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Three student-created recipes from Scholastic.com

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In Scholastic’s latest Math@Work webisode (http://bcove.me/bkfq28rl), renowned chef Carla Hall (of TV's "The Chew") challenges three students from the New York Food and Finance High School to show off their math chops by using measurement conversions and basic arithmetic to create healthy and delicious recipes.

And here are three of the results:

Chocolate-Raspberry Angel Food Cake
With Chocolate Ganache Icing

INGREDIENTS
Cake

85 grams Cake flour
25 grams Whole wheat flour
30 grams Cocoa powder
385 grams Egg whites
286 grams Sugar
3 grams Salt
4 grams Cream of tartar
10 grams Vanilla extract
240 grams Raspberries, divided
140 grams Toasted almonds, chopped

Chocolate Ganache Icing
170 grams Bittersweet
chocolate chips
85 grams Heavy cream
28 grams Honey

Position a rack in the center of the oven and preheat
to 400°F. Sift the cake flour, whole-wheat flour, and
cocoa powder twice into a bowl or onto a piece of
parchment paper and set aside.

In the bowl of a stand mixer fitted with the whisk
attachment, beat the egg whites, sugar, salt, cream
of tartar, and vanilla extract on medium speed until
foamy (about 1 minute). Increase the speed of the
mixer to high, and beat until stiff (but not dry) peaks
form, and the volume of the mixture has tripled.

.Remove the bowl from the mixer and gently fold in
the sifted dry ingredients, in three or four additions,
until just combined.

Gently fold half of the raspberries
(120 grams) into the cake batter until just combined.
Spoon the batter into an ungreased tube pan, spread
the surface of the batter smooth, and gently tap the
pan of the counter to remove any large air bubbles.

Bake until golden brown, the cake springs back to
the touch, and a knife inserted into the center of
the cake comes out clean (about 30 to 45 minutes).
Remove the cake from the oven and set upside down
on a rack to cool.

When the cake has cooled to room temperature,
gently loosen it from the edge of the pan with a
sharp knife. Set the cooling rack on a baking sheet
or over a piece of parchment paper and invert the
cake onto the cooling rack.

Icing
Place the chocolate chips in a small bowl.
In a small saucepot, bring the cream and honey to a
boil. Pour over the chocolate chips and let stand for 1
minute to soften. Whisk the mixture until smooth.

While warm, slowly drizzle over the top and sides of
the cake. Let stand about 10 minutes to set, carefully
transfer the cake to a serving platter, and garnish
with the remaining fresh raspberries and chopped
almonds before serving.

Makes 6 servings

Grilled Turkey Paillards with
Strawberry-Pomegranate Relish

INGREDIENTS
Strawberry-Pomegranate Relish
280 grams Strawberries, diced
140 grams Pomegranate seeds
32 grams Red onion, diced
2 tsp Ginger, minced
6 tbsp Extra-virgin olive oil
2 tbsp White balsamic vinegar
Salt and pepper to taste

Grilled Turkey Paillards

8 3-ounce Turkey breasts
4 tbsp Zaatar spice
Extra-virgin olive oil for brushing
Salt and pepper to taste
Relish
Mix all the ingredients together well in a large bowl.
Add the salt and pepper to taste. Set aside.

Turkey Paillards

Lightly brush the turkey breasts with olive oil on both
sides. Sprinkle the turkey breasts with Zaatar spice,
salt and pepper. Grill for 3-5 minutes on each side
until lightly browned.
Serve with strawberry-pomegranate relish.

Makes 8 servings

Grilled Vegetable Ratatouille

INGREDIENTS
2 cups Roma tomatoes, peeled,
seeded, chopped
2 cups Eggplant, diced
1 cup Zucchini squash, diced
1 cup Yellow squash, diced
2 cups Red onion, diced
1 cup Green bell peppers, diced
1 cup Red bell peppers, diced

2 cups Extra-virgin olive oil
1 tsp Garlic, minced
2 tbsp Tomato paste
1 tbsp Basil leaves, fresh
2 tsp Tarragon leaves, fresh
2 tsp Thyme leaves, fresh
Salt and pepper to taste
Multigrain baguette or toasted country bread

Score the Roma tomato (use a paring knife to cut a
small, shallow X on the bottom). Bring a pot of water
to a boil. Using a slotted spoon, plunge the tomatoes
in the boiling water for 15 to 20 seconds, until the
skins are just loosened.

Shock the tomatoes (use the
slotted spoon to transfer the blanched tomatoes to a
bowl of ice water). As soon as the tomatoes are cool,
remove them from the ice water. Starting at the X,
pull off the skin. Cut the tomatoes in half lengthwise
and grill for 4 minutes on each side until charred.

Dice the tomatoes into 1
4-inch cubes.

Slice the eggplant, zucchini squash, and yellow
squash lengthwise into 1
2-inch-thick slices.

Brush
each slice with olive oil, and season with salt and
pepper. Grill for 2-3 minutes on each side and dice
once cooled. Set aside.

Slice the red onion in half from root end to stem end.
Cut off the stems. To remove the skin, lift up a corner
and pull back. Place the point of the knife in front of
the root end, centered on top, and cut lengthwise
down the onion.

Don’t cut through the end root. Work
your way down both sides of the onion, making cuts 1 to
4
inches apart.

Slice the onion perpendicular to the slices
you just made, across the onion. Continue slicing
down to (but not including) the root end.
Heat a pan with oil to high heat. When the pan and oil
are hot, lower the heat to medium and add the onions.
Stir occasionally. The onions are done when they are
translucent. Set aside.

Grill the bell peppers until tender and moderately
charred. Put in a plastic bowl and cover with plastic
wrap until they cool enough so that you can pull
away the skin. Remove the seeds from inside of the
peppers and dice the peppers into 1
4-inch cubes.

In a 4-quart saucepan, sweat the garlic in 1
4 cup
of olive oil (cook on medium-low heat until garlic
becomes soft and translucent). Add the chopped
tomatoes and tomato paste. Stew this mixture until
the sauce has thickened.

Fold in the eggplant,
zucchini squash, yellow squash, onion, bell
peppers, basil leaves, tarragon leaves, and thyme
leaves. Season to taste.
Serve ratatouille over a warm multigrain baguette or
toasted country bread.

(cook on medium-low heat until garlic
becomes soft and translucent). Add the chopped
tomatoes and tomato paste. Stew this mixture until
the sauce has thickened. Fold in the eggplant,
zucchini squash, yellow squash, onion, bell
peppers, basil leaves, tarragon leaves, and thyme
leaves. Season to taste.
Serve ratatouille over a warm multigrain baguette or
toasted country bread.

Makes 6 servings

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