Courtesy Chris Koetke, Vice President Laureate International Universities Center of Excellence in Culinary Arts and Executive Director School of Culinary Arts Kendall College
PARMESAN CRISPS
This is one of the easiest recipes that everyone loves. What is more curious
is that you can buy these already made in some grocery stores, but they are
so expensive and they are so easy to make at home.
Difficulty: Easy
Prep time: 10 minutes
Cook time: 5 minutes
Serves: 11” X 15” baking sheet
6 oz. Finely grated Parmesan cheese (Manchego cheese also works very well)
Sprinkle freshly ground black pepper
1. Sprinkle a thin and even layer of cheese on an 11” x 15” baking
sheet lined with a silicon baking sheet or a sheet of parchment paper.
2. Bake in a 350° F oven until the crisps turn light brown (about 5 minutes).
3. Remove from the oven and let cool. Once they have cooled they will become
very brittle. Simply break into individual pieces once the sheet has cooled
and serve as an hors d’oeuvre.
Variations:
• The sheet of baked parmesan can also be broken into small pieces and
topped with a dollop of Boursin cheese and a small cooked shrimp.
• The sheet can also be broken into smaller pieces and sprinkled on a
salad.
Edamame Hummus
Edamame stands in perfectly for garbanzo beans in this dip reminiscent of traditional
hummus. With its brilliant green color, it makes a beautiful addition to a party
buffet. To make the presentation even more interesting, you can stuff this mixture
into cherry tomatoes topped with a touch of fat-free sour cream.
Difficulty: easy
Prep time: 15 minutes
Cook time: 0 minutes
Serves: 12
1 1/2 cups shelled edamame
1 Tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 garlic cloves, minced
1/2 cup minced parsley leaves
3-4 Tablespoons tahini
3 Tablespoons water
3 Tablespoons fresh lemon juice
1. Place edamame oil, salt, cumin, black pepper, garlic, parsley, tahini, water,
and lemon juice in a food processor and process until smooth.
Parmesan Cheese
Straws
Cheese straws are a great accompaniment to cocktails. They are crunchy, a touch
salty and cheesy. They are also cheaper to make than to buy.
Difficulty: easy
Prep time: 10 minutes
Cook time: 0 minutes
Serves: 3 cups of mix
1 sheet Pepperidge Farm frozen puff pastry, thawed
1 large egg + 1 Tablespoon water, well mixed together (called egg wash)
1/2 cup shredded parmesan cheese
1/2 teaspoon Italian seasoning
1 Tablespoon white sesame seeds
1. Preheat oven to 425°F.
2. On a lightly floured surface roll out 1 sheet of puff pastry into a 12 x
14” rectangle. Brush off any excess flour, then brush entire surface with
egg wash. Cut in half to create 2 pieces that measure 7 X 12”.
3. In a small bowl, mix together the parmesan and Italian seasonings. Sprinkle
evenly over 1 piece of dough. Top with the other piece of puff pastry, egg wash
side down. Press firmly to make sure that the layers will adhere to one another.
Then using the rolling pin, lightly roll the whole length of the dough to make
sure that all the air pockets have been removed.
4. Brush the top with egg wash and sprinkle with the sesame seeds.
5. Using a pizza cutter or sharp knife cut pastry into 14 strips. Twist strips
three times to make a spiral and place on ungreased cookie sheet. Press ends
down firmly so that the straws remain twisted during baking. Refrigerate until
ready to bake.
6. Bake on the middle rack for 10 - 12 minutes or until golden brown. Remove
from oven and let cool.
MINI CHIPOTLE BURGERS
Mini hamburgers have become all the rage in the United States, and for good
reason. They are fun and delicious. These burgers give it a south of the border
spin along with the spice.
Difficulty: easy
Prep time: 25 minutes
Cook time: 15 minutes
Serves: 12 mini hamburgers
1 pound ground beef
2 chipotle chilies from a can of chipotles in adobo sauce
2 Tablespoons adobo sauce from chipotles
1/2 teaspoon ground oregano
1/4 teaspoon ground cumin
2 minced green onions
1 teaspoon salt
12 Mini buns
Toppers:
• Red onion salad
• Guacamole
• Sliced tomato
1. Mix all ingredients except for toppers and buns. Mix well and form into 12
patties. Grill patties or sauté in a non-stick sauté pan (using
some pan spray) until cooked through (internal temperature of 165° F).
2. Serve on mini buns with toppers on the side.
Red Onion Salad
1 large red onion, very thinly sliced
1/4 cup lime juice (about 3 limes)
1/4 teaspoon salt
1. Mix all ingredients and let marinade for at least 30 minutes before serving.
Guacamole
2 ripened Mexican Haas avocados, halved, pitted, and peeled
1/2 red onion, finely diced
1/2 minced jalapeno with most seeds removed
Juice of 2 limes
1 tomato, seeds removed and diced
1/4 cup chopped cilantro leaves
1/4 teaspoon salt
1. Place avocado in a bowl and mash with a fork.
2. Combine with the remaining ingredients.
Asian Meatballs
Difficulty: easy
Prep time: 25 minutes
Cook time: 25 minutes
Serves: 4
1 lb. lean ground beef
1/2 cup and 2 Tablespoons panko breadcrumbs
1 egg
1 large clove minced garlic
1 Tablespoon freshly minced ginger
1 Tablespoon minced jalapeno (less if you want a less spicy meatball)
4 1/2 Tablespoons low-sodium soy sauce
3 Tablespoons minced cilantro stems
2 Tablespoons cold water
Soy mayonnaise (recipe below)
1. In a bowl, combine beef, panko, garlic, ginger, jalapeno, soy sauce, cilantro
stems, and water. Knead until well mixed and elastic. Form 16 firm meatballs.
2. Bake meatballs on a baking sheet in a 425° F oven for 25 minutes or until
they are cooked through.
3. Serve hot with soy mayonnaise.
Soy Mayonnaise
1/4 cup low-fat mayonnaise
1 Tablespoon soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons minced green onions
2 teaspoons minced pickled ginger
1. Combine all ingredients until well incorporated.
