minced 4 Tbsp. 4-6 ea. Fresh thyme, stemmed and chopped Tomato, peeled and diced Allspice, ground Cinnamon, ground Salt and black pepper 1 1 ¼ ½ to tsp. ea. tsp. tsp. taste Peanuts, skinned and lightly toasted Currants Kasseri cheese, grated Flat-leaf parsley, chopped ½ ¼ ¼ 1 cup cup cup cup Puff pastry 1 lb. Method 1. Heat a heavy bottomed saucepan over medium heat. Add the olive oil. Once the oil is hot add the ground lamb and onions. Stir frequently until browned. 2. Add the minced garlic and the butter. Continue to stir until the garlic is tender. 3. Add the tomato, herbs, spices, and salt. Turn the heat down to medium-low and allow to simmer for 10 to 15 minutes. 4. Lightly chop the peanuts and add to the pan. Add the currants. Let simmer for another 5 minutes. Remove the pan from the heat and stir in the cheese and chopped parsley. Drain in a colander or sieve. 5. Roll out half of the puff pastry on a lightly floured surface. Keep the dough as square as possible. Roll the dough to 1/8-inch thick. Cut the dough into 3-inch squares using a sharp knife. Place a heaping tablespoon of the filling on the lower half of each square. Lightly brush each of the 4 sides with water. Fold the dough in half to make a triangle. Seal the edges with a fork or a crimper. Poke 3 or 4 holes in the top of the pastry. Repeat until all the dough and filling is used up. 6. Brush the top of each pastry with some egg thinned with milk. Bake in a pre-heated oven at 375˚F for 15 to 17 minutes or until the pastries are browned. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 364 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GEORGIA MUFFINS Yield: 1 dozen muffins Ingredients Amounts Butter, soft Sugar Honey Molasses Eggs Yam purée Buttermilk 50 56.5 28 28 113 160 140 g g g g g g ml Pastry flour, sifted Peanut flour, sifted Baking powder, sifted Salt Nutmeg Wheat bran 160 10 14 ¾ ¼ 30 g g g tsp. tsp. g Raisins, soaked in bourbon overnight Raw peanuts, toasted and chopped ½ cup ½ cup Method 1. Use the creaming method, mixing the butter and sugar, then adding the molasses and honey. When smooth, blend in the eggs and then the yam. Add the buttermilk, followed by the dry ingredients. Mix until just combined. Stir in raisins and peanuts. Bake in a 325˚F confection oven. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 365 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MUDSLIDE COOKIES WITH PEANUTS Ingredients Amounts Chocolate, unsweetened Chocolate, bittersweet Butter Eggs Sugar Coffee or mocha extract Vanilla beans Cake flour Baking powder Salt Chocolate chips, frozen Peanuts, frozen, chopped 1 3 8 16 3 2 2 8 1½ a 3 8 lb. lb. oz. ea. lb. oz. ea. oz. tsp. pinch lb., 8 oz. oz. Method 1. Melt chocolate and butter over double boiler. 2. Whip eggs, sugar, and flavorings until foamed. 3. Fold egg foam into chocolate. 4. Sift dry ingredients together and fold into chocolate. 5. Quickly fold chocolate chips and peanuts into chocolate. 6. Scoop batter onto sheet pan with parchment using a large ice cream scoop (3 to 4 ounces). 7. Bake at 350˚F for 14 minutes. 8. Be careful not to overbake. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 366 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT BRITTLE Yield: 5 pounds Ingredients Amounts Sugar Water Glucose Peanuts, raw Salt Butter Vanilla Baking soda 1 12 1 2 1 2 ½ ¼ lb., 12 oz. oz. lb., 4 oz. lb. oz. oz. oz. oz. Method 1. Combine sugar, water, and glucose in a heavy saucepan and bring to a boil, stirring constantly. 2. Continue to cook to 115˚C. 3. Add the peanuts and the salt. Continue stirring over high heat to 145˚C. 4. Remove from the heat and stir in the butter and vanilla. Once incorporated, add the baking soda. 5. Pour onto two Silpat mats and allow to cool until merely warm. Pull thin from the edges, working around the mass and breaking off pieces as they harden. Continue pulling until all the brittle is used. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 367 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEANUT PAVÉ Yield: 26 ounces Ingredients Milk chocolate Coconut fat Praline paste Amounts 1 lb. 4 oz. 6 oz. Method 1. Melt the milk chocolate and the coconut fat separately. 2. Warm the praline paste to 100ºF. 3. Combine all ingredients until homogeneous. 4. Pour into a ½-inch metal frame on parchment. 5. Allow to set, then cut into rectangular solids. 6. Roll in powdered chocolate or cocoa powder. Remove excess powder. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 368 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. NATIONAL PORK BOARD WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 369 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RED MOLE PORK BELLY EMPANADAS Yield: 20 appetizer portions Ingredients Amounts Empanada dough Masa harina All-purpose flour Corn meal Baking powder Salt Black pepper Unsalted butter Warm water 2 1½ ½ 1 1 ¾ 4 2 cups cups cup tsp. tsp. tsp. Tbsp. cups Mole Ancho chiles, stemmed and seeded 1 oz. Mulato chiles, stemmed and seeded ½ oz. Pasilla chiles, stemmed and seeded ¼ oz. Sesame seeds, toasted ¾ Tbsp. Vegetable oil ¼ cup Peanuts, roasted ½ oz. Yellow onion, thickly sliced 1/8 ea. Raisins ½ oz. Garlic clove, small, peeled 1 ea. Plantain, ripe, small, peeled and diced ¼ ea. Tomatillo, husked, and simmered 2 oz. Mexican or unsweetened chocolate ½ oz. Dried oregano ¼ tsp. Dried thyme 1/8 tsp. Pork belly, cut into 1 lb. pieces 2 lb. Chicken broth 2½ cups Salt to taste Sugar to taste Method 1. To make the dough: Combine all of the dry ingredients and mix well. 2. Cut the butter into small pieces and rub into the dry ingredients until well dispersed. 3. Add the water and combine thoroughly. 4. Wrap the dough in plastic wrap and put into the refrigerator for at least 30 minutes. 5. Using a #60 scoop you will get approximately 40 to 45 pieces. 6. Use a rolling pin or a tortilla press to flatten. 7. Place in between some wax paper and keep chilled. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 370 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 8. For the mole: Fry the chiles in 3 tablespoons of vegetable oil, then reconstitute in some boiling water. 9. In the same frying pan, fry the bread, tortilla, nuts, plantain, onion, and garlic. 10. Add all the fried ingredients to the broth and blend until smooth. 11. Add the tomatoes, tomatillos, chocolate, and spices to the blender and blend until smooth. 12. Separately season the pork and brown on all sides in a frying pan, the fat side down first. You do not need to add fat to this process. There is plenty on the belly. 13. Simmer the pork in the sauce until tender. 14. When the meat is tender, remove from the sauce and let it cool down for 30 minutes. 15. Skim off any fat from the sauce. Taste the sauce and adjust the seasoning with the salt or sugar. 16. Cut or shred the meat and add some sauce back to the meat so it has good flavor and isn’t dry. The rest of the sauce may be used for dipping. 17. To make the empanadas: Take 1½ teaspoon of the shredded meat and place into the center of the flattened dough. Fold the dough over the filling and crimp shut with your fingers. (You should not need to wet the dough to make it stay together.) 18. When they are filled, fry them in a 365˚F fryer until golden brown. 19. Serve while still hot with some of the sauce. Recipe credit: National Pork Board, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 371 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HONEY & SOY BRINED STEAMSHIP FRESH HAM WITH STEAMED BUN AND VEGETABLE DIM SUM Yield: 350 appetizer portions Ingredients Amounts Steamship fresh hams, 15 lb. Scallions, sliced Ginger, minced, 4” piece Garlic cloves, minced Star anise Soy sauce Honey Water Kosher salt 2 2 1 8 12 1 1½ 7 4 ea. bu. ea. ea. ea. cup cups cups Tbsp. Steamed buns Sugar Water Yeast, dry active All-purpose flour Corn oil 1½ cups + 1 Tbsp. 10 cups 5 Tbsp. 30 cups 15 Tbsp. Vegetable filling Olive oil Carrots, shredded Napa cabbage, shredded Shitake mushrooms, julienne Scallions, sliced thin Garlic cloves, minced Ginger, 4” piece, minced Salt and pepper Sesame oil 2 lb. 2 lb. 1½ lb. 4 ea. 8 ea. 1 ea. to taste to taste Method 1. For the ham: Sweat the scallions, ginger, and garlic. Add the star anise at the last minute. 2. Put in the rest of the ingredients and simmer for 5 minutes then chill down. 3. Using a syringe or brine pump, add some of the brine into the meat around the bone. 4. Than place the meat in a tub and pour over the rest of the brine. These large pieces of meat will take about 5 days to brine. Turn the meat every day in the brine. 5. Set an oven to 225ºF. Pat the meat dry and place on a rack and cook in the oven for approximately 5 hours. You want to reach an internal temperature of 145ºF. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 372 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 6. Let the meat rest for at least 20 minutes before you start to carve. 7. For this dish you want to slice small, 1 to 1½ ounce slices. 8. For the steamed bun: Combine water, sugar, yeast, and oil. Add flour and combine with a wooden spoon. 9. Knead until smooth. 10. Allow the dough to rise for 3 to 4 hours. Cut into 10 equal pieces and roll those into logs 1-inch in diameter. 11. Cover each log with a little oil so they do not dry out. Let proof again until double in size. 12. Steam the logs for 8 minutes in a steamer. 13. For the vegetable filling: Sweat all vegetables together and season to taste. 14. At service, keep vegetables hot. Slice the steamed bun log into 1/8th inch slices. Put a 1-ounce slice of pork and a small spoonful of vegetables on each bun slice. Recipe credit: National Pork Board, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 373 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HOT ITALIAN SAUSAGE WITH CREAMED ORZO AND FENNEL Yield: 3 portions Ingredients Amounts Orzo 1½ Olive oil 3 Cremini mushrooms, quartered 1 Shallots, minced 2 Fennel bulf, small dice ½ Leek, small dice ½ Prairie Grove Farms Hot Italian Sausage 5 Fennel seeds, toasted and ground 2 Chicken broth 2 Heavy cream 1 Monterey Jack cheese, grated 3 Parmesan cheese, grated 2 Fresh Italian parsley, chopped 1 Kosher salt to cups Tbsp. cup ea. ea. ea. links tsp. cups cup oz. oz. Tbsp. taste Method 1. In a pot over medium-high heat sauté the orzo in the olive oil until at least half of it turns a nutty brown. Then remove the orzo from the pan and reserve. 2. In the same pot, add the mushrooms and sauté until a golden brown color is achieved. Then add the shallots, fennel, and leeks, and sweat until translucent. 3. Take 2 sausages, remove the casing, add to the pot, and break apart with a wooden spoon until it is cooked. Cook the remaining sausage in the oven for slicing. 4. Add the orzo back into the pan with the ground fennel seed. 5. Add the chicken broth in 2 stages, and then the cream. The process is similar to making a risotto. 6. Finish the pasta with the grated Monterey Jack and chopped parsley. 7. Season with salt to taste. 8. Slice the whole cooked sausage and place on top of each portion with some grated Parmesan cheese. Recipe credit: National Pork Board, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 374 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PEAR BUREAU NORTHWEST WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 375 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROASTED PEAR, RED ONION, GOAT CHEESE, AND BALSAMIC VINEGAR GALETTE Yield: 4 portions Ingredients Amounts Pears, peeled, cleaned, and halved Olive oil Butter Red onion, small Fresh goat cheese Fresh thyme, chopped Puff pastry shee Salt and freshly ground black pepper Balsamic vinegar syrup, or aged balsamic vinegar 3 2 1 1 2 1 1 ea. Tbsp. Tbsp. ea. oz. sprig ea. 1 Tbsp. Method 1. Finely dice 1 pear with a ¼ of the red onion. Sauté in half the butter. Add a good splash of water, cover the pan, and let the mixture become soft, about 4 to 6 minutes. Taste, season with salt and pepper, and purée. Chill and reserve. 2. Roll out the puff pastry very thin and place on a baking sheet sprinkled with flour. 3. Brush the pear-onion purée over the puff pastry, leaving 1 inch around the sides uncovered by the purée. 4. Slice the remaining pears and red onion very thin. Brush the remaining butter over the pears slices. 5. Sprinkle the pears and onions all over the pastry, sprinkle with thyme, and bake it off in a 425˚F oven until the dough looks brown and done. The pears will be done at this point. 6. Sprinkle the goat cheese on top and drizzle the vinegar on or around the tart once plated. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 376 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. THE PERFECT PURÉE OF NAPA VALLEY WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 377 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MEYER LEMON CURD Ingredients Amounts Butter Sugar Water Perfect Purée of Napa Valley Meyer Lemon Concentrate Egg yolks 10½ 9 7 2½ oz. oz. oz. oz. 9 oz. Method 1. In a heavy bottom saucepan, bring the sugar, half the butter, water, and Perfect Purée Meyer Lemon Concentrate to a boil. 2. In a mixing bowl, combine the other half of the sugar and the egg yolks. Whisk until they are just a little lighter in color. 3. While whisking the egg mixture, slowly pour about two-thirds of the boiling liquid into the egg mixture. Pour the combined mixture back into the saucepan. Cook over medium heat, stirring the curd until thick. Remove from heat and stir in the remaining butter. 4. Strain through a sieve into a glass or metal mixing bowl. Cool over an ice bath. Store in the refrigerator with plastic wrap directly on top of the curd. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 378 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MANGO LASSI Ingredients Amounts Yogurt Perfect Purée of Napa Valley Meyer Lemon Concentrate Perfect Purée of Napa Valley More Mango Purée Water Cream Sugar Honey Ice cubes, standard size 1 cup ½ tsp. ½ cup ¼ 2 2 2 9-10 cup Tbsp. Tbsp. Tbsp. ea. Method 1. Put the yogurt, Perfect Purée products, water, cream, sugar, and honey into an electric blender. Blend for 30 seconds. 2. Add the ice cubes and mix on high for another 30 seconds. Pour the mixture into two glasses. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 379 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. DONDE EST BANANA Amounts Torani Chocolate Syrup or Godiva Chocolate Liqueur Perfect Purée Sweet Banana Half and half Ingredients 1½ oz. 2 oz. 1 oz. Method 1. Blend with crushed ice. Pour and top with whipped cream. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 380 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PERFECT PACIFIC RIM Amounts Ingredients Malibu Mango Rum Perfect Purée More Mango Perfect Purée Sweet Ginger Perfect Purée Lady Lychee 2 1 ½ ½ oz. oz. oz. oz. Method 1. Blend with crushed ice. Pour and garnish with a cherry. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 381 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POM WONDERFUL: JOYCE GOLDSTEIN WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 382 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LEBANESE MEAT PIES OR MINI PIZZAS LAHM BIL AJEEN Yield: 12 portions Ingredients Amounts Yeast Lukewarm water All-purpose flour Salt Olive oil 1 ¾ 2½ 1½ 4 Lamb filling or topping Olive oil Onion, very finely chopped Lamb shoulder, ground Tomato paste Flat-leaf parsley Pine nuts, toasted Allspice Cinnamon Salt Pepper Aleppo pepper POM Wonderful concentrate POM Wonderful pomegranate arils, for garnish 3 1 1 2 ½ ¼ ¼ ½ 1 ½ ¼ 4 envelope cup cups tsp. Tbsp. Tbsp. cup lb. Tbsp. cup cup tsp. tsp. tsp. tsp. tsp. Tbsp. Method 1. Dissolve yeast in warm water. 2. Mix flour and salt in a bowl and add yeast mixture with 1 tablespoon of oil. Knead briefly. 3. Shape dough into a ball and roll dough in oil and place in a bowl. 4. Cover with a towel and let rise in a warm place for about 1½ hours. 5. Filling: Most cooks do not cook the filling at all but simply combine the ingredients well. Others cook it just a bit. To cook, warm 3 tablespoons oil in a medium sauté pan over medium heat. Add onion and cook onion for about 3 minutes. 6. Crumble lamb with your fingers and add to the pan. Stir briefly until most of the redness is gone, about 2 minutes. 7. Add the rest of the filling ingredients and combine well. 8. Preheat an oven to 400˚F. 9. For lahm bil ajeen: Divide dough into 12 balls. On a lightly floured surface, roll each piece out into a 6-inch circle. Spread 3 to 4 tablespoons lamb mixture on top, leaving about a ½-inch rim. Bake on a lightly greased pan for 20 minutes, or until golden brown. Top with pomegranate arils. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 383 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 384 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MEATBALL AND POMEGRANATE SOUP Yield: 8 portions Ingredients Amounts Meatballs Egg Yellow onion, small, chopped Ground beef Salt Pepper Ground cinnamon Fine dry bread crumbs Soup base Onion, large, chopped Butter Water (or part poultry or meat stock) Lentils Yellow split peas Basmati rice Oregano Salt Ground black pepper Parsley, chopped Scallions, chopped Cilantro, chopped POM pomegranate juice Spinach, chopped, washed Mint, fresh or dried, chopped 1 1 ½ ½ ½ ½ ¼ 1 4 2 ½ ¼ ½ 1 1 ½ 1 1 2 1½ 3 ea. ea. lb. tsp. tsp. Tbsp. cup ea. Tbsp. qt., + 2 cups cup cup cup Tbsp. Tbsp. tsp. bu. bu. Tbsp. cups cups Garlic, minced, optional POM Wonderful pomegranate arils for garnish Yogurt, for garnish Method 1. For the meatballs: Purée the chopped onion and 1 egg in the container of a food processor (or grate the onion by hand). 2. In a bowl, combine the ground beef, the egg and onion mixture, salt and pepper, and ½ teaspoon of cinnamon (or more to taste.) Add bread crumbs if needed. 3. Mix well with your hands, then form into tiny meatballs. Refrigerate. Yield about 30 to 32 meatballs. 4. For the soup base: Melt 2 tablespoons of butter in a large saucepan over medium heat and cook the onion until golden. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 385 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 5. Add the water, lentils, split peas, rice, oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Add parsley, scallions, and pomegranate juice and simmer 10 minutes longer. Adjust seasoning. 6. Add spinach and meatballs and simmer for 10 minutes longer. 7. Melt remaining butter in small sauté pan and add the mint and garlic, if using. Cook 2 minutes, then drizzle this over the soup. Ladle into bowls. Garnish with a dollop of yogurt and pomegranate arils. Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 386 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POM MARINATED CHICKEN WITH BELGIAN ENDIVE, PEAR, AND WALNUT SALAD Yield: 4 portions Ingredients Amounts Walnuts, toasted, coarsely chopped Pomegranate-walnut vinaigrette Belgian endive, leaves separated Comice pear, cored, thinly sliced POM Wonderful pomegranate arils Chicken thighs, boneless, marinated and grilled Pomegranate-walnut vinaigrette POM Wonderful concentrate Fresh lemon juice Walnut oil Olive oil, or mild oil Salt 4 ½ 2 1 1 4 Tbsp. cup ea. ea. Tbsp. ea. 4 2 2 2 Tbsp. Tbsp. Tbsp. Tbsp. Method 1. Combine vinaigrette ingredients. 2. Toss the walnuts with just enough vinaigrette to coat. Toss the endive and pears with most of the remaining vinaigrette and arrange the leaves on a salad plate. 3. Top with the sliced chicken and drizzle with a little vinaigrette. Sprinkle with the walnuts and serve at once. Note: For the marinade for the chicken, combine ½ cup pomegranate molasses (recipe follows), 1 cup fresh orange juice, ½ Marsala, ¼ cup honey, 2 tablespoons orange zest, and salt and pepper to taste. Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 387 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POMEGRANATE MOLASSES (MADE FROM POM JUICE) Yield: 6 portions Ingredients Amounts POM Wonderful pomegranate juice Sugar Lemon juice or citric acid crystals 3 cups 1½ cups 3 Tbsp. Method 1. Bring juice and sugar to a boil. 2. Reduce heat and cook until bubbly and thickened,but not too thick (about 1½ to 2 cups). 3. Remove from heat and add lemon juice or citric acid. If this is too thick, re-warm and thin with more juice. Note: This is pretty close to Lebanese pomegranate molasses but not quite as tart. It works well for marinades. Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 388 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POMEGRANATE MOLASSES (MADE FROM POM CONCENTRATE) Yield: 6 portions Ingredients Amounts POM Wonderful pomegrante concentrate Sugar Fresh lemon juice 1½ cups ¼ cup 4 Tbsp. Marinade Fresh lemon juice Olive oil Method 1. Combine the concentrate and sugar in a saucepan and bring to a boil. 2. Reduce heat to medium and cook until bubbly and thickened. This takes about 5 minutes. Don’t cook too long, as this is high in pectin and will set up too thick. 3. Remove from heat and add lemon juice or citric acid to taste. You will have about 1½ cups. Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 389 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WHEAT PILAF Yield: 8 portions Ingredients Amounts Olive oil Onion, finely chopped Salt Bulgur wheat, medium Chicken stock or water, hot 4 1 to 1½ 3 For garnish Green onions and fresh mint, chopped ½ Fresh mint ¼ POM Wonderful pomegranate arils ½ Toasted almonds or pine nuts, 1/3 chopped Tbsp. ea. taste cups cups cup cup cup cup Method 1. Preheat oven to 350ºF. 2. Heat the oil in a heavy sauté pan over moderate heat. Add the diced onions and some salt and cook for about 10 minutes, until the onions are tender and translucent. Add the bulgur and stir until the grains are coated with oil. 3. Add half of the hot chicken stock and stir over low heat until the stock is absorbed. Add the rest of the stock and bring to a boil. Reduce the heat and simmer over low heat, tightly covered, for about 15 minutes. 4. Uncover the pan or transfer to a casserole and place in the oven. Bake for 15 to 20 minutes. Stir again. The pilaf should be ready, but if the grains seem sticky, return the pan to the oven for about 10 more minutes, or until the grains are dry and separate. Fold in the green onions, nuts, and arils and serve. Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 390 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POMEGRANATE MARINATED GRILLED KEBABS Yield: 6 portions Ingredients Amounts Boneless leg of lamb, excess fat removed, cut into 2” cubes Marinade POM Wonderful Pomegranate Molasses (see index) Dry red wine Onion, large, grated or puréed in processor Ground cloves Fresh lemon juice Cilantro, chopped Black pepper Olive oil Red onion, cubed Olive oil Salt and pepper 3 lb. ¾ cup ¼ cup 1 ea. 1 3 3 2 ½ tsp. Tbsp. Tbsp. tsp. cup 2 ea. Method 1. Put meat chunks in a non-corrosive shallow container. Combine all of the ingredients for the marinade and pour over the meat. Cover the pan and refrigerate overnight. (You may use this marinade on 18 to 24 baby rip chops, but marinate for less time.) 2. Preheat the broiler or make a charcoal fire. Remove the meat from the refrigerator and drain, but save the marinade. 3. Thread the meat on 6 skewers, alternating with some of the onion chunks. Brush the kebabs or chops with olive oil and sprinkle with salt and pepper. 4. Broil or grill fro about 8 to 12 minutes, depending on the heat of the flame, turning the skewers so that the meat cooks evenly but remains quite pink in the center. Baste occasionally with the marinade. Note: Serve with cracked wheat pilaf garnished with chopped green onions, mint or cilantro, and pomegranate arils (seeds.) Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. . WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 391 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PRUNE AND POMEGRANATE CHUTNEY Yield: 1½ cups Ingredients Amounts Pitted prunes Water, plus as needed for thinning POM Wonderful pomegranate concentrate Lemon zest, grated Fresh basil, chopped Garlic, finely minced Fresh cilantro, chopped Cayenne Salt and freshly ground pepper POM Wonderful pomegranate juice, for thinning 1¼ cups 1½ cups, 4 Tbsp., or as needed 1 1 1 2 ½ tsp. Tbsp. tsp. Tbsp. tsp. as needed Method 1. In a small saucepan, cover the prunes with water and POM concentrate and, if you have time, allow them to soak for about half an hour. 2. Bring them up to a slow simmer over low heat and cover the pan. Cook until tender, about half an hour. Add lemon zest for the last few minutes. 3. Purée the prunes and their liquids in a blender or food processor. Add the basil, garlic, cilantro, and cayenne to the prune purée. Season to taste with salt and pepper, sugar, and POM juice. 4. Thin with additional water until the mixture is the texture of a spoonable thick ketchup. 5. This sauce will continue to thicken as it sit, so you will want to thin it a bit more at serving time. Note: This is also a traditional accompaniment for lamb kebabs. You can also make this with equal parts pomegranate juice and water. Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 392 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POMTINI Ingredients Amounts POM Wonderful pomegranate juice Vodka Grapefruit juice Fresh lime juice Simple syrup Orange peel, for garnish 1 1½ 1 ½ ½ oz. oz. oz. oz. oz. Method 1. Combine all ingredients and serve. Recipe credit: POM Wonderful, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 393 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POM FIZZ Ingredients Amounts POM Wonderful pomegranate juice Alize Red Passion 7UP Melon wedge, for garnish 1½ oz. 1½ oz. 4 oz. Method 1. Combine all ingredients and serve. Recipe credit: POM Wonderful, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 394 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POM ICED TEA Ingredients Amounts POM Wonderful pomegranate juice Tea Simple syrup Lemon wedge, for garnish 2 oz. 5 oz. 1 oz. Method 1. Combine all ingredients and serve. Recipe credit: POM Wonderful, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 395 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POM MIMOSA Ingredients Amounts POM Wonderful pomegranate juice Dry champagne Cointreau POM Wonderful pomegranate arils, for garnish ½ oz. 1 glass ½ oz. Method 1. Combine all ingredients and serve. Recipe credit: POM Wonderful, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 396 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MASCARPONE ICE CREAM WITH POMEGRANATE SYRUP Yield: 20 portions, 2 ounces each Ingredient Amount Mascarpone Ice Cream (recipe follows) POM Wonderful pomegranatre concentrate POM Wonderful pomegranates, arils of 6 oz. 2 ea. Method 1. Scoop ice cream into serving glass. 2. Drizzle with POM concentrate. 3. Decorate with pomegranate arils. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 397 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MASCARPONE ICE CREAM Ingredients Amounts Cream Mascarpone cheese Milk Vanilla beans, split and scraped Salt Simple syrup 500 200 50 2 ½ 450 g g g ea. tsp. ml Method 1. Combine all ingredients and bring to gentle simmer for 5 minutes. Allow to infuse. 2. Strain through chinois. 3. Freeze in an ice cream machine. Be careful, this will over-spin very quickly. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 398 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POACHED QUINCE IN POMEGRANATE JUICE WITH PANNA COTTA Yield: 24 portions Ingredient Amount For the poached quince Fresh quince, peeled, cored, and sliced 3 Water 1 POM Wonderful pomegranate juice 4 Sugar 2 Cloves, whole 3 Cinnamon stick 2 Vanilla bean, slit open 2 Star anise 2-3 lb. qt., 2 lb. lb. lb. ea. ea. ea. ea. For the panna cotta Plain gelatin Water, cold Heavy cream Sugar Buttermilk Salt Fruit or berries, fresh, sliced Tbsp. cup cups cup cups tsp. cups ½ ¼ 2½ 1 2 1/3 ¼ 2 For the garnish POM Wonderful pomegranate arils Fresh mint Method 1. For the quince: Combine all ingredients in a large saucepan. Simmer the quince until soft (this may take quite awhile). Remove quince from pan and cool. 2. For the panna cotta: In a small bowl, sprinkle the gelatin over the cold water. Let sit for 3 minutes. 3. Meanwhile, in a large saucepan, heat the cream and sugar over low heat until the sugar dissolves. Remove from heat and stir the softened gelatin into the warm cream. Stir in the buttermilk and salt. Fill individual glass bowls or one large glass bowl with the fruit. Ladle the cream mixture over the fruit. Cover and refrigerate for at least 3 and up to 24 hours. 4. For the presentation: Put a few quince slices into a glass. 5. Cover with a scoop of the panna cotta. 6. Decorate with a few fresh pomegranate arils and some mint. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 399 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PLEASURE OF POM-PEI Amounts Ingredients Meyer’s Platinum Rum POM Wonderful pomegranate juice Perfect Purée Passion Fruit Lemon juice Simple syrup 1½ 2 ½ 1 1 oz. oz. oz. oz. oz. Method 1. Blend with crushed ice. Pour and garnish with a lime wheel. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 400 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SANSO FOODS: MARICEL PRESILLA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 401 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TOASTED CUBAN BREAD WITH CHOCOLATE, DRIZZLED WITH OLIVE OIL AND SEA SALT TOSTADAS DE PAN CUBANO CON CHOCOLATE, ACEITE DE OLIVIA Y SAL Yield: 6 portions Ingredients Amounts Premium chocolate Cuban or crusty country bread, cut into thick slices Extra virgin olive oil Coarse sea salt 1 bar 1 loaf Method 1. Break the chocolate bar into chunks and place them, to taste, on top of the bread. Place under the broiler until the chocolate begins to melt but is still somewhat chunky. Sprinkle with the olive oil and salt and serve as a snack or for breakfast. Note: Alternatively, toast the bread separately and soften the chocolate in a microwave oven to a spreading consistency. With a butter knife, spread the chocolate onto the bread and sprinkle with olive oil and salt. Recipe developed for Sanso Foods by Maricel E. Presilla, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 402 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CREAMY TOMATO GAZPACHO WITH YUCA AND SERRANO PICADILLO SALMOREJO CON PICADILLO DE JAMÓN SERRANO Y YUCA Yield: 6 portions Ingredients Amounts Fresh, ripe tomatoes, seeded and coarsely chopped Fire-roasted red bell peppers, small, stemmed, seeded, de-veined and coarsely chopped Cuban or Italian bread, cut into 1-2” pieces Sanso extra virgin olive oil Spanish sherry vinegar Salt Water, cold Garnish Spanish Serrano ham, diced into ¼” cubes Yuca, cooked, diced into ¼” cubes Cilantro, finely chopped Cachucha peppers, stemmed, seeded,and finely chopped Habanero or Scotch bonnet pepper, stemmed, seeded, and finely chopped Sea salt Sanso extra virgin olive oil 1½ lb. 2 ea. 4 oz. ¼ 2 to 2 cup Tbsp. taste cups 4-6 oz. 4-6 oz. 1 Tbsp. 4 ea. ½ ea. to taste Method 1. Place the tomatoes, roasted red bell peppers, and bread in a large bowl. Add the olive oil, vinegar, and salt. Stir to mix. Let rest for 15 minutes. 2. Working in batches, purée the mixture in a blender and process with the water. Add salt to taste. Pass through a medium strainer and chill in the refrigerator. 3. To prepare the garnish: Place the serrano ham, yucca, cilantro, cachucha pepper, habanero, cilantro, and sea salt in a small bowl; and toss to mix. 4. Serve in small glasses or bowls with some of the garnish and drizzle with a few drops of olive oil. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 403 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Recipe developed for Sanso Foods by Maricel E. Presilla, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 404 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CUCHARAMAMA SLAB BACON OR PORK BELLY IN GUAVA-BITTER ORANGE ADOBO TOCINO ENTREVERADO O BARRIGADA EN ADOBO DE GUAYABA Y NARANJA AGRIA Yield: 6 to 8 portions Ingredients Amounts Slab bacon or pork belly, in 1 piece Dried panca peppers, stemmed and seeded Dried mirasol peppers, stemmed and seeded Sanso Natural Guava Preserve Sanso extra virgin olive oil Garlic cloves, large Ground cumin Dried oregano Ground cinnamon Seville bitter orange juice Orange juice Salt Brown loaf sugar, grated or dark brown sugar 4 lb. 9 ea. 9 ea. ¼ 1 14 1 1 ¼ ½ ½ 1 1 cup Tbsp. ea. tsp. tsp. tsp. cup cup tsp., or to taste Tbsp. Method 1. To prepare the slab bacon or pork belly: Rince the bacon or pork and pat dry. Cut a grid pattern on the meat side; do not cut through. 2. Preparing the adobo: Heat a comal or heavy-bottomed skillet over medium heat. Add the dried peppers, in batches, and toast lightly, about 3 to 4 seconds on each side. Place in a medium bowl and cover with warm water to soften. When the peppers are soft, place in a blender with the guava preserves, the olive oil, garlic, cumin, oregano, cinnamon, orange juices, salt, and brown sugar, and process to a smooth paste. 3. Roasting the meat: Place the bacon or pork on a 2-inch deep baking pan that can fit the meat comfortably. Pour the adobo over the meat and rub thoroughly all over. Cover with plastic wrap and let marinate for at least 6 hours or overnight. Bake in a 350˚F oven until golden brown and fork tender. 4. To serve: Transfer the meat to a large cutting board and cut to taste. Serve alongside or on top of Cuban fresh corn tamales presented in their own corn husk. Recipe developed for Sanso Foods by Maricel E. Presilla, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 405 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SHRIMP AND YUCA CEBICHE SALAD WITH BITTER ORANGE AND AJI CACHUCHA Yield: 6 portions Ingredients Amounts Shrimp Ecuadorian white shrimp, medium Cilantro sprigs Broad leaf cilantro leaves Sweet orange, peel of (or ½ bitter) Allspice berries Salt 1 4 2 1 1 to Cebiche salad Achiote-infused Sanso extra virgin ¼ olive oil Bitter orange or lime juice, freshly 1/3 squeezed Orange juice, freshly squeezed 1 Ground cumin ¼ Red onions, small, cut in half lengthwise 2 and thinly sliced Cachucha peppers, small, stemmed, 14 seeded, thickly slivered Habanero or Scotch bonnet peppers, 2-3 stemmed, seeded, thinly slivered Garlic cloves, finely chopped 6 Cilantro, finely chopped 2 Salt to lb. ea. ea. ea. Tbsp. taste cup cup cup tsp. ea. ea. ea. ea. Tbsp. taste Garnish West Indian (or 2 Haas avocados), pitted 1 ea. peeled, and cut into 2” chunks or slices Broad-leaf cilantro leaves 6 ea. Sanso extra virgin olive oil to taste Method 1. Preparing the shrimp: Peel and devein the shrimp. Place the shells in a medium pot with the cilantro, orange peel, allspice berries, 4 cups water, and salt. Bring to boil over high heat. Lower the heat and simmer 10 minutes. Strain, reserving ¼ cup cooking liquid. Slice the shrimp in half lengthwise and place in a medium bowl; cover and refrigerate. 2. Preparing the yuca: If using canned rReady-To-Eat Sanso Yuca, drain in a colander and let rest for 15 minutes. For best results, place on a baking sheet lined with WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 406 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. parchment paper, cover loosely, and refrigerate for at least a couple of hours so that it loses excess moisture. Cut into 1 to 2-inch chunks and set aside. 3. To make the cebiche salad: Place the olive oil in a medium bowl. Whisk in the bitter orange or lime juice, the orange juice, reserved shrimp cooking liquid, and cumin. Add the onion, peppers, garlic, and salt, and toss with the shrimp and the yuca. Add the cilantro and mix well. Refrigerate until ready to serve. 4. To serve family style, put on a large platter and surround with avocado slices and cilantro leaves. Drizzle with extra virgin olive oil to taste. For appetizer portions, place on individual plates lined with a plantain leaf square, garnish with slices of avocado and a cilantro leaf, and finish with a few drops of extra virgin olive oil. 5. For the achiote-infused olive oil: Place ¼ cup Sanso extra virgin olive oil in a small saucepan with 1 heaping tablespoon of achiote (annatto) seeds. Bring to a gentle simmer over medium heat. Set aside to cool; strain, discarding the seeds. Store in a cool, dark place. Recipe developed for Sanso Foods by Maricel E. Presilla, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 407 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CUCHARAMAMA CALABAZA AND GRILLED PINEAPPLE SALAD AITH BROWN LOAF SUGAR VINAIGRETTE, PUMPKIN SEEDS, AND CACAO NIBS ENSALADA DE CALABAZA Y PINA A LA BRASA CON VINAGRETA DE MELADO AROMATICO, PEPITAS DE CALABAZA Y CACAO Yield: 6 to 8 portions Ingredients Amounts Pineapple Ripe pineapple, peeled, cored, and cut into slabs or 1” rounds Fragrant Brown Loaf Sugar Syrup (recipe follows) Pumpkin Caribbean pumpkin (calabaza) or kabocha squash, peeled, seeded, and cut into 1” cubes Bay leaves True Ceylon cinnamon (Mexican cinnamon or canela) Salt Allspice berries Brown loaf sugar vinaigrette Garlic cloves, mashed to a paste with mortar and pestle Cider vinegar Sanso extra virgin olive oil Allspice, freshly ground Salt Fragrant Brown Loaf Sugar Syrup (recipe follows) Garnish Hulled pumpkin seeds, roasted Cacao nibs Spanish hot paprika Sanso extra virgin olive oil WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 408 1 ea. ¼ cup 2 lb. 2 ea. 1 stick 2 tsp. 10 ea. 4 ea. ¼ ¼ ¼ ½ 2 cup cup tsp. tsp. Tbsp. 2 oz. 1 Tbsp. THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Method 1. Grilling or broiling the pineapple: Make the syrup. Prepare the grill. When the embers start getting ashy, place the pineapple on the grill and cook for 10 minutes on each side. Brush with the syrup and cook for 5 more minutes. Remove from the grill, cut into 1-inch cubes (discarding the tough core), and set aside. To broil, place the pineapple on a baking sheet and brush with the syrup. Broil for 8 minutes at medium heat. Turn over and brush again with the syrup; broil for 8 more minutes at medium heat. Cut into 1-inch cubes. 2. Cooking the calabaza: Place the calabaza in a 4-quart pot with 8 cups water, bay leaf, cinnamon, salt, and allspice berries. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside. 3. Preparing the piloncillo vinaigrette: Place the garlic, vinegar, olive oil, allspice, salt, and syrup in a small bowl. Whisk to combine. 4. Assembling the salad: Place the cooked pumpkin and pineapple in a large bowl and toss with the brown loaf sugar vinaigrette and the roasted pumpkin seeds. Mound on a serving platter and sprinkle with the cacao nibs and some hot Spanish paprika to taste. Drizzle with extra virgin olive oil. Recipe developed for Sanso Foods by Maricel E. Presilla, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 409 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FRAGRANT BROWN LOAF SUGAR SYRUP MELADO AROMATICO Yield: 1½ cups Ingredients Amounts Latin brown loaf sugar, dark Muscovado, or dark brown sugar Water True cinnamon sticks (canela), 3 “; or cassia bark Allspice berries Cloves Star anise pods Sweet sherry, or aged dark rum Orange, peel of Salt 1 lb. 2½ cups 2 ea. 15 8 2 ½ 1 1/8 ea. ea. ea. cup ea. tsp. Method 1. Place all ingredients in a medium-size, heavy-bottomed saucepan and bring to a boil over medium heat, stirring to dissolve the sugar, about 20 minutes. Reduce the heat to low and cook at a simmer until the liquid thickens to the texture of light molasses, about 15 minutes. Let cool. Strain into a glass or plastic container and store tightly covered in the refrigerator. It will last for three months. Recipe developed for Sanso Foods by Maricel E. Presilla, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 410 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. STOCKPOT WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 411 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SEARED SEA SCALLOPS IN AN AJILI MOJILI SAUCE WITH MOJITO CHASER Ingredients Amounts Sauce StockPot Radical Roasted Vegetable Soup Jalapeños, diced Stuffed Spanish olives Capers Hard boiled eggs, chopped Almonds, roasted and sliced Cilantro, chopped Italian parsley, chopped Red wine vinegar Lime juice, freshly squeezed Mojo marinade Cilantro Garlic Lime juice White vinegar Olive oil Salt Pepper, freshly ground 2 lb. 2 4 2 2 4 1 1 2 3 1 8 4 2 6 to to Scallops, 16-20 ct. oz. oz. oz. ea. oz. bu. bu. oz. oz. bu. oz. oz. oz. oz. taste taste 1 lb. Mojito drink White rum Lime juice, freshly squeezed Mint leaves Simple syrup Seltzer Shaved ice, to fill low ball 1¾ 1 4-6 2 1 as oz. ea. ea. oz. oz. needed Method 1. Make sauce by combining StockPot Radical Roasted Vegetable Soup and next 9 ingredients. 2. Marinate scallops in mojo marinade for 30 minutes. Sear on both sides in hot oil to a medium doneness. 3. Place scallops back in the scallop shell and top with ajili mojili sauce. Garnish with fried plantain strips. 4. Serve with chilled Mojitos. Recipe credit: StockPot, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 412 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GOAT CHEESE PANNA COTTA WITH GOLDEN-TOMATO AND FENNEL BROTH AND SWEET RIPE TOMATO AND BASIL BROTH TOPPED WITH PARMESAN FRICO AND BASIL OIL Ingredients Amounts Heavy cream Whole milk Goat cheese, or mixture of ricotta and goat cheese Salt and pepper Gelatin Heavy cream, whipped 4 oz. 10 oz. 1 cup to taste 1¼ tsp. ½ cup Method 1. Heat the cream, milk, and cheese, salt, and pepper to a boil. Turn off heat. 2. Add in the cheese, whisking well. Strain. 3. Bloom the gelatin, then add to the cooling cream mixture. 4. When cooled enough, add in the whipped cream (for added lightness—may be omitted) 5. Place in containers and cool for at least 4 hours. 6. Create a ying-yang of StockPot Soups Gold Rush Tomato and Broadway Tomato Basil. Place the panna cotta in the center. Top with basil oil and a chiffonade of fresh basil. Recipe credit: StockPot, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 413 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TOM KHA GAI WITH GRILLED LEMON GRASS SHRIMP Ingredients Marinade Lemon grass, minced Garlic cloves, chopped Cilantro, chopped Kaffir lime leaves, chiffonade Red Thai bird chiles, sliced Three Crabs Fish Sauce Sugar Lime juice, freshly squeezed Amounts ¼ 2 1-2 3 3 1 1 6 cup ea. Tbsp. ea. ea. Tbsp. tsp. Tbsp. StockPot Tom Kha Gai 6 lb. Shrimp, 8-10 count, peeled and 12 ea. deveined, tail on Lemon grass stalks or bamboo skewers 12 ea. Coconuts, halved, juice removed 6 ea. Method 1. Combine marinade ingredients, reserve a small amount to use as baste while grilling. Add shrimp to remaining marinade and let sit for 45 minutes before skewering shrimp on lemon grass stalks. 2. Bring StockPot Tom Kha Gai to a simmer and hold around 170˚F. 3. Preheat charcoal grill to medium-high. Grill shrimp for 2 minutes on each side, basting with reserved marinade. 4. To plate: Ladle hot soup in coconut shell and garnish with grilled lemon grass shrimp. Garnish with chiffonade of kaffir lime leaves and sliced chiles. Recipe credit: StockPot, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 414 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SUNKIST GROWERS, INC.: ALLEN SUSSER WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 415 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SATSUMA SEARED TUNA Ingredients Amounts Olive oil Sunkist satsuma, zested and juice reserved, medium Water Sugar Cumin seeds Black peppercorns Fennel seed Thyme Kosher salt Tuna steaks, 6 oz. Garlic, minced Flat-leaf parsley, freshly chopped 2 Tbsp. 2 ea. 1 ¼ 1½ ½ ½ ½ 1 4 1 1 cup cup tsp. tsp. tsp. tsp. tsp. ea. tsp. Tbsp. Method 1. To prepare the satsuma: Preheat the oven to 275ºF. Line a baking sheet with foil and lightly oil the foil. In small pot, combine the satsuma zest with the water and the sugar. Bring to a boil, then lower temperature to a simmer until syrupy, approximately 10 minutes. Drain the zests and spread out evenly on the baking sheet. Bake for about 45 minutes until dried. Let cool completely, and then grind to a powder in spice grinder. 2. For the spice rub: In a small pan over medium heat, slowly toast the cumin, black pepper, and fennel seeds together. When they become aromatic, remove from heat and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine this with the satsuma zest, thyme, and salt. Generously season and rub spice mixture over all of the tuna. 3. For the tuna: In a medium-size sauté pan, warm the olive oil over high heat. Just before it starts to smoke, add in the tuna. Sear the first side lightly and add the garlic. Lower the heat and continue to cook for 2 minutes on each side, until golden brown. 4. To finish and serve: Finally, pour in the satsuma juice and finish with parsley. Remove tuna from pan and let rest for 1 minute before slicing to serve. Reduce the pan juices to a glaze and drizzle around the sliced tuna. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 416 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TANGERINE RUM MOJITO Yield: 4 portions Ingredients Amounts Sugar Mint leaves Light rum Sunkist tangerine juice, fresh Ice, crushed Club soda Sunkist tangerine slices,for garnish 3 6-7 6 6 4 6 tsp. ea. oz. oz. handfuls oz. Method 1. In a large pitcher, combine the sugar and mint leaves. Using a bar mallet, crush the mint into the sugar. Pour in the rum and tangerine juice, mixing well. 2. Fill tall glasses with crushed ice and pour the Mojito over the ice. Finish with a splash of club soda and stir lightly. Garnish with tangerine slice. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 417 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPICY LEMON DRESSING Yield: 1½ cups Ingredients Amounts Sunkist lemon juice Soy sauce Garlic, finely minced Chili garlic sauce Kosher salt Black pepper, freshly ground Grapeseed oil ½ 2 1 ½ 1 ¼ ½ cup Tbsp. tsp. tsp. tsp. tsp. cup Method 1. In a large bowl, combine the lemon juice, soy sauce, garlic, chili garlic sauce, salt, and pepper. Whisk until salt is dissolved. Drizzle in the oil to emulsify. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 418 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROAST ORANGE HARISSA Yield: 3 cups Ingredients Amounts Sunkist oranges, quartered, large seeds 2 ea removed Red chiles, dried 1 lb. Peanut oil ¼ cup Salt ½ tsp. Cumin 1 Tbsp. White vinegar ¼ cup Garlic cloves 10 ea. Method 1. Preheat the oven to 350ºF. In a small baking pan, combine the oranges, chiles, peanut oil, and salt. Slowly roast the oranges and chiles for 45 minutes. Remove from the oven and cool. Carefully remove the chiles from the pan. Open the peppers and remove and discard the seeds and stems. 2. Using a food processor, grind the orange, peppers, oil, cumin, vinegar, and garlic until smooth but not excessively so. Store in a glass bottle in the refrigerator for use. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 419 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PRESERVED LEMON AND GREENS SALAD Yield: 4 portions Ingredients Amounts Sunkist lemon juice Soy sauce Garlic, finely minced Chili garlic sauce Kosher salt Black pepper, freshly ground Grapeseed oil ½ 2 1 ½ 1 ¼ ½ cup Tbsp. tsp. tsp. tsp. tsp. cup Frisée, outer greens removed Watercress, trimmed Flat-leaf parsley, picked Green onions, thinly sliced Preserved Lemons (see index), julienned 1 1 1 2 2 bu. bu. bu. Tbsp. Tbsp. Method 1. For the dressing: In a large bowl, combine the lemon juice, soy sauce, garlic, chili garlic sauce, salt, and pepper. Whisk until salt is dissolved. Drizzle in the oil to emulsify. 2. For the salad: In a large stainless steel bowl, combine the frisée, watercress, parsley, and green onions. Sprinkle in the preserved lemons, toss in dressing, and tightly cover. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 420 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE PLANTER’S PUNCH Yield: 4 portions Ingredients Amounts Dark rum Sunkist orange juice, freshly squeezed Lime, large, ½ juiced, ½ segmented Angostura bitters Ice, crushed Whole nutmeg, for grating Sunkist orange slices 6 6 1 2 2 1 4 oz. oz. ea. dashes handfuls ea. ea. Method 1. In a large pitcher, combine the rum, orange juice, lime juice, and bitters, mixing well. 2. Fill tall glasses with crushed ice and pour the punch over the ice, stirring lightly. Finish with a grate of nutmeg and garnish with an orange slice and lime wedge. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 421 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE-POMELO SALSA Yield: 2 cups Ingredients Amounts Sunkist California naval oranges, large, 2 segmented Sunkist pomelo, segmented and torn into 1 small pieces Red onion, small, finely diced ½ Jalapeño pepper, medium, minced 1 Red bell pepper ½ Fresh cilantro, chopped 3 Fresh parsley, chopped 2 Lemon juice 2 Extra virgin olive oil 1 Garlic, minced 1 Honey 1 Kosher salt 1 ea. ea. ea. ea. cup Tbsp. Tbsp. Tbsp. Tbsp. tsp. tsp. tsp. Method 1. In a medium stainless steel bowl, combine all ingredients. Mix well and cover. Let the flavors blend for 1 hour before use. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. . WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 422 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. LIME SEARED SCALLOP ESCABECHE Yield: 4 portions Ingredients Amounts Extra virgin olive oil ¼ Thyme ½ Kosher salt 1 Black pepper, freshly ground 1 Sunkist lime, large, zested and segmented,1 juices reserved Jumbo scallops, 1½” thick 16 Garlic cloves, thinly sliced 4 Celery, peeled and thinly sliced 1 Jalapeño, small, seeded and minced 1 Capers 1/3 Raisins 1/3 Green Spanish olives, small 1/3 White wine vinegar 2 Sunkist orange, large, segmented, juices 1 reserved Fresh mint, chiffonade ¼ Pine nuts, toasted 1/3 cup tsp. tsp. tsp. ea. ea. ea. cup ea. cup cup cup Tbsp. ea. cup cup Method 1. For the scallops: In a large stainless steel bowl, season the scallops with thyme, salt, and pepper. Zest the lime directly over the scallops. In a large skillet over moderate high heat, heat the olive oil. Add the scallops and cook until nicely browned, about 2 to 3 minutes on each side. Remove from the pan. 2. For the escabeche: In the same pan, add the garlic and celery and cook about 2 minutes, until golden. Add the jalapeño, capers, raisins, and olives, stirring until lightly glazed. Return the scallops to the pan and add the vinegar. Cover and cook for 1 minute. Finish with reserved lime and orange juices and segments. 3. To finish: Spoon the celery-olive mixture into the center of each plate, along with any remaining pan juices. Arrange the scallops on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 423 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ORANGE SHRIMP MOJITO Yield: 4 servings Ingredients Amounts Olive oil Shrimp, jumbo, cleaned and peeled Garlic, minced Cumin, ground Kosher salt Black pepper, freshly ground Rum Sunkist orange juice, freshly squeezed Mint, freshly chopped Cilantro, freshly chopped Red onion, minced Orange water Avocado, diced Sunkist California naval orange, large, segmented Jalapeño, minced Sunkist lemon juice 4 16 1 ¼ to to 3 2 1 ½ ¼ 1 1 1 tsp. ea. tsp. tsp. taste taste Tbsp. cups Tbsp. cup cup tsp. cup ea. 1 tsp. 1 tsp. Method 1. For the shrimp: In a large sauté pan, warm the olive oil. Add the shrimp and then the garlic, cumin, seasoning with salt and pepper. Over high heat cook for 1 minute, lower the burner temperature and turn the shrimp. Carefully add the rum and then the freshly squeezed orange juice. Continue to cook the shrimp until rosy pink. Finish the shrimp with the mint and 1 tablespoon of cilantro. 2. For the orange salsa: In a small stainless steel bowl, combine the onions, cilantro, orange water, avocado, orange segments, jalapeño, and lemon juice, and season with salt and pepper. Toss lightly. 3. To finish: Spoon the orange-avocado salsa into the center of plate. Arrange the shrimp around the salsa. Drizzle with Mojito sauce and garnish with cilantro sprigs. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 424 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. OROBLANCO FINGERLING POTATOES Yield: 6 portions Ingredients Amounts Fingerling potatoes, medium 12 ea. Red wine vinegar ½ cup Olive oil 2 Tbsp. Garlic cloves, pressed 2 ea. Parsley, freshly minced 2 tsp. Cumin seeds, toasted, slightly crushed ¾ tsp. Salt ½ tsp. Crushed red pepper flakes 1/8 tsp. Sunkist oroblanco, large, cut into 1 ea. segments Method 1. To prepare the potatoes: Cut the unpeeled potatoes in half. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender but not mushy, about 15 minutes. Drain well. 2. To finish: Preheat oven to 350ºF. Meanwhile, make the mojo sauce by whisking together the vinegar and olive oil in a small bowl. Add all of the remaining ingredients. Whisk again. Pour the sauce over the potatoes and place in the oven for 5 minutes. Add the oroblanco segments and bake 5 more minutes until golden brown. Serve hot or at room temperature. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 425 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRAPEFRUIT LIQUADO Yield: 4 portions Ingredients Amounts Sunkist grapefruit juice Water Dry gin Superfine sugar Ice, crushed Fresh cilantro, chopped 2 1 ½ 3 2 1 cups cup cup Tbsp. handfuls Tbsp. Garnish Sunkist grapefruit twist 4 ea. Method 1. Place grapefruit, water, gin, sugar, and ice in a blender. Purée at medium sped for 10 seconds. Pulse in the cilantro and pour into chilled glasses. Garnish with grapefruit twist. Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 426 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI SYRUPS AND FLAVORS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 427 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI BASIL CALVADO SIDECARS Ingredients Amounts Calvados Cointreau or Triple Sec Lemon juice Torani Basil Pure Flavor Apple slices, for garnish 2½ ½ ½ 2 oz. oz. oz. tsp. Method 1. Combine the liquid ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into chilled cocktail glass and garnish with an apple slice. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 428 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI BASIL BUTTERMILK PANNA COTTA Ingredients Amounts Water Unflavored gelatin Whipping cream Sugar Reduced fat buttermilk, 2% Vanilla extract Torani Basil Pure Flavor 4 2 2 ¾ 1 1 2½ Tbsp. Tbsp. cups Tbsp. qt. tsp. Tbsp. Method 1. Fill a bowl with water and sprinkle with gelatin. Let stand until gelatin softens, about 10 minutes. 2. Combine whipping cream and sugar in a heavy saucepan. 3. Stir over medium heat until the sugar dissolves and the mixture is hot but not boiling. 4. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. 5. Cool mixture to room temperature, about 45 minutes. 6. Stir buttermilk, vanilla extract, and Pure Flavor into cream mixture. 7. Pour mixture through fine mesh strainer into a new, clean, and level ½ sheet pan. Chill overnight. 8. Slice into bite-size squares. Run thin, sharp knife around the sides of pan to loosen. If required, rub the bottom and sides of pan with a hot towel. 9. Remove squares with a cookie spatula. 10. Serve on small black pepper tuiles or dried Asian pear rounds with a drizzle of seasonal fruit syrup or aged balsamic vinegar. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 429 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI CHILE CILANTRO COCKTAIL SAUCE Ingredients Amounts Ketchup Lemon juice Torani Ancho Chile Pure Flavor Torani Cilantro Pure Flavor Salt and freshly ground pepper 4 2 1-1½ 1 to cups Tbsp. Tbsp. Tbsp. taste Method 1. Combine all ingredients and allow to sit before serving with seafood or vegetables, or as a dressing. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 430 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI SAVORY CILANTRO MARTINI Ingredients Amounts Gin or vodka Dry vermouth Torani Cilantro Pure Flavor Cocktail onion, for garnish 2½ oz. ½ oz. 2 drops Method 1. Combine liquid ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into chilled cocktail glass and garnish with cocktail onions. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 431 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI PURE FLAVORED FREGULA RISOTTO Yield: 4 side or 2 entrée portions Ingredients Amounts Fregula pasta 1½ cups Mushrooms, leeks, apples, pumpkin, 1-2 cups shredded beets, corn, etc., roasted or sautéed Extra virgin olive oil 2 Tbsp. Stock, juice, cream or culinary cream ¾ cup Freshly grated Parmigiano-Reggiano, ¼ cup mascarpone or crème fraiche Torani Pure Flavor (Thai Ginger, 1½ Tbsp. Lemon Verbena, Garden Mint, Ancho Chile, Cilantro, or Basil) Kosher salt and freshly ground pepper to taste Method 1. Bring 3 quarts meat or vegetable stock or water to a boil and add 1 tablespoon salt. 2. Warm vegetables in oil in a large sauté pan and add additional stock/cream, and Torani Pure Flavor. 3. In a separate pot, combine 1 quart simmering stock/water and fregula. Simmer 3 to 5 minutes, until stock is absorbed. 4. Add stock, 2 cups at a time, until tender but not cooked through, about 10 to 12 minutes. 5. Add fregula to warm vegetables and increase heat, cooking until the stock boils and is mostly absorbed into the fregula, about 5 mintues. 6. Add cheese and salt and pepper. 7. Taste and adjust Torani Pure Flavor and seasoning to desired levels. Note: Fregula (fregola, fregula sarda), originally from Sardinia, are coarse balls of semolina pasta, toasted or roasted, similar to Israeli couscous. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 432 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI GINGER JACK MANHATTAN Ingredients Amounts Bourbon Torani Thai Ginger Pure Flavor Angostura bitters Candied ginger slices, for garnish 3 oz. ¼ tsp. a dash Method 1. Serve on the rocks or shaken over ice with a candied ginger slice as garnish. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 433 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI LEMON VERBENA CRANBERRY COSMO Ingredients Amounts Citron vodka Torani Lemon Verbena Pure Flavor Lemon juice Cointreau Cranberry juice 3 1/8 ½ ½ 1 oz. tsp. oz. oz. oz. Method 1. Combine ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into chilled martini glass. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 434 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI LEMON VERBENA CHAMPAGNE MIGNONETTE Ingredients Amounts Champagne vinegar Dry white wine Shallots, minced Superfine sugar Torani Lemon Verbena Pure Flavor Parsley, chopped Salt Pepper 1 1 1½ 1 1 to to to cup cup Tbsp. Tbsp. Tbsp. taste taste taste Method 1. Combine all ingredients and allow to sit before serving with seafood or vegetables, or as a dressing. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 435 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI MAYAN CHILE-CHOCOLATE LOVE POTION Ingredients Amounts Almond milk Torani European Drinking Chocolate, Ultimate Dark variety Torani Vanilla Syrup Torani Ancho Chile Pure Flavor Cinnamon sticks, for garnish 24 oz. 12 oz. 2 oz. 1½ Tbsp. Method 1. Add all ingredients to a 4-cup hot cocoa maker (e.g., Cocoa Latte or Cocomotion) or pot. If in a pot, stir well. Bring to a simmer and froth. 2. Dispense to espresso cups (1.5 to 2 ounces). 3. Add short shot of Kahlua, if desired. 4. Garnish with cinnamon sticks. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 436 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI GARDEN MINT N’ HUCKLEBERRY SPRITZERS Ingredients Amounts Club soda or sparkling water Torani Huckleberry Syrup Torani Garden Mint Pure Flavor Mint leaves, for garnish 8 oz. 1 oz. ¼ tsp. Method 1. In a glass filled with ice, add club soda and top with Torani Syrup and Torani Pure Flavor. Garnish with a mint leaf. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 437 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI PEACH N’ BASIL BELLINIS OR SPRITZERS Ingredients Amounts Torani Peach Syrup, regular or sugar-free 1 Torani Basil Pure Flavor ¼ Prosecco, champagne, 4 or sparkling water 6 Basil sprig, for garnish Tbsp. tsp. oz. oz. Method 1. Combine ingredients in a champagne flute or highball glass, stir, and garnish with basil. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 438 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI LEMON VERBENA RICOTTA CHEESECAKE Ingredients Amounts Whole milk ricotta cheese Mascarpone cheese Sugar Cornstarch Lemon juice, fresh Torani Lemon Verbena Pure Flavor Salt Eggs, large, lightly beaten Springform pan, 9”, prepared with cookie, nut, or short crust 16 8 1 2 2 1½ a 3 oz. oz. cup Tbsp. tsp. Tbsp. pinch ea. Method 1. Process cheeses in the food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add sugar, cornstarch, lemon juice, Torani Pure Flavor, and salt; process until well blended. Add eggs and pulse several times, just until mixed in. 2. Scrape the filling into a springform pan with a prepared crust. 3. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour. 4. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 439 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TORANI THAI GINGER-APPLE MIGNONETTE Ingredients Amounts Apple cider or juice Tart apple, finely chopped Shallot, finely chopped Flat-leaf parsley, fresh, finely chopped Cider vinegar Torani Thai Ginger Pure Flavor Black pepper, coarsely ground 1 ½ 2 2 2 1 ½ cup cup Tbsp. Tbsp. Tbsp. Tbsp. tsp. Method 1. Combine all ingredients and allow to sit before serving with seafood or vegetables, or as a dressing. Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 440 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BERR-ILLY THERE Ingredients Amounts Torani Raspberry Syrup or Chambord 1 oz. Liqueur Illy Liqueur or Torani Coffee Syrup ½ oz. Illy Coffee 4 oz. Method 1. Blend with crushed ice. Top with whipped cream if desired. May be served hot. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 441 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. DONDE EST BANANA Amounts Torani Chocolate Syrup or Godiva Chocolate Liqueur Perfect Purée Sweet Banana Half and half Ingredients 1½ oz. 2 oz. 1 oz. Method 1. Blend with crushed ice. Pour and top with whipped cream. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 442 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. UBF FOODSOLUTIONS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 443 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BOURBON, BELLY, AND BEANS Yield: 12 portions Ingredients Amounts Slab bacon, unsliced Lawry’s Seasoning Rub Oil Onions, diced Garlic cloves, shaved thin Bourbon Heirloom white beans, sorted and rinsed Water Knorr Classic Demi Glace Lawry’s Seasoned Salt and Pepper 1 as 2 2 2 ½ 2 ea. needed Tbsp. cups ea. cup lb. to cover ½ cup as needed Method 1. In a large braiser, brown the bacon, onions, and garlic. 2. Deglaze with the bourbon. 3. Add the white beans and cover with water. 4. Cook the mixture until the beans are tender. Remove the bacon and dice into large chunks. 5. Thicken the pan juices with demi glace and season with salt and pepper seasoning. Recipe credit: Unilever, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 444 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. IROQUOIS ROASTED WHITE CORN CAKES WITH SMOKED TROUT HASH Yield: 12 portions Ingredients Amounts Iroquois roasted white corn cakes All-purpose flour Coarse cornmeal Baking powder Baking soda Salt Sugar Buttermilk Butter, melted Eggs, beaten White corn, oven-roasted Scallions, chopped Smoked trout hash New potatoes or fingerlings, quartered Onions, shaved thin Chives, snipped Oil Butter Lawry’s Seasoning Salt and Pepper Smoked trout, flaked into large pieces Horseradish cream Hellmann’s Real Mayonnaise Sour cream Fresh horseradish, grated ¾ ½ ½ ½ 1 1 1¼ 2 1 1½ ½ cup cup tsp. tsp. tsp. tsp. cups Tbsp. ea. cups cup 3 1 ½ 2 1 to 1 lb. cup cup Tbsp. Tbsp. season lb. 1½ cups ½ cup 2 Tbsp. Method 1. For smoked trout hash: Pan-fry the potatoes, onions, and chives. Season with seasoned salt and pepper. Fold in the smoked trout to warm through. 2. For the horseradish cream: In a small bowl, combine the ingredients. 3. For the corn cakes: Sift the dry ingredients together. In a separate bowl, combine the buttermilk, butter, and eggs and whisk together. Slowly incorporate the dry ingredients into the wet ingredients. Fold in the corn and scallions. Cook on a hot griddle at 350˚F until golden brown. Serve the corn cakes topped with horseradish cream and smoked trout hash. Recipe credit: Unilever, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 445 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. DRY RUBBED VENISON WITH CACIOTTA CHEESE ENCHILADA Yield: 12 portions Ingredients Amounts Venison loin Dry rub seasoning 5 lb. 1 cup Dry rub seasoning blend Lawry’s Seasoning Rub Lawry’s Dry Barbecue Sauce mix Fine ground coffee Paprika Ground chiles ¾ 1 1 1 1 cup Tbsp. Tbsp. Tbsp. Tbsp. Caciotta cheese cnchiladas Caciotta cheese, coarsely grated Onion, grated and softened in butter White corn tortillas Oil, to soften tortillas Chile Colorado sauce 3 1 24 as 3 lb. cup ea. needed cups Chile Colorado sauce Red chiles, mix of ancho and New Mexico Beef Stock, prepared from Knorr Ultimate Bases Onion, finely chopped Garlic cloves, thinly shaved Cumin seed, toasted and ground Mexican oregano 2 oz. 2 cups ½ 2 2 ½ cup cloves tsp. tsp. Method 1. For dry rub blend: Combine all the ingredients in a bowl and sift together. 2. For the venison: Coat the venison with the dry rub. In a cast iron skillet, pan-sear the venison loin until the outside surface is well caramelized. Finish to medium-rare in a 450˚F oven. Let rest prior to carving. 3. For the chile Colorado sauce: Toast the chiles in an oven or over direct heat in a dry skillet. Put the chiles and stock in a blender and purée. Place in a saucepan with onion, garlic, cumin, and oregano and simmer for 45 minutes to meld the flavors. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 446 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. For the enchiladas: Combine the cheese and softened onions. Reserve. In a skillet, soften the tortillas in hot oil until pliable and drain on a towel. Spread each tortilla with cheese mixture, roll, and top with chile Colorado sauce. Bake 15 minutes in a 350˚F oven until cheese melts. Serve 2 enchiladas with each order. Recipe credit: Unilever, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 447 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. POT LICKER-REVISTED Yield: 1 gallon Ingredients Amounts Ham hock stock Smoked ham hocks Cold water Mirepoix (carrots, celery, and onions, medium dice) Clarified pot licker Ham hock stock Mirepoix (carrots, celery, and onions, medium dice) Ground pork Egg whites Tomato concasse Knorr Ultimate Pork Base Salt 10 lb. 6 qt. 1 lb. 1 gal. 1 lb. 2 10 12 1 to lb. ea. oz. Tbsp. season Method 1. For ham hock stock: In a stockpot, combine the hocks, mirepoix, and water. Bring to a boil. Reduce to a simmer and simmer for 4 hours, or until the hocks are tender. Skim surface as necessary. Strain, cool, and store. 2. For the clarified pot licker: Combine the mirepoix, pork, and egg whites with the tomato and the pork base. Add the stock and mix well. Bring to a slow simmer. Stir frequently until the raft forms. Simmer for approximately 1 hour. Strain and adjust seasonings. Serve warm in a glass as a starter. Recipe credit: Unilever, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 448 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BUTTER & CHILE POACHED DUNGENESS CRAB WITH YUKON GOLD POTATO, AVOCADO AND CILANTRO SALAD IN A CRISP TART WITH LEMON GRASS AIOLI AND SMOKED PEPPER OIL Yield: 24 tarts Ingredients Amounts Yukon gold potatoes, finely diced Celery, peeled and finely diced Roasted garlic purée Red onion, finely diced Avocado, finely diced Cilantro, minced Olive oil Salt Pepper Butter poached Dungeness crab Won ton tart shells Lemon grass aïoli Smoked pepper oil Butter and chile poached Dungeness drab Dungeness crab, live Crab broth Butter, salted Water Rice wine vinegar Serrano chiles Crispy won ton tart Wonton sheet Chili oil (1 part olive oil, 1/8 part sesame seed oil, seasoned with red pepper flakes) Lemon grass aïoli Hellmann’s Mayonnaise Lemon grass purée Garlic, minced Ginger, minced Black pepper WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 3 1 2 8 1 2 4 to to 24 24 12 8 lb. lb. lb. oz. lb. oz. oz. taste taste oz. ea. oz. oz. 2 1 4 1 1 4 lb. gal. lb. oz. oz. ea. 24 ea. 2 oz. 7 2 ½ ½ to 449 oz. oz. oz. oz. taste THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Smoked pepper oil Dried chile peppers Dried chipolte peppers Olive oil Salt Pepper 3 3 5 to to ea. ea. oz. taste taste Method 1. For the smoked pepper oil: Purée all the ingredients in a food processor until smooth and homogenous. Rest the mixture for 12 hours. Strain through cheesecloth. 2. For lemon grass aïoli: Combine all the ingredients. 3. For won ton tarts: Place won ton skin into a 1-ounce muffin pan and baste with chili oil. Bake in a 325˚F oven until golden brown and crisp. 4. For poached Dungeness drab: Cook the crab in the broth and half the butter. Clean and gently remove the meat, maintaining the meat in solid pieces. Set aside. Combine the 1 ounce water and 1 ounce rice wine vinegar. Boil the water mixture and gradually add remaining butter, whisking continually to create an emulsion. When all the butter has been incorporated, add the chiles and steep for several minutes. Add the crab and steep to heat thoroughly. 5. Poach potato in crab broth until just tender. Chill. 6. Combine the potato, celery, garlic, onion, avocado, and cilantro. Gently dress with oil, salt, and pepper. 7. Place into tart shells and garnish with crab meat, aïoli, and pepper oil. Recipe credit: Unilever, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 450 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROASTED HOG WITH SAVORY STUFFING Yield: 1 pig Ingredients Amounts Whole hog, dressed, skin on, Lawry’s Seasoning Rub Stuffing Water Knorr Ultimate Pork Base Carolina long grain rice, rinsed Collard greens, stemmed and cut into ribbons Smoked ham hocks, boned and diced Pork sausage Lawry’s Seasoned Salt and Pepper 1 ea. as needed 1 ¼ 4 6 gal. cup cups bu. 4 lb. 10 lb. as needed Method 1. In a large stockpot, dissolve the pork base into the water. Add the rice, greens, ham hocks, and pork sausage and cook until the rice is tender. Remove from the heat, taste, and adjust seasoning. Cool before stuffing the pig with this mixture. 2. Bone the hog from the inside, removing all the bones except the trotters. Stuff the pig with the savory stuffing and lace shut. Slow-roast until the internal temperature is 190˚F. This temperature will allow the bones to slip gently from the shoulder and hams and result in fork-tender meat. Recipe credit: Unilver, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 451 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. UNITED STATES POTATO BOARD WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 452 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SCALLOP AND POTATO PINTXO WITH PARSLEY PICADA Ingredients Amounts Scallops, large Russet potatoes Curly parsley Extra virgin olive oil Garlic cloves Lemon, zest of Salt and pepper 1 bu. 1 cup 1 ea. ½ ea. Method 1. For the picada: Pound in a mortar first the garlic with the salt until it becomes a paste, then add the lemon zest. Pound and mix well. 2. Add the parsley and keep pounding until well mixed. 3. Add the olive oil and mix well. Add salt to taste and set aside. 4. Cut the scallops on the bias in half and set in a bowl. Mix with a spoonful or two of the picada, sprinkle with salt, and set aside. 5. Meanwhile, peel a large russet potato and with the help of a mandolin or an electrical slicer make thin 1/10-inch slices. 6. Wrap a piece of the scallop around one of the slices and with the help of a toothpick tie both ends of the potatoes, sprinkle with salt, and fry in vegetable oil at 350˚F for 1 to 1½ minutes (until brown). Sprinkle again with salt and drizzle with a touch of the picada. Serve it with the toothpick, or remove it. Recipe credit: US Potato Board, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 453 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALT CRUSTED FINGERLING POTATOES WITH PIMENTON CURED SALMON Ingredients Amounts King salmon, skin on Salt Sugar White pepper Pimenton Olive oil Fingerling potatoes Rock salt Crème fraiche Chives ½ 1½ 1½ ½ ½ side of filet Tbsp. per lb. of fish Tbsp. per lb. of fish tsp. per lb. of fish tsp. per lb. of fish Method 1. In a bowl, mix all of the ingredients except the salmon. 2. In a shallow pan, place the salmon skin down, cover the meat with the mixture, and refrigerate for 2 days, flipping the salmon every 12 hours. Make sure the whole salmon is covered with the mixture. 3. When the salmon is cured, rinse, pat dry, and drizzle with olive oil. 4. Preheat an oven to 450˚F. Find a deep container and fill the bottom of it with rock salt. Place the potatoes on top of the salt and cover them completely with more salt. Place in the oven and cook for about 30 minutes. 5. Thinly chop the chives and set aside 6. To serve, cut a slice of potato about 2 inches thick, sprinkle with salt, and drizzle with extra virgin olive oil. Place a thin slice of about 4 ounces of the salmon on top, pour a dollop of the crème fraîche on the salmon, and sprinkle with the chives. Insert a toothpick through it and eat. Recipe credit: US Potato Board, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 454 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SALT COD BRANDADE BRANDADA DE BACALLA Yield: 6 portions Ingredients Amounts Salted cod Russet potatoes, peeled Garlic, chopped Extra virgin olive oil Parsley, chopped Cream Walnut oil 8 oz. 8 oz. 3 Tbsp. ½-1 cup 2 Tbsp., + extra to sprinkle ½ cup Method 1. Cook the potatoes by boiling them in salted water. Purée; set aside. 2. Boil water, reduce to a simmer, and cook the cod for 10 minutes. Remove from water and set aside. 3. Pour the olive oil in a large pan and heat. When hot, add the chopped garlic. Cook until brown, being careful not to burn it. Add the potatoes and stir well. 4. Add the cod and mix everything well with a fork or wooden spoon. Add the cream and parsley and cook until it mixes well, about 3 to 4 minutes. 5. To serve, warm the oven to 450˚F. Fill a baking dish almost to the rim and place it in the oven until the top gets toasted. Drizzle with walnut oil, sprinkle with parsley, and serve with toasted bread points. Recipe credit: US Potato Board, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 455 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VALLEY FIG GROWERS: SONDRA BERNSTEIN WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 456 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BRAISED SHORT RIBS WITH BLACK MISSION FIGS Yield: 6 portions Ingredients Amounts Marinade Garlic, minced Salt Pepper Parsley, chopped Thyme, chopped Red wine Extra virgin olive oil Sherry vinegar 3 1 1 1 1 ½ ½ 1 Short ribs 6 Canola oil 2 Celery stalk, medium dice 3 Onions, medium, medium dice 2 Carrot, peeled, medium dice 1 Roma tomatoes, roughly chopped 3 Veal stock, may substitute veal demi 10 Blue Ribbon Orchard Choice or 1 Sun-Maid Dried California Mission Figs Bouquet garni 1 Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. cup + 1 cup cup Tbsp. ea. Tbsp. ea. ea. ea. ea. cups cup ea. Method 1. Mix together the garlic, salt, pepper, herbs, ½ cup red wine, ½ cup olive oil, and sherry vinegar. Pour over the ribs and marinate at least 12 hours. Preheat grill or barbecue. Scrape the excess marinade off of the ribs and season with salt and pepper. Sear the ribs on each side. Set the ribs aside. 2. Heat 2 tablespoons of oil in a large roasting pan. Add the celery, onion, carrot, and cook over medium heat until the vegetables are carmelized. Add the tomatoes and cook for 5 minutes. Deglaze with the red wine. Add the veal stock, figs, bouquet garni, and ribs. Bring to a simmer. Cover and place pan in oven and roast for 4 hours. Every ½ hour turn the ribs and remove excess fat. Remove the ribs, smother with sauce, and serve. Recipe developed for Valley Fig Growers by Sondra Bernstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 457 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WARM FIG AND THYME CRISP WITH FIG SYRUP Yield: One 9-by 12-inch crisp Ingredients Amounts Pastry Walnut halves Granulated sugar Light brown sugar, packed Salt Baking powder Flour Butter, unsalted, thinly sliced Vanilla extract Egg yolks Jam Blue Ribbon Orchard Choice or Sun-Maid Dried California Calimyrna or Mission Figs Granulated sugar Zest of lemons, grated Thyme, tied with twine Lemon juice Fig syrup Blue Ribbon Orchard Choice Dried California Mission Figs, stemmed and sliced Ruby port Cinnamon stick Clove Granulated sugar 2 6 ¾ 1½ 1½ 4½ ¾ 3 3 cups Tbsp., + ¾ cup cup tsp. tsp. cups lb. tsp. ea. 2½ lb. ¾ 3 1 3 cup ea. bu. Tbsp. 5 ea. 4 1 1 ½ cups ea. ea. cup Method 1. For the fig syrup: Heat the figs, port, cinnamon stick, and clove in a saucepan over medium heat and reduce to ½ cup. Strain the sauce, pressing on the figs to get as much juice as possible. Whisk in sugar and cool. 2. To prepare crisp: Preheat oven to 350ºF. 3. In a food processor, grind the walnuts until medium-fine with the 6 tablespoons granulated sugar and set aside. In an electric mixer, mix the ¾ cup granulated sugar, the brown sugar, salt, baking powder, and flour until well combine. Add the butter and mix until the mixture clumps, about 1½ to 2 minutes. Add the vanilla and egg yolks to the mixture and mix for 40 seconds. Pack two-thirds of the dough into the bottom of a 9- by 12-inch ungreased pan and bake until the dough is light brown, 25 to 30 minutes. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 458 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. To make the jam: In a heavy-bottom pot, combine the figs, sugar, lemon zest, thyme, and lemon juice and pour in enough water to cover. Bring to a boil and boil for 10 minutes. Reduce the heat and simmer until the figs are tender, about 30 minutes. Remove the thyme. Purée the mixture in a food processor until smooth. 5. To assemble the crisp: Spread the jam evenly over the baked dough. In a bowl, crumble together the remaining third of the dough and the walnut and sugar mixture. Sprinkle the mixture over the fig jam and bake for 50 minutes. Drizzle with fig syrup. Recipe developed for Valley Fig Growers by Sondra Bernstein, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 459 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WINE-SOAKED FIG BREAD PUDDING HONGOS Yield: 6 to 8 portions Ingredients Amounts Rustic Italian bread, cut in ¾” cubes ½ Milk 2½ Figs, stemmed, diced (use Blue 1 Ribbon Orchard Choice, or Sun-Maid California Calimyrna or Mission figs) Pinot Grigio (Gabbiano) or Chianti 1/3 Eggs 2 Sugar ½ Butter, softened 2 Cream, whipped, lightly sweetened as Cinnamon as lb. cups cup cup ea. cup Tbsp. needed needed Method 1. Preheat oven to 350ºF. Place bread cubes and milk in medium bowl; let stand 15 minutes, stirring once or twice. Bring wine to a boil in small saucepan. Add figs and simmer 2 minutes or until wine has been absorbed; set aside. Beat eggs with sugar and stir in bread cubes and soaked figs. 2. Spread butter onto bottom and sides of a 2-quart casserole dish. Spoon bread mixture into dish and bake 45 to 50 minutes, or until knife inserted into center comes out clean. Let cool to warm, and serve with sweetened whipped cream. Top with a sprinkle of cinnamon Note: You may substitute orange juice for wine. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 460 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FRESH FIG AND CORN MUFFINS Yield: 12 muffins Ingredients Amounts Cornmeal Sugar All-purpose flour Baking powder Baking soda Salt 1 ½ 1 2 1 ½ cup cup cup tsp. tsp. tsp. Vanilla Buttermilk Eggs, lightly beaten Olive oil Butter, melted 1 1 2 2 2 tsp. cup ea. Tbsp. Tbsp. Fresh figs, diced ¾ cup Method 1. Combine the cornmeal and sugar. Sift the flour, baking soda and powder, and salt over the cornmeal. Stir to combine. 2. Combine the vanilla, buttermilk, eggs, olive oil, and melted butter. Beat gently. 3. Fold the dry ingredients into the wet ingredients 75 percent of the way. Add the diced fresh figs and fold gently until the ingredients are just combined. 4. Scoop into lined muffin tins. 5. Bake in preheated convection oven at 325˚F. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 461 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VANNS SPICES: MICHAEL MIR, ABHIJIT SAHA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 462 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CARDAMOM HIBISCUS LEMON SORBET Yield: 100 small portions Ingredients Amounts Dried hibiscus flowers, imported (approximately 4 oz.) Water Granulated sugar Lemons Cardamom, finely ground, sifted 1 pkg. 4 4 3 2½ qt. cups ea. Tbsp. Method 1. Bring the water to boil in large stockpot. Quickly rinse the dried hibiscus flowers in a colander under cold water to wash out any possible dust. 2. Pour the hibiscus into the boiling water. Remove the pot from heat. Wrap the lid with a clean towel and place lid on top of pot. Allow tea to steep for 30 minutes. Open lid and allow to cool to warm. 3. Zest lemons into a fine julienne; peels must be thin. Cut into fingernail size. Blanch in a saucepan with 1 cup of water for about 4 minutes, twice (possibly 3 times if too bitter). Add 1/3 cup sugar to the last cycle and reduce to half to allow sugar to soak into skin. Set aside and cool to room temperature. 4. Pour hibiscus tea through a fine mesh colander into another large container. Discard flowers. Add 2½ tablespoons of cardamom powder. 5. Pour equal amounts of hibiscus liquid into 4 stainless steel containers. 6. Pour an equal amount of candied lemon into each. 7. An ice cream maker can be used to freeze the liquid, or place containers in freezer. For the latter, remove every 6 hours and mix with fork or whisk. Freeze overnight. The next day, individual containers may be whipped in a food processor, then frozen for another 6 hours. Final sorbet should be smooth and able to be served with a simple ice cream spoon. Note: In order to achieve the highest aroma from the cardamom, put whole pods into mill (a coffee grinder will do). Add 1 tablespoon of sugar and grind to a find powder. Sift powder through a fine sieve and discard the impurities. Recipe developed for Vanns Spices by Michasel Mir, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 463 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SPICY CRAB AND MOONG LENTIL SOUP Yield: 4 portions Ingredients Amounts Split moong lentils (yellow) Crabs, large, cleaned and cut into 8 pieces Coriander stems Green chiles, slit Turmeric powder Lemon juice Salt Seafood stock Water 100 g 2 ea. 16 2 ½ 2 to 500 1 ea. ea. tsp. Tbsp. taste ml l For tempering Ghee Garlic, minced Black pepper, crushed Cumin seeds Asafetida 2 2 ½ 1 a Tbsp. Tbsp. Tbsp. tsp. pinch Garnish Coriander leaves a few Method 1. In a large saucepan, place the moong lentils with coriander stems, slit green chiles, turmeric, salt, and 1 liter of water. Bring it to boil, reduce heat to simmer, and cook for 30 minutes or until the moong cooks to a near mash. 2. Strain liquid to collect the lentil stock. 3. Return the lentil stock to heat with the crab pieces and seafood stock and simmer for 10 minutes or until the crab is cooked. 4. In a separate saucepan, heat ghee and stir-fry the ingredients for tempering for 30 seconds without burning. Pour in the soup and brig it to boil. Adjust seasoning and finish with lemon juice. Serve garnished with coriander leaves. Recipe developed for Vanns Spices by Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 464 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VENTURA FOODS WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 465 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ACHIOTE SHRIMP WITH CRÈME FRAICHE & OSETRA CAVIAR Yield: 25 portions Ingredients Amounts Shrimp, peeled, deveined 21-25 ct. Achiote paste Olive oil, extra virgin Salt, kosher Assembly French baguette, sliced ¼” thick, toasted Grilled achiote shrimp Crème fraiche Mascarpone Osetra caviar Micro greens 1 ¼ ½ to lb. cup cup taste 25 slices 25 1 ½ 1 6 ea. cup cup oz. cups Method 1. Preheat grill to 375-400˚F. 2. Combine achiote paste, olive oil, and salt. Marinade shrimp for at least 3 to 4 hours. 3. Grill shrimp 3 to 4 minutes per side. Keep warm and set aside until ready for use. 4. Place crème fraiche and mascarpone in mixing bowl. Whip to soft peaks. 5. Place micro greens on center of square appetizer plate. 6. Place 1 shrimp on toast point, top with crème fraiche mixture. and dot with caviar. 7. Set on top of greens. Serve immediately. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 466 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ANGUS BEEF & SONOMA FOIE GRAS SLIDERS Yield: 120 pieces Ingredients Amounts Angus patties Angus beef sirloin, ground Colman’s Mustard, powdered Sea salt Black pepper, freshly ground Foie gras, grade B, finely diced Micro greens 12 ¼ ¾ 6 5 4 lb. cup cup Tbsp. lb., 4 oz. lb. Citrus pomegranate catsup Pomegranate concentrate Roma tomatoes, concasse Garlic cloves, minced Kosher salt Cayenne, ground Ginger, fresh, grated Mustard, ground Cider vinegar Celery seed Cloves, ground Dark brown sugar Ventura Foods Beef Base Lemon juice, fresh Lime juice, fresh Orange juice, fresh Zest of lemon Zest of lime Zest of orange 4 3 6 2 ¼ ½ ¼ 2 ¼ ¼ ¼ 2½ 2 1 1 1 1 2 cups lb. ea. tsp. tsp. tsp. tsp. Tbsp. tsp. tsp. cup tsp. ea. ea. ea. ea. ea. ea. Assembly Mini ciabatta, sliced, toasted Citrus pomegranate catsup Micro greens Grilled Angus/foie gras patties 120 ½ ½ 120 ea. oz. oz. ea. Method 1. For beef: Preheat grill to 425˚F. Set aside micro greens in cooler for final assembly. Fold all ingredients together uniformly. Using scooper #60, approximately 2 ounces, press into 1-inch thick patties Grill to medium-rare. Set aside and keep warm until ready for use. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 467 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 2. For catsup: Combine all ingredients except lemon, lime, and orange in a non-reactive pot. Heat to a boil, then lower heat to simmer until a thick consistency is reached (about 4 cups). Cool and then add lemon, lime, and orange juices and zest. Mix well and set aside in cooler until ready to use. 3. For assembly: Spread catsup on each side of toasted ciabatta. Place grilled patty on bun, then top with micro greens and top bun. Keep sandwich together with wooden skewers. Serve immediately. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 468 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ETHIOPIAN BERBERE SAUCE Yield: 3½ cups or 27 ounces Ingredients Amounts Apple cider vinegar Red wine vinegar Extra virgin olive oil Berbere spice blend Dark brown sugar Kosher salt ¼ ¼ ¼ ½ 1 1 Berbere spice blend Cumin, whole Coriander, whole Ginger, ground Cardamom, whole Fenugreek, whole Nutmeg, freshly ground Cinnamon, whole Cloves, whole Onion powder Allspice, whole Cayenne pepper Sweet paprika Kosher salt Black pepper, whole Extra virgin olive oil 1 1 1 1 1 1 1 1 1 ¼ 1¼ ½ ¼ 2 3 cup cup cup cup Tbsp. teaspoon tsp. tsp. tsp. tsp. tsp. tsp. tsp. tsp. tsp. tsp. cups cup cup Tbsp. cups Method 1. For spice blend: Toast the first 9 ingredients of the spice blend (through the onion powder) in a heavy pan on low heat for 3 to 4 minutes. Stirring constantly. Add remaining ingredients. Continue toasting for additional 10 minutes. Remove from heat and cool. Place spice into blender, add olive oil slowly, and purée into a smooth paste. 2. For sauce: Combine all ingredients together. Mix well. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 469 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MOROCCAN CHERMOULA WITH HARISSA Yield: 3 cups Ingredients Amounts Green onions, grated, white only Garlic cloves, crushed Flat-leaf parsley, chopped Lemon zest, grated Cumin, freshly ground Harissa Saffron powder Kosher salt Extra virgin olive oil Lemon juice, fresh Harissa Red chiles, dried Garlic cloves Coriander, freshly ground Cumin, freshly ground Kosher salt Extra virgin olive oil 1 3 4 1 2 2 ½ ½ ½ 1 ea. ea. Tbsp. Tbsp. tsp. tsp. tsp. tsp. cup Tbsp. 6 6 ½ 1/3 1/3 2/3 Tbsp. ea. cup cup cup cup Method 1. For harissa: Deseed and soak chiles. Purée with remaining ingredients, then slowly add olive oil until smooth 2. For chermoula: Combine all ingredients together in mixing bowl. Add more olive oil for desired consistency. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 470 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FRIJOLES NEGROS FRITO Yield: 6 portions Ingredients Amounts Black beans, rinsed Epazote Garlic, unpeeled White onion, medium Kosher salt Arbol chile, tops cut Lard, brown 2½ 3 1 4 to 3 ½ cups ea. ea. ea., divided taste ea. cup Method 1. Add beans, epazote, garlic, onions, and salt into pot. Cook until beans are tender. 2. Remove garlic, onions and epazote. Let cool. 3. Add chile de arbol. Let soak until tender. Purée to desired consistency. 4. Cut remaining onions into thin slices. In large pot heat lard and cook onions until well browned and remove from fat. 5. Add black bean purée and cook for 30 minutes. Adjust salt to taste. Set aside and keep warm until ready for use. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 471 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. GRILLED KOBE BEEF SALAD Yield: 64 portions Ingredients Amounts Kobe beef sirloin Kosher salt Black pepper, freshly ground Soba noodles, cooked, cooled, drained Blood orange vinaigrette Blood orange juice Sherry vinegar Cane sugar, granulated Grapeseed oil Extra virgin olive oil Foie gras, melted Shallots, finely chopped Chives, finely chopped Orange zest Kosher salt Black pepper, freshly ground Assembly Kobe beef, thinly sliced Soba noodles Micro greens, rinsed, spun-dry Baby lettuce, separated, trimmed Cilantro, separated, fried, drained Blood orange vinaigrette Spiced salt Kosher salt Cardamom, whole Mixed peppercorns Fennel seed 2 lb. to taste to taste 5 2½ 2½ 1 5 2½ 4 2½ 3 to to Tbsp. Tbsp. Tbsp. cup Tbsp. Tbsp. ea. Tbsp. ea. taste taste ½ ¼ 1/8 12 3 1 oz. oz. oz. heads bu. tsp. 1 2 2 1 Tbsp. tsp. tsp. tsp. Method 1. Preheat grill to 400˚F. Season beef well with salt and pepper. Grill beef to mediumrare. Cool and place in freezer to harden slightly, about 2 hours. Slice thinly with a deli slicer. Keep cool and set aside until ready for use. 2. Cook soba noodles according to instructions. Set aside until ready for use. 3. For sauce: Combine all ingredients together and mix well. Set aside until ready for use. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 472 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 4. For assembly: Lay a single lettuce cup on a flat surface, top with soba noodles, micro greens, and Kobe beef. 5. Drizzle with blood orange vinaigrette and garnish with fried cilantro. 6. For spiced salt: Combine and toast lightly on low heat. Use as garnish. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 473 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MANGO CILANTRO PISTACHIO CHUTNEY Yield: 12 cups or 175 1-ounce portions Ingredients Amounts Mangoes, medium, firm, ripe, medium dice Cloves, whole, toasted, ground Chile flakes, toasted, ground Coriander, whole, toasted Ginger, freshly grated Cranberries, dried, finely diced Kosher salt Cane sugar, granulated Apple cider vinegar Pistachios, unsalted, shelled, toasted, chopped Cilantro, chopped 16 16 4 4 4 4 4 3 2 1 cups, packed ea. tsp. tsp. Tbsp. Tbsp. Tbsp. cups cups cup 1 cup Method 1. Combine all ingredients except pistachios and cilantro in heavy non-reactive pot. Bring to a boil; reduce heat to simmer until thick and glossy, about 15 minutes. 2. Remove from heat and add pistachio and cilantro. Mix well. 3. Cool and set aside until ready for use. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 474 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. FRIED SHALLOT NUOC CHAM SAUCE Yield: 2 cups Ingredients Amounts Garlic, finely diced Thai bird chiles, finely diced Cane sugar, granulated Rice vinegar Fish sauce Water Shallots, fried confit-style Reserve oil from fried shallots 1 4 ¾ ½ 1 1 2 ¼ Tbsp. tsp. cup cup cup cup ea. cup Method 1. Combine all ingredients and let sit 3 hours or overnight. Set aside until ready to use. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 475 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. OAXACAN MOLE ROJO Yield: 150 1-ounce portions Ingredients Amounts Mole paste Ancho chile, seeded, toasted Guajillo chile, seeded, toasted Garlic cloves, unpeeled, pan-toasted White onions Sesame seeds, white, toasted Black peppercorn, whole Cinnamon stick, canela, toasted Cloves, whole, toasted Oregano, Mexican, dried, toasted Thyme, dried, toasted Almonds, shelled, skinned, toasted Peanuts, shelled, skinned, toasted Raisins, toasted Tomatoes, roma, roasted Chicken broth Vegetable oil or lard Mexican chocolate Kosher salt Piloncillo 15 8 15 2 1/3 2 2 6 2 2 1/3 1/3 1/3 6 6 ½ 5 to to Mole sauce Tomatoes, concasse Mole paste Chicken broth Sesame seed, toasted 6 8 8 ¾ ea. ea. ea. ea. cup Tbsp. ea. ea. Tbsp. Tbsp. cup cup cup ea. cups cup oz. taste taste ea. cups qt. cup Method 1. For mole paste: Place chiles in hot water to hydrate, about 30 minutes. Drain and reserve liquid. 2. Place reserve chiles, garlic, onions, sesame seeds, black peppercorn, cinnamon, cloves, oregano, thyme, almond, peanuts, raisins, and tomatoes in blender and purée until smooth. 3. Add some reserved chile liquid or chicken broth to help purée mixture. 4. Heat oil in a heavy pan and add chile mixture. Simmer. Add Mexican chocolate and cook for 1 hour. 5. Cool and set aside in refrigerator until ready for use. 6. For mole sauce: Blanch and skin tomatoes, then purée. 7. Combine mole paste and tomato purée a saucepan. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 476 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. 8. Add chicken broth to thin paste until it’s the consistency of heavy cream. Simmer for 30 minutes. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 477 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TOASTED PUMPKIN SEED SAUCE Yield: 6 cups Ingredients Amounts Guajillo chile, dried, stemmed, seeded Vegetable oil or lard White onion, sliced Garlic cloves, peeled Roma tomatoes, roasted Pumpkin seeds, unsalted, toasted White bread, toasted and torn Chipotle chile in adobo sauce, canned, seeded Allspice, freshly ground Cinnamon, Mexican Chicken broth Merlot wine Cider vinegar Bay leaves Kosher salt Piloncillo 2 ea. ¼ ½ 3 4 1½ ½ 2 cup ea. ea. ea. cups cup ea. ½ ½ 4 ½ 1 2 to 1 tsp. tsp. cups cup Tbsp. ea. taste Tbsp. Method 1. Toast guajillo chile until fragrant and place in hot water to hydrate for 30 minutes. Drain and discard water. 2. Heat oil in heavy sauté pan. Add onions and garlic. Cook until slightly browned. Drain and add into blender. Reserve oil. 3. Add the tomatoes and their juices in to the blender along with pumpkin seed, bread, chipotle, guajillo, allspice, and 2 cups of chicken broth. Blend until smooth and strain through medium mesh strainer into non-reactive bowl. 4. Heat reserved oil and add strained purée. Cook until it thickens, about 5 minutes. 5. Then add remaining chicken broth, wine, cider vinegar, and bay leaves, and simmer for 45 minutes. 6. Adjust seasoning with salt and piloncillo. 7. Set aside and keep warm until ready for service. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 478 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE AND CRAB Yield: 20 to 25 portions Ingredients Amounts Filling Goat cheese Mascarpone Crab meat, lump Phillips Spanish Sweet Paprika, IGO White pepper, fresh Kosher Salt 18 17½ 16 to to oz. oz. oz. taste taste ½ 1½ 2 ½ 1 to to cup cups tsp. cup Tbsp. taste taste Pan fried garlic vinaigrette Garlic, thinly sliced Extra virgin olive oil Whole grain Dijon mustard Red wine vinegar Spanish sweet paprika, IGO Kosher salt Black pepper, fresh Assembly Spanish piquillo pepper, whole, roasted, peeled, and seeded Goat cheese and crab filling Chives, finely diced 45 ea. 1-1¼ oz. ½ cup Method 1. For filling: Combine the goat cheese and mascarpone in a mixing bowl. Mix with paddle until light and fluffy. Fold in crabmeat and seasoning. Set aside and keep cool until ready to use. 2. For vinaigrette: Heat olive oil to 325˚F, add sliced garlic, and fry until golden brown. Remove and drain garlic. Set oil aside to cool and reserve. In a bowl combine Dijon mustard, red wine vinegar, and paprika and slowly whisk in reserved fried garlic oil. Season with salt and pepper to taste. Set aside until ready for use. 3. For assembly: Preheat salamander/broiler. Place filling in piping bag and pipe filling into peppers. Place peppers (3 per 5-inch cazuela) with tips pointing toward inside. Place in salamander for 2 to 3 minutes, or until cheese starts to melt slightly. Drizzle with pan-fried vinaigrette and garnish with fried sliced garlic and chives in the center. Serve immediately. Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 479 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. VIKING RANGE CORPORATION: JOHN CURRENCE, MARTHA FOOSE WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 480 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SMOKED CATFISH AND FIELD PEA CAVIAR Ingredients Amounts Fresh field peas 2 Bacon, uncooked, diced small ¾ Garlic purée 2 Red pepper flakes 1 Chicken stock, to barely cover Red onion, medium, diced small 1 Green bell pepper, diced small 1 Red bell pepper, roasted, diced small 1 Cilantro, chopped ½ Extra virgin olive oil 6 Garlic purée 2 Lime juice and zest 1 Ground cumin 1 Sherry vinegar 1 Creole mustard 2 Salt and pepper to Catfish fillets, brined, smoked, and flaked 1 lb. cup tsp. tsp. ea. ea. ea. cup Tbsp. tsp. ea. Tbsp. Tbsp. Tbsp. taste lb. Method 1. Cook off bacon in a saucepan until fat is fully rendered. 2. Add garlic and half the red onion, and cook until transparent. 3. Add peas and red pepper flakes and cover, barely, with stock. 4. Bring to a boil and allow to simmer until peas are tender (add more stock if necessary). 5. Remove from heat, drain, and allow to cool. 6. Stir together with rest of the ingredients in a stainless bowl and combine well. 7. Season with salt and black pepper to taste. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 481 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BASIC TAMALE DOUGH Yield: 30 portions Ingredients Amounts Lard Butter Baking powder Masa harina Corn kernels, roasted Red onion, small, small dice Garlic purée Cumin seeds, toasted and crushed Chicken stock, hot Salt and pepper ½ ½ 2 4 6 1 ½ 1½ 1½ to cup cup tsp. cups cups ea. Tbsp. Tbsp. cups taste Method 1. In mixer, beat lard and butter with baking powder until light in texture. 2. Slowly add masa until fully incorporated. 3. Beat in hot stock (dough should reach the consistency of thick cake batter). 4. Stir in onion, garlic, corn, and cumin, and season to taste with salt and black pepper. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 482 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CATFISH COURTBOULLION Yield: 2 gallons Ingredients Amounts Catfish fillets, marinated in buttermilk and black pepper Creole Seasoning (recipe follows) Butter Flour Celery, minced Yellow onion, minced Green bell pepper, minced Mild green chiles, minced Garlic purée Bay leaves Crushed tomatoes, canned Shrimp stock Cayenne pepper 10 lb. 10 2 2 6 3 3 1 6 8 10 12 1 Tbsp. cups cups cups cups cups can Tbsp. ea. lb. cups Tbsp. Method 1. Cut the fish into strips and season with salt and Creole seasoning. Set in cooler. 2. Make a roux with the flour and butter. Stir with whisk until deep caramel colored. 3. Stir in celery, onion, bell peppers, and chiles, stirring until tender. 4. Add bay leaves and garlic and sauté again briefly. 5. Stir in tomatoes, 6 tablespoons Creole seasoning, and half of the stock, bring to a simmer, and cook uncovered for 45 minutes, stirring constantly. 6. Season lightly with salt and cayenne. 7. At time of service, sauté fish briefly until lightly browned. 8. Add a ladle of the courtbouillion mixture and a ladle of the remaining stock. 9. Stir in a bit of cold butter and garnish with scallions and parsley. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 483 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CREOLE SEASONING Yield: 2½ cups Ingredients Amounts Paprika Salt Garlic powder Black pepper Onion powder Cayenne pepper Oregano Thyme Fennel seeds, crushed roughly Red pepper flakes ½ 6 6 3 3 3 3 3 3 2 cup Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Method 1. Combine above ingredients and store in air-tight plastic container. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 484 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROAST CATFISH AND TASSO SAVORY CHEESECAKE Yield: 2 cakes Ingredients Amounts Crust Parmesan cheese, grated Breadcrumbs Butter, melted Creole seasoning Filling Garlic olive oil Yellow onion, chopped Red bell pepper, diced small Salt Creole Seasoning (see index) Cracked black pepper Tasso (recipe follows), chopped Roasted catfish, chopped Cream cheese, room temperature Whole eggs, beaten lightly Heavy cream Sour cream Smoked mozzarella, grated 2 2 1 1 cups cups cup Tbsp. 2 1½ 1 2 2 1 1 1½ 3 8 1 ½ 1½ Tbsp. cups ea. tsp. tsp. tsp. cup cups lbs. ea. cup cup cups Method 1. For crust: Combine the above ingredients in a stainless bowl until well blended. Press into a springform pan. 2. For filling: Heat oil in pan and sauté onion and red bell pepper until soft. 3. Add tasso and catfish and season with salt, pepper, and creole seasoning. 4. In the mixer, beat the cream cheese, sour cream, and eggs until frothy. 5. Add cream, mozzarella, and vegetable mix, and combine well. 6. Pour over crust and bake at 350ºF for 1½ hours or until set. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 485 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TASSO Yield: 8 to 10 pounds Ingredients Amounts Pork butt, boneless Salt Cayenne pepper Black pepper, freshly ground White pepper Paprika Cinnamon Garlic powder 8-10 5 5 3 3 2 2 2 lb. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Tbsp. Method 1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days). 2. Prepare a smoker. Place the pork strips on the grill or rod and smoke until done, 5 to 7 hours. Don’t let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 486 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CREOLE TARTAR SAUCE Yield: 6 cups Ingredients Amounts Mayonnaise Creole mustard Capers, chopped Hard boiled eggs, chopped Creole Seasoning (see index) Lemon juice and zest Jalapeño pepper, minced Tabasco Sauce Champagne vinegar, mixed fresh herbs (reduced to 2 Tbsp.) 4 6 6 2 1½ 3 1 2 1½ cups Tbsp. Tbsp. ea. Tbsp. ea. ea. tsp. cups Method 1. Whisk together above ingredients in a stainless steel bowl and allow to stand at room temperature for 30 minutes. 2. Season to taste with salt and fresh cracked pepper. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 487 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. JOHNNY CAKE (HOE CAKE) BATTER Yield: 8 cups Ingredients Amounts Yellow cornmeal All-purpose flour Sugar Salt Black pepper Baking powder Baking soda Egg Shallots, medium, minced Garlic purée Cayenne pepper Buttermilk Lard Butter 2 2 ½ 1 2 2 1 2 2 1 1 2 ¼ ¼ cups cups cup tsp. tsp. tsp. tsp. ea. ea. tsp. tsp. cups cup cup Method 1. Stir baking soda into buttermilk and set aside. 2. Sift dry ingredients together. 3. Add the egg buttermilk, shallot, garlic, cayenne, lard, and butter to dry ingredients and beat for 1 minute. 4. Season to taste with salt and black pepper. Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 488 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. BLACKBERRY COBBLER BASKETS Ingredients Amounts Pastry baskets All-purpose flour, unbleached Salt Vegetable shortening, solid, chilled Butter, unsalted, chilled and cut into small pieces Almond extract Water, very cold Filling Blackberries, fresh or frozen Lemon, zest of Fresh nutmeg, grated Cornstarch Egg white, plus 1 tsp. water, lightly beaten Turbinado sugar or granulated sugar 2½ ½ 6 6 cups tsp. Tbsp. Tbsp. ¼ tsp. 1 Tbsp. 4 1 to 1 1 cups ea. taste Tbsp + 1 tsp. ea. 1 tsp. Method 1. In a large bowl, combine flour and salt. Whisk briefly to aerate flour and break up any lumps. Add shortening and butter, tossing with flour mixture to coat. Using fingertips, work shortening and butter into flour until it resembles oatmeal. Add water and almond extract; mix with a fork to combine. Knead dough two or three times; wrap dough and allow it to rest in refrigerator 30 minutes. 2. Heat oven to 400ºF. In a large bowl, combine lemon zest, nutmeg, ¼ cup sugar, and cornstarch. Add fruit and toss to coat. 3. Roll dough into one 10 x 20-inch rectangle. Cut dough into eight 5-inch squares. Brush edges of each square with egg white wash. Place 3 or 4 tablespoons of fruit mixture in center of each square. Fold edge of each square of dough up around fruit mixture to form a basket. Place fruit baskets snugly into a 9-inch square non-stick baking pan. Fold tops of baskets over fruit filling. Brush exposed pastry with remaining egg wash and sprinkle with remaining teaspoon of sugar. 4. Bake at 400ºF for 50 minutes or until crust is golden and filling is bubbly. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 489 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. HONEY BOURBON PECAN TART Ingredients Amounts Crust All-purpose flour Confectioner’s sugar Salt Butter, unsalted Shortening Pecans, finely chopped Ice water 1½ 2 ½ ½ 4 ½ 4 cups Tbsp. tsp. cup Tbsp. cup Tbsp. Honey bourbon filling Granulated sugar Butter, melted and cooled Eggs, large Light corn syrup Honey Vanilla extract Bourbon Pecan pieces 1 ¼ 4 ½ ¼ 2 1 1¼ cup cup ea. cup cup tsp Tbsp. cups Method 1. For crust: In a medium bowl, combine flour, sugar, and salt. Add chilled butter and shortening. 2. Work butter and shortening into dry ingredients until no pieces larger than a blackeyed pea remain. Add pecans. 3. Add water and combine with a fork. Pat moist dough into a disk. Chill 1 hour before rolling. 4. Line tart pan with dough. Chill 30 minutes before baking. 5. For filling: Heat oven to 400ºF. In a medium bowl, combine butter and sugar. Add eggs. Whisk to combine. Add vanilla, bourbon, and pecans. Mix thoroughly. Pour mixture into prepared crust. 6. Bake at 400ºF for 5 minutes. Reduce heat to 325ºF and continue baking until center is slightly set about 45 minutes. Serve with sweetened cream and honey. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 490 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SWEET POTATO PIE WITH CANE SYRUP MARSHMALLOW AND SWEET POTATO CHIPS Yield: 4 portions Ingredients Amounts Crust All-purpose flour 1½ cups Cake flour ½ cup Salt 1 tsp. Granulated sugar 1 tsp. Unsalted butter, chilled, in small pieces 12 Tbsp. Vegetable shortening, chilled, ¼ cup in small pieces Ice water ¼ cup Filling Granulated sugar All-purpose flour Baking powder Salt Ginger, ground Grated nutmeg, fresh Allspice Dark orange sweet potatoes, boiled and skinned, and mashed Butter, melted Dark rum Lemon juice Vanilla extract Egg Half and half Cane syrup marshmallow Granulated sugar Cane syrup Water Salt Sheet gelatin (or 3 Tbsp. granulated) Vanilla extract Egg white, large Crisps Sweet potato, large, peeled and sliced thinly Peanut oil, for frying WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 491 ¾ 1 ½ ¼ ½ ½ ¼ 2 cup Tbsp. tsp. tsp. tsp. tsp. tsp. cups ¼ 1 1 1 1 1 cup Tbsp. tsp. tsp. ea. cup 1½ 1½ ¼ ½ 15 2 2 cups cups cup tsp. sheets Tbsp. ea. 1 ea. THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Sugar Cinnamon ¼ cup 1 tsp. Method 1. For crust: In a large bowl, combine flours, salt, and sugar. Add chilled butter and shortening pieces; toss with flour to coat. Using fingertips, work shortening and butter into flour until there are no pieces of fat larger then a black-eyed pea. Sprinkle water over mixture and mix with a fork to combine. 2. Gather dough into a ball. Break off pieces of dough about the size of an egg. Using the heel of your hand, smear dough with a pushing motion away from you. Repeat until all dough has been smeared. Gather dough again and pat dough into a ball and flatten into a disk. Wrap and chill 30 minutes in refrigerator. 3. When ready to use, place disk between two pieces of plastic wrap. Roll dough in one direction, rotating disk 1/8th of a turn each time to help keep crust circular. Peel and replace plastic wrap on surface of dough as needed as circle gets larger. Roll dough into circle 2 inches larger than pie pan. Remove one sheet of plastic and press dough into pan. Carefully press out any air bubbles. Remove remaining plastic wrap. Smooth crust and crimp edges with fingers or tines of a fork. Return to refrigerator to chill 30 minutes before baking. 4. For filling: Heat oven to 425ºF. In a small bowl, combine sugar, flour, baking powder, salt, and spices. Set aside. 5. In large bowl, combine sweet potatoes and butter. Add spice mixture and combine well. Add rum, lemon juice, and vanilla extract. 6. In small bowl, whisk egg and half and half. Add to potato mixture. 7. Pour filling into prepared crust. Bake at 425ºF for 10 minutes. Reduce temperature to 375ºF and continue to bake for 40 to 45 minutes, or until pie is slightly raised in center. 8. For cane syrup marshmallow: In a medium saucepan, combine sugar, cane syrup, water, and salt. Cook at 240ºF. 9. Meanwhile, soak gelatin in cold water to soften (or sprinkle over water to soften if using granulated). When gelatin is soft, combine with vanilla extract (heat if necessary). 10. In large bowl of electric mixer fitted with a whisk attachment, whip egg white until stiff. Add gelatin vanilla mixture. 11. Pour hot syrup in a thin steady stream into egg whites while whipping at medium speed. Beat on high speed for 6 to 8 minutes, or until mixture is cool and glossy. Spoon or pipe onto surface of pie or on parchment paper coated with nonstick cooking spray. Toast with torch to brown. 12. For crisps: Rinse potato slices in cool water until water runs clear. Dry slices on paper towel. 13. Fry in small batches. Sprinkle with cinnamon sugar. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 492 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. SWEET TEA PIE WITH CANDIED LEMON AND MINT Ingredients Amounts Crust Cream cheese Unsalted butter All-purpose flour, unbleached Filling Butter, room temperature Granulated sugar Lemon, zest of Egg yolks Orange pekoe tea, warm, strong Vanilla extract Apple cider vinegar Lemon juice All-purpose flour, unbleached Cornmeal 3 oz. 1 stick 1¼ cups 1 2 1 8 ¾ 1 1 1 2 2 cup cups ea. ea. cup Tbsp. tsp. Tbsp. Tbsp. tsp. Method 1. In bowl of electric mixer, beat cream cheese and butter until well combined. Add flour and mix at low speed until dough forms a ball. Pat dough into 9-inch pie pan. Place pie shell in freezer while preparing filling. Heat oven to 350ºF. 2. In bowl of electric mixer, beat butter until light and fluffy. Gradually add sugar. Add lemon zest. Add egg yolks a little at a time allowing each addition to incorporate; scraping bowl often. Slowly add tea, vanilla, vinegar, and lemon juice. Add flour and cornmeal. 3. Remove crust from freezer and fill. Bake at 350ºF for 50 minutes. Cool on wire rack. Chill at least 2 hours before serving. Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 493 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WINES FROM RIOJA WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 494 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. WINES SERVED AT 2005 WORLDS OF FLAVOR CONFERENCE & FESTIVAL Selections of Alta Expression and Vino del Autor Tinto WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 495 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ADDITIONAL RECIPES WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 496 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. TURTLES Yield: 60 portions Ingredients Amounts Pecans, cashews, walnuts, or almonds Semi-sweet chocolate, melted 1 lb. 8 oz. Vanilla caramel Sugar Corn syrup Cream, lukewarm Butter Vanilla 2 1 2 ½ 1 cups cup cups cup tsp. Method 1. For vanilla caramel: Lightly oil the inside of a 3-quart saucepan. Combine sugar and corn syrup and cook over low heat, stirring constantly until sugar is completely dissolved and mixture comes to a boil. Continue cooking until candy thermometer reaches 250ºF, stirring constantly. Add warmed cream very slowly so mixture never stops boiling. Cook until temperature returns to 250ºF. Add butter bit by bit, maintaining the boil. Again return to 250ºF. Remove from heat and add vanilla. 2. Lightly oil sheet pan. Arrange 60 groups of nuts. Allow caramel syrup to cool slightly in pan, but be sure it is still liquid. Spoon tablespoons of caramel over each group of nuts. Let cool 10 to 15 minutes. Spoon melted chocolate over top of each turtle. Note: If vanilla caramel is to be used alone as caramel candies, pour is a steady stream into a lightly oiled 9- by 9- by 2-inch pan. Do not scrape pan. Mark into 1-inch squares, cool completely, and cut on cutting board. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 497 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. CHURROS CON CHOCOLATE Ingredients Amounts Milk Sugar Cinnamon stick Chocolate, finely chopped Cornstarch 28 2 1 6 1 oz. oz. ea. oz. Tbsp. Water Butter Salt Flour Eggs 1 4 ¼ 1 3 cups oz. tsp. cup ea. Cinnamon sugar Oil, for frying Method 1. Melt hot chocolate. Reserve a little of the milk to make a slurry with the cornstarch. Combine remaining milk with sugar and cinnamon. Bring to a simmer to infuse. 2. Stir in chocolate pieces and melt thoroughly. Stir in cornstarch slurry, then cook over gentle heat for 5 minutes. Strain out the cinnamon stick, and keep chocolate warm. 3. Heat oil to 360°F. 4. Combine water, butter, and salt. Heat to boiling. 5. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. 6. Remove from heat and add eggs all at once. 7. Transfer mixture to a pastry bag fitted with a star tip. 8. Pipe out 4-inch strips of dough directly into the hot oil. 9. Fry until golden brown, turning as needed. Drain thoroughly and roll in cinnamon sugar. 10. Serve with hot chocolate. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 498 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. ROSEMARY-CURRANT SCONES Yield: Twenty 4-ounce portions Ingredients Amounts Bread flour Baking powder Salt Sugar Currants Balsamic vinegar Rosemary, finely chopped Cream 1 1¾ ¼ 4 12 3 3 2 lb., 14 oz. oz. oz. oz. oz. oz. sprigs lb. Method 1. Macerate the currants overnight in balsamic vinegar. 2. Mix the bread flour, baking powder, salt, and sugar together with a paddle in a 20quart bowl. 3. Add drained currants and rosemary. 4. Add cream and mix until just combined. 5. Divide into 2 equal pieces and shape into 10-inch circles. 6. Place in a freezer until firm. 7. Cut each circle into 10 wedges. 8. Bake at 375°F for about 20 minutes. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 499 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PAN CON LECHE Ingredients Amounts Bread flour Instant yeast Whole milk European-style butter Eggs Sugar Salt 5 1½ 40 8 8 12 2 lb. oz. foz. oz. oz. oz. oz. Method 1. Add the milk, butter, eggs, and sugar to a mixing bowl fitted with a hook attachment. Combine the yeast with the bread flour and add it to the bowl. 2. Mix for 4 minutes on low speed. Add the salt and continue mixing for 3 minutes on medium speed. 3. Bulk ferment the dough for about an hour. Gently fold. 4. Cut into 2¼-ounce pieces. Form into rolls, egg wash, and let proof. 5. Gently egg wash the rolls again. Bake at 375˚F in a deck oven until the rolls are golden brown. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 500 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. PAN CON PASAS Ingredients Amounts Bread flour Instant yeast Whole milk European-style butter Eggs Honey Salt Currants Orange zest Sweet sherry 5 1½ 40 8 8 10 2 12 2 4 lb. oz. oz. oz. oz. oz. oz. oz. ea. oz. Method 1. Soak the currants and the orange zest in the sherry and enough hot water to cover the fruit. Allow to soak for 30 minutes. 2. Add the milk, butter, eggs, and sugar to a mixing bowl fitted with a hook attachment. Combine the yeast with the bread flour and add it to the bowl. 3. Mix for 3 minutes on low speed. Add the salt and continue mixing for 3 minutes on medium speed. Drain the liquid off the currants and orange zest and add to the dough. Mix on low speed for 1 minute. 4. Bulk ferment the dough for about an hour. Gently fold. 5. Cut into 2¼-ounce pieces. Form into rolls, egg wash, and let proof. 6. Gently egg wash the rolls again. Bake at 375˚F in a deck oven until the rolls are golden brown. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 501 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. MUDSLIDE COOKIES Ingredients Amounts Chocolate, unsweetened Chocolate, bittersweet Butter Eggs Sugar Coffee or mocha extract Vanilla beans Cake flour Baking powder Salt Chocolate chips, frozen 1 3 8 16 3 2 2 8 1½ a 3 lb. lb. oz. ea. lb. oz. ea. oz. tsp. pinch lb., 8 oz. Method 1. Melt chocolate and butter over double boiler. 2. Whip eggs, sugar, and flavorings until foamed. 3. Fold egg foam into chocolate. 4. Sift dry ingredients together and fold into chocolate. 5. Quickly fold chocolate chips into chocolate. 6. Scoop batter onto sheet pan with parchment using a large ice cream scoop (3 to 4 ounce). 7. Bake at 350˚F for 14 minutes. 8. Be careful not to overbake. WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 502 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. RECIPE INDEX Brothy-Style Corn A Esquites..................................................... 155 Achiote Shrimp with Crème Fraiche and Butter & Chile Poached Dungeness Crab Osetra Caviar...........................................466 with Yukon Gold Potato, Avocado and affron Steamed Rice Cilantro Salad in a Crisp Tart with Lemon Chelow.......................................................207 Grass Aioli and Smoked Pepper Oil.... 449 Agua de Flor de Jamaica C Hibiscus Water ..........................................159 Alaskan Black Cod with Ginger-Lime Sauce Cardamom Hibiscus Lemon Sorbet ......... 463 ...................................................................283 Caspian Olive Tapenade with Pomegranate Alaskan Black Cod with Lily Buds, and Angelica Mushrooms & Cellophane Noodles Zeytoun Parvardeh.................................... 193 Ca Hap Tuong Bun Tau...............................51 Catalan Fall Cookies Almond Brittle ...............................................76 Panellets de Chocolate .............................. 340 Amritsari Fried Salmon Catalan Vinaigrette..................................... 241 Sookhee Masaledaar Machee.......................93 Catfish Courtboullion .............................9, 483 Anchovy-Garlic Vinaigrette .......................248 Catfish in Claypot Angus Beef & Sonoma Foie Gras Sliders..467 Ca Kho To................................................... 39 Aromatic Chicken Pilaf Channa Lentil Bitoks Chicken Yakhni Pulao .................................69 Masala Vada ............................................... 68 Avocado Ajili-Mojili....................................119 Charmoula Vinaigrette................................ 242 Chicken in Coconut Soup B Tom Kha Gai .............................................. 99 Banana Blossom Salad with Peanuts ..........42 Chicken Kebab Bangalore Fish Nuggets................................61 Jujeh Kabab .............................................. 203 Basic Tamale Dough................................8, 482 Chickpea and Chorizo Pasteles with Caldo Berr-Illy There ......................................344, 441 Santo ........................................................ 120 Blackberry Cobbler Baskets..................16, 489 Chickpea Salad with Grilled Shrimp, Mint, Bourbon, Belly, and Beans..........................444 Red Onion, Roasted Peppers, and Harissa Braised Short Ribs with Black Mission Figs Vinaigrette............................................... 244 ...................................................................457 Chile Arbol Salsa Bread Pudding with Chorizo, Manchego, Salsa de Chile de Arbol ............................ 141 and Piquillo Peppers ..............................332 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 503 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Ensalada de Calabaza y Pina la la Brasa con Chile de Arbol Sauce...................................294 Vinaigreta de Melado Aromatico, Pepitas Chile Morita Salsa de Calabaza y Cacao ............................ 408 Salsa de Chile Morita.................................142 Cucharamama Slab Bacon or Pork Belly in Chili-Lime Dipping Sauce Guava-Bitter Orange Adobo Nuoc Mam Chanh......................................286 Tocino Entreverado o Barrigada en Adobo de Chilled Yogurt Soup with Rose Petals and Guayaba y Naranja Agria..................... 405 Raisins Abdugh Khiar Ba Tilit ...............................197 D Chocolate Mousse with Cardamom............71 Date and Raisin Chutney............................. 58 Churan Goli....................................................27 Deluxe Seafood Cocktail Churros con Chocolate................................498 Coctel........................................................ 111 Citrus Braised Pork Shoulder with Dog’s Nose Salsa from Yucatán Ecuadorian Peanut Sauce ......................355 Xnipec....................................................... 131 Cochinita Pibil..............................................127 Donde est Banana ................................380, 442 Coconut Rice ..................................................72 Dry Rubbed Venison Caciotta Cheese Coconut-Mint Rice.........................................82 Enchilada................................................. 446 Cod, Candied Peppers, Iberian Ham, and Duck with Orange Sauce ........................... 178 Pine Nut Crunch .....................................325 E Coffeecake with California Raisins ...........310 Corned Beef Stew ........................................124 Ecuadorian Peanut Sauce .......................... 356 Couscous Salad with Grilled Shrimp, Onion, Eggplant and Chicken Braise with Unripe Grapes Celery, Almonds, and Olives ................240 Khoresh-e Ghureh-o Jujeh-o Bademjan.... 209 Crab Turnovers Emulsified Bread with Tomato, Olive oil, Empanadas de Jaiba...................................147 Sherry Vinegar, Shrimp, and Paprika- Creamy Tomato Gazpacho with Yuca and Garlic Sauce ............................................ 329 Serrano Picadillo Ethiopian Berbere Sauce ............................ 469 Salmorejo con Picadillo de jamon Serrano y Yuca......................................................403 F Creole Seasoning....................................10, 484 Fillet Kebab from the Tenth-Century Persian Creole Tartar Sauce ...............................13, 487 Book of Kings Crispy Okra Salad..........................................92 Kabab-e Shahnameh-ye Ferdowsi ............ 205 Cucharamama Calabaza and Grilled Fish Couscous Djerbienne ......................... 274 Pineapple Salad aith Brown Loaf Sugar Floating Lotus Seeds in Coconut Vinaigrette, Pumpkin Seeds, and Cacao Khanum Bua Loy...................................... 101 Nibs WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 Fragrant Brown Loaf Sugar Syrup 504 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Melado Aromatico .....................................410 Grilled American Lamb Brochettes Mechoui Fresh Cheese in Roasted Tomatillo Salsa .................................................................. 296 Panela en Salsa Verde................................117 Grilled Kobe Beef Marinated in Tamari Soy Fresh Fig and Corn Muffins .......................461 Sauce with Braised Pumpkin, Radish and Fried Clams, Liquifed Carrot, and Oil of Fig............................................................. 350 Roasted Vegetables.................................257 Grilled Kobe Beef Salad ............................. 472 Fried Shallot Nuoc Cham Sauce ................475 Grilled Lobster and Matsutake Skewer with Fried Squid Filled with Cream of Chickpeas, Uni Bisque............................................... 348 Winter Truffles, and Egg Yolks.............258 Grilled Pork Ribs in a Chile Habenero Sauce Frijoles Negros Frito....................................471 Costillas al Carbonen Jugo de Chiltomate 128 Frozen Orange Powder with Wine-Poached Grilled Scallion with Romesco.................. 213 Pears..........................................................183 Grilled Shrimp Paste on Sugar Cane Chao Tom ................................................... 48 G Grilled Shrimp with Raisin Achiote Glaze Gael’s Tandoori Lamb Chops ......................89 and Hoja Santa, Avocado, and Tomatiloo Garam Masala ................................................91 Salsa ......................................................... 306 Georgia Muffins...................................312, 365 Grilled Toro with Spicy Miso.................... 346 Ginger-Lime Dipping Sauce Grouper Pomelo Ceviche........................... 167 Nuoc Mam Gung .......................................284 Guacamole with Crab and Shrimp Goat Cheese Panna Cotta with Golden- Guacamole con Mariscos.......................... 161 Tomato and Fennel Broth and Sweet Ripe Tomato and Basil Broth Topped with H Parmesan Frico........................................413 Halibut "En Papillote" with a Mint-Cilantro Gorditas de Chicharron ..............................134 Chutney ..................................................... 90 Grape Raita.....................................................84 Hanoi Rice Noodles with Grilled Pork Bun Cha Hanoi ........................................... 45 Grapefruit Liquado .....................................426 Hanoi-Style Alaskan Scallops with Baby Dill Green Bites and Rice Noodles ..................................... 40 Doughmaj Loghmeh-Ye Sabz-E Eshqabad ............194 Harissa Vinaigrette and Mayonnaise....... 243 Green Cardamom Kulfi ................................77 Hazelnut and Raisin Rye Bread .........313, 339 Green Curry Paste .......................................106 Hazelnut Crusted Tempura Prawns with Green Curry with Chicken .........................105 Fuyu Persimmons, Rocket Arugula, and Green Mango Salad with Grilled Alaska Banyuls Vinaigrette ............................... 334 Salmon Goi Xoai Ca ...............................................285 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 505 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Homemade Curd with Three Cheeses, Fried Lamb Baked in a Clay Jar .......................... 264 Hazelnuts, Wild Berries, Quince, and Lamb Barbacoa in Mixiote Lamb Barbacoa en Mixitoe....................... 157 Sorbet of Quince......................................259 Lamb Chop Pepper Fry Homemade Salmon Pastrami ....................229 Andhra Pradesh........................................... 57 Honey & Soy Brined Steamship Fresh Ham Lamb Kebab with Pomegranate and Grape with Steamed Bun and Vegetable Dim Syrup Glaze Sum ...........................................................372 Chenjeh Kabab-e Anar.............................. 201 Honey Bourbon Pecan Tart ..................17, 490 Lebanese Cracked Wheat Salad Hongos a la Xalapeña..................................173 Tabbouleh ................................................. 254 Hot Chocolate with Crushed Almonds, Lebanese Meat Pies or Mini Pizzas Cream of White Chocolate, and Cocoa Lahm bil Ajeen ......................................... 383 Sorbet........................................................327 Leblabi .......................................................... 263 Hot Italian Sausage with Creamed Orzo and Lentil Balls Fennel .......................................................374 Mercimek Kofte........................................ 223 Hot Pepper Vinaigrette...............................250 Lime Seared Scallop Escabeche ................ 423 Hue-Style Peanut Dipping Sauce Lime Water with Chia Tuong Goi Cuon ..........................................36 Limon Agua de Chia................................. 150 I Liquid Yogurt with Cider Vinegar Sirkeli Ayran............................................. 221 Illy-egal in Dixie...........................................343 Lobster, Mousse of its Coral, and Cold Iroquois Roasted White Corn Cakes .........445 Chicken Broth with Mayonnaise and Iskilip-Style Dolma Paprika .................................................... 328 Iskilip Dolmasi ..........................................220 Israeli Chopped Salad with Avocado .......236 M Italian Fresca ................................................318 Mackerel Dolma Filled with Fresh Dill, J Mint, Allspice, Pine Nuts, and Hazelnut Johnny Cake (Hoe Cake) Batter...........14, 488 .................................................................. 228 Majoun ..................................................311, 338 K Manchurian-Style Cauliflower Kao Soy ...........................................................23 Lahsuni Gobi .............................................. 94 Kobe Beef with Coffee Raisin Salsa, Roasted Mango Bubble Nestea ................................ 319 Shallot, & Raisins with Crème Fraiche.303 Mango Cilantro Pistachio Chutney .......... 474 L Mango Lassi................................................. 379 Lamb and Peanut Borek .............................364 Marinated Daikon and Carrots ................... 50 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 506 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Marinated Monkfish Filled with Goat N Cheese Curls, Vinaigrette of Nuts, and Nevzine ........................................................ 187 Quince ......................................................330 O Masa Snacks Filled with Yellow Beans Oaxacan Mole Rojo..................................... 476 Tlatloys con Frijoles Amarillo...................156 Octopus, Potatoes Poached with Garlic and Masala Vada ...................................................59 Parsley, Peppers, Olives, and Scallions331 Mascarpone Ice Cream................................398 Ojja with Smoked Herring or Bottarga .... 265 Mascarpone Ice Cream with Pomegranate Syrup ........................................................397 ole Negro de Teotitlan del Valle ............... 138 Meatball and Pomegranate Soup ..............385 Onion Chutney.............................................. 63 Meyer Lemon Curd .....................................378 Orange Peppercorns................................... 168 Miang Kum...................................................102 Orange Planter’s Punch ............................. 421 Middle Eastern Hamburger .......................234 Orange Powder ........................................... 184 Mimosa..........................................................179 Orange Reduction....................................... 185 Mint Chutney .................................................62 Orange Shrimp Mojito ............................... 424 Mint Vinaigrette...........................................247 Orange Sole.................................................. 180 Mole Verde ...................................................164 Orange Sorbet with Grilled Foie Gras...... 181 Molotes with Cheese, Chile and Epazote Orange Spaghetti ........................................ 182 Molotes de Queso con Chile y Epazote Orange-Pomelo Salsa ................................. 422 Molots de Queso con Chile y Epazote ..135 Oregano Garlic Vinaigrette ....................... 232 Moroccan Charmoula ..................................239 Oroblanco Fingerling Potatoes ................. 425 Moroccan Chermoula with Harissa ..........470 P Moroccan Lamb Sausage ............................245 Paella Salad.................................................. 251 Moroccan Preserved Meat..........................276 Pan con Leche.............................................. 500 Mozzarella & Romano Stuffed Grape Leaves Pan con Pasas .............................................. 501 ...................................................................267 Peanut Brioche ............................................ 363 Mudslide Cookies........................................502 Peanut Brittle............................................... 367 Mudslide Cookies with Peanuts................366 Peanut Chutney ............................................ 66 Mushroom-Chile Fry.....................................55 Peanut Mud Pie with Peanut Brittle......... 361 My Grand-Uncle’s Khicharee Peanut Pavé ..........................................342, 368 Mung Daal Kee Khicahree ..........................85 Peanut Raisin Granola................................ 315 My Sister’s Favorite Corn Peanut Sauce Makayee Noo Curry ....................................95 Salsa de Cacahuate.................................... 149 Pear Chutney................................................. 87 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 507 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Pear Tarts with Hazelnut and Gorgonzola in Pork Loin Marinated in Garlic and Corn Filo...................................................337 Pimenton Lomo de Cerdo Adobado.......................... 238 Pepper Slaw Pot Beans Ensalada de Col y Chiles ...........................171 Perfect Pacific Rim.......................................381 Frijoles de la Olla...................................... 143 Pesto Vinaigrette..........................................246 Pot Licker-Revisted..................................... 448 Pincho Moruno ............................................215 Potato and Chorizo Stew Patatas a la Riojana ................................... 191 Pineapple Salsa Prawn Curry with Coconut Milk and Salsa de Pina..............................................163 Turmeric Piquillo Peppers Stuffed with Goat Cheese Chameen Moily........................................... 70 and Crab...................................................479 Prawn Golgappe in Solkadhi ...................... 28 Piquillo Peppers Stuffed with Salt Cod with Prawn Pepper Masala Biscayne Sauce Karnataka.................................................... 56 Pimientos del Piquillo Rellenos de Bacalao con Sals Vizcaina..................................323 Preserved Lemon and Greens Salad ........ 420 Pistachio Brittle ..............................................79 Preserved Lemons ...................................... 169 Pleasure of POM-Pei ...................................400 Prune and Pomegranate Chutney ............ 392 Poached Quince in Pomegranate Juice with Puerto Rican Creole Sauce......................... 123 Pulled American Lamb “Birria” Tacos .... 298 Panna Cotta..............................................399 Poc Chuc .......................................................132 R POM Fizz ......................................................394 Raisin & Flaxseed Multigrain Breakfast Rolls314 POM Iced Tea...............................................395 Raisin Coffee Adobado .............................. 305 POM Marinated Chicken with Belgian Ravioli with Dry Roasted Hazelnut and Endive, Pear, and Walnut Salad ...........387 Sage Brown Butter ................................. 336 POM Mimosa ...............................................396 Raw Meat Kibbeh with Arabic Kebab Pomegranate & Pistachio Meatballs Arap Kebabi Cig Kofte ............................. 218 Kufteh-Ye Anar-o Pesteh ..........................195 Red Mole Pork Belly Empanadas ............. 370 Pomegranate Marinated Grilled Kebabs ..391 Red Onion Garnish..................................... 129 Pomegranate Molasses (Made from POM Refried Beans Concentrate) ............................................389 Frijoles Refritos ........................................ 144 Pomegranate Molasses (Made from POM Rice Cooler Juice...........................................................388 Horchata.................................................... 158 Pomegranate Molasses Made from POM Rice Paper-Wrapped Salad Rolls Concentrate..............................................389 Goin Cuon................................................... 46 POMtini.........................................................393 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 Rice Pudding Baked in Oven 508 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Firin Sutlac ................................................269 Salt Cod Brandade Rice Pudding with Apple and Raisin Brandada de Bacalla ................................. 455 Apple and Raisin Phirni...............................64 Salt Cod, Avocado Ajili Mojili and Chayote Ripe Plantain & Corned Beef Stew Mini Salad......................................................... 122 Piononos with Creole Sauce ..................125 Salt Crusted Fingerling Potatoes with Risotto with Boiled Peanuts, Collards, Okra, Pimenton Cured Salmon....................... 454 Country Ham, and a Boiled Peanut Satsuma Seared Tuna ................................. 416 Emulsion ..................................................359 Savory Couscous with Kadid and Roast Catfish and Tasso Savory Cheesecake Vegetables .............................................................11, 485 Mesfouf de Jerba....................................... 272 Roast Chicken Scallop and Potato Pintxo with Parsley Poulet Mosli...............................................262 Picada ...................................................... 453 Roast Orange Harissa..................................419 Scallop Ceviche with Orange Ice .............. 177 Roasted Chile Poblano with Tuna Escabeche Seared Pacific Halibut with Boiled Peanut Chile Relleno de Escabeche de Atún .........293 Beurre Blanc, Fennel Slaw and Red Mule Roasted Garlic Tamales with Ricotta and Grits ......................................................... 357 Swiss Chard Seared Sea Scallops in an Ajili Mojili Sauce Tamales de Requeson y Acelgas ...............109 with Mojito Chaser ............................... 412 Roasted Hog with Savory Stuffing............451 Sekerpare ..................................................... 188 Roasted Pear, Red Onion, Goat Cheese, and Sesame Chutney Balsamic Vinegar Galette.......................376 Til Chutney ................................................. 67 Roasted Quail with Raisin Pine Nut Jam and Shahi Tukda................................................... 74 Shaved Fennel Salad with Golden Raisins Shallot Kebab with Tarragon & Chanterelles .........................................308 Tarhinli Sogan Kebabi .............................. 222 Romesco Sauce and Romesco Vinaigrette235 Shrimp and Yuca Cebiche Salad with Bitter Rosemary-Currant Scones ..........................499 Orange and Aji Cachucha..................... 406 Shrimp in a Spicy Tomato and Bell Pepper S Broth Saffron Syrup .................................................75 Camarones Maya (Pampano).................... 290 Salad with Mung Bean and Black-Eyed Peas Sizzling Garlic Shrimp Lavlazli Mas Piyazi ...................................224 Gambas al Ajillo ....................................... 190 Salmon Chunks With Poppy Seeds Slow-Steamed Goat or Lamb with Mild Hashasli Somon Lokmasi ..........................219 Chile Seasoning Salsa Chiltomate ..........................................130 Birria de Chivo de Carnero ....................... 113 Salsa Verde ...................................................153 Smoked Catfish & Field Pea Caviar ......7, 481 Salsa Verde con Aguacate ..........................154 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 509 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Sonoran-Style American Lamb..................300 T Sookhi Mirch ..................................................30 Table Salad Sour & Hot Surmai Rai Song...................................................... 38 Ambat Tikhat Surmai ..................................31 Tahini Dressing Spanish Omelet Tahiniyeh .................................................. 233 Tortilla Espanola........................................321 Tamarind Barbecue Sauce ......................... 121 Spicy Crab and Moong Lentil Soup ..........464 Tandoori Prawns .......................................... 97 Spicy Lemon Dressing ................................418 Tangerine Rum Mojito ............................... 417 Spicy Peanut Soup with Avocado Salsa ...353 Tangerine Sorbet ........................................... 80 Spinach and Cashew Nut Bitoks Tangy Yucatecan Grilled Pork with Roasted Palak Kaju Kebab ........................................65 and Fresh Garnishes Spinach Borani .............................................255 Poc Chuc................................................... 115 Sprite Mojito .................................................317 Tapenade and Tapenade Vinaigrette ....... 249 Squid Ink Salt Crusted Yellow Tail on Tasso ........................................................12, 486 Country-Style Chili Sauce Terkib-i Cesidiyye....................................... 227 Pla ................................................................25 Thai Mochi Steamed Fish Fillet in Curry Mousse Khanom Dtom .......................................... 100 Hor Mok ....................................................103 Tinga Poblana for Molotes......................... 136 Steamed Mussels .........................................214 Toasted Cuban Bread with Chocolate, Steamed Mussels, Vegetable Broth, Pottage Drizzled with Olive Oil and Sea Salt of Apple, and Peach and Candied Lemon Tostadas de Pan Cubano con Chocolate, ...................................................................260 Aceite de Olivia y Sal .......................... 402 Steamed Nopal Cactus in Cornhusks Toasted Cumin Vinaigrette ....................... 237 Tamalites de Nopalitos ..............................152 Toasted Peanut-Mint-Ginger Relish with Stuffed Kibbeh Black Angus Fillet .................................. 362 Icli Koftelerimiz ........................................217 Toasted Pumpkin Seed Sauce ................... 478 Sweet and Sour Butternut Squash with Tom Kha Gai with Grilled Lemon Grass Ginger and Chiles Shrimp ..................................................... 414 Kaddu Kee Sabzi .........................................88 Tomato Bread .............................................. 212 Sweet Potato Pie with Cane Syrup Tomato Chutney ........................................... 60 Marshmallow and Sweet Potato Chips.18, Torani Basil Buttermilk Panna Cotta........ 429 491 Torani Basil Calvado Sidecars................... 428 Sweet Tea Pie with Candied Lemon and Torani Chile Cilantro Cocktail Sauce ....... 430 Mint.....................................................20, 493 Torani Garden Mint n’ Huckleberry Spritzers................................................... 437 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 510 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED. Nuoc Cham ................................................. 37 Torani Ginger Jack Manhattan...................433 Vietnamese Rice Noodle Soup with Chicken Torani Lemon Verbena Champagne Pho Ga ........................................................ 43 Mignonette...............................................435 Vietnamese Sandwich with Five-Spice Pork Torani Lemon Verbena Cranberry Cosmo .................................................................... 52 ...................................................................434 Vine Leaf Wrapped Lamb Kebab from Torani Lemon Verbena Ricotta Cheesecake Sixteenth –Century Persia ...................................................................439 Kabab-e Barg-e Mo Safvieh ..................... 199 Torani Mayan Chile-Chocolate Love Potion ...................................................................436 W Torani Peach n’ Basil Bellinis or Spritzers438 Warm Fig and Thyme Crisp with Fig Syrup Torani Pure Flavored Fregula Risotto ......432 .................................................................. 458 Torani Savory Cilantro Martini .................431 Wheat Pilaf .................................................. 390 Torani Thai Ginger-Apple Mignonette.....440 Wheel of Spices ........................................... 176 Tsukune with Yuzu Teriyaki Sauce ............33 White Bean Purée........................................ 253 Tuna Mayonnaise ........................................231 White Rice with Fried Plantains Tunisian Chickpea Soup with Eggs, Capers, Arroz Blanco con Platanos Fritos ............. 148 Olives and Hot Chili Sauce....................279 Whitebait in Vinegar Covered with Thin Tunisian Poached Fish with Olives, Slices of Zamoran Manchego Cheese, Preserved Lemons, and Capers ............277 Chive Oil, and Red Chard..................... 326 Turkish Homemade Fresh Pasta with Wine Leaves Stuffed with Lentils Walnuts and Kes Cheese Mercimek Sarmasi .................................... 270 Kesli Eriste ................................................226 Wine-Soaked Fig Bread Pudding Turtles ...........................................................497 Hongos...................................................... 460 V Z Vietnamese Dipping Sauce Zengo’s Give & Take Chicken Salad ........ 292 WORLDS OF FLAVOR 2005 MASTER RECIPE DOCUMENT V1.0 511 THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE. ALL RIGHTS RESERVED.
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