11/10/2009 Recipes

11/10/2009

Base of the Multi-Purpose Cake
- 8 eggs separated, 300g flour, 300g sugar, 1 lemon of zest (optional), vanilla (optional), 1 tsp yeast
- Beat the egg whites with a pinch of salt until fluffy
- Beat the egg yolks
- Add vanilla (which was in the powder form) and years to the flour and sift into beaten egg yolks, beat slowly, add lemon zest
- Slowly and gently incorporate the fluffy egg whites into the batter
- Put parchment paper over cake pan and pour batter into, evening out throughout the pan
- Bake at 160 degree C, finished when fluffy, turn oven off and wait 5 minutes to take out
Ice Cream Cake
- (Way before) Boil water and sugar to make a very liquidy sweet syrup
- Cut the top of the multi-purpose cake off, so that you have a 1cm thick layer and place in the bottom of a cake pan, making a crust around the edges
- Pour “syrup” over cake layer to make moist
- Spread ice cream over moist cake to make another layer, make the ice cream layer thick
o Anna had made this ice cream earlier in the day, but it would just be easiest for us to buy it at the stores even though Ana’s was incredible
- Cut another 1cm layer off the multi-purpose cake and place on top of ice cream layer
- Moisten cake with syrup again
- Add another thick layer of ice cream and smooth out to make pretty
- Place back in freezer
Custard Cake
- Take a layer from the multi-purpose cake and moisten with syrup
- To make the custard
o 3 egg yolks, 60g flour, a bit less than 180g sugar (depending on how sweet you want the custard to be), a piece of vanilla bean, 1/3 liter of milk
o Combine yolks and sugar fist, gradually add flour and then milk, and add vanilla bean (cut open so that you can get paste out)
o Mix in an aluminum bowl (which you can also put on the stove)
o Boil, stirring constantly until thick
o Take off heat and stir more, let cool
- Spread a custard layer over the first layer of moistened cake, add a 2nd layer of moistened cake, spread rest of custard over the top and sides of the cake
- Decorate as you will

Pork
- Chop up rosemary, sage, and garlic all together, add 2 tbs of butter at room temperature, salt and pepper, and combine to make a paste
- Take a pork tenderloin and tie up with a string and butterfly knots
- Take a knife and bore large holes into the tenderloin, filling each hole with the butter/herb paste
- Sauté the tenderloin in a pan with EVOO and garlic cloves, add a bit of salt
o Make sure not to poke anymore holes in the tenderloin
o Brown on all sides
- Add water to the pan and cover
- Turn down heat after a minute
- After a period add more water for gravy

Potatoes Done Two Ways
- Peel potatoes and soak in water
- Cut potatoes into chunks and distribute throughout two pans
- Way #1
o Dice up one small tomato and a half of an onion and add to pan
o Add a little water, drizzle EVOO
o Sprinkle oregano and salt and pepper over potatoes
- Way #2
o Slice up cloves of garlic and add to pan with rosemary
o Add a little water, drizzle EVOO
o Salt and Pepper
- Bake both pans full of potatoes in the oven

Pici Pasta
- Sauce
o The base of the sauce is EVOO, tomato paste, salt, and water, which is boiled and then cooled
o Press garlic cloves into the cooled sauce (1 clove/person) add salt
o Boil
o Add more water after a period of time
o Right before serving, heat sauce back up, add one more pressed clove of garlic
- Homemade Pasta
o 1 kilo of 00 flour, 300g warm water (a little more water in the summer time), 1 Tbs EVOO, salt
o Mix together using the circular technique with a fork
• Want the dough to be soft, dry, and elastic (same texture as pizza)
o Let relax for 30 minutes in a bun shape
o Cut slices and snake roll into long “snakes”
• It is better to mix up pici in multiple small quantities if making for a large group of people
• Pici must be cooked right after it is prepared
o Drop it carefully in the water to make sure the pieces are not stuck together