- Portuguese Stuffed Lamb Leg (In honor of chef Mattos) Pg 605 1/5 recipe
- Pork Goulash Pg 599 1/4 recipe
- CULINARY FINAL (=FEAR)
- Potato Latkes Pg 743 1/3 recipe
- Polish Stuffed Cabbage Pg 602 1/4 recipe
- Reuben Sandwhich Pg 942 1/4 recipe*
- Irish Soda Bread Pg 1072 1/2 recipe
- Rosti Potatoes Pg 744 1/4 recipe*
- Boiled Beef and Potatoes Pg 570 1/4 recipe
- Swiss Veal Pg 503 1/6 recipe
- Chocolate Truffles/ Hard Ganache Pg 1128 1/8 recipe
- Spaetzle Pg 834 1/3 recipe
- Braised red cabbage Pg 711 1/2 recipe
- Sauerbraten Pg 587 1/4
- Pork Schnitzel (Student Recipe)*
- Cream Scones Pg 1072 1/5 recipe
1 1/2 cups AP flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 T EVOO
2 T butter
1 sprig thyme
- Duck Confit Salad (Mystery Basket)*
- Glazed Beets*
- German Potato Salad
- Oatmeal Rasin Cookies
- Caponata 1/2 (Sicily)
- Cannelloni 1 (Sicily)
- Tonno Alla Palermitana 1/2 (Palermo, Sicily)
- Uova Ripiene al Cioccolato 1 (Basilicata)*
- Anatra Alla Vallesana 1/4 (Venice)
- Biscotti 1/2 (Tuscany)
- Prezniz 1 (Friuli)
- Mystery Basket Pasta (Awesome) *
- Zuppa Di Cozze alla Tarintina (Puglia)
- Tiella Di Verdure (Puglia)
- Pollo Alla Polentina (Basilicata)
- *Miele e Ricotta (Basilicata)
- Panna Cotta
- *Tortellini Romagnoli
- Carciopi Ripieni
- Tortino di Riso
- Erbazzone Reggiano
- Crepelle Alla Florentina
- Filetto Di Maiale Gratinato
- Zuppa Inglese
- Pollo in Potacchio
- Abbacchio al Forno con Patate
- Spaghetti alla Putanesca
- Budino Di Ricotta
- Monday – Total kitchen deep clean/Organize Class out @ 4:50
- Tuesday – Both lecture and lab students participating. BOTH CLASSES dismissed @ 4:50. Culinary Institute of America (CIA) Master Chef Demonstration
- Crostino (Tuscany) 1/2 Recipe
- Regina in Porchetta (Umbria) 1 Recipe
- Calamari Repieni in Teglia (Marche) 1/4 Recipe
- *Panforte Senese (Tuscany) 1 Recipe
- *Tuscan Bean Soup pg 355 1/4 Recipe
- Veal Piccata Milanese pg 519 1/10 Recipe (Sub. chicken for Veal)
- Broccoli Rabe con Aglio pg 705 1/10 Recipe
- Eggplant & Prosciutto Panini pg 939 1/10 Recipe
- Eclairs pg 1085 1/2 Recipe no fondant/melted chocolate
|MAKES 1 GAL/3.84 L|
|2 tbsp/30 mL||olive oil|
|12 oz/340 g||small-dice pancetta|
|6 oz/170 g||small-dice onion|
|1 oz/28 g||minced shallot|
|12 oz/340 g||dried navy beans, soaked overnight and drained|
|1 lb 8 oz/680 g||canned tomatoes, seeded and chopped|
|2½qt/2.40 L||Chicken Stock|
|1||Standard Sachet d’Épices|
|4 oz/113 g||small-dice carrot|
|Salt, as needed|
|Ground black pepper, as needed|
|8 oz/227 g||escarole, finely chopped|
|8 oz/227 g||tubettini pasta|
|Olive oil, as needed|
|1¾ oz/50 g||sliced garlic|
|1½ oz/43 g||grated Parmesan|
- Heat the oil in a large, heavy sauce pot over medium-high heat and add the pancetta. Cook until lightly browned, about 10 minutes, stirring frequently. Remove the pancetta with a slotted spoon and drain on paper towels; reserve. Pour off and reserve all but 1 tbsp/15 mL of the fat.
- Reduce the heat to low, add the onion and shallot, and cook until softened and slightly golden in color, 5 to 6 minutes.
- Add the drained beans, tomatoes, stock, sachet, and cooked pancetta. Simmer until the beans are almost tender, about 1 hour.
- Add the carrot and cook until both the beans and carrots are tender, 15 to 20 minutes. Season with salt and pepper and reserve warm. The soup is ready to finish now, or it may be rapidly cooled and refrigerated for later service.
- Blanch the escarole in boiling salted water about 1 minute, shock in ice water, and reserve.
- Cook the tubettini to al dente in boiling salted water. Shock in ice water, drain well, and toss lightly with olive oil.
- To finish the soup for service, return it to a simmer. Brown the garlic in the reserved pancetta fat in a sauteuse over medium-high heat, 2 to 3 minutes. Add to the soup. Add the escarole and pasta and cook until heated through, about 3 minutes. Adjust seasoning with salt and pepper. Serve in heated bowls or cups and garnish each serving with croutons and grated Parmesan
- *Pasta Bolognese pg 296 1/4 Recipe
- *Fresh Egg Pasta pg 819 1/3 Recipe
- Cioppino pg 562 1/8 Recipe (no tomato sauce)
- Finish Eggplant & Prosciutto Panini
|MAKES 1 LB 8 OZ/680 G|
|1 lb/454 g||all-purpose flour, or as needed|
|1 to 2 tbsp/15 to 30 mL||water, or as needed|
|2 tbsp/30 mL||vegetable or olive oil (optional)|
- Combine the flour and salt in a large bowl. Make a well in the center.
- Place the eggs, water, and oil, if using, in the center of the well. With a fork, gradually pull the dry ingredients into the egg mixture. Stir until a loose mass forms. As you mix the dough, adjust the consistency with additional flour or water. The dough should be tacky but minimally moist.
- Turn the dough out onto a floured work surface and knead until smooth and elastic, 4 to 5 minutes. Gather and smooth the dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.
- Roll the pasta dough into thin sheets by hand or by using a pasta-rolling machine and cut into desired shapes. The pasta is ready to cook now, or it may be covered and refrigerated for up to 2 days.
|MAKES 1 QT/960 ML|
|2 oz/57 g||finely diced pancetta|
|1 tbsp/15 mL||extra-virgin olive oil|
|½ oz/14 g||butter|
|5 oz/142 g||fine-dice onion|
|2 oz/57 g||fine-dice carrot|
|1½ oz/43 g||fine-dice celery|
|8 oz/227 g||lean ground beef|
|8 oz/227 g||lean ground pork|
|1½ oz/43 g||tomato paste|
|8 fl oz/240 mL||white wine|
|Salt, as needed|
|Ground black pepper, as needed|
|Freshly grated nutmeg, as needed|
|16 fl oz/480 mL||Chicken Stock|
|8 fl oz/240 mL||heavy cream, heated|
- Combine the pancetta with the oil and butter in a medium nonreactive stockpot. Cook over medium-low heat, stirring frequently, until the pancetta is golden brown and the fat is rendered, about 15 minutes.
- Increase the heat to medium-high. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened and the onions are translucent, 5 to 7 minutes.
- Add the beef and pork. Cook, stirring continuously, until the meat is browned, 3 to 4 minutes. Drain the fat if necessary.
- Stir in the tomato paste and cook until lightly caramelized, 2 to 3 minutes. Stir in the wine and reduce the mixture until nearly dry.
- Season with salt, pepper, and nutmeg. Add the stock, bring the sauce to a boil, reduce the heat to low, and simmer uncovered until the mixture has reduced and the flavors have concentrated. Add additional stock if necessary to avoid scorching.
- Stir in the cream just prior to service and return the sauce to a simmer. Do not allow the sauce to boil. Adjust seasoning with salt and pepper.
- The sauce is ready to serve now, or it may be cooled rapidly and refrigerated for later use.
Anyone heard of Chaine des Rotisseurs? It’s the Free Masons for foodies. Here is a summary from their web page:
The Chaîne des Rôtisseurs is the world’s oldest international gastronomic society, founded in Paris in 1248. It is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts. Each year the society sponsors young chef and sommelier competitions that attract contestants from throughout the world, while the Chaîne Foundation provides scholarships for students in these fields. Chaîne is based on the traditions and practices of the old French royal guild of meat roasters. Revived in 1950, the society has professional and amateur members in more than 90 countries worldwide. In the United States, there are nearly 130 bailliages (chapters), each offering a variety of culinary activities to suit the interests of local members.
CHAÎNE MEMBERS ENJOY THEMSELVES:
- At local dinners, where chefs and vintners bring together the best of food and wine.
- At regional gatherings, where members network and experience the best a region has to offer.
- At national conventions in cities where the future of food and wine is being charted now.
- At international events, where old-world manners and impeccable cuisine bring members together in a spirit of camaraderie.
- At spirited theme and elegant formal events.
- At Société Mondiale du Vin gatherings, where members learn about and experience wines and other crafted beverages of distinction.
- On Brillat-Savarin trips, where members immerse themselves in the traditional food and beverages of a region.
If you would like to know more please contact them here.
Last Night I cooked, along side Lady M’s Gourmet Cooking (Leslie Merle), for the 40 leaders of the entire Far West Region of the USA Chaine des Rotisseurs. The event was held in a stunning home in Ritz Cove, adjacent to the Ritz Carlton. After a couple of hours of excellent hors de oeuvres, champagne and wine, the group went to the St. Regis to complete their evening with a no-doubt spectacular meal. These people really know their fine food and wine, so the standards are extremely high. No pressure. Here is where they are all from.
|Bryan Alexander Stirrat
|Dr. Barbara Breitbart
|Ranson W. Webster
|Paul Mailander, MD
Chargé de Presse Provincial
|Mark J. Sullivan
Conseiller Culinaire Provincial
|Richard A. Wilson
Conseiller Gastronomique Provincial
|Orange Coast Riviera|
|Santa Ynez Valley|
They even gave me a pin. For them pins are a sign of awesomeness, the more you have from different events, the awesommer you are.
- Gnocchi Piedmontese pg 832 1/4 Recipe
- *Eggplant Parmesan pg 696 1/4 Recipe
- *Soak Beans for Corona Beans
- Focaccia pg 1034 1/8 Recipe
- Ciabatta pg 1036 1/4 Recipe
|MAKES 10 SERVINGS|
|4 lb/1.81 kg||eggplant|
|1½ oz/43 g||salt|
|1 tsp/2 g||ground black pepper|
|13 oz/369 g||all-purpose flour|
|16 fl oz/480 mL||Egg Wash|
|1 lb 8 oz/680 g||dried bread crumbs|
|26 fl oz/780 mL||vegetable oil|
|50 fl oz/1.50 L||Tomato Sauce|
|10 oz/284 g||grated Parmesan|
|1 lb 8 oz/680 g||mozzarella cheese, sliced ⅛ in/3 mm thick (20 slices)|
- Peel the eggplant and cut it into ½-in/1-cm circles. You will need 40 slices total (4 per serving). Lay the eggplant slices on a sheet pan lined with parchment paper and lightly salt them. Set aside for 30 minutes to release moisture.
- Drain the eggplant on paper towels. Season the eggplant with pepper and coat it using the standard breading procedure (see page 365).
- Heat the oil in a large sauté pan over medium-high heat. Working in batches, pan fry the eggplant slices until golden brown. Drain for 2 to 3 minutes on paper towels, then transfer to a rack.
- Place ten 12-fl oz/360-mL casserole dishes on a sheet pan. Spread about 2 fl oz/60 mL of tomato sauce on the bottom of each. Lay 2 slices of the fried eggplant on top of the tomato sauce. Sprinkle about ½ oz/14 g of the Parmesan over the top and lay on 1 slice of mozzarella. Top with about 2 fl oz/60 mL more tomato sauce and place 2 more eggplant slices on top. Evenly spread 2 tbsp/30 mL more of the tomato sauce on top and cover with the remaining slice of mozzarella and ½ oz/14 g of Parmesan.
- Bake the eggplant in a 350°F/177°C oven until golden brown on top and the sauce is bubbling. Serve immediately
- Pasta alla Carbonara pg 821 1/4 Recipe
- Braised Pork Rolls pg 590 1/5 Recipe
- *Corona Beans pg 772 1/4 Recipe
- Panzanella pg 827 1/4 Recipe
|MAKES 10 SERVINGS|
|2 lb/907 g||dried corona beans|
|8 fl oz/240 mL||olive oil|
|½ oz/14 g||garlic, crushed|
|4 oz/113 g||prosciutto or pancetta, rough chop|
|2||carrots, rough chop|
|4||celery ribs, rough chop|
|1 gal/3.84 L||water, or as needed|
|Salt, as needed|
|2 tbsp/6 g||chopped rosemary|
|½ oz/14 g||chopped sage|
|½ oz/14 g||chopped parsley|
|Ground black pepper, as needed|
- Sort the beans and rinse well with cold water. Soak the beans using the long or short method (see page 753).
- Drain the soaked beans.
- Heat half of the oil in a medium pot over medium heat, add the garlic, and cook until lightly browned, about 2 minutes. Add the prosciutto and cook for 1 minute. Add the carrots, celery, thyme, rosemary, and bay leaf and cook for 2 minutes more.
- Add the beans and water. Simmer for 1 hour.
- Season with salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes.
- Remove the garlic, prosciutto, carrots, celery, thyme, rosemary, and bay leaf and discard. The beans can be drained for immediate use, reserving some of the cooking liquid, or rapidly cooled and refrigerated in their liquid.
- To finish, heat the remaining oil in a sauce pot over medium heat. Add the beans with a small amount of their cooking liquid. Stir in the chopped rosemary, sage, and parsley, taking care not to break the beans. Season with salt and pepper.