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The Art of Pastry Vol. I Winter 2011 12

The Art of Pastry Volume I is a comprehensive cookbook published by The Restaurant School at Walnut Hill College, featuring a wide range of pastry recipes and techniques. It includes detailed instructions for various types of dough, pastries, and desserts, along with essential culinary skills and safety rules. The book is protected by copyright and contains contributions from notable pastry chef Bo Friberg.

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0% found this document useful (0 votes)

156 views314 pages

The Art of Pastry Vol. I Winter 2011 12

Uploaded by

tairamarroquin156

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as PDF, TXT or read online on Scribd

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The Art of Pastry

Volume I
Art of Pastry
volume one

Copyright ©2008 by The Restaurant School at Walnut Hill College, Philadelphia, PA. All Rights Reserved.
This book is protected by copyright. No part of it may be reproduced, stored in a retrieval system, or transmitted
in any form or by any means; electronic, mechanical, photocopying, recording or otherwise; without written permission from the publisher.

Some recipes reprinted from:

Bo Friberg. The Professional Pastry Chef, 4th ed. Hoboken, NJ: John Wiley and Sons, 2002.
table of contents
TERM ONE Macaroons............................................................32
Pastry Techniques Rugelach Cookies (Walnut Horns)....................33
Cream Cheese Pie Dough ....................................1 Snickerdoodle Cookies ......................................34
Pâte Brisée ............................................................2 Trail Mix Cookies ................................................35
Pâte Sucrée ............................................................3 Triple Chocolate Indulgence ............................36
Pastry Cream..........................................................4 Vanilla Butter Cookies (Checkerboard)............37
Flavored Pastry Creams ........................................5 White Chocolate Pecan Brownies ......................38
Fruit Glaze ............................................................6 Feuilletage Rapide (Quick Puff Pastry) ............39
American Apple Pie ..............................................7 Puff Pastry (Feuilletage Classique) ....................40
Apple Pie Filling....................................................8 Gâteau St. Honore Chiboust ..............................41
Chocolate Chiffon Pie ..........................................9 Napoleon ............................................................42
Lemon Chess Pie ................................................10 Open-Face Pear Tartlets
(with Vanilla Mousseline Sauce) ........................43
Maple Pumpkin Pie ............................................11
Tart Tatin (Caramelized Apples
Pecan Pie..............................................................12
Inverted onto a Puff Pastry Round) ..................44
Apple Tart Parisienne ........................................13
Uses for Puff Pastry ............................................45
Caramel Toffee Almond Tart ............................14
Pear Tart with Cointreau Custard ......................15 TERM ONE

Poaching Syrup....................................................16 Culinary for Hospitality Professionals

Pâte á Choux ......................................................17 Metric Conversions ............................................47
Gougère ..............................................................18 Culinary Abbreviations ......................................49
Apple Coconut Points ........................................19 Progression of a Class ........................................50
Butter Crescents ..................................................20 Safety Rules..........................................................51
Cat’s Tongues (Milanos) ....................................21 Basic First Aid ......................................................52
Chocolate Orange Pillows ..................................22 Cleaning Jobs ......................................................54
Chunky White Chocolate Chip Cookies............23 Behavioral Rules..................................................56
Coconut Bars ......................................................24 Dress Code for the Kitchen ................................57
Cornmeal Lime Cookies ....................................25 Cleaning Mise En Place ......................................59
Gingersnaps ........................................................26 Sharpening a Knife ............................................60
Heide Sand Cookies............................................27 The French Knife ................................................61
Honey Oatmeal Cookies ....................................28 Knife Skills Classes 1 and 2 ................................62
Lace Cookies........................................................29 Brown Stock ........................................................63
Lace Pecan Cookies ............................................30 White Stock..........................................................64
Lemon Cookies ..................................................31 Chicken Stock......................................................65
i
table of contents continued
Fish Stock / Fumet ..............................................66 TERM TWO

Professional Bread Making

Béchamel Sauce ..................................................67
Art and Science of Bread Making ......................95
Velouté Sauce ......................................................68
Classic French Bread (Pain De Champagne) ..96
Secondary White Sauces ....................................69
Sourdough Bread ................................................97
Espagnole Sauce..................................................72 Sourdough Starter ..............................................98
Secondary Brown Sauces ....................................73 Sour Rye Bread....................................................99

Classical Tomato Sauce ......................................75 Basic White Bread ............................................100

Potato Bread ......................................................101
Basic Tomato Sauce ............................................76
Soft Roll ............................................................102
Fresh Tomato Sauce............................................77
Honey Wheat Bread..........................................103
Variations on Tomato Sauce ..............................78 Pumpernickel Bread ........................................104
Hollandaise Sauce ..............................................79 Semolina Bread ................................................105

Mayonnaise Sauce ..............................................80 Whole Wheat Bread ..........................................106

Basic Enriched Bun Dough ..............................107
Sauce Beurre Blanc ............................................81
Brioche ..............................................................108
Sautéed Chicken Breast
Chocolate Babka ..............................................109
in Brandy Mustard Cream Sauce ......................82
Cinnamon Buns ................................................110
Sautéed Pork Chop
Doughnuts ........................................................111
with Rosemary Pan Sauce ..................................83
Hot Cross Buns..................................................112
Basic Barbecue Sauce..........................................84 Philadelphia Butter Cake..................................113
Sweet and Sour Sauce ........................................85 3 Grain Almond Hardtack................................114

Cumberland Sauce..............................................86 Bread Sticks ......................................................115

Focaccia..............................................................116
Huntington Sauce ..............................................87
Lemon Thyme Sesame Butter Crackers ..........117
Peanut Sauce ......................................................88
Paper-thin Lavash ..............................................118
Lamb and Pepper Curry ....................................89 Pepper Sichuan Bread ......................................119
Cambridge Sauce ................................................90 Pita Bread ..........................................................120

Pain (Bread) Sauce ............................................91 Bagels ................................................................121

Pretzels ..............................................................122
Pineapple Sweet and Sour Sauce ......................92
Baking Powder Biscuit ......................................123
Honey, Lavender and Thyme Sauce ..................93
Buttermilk Biscuits ............................................124
Classic Cream Scones........................................125
Basic Decorating Dough ..................................126
ii
table of contents continued
TERM TWO Basic Vinaigrette Dressing ................................158
Appetizing Starts Garlic Croutons ................................................159
Basic Consommé ..............................................127 Caesar Salad ......................................................160
Consommé Garnishes ......................................128 Basic Salad Suggestions ....................................161
Savory Custard for Consommé ........................129 Greek salad ......................................................162
Soupe Au Pistou ................................................130 Niçoise Salad ....................................................163
Cock-A-Leekie....................................................131 Cobb Salad With Dijon Vinaigrette ................164
Chicken Soup with Pastina and Greens ..........132 Chutney Chicken Salad ....................................165
Vegetable Broth Soup ......................................133 Chilled Asian Noodle Salad..............................166
Clams in Cilantro Saffron Broth ......................134 Taco Salad ..........................................................167
Kennet Square Mushroom Soup......................135 Antipasto Salad..................................................168
Chicken Soup with Matzo Balls........................136 Panzanella Salad................................................169
Matzo Balls ........................................................137 Salade Bernoise ................................................170
Manhattan Clam Chowder ..............................138 Roasted Eggplant and Red Pepper Salad ........171
Basic Mushroom Soup ....................................139 Meatball Soup....................................................172
Cream of Spinach Soup....................................140 Irish Lamb Soup................................................173
Potage Parmentier/Vichyssoise........................141 Bourride of Monkfish ......................................174
Billi Bi ................................................................142 Chupa de Pescado ............................................175
Tomato Bisque ..................................................143 Hot and Sour Soup ..........................................176
Potage Crécy ......................................................144 Lamb Mulligatawny Soup ................................177
Shrimp Bisque ..................................................145 Spicy Peanut Butter Soup ................................178
Cream of Watercress Soup................................146 Peanut Butter ....................................................179
Potage Argenteuil ............................................147 Pasta e Fagiole ..................................................180
Potage Sante ......................................................148 Portuguese Cod Soup ......................................181
Pot Au Feu ........................................................149 Gazpacho ..........................................................182
Minestrone ........................................................150 Aioli ....................................................................183
Russian Borscht ................................................151 Grapes with Blue Cheese and Walnuts ............184
Cuban Black Bean Soup ..................................152 Tyropetes............................................................185
Canadian Pea Soup ..........................................153 Rumaki ..............................................................186
Fisherman’s Soup ..............................................154 New Potatoes with Smoked Salmon Mousse ..187
New England Clam Chowder ..........................155 Cherry Tomatoes with Pesto Tuna ..................188
Oxtail Soup........................................................156 Steak Kebabs with Mustard Hollandaise..........189
Shrimp Gumbo..................................................157 Sausage Stuffed Mushrooms ............................190
iii
table of contents continued
Asian Salmon Tartare on Plantain Chips ........191 TERM THREE

Cake Baking and Decorating

Shrimp Toast......................................................192
Basic Muffins ....................................................217
Danish Liver Canapés ......................................193
Blueberry Whole Wheat Muffins......................218
Pissaladière Canapés ........................................194
Bran-Yogurt Muffins ..........................................219
Tex-Mex Turkey Canapés..................................195
Cranberry Muffins ............................................220
Smoked Salmon Canapés ................................196 Pumpkin Muffins ..............................................221
Croustades Niçoise ............................................197 Sour Cream Muffins..........................................222

New York Roast Beef Canapés ..........................198 Zucchini-Walnut Muffins ..................................223

Basic Pound Cake..............................................224
Shrimp and Roasted Pepper Hearts ................199
Classic Pound Cake ..........................................225
Canapés with Chevre and Basil ........................200
Cream Cheese Pound Cake..............................226
Ham Canapés with Cornichon Fan..................201
Apple Cinnamon Cake ....................................227
Gorgonzola Mousse Canapés Banana Bread ....................................................228
with Candied Walnuts ......................................202
Budapest Coffee Cake ......................................229
Cheese Cannoli w/ Herbed Goat Cheese Devil’s Food Cake..............................................230
and Sundried Tomatoes ..................................203
Devil’s Food Frosting ........................................231
Sweet Pea Blini w/ Sour Cream and Caviar ....204 Gingerbread Cake ............................................232
Pork Tartine w/ Celeriac Remoulade ............205 Lemon-Yogurt Cake ..........................................233
Celeriac Remoulade..........................................206 Lithuanian Poppy Seed Cake ..........................234

Smoked Trout Mousse Genoise ..............................................................235

w/ Herb and Pepper Tuile ..............................207 Simple Syrup......................................................236

Quail Eggs ala Russe ........................................208 Almond Sponge Cake ......................................237

Angel Food Cake ..............................................238
Butter Poached Mushrooms
w/ Cheese and Tomato Relish ........................209 Black Forrest Cake ............................................239
Büche de Noël ..................................................240
Tomato Relish....................................................210
Chiffon Sponge Cake........................................241
Frogs Leg Drumettes
Chocolate Sponge Cake....................................242
w/ Garlic Confit and Parsley Jus ......................211
Ladyfingers ........................................................243
Escargot w/ Brie Butter in Phyllo ....................212
Decorating Buttercream ..................................244
Brie Butter ........................................................213
Decorative Buttercream for Roses ..................245
Salmon Ravioli w/ Chive Oil ............................214 French Buttercream ..........................................246
Sea Scallop Carpaccio ......................................215 Italian (Meringue) Buttercream ......................247
iv
table of contents continued
Simple Buttercream ..........................................248 Poached Eggs Florentine ..................................276
Swiss Buttercream..............................................249 Potato Latkes ....................................................277
Piped Flowers Fabrication ................................250 Applesauce ........................................................278
Cake Decorating Fabrication............................251 Scrambled Eggs Mornay ..................................279
Sculpture Cakes Fabrication ............................252 Basic Savory Soufflé ..........................................280
Soufflé Variations ..............................................281
TERM THREE
Chicken Mousseline with Tarragon ................282
Introduction to Cooking Techniques
Seafood or Fish Mousseline..............................283
Roasted Lemon Garlic
Cornish Game Hen ..........................................253 How to Form a Quenelle ................................284
Grilled Pork Medallions
with Dijon Butter ..............................................254
Muffuletta ..........................................................286
Zucchini Basil Sauté..........................................255
Olive salad..........................................................287
Pan-fried Eggplant with Tomato Concasse......256
Pan Bagna ..........................................................288
Deep-fried Banana Fritters ..............................257
Chicken Curry Sandwich on Baguette ............289
Baked Yams ........................................................258
Southwestern Grilled Chicken Wrap ..............290
Pork Ragout with Tomatoes and Rice ............259
Red Bean Spread ..............................................291
Braised Chicken Legs
Shrimp Salad with Caviar Smorrebrod ............292
with Tart Green Apples ....................................260
Turkey Bacon Club Sandwich ..........................293
Mussels Steamed in Beer ..................................261
Tofu Veggie Wrap..............................................294
Poached Pears
with Brandied Chocolate Sauce ......................262 Mediterranean Tuna Salad in Pita ..................295

Garnishing ........................................................263 Herring Salad with Red Beets and Eggs ..........296

Egg Preparations ..............................................264 Hamburger ........................................................297

Omelet Preparations ........................................266 Veggie Burger ....................................................298

Omelet Ideas ....................................................267 Reuben Sandwich..............................................299

Stuffed French Toast Grand Marnier ..............268 Russian Dressing................................................300

Asparagus and Potato Frittata ..........................269 Monte Cristo......................................................301

Cheese Blintzes..................................................270 Croque Monsieur ..............................................302

Crepes ................................................................271 Oyster Po’ Boy ..................................................303

Crepes Au Fruits de Mer ..................................272 Chicken Cutlet
w/ Broccoli Rabe and Provolone ....................304
Crunchy Granola ..............................................273
French Dip ........................................................305
Southwestern Scrambled Eggs
w/ Green Chile and Chorizo ..............................274 Kentucky Hot Brown Sandwich........................306
Ham and Cheddar Cheese Gratin ..................275 Italian Sausage and Pepper Sandwich ............307
v
Cream Cheese Pie Dough

Ingredients Preparation
6-1/2 oz. all-purpose flour 1. Combine butter, cream cheese, salt, and lemon juice using
1 tsp. salt the hook attachment.
5-1/2 oz. unsalted butter, 2. Add flour in thirds and scrape down the sides of the bowl.
room temp. Mix only until combined.
cut into small pieces 3. Form the dough into flattened disk. Wrap in plastic and
6-1/2 oz. cream cheese, room temp. refrigerate to rest gluten and chill butter.
cut into small pieces
1/2 tsp. lemon juice Holding Procedure
Hold in the refrigerator.

Turn Out and Garnish

Roll the dough out on a lightly floured board to 1/8" thick.
Turn into tart pan, pie pan, or tartlet pan, or use in any recipe
calling for a savory pastry. Chill; weight with pastry weights or
beans; dock and blind bake.

Copyright © 2002 Bo Friberg

Notes from the Chef

__________________________________________________

__________________________________________________
1
Pâte Brisée

Ingredients Preparation
1-1/2 cups all-purpose flour 1. On a board, mix the flour with the salt.
pinch salt 2. Cut the butter into the dry ingredients.
4 oz. chilled unsalted butter, 3. Add just enough water to allow the dough to come together.
cut into small pieces Do NOT over mix.
10 Tb. ice water 4. Form the dough into flattened disk. Wrap in plastic and
(about) refrigerate to rest gluten and chill butter.

Holding Procedure
Hold in the refrigerator.

Turn Out and Garnish

Notes from the Chef

__________________________________________________

__________________________________________________
2
Pâte Sucrée

Ingredients Preparation
2 cups all-purpose flour 1. Mix the flour with the sugar and the salt.
1/2 cup sugar 2. Cut the butter into this mixture until it is the texture of
pinch salt coarse meal.
5 oz. chilled unsalted butter, 3. Beat the egg and yolks with 1 tablespoon of the milk.
cut into small pieces Incorporate into the dry ingredients until they are all
1 egg moistened.
2 egg yolks (lightly beaten) 4. Breaking off two-tablespoon size pieces of dough and frasage
across a work surface until the dough becomes homogenous.
1 Tb. milk Continue doing this until all of the dough has been worked.
5. Form into flattened disks, wrap well in plastic, and refrigerate
for at least 20 minutes.

Holding Procedure
Hold in refrigerator.

Turn Out and Garnish

6
American Apple Pie

Ingredients Preparation
1-1/2 recipes pâte brisée, chilled 1. Divide dough in 1/3 and 2/3. Use 2/3 of the dough to line
2 pounds tart apples, peeled, cored the bottom of a 9" pie pan. Roll the reserved third of dough
and sliced to a thickness of 1/8" and about 11" in diameter. Use a chef’s
1-1/4 cups sugar knife or pastry cutter to cut the disc into 1/2" strips. On a
piece of parchment or waxed paper, draw a 9" circle the same
1-1/2 Tb. cornstarch size as the pie pan. Use this template to form a lattice crust.
pinch salt Wrap and refrigerate until needed. Preheat oven to 375°F.
3/4 tsp. ground cinnamon 2. In a large bowl combine sugar, cornstarch, salt, cinnamon,
1/2 tsp. grated nutmeg nutmeg, and flour. Add the apples as they are sliced and
3 Tb. flour, all purpose toss them so they are well coated. Layer the sliced apples
in the lined pie pan working from the outside edge toward
1/2 tsp. grated lemon peel
the center.
1 Tb. fresh lemon juice
3. Continue to layer slices in this manner until pie is filled.
1-2 Tb. unsalted butter Sprinkle the lemon peel and juice over the apples and dot
1 egg white, lightly beaten with butter.
4. Moisten the edge of the pie dough with cold water or an
eggwash. Use a spatula to loosen the lattice from the paper,
then place the lattice over the pie shell so the edges are
aligned. Carefully remove the paper and the lattice will settle
onto the rim of the shell. Use scissors or a paring knife to
trim the lattice flush with edge of the shell. Pinch well to seal;
flute the edge decoratively. Glaze dough with lightly beaten
egg white. Bake 30 minutes until apples are tender and crust
is golden. Cool on rack.

Holding Procedure
Tightly wrapped, this pie will keep refrigerated for about 1 week.

Turn Out and Garnish

Reheat the pie, if desired, and serve with ice cream and a dusting
Yield one 9" pie
of confectioners’ sugar. Thin slices of cheddar cheese may be
placed on top of pre-cut slices and then warmed in a moderated
oven for 10-15 minutes until pie is hot and cheese is melted.

7
Apple Pie Filling

Ingredients Preparation
3 lbs. apples (peeled, 1. Combine the sliced apples and the juice in a large pot.
cored and sliced) Place on stove and heat until a simmer. Heat until the apples
are fork tender but not over cooked.
1 qt. apple juice
2. Remove the pot from the heat, drain the apples but save the
cooking liquid. Spread the apple slices on a lined sheet pan
4 oz. sugar and cool.
1 tsp. cinnamon 3. Use the poaching liquid in the Apple Filling Recipe.
2 oz. cornstarch
18 oz. apple juice 1. Combine the juice, sugar and cinnamon in a medium
saucepot.
2. Dissolve the cornstarch in one cup of the cool juice mixture.
Optional 2 1/2 oz. raisins Then pour back into the saucepot.
3. Place the pot on the heat and while stirring constantly with
a wooden spoon, bring to a boil. Continue stirring and
cooking until the syrup is clear.
4. Remove the pot from the heat and pour the mixture into
a stainless bowl.
5. Fold in the poached apples.

Notes from the Chef

__________________________________________________

8
Chocolate Chiffon Pie

Ingredients Preparation
1 recipe pâte brisée, chilled 1. Roll dough to 1/8" thick and line pie pan; crimp edge
7 oz. semi-sweet chocolate attractively. Refrigerate 25 minutes until firmed. Blind bake
1 cup milk completely. Allow crust to cool to room temperature.
1 Tb. gelatin 2. Chop the chocolate and melt over a double boiler and set
aside to cool to room temperature.
2/3 cup sugar
3. Combine milk and coffee extract in a medium bowl and then
2 whole eggs, separated sprinkle the gelatin over the milk and extract, and let it
1 tsp. coffee extract bloom at least 5 minutes. Place the milk, coffee extract, and
1-1/4 cups heavy cream gelatin on the top of a barely simmering double boiler. Add
pinch salt half the sugar. Use a wooden spoon to combine well and stir
until sugar and gelatin are dissolved completely. Remove
from heat but keep warm.
Optional shaved chocolate for
4. Whip the cream until it holds soft peaks and refrigerate.
garnish
5. Beat the egg whites with the salt and the remaining sugar to
make a meringue until it holds a soft peak.
6. Before combining ingredients get all components together
on work station including: pie shell, meringue, whipped
cream, chocolate and gelatin.
7. Combine the chocolate and the melted gelatin mixture by
QUICKLY folding the gelatin into the chocolate by adding
it in thirds fold the whites into the chocolate only 1/3 at a
time.
8. Check to make sure there are no chocolate chips and then
QUICKLY fold in the whipped cream 1/3 at a time.
9. Pour the filling into the cooled pie shell filling only as high as
the rim. Carefully place pie in freezer for about 5 minutes to
firm the filling. Pour the remaining filling in the center of
the pie. Refrigerate about 1 hour to completely set.

Turn Out and Garnish

Yield one 9" pie Garnish with 8 rosettes made from sweetened whipped cream and
sprinkle with shaved chocolate. Serve very cold.

Notes from the Chef

__________________________________________________

9
Lemon Chess Pie

Ingredients Preparation
1 recipe pâte brisée, chilled 1. Preheat oven to 400°F.
1/4 cup freshly squeezed lemon 2. Roll dough to 1/8" thick and line pie pan; crimp edge
juice attractively. Refrigerate 25 minutes until firmed.
2 Tb. grated lemon peel 3. Partial blind-bake crust until bottom has dried. Cool to room
1/4 pounds unsalted butter temperature. Turn oven to 335°F.
1-1/2 cups sugar 4. Cream the butter until fluffy. Sift together the sugar and
1 Tb. cornstarch cornstarch and gradually add to the butter. Continue to
cream the mixture another minute or so until it is very light
4 eggs room temp. and fluffy. Add eggs one at a time, scraping down the sides
after each addition. Add the lemon juice and peel.
5. Pour lemon filling into shell and bake 35-45 minutes, or until
it resembles a thick custard. Do not over bake. (The filling
will appear soft but will firm as it cools). Cool on a rack for 10
minutes and then refrigerate for at least 1 hour before
serving.

Holding Procedure
Tightly-wrapped, this pie can be kept refrigerated about 5 days.

Turn Out and Garnish

Freshly-grated lemon rind tossed with superfine sugar (1 lemon
rind per 1/2 cup) may be sprinkled lightly over the top if desired.

Notes from the Chef

__________________________________________________

__________________________________________________
Yield one 9" pie
__________________________________________________

__________________________________________________

__________________________________________________
10
Maple Pumpkin Pie

Ingredients Preparation
1-1/2 recipes pâte brisée, chilled 1. Preheat oven to 400°F.
1-1/2 cups pumpkin purée 2. Roll dough to 1/8-inch thick and line pie pan. Cut 1/4" strips
(or canned pumpkin from the remaining dough and piece them together to form
purée) 3 strips about 3 feet long. Braid these strips and seal them
1/2 cup maple syrup onto the edge of the dough-lined pan using cold water or
1 cup milk eggwash. Refrigerate 25 minutes until firmed.
1/2 cup cream 3. Partial blind bake just until bottom has dried. Allow to cool
to room temperature before filling. Reset oven to 375°F.
2 whole eggs
4. In a large bowl, combine the pumpkin purée, the syrup,
2 Tb. all-purpose flour milk, cream, and lightly beaten egg. Season with the dry
1 tsp. cinnamon ingredients. Pour mixture into cooled shell and bake for
1/4 tsp. freshly grated nutmeg about 40 minutes or until filling is firm (a knife will come
1/4 tsp. ground ginger out clean). Cool on a rack room temperature.
1/2 tsp. salt
Holding Procedure
Hold covered and refrigerated for about 5-6 days.

Notes from the Chef

__________________________________________________

__________________________________________________
Yield one 9" pie

__________________________________________________

11
Pecan Pie

Ingredients Preparation
1 recipe pâte brisée, chilled 1. Roll dough to 1/8" thick and line pie pan. Crimp edge
1-1/2 cups pecans attractively. Refrigerate for 25 minutes until firmed.
3 whole eggs 2. Partial blind-bake crust until bottom has dried. Remove from
1 cup dark brown sugar oven and cool until room temperature. Turn oven to 350°F.
1/4 cup light corn syrup 3. Beat eggs until smooth. Add the brown sugar, corn syrup,
salt, lemon rind, and rum. Stir until ingredients are well-
1/4 tsp. salt combined and sugar has dissolved. Stir in butter. Coarsely
2 oz. unsalted butter, melted chop pecans and add to mixture. Set aside.
3 Tb. dark rum 4. Pour pecan filling into shell and bake 40-45 minutes, or until
a cake tester comes out clean. Cool on rack to room
temperature.

Holding Procedure
This pie will keep refrigerated, tightly wrapped,
for up to 1 week.

Turn Out and Garnish

Allow pie to reach room temperature before serving.

Notes from the Chef

__________________________________________________

__________________________________________________
Yield one 9" pie
__________________________________________________

16
Pâte á Choux

Ingredients Preparation
1 cup water 1. Preheat the oven to 425°F.
4 oz. unsalted butter 2. Combine the water, butter, and salt in a saucepan. Bring to a
pinch salt boil over moderately high heat.
1 cup flour 3. As soon as the water boils add the flour.
4-5 eggs 4. Over heat immediately start beating the mixture with a
eggwash wooden spoon. While stirring, cook until the dough pulls
away from the sides of the pan and a thin film begins to form
on the bottom of the pan.
5. Turn the dough into a clean bowl. Stir for 1-2 minutes to cool
slightly.
6. Add 4 of the eggs to the dough one at a time. Beat each one
vigorously into the dough before you add the next. When
each egg is added, the dough will split. Then it will come
back together as you beat. This means you can add the next
egg. When the last egg is incorporated, the dough will be
smooth and the texture of the stiffly beaten cream.
7. After the fourth egg is evenly incorporated then determine
the moisture content of the paste. If paste is limp and sticky
and adding another egg will make it runny, then stop. If paste
is stiff and slightly sticky, then add the final egg and stir until
fully incorporated.
8. Place the dough in a pastry bag and pipe onto a sheet pan
lined with parchment.
9. Brush the surface of the pastries lightly with eggwash.
10. Bake in an oven which has been preheated to 425°F. Bake
until the pastry is fully puffed and firm on all of its sides
about 10-15 minutes.
11. Turn the oven down to 350°F and continue to bake until the
choux is uniformly brown and crisp and center of puff dough
is cooked.
12. Optional: Remove the pan from the oven. Reduce the heat
to 200°F. Poke a small hole in the underside of each pastry
and place on the sheet pan, hole-side up. Return the pastry
to the oven and continue to bake until they are completely
dry inside.

Holding Procedure
Store in an airtight container. If the choux should become soft,
crisp in a low oven before filling.

17
Gougère

Ingredients Preparation
6 Tb. unsalted butter 1. Make pâte á choux from the first 5 ingredients. After the last
3/4 cup water egg has been added, stir in the grated cheese. Season with
1/2 tsp. salt pepper and nutmeg.
3/4 cup flour (all-purpose) 2. Using a #7 plain tip, pipe out 1" balls of pâte á choux on a
parchment-lined half sheet tray. Sprinkle the tops with the
4 eggs grated cheese.
2 oz. Gruyère cheese, grated 3. Bake in the same manner as cream puffs: 425°F for 8-10
pinch ground black pepper minutes; turn over down to 350°F for 12-15 minutes.
pinch nutmeg 4. When the gougère are evenly browned and crisp, remove
eggwash from the oven and cut the top third from each one. Set aside
for the steam to escape.
5. Spoon the filling into each gougère. Replace the tops and
serve hot or lukewarm.

Holding Procedure
The gougère can be stored, covered, in the refrigerator for
2-3 days.

Turn Out and Garnish

If the gougère have been refrigerated, re-crisp them by placing in
a 250°F oven for 10 minutes. Reheat the filling sauce; remove
from the stove; and add the grated cheese and the cream. Correct
seasonings. Spoon some of the filling into each gougère. Replace
tops and serve hot or lukewarm.

NOTE: Gougère may be served with a filling or plain.

Notes from the Chef

__________________________________________________

18
Apple Coconut Points

Ingredients Preparation
4 egg whites 1. Peel and dice apples. Cook apples with lemon juice and
4 oz. sugar butter until soft. Take out of pan and puree. Return to pan
8 oz. unsweetened desiccated and add sugar and seeds scraped from vanilla bean as well as
coconut pod. Cook until thick and light caramel in color. Remove
vanilla bean pod and cool over an ice bath.
2. Roll sweet paste to 1/8" thick. Cut 20 rounds with a 2-1/4".
Apple Puree Place rounds on a sheet pan with parchment.
3 apples 3. Combine egg whites, sugar, and coconut. Stir in the apple
1 Tb. lemon juice puree.
2 oz. butter 4. Use a small scoop to put a small scoop of filling on each
4 oz. sugar round. Pinch the sweet paste into a triangle around the
1/2 vanilla bean filling.
5. Bake at 375º for 15 minutes or until the cookies are golden
brown.
sweet paste
6. Brush the tops of the cookies with simple syrup as soon as
simple syrup
they come out of the oven. Cool completely.

Copyright © 2002 Bo Friberg

Notes from the Chef

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19
Butter Crescents

Ingredients Preparation
2 oz. 10X sugar 1. Pulse pecans with half of 10X in a food processor until finely
3 oz. pecans ground. Combine with cake flour, bread flour, and salt.
4 oz. bread flour 2. Using the paddle attachment, cream the butter with the
4 oz. cake flour remaining 10X until light and fluffy. Add vanilla.
1/2 tsp. salt 3. Stir in dry ingredients on low speed until just combined.
6 oz. butter, room temperature 4. Refrigerate dough until firm.
1-1/2 tsp. vanilla extract 5. Split dough into 3 equal pieces. Roll each into a log that is
1" in diameter. Cut each log into 12 equal pieces.
6. Roll each piece with tapered ends and bend into a crescent
shape.
7. Bake at 375ºF until golden brown.

Turn Out and Garnish

Dust cookies heavily with 10X as soon as they come out of the
oven and again before serving.

Copyright © 2002 Bo Friberg

Notes from the Chef

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20
Cat’s Tongues (Milanos)

Ingredients Preparation
4 oz. butter 1. Preheat oven to 400ºF.
1/2 cups sugar 2. On a piece of parchment draw a template for piping the
3 egg whites, room cookies. Draw lines horizontally across the parchment to
temperature create four sets of parallel lines that are 3" apart. Make sure
1/2 tsp. vanilla extract to flip paper over after drawing lines.
1/4 tsp. salt 3. Prepare a pastry bag with a 1/4" straight tip.
1 cups sifted all-purpose flour 4. Cream butter with sugar, salt, and vanilla. Gradually add egg
whites, scraping between each addition.
3 oz. semi-sweet chocolate,
melted 5. Stir in flour on low speed until just combined.
6. Pipe the cookies between the lines on the parchment leaving
at least 1" between the cookies.
7. Bake at 400º until the edges are golden brown.
8. Line the cookies up in pairs with the bottoms facing up.
Using a paper cone, pipe a thick line of melted chocolate
down the center of one cookie from each pair. While the
chocolate is still melted, press the two cookies together to
spread the chocolate out to the edges.

Holding Procedure
Store in airtight container to keep cookies crisp.

Notes from the Chef

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27
Honey Oatmeal Cookies

Ingredients Preparation
1 pound butter 1. Cream together butter and sugar with the paddle. Add the
3 oz. raisins, oatmeal, vanilla, and honey; mix until just combined.
8 oz. sugar 2. Sift together the baking soda and the flour. Stir into the
9 oz. raisins batter until just combined.
8 oz. oatmeal 3. Scoop and bake the cookies at 375°F until golden brown,
1 tsp. vanilla about 15 minutes.
3/4 cups honey
1 tsp. baking soda Holding Procedure
1 pound bread flour Store in airtight container to keep cookies crisp.
5 oz.

Copyright © 2002 Bo Friberg

Notes from the Chef

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28
Lace Cookies

Ingredients Preparation
1-1/2 cups oatmeal 1. Preheat oven to 350°F. Mix oatmeal, brown sugar, flour, and
1-1/2 cups brown sugar salt. Stir in butter, then add egg and vanilla.
2 Tb. all-purpose flour 2. On a parchment-lined half sheet tray, bake a sample cookie:
1/4 tsp. salt Drop 1 Tablespoon batter onto parchment. Bake 5 minutes
until golden brown. Remove from oven and cool slightly,
2/3 cup melted unsalted butter then remove cookie with offset spatula. While one tray is
1 egg, beaten baking, spread out the next batch on parchment so it will be
2 tsp. vanilla ready to go. Always work with two trays because you cannot
put the batter on a hot tray.

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31
Macaroons

Ingredients Preparation
1/2 pound almond paste 1. Preheat oven to 300ºF. Soften the almond paste. Gradually
1/2 cup sugar add the sugar, salt, and egg whites, then stir in sugar and
pinch salt flour.
3 egg whites 2. On a parchment-lined half sheet tray, drop heaping
tablespoons of the batter about 2" apart, using metal spoons.
1/3 cup confectioners’ sugar Cover and let stand 30 minutes.
2 Tb. cake flour 3. Bake about 20 minutes. Cool macaroon sheets on damp
cloth, then peel off paper.

Holding Procedure
Macaroons can be held airtight about 3 days.

Turn Out and Garnish

Though macaroons are perfectly fine on their own, they make
a nice garnish for ice creams, sorbet, or sabayon.

Notes from the Chef

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32
Rugelach Cookies (Walnut Horns)

Ingredients Preparation
Dough 1. Cream butter and cream cheese.
2 cups all-purpose flour 2. Cream in flour and salt.
1/2 tsp. salt 3. Refrigerate dough for usage.
8 oz. unsalted butter 4. Shape dough into 2 disks and roll into two 12" circles.
8 oz. cream cheese Refrigerate dough.
5. Cut circle into 16 wedged pieces.
Filling 6. Make filling.
1 cup plus granulated sugar
3 tsp. cinnamon Baking
3 Tb. unsalted butter, melted
Bake at 375°F for approximately 10-12 minutes.
3/4 cup currants
5 oz. walnuts, finely chopped
Shaping
1. Brush wedge with melted butter.
2. Sprinkle sugar and nuts in dough wedges.
3. Roll cookies up and bake on parchment at 350°F.

Notes from the Chef

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33
Snickerdoodle Cookies

Ingredients Preparation
1/2 pound unsalted butter 1. Cream butter and sugar.
3/4 cup granulated sugar 2. Cream in eggs.
3/4 cup brown sugar (packed) 3. Cream in vanilla.
2 large eggs 4. Sift flour, cream of tartar, baking soda, and salt.
1 tsp. vanilla 5. Mix dry into batter.
3 cups all-purpose flour 6. Refrigerate dough for usage. Mix remaining 1/2 cup sugar
2 tsp. cream of tartar and cinnamon.
1-1/2 tsp. baking soda 7. Shape dough into 36 round balls.
1/4 tsp. salt 8. Roll round balls in sugar mixture. Flatten slightly and place
1/2 cup granulated sugar on parchment.
2 tsp. cinnamon
4 oz. semi-sweet chocolate, Baking
melted
Bake at 350°F for approximately 12-14 minutes.

Shaping
Sandwich with vanilla ice cream.

Notes from the Chef

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34
Trail Mix Cookies

Ingredients Preparation
6 oz. coarsely chopped nuts 1. Preheat oven to 300ºF.
7 oz. butter 2. Chop fruit and nuts into raisin-sized pieces.
6 oz. brown sugar 3. Prepare a pastry bag with a 1/4" straight tip.
6 oz. sugar 4. With a paddle attachment, mix butter with sugar, brown
1/4 c honey sugar, and honey until just combined. Stir in eggs one at a
2 tsp. baking soda time. Stir in vanilla.
2 eggs 5. Sift together flour, baking soda, cinnamon, and salt.
1/2 tsp. vanilla extract 6. Stir in nuts and seeds followed by oats and raisins.
12 oz. bread flour 7. Scoop with a large scoop.
1 tsp. salt 8. Bake until light brown.
1/2 tsp. cinnamon
3 oz. pumpkin seeds Holding Procedure
3 oz. sunflower seeds Store in airtight container to keep cookies crisp.
4 oz. oatmeal
12 oz. dried fruit (raisins, Copyright © 2002 Bo Friberg
apricots, cranberries,
cherries)
Notes from the Chef
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35
Triple Chocolate Indulgence

Ingredients Preparation
1 pound semi-sweet chocolate 1. Preheat oven to 375ºF.
6 oz. unsweetened (bitter) 2. Chop first semi-sweet chocolate and unsweetened chocolate.
chocolate Combine in a bowl with butter and melt over a double-boiler.
3 oz. butter 3. Combine the flour, baking powder, salt, chopped white and
5 eggs dark chocolate, and walnuts. Set aside.
14 oz. sugar 4. Start whipping eggs in mixer and gradually add in sugar.
1 Tb. coffee extract Whip on high speed until light and fluffy. Blend in coffee
and vanilla extracts. Fold the egg mixture into the melted
1 tsp. vanilla extract chocolate.
3 oz. cake flour 5. Stir flour mixture into chocolate until just combined.
2 tsp. baking powder 6. Refrigerate dough until firm enough to handle.
1 tsp. salt 7. Scoop with a small scoop.
8 oz. chopped semi-sweet 8. Bake the cookies, double-panned, about 10-12 minutes.
chocolate
8 oz. chopped white chocolate
6 oz. chopped walnuts
Holding Procedure
Store in airtight container to keep cookies crisp.

Copyright © 2002 Bo Friberg

Notes from the Chef

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36
Vanilla Butter Cookies (Checkerboard)

Ingredients Preparation
2 pounds bread flour 1. Using the paddle on the 20-qt. on first speed, mix the
3 oz. butter, vanilla, sugar, and flour to make a smooth dough.
1 pound butter, room temperature 2. Divide the dough in half. Mix the cocoa powder into one
11 oz. half. Chill the dough until it is firm enough to work with.
10 oz. 10X sifted 3. Roll out the plain and chocolate doughs into rectangles of
1 tsp. vanilla extract equal size, 1/2" thick.
1 oz. cocoa powder 4. Brush eggwash on the chocolate dough and place the plain
eggwash dough on top. Refrigerate until firm.
5. Cut dough in half. Brush one half with eggwash and stack the
second piece on top. Repeat.
6. Cut the dough in 1/2" strips. Lay half of the strips on their
side and brush with eggwash. Put one strip on top of each
and refrigerate.
7. Cut each bar into 1/4" slices.
8. Bake at 375ºF until golden brown.

Holding Procedure
Store in airtight container to keep cookies crisp.

Copyright © 2002 Bo Friberg

Notes from the Chef

__________________________________________________

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37
White Chocolate Pecan Brownies

Ingredients Preparation
1 pound white chocolate 1. Chop the white chocolate. Reserve 1/3 of the chocolate and
4 oz. place the remainder in a bowl with the butter. Melt the
7 oz. butter, room temperature chocolate and butter over a double-boiler, stirring frequently.
6 oz. sugar Chop the remaining chocolate into pieces the size of raisins.
6 oz. brown sugar 2. Line a half sheet pan with parchment and pan spray the
paper and the sides.
4 eggs
3. Whisk the eggs, sugar, brown sugar, and vanilla at high speed
1 Tb. vanilla until light and fluffy.
7 oz. bread flour 4. Sift together the bread flour, cake flour, and baking powder.
7 oz. cake flour Add the flour to the egg mixture and incorporate at low
2 tsp. baking powder speed scraping down the side as necessary.
6 oz. chopped pecans 5. Stir in the melted chocolate and butter mixture, followed by
the reserved white chocolate and 2/3 of the chopped pecans.
6. Spread the batter out evenly in the prepared pan. Sprinkle
the remaining pecans over the top.
7. Bake at 375º for 30 minutes or until the cake is set but still
soft. Let cool completely before cutting.

Copyright © 2002 Bo Friberg

Notes from the Chef

__________________________________________________

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38
Feuilletage Rapide (Quick Puff Pastry)

Ingredients Preparation
3 cups all-purpose flour 1. Prepare a pâte brisée from the first four ingredients, adding
2 tsp. salt only enough water so that the dough binds together. Flatten
1/2 pound cold unsalted butter into a rectangle; cover and refrigerate for 30 minutes or until
firm enough to roll.
2/3 cup ice water
(about) 2. On a lightly floured surface, roll the dough into rectangle
three times as long as wide and to a thickness of about 1/8".
1/2 pound additional cold
unsalted butter 3. Spot butter on the top two-thirds of the dough, leaving a
half-inch border on the edges. Fold the bottom third of the
dough up; fold the top third of the dough down. Turn the
dough so that the flap is on the top and pointing towards
the right.
4. Roll the dough four times as long as wide and to a thickness
of about 1/3". Fold the top of the dough to the middle; fold
the bottom of the dough to the middle. Turn the dough so
that it looks like a book about to be opened and give it
another four-fold, using the same technique.
5. Cover and refrigerate 1 hour before using.

Holding Procedure
Well sealed in plastic, this dough will stay fresh three days in the
refrigerator or 2-3 months in the freezer. Allow the frozen dough
to thaw in the refrigerator 12 hours before using.

Turn Out and Garnish

Feuilletage Rapide is not recommended for Pithiviers or
Vols-au-vent in which even rising is essential. It is best suited to
other dessert preparations of puff pastry such as Palmiers and
Cream Horns.

Notes from the Chef

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39
Puff Pastry (Feuilletage Classique)

Ingredients Preparation
1 pound all-purpose flour 1. Combine the flour and salt; mix well. Cut 4 tablespoons of
1 Tb. salt the butter into the flour as for pâte brisée.
1/2 cup heavy cream 2. Transfer the mixture into a large bowl. Make a well in the
1-1/4 cup ice water center and add all the cream and about 90% of the water.
(about) Use a wooden spoon to form the mixture into a ball, being
careful not to knead the dough too much. Add only enough
1 pound unsalted butter of the remaining water to bind dough into smooth mixture.
3. Turn the dough onto a lightly floured surface and form into
a ball. Using a chef’s knife, make a crisscross pattern of cuts
in the top of the dough. Wrap and refrigerate for 30 minutes.
4. Pound remaining butter until it is soft enough to roll out
with a rolling pin. Form into a brick. Cover and refrigerate
until needed.
5. Roll the dough into a clover leaf shape large enough to
enclose the butter. Completely enclose the butter by
wrapping the lobes of the cloverleaf around it and sealing
the edges well.
6. Roll the dough so that it is three times as long as wide.
Brush off all excess flour. Fold the top third of the dough
down; fold the bottom third up. Mark the dough with
your finger to indicate a “turn;” cover and refrigerate for
20 minutes.
7. Repeat step 6 until you have a total of 6 “turns,” resting
the dough for 20 minutes between each.

Holding Procedure
Feuilletage Classique will stay refrigerated for 3 days. It will freeze
well for 2-3 months. Always allow dough to thaw overnight in the
refrigerator before using.

Turn Out and Garnish

Feuilletage Classique can be made into:
Napoleons Vols-au-vent Turnovers Cream Horns
Palmiers Pithiviers Cheesestraws Bouchees

Notes from the Chef

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40
Gâteau St. Honore Chiboust

Ingredients Preparation
1/2 recipe puff pastry 1. Roll out the pastry and trim to a 9" circle. Place to one side of
1 recipe pâte á choux a pastry sheet lined with parchment. Preheat the oven to
1 recipe pastry cream 450°F.
1 recipe Italian meringue 2. Pipe the pâte á choux through a 5/8" tip making a circle just
(using 6 whites) inside the perimeter of the pastry round. Along the sides of
the pan on the parchment, pipe 16 small cream puffs.
200 grams sugar (about 3/4 cup)
3. Bake for 10 minutes, then lower the oven to 400°F and bake
3 Tb. water for 15 minutes more keeping the oven door ajar with a
wooden spoon. Remove the cream puffs at the 15-minute
mark and dry in a warm oven. Bake the ring until browned
and dry.
4. While the dough is baking make the Chiboust cream by
making the pastry cream and keeping it warm. Make the
meringue, beating all but 3/4 cup of the pastry cream into it
while it is still hot. Mix only enough to blend, and transfer it
to a cool clean bowl or pastry bag immediately to blend,
transfer it to a cool clean bowl or pastry bag immediately so
that it cools off. If it stays hot too long the cream will curdle.
5. Place the reserved 3/4 of a cup of plain pastry cream in a
pastry bag equipped with 1/8" tip and pipe into the cream
puffs through their bottoms.
6. Prepare a light caramel with sugar and the water and dip the
top of the puffs in the caramel. Place them caramel side
down on a buttered baking sheet to cool, which will take only
a few minutes. Now attach them at regular intervals around
the ring. Glue each one in place with a drop of caramel.
7. Pipe the Chiboust cream into the center of the ring using a
St. Honore tip.
8. Refrigerate, but serve that day.

Notes from the Chef

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41
Napoleon

Ingredients Preparation
1/3 recipe feuilletage classique 1. Roll out the pastry to 1/8" thickness. It should be
1 recipe vanilla pastry cream approximately 12" x 18". Place a parchment on a sheet
1-1/2 cups chilled heavy cream tray. Dock dough with a fork. Cover and refrigerate for
20 minutes.
to taste confectioners’ sugar
2. Place sheet of parchment and a sheet tray on top of sheet of
to taste vanilla extract dough. Bake at 425°F until nicely browned. Remove top tray
and continue to bake until crisp. Cool on a rack.
Garnish 3. Whip the cream to stiff peaks, flavoring with confectioners’
1/2 cup confectioners’ sugar or sugar and vanilla to taste. Using a serrated knife, cut the
1-1/2 cups fondant and pastry into three strips along the longer axis. Place one slice
1/4 cup semi-sweet on serving tray lined with doilies. Using pastry bag fitted with
chocolate (melted) a #7 star tip, pipe a layer of pastry cream to cover the pastry.
4. Cover with second layer of pastry. Pipe the whipped cream to
3 pints whole strawberries, cover the second layer.
(hulled, sliced in half), Top Layer
for serving Option 1: Dust the top layer with 1/2 cup confectioners’ sugar.
Caramelize the sugar using skewers heated directly in a gas flame
in a crisscross pattern. Place atop the Napoleon.
Option 2: Alternately, melt the fondant over a water bath and
pour over the top layer. Pipe line of melted chocolate along the
shorter axis at 1" intervals. Run a serrated knife (using the back
edge) lengthwise down the fondant/Chocolate glaze to create a
decorative pattern. Place atop the napoleon.

Holding Procedure
Napoleons do not hold very well. Refrigeration will cause the
pastry to become soggy. Hold in a cool place for 2 hours before
service, if necessary.

Turn Out and Garnish

Using a serrated knife, slice into 6 pieces. Garnish by placing a
half strawberry at intervals along the strip.

Notes from the Chef

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42
Open-Face Pear Tartlets (with Vanilla Mousseline Sauce)

Ingredients Preparation
2/3 recipe puff pastry 1. Preheat oven to 400°F. Roll the dough into a rectangle 1/8"
4 Bosc or Anjou pears thick, at least 12" x 17". Place on parchment-lined half sheet
tray and chill 20 minutes. Remove and cut out six 5" circles.
3 Tb. unsalted butter Chill until needed (at least 15 minutes).
2 Tb. sugar 2. Meanwhile, prepare the fruit. If the pears are not ripe, then
2 cups toasted almonds they must be poached first, for they provide the only real
flavor in this dessert. Pears must be peeled, cored, and
quartered. Poach only until “al dente.” Do not overcook.
vanilla mousseline sauce Cool in poaching liquid placed on ice bath.
1-1/4 cups heavy cream 3. If the pears are ripe, proceed directly to cutting them as
4 egg yolks follows: (use same method or poached pears) Peel, quarter,
and core them. Cut off the tapered end of the pears so that
1 vanilla bean the remaining fruit is more or less oval in shape. Place cut
1/4 cup sugar side down and slice the pear into 1/4" slices.
4. Place puff pastry round on a parchment lined half sheet tray.
Sprinkle the tops with about 2 teaspoons sugar each. Arrange
the pear slices in a circle around the edge of the dough,
leaving about a 1/3" border and facing the rounded sided
out. Placing another row of pear slices on the inside, just
overlapping the outer row slightly. Leave the center empty.
The pattern will look like the petals of a chrysanthemum.
5. Dot the surface of the tartlets with butter, cut into small
pieces. Sprinkle the top of each with 2 teaspoons sugar. Bake
until pastry begins to puff, about 15 minutes. Lower oven
to 350°F and continue to bake until pastry is cooked through
and pears are slightly glazed looking, about 25 minutes.
Cool to room temperature.
6. Prepare the Vanilla Mousseline Sauce: Whip the cream to
medium peaks. Refrigerate. In a stainless bowl, combine egg
yolks, sugar, and vanilla bean, split and scraped. Whisk over
barely simmering water until mixture is warm and forms a
ribbon when the whisk is lifted. Remove from heat and
remove vanilla bean and save. Place on KitchenAid® and beat
on high for 3 minutes to cool and accurate. Fold in the
whipped cream in thirds.

Holding Procedure
The tartlets can be held refrigerated, covered, at this point. (1-2
days). The fruit will brown slightly, but this will be unnoticeable
once the tartlets are baked.

Turn Out and Garnish

Just before TURNOUT, tartlets in a 350 degree oven to warm,
about 5-7 minutes. Dust the tops with 1 Tablespoon sugar per
tartlet and run under a broiler or caramelize with a propane
torch. Place on serving plate, spoon some vanilla mousseline
sauce in the center, and sprinkle lightly with the almonds.
43
Tart Tatin (Caramelized Apples Inverted onto a Puff Pastry Round)

Ingredients Preparation
1/2 recipe puff pastry 1. Preheat oven to 425°F.
1/2 cup unsalted butter 2. Roll puff pastry 1/8" thick and dock. Chill 20 minutes. Cut a
1-1/4 cups sugar 10" circle; refrigerate covered until needed.
1-3/4 pounds tart cooking apples 3. Peel, core, and quarter apples. Rub with lemon juice. Place
(such as Granny Smith) sugar and butter in 10" sauté pan and melt butter with sugar.
1 lemon Facing up, very close together, place apples in melted sugar
butter. When butter/sugar begins to bubble, turn heat to
medium-low and continue to cook until sugar caramelizes.
Equipment (About 10-15 minutes; the apples will be rather soft at this
1 10" saute pan point.) Meanwhile, when sugar has become a very light
caramel. Lay disk of puff pastry over apples and tuck in
sides…Bake for about 15 to 20 minutes until puff pastry is
crisp and browned.

Holding Procedure
Once cooled, the tart tatin can be refrigerated for several hours.

Turn Out and Garnish

Once cooked, invert the tart on to a serving platter. Serve warm.
(If refrigerated, allow to return to room temperature and then
reheat bottom on top of stove to loosen caramel.) No garnish is
placed on the tart when presented whole. A sauce boat of Creme
Anglaise may accompany whole tart. Individual portions, since
they lose their integrity once sliced.

Notes from the Chef

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44
Uses for Puff Pastry

CREAM HORNS
Cut long strips of puff pasty about 3/4" wide. Wrap around
tubes over lapping edges. Brush with eggwash; bake. Fill
with whipped cream.

PITHIVIERS
Roll out two large round circles. Fill center with almond
filling. (1 cup almond paste, 1/2 cup unsalted butter, 2 eggs,
and 2 tablespoons flour. Cream almond paste. Add butter
and cream. Add eggs, then flour.)

APPLE TURNOVERS
Cut squares or large circles of pastry. Place apple slices tossed
with sugar and cinnamon on one side. Brush eggwash around
edge, fold over plain side. Seal, with vent in top.

JALOUSIE
Cut two long equal rectangles of puff pastry. Fill center with
two rows of almond filling and one of raspberry jam on one
sheet. Cut regular lines 3/4 way through center of 2nd sheet.
Brush eggwash around edge and seal 2 pieces together.

COFFIN
Cut out large rectangle, then four 1/2" strips equal to the
length of the sides. Carefully brush eggwash around the edge
and place the thin strips on top. Press tightly all around with
a fork. Brush top with eggwash; bake. Fill with pastry cream
and fresh fruit.

FEUILLETEES
Cut out individual size rectangles, brush with eggwash,
bake. Split in half and fill with cream and fruit or savory
cream filling.

45
Notes
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46
Metric Conversions

Common Metric Measures Mass

Volume (L) liter 1/2oz 15g 12oz. 340g
Mass (g) gram and (kg) kilogram 1oz. 30g 1 lb. 450g
Length (m) meter 2oz. 60g 1 1/4 lb. 575g
Temperature (C) degrees Celsius 3oz. 90g 1 1/2 lb. 675g
4oz. 115g 1 3/4 lb. 800g
5oz. 140g 2 lb. 900g
6oz. 170g 2 1/4 lb. 1 kg (1,000g)
7oz. 200g 2 1/2 lb. 1.125 kg
Metric Relationships
8oz. 225g 3 lb. 1.35 kg
Volume 1,000 ml 1(L) liter 9oz. 250g 4 lb. 1.80 kg
Mass 1,000 g 1(kg) kilogram 10oz. 280g 5 lb. 2.25 kg
Length 10mm 1(cm) meter
11oz. 310g 6 lb. 2.70 kg

Volume
1 fluid (fl.) oz. 1/4 deciliter (dcL)
2 fluid (fl.) oz. 1/2 deciliter (dcL)
3 1/2 fluid (fl.) oz. 1 deciliter (dcL)
5 fluid (fl.) oz. 1 1/2 deciliter (dcL)
7 fluid (fl.) oz. 2 deciliter (dcL)
16 fluid (fl.) oz. 4 1/2 deciliters (dcL)
24 fluid (fl.) oz. 7 deciliters (dcL)
28 fluid (fl.) oz. 8 deciliters (dcL)
32 fluid (fl.) oz. 9 deciliters (dcL)
36 fluid (fl.) oz. 1 Liter (L)
1/4 teaspoon (1/4tsp.) 1mL
1/2 teaspoon (1/2tsp.) 2mL
1 teaspoon (1tsp.) 5 mL
1 Tablespoon (Tbs.) 15 mL

47
Metric Conversions (continued from previous page)

Temperature
Fahrenheit (F) Celsius (C)
300 degrees 150 degrees
325 160
350 180
375 190
400 200
425 220
450 230
500 260
525 270
550 290
Freezing point: Fahrenheit, 32 degrees; Celsius, 0 degrees
Boiling point: Fahrenheit, 212 degrees; Celsius, 100 degrees

Notes from the Chef

48
Culinary Abbreviations

Teaspoon tsp
Tablespoon Tb.
Cup C
Pound #
Pint pt.
Quart qt.
Gallon gal
To Taste TT
Label/Date/Refrigerate LDR
First In First Out FIFO

3 teaspoons = 1 Tablespoon
2 Tablespoons = 1 ounce
8 ounces = 1 cup
16 ounces = 1 pint
32 ounces = 1 quart
128 ounces = 1 gallon

Notes from the Chef

49
Progression of a Class

1. Line-up
2. Take roll
3. Assign cleaning jobs
4. Quiz (when appropriate)
5. Lecture
6. Distribute handouts (when appropriate)
7. Go over recipes
8. Mise en place
9. Make purchasing center list of supplies
10. Get supplies from purchasing (only once)
11. Cook and prepare recipes
12. Establish turnout time
13. Turn-out
14. Critique
15. Clean up and Daily assessment
16. Inspection
17. Take roll
18. Dismissal

Notes from the Chef

50
Safety Rules

Some potential dangers

in the kitchen would be:
A. Sharp knives
B. Dull knives
B. Electrical and gas equipment
C. Hot pots
D. Spills

Safety Hazards: There are many

situations that could be dangerous.
1. Studies show that most injuries are caused by falls.
2. Cuts are a close second, followed by burns and strains.
3. Falls and strains cause most of the loss of time from a job.
It is very important and for everyone's benefit (you, your
co-workers and your employer) to be part of a team dedicated
to working safely.

How to Prevent Safety Hazards:

1. Keep floors clean and dry. Wipe up spills immediately;
don’t rely on salt.
2. Walk, never run in a kitchen.
3. Keep work areas and traffic lanes clear. Electric cords
shouldn't extend across traffic areas. Mops and brooms
should be put away.
4. Use a stepladder, never a chair or table to reach for
high objects.
5. Wear low-heeled, comfortable shoes with rubber soles.
6. Look where you are going.

Notes from the Chef

51
Basic First Aid

What To Do When You Cut Yourself:

Even a small cut can be serious in food service. Most cuts do
require a bandage. If you need a bandage, you may also need
to wear a plastic glove to prevent contamination. Remember:
You are more likely to cut yourself with a dull knife than a
sharp knife.

Rules to Remember about Knives:

1. Always use a very sharp knife.
2. Use the correct knife for the job.
3. Use a cutting board - don't slice food in your hands.
4. Always cut away from your body.
5. Never put knives in the sink. Clean them and put them
away straight away.
6. Don't use a knife for prying open lids, cutting paper
or string.
7. Store knives correctly, in your toolbox.
8. Always hold knives point down when walking.
9. Never point or wave your hand while holding your knife.
10. If you drop your knife, let it fall. Never try to catch it.

Burns and How to Prevent Them:

1. Protect hands by using a dry towel. Remember, even a
damp towel conducts heat.
2. When reaching into the oven, pull the rack out.
3. To protect from steam burns, always tilt the lid of a pot
away from you to let the steam escape. Be sure all
the steam is gone from a pressure cooker before opening.
4. Never put wet, cold food into hot fat because it will cause
the fat to splatter. It may also cause the fat to boil over
and catch fire.
5. Keep flammable materials such as towels away from
open flame.

52
Basic First Aid (continued from previous page)

Strains and How to Prevent Them:

Strains usually occur in the lower back. They are caused by
incorrect methods when lifting heavy items.
1. Lift from strong leg muscles, not from weak back muscles.
2. Store heavy objects on the bottom shelves.
3. Ask for help if an item is too heavy to lift alone.

Shock and How to Prevent Them:

1. Always check cords periodically, to make sure they are
in good repair.
2. Unplug an appliance before washing it.
3. Never handle electrical equipment with wet hands.
4. Be sure an appliance is turned off before plugging into
an outlet.

Grease Fires:
1. Don't overheat fat, or a flash fire may result.
2. Never leave hot fat unattended.
3. In case of fire, never use water to put out a grease fire.
It will cause it to spread. Learn how to use the fire
extinguisher, which contains a compound to smother
the fire. If no extinguisher is available, smooth the fire
with a damp towel, or cover with a pot. Baking soda
will also put out a grease fire.
4. Grease from cooking accumulates on the walls and
hood over the range, deep fryer or grill. During the
heat of cooking, the accumulated grease may catch fire.
Prevent this by washing the wall and hood with warm
water and detergent periodically.

Notes from the Chef

53
Cleaning Jobs

WARNING: Before starting jobs everyone does their own mise en place.
No one leaves before clean up is complete.
Anyone who does will be marked absent for Monitor:
the class. Checks to make sure all of the clean up jobs are complete.
Responsible for all incomplete or absentee jobs. Performs
cleaning inspection with the instructor.

Cleaning Turn-out Dishes and Pots:

At the start of class, fill the right hand side sink with hot soapy
water and the center sink with clear hot water. Wash any pots,
dishes and utensils left-over from turn-out. Nothing is left to
soak unless specified by the instructor. Set the clean dishes on
the drain board to be dried and put away. When all of the dishes,
pots and utensils are clean, drain the sinks, wipe out the sink,
splash board and walls around the sink. Dry all dishes, pots and
utensils and replace in their designated areas. No equipment
is to be left in the sink area.

Dry and Replace:

Dry all of the cleaned equipment as it is cleaned. Place neatly
in its appropriate place in the kitchen.

Sweep and Mop:

Sweep entire floor, under all equipment tables, stoves, etc. After
the dishes and pans have been put away and the kitchen is empty,
mop the floor using cool water and a clean mop. Mop under all
equipment, tables, etc. Wash out mop. Wash out bucket. Store
in designated closet.

Walls and Trash:

After the floors have been swept, tables cleaned and dishes
scraped, take out the trash. Line the clean dry cans with a liner.
Scrub walls, doors and baseboards, particularly around the
trashcans with soapy water.

Equipment Inventory:
Go through inventory sheet, making certain that everything is
accounted for and in its designated place. All equipment not on
the list or any items that are in excess of the par number is sent
directly to the purchasing center. Sign bottom of inventory sheet
as verification that the inventory is accurate. Ask the instructor to
sign the sheet.

54
Cleaning Jobs (continued from previous page)

Stainless Steel:
Wipe down tabletops, under tops and surfaces with hot soapy
water. Dry all surfaces. Organize stools (seat side down) and
stockpots under tables.

Food Inventory:
Check refrigerator inventory list. Anything in the refrigerator
not on the list must be covered, labeled, dated and sent to the
Purchasing Center. Restock depleted inventory. Check all food
for freshness, especially stocks.

Refrigerators and Shelves:

Clean and organize shelves. Make sure they are spotless,
greaseless and orderly without any duplication of products.
Cover all opened boxes and jars.

Stoves and Ovens:

Wipe down stove tops, burners and ovens inside and out with
hot soapy water. Scrub where necessary. Clean out drip tray.
Make sure all burners and ovens are turned off. Wipe out
convection oven inside and out.

Purchasing Center:
Collect inventory from the purchasing center at the beginning
of class and bring it to the classroom. Refrigerate all perishables.
At the end of class wrap, label and date all unused food. Separate
perishables and non-perishables into separate bins. Return
unused items to the storeroom along with equipment from the
storeroom. Return clean-up book.

Bins and Trash:

Wash flour, sugar and onion bins. Dry. Remove damaged
inventory and restock when necessary. Wipe down mixers,
and food processors.

Miscellaneous Cleaning:
Scrub grease trap, sink area, window sills, cage, ice machine,
or anything else the chef requests to be cleaned.

55
Behavioral Rules

Walk; do not run in the kitchen.

Inform classmates when you are walking behind them.

Do not shout in the kitchen.

Do not use foul language.

Do not smoke in the kitchen.

You may leave the kitchen only when excused by an instructor.

You may not receive visitors during class.

Do not enter a closed kitchen without knocking, unless you

are in that class.

Do not remove food or equipment from a kitchen.

If you are idle find work. Breaks are not permitted unless
a break is announced by the instructor.

Be helpful and courteous to fellow students.

Above all else, follow the guidance of your chef carefully.

Be courteous and respectable to our purchasing center staff.

They work hard and are an important part of the school.

Notes from the Chef

56
Dress Code for the Kitchen

Uniform:
1. Cleaned, pressed whites; sleeves worn down and cuffed
at bottom.
2. Checked Pants must be the exact model and pattern
of those issued by The Restaurant School
3. All chefs' coats must be the exact model and pattern
of those issued by The Restaurant School, and to be
buttoned to top button.
4. Nametags must be worn on the left side of the jacket
at all times while in the kitchen.
5. Aprons to be worn in every cooking class and restaurant
operation; bib up with full length of the apron down
to the knees.
6. Neckerchiefs must be worn, properly knotted, in all
kitchen classes.

Hat:
1. Chef's hat must be cotton.
2. The hat should be clean; no grease spots or writings.
3. The chef hat must be worn at all times in cooking class
or restaurant operations.
4. Hat should be worn properly. Covering all hair in front
and back.

Shoes:
1. Only black work shoes or black rubber soled clogs
are to be worn at all times.
2. Sneakers are not acceptable.
3. No open-toed shoes allowable, no high heels.
4. No nylon stockings.

Jewelry:
1. No jewelry, except the following:
A. Wedding and engagement rings.
B. Watches.
C. Simple post earrings; nothing dangling.

57
Dress Code for the Kitchen (continued from previous page)

Personal Hygiene:
1. All students should arrive to class and operations cleaned
and groomed.
2. All hair must be contained within a hat or under a hair net.
3. All beards and mustaches are to be closely trimmed.
4. Those without beards are to be clean-shaven at all times.
5. Only clear nail polish is acceptable.

Please Note:
Students must adhere to the dress code at all times. The
instructor will make the determination whether a student is
deficient in any area concerning the dress code. It is up to the
student to make the changes necessary or face being dismissed
from that class.

Notes from the Chef

58
Cleaning Mise En Place

Every student will:

Wash and dry his/her cutting board and replace it in the
cutting board rack.
Wipe off the tabletop of his/her work surface with hot soapy
water and dry it.
Pick up any debris around his/her work area.
Wrap, label and date any unused food and return it to the
storeroom bin or to the refrigerator. (Only items listed on the
refrigerator inventory sheet should be placed in the refrigerator).
Wash his/her own prep pots and utensils before as class
progresses. Prep dishes are not to be left for pot washers!

Clean-Up Checklist
1. Put sheet pan and cooling rack away.
Cutting boards: Cleaned and returned.
2. Tables clean (top and bottom). Stools under tables.
3. Bins cleaned and stocked.
4. Refrigerators clean. Everything labeled
and inventory checked.
5. Stoves clean. Nothing left on top. Scrub trays clean.
Ovens cleaned. Burners and oven turned off.
Fryolator empty and clean. Convection oven clean
– nothing on top.
6. Cage locked. Everything put away and inventoried.
Equipment clean. (Parts of machines in order). Dishes
stacked. Extra equipment returned to the purchasing center.
7. Shelves: Everything covered. Unnecessary items removed.
Clean and orderly.
8. Sinks: Nothing left around sinks. Sinks clean. Walls clean.
Soap shelf clean.
9. Floors: Mop, broom and dustpan away. Floor clean,
including under all equipment and tables. Mop and
bucket rinsed out.
10. Lights off. Windows closed. Door locked.

59
Sharpening a Knife

1. Place a damp, clean towel on the table and place the stone
on top of the towel.
2. Use the entire side of the stone for sharpening so that
the stone will not hollow out in the center.
3. Start with the coarse side of the stone.
4. Hold the blade at an approximate 20 degree angle.
This makes a comfortable path for the “swing of the arms”
to the right. Place very little pressure on the knife. With
your right hand holding the handle and the left hand
guiding the blade, draw the knife back across the stone.
Make sure to draw the full blade heel to tip.
5. When you are satisfied you are beginning an edge,
turn the knife over and sharpen the other side.
6. When the knife feels sharp, turn the stone over, and
sharpen further on the fine side. The knife should feel
smoother and sharper.
7. When the knife has a good edge, clean the blade carefully.

To Steel:
1. After you sharpen the knife on a stone, it is necessary
to "steel" the knife to pick up excess burrs.
2. Hold the steel firmly in the left hand. Use the hand
and steel as one half of an "X".
3. Place the heel of the knife lightly against the near side
on the end of the steel at an approximate 25 degree angle.
4. Pass the knife lightly along the steel in the direction of the
left hand. A swinging motion should pass the edge of the
knife blade from heel to tip.
5. Bring the knife into position again, this time the heel
of the blade against the far side of the steel. Repeat the
same swinging motion.
6. Alternate from side to side. A half dozen strokes each way
is sufficient.

NOTE: Professional knives are an important investment.

In general, it is best to have your knives professionally
sharpened at a cutlery store.

60
The French Knife

The Basic Grip:

1. Place the cutting edge of the knife on the worktable;
holding the knife by the back of the blade with the left hand.
2. Place your open right hand on the handle of the knife.
The inside of the hand at the base of the index finger
should rest slightly above the handle.
3. Close your hand around the handle. The handle should
lie directly under your wrist and in a straight line with the
forearm. The thumb and index finger should grip either
side of the blade.

Detailed Cutting of an Onion

1. Cut the onion in half from the top to the bottom.
2. Align the onion half on the board; the bottom side should
be to your left.
3. Use the left hand to press the onion to the board.
4. Apply the first vertical cuts about 1/6 of an inch apart.
5. Apply two to three horizontal cuts of the depth.
6. Apply vertical cuts about 1/6 of an inch apart.
The onion will fall apart by itself after this
final cut has been applied.

NOTE: Cut very slowly at first, until the process is understood.

Speed will develop with practice.

Notes from the Chef

61
Knife Skills Classes 1 and 2

Learning to correctly use professional chef’s knives is on of the

most important lessons for the any culinary student. Knife Skill
classes 1 and 2 are designed to introduce the student to several
basic as well as intermediate knife cuts.
Below you will find the knife cuts, broken down by stages, which
will be demonstrated by the teaching chef, to be practiced and
eventually mastered by the student.

Knife Class #1; Basic Knife Skills

• Review of issued tools and their uses
• Sharpening and honing of blades
• Techniques of Free Pass and Pivot
• Mincing
• Chiffonade
• Chopping
• Small dice – 1/4 x 1/4 x 1/4 inches
• Medium dice – 1/2 x 1/2 x 1/2 inches
• Large dice – 3/4 x 3/4 x 3/4 inches
• Rondeles – 1/8 inch thick

Knife Class #2:

• Julienne – 2 x 1/8 x 1/8 inches
• Batonnet – 2 x 1/4 x 1/4 inches
• Paysanne – 1/2 x 1/2 x 1/8 inches
• Alumette – 2 x 1/16 x 1/16 inches
• Tomato concasse – Skinless, seedless tomato
• Chiffonade

Knife Class #3:

• Oblique – roll cut
• Brunoise – 1/8 x 1/8 x 1/8 inches
• Fine brunoise – 1/16 x 1/16 x 1/16 inches
• Parisienne
• Tourner – 7 sides
• Fluting

62
Brown Stock

Ingredients Preparation
15# veal or beef bones 1. Preheat oven to 400-degrees.
3 gal. water 2. Rinse the bones in cold water.
3# mirepoix 3. Place the bones in a roasting pan, one layer deep, and roast
8 oz. tomato paste until evenly browned.
Sachet (3 bay leaves, 4. Remove bones from pan and place in stockpot.
1 teaspoon thyme, 5. Drain fat from pan and reserve.
1 teaspoon peppercorns, 6. Deglaze pan with part of water to release pan drippings
2 cloves, and parsley stems) (fonds).
2# browned meat 7. Cover bones with cool water. Add deglazing liquor,
tomato paste, sachet and browned meat. Bring to a boil
and reduce to a simmer. Cook for 6 hours, skimming
frequently.
8. Using the same pan in which the bones were roasted,
sauté mirepoix in reserved fat until browned.
9. In the last two hours of cooking, add the mirepoix.
10. Simmer for an additional 2 hours, skimming throughout.
11. Strain, using cheesecloth if necessary.

Holding Procedure
Cool as quickly as possible and store in refrigerator.
Stock may be frozen, after cooling.

Turn Out and Garnish

Used for soups and sauces.
May be reduced to a Glace de Viande.

Notes from the Chef

Yield 2-1/2 gallons
Cooking time: 8 hours

63
White Stock

Ingredients Preparation
15 # veal or beef bones 1. Rinse all bones in cold water.
10 # chicken backs and necks, 2. Place bones in stockpot and cover with cool water.
excess fat removed 3. Bring to a boil, then drain. Remove and reserve bones.
6 gal. water Rinse out pot. Replace bones. Add wine and simmer
2 qts. white wine until reduced by half.
4# mirepoix 4. Cover with water, bring to a boil and then reduce to a
Sachet (3 bay leaves, 1 tsp. thyme, simmer (skim throughout).
1 tsp. peppercorns, 5. Add mirepoix and sachet.
3 cloves and 6. Simmer an additional 5-6 hours.
8 parsley stems) 7. Strain, using cheesecloth if necessary.

Holding Procedure
Cool as quickly as possible and store in refrigerator for
approximately 5 days.
Stock may be frozen after proper cooling.

Turn Out and Garnish

Notes from the Chef

67
Velouté Sauce

Ingredients Preparation
2-1/2 cups stock (fish, chicken, white) 1. Heat the butter in a saucepan. Incorporate the flour and
1 fluid oz. clarified butter cook 3-5 minutes over moderate heat to make a blond roux.
2-1/2 Tb. flour 2. Gradually add the stock, stirring constantly with a whisk
To Taste salt and pepper to avoid lumps.
3. Simmer 30 minutes to achieve proper consistency and flavor.
Season with salt and pepper.
4. Strain through cheesecloth.

Holding Procedure
Velouté may be held in the refrigerator up to two days.

Turn Out and Garnish

Veloute is a mother sauce that may be used alone.
When serving a velouté, additional ingredients may be added.
See the pages following for secondary sauces using Velouté
as the primary sauce.

Notes from the Chef

Yield: 1 pint
Cooking time: 30 minutes

68
Secondary White Sauces

The following sauces are to be prepared and served with chicken,

fish or pork as the protein.
These sauce preparations are based on 1-cup measures of
béchamel or velouté.

Sauce Albufera
Sweat 1 tablespoon shallots in 1 tablespoon butter.
Add 1-1/2 cups of chicken stock and reduce to 1/4 cup.
Add 1 cup of chicken velouté and 2 ounces cream.
Simmer for 10 minutes.
Adjust consistency and seasonings.
Mount with 2 tablespoons red pepper butter.

Sauce Soubise
Sweat 6 ounces of sliced onions in 2 ounces of butter
(do not brown!). Add 1 cup béchamel and simmer, covered,
for 15 minutes.
Add 2 ounces cream.
Adjust consistency and seasonings.
Strain.

Sauce Anchoise
Mount 1 cup of fish or shellfish velouté with 1-2 tablespoons
of anchovy butter.
Adjust seasonings and finish with the addition of
1 diced anchovy and 1 teaspoon minced parsley.

Sauce Aurore
Saute 2 teaspoons shallots in 1 tablespoon of clarified butter
until soft. Add 2-1/2 ounces tomato puree or 1/2 cup of tomato
concasse, cook until dry (pince).
Deglaze with 1 ounce of white wine and reduce by half.
Add 1 cup chicken or fish velouté and simmer for 10 minutes.
Adjust consistency and seasonings.
Finish with 2 ounces cream.
Strain.

69
Secondary White Sauces (continued from previous page)

Sauce Bercy
Saute 1 brunoise shallot in 2 Tb. clarified butter.
Deglaze with 1/2 cup white wine.
Reduce wine to almost dry (sec).
Add 1/2 cup of fish or shellfish stock and reduce by half.
Add 1 cup of fish or shellfish velouté and simmer for 10 minutes.
Strain and mount with 1 tablespoon butter and finish with 1
teaspoon parsley.

Sauce Normandy
Saute 1/2 cup of mushrooms in 2 tablespoons clarified butter
until liquid releases.
Add 1/4 cup of shellfish liquor and reduce by half.
Add 1 cup fish or shellfish velouté and simmer 10 minutes.
Adjust consistency and seasonings.
Liaison 1 egg yolk and 1/2 cup cream.
Strain.

Sauce Duxelles
Sweat 1 tablespoon shallots in 2 tablespoons of butter.
Add 8 ounces finely chopped mushrooms and juice of
1/4 lemon.
Cook until mushrooms are dry.
Deglaze with 2 ounces of white wine and reduce by half.
Add 1 cup velouté, simmer for 10 minutes, and adjust
consistency and seasonings.
Finish with 1-1/2 ounces cream.

Sauce Hungarian
Sweat 1 tablespoon shallots in 2 tablespoons butter.
Add 1/4 cup minced mushrooms, 1 tablespoon paprika.
Cook until mushrooms release liquid.
Add 1 cup chicken velouté and simmer for 10 minutes.
Finish with 2 ounces of sour cream.

70
Secondary White Sauces (continued from previous page)

Sauce Curry
Sweat 1 tablespoon shallots in 2 tablespoons butter.
Add 2 tablespoons of curry powder and 1 teaspoon of cumin.
Cook for 30 seconds.
Deglaze with 1/4 cup white wine, add 1/2 cup chicken stock
and reduce by half.
Add 1 cup chicken velouté and simmer for 10 minutes.
Adjust consistency and seasonings.
Strain and monter au beurre.

Sauce Cardinal
Sweat 1 teaspoon minced shallots in 2 teaspoons clarified butter.
Deglaze with 1/4 cup white wine and reduce to almost dry (sec).
Add 1/4 cup fish or shellfish stock and reduce by half.
Add 1 cup béchamel and 2 ounces heavy cream.
Simmer for 10 minutes.
Adjust consistency and seasonings.
Strain and mount with 2-3 tablespoons of lobster butter.

Sauce Nantua
Same as Cardinal but mount with 2-3 tablespoons crustacean
butter, 1 tablespoon minced parsley, 1/2 tsp. tarragon and
1/2 tsp. chervil.
Season to taste.

Sauce Americaine
Sweat 1 brunoise shallot with 1 clove minced garlic.
Add 1/2 teaspoon paprika and 1/4 cup tomato puree.
Deglaze with 1/4 cup brandy, reduce sec.
Add 1 cup fish or shellfish velouté and 1/2 cup fish or shellfish
stock. Simmer for 10 minutes.
Add 1/4 cup cream, 1 tablespoon minced parsley, 1/2 teaspoon
tarragon and 1-1/2 teaspoons chervil.
Mount with 2 tablespoons lobster or crustacean butter.

Sauce Newburg
Same as for Americaine but substitute Madeira for the brandy.

71
Espagnole Sauce

Ingredients Preparation
6 Tb. butter, clarified 1. In a heavy saucepan, sauté the mirepoix in the clarified
2 cups mirepoix, medium dice butter until lightly browned. Add the flour and stir over
8 Tb. flour low heat until the roux is deep brown, approximately
20 minutes. Add the tomato paste and cook an additional
2 Tb. tomato paste 2 minutes.
6 cups brown stock (page 63) 2. Add the stock, a bit at a time, stirring constantly.
6 oz. beef stew meat, browned Bring to a boil and skim the scum.
1 each sachet 3. Add the meat and sachet. Simmer for as long as time
allows, up to 6 hours, adding more brown stock as needed
to maintain proper consistency.
4. When sauce is fished, strain through cheesecloth.

Demiglace
1. Combine the brown sauce with an equal amount of
brown stock. Over moderate heat, reduce to original volume.
2. When the sauce is finished, strain through cheesecloth.

Holding Procedure
Brown sauce may be held in a refrigerator for up to 1 week.
Brown sauce does not freeze well.

Turn Out and Garnish

1. Reheat, skim and correct texture.
2. Use as a base for compound sauces.

Notes from the Chef

Yield: 5 cups
Cooking time: Up to 6 hours

72
Secondary Brown Sauces

The following sauces may be served with beef, lamb, veal,

chicken or game as the protein. If certain sauces best
accompany particular meats, the preference is noted.
These recipes are formulated to produce a 1-cup yield
of each individual sauce.

Sauce Chasseur
White wine based brown sauce for chicken and feathered game.
Sauté 3 ounces mushrooms in 1 tablespoon of butter.
Add 1 tablespoon minced shallots. Cook briefly.
Deglaze with 3 ounces white wine and 2 tablespoon brandy.
Reduce by half.
Add 2 ounces tomato concasse and 4 ounces Demiglace.
Reduce to nappe. Mount with 2 tablespoons butter.
Finish with 1 teaspoon each minced chervil and tarragon.
Do not strain.

Sauce Robert
White wine based brown sauce for grilled meat and pork
Sweat 3/4 cup onion in 1 tablespoon butter.
Add 4 ounces white wine and reduce by 2/3.
Add 1 cup Demiglace. Simmer for 10 minutes.
Add a pinch of sugar and 2 teaspoons Dijon mustard.
Do not boil after the addition of the mustard.
Strain.

Sauce Charcuterie
Sauce Robert with the addition of I tablespoon
of julienne cornichons.

Sauce Bordelaise
Red wine based brown sauce for beef
Combine 1 cup red wine, 1 tablespoon minced shallots,
1 teaspoon cracked black pepper, 1/8 teaspoon dried thyme
and 1/8 a bay leaf.
Reduce to 1/2 cup.
Add 3 ounces Demiglace. Simmer for 15 minutes.
Strain.
Mount with 1 tablespoon whole butter and finish with
poached marrow, small dice.

73
Secondary Brown Sauces (continued from previous page)

Sauce Madere
Fortified wine based sauce for beef and pork.
Combine 1 cup Demiglace with 1/8 cup Madeira.
Reduce to one cup.
Mount with 1 tablespoon whole butter.

Sauce Piquante
White wine vinegar based brown sauce for pork and grilled meats.
Combine 2 ounces white wine, 2 ounces white wine vinegar
and 1 tablespoon minced shallots. Reduce by 1/2.
Add 6 ounces Demiglace. Simmer for 10 minutes.
Strain.
Mount with 1 tablespoon whole butter.
Finish with 1-1/2 teaspoon minced cornichons and 1/2 teaspoon
minced chervil.

Sauce Poivrade
Vinegar based pepper flavored brown sauce for beef and game.
Brown 4 ounces small diced mirepoix in 1 tablespoon butter.
Drain excess fat.
Add 1/4 teaspoon dried thyme, 1/4 bay leaf and 3 parsley stems.
Sauté briefly.
Add 2 ounces white wine and 2 ounces white wine vinegar.
Reduce to dry, being careful not to burn.
Add 2 cups brown stock. Reduce by 1/2.
Strain and mount with 1 tablespoon whole butter.

Sauce Diane
Sauce Poivrade with the addition of 1/4 cup of heavy cream.

Sauce Moscovite
Sauce Poivrade with the addition of 3 juniper berries
in the reduction and 1-1/2 tablespoons of sliced almonds
and 1 tablespoon of currants as garnish.

Sauce Grand Veneur

Sauce Poivrade with the addition of 1 teaspoon
red currant jelly and 1/4 cup of cream. Serve with game.

74
Classical Tomato Sauce

Ingredients Preparation
2 oz. butter (clarified) 1. Using a medium saucepot, sauté onions and celery in butter
2 Tb. flour until soft. Add garlic and cook 2 minutes. Reduce heat.
1 qt. brown stock 2. Add flour and cook for 15 minutes, stirring occasionally,
1 cup peeled plum tomatoes to make a brown roux.
1 cup tomato purée 3. Whisk in brown stock. Stir until slightly thickened
and smooth.
3 oz. onion, minced
4. Add tomatoes, purée and bay leaf.
2 oz. carrot, small dice
5. Simmer for 1-1/2 to 2 hours, or as long as time permits;
2 oz. celery, small dice strain.
1 tsp. garlic, minced 6. Adjust thickness with additional stock, if needed,
1 each bay leaf to maintain a nappe consistency.

Holding Procedure
Tomato sauce may be held up to 3 days in refrigerator.

Turn Out and Garnish

Tomato sauce may be used in a variety of dishes calling
for classical tomato sauce.

Notes from the Chef

Yield: 1-1/2 quarts

Prep time: 15 minutes

75
Basic Tomato Sauce

Ingredients Preparation
1/2 cup olive oil 1. In a saucepan, heat the olive oil and sauté onions until
1cup onions, minced tender. Add garlic and cook for 2 minutes.
1 Tb. garlic, minced 2. Add crushed tomatoes, tomato purée and seasonings and
2 qts. peeled plum tomatoes; simmer gently 1 to 3 hours, or as long as time allows,
crushed uncovered, adjusting consistency as necessary
2 cups tomato purée 3. Adjust seasoning. Remove the bay leaf and pass sauce
through a food mill, if desired.
To Taste salt and pepper
1/2 tsp. dried oregano
1 each bay leaf
Holding Procedure
May be held in the refrigerator up to 3 days.

Turn Out and Garnish

1. Meat Sauce: Add 1/4 pound cooked ground beef.
2. Milanaise: Add julienne of mushrooms, ham and tongue.

Notes from the Chef

Yield: 2 quarts
Prep time 15 minutes
Cooking time: 1 hour

76
Fresh Tomato Sauce

Ingredients Preparation
2 Tb. clarified butter 1. Sauté the shallots in oil and butter over medium-low heat
2 Tb. olive oil until a very light golden brown. Add garlic and cook for
1/2 cup shallot, minced an additional 2 minutes.
2 cloves garlic, minced 2. Add tomatoes and bay leaf and simmer for 4 to 5 minutes,
skimming as needed.
3 cups tomato concasse
3. Season with salt and pepper and add the chiffonade of basil;
2 Tb. fresh basil, chiffonade Adjust thickness with stock, if needed.
1 each bay leaf
To Taste salt and pepper
Holding Procedure
As needed chicken or vegetable stock
May be held up to two days in refrigerator.

Turn Out and Garnish

May be used in a variety of dishes calling for fresh tomato sauce.

Notes from the Chef

Yield: Approximately 2-1/2 cups

Prep time: 20 minutes

77
Variations on Tomato Sauce

Sauce Tomate Escoffier:

Proceed as with Classic Tomato Sauce adding one ounce
blanched salt pork with the butter and 2 ounces carrot brunoise
with the vegetables. Substitute white stock for the brown stock.
Serve with spinach fettuccini.

Sauce Tomate Larousse:

Proceed as with Classic Tomato Sauce substituting bacon fat for
the butter and adding a ham hock, or other pork product while
the sauce is simmering. Serve with fettuccini.

Coulis de Tomate:
Proceed as with Fresh Tomato Sauce adding 1/2 cup shredded
carrot with the onion and chopping all ingredients finely.
Serve with ravioli and grated cheese.

Sauce Americaine:
This sauce is commonly served with fish. Proceed as for
Classic Tomato Sauce adding 1 cup of white wine and 1 cup
strongly flavored fumet along with the brown stock. Finish
the sauce with chopped parsley and a dash of cayenne pepper.
Serve with sautéed flounder.

Sauce Tomate Creole:

Proceed as with Basic Tomato Sauce seasoning to taste with
cayenne pepper and adding 3/4 cup coarsely chopped
mushrooms near the end of cooking. Serve over grilled
pork chops.

Ragu Bolognese:
Proceed as with Basic Tomato Sauce substituting 1/4 cup each
carrot and celery brunoise for the pepper. Sauté 3/4 pound
ground chuck with the garlic, stirring frequently. Before adding
the tomatoes, reduce 1 cup of white wine in the pan until
evaporated and then add 1/2 cup of milk. Serve with spaghetti
and grated cheese.

78
Hollandaise Sauce

Ingredients Preparation
4 each egg yolks, 1. Whisk the yolks in a stainless steel bowl with the lemon juice,
room temperature water and cayenne pepper until well blended.
1 Tb. lemon juice 2. Place the mixture over a pot of barely simmering water and
2 Tb. water heat, whisking constantly. Cook until the yolks are thick,
Pinch cayenne and very fluffy.
1 cup clarified butter 3. Remove from the heat and whisk in the clarified butter
in a slow and steady stream. If the sauce should tighten up
To Taste salt and pepper too much, add a little more water or lemon juice.
4. Season to taste with salt and pepper; add more lemon juice
if desired.

Holding Procedure
Hold over warm water or on the warming rack of the stove.
Do not hold on the stovetop, as the mixture will break.

Turn Out and Garnish

Use with light meats, fish or vegetables. Allow the food to cool
slightly before saucing with Hollandaise, so the sauce will not
break.

Notes from the Chef

Yield: 1 cup
Prep time: 10 minutes

79
Mayonnaise Sauce

Ingredients Preparation
1 each egg yolk 1. Whisk the egg yolk with the mustard and lemon juice in a
1/4 tsp. dry mustard stainless bowl until well blended.
2-3 tsp. lemon juice or vinegar 2. Add the oil one drop at a time as you stir with a whisk.
3/4 cup corn oil Once a third of the oil has been added, add the rest
in a slow steady stream.
To Taste salt and pepper
3. When all of the oil has been incorporated, season to taste
2 tsp. boiling water with salt and pepper and whisk in the boiling water to
stabilize the mayonnaise.

Holding Procedure
Hold in covered container in the refrigerator.

Turn Out and Garnish

Keep well chilled during turnout. Use as needed.

Notes from the Chef

Yield: Approx. 3/4 cup

Prep time: 10 minutes

80
Sauce Beurre Blanc

Ingredients Preparation
1/2 cup white wine 1. Reduce wine, vinegar, shallot, salt and pepper to
1/4 cup white wine vinegar 3 Tablespoons.
3 Tb. shallots, minced 2. If using cream to stabilize the Beurre blanc, add it at this
1/2 tsp. salt time and reduce mixture back down to 3 Tablespoons.
If not, proceed to step 3.
Pinch white pepper
3. Reduce heat to very low and stir in the butter, a little
2 Tb. heavy cream (optional) at a time, adding a little more as the sauce emulsifies.
1/2 # cold butter, 4. Taste and correct seasoning.
cut into small cubes

Holding Procedure
Hold in a warm, but not hot place, whisking occasionally,
for up to two hours.

Turn Out and Garnish

Sauce is used to accompany light meats, vegetable and
seafood dishes.

Variation: Beurre Rouge; Red wine, red wine vinegar,

shallots and butter.

Notes from the Chef

Yield: 1 cup
Prep time: 10 minutes
Cooking time 10 minutes

81
Sautéed Chicken Breast in Brandy Mustard Cream Sauce

Ingredients Preparation
1 each chicken breast, 1. Pound the chicken breast between two sheets of plastic wrap
8 oz., boned, skinned to an even thickness.
To season salt/pepper 2. Have all other ingredients ready for service.
For dredging seasoned flour
2 Tb. clarified butter Turn Out and Garnish
2 tsp. shallot, minced
1. Season chicken breast with salt and pepper. Dredge in
3 Tb. brandy
seasoned flour and pat off excess flour (Breast should barely
3/4 cup heavy cream show the flour.)
1 Tb. Dijon mustard 2. Heat sauté pan and add the clarified butter.
To Taste salt, white pepper 3. Sauté chicken breast in clarified butter until golden brown
For garnish parsley sprigs on both sides. Remove and keep warm.
4. Pour out excess fat. Sauté shallot a few seconds.
Add brandy and flambé. Add cream.
5. Reduce cream until just under nappe (just thick enough
to barely coat a spoon). Add mustard and season with
the salt and pepper.
6. Strain sauce onto warmed plate. Top with chicken breast,
and garnish with parsley sprig.

Notes from the Chef

Yield: 1 serving
Prep time: 10 minutes
Cooking time: 20 minutes

82
Sautéed Pork Chop with Rosemary Pan Sauce

Ingredients Preparation
1 each pork chop, 6 oz., trimmed Have all ingredients ready.
For dredging flour
2 Tb. clarified butter Holding Procedure
1 Tb. shallot, minced
Hold refrigerated.
1 tsp. garlic, minced
1/2 cup white wine
1 tsp. dried rosemary Turn Out and Garnish
1 cup strong chicken stock 1. Season pork chop with salt and pepper.
To Taste salt and pepper 2. Dredge pork chop in flour.
2 tsp. whole butter 3. Heat the clarified butter in a sauté pan. Sauté the
For garnish sprig of fresh rosemary pork chop over medium heat until deep golden brown
or parsley on both sides.
4. Pour out excess fat from pan. Add shallot and garlic
and sauté briefly until softened. Do not brown.
5. Add white wine and rosemary and reduce to 2 Tablespoons.
Add chicken stock and reduce to nappe. Mount with butter
and season to taste.
6. Strain the sauce onto a warmed plate, place chop
on sauce and garnish.

Notes from the Chef

Yield: One serving

Prep time: 10 minutes
Cooking time: 15 minutes

83
Basic Barbecue Sauce

Ingredients Preparation
1/2 cup clarified butter 1. Sauté onion in clarified butter until tender, add minced
1 cup onion, brunoise garlic and cook for 2 minutes.
1 clove garlic, minced 2. Add remaining ingredients and simmer for 20 minutes.
12 oz. catsup 3. Check seasoning.
4 Tb. brown sugar
1 Tb. Worcestershire sauce Holding Procedure
1/2 cup red wine vinegar
May be held for 1 week in the refrigerator.
1 cup water
To Taste salt and pepper
Turn Out and Garnish
Used as a sauce for chicken, ribs or beef.

Notes from the Chef

Yield: 3 cups
Prep time: 10 minutes
Cooking time: 25 minutes

84
Sweet and Sour Sauce

Ingredients Preparation
1 tsp fresh ginger, 1. Combine ginger, sugar, soy sauce, white wine, vinegar and
peeled and grated fine catsup in a saucepan and bring to a boil.
3/4 cup sugar 2. Dissolve the cornstarch in cold water and add to the sauce.
3 Tb. soy sauce Boil 1 minute.
1 Tb. white wine 3. Reduce to a simmer and cook 5 minutes. Add the scallion
3 Tb. rice wine vinegar and remove from heat.
3 Tb. catsup
2 tsp. cornstarch Holding Procedure
1/4 cup cold water May be held up to 1 week.
1 Tb. scallion, minced
Turn Out and Garnish
May be used as sauce for shrimp and Asian dishes.

Notes from the Chef

Yield: 1 cup
Cooking time: 10 minutes

85
Cumberland Sauce

Ingredients Preparation
1 each orange 1. "Zest" the lemon and orange.
1 each lemon 2. Spoon jelly into small pan and heat until melted.
12 oz. currant jelly 3. Add zests, onion, cayenne, ginger, juices of lemon and
1 Tb. onion, minced orange and the port. Simmer for 30 minutes.
1/4 tsp. cayenne pepper
1/2 tsp. fresh ginger, Holding Procedure
peeled and minced
May be held 1 week.
1/4 cup port

Turn Out and Garnish

Used as a garnish for pork products and with Charcuterie.

Notes from the Chef

Yield: 1-1/2 cups

Prep time: 5 minutes
Cooking time: 30 minutes

86
Huntington Sauce

Ingredients Preparation
3/4 cup Dijon mustard 1. Mix mustard and water to a smooth paste.
3 Tb. cold water 2. Add remaining ingredients, except oil, and blend until a
1-1/2 cups brown sugar smooth mixture is obtained.
1-1/2 Tb. salt 3. Add the oil gradually, whisking to form an emulsion.
1 Tb. ground black pepper
1/2 cup red wine vinegar Holding Procedure
1 cup oil
May be held in the refrigerator for up to 2 weeks.

Turn Out and Garnish

Garnish for charcuterie products.

Notes from the Chef

Yield: 1 cup
Prep time: 10 minutes

87
Peanut Sauce

Ingredients Preparation
1-1/2 tsp. sesame oil 1. Heat the oil in a saucepan. Cook the shallots, garlic and
2 Tb. shallots, minced chili paste in the oil for one minute.
1 clove garlic, minced 2. Stir in the soy sauce, ginger, cumin and cilantro. Heat
1 tsp. chili garlic paste through and stir until smooth.
2 oz. soy sauce
1 Tb. fresh ginger, grated Holding Procedure
1/4 tsp. ground cumin Hold at room temperature.
2 tsp. fresh cilantro
1 cup peanut butter Turn Out and Garnish
1 cup low fat yogurt
2/3 cup chicken stock 1. Reheat the soy sauce mixture. Whisk in the peanut butter
until smooth and heat through.
2. Whisk in the yogurt and stock, continue to cook over
moderate heat until the sauce is nappe.
3. Use as directed.

Notes from the Chef

Yield: 2 cups
Prep time: 10 minutes
Cooking time: 20 minutes

88
Lamb and Pepper Curry

Ingredients Preparation
Lamb Curry: 1. Dissolve the cornstarch in the water. Soak the lamb in this
3 Tb. corn starch mixture for 5 minutes. Drain and pat dry.
1/2 cup cold water 2. In a large skillet, heat the oil and brown the lamb cubes.
1# lamb cubes, trimmed Remove lamb.
4-6 Tb. peanut oil 3. Reduce the heat to medium low and cook the onions
1 each onion, minced gently until they become translucent.
2 Tb. curry powder 4. Add the curry powder and the chili powder and stir to
1 Tb. chili powder incorporate. Cook for several minutes.
1 Tb. apricot preserves 5. Return the lamb to the pan. Stir in the preserves, orange
1 each orange, juice and zest of juice and zest, lemon juice and zest, mint, stock and enough
1/2 each lemon, juice and zest of water to make a light sauce.
1 tsp. dried mint leaves 6. Simmer for 15 minutes, partially covered.
1 cup brown stock 7. Add the green pepper and cook another 3 minutes.
(lamb stock if available) 8. Season to taste with salt and pepper.
As needed water 9. For the Sambal: In a separate bowl, combine the sliced
1 each green bell pepper, julienne onion, chili powder, lemon juice and salt. Set aside and
refrigerate.
For garnish
1/2 cup each toasted peanuts and
coconut (used as a garnish) Holding Procedure
Hold curry at room temperature. Refrigerate overnight, if
Onion Sambal: necessary.
To Taste salt and pepper
Refrigerate onion sambal. Hold coconut and peanuts at room
1 each onion, thinly sliced temperature.
1/4 tsp. chili powder
3 Tb. lemon juice
pinch salt
Turn Out and Garnish
1. Place the stew on serving platter.
2. Place the onions, peanuts and toasted coconut on separate
plates.
Yield: 2 entrée portions 3. Serve portion of stew on plate and accompany with the
Prep time: 20 minutes onion, peanuts and coconut.
Cooking time: 30 minutes
Notes from the Chef

89
Cambridge Sauce

Ingredients Preparation
8 each hard cooked egg yolks, 1. Place the sieved egg yolks in a stainless steel bowl.
sieved 2. Place the anchovies onto a cutting board. Sprinkle with a
3 each anchovy fillets pinch of kosher salt. Using the flat side of the knife, rub the
Pinch kosher salt anchovies into the board to create a paste. Add the anchovy
2 Tb. fresh herbs (chervil, paste to the eggs.
tarragon, chives), minced 3. Add the fresh herbs, mustard, capers and parsley. Add the
1 Tb. English mustard vinegar and slowly whisk in the oil, as for mayonnaise. Season
to taste with cayenne pepper.
1 tsp. capers, minced
1 tsp. parsley, minced
1 cup olive oil
Turn Out and Garnish
1 Tb. white wine vinegar 1. Serve as an accompaniment to grilled meats such as pork
To Taste cayenne pepper and lamb.

Notes from the Chef

Yield: Approximately 1-1/2 cups

Prep time: 10 minutes

90
Pain (Bread) Sauce

Ingredients Preparation
2 cups milk 1. Place the milk and onion piquet in a small sauce pot.
1 each onion piquet Heat to a simmer and steep for 15 minutes. Remove the
1/3 cup fresh bread crumbs onion piquet from the milk.
1/4 cup heavy cream 2. Whisk in the fresh bread crumbs, simmer for an additional
minute. Whisk in the cream and butter. Season to taste with
2 tsp. whole butter salt and pepper. Puree if necessary and strain through a
To Taste salt and pepper fine sieve.

Notes from the Chef

Yield: 2 cups
Prep time: 5 minutes
Cooking time: 20 minutes

91
Pineapple Sweet and Sour Sauce

Ingredients Preparation
1 tsp fresh ginger, peeled 1. Combine ginger, sugar, soy sauce, white wine, vinegar, juice,
and grated fine minced pineapple and ketchup in a saucepan and bring to
3/4 cup sugar a boil.
3 Tb. soy sauce 2. Dissolve the potato starch in cold water and add to the sauce.
1 Tb. white wine Boil 1 minute.
3 Tb. rice wine vinegar 3. Reduce to a simmer and cook 10 minutes. Add the scallion
and remove from heat.
1/2 cup pineapple juice
1/4 cup pineapple, minced
3 Tb. ketchup
Holding Procedure
2 Tb. potato starch May be held up to 1 week.
1/3 cup cold water
1 Tb. scallion, minced Turn Out and Garnish
May be used as sauce for shrimp and Asian dishes.

Notes from the Chef

Yield: 2 cups
Cooking time: 15 minutes

92
Honey, Lavender and Thyme Sauce

Ingredients Preparation
2 Tb. shallots, minced 1. In a medium sauté pan, combine the shallots, wine, lavender
1/2 cup white wine and thyme. Reduce over medium heat by half.
1 tsp. lavender 2. Add the stock; reduce by half. Add the honey; reduce
1/2 tsp. thyme to nappe. Season to taste with salt and pepper, mount with
butter
2 cups chicken stock
1/4 cup honey
1 Tb. whole butter
Notes from the Chef
To Taste salt and pepper

Yield: Approximately 1 cup

Prep time: 5 minutes
Cooking time: 15 minutes

93
Notes
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94
Art and Science of Bread Making

Ingredients Preparation

95
Classic French Bread (Pain De Champagne)

Ingredients Preparation (Sponge Method)

Turn Out and Garnish

Best served warm with butter or used as roll.

101
Soft Roll

Ingredients Preparation
1 oz. fresh yeast 1. In a stainless steel bowl, combine the water and yeast
1 pound cool water (72°F) until dissolved.
2-1/2 oz. shortening 2. Add the flour and the remaining ingredients. Stir with a
1-1/2 oz. sugar wooden spoon until combined.
4 oz. eggs 3. Turn the dough out onto a lightly floured table and knead
for 8 minutes until the dough is smooth and resilient. Using
1/2 oz. salt a thermometer, take the temperature of the dough. Your
1 pound 14 oz. bread flour dough temperature should be between 80°- 90°F. If the
2 oz. powdered milk dough is cooler, continue kneading.
4. Place the dough in a lightly oiled stainless steel bowl. Cover
and let rise until the dough is double in size (at least 1 hour).
5. Punch the dough down and scale into 4 oz. rolls. Round
up or shape according to chef instructions. Place the rolls
onto sheet pans with parchment paper and proof till double
in size.
6. Bake at 425°F with steam till golden brown.

Holding Procedure
Soft roll dough has an excellent baked shelf life. Because of
the softening properties of the shortening and the moisture
absorption of the sugar, the rolls will remain soft and fresh
for 2 days; in a plastic bag-4 days.

Turn Out and Garnish

The soft rolls make excellent hamburger, hot dog, or dinner rolls.
Use appropriately.

Notes from the Chef

__________________________________________________

102
Honey Wheat Bread

Ingredients Preparation
1-3/4 cups milk 1. In a sauce pan combine the milk, salt, honey, and butter.
4 tsp. salt Heat till 115°F. Set aside.
1 cup honey 2. In a mixing bowl, dissolve the yeast in the warm water. Add
7 oz. room temperature butter the milk mixture, whole wheat flour, and the bread flour.
Using a dough hook on low speed, mix till blended, smooth
1 oz. fresh yeast and elastic. Do not overmix.
1 cup lukewarm water 3. Cover the dough and allow to proof until double in size.
(approx. 105°F)
4. Punch down and proof a second time until double in size.
1 pound 4 oz. whole wheat flour
5. Scale the dough into four 1 pound 4 ounce pieces. Shape
1 pound 4 oz. bread flour into batards and roll the tops of the dough in wheat bran.
Place onto paper lined sheet trays. Proof until double in
volume.
6. Bake at 400°F with steam.

Holding Procedure
This whole wheat bread is a dense, hearty bread.
Wrapped properly it will have a 3-day shelf life. Frozen,
it will stay 2 weeks.

Turn Out and Garnish

A great sandwich bread or as a roll served with a stew or soup.

Copyright © 2002 Bo Friberg

Notes from the Chef

__________________________________________________

103
Pumpernickel Bread

Ingredients Preparation
11 oz. water (approx. 75°F) 1. In a mixing bowl with a hook attachment, combine all
6 oz. strong, dark brewed ingredients except the salt. Mix the dough for 1 minute on
coffee, cooled low speed. Add the salt. Continue mixing on low for three
3 oz. molasses minutes. Switch to medium speed and run for 2 minutes.
The dough should be smooth and clean the bowl.
1/4 oz. cocoa powder
2. Place the dough into a lightly oiled bowl and let rest
4 oz. rye meal for 1 hour.
10 oz. whole wheat flour 3. Punch down and scale into two 24 oz. loaves. Shape into
14 oz. bread flour tapered batards.
1/2 oz. salt 4. Set in baskets or papered sheet pans sprinkled with semolina
1/2 oz. fresh yeast flour and proof until double in size.
5. Bake at 400°F till browned and the loaf has reached an
internal temperature of 200°F.

Holding Procedure
As with all breads they are best baked fresh and enjoyed
the same day. Properly wrapped the loaf will last 3 days.

Turn Out and Garnish

This hearty bread should be served with butter and
a hearty meal.

Notes from the Chef

__________________________________________________

Ingredients Preparation
Sponge 1. For the sponge, combine the first three ingredients in a 5 qt.
8 oz. milk mixing bowl. Stir with the hook attachment till a loose dough
1 1/2 oz. fresh yeast is formed, approximately 3 minutes. Remove the bowl from
the mixer. Cover the bowl with plastic wrap and let rest in a
8 oz. bread flour warm place for 20 minutes.
2. After the sponge has risen, add the remaining ingredients
Dough to the sponge, except for the softened butter. Using the
1 pound bread flour hook attachment, mix the dough on low for 3 minutes and
1/4 oz. salt then on medium for 4 minutes. The finished dough should
be smooth and silky.
3 oz. sugar
3. Cover the bowl with a clean side towel and place the bowl
8 oz. (1 cup) egg yolks
in a warm area and let rest for 30 minutes.
10 oz. soft butter
4. Switch to the paddle attachment and mix in the softened
butter just until incorporated.
5. Let rest 20 minutes under refrigeration to firm up the
dough. Shape as instructed.

Holding Procedure
This dough is best made and held under refrigeration over night.
This firms the butter in the dough making it easier to handle and
shape. Shaped dough can be frozen up to 1 month, although
baked its flaky crust does not hold up well.

Turn Out and Garnish

As breakfast bread, brioche is served with whipped butter and
fruit preserves. The brioche is rich enough, though, to eat all
by itself.

Notes from the Chef

__________________________________________________

108
Chocolate Babka

Ingredients Preparation
1 recipe enriched bun dough Preparation-filling
1. Place all ingredients into a food processor and grind until
Filling granular. Do not overprocess into a paste. Store at room
1-1/2 cups chocolate chips temperature.
1/2 tsp. cinnamon Preparation-crumb topping
1/4 cup cocoa powder 1. In a tabletop mixer with a paddle attachment, cream
1/2 cup granulated sugar together the salt, shortening, butter, both sugars, vanilla
3 Tb. butter and cinnamon till light and creamy.
2. Stir in the two flours. Refrigerate to firm up the mixture.
Crumb Topping Preparation-the babka
1/4 oz. salt 1. Scale the dough off in three equal size pieces approx. 2
8 oz. shortening pounds 4 ounces each. Roll the dough on a floured table
8 oz. butter till 18" long and 7-8" wide. Lightly eggwash the dough.
Sprinkle the dough with the filling. Tightly roll the dough
8 oz. brown sugar up into a tube. Slightly open one end of the tube and insert
8 oz. granulated sugar the other end into it creating a ring. Place the ring of dough
1 Tb. vanilla into a greased angle food cake pan. Eggwash the surface
2 tsp. cinnamon and heavily top with the crumb mixture.
1 pound bread flour 2. Proof until double in size. Bake in a 350°F oven and bake
until golden brown. (A thermometer can be inserted into the
1 pound cake flour
cake–the internal temperature should be 200°F). Cool the
cake in the pan for 5 minutes. Then invert and remove from
the pan. Dust with powdered sugar.

Notes from the Chef

__________________________________________________

__________________________________________________
109
Cinnamon Buns

Ingredients Preparation
1 recipe enriched bun dough 1. In a tabletop mixer with a paddle attachment, cream
12 oz. butter the butter, salt, brown sugar, and granulated sugar until
1/2 tsp. salt light and creamy.
8 oz. brown sugar 2. Sift together the flour and the cinnamon. Stir into the
butter mixture.
10 1/2 oz. granulated sugar
3. Roll the bun dough on a floured table to the approximate
3 oz. all purpose flour size of a sheet pan. The dough should not be thinner than
2 oz. cinnamon 1/4". Brush the dough down with some melted butter. Spread
the filling so it will cover the entire dough. Roll
the dough down into a tube shape and cut the buns at least
1" thick.
4. Place the buns flat down on a sheet pan lined with paper.
Proof until the dough has doubled in size. Bake at 350°F
until golden.
5. When the buns come out of the oven, top with cream
cheese icing. (See recipe below.)

Cream Cheese Icing

Ingredients Preparation
8 oz. butter 1. Cream the butter and half of the sugar in a table top mixer
1 pound 4 oz. sifted powdered sugar with the paddle attachment until light and creamy. Cream
1 pound cream cheese in the cheese. Scrape the bowl.
2. Add the second half of the powdered sugar. Cream
until blended.

Holding Procedure
Refrigerate any unused icing. This icing has a 10-day shelf life.

Notes from the Chef

__________________________________________________

110
Doughnuts

Ingredients Preparation
1 recipe enriched bun dough 1. After the bun dough has risen, place the dough on a floured
table and press the dough down slightly by hand.
2. Lightly flour the dough and roll with a rolling pin until the
dough is an even 3/4" thick.
3. For ring doughnuts, cut the dough with the large biscuit
cutter. Cut these rings with a second smaller cutter for the
hole. For jelly or filled doughnuts, only cut the large rings.
For cruellers, cut the dough into 2" x 5" rectangles. Cut a
small 2" long slit lengthwise in the rectangle. Take one
end of the crueller and fold it under and through the slit.
4. Place all doughnuts on a lightly flour dusted wooden board.
Proof until double in size.
5. Meanwhile, preheat the fryer to a temperature of 365°F.
When the doughnuts are proofed, gently lift them off the
board using a pocket or bench scraper. Gently slide the
doughnuts into the fat. Beware of splashing grease. Be sure to
fill the fryer with the doughnuts but don’t over crowd them.
Keep an eye on the fryer temperature. If it becomes too hot,
turn down the flame; too cold, turn up the flame. Fry the
doughnuts on the first side until the bottom of the doughnut
browns. Flip the doughnuts over with a wooden spoon and
fry on the second side until the doughnut is an even color on
both sides.
6. Remove the doughnuts from the oil using a slotted spoon.
Place the doughnuts on absorbent paper and allow cooling
before topping or filling.

Holding Procedure
Fried doughnuts have a one-day shelf life. If the raw dough is cut
into shapes, the shapes can be frozen up to 2 months.

Turn Out and Garnish

Doughnuts can be iced with flat icing, colored and/or flavored
fondants, powdered sugar, cinnamon sugar, or even served plain!

111
Hot Cross Buns

Ingredients Preparation
1 recipe enriched bun dough 1. When mixing the enriched dough, add the zest and the juice
4 Tb. orange juice with the eggs. Add the cinnamon, cloves, and nutmeg with
4 Tb. orange zest (1 orange) the second flour.
1-1/2 oz. cinnamon 2. In the last minute of mixing add the raisins and the candied
fruit just to combine. Do not over mix or the fruit will crush.
1 Tb. ground cloves
3. After the dough has proofed, use the dough divider to cut
1-1/2 tsp. ground nutmeg the dough into 36 equal pieces, approx. 2-1/2 oz. each.
1 pound mixed candied fruit 4. Round up individual buns and place on a paper lined sheet
8 oz. raisins pan. Place the buns close together but not touching in
straight rows. Eggwash the buns using egg yolks only.
Proof until double in size.
5. When the buns have sufficiently proofed, eggwash again
and bake in a 350°F oven until a rich brown color.
6. After the buns have cooled for 2 minutes, brush with apricot
glaze and decorate with piped flat icing (a thick paste of
sifted powdered sugar and water) in a cross pattern.

Holding Procedure
The dried fruit does absorb moisture out of the bun dough, so
these buns are best wrapped in plastic and stored at cool room
temperature. The buns will store frozen and unbaked for up to
2 months.

Turn Out and Garnish

Served best at room temperature.

Notes from the Chef

__________________________________________________

Ingredients Preparation
1/2 oz. yeast 1. Dissolve yeast in warm water.
15 oz. water (90°f) 2. Add sugar and oils to the yeast. Let sit 15 minutes.
3/4 oz. sugar 3. Combine the salt, flour, and garlic. Add to the yeast mix. In a
2 oz. olive oil mixer with the dough hook attachment, knead the dough for
1/2 cup corn oil 5 minutes on low speed and 5 minutes on medium.
1/2 oz. salt 4. Place in a lightly oiled bowl and allow to rise to 3x volume.
1 pound 14 oz. all purpose flour 5. Oil a half sheet pan with olive oil. Press the dough out onto
the tray, dimpling the dough with your fingertips. The
1/2 oz. roasted garlic puree finished dough should be about 1/2" thick.
6. Proof the dough till doubled. The dough may be topped
with dry herbs, seeds, or low moisture vegetables cut
into thin pieces.
7. Bake at 425°F until evenly browned on top and underneath.

Holding Procedure
Unbaked, the dough holds up well frozen or can be
refrigerated overnight. Once baked, it should be served the
same day.

Served fresh and warm.

119
Pita Bread

Ingredients Preparation
1-1/2 pounds bread flour 1. Place 2 cups of the flour, yeast, sugar, and salt in a food
3/4 oz. salt processor and mix well.
1 oz. sugar 2. With motor running, pour boiling water and oil in a
1/2 oz. dry yeast thin stream through the feed tube; process the mixture
1-3/4 oz. olive oil for 2 minutes.
1 pound boiling water 3. Add the remaining bread flour to the food processor and
blend until the dough forms a ball.
4. Turn the dough out onto a lightly floured surface and knead
for 2 minutes. (Dough should be soft and slightly sticky).
5. Divide dough into 16 pieces and roll into balls. Cover
and rest 20 minutes.
6. With floured hands, flatten balls into disks. Finish with
a rolling pin, flattening to 6" circles.
7. Place on parchment.

Baking
1. Bake at 500°F for 8 minutes (until puffed) directly on the
hearth of the oven.
2. Remove and wrap in foil to keep soft.

Notes from the Chef

__________________________________________________

120
Bagels

Ingredients Preparation
2 oz. yeast 1. Dissolve yeast in water. Set aside for 10 minutes.
1 qt. water (70°F) 2. In a mixing bowl with a hook attachment, add the eggs, salt,
3/4 oz. salt sugar, shortening, and powdered milk to the yeast water.
8 oz. sugar 3. Mix flour in and run 6 minutes in first and 6 minutes in second
2 oz. all purpose shortening until smooth.
1 oz. milk powder 4. Rest an hour or until doubled in bulk.
4 pounds bread flour 5. Punch down and scale off at 3 oz pieces.
6 oz. 6. Roll the pieces into tubes approx. 8" long. Wrap the tube
4 oz. eggs around your knuckles so the ends overlap each other by 1".
Press down onto the overlap and roll back and forth while
pressing until the tube of dough under your hand is the same
Poaching Liquid
thickness as the tube above.
2 gallons water
7. Poach the bagels for approximately one minute, stirring gently
2 pound honey to coat the bagels with the honey water. Remove from the
4 oz. water and place on sheet pans lined with paper. Top with
seeds and proof till double in size.
8. Bake at 375-400°F.

Poaching Liquid Preparation

Combine the water and the honey in a braiser. Bring to
a boil. Skim any dirt off the top of the liquid. Turn down
to a simmer and use for poaching the bagels.

Copyright © 2002 Bo Friberg

Notes from the Chef

__________________________________________________

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121
Pretzels

Ingredients Preparation
1 oz. fresh yeast 1. Dissolve the yeast in the warm water in a mixing bowl.
1 qt. warm water (105°F) Add the sugar and the salt.
4 tsp. salt 2. With the hook attachment, stir in the flour. Knead the dough
2 Tb. granulated sugar in the mixer for 4 minutes on low and 4 minutes on medium
3 pound 12 oz. bread flour speed until the dough is smooth and elastic.
3. Place the dough in a buttered bowl. Turn the dough over a
few times to coat the dough. Cover and let rest 45 minutes.
Scale into 3 oz. pieces.
Poaching Baking Soda Solution 4. Shape according to chef instructions. Place on lightly
4 qts. water floured boards.
2-1/2 oz. baking soda 5. Prepare 2 sheet pans by covering them with
2 Tb. salt buttered parchment.
6. After the poaching liquid has come to a boil, drop pretzels
into liquid to fill the pot but not overlap each other. Boil for
1 minute. Remove them from the liquid using a slotted spoon
and place the pretzels onto the buttered sheet pans. Sprinkle
with coarse salt.
7. Bake at 475°F until dark brown, approx. 20 minutes. Remove
the pretzels from the trays when they come out of the oven
and place on cooling racks.

Poaching Baking Soda Solution Preparation

Bring the ingredients to a boil in a large flat pot.

Holding Procedure
Store in airtight containers. They will last for weeks.

Copyright © 2002 Bo Friberg

Notes from the Chef

__________________________________________________

126
Basic Consommé

Ingredients Preparation
1 qt. strong, fat-free stock 1. Place the meat and the mirepoix into the bowl of a food
(appropriate for the processor. Grind to a chunky puree.
consommé being made), 2. Add the egg whites, acid (lemon juice for light meats,
chilled tomato for red meats) and seasonings. Pulse to combine
1/2 cup egg white (approximately completely.
4 egg whites) 3. Place the meat-vegetable mixture (called the clarification or
6 oz. lean meat, large dice clearmeat at this point) into a medium saucepot.
(beef, chicken, white game 4. Add the chilled stock. Over medium heat, bring the mixture
or fish according to stock) to a simmer, stirring occasionally.
2 tsp. lemon juice, if using 5. Once the raft begins to form, refrain from stirring. Reduce
chicken or fish stock the heat to low and poke a hole in the center of the raft to
2 Tb. tomatoes, diced or 1 Tb. allow the steam to escape. Simmer for 45 minutes until full
tomato puree, if using flavor develops. DO NOT ALLOW BOILING!
brown stock 6. Carefully ladle clarified stock through rinsed triple
1 cup mirepoix, chopped fine cheesecloth into clean pot. Blot any surface grease away
1/4 tsp. dried thyme with clean cheesecloth or paper towels.
3 each black peppercorns
1/2 each bay leaf Holding Procedure
2 each parsley stems, crushed
Hold up to 1 week refrigerated (fish consommé for 3 days).
2 oz. fortified wine Freezes well.
(sherry, marsala or
madeira), optional
Turn Out and Garnish
1. Heat to piping hot.
2. Season with salt and optional fortified wine.
3. Ladle into hot consommé cups.
4. Finish with desired garnish and serve.

Notes from the Chef

127
Consommé Garnishes (Based on one recipe consommé)

Consommé Brunoise
to any consommé, add 1 tablespoon each: separately poached
brunoise carrot, turnip, onion, celery and optional peas.
Consommé aux Crepes
to any consommé, add 3 tablespoons crêpes cut into fine julienne
(crepes may be herbed).
Consommé Celestine
to chicken consommé, add one crepe thinly spread with chicken
mousseline, rolled tightly and sliced into thin “pinwheels”.
Garnish with a few chervil (or parsley) leaves.
Consommé Chasseur
to game consommé, add 1 tablespoon Madeira, 1 tablespoon
poached julienne mushroom, 15 tiny Profiterole filled with
game puree.
Consommé Chiffonnade
to chicken consommé, add 3 tablespoons chiffonade of lettuce,
spinach or sorrel.
Consommé Julienne
to any consommé, add 1 Tablespoon each, separately poached
fine julienne of carrot, celery and leek.
Consommé Madrilene
add 1 cup chopped fresh tomatoes to clarification ingredients
of chicken consommé. Proceed as usual. Serve chilled in cups
with 2 tablespoons pimento cut into tiny, fancy shapes.
Consommé aux Oeufs
to any consommé, add 1 poached quail egg or very small chicken
egg per serving.
Consommé Princesse
to chicken consommé, add 9 poached asparagus tips
and 15 tiny chicken quenelles.
Consommé a la Royale
to chicken consommé, add 3 tablespoons savory custard
cut in tiny shapes.
l'Essence de Truffles
to the clarification of any consommé, add 1 ounce truffle
shavings and liquid. Garnish with julienne of truffles.

128
Savory Custard for Consommé (Royal Custard)

Ingredients Preparation
2 each eggs 1. Preheat oven to 325-degrees. Whisk eggs until frothy.
3 Tb. flour Sift in flour and mix well.
1/2 cup milk 2. Scald milk and slowly temper into egg mixture.
1/4 cup spinach purée or 3. Return this mixture to the pot and cook over low heat
1 Tb. tomato purée for a few minutes, stirring constantly.
To taste salt and pepper 4. Add vegetable and season with salt and pepper.
5. Pour into small pan so that the depth of the custard
is only 1/3-inch deep.
6. Bake in a bain marie until set, about 20 minutes.

Holding Procedure
Custard will only hold for one service day. Best to prepare
on the day of service.

Turn Out and Garnish

Cool and cut into tiny, fancy shapes.

Notes from the Chef

129 129
Soupe Au Pistou

Ingredients Preparation
1 qt. chicken stock or broth 1. Combine stock and vegetables. Simmer until vegetables
1/2 cup cooked white beans, are cooked "al dente". Season with salt and pepper.
drained and rinsed 2. Cook pasta separately to “al dente”. Cool and set aside
1/2 cup green beans, cut into for turnout.
1-inch pieces 3. Grind together pistou ingredients. Place in bowl and hold
1/2 cup tomato concassé for turnout.
1/4 cup leeks, julienne
1/2 cup zucchini, small dice Holding Procedure
To taste salt and pepper Refrigerate soup up to 2 days.
1 oz. spaghetti, broken in Pasta will hold only one service day.
1" lengths
Pistou
1/2 cup fresh basil leaves
Turn Out and Garnish
or fresh parsley 1. Heat soup to a boil and add the pasta. Heat through.
1/4 cup Parmesan 2. Add 3 tablespoons of the pistou to the soup and adjust
1Tb. garlic, minced the seasoning.
3. Ladle into warmed soup bowls with an underliner and doily.
4. Present the rest of the pistou in a ramekin to allow diners
to stir in as much as they want.

Notes from the Chef

Yield: 4 appetizer servings

Prep time: 20 minutes
Cooking time: 30 minutes

130
Cock-A-Leekie

Ingredients Preparation
1-1/2 qts chicken stock or broth 1. Bring stock to a boil; add chicken, leeks and prunes.
1# chicken legs and thighs, Simmer, covered, for 30 minutes. Add rice and simmer
skinned 20 minutes more.
1# leeks, white part only, 2. Remove chicken, pull meat from bones, shred meat
sliced thin coarsely and return to soup. Remove prunes and discard.
4 each prunes 3. Season with salt and pepper.
3/4 cup long grain rice
To taste salt and pepper Holding Procedure
1Tb. parsley, minced
Refrigerate 2 days.

Turn Out and Garnish

1. Bring to a boil and correct seasoning and thickness,
if necessary.
2. Ladle into warmed soup bowls and garnish with
minced parsley.

Notes from the chef

Yield: 4 appetizer servings

Prep time: 20 minutes
Cooking time: 45 minutes

131
Chicken Soup with Pastina and Greens

Yield: 3 to 4 servings
Prep time: 25 minutes
Cooking time: 20 minutes

134
Kennet Square Mushroom Soup

Ingredients Preparation
2 tsp. garlic, minced 1. In a small saucepot, sauté the garlic and onions
1/2 each onion, small dice in the olive oil for 1 minute.
2 oz. olive oil 2. Add the mushrooms and the Madeira. Cover and sweat
12 oz. assorted wild mushrooms, until the mushrooms are tender.
sliced and medium dice 3. Add the brown stock, bay leaf, thyme and mint.
1/4 cup Madeira Simmer for 20 minutes.
3 cups brown stock 4. Season to taste with salt and pepper. Add the vinegar
and simmer for an additional 2 minutes.
1 each bay leaf
1 tsp. dried thyme
2 Tb. fresh mint, minced
Holding Procedure
To taste salt and pepper Soup will hold, refrigerated, for up to 3 days.
2 Tb. white wine vinegar
For garnish croutons Turn Out and Garnish
1. Heat the soup to piping hot and serve in warmed bowls
garnished with a few croutons.

Notes from the Chef

Yield: 3 Servings
Prep time: 20 minutes
Cooking time: 25 minutes

135
Chicken Soup with Matzo Balls

Ingredients Preparation
2 each Chicken legs and thighs, 1. In a medium saucepot, combine the chicken, stock,
skinless onion, carrot, parsnip, celery and 2 sprigs of dill.
6 cups chicken stock Simmer, partially covered, for 1-1/2 hours.
1 cup onion, medium dice 2. In the meantime, make the matzo balls.
1/2 cup carrot, peeled, 3. Strain the soup and degrease thoroughly. Pick the meat
medium dice off of the bones and either add to the soup or save for
1/3 cup parsnip, peeled, another use.
medium dice 4. Season with salt and pepper.
1 cup celery, medium dice
2 sprigs fresh dill Holding Procedure
To taste salt and pepper
Soup will hold for up to 3 days.
12 each matzo balls (recipe follows)
Matzo balls will hold up to 2 days stored in their cooking liquid.
For garnish fresh dill sprigs, snipped

Turn Out and Garnish

1. Heat the soup to piping hot and serve in warmed bowls
with up to 3 matzo balls.
2. Garnish with snipped dill.

Notes from the Chef

Yield: 4 servings
Prep time 20 minutes
Cooking time: 1 1/2 hours

136
Matzo Balls

Ingredients Preparation
2 each eggs 1. Beat the egg with the water. Add the oil or fat.
1/2 cup water 2. Stir in the matzo meal and season with salt and pepper.
3 Tb. corn oil or 3. Allow the mixture to chill for 25 minutes.
melted chicken fat 4. Bring 2 quarts of salted water to a boil.
1 cup matzo meal 5. With wet hands, roll out 12 matzo balls.
To taste salt and white pepper 6. Place the balls into the boiling water. Reduce to a simmer
and cook for 20 minutes.

Holding Procedure
Matzo balls will hold up to 2 days, refrigerated, stored in their
cooking liquid.

Turn Out and Garnish

1. Heat the balls gently in their cooking liquid or chicken soup.

Notes from the Chef

Turn Out and Garnish

1. For Potage Parmentier: Heat to scalding,
ladle into warmed bowls and garnish with scallion.
2. For Vichyssoise: Thin with stock if necessary and
serve very cold in chilled bowls. Garnish with scallion.

Notes from the Chef

Yield: 4 appetizer servings

Prep time: 20 minutes
Cooking time: 30 minutes

141
Billi Bi

Ingredients Preparation
2 oz. leeks (white part only), 1. Sweat leeks in butter for 5 minutes.
sliced thin 2. Steam mussels in white wine (covered pot) until they open.
1 oz. butter Remove mussels from shells and reserve. Strain liquid
1# mussels, scrubbed, through triple cheesecloth into leeks.
de-bearded and soaked in 3. Add fish stock and saffron to leeks and simmer, uncovered,
cold water 30 minutes 20 minutes.
1/2 cup white wine
3 cups fish stock Holding Procedure
1/2 tsp. saffron
Hold refrigerated 1-2 days.
1/2 cup heavy cream
3 each egg yolks
To taste white pepper Turn Out and Garnish
1 tsp. parsley, minced 1. Mix cream and yolks. Add some hot broth in a thin stream,
and then pour back into pot. Simmer until thickened
(do not boil).
2. Add mussels and season with pepper. Soup will probably
not need salt.
3. Ladle into warmed bowls and garnish with parsley.

Notes from the Chef

Prep time: 40 minutes

Cooking time: 25 minutes
Yield: 4 appetizer servings

142
Tomato Bisque

Ingredients Preparation
2 oz. onions, small dice 1. Sweat onion and tomato in butter for 5 minutes.
1 oz. butter Add rice and stock; simmer, covered, 30 minutes
1# tomato concassé or or until rice is very soft.
crushed canned tomatoes 2. Lift out solids to a food processor and purée.
1/4 cup rice Add liquid in thin stream. Strain into a clean saucepan.
1 qt. chicken stock or broth 3. Season with salt and pepper.
to taste salt, white pepper
Holding Procedure
Hold refrigerated up to 2 days.

Turn Out and Garnish

Holding Procedure
Soup will hold up to 2 days, refrigerated.

Turn Out and Garnish

1. Heat soup to boiling. Adjust the seasoning.
2. Ladle into warmed soup bowls. Garnish appropriately
and serve immediately.

Notes from the Chef

Yield: 6 (8 oz.) servings

Prep time: 20 minutes
Cooking time: 30 minutes

146
Potage Argenteuil

Ingredients Preparation
1# asparagus 1. Trim and peel the asparagus, discarding the woody portion.
3 each shallots, minced Reserve the peelings.
5 Tb. butter 2. Cut the tips of the asparagus and set aside.
4 Tb. flour 3. Chop the bottom halves and combine with the reserved
6 cups chicken stock peelings.
1 cup heavy cream 4. Blanch and refresh the asparagus tips and set aside.
Reserve the blanching water.
To taste salt and pepper
5. Sweat the peelings and pieces with the shallots in the butter
2 Tb. chervil for approximately 5 minutes. Add the flour and cook stirring
for an additional 5 minutes.
6. Add the chicken stock and the reserved asparagus water.
Blend well. Simmer 15 minutes, stirring frequently.
7. Strain solids and puree. Add pureed asparagus back
the stock and adjust to the appropriate texture.
8. Add the cream and season with salt and pepper.

Holding Procedure
Soup will hold up to 2 days, refrigerated.

Turn Out and Garnish

1. Heat soup to piping hot.
2. Check for seasonings.
3. Reheat the asparagus tips, blot dry.
4. Ladle heated soup into warmed bowls and garnish
with the asparagus tips.
5. Serve immediately.

Yield: 6 (8oz.) portions

Prep time:20 minutes
Cooking time: 30 minutes

147
Potage Sante

Ingredients Preparation
2 oz. onion, small dice 1. Sweat onion, lettuce and peas in butter for 5 minutes.
1 head Boston lettuce, washed, 2. Add water and simmer, covered, 15 minutes.
dried, chiffonade 3. Lift out solids to a food processor and purée, adding liquid
1 cup peas, shelled in a thin stream. Strain soup into a clean saucepot.
2 oz. butter
4 cups water Holding Procedure
1/2 cup heavy cream
Soup will hold up to 4 hours.
3 each egg yolks
To taste salt and white pepper
1 tsp. chives or scallion greens, Turn Out and Garnish
minced 1. Mix cream and yolks. Add soup in a thin stream then return
to pot. Simmer until thickened (do not boil). It is important
to stir this soup as it is heating to keep the eggs from
curdling.
2. Season with salt and pepper.
3. Ladle into warmed bowls, garnish with scallions or chives.

Notes from the Chef

Yield: 4 appetizer servings

Prep time: 20 minutes
Cooking time: 25 minutes

148
Pot Au Feu

Ingredients Preparation
2 qts chicken stock 1. Bring stock to a boil and add the beef. Return to a boil,
2# beef shin meat, tied skim and simmer, covered, 1 hour.
1 each sachet 2. Add chicken, vegetables, and salt. Simmer 40 minutes more.
1 each chicken, trussed
4 each carrots, peeled, Holding Procedure
cut in 3 pieces
Cool and chill everything in the stock. Holds up to 3 days.
4 each large pearl onion,
Reheat very slowly.
peeled and "X"ed
4 stalks celery, peeled,
cut into thirds, small dice Turn Out and Garnish
4 each small turnips, peeled, 1. Place mustard, cornichons, horseradish and salt
halved in small ramekins. Have pepper grinder ready.
1 Tb. salt 2. Untie meat and slice. Untie chicken and cut
into serving pieces.
Condiments: mustard 3. Mound everything on a warmed platter and moisten
cornichons with broth.
horseradish 4. Serve broth first in warmed bowls and then serve meat
kosher salt and vegetables with condiments.
fresh-ground pepper
French bread . Notes from the Chef

Prep time: 30 minutes

Cooking time: 1-1/2 hours
Yield: 4 entree servings

149
Minestrone

Ingredients Preparation
3 Tb. olive oil 1. Heat the oil in a saucepan and cook the garlic and onion
1 Tb. garlic, minced until softened.
1/2 cup onion, brunoise 2. Add the ham, celery and green pepper and continue
1/2 cup ham, brunoise to cook until light brown.
1/2 cup celery, peeled, brunoise 3. Add water, carrots, cabbage, green beans, concassé,
oregano, basil and salt. Simmer 15 minutes.
1/2 cup green pepper, brunoise
4. Add peas, zucchini and beans and then simmer an
1-1/2 qts water additional 15 minutes.
1/4 cup carrots, medium dice 5. Cook the pasta separately and have ready for service.
1/4 cup cabbage, medium dice 6. Season the soup with the salt and pepper.
1/4 cup green beans, medium dice
1/2 cup tomato concassé
Holding Procedure
Pinch oregano
Pinch basil Hold up to 3 days refrigerated.
1/2 tsp. salt
1/4 cup peas, shelled Turn Out and Garnish
1/4 cup zucchini, medium dice
1. Warm pasta portion and place in a heated soup bowl
1/4 cup cooked white beans
2. Heat soup and ladle into the warmed bowls with pasta.
1/4 cup pasta shapes (any kind)
3. Sprinkle with parmesan and parsley.
To taste black pepper
4 Tb. parmesan cheese, grated
1 Tb. parsley, minced
Notes from the Chef

Prep time: 45 minutes

Cooking time: 40 minutes
Yield: 4 entrée servings

150
Russian Borscht

Ingredients Preparation
1# beef short ribs 1. Over extremely high heat, sear the short ribs in oil until
2 Tb. corn oil dark brown. Remove.
2 Tb. butter 2. In the same saucepan, heat the butter and sauté onion
1 each onion, sliced and cabbage until soft.
1 cup cabbage, cored 3. Place short ribs back in the pan with the onion / cabbage
and shredded mixture, add the carrots, beets and stock. Bring to a simmer.
1/4 cup carrots, grated 4. Add concassé, salt, sugar and bay leaves. Simmer 2 hours.
3 cups beets, peeled, grated 5. Remove short ribs. Discard bones and dice meat.
Return meat to pot.
1-1/2 qts brown stock
6. Add vinegar and pepper. Correct seasoning.
1 cup tomato concassé
1 Tb. kosher salt
1 Tb. brown sugar
Holding Procedure
2 each bay leaves Hold up to 4 days refrigerated.
2 Tb. red wine vinegar
To taste black pepper Turn Out and Garnish
1/2 cup sour cream
1. In a saucepan, heat a portion of the soup and adjust
1 Tb. parsley, minced
the seasoning.
2. Ladle into warmed soup bowls and spoon a dollop
of sour cream on top. Garnish with parsley.

Notes from the Chef

Prep time: 20 minutes

Cooking time: 2 hours
Yield: 4 entrée servings

151
Cuban Black Bean Soup

Ingredients Preparation
2 each ham hocks, cracked 1. Wash ham hocks, place in pot with stock, garlic, chilies,
2 qts. chicken stock coriander. Simmer briskly until reduced almost by half.
4 cloves garlic, peeled and crushed 2. Sauté onion, green pepper, celery and carrot in olive oil
4 each dried red chilies until lightly browned. Add concassé, oregano and thyme
and cook until dry. (This is called a "sofrito")
1/2 tsp. ground coriander
3. Strain broth and add to the sofrito. Add beans and simmer
1 cup onion, small dice 40 minutes, mashing a few beans to thicken the soup.
1 cup green pepper, small dice Add the sherry in the last 5 minutes of cooking.
1/2 cup carrot, peeled and minced 4. Skin ham hocks and remove meat from bones.
1 oz. olive oil Cut into small dice and add back to soup.
2 cups tomato concassé 5. Season with salt and pepper.
1/2 tsp. dried oregano
1/2 tsp. dried thyme Holding Procedure
3 cups cooked black beans
(with liquid) Hold refrigerated 2 to 3 days.
4 Tb. dry sherry
Turn Out and Garnish
Garnish: 1. Heat soup to piping hot.
3/4 cup sour cream 2. Ladle into warmed soup bowls. Top with dollop of sour
4 each lemon curls cream, a lemon curl, brunoise onion, cilantro or parsley
1/4 cup red onion, brunoise and hard-cooked egg.
1/4 cup cilantro or parsley, minced
1 each hard-cooked egg, minced Notes from the Chef

Prep time: 20 minutes

Cooking time: 1-1/4 hours
Yield: 4 entree servings

152
Canadian Pea Soup

Ingredients Preparation
1 cup onion, small dice 1. Sauté onion, celery and carrot in butter until soft.
1/2 cup celery, small dice 2. Add ham hocks, stock, peas, savory and thyme.
1/2 cup carrots, peeled and Simmer 1 to 1-1/2 hours or until peas are soft.
small dice 3. Skin the ham hocks and remove the meat from the bones.
1 oz. butter Small dice the meat and add back to the soup.
2 each ham hocks, cracked 4. Purée 1/3 of soup and return it to the pot
2 qts. chicken stock (This will thicken the soup).
2 cups yellow split peas, 5. Season with salt and pepper.
soaked overnight
1/2 tsp. savory Holding Procedure
1/2 tsp. thyme
Holds up to 4 days in refrigerator.
To taste salt and white pepper
1 Tb. parsley, minced
Turn Out and Garnish
1. Heat soup in saucepan to piping hot.
Adjust seasoning if necessary
2. Ladle soup into warmed soup bowls and sprinkle
with parsley for garnish.

Notes from the Chef

Prep time: 20 minutes

Cooking time: 1-1/2 hours
Yield: 4 entrée servings

153
Fisherman’s Soup

Ingredients Preparation
2 Tb. olive oil 1. In a large saucepan, heat the oil and sauté onion and garlic
1/4 cup onion, julienne until soft. Add concassé and sauté until dry. Add stock,
3 cloves garlic, minced herbs and spices. Simmer 30 minutes.
2 cups tomato concassé 2. Make one recipe mayonnaise and mix with paprika,
cayenne and garlic.
1 qt. fish stock
3. Cut French bread into croûtes. Toast croûtes and cool
Pinch fennel seed on a rack.
1/4 tsp. saffron
Pinch dried basil
Holding Procedure
8 each little neck clams,
scrubbed and soaked Holds up to 1day refrigerated.
4 oz. sea bass filets*, scaled with
skin on, sliced in 4 pieces Turn Out and Garnish
4 oz. red snapper filets*,
scaled with skin on, 1. Have stock mixture simmering.
sliced in 4 pieces 2. In another saucepan, steam the clams, covered.
8 each mussels, scrubbed Add the mussels and steam until opened.
and soaked 3. Add the flavored fish stock and bring to a boil. Add fish;
8 each shrimp, peeled bring back to a simmer and cook a few minutes more.
and de-veined Add shrimp and simmer 2-3 minutes. Correct seasoning.
4. Spread mayonnaise on toasts.
Garnish: 5. Ladle soup into heated soup dishes, distributing seafood
8 thin slices French bread evenly. Lay two toasts on top of each bowl and sprinkle
with parsley.
1/4 cup garlic mayonnaise
1 tsp. paprika
1 tsp. cayenne Notes from the Chef
2 Tb. parsley

Prep time: 30 minutes

Cooking time: 35 minutes
Yield: 4 entree servings

154
New England Clam Chowder

Ingredients Preparation
6 oz. slab bacon, small dice 1. Over medium-low heat, render the bacon until crisp,
1 cup onion, small dice do not allow fat to darken. Remove bacon and reserve.
1 cup celery, peeled, small dice 2. Sauté onion and celery in bacon fat until soft. Add clams,
2 cups chopped clams water, clam liquor and potatoes. Simmer until potatoes are
soft, skimming any fat or scum that rises.
2 cups clam juice
(also called clam liquor) 3. Add reserved bacon, milk and cream, heat through but
do not boil. Season with the pepper.
2 each russet potatoes, peeled,
medium dice
2 cups milk Holding Procedure
1 cup light cream Holds up to 2 days refrigerated.
To taste white pepper
4 each square pats of butter Turn Out and Garnish
(about 1 teaspoon each)
For garnish paprika 1. Heat soup to piping hot, adjust seasoning if necessary.
1 Tb. parsley, minced 2. Ladle chowder into warmed soup bowls and top with
a pat of butter
3. Garnish with the paprika and parsley.

Notes from the Chef

Prep time: 30 minutes

Cooking time: 40 minutes
Yield: 4 entree servings

155
Oxtail Soup

Ingredients Preparation
1 each oxtail, cut in 2" pieces 1. Heat skillet to very hot and add clarified butter.
2 Tb. clarified butter Sear oxtails on all sides to dark brown.
1/2 cup onion, small dice 2. Place oxtails in a pot and add onion, celery and carrot.
1/2 cup celery, small dice Add stock, tomato purée, sachet and barley. Simmer
1/2 cup carrot, brunoise 1-1/2 hours or until beef is tender and soup is somewhat
thickened.
1-1/2 qts. brown stock
3. Remove oxtails and sachet. Remove meat from oxtails
1 each sachet and return to pot.
2 Tb. tomato purée 4. Season with salt and pepper.
1/4 cup pearl barley
To taste salt, pepper
Holding Procedure
4 Tb. Madeira
1 Tb. parsley, minced Holds up to 4 days in refrigerator.

Turn Out and Garnish

1. Heat serving to piping hot. Add the Madeira and
adjust the seasoning.
2. Ladle into warmed soup bowls and sprinkle with
the minced parsley.

Notes from the Chef

Prep time: 30 minutes

Cooking time: 1-1/2 hours
Yield: 4 entrée servings

156
Shrimp Gumbo

Ingredients Preparation
2# shrimp, peeled and 1. In a saucepan, combine the shrimp shells and the stock.
deveined (reserve shells) Bring to a boil, reduce to a simmer and cook 30 minutes.
6 cups chicken stock Strain and reserve.
4 Tb. lard 2. Using the lard and flour make a dark Cajun brown roux.
1/4 cup flour 3. Stir the onion, celery, celery leaves, garlic, thyme and
1 each onion, medium dice cayenne pepper into the roux. Cook, stirring, over medium
heat for approximately 8 minutes. Stir in the okra (*If okra
3 stalks celery, medium dice is not available, file powder should be stirred in prior to
1/2 cup celery leaves, chopped service).
4 cloves garlic, peeled and crushed 4. Off the heat, add the stock while whisking constantly.
2 tsp. thyme Do not allow the vegetables to scorch.
1/2 tsp. cayenne pepper 5. Bring to a boil, stirring to keep smooth. Reduce the heat
1/2 # okra, sliced 1/4 inch thick and simmer 20 minutes.
1 Tb. file powder*
1 Tb. salt Holding Procedure
2 Tb. lemon juice Soup will hold up to two days
To taste ground black pepper Rice, if using, will hold only one service day
1/4 tsp. Red pepper sauce
(Tabasco)
1 cup cooked white rice,
Turn Out and Garnish
absorption method, 1. Reheat soup to boiling. Stir in the shrimp and simmer
optional for 3 minutes.
2. Remove from heat and stir in the salt, lemon juice,
black pepper, and red pepper sauce (file powder would
be added at this point).
3. Ladle into warmed soup bowls and serve over rice, if desired.

Notes from the Chef

Prep time: 40 minutes
Cooking time: 1 hour
Yield: 8 portions

157
Basic Vinaigrette Dressing

Ingredients Preparation
1/4 cup red or white wine vinegar 1. Combine wine vinegar with the salt and pepper.
3/4 cup salad oil 2. Slowly drizzle in the salad oil, whisking until the
To taste salt and pepper mixture emulsifies.
3. Season with salt and pepper.

Holding Procedure
Store in a cool dry place, well covered.
Will hold 2 weeks.

Turn Out and Garnish

1. Use with basic salads.
2. Adjust as desired, using the variations for dressings.

Notes from the Chef

Yield: 1 cup
Prep time: 5 minutes

158
Garlic Croutons

161
Greek salad Source: On Cooking, Third Edition

Ingredients Preparation
2 oz. lemon juice 1. To make the dressing, combine the lemon juice, red wine
2 oz. red wine vinegar vinegar, garlic and oregano in a bowl. Whisk in the olive oil
1 tsp. garlic, minced and season to taste with salt and pepper.
1 Tb. fresh oregano, chopped 2. Peel the cucumbers and slice in half lengthwise.
Remove the seeds and cut into batonnet.
4 oz. olive oil
3. Small dice the feta.
2 each cucumbers
4. Combine the olives, cucumbers, chopped parsley and red
12 oz. feta cheese onions in a bowl and add the dressing. Toss to combine
1# Kalamata olives and season to taste with the pepper.
1 oz. parsley, chopped
1 each red onion, julienne Holding Procedure
To taste black pepper
1 head romaine lettuce All ingredients will hold for 1 day, refrigerated.
8 each anchovy fillets
3 each tomatoes, cut into Turn Out and Garnish
6 wedges
Line plates with romaine lettuce leaves. Add the olive-cucumber
mixture and sprinkle with the feta cheese. Garnish as desired with
the anchovies and tomato wedges.

Notes from the Chef

Yield: 6-8 servings

Prep time: 40 minutes

162
Niçoise Salad Source: On Cooking, Third Edition

Ingredients Preparation
4 oz. red wine vinegar 1. Make a vinaigrette dressing using the red wine vinegar,
To taste salt and pepper salt, pepper, olive oil and basil.
12 oz. olive oil 2. Core each tomato and cut into eight wedges.
12 each fresh basil leaves, 3. Trim, blanch and refresh the green beans.
chiffonade 4. Peel the eggs and cut them into wedges.
6 each plum tomatoes 5. Drain the artichoke hearts and cut them into quarters.
12 oz. green beans
6 each hard-cooked eggs Holding Procedure
6 each artichoke hearts
Prepped ingredients will hold for one day.
12 each romaine leaves,
rinsed and dried
12 oz. red potatoes, boiled, Turn Out and Garnish
cut in wedges
1. Line each chilled plate with two romaine lettuce leaves and
2 each green bell peppers, then arrange the remaining ingredients artistically. Use the
batonnet contrasting shapes, colors and textures to create an attractive
24 oz. canned tuna, drained, presentation.
in chunks 2. Whisk the dressing to combine the ingredients and
4 oz. Nicoise olives pour approximately 2-1/2 oz. over each salad.

Notes from the Chef

Yield: 6 servings
Prep time: 45 minutes

163
Cobb Salad With Dijon Vinaigrette
Source: On Cooking, Third Edition

Ingredients Preparation
8 oz. romaine lettuce 1. Tear, wash and dry the lettuces. Pick over and
4 oz. green leaf lettuce wash the watercress.
4 oz. watercress 2. Pit and peel the avocados and cut into wedges.
4 each avocados 3. Dice the bacon and cook in a sauté pan until crisp.
16 each bacon slices Remove and drain well.
1# Roquefort cheese, 4. Combine the vinaigrette ingredients and mix well.
crumbled
1# smoked turkey breast, Holding Procedure
small diced
All salad prep will hold, refrigerated, for one day.
1# tomato concasse
Vinaigrette will hold for three days.
4 each eggs, hard-cooked,
chopped
Turn Out and Garnish
Dressing 1. Toss the salad greens together and arrange the cheese,
1 Tb. shallots, brunoise turkey, tomato concasse and eggs on top in an artistic
1/2 cup Dijon mustard fashion. Serve with the vinaigrette on the side.
2 cloves garlic, minced
1/2 cup red wine vinegar Notes from the Chef
1-1/2 cups corn oil
1/2 tsp. fresh oregano

Yield: 8 servings
Prep time: 40 minutes

164
Chutney Chicken Salad

Ingredients Preparation
2-1/2 # chicken breast, 1. Poach the chicken in the chicken stock. After cooking,
boneless, skinless remove the chicken from the stock and cut into large dice.
4 qts. chicken stock Allow to cool.
8 oz celery, small dice 2. Combine the chicken, celery, walnuts, scallions, chutney,
6 oz. walnuts, toasted, curry powder, cumin, mayonnaise and sour cream in a bowl;
rough chopped mix well. Season to taste with salt and pepper.
2 oz. scallions, sliced 3. Split the grapes in half and add them to the chicken mixture
saving a few for garnish; toss gently to combine.
6 oz. mango chutney
1 Tb. curry powder, toasted in
a dry sauté pan, low heat Holding Procedure
1 tsp. cumin Prepared salad will hold for one day.
4 oz. mayonnaise
4 oz. sour cream Turn Out and Garnish
8 oz. seedless grapes
To taste salt and pepper 1. Remove outer leaves from radicchio heads and place them
together to form 6 cups. Chiffonade some of the remaining
3 heads radicchio
radicchio for plate garnish. Place the radicchio cups onto
chilled plates and fill with the chicken salad.
2. Garnish the plates with the reserved grapes and the
radicchio chiffonade.

Notes from the Chef

Yield: 6 Servings
Prep time: 30 minutes
Cooking time: 25 minutes

165
Chilled Asian Noodle Salad

Ingredients Preparation
Dressing 1. Combine the dressing ingredients and mix thoroughly.
3 Tb. soy sauce 2. Cook the egg noodles in salted water until al dente.
4 Tb. rice wine vinegar Drain and cool under cold running water.
1 tsp. salt 3. Toss the noodles with the bean sprouts, carrots, peppers,
2 Tb. honey snow peas, daikon, mushrooms, water chestnuts, scallions
2 Tb. peanut oil and sesame seeds. Add the dressing and toss gently until
1 Tb. sesame oil the noodles and vegetables are well coated.
2 tsp. orange zest
1 Tb. fresh ginger, minced Holding Procedure
2 cloves garlic, minced
Dressed salad will hold for one day.
1/2 tsp. crushed red pepper

Salad Turn Out and Garnish

8 oz. Asian noodles
1. Serve well chilled with a garnish of cilantro leaves.
To taste salt
8 oz. bean sprouts, blanched
3 oz. carrots, shredded Notes from the Chef
4 oz. red bell pepper, fine
julienne
6 oz. snow peas, blanched,
fine julienne
3 oz. daikon, shredded
6 oz. shiitake mushrooms,
sliced and sautéed
3 oz. water chestnuts,
drained and rinsed
2 oz. scallions, sliced
1 Tb. black sesame seeds
For garnish cilantro leaves

Yield: 6-8 servings

Prep time: 45 minutes

166
Taco Salad

Ingredients Preparation
As needed peanut oil 1. Fill a large saucepan two thirds full with peanut oil
4 each Soft flour tortillas, 10 inch and heat to 350 degrees.
Taco meat 2. Line a fine mesh strainer with a flour tortilla and
1# ground beef press down with a second strainer.
2 cloves garlic, minced
1/2 each onion, small dice 3. Submerge the strainers in the hot oil to fry the tortilla
1 tsp. cumin to a light golden brown.
1 Tb. chili powder 4. Carefully remove the taco bowl from the strainer and
1/4 tsp. cayenne drain on paper towels.
1 cup tomato concasse,
5. Brown the ground beef along with the garlic and onions
medium dice
1 Tb. corn meal in a large sauté pan. Drain excess fat.
To taste salt and pepper 6. Return to heat and add cumin, chili powder, cayenne,
Salad Ingredients concasse and cornmeal. Cook an additional 5 minutes.
4 cups curly endive, washed, 7. Add salt and pepper to taste. Allow to cool to room
dried and chiffonade temperature.
4 cups romaine lettuce, washed,
8. Have all other ingredients prepared for turnout.
dried and torn
2 cups red kidney beans, Toss the avocado in the lime juice to inhibit browning.
drained and rinsed
2 each beefsteak tomatoes,
wedged
Holding Procedure
1-1/2 cups Monterey Jack cheese, Taco meat will hold for 3 days.
grated
1 bunch scallions, sliced All prepared salad ingredients will hold for one day.
1 each avocado, medium dice Dressing will hold for 3 days.
1 tsp. lime juice Taco bowls will hold in an airtight container for one week.
1 cup sour cream
Dressing:
3 each limes, juice of Turn Out and Garnish
1 each lime, zest of
1 Tb. white wine vinegar 1. Place 4 taco bowls on 4 entrée-sized plates. Toss the salad
3 oz. corn oil greens with the dressing and divide among the bowls.
1 clove garlic, minced 2. Place the taco meat in the center of the salad and ring
2 Tb. cilantro, minced with beans, diced tomatoes, cheese and scallions.
1/2 tsp. sugar
To taste salt and pepper 3. Top with avocados and dollops of sour cream.

Yield: 4 servings Notes from the Chef

Prep time: 45 minutes
Cooking time: 20 minutes

167
Antipasto Salad

Ingredients Preparation
3oz. genoa salami, julienne 1. Combine all ingredients. Allow to marinate for 1 hour
3 oz. ham, julienne before using for maximum flavor.
4 oz. provolone, julienne
1/4 each red onion, small dice Holding Procedure
3/4 cup tomato concasse
Salad will hold, refrigerated, for one day.
2 tsp. capers, chopped
3 oz. olive oil
1 oz red wine vinegar
Turn Out and Garnish
1 clove garlic, minced 1. To be used as part of an Antipasto presentation.
1 Tb. fresh oregano, chopped
1 Tb. fresh basil, chiffonade Notes from the Chef
To taste cracked black pepper
1 Tb. parmesan, grated

Yield:1# or 4-6 Servings

Prep time: 20 minutes

168
Panzanella Salad

Ingredients Preparation
2 cups Italian bread, large dice 1. Dry the diced Italian bread for 10 minutes
1 cup plum tomatoes, large dice in a 325-degree oven. Allow to cool.
1/2 cup cucumber, peeled, seeded, 2. Combine all dressing ingredients in a bowl and mix well.
large dice 3. Combine bread and all remaining ingredients and
3 Tb. red onion, minced toss lightly in dressing. Allow to marinate for one hour
4 oz. fresh mozzarella, before using
medium dice
4 each green olives, sliced Holding Procedure
4 each Kalamata olives, pitted,
Dress salad one hour prior to service
rough chopped
Dressed salad will hold for one day.

Dressing
2 each anchovy fillet, mashed Turn Out and Garnish
3 cloves garlic, minced 1. To be used as part of an Antipasto presentation.
10 each fresh basil leaves,
chiffonade
Notes from the Chef
1/2 cup olive oil
2 oz. balsamic vinegar
1 Tb. capers
1Tb. dry mustard
3 Tb. Parmesan
To taste salt and pepper

Yield: 1-1/2 # or 6 Servings

Prep time: 15 minutes

169
Salade Bernoise

Ingredients Preparation
1# red potatoes, B-size 1. Boil potatoes in salted water, peel while still hot,
1/2 cup cider vinegar cut into large dice, sprinkle with cider vinegar and
2 each tart apples, set aside to cool.
peeled and cored 2. Cut apples medium dice and add to the potatoes.
12 each shrimp, 26-30, Add the shrimp along with the ham and shallots.
cooked and split 3. Trim the endives, cut into strips lengthwise, and add
1 cup smoked ham, julienne to the bowl. Save 8 whole leaves for garnish.
2 Tb. shallots, minced 4. In a separate bowl, beat together the mustard and
the lemon juice until the mixture is smooth. Add the
2 each Belgian endive sour cream.
5. See turnout.
Dressing
1 tsp. Dijon mustard
Holding Procedure
1/2 each lemon, juice of
3/4 cup sour cream Ingredients can be held separately for one day.

Underliner and Garnish Turn Out and Garnish

1 head frisee
1. Pour the dressing over the salad and toss carefully so
2 each hard-cooked eggs, as to not break the cubes of potatoes. Season with salt
quartered and pepper
4 sprigs parsley 2. Mound on plate, using frisee as an underliner, and
8 each Belgian endive leaves garnish with hard-cooked eggs, parsley and reserved
Belgian endive leaves.

Notes from the Chef

Yield: 4 main course portions

Prep time: 50 minutes

170
Roasted Eggplant and Red Pepper Salad

Ingredients Preparation
4 cups eggplant, unpeeled, 1. Toss the eggplant in half of the olive oil and roast
large dice in a 400-degree convection oven on a sheet pan lined
2 each red bell pepper with parchment for 15 minutes. Allow to cool.
2 cloves garlic, sliced 2. Roast the pepper over an open flame until charred
4 Tb. parsley, rough chopped on all sides. Place the pepper into a plastic bag for
10 minutes to allow it to steam. Remove the pepper
1 tsp. dried oregano from the bag. Peel and seed the pepper and slice into
4 leaves fresh basil, chiffonade julienne.
6 oz. olive oil 3. Combine the eggplant, peppers and remaining ingredients
3 Tb. lemon juice in a bowl. Toss lightly and allow to marinate for one hour
To taste salt and pepper before serving.

Holding Procedure
Dressed salad will hold for one day.

Turn Out and Garnish

1. To be used as part of an Antipasto presentation.

Notes from the Chef

Yield: 2# or 4-6 Servings

Prep time: 20 minutes
Cooking time: 15 minutes

Cooking time: 30 minutes
Yield: 4 to 6 main course servings

175
Hot and Sour Soup

Ingredients Preparation
4 each dried shiitake mushrooms 1. Soak the mushrooms in 1/2 cup warm water for 15 minutes.
5-1/2 cups chicken stock Remove the mushrooms. Strain the liquid through a very
4 oz. boneless pork loin, fine strainer and reserve the liquid.
julienne 2. Remove the stems from the mushrooms and slice the cap
1/2 # tofu cakes (firm), batonnet into strips. Reserve.
3 Tb. cornstarch 3. In a saucepan, bring the stock and mushroom soaking
liquid to a boil. Stir in the mushroom strips and the raw
3 oz. water pork. Return to a boil. Reduce heat and simmer, covered,
5 Tb. rice wine vinegar for 10 minutes.
1 Tb. soy sauce 4. Stir in the tofu and simmer an additional 3 minutes.
To taste salt and black pepper 5. Make slurry with the cornstarch and water. Whisk some
1 (8oz.) can bamboo shoots, drained, of the soup liquid into the slurry and mix well.
blanched for 2 minutes 6. Whisk cornstarch mixture into the soup and then stir
2 each eggs in the vinegar, soy, salt, and pepper. Simmer 5 minutes.
2 each scallions, cut in thin slices 7. Stir in the bamboo shoots and heat thorough.
To taste sesame oil
Holding Procedure
At this stage the soup will hold up to 3 days. It is best to cook this
soup and serve it the same day.

Turn Out and Garnish

1. Heat the soup to boiling hot. Adjust the seasoning.
2. In a small bowl, thoroughly whisk the egg.
3. Stirring in a circular motion, pour the eggs into the hot soup.
The eggs should break up into threads.
4. Ladle into warmed serving bowls and garnish with the
scallions and a few drops of sesame oil.

Prep time: 40 minutes Notes from the Chef

Cooking time: 35 minutes
Yield: 6 first course servings

176
Lamb Mulligatawny Soup

Ingredients Preparation
5 cloves garlic, crushed 1. In a food processor, puree the garlic and ginger with
4 tsp. fresh ginger, minced 1/4 cup of water.
2 Tb. butter 2. In a saucepan, melt the butter sear the lamb cubes.
1/2 # lamb shoulder, Remove from the pan and set aside.
fat trimmed 3. In the same pan, stir in the onion and cook until translucent.
and cut into cubes Add the spices and cook for an additional minute. Add the
1 each onion, small dice garlic-ginger mixture and cook an additional 2 minutes.
1 Tb. curry powder 4. Place the lamb back in the pan and toss with all of the
ingredients.
1 tsp. ground cumin
5. Add the stock and bring to a boil. Reduce to a simmer and
Pinch cayenne pepper cook approximately 20 minutes.
2 each carrots, peeled, small dice 6. Add the lentils and cook an additional 10 minutes
1 stalk celery, peeled, small dice or until the lamb is tender and lentils al dente.
6 cups brown stock 7. Add the lemon juice and season to taste with salt and pepper.
(if possible, lamb stock)
1-1/2 cups red lentils
Holding Procedure
1 Tb. lemon juice
To taste salt and black pepper The soup will hold well up to 3 days.

Turn Out and Garnish

1. Heat soup and adjust seasoning if necessary.
2. Ladle into warmed soup bowls and serve immediately.

Yield: 4 appetizer servings

182
Aioli

Ingredients Preparation
1 slice French bread, 1. Soak the bread in the milk. Squeeze out the excess moisture.
crust removed 2. Place garlic in a food processor and add the soaked bread.
2 cloves garlic 3. Process the garlic and bread, scraping down the sides,
2 each egg yolks until the mixture is a smooth paste.
To taste salt 4. Add the egg yolks, salt and cayenne pepper and process
To taste cayenne pepper until well blended and smooth.
1 cup olive oil 5. With the machine running, add the olive oil, slowly at first
1 tsp. lemon then faster as the emulsion takes. Continue until all of the
oil is used.
6. Add the lemon juice and adjust the seasoning with
salt and cayenne pepper.

Holding Procedure
Sauce will hold up to 2 days covered and refrigerated.

Turn Out and Garnish

1. Use in soups or as a spread.

Notes from the Chef

Prep time: 10 minutes

Yield: 3 cups

183
Grapes with Blue Cheese and Walnuts

1. Preheat oven to 400-degrees.
2. Place the rumaki on a sheet pan with a rack and bake
for 10 minutes or until crisp, turning once.
3. Remove charred toothpicks from rumaki and replace
with new picks. Arrange on tray and garnish with watercress.

Notes from the Chef

Yield: 24 pieces
Prep time: 45 minutes
Cooking time: 10 minutes

Yield: 24 pieces
Prep time: 35 minutes
Cooking time: 5 minutes

189
Sausage Stuffed Mushrooms

Ingredients Preparation
24 each large, perfect mushrooms, 1. Wipe mushrooms clean and trim away dried-out ends
all the same size (1-1/4#) of stems. Remove stems and chop finely.
8 oz. Italian sweet sausage 2. Remove sausage from casing and sauté until meat browns.
2 tsp. garlic, minced Remove meat with slotted spoon and pour off excess fat.
2 Tb. shallot, minced Reserve.
1 cup fresh bread crumbs 3. Sauté mushroom stems until wilted. Add garlic and shallot,
sautéing a few minutes more. Add breadcrumbs and sauté
1/4 cup Parmesan cheese until golden, adding more sausage fat or butter as needed.
2 Tb. parsley, minced Remove from heat. Mix in sausage meat, cheese and parsley.
2 Tb. clarified butter 4. Stuff mushrooms with sausage mixture.
For garnish Parmesan cheese 5. Sauté bottoms of mushrooms in clarified butter
parsley sprigs until browned.

Holding Procedure
Hold refrigerated up to 2 days.

Turn Out and Garnish

1. Bake at 400-degrees until mushrooms are just tender
but still firm.
2. Arrange on a tray lined with a greaseproof doily.
Sprinkle with Parmesan cheese and place a tiny
parsley sprig on each mushroom.

Notes from the Chef

Yield: 24 pieces
Prep time: 30 minutes
Cooking time: 10 minutes

190
Asian Salmon Tartare on Plantain Chips

Ingredients Preparation
12 oz. salmon filet, ice cold, 1. Combine the salmon, soy sauce, coconut milk, ginger,
small dice chiffonade cilantro and black pepper. Refrigerate until
1 Tb. soy sauce well chilled.
1/4 cup unsweetened coconut milk 2. Heat the peanut oil in a medium saucepot to 350-degrees.
2 tsp. fresh ginger, grated 3. Fry the plantain slices to golden brown. Drain on
2 tsp. cilantro, chiffonade paper towels.
To taste black pepper
1 each plantain, cut in 24-1/8 Holding Procedure
inch slices on the bias
Salmon mixture will hold for one day, refrigerated.
For frying peanut oil
For garnish toasted coconut
cilantro leaves
Turn Out and Garnish
1. Top each plantain chip with approximately 1/2 ounce
of the salmon mixture.
2. Garnish with toasted coconut and cilantro leaves.

Yield: 24 pieces
Prep time: 30 minutes
Cooking time: 20 minutes

194
Tex-Mex Turkey Canapés

Ingredients Preparation
1 tsp. garlic, minced 1. Mix garlic, onion, serrano chile, cilantro and concassé.
2 Tb. onion, minced Salt to taste and drain, refrigerate.
1 tsp. serrano chile, minced 2. Purée avocado with salt and lemon juice. Place in
1 Tb. cilantro, minced pastry bag fitted with a small star tip.
1 cup tomato concassé, 3. Cut turkey breast into 2" circles to exactly fit wafers.
drained well
To taste salt Holding Procedure
To taste lemon juice
Hold wafers tightly sealed at room temperature up to 5 days.
1 each ripe avocado
Hold remaining ingredients up to 4 hours, refrigerated.
10 oz. cooked turkey breast, Assemble just before serving.
sliced thin
24 each cheese-corn wafers
For garnish cilantro sprigs
Turn Out and Garnish
1. Pipe a small rosette of avocado purée on each wafer.
2. Press a turkey round on each.
3. Pipe a thin border of avocado around edge of each canapé.
4. Spoon some tomato mixture inside border.
5. Arrange on a doily-lined tray and garnish with cilantro sprigs.

Notes from the Chef

Yield: 24 pieces
Prep time: 40 minutes

195
Smoked Salmon Canapés

Ingredients Preparation
1/2 loaf pumpernickel bread, 1. Slice bread lengthwise into 2 large (1/4") slabs,
unsliced crusts removed.
8 oz. smoked salmon, 2. If using inexpensive caviar, rinse in several changes
thinly sliced of cold water, drain and blot dry.
1/2 oz. black caviar 3. Spread an even 1/8" layer of butter on the bread rectangles.
4 oz. unsalted butter, softened 4. Lay salmon slices on bread rectangles to cover completely
For garnish tomato rose with no gaps. Trim away the over hanging edges.
watercress 5. Proceed as for New York Roast Beef Canapés.
6. Pipe a butter rosette in the center of each square.
Place a neat dot of caviar in center of each rosette.

Holding Procedure
Hold tightly wrapped in a cool place for several hours.
May be refrigerated up to 24 hours without caviar garnish

Turn Out and Garnish

Arrange on doily-lined tray decorated with tomato rose
and watercress.

Notes from the Chef

Yied: 32 pieces
Prep time: 45 minutes

196
Croustades Niçoise

Ingredients Preparation
1/2 loaf French bread (choose a 1. Slice bread into 24 (1/3") croûtes. Sauté in olive oil on
loaf with narrow diameter) one side only until crisp and lightly browned. Cool on a rack.
As needed olive oil 2. Slice the black olives into 24 perfect rings. Reserve.
8 each black olives 3. Grind together remaining olives, garlic, anchovies, pepper
10 oz. Niçoise olives, drained well and capers. Add just enough olive oil to make a thick,
2 tsp. garlic, minced smooth paste.
1 Tb. anchovies 4. Blanch, refresh and peel tomatoes. (Tomatoes should stay
completely raw). Cut into 24 perfect slices. Place on a towel,
To taste black pepper salt lightly and press with another towel to drain.
1 Tb. capers, drained well
8 each small plum tomatoes
Holding Procedure
6 oz. mozzarella cheese, grated
For garnish parsley Hold croûtes in sealed container at room temperature up to 1
week. Hold remaining ingredients refrigerated up to 3 days.

Turn Out and Garnish

1. To assemble: spread olive paste on soft side of croûtes;
top with cheese and a tomato slice. Top with an olive ring.
2. Bake at 450-degrees until cheese is melted.
3. Place on tray lined with greaseproof doily and garnish
with a parsley bouquet

Yield: 24 pieces
Prep time: 40 minutes

202
Cheese Cannoli w/ Herbed Goat Cheese
and Sundried Tomatoes

Ingredients Preparation
8 oz. parmesan, shredded 1. Preheat the oven to 400 degrees. Combine the
8 oz. gruyere, shredded shredded cheeses.
2. Using a Silpat or parchment-lined sheet pan,
Filling place 2-inch diameter circles of the cheese mixture
being sure to spread them thinly.
1-1/2 Tb. parsley, minced
3. Bake the cheese circles in the oven until they just start
1-1/2 Tb. chives, minced to take on a little color. Remove the cheese from the oven
1-1/2 Tb. basil, chiffonade and, working quickly, roll them around a small diameter
1# chevre stick (a knife steel works well). Allow to cool. After they
3/4 cup sundried tomatoes, are cool they will hold shape; they should look like little
chopped cylinders.
As needed milk 4. Prepare the filling by mixing together the herbs, chevre
and sundried tomatoes. Pipe this filling into the center
1 cup tomato coulis
of the cheese cylinders. If the filling is too stiff, soften
it by mixing in a little milk.
5. Prepare the tomato coulis and reserve for service.

Turn Out and Garnish

1. As an Amuse Bouche: Place one cannoli on a chilled
medium-sized plate and garnish with a dollop of
tomato coulis.
2. As an hors d’oeurve: Place the cannolis on a doily-lined
silver tray or decorative plate and serve with a ramekin
of coulis on the side.

Notes from the Chef

203
Sweet Pea Blini w/ Sour Cream and Caviar

Ingredients Preparation
2 tsp. granulated sugar 1. Combine the sugar, yeast and milk; let stand for
1/4 oz. dry yeast 5 minutes until foamy.
14 oz. milk, lukewarm 2. Whisk in the flours, peas, salt, butter, oil and egg yolks.
4 oz. buckwheat flour 3. Cover the batter and allow it to rise in a warm place
3 oz. all purpose flour until doubled in volume, approximately one hour.
1 cup green peas, cooked 4. Beat the egg whites to stiff peaks and fold them, in thirds,
and pureed into the batter.
1/2 tsp. salt 5. Cook the blinis in a large lightly oiled sauté pan
until lightly browned on both sides. Use 2 tablespoons
3 Tb. butter, melted of batter per blini.
2 Tb. corn oil
3 each egg yolks
Turnout
2 each egg whites
1. For an Amuse: Place a single blini in the center of small
plate. Top with a dollop of sour cream and a sparse amount
of caviar.
2. For an Hors d’oeurve: Same as above, but arrange the
desired amount of blinis on a large decorative plate,
garnished appropriately.

Notes from the Chef

Yield: 24 pieces
Prep time: 1-1/4 hours
Cooking time: 10 minutes

204
Pork Tartine w/ Celeriac Remoulade

Ingredients Preparation
1 each baguette, sliced on a bias, 1. Preheat the convection oven to 500 degrees. Arrange the
1/4-inch thick baguette slices on a half sheet pan. Drizzle with olive oil
As needed olive oil and sprinkle with salt. Brown the bread lightly in the oven.
As needed kosher salt Remove and cool.
1/2 cup aioli (recipe follows) 2. Spread each of the bread rounds with 1/8-inch of aioli.
Cover the aioli with some watercress. Cover the watercress
1 bunch watercress with one or two slices of folded pork. Sprinkle the pork
1# cold cooked pork, with salt and pepper. Top with a few thin wedges of apple.
thinly sliced Top the apples with a dollop or rosette of Remoulade and
To taste black pepper some minced chives and cornichons.
1 each Granny Smith apple,
sliced into thin wedges Notes from the Chef
1 cup Celeriac Remoulade
(recipe follows)
1 Tb. chives, minced
12 each cornichons, fine julienne

205
Celeriac Remoulade

Ingredients Preparation
1/4 cup mayonnaise 1. Combine all of the ingredients in a bowl.
1/4 cup crème fraiche Reserve for service with Pork Tartine.
1 Tb. cornichons, minced
1 Tb. capers, minced Notes from the Chef
1 tsp. Dijon mustard
1 tsp. cider vinegar
1 tsp. parsley, minced
1 tsp. tarragon, minced
1 tsp. chervil, minced
1 tsp. chives, minced
To taste salt and pepper
8 oz. celeriac, shredded

1. As an Amuse: Place one ravioli on a chilled plate.
Drizzle with chive oil and garnish with lemon zest
and chive sprigs.
2. As an Hors d’oeurve: Arrange on a serving tray,
drizzle with chive oil, garnish appropriately.

Notes from the Chef

214
Sea Scallop Carpaccio

Ingredients Preparation
1# dry pack sea scallops 1. Place the sea scallops in the freezer until nearly frozen.
8 oz. mayonnaise, fresh 2. Combine the mayonnaise and mustard; season to taste
1 Tb. Dijon mustard with salt and pepper.
To taste salt and pepper 3. Slice the nearly frozen scallops very carefully to be
4 oz. red onion, sliced thin razor thin.
4 tsp. capers, chopped 4. Place the sliced bread rounds on a sheet tray and drizzle
with olive oil. Toast the bread in a high oven until browned
To taste cracked black pepper around the edges. Remove and cool.
3 Tb. olive oil
1/2 each baguette,
sliced 1/4–inch thick
Turn Out and Garnish
For garnish watercress leaves 1. For an Amuse: On a chilled plate, place one of the bread
As needed olive oil rounds. Place a small portion of the thinly sliced scallop
on top. Top the scallop with a dollop of the sauce and
garnish sparingly with the onions, capers, watercress
leaves and cracked pepper. Drizzle the plate with olive oil.
2. For an Hors d’oeurve: similar to the Amuse presentation,
but arrange the finished hors d’oeurves on a silver tray
or decorative plate, drizzled with olive oil.

Notes from the Chef

Yield: 24 pieces

215
Notes
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216
Basic Muffins

Ingredients Preparation
2 ounces cold unsalted butter 1. Preheat oven to 400°F. Butter muffin tins and place aside.
1/4 cup light brown sugar 2. Combine the flour, sugar, salt, and baking powder well.
1 egg Place in a pile on a work surface and cut the butter into
1 cup milk the dry ingredients until the mixture resembles coarse meal
(use a pastry cutter as for pâte brisée). Place mixture in
1-3/4 cups flour a small bowl.
1 Tbsp. baking powder 3. Lightly beat the egg and combine with the milk. Pour the
plus 1 tsp. egg/milk mixture into the bowl with the other ingredients
1/2 tsp. salt and stir gently until mixture is roughly blended. Do not stir
until the batter is smooth; small lumps in the batter will
disappear during baking. Fill muffin pans two-thirds full.
Bake 18 to 20 minutes. Leave muffins in pans about 1 minute
after they are removed from the oven so they will be easier to
unmold. Cool on racks.

Variation
Reserve 1/4 cup of the flour and toss with 1/2 cup coarsely
chopped walnuts. Proceed as directed through step 2 above.
Once the flour/butter mixture is in the small bowl, add the
floured walnuts. Combine well, proceed with step 3 for
incorporating wet ingredients and for baking.

Holding Procedure
Although muffins are always best when freshly baked, they may be
stored airtight at room temperature for 2 days.

Turn Out and Garnish

Serve warm with whipped butter and honey.

Notes from the Chef

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217
Blueberry Whole Wheat Muffins

Ingredients Preparation
1 cup blueberries, washed 1. Preheat oven to 400°F. Butter muffin tins and set aside.
and dried 2. Crack and separate egg yolks and whites, set aside. Combine
1/2 cup whole wheat flour the flours, baking powder, and salt in a bowl. Mix well. Add
1 cup all-purpose flour the blueberries and orange rind and toss to combine. Mix the
1/4 cup sugar honey, egg yolks, and sour cream together. Add them to the
dry ingredients and stir just enough to mix the ingredients.
1 Tbsp. baking powder If the batter seems a little dry, additional sour cream may be
1 tsp. salt added. Do not stir until batter is smooth--small lumps will
1 tsp. grated orange rind disappear in baking.
2 Tbsp. honey 3. Whip the egg whites to firm peaks; fold into the muffin batter
2 eggs, separated in two additions. Fill the muffin tins two-thirds full and bake
20-22 minutes. Cool in tins 1 minute before removing.
1 cup sour cream

Holding Procedure
Muffins should be served freshly baked, but they may be stored
airtight for 2 days at room temperature or refrigerated 3-4 days.

Turn Out and Garnish

Serve muffins warm with whipped butter.

Notes from the Chef

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218
Bran-Yogurt Muffins

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226
Apple Cinnamon Cake

Ingredients A delicious classic tea cake; Instead of poaching, apples may

be sliced in wedges and softened in a skillet with 2 ounces
melted butter of butter and 5 ounces of granulated sugar, then layered
for dusting fine ground bread crumbs into the cakes.
1 qt. plain poaching syrup
1 pound Granny Smith apples Preparation
1/4 cup cinnamon sugar 1. Brush melted butter on the inside of four 1 quart tube style
8 oz. granulated sugar pans. Coat with bread crumbs. Set aside.
3 eggs, room temp. 2. Peel and core apples. Poach them in the syrup until soft,
1 tsp. vanilla extract about 15 minutes, remove from liquid and let cool. Slice
8 oz. flour apples into 1/2" wedges. Toss the wedges in cinnamon sugar
to coat, and arrange them evenly over the bottom of the
1 Tbsp. baking powder
forms.
1/2 tsp. ground cinnamon
3. Whip sugar, eggs, and vanilla together until light and foamy.
1/2 tsp. ground cardamom
4. Sift flour, baking powder, cinnamon, cardamom, and salt.
1/2 tsp. salt Fold into the egg mixture.
7 oz. melted butter 5. Combine the 7 ounces of melted butter with the half and
1/2 cup half and half half cream. Add to the batter slowly. Divide the batter
between pans, filling them no more than half way.

Baking
Bake at 350°F for about 45 minutes or until baked through.

Holding Procedure
Unmold cakes and cool on a rack.

Notes from the Chef

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227
Banana Bread

Ingredients Preparation
10 oz. butter 1. Preheat oven 350°F. Prepare loaf pans; brush with butter and
11 oz. sugar dust with flour.
3 eggs 2. Cream butter and add in the sugar. Stir in eggs, vanilla, and
1 tsp. vanilla extract pureed bananas.
1 lb. 5 oz. pureed bananas 3. Sift flour, salt, baking soda, and toss in walnuts. Stir dry into
butter mixture.
1 lb. 2 oz. bread flour
4. Fill loaf pans 3/4 way high with batter and bake in oven.
2 tsp. salt Bake small loaves 20-25 minutes and large 40-45 minutes.
2 tsp. baking soda
9 oz. walnuts
Holding Procedure
1. Unmold cakes as soon as possible and cool on a rack.
2. Tightly wrapped in plastic wrap; will last 4 days.

Turn Out and Garnish

Dust with confectionary sugar; serve warm or cooled.

Notes from the Chef

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228
Budapest Coffee Cake

Ingredients Preparation
Nut Filling 1. Butter a 10" tube pan; preheat oven to 375°F.
3/4 cup brown sugar, tightly packed 2. Cream the butter for about 1 minute; add the vanilla and the
1 Tbsp. cinnamon sugar, and continue to ream the mixture for 3-5 minutes
1 Tbsp. unsweetened cocoa more until whitened, fluffy, and able to hold soft peaks. Add
the eggs one at a time, beating well after each addition. Beat
3 Tbsp. currants (or raisins) mixture on high speed for about 1 minute to make the
coarsely chopped mixture light and creamy.
1 cup walnuts, finely chopped 3. Sift together the flour, baking soda, powder, and salt. On
low speed (or by hand), alternately fold in dry ingredients
in three additions and sour cream in two additions, scraping
Glaze
down the sides as necessary to keep mixture homogeneous.
2 cups confectioners’ sugar, sifted
4. In small bowl, combine the brown sugar, cinnamon, and
1 tsp. vanilla extract cocoa thoroughly; add the currants and the walnuts
2 to 3 Tbsp. milk and mix well.
5. Spread a thin layer of the cake batter in the bottom of
the prepared pan. Sprinkle with 1/3 of the nut topping.
Cake Batter Continue in this fashion until you have built up 4 layers
2-2/3 cups flour of batter and 3 of nut topping.
1-1/2 tsp. baking powder 6. Bake 50-60 minutes until cake tester comes out clean and top
1-1/2 tsp. baking soda of cake feels firm and springy. Remove from oven and leave
1/2 tsp. salt cake in pan for exactly 5 minutes; the cake must be hot when
the glaze is applied.
3/4 cup unsalted butter
7. Meanwhile, prepare glaze; combine confectioners’ sugar,
2 tsp. vanilla extract
vanilla, and about 2 tablespoons of the milk. Gradually, add
1-1/2 cups sugar more milk just until glaze has texture of a thick cream sauce.
3 eggs Invert cake onto rack. Immediately pour on the glaze–quickly
1 cup sour cream and letting it run down the sides unevenly.

Holding Procedure
Hold cake wrapped and at room temperature for about a week;
frozen, the unglazed cake may be held for 2-1/2 to 3 months.

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233
Lithuanian Poppy Seed Cake

Ingredients Preparation
Poppy Seed Paste 1. Butter and flour a 9" tube pan. Preheat oven to 350°F.
3 oz. honey 2. Prepare poppy seed paste by combining 3 ounces of honey
5 oz. poppy seeds with 5 ounces of poppy seeds. Reserve.
3. Cream butter for about 1 minute. Gradually add the sugar,
Cake Batter continuing to beat and fold the butter, another 3-5 minutes.
The mixture should be whitened, fluffy, and able to hold soft
1 cup unsalted butter peaks. On medium speed, add the poppy seed paste.
1-1/2 cups sugar 4. Add the egg yolks, one at a time, scraping down well after
8 oz. poppy seed paste each addition. Add in the vanilla and the sour cream.
4 eggs, separated 5. Sift together the flour, salt, and baking soda. Combine the
1 cup sour cream dry ingredients into the batter a third at a time, stopping as
1 tsp. vanilla extract soon as flour is incorporated.
2-1/2 cups all-purpose flour 6. Whip egg whites in separate bowl until they hold a firm peak.
Fold in beaten whites by thirds into the batter, stopping as
1 tsp. baking soda
soon as the whites have been incorporated.
1 tsp. salt
7. Pour batter into prepared pan and bake at 350°F for about
60 minutes; cake will pull gently away from sides of pan and a
cake tester will come out clean. Cool in pan on rack.
8. When cake has cooled to lukewarm, unmold the cake and
allow it to cool completely on the rack.

Holding Procedure
Tightly wrapped, this cake will keep up to a week. Frozen, it can
be held for about 2-1/2 months.

Notes from the Chef

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234
Genoise

Ingredients Preparation
9 eggs 1. Preheat oven to 350°F. Butter and flour a 10" cake pan.
8 oz. sugar 2. In a large bowl whisk the eggs and the sugar over a water
8 oz. all-purpose flour (sifted) bath until thick and it reaches a temperature of 110-115°F.
1 tsp. salt Remove from stove.
2 tsp. vanilla extract 3. Continue to whip till 3 times volume
4. Sift flour and salt; fold in dry mixture into batter until all
flour disappears. Fold in flavoring.
NOTE
5. Pour into a 10" floured and greased cake pan.
For Chocolate Genoise – substitute 2 oz.
of flour for 2 oz. cocoa and add 1/2 tsp. 6. Bake in a moderate oven until the sides come in and are
baking soda. springy to the touch.

Holding Procedure
This cake freezes well. (Wrap very tightly.) It can also be
refrigerated for several days.

Turn Out and Garnish

Fill with whipped cream or buttercream and seal with an icing.
Presentation is important and care should be taken when
decorating.

Notes from the Chef

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235
Simple Syrup

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239
Büche de Noël

Ingredients Preparation
1 recipe genoise (baked on 1/2 1. With pastry brush, moisten genoise with simple syrup.
sheet pan and rolled) 2. Fill with chocolate buttercream and roll up.
simple syrup 3. Chill for 15-30 minutes.
1 recipe chocolate French
buttercream
1 recipe mocha buttercream (2 tsp.
Holding Procedure
instant coffee, diluted in Can be held at step 3 for 24 hours.
1 tsp. water, and 1 Tbsp.
Kahlua)
Turn Out and Garnish
1. To decorate, trim the ends.
2. At an angle, slice off 2 pieces of the cake and attach them to
the log to simulate 2 sawed off branches.
3. Cover the cake with mocha buttercream.
4. With a fork, mark the butter cream to simulate bark.

NOTE
May be decorated with Swiss meringue mushrooms and marzipan
holly leaves.

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243
Decorating Buttercream

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247
Simple Buttercream

Ingredients Preparation
2 pounds butter, softened 1. Using paddle attachment, cream together butter, shortening,
1/4 pound emulsified shortening and sugar until well blended.
(Sweetex) 2. Add the egg whites, lemon, juice, and vanilla. Blend well. Mix
1 pound confectioners’ sugar at high speed until light and fluffy.
1 egg white 3. For a softer buttercream, beat in the water.
1/2 tsp. vanilla
1 ounce water (optional) Holding Procedure
2 tsp. lemon juice
Holds about 1 week, refrigerated.

Turn Out and Garnish

Without the water, the icing is very good for decorating purposes.
Thinned, it is suitable as a coating icing. If refrigerated, restore to
texture by beating on medium-low speed, adding a little water if
necessary.

Variation
Substitute an equal weight of yolk for the white to make a richer
icing with better emulsifying properties.

Notes from the Chef

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248
Swiss Buttercream

Ingredients Preparation
7 oz. whites 1. Combine whites and sugar in bowl and place over double-
10 oz. sugar boiler. Make sure to keep mixture off the sides of the bowl.
1 lb. unsalted butter (softened) Stir occasionally with a whisk until mixture is warm and a
drop rubbed between your fingers does not feel grainy.
Remove from stove and place egg white mixture on mixer
with whip until meringue is cooled. (Outside of bowl should
feel cold to the touch.
2. Place on low speed and slowly add butter. Scrap sides of bowl
a few times while adding butter. Turn mixer up to high for
1 minute.

Holding Procedure
Place in airtight container and refrigerate for 5-7 days.

Turn Out and Garnish

To restore to proper texture after refrigeration, bring back to
room temperature and beat until spreadable. Use as a coating
icing or apply surface decorations on cakes.

Notes from the Chef

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249
Piped Flowers Fabrication

Ingredients Preparation

250
Cake Decorating Fabrication

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Yield: 4 Servings __________________________________________________

Prep time: 10 minutes
Cooking time: 10 minutes __________________________________________________

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255
Pan-fried Eggplant with Tomato Concasse

Ingredients Preparation
1 each eggplant 1. Rinse the eggplant and pat dry. Cut into batonnet.
2 cups flour Sprinkle with salt and allow to macerate in a colander
To taste salt and pepper for 20 minutes.
3 each eggs 2. Liberally season the flour with the salt and pepper.
3 Tbsp. water 3. Whisk the eggs with the water.
2 cups breadcrumbs 4. Place the breadcrumbs in a third bowl. Set up a breading
station in the following order: Flour, egg wash, breadcrumbs.
4 each plum tomatoes, concasse
5. Dredge the eggplant in seasoned flour, then egg wash,
1 clove garlic then in breadcrumbs. Place the breaded eggplant in
2 Tbsp. olive oil the end pan in a single layer.
1 tsp. fresh oregano, minced 6. Heat the olive oil in a sauté pan. Add the garlic and sauté
As needed peanut oil for 30 seconds.
7. Add the tomato concasse and oregano to the pan. Sauté
for 2 minutes. Remove from the heat and season with salt
and pepper.

Holding Procedure
Breaded eggplant will hold one day

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Yield: 4 Servings __________________________________________________

Prep time: 20 minutes
Cooking time: 45 minutes __________________________________________________

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259
Braised Chicken Legs with Tart Green Apples

Ingredients Preparation
4 each chicken legs, thighs 1. Season chicken legs with salt and pepper.
attached, skin removed 2. In a large sauté pan, brown chicken legs in clarified
To season salt and pepper butter/oil mix until golden brown on all sides.
2 Tbsp. clarified butter/oil mix Remove from pan.
1 cup mirepoix, medium dice 3. Discard excess fat and sauté mirepoix and garlic until
2 cloves garlic, minced the onions are translucent.
1 cup dry vermouth 4. Deglaze pan with vermouth, add herbs and reduce by half.
1 Tbsp. fresh tarragon, minced 5. Add chicken stock and diced apple. Bring to a simmer and
add the chicken legs.
1 tsp. parsley, minced
6. Cover and cook until the chicken legs are tender and
1 cup chicken stock the juices run clear, approximately 20 minutes.
2 Tbsp. heavy cream 7. Remove chicken and hold in a warm oven until service.
1 each green apple, peeled, 8. Strain braising liquid into small saucepan. Skim off fat and
cored and diced then reduce by 1/2. Add heavy cream, reduce to nappe and
adjust seasoning.
For garnish:
1 each green apple, unpeeled, Holding Procedure
cored, sliced thin
3 sprigs tarragon Chicken and sauce will hold for two days.

Turn Out and Garnish

1. Sauté the sliced apple in butter until just tender.
2. Place sauce on a warmed plate. Top with the chicken.
3. Garnish with sautéed apple slices and tarragon sprigs.

Notes from the Chef

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Yield: 2 main course servings __________________________________________________
Prep time: 15 minutes
Cooking time: 40 minutes __________________________________________________

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260
Mussels Steamed in Beer

Ingredients Preparation
3 strips bacon, small dice 1. In a large sauté pan, render the bacon over medium-low
3 cloves garlic, minced heat until golden brown.
3 oz. leeks, white part only, 2. Add garlic and sauté for 30 seconds.
julienne 3. Increase the heat to medium-high; add the leeks and
1/2 each jalapeno pepper jalapenos. Sauté for 1 minute.
12 oz. beer 4. Add the beer, crushed tomatoes, sprigs of thyme,
1/2 cup crushed tomatoes bay leaf and mussels. Bring to a simmer, cover and cook
for 4-5 minutes or until mussels open.
3 sprigs fresh thyme
5. Remove mussels from pan and keep warm.
1 each bay leaf
6. Simmer the liquid until reduced by half.
2# mussels, debearded
and scrubbed 7. Mount the liquid with butter and season to taste with
salt and pepper.
1 oz. whole butter
To taste salt and pepper
For garnish parsley, minced
Holding Procedure
All ingredients will hold, refrigerated, for one day.
For use at time of service:
French bread, sliced Turn Out and Garnish
1. Arrange the mussels in a warmed bowl and pour
the hot liquid over top.
2. Garnish with minced parsley and sliced French bread.

Notes from the Chef

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261
Poached Pears with Brandied Chocolate Sauce

Ingredients Preparation
4 cups water 1. In a saucepan, combine the water, sugar and lemon peel.
3/4 cup white sugar 2. Peel pear, leaving a border of skin around the top stem.
2 strips lemon peel 3. Using a Parisienne scoop, remove the seeds from the
1 each pear, slightly under ripe bottom end of the pear.
1/2 cup cake crumbs 4. Place pears in saucepan; bring to a boil and reduce to a
simmer. Poach gently until fruit is tender (Time will vary
depending on ripeness and variety of fruit). Cool pear in
Chocolate sauce poaching syrup.
1/2 cup heavy cream 5. For the Chocolate sauce: Combine the cream, corn syrup
1 Tbsp. light corn syrup and sugar in a small saucepan. Bring the mixture to a boil,
1 Tbsp. granulated sugar stirring often. As soon as mixture boils, remove it from the
4 oz. semisweet chocolate heat.
2 Tbsp. brandy 6. Chop the chocolate into small pieces and place in a bowl.
For garnish shaved chocolate 7. Pour the hot cream mixture over the chocolate. Stir until
chocolate is completely melted. Stir in brandy.

Holding Procedure
Poached pears will hold for three days, refrigerated, stored
in poaching liquid.
Chocolate will hold for one week covered and refrigerated.

Turn Out and Garnish

1. Remove pear from poaching syrup.
2. Place the cake crumbs in a small bowl and moisten with
just enough of the poaching liquid to form a thick paste.
3. Pack the crumb paste into the cavity at the bottom of the
pear left by the seeds.
4. Pour some chocolate sauce onto a serving plate. Place
Yield: 1 serving the pear on top and garnish with chocolate shavings.
Prep time: 20 minutes
Cooking time 35 minutes Notes from the Chef
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262
Garnishing

These basic garnishes can be used to enliven several presentations

including salads, entrees, desserts and buffets.
They can be used individually or in conjunction with one
another.

By the end of the class session, students will be able to

create the following garnishes. Through continued practice,
students will become proficient in the art of garnishing.

• Scallion and leek brushes

• Carrot flowers
• Radish flowers
• Radish mushrooms
• Onion Mums
• Tomato roses
• Cucumber fans
• Leek ribbons
• Citrus baskets
• Fluted mushrooms
• Melon swans
• Apple birds
• Squash ducks
• Viking boats
• Cucumber crabs
• Butternut squash vases

Notes from the Chef

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263
Egg Preparations

Proper egg cookery requires a good “seasoned” pan. Oil is heated

in the sauté pan until smoking and then allowed to cool. Rubbing
with salt then “seasons” the pan. The pan should be rubbed with
salt after each use until the inner surface of the pan is burnished.
A seasoned egg pan is then reserved only for that purpose.

Over easy
1. Add a small amount of clarified butter to a seasoned
or non-stick sauté and heat until the fat just begins to sizzle.
2. Carefully break the eggs into the pan.
3. Continue cooking over medium-low heat until the egg white
is coagulated.
4. Tilt the pan so that the eggs slide up onto the side of the
pan. Gently flip the eggs with a sharp flick of the wrist.
5. Cook the eggs for an additional five seconds and then
gently slide out onto a warmed plate.

Scrambled eggs
1. Break the eggs into a mixing bowl. Season lightly with
salt and pepper. Add 1 tablespoon of water, milk or cream
per egg and whisk until very well blended.
2. Heat a seasoned or non-stick sauté pan, add a little clarified
butter and heat until the fat just begins to sizzle.
3. Pour the eggs into the pan all at once. As the eggs begin
to set, slowly stir the mixture with a spatula. Lift the cooked
portions to allow uncooked eggs to flow underneath.
4. Cook just until the eggs are set, but still moist. The eggs
should not be allowed to brown. Remove the eggs from
the pan and serve immediately.

Brouilles (French Scrambled)

1. Break the eggs into a mixing bowl. Season lightly with salt
and pepper. Add 1 tablespoon of water, milk or cream per
egg and whisk until very well blended.
2. Place the bowl over a simmering double boiler. Whisk the
eggs lightly until they set to a soft-set consistency. Minced
chives may be added into the egg mixture for color and
flavor, if desired. Remove the cooked eggs from the bowl
and serve immediately.

264
Egg Preparations (continued from previous page)

Hard cooked
1. Carefully place the eggs into a saucepan and cover with
cold water.
2. Bring the water to a boil and reduce to a simmer.
Cook the eggs for 10 minutes.
3. Immediately cool the eggs under cold running water.

Poached
1. Fill a saucepan with at least 3 inches of water. Add a splash
of vinegar and a pinch of salt. Bring the water to a simmer
and hold at a temperature around 200-degrees.
2. Crack the eggs, one at a time, into small ramekins or cups,
being careful not to break the yolks.
3. Gently slide the eggs into the water and cook for
3 to 5 minutes.
4. Remove the eggs from the simmering water using a slotted
spoon. Serve immediately.
Vortex method: Before adding the eggs, gently stir the water to
form a whirlpool or vortex. Slide the eggs into the center of the
vortex so that the swirling water forms a perfectly shaped
poached egg.

Sunny Side Up
1. Add a small amount of clarified butter to a seasoned or
non-stick sauté and heat until the fat just begins to sizzle.
2. Carefully break the eggs into the pan
3. Reduce the heat to low and allow to cook until the white
is set and the yolk is still raw and cool to the touch.
4. Slide the eggs out of the pan onto a warmed plate for service.

265
Omelet Preparations

All omelets require a good “seasoned” pan. Oil is heated in the

sauté pan until smoking and then allowed to cool. Rubbing with
salt then seasons the pan. The pan should be rubbed with salt
after each omelet until the inner surface of the pan is burnished.
A seasoned omelet pan is then reserved only for that purpose.

Types of Omelets
French, Italian, Belgian, Egg white

The French Omelet

It may be cigar-shaped or folded into a half circle. Omelets
should be unbroken, not brown, fluffy and light with a creamy
center. A 3-egg omelet is beaten with 4 teaspoons of water to
create steam and fluffiness. A Tablespoon of butter is heated
in the pan until foamy and the eggs are poured in. They are
swirled and slid about until the bottom of the omelet is set.
At this point an appropriate filling is added and the omelet
is turned to cover the filling and turned out onto the plate.

Belgian – (Soufflé Omelette)

Separate 3 eggs, add 3 Tablespoons of cream to the yolks and
a pinch of cream of tartar to the whites. Beat the whites until
smooth but not stiff and fold into the beaten yolk mixture.
Pour into a hot omelet pan. When bottom is set, run under
broiler or into a hot oven to puff slightly, fill with fruit sauce,
cheese or mushroom sauce, fold over and serve. Garnish with
powdered sugar if sweet. Good for brunch.

Frittata – (Italian Omelette)

The Italian omelet is baked in an ovenproof oiled dish, cast-iron
skillet or omelet pan. Appropriate fillings are sautéed before
being added. Beat 3-6 eggs with salt, pepper and a little water.
Pour into hot pan or dish. Stir in filling and let bottom set.
Then run under broiler or place in oven until puffed. Sprinkle
with grated cheese.

Egg White Omelet

Use 3 egg whites mixed with 1 Tbsp. water. Follow the French
omelet procedure. Pan spray may be used for the cooking
medium instead of butter to reduce additional fat.

266
Omelet Ideas

French Omelets:
OMELETTE BONNE FEMME
potato, bacon and onion omelet
OMELETTE BENEDICT
with ham, croutons, hollandaise sauce.
OMELETTE CHASSEUR
chicken liver and mushroom omelet.
OMELETTE AUX FINES HERB
omelet with mixed herbs.
PIPERADE
omelet with peppers, onion and tomato.
OMELETTE AUX CREVETTES
omelet with shrimp and mixed vegetables.

Frittatas:
EGGS MALAGUENA
Spanish sausage, onion, peppers, garlic, tomatoes
and chili powder.
TORTILLA ESPANOLA
potatoes, onions, tomatoes.
OMELETTE FROMAGE
Gruyére cheese and Tabasco.

Soufflé Omelette:
OMELETTE SOUFFLEE AUX FRAISES
fresh strawberry soufflé omelet.
OMELETTE SOUFFLES AUX CONFITURES
jam or jelly soufflé omelet.
OMELETTE SOUFFLEE AU CITRON
lemon soufflé omelet.

267
Stuffed French Toast Grand Marnier

Ingredients Preparation
Orange butter Orange Butter
1/2 # butter, room temperature 1. Using a food processor: combine the butter, orange zest
1 each orange, zest of and liqueur. Beat until smooth.
1 tsp. Grand Marnier 2. Transfer this mixture to individual bowls and refrigerate.

The filling
Filling
1. Combine the cherries, apricots, orange zest,
1/4 cup dried cherries juice and liqueur.
1/4 cup dried apricots 2. Bring to a simmer and remove from heat.
1/2 each orange, zest of 3. Stir in the cinnamon, cover and let stand 10 minutes.
1/4 cup orange juice Place over ice to cool.
2 Tbsp. Grand Marnier 4. Stir in the banana slices. Set aside.
1/2 tsp. cinnamon
To set up the bread
1/2 large banana, thinly sliced
1. Using a paring knife, cut a slit in the center of the bread,
keeping 3 sides intact.
Toast 2. Spoon approximately 1 1/2 tablespoons of the fruit filling
12 slices challah bread, into the pocket, than press the top with the palm of your
sliced 2 inches thick hand to seal. Set aside.
4 each eggs
1 cup milk Holding Procedure
1/4 cup Grand Marnier
The bread will hold for only one service day
2 Tbsp. brown sugar
The butter will hold up to one week.
pinch salt
The filling will hold up to 2 days.
2 Tbsp. butter
For garnish orange slices
maple syrup Turn Out and Garnish
1. In a bowl, whisk the eggs until frothy. Whisk in the milk,
liqueur, brown sugar, and salt.
Yield: 4 to 6 servings 2. Dip the filled bread slices into the egg mixture and
Prep time: 40 minutes allow to soak.
Cooking time: 10 minutes 3. Heat a large skillet or sauté pan. Add butter and allow
to melt.
4. Cook the French toast in the heated skillet until golden
brown on both sides and heated through.
5. Place French toast on plate, garnish with orange curls.
Serve with warmed maple syrup.

268
Asparagus and Potato Frittata

Ingredients Preparation
3/4 # thin asparagus, 1. Blanch and refresh asparagus. Set aside.
cut in 2 inch lengths 2. Slice potatoes and parboil in salted water.
3 to 4 Tbsp. olive oil Cook the potatoes until slightly under-done.
2 each scallions 3. Heat a sauté pan; sauté the scallions until translucent.
8 each red potatoes Add the potatoes and cook until the potatoes begin
1/2 tsp. fresh thyme to brown. Stir in the chives and asparagus. Remove
from heat.
To taste black pepper
4. Preheat oven to 375°
2 Tbsp. fresh chives
5. In a large cast iron skillet melt the butter. Mix together
3 Tbsp. butter the eggs and parmesan cheese, season with salt and pepper.
11 each eggs 6. Pour the eggs into the heated skillet and cook, stirring until
1/3 cup parmesan cheese slightly thickened. Arrange the potato-asparagus mixture over
1/2 cup Swiss cheese, grated the eggs and top with the Swiss cheese.
1 bunch watercress 7. Place in oven and bake until the eggs are set and the cheese
has melted, about 15 minutes.
8. Remove from oven and allow to set before serving.

Holding Procedure
Frittata will hold one service day

Prep time: 30 minutes
Cooking time: 20 minutes __________________________________________________

__________________________________________________

__________________________________________________
274
Ham and Cheddar Cheese Gratin

Ingredients Preparation
As needed butter 1. Preheat oven to 400º. Butter 1 large (1-1/2 quart) gratin dish
1/4 cup onion, minced or oval baking dish.
1/4 cup celery, minced 2. In a sauté pan, cook the onion and the celery in a small
2-1/2 cups ham, medium diced amount of butter until soft. Add the ham and sauté until
heated through. Mix in half of the tarragon and season
1-1/2 Tbsp. fresh tarragon with the pepper.
Pinch black pepper 3. Evenly spread the ham mixture on the bottom of the
1 qt. Béchamel sauce gratin dish. Set aside.
1 Tbsp. Dijon mustard 4. Season the béchamel with remaining tarragon, mustard,
Pinch nutmeg nutmeg, cayenne pepper, and black pepper. Stir in the
Pinch cayenne pepper 3/4 cup grated cheese. Taste and adjust the seasoning
accordingly.
To taste black pepper
5. Cut the hard cooked eggs in half lengthwise; set 6 halves
3/4 cup cheddar cheese, grated
aside. Coarsely chop the remaining halves and stir into
6 each eggs, hard cooked the warm sauce.
2 Tbsp. heavy cream 6. Pour all but 1/4 cup of the sauce over the ham.
1/4 cup cheddar cheese, grated 7. Nest the egg halves, yolk side up, in the sauce, spacing
them evenly.
8. Whisk the heavy cream into the reserved sauce, then
spoon over the eggs.
9. Top with the remaining cheese.
10. Bake in oven until bubbling and the top is browned.

Holding Procedure
Dish should be served immediately.

Turn Out and Garnish

1. Place on warmed plates or serve from a chaffing dish.
Yield: 4 to 6 servings
Prep time: 40 minutes Notes from the Chef
Cooking time: 25 minutes

275
Poached Eggs Florentine

Ingredients Preparation
1 Tbsp. shallots, minced 1. Sauté the shallots in the butter until translucent. Add the
1 Tbsp. clarified butter spinach and saute until wilted. Season the spinach with salt,
24 oz. fresh spinach, stemmed, pepper and a pinch of nutmeg.
rinsed well and dried 2. Prepare the eggs and Mornay sauce and hold for service.
To taste salt and pepper
To taste nutmeg Holding Procedure
8 each eggs, poached
Spinach mixture will hold for one day.
1 cup Mornay sauce
Mornay sauce will hold one day.
For garnish shredded Gruyere cheese
parsley, minced
Turn Out and Garnish
1. Divide the sautéed spinach among four gratin dishes.
Place two poached eggs on top of the spinach in each dish.
2. Top the poached eggs with Mornay sauce and place in
a 500-degree convection oven until the sauce is lightly
browned.
3. Garnish with a little shredded Gruyere cheese and
minced parsley.

Notes from the Chef

__________________________________________________

Yield: 4 Servings __________________________________________________

Prep time: 30 minutes
Cooking time: 20 minutes
__________________________________________________

__________________________________________________

__________________________________________________
276
Potato Latkes

Ingredients Preparation
4 each medium russet potatoes 1. Grate the potatoes and onion coarsely. Place in a colander
1 each large onion and press down to squeeze out most of the liquid. DO NOT
2 each eggs, lightly beaten RINSE.
2 Tbsp. matzo meal 2. Stir the egg into the potato onion mixture. Add the matzo
meal, stirring well to mix. Season with salt and pepper.
To taste salt and pepper
As needed oil, for frying
Holding Procedure
Mixture will not hold. It must be used immediately.

Turn Out and Garnish

1. Over medium flame, heat half an inch of oil in a large saute
pan. Place spoonfuls of the latke mixture into the hot oil, but
not too close together.
2. Flatten the pancakes slightly with the back of a spoon. Fry
the pancakes on both sides until golden brown. Strain the
oil as needed to remove any dark brown pieces.
3. Drain on paper towels and serve hot.
4. Serving suggestion: Top the latkes with fresh applesauce
(recipe follows) and sour cream.

Notes from the Chef

Yield: 8 Servings
Prep time: 30 minutes
Cooking time: 20 minutes

__________________________________________________

277
Applesauce

Ingredients Preparation
6 each tart apples 1. Peel, core and large dice the apples. Place them in a
1 cup apple cider or water saucepan with cider or water, sugar and cinnamon.
1/2 cup sugar 2. Simmer, uncovered, until the apples are soft enough
1/2 tsp. cinnamon to mash, about 40 minutes. Stir with a fork to mash,
leaving a few small lumps.
2 Tbsp. butter

Holding Procedure
Applesauce may be held, refrigerated, for 2 days.

Turn Out and Garnish

1. Return to low heat. Stir in the butter and simmer until
melted. Whisk briefly and serve.

Notes from the Chef

__________________________________________________

__________________________________________________
Yield: 6 servings
__________________________________________________
Prep time: 15 minutes
Cooking time: 45 minutes
__________________________________________________

__________________________________________________

278
Scrambled Eggs Mornay

Ingredients Preparation
1/4 pound butter 1. Prep an oven gratin dish or hotel pan by coating the bottom
2 each shallots, minced and sides with butter.
2# mushrooms, sliced 2. Heat 3 tablespoons of the butter in sauté pan. Add the
2 Tbsp. butter shallots and sauté until translucent. Add the mushrooms
and cook until browned and dry. Remove from heat and
30 each eggs (lightly scrambled) set aside.
1 qt. Mornay sauce 3. Prepare the Mornay sauce and beat the eggs well.
3 Tbsp. parsley, minced 4. Heat pan with the 2 tablespoons of butter. Add the eggs and
To taste salt and pepper cook until just beginning to set. Add the parsley and season
1/2 cup gruyere cheese, grated with the salt and pepper. Set aside.
5. In the hotel pan (or gratin dish), place a layer of the eggs
(this should be 1/2 of the eggs). Place a layer of mushrooms
on top of the eggs followed by a layer of the Mornay sauce.
Top with the remaining eggs and a thin layer of the Mornay
sauce.
6. Top with the Gruyere cheese.
7. Bake in a preheated oven until heated through and the
cheese has melted.

Holding Procedure
Dish must be served same day.

Turn Out and Garnish

1. If serving buffet style, place into a heated chafing dish.
This dish may also be served directly from gratin dish.

Notes from the Chef

__________________________________________________
Yield: 12 servings
Prep time: 40 minutes
__________________________________________________
Cooking time: 20 minutes
__________________________________________________

__________________________________________________

279
Basic Savory Soufflé

Ingredients Preparation
4 Tbsp. butter 1. In a saucepan, melt the butter and add the flour to
4 Tbsp. flour make a blonde roux.
1-1/2 cups hot liquid 2. Slowly incorporate the hot liquid, whisking constantly.
(milk or stock) Simmer for at least 5 minutes, or long enough to cook
6 each egg yolks out any flavor of flour.
1/2 to 3/4 cup flavoring agent 3. Remove from the heat and cool for least 5 minutes.
Whisk in the yolks one at a time.
8 each egg whites
4. Stir in the flavoring agent; this can be anything from
To taste salt finely grated cheese to chopped shrimp to a purée
To taste pepper of spinach. Except for cheese, all flavoring agents
must be cooked.
Equipment needed: 5. Season well with salt and pepper.
1 one-quart soufflé dish or 4 one-cup
soufflé dishes or 6 six-ounce soufflé Holding Procedure
dishes, greased and dusted with cheese,
breadcrumbs, etc. Hold soufflé mixture at room temperature for a few hours.
Refrigerate for longer holding. Hold egg whites in the
refrigerator. Hold prepared soufflé molds at room temperature
for no longer than 1 day.

Turn Out and Garnish

1. Preheat oven between 375 and 400 degrees.
Larger soufflés need to bake at lower temperatures
(325-350 degrees).
2. Beat the whites until they form a firm peak.
3. Lighten the sauce base with a few Tablespoons of the
beaten whites and fold the rest in 2 or 3 additions.
4. Pour the soufflé mixture into the prepared mold(s)
and bake in the preheated oven until well browned
and slightly wobbly in the center.
Yield: 4 to 6 portions
5. Serve immediately.
Prep time: 20 minutes
Cooking time: 25 minutes
Notes from the Chef
__________________________________________________

__________________________________________________

280
Soufflé Variations

Ingredients Cheese:
Use milk for the liquid. Use 3/4 cup grated Gruyére, cheddar or
another cheese, which melts well without becoming overly stringy.
Dust the molds with grated Parmesan and use several tablespoons
of parmesan with a pinch of nutmeg to season the soufflé base
along with salt and pepper.

Spinach:
Use milk or chicken stock for the liquid. Sauté 2 minced shallots
in butter. Add 3/4 cup cooked chopped spinach and simmer over
moderate heat until all of the moisture from the spinach has
evaporated. Add this mixture as the flavoring agent along with
1/4 cup parmesan cheese and some ground nutmeg.

Ham:
Follow the ingredients and directions for a cheese soufflé using
cheddar cheese. Add 1/2 cup of finely minced boiled or baked
ham when adding the cheese.

Mushroom:
Use chicken or white veal stock for the liquid. Sauté 1/2 pound
minced mushrooms with 2 minced shallots in 1/4 cup clarified
butter for 3 to 4 minutes. Add 1/4-cup dry vermouth and simmer
until dry. Stir as necessary. Season to taste with salt and pepper.
Add a few tablespoons of grated Parmesan. This mushroom
mixture makes an interesting addition to a spinach soufflé;
however cut the amount of mushroom used by one third.

Salmon Soufflé:
Use fumet or salmon poaching liquid for the liquid. Use
3/4 cup finely chopped salmon, which had been poached
in fumet or a court bouillon. Mix this with shallots and dill
reduced in white wine or dry vermouth, one tablespoon of
tomato paste and a pinch of nutmeg. Dust soufflé mold
with breadcrumbs or Parmesan cheese.

Crab or Shrimp Soufflé:

Use 3/4-cup light cream and 3/4 cup fumet for the liquid.
Use 1/2 pound shredded crab or 1/2 pound chopped poached
shrimp. Add a 2 tablespoons of chopped chive and 2 tablespoons
of sautéed minced shallots to the crab or shrimp mixture. Season
with salt, white pepper, nutmeg and cayenne. Dust the soufflé
mold with grated parmesan.

281
Chicken Mousseline with Tarragon

Ingredients Preparation
1 Tbsp. butter 1. Heat the butter in a sauté pan, add the shallots and cook
1 Tbsp. fresh tarragon, minced until softened. Add the brandy and then flambé to cook off
3 Tbsp. brandy the alcohol. Toss in the tarragon and season with the salt
and pepper, and allow to cool.
To taste salt and pepper
2. Grind the chicken meat until ground very fine. Add up
1 Tbsp. shallots, minced to half of the cream and push through sieve.
1# chicken meat, raw 3. Place chicken meat in bowl, stir in room temperature egg
2 each egg whites whites until incorporated.
1-1/2 cups heavy cream 4. Over a bowl of ice slowly incorporate the rest of the heavy
(approx.) cream - the consistency should not be too loose.
5. Add the cooled sautéed shallot-brandy mixture.
6. Put mousseline in a greased loaf pan or individual molds.
Cover with foil.
7. Cook in "water bath" in a 325-degree oven until firm.

Holding Procedure
Does not freeze well, but will hold 1 to 2 days.

Turn Out and Garnish

1. Serve hot with light flavored Hollandaise or beurre blanc.
2. Serve cold with an herb mayonnaise.
Note: Other poultry may be substituted.

Notes from the Chef

Yield: 4 to 6 appetizer portions

286
Olive salad

Ingredients Preparation
1 each Red bell pepper, roasted, 1. Combine all ingredients in a non-reactive bowl
small dice and allow to rest as long as time allows up to 4 hours.
4 oz. Nicoise or Kalamata olives,
pitted and chopped Holding Procedure
4 oz. Green olives,
pitted and chopped Olive salad can be held, refrigerated, for 2 days.
4 oz. olive oil
2 Tbsp. parsley, rough chopped Turn Out and Garnish
2 each anchovy fillets, mashed
For use with Muffuletta sandwich.
1 tsp. dried oregano
1 Tbsp. lemon juice
Notes from the Chef
__________________________________________________

__________________________________________________

__________________________________________________

290
Red Bean Spread

Ingredients Preparation
4 oz. onion, diced 1. Sauté the onions in the corn oil until lightly browned.
1 Tbsp. corn oil Add the tomatoes and cook for an additional minute.
6 oz. tomato, seeded and Allow to cool.
small diced 2. Puree the beans in a food processor, adding enough of
1 1 pounds canned red kidney the tomato juice to make a soft, spreadable puree. Add
beans, rinsed the remaining ingredients.
As needed tomato juice
2 Tbsp. cilantro, chopped Holding Procedure
To taste salt and pepper Spread will hold up to two days
1 tsp. cumin
1 tsp. chili powder Turn Out and Garnish
3 Tbsp. lime juice
Use as a spread for Southwestern Grilled Chicken Wrap
or as a dip.

Notes from the Chef

__________________________________________________

__________________________________________________
Yield: Approx. 2#
Prep time: 20 minutes
__________________________________________________

__________________________________________________

291
Shrimp Salad with Caviar Smorrebrod

Ingredients Preparation
Salad 1. Combine all salad ingredients in a bowl. Mix well.
2 cups titi shrimp, cooked 2. Assemble all ingredients for turn out.
1/2 cup celery, brunoise
1 Tbsp. fresh dill, minced Holding Procedure
2 Tbsp. sweet onion, brunoise
Shrimp salad will hold, refrigerated, for one day.
Pinch cayenne
Smorrebrod must be prepared to order.
1/2 cup mayonnaise
1 tsp. lemon zest, minced
To taste salt and white pepper Turn Out and Garnish
4 slices pumpernickel, flat bread 1. Lay out the bread slices on a flat surface. Trim the crusts.
or white toast, thinly sliced 2. Top the bread with shrimp salad in an even layer.
As needed butter, softened 3. Garnish with caviar, red onion, dill sprigs and lemon wheels.
4. Smorrebrod are served open-faced and eaten with a knife
Garnish and fork.
2 tsp. per Salmon caviar
sandwich
Notes from the Chef
As needed Red onion slices
As needed Dill sprigs
As needed Lemon wheels

Yield: 1 1/4 # or 4 Sandwiches

Prep time: 15 minutes

__________________________________________________

292
Turkey Bacon Club Sandwich

Ingredients Preparation
12 slices bread, toasted 1. Spread one side of each slice of bread with mayonnaise.
As needed mayonnaise 2. Arrange the lettuce, tomato and bacon of top of 4 slices
8 each lettuce of the toast. Season with salt and pepper.
12 slices tomato 3. Place 4 slices of toast on top of the bacon. Arrange the
12 slices bacon, cooked crisp turkey on top of the second slice of toast. Top with the last
four slices of toast.
To taste salt and pepper
12 oz. turkey breast, cooked,
sliced thin Turn Out and Garnish
1. Place four sandwich picks into each of the sandwiches.
Slice the sandwiches diagonally into triangular wedges.
Serve immediately, garnished as desired.

Notes from the Chef

__________________________________________________

__________________________________________________
Yield: 4 sandwiches
Prep time: 15 minutes __________________________________________________

__________________________________________________

293
Tofu Veggie Wrap

Ingredients Preparation
1# tofu 1. Small dice the tofu and toss it in the vinaigrette. Allow the
3 Tbsp. basic vinaigrette tofu to marinate for 20 minutes. In the meantime prep all
4 each flour tortillas of the other ingredients.
1/2 cup garlic yogurt dressing 2. Drain the tofu after 20 minutes.
(recipe follows) 3. To assemble a wrap: Place the tortilla on a piece of
1/2 cup tomato, medium dice parchment paper and spread it with one tablespoon
of the garlic yogurt dressing.
4 oz. cucumber, julienne
4. Mound some of the tofu across the center of the tortilla.
As needed alfalfa sprouts Top the tofu with some of the vegetables and capers.
4 oz. broccoli sprouts, blanched 5. Using the parchment as a wrapper, fold the tortilla lightly
4 oz. red onion, sliced thin around the filling, then chill and serve.
3 Tbsp. capers, rough chopped
Notes from the Chef

__________________________________________________
Yield: 4 wraps
Prep time: 30 minutes __________________________________________________

__________________________________________________

294
Mediterranean Tuna Salad in Pita

Ingredients Preparation
12 oz. tuna, canned, drained 1. Toss together all of the ingredients for the salad in a bowl.
3 Tbsp. red onion, minced Chill well.
1 clove garlic, minced 2. Split the pita and open the pockets. Divide the salad among
1/4 cup sun-dried tomatoes, the pita, top with the lettuce and a sprinkle of parmesan.
chopped
1/4 cup red bell pepper, brunoise Notes from the Chef
1 Tbsp. fresh oregano, minced
__________________________________________________
2 Tbsp. fresh basil, chiffonade
2 Tbsp. capers, chopped __________________________________________________
2 Tbsp. red wine vinegar
1/3 cup olive oil __________________________________________________
To taste salt and pepper
4 each pita __________________________________________________
8 leaves romaine lettuce,
chiffonade __________________________________________________
2 Tbsp. parmesan, grated
__________________________________________________

__________________________________________________

__________________________________________________
Yield: 4 sandwiches
Prep time: 15 minutes __________________________________________________

__________________________________________________

295
Herring Salad with Red Beets and Eggs

Ingredients Preparation
2 each red beets, peeled 1. Place the beets, vinegar, sugar and enough water to cover
and small diced in a small saucepan. Simmer the beets until tender, drain
4 oz. white wine vinegar and cool completely.
1 Tbsp. sugar 2. Small dice half of the herring reserving the rest for turnout.
As needed water 3. In a bowl, combine the diced herring, potatoes, cornichons,
1# pickled herring onion and apple. Carefully toss to combine.
2 each russet potatoes, boiled, 4. Fold in the whipped cream and season with salt and pepper.
peeled, small diced Chill mixture thoroughly over an ice bath.
4 each cornichons, thinly sliced 5. Slice the remaining herring into strips 1/4 inch wide.
1 Tbsp. red onion, brunoise
1 each tart apple, peeled, Holding Procedure
small diced
Prepared salad will hold for one day.
5 Tbsp. heavy cream, whipped
Smorrebrod must be made to order.
To taste salt and pepper
4 slices pumpernickel, sourdough,
rye or flatbread Turn Out and Garnish
As needed butter, softened 1. Place the bread slices on a flat surface. Spread lightly
4 leaves Boston lettuce, rinsed with butter. Top the butter with a lettuce leaf
and dried 2. Top the lettuce with an even layer of the beet salad.
3. Garnish the beet salad with herring strips, fanned
For garnish cornichons, acidulated apple slices and egg slices.
As needed cornichons, fanned 4. Smorrebrod are served open-faced and eaten with
As needed apple slices, a knife and fork.
tossed in lemon water
2 each eggs, hard-cooked, sliced Notes from the Chef

Yield 1 1/2 # or 4 sandwiches

Prep time: 15 minutes
Cooking time: 20 minutes

296
Hamburger

Ingredients Preparation
1-1/2 # ground beef 1. Form the ground beef into 6 oz. patties,
4 each kaiser rolls handling the beef as little as possible.
1 small onion, sliced 2. Have all ingredients ready for turn out.
4-8 slice tomato
4 leaves lettuce Holding Procedure
For garnish dill pickles
Patties will hold only one service day.
Prep must be made on a daily basis.

Turn Out and Garnish

1. Season the patties with salt and pepper and grill
to desired doneness. While the patty is cooking,
toast the roll if desired.
2. Place burger on toasted roll and top with the onion,
lettuce and tomato.
3. Place on heated plate with pickles as garnish.
Serve with condiments such as ketchup and mustard.

Variations:
Cheeseburger
Place one or two slices of American, Cheddar, Swiss or other
cheese on the cooking patty approximately one minute before
it is done.

Bacon Cheeseburger
Prepare a cheeseburger and place two slices of crisp bacon
on top of the cheese when the patty is done.

Mushroom burger
Sauté 2 ounces of sliced mushrooms in 2 teaspoons butter or
Yield: 4 (6oz.) portions olive oil. Top the cooked burger with the cooked mushrooms.
Prep time: 15 minutes California burger
Cooking time: 10-20 minutes, Prepare a hamburger or cheeseburger and serve on a whole
depending on doneness grain bun accompanied by 2 ounces of guacamole, 1 ounce
alfalfa sprouts, 2 slices tomato and one thin slice of red onion.

297
Veggie Burger

Ingredients Preparation
3 cloves garlic 1. Heat oil in large sauté pan. Add garlic and sauté for
1/2 cup onion, minced 30 seconds.
1 cup zucchini, rough chopped 2. Add the onions and sauté for 1 minute.
1/2 cup yellow squash, 3. Add the zucchini, yellow squash and scallions.
rough chopped Sauté quickly until the edges of the squash start to become
1 bunch scallions, minced transparent. Drain in a china cap to remove excess liquid.
3 Tbsp. olive oil 4. Spread the squash mixture onto a half sheet pan and allow
to cool. Place cooled mixture in a food processor and pulse
2 cups garbanzo beans, drained, to puree.
mashed
5. Place the mashed beans, cilantro, egg and spices in
1/8 cup cilantro, minced a large bowl. Add the pureed squash mixture and combine
1 each egg thoroughly.
1 Tbsp. cumin 6. Add enough cracker meal so that the mixture can be formed
1/8 tsp. cayenne pepper into a patty. Season to taste with salt and pepper.
As needed cracker meal 7. Divide the mixture into 5 to 6 equal portions and form into
To taste salt and pepper patties 1/2 an inch thick. Chill as time allows.
As needed peanut oil
For garnish lettuce Holding Procedure
red onion Prepared vegetable patties will hold, refrigerated, for two days.
tomato
mayonnaise
Turn Out and Garnish
1. Heat 1/4 inch of peanut oil to moderately hot in a
large saute pan.
2. Lightly dredge the vegetable patties in cracker meal.
3. Pan-fry the patties until golden brown on both sides.
Drain on paper towels.
4. Serve veggie burgers on kaiser rolls garnished with lettuce,
red onion, tomato and mayonnaise.
Yield: 5-6 Servings
Prep time: 30 minutes
Cooking time: 15 minutes

298
Reuben Sandwich

Ingredients Preparation
6 oz. Russian dressing 1. Combine the Russian dressing with the drained sauerkraut.
(recipe follows) 2. Build the sandwiches in the following order: Bread, cheese,
12 oz. sauerkraut, drained well dressing/sauerkraut mixture, corned beef, cheese, bread.
8 slices Jewish Rye bread 3. Carefully butter the outsides of both slices of bread.
8 slices Swiss cheese
20 oz. corned beef, Holding Procedure
sliced very thin
As needed butter, softened All ingredients will hold for one service day

Turn Out and Garnish

1. Brown the sandwich on both sides, turning once, in a sauté
pan over medium heat. The fillings should be hot and the
cheese melted.
2. Cut the sandwich in half diagonally and serve with a garnish
of dill pickles.

Notes from the Chef

__________________________________________________

__________________________________________________
Yield: 4 sandwiches
Prep time: 10 minutes __________________________________________________
Cooking time: 10 minutes
__________________________________________________

__________________________________________________

299
Russian Dressing

Yield: 6 servings
Prep time 20 minutes
Cooking time: 20 minutes

303
Chicken Cutlet w/ Broccoli Rabe and Provolone

Ingredients Preparation
4 each chicken breast halves, 1 Dredge the chicken in the flour, shaking off the excess.
skinless, boneless, pounded Dip into the egg wash and dredge in the bread crumbs.
1/2 cup seasoned flour 2. Heat the oil to 350 degrees and pan fry the chicken cutlets
2 each eggs, whisked until golden brown and cooked through. Drain on paper
1 cup bread crumbs towels.
As needed corn oil
4 each 6-inch rolls, split Turn Out and Garnish
1 recipe broccoli rabe 1. Place the cutlets in the rolls, top with broccoli rabe
(recipe follows) and cheese. Drizzle lightly with olive oil.
4 oz. provolone, shredded
As needed olive oil Notes from the Chef

__________________________________________________

Yield: 4 sandwiches __________________________________________________

Prep time: 10 minutes
Cooking time: 10 minutes __________________________________________________

__________________________________________________

__________________________________________________
304
French Dip

Ingredients Preparation
Au Jus 1. Place the stock, onion, carrots, celery and beer in a
1 qt. brown stock small saucepot. Simmer for 20 minutes. Strain, season
1/4 each onion, small dice with Worcestershire, salt and pepper; hold hot.
1/4 cup carrots, small dice 2. Spread the rolls with butter. Warm the beef in the au jus.
Place the beef in the roll, drizzle with some of the au jus.
2 Tbsp. celery, small dice Sprinkle with parmesan, if desired.
8 oz. beer 3. Serve immediately with a side of hot au jus in a ramekin
Dash Worcestershire for dipping.
To taste salt and pepper
4 each long rolls, 6-inch, split Notes from the Chef
1 ounce softened butter
1# rare roast beef, sliced thin
2 Tbsp. parmesan, grated
(optional)

__________________________________________________

Yield: 4 sandwiches __________________________________________________

Prep time: 25 minutes
__________________________________________________

__________________________________________________

__________________________________________________
305
Kentucky Hot Brown Sandwich Source: On Cooking, 4th Edition

Ingredients Preparation
2/3 cup heavy cream, hot 1. To make the sauce: Add the cream and the Romano to the
1/2 cup Romano, grated veloute and bring to a simmer. Simmer for 1 minute then
3 cups veloute, hot strain. Stir in the sherry. Hold warm for service.
1-1/2 Tbsp. sherry 2. Cut the toast diagonally into triangles.
8 slices white toast, crust removed 3. To assemble the sandwich: Arrange four toast triangles in
a gratin dish and top with 4 ounces of sliced turkey and
1# turkey breast, cooked, 4 ounces of sauce. Bake at 350 degrees until brown,
sliced approximately 15 minutes.
2 Tbsp. parmesan, grated 4. Top each sandwich with grated parmesan, two tomato
8 each tomato wedges wedges and two strips of bacon. Serve hot.
8 each bacon slices, cooked crisp
Notes from the Chef
__________________________________________________

__________________________________________________

__________________________________________________
Yield: 4 sandwiches
Prep time: 25 minutes __________________________________________________
Cooking time: 15 minutes
__________________________________________________

__________________________________________________

306
Italian Sausage and Pepper Sandwich

Ingredients Preparation
3 Tbsp. olive oil 1. Heat the oil in a large sauté pan. Add the onion and garlic;
1/2 each onion, emince sate for 2 minutes over medium heat. Add the green peppers
2 cloves garlic, thinly sliced and crushed red pepper; cook for an additional 3 minutes.
Remove the vegetables from the pan.
3 each green peppers,
cut into strips 2. Brown the sausage in the same pan. Deglaze with the red
wine. Cover and cook over low heat until the sausage is no
Pinch crushed red pepper longer pink in the center, approximately 20 minutes.
1# sweet Italian sausage Replace the vegetables to the pan. Cook over medium low
3/4 cup red wine heat until the liquid in the pan has evaporated and the
To taste salt and pepper vegetables are glazed. Season to taste with salt and pepper.
4 each long rolls, 6-inch
Turn Out and Garnish
1. Place a portion of the sausage and pepper mixture in each
of the rolls. Serve immediately.

Variation: A small amount of basic red sauce may be added

to the vegetable mixture, if desired.

Notes from the Chef

Yield: 4 sandwiches
Prep time: 10 minutes
Cooking time: 35 minutes

__________________________________________________

307

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