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author | Norbert Preining <norbert@preining.info> | 2019-09-02 13:46:59 +0900 |
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committer | Norbert Preining <norbert@preining.info> | 2019-09-02 13:46:59 +0900 |
commit | e0c6872cf40896c7be36b11dcc744620f10adf1d (patch) | |
tree | 60335e10d2f4354b0674ec22d7b53f0f8abee672 /macros/latex/contrib/recipebook/LongSample.tex |
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diff --git a/macros/latex/contrib/recipebook/LongSample.tex b/macros/latex/contrib/recipebook/LongSample.tex new file mode 100644 index 0000000000..cbf68ff2f3 --- /dev/null +++ b/macros/latex/contrib/recipebook/LongSample.tex @@ -0,0 +1,338 @@ +% Filename: LongSample.tex +% Sample cookbook using RecipeBook class. Demonstrates +% syntax for creating a title page, hyperlinked table of +% contents, and several recipe formats. + +\documentclass{RecipeBook} + +\begin{document} + +\titlepage[Recipes] + {images/French_dip.jpg} + {images/Curried_butternut_squash_soup.jpg} + {images/Grilled_chicken_with_capers.jpg} + +\makecontents + +\pagestyle{recipe} + +\section{Beef} +\subsection{French dip sandwiches} +%====French dip sandwiches===================================================% +\author{Brad} +%----Title and info----------------------------------------------------------% +\title{French dip} +\subtitle{\hspace*{0.75in}sandwiches} +\leftbgpic{images/French_dip.jpg} + +\begin{shrink} + +\begin{info} + Makes: & 6 - 8 sandwiches \\ + Roast prep: & 15 minutes \\ + Roast time: & 1 - 4 hours \\ + Remaining: & 45 minutes +\end{info} + +%----Ingredients-------------------------------------------------------------% +\recipesection{Ingredients} +\begin{ingredients} +% \group{For the roast} + \item{4 lb. beef round or sirloin roast} + \item{2 cups chopped vegetables (onion, carrot, celery, garlic)} + \item{Several sprigs fresh thyme} + \item{\nicefrac{1}{4} cup red wine} + \item{Salt and pepper} + \group{For the au jus} + \item{1 tsp butter or coconut oil} + \item{1 tsp flour} + \item{2 cups beef broth} + \group{For the sandwiches} + \item{1 large onion, sliced} + \item{\nicefrac{1}{2} block provolone cheese (4 oz.), thinly sliced} + \item{Steak rolls, halved, for serving} +\end{ingredients} + +%----Instructions------------------------------------------------------------% +\recipesection{Instructions} +\hlgroup{ For the roast } +\step{1.}{ + Preheat the oven to between 200\degree\ and 350\degree. + Pat the roast dry and season with salt and pepper. Heat oil in a medium + cast-iron skillet or Dutch oven over medium heat. +} +\step{2.}{ + Sear the roast over medium-high heat, several minutes per + side, to brown. Set aside and add the root vegetables and thyme, + stirring for several minutes to sweat. Add the red wine and place the + roast on top. +} +\step{3.}{ + Transfer to the preheated oven and cook for 1 hour at 300\degree, + 1 \nicefrac{1}{2} hours at 250\degree, 2 hours at 225\degree, or + 4 hours at 180\degree. Remove from the oven when the internal temperature + reaches about 135\degree\ for medium-rare, and set the roast aside to rest. +} +\hlgroup{For the au jus} +\step{4.}{ + Add the beef broth to the Dutch oven and bring the contents + to a boil, using a wooden spoon to deglaze the bottom. Reduce heat and + simmer to fully soften the vegetables. +} +\step{5.}{ + Strain the liquid, pressing on the solids. Make a light roux + from 1 tsp oil and flour and slowly stir in the reserved liquid. +} +\hlgroup{For the sandwiches} +\step{6.}{ + Saut\'{e} the onion with some oil over medium-high heat, stirring + occasionally, to soften. +} +\step{7.}{ + Spread or spray oil on the insides of the rolls and toast under the + broiler set to low (don't preheat) for 3 - 4 minutes. } +\step{8.}{ + Slice the roast thinly. Place the roast beef and cheese on + the bottom-halves of the buns, and place under the broiler briefly to + melt the cheese. Top with the onions and top-halves of the buns and serve + with the au jus, for dipping. +} + +\recipesection{Goes well with} +roasted vegetables or sweet potato fries. + +\recipesection{Notes} + +\end{shrink} + +\section{Pork} +\subsection{Italian calzones} +%====Italian calzones========================================================% +\author{Brad, dough recipe from Chef Rider @ allrecipes.com} +%----Title and info----------------------------------------------------------% +\title{Italian calzones} + +\begin{info} + Makes: & 4 - 6 servings \\ + & (8 calzones) \\ + Prep time: & 1 hour \\ + Cook time: & 25 minutes \\ +\end{info} + +%----Ingredients-------------------------------------------------------------% +\recipesection{Ingredients} +\begin{ingredients} + \group{For the dough} + \item{1 (\nicefrac{1}{4} oz.) package active dry yeast} + \item{1 tsp sugar} + \item{1 cup warm water} + \item{2 \nicefrac{1}{2} cups bread or all-purpose flour} + \item{1 tsp salt} + \item{1 Tbs dried oregano} + \group{For the filling} + \item{1 lb ground sausage} + \item{\nicefrac{1}{2} onion, diced} + \item{\nicefrac{1}{2} bell pepper, seeded and diced} + \item{1 tsp each dried basil, dried thyme, and red pepper flakes} + \item{\nicefrac{1}{2} block Mozzarella cheese $\quad\quad$ (4 oz.), diced} + \item{\nicefrac{1}{2} cup sliced olives} + \item{\nicefrac{3}{4} cup vodka or marinara sauce} +\end{ingredients} + +%----Instructions------------------------------------------------------------% +\recipesection{Instructions} + +\step{1.}{ + Combine the sugar, yeast, and warm water in a large bowl + and rest 10 minutes to bloom. Add the other ingredients for the dough + and mix well. +} +\step{2.}{ + Cook the onions, peppers, sausage, and seasoning together + in a medium skillet, breaking the sausage apart as it browns until + cooked through. +} +\step{3.}{ + Drain the grease and remove from heat. Preheat the oven to + 400\degree. +} +\step{4.}{ + Divide the dough into eighths and roll into thin disks on + a lightly floured surface, keeping extra flour handy to prevent + sticking. +} +\step{5.}{ + Spread each disk with marinara sauce and divide the sausage + mixture among them. Fold the dough around the sausage mixture, pressing + flat, and fold or pinch the edges closed. +} +\step{6.}{ + Transfer the calzones to prepared baking pans and use your + fingers to spread a light coat of olive oil on the exposed dough. + Cook in the preheated oven for 20 - 25 minutes, or until the + crust is lightly browned. +} + +\pic{images/Italian_calzones.jpg} + +\section{Chicken} +\subsection{Grilled chicken with capers} +%----Title and info----------------------------------------------------------% +\author{Brad, original by Sandra Lee @ www.foodnetwork.com} +\title{Grilled chicken} +\subtitle{\hspace*{0.4in}with capers} + +\begin{info} + Makes: & 2 servings \\ + Time: & 45 minutes \\ +\end{info} + +\recipesection{For the chicken} + +\begin{ingredients*} + \item{2 chicken breasts, butterflied} + \item{Salt and pepper} +\end{ingredients*} + +\step{1.}{ + Rub the chicken with salt and pepper. Add oil to a skillet and place over + medium-high heat. Add the chicken and cook for 3 - 4 minutes, or until the + edges have turned white, and flip. Cook until the chicken firms to the touch + and is cooked through. +} + +\recipesection{For the pasta} +\begin{ingredients*} + \item{2 servings* fettuccini or linguini pasta} +\end{ingredients*} + +\step{2.}{ + Bring a pot of water to boil and add the pasta. Boil for about 10 + minutes or until soft. Drain and rinse to halt cooking, and stir in + some olive oil. +} + +\pagebreak +\recipesection{For the caper sauce} +\begin{ingredients*} + \item{1 shallot, diced} + \item{2 cloves garlic, minced} + \item{2 Tbs capers} + \item{1 cup white wine or chicken stock} + \item{1 Tbs Dijon mustard} + \item{1 Tbs dried parsley} + \item{\nicefrac{1}{4} cup plain Greek yogurt} +\end{ingredients*} + +\step{3.}{ + Saut\'{e} the shallot and garlic with a little oil + to soften. Add the capers and white wine and simmer, uncovered, to + reduce by about half. +} +\step{4.}{ + Mix in the mustard and parsley, and season with salt and + pepper to taste. Remove from heat and stir in the Greek yogurt. +} + +\recipesection{Notes} + +*One serving of pasta is about the diameter of a nickel. + +\pic[t]{images/Grilled_chicken_with_capers.jpg} + +\section{Sides and Desserts} + +\subsection{Curried butternut squash soup} +\subsection{Pumpkin pie soup} +\author{Brad} +% Background images for side-by-side recipes +\rightbgpic{images/Curried_butternut_squash_soup.jpg} +\leftbgpic{images/Pumpkin_pie_soup.jpg} + +%----Title and info----------------------------------------------------------% +\title{Pumpkin pie soup} + +\begin{info} + Makes: & 6 - 8 servings \\ + Time: & 1 hour 15 minutes \\ +\end{info} + +%----Ingredients-------------------------------------------------------------% +\recipesection{Ingredients} +\begin{ingredients} + \item{2 carnival squash} + \item{2 cups coconut milk} + \item{2 cups chicken stock} + \item{2 shallots, diced} + \item{2 Tbs maple syrup or honey} + \item{Pinch salt, pepper, cinnamon, nutmeg, and ground cloves} +\end{ingredients} + +%----Instructions------------------------------------------------------------% +\recipesection{Instructions} + +\step{1.}{ + Preheat the oven to 300\degree. Cut off the top of the squash + with the stem and then cut in half. Scrape the insides with a spoon and + coat the cut-sides with olive oil. Place flesh-down on a baking pan and + roast for 45 minutes, or until soft. +} +\step{2.}{ + Cook the shallot with some oil in a large saucepan until + translucent and reduce the heat. Add the coconut milk, chicken stock, + maple syrup or honey, and spices. +} +\step{3.}{ + Scoop out the squash flesh and add to the saucepan. Use an + immersion blender to puree the soup. Heat through and serve with a + sprinkle of nutmeg. +} + +\pagebreak + +%----Title and info----------------------------------------------------------% +\title{Curried butternut squash soup} + +\begin{info} + Makes: & 4 - 6 servings \\ + Time: & 45 minutes \\ +\end{info} + +%----Ingredients-------------------------------------------------------------% +\recipesection{Ingredients} +\begin{ingredients} + \item{1 butternut squash, peeled, seeded, and chopped} + \item{1 apple, cored and chopped} + \item{1 onion, chopped} + \item{2 cloves garlic, chopped} + \item{2 cups coconut milk} + \item{1 Tbs curry powder} + \item{1 tsp mild chili powder} + \item{\nicefrac{1}{2} tsp ground black pepper} +\end{ingredients} + +%----Instructions------------------------------------------------------------% +\recipesection{Instructions} + +\step{1.}{ + Place a medium saucepan or Dutch oven with some oil over medium + heat. Add the onions, garlic, apple, and spices and cook to soften, + about 5 minutes. +} +\step{2.}{ + Add the squash and coconut milk and bring to a boil. Reduce the + heat, cover, and simmer for 20 - 30 minutes to soften the squash. +} +\step{3.}{ + Puree the soup with an immersion blender. Serve with a splash + of heavy cream for garnish. +} + +\recipesection{Notes} + +Divide the leftover soup into containers and freeze for up to 3 months. + +\clearpage + +\end{document} + |