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The Prince's Cookbook

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The Prince's Cookbook - Page Text Content

FC: A Medley of Tastes | The Prince's Cookbook

1: A Dedication | I want to dedicate this cookbook to my friends and I hope that they will be able to enjoy my cooking!

2: Ingredients Kosher salt 3 pounds green beans, trimmed of stem end 1/2 cup toasted skin on sliced almonds 3 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 2 large onions, sliced thin 2 tablespoons chopped fresh thyme leaves Freshly ground black pepper | Directions Bring a large pot of salted water to a boil. Cook green beans for 3-5 minutes until crisp tender. Drain green beans in a colander and run under cold water to halt cooking. Place the butter and olive oil in a large skillet and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 40 to 50 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste. Serves 8 People | Green Beans with Caramelized Onions and Almonds | Sides

5: The Creamiest Carbonara | Ingredients 1/3 pound bacon 7 large egg yolks 1 large egg 1 pound pasta Kosher salt 1 medium onion, diced 1/2 cup finely grated Parmesan plus more for garnish 10 oz frozen green peas Freshly ground black pepper | Directions Boil a large pot of salted water. Slice bacon into bite size pieces. Cook on medium - low heat until fat is rendered and bacon is well done. Using a slotted spoon, put bacon pieces on a plate lined with a paper towel. Reserve the rendered fat in a separate bowl. Put a tablespoon of the fat back into the frying pan and cook the onions until it is slightly brown and carmelized. Set aside to cool. Add egg yolks, egg, 2 tsp of ground pepper, and grated parmesean to a large bowl; whisk to blend. Meanwhile, toss in the frozen peas into the cooking water until cooked (it will take less than a minute). Take a mesh strainer and fish out the peas and set to the side. Cover the pot to bring to a boil again and once it does, cook the pasta stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. To egg mixture, immediately add the pasta, 2 Tbsp. pasta cooking liquid, and 2 tsp. bacon drippings; toss to coat. Toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Toss in bacon, peas, and onion. Season to taste with salt and black pepper. Serves 6-8 people | Noodles

6: Ingredients 1 lb Noodles (spaghetti or thin linguine) 1/4 cup Soy Sauce 2 Tablespoons Sugar 6 cloves Garlic, Minced 2 Tablespoons Rice Vinegar 3 Tablespoons Pure Sesame Oil 1/2 teaspoon Hot Chili Oil 2 Tablespoons Canola Oil 4 whole Green Onions, Sliced Thin | Directions Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serves 6-8 People | Sesame Noodles

8: Skillet Lasagna | Ingredients 1 (28 0z.) cans whole peeled tomatoes, with juices 1 tbsp. olive oil 1 medium onion, diced tsp. salt Freshly ground black pepper 3-4 cloves garlic, minced Pinch of red pepper flakes tsp. dried Italian seasoning 1 lb. Italian sausage, crumbled 10 curly-edged lasagna noodles, broken into 2-inch lengths cup shredded mozzarella cheese cup grated Parmesan cheese cup ricotta cheese 3 tbsp. minced fresh basil (optional) | Directions Coarsely chop the tomatoes. (Alternatively, pulse in the bowl of a food processor until coarsely chopped). Heat the oil in a large cast iron (or non-stick) skillet over medium heat. Add the onion, salt, and some pepper to the pan and cook, stirring occasionally, until softened, 5-7 minutes. Mix in the garlic, red pepper flakes, and Italian seasoning and cook just until fragrant, about 30 seconds. Add the Italian sausage to the pan and cook, stirring occasionally, until no longer pink. Scatter the lasagna noodles in the skillet and pour the tomatoes with their juices over the top. Increase the heat to medium-high and cover. Let cook at a vigorous simmer, stirring often, until the pasta is tender, about 20-24 minutes. Preheat the broiler. When the pasta is tender, remove the skillet from the heat and stir in half of the mozzarella and Parmesan, and cup of the ricotta. Dot the remaining ricotta over the top, then layer with the remaining shredded cheeses in an even layer. Transfer to the oven and broil until the cheese is slightly browned and bubbling, about 5 minutes. Remove from the oven, sprinkle with basil and serve. Serves about 6 people

9: YUM!

10: Ingredients 2 filet mignons, 1 1/2" thick 2 sticks butter 1/2 lb. crabmeat, fresh or imitation Bernaise sauce, packaged gravy section of store Whole milk Asparagus | Directions Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side. Simmer 1/2 stick butter with crabmeat on low heat until warm. Prepare Bernaise sauce, with one whole stick of butter and using whole milk only, by following directions on package. Put asparagus and some water into microwave for 2 - 2 1/2 minutes. To serve: 1. crabmeat over steak 2. Asparagus over crabmeat 3. Cover with Bernaise sauce. For salad with meal, use Kraft's Golden Caesar dressing. | Filet Mignon | MEAT!

13: Sweet & Sticky Baked Chicken Breasts | Ingredients 1/2 cup balsamic vinegar 1/3 cup honey 1/4 cup light brown sugar, packed 4 tablespoons low-sodium soy sauce 6 garlic cloves, minced 1/2 tsp - 1 tsp ground ginger (pending on how much you like ginger) 1 teaspoon fresh cracked black pepper 3 chicken breasts (halved horizontally to make 6 thinner pieces) 1 tablespoon sesame seeds, lightly toasted a few pinches chopped fresh parsley | Directions In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken breasts. Massage to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a turn at least once during the marination. Preheat oven to 400F. Line a rimmed baking sheet with foil and place a cooling rack on top. Remove the chicken from the bag, reserving the marinade, and place the chicken breasts on the rack. Bake on the middle oven rack, for 15 minutes. While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened. Remove chicken from oven (after first 15 minutes of cooking) and dunk chicken breasts into reduced marinade with a pair of tongs. Return to the oven and cook for 10 more minutes. Coat the chicken again and return to oven to cook for 5 more minutes, or until the juice runs clear. Coat the chicken one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately. Serves 6 people

15: Spiced Lamb Chops with Zucchini | Ingredients Lamb Chops 5 Sliced Zucchinis 1 Can Chickpeas, rinsed and dried Olive oil, salt, pepper, and cumin all added to personal preference | Directions Heat the brioler with the rack about 4 inches from the heat source. Broil for 5 minutes and then turn the lamb chops and zucchini and stir the chickpeas. Broil until the zucchini is a bit charred and the lamb is nicely browned (and an instant - read thermometer displays 130 to 135 degrees F, for medium rare), 5 minutes more.

16: Blueberry Cream Scones | Ingredients 2 cups unbleached all-purpose flour 1 Tbs. granulated sugar 2 12 tsp. baking powder 14 tsp. salt 4 Tbs. (1/2 stick) cold unsalted butter, cut into pieces 2 eggs 23 cup heavy cream 1 cup fresh blueberries 1 tsp lemon zest 1 heaping Tbs. raw or coarse sugar | Directions Preheat an oven to 400F. Line a baking sheet with parchment paper. In the bowl of a food processor process together the flour, granulated sugar, baking powder and salt. Add the butter and, pulse until the mixture resembles coarse crumbs. In a large bowl, whisk together the eggs and cream. Reserve 2 Tbs. of the egg mixture in a separate bowl. Add the flour mixture to the egg mixture all at once and stir until a sticky dough forms. Quickly stir in the lemon zest and blueberries just until evenly distributed. Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not overknead, or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges. Arrange the wedges, 2 inches apart, on the prepared sheet. Brush the wedges with the reserved egg mixture and sprinkle with the raw sugar. Bake until the scones are crusty and golden brown, about 15 minutes. Serve immediately with butter and lemon curd. Serves 6-8 People

17: Desserts

18: Ingredients 5 oz. semisweet or bittersweet chocolate, chopped 2 oz. unsweetened chocolate, chopped 8 tbsp. unsalted butter, cut into quarters 3 tbsp. cocoa powder 3 large eggs 1 cups (8 oz.) sugar 2 tsp. vanilla extract tsp. salt 1 cup (5 oz.) all-purpose flour | Directions Place an oven rack in lower-middle position and preheat the oven to 350 F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool. In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container. | Triple Choco Brownies

21: Berry Sorbet | Ingredients 1/2 lb Strawberries 1/2 lb Blackberries 1/2 cup yogurt 1/4 cup sugar water as needed | Directions Put all ingredients except the water into a food processor, and process until pureed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit doesn't break down completely, gradually (a Tbsp or two at a time) add some water through the feed tube, being careful not to over-process the sorbet into liquid. Serve immediately or freeze. | The yogurt can be substituted by either silken tofu or creme fraiche. | HELPFUL HINT:

22: Ingredients 5 oz. semisweet or bittersweet chocolate, chopped 2 oz. unsweetened chocolate, chopped 8 tbsp. unsalted butter, cut into quarters 3 tbsp. cocoa powder 3 large eggs 1 cups (8 oz.) sugar 2 tsp. vanilla extract tsp. salt 1 cup (5 oz.) all-purpose flour | Directions Place an oven rack in lower-middle position and preheat the oven to 350 F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool. In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container. | Triple Choco Brownies

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  • By: Johan S.
  • Joined: over 3 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: The Prince's Cookbook
  • Johan's Book of Recipes
  • Tags: None
  • Published: over 3 years ago

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