Department of Food Science and Nutrition
Welcome and thank you for visiting! Below, please find a list of recipes, organized by ingredients found on the Fresno State Farm (The University Agricultural Laboratory). All of the recipes contained herein have either been developed by students in the Department of Food Science and Nutrition (Culinology, Food Science, Dietetics, and Human Nutritional Sciences majors) or prepared by them in class. This page is a work in progress and recipes will be added on a regular basis.
Arctic Char with Citrus Beurre Blanc (Prepared by students in Culg 55. Culinary Science 2).
Arctic char fillets 4
Salt and pepper TT
Citrus Beurre Blanc:
White wine vinegar 1/2 oz
White wine 2 oz
Salt 1 tsp
White pepper 1/4 tsp
Shallot, minced 1/2 oz
Whole butter, chilled 1 lb
1. Season the fillets with salt and pepper.
2. Wearing clean disposable gloves, prepare four plastic pouches for sous vide cooking. For each portion, add 1 tsp (5 milliliters) of olive oil to the pouch. Slide a portion of fish into each bag. Vacuum seal the pouches. Once sealed, the portioned fish can be held in the refrigerator for up to 48 hours before serving.
3. For service, sous vide the fish in a thermal circulator heated to 122°F (50°C) until the core temperature of the fish reaches 122°F (50°C) when checked with a digital probe thermometer, approximately 30 minutes. (Reseal bags before returning it to the circulator if necessary.) The fish may be held for up to one hour in the thermal circulator until ready to serve.
4. Remove each portion of fish from the bags. Drain fish on clean paper towels.
5. Heat a medium size sauté pan over medium high heat. Add the olive oil then place the fish, presentation side down, in the pan leaving some space between fillets so that they will cook properly. Cook the fish undisturbed until lightly browned and crisp, for approximately 1 minute.
6. Remove the fish from the pan. Drain any excess oil from the fish on a paper towel. Serve each portion of fish on 3 ounces (90 grams) of Red Rice Pilaf accompanied by Citrus Beurre Blanc, orange segments and cut chives.
Note Salmon or steelhead trout may be used in place of the char in this recipe.
Beef Burgundy (Prepared by students in Culg 55. Culinary Science 2)
1 Carrot stick
1 Leek, split
1 Sprig of fresh thyme
1 pt. Chicken stock
1 lb Mushrooms, quartered
1.5 oz Unsalted butter
Salt and pepper TT
3 Garlic cloves, crushed
3 Onions, sliced
2 Carrots, sliced
10 Parsley stems
1 Bay Leaf
10 Peppercorns, crushed
26 fl. oz Dry red wine
4 lb Beef chuck, cut in 2-in cubes
2 fl. oz Vegetable oil
2 Tbsp Flour
1 Tbsp Tomato paste
4 Tomatoes, quartered
1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
2. Marinate the meat in the refrigerator
3. Remove and drain the meat. Reserve the marinade.
4. Dry the beef and sauté it in the oil in large pan. Do this in several batches if necessary.
5. Return the meat to the pan. Sprinkle with flour and cook to make a blond roux.
6. Stir in tomato paste and cook for 5 mins.
7. Sauté the mushrooms in the butter and add them to the meat and sauce . Adjust the seasonings. Simmer for 10 minutes to blend the flavors.
Country Fried Steak (Prepared by students in Culg 55. Culinary Science 2)
3 lb Cube steak (tenderized)
1 1/2 cups Whole milk
2 Large eggs
2 cups All-purpose flour
3/4 tsp Paprika
1/4 tsp Cayenne pepper
2 tsp Seasoned salt
1/2 cup Canola oil
1 Tbsp Butter
Kosher salt and black pepper to taste
1. Tenderize the steak by beating it with a tenderizer.
2. Set up a frying station with one dish having the milk and beaten eggs; one dish with the flour mixed with the seasoned salt, 1 1/2 tsps black pepper, paprika, and cayenne pepper; and then one plate with the meat and another to hold the breaded meat.
3. One piece at a time, sprinkle with salt and pepper, then place in flour mixture: turn to coat. Place in the milk and egg mixture. Then finally place back into the flour then on to the clean plate. Repeat with the remaining steaks.
4. Heat oil and butter in a large skillet over medium heat. Drop in some sprinkles of flour to make sure the oil is hot. Cook the meat just few pieces at a time, until golden brown. About 2-3 minutes per side.
5. Remove to paper-lined plate and cover to keep warm.
6. Repeat until all meat is cooked and serve.
Turkish Lamb Kebobs (Prepared by students in Culg 55. Culinary Science 2)
4 individual Lamb Ribs
1/2 oz Garlic, minced
3 oz Onion, minced
1/2 tsp paprika
1/4 tsp Allspice, ground
1/4 tsp Coriander, ground
1/4 tsp Cinnamon, ground
1 tsp Cumin, ground
1/2 tsp Red pepper flakes
TT Salt and Black pepper
Vegetable Oil (as needed)
1. Mise En Place-- grab all of your spices and mix into one bowl and get your meat grinder ready for your rib meat. Place your skewer into a bowl of water to prevent burning.
2. Grab your lamb ribs from the bone and slice along the bone. Take all meat from the bone, so try and go slow to remove it all. Once all meat is sliced from bone, cut into 1 in cubes to help grind better.
3. Turn on your meat grinder, and start placing the one inch cubes into the grinder. Once your meat is all gone, regrind your meat for a second time for a more consistent smooth texture.
4. Once the meat has been grinded twice, pour in all spices and mixed until well combined.
5. Form the mixture into 60g portions.
6. Flatten each portion into an oval 'pancake' and place the stick into the middle. Wrap the meat around the stick, trying to create an even layer around the skewer.
7. Brush each kebob lightly with oil and season with additional salt.
8. Place into a conventional oven for 20 - 25 minutes until the internally temperature is 145 F
9. Take out of the oven and let rest for 5 minutes. Enjoy!
Flatbread (Prepared by students in Culg 55. Culinary Science 2)
2 cups All-purpose Flour
1 1/2 tsp Baking Powder
1 tsp Fine sea salt (table salt works fine)
2 Tbsp Olive Oil
1 tsp Sugar
3/4 cup Cold Water
Vegetable Oil (as needed)
1. In a large bowl, whisk the flour, baking powder, and salt together until well blended
2. Make a well (hole) in the middle of the flour mixture, and add olive oil, sugar, and most of the water (saving about a tablespoon for later use)
3. Use a rubber spatula and stir the wet ingredients into the flour mixture. If the dough seems dry, add the rest of the water. When dough comes together, transfer to a floured work surface and knead for 5 to 8 minutes until smooth. Cover with a metal bowl and leave for 10 minutes.
4. Once rested, divide the dough into six equal pieces. Dust each piece in flour and roll into a disk about 1/8 to 1/4 thick.
5. Add one to two tablespoons of oil to a skillet and place over medium heat. When the oil is heated, add flatbread and cook until golden brown on one side, flip and cook until golden brown on other side. It should equate to 1 to 2 minutes on each side.
6. Transfer bread on a plate and cover to keep warm. Keep adding the rest of your dough disks, and if the skillet gets dry, add more oil.
Mortadella (Prepared by students in Culg 55. Culinary Science 2)
3 1/2 lbs Lean pork
1 lb Pork belly
1/2 lb Pork back fat
3 Tbsp Salt
1 tsp Insta Cure No. 1 (pink curing salt)
2 tsp White pepper
1/2 tsp Coriander
1 tsp Garlic powder
1 tsp Anise
1 tsp Mace
1/2 tsp Ground caraway
1/2 cup Chilled red wine
1/2 cup Ice water
3 tsp Whole black peppercorns
1/2 tsp Whole pistachios (unsalted)
1. Grinding meat is easier when it's ice cold. First, cut all the meat into slices and place in the freezer for 2 hours.
2. At the same time, start getting the grinding equipment as cold as possible (I put the whole grinding attachment to the KitchenAid mixer in the freezer).
3. Mix together red wine and water, and place in the freezer as well.
4. When lean pork and pork belly are nearly frozen, remove from freezer, cut into cubes and mix together. Note: Do not add the back fat at this step, it will be cut into cubes later, but will not be ground.
5. While the meat is ice cold, run it through a large grinding plate for a coarsely ground mixture and return to the freezer. Put the grinding attachment back in the freezer, as well as the smallest grinding plate you've got.
6. While the meat and grinder are chilling, put together the spice mix. Using the spice grinder, mix salt, Insta Cure, white pepper, coriander, garlic powder, anise, mace and caraway. Make the mix as fine as possible.
7. When the meat is nice and cold, add the spice mix and thoroughly incorporate.
8. Grind the meat again, using your smallest grinding plate.
9. Place the ground meat in the processor and add the semi-frozen wine/water mixture. Process until smooth.
10. Cube the chilled back fat, then quickly blanch by pouring a little boiling water over it
11. Also run boiling water over the pistachios and whole black peppercorns.
12. Add the blanched fat cubes, pistachios and peppercorns to the meat, thoroughly mixing with your hands.
13. Take an 8x11-inch plastic bag, suitable for boiling, and tie the sealed end with a cable tie; this allows for a rounded shape to form.
14. Stuff the bag with the meat mixture (I did this by hand because the extruder attachment wasn't up to the task).
15. Close the bag's open end with cable ties as well. Wrap the bag in butcher's twine (this helps keep the meat intact while cooking). Place in the refrigerator and let rest for several hours, or even overnight.
16. The traditional way to cook mortadella is slowly in a water bath with the oven set to 170 degrees F. This is the method most people use today. Bake for 7-8 hours to reach an internal temperature of 158 degrees F, the point at which it's fully cooked.
17. Note: A sous vide cooker will also work, set at 170 degrees F, and it takes less than 5 hours to cook in this manner.
18. Regardless of cooking method, once the internal temperature reaches 158 degrees F, remove the mortadella from the heat source and plunge it into ice-cold water to quickly cool.
19. Toss the still-wrapped mortadella in the fridge and let it set for a couple of days. This allows the maximum flavor to develop over time.
20. Cut, serve and enjoy.
Oatmeal Raisin Cookies (Prepared by students in FSM 133. Quantity Food Production) Recipe makes 16, 4 oz Cookies.
10.5 oz All-purpose or pastry flour
1 tsp Baking soda
1 Tbsp Cinnamon, ground
9 oz Quick-cooking oats
9 oz Unsalted butter
9 oz Granulated sugar
9 oz Brown sugar
1.5 fl. oz Orange juice concentrate
0.5 fl. oz Vanilla extract
12 oz Raisins
1. Sift together the flour, baking soda and cinnamon. Stir in the oats. Cream the butter until light and fluffy. Add the sugars and continue creaming until the mixture is lightened. Add the eggs one at a time, scraping the bowl frequently and mixing well after each addition. Add the orange juice concentrate, vanilla extract and salt.
2. Fold in the dry ingredients and the raisins.
3. Portion the dough onto paper-lined sheet pans and bake at 375°F (191°C) until golden, approximately 10–12 minutes.
Corn Chowder (Prepared by students in FSM 133. Quantity Food Production) Recipe makes 16 servings.
8 ears Corn, unshucked
1 qt Milk, warm
8 oz Salt pork, small dice
10 oz Celery, small dice
12 oz Onions, small dice
1 Tbsp Garlic cloves, minced
1 qt Chicken stock
1 lb Potatoes, peeled, medium dice
1 cup Heavy cream, warm
1 Tbsp Worcestershire sauce
1 tsp Fresh thyme
TT Salt and white pepper
1. Roast the ears of corn, in their husks, in a 400°F oven for 45 minutes. Cool, shuck the corn and cut off the kernels. Purée half the corn kernels in a blender, adding a small amount of milk if necessary.
2. Render the fat from the salt pork. Add the celery, onions and garlic and sauté lightly.
3. Stir in the flour and cook to make a blond roux.
4. Add the stock and remaining milk and bring to a simmer.
5. Add the potatoes, the puréed corn and the remaining corn kernels. Bring to a simmer and cook for 10 minutes.
6. Add the cream, Worcestershire sauce and thyme. Adjust the consistency with hot stock if necessary. Adjust the seasonings with salt and white pepper and simmer for 5 minutes.
7. Serve in warm bowls.
Pesto (Prepared by students in FSM 133. Quantity Food Production) Recipe makes 1 Quart.
1 pt. Olive oil
3 oz Blanched almonds
8 oz Fresh basil leaves
1 Tbsp Garlic, chopped
4 oz Parmesan, grated
4 oz Romano, grated
Salt and pepper TT
1. Place one-third of the oil in a blender or food processor and add all the remaining ingredients.
2. Blend or process until smooth. Add the remaining oil and blend a few seconds to incorporate.
Sticky Grilled Chicken (Prepared by students in FSM 133. Quantity Food Production).
10 garlic cloves, forced through a garlic press or minced
1 Tbsp grated peeled ginger
2 tsp paprika
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/4 tsp cayenne
1 1/2 Tbsp olive oil or vegetable oil
2 cups bottled unsweetened pomegranate juice
1 cup apricot jam (12 oz.), forced through a sieve if chunky
2 Tbsp molasses (not robust or blackstrap)
2 whole chickens (about 3.5 lb each), cut into 8 retail cuts each
1. Cook garlic, ginger, spices, and 1 tsp. of salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12-19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Let it cool. Transfer 3/4 cup sauce to a bowl and reserve for serving.
2. Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
3. Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat. Rest meat to the Side so juices can stay within the meat.