Cream of Asparagus Soup

Qty Measure Ingredient
------------------------------------------------------------
2 Ounce Clarified butter
2 Ounce Onion, small dice
1 Ounce Celery, small dice
As needed Flour
1 Pint Chicken stock
8 Ounce Asparagus stem. reserve tips for garnish
As needed Heavy cream
As needed Salt and pepper

Instructions:
1. Sweat onions and celery in butter. Add flour and form a roux.

2. Incorporate warm stock and brting to a boil.

3. Add asparagus and simmer until tender and to cook out the roux.

4. Puree in a blender and strain through a Chinios

5. Chill in a an ice bath

6. When needed reheat base, thin with cream and additional stock as needed and season.

7. Garnish with blanched Asparagus tips.


Serves:
Serving Size:
Yields: 3-4 cups

Creme Brulee

Qty Measure Ingredient
------------------------------------------------------------
2 Quart Heavy cream
2 vanilla beans split
50 egg yolks
20 Ounce granulated sugar
As needed fresh berries
As needed tulipe cookie cups
As needed granulated sugar

Instructions:

1. Place the cream and the vanilla beans in a large, heavy sauce pan. heat just to a boil.

2. Whisk the egg yolks and sugar together until smooth and well blended.

3. Temper the egg mixture with one-third of the hot cream. Return the egg mixture to the sauce pan and cook, stirring constantly, until very thick. Do not allow the custard to boil.

4. Remove from the heat and strain into a clean bowl. Cool over an ice bath, stirring occassionally.

5. To serve, place fresh berries in the bottom of each tulipe cookie cup. Top with serveral spoon fuls of custard.

6. Sprinkle granulated sugar over the top of the custard and carmelize with a propane torch. Serve immediately.

Staging:

Variations: passion fruit creme brulee - replace  1/2 quart of cram with 1/2 qt frozen, thawed passion fruit puree.

Coffee Creme Brulee - Omit the vanilla bean. Add 1-1.5 fl. oz. coffer extract or compound to the finished custard.

Ginger Creme brulee - Omited the vanilla bean. Peel and coarsely chop a 2 inch piece of fresh ginger. Steep the ginger in the warm cream for 30 minutes, and then proceed with the recipe. Ginger will be strained out in step 4.

Tiramisu

Description: Rich and Creamy Italian Dessert with flavors of coffee and chocolate

Qty Measure Ingredient
------------------------------------------------------------
3 egg yolks
100 Gram Sugar
30 Gram Water
250 Gram Mascarpone
5 Each Gelatin leaves (Optional)
250 ml Cream

Instructions:

1. Bring water and sugar to a boil and cook it to a soft ball. (240 F

2. Beat the yolks with a whisk in the mixe until they are light and doubled in volume.

3. Pour the cooked sugar into the whipped yolks in a slow stream and whip until the bowl is cool to the touch.

4. Soften your mascarpone then fold it to your egg yolks sugar mixture (Pate au Bombe)

5. Whip your cream to a medium peak then fold it in to your batter.

6. Fill your glass or mold.

ratio for pate a bombe - 2lb sugar to 1 qt egg yolks

Crepe Suzette

Qty Measure Ingredient
------------------------------------------------------------
2 Orange zest, Finely grated zest of
1/2 Cup Sugar
1 Cup soften room temperature unsalted butter
1/4 Cup Strained freash orange juice
1/4 Cup Grand Marnier
1/4 Cup Cognac or brandy

Instructions:

1.  Process the orange zest in the food processor with the sugar. Add butter and process until all is incorporated. Add the orange juice and the grand marnier. mixture may be left at room temp for up to 8 hours. The liquid may not be absorbed  into the butter, which is fine as it will all cook together into a syrupy mass.

2. Melt the butter mixture into a large saute pan or copper crepe pan. Over medium heat simmer the orange butter and cognac until the mixture is syrupy consistency.

3. Add the crepes one at a time soaking each side in the mixture and then, with the pretty lacey side out, fold in half and them half again to form a triangle. Place the folded crepe off to the side within the orange butter, Layer slightly overlapping, neatly next to each other.

4. Turn the heat back onto high and allow the mixture to bubble to incorporate the cognac and sugar into the orange butter and crepe.

Crepe Recipe

Qty Measure Ingredient
------------------------------------------------------------
1 Quart Milk
Pinch Salt
100 Gram melted butter
TT Rum
100 Gram Oil
100 Gram Sugar
8 Eggs
370 Gram All purpose flour


Instructions:

 1. Mix everything together with a blender

 2. rest the batter for 1 hour

 3. Strain the batter through a fine chinois

 4. Cook crepe on a oiled non-stick pan till crepe has a slight gold color. You may reheat in a 350 degree oven.

Braised Short Ribs of Beef

Qty Measure Ingredient
------------------------------------------------------------
4 Ounce Flour
1 Tbl. Salt
1 tsp Black Pepper
1/2 tsp Dried rosemary
6 Pound Short RIbs of beef, cut into 2" portions
1 fl Ounce Vegetable oil
6 Ounce Onion, chopped
4 Ounce Celery, Chopped
24 fl Ounce Brown beef stock
As needed Roux
TT Salt and pepper

Instructions: 1. Combine the flour, salt, pepper and rosemary. Dredge the ribs in the seasoned flour.

2. Heat oil in a heavy brazier and brown the ribs well. Remove and hold in a warm place.

3. Add onion and celery to the brazier and saute lightly.

4. return the ribs tot he pan, add the stock and cook in a 300 degree oven until done, approximately 2.5 hours.

5. Remove the ribs from the liquid and skim off the excess fat.

6. Bring the liquid to a boil on the stove top; thicken it with roux to the desired consistency and simmer for 15 minutes. Strain the sauce and adjust the seasonings. Return the ribs to the sauce and simmer for 5 minutes.

Staging:

Variations: Orange scented Braised Short ribs - Omit the Rosemary. Add 4 tablespoons Julienne orange zest and 8 fluid ounces orange juice in step 4. Decrease the stock by 8 fluid ounces.

Ginger Braised Short Ribs - Omit the rosemary. Saute 3 ounces peeled and chopped fresh ginger with the onions and celery in step 3. Substitute 2 fluid ounces soy sauce for an equal amount of the beef stock and add 1 tablespoon ground ginger to the ribs before braising in step 4.


Serves: 8
Serving Size: 8 oz

Egg Plant Parmesan

Pan Fried Eggplant with Tomato Sauce

Qty Measure Ingredient
------------------------------------------------------------
1 Eggplant
1 Pint Tomato Sauce
4 Ounce Flour
TT Salt
1 tsp White Pepper
8 fl Ounce Eggwash
8 Ounce Bread Crumbs (Panko)
As needed Vegetable oil

Instructions: 1. Trim the end of the egg plant. Remove strips of peel. Cut into round slices 1/4" Thick.

2. Warm tomato sauce.

3. Season flour with salt and pepper. Bread the eggplant slices using the standard breading procedure , mise en place (finishing with bread crumbs) and arrange  them in a single layer on a sheet pan. Seperate the layers on parchment paper.

4. Heat two sautoirs and add a 1/4" layer of oil in each. When the oil is hot, pan fry the eggplant slices until golden brown, then turn and cook until tender. Remove and drain on a clean paper towel or a rack. Repeat until all slices are cooked, adding more oil as necessery.

5. Arrange the slices on a large serving platter and ladle the tomato sauce attractively over the eggplant.



Serves: 8
Serving Size:
Yields:

Northwestern Salmon and Nectarine Salad

Classifications: Fish

Qty Measure Ingredient
------------------------------------------------------------
3/4 Pound cooked Grilled salmon fillet cut into 1/2-inch cubes
6 Cup mixed greens
8 oz Cooked Penne pasta, rinsed and drained
1/4 Medium Avacado, halved and then thinly sliced
2 Medium ripe Nectarines, peeled and cubed
1/2 Cup fruit-flavored vinaigrette dressing

Instructions: In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.


Serves: 4

Chicken Fricassee

Description: Great chicken stew. Creamy and delicious. This was served with sweetened carrots and Brussels sprouts.

Qty Measure Ingredient
------------------------------------------------------------
40 Ounce Frying Chicken or two whole chickens
TT Salt and pepper
3 fl Ounce Clarified butter
10 Ounce Onions, medium dice
3 Ounce Flour
8 fl Ounce Dry white wine
1 Quart chicken stock
8 fl Ounce heavy cream
sachet Bayleaf, thyme, pepercorns, Parsley stems, garlic clove
TT Nutmeg

Instructions:
1. Season the ckicken with salt and pepper.

2. Saute the chicken in butter without browning. Add the onions and continue to saute until they are translucent.

3. Sprinkle the flour over the chicken and onions and stir to make a roux. Cook the roux for two minutes without browning.

4. Deglaze the pan with the wine. Add the stock and sachet; season with salt. Cover and simmer until done, approx 30-45 minutes.

5. Remove the chicken from the pan and hold in a warm place. Strain the sauce through cheese cloth and return it to a clean pan.

6. Add cream and bring the sauce to a simmer. Add the nutmeg and adjust the seasonings. Return the chicken to the sauce to reheat it for service



Serves: 8
Serving Size: 2 pieces

Roasted Chicken with Duchesse Potato

Qty Measure Ingredient
------------------------------------------------------------
5 Pound roasting chicken
3/4 Cup dry sherry
1 Tablespoon flour
1/4 Teaspoon salt
1/4 Teaspoon freshly ground pepper
1 Medium onion, finely chopped
8 Ounce fresh mushrooms, finely chopped
2 Tablespoon butter, divided
1 Cup chicken broth, divided
1/2 Teaspoon ground cinnamon, divided
1/2 Teaspoon ground cumin, divided
1/2 Teaspoon ground coriander, divided
1 Cup parsnips, coarsely grated
1 Cup carrots, coarsely grated
1/2 Cup finely chopped hazelnuts, lightly toasted
1 Cup bread crumbs, lightly toasted
1/8 Teaspoon salt
1/8 Teaspoon freshly ground pepper

Instructions: Preheat oven to 400 degrees F.

Rinse the chicken under cold running water; drain.  Salt and pepper inside of chicken cavity.  Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander.  Brush mixture over chicken.  Tie up legs securely with butcherÕs string, set chicken on rack set into roasting pan and add 1/2 cup chicken broth.  Roast for 30 minutes.

While chicken is roasting, in a large saucepan over medium heat, melt 1 tablespoon butter.  Stir in onion and saute for 5 minutes, until translucent.  Stir in remaining spices and let them cook for about 1 minute, until aroma is released.  Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes.  Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper.  Place in ceramic or glass casserole dish.

Reduce oven temperature to 350 degrees F.  Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180 degrees F. when inserted between thigh and breast.  Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time.  When done, remove the chicken to a serving platter and cover with foil.

Skim the fat off the juices left in roasting pan.  Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan.  Stir in flour to slightly thicken; simmering for about 1 minute.




Serves: 6