Cook's Menus, Philadelphia, PA (2026)

10/27/2024

# # # Tropical Gourmet Pizza

# # # # Ingredients:

**For the Dough:**
- 300g bread flour
- 1/2 tsp salt
- 15g instant yeast
- 320ml lukewarm water
- 1 to 2 tbsp olive oil

**For the Herb Sauce:**
- 250g fresh mint leaves
- 20g fresh parsley leaves
- 4 cloves garlic
- Salt and freshly ground black pepper, to taste
- Olive oil

**For the Pizza:**
- 250g shredded mozzarella cheese
- 250g smoked gouda cheese
- 350g grilled cumin chicken, thinly sliced
- 250g fresh shrimp, peeled and deveined
- 2 (10cm) pieces artichoke hearts, thinly sliced
- 30g finely chopped fresh parsley leaves

# # # # Method:

**For the Dough:**
1. In a large mixing bowl, combine the bread flour, salt, and instant yeast. Gradually add the lukewarm water while mixing to form a stiff dough. Be cautious not to overwork the dough to maintain its softness.
2. Incorporate the olive oil into the dough by kneading it gently. Place the dough in a clean bowl, cover with plastic wrap, and refrigerate for 8 hours to allow it to rise slowly.
3. Once chilled, remove the dough from the refrigerator, divide it in half, and shape each half into a ball. Set them on a floured surface, cover loosely, and let rise at room temperature for 6 to 8 hours, until doubled in size.

**For the Herb Sauce:**
1. In a food processor, combine all ingredients except for the olive oil. Pulse until finely chopped, then slowly drizzle in the olive oil until the sauce reaches a consistency slightly thinner than hummus.

**For the Pizzas:**
1. Preheat your oven to 240°C (Gas Mark 9). Roll out one ball of dough until it reaches a diameter of about 45cm to 50cm. Repeat the process with the second ball.
2. Lay the dough onto pizza pans and spread each with a generous layer of the herb sauce, reserving any extra sauce for future use—it can be refrigerated for up to 3 days.
3. Evenly distribute the mozzarella and smoked gouda across each pizza. Layer with the grilled cumin chicken, shrimp, and artichoke hearts.
4. Bake in the preheated oven for approximately 15 minutes or until the crust turns a golden brown hue and the cheese is bubbly.
5. Once cooked, remove the pizzas from the oven and garnish with freshly chopped parsley. Serve immediately for optimal freshness and flavor.

Enjoy crafting this delightful dish that brings a touch of the tropics to your dining table!

10/27/2024

Title: Peach & Orange Delight Mocktail

**Ingredients:**
- 400g sugar
- 250ml water
- 1.5 kg frozen peaches, thawed
- 1 tsp orange zest
- 4 to 6 (750-ml) bottles of sparkling grape juice or apple cider, chilled
- Orange peel twists, for garnish

**Method:**

1) In a large saucepan over medium heat, combine the sugar and water. Stir continuously until the sugar completely dissolves into a syrup, which should take about 5 minutes. Allow the syrup to cool completely.

2) Blend the thawed peaches and orange zest in a blender with 375ml of the prepared sugar syrup until the mixture is smooth. Use a fine-meshed strainer to strain the mixture into a bowl, removing any chunks. Transfer the smooth puree into a pitcher or a clear glass bowl for easy serving.

3) For each serving, pour 2 to 4 tablespoons of the peach puree into a champagne flute. Slowly top it off with sparkling grape juice or apple cider until the flute is filled. Gently stir the mixture to ensure everything is well blended. Garnish with an orange peel twist before serving.

**Advance Preparation Tip:**
Prepare the peach puree up to a day in advance. Simply cover the mixture and refrigerate until you’re ready to serve your refreshing mocktails.

10/27/2024

Title: 30-Minute Spicy Chicken and Sweet Potato Stew

Ingredients:
- 1 cup canned unsalted diced tomatoes
- 1 medium white onion, quartered
- 2 cloves garlic
- 1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 1 tablespoon chili powder
- One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
- 2 cups low-sodium chicken broth
- 1 tablespoon pickled jalapeños
- 1 cup 2 percent Greek yogurt
- 1/4 medium head red cabbage
- 1 medium Haas avocado
- 1 lime
- 1/2 cup loosely packed fresh cilantro
- Eight 6-inch corn tortillas, warmed

Instructions:
1. In a food processor, puree the tomatoes, onions, garlic, chipotle, and adobo sauce until completely smooth.

2. Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the chicken in a single layer, season with 1 teaspoon of salt and 1/2 teaspoon of pepper, and cook undisturbed until beginning to brown, about 2 minutes. Flip the pieces and cook until brown, about 1 minute more.

3. Sprinkle the chicken with the chili powder, then add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon of salt, and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover, and gently simmer until the chicken is cooked through and the sweet potatoes are tender, about 15 minutes.

4. While the stew is cooking, prepare the toppings: Finely chop the jalapeños and mix them with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks, and cut the lime into wedges.

5. Once the stew is done, ladle it into large, deep bowls. Top each serving with a dollop of the yogurt mixture, and garnish with the shredded cabbage, avocado chunks, lime wedges, and cilantro. Serve with the warmed corn tortillas on the side.

Enjoy your flavorful and aromatic stew, perfect for a quick and satisfying meal!

10/10/2024

Kung Pao Chicken

Ingredients:

500g chicken breast, cubed
2 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
4 dried red chilies
1/2 cup roasted peanuts
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Directions:

In a bowl, combine the cubed chicken, soy sauce, and cornstarch. Mix well and set aside for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining oil. Stir-fry the bell peppers, garlic, and dried chilies for 2-3 minutes, or until the peppers are tender-crisp.
Return the chicken to the skillet, and add the peanuts, rice vinegar, hoisin sauce, and sesame oil. Stir well to coat all the ingredients evenly.
Cook for an additional 2-3 minutes, until the sauce is slightly thickened. Season with salt and pepper to taste, and garnish with green onions.
Serve immediately with steamed rice or noodles.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings

Try this spicy and flavorful Kung Pao Chicken tonight! Perfect for a quick dinner 🥢🔥

10/09/2024

Slow Cooker Beef Pot Roast

Ingredients:

3 pounds beef chuck roast
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
4 large carrots, chopped
4 potatoes, quartered
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
Directions:

Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 5 minutes per side.
Transfer the roast to a slow cooker. Add the chopped onion, garlic, carrots, and potatoes around the roast.
Pour in the beef broth and Worcestershire sauce. Sprinkle thyme, rosemary, salt, and pepper over the top.
Cover and cook on low for 8 hours or until the beef is tender and easily pulls apart with a fork.
Serve the beef with the vegetables and spoon some of the rich broth over the top.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 450 kcal | Servings: 6 servings

Slow Cooker Beef Pot Roast is the ultimate comfort food for those chilly evenings! 😋🍂 Let it simmer all day for melt-in-your-mouth goodness.

10/08/2024

Spaghetti Carbonara

Ingrédients :

400 g de spaghetti
200 g de pancetta ou lardons
2 œufs entiers + 2 jaunes d'œuf
50 g de parmesan râpé
2 gousses d'ail, hachées
Sel et poivre au goût
Un filet d'huile d'olive
Persil haché pour la garniture (facultatif)
Instructions :

Faites cuire les spaghetti dans une grande casserole d'eau bouillante salée jusqu'à ce qu'ils soient al dente, selon les instructions du paquet. Égouttez, en réservant un peu d'eau de cuisson.
Pendant ce temps, faites chauffer un filet d'huile d'olive dans une poêle à feu moyen et faites revenir la pancetta jusqu'à ce qu'elle soit dorée et croustillante. Ajoutez l'ail haché dans la poêle et faites-le cuire pendant environ 1 minute.
Dans un bol, battez les œufs entiers et les jaunes avec le parmesan, du sel et du poivre.
Ajoutez les spaghetti égouttés à la poêle avec la pancetta et mélangez rapidement pour bien enrober les pâtes.
Retirez la poêle du feu et versez le mélange d'œufs sur les pâtes. Mélangez rapidement pour que les œufs cuisent légèrement sans devenir brouillés. Si nécessaire, ajoutez un peu d'eau de cuisson des pâtes pour obtenir une sauce plus crémeuse.
Servez immédiatement, garnissant de persil haché si vous le souhaitez.
Temps de préparation : 10 minutes | Temps de cuisson : 15 minutes | Temps total : 25 minutes
Kcal : 460 kcal | Portions : 4

Savourez une délicieuse assiette de Spaghetti Carbonara maison, crémeux et pleins de saveurs authentiques. 🇮🇹🍝

10/06/2024

Spaghetti Aglio e Olio

Classic Italian Spaghetti with Garlic and Olive Oil

Ingredients:

1 pound (450g) spaghetti
6 large cloves of garlic, thinly sliced
1/2 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
Salt, to taste
1/4 cup fresh parsley, chopped
Parmesan cheese, grated (optional)
Directions:

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic to the hot oil and sauté until golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Stir in the red pepper flakes and cook for another 30 seconds.
Drain the pasta, reserving about 1/2 cup of pasta water.
Toss the cooked pasta with the garlic and oil mixture in the skillet. Add a little pasta water if needed to coat the spaghetti evenly.
Season with salt to taste and sprinkle with chopped parsley.
Serve with freshly grated Parmesan cheese, if desired.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 450 kcal | Servings: 4 servings

Related Tags:

Craving something simple and delicious? 🍝 This Spaghetti Aglio e Olio is full of bold garlic flavor, with a kick of red pepper flakes! Perfect for a quick dinner tonight. 🌶️

09/30/2024

Filet Mignon with Balsamic Glaze

Ingredients:

2 filet mignons (about 1 1/2 inches thick)
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons balsamic vinegar
4 tablespoons dry red wine
2 garlic cloves, minced
2 tablespoons butter
Directions:

Season the filet mignons with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Add the filets and cook for 4 minutes per side for medium-rare, or until cooked to your desired doneness. Remove from skillet and keep warm.
In the same skillet, reduce the heat to medium. Add the garlic and sauté for 1 minute.
Stir in the balsamic vinegar and red wine, scraping up any browned bits from the skillet.
Let the sauce simmer for 4-5 minutes until it reduces and thickens slightly.
Stir in the butter until the sauce becomes smooth and velvety.
Return the filets to the skillet to coat with the glaze, then serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 360 kcal | Servings: 2 servings

Indulge in this perfectly cooked Filet Mignon with a luxurious balsamic glaze. Your dinner is about to get a gourmet upgrade! 🍷🥩

09/30/2024

Slow Cooker Pepper Steak

Ingredients:

1 pound beef sirloin, cut into 2-inch strips
1/4 cup soy sauce
1 tablespoon sugar
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 onion, sliced
2 large bell peppers, sliced
1 can (14.5 ounces) stewed tomatoes with liquid
1/2 cup water
1 tablespoon cornstarch
1/4 cup cold water
Directions:

In a slow cooker, combine soy sauce, sugar, ground ginger, garlic, and stewed tomatoes with their liquid.
Add beef strips and stir to coat.
Cover and cook on Low for 4-5 hours or until beef is tender.
Add sliced onions and bell peppers during the last hour of cooking.
In a small bowl, dissolve cornstarch in 1/4 cup of cold water and stir into the slow cooker to thicken the sauce.
Cook for an additional 15 minutes or until the sauce is thickened.
Prep Time: 10 minutes | Cooking Time: 5 hours | Total Time: 5 hours 15 minutes
Kcal: 280 kcal | Servings: 4 servings

Slow-cooked pepper steak perfection! Juicy beef strips, sweet peppers, and a savory sauce. 🍲❤️

09/30/2024

Classic Banana Bread

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs, beaten
2 1/3 cups mashed overripe bananas
Directions:

Preheat your oven to 350°F (175°C), and lightly grease a 9x5-inch loaf pan.
In a large bowl, mix together the flour, baking soda, and salt.
In a separate bowl, cream together the butter and brown sugar. Stir in the eggs and mashed bananas until well blended.
Gradually add the banana mixture into the flour mixture; stir until just moistened.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 20 minutes
Kcal: 230 kcal | Servings: 12 slices

The BEST Banana Bread you'll ever make! 🍌🍞 Perfectly moist, sweet, and absolutely delicious! Get the full recipe now! 🤤💛

09/30/2024

Incredibly Cheesy Turkey Meatloaf

Ingredients:

1 1/2 pounds ground turkey
1/2 cup shredded cheddar cheese
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup ketchup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons ketchup (for topping)
Directions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine ground turkey, cheddar cheese, bread crumbs, Parmesan, 1/2 cup ketchup, egg, Worcestershire sauce, garlic, onion powder, salt, and pepper. Mix until well blended.
Shape the mixture into a loaf and place it into a lightly greased 9x5-inch loaf pan.
Spread 2 tablespoons of ketchup evenly over the top of the loaf.
Bake in the preheated oven until no longer pink in the center and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
Let the meatloaf rest for 10 minutes before slicing.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes

Kcal: 276 kcal | Servings: 6 servings

Craving comfort food? This Incredibly Cheesy Turkey Meatloaf is juicy, flavorful, and a perfect dinner option for the whole family! 🍽️🧀

09/30/2024

Hamburger Stroganoff 😋🍽️

Ingredients:

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 cup sliced mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1 cup beef broth
1 cup sour cream
8 ounces egg noodles
2 tablespoons chopped fresh parsley (for garnish)
Directions:

In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender, about 7-10 minutes. Drain excess fat.
Add the sliced mushrooms to the skillet and cook for an additional 4-5 minutes, until mushrooms are soft.
Push the beef mixture to one side of the skillet and add the butter to the other side. Let it melt, then whisk in the flour, salt, pepper, and paprika, forming a smooth roux.
Gradually stir in the beef broth, mixing well to combine with the roux. Let the sauce simmer for 3-4 minutes, or until thickened.
Reduce the heat to low and add the sour cream, stirring gently until the sauce is smooth and creamy.
In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
Add the cooked egg noodles to the skillet and toss them with the beef and mushroom sauce until well coated.
Serve immediately, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings

Just made this creamy Hamburger Stroganoff! 🍲✨ A quick and hearty meal perfect for busy weeknights.

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