Recipes
Cook Culture
Course: Boot Camp (download PDF)
Day 1
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- Hummus and Crudités
- Perfect Roast Chicken Leg
- Roasted Potatoes
- Broccoli au Buerre
- Quick Herb Pan Sauce
- Chicken Stock
- Seasonal Fruit Crumble
Day 2
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- Best-ever Squash Dip and Wholewheat Flatbread
- Classic Chicken Soup
- Sautéed Salmon Filet, with green salad and classic vinaigrette
- Pesto Linguini with confit cherry tomatoes, arugula, and parmesan
- Chocolate Chunk Cookies
Day 3
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- Tzatziki and Vegetable Crudités
- Buttermilk Muffins
- Scrambled Eggs with capers, chevre, and cherry tomatoes
- Grilled Rosemary Balsamic Flat Iron Steak
- Roasted Provençal Tapenade Portobello Mushroom (V)
- Mashed Potatoes & Honey Glazed Carrots
- Crunchy Braised Brussel Sprouts with smoked bacon
Course: SE Asian Street Food (download PDF)
- Chicken Satay with peanut sauce
- Pork and Shrimp Salad Rolls with Nuoc Cham
- Nasi Goreng (Indonesan style fried rice)
- Kothu Roti (Sri Lankan flat bread with vegetables and spices)
- Nahm wan Sakoo (Thai coconut soup with tapioca and melon)
Course: Comfort Food Around The World (download PDF)
- Chicken & Dumplings:
comforting stew with chicken, vegetables, and fluffy dumplings - Shepherd’s Pie:
braised lamb and vegetables underneath creamy mashed potatoes - Spicy Mushroom Tofu Hot Pot:
with noodles & rich broth infused with shiitake, soy, garlic, & chili - Ratatouille:
provencal vegetables with garlic and olive oil, with crispy breadcrumbs