Veal Marengo

Description: This dish was originally founded in italy and was brought to France by Napoleon. The dish is name Marengo for the town of Marengo Italy. It is a hearty stew that would welcome mushrooms  as well as truffles.

Qty Measure Ingredient
------------------------------------------------------------
40 Ounce Lean boneless veal, cut in 2 in cubes
TT salt and pepper
As needed Flour
1.5 fl Ounce vegetable oil
3 fl Ounce Clarified butter
12 Ounce Onions, fine sliced
10 Ounce Carrots, sliced fine
2 cloves garic, crushed
1 Ounce tomato paste
2 Tbl. Flour
6 fl Ounce Dry white wine
1 Pint Brown veal stock
Bouquet garni Carrot stick, Leek, thyme, bay leaf.
8 Ounce Mushrooms, washed and quartered
1 Pound Tomatoes, diced
24 Pearl onions, boiled and peeled

Instructions:

1. Season the Veal the veal cubes with salt and pepper and dredge in flour.

2. Saute the veal in 1 fluid ounce oil and 1 fluid ounce clarified butter, browning well on all sides. Remove the meat and set aside.

3. Add 1.5 fluid ounces butter and saute the onions, carrots and garlic without coloring. Stir in tomato paste and return the veal to the pan. Sprinkle with the two tbl. flour and cook to make a blond roux.

4. Add the wine, Stock and bouquet Garni to the pan; bring to a boil. Cover and braise until the meat is tender, approx 1.5 hours.

5. Saute the mushrooms until dry in the remaining oil and butter without browning. Add the tomatoes to the pan and saute over high heat for three minutes. Season with salt and pepper. Remove from the heat and reserve.

6. When the veal is tender,Remove it from the pan with a slotted spoon and set aside. Strain the sauce.

7. Return the veal to the sauce along with the mushrooms, tomatoes and pearl onions. Bring to a boil and simmer 5 minutes. Adjust the seasonings.


Serves: 6
Serving Size: 10 oz

Braised Red Cabbage with Apples

Brasied Red Cabbage with Apples

Qty Measure Ingredient
------------------------------------------------------------
3 Pound Red Cabbage
12 Ounce Bacon, Medium dice
8 Ounce Onions, Medium dice
TT Salt and pepper
8 fl Ounce Red Wine
8 fl Ounce White stock
2 Cinnamon sticks
12 Ounce Apples, tart, cored and diced
1 Ounce Brown Sugar
2 fl Ounce Cider vinegar

Instructions: 1. Shred the Cabbage.

2. Render the bacon. Add the onions and sweat in the bacon fat until tender.

3. Add the cabbage and saute for 5 minutes. Season with salt and pepper. Add the wine, stock and cinnamon sticks. Cover and brasie until cabbage is almost tender. Approximately 20 minutes.

4. Add the apples, Sugar and vinegar and mix well.

5. Cover and braise until the apples are tender, approx 5 minutes. Remove the cinnamon stick before service.

Herb Encrusted Rack of Lamb

Qty Measure Ingredient
------------------------------------------------------------
1 Lamb Racked, Frenched
1.5 Tbl. Rosemary, minced
1.5   Tbl.  Garlic, Minced
2      oz    Parmesan cheese
4      oz    Panko bread crumbs
TT Salt and pepper
1 Quart Demi Glace
4 Ounce Goat cheese
4 Ounce Whole Butter

Instructions:

1. Preheat oven to 350 degrees. Brown rack of lamb in hot oil. Then remove rack from pan and place in refrigerator to cool. Mixed in a food processor, spinach, garlic, parmesan cheese. Then toss in with Panko Bread crumbs,

2. Crust lamb with Dijon mustard, Then cover dijon with Spinach and rosemary mixture, salt and pepper. Roast in oven until medium-rare. Remove and rest for 4 minutes before serving.

3. Heat Demi Glace in a heavy bottom sauce pan. Whisk in goat cheese. Finish by whisking in whole butter.

4. Hold warm in Bain Marie until time of service.



Serves: 1
Serving Size:

Chateaubriand

Chateaubriand with Duchesse Potatoes and Seasonal Vegetables



Description: French Chefs of the late 19th century began refering to the classic Filet de Boeuf (a very thick steak cut from the best partof the filet)as chateaubriand in referance to the 19th century statesman and author of the same name. The dish is traditionally served with bearaise sauce, a bouquetiere of vegetables and chateau potatoes.

Qty Measure Ingredient
------------------------------------------------------------
1 16-24 oz Beef filet, cut from the large (head)end of the tenderloin
TT Salt and pepper
As needed Clarified butter
4 fl Ounce Bearnaise sauce

Instructions:

1. Tie the beef with butchers twine and season with salt and pepper.

2. Saute the beef in clarified butter until it is well browned.

3. Transfer the beef to a 450 degree and roast until done, approximately 10-12 minutes for rare or 15-18 minutes for medium.

4. Remove the beef from the oven and allow it to rest for at least 5 minutes before carving.

5. At service time, slice beef evenly on a slight diagonal bias. Serve napped with bearnaise sauce.


Serves: 2-4

Oriental Cabbage Rolls

Qty Measure Ingredient
------------------------------------------------------------
8 Savoy cabbage leaves, Large
8 Ounce Ground pork
4 Ounce carrot, grated
4 Ounce onion, minced
2 Tbl. Ginger, chopped
3 Clove garlic, chopped
1/2 tsp soy sauce
1/2 tsp Sesame oil
4 Ounce Cellophane noodles, soaked and drained
6 fl Ounce Soy dipping sauce

Instructions:

1. Trim the thick stem from each savoy cabbage leaves. Steam the leaves for 5 minutes and allow them to cool.

2.  Combine the pork, carrot, onion, ginger, soy sauce, oil and noodles and mix well.

3.  Lay the cabbage leaves out on a work surface. Divide the filling among the leaves. Fold one end of each leave over the filling. Fold in each side, then roll into a log shape. Chill the stuffed leaves for at least 1 hour before cooking.

4. Steam the cabbage rools for approximately 15 minutes or until fully cooked. Serve with soy dipping sauce.

Staging:

Variations: Soy Dipping sauce
Soy sauce    2 fl ounces
Cider Vinegar   3 tbl
Hot chili oil     TT
Green Onions, sliced thinly  2 ounces
Water       2 fl ounces


1. Combine all ingredients

Serves:  4
Serving Size: 2 rolls
Yields: 8 rolls

Risotto Milanese

Description: When finished, Risotto should be creamy and tender, but still al dente in the center. Grated cheese, heavy cream, cooked meat, poultry, fish, shellfish, herbs and vegetables can be added to create a flavorful side dish or a complete meal.

Qty Measure Ingredient
------------------------------------------------------------
2.5 Quart Chicken stock
1/2 tsp Saffron threads, crushed
2 fl Ounce hot water
4 Ounce whole butter
5 Ounce onions, minced
24 Ounce Arborio rice
8 fl Ounce Dry white wine
4 Ounce Parmesan

Instructions:

1. Bring stock stock to a simmer. Soak the saffron threads in 2 fluid ounces hot water.

2. Heat 3 ounces of butter in a large, heavy sauce pan. Add the onion and saute until translucent.

3. Add the rice to the onion and butter. Stir well to coat the grains with butter, but do not allow rice grains to brown.  Add wine and stir until it is completely absorded

4. Add the saffron and soaking liquid. Add simmering stock, 4 ounces at a time, stirring frequently. Wait until the stock is absorbed before adding next 4 ounce portin.

5. After approx 18-20 minutes, all stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce of butter and the grated cheese. Serve immediately.

Staging:

Variations: Risotto with radicchio - Omit the saffron and parmesan. Just before the risotto is fully cooked, stir in 4 fluid ounces heavy cream and 3 ounces finely chopped radicchio leaves.

Risotto four cheese - Omit saffron. When the risotto is fully cooked, remove from the heat and stir in 2 ounces each of grated parmesan, gorganzola, fontina and mozzerella. Garnish with toasted pine nuts and chopped parsley.

Risotto with Smoked Salmon. Omit the butter, saffron and parmesan. Saute the onion in 3 fluid ounces corn or sunflower oil instead of butter. When the risotto is fully cooked, remove from the heat and stir in 8 fluid ounces half and half, 3 fluid ounces fresh lemon juice and 8-10 ounces good quality smoked salmon. Garnish with chopped fresh parsley and dill. Serve with lemon wedges.


Serves: 24 Recipe can be quartered to serve 6 or halved to serve 12

Beer Battered Onion Rings with a BBQ sauce

Qty Measure Ingredient
------------------------------------------------------------
10 Ounce Flour
2 tsp          Baking Powder
2 tsp          Salt
1/4 tsp       White pepper
1               Egg
1 Pint         Beer
4 Pound Onions
                Flour for dredging

Instructions:

1. Sift Dry Ingredients together.

2. Beat the eggs in a seperate bowl. Add the beer to the beaten egg.

3. Add the egg-and-beer mixture to the dry ingredients; mix lightly.

4. Slice onion Rings about 1/4" thick and drop into the beer batter.

5. Then place onion rings in a fryer at 375 degrees. Cook until golden Brown. Then hold in a pre heated oven at 200 degree till ready to serve.
Serves: 16
Serving Size: 6oz
Yields: 1 Qt batter  / 4 Pounds rings