Cpk Cookbook Food

THAI PEANUT DRESSING FROM CPK'S THAI CRUNCH SALAD

Steps:

• Whisk together peanut butter, vinegar, honey, water and soy sauce.
• Stir in sugar, salt, cayenne and red pepper flakes.
• Add oil and continue whisking until smooth.
• Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE

Steps:

• Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
• Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
• Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
• chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
• Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
• When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
• Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP

Steps:

• Rinse and sort the split peas.
• Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
• While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
• When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
• A standard blender or food processor may also be used to puree the soup in batches.
• This step may also be omitted.
• Drain the the remaining water from the barley and add the barley to the split pea mixture.
• Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
• Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
• Garnish each serving with the snipped green onion.

PUMPKIN CHEESECAKE-CPK

Steps:

• To make the crust:.
• Combine the graham cracker crumbs and sugar in a food processor. Pulse to combine. With the machine running, pour the melted butter through the feed tube and process just until mixture forms a soft mass.
• Remove from processor and firmly press into the base of a 9-inch springform pan, spreading evenly.
• To make the cheesecake:.
• Preheat the oven to 350°F.
• In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape the sides and bottom of the bowl with a rubber spatula.
• Add the brown sugar and continue beating until thoroughly incorporated and creamy.
• In a separate bowl, stir together the flour, cinnamon, cardamom, cloves, ginger and nutmeg. Add to the cream cheese mixture and beat until thoroughly combined, stopping to scrape down the bowl.
• In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and pumpkin and beat to combine.
• Pour filling into prepared pan and place on the center rack of the oven. Bake for 1 hour. Test for doneness by gently moving the pan to see if the center has firmed up-a sign that it is done. If still slightly liquid leave in the oven for up to another 20 minutes to set up.
• When done cool to room temperature then refrigerate overnight before removing sides of pan.

COPYCAT CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS

Steps:

• Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.
• Preheat the oven to 250ºF.
• Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.
• Carefully remove and cut into wedges. Serve with the chilled hummus.

PIZZA DOUGH HALF WHITE/HALF WHOLE WHEAT (CPK)

Steps:

• Dissolve yeast in the water and set aside for 5 to 10 minutes. Do not get water above 115, it will kill the yeast and the dough will not rise. Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
• Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
• Use a wooden spoon to combine the ingredients. Once the intial mixing is done, you can oil your hands and begin kneading the dough.
• Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
• Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours. It should double in size.
• The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
• After removing it from the fridge, let the dough come to room temperature. Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer. Thick or thin according to your tastes.
• Preheat pizza sone to 450-500 for 1 hour.
• Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI

Steps:

• To Make the Kung Pao Sauce:.
• In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
• To Make Egg White-Cornstarch Mixture:
• In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
• To Prepare the Pasta:.
• Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
• Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
• Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
• When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.