Roasted Vegetables

1 Yellow Squash, chop into 1/2 inch chunks
1 Zucchini,chop into 1/2 inch chunks
1 Bell Pepper, chop into 1/2 inch chunks
1 Onion, chop into 1/2 inch chunks
8 Ounces Mushrooms, chop into quarters
1/4 Cup Canola Oil
To Taste Kosher Salt
To Taste Black Pepper

Place all vegetables onto a sheet pan. Toss them in the canola oil, salt and pepper.

Put the sheet pan in the oven at 450 degrees. Every once in a while toss the vegetables around so they do not stick to the pan. When the edges are a golden brown the vegetables are done.

Tip: if there are leftovers use to put in eggs in the morning!

Italian Buttercream ( 5 Quart Mixer Max)

Johnson & Wales



















Yield: 5 Quart Mixer Maximum

6 Ounces Water
24 Ounces Sugar
12 Ounces Egg Whites
28 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

13 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Italian Buttercream (9 inch Cake)

Johnson & Wales


















Yield: 1, 9 inch Round

3 Ounces Water
12 Ounces Sugar
6 Ounces Egg Whites
14 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

6.5 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Fruit Tartlets

1 Pastry Cream Recipe
1 Short Dough Recipe
Apricot Jam
Fresh Fruit

Line Short Dough in Tarlet pans. Using a fork put holes in the short dough to help the dough no rise. Place in oven at 350 degrees, take out when golden brown. Take shells out of the tartlet pans, let cool completely.

In a sauce pan place about 1/4 cup of Apricot Jam with 1/4 Cup of water. bring to a boil. Remove from heat and let cool.

Fill Short Dough Shells with Pastry cream then top with fresh fruit. With a pastry brush, brush on the Apricot mixture onto the fruit. This is to give the fruit a shine.

Short Dough

The Professional Pastry Chef, Bo Friberg

Yield: 2 Pounds 6 Ounces

6 Ounces Sugar
14 Ounces unsalted Butter, room temperature
1 Egg
1 Teaspoon Vanilla Extract
1 Pound Bread Flour

Place the sugar, butter, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined. Add the flour and mix only until dough is smooth.

Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly.

Cover and refrigerate until firm enough to work with, about 30 minutes.

Pastry Cream

The Professional Pastry Chef, Bo Friberg


yields: 1 Pound 8 Ounces

1 Pint Whole Milk
1/2 vanilla bean or 1/2 teaspoon vanilla extract
1 Ounce Cornstarch
4 Ounces Sugar
1/4 Teaspoon Salt
2 Eggs
2 Ounces Unsalted Butter

Place the milk in a heavy-bottomed saucepan. If using the vanilla bean, split lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring to a boil.

Keeping an eye on the milk, whisk the cornstarch, sugar, and salt together in a bowl. Gradually add the eggs and mix until smooth.

Slowly add about 1/3 of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla beans. Stir in vanilla extract, if using. Stir in the butter continuing to stir until it is completely incorporated.

Pour the custard into a bowl and cover with a piece of baking paper. When cooled, store in the refrigerator. If made and stored properly, pastry cream will keep fresh for up to 4 days. however, when it is that old, it should be used only for pastries in which it will be baked.

Philly Cheesesteak Spring Rolls

Saveur December 2005























Serves 4

Dipping Sauce:
1/2 Cup Ketchup
1 1/2 Tablespoon Dijon Mustard
1 1/2 Tablespoon Honey
1/4 teaspoon Cayenne

Spring Rolls:
1/4 Cup Olive Oil
1 1/2 Pounds Beef top loin, trimmed and chopped
5 Ounces American Cheese, cut into 1/2 inch pieces
4 Ounces Provolone Cheese, cut into 1/2 inch pieces
8 Spring Roll Wrappers, 9 1/2 inch
6 Egg Yolk, beaten slightly
Canola Oil

For Dipping Sauce: Combine ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.

For Spring Rolls: Heat olive oil in a large skillet over medium heat. Add beef and cook, stirring, until no longer pink, 5 to 7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce heat to medium-low, stir in cheeses, and cook until cheeses melt, 2 to 3 minutes. Season with salt and pepper to taste and set aside to let cool.

Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap. Brush entire surface with egg yolk. Form 1/4 of the beef mixture into an 8 inch log along one edge of the wrapper. Roll up wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corner with egg yolk, and lay the first roll across the bottom across of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat process with remaining wrappers and filling.

Pour canola oil into a heavy medium pot to a depth of 2 inches and heat over medium heat until temperature registers 350 degrees on a candy thermometer. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on a plate, serve with sauce.

Buttermilk Pancakes

The Culinary Institute of America

















About 5 Servings

All-purpose Flour 10.5 Ounces
Baking Powder .5 Ounces
Baking Soda 1/2 Teaspoon
Salt 1/2 Teaspoon
Sugar 2.25 Ounces
Eggs 4 each
Buttermilk 16 Ounces
Butter, melted 2 Ounce

Sift the dry ingredients into a large bowl and make a well in the center.

In a small bowl combine sugar, eggs, buttermilk, and butter and mix well. Pour all at once into the center of the dry ingredients. Mix with a whisk until barely combine, about 10 stirs. Small lumps are expected.

Heat a large skillet or griddle pan over medium heat, lightly greased. Ladle in 1/3 cup of the mixture per pancake. When bubbles break and the bottom is golden brown, 1 to 2 minutes, turn over. Finish cooking on the second side, about 1 minute. Serve immediately.