Viking University

Recipes:

• VIKING CLASSICS II: STOCKS, SOUPS & SAUCES
  
• Roasted Butternut Squash Soup with Pancetta and Fried Sage
  
• VIKING CLASSICS I: KNIFE SKILLS & KITCHEN ORIENTATION
  
• VIKING CLASSICS III: OVEN-ROASTING & BAKING
  
• Old Fashioned Pot Roast
  
• Poached Pears
  
• Pasta with Marinara Sauce and Shaved Pecorino Romano
  
• Crème Anglaise
  
• Oven-Roasted Vegetables
  
• Baked Fish with Parmesan Crust
  
• Chicken and Vegetable Fajitas
  
• Roasted Prime Rib of Beef with Horseradish Cream Sauce
  
• Classic Roasted Chicken with Herbed Pan Gravy
  
• Simple Green Salad
  
• Stir-Fried Shrimp and Vegetables
  
• VIKING CLASSICS V: GRILLING & BROILING
  
• Chicken Parmesan
  
• VIKING CLASSICS VI: BRAISING, BOILING, POACHING & STEAMING
  
• Sample Recipe:
  
• Salsa Fresca
  
• Pork Tenderloin with Shallot Mushroom Pan Sauce
  
• VIKING CLASSICS IV: SAUTÉING, FRYING & STIR-FRYING
  
• Perfect Mashed Potatoes
  
• Broiled Rosemary Chicken
  
• Grilled New York Strips
  
• Cabernet Butter (with Variations)
  
• Classic Beurre Blanc
  
• Boiled Jasmine Rice
  
• Sautéed Fish
  
• Veal Piccata
  
• Steamed Broccoli (or Asparagus) with Hollandaise Sauce
  
• Basic Vinaigrette
  
• Mixed Greens with Blue Cheese, Candied Pine Nuts and Lemon-Basil Vinaigrette
  
• Grilled Garlic Bread
  
• Chicken Stock
  
• Miso-Glazed Salmon
  
• Grilled Vegetables with Basil and Asiago Cheese
  
• Potato Gratin
  
• Chicken Noodle Soup
  
• Italian Macaroni and Cheese