Pork Noodle Soup with Cinnamon and Anise

Gourmet December 2007

2 1/2 Pounds Pork Backribs
6 Cups Water
2/3 Cup Soy Sauce
2/3 Cup Stock
1/4 Cup Dark Brown Sugar, packed
1 Head Garlic, halved crosswise
3 Cinnamon Sticks, 3" inches
1 Star Anise, whole
5 1/2 Ounces Bean Threads (cellophane) noodle

Gently simmer all ingredients expect noodles in a 6-quart heavy pot, covered skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.

Pizza Dough

1 Teaspoon Salt
1 Tablespoon Honey
2 Tablespoons Olive oil
3/4 Cup Water, cool
2 1/2 Teaspoons Yeast
1/4 Cup Water, warm
3 Cups Flour

Combine salt, honey, oil, and cool water. In separate bowl, sprinkle yeast over warm water and let proof 10 minutes.

Place flour in food processor, slowly add honey mixture with motor running, pour in dissolved yeast. Process till dough forms a ball. Knead dough on floured surface.

Put in greased bowl and allow rest for 30 minutes. Divide dough in half and roll into 6-inch circle. Make edge thicker with fingers. Stretch circle to 7-8 inches. Bake at 350 for about 20 to 25 minutes.

Pina Colada Muffins

1 Tablespoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup White Rice Flour
1/2 Cup Coconut Flour
1/2 Teaspoon Xanthum Gum
2 Tablespoons Butter, melted
2 Eggs
3/4 Cup Milk
1/2 Cup Sugar
1 Can Crushed Pineapple, 20 oz Can (2 1/4 Cups)
1/2 Teaspoon Vanilla Extract
1/2 Cup Coconut Flakes

Preheat oven to 400 degrees F. In a large bowl Sift together the baking powder, salt, rice flour, coconut flour, coconut flakes and xanthum gum.

In a small bowl mix the Melted butter, eggs, milk, sugar, vanilla and crushed pineapple. Pour the wet ingredients over the dry ingredients. Mix thoroughly. Pour into prepared muffin pan.

Bake for 20 to 25 minutes.

Pie Dough

Chef Lavallee, Johnson & Wales, Denver campus






















12 Ounces All-Purpose Flour
3/4 Ounce Sugar
1/4 Ounce Salt
3 1/4 Ounces Unsalted Butter
2 3/4 Ounces Margarine
2 3/4 Ounces Shortening
4 Ounces Water, ice cold

Sift flour, sugar and salt together. Rub in the butter, shortening, and margarine until crumbs are the size of peas. Add water mix just until combined. Wrap with plastic wrap and place in the fridge for at least 30 minutes.

Follow the recipe for the proper pie you are making or follow one of the directions below.

Par Bake: fill shell with beads or beans or invert or place another pan in top bake at 425 degrees for 8-10 Minutes.

Per Bake: fill shell with beads or beans or invert or place another pan in top bake at 425 degrees for 15 Minutes. then empty shell and bake for 5-10 more minutes for golden color.

**NOTE**
If using salted butter, omit salt.
If making a savory dish omit sugar.

Pesto

2 Ounces Basil, fresh
2 1/2 Ounces Pine Nuts
1/4 Ounce Garlic, mashed to a paste
1/4 Ounce Salt
2 Ounces Olive Oil
2 Ounces Parmesan Cheese, grated

Rinse the basil well, Dry thoroughly. and coarsely chop. Transfer them
to a food processor. Grind the basil, pine nuts, garlic, and salt together,
adding the oil gradually to form a thick paste.

Peppermint Pinwheels

2 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Margarine
1/4 Cup Sugar
1 Egg Yolk
1 Teaspoon Vanilla
1 Teaspoon Peppermint Extract
Red Food Color


Preheat the oven to 350. Sift together flour, slat and baking powder then set aside.
Beat margarine with sugar until fluffy in large bowl. Beat in egg yolk and vanilla. Stir flour mixture in 1/3 at a time blend well after each addition to make a soft dough.

Divide dough in half. Add peppermint extract and red food color to first half Roil out each color into 16x 10 rectangle between waxed paper.

Place pink on top of white and roll up tightly. Chill or freeze. Slice in 1/4 slices. Bake in the oven for about 8 minutes.

Brownies

Annette Versluys





















1/2 Cup Butter, softened
1 Cup Sugar
2 Eggs
6 Tablespoons Cocoa Powder
1 Teaspoon Vanilla
1/2 Cup Flour

Cream butter and sugar together. Add beaten eggs and mix well. Mix flour and cocoa in separate bowl and add into wet mixture. Add vanilla. Lightly grease an 8×8 pan and pour the batter in. Bake at 325 degrees for 25 to 30 minutes.