stuffed shells draftHEADmain

1 files changed, 59 insertions, 2 deletions

diff --git a/cookbook.tex b/cookbook.tex
index a5070e7..8a1eeb0 100644
--- a/cookbook.tex
+++ b/cookbook.tex
@@ -883,7 +883,7 @@ Stuffing
 \end{itemize}
 
 Prepare items to be stuffed- make cavity, saving innards, salt cavity.
-Prepare pot by lining with grape leaves and placing the tomato and zucchini innards in the center.
+
 Pour one can of tomato sauce over the stuffed items and some lemon juice and chicken broth
 Place a plate over the top which covers the items to be cooked but allows one to put a lid on the pot
 Pring the fluids to a boil
@@ -1007,6 +1007,39 @@ Combine above with noodles and serve.
 
 \emph{As a child, this is the first recipe that Blaise decided to ``master''. The family ate it often during that time.}
 
+\begin{itemize}
+  \item 12 jumbo pasta shells
+  \item 1/4 cup shredded carrot
+  \item 1 green onion, sliced
+  \item 8 ounces tofu drained
+  \item 1/2 cup ricotta cheese
+  \item 1/2 cup shredded cheddar cheese
+  \item 1/2 cup shredded mozzarella cheelse
+  \item 1 egg white
+  \item 1 teaspoon salt
+  \item 1/4 teaspoon pepper
+  \item 16 oz can tomatoes cut up
+  \item 1/3 cup tomato paste
+  \item 1 teaspoon dried basil
+  \item 1 teaspoon dried oregano
+  \item 1/2 teaspoon sugar
+  \item 1/4 teaspoon garlic powder
+  \item parmesan cheese
+\end{itemize}
+
+Cook pasta, rinse.
+Cook carrot and green onion in a small amount of water till tender, drain.
+
+For filling, in a medium mixing bowl mash tofu with a fork.
+Stir in carrot mixture, ricotta cheese, cheddar cheese, half of mozzarella cheese, egg white, salt and pepper.
+Set aside.
+
+Combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder.
+Simmer ten minutes.
+
+Stuff shells, put in dish, pour sauce over.
+Bake in 350\degree F oven for 25 minutes or until done.
+Sprinkle with remaining mozzarella and parmesan.
 
 \clearpage
 \vspace*{\fill}
@@ -1311,10 +1344,34 @@ Heat until sugar is dissolved.
 \vfill
 
 \clearpage
-\section{crème brulée}
+\section{Crème Brulée}
 
 \emph{For one of Nancy’s birthdays, David and Blaise made some crème brulee for her dessert and used a blow torch from the barn to ignite it at the table.}
 
+\begin{itemize}
+  \item 2 cups heavy cream
+  \item 6 egg yolks, beaten
+  \item 2 teaspoons vanilla extract
+  \item 4 tablespoons white sugar
+  \item brown sugar
+\end{itemize}
+
+Prepare egg yolks in a large bowl
+Heat cream in a double boiler until hot.
+Pour hot cream slowly over yolks, beating constantly.
+
+Return the mixture to the double boiler.
+Add white sugar and vanilla extract.
+Heat while constantly stirring until mixture thickens and heavily coats spoon.
+
+Decant mixture into serving cups.
+Chill in refrigerator until ready to eat, several hours or overnight.
+
+Cover custard with brown sugar.
+Heat with small torch to achieve signature hard, caramelized glaze.
+Serve immediately.
+Optionally add pomegranate seeds as garnish.
+
 \clearpage
 \vspace*{\fill}
 \includegraphics[width=\textwidth]{spritz.png}