Bates Cooking Class Episode 1: Scallion Chicken, Salted Toffee Bark, Italian Almond Cookies
Bates Dining Services sous chef Michael Staffenski and head baker Daisy Taylor kick off a multi-episode cooking show as a gift to the Class of 2020.
In Episode 1, Staffenski explains how to make scallion chicken (including a rice side dish), while Taylor handles salted toffee bark and Italian almond cookies (chicken and almond cookie recipes follow).
Bates Scallion Chicken
Serves 6
Ingredients
- 1.5 lb. fresh boneless, skinless chicken thighs
- 1 T. + ½ tsp. canola oil
- 1 T. + ½ tsp. sesame oil
- 1 T. + 1 ¼ tsp. water
- 2 T. + 3 tsp. oyster sauce
- ¼ c. stir-fry sauce
- 1 T. + ½ tsp. granulated sugar
- 2 oz. scallions
Instructions
- Cut chicken into strips.
- Heat canola oil and sesame oil in a pan. Cook chicken until cooked throughout.
- Add oyster sauce, stir-fry sauce, water and sugar. Stir to coat. Toss with scallions.
Bates Italian Almond Cookies
Makes 48 cookies
Ingredients
- 1 ½ c. butter or margarine
- 1 c. light brown sugar
- 1 c. granulated sugar
- 2½ tsp. vanilla extract
- 2½ tsp. almond extract
- 2 eggs
- 4 c. flour
- 1½ tsp. baking soda
- 1½ tsp. salt
- 3½ oz. sliced almonds
- Milk and powdered sugar for icing (see video)
Instructions
- Preheat oven to 300 degrees.
- In a large bowl, cream together the butter or margarine and the sugars until light and fluffy.
- Slowly add eggs, beating well with each addition.
- Stir in both extracts, scraping the bowl as you go.
- Combine flour, baking soda and salt. Gradually stir into the creamed mixture.
- Scoop onto a parchment-lined baking sheet.
- Bake for 8–10 minutes or until light brown.
- Drizzle icing onto the cookies, then sprinkle with sliced almonds. Add sprinkles, if desired.