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Recipe(s) Of The Week

 

August 01, 2020

Shrimp Etouffee

 

Ingredients

  • 1 ½ pounds medium shrimp peeled and deveined
  • 1 tablespoon cajun seasoning
  • 1 tablespoon vegetable oil
  • ⅓ cup butter
  • ⅓ cup flour
  • 1 small onion chopped
  • ½ bell pepper chopped
  • 2 ribs celery chopped
  • ¼ teaspoon thyme
  • 4 cloves garlic minced
  • 3 cups shrimp stock or chicken broth
  • 2 cups tomatoes fresh (not canned), diced
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • salt & pepper to taste
  • ¼ cup green onion
  • ¼ cup parsley
  • ½ lemon juiced

Instructions

  • Toss shrimp with cajun seasoning. Heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
  • Melt butter over medium heat. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes. 
  • Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth. 
  • Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
  • Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
  • Serve over rice.

Notes

For more flavor, shell your own shrimp. Add shells (and heads), add to chicken broth and simmer on low 20 minutes. Strain and discard shells. Use this broth in place of chicken broth.
Do not overcook shrimp, cook just until pink on each side in step 1. The shrimp will finish cooking through when reheating.

 

Greek Salad Dressing

 

ngredients

  • 1/4 cup red wine vinegar
  • 2 tbsp lemon juice
  • 1 1/2 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp oregano dried
  • 1 tsp honey or to taste
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste, freshly cracked
  • 1/2 cup olive oil extra virgin

Instructions

  • Add the vinegar, lemon juice, mustard, garlic, oregano, honey, salt, and pepper to a large bowl. Whisk until the honey has dissolved.
  • While whisking very vigorously, slowly pour the olive oil into the bowl. Continue to whisk until it has emulsified. Transfer to a jar or bottle.

Notes

  1. Recipe yields about 1 cup of dressing. Nutritional information is per tbsp.
  2. Transfer the dressing to a jar or bottle with a sealable lid and keep it in the fridge up to one week. If you find the oil starts to separate out from the dressing, give it a vigorous shake for 1-2 minutes before using it to re-emulsify the ingredients.

 

 

July 25, 2020

Zucchini Crust Pizza

This crust is so good you’ll be tempted to just eat it as is! 

  • Olive oil and flour for the pan
  • 2 cups packed grated zucchini (about 2 chubby 7-inchers)
  • 2 eggs, beaten
  • 1/3 cup flour
  • ½ cup grated mozzarella
  • ½ cup grated parmesan
  • Optional: dried basil or marjoram 
  • 2 Tbsp. olive oil 
  • Toppings: tomato sauce, cheese and standard pizza toppings

Preheat oven to 400 F. Oil a 10″ pie pan and coat lightly with flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 Tbsp. oil in a bowl and mix together thoroughly. Spread mixture in prepared pan and bake 35-40 minutes or until golden brown. Halfway through baking, remove from oven, brush with remaining 1 Tbsp. oil. Return to oven. Remove crust from oven; let cool for 10 minutes before using a spatula to loosen it from the pan. Add pizza toppings and bake again for 10 minutes until heated through and cheese melts.

 

Zucchini & Pine Nut Pound Cake 

  • 10 Tbsp. butter
  • 3 small zucchini
  • 1 lemon
  • 4 eggs
  • 1¼ cup sugar
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. salt
  • 1½ tsp. baking powder
  • 2/3 cup pine nuts

Melt butter over low heat. Without salting, grate zucchini coarsely and set aside. Preheat oven to 425. Zest the lemon and juice; set aside. Blend eggs, melted butter, sugar and vanilla in a food processor, then add zest and lemon juice. In a bowl, mix flour, salt and baking powder, then add this in batches to the mixture in the food processor. Beat till smooth, return to bowl and add grated zucchini and pine nuts. Grease and flour a loaf pan and pour in batter. Smooth the top, bake for 10 minutes, then lower temperature to 350 and bake for another hour. 

July 04, 2020

Chicken-Bacon Ranch Casserole

 

ngredients

  • 8 ounces uncooked mini penne
  • 4 bacon slices, chopped
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 3/4 cup heavy whipping cream
  • 1 (8-oz.) pkg. cream cheese, cubed and softened
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
  • 2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
  • 1/4 teaspoon black pepper
  • 3 cups shredded, cooked chicken (from 1 rotisserie chicken)
  • 8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
  • Cooking spray
  • 2 tablespoons chopped fresh flat-leaf parsley

How to Make It

Step 1

Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

Step 2

Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

Step 3

Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese. 

Step 4

Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

 

 

   

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Homemade Lemonade

Ingredients

  • 3 strips lemon zest 
  • 1 ¼ cups fresh lemon juice about 6-8 lemons
  • 1 ¼ cups sugar or simple syrup
  • ice
  • water
  • extra lemon slices for garnish

Instructions

  • Peel 3 long strips of zest off of a lemon.
  • Combine sugar, 1 ½ cups water, and lemon zest in a small saucepan and bring just to a boil until sugar is dissolved. Cool completely.
  • Juice lemons. Place 1 ¼ cups lemon juice and 1 cup of the simple syrup in a 2 QT pitcher.
  • Add ice and 6 cups cold water. Stir to combine.
  • Taste and add more simple syrup if desired.

Notes

  • Choose lemons that are bright yellow and heavy, this means they are full of juice!
  • Rinse and scrub lemons with a vegetable brush before zesting. Scrubbing them removes the wax that is sprayed on them during shipment.
  • Microwave the lemons for about 15-20 seconds and then roll on the counter with gentle pressure to extract more juice.
  • Store lemonade in the refrigerator and stir it before serving.

 

Hall of Fame Rcipe

UBC Cinnamon Bun Recipe


YIELD: 18 Large Cinnamon Buns


INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!

 

 
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