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Triple silken pumpkin pie takes the prize
November 26, 2008
What is the first thing that most people associate with Thanksgiving? Well, probably turkey, but pumpkin pie comes in a close second. As I am not a fan of the traditional pumpkin pie, I set out on a quest to find a delicious alternative this year. My search led me to a robust cookbook sitting on my kitchen shelves. Sheri Yard's
Desserts by the Yard
is an amazing compilation of a pastry chef's career spanning from coast to coast. What I found in that book turned out to be the most fluffy, decadent, flaky, scrumptious pie I have ever tasted. And apparently my officemates liked it just as much -- the triple silken pumpkin pie and I took home first place in last week's bake-off at our
New York office
! So if you're looking for a holiday-perfect pie, I encourage you to try out
the recipe
(PDF file). It takes a little time to make, but it's
so
worth it.
Happy baking, and happy Thanksgiving!
Posted by Kayla Wilson, Recruiting Coordinator
A Valentine Treat from Google
February 14, 2008
Posted by Scott Giambastiani, Executive Chef
This recipe pairs well with Roederer Estate, Anderson Valley Brut sparkling wine for a Valentine's day treat for two.
Ingredients:
Yields about 4 cakes
1 tbsp. butter (You may substitute olive oil.)
4 shallots, minced
¼ cup mayonnaise
1 fuji apple, peeled and grated on a cheese grater, juice reserved
1 tsp. lemon juice, fresh
2 tsp. tarragon, minced
2 tbsp. parsley, minced
1 cup Dungeness crab meat, picked free of shells
¼ cup breadcrumbs, finely ground
Tabasco sauce
kosher salt
cooking oil (rice bran, canola, vegetable, etc.)
metal heart shaped cookie cutter, large size (About 4-6 oz)
Roast Pepper Sauce:
8 oz. pimento peppers in the jar (You may substitute with Spanish piquillo peppers,
or 3 each red bell peppers roasted over an open flame, peeled and seeded), chopped into 1-inch pieces
2 tbsp. sherry vinegar (You may substitute with any vinegar)
2 tbsp. water
2 tbsp. butter (Optional)
Procedure:
In a sauté pan, sweat the shallots in butter over medium-low heat until sweet, but with no color forming. This will take about 5 minutes. When sweet, allow the shallots to cool in a medium-sized mixing bowl. Add the mayonnaise, grated apple with juice, lemon juice, herbs, and picked crab to the mixing bowl.
With a spatula, gently fold the mixture together, so as not to break up any whole crab meat. This will give the cakes a better texture. Fold the mixture just until evenly mixed. Add enough breadcrumbs to bind the cakes. You might need more or less breadcrumbs than stated,
depending on the moisture of the crab. Season the cakes with salt and Tabasco to taste. Using a teaspoon, spoon crab mixture into a metal, heart-shaped cookie cutter. Gently press the crab into the mold. Repeat this process until all cakes are molded. Keep the crab cakes refrigerated until ready for service. Prepare the sauce.
To prepare the sauce, place the prepared peppers into a small non-reactive sauce pan with the vinegar and water. Bring contents to a simmer and transfer to a bar blender. Add the butter to the blender, cover and puree the sauce until it is smooth. Season with salt and pepper.
To finish the crab cake, heat a sauté pan over medium-high heat, add a teaspoon of cooking oil, and sear the crab cake over medium heat until golden brown. This will take 1-2 minutes. Using a spatula, flip the crab cake over and repeat for 1-2 minutes until the crab cake is golden brown on both sides and warm in the center. Piercing the center of the crab cake with a toothpick and feeling the temperature of the toothpick under your lip will give you a good idea how warm
the cake's center is.
To plate the crab cake, pour about two heaping spoonfuls of warm pepper sauce over a warmed plate. Place the warm crab cake over the sauce and garnish with baby mixed greens (mâche, upland cress) and/or freshly picked herbs (Italian parsley, chervil, tarragon, chives…). Enjoy!
Holiday baking fun
December 19, 2007
Posted by Amy Ho Seto, Google Chef
Nothing evokes the spirit of the holidays more than the traditional foods that mark the season. Whether your holiday include latkes, a
delicious butternut squash souffle
, or even a deathless fruitcake, Googlers love to commemorate the occasion with food.
Last week I spent the afternoon baking Christmas cookies with a group of culinary-minded Googlers. Traditionally, this cookie is not just a festive holiday snack; it also makes a great homemade gift and an absorbing arts and crafts project. Our little get-together not only resulted in some melt-in-your mouth treats, but also allowed us to roll up our sleeves and get creative. Check out the photo album from our baking session, and try my recipe for buttery shortbread cookies.
Buttery Shortbread Cookies
Preheat oven to 325 degrees.
Mix the following ingredients until smooth:
1-½ sticks unsalted butter (must be soft)
2-3/4 cups sugar
1 teaspoon Kosher salt
Then add the following ingredients and mix until smooth:
8 egg yolks
1/4 cup heavy cream
1 Tablespoon +1-1/2 teaspoon vanilla extract
Add:
8 cups all-purpose flour.
Mix everything thoroughly until dough comes together. Gather to a ball and flatten to a disc.
Chill the dough until firm. You might want to prepare the dough in the evening before you plan on baking and chill it overnight.
When chilled, roll to ¼-inch thickness, and cut into shapes with cookie cutters. Sprinkle tops with assorted sugars, jimmies and sprinkles.
Bake at 325 degrees F for 10-12 minutes on either a sheet greased with vegetable oil spray or a cookie sheet pan with parchment paper. Edges will be golden when they are done.
You may also bake the cookies plain, cool them, and then brush with
icing sugar.
Cover the whole surface of the cookie.
Serves: 4 dozen.
A taste of fall
November 21, 2007
Posted by Todd Koenigsberg
, Executive Chef, San Francisco
For an ambitious addition to your holiday feast, try my buttercup squash soufflé. The flavors are simple enough that you can serve it as an appetizer, plate it up with a small salad, or just present it to the crowd family style.
Happy cooking, and happy Thanksgiving!
Buttercup Squash Soufflé
with aged balsamic, hazelnuts, and Parmesan
What you'll need:
2 buttercup squash (2 1/2 lbs.)
(I prefer buttercup for its creaminess, but you can substitute butternut squash)
1 egg yolk
3 whole eggs
1/4 cup Parmesan, freshly grated
1/4 cup mascarpone cheese
1/4 tsp nutmeg, freshly grated
3/4 tsp kosher salt
2 egg whites
1 cup chopped hazelnuts, toasted
1/4 cup aged balsamic vinegar
1 cup Parmesan, freshly shaved
1 cup extra virgin olive oil
8-10 ceramic soufflé cups
1 baking pan (large enough to hold the soufflé cups)
parchment paper
1. Preheat oven to 325 degrees.
2. Halve each squash through the stem to create 2 identical pieces. Coat each piece with olive oil and place face down on a cookie sheet lined with parchment. Bake for about an hour or until the flesh of the squash is completely soft. Allow to cool. (This step can be done a day in advance.)
3. Peel the cooled squash and dice the flesh. Place the skinless squash in a food processor and puree until smooth.
4. In a large bowl, combine the squash, whole eggs, egg yolk, mascarpone, salt, nutmeg and grated Parmesan. Stir until the mixture is completely combined and smooth. In a separate bowl, beat the egg whites to medium or soft peaks. Gently fold egg whites into squash mixture, taking care not to over mix and deflate the whites.
5. Spray soufflé cups with cooking spray. Carefully divide mixture into 8 to 10 ceramic soufflé cups (number of cups depends on the size of the squash), but don't fill the cup over halfway. Place filled cups in the baking pan and fill the pan with warm water, taking care not to drip any water in the filled cups. The water level should be about halfway up the cups. Cover with aluminum foil and bake for 30 to 40 minutes or until a toothpick comes out clean. Allow to cool slightly.
6. Place the soufflé upside down on plate and remove ceramic cup. It should pop out cleanly. Garnish with shaved Parmesan, aged balsamic and toasted hazelnuts.
7. Enjoy!
The Green Goddess beckons
October 9, 2005
Posted by John Dickman, Food Service Manager
Another of our
chef candidates
has come, cooked, and left us with this tangy offering. (Previous recipes are
here
.)
Green Goddess Dressing
1 bunch green onion, ends trimmed
10 sprigs parsley, stems removed
6 sprigs fresh thyme
2 tsp. dry tarragon
5 sprigs fresh dill
5 anchovy fillets
1 c. mayo
3/4 c. sour cream
3/4 c. white or red wine vinegar
1 T. sugar
2 tsp. salt
1 tsp. ground black pepper
2-3 cloves garlic
Throw all ingredients in a blender (preferably rinsed of margarita residue), and blend, blend, blend. If you've got time, let it sit overnight - this helps marry the flavors and enhances the tarragon.
Transfer the dressing, rinse blender well and resume margaritas while waiting to serve Green Goddess on your favorite salad, as a veggie dip, or as a sauce for fish or chicken. If refrigerated it will last up to a week or more.
Job requirement: Food must taste great.
September 16, 2005
Posted by John Dickman, Food Service Manager
We put the word out
that we needed more chefs to come to Google's Mountain View campus and cook lots of food, and lots of kinds of food, for thousands of daily meals. There's been no shortage of candidates. Hundreds of chefs from all over the world sent resumes, and we invited a number of them to come and audition for a discerning group of employee-tasters.
We thought you might enjoy a sampling of the incredible range of dishes that have impressed our hiring/tasting committee. Happy cooking!
Edamame Hummus
Shelled edamame (soy beans) can be found in all natural food stores, Asian grocery stores and the natural food sections of most supermarkets. Tahini is sesame paste and can be found in the same places. The crushed ice keeps the mixture cool while processing and allows less oil to be used.
2 cups frozen shelled edamame
1 pound (13 oz. can) chick peas, drained and rinsed
4 cloves peeled garlic
2 T. fresh, grated ginger root
1/2 c. sesame tahini
3 tsp. lemon juice
3/4 c. extra virgin olive oil
1/4 c. sesame oil
1/2 c. crushed ice
1 T. hot sauce
1/3 c. chopped fresh cilantro
Kosher salt to taste
Boil or steam the edamame for 10 minutes until tender. Rinse under cold water and drain. Place in a food processor or blender. Add all the remaining ingredients and process until smooth, but still a little chunky. If you like a bit more texture in your hummus, reserve about 1/3 cup of the whole edamame and fold them in at the end.
Serve with flat breads, crudites or crackers. Serves 12-16 as an appetizer.
Read more about this chef's visit
.
_________________________________________________________________
Thai Red Curry Dragon Fly Noodles
1 T. toasted sesame oil
¼ c Andouille sausage, sliced
¼ c. 6-8 shrimp
1 T. red onion, diced
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. red curry paste
1 T. shrimp paste
4 T. dry white wine
1 c. coconut milk
1 c. organic chicken stock
½ c. jumbo lump crabmeat
Pinch Cayenne pepper
¼ tsp Jalapeno pepper, minced
¼ c. baby corn
½ tsp. salt
Fresh cracked pepper to taste
¼ c. fresh cilantro, chopped
½ c. scallions, sliced
16 oz. Chinese egg noodles, cooked
Heat oil in a wok. Sauté andouille and shrimp for 2 minutes. Set aside. In separate pot, cook noodles, drain, and set aside.
Add red onion, garlic, ginger, red curry paste, shrimp paste and sauté in wok for 1-2 minutes. Deglaze with white wine. Add coconut milk and chicken stock. Bring to a low boil, simmer for 5 minutes.
Add andouille, shrimp, crabmeat and all remaining ingredients. Simmer 2 minutes until heated through.
_________________________________________________________________
Dungeness Crab Cakes w/ Black Pepper-Lemon Aioli
2 lbs. Fresh Dungeness crabmeat
½ red bell pepper, diced small
½ yellow bell pepper, diced small
2 celery stalks, diced small
6 eggs
1½-2½ c. bread crumbs
2 c. Panko bread crumbs
3 T. Italian parsley, chopped
1 lemon zest
Kosher salt to taste
Black pepper to taste
2 c. all-purpose flour
Squeeze excess water from crab meat; set aside in a colander to drain.
Sauté red and yellow bell peppers. Sauté onion and celery separately from bell peppers; let cool.
Chop parsley and zest the lemon; set aside.
In a medium bowl mix crabmeat, all vegetables, one egg, regular bread crumbs, parsley, lemon zest, salt and pepper to taste.
Form crab into 1 oz. balls. If the balls don't stay together, if add more bread crumbs.
Put 3 bowls in a row: one with whisked eggs, the second with flour, the third, with panko crumbs.
Put crabcake ball first in flour, then egg, and finally the panko crumbs and set each crabcake aside until all have been breaded. In canola oil heated to 375˚, deep fry crabcakes for 2-3 minutes.
Black Pepper-Lemon Aioli
1 egg
1 egg yolk
1 lemon zest
2 lemons, juiced
3 c. canola oil
Kosher salt, black pepper to taste
Combine egg yolk, whole egg, lemon zest in a food processor and start machine.
Very slowly drizzle canola oil into food processor until egg becomes thick.
Stop processor and add lemon juice, salt and pepper; pulse until combined well.
Serve a dollop on crabcakes.
Keyword: chefs
August 4, 2005
Posted by Susan Wojcicki, VP, Product Management (and long-time seeker of Google chefs)
One of the most fantastic perks at Google is
free meals for employees
. I've always loved having fresh food available, and today that includes breakfast, lunch and dinner. As our Mountain View HQ grows, so does the need for people who know how to make good food, and plenty of it.
The
search is now on
for not one, but two, executive chefs to fuel Googlers. We already serve umpteen meals a day (not including snacks). We go through 55 gallons of olive oil a week. At our breakfast bar, the chefs turn out two fresh smoothies, or one custom omelet, each minute.
This is why we're looking for industrial-strength chefs who know how to cook with fresh and
organic ingredients
. People who will thrive on the accolades - and demands - of repeat customers who come to eat day in and day out.
There's a cook-off for the finalists - a team of Googlers will taste their dishes and vote for their favorites. And then we'll announce the winners with great fanfare. Till we do, check back here for updates, menus and a recipe or two.
Just to give you an idea of what our chefs turn out, here's the daily menu for
one
(admittedly the largest) of our 5 cafes.
SALADS
Ahi Tuna & Avocado Poke
Fresh line caught Ahi tuna diced with organic avocados and minced ginger, habanero chilies, cilantro, green onions and sesame seeds, tossed with a fresh dressing of orange juice, rice vinegar, tamari, sesame oil, lime juice, tangerine oil, sambal oeleck and garnished with black and white sesame seeds.
Calypso Rice Salad
Perfectly steamed wild rice with Valencia orange segments, currants, diced red bell peppers, cilantro, green and red onions, mint, coriander and cayenne, tossed with orange juice and extra virgin olive oil.
Tuna Melt Salad
Al dente elbow macaroni tossed with mayonnaise, cider vinegar, Dijon mustard and lemon juice, then topped with tuna salad, cheddar cheese and green onions.
VEGHEADS
Eggplant, Tomato & Onion Skewers
Organic eggplant, tomatoes and onions, skewered, baked, and topped with cilantro chutney and yogurt sauce.
Stir-fried Cauliflower
Organic cauliflower stir-fried with mustard seeds, turmeric, diced tomatoes and red onions.
Greek Spinach Salad
Organic baby spinach, Greek feta cheese, roasted tomatoes, red onions, Kalamata olives and toasted pistachio nuts, tossed to order with a dressing of fresh lemon juice, Dijon mustard, extra virgin olive oil, oregano and minced garlic.
CHARLIE’S GRILL
Pork Loin Steak
Berkshire Farms pork loin brined in marjoram, paprika, red wine vinegar and brown sugar, then seared to perfection. Served with a roasted red pepper sauce.
Eggplant Ratatouille
Organic eggplant roasted with Roma tomatoes, zucchini, mushrooms, white onions, bell peppers, garlic, basil, parsley, extra virgin olive oil and a splash of red wine.
Creamy Mashed Potatoes
Organic russet potatoes mashed with buttermilk, cream and butter.
BACK TO ALBUQUERQUE
Agua Fresca… Mora
Blackberry infused water.
Pollo en Huerto
Free range chicken with garden vegetables: organic zucchini, onions, fresh corn off the cob, tomatoes, green, red and yellow bell peppers, carrots, jalapeños, cilantro, garlic and oregano.
Vegetarian Tamale Casserole
A casserole of organic zucchini, carrots, onions, green and yellow bell peppers, corn off the cob, green peas and diced tomatoes, with chili powder, oregano, cumin and garlic.
Snap Peas
Organic snap peas sautéed with garlic and extra virgin olive oil.
EAST MEETS WEST
Seared Day Boat Scallops in Green Coconut Curry Sauce
Day Boat scallops seared to perfection and tossed in green curry coconut. Topped with a red bell pepper coulis and daikon sprouts.
Pad Thai Noodles
Pad Thai noodles stir-fried with yellow and red bell peppers, garlic, ginger, shiitake mushrooms, cilantro and Thai basil.
Broccoli, Cauliflower & Haricot Verts
Stir-fry of organic broccoli, cauliflower and haricot verts with garlic, ginger and Dave’s special brown sauce.
Jasmine Rice
Jasmine-scented rice steamed to perfection.
AL FORNO ROMANO
Roasted Pork Loin
Berkshire Farms pork loin with mozzarella and bell pepper sauce.
Roma & Green Onion
Organic Roma tomatoes, green onions, Gruyère and fontina cream.
I PIADINI
Arugula with Dried Apricots
Organic arugula with dried apricots, shaved Parmesan cheese, tossed with extra virgin olive oil and vinegar.
IL SECONDO PIATTO
Herb Roasted Chicken
Free range chicken legs and thighs roasted to perfection with extra virgin olive oil, fresh herbs and herb salt.
Creamy Tomato Polenta
A lush blend of polenta, slow roasted tomatoes, cream and butter.
Sautéed Wild Mushrooms
Organic shiitake, cremini, button and oyster mushrooms sautéed in garlic and herb salt.
Capelin Pesto
Toasted pine nuts, basil, Parmesan cheese, garlic and herb salt.
SOUPS
Spinach Lentil Dahl
Tropical Shrimp Bisque
Wild Rice & Pork
Sweet Onion with Peas (chilled)
DESSERTS
Red Velvet Cake with Bright White Frosting
Hazelnut Shortcakes with Plum Compote
Chocolate Coconut Cheesecake
Creamy Lemon Macadamia Nut Cookies
Cherry Chocolate Chip Oatmeal Cookies
Chicken a la The King
May 30, 2004
Long before cooking at Google, I worked in the kitchen of the Waldorf Astoria Hotel with a Southern gent named Robert Brown. Story was that at one time in his life, Mr. Brown had cooked for Elvis Presley. Mr. Brown never gave us the details, but he did let us know that the King loved his fried chicken and biscuits.
Mr. Brown had a fluffy white cloud of hair floating above a face the color of molasses, garnished with a big gold tooth protruding from his mouth and thick dark glasses he never took off, even in the kitchen. He was a primal cook - he couldn't tell you why he did what he did, but he knew when it was "GOOOOOD." It was better than good. It was the best southern fried chicken I had ever tasted, and still is.
One day I got up the courage to ask him for the recipe, and he told me, "Charlie, I normally don't give out my prize recipes, but you, boy, have got the touch. And none of my boys are in the business, so I will give it to you." The secret to his fried chicken was marinating it in buttermilk for a long time, and adding just about every damn spice he had on hand.
Whenever I serve it today, I can hear Robert Brown saying, "Charlie, you make this chicken for people, you'll be making friends for life." And I hope I have. Here's the Google-sized recipe, plus a handy
"recipe adjuster"
if you're cooking for fewer people than I do.
Charlie Ayers
Google Executive Chef
Buttermilk Fried Chicken Elvis Loved
*Google-sized portions; read all the way through to get the total amounts needed*
1/2 c thyme
1/4 c oregano
1/4 c basil
1/2 c onion powder
1/2 c garlic powder
1/2 c dry mustard
1/2 c paprika
1/4 c chili powder
1/2 c celery seed
2 Tbsp salt
1/2 c coriander
1/2 c cumin
1/3 c kosher salt
1/4 c cayenne pepper
1/2 c ground black pepper
1/4 c ground white pepper
3 gals. buttermilk
3 cases organic free range chicken (roughly 30 chickens, divided into 1.5- to 2-lb. sections)
Mix these amounts of the dry ingredients together in a large bowl, then whisk in the buttermilk until it's thoroughly mixed.
Pour the batter over the chickens and marinate for up to five days - keep refrigerated, of course.
For frying
Now mix another 4x the above dry ingredients, and add:
2 lbs. cornstarch
8 qts. all-purpose organic whole wheat flour
Dredge the marinated chicken pieces in the dry herbs/flour/cornstarch mixture mix.
Fry the dredged chicken in a large skillet with hot peanut oil @ 375 degrees. Once chicken has reached a golden brown color, finish cooking it in the oven.
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