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Food School Cookbook

Starch and Vegetable Unit

Pastry Dough (aka pate brisee
Perogy Dough
Fresh Pasta
Fresh Bread
Onion Ring
Potato Pancakes
Potato Samosa
Crepes
Corn Fritters
Falcon Muesli
Meats
Beef Jerky

Soups
Asparagus Soup

Pastry

Food School Biscotti
Cinnamon Buns
Congo Bars
Lemon Meringues
Butter Tarts
Madeleines au Miel
Profiteroles
Pate Brisee
Sweet Pastry

Dressings
Caesar
Green Goddess

Mexico

Carnitas
Curtido
Salsa
Salsa Rojo
Tortilla
Bean Soup
Frijoles Refritos

India

Dal
Chicken Curry Madras
Naan
Chapati
Samosa

Other
fish stock
Chocolate Chunk Cookie
Vanilla Ice Cream
Chocolate Mousse Cake
Zucchini Relish

2 Comments leave one →
  1. kimberly webers permalink
    December 20, 2009 10:05 pm

    hi u forgot to put the recipie for the pie shells and fillings on here…… sorry to bug u i was looking for them and couldnt find it….

    Reply
  2. Jesse W permalink
    March 6, 2010 12:28 am

    Hi Mr. Jess i was wondering if you could up load or send me a recpie for fresh pasta that woulld be great.

    Reply

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