CoBrALab Cookbook

Welcome to the CoBrALab Cookbook!

Last Updated: 202012XX

This cookbook has been created to share delicious recipes despite the distancing demanded by the 2020 holiday season.

Name of contributor:
Name of Recipe:

Recipe

Lani Cupo Mac&Cheese a la Grandma a la Mom

Vegetarian? Yes. Gluten free? No. Vegan? No. Healthy? No. Delicious? Yes. Feeds, 4-7, or 1 person for a week (cardiovascular exercise recommended). Prep time: 15 min - 30 min. Cook time: 25 min. Ingredients:

• 1 3/4 c pasta
• 1 3/4 c cheddar-type cheese + more for topping
• 2 tsp cornstarch
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dry mustard (optional)
• 2 Tbs butter
• 2 1/2 c milk (of your choice. Vanilla/chocolate not recommended)
• fresh or jar jalapenos (optional)
• onion for caramelization (optional)
• paprika (optional)

Heat oven to 375F, 190.56C, 463.71K.

Cook 1 3/4c pasta of your choice al dente. I recommend small shells. Set aside.

Prepare extra ingredients. I recommend caramelized onions and diced jalapenos, either fresh or from a jar.

In a pot mix 2 tsp cornstarch, 1 tsp salt, 1/4 tsp pepper, 1/2 tsp dry mustard (optional). Stir in 2 1/2 c milk of your choice, then add 2 Tbs. butter. Whisk till smooth. Heat slowly to a boil, stirring occasionally, and boil for 1 min. Remove from heat. Add 1 3/4 c shredded cheddar type cheese. Let it melt. Stir.

Add pasta into sauce. Mix. Pour all into pre-greased approx 9 x 11 in baking pan.

Top with more grated cheese amount to your liking and paprika on top.

Bake for 25 minutes.

Alyssa Dai
The only chewy chocolate chip cookie recipe you'll ever need - no mixer required!
Gluten free? No. Vegan? No.

Credit: This recipe comes from this blog but has been tested many a time by yours truly (it's the best one I've come across so far), minor suggestions below. Can attest that this is a REAL crowd pleaser.

Yield: 15-20ish cookies, depending on how big you want them. Bigger cookies = chewier (better) texture.
Prep time: 25-30 min. Cook time: 10-14 min.

Ingredients

• 1 cup unsalted butter, melted and cooled to room temp
• 1 1/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 1/2 cups all-purpose flour, spooned and leveled (i.e. spoon the flour into your measuring cup without packing it down until the amount of flour comes just above the top of the cup. Then push the back of a knife across the top of the measuring cup to remove the excess flour while smoothing out the top.)
• 1 1/2 tsp table salt or 3/4 tsp fine sea salt
• 1 tsp baking soda
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Whisk flour, salt, and baking soda in a medium bowl. Set aside.
2. Whisk brown and white sugar in a large bowl, breaking up any chunks. Add melted butter and whisks vigorously for ~ 1 min.
3. Whisk the eggs one at a time into the sugar-butter mixture until fully incorporated. Whisk in the vanilla and scrape the sides of the bowl.
4. Add the dry ingredients to the wet and stir with a spatula to fully combine (but don't over-stir). Stir in chocolate chips.
5. Preheat oven to 375°F.
6. Use 1/4 cup (measurement doesn't have to be exact, I usually don't fill it up all the way) to scoop out cookie dough balls/blobs of roughly equal size. Place on parchment paper-lined baking sheet, ~2-3 in apart (I usually do 6 per baking sheet) and refrigerate for ~15 min while oven preheats.
7. Bake cookies for 10-14 min (I usually do 12), until the edges are set and the cookie is beginning to turn golden brown. Remove from the oven and let cookies cool on the sheet for ~2 min before transferring to a rack/plate to cool completely (5-10 min). They taste best fresh, but if not devouring immediately, store in an airtight container to preserve cookie chewiness.

Rai
Bhajias
Like an onion/cilantro flavoured fritter. Gluten free? No. Vegetarian? Yes. Prep ~15 mins, Cook ~20 mins. Makes ~15 bhajias. best served hot. they keep ok but just eat them all.

• 1 cup chickpea flour
• 1 tbsp. AP flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp cumin
• 2 tsp ground coriander
• 1 tsp chilli powder/a few ground chillies/some smallish amount of your fav spicy addition
• 1 onion, chopped fine
• 1 potato, grated
• 1 bunch (or more) cilantro chopped fine
• 1 shallot, chopped fine
• Veg oil for frying

Add dry ingredients (flour, salt, bp, spices) to bowl. Mix well.

Add onion, potato, cilantro, shallot, and ~1/3 cup of water. Mix until its like a pancake batter consistency. Add water slowly to avoid mix getting too runny.

Add oil to pot until its ~1.5 inches high. Can do less if you like, or use frying pan. I just find it easier to add more and use a pot.

Heat oil to 350F/until its hot enough that when you drop a bit of the mix in it fries nicely.

Using a tablespoon/similarly sized spoon, add a spoonful of oil to mix. Fry until golden brown on both sides, remove and drain in a colander or elsewhere. Repeat until all mix is gone. Sprinkle with some flaky salt as they come out of the oil if you fancy. Note: if they don't hold the shape well in the oil or sort of fray into many pieces, mix is too runny. Add some extra chickpea flour to thicken if you want. Tastes good either way.

Elisa
Tiramisu Classico
A classic creamy Italian dessert. Gluten free? No. Vegetarian? Yes. Prep ~30 mins plus at least 3 hours of rest to let flavours set and coffee to infuse the cookies. Fills 2 9x9 dishes.

• 6 eggs (as fresh as possible)
• 100g of sugar
• 500g of mascarpone
• 400g of savoiardi (ladyfingers)
• 4-5 shots of espresso
• Cocoa powder or shaved chocolate for serving (probably best to use both ;) )

Separate egg white and yolks

Add 50g of sugar to egg whites and 50g to egg yolks

Whisk egg whites and sugar into stiff peaks

Whisk egg yolks and sugar until mixture is pale yellow and fluffy

Mix mascarpone into egg yolk mixture and then gently fold in egg whites being careful not to deflate them

Lightly dip the savoiardi in espresso on both sides and create a layer at the bottom of your dish. Add a layer of your mascarpone cream, then another layer of savoiardi, and another layer of cream (keep going as high as your dish allows).

Cover and chill in the fridge for at least 3 hours, but preferably overnight. Dust with cocoa powder or chocolate shavings upon servings.

A few modifications if you're feeling funky: mix cocoa powder into the cream to make your chocaholic loved ones happy. You can also make these as individual portions by layering the espresso dipped cookies and mascarpone cream into little jars or bowls. Buon appetito :)