Granola with Almonds

From 8/28/2020 Chef Saul Romero & Marvin Love

Ingredients

  • 2 lbs old fashioned rolled oats
  • 3 oz toasted and sliced almonds*
  • 3 oz toasted pepitas*
  • 3 oz raisins
  • 3 oz dried cranberries
  • 3 oz shredded unsweetened coconut
  • 1.25 oz chocolate chips
  • 2.5 teaspoons ground cinnamon
  • 20 fluid ounces agave
  • 1.5 fluid ounces canola oil
  • 2/3 ounce ground ginger
  • 2.5 teaspoons salt

*To toast nuts and seeds:  On a sheet pan, place nuts and seeds at 300 degrees Fahrenheit for 12 minutes. Stir once to insure proper temperature distribution.

Instructions

  1. Preheat oven to 275 degrees Fahrenheit.
  2. In a large bowl, stir together the oats, almonds, pepitas, oil, agave, cinnamon, ginger and salt.
  3. Spread the mixture out on parchment-lined sheet pans. Make sure the granola is in a thin layer.
  4. Bake for 20 minutes, until the oats and the nuts are toasted. Move the mixture around with a spatula. Return to the oven and bake for another 20 minutes.
  5. After it comes out of the oven, let it cool. Stir in the raisins, dried cranberries, coconut and chocolate chips. Let it stand until it is completely cooled. Stir again to break up any large clusters.
  6. Store in an airtight container at room temperature for up to 2 weeks.

Granola (Nut Free)


Ingredients

  • 2 lbs old fashioned rolled oats

  • ½ cup toasted sunflower seeds

  • ½ cup toasted pumpkin seeds

  • ½ cup raisins

  • ½ cup dried cranberries

  • ½ cup shredded coconut

  • ½ cup chocolate chips

  • 1 tablespoon ground cinnamon

  • 2.5 cup agave

  • 2 fluid ounces canola oil

  • 1 tablespoon ground ginger

  • 1 tablespoon salt

Instructions

  1. Preheat oven to 275 degrees Fahrenheit.
  2. In a large bowl, stir together the oats, sunflower seeds, pepitas, oil, agave, cinnamon, ginger and salt.
  3. Spread the mixture out on parchment-lined sheet pans. Make sure the granola is in a thin layer.
  4. Bake for 20 minutes, until the oats and the nuts are toasted. Move the mixture around with a spatula. Return to the oven and bake for another 20 minutes.
  5. After it comes out of the oven, let it cool. Stir in the raisins, dried cranberries, coconut and chocolate chips. Let it stand until it is completely cooled. Stir again to break up any large clusters.
  6. Store in an airtight container at room temperature for up to 2 weeks.

Pineapple Compote (For Parfait)

Ingredients

  • 4 lbs medium diced pineapple
  • 2 pints* orange juice
  • 2 pints* agave
  • 2 each cinnamon sticks

*1 pint = 16 fluid ounces (2 cups)

Instructions

  1. In a large sauce pot, add all ingredients together and cook for 30-40 minutes at medium-low. Remove cinnamon sticks before serving.
  2. The compote can be refrigerated in an airtight container for up to 1 week.

Seasonal Parfait

Ingredients

  • 3 oz Kefir (or choice of yogurt – Greek yogurt works well)
  • 1 oz Pineapple Compote
  • 1 tablespoon agave
  • 1 teaspoon chia seed
  • 1 tablespoon toasted coconut
  • 1 teaspoon micro mint

Instructions

  1. In a saucepan, add the ingredients for the pineapple compote (pineapple, agave and orange juice).
  2. Bring to a boil and reduce the heat until most of the liquid is gone.
  3. Top with chia seeds, toasted coconut*, and micro mint.

*Toasted coconut: on a sheet pan, toast coconut flakes for about 12 minutes at 200 degrees Fahrenheit. Remove and cool.

Notes:

Kefir is a fermented milk drink with a sour taste, made using a culture of yeasts and bacteria. It contains live probiotics and is highly nutritious.

Alternatively, you can use any type of yogurt that you like. Greek yogurt is a good option because it typically is not as sweet as other processed yogurts, and many brands contain live, active cultures.


Homemade Pizza Dough 

From 8/20/2020 Chef Saul Romero

Ingredients

  • 3 lbs "00" Flour 
  • 3 cups water 
  • 1/2 cup olive oil 
  • 1/2 cup honey 
  • 1.5 oz fresh yeast 
  • 1.5 oz salt

*Yields dough for 10 crusts 

Instructions

  1. Put yeast into warm water (between 95-110 degrees) 
  2. Place flour add salt into Hobart mixing bowl with a dough hook attachment. Turn on Hobart and steadily stream in water, olive oil and honey. 
  3. Knead on medium speed for 3 minutes until everything is incorporated. Use a bowl scraper if needed. Let rest. 
  4. Divide the dough into 9 oz bowls and let sit for 15 minutes. 
  5. Roll the dough to about 10 inches in diameter 

Homemade Pizza Sauce 

Ingredients

  • 2 lbs fresh tomatoes, medium dice 
  • ½ cup yellow onion, medium chop 
  • 2 tbs chopped garlic 
  • 2 tbs chopped parsley 
  • 1 tbs chopped basil 
  • 1 tbs chopped oregano 
  • 2 tbs salt 
  • 1 tbs pepper 

Ingredients

  1. Add all ingredients to a pot and simmer for 1 hour. 
  2. Puree with a stick blender. 
  3. Chill and reserve 

CALAS A NEW ORLEANS DESSERT

(or…what to do with all that leftover rice!)

From 8/18/20 Cooking with Chef Kenny

Ingredients

  • 2 cup cold cooked white rice
  • 2/3 cup AP flour
  • 1/4 cup sugar
  • 1 tsp nutmeg
  • 1/3 tsp salt
  • 1 Tbsp baking powder
  • 2 eggs
  • Oil for deep frying (vegetable or canola not olive oil)
  • Powdered sugar

*a handy tool to have here is a candy thermometer to check the oil temp

Method

  • Mix first seven ingredients in a mixing bowl in the order that they are listed.
  • Heat several inches of oil in a pot or deep fryer until it gets to 350 degrees.
  • Use a large tablespoon or a medium ice cream scoop (about 1/4 cup) to scoop mixture into hot oil. Do not overcrowd them.
  • Cook until they are medium brown in color.
  • Remove them to paper towels to drain for 1 minute.
  • Place them in a paper bag with powdered sugar.
  • Shake well to coat.
  • Serve immediately while hot.
  • Great with cold milk or hot coffee!!!

QUICK PICKLED CUCUMBERS – REFRIGERATOR PICKLES

From 8/3/2020 Chef Marvin Love Cooking Demo
Pomona College Dining Services

Ingredients

1 cup water

1/3 cup vinegar (apple cider, white and rice wine are all good*)

2 tablespoons sugar

1-2 teaspoons salt

2 cups sliced garden cucumbers

½ cup sliced onion or green onion

Additional veggies as you like (bell pepper, whole cherry tomatoes, etc)

Instructions

  1. In a small bowl, add the water, vinegar, sugar and salt. Stir to combine until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
  2. All the cucumbers should be covered in the brine. If you have lots of cucumber or are making a big batch, make more brine.
  3. Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great.
  • White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider vinegar or rice wine vinegar, they are also good.
  • The pickles will last at least a week in the fridge, but get less crisp as time goes on.
  • You can reuse your brine a time or two – just add more cucumbers!
  • Enjoy!