BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

01-TECHNIQUES & METHODS

"OK-METHOD" for TESTING DONENESS OF MEATS
A FISHERMAN'S PERSPECTIVE by John Hough
A RECIPE FOR SUCCESS whenever COOKING
AL DENTE DEFINED
ALLERGIES & DIETARY RESTRICTIONS
BERRIES, Vinegar Bath for better shelf life
BLANCHING / SHOCKING, How to do
CHICKEN BREAST, rubbed with spices and pan-seared
CHICKEN, WHOLE, SPLAYED AND COOKED IN CAST IRON
CHIFFONADE, HOW TO chiffonade or ribbon cut
CONCASSE TOMATO, HOW TO
COOLING RICE, HOW TO
Crumpets (made with starter discard)
EGG COOKERY
EVERYTHING SAUCE, EVOO's own Blackberry-Blueberry savory-sweet sauce
FALAFEL with GARLIC YOGURT SAUCE
FISH, TWO-STEP COOKING
FREEZING LEFTOVERS
FREEZING SUSTAINABLY
FRIED TORTILLA FOR TOSTADA
GRASS FED/FINISHED BEEF, TENDERLOIN FILET
GRILLING, INDOORS
HOW TO BRINE-SOAK DRIED BEANS
HOW TO MAKE BUTTER FROM CREAM
HOW TO REDUCE BALSAMIC VINEGAR
KEEPING FOOD SAFE & WHOLESOME
LEMON, salt cured, and AKA Preserved Lemon
MAKING STARTER FOR BREAD
MEDITERRANEAN MENUS & FLAVORS
MISE EN PLACE (say, meeze on plause)
MUFFIN METHOD
MUSHROOMS, OVEN ROASTED
MUSSELS, HOW TO CLEAN
PAELLA, TECHNIQUE FOCUS
PIVOT POINT
POPCORN, Lenore's Method
POTATOES, "Fondant-style"
POUNDING PROCEDURES, PROTEINS, MEAT
REMOVING SEEDS FROM POMEGRANATE
RISOTTO
ROMAINE-KALE CAESAR made tableside in a wooden salad bowl just for Caesar Salads!
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
SALMON BAKED WITH DILL BUTTER BREAD CRUMBS
SMOKING RICOTTA CHEESE
SMOKING SIMPLIFIED FOR MEATS, SEAFOOD, FRUITS & VEGETABLES (cold-smoking)
SOFRITO
STANDARD BREADING PROCEDURE
SUSHI (TIPS FROM CHEF KATE KOO)
TERRINE
TO CLARIFIED BUTTER



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