Some of PREP's Favorite Recipes

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PREP Kitchen Essentials

12207 Seal Beach Blvd, Seal Beach CA  90740

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Kids Camp Strawberry Cupcakes (Makes 36 Cupcakes)
1 ½ sticks butter, room temperature

2 cups sugar
5 eggs
1 tsp. vanilla extract
1 tsp. strawberry extract (optional)
3 cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup buttermilk (or mix milk with 1 Tbl apple cider vinegar and let sit 15 minutes)
10 strawberries, very finely chopped

Frosting  (40 cupcakes)
6 strawberries, very finely chopped

few strawberries, sliced for decorating top of cupcakes
1 stick butter, room temp

4 oz cream cheese, room temp
1 tsp. vanilla extract
1 tsp. pure strawberry extract (optional)
¼ cup milk
6 cups confectioners’ sugar
 
Preheat oven to 325.  Line muffin tins with cupcake liners.  In a medium mixing bowl, cream butter, cream cheese and sugar.  When light and fluffy, add eggs and mix until well blended.  Add vanilla and strawberry extract.  Add the dry ingredients and mix until combined then add the buttermilk.  Mix until just combined and fold in chopped strawberries.

Fill each liner just above the halfway mark with batter and bake 20-25 minutes until golden brown and a toothpick comes out clean.  Cool in the pan for 20 minutes and then remove and cool completely before frosting.

Frosting:  In a medium bowl, using a wooden spoon or spatula, mix together butter and sugar until light and fluffy. Add vanilla, strawberry extract and chopped strawberries and mix until combined. Add a little bit of milk at a time and mix until correct consistency.


Chef Elizabeth Whitt’s Herbed Tomato Tart (serves 6-8)
2 sheets of puff pastry dough, defrosted
6-8 large garlic cloves, crushed or minced
6-8 anchovy filets
3 green onions, sliced thinly1 onion, sliced thinly
2 pinches of thyme or oregano leaves
1 small bunch basil, sliced or torn
2 tbsp lemon or basil oil
Pinch of Crushed Red Pepper Flakes
A handful of sliced Nicoise or kalamata olives
1 pint cherry tomatoes, sliced in half lengthwise
4 ounces crumbled goat cheese or feta cheese
4 ounces parmesan or Romano cheese, grated
Salt and pepper

Preheat oven to 375 F.  Place dough on one or two baking sheets lined with parchment paper for easy clean up and prick dough all over with a fork. Fold in edges to create about ¼ inch border.  Place in refrigerator to rest.

Mince garlic then, using a fork, mash together with anchovy filets and some olive oil to form a paste.   Mix in green onions, red chile flakes, thyme or oregano and basil.  Spread this mixture evenly on puff pastry.  Top with cheeses then with tomatoes and olives.  Bake 30-45 minutes or until pastry is golden brown on edges and underneath.  Let rest and cut into desired pieces.

Arugula, Tomato and Burrata Salad (Serves 6)
6 handfuls baby arugula - from the farmers' market*
12 cherry tomatoes or other equivalent portion,

stemmed if necessary, cut in half - from the farmers' market
1 ball burrata, sliced in 6 wedges - freshly made -

available at Cheese Addiction or Angelo's Deli, both in Belmont Shores
Bari Arbequena olive oil available at PREP
Mendcino Ranch aged balsamic vinegar available at PREP
Camarque sea salt available at PREP

In a serving bowl, add arugula and tomatoes, a pinch of sea salt and drizzle with just enough olive oil to coat.  Toss gently.  Arrange on plate and top with burrata, drizzle with ample amount of balsamic vinegar and sprinkle with pinch of salt.

*This salad is simply marvelous and easy to make but will only work with fresh picked arugula from the farmers' market (the bagged stuff is not good enough), fresh picked summer tomatoes from the farmers' market (hothouse store bought tomatoes are not good enough) and fresh made burrata from our awesome local artisanal cheese shops -- Cheese Addiction or Angelo's Deli, both in nearby Belmont Shores.  Of course you will also want to use the best quality California Estate Grown Olive Oil and Aged Modena Italy Balsamic Vinegar, and French Sea Salt, all available at PREP Kitchen Essentials!!

Pasta with Shrimp and Lemon Parmesan Cream Saffron Sauce  Serves 6
1 1/4 pound linguini or tagliatelle
3 Tbl kosher salt
1 1/2 cups heavy whipping cream
1/3 cup chicken stock
pinch of saffron – small or large to taste (saffron optional)
Zest of 2 lemons – meyer if possible
Juice of 1 lemon
Salt and black pepper
1 pound raw medium shrimp, peeled and deveined and cut in half the short way – florida pink shrimp
if possible (these are usually available in the frozen section at ralphs – yes, even tho in the frozen section, they are very good! Or sometimes available at fish counter at Whole Foods).
1/4 cup chopped chives
1/2 cup freshly grated parmesan cheese

Bring a large pot of water to a boil, add kosher salt then pasta and cook pasta to just al dente state (Do not overcook!!!!!!).

Meanwhile, in a large frypan, heat the cream, chicken stock, saffron and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp to the simmering cream sauce. Stir well and add a pinch of salt and black pepper and simmer gently until shrimp are just done - about 4 to 5 minutes. Turn of the heat, add in half of the parmesan cheese and stir.

When the pasta is done, transfer it using tongs to a large bowl. Do not worry that some of the pasta water is coming with the pasta into the bowl. Add the lemon cream sauce to the pasta and mix with tongs just enough to incorporate the sauce into the bottom of the pasta. Sprinkle remaining parmesan on top and let sit for 1-2 minutes. Add chives and lemon zest and mix gently but well. Divide into servings and top with any remaining sauce in the bowl. Note, if the resulting mixture seems too dry, just add a little pasta water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

Grilled Peach Tart with White Balsamic Reduction (Serves 8)
Crust:
3/4 sticks unsalted butter, melted
1/4 cup sugar
3/4 cups all purpose flour plus some for rolling
Pinch of salt

Filling:
1/3 cup sugar
2 large egg
Pinch of salt
3 tbl all purpose flour
1 teaspoons vanilla extract
3 peaches or 8 apricots, peeled, halved
1 cup cherries, pitted and cut in half
Sprinkling of olive oil
1 Tbl brown sugar
1/2 stick unsalted butter, melted
½ cup white peach balsamic vinegar

Crust:  Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated.  With your hands, gently form into a ball and knead for a few seconds.  Transfer dough to tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan. Bake crust until golden, about 8-12 minutes (crust will puff slightly while baking). Cool.

Peaches:  In a medium sized mixing bowl, add peaches, cherries, sprinkling of olive olive oil and brown sugar and toss to coat.  Place on medium hot grill.  Grill until softened slightly and grill marks appear, turning only once.

For filling:  Cook butter in heavy small saucepan over medium heat until nutty brown (do not burn!!!), stirring often, about 6 minutes. It should be the color of amber beer.  Immediately remove from heat.

With fork or whisk, mix sugar, egg, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Carefully pour browned butter mixture into cooked tart, top with peaches and cherries.  Place tart on parchment lined baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 20-30 minutes. Cool tart completely in pan on rack.

Reduction:  Using same saucepan you used for brown butter, heat peach vinegar on medium high and gently simmer until it reduces to a thick, syrup like sauce.  Drizzle on tart just before serving.

Warm Farro, Mushroom and Kale Salad (Vegetarian and Vegan) Serves 4
1 1/2 cups farro
3 cups water or vegetable stock or chicken or turkey stock
1 Tbl Mushroom Alchemy**
1/4 tsp each Porcini Salt and Candycap Mushroom Sugar**
1 head curly kale. stems removed, leaves coarsely chopped
1/4 cup golden raisins

In a 3qt stainless steel saucepan, combine farro and water, cover and bring to a boil.  Reduce heat to a simmer and add mushroom powder(s).  Simmer, covered, for 10 minutes and remove from heat.   Stir in kale and raisins and cover for 5 minutes.  Serve warm or room temperature.

**A complete selection of Wine Forest Mushroom Powders are available at PREP.  Mushroom is the perfect pairing with farro and many other Thanksgiving foods!  This recipe is an excellent side dish for your Thanksgiving meal, sure to be the star for many years to come.

Moroccan Chickpea and Kale or Spinach Stew - (Vegetarian and Vegan) Serves 4
2 cans garbanzo beans with liquid
2 cups vegetable stock (or more)
3 tablespoons Ras el hanout ** (moroccan spice blend, or Garam Masala an indian spice blend)
** both available at PREP Kitchen
2 onions, finely chopped
1-2 bunches flat leaf kale or spinach, coarsely chopped
3 carrots sliced thinly
1 fennel bulb sliced thinly
1 sweet potato, cubed
3 cloves garlic minced
Good quality olive oil - available at PREP Kitchen

In a dutch oven, cover the bottom with olive oil and add a tablespoon of ras al hanout.   Add onion and cook until soft.  Add garlic and cook a few minutes.  Add vegetable broth and garbanzo beans with liquid.  Add carrots, sweet potatoes, rest of ras al hanout, and kale (if using kale, if using spinach -- add it last minute of cooking time).  Vegetables should be just covered with liquid, if not, add more stock.  Simmer gently about 25 minutes.  Serve on top of couscous.  Drizzle with good olive oil, sprinkle with sea salt.

Smoked Salmon Pizza with Red Onions, Capers and Dill

1 pizza dough (recipe below)
1 red onion, thinly sliced
4 oz smoked salmon
2 oz crème fraiche
2 sprigs dill, fronds only, rough chopped
2 tsp capers
Zest of ½ lemon
Good Olive oil
Good Sea Salt

Preheat oven to 400 with your pizza stone inside (I keep my pizza stones in my oven, they help maintain even heat). Shape and bake your pizza dough until it is browned and crispy like you want it – you will not be baking after toppings are added.

Meanwhile, cut and prepare your toppings.  When pizza dough is cooked, slide it out of the oven onto a serving platter.  Top evenly in this order – capers, smoked salmon, red onions, dill, lemon zest.   Drizzle with creme fraiche then drizzle with top quality olive oil and sprinkle with top quality sea salt.

Pizza Dough (from Chris Bianco) Makes 2 pizzas

1 (1/4 oz each) package active dry yeast
2 to 2 ½ cups apf
1 cups warm water, (105-115F) divided
1 tsp salt

Whisk together yeast, 1 tbl flour and 1/4 cup warm water in measuring cup and let stand until mixture develops a cream foam, about 10 minutes.  (if mixture doesn’t foam, start over with new yeast).

Stir together salt and 1.5 cups flour in large bowl.  Add yeast mixture and remaining 3/4 cups water and stir until smooth.  Stir in 1/2 cup more flour.  If dough sticks to your fingers, stir in just enough flour, a little at a time, to make dough just come away from side of bowl.  (This dough may be wetter than others you have made).

Knead dough on a lightly floured surface with floured hands, until dough is smooth, soft and elastic, about 10 minutes.  You may have to add a little flour to surfaces.  Generously dust ball with flour and put n medium bowl. Cover with plastic wrap and let dough rise in a warm draft-free place until doubled, about 1 ½ hours.

Par-baking:  Using hands, press and pull dough into a circle on a floured surface.  Put directly on heated pizza stone on hot grill.  DO NOT BRUSH WITH OLIVE OIL – changes consistency and flavor.   Bake until dough is just set- just firm enough to pick up with your hand.