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

1. Cut chicken into strips.
2. Heat canola oil and sesame oil in a pan. Cook chicken until cooked throughout.
3. Add oyster sauce, stir-fry sauce, water and sugar. Stir to coat. Toss with scallions.

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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

1. Preheat oven to 300 degrees.
2. In a large bowl, cream together the butter or margarine and the sugars until light and fluffy.
3. Slowly add eggs, beating well with each addition.
4. Stir in both extracts, scraping the bowl as you go.
5. Combine flour, baking soda and salt. Gradually stir into the creamed mixture.
6. Scoop onto a parchment-lined baking sheet.
7. Bake for 8–10 minutes or until light brown.
8. Drizzle icing onto the cookies, then sprinkle with sliced almonds. Add sprinkles, if desired.