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authorNorbert Preining <norbert@preining.info>2019-09-02 13:46:59 +0900
committerNorbert Preining <norbert@preining.info>2019-09-02 13:46:59 +0900
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+% 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}
+