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A Cookbook for IAH 207

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A Cookbook for IAH 207 - Page Text Content

S: Seasons of Change

FC: of change | A cookbook based on IAH 207

1: Why I chose to make a cookbook on week 2 and week 4: After looking back on the first 4 weeks of this class and looking at the different things we've discussed I felt week 2 and week 4 were good units to make a cookbook about. During week 2 we read and watched The Complete Persepolis, this book was based in the Middle East and France and I felt there were a lot of different recipes that I could find related to this area. For week 4 I also felt I could find a lot of recipes since the movie The Waitress is based in the deep south and she works at a restaraunt so there are many different things to get recipes for that might be in a resteraunt in the deep south. For The Rules I also felt a few different recipes could be found since the book is talking about different rules about marrying a man. So for this book I found recipes that might be at a first date.

2: Week 2 | The Complete Persepolis

3: Ingredients: 1 3-4 lb. chicken, cut into pieces (thighs, legs, breasts) 1/2 cup olive oil, plus 1 tablespoon warm water 1 large yellow onion, grated saffron (about 10 strands) 1 teaspoon salt 1 teaspoon pepper 1/8 teaspoon crushed red pepper | Joojeh Kebab | Preparation: Rinse chicken with cold water and dry. Cut up whole chicken into pieces (legs, thighs, wings, and breasts). Mix together remaining ingredients to make a marinade. Soak chicken pieces in marinade for 24 hours prior to cooking in the refrigerator. Preheat grill to medium high or oven to 350 degrees (F). Place chicken on skewers and cook until chicken reaches at least 165(F), about 20-30 minutes on the grill or 30 minutes in the oven. Serve joojeh kebabs over a bed or basmati rice with grilled vegetables.

4: Recipes from the Middle East | Beef Shawarma | Ingredients: 2 lbs beef, prime rib is best 1 cup plain yogurt 1/4 cup vinegar 2 cloves garlic, crushed 1 teaspoon pepper 1/2 teaspoon salt 2 cardamom pods 1 teaspoon allspice juice from 1 lemon | PITA FILLINGS: 8 loaves of pita bread or 4 large thinly sliced cucumbers thinly sliced onions 1/2 teaspoon sumac thinly sliced tomatoes 1/2 cup fresh parsley, finely chopped pickle slices (optional) | FOR THE SAUCE: 1 cup tahini 2 cloves garlic, crushed 1/4 cup lemon juice 2 tablespoons yogurt

5: Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy. Add beef, cover and refrigerate at least 8 hours, preferably overnight. In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration. While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside. Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well. When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

6: Kibbeh | Prep Time: 40 minutes Cook Time: 10 minutes Total Time: 50 minutes Ingredients: 2 lbs finely ground beef or lamb, lean, divided 1/2 lb. bulghur cracked wheat, medium or #2 1 teaspoon salt, plus 1/2 teaspoon 1 teaspoon pepper, plus 1/2 teaspoon 1 teaspoon allspice 1/4 teaspoon cumin 2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided 1/2 cup toasted pine nuts (optional) 2 tablespoons olive oil vegetable oil for frying

7: Preparation: In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper. Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency. Prepare Kibbeh Stuffing In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes. Assemble Kibbeh and Fry Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.

8: Ingredients: 2 racks of lamb, trimmed of fat, assembled into crown and tied (6-8 ribs each rack) 1/4 cup olive oil 2 tablespoon lemon juice 1 teaspoon coarse kosher salt 1/2 teaspoon black pepper | Crown Lamb Roast | Place in shallow roasting pan and bake for 20 minutes. Reduce heat to 325. Baste lamb with marinade. Allow to cook an additional 10-15 minutes or medium-rare. If you would like it more done, check every 5 minutes for desired doneness. Serve crown lamb roast with stuffing or rice, or with your favorite salad. | Preparation: Preheat oven to 475. Create a marinade using lemon juice, olive oil, salt and pepper. With a brush, baste it on lamb racks. To help keep its crown shape, place an oven proof bowl or small dish in the middle of the crown. If you do not have one, a large wad of foil will also do the trick. You must cover the bones that are exposed at the top to prevent burning. Cover each exposed bone portion with foil.

9: Dessert Crepes | Ingredients 4 eggs, lightly beaten 1 1/3 cups milk 2 tablespoons butter, melted 1 cup all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt | Directions In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

10: French Pastry Pie Crust | Ingredients 3 cups all-purpose flour 1 1/2 teaspoons salt 3 tablespoons white sugar 1 cup shortening 1 egg 1 teaspoon distilled white vinegar 5 tablespoons water | Directions In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal. In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary. Allow dough to rest in refrigerator 10 minutes before rolling out.

11: Week 4 | The Rules and Waitress

12: Sweet Cornbread | Ingredients: 1 1/2 cups flour 2/3 cup sugar 1/2 cup cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups milk 2 large eggs, lightly beaten 1/3 cup oil 3 tablespoons butter or 3 tablespoons margarine, melted | Directions: 1 Preheat oven to 350F Grease 8-inch square baking pan. 2 Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended. 3 Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean. 4 For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans

13: Chicken Fried Steak | Ingredients 6 (4-oz.) cubed steaks (1 1/2 lb.) 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup all-purpose flour 1/2 cup egg substitute 45 saltine crackers, crushed (1 sleeve plus 7 crackers) Vegetable cooking spray | Preparation 1. Sprinkle steaks with salt and pepper. Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers. Lightly coat steaks on each side with cooking spray. 2. Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice. Transfer steaks to a wire rack in a jelly-roll pan. Keep warm in a 225 oven. Serve with Cream Gravy.

14: First date meal: Chicken Parmesan | 4 Boneless Chicken Breasts, pounded flat 1 jar Spaghetti Sauce (I use Prego mushroom and garlic) 3 oz. Mozzarella Cheese, grated 2 cups Italian Bread Crumbs 2 oz. Parmesan Cheese 1/2 tsp garlic salt 1 egg, plus 1 tbs water, slightly beaten | Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

15: 1st Date Chicken | 1 sm. can pineapple pieces 1 c. Russian dressing 1 lg. jar apricot marmalade (or orange preserves) 1 pkg. onion soup (dry) 3-4 chicken breast halves | Mix 1st 4 ingredients in baking dish. Add chicken and spoon over chicken. Bake 1 hour at 325 degrees.

16: Bumbleberry pie | Ingredients 5 1/2 cups all-purpose flour 1/4 teaspoon salt 2 cups shortening 3/4 cup cold water 1 egg 1 tablespoon vinegar 4 cups apples - peeled, cored and chopped 2 cups chopped fresh rhubarb 2 cups sliced fresh strawberries 2 cups fresh blueberries 2 cups fresh raspberries 2 tablespoons lemon juice 2 cups white sugar 2/3 cup all-purpose flour 2 tablespoons tapioca 1 egg yolk, beaten 2 tablespoons water

17: Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts. In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

18: Fried Chicken | Ingredients 1 cup shortening 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 (2 to 3 pound) whole chicken, cut into pieces | Directions Heat the shortening in a large, cast iron skillet over medium-high heat. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

19: Hush Puppies | Ingredients: 4 cups vegetable oil 2 cups yellow cornmeal 1 cup all-purpose flour 1 egg, beaten 3/4 teaspoon salt 1/4 teaspoon baking soda 2 cups milk 1 cup water | Preparation: In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, milk, and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal). In a cast-iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350 F or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly. Using two spons, push a small amount of batter into hot oil (370 to 380 F). After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.

20: Sweet Tea | Ingredients 1 pinch baking soda 2 cups boiling water 6 tea bags 3/4 cup white sugar 6 cups cool water | Directions Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.


22: Warm & Cozy

23: wonderland | Dashing Through the Snow

25: Home is where there's someone to love, and someone to love us.

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  • By: Allison R.
  • Joined: over 8 years ago
  • Published Mixbooks: 2
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About This Mixbook

  • Title: A Cookbook for IAH 207
  • A bundle of recipes that represent our class and what it is all about.
  • Tags: None
  • Published: over 8 years ago