Sample Recipe

Tarte aux Citron (Lemon Tart)
serves 6 - 8

Ingredients:

For the pastry:
all purpose flour, 2 C
sugar, 2 T
salt, 1/2 t
butter, cold, unsalted, 12 oz., cut into small pieces

lemon filling:
sugar, 1 C  ( I use a half cup as it is too sweet otherwise--unless you like it that way)
eggs, 2 each
butter, 10 oz., melted (can use as little as 6)
lemons, 2 each, juice and zest
salt, pinch

Method:

For the pastry, combine the flour, sugar and salt in a food processor.  Add the butter and pulse until it resembles a coarse cornmeal.  Sprinkle with up to 3 T of ice water, adding until dough comes together, roll into a ball, wrap in plastic and refrigerate for at least one hour, until firm.

Preheat the oven to 375˚.

Transfer the dough to a floured surface, flatten and roll out into a 9” round.  Place the dough into an 8” false-bottomed tart pan and form the edges carefully, so that the dough sticks out a little above the edge.  Prick with a fork all over and place back in the refrigerator to chill.  Place aluminum foil directly on the surface of the chilled dough, tucking it into the edges securely.  Bake dough for about 15 minutes, or until the crust starts to turn just barely golden.  Check often and spin the tart shell to evenly cook. 
Remove from the oven to cool.

For the filling, beat sugar and eggs together in a mixer until pale yellow.  Gradually add the melted butter.  Stir in the lemon juice and zest and the pinch of salt.  Pour filling into the baked tart shell and bake until filling is set (jiggle the pan gently to see how it moves) and the crust becomes a nice golden color.  Filling can brown slightly too, it’s ok.  Remove from the oven and chill.

A dusting of powdered sugar looks nice.  Serve with berry coulis, a dollop of whipped cream, garnished with a mint sprig, if you like.






Simple Berry Coulis
yield: 2 cups


Ingredients:
berries (blueberry, blackberry, strawberry, etc.) frozen, 2 C
lemon, 1/2, juiced, added to taste
sugar, 2 T, add to taste
port/chambord/cassis, to taste – depending on berry chosen


Method:
Put the berries in a small sauce pan, add a squeeze of lemon and the
sugar and put over low heat.  Stir occasionally until berries are thawed out and the mixture starts to bubble.  Remove from heat.  Cool slightly.

Transfer mixture to a blender and puree to smooth.  Taste and adjust with additional sugar, lemon or port to taste.  When it tastes good to you, pour it through a strainer and chill until ready to use.


Serving suggestions:
Excellent spooned over cheesecakes, lemon tarts, with ice cream, etc.

Recipe from Chef Danny Cohen

Teriyaki Sauce
makes about 1 1/2  cups

Teriyaki dishes are found in many different type of cuisine nowadays, even in Mexican and Western dishes.  Then, what is teriyaki?  It's a way of Japanese cooking. The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster, and yaki means grill or broil.

To make a teriyaki dish, ingredients are broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce.  It's the teriyaki sauce that brings the shiny look (teri) to the ingredients.  This is the real teriyaki, although any dish cooked with teriyaki sauce seems to be called teriyaki nowadays, whether the ingredients are Japanese or not.

You can buy teriyaki sauce in a bottle at the grocery store, but authentic teriyaki sauce is very easy to make. To make teriyaki sauce, you need soy sauce, mirin, and sugar. (If you don't have mirin, you can substitute it with sake and sugar.) The key ingredient in teriyaki sauce is mirin, it adds luster to ingredients.

Ingredients:
    soy sauce, 1/4 C
*mirin, 1/4 C
    water, 3/4 C
    ground ginger, 1/2 t
    garlic powder, 1/4 t
    packed brown sugar, 5 T
    honey, 1-2 T
    cornstarch, 2 T
    cold water, 1/4 C

*ask Coop to order

Method:

Mix the soy sauce, water, ground ginger, garlic powder, brown sugar and honey in a saucepan and begin heating.  Mix the cornstarch and 1/4 cup of cold water together in a small bowl to dissolve.  Add cornstarch slurry to the pan and whisk to incorporate.  Heat until the sauce thickens.  You may add some water if it is too thick.

Store in the refrigerator until ready to use. Adapted from Chef Danny Cohen

ASIAN COLE SLAW
serves 6-10 as a side dish

1 cup white vinegar
_ cup sugar
2 t. salt
2 cucumbers, julienned
2 cups sliced red cabbage
2 cups sliced green cabbage
1 carrot, julienned
6 Thai chilies, chopped – or to taste
_ cup coriander leaves (cilantro)
_ cup chopped peanuts
_ cup fried shallots (optional)

Method:
1) Mix together vinegar, sugar and salt in a small glass bowl.  Set aside.
2) In a large bowl, toss together cabbages, carrots, cucumbers, chilies and cilantro.  Pour vinegar mixture over vegetables and toss well.
3) Cover and refrigerate for up to one hour. Stir occasionally.
4) Garnish portions with peanuts and fried shallots (if using).


GRILLED PONZU-MARINATED FISH
With Ginger Bean Sprout Salad
Serves 4

Ponzu is a Japanese citrus sauce. 


_ cup ponzu, or _ cup each line and lemon juices
1 tablespoon finely chopped fresh ginger
_ cup soy sauce
1 teaspoon toasted sesame oil
4 skinless fillets, about 6 ounces each of any white fish
Salt and freshly ground black pepper

Vinaigrette:

2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
_ cup canola oil
Salt and freshly ground black pepper

2 tablespoons pickled ginger
4 cups bean sprouts

TIP:
Don’t exceed the specified marinating time for the fist, or the flesh will become too mushy or break apart when the fillets are grilled.


Marinate fish for two to three minutes. Prepare outdoor grill. Season with salt and pepper, spray with nonstick cooking spray and grill over high heat until grill marks form, about 2- 3 minutes---depending on thickness. Rotate fillets and grill 2-3 more minutes if needed. Turn fish and grill on other side until done.


Meanwhile, to make your vinaigrette, whisk together the mustard, vinegar, and oil in a medium bowl. Season with salt and pepper. Set aside half of the vinaigrette, and the pickled ginger and sprouts to the reminder and toss.  Correct the seasonings.  Divide the salad among 4 plates and top each portion with a fillet. Drizzle the plate with the remaining vinaigrette and serve.