■ 龍昌寺の国際交流
国際理解講座 ～キッチンからの国際交流～ 2005/2/15
| Ｉｔａｌｉａｎ Ｃｏｏｋｉｎｇ Ｃｌａｓｓ | ||
| Italian Cooking Class Brushetta -one baguette -salt, pepper, oregano, parsley, basil and three cloves of fresh garlic -cherry tomatoes -olive oil Slice baguette into small sections. Chop tomatoes and mix together with olive oil spices and garlic. Spoon mixture on bread and bake until toasted and brown. Salmon Fettuccini Alfredo -1/4 cup butter, melt in a saucepan over low heat -add three cloves of chopped garlic and two chopped green onions, cook until soft -add 1 cup cream and 1/4 cup Parmesan cheese -add oregano, salt and pepper to taste -add cooked salmon and simmer for 10 minutes, add to boil led fettuccini noodles Pecan Chocolate Chip Biscotti -1 3/4 cups all.-purpose flour -I cup plus 1 teaspoon sugar -I teaspoon baking powder -1/4 teaspoon salt -2 ounces (1/2 stick) cold unsalted butter,cut, into l/2-inch.cubes -2 large eggs -1/2 to 11/2 teaspoons vanilla extract or other flavoring -3/4 teaspoon plus 1/4 teaspoon cinnamon -1 teaspoon vanilla extract -1 cup (4 ounces) large pecan pieces -1 cup (6 ounces) chocolate chips -11/2 cups toasted nuts Preheat oven to 350 degrees F. Line a heavy baking sheet with parchment paper or foil, or lightly grease with butter. In a food processor, combine the flour with 1 cup of the sugar, the baking powder, and Salt. Mix 3/4 teaspoon of the cinnamon into the food processor with the other dry ingredients, reserving 1 teaspoon of the sugar as directed. |
PleaseClick → ｍｏｖｉｅ １ → ｍｏｖｉｅ ２ → ｍｏｖｉｅ ３ |
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| Process for a few seconds to blend the dry ingredients. Add the cubed butter
andpulse the mixture just until the butter pieces are the size of lentils.
Mix togetherthe pecans and chocolate chips .Process the wet ingredients,
pecans, and chips withthe flour/butter/cinnamon mixture. In a small bowl, lightly beat the eggs and vanilla. Pour them evenly over the dryingredients. Pulse the machine a few times to blend. Using a rubber spatula, scrapealong the bottom of the bowl. Add the nuts and pulse the machine a few more times,just until the dough is evenly moistened. Turn the dough out onto the table. It may seem dry and crumbly. Using the heel of your hand, briskly and lightly mash the dough with a few quick strokes to moisten any dry spots, father it together and gently form into a disk. Using a sharp knife, divide it into two equal parts. Form each piece into a 12-inch log. Transfer the logs to the prepared baking sheet and flatten slightly to make a rectangular shape about 2 incheswide. Combine the remaining 1/4 teaspoon cinnamon with the remaining teaspoon of sugar. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, or until the logs begin to turn golden. Remove from oven and set a side to cool slightly on the tray, 5 to 10 minutes. Leave the oven on. Using a spatula, transfer the logs to a cutting board. Using a large sharp knife and a quick downward motion, cut each log crosswise on a slight diagonal into 1/2-inch-thick pieces, discarding (or eating) the ends. Arrange the cookies cut side up on the prepared sheet. (If the baking sheet is buttered, wipe off the crumbs but don't grease again.) Bake 7 to 10 minutes, or until the undersides of the cookies show the barest hint of color. Don't overbake. Leave them on the tray to harden and cool completely. Store in an airtight container at room temperature for up to 5 days. |
