Course Name: Latin: Tasting Journal /Notebook

Item made: Chupe de Quinua – Quinoa Chowder

Yield: 4
Amount Measure Ingredient
2 tablespoons 1 ounce, 60 ml Butter
1 cup 4 ounces, 112 g Onion, ¼ inch (.6 cm) dice
2 each Garlic cloves, chopped
1 teaspoon 5g Salt
½ teaspoon 2g Pepper, fresh ground
½ teaspoon 2g Cumin, ground
½ teaspoon 2g Paprika, sweet
3 cup 24 ounces, 720 ml Chicken or vegetable stock, hot
1 ½ cups 9 ounces, 252 g Quinoa, cooked
1 cup 6 ounces, 168 g all purpose Potatoes, peeled, cooked, in 1-inch (2.5 cm)
cubes
3/4 cup 6 ounces, 180 ml Milk
½ cup 2 ounces, 56 g Corn kernels, fresh or frozen
½ cup 3 ounces, 84 g Fava beans or peas, blanched and peeled
1/2 cup 2 ounces, 56 g Manchego:cheese or Cheddar, shredded
2 each Eggs, large, beaten
To taste Salt and pepper
1 tablespoon 3g Fresh mint, chopped
1 tablespoon 3g Fresh Cilantro, chopped
½ cup 2 ounces, 56 g Avocado, peeled, pitted ¼ inch (.6 cm) dice

1. Heat butter over low heat, add onions and cook for 10 minutes without coloring
2. Make a paste with garlic , salt and pepper
3. Add garlic paste, cumin, paprika to onions, cook 1 minute
4. Add stock, potatoes, quinoa, simmer 15 minutes or until potatoes are tender
5. Add milk, corn and beans until, simmer 5 minutes
6. Add cheese and eggs, stirring constantly, until cheese has melted and eggs have set
7. Correct seasoning
8. Serve hot, garnished with mint, cilantro and avocado

Course Name: Latin: Tasting Journal /Notebook

 Item made: Ceviche de Champiñones: Mushroom Ceviche

Yield: 4
Amount Measure Ingredient
3 cups 12 ounces, 336 g Cremini or white button mushrooms, fresh, firm,
cleaned, dry, quartered or sliced (1/4 inch, .6 cm)
1/3 cup 1 ½ ounces, 42 g Celery, ¼ inch (.6 cm) dice
1/3 cup 1 ½ ounces, 42 g Red onion, 1 inch (2.4 cm) dice, soaked in hot water for
5 minutes and drained
Garlic, cloves, minced
½ teaspoon 2g Salt
¼ teaspoon 1g White pepper
½ teaspoon 2 ml Hot pepper sauce
½ teaspoon 2g Oregano, dried
½ cup 4 ounces, 118 ml Lime or lemon juice, fresh
1 tablespoon ½ ounce, 14 ml Olive oil
¼ cup 1 ounce, 28 g Red bell pepper, julienned
¼ cup 1 ounce, 28 g Green bell pepper, julienned
1 Jalapeno, seeded, minced
Alfonso or Kalamata olives for garnish

1. Blanch mushrooms in boiling water for 30 seconds and drain well.

2. Combine, celery, onion, and blanched mushrooms
3. Puree, garlic, salt, pepper, hot sauce, oregano, lime juice and olive oil until well mixed
4. Toss with mushroom mixture
5. Correct salt and pepper, refrigerator for 2 hours
6. Drain well and toss with remaining ingredients
7. Garnish with black olives

Course Name: Latin: Tasting Journal /Notebook

Item made: Vatapá de Galinha – Chicken in Nut and Dried Shrimp Sauce
Yield: 4
Amount Measure Ingredient
1 cup 4 ounces, 112 g Onion, ¼ inch (.6 cm) dice
2 each Garlic cloves, minced
1 tablespoon 1 ounce, 28 g Ginger, fresh, peeled, minced
1 tablespoon ½ ounce, 14 g Serrano pepper or to taste
2 cups 12 ounces, 336 g Tomato, peeled, chopped, seeded, ¼ inch (.6 cm)
dice
½ cup 2 ounces, 56 g Green Bell pepper, devein and seeded, ¼ inch
(.6 cm) dice
½ cup 1 ounce, 28 g Cilantro, leaves only, chopped
3 tablespoons 1 ½ ounce, 45 ml Dendè oil
1 each 2 ½ pound, 1.13 kg Chicken, cut into eight pieces, skinned and pat
dry
1 teaspoon 5g Salt
½ teaspoon 3g Black pepper, freshly ground
½ cup ½ ounce, 14 g Bread, day-old, ½ inch (1.2 cm) cubes
½ cup 4 ounces, 120 ml Water
¼ cup ½ ounce, 14 g Dried peeled shrimp, ground
½ cup 1 ½ ounces, 42 g Peanuts, almonds or cashews, toasted and
ground
1 tablespoon ½ ounce, 15 ml Lime juice, fresh
1 ¾ cup 14 ounces, 420 ml Unsweetened Coconut milk
To taste Salt and black pepper
1. Puree first eight ingredients until smooth
2. Heat Dendè oil over medium heat, add puree, cook, stirring occasionally, 10 minutes
3. Season Chicken pieces with salt and pepper
4. Add to sauce and toss to coat, bring to simmer
5. Cover and cook chicken, 15-20 minutes
6. Remove chicken, cut meat into ½ inch (1.2 cm) wide by 1 ½ inch (3.8 cm) long boneless pieces
7. Return to sauce with all remaining ingredients, simmer until sauce thickens
8. Correct seasoning and serve with Pirão de Arroz

Course Name: Latin: Tasting Journal /Notebook

Item made: Couve à Mineira – Shredded Kale
Yield: 4
Amount Measure Ingredient
2 pounds 907 g Kale, fresh (chiffonada)
¼ cup 2 ounces, 60 ml Olive oil or bacon fat
½ cup 2 ounces, 56 g Onions, ¼ inch (.6 cm) dice
1 Clove garlic, minced
To taste Salt and pepper

1. Trim blemishes and tough stems from kale leaves. Rinse thoroughly under running water.
2. Layer leaves on top of each other, and slice crosswise into very thin strips.
3. Heat oil over medium high heat, add onion and garlic, cooking 3-5 minutes until softened.
4. Add kale, cook, about 5-7 minutes, stirring often, until kale is softened but not discolored or
browned.

Course Name: Latin: Tasting Journal /Notebook

Item made: Pirão de Arroz – Rice Flour Pudding
Yield: 4-6
Amount Measure Ingredient
1 ¼ cup 10 ounces, 300 ml Water
1/3 cup 1 ½ ounces, 42 g Rice flour
pinch Salt
2/3 cup 5 1/3 ounces, 160 ml Coconut milk, unsweetened

1. In a blender or food processor combine water, rice flour and salt, process until smooth
2. Cook over low heat, stirring constantly until it boils
3. Add coconut milk and cook stirring often, until mixture is thick and pulls away from the sides. It
should be stiff and holds its shape
4. Fill lightly oiled molds, let cool, unmold and serve

Course Name: Latin: Tasting Journal /Notebook

Item made: Chupe de Quinua – Quinoa Chowder

Ensalada de Tomate y Cebolla – Tomato and Onion Salad (Chile)

Yield: 4
Amount Measure Ingredient

1 cup 4 ounces, 112 g Onion, sweet, julienne

1 pound 16 ounces, 448 g Tomatoes, firm, skinless, sliced ¼ inch (.6 cm)
thick
1 tablespoon 3g Cilantro, chopped
1 tablespoon ½ ounce, 15 ml Lemon juice, fresh
2 tablespoon 1 ounce, 30 ml Olive oil
To taste Salt and pepper

1. Soak onion in cold water to cover 20 minutes, then drain and rinse well.
2. Wash, peel and slice the tomatoes
3. Drain and rinse the onions, squeeze and drain well
4. Combine all ingredients, toss and correct seasoning

1. Course Name: Latin: Tasting Journal /Notebook

Item made: Crepas con Salsa de Dulce de Leche – Crepes with Dulce De Leche Sauce

Yield: 4
Amount Measure Ingredient
1 cup 8 ounces, 240 ml Dulce de leche
1 cup 8 ounces, 240 ml Cream, heavy
¼ cup 2 ounces, 60 ml Rum
8 each Crepes, cooked
½ cup 2 ounces, 56 g Pistachios, chopped
2 tablespoons 1 ounce, 28 g Butter
To Make Dulce de leche
Yield: 1 cup (8 ounces, 240 ml)
Amount Measure Ingredient
1 quarter 32 ounces, 960 ml Milk
1 ¼ cup 9 ounces, 252 g Sugar, granulated
1 teaspoon Vanilla extract
¼ teaspoon Baking soda

1. Over medium high heat, combine milk, sugar and baking soda. Bring to a boil
2. Reduce heat to low and simmer, stirring occasionally
3. As it begins to thicken, stir constantly and cook unit caramel-colored and very thick (caramel
sauce), about 1 hour
4. Add vanilla extract
5. Add heavy cream and bring back to simmer, stir in rum
6. Place crepe brown side down, spread 1 tablespoon (1/2 ounce, 15 ml) sauce over half, sprinkle
with 1 teaspoon pistachios
7. Fold in half, then fold in half again, set aside
8. Repeat with remaining crepes
9. Arrange crepes in a lightly buttered ovenproof pan and cover
10.Bake for 10 minutes in a 375"F(190ºC).
11. Serve two crepes, top with additional sauce and chopped nuts