© Copyright Auguste Escoffier School of Culinary Arts

Roasted Red Pepper and Goat Cheese Crostini

Ingredients

1 baguette, sliced and toasted

12 oz. Haystack Mountain goat cheese
1 red bell pepper, roasted* and sliced, seeds removed
Balsamic vinegar
Salt
Black pepper

Method

1. Spread goat cheese on the sliced baguette.

2. Top with roasted red pepper.

3. Arrange on platter and drizzle with balsamic vinegar and finish with salt and pepper.

*To Roast Peppers

4. Preheat oven to 450°F.

5. Toss peppers with 1/4 cup olive oil in bowl.

6. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10
minutes, about 50 minutes.

7. Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed.

© Copyright Auguste Escoffier School of Culinary Arts

Roasted Garlic and Cannellini Bean Spread
Makes 2 Cups

Ingredients

1 bulb garlic
2 15oz. cans cannellini beans
1/2 cup lemon juice
2 tsp. ground cumin (toasted)
3 Tbsp. extra virgin olive oil
1/4 cup minced fresh basil
Salt
Pepper

Method

1. Slice off one end of the garlic bulb and rub with 1 Tbsp. olive oil and salt.

2. Wrap in foil and roast for 20 minutes in a 300°F oven or until soft and golden. Remove and let cool.

3. Add garlic, cannellini beans, lemon juice, cum-in, salt and pepper to a food processor and puree till
smooth.

4. Add the remainder of the olive oil in a steady stream while pureeing.

5. Remove from food processor and fold in minced basil. Serve with toast points or vegetable crudités.

© Copyright Auguste Escoffier School of Culinary Arts

Eggplant and Tomato Gratin
Serves 6

Similar to eggplant Parmesan, but with fresh tomatoes and eggplant, the flavor combination is lighter and
fresher, and the dish has less fat. Omit the cheese for an even lighter summer flavor experience! Excellent
side dish for pasta, polenta, rice, meats or great by itself.

Ingredients

3 lbs. eggplant, cut in half lengthwise

4 tsp. olive oil
3 large garlic cloves, minced or through a press
3 lbs. tomatoes, cored, seeded and quartered
2 pinches sugar
Salt to taste
2 – 3 Tbsp. fresh basil leaves, slivered
Pepper to taste
1 oz. Parmesan, grated (1/4 cup)
2 Tbsp. bread crumbs

Method

1. Preheat oven to 475°F. Score the eggplants with a fork down the middle, to the skin but not through it.
Place the eggplants cut side down on oiled baking sheets. Bake for 25 – 30 minutes, until really tender.
Remove from heat and cool. Carefully peel away skins and scoop the eggplant out from the skins. Cut in
1/2 inch thick length-wise slices. Turn the oven down to 425°F.

2. While the eggplants are baking, heat 1 tsp. of olive oil in a large nonstick pan. Add the garlic. After 30
seconds to a minute, it should begin to color. Add the tomatoes, sugar and salt. Cook, stirring often, for
20 – 30 minutes, until the tomatoes are cooked down and beginning to stick to the pan. Stir in the basil
for a few more minutes and remove from heat.

3. Put the tomatoes through the medium blade of a food mill, or press the tomatoes through a fine mesh
strainer with a rubber spatula. Collect the strained tomatoes and add salt and pepper.

4. Oil a 3-qt. baking pan or dish. Spoon a small amount of tomato sauce over the bot-tom and top with
1/3 of the eggplant. Spoon 1/3 of the remaining tomato sauce over the eggplant. Make 1-2 more layers,
sprinkle on the cheese and breadcrumbs and drizzle with remaining olive oil.

5. Bake for 30 minutes until the top is brown and the mixture is sizzling.

© Copyright Auguste Escoffier School of Culinary Arts

Quick Ratatouille

Ingredients

1 small eggplant, unpeeled, cut in ¼ inch dice (about ¼ pound)

3 Tbsp. olive oil
1 pound zucchini, quartered lengthwise, sliced thinly crosswise
1 red bell pepper, cored, seeded a cut into ¼ in dice
1 green bell pepper, cored, seeded a cut into ¼ in dice
1 cup onion, thinly sliced
1 Tbsp. garlic, finely chopped
6 plum tomatoes, cored, seeded and cut into large dice
Or
2 garden tomatoes, cored, seeded and cut into large dice
2 sprigs thyme (or ½ teaspoon dried)
1bay leaf
Salt and fresh ground pepper to taste
4 Tbsp. fresh basil, coarsely chopped (or 2 Tbsp. dried)

Method

1. Heat oil in a heavy skillet over high heat. Add eggplant, zucchini and peppers.

2. Stir continuously over high heat so the pieces cook evenly, about 4 minutes.

3. Add tomatoes, thyme, bay leaf and salt and pepper. Stir to blend.

4. Cover and cook over medium-high heat for about 10 minutes.

5. Remove bay leaf. Just before serving stir in most of the basil. Use the rest as garnish.

© Copyright Auguste Escoffier School of Culinary Arts

SEAFOOD STEW WITH WINTER SQUASH, TOMATOES
AND SAFFRON

Add a glass of Rioja wine, some crusty bread and enjoy this yummy autumn dish.

Ingredients

2 cups 1/2-inch pieces butternut squash

2 tablespoons extra-virgin olive oil
3/4 cup chopped onion
3/4 cup chopped fennel bulb
2 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
1 bay leaf
3 cups bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 cup dry white wine
1/2 cup dry Sherry
1/2 cup water
24 small clams, scrubbed (or one large can clams in natural juices)
1/4 teaspoon saffron threads, crushed
1 1/2 pounds sea bass fillets, cut into 1-inch pieces (can use Tilapia, Monkfish, Halibut, or combination)
Fennel fronds (optional)

Method

1. Steam squash until almost tender, about 10 minutes. Cool.

2. Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced
garlic and sauté until translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf
and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring
to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.

3. Add clams and saffron to pot; cover and cook until clams open, about 4 minutes. Discard any clams that
do not open.

4. Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just
opaque in center, about 5 minutes.

5. Season stew to taste with salt and pepper. Ladle stew into bowls. Garnish with fennel fronds, if desired,
and serve.

© Copyright Auguste Escoffier School of Culinary Arts

BBQ Braised Bison Sandwiches
Makes 8

Ingredients

4-5 lbs. bone-in bison chuck, or shoulder 1 cup yellow onion, rough chop
3 Tbsp. smoked paprika 6 cloves garlic, smashed
2 Tbsp. brown sugar 1, 28 oz. can San Marzano tomatoes with juice
1 Tbsp. kosher salt 2 bay leaves
1 Tbsp. black pepper 3-4 dried guajillo chiles, rinsed and seeds removed
3 Tbsp. vegetable oil ½ cup bourbon
3 quarts veal stock ¼ cup molasses
1 cup red wine ¼ cup stone ground mustard
1 cup carrots, rough chop salt and freshly ground black pepper to taste
1 cup celery, rough chop

Method

1. Preheat oven to 300°F.

2. Mix paprika, brown sugar, kosher salt and pepper. Coat all sides of bison. Allow to sit at room tempera-
ture for 15 minutes.

3. Heat a large sauté pan or cast iron skillet, over medium high heat, and coat with vegetable oil. Sear bison
on all sides until evenly browned. Remove from pan and place in large pot.

4. Add mirepoix to hot sauté pan and caramelize, deglaze with wine. Add to the pot with bison.

5. Into the same pot, add tomatoes with juice, smashed garlic, bay leaves, guajillo chiles and enough veal
stock to come ¾ up the sides of the bison.

6. Bring to a boil on stove top, cover, and transfer to oven. Braise bison until tender.

7. Once bison is tender, remove from braising liquid and let rest.

8. To make BBQ sauce, strain braising liquid into clean saucepan (de-fat if necessary) and bring to a boil.
Reduce liquid by ½ and add bourbon, molasses and mustard. Continue to reduce to desired consistency
and season with salt and pepper to taste.

9. Slice, or pull, bison and coat with BBQ sauce.

10. Prepare 8 large buns by toasting lightly. Fill will a healthy serving of BBQ bison and enjoy warm.

© Copyright Auguste Escoffier School of Culinary Arts

Spicy Grilled Sirloin Steak Kabobs
Serves 8 as an appetizer, 4 as an entrée

Ingredients

1–½ lbs. boneless beef sirloin (it should have some fat on it)
3 Tbsp. beef demi–glace or 3 bouillon cubes
1 Tbsp. water, or as needed
1–3 tsp. cayenne pepper, plus 1 Tbsp. for serving
1 tsp. freshly ground pepper
½ tsp. salt
2 Tbsp. vegetable oil
1 med. onion, cut into ½” pieces, for serving
3 medium peppers, red, green or orange or an assortment, cut into ½” pieces
1 carton cherry tomatoes
20 short skewers, soaked in water

Method

1. Cut the beef into ½” cubes. Mix the demi–glace (or bouillon) with water to make a thick paste. Stir in the
cayenne, black pepper, and salt. Add the meat and toss thoroughly to coat. Cover and let marinate in the
refrigerator for about 1–2 hours. Preheat grill to high and lightly oil skewers.

2. Remove the meat from the marinade and thread onto skewers, along with pepper pieces, onion pieces
and cherry tomatoes, 6–8 cubes to a skewer, leaving ¼ of the skewer exposed.

3. Place on a hot grill grate, turning with tongs, until the meat is cooked to taste, about 2–3 minutes per
side (8–12 minutes total).

4. Garnish with another sprinkle of cayenne pepper and serve warm. If you’re serving this dish as an en-
tree, plate the kabobs over a bed of rice, couscous, or salad for a delicious meal.

© Copyright Auguste Escoffier School of Culinary Arts

Julia Child’s Birthday Cake

Our Chef Kelly Bailey made this cake for Julia Child’s 91st Birthday Party and opening of the “Julia Child’s
Kitchen” exhibit at the Smithsonian National Museum of American History.

Ingredients

1 2/3 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt

4 oz. unsweetened chocolate

½ cup water

½ cup butter, softened

1 ¾ cup sugar
3 eggs
1 teaspoon vanilla extract
¾ cup milk

White and dark chocolate ganache

White chocolate curls

Method

1. Grease and flour two 9-inch round cake pans.

2. Preheat the oven to 350°F.

3. Combine the first set of ingredients with a wire whisk. Set aside.

4. In a microwavable container, melt chocolate with water. Microwave 1 minute and check chocolate. If not
melted, continue microwaving for 10 seconds at a time. Set aside.

5. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix.
Pour in the chocolate a little at a time and mix. Combine completely. Add the flour mixture alternately
with the milk until all is used.

6. Pour batter into prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and cake has
pulled away from the pans.

7. Frost chocolate cake with white and dark chocolate ganache and cover completely with white chocolate
curls.

© Copyright Auguste Escoffier School of Culinary Arts

Sour Cherry Pie
Makes one, double crust pie

Ingredients for Crust

1½ cup all purpose flour

½ cup cake flour
1 tsp. salt
8 oz. cold butter cut in to pieces
½ cup ice water

Method

1. Mix first three ingredients together in the bowl of an electric mixer.

2. Add in butter a few pieces at a time while mixer is running on lowest speed.
3. Stop mixture and squeeze butter with fingers throughout the flour mixture.
4. Start mixture again on lowest speed, slowly pouring water in until mixture just comes together.
5. Chill dough in a flattened disk, wrapped, for 30 minutes.

Ingredients for Sour Cherry Filling

2½ lbs. sour cherries

1½ cup sugar
2 oz. flour
¼ tsp. almond extract
Pinch salt

Method

1. Mix all ingredients together in a saucepan.

2. Taste for sweetness and spice adjusting if necessary.
3. Cook mixture on medium heat until desired thickness is achieved. The mixture should be thick and
glossy.
4. Cool mixture.
5. Roll out chilled crusts and line bottom crust in a greased pie pan.
6. Place cooled mixture in bottom crust.
7. Cover with top crust in lattice pattern or flat crust. If using a flat crust, make sure to poke holes on the
top crust to let some of the air escape while baking.
8. Bake in at 425°F for 10 minutes then lower the heat to 375°F and bake until crust is well browned and
filling is bubbling.

© Copyright Auguste Escoffier School of Culinary Arts

Coconut Dream Cupcakes
Makes 24 cupcakes

Ingredients

12 Tbsp. (1½ sticks) unsalted butter, softened

1½ cups sugar
2½ cups all purpose flour
1 Tbsp. baking powder
¼ teaspoon salt
6 large egg whites (3/4 cup)
¾ cup milk
1½ tsp. coconut extract
½ tsp. vanilla extract

Method

1. Preheat to 350°F. Butter or line cupcakes pans.

2. In a large bowl, beat butter & sugar for about 5 minutes. Stir together flour, baking powder and salt. Set
aside. Combine egg whites, milk and coconut and vanilla extract. Add 1/3 of the flour mixture to the but-
ter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mix-
ture. Scrape the bowl and beater often.

3. Pour the batter into prepared pans. Bake about 18 to 20 minutes, or until a toothpick inserted in the
center emerges clean.

4. Cool in pan on rack for 5 minutes, then remove from pan and let cool completely before frosting.

© Copyright Auguste Escoffier School of Culinary Arts

Coconut Buttercream
Yields enough to frost one 8” two-layer cake

Ingredients

4 large egg whites

1 cup sugar
pinch salt
16 oz. (4 sticks) unsalted butter, sticks cut into 6 pieces, softened, but still cool
1/3 cup cream of coconut
1 tsp. coconut extract
1 tsp. vanilla extract

Method

1. Combine whites, sugar and salt in bowl of standing mixer; set bowl over saucepan containing 1½ inches
of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers
about 160°F on the instant read thermometer, about 2 minutes.

2. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm and
whites are glossy and sticky, about 7 minutes.

3. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coco-
nut and vanilla extracts.

4. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well com-
bined, about 1 minute.

Toasted Coconut Garnish

Preheat the oven to 325°F. Lay coconut flat on a sheet pan in an even layer. Bake in the oven for 5-10 min-
utes or until coconut turns a light brown. Stir coconut every two minutes in the oven. Sprinkle on top of the
Fluffy White Frosting.

© Copyright Auguste Escoffier School of Culinary Arts