Homecoming Cooking Event Information

Dartmouth ’69 Homecoming 2020
Cooking Class Recipes, Prior Prep Instructions, and Shopping List


Please Note: The Shopping List for all three recipes is located at the end of this document.



Chocolate Raspberry Clafoutis


  • 12 ounces fresh raspberries (2 3/4 cups)
  • 1 tablespoon granulated sugar
  • 1 cup whole milk
  • 1/2 stick butter, melted
  • 3 large eggs
  • 1/2 cup packed dark brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  •  1/4 teaspoon table salt
  • 3 1/2 ounces dark or bittersweet chocolate, coarsely chopped


  1. Position a rack in the middle of oven and preheat the oven to 400°F.
  2. Butter a shallow 1 ½ quart baking dish.
  3. Toss berries with granulated sugar and let stand for 15 minutes.
  4. Blend until smooth: milk, butter, eggs, brown sugar, flour, cocoa, and salt.
  5. Scatter berries (with juices) evenly in baking dish, then pour batter over the top.
  6. Bake until slightly puffed and firm to the touch (about 35 minutes).
  7. Remove from oven and immediately sprinkle with chopped chocolate.
  8. Cool to warm (about 20 minutes).
  9. Serve warm or at room temperature.

Kitchen Tools Needed:

A shallow 1 ½ quart baking dish (Almost anything will work here. I often use a glass Pyrex pie plate.)

2 medium-to-large-sized mixing bowls


Chef’s knife

Cutting board

Measuring cups and spoons

Rubber spatula  

Prep prior to the demo: Have all ingredients at room temperature and ready to be combined. Preheat your oven.


Blistered Peppers with Lime and Soy Sauce


  • 12 -16 oz Shishito peppers
  • Olive oil
  • Soy sauce
  • Juice of 2 limes
  • Sea salt (optional)
  • Chili powder (optional)



In a large mixing bowl, drizzle the peppers with enough olive oil for a thin coating and toss well.
In a 12” skillet, on medium heat, heat up another drizzle of olive oil until it shimmers (but is not smoking)
Place the peppers in the skillet, in a single layer.  You don’t have to be too strict about this. Just be sure that each pepper has some contact with either the sides or bottom of the skillet.
Leave the peppers in the skillet without moving until you hear lots of crackling and sizzling sounds (about 5 minutes.)  Adjust the heat as necessary to avoid letting the pan smoke.
Give the pan a shake or toss the peppers with tongs.   
Continue to cook until the majority of the peppers have blistered and are well-browned in spots.
Off heat, toss the peppers with lime juice, soy sauce, optional sea salt, and your preferred type of chili powder.

Kitchen Tools Needed:

Citrus juicer

Large mixing bowl

12” skillet

Serving dish

Prior to the demo, gather your ingredients so they all are within reach.  No measuring is necessary.

Okonomiyaki with Two Sauces


  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon vegetable oil
  • ¾ cup warm water
  • ½ teaspoon dashi powder*
  • 2 ¼ cups tightly packed shredded cabbage  OR
  • 11 oz thinly sliced pork belly or uncured bacon (turkey or soy bacon will also work)
  • 1 cup baby or (roughly) chopped shrimp
  • 1 cup sliced mushrooms (vegetarian option, use any mushrooms you like)


  • Chopped scallions
  • Katsuobushi (bonito flakes)*
  • Sesame seeds
  • Aonori (powdered dried green seaweed)*

Tonkatsu Sauce: Combine ½ cup ketchup, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon mirin, 1 ½ teaspoons Worcestershire sauce, 1 tablespoon grated fresh ginger, 1 clove garlic minced

Yum-Yum Sauce: Combine ½ cup mayonnaise, ¼ sriracha, honey to taste, soy sauce to taste

PREPARATION:    (PLEASE NOTE: There is a vegetarian option below.)

Combine the flour, baking powder, sugar, and salt in a medium bowl.
In another bowl, whisk together the egg, 1 tablespoon of oil, and the dashi broth.
Add the wet ingredients to the dry and mix briefly until most of the lumps of dry flour are gone. Fold in the shredded cabbage.

Set a nonstick skillet over medium-high heat and lay 3 strips of pork belly or bacon next to each other in it. Once the pork begins to sizzle, let it cook for 2 minutes to render some of the fat.

Alternatively, drizzle some vegetable oil into the pan and add the shrimp.  Cook the shrimp just until it turns opaque/pink.

For a vegetarian version, lightly sauté mushrooms with a sprinkle of salt and a drizzle of vegetable oil.  Cook the mushrooms until they release their moisture and reduce in volume.

(Note:  We will demo all three versions.)

Spoon half the batter on top and spread into a 1/2-inch-thick layer. (If you're making a vegetarian version, coat the pan with a tablespoon of vegetable oil before adding the batter.)

Cook for 3 to 4 minutes, then check the underside.
Once the bottom is crisp and brown, give the pancake a flip with a spatula. Do it confidently and quickly!
Cook for another 3 to 4 minutes, until the okonomiyaki is golden brown on both sides. The inside should be cooked through, but it's fine if it's still a bit moist—the cabbage will give up a fair amount of water.

Slide the okonomiyaki onto a plate and top freely with your sauces.
Sprinkle with aonori, scallions, and a big handful of katsuobushi (unless you've made a vegetarian version).
Serve immediately, then use the remaining pork and batter to make and serve the second okonomiyaki.

Kitchen Tools Needed:

Medium mixing bowl
Small mixing bowl
2 smaller bowls (for the sauces)  
Mixing spoon
Heat-proof rubber spatula (or whatever you use to flip pancakes)
Non stick skillet
Measuring cups and spoons
Chef’s knife
Cutting board
Box grater or micro-plane grater
Optional--squeeze bottles for sauces

Prep Prior to the Demo:

Measure out all ingredients and have them within reach.  I will demo shredding the cabbage, chopping the shrimp, and use of the garnishes.



Shopping List for All Three Recipes

o    Fresh raspberries
o    Granulated sugar
o    Whole milk
o    Unsalted butter
o    Eggs
o    Dark brown sugar
o    All-purpose flour
o    Unsweetened cocoa powder
o    Salt
o    Dark or bittersweet chocolate (bar, not morsels or chips)
o    12-16 oz Shishito peppers
o    Olive oil (not extra virgin)
o    Soy sauce
o    2 limes
o    (Continued on next page)
o    Sea salt
o    Chili powder
o    Baking powder
o    Vegetable oil
o    Dashi powder
o    Shredded cabbage (available as cole slaw mix or get a head of cabbage and shred on a mandolin)
o    Pork belly or uncured bacon (turkey or soy bacon will also work)
o    Baby shrimp (preferred) or any other shrimp (raw, not precooked)
o    Scallions
o    Katsuobushi (bonito flakes)*
o    Sesame seeds
o    Aonori*
o    Mayonnaise
o    Ketchup
o    Worcestershire sauce
o    Fresh ginger
o    Garlic
o    Sriracha
o    Honey

*These items are widely available at any Asian or international grocery.  Many larger grocery chains also stock these items.