Cooking Up Science 2014 Recipes

IFT showcased exhibitors’ products through innovation and cooking demonstrations in our new “Cooking Up Science” Theater—Booth 5647. Each day of the IFT Food Expo, chefs showcased how exhibitor-sponsored ingredients can be used to make healthy and delicious meals. Here are the recipes that were showcased during these demos:

Bunge North America
Mexico City Quesadillas fried in Nutra Clear NT
Makes: 8 quesadillas
Ingredients:
1 1/4 cup corn masa
1 cup warm water
2 tbsp Bunge EIE Shortning
1/3 cup AP flour
1/2 tsp salt
1 tsp baking powder
12 oz cooked chorizo sausage
6 oz diced caramelized pineapple
Bunge NCNT Ultra Canola Oil, as needed

1. Combine corn masa with water and let hydrate for 5-10 minutes.
2. Add shortening, AP flour, salt, and baking powder and mix well to combine.
3. Divide into 12 portions and wrap each separately to rest for 30 minutes.
4. After dough has rested divide filling between all 12 balls of dough that have been pressed into tortilla thickness.
5. Seal the edges of each quesadilla and begin to fry until golden brown in 360 degrees F Nutra Clear NT Canola Oil.

Almond Board of California
California Almond non-dairy almond creme spread
Ingredients:
390 g Almond Crème (see recipe below)
4.5 g lemon juice, fresh
3.72 g white wine vinegar
4.5 g garlic, fresh, minced
0.90 g black pepper, cracked
3 g chives, fresh, minced
6.5 g sea salt

1. Line a strainer with 4 layers of cheese cloth.
2. Place Almond Crème in the strainer and let mixture strain for 24 hours.
3. After 24 hours, place the strained crème in a mixing bowl and combine all the remaining ingredients.
4. To shape the cheese spread, place cheese mixture in small ramekin and let set for an hour or two.
5. Turn ramekin over onto a plate and serve immediately.
6. If not served immediately, store cheese spread airtight; refrigerate until ready to use.

Almond Crème
Ingredients:
455 g blanched almonds, whole
cold water, as needed

1. Place the blanched almonds in a heavy-bottomed sauce pot and cover with cold water.
2. Bring to a boil over high heat.
3. Once a boil has been reached, strain off water and return almonds to the pot.
4. Cover with cold water again and repeat the process 8 more times, or until the blanched almonds are plump and soft.
5. Strain, this time reserving all the liquid in separate container.
6. Puree the blanched almonds in batches, using some of the reserved water to get it going.
7. Puree until smooth.
8. Cool down in an ice bath before storing airtight; refrigerate until ready to use.

Solazyme, Inc.
Chef Charlie Baggs
Cajun Pasta with Alfredo Sauce

Cajun Alfredo Sauce
Ingredients:
109.45 g water
34.32 g cream
butter
6.86 g Parmesan cheese
soybean oil
5.15 g whole algal flour
4.46 g modified corn starch
3.43 g Sherry wine
egg yolk
2.57 g Romano cheese
1.72 g salt
1.72 g whey
0.34 g yeast extract
0.43 g Asiago flavor
0.43 g disodium phosphate
0.34 g xanthan gum
0.14 g garlic powder
0.12 g mushroom flavor
0.07 g nutmeg
0.05 g black pepper
2.50 g Tabasco
0.60 g black pepper, butcher grind
0.60 g garlic, granulated
2.40 Worcestershire sauce
5.00 g Dijon mustard
0.30 g thyme

1. Mix all dry ingredients.
2. Add water and cream, shear with hand blender.
3. Add remaining ingredients.
4. Heat with constant stirring until temperature reaches 190F.
5. Hold at this temperature for 5 min.

Cajun Alfredo Pasta
113.6 g Cajun Alfredo Sauce
28.4 g red peppers, diced
3 g vegetable oil
28.4 g onion, diced
28.4 g corn, roasted
113.6 g penne pasta, cooked
56.8 g chicken, boneless, skinless, grilled
4 g green onion, sliced

1. Sauté vegetables with vegetable oil until soft.
2. Add the sauce to the pan and bring to a simmer.
3. Add pasta and chicken and cook until heated through.
4. Top with sliced green onions and serve.

Soy Connection (United Soybean Board)
Chef Todd Jones, Interactive Entertainment Group

Mini Donuts Prepared with Soybean Oil
Ingredients:
enriched wheat flour
malted barley flour
soybean oil
leavening
egg yolk
soy flour
non-fat dry milk
salt
sweet cream
soy lecithin
natural and artificial flavoring
baking soda

1. Cook at 375 degrees F for 3 minutes, fried in high oleic soybean oil.