YRG Cookbook Spotlight!
Students Go Gourmet: Simple Gourmet for Everyday
A Cooking Dynamic duo: Dr. Ellen Bass and Sophia Khan recently combined their talents to create their first cookbook:
– STUDENTS GO GOURMET – Simple Gourmet for Everyday
As former students of highly acclaimed academic institutions, they understand first-hand the challenges of eating healthily under demanding schedules. Khan and Bass marry their Greek ancestry from generations-old family recipes with new exotic flavors from countries Khan has lived in such as Pakistan, China, Italy and England.
Dr. Bass is an award-winning Pediatrician, cooking enthusiast, food blogger and author and she has teamed up with her niece, Sophia Khan, to create unique, healthy and easy recipes for even the most novice cook.
Sophia is a recent graduate of Yale and Harvard who through her
studies, Greek and Pakistani ancestry and cultural experiences, has learned to
prepare fast and delicious food. Together they share not only their Mediterranean ancestry but also a love of cooking, creating unique meals and entertaining.
Khan and Bass
How Students Go Gourmet-Simple Gourmet for Everyday, was born:
Amidst the barren frost dunes of her fourth Hanover winter, college senior Sophia phoned Dr. Ellen (Auntie) late one night with a simple, absurd idea: to write a gourmet cookbook…for college students. Four months of eating Mac ‘n Cheese out of the box had made the phrase “gourmet college” seem almost oxymoronical to the cynical senior, but Auntie thought they were onto something. Why not find a way to teach students how to make affordable, healthy, quick, and above all delicious food?
Their nefarious plan sat on the back burner for the next year, as Sophia was off on adventures in China and Pakistan. Not until she returned and made what would be a pivotal voyage down to Knoxville, TN in March of 2007 did she and Auntie get to work. The cooking was easy. When it came to concocting and sampling tasty food, everyone was ready to labor over the stove and dinner table alike. Brainstorming chapters, calculating each meal’s budget, photographing dips and spreads (they’re maddening to capture in a flattering light), recording and editing recipes–these were the tasks of nightmares. Finally, after many months of hard work and dedication, we had a cookbook!
Here we are, four years later, with an awesome agent in our corner, an instructional DVD under our belts, and a release set to hit the shelves in a matter of days! We’re so ecstatic and sometimes feel like we must be dreaming. If we are, it’s a very yummy dream.
Give this Students Go Gourmet: Simple Gourmet for Everday recipe a try-you won’t be disappointed!
New Orleans Style Eggs Benedict
We’ve created a fusion of flavors to add Louisiana flair to the favorite brunch staple, Eggs Benedict. Instead of going to a diner, dine in with friends while helping yourselves to a gourmet recipe
with a maritime kick.
Prep time: 15 minutes
Cooking time: 20 minutes
6 English muffins 1 + 12 eggs
1 pound shrimp (pre-cooked, peeled and deveined, fresh or frozen)
1 green onion (scallion), finely chopped
1/4 teaspoon cayenne pepper 1 teaspoon lime juice
3/4 cup breadcrumbs
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white vinegar (for the poaching water)
Hollandaise sauce (see below)
Hollandaise Sauce Ingredients:
3 egg yolks
1 stick of unsalted butter
2 teaspoons lemon juice
1/2 teaspoon salt
Sauté pan x 2 (one for poaching the eggs and one for the shrimp patties)
Small saucepan for melting the butter (or microwave for 45 seconds)
Slotted spoon for poached eggs
Spatula Measuring cups & spoons
Food processor (optional)
Puree the shrimp in a food processor (if you don’t have a food processor, you can chop the shrimp into small pieces). Put the pureed shrimp in a mixing bowl and add the green onion, 1 egg, breadcrumbs, lime juice, cayenne pepper, and salt, and mix well. Form the shrimp mixture into patties, add 2 tablespoons of vegetable oil to a large sauté pan and cook over medium heat for 3-4 minutes per side. Reserve the cooked patties on a plate while you make the hollandaise sauce and poach the eggs.
Melt the butter in a small saucepan. Meanwhile puree the egg yolks in a blender (if you do not have a blender you can make the hollandaise in a homemade double boiler; see below). With the blender running add the warm, melted butter in a slow stream. Add the lemon juice at the end.
To poach the eggs:
Bring 2 inches of water in a medium saucepan to a boil over high heat then turn the heat down to medium-low. Add 1 tablespoon of white vinegar. Gently crack an egg into a bowl then add the egg to the pan. Be careful not to break the yolk! We use prep bowls to slip the cracked egg slowly into the poaching liquid. Allow the egg to cook undisturbed for 3 minutes. Use a slotted spoon to remove the egg and gently place on top of the shrimp cake.
The final product:
Toast the English muffins, place a shrimp patty on each half of an English muffin, top with a poached egg and finish with a couple tablespoons of hollandaise over each muffin half.
Note: If you have the 2 cup sized food processor, you may have to puree the shrimp in a couple of batches.
Making hollandaise by hand:
Fill a saucepan with 2 inches of water and place on the stove over high heat and bring to a boil. Once the water is boiling reduce the heat to low. Whisk the egg yolks in a glass bowl and place the bowl on top of the saucepan. Make a homemade double boiler by placing the glass bowl over the saucepan. Whisk the egg yolks continuously until they become smooth and light yellow. While whisking, slowly drizzle the butter into the eggs. Once the sauce is thick you can turn off the heat and add the lemon juice.
Copyright © Students Go Gourmet Productions, LLC
Pick up you copy of
Students Go Gourmet: Simple Gourmet for Everyday at you local bookstore.