Category: TSC Test Kitchen (Page 1 of 2)

TSC Test Kitchen features recipes from our Chefs.

Soft Molasses Cookie

December 21, 2021 / / 0 Comments

Trade your traditional gingerbread cookies for our soft molasses cookies. With familiar seasonal flavors of cinnamon and clove, these cookies will pair perfectly with some eggnog, coquito, or kremas at your holiday celebration!

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar

Directions

1. Heat oven to 325°F
2. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
3. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar.
4. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
5. Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Pumpkin Spice Cake

November 18, 2021 / / 0 Comments
pumpkin spice layer cake topped with marshmallows on a cake plate

Tired of the same old pumpkin pie every Thanksgiving? Spice up your Fall baking with this delicious cake by Chef Emily Gingery that’s sure to become a holiday favorite!

Ingredients

Pumpkin Spice Cake Layers

  • 2 3/4 cups (360 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 2 teaspoons (6 grams) cinnamon
  • 1 teaspoons (2 grams) nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups (400 grams) granulated sugar
  • 1/2 teaspoon (3 grams) salt
  • 1 1/2 sticks (12 tablespoons) (170 grams) unsalted butter – do not soften in the microwave – I cut mine into 1/2 inch slices and place onto waxed paper on the countertop. Leave it out only 5 to 6 minutes; you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
  • 4 large eggs
  • 1/4 cup (54 grams) vegetable oil
  • 1 can (15 ounces/425 grams) canned pumpkin (not pumpkin pie filling)
  • 1/2 cup (121 grams) milk
  • 1 teaspoons (6 grams) vanilla extract

Spiced Cream Cheese Frosting

  • 1 1/2 cups (3 sticks/382 grams) unsalted butter, softened
  • 1 1/2 packages (339 grams) cream cheese (no need to soften to room temperature)
  • 2 teaspoons (4 grams) cinnamon
  • 1/2 teaspoon (1 grams) nutmeg
  • 1 teaspoon ground ginger (2 grams) If clumpy, sift
  • 6 – 6 1/2 cups confectioners’ sugar, sifted (or more to reach desired spreading consistency)
  • 2 teaspoons (8 grams) vanilla extract

Directions

Pumpkin Spice Cake Layers

This recipes uses the reverse creaming method.

  1. Preheat oven to 350°. Grease & flour three 8-inch pans.
  2. In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so the ingredients are well-blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
  3. In another bowl combine eggs, oil, pumpkin, milk, and vanilla. Whisk until well blended. Set aside.
  4. Method is important in this recipe, so with the mixer on low speed, slowly add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pours, beating 20 seconds after each addition.
  5. Bake at 350° for 30-35 minutes, let cool in pans 10 minutes, then turn out.

Spiced Cream Cheese Frosting

  1. Using your mixer, beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.
  2. Top with marshmallows if desired!

Summer Grilling Tips

July 1, 2021 / / 2 Comments
Closeup of food grilling on grill

With summer in full swing, grilling and barbecues are a great way to spend time with friends and family while you enjoy the warm weather. Our chef Danny Gomez shares his grilling tips to help you safely grill this summer season. Danny has been providing exceptional food to one of our clients in the San Francisco area for the past five years.

Tip #1: Start your propane grill on high heat. Then, before grilling, turn the grill’s heat down to medium heat for 15 minutes.

Tip #2: Keep a small pan of oil and soak a clean rag in little oil to brush the grill before grilling. This helps keep food from sticking to the grill. 

Tip #3: The type of food being grilled determines the grilling procedures. Marinated food (including sugar-marinated foods) must be cleaned off before grilling and grilled on low heat, which will prevent the food from charring and sticking. Any other meat or vegetables seasoned with oil, salt and pepper are fine as is.  

Tip #4: If the propane grill flames up, turn off the grill and throw salt over the fire. This will ease the fire so you can resume grilling. Do not pour water on the fire – this will cause the flames to grow!

Blueberry Citrus Muffins

April 16, 2021 / / 0 Comments
stack of citrus blueberry muffins

Spring has arrived and we’ve got the perfect recipe to make use of the delicious fruit coming into season. Chef Jesus Martinez-Garcia’s recipe for blueberry citrus muffins is easy, bursting with bright flavors and the perfect springtime treat. Chef Jesus works at our client’s corporate cafeteria in Seattle where his dishes always put a smile on our client’s employees’ faces!

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1/2 cup milk
  • 1 cup blueberries
  • 1/2 orange (juice and zest)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Powdered sugar

Directions

  1. Mix the sugar, butter and juice from the orange until well whipped together. Then add in the eggs and vanilla, continuing to mix together well.
  2. In a separate bowl, mix the flour, baking powder, and salt. Pour in the butter-sugar mixture and stir together. Add the milk and continue to stir until there are no dry bits of flour.
  3. Pour the blueberries and orange zest in and briefly mix in while smashing some of the blueberries.
  4. In a muffin pan lined with paper muffin cups, scoop in the batter to fill the cups about 2/3 of the way full.
  5. In an oven preheated to 375°, put the muffins in the center rack and bake for about 22-25 minutes or until golden brown.
  6. Remove from the oven and let cool for about ten minutes.
  7. Place blueberry citrus muffins on a serving platter and sprinkle with some powdered sugar. Serve and enjoy!

Beef Chili Recipe

February 25, 2021 / / 0 Comments
Our recipe for beef chili includes toppings like avocado, cheese, scallions and sour cream.

With all the unruly winter weather, National Chili Day couldn’t come any sooner. Try Chef Brian Lorente’s chili recipe to bring some heat to your day. Filled with robust spices that create a flavorful chili, this recipe is sure to provide you with warmth from the inside out. Chef Brian works at our tech client’s corporate cafeteria in Seattle and enjoys cooking comfort food.

Ingredients

  • 1 tbsp olive oil
  • Half of large yellow onion
  • 1 tbsp minced garlic
  • 1 lb ground beef
  • 1 lb package of pinto beans, cooked
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 1/4 cup chili powder
  • 2 tsp cayenne pepper
  • 1 14-oz can diced tomatoes
  • 2 cups beef broth
  • 2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Heat olive oil in a heavy bottom pan over medium until almost smoking. Add onions and sauté until translucent. Add garlic and sauté one more minute.
  2. Place the ground beef in the pan and cook until thoroughly brown. Drain if necessary. Season with paprika, cumin, and chili powder.
  3. Lightly rinse beans with water to wash off excess residue.
  4. Add tomatoes, beans, broth, salt, and pepper to the pan. Simmer 20 minutes. Add the cayenne pepper.
  5. Serve with optional garnish, cheese, avocado, scallions, or sour cream.

Red Velvet Thumbprint Cookies

February 11, 2021 / / 0 Comments
Two red velvet thumbprint cookies with cream cheese frosting

This Valentine’s Day fall in love with these Red Velvet Thumbprint Cookies from our Chef, Adam Del Pozzi. The rich chocolate flavor of the cookie with tangy but sweet frosting is a match made in heaven! Chef Adam works at the corporate cafeteria for one of our tech clients in Seattle and loves creating memories through food.

Ingredients

Cookies

  • 1 cup unsalted butter
  • 1/2 cup sugar
  • 1 large egg yolk (room temperature)
  • 1 tsp vanilla
  • 1/2 tsp red food coloring
  • 2 cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 cup coarse sugar

Icing Filling

  • 4 ounces cream cheese
  • 1/4 cup sugar
  • 1 large egg white (room temperature)
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Directions

  1. Preheat oven to 300°. In large bowl cream together butter and sugar until it is light and fluffy.
  2. Beat in vanilla, egg yolk, and food coloring. In another bowl whisk together flour and cocoa powder. Gradually beat into mixture.
  3. Roll the dough into 1 inch balls and then roll in coarse sugar. Place on cookie sheet 2 inches apart on parchment paper. Use your thumb and press into the center of each ball to create a deep indentation. Place the cooking sheet into the oven and bake for 10 minutes.
  4. While cookies are baking, mix together filling ingredients until smooth.
  5. After the 10 minutes are up, remove the cookies from the oven and carefully fill thumbprint. Place the cookies immediately back in the oven and bake for an additional 10 minutes.
  6. Remove from oven and allow cookies to cool (on a cooling rack preferably). Enjoy!

Baked Alaska Recipe

January 29, 2021 / / 0 Comments
baked alaska with toasted meringue topping and strawberry halves

Chef Allison Hain elevates the traditional cake and ice cream duo with her recipe for Baked Alaska. Use your favorite flavor of ice cream or her family’s personal favorite, strawberry, for a sweet treat that sure to be melt your taste buds but not your ice cream! (Fun fact: meringue works as an insulator that doesn’t allow the ice cream to melt.)

Ingredients

  • 1 pint strawberry ice cream (or substitute any flavor you like)
  • 1 pound cake, sliced into 1 inch thick pieces, then cut into 3 inch rounds
  • 12 egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 1 1/2 cup sugar

Directions

1. Line three egg cups (deep cups with domed bottoms, about 3 inches in diameter) with plastic wrap, with about 2 inches over the sides. Press ice cream into cups evenly, wrap plastic wrap over sides and ensure ice cream is well packed, with an even and smooth top. Freeze for 1 hour.

2. Place three, 1 inch thick and 3 inches in diameter pound cake pieces on small plate, cover with plastic wrap and freeze for 1 hour.

3. Remove ice cream and pound cake from freezer. Invert ice cream and remove from molds, gently pressing down into pound cake rounds. Transfer to plate, cover well with plastic wrap. Freeze once more for 1 hour.

4. In medium metal bowl, beat egg whites and cream of tartar on high for 3 minutes or until foamy. Gradually add sugar and continue beating until stiff peaks form. When inverted, meringue should not move.

5. Preheat oven to 500°.

6. Remove plastic wrap, and place cake/ice cream molds on foil lined baking sheet, spacing apart as much as possible. Cover with meringue, using piping bag ideally. Meringue should be roughly 3/4 inches thick. Ensure there are no gaps or weak spots. The meringue is the cast to prevent leaking, so it is very important that the ice cream and cake are sufficiently encased. Discard extra meringue.

7. Bake for 4-6 minutes, until meringue is nicely browned. In this step, imagine you are toasting a marshmallow.

8. Serve the Baked Alaska immediately.

Black Bean Soup

January 7, 2021 / / 0 Comments
bowl of black bean soup topped with sour cream, avocado, queso fresco and cilantro.

With winter in full force, nothing is more comforting and restorative on a cold day than a big bowl of soup. Check out Chef Katrina Schonberg-Hamar’s delicious Black Bean Soup recipe sure to soothe you from the inside out!

Ingredients

  • 1 pound dried black beans, sorted and rinsed
  • 4 thick cut slices of bacon
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 3-4 stalks celery, diced
  • 2 tablespoons minced garlic
  • 1-2 serrano peppers, minced (remove seeds for a milder soup)
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons chili powder
  • Salt and pepper
  • 6-8 cups chicken stock
  • 28 oz. can crushed tomatoes
  • 1/2 cup finely chopped cilantro
  • 3 tablespoons lime juice

To serve: Cilantro leaves, queso fresco, sour cream, diced avocado, and/or Mexican hot sauce (like Cholula)

Directions

  1. Soak the beans in water to cover for at least 6 hours or overnight.
  2. In a large pressure cooker (or if you don’t have one, use a large Dutch oven) cook the bacon over medium heat until rendered and crispy. Remove the bacon and drain on paper towels, then chop into small pieces.
  3. Add the onion, carrot, and celery to the pot with the bacon fat, sprinkle with salt and pepper. Increase heat to medium high and sauté until the onions are translucent and begin to soften, stirring frequently. Add the garlic, serrano peppers, and spices. Cook for 1-2 minutes until everything is very fragrant.
  4. Drain the soaked beans, put them in the pot along with the chicken broth, canned tomatoes, and bacon. Sprinkle a little more salt in the pot, stir to combine, and put the lid on the pressure cooker, bring to high pressure, and cook for 30 minutes after pressurized. (If using a Dutch oven, bring to a simmer, cover, and cook for 1 1/2 to 2 hours, stirring occasionally until beans are tender.)
  5. Remove from heat and allow the pressure to release naturally, this will take about 20 minutes. Check the beans for tenderness (simmer until tender if they are not) and season to taste with salt (it will need a lot of salt if you used unsalted broth).
  6. Transfer 4-6 cups of soup to a blender, making sure not to fill the blender more than 2/3 full. Be sure to vent the lid to prevent a dangerous explosion of hot soup, and blend until very smooth.
  7. Add the puréed soup back to the pot, add the cilantro and lime juice, stir well. Taste the soup and adjust the salt as needed. Ladle into bowls and top with cilantro leaves, queso fresco, sour cream, diced avocado, and/or Mexican hot sauce such as Cholula.

Tips

A small amount of bacon is added for flavor, and a homemade chicken stock was used, but you can easily omit the bacon and use vegetable stock for a vegan version of this black bean soup. If you do, a roasted vegetable stock made with some dried mushrooms is recommended for the deepest umami flavor.

Gingerbread Muffins with Vanilla Bean Glaze

December 9, 2020 / / 0 Comments
Gingerbread muffins with vanilla bean glaze on a wire cooling rack

Finish off your winter holiday baking with the delicious seasonal flavors in Chef Emily Gingery’s Gingerbread Muffins with Vanilla Bean Glaze. With six easy steps and tons of flavor, this recipe will certainly start your morning off right. 

Ingredients

Gingerbread Muffins

  • 2 2/3 cups all-purpose flour
  • 2 1/4 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup dark molasses
  • 1 cup cold water

Vanilla Bean Glaze

  • 1 cup confectioners’ sugar, sifted
  • 1 teaspoon vanilla bean powder
  • 1 tablespoon whole milk

Directions

  1. Preheat oven to 350°F. Line a standard muffin tin with muffin cups, coat with nonstick baking spray.
  2. Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl, then whisk together. Set aside.
  3. Place butter and sugar in a bowl and then beat on medium speed until light and fluffy, about 3 minutes. Add eggs, beating each addition, then add molasses. Scrape down the sides as needed and beat until well mixed. 
  4. Carefully add half of the dry ingredients to the bowl, then combine slowly. Add remaining dry ingredients, scrape down the side, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth.
  5. Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. 
  6. While muffins are cooling, make vanilla bean glaze. Combine confectioners’ sugar, vanilla bean powder, and milk in a small bowl. Whisk, adding in a little more milk, 1 teaspoon at a time until you reach your desired consistency. Drizzle glaze on top of muffins. 

Potato Hash with Autumn Vegetables

November 21, 2020 / / 0 Comments
potato hash with autumn vegetables (brussels sprouts and butternut squash) on a plate

Still looking for the perfect side dish for your Thanksgiving celebration? Try Chef Katrina Schonberg-Hamar’s delicious Potato Hash with Autumn Vegetables recipe – sure to satisfy even the most discerning guest. Katrina is a chef at one of our large technology clients’ corporate cafeterias in Seattle and is no stranger to creating delectable & versatile dishes. Whether it’s served for a Thanksgiving brunch or a traditional dinner side, this hash is full of comfort and makes the most of seasonal produce!

Ingredients

  • 1 pound potatoes (new potatoes or fingerling)
  • 1 pound brussels sprouts
  • 1 pound butternut squash, peeled, seeded & diced into 1/4″ pieces
  • Olive oil
  • Salt
  • Pepper

Directions

1. Preheat an oven to 425° F with racks in the top and bottom third. Line two sheet pans with parchment paper. Toss the potatoes in a generous drizzle of olive oil, plus plenty of salt & pepper. Spread out in an even layer on one of the baking sheets. Bake for 10 minutes.

2. Toss the brussels sprouts in a generous drizzle of olive oil, plus salt and pepper. Spread them out evenly on the other sheet pan. Put the brussels sprouts in the oven.

3. Toss the butternut squash in olive oil, salt, and pepper. Take out the potatoes and stir them around. Then add the butternut squash to the same sheet pan, taking care not to crowd it. Roast until the vegetables are tender. If one of the sheet pans is cooking faster than the other, take it out. When everything is done, toss all the veggies together. Taste the potato hash for seasoning and add more salt if needed.

Tips and Suggestions

  • It’s best to roast the vegetables until they are tender on the inside, brown & slightly crispy on the outside, which is about 15-25 minutes in a hot (425° F) oven.
  • You can add whole cloves of garlic or chopped toasted nuts like hazelnuts with the potatoes. Take care not to burn them.
  • Toss in any spices you like with the veggies such as paprika or za’atar for added flavor or after cooking, toss everything with a sweet aged balsamic.
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