Monday, February 9, 2009


2 egg whites
6 whole eggs
1 ½ cups sour cream
2 tsp. orange zest
½ cup orange juice
¼ cup softened butter
1 cup all purpose flour
2 tsp. baking powder
½ cup sugar

15 oz cottage cheese
8 oz cream cheese
2 Tbsp. sugar
2 egg yolks
2 tsp. vanilla

In a food processor blend the first 9 ingredients together. Pour into a large greased rectangular pan. The blend the next five ingredients together in the food processor. Spoon over the batter in the pan and then run your knife through it to create a marble like pattern. Bake in a 350 degree oven for 50 minutes or until puffed and lightly browned. Let cool. Serve with fresh raspberry sauce and raspberries.


1 lb. Couscous
½ cup sugar
2 2/3 cups water
1 cup strawberries
1 cup kiwi
1 cup mandarin oranges
1 cup grapes
1 cup raspberries
1/4 cup coconut
½ cup orange juice
2 cups whipped cream
4 Tablespoons powdered sugar
1 vanilla bean

In a saucepan bring the water and sugar to a boil. Add the couscous and cook according to the package instructions (this is due to the variety of sizes). Remove from heat, rinse, and strain well. Add half of the vanilla bean’s seeds and orange juice and mix well. Chill the couscous well. Chop the different fruits however you wish. I like to dice the fruits. Beat the whipping cream to medium peaks and add the powdered sugar and remaining vanilla bean seeds. Toss the fruits, coconut, and couscous together. Allow to sit for just a bit before serving. Serve with whipped cream.


2 cups yams, peeled and diced
2 cups russet potatoes, peeled and diced
½ cup green pepper, peeled and diced
½ cup white onion, peeled and diced
½ cup asparagus, diced
1/4 cup tomato, pulp scooped out and diced
5 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 teaspoon garlic powder
1/3 lb. Pancetta

On a parchment lined sheet pan, lay out the pancetta and back for 15 minutes at 350 degrees. Remove from oven and set in a warm place. In a large frying pan, heat the oil and add the potatoes, peppers, and onions and fry for about 20 minutes. This step can also be done on a foil lined sheet pan in the oven for 25 minutes. Next, add the asparagus and spices and continue to fry until golden brown. Remove from heat and serve with the diced tomato and crumbled pancetta sprinkled over the hash.


Glenna said...

I made your potato hash and couscous fruit salad for our valentine breakfast. It was great! I wasn't able to find the bigger couscous though, and I liked it better with that. (I came to your class). Where did you get yours?

Sara said...

Glad it was great! There is no greater compliment than you actually cooking my recipes. If you cannot find larger Cous Cous, then try Acini Di Pepe. It is in the pasta section and is usually in a box.