thecookbookRiviera Schools Quarantine

IntroductionThese are extraordinary times. While spending more time at home than weare accustomed to, we thought of something to bring families closer whilesparking some culinary creativity!Originally an idea for the 2020-2021 school year, Laura Harwin and BrookeHoenig came to me with an idea for a cookbook. We decided to compile somerecipes early, during quarantine, in an effort to inspire our Riviera familiesthroughout the summer. We all know cooking and baking can deepen ourconnections with family, and we truly hope you have fun enjoying a taste ofwhat is to come.We look forward to creating a cookbook full of delectable items for you in thefuture, but for now, let's make the most of the situation and use this time tostir up something new!Sincerely,Allison CohenPresident, Riviera Schools Parents Club

RecipesBreakfast1Waffles2Crêpes3Banana BreadEntrées4Scallops Provençal5Baked Ravioli6Peanut Butter Noodles7Mexican Molletes8Turmeric Black Pepper Chicken & Asparagus9Deep Dish Chicago Style Pizza10Southern-Style Oven Fried ChickenSide Dishes/Appetizers11Spinach Gratin12Bacon Maple Brussel Sprouts13Dr. Rodriguez’s World-Famous, Super Amazing, One-of-a-Kind, ChickenMango DipDesserts14Black & White Cookies15Malteser Traybake16Chocolate Soufflé17Yummy Pound Cake18Ami’s Decadent Cake

BreakfastWafflesAdapted from LaduréeSubmitted by: Arthur (1st Grade) & Clemence (4th Grade)Ingredients½ cup 1½ tablespoons (75g) flour½ cup ⅓ cup (180g) milk1½ teaspoons (20g) sugar2 tablespoons (30g) salted butter3 eggs¼ cup (50ml) heavy whipped cream A family favorite for dailybreakfast. 1 tablespoon orange flower waterDirectionsWarm up together ½ cup of milk, sugar and butter to a boil. Once the butter has melted,remove from heat. Add the 3 eggs and flour. Mix it all together if you have a blender.Otherwise do it progressively. Add heavy whipped cream, ⅓ cup of milk and mix it. If youlike, you can add orange flower water.

CrêpesBreakfastSubmitted by: Arthur (3rd Grade)Ingredients2 cups (450g) flour½ cup (100g) sugar4 ounces (110g) butter16 ounces glasses water (divided)1 - 8 ounces glass milk3 eggs4 ounces rhum (rhum is distilled rum from sugarcane juice)This is a family recipe from Arthur’sgrandmother, passed down from his greatgrandmother. We often eat crêpes during ourfamily Sunday breakfast, and during afternoonsnacks. It's a little piece of France that stayswith us!DirectionsPut the flour, sugar and whole eggs in a bowl. Melt the butter. Add the melted butter to the bowl andstir. Add one glass of water and stir. Add the glass of milk and mix. Add the second glass of water andmix. Finally, add the rhum and mix until it is a homogeneous paste. If the dough is not liquid enough,add a little water or milk.Heat a small non-stick pan. Grease pan lightly with butter. Pour 1 ounce of batter into the center of thepan and swirl to spread evenly. Cook until edges start to dry and center is set (approximately 45 seconds). Flip and cook other side until light brown.Fill with desired filling.

BreakfastBanana BreadFrom SimplyRecipes.comSubmitted by: Elina (2nd Grade) & Catarina (4th Grade)Ingredients2 to 3 very ripe bananas, peeled (about 1¼to 1½ cups mashed)⅓ cup melted butter, unsalted or salted1 teaspoon baking sodaPinch of salt¾ cup sugar (½ cup if you would like it lesssweet, 1 cup if more sweet) This is our go-to banana breadrecipe and rarely lasts more than a dayin our household. 1 large egg, beaten1 teaspoon vanilla extract1½ cups of all-purpose flourDirectionsPreheat the oven to 350 F (175 C), and butter a 4x8-inch loaf pan. In a mixing bowl, mashthe ripe bananas with a fork until completely smooth. Stir the melted butter into themashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanillaextract. Mix in the flour. Pour the batter into your prepared loaf pan.Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean.Remove from oven and let cool in the pan for a few minutes. Then remove the bananabread from the pan and let cool completely before serving. Slice and serve. (A bread knifehelps to make slices that aren't crumbly.)

Scallops ProvençalEntréesAdapted from the Barefoot ContessaSubmitted by: Edie (1st Grade) & Harlan (4th Grade)Ingredients1 pound fresh bay or sea scallops4 tablespoons butter, divided½ cup shallot, minced1 clove garlic, minced⅓ cup dry white wineAll-purpose flour for dredgingSalt and pepper to taste¼ cup chopped fresh flat-leaf parsley leavesKosher salt and black pepperLemon to finishThis recipe is a favorite of the familyand allows for all of us to contribute insome way. It’s easy for kids to helpseason and flour the scallops, nomatter the age.DirectionsStart with completely dry scallops. Season with salt and pepper and dredgewith flour, completely covering each scallop in a light dusting and shake off theexcess. In a large sauté pan, heat 2 tablespoons of the butter over high heatuntil sizzling and add the scallops in 1 layer. Lower the heat to medium andallow the scallops to brown lightly on 1 side without moving them, then turnand brown lightly on the other side. This should take 3-4 minutes total. Meltthe rest of the butter in the pan with the scallops, then add the shallots, garlicand parsley and sauté for 2 more minutes, tossing the seasonings with thescallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hotwith a squeeze of lemon.

EntréesBaked RavioliSubmitted by: Elina (2nd Grade) & Catarina (4th Grade)Ingredients1- 24 ounce package of frozen cheeseravioli1¾ cups marinara sauce⅓ cup cream cheeseSalt and pepper to taste Quick and easy dinner that isperfect for cheese lovers. ½ cup mozzarella cheese¼ cup Parmesan cheeseDirectionsPreheat oven to 350 F. Heat water in a large pot and cook ravioli according topackaged directions. While water heats and ravioli cooks, combine themarinara sauce and cream cheese in a medium sauce pan over medium heatuntil the cream cheese is fully melted and incorporated. Add salt and pepperto taste. Spread the ravioli in a baking dish (10-11" glass baking dish or a 9"square pan). Add marinara sauce and gently mix together. Top with mozzarellaand Parmesan cheeses. Place dish/pan in the oven and bake for 20 minutes oruntil cheese is melted.

Peanut Butter NoodlesEntréesAdapted from The New York TimesSubmitted by: Carlos (11th Grade) & Eva (9th Grade)Ingredients1 package whole wheat spaghetti1/3 cup good quality peanut butter (creamy orcrunchy, whichever you prefer)¼ cup soy sauce3 tablespoons toasted sesame oil3 tablespoons rice vinegarSource: NYTimes.com1 clove garlic, grated¼ teaspoon ginger, grated1 tablespoon honeyPinch dried red pepper flakes (optional)2 scallions, slicedFresh cilantro to taste1 cup diced or grated raw vegetables(e.g., cucumber, radish, cabbage, carrot) Here is a recipe I tried recently that my kidsloved. It uses pantry staples and is easyenough for younger kids to help make. Optional: cubed fried tofuDirectionsCook pasta until al dente. While it is cooking, whisk together peanut butter, soy sauce, sesame oil andvinegar. Add garlic, ginger, honey and optional red pepper flakes and combine. Drain pasta and toss withpeanut sauce. Add raw vegetables and tofu if using, and mix gently. Top with scallions and cilantro. Canbe served warm or cold.

Mexican MolletesEntréesSubmitted by: Victoria (5th Grade)Ingredients1 baguette (the original recipe calls for a type ofbread called Bolillo, but will be hard tofind in Miami)Refried beans (preferably black beans),homemade or 1 can will sufficeMonterey Jack Cheese Slices (not shredded)Turkey, Ham, Shredded Pork, or ShreddedRotisserie ChickenPico de gallo salsa (store bought is fine ORcombine diced onion, diced tomato,cilantro, diced serrano chile, lime, salt,pepper; avoid serrano if you do not likespicy salsa)Avocado slices (optional)Jalapeño slices (optional)SaltWe were born and raised in Mexico City, this isa dish we would have at home or eat arestaurant (usually for breakfast). Even thoughour girls were born in Miami, we are teachingthem about our traditions, and in Mexicanculture food is a big tradition. This is a quickcomfort food that can be used as snack orbrunch.DirectionsPreheat oven to 350 F. Cut the baguette in half lengthwise. In a pan with oil heat up the beans (add saltif desired). Spread the beans on the bread. Place turkey, ham, pork or pulled rotisserie chicken on bread.Top with cheese slices. Place the molletes on a baking sheet and put inside the oven until cheese ismelted. Serve with pico de gallo and avocado slices. For spicy molletes: add slices of jalapeño peppers ontop. Add salt if needed.Vegetarian option: do not add meat.Notes: 1 regular size baguette serves 8 portions. You can also use Mexican crema and Cotija cheese ontop (Publix sells them). We do not use shredded cheddar or sour cream in Mexican food. Spicy is alwaysencouraged but of course optional!

Turmeric Black PepperChicken & AsparagusEntréesFrom the New York TimesSubmitted by: Zack (9th Grade)Ingredients3 tablespoons honey¾ teaspoon black pepper, plus more to tasteKosher salt2 tablespoons all-purpose flour1 ½ teaspoons ground turmeric1 pound boneless, skinless chicken thighs, cut into1-inch pieces1 tablespoon coconut or canola oil12 ounces asparagus, trimmed and thinly sliced onan angle1 teaspoon unseasoned rice vinegar or soy sauce1 lime, cut into wedges (optional)We discovered this in the New York Timesrecipe section during the first month of thepandemic. Everyone loves it! The imageincluded is from the NY Times Recipe.DirectionsIn a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt;set honey mixture aside. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add thechicken and toss until coated. In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Addthe chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2minutes. Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce hasthickened, 2 to 3 minutes. Remove from heat and stir in the vinegar, if using. Season to taste with saltand pepper. Serve with lime squeezed over top, if you like.

EntréesDeep Dish Chicago Style PizzaAdapted from Jeff MauroSubmitted by: Edie (1st Grade) & Harlan (4th Grade)Ingredients1 teaspoon granulated sugar1 packet (2¼ teaspoons) active dry yeast18 ounces all-purpose flour (about 3½ cups)2 teaspoons fine sea salt⅛ teaspoon cream of tartar½ cup plus 3 tablespoons corn oil, plus additional foroiling the bowl1 tablespoon melted unsalted butter12 ounces deli sliced (or shredded) part skim mozzarella1 pound bulk Italian sausage (optional)8 ounces thinly sliced pepperoni (optional)One 28-ounce can whole San Marzano tomatoes,crushed by handGrated Parmesan, for topping and garnishWe love making homemade pizza in our familyand enjoyed trying this new recipe whilequarantined. It's now a weekly request andthough time consuming, it's worth it! Wedouble the recipe and make one cheese pizzafor kids and a meat pizza for the adults.DirectionsMix sugar, yeast and 11 ounces room temperature water (about 80 F ) in a bowl and let bloom for 15 minutes.Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed. Knead on low speedwith the dough hook for 90 seconds. (If you don't have a stand up mixer with a dough hook, don't worry! You canmix with a spatula and your hands.) Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours.Punch down and let dough settle for 15 more minutes. Position an oven rack in the middle of the oven and preheatto 450 F. Coat bottom and sides of a 12-inch cake pan, cast iron skillet, or traditional Chicago style pizza pan withmelted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sidesof the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge.Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni, or whatever you desire.Top with a couple handfuls of crushed tomatoes (or your favorite marinara sauce) making sure to squeeze out allthe excess juice. Spread out with hands to the edge. Sprinkle top evenly with grated Parmesan. Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently liftpizza out of pan or just cut your slice out of the pan like a pie!

EntréesSouthern-StyleOven Fried ChickenSubmitted by: Asher (1st Grade), Eli (3rd Grade) & Jonah (5th Grade)Ingredients½ cup all purpose flour⅛ teaspoon cayenne pepper3 ounces buttermilk¾ cup corn flake crumbs1 pound uncooked boneless, skinlesschicken breasts This is a simple, healthier version ofsouthern fried chicken and isdefinitely a comfort food. DirectionsPreheat oven to 375 F. Lightly coat a baking dish with nonstick cooking spray; set aside.Combine flour and cayenne pepper together in a medium-size bowl. Place buttermilk andcorn flake crumbs in 2 separate shallow bowls. Roll chicken breasts in flour mixture, evenlycoating each side. Then dip the breasts in the buttermilk. Lastly, roll the breasts in the cornflake crumbs covering each side. Place coated chicken breasts in prepared baking dish.Bake until chicken is tender, no longer pink, about 25 minutes. You do not need to turn thechicken while baking.

Side Dishes/AppetizersSpinach GratinSubmitted by: Max (3rd Grade) & Sebastian (5th Grade)Ingredients4 tablespoons (½ stick) unsalted butter4 cups chopped yellow onions (2 large)¼ cu