Week 16

Posted on May 18, 2013 by Yourtastebuddy
Week 16 5-14-13 through 5-17-13
Day One Tuesday May 14
  • Portuguese Stuffed Lamb Leg (In honor of chef Mattos) Pg 605 1/5 recipe
  • Pork Goulash Pg 599 1/4 recipe
  • CULINARY FINAL (=FEAR)
Objectives – Not to die from the Culinary Final mystery basket of death.
Utensils –  Pasta Roller, basic utensils, string
Summary – Writing this ahead of time I can say Ive been constantly trying to plan ahead.  For my final I have to make Poached chicken, cook eggplant, and make pasta. All with no recipe cards. Solo.
So now that Ive done it I have learned I will never go on iron chef. OY. So stressful and intense. Competitive too. I made Israeli style eggplant with a tahini, yogurt, lemon, olive oil, and milk. Then for my poached chicken I made a rosemary and lemon poach, with the poaching liquid reduced to a sauce. My starch(Pasta) I made a linguini with a mushroom cream sauce and TRUFFLE OIL.(Secret Ingredient). All good but don’t know results.
Recipes -
Portuguese Stuffed Leg of Lamb   1/5 recipe
1# boneless lamb leg
2 g salt, more as needed
.6 g black pepper
.25 kg herbed forcemeat stuffing
12 ml evoo
68 g small dice Standard Mirepoix
12 ml tomato paste
18 ml dry sherry
.29 litres Brown Lamb or Veal stock
1/2 bay leaf
Arrowroot slurry as needed
.6 g roughly chopped cilantro
Butterfly the lamb and pound to an even thickness.
Season with salt and pepper. Spread the stuffing on the lamb, roll, and tie to secure.
Heat the oil in a rondeau or brasier over medium-high heat until it starts to shimmer. Place the lamb carefully in the oil and sear until deep brown on all sides. Transfer the lamb to a hotel pan and reserve.
Add the mirepoix to the pan and cook, stirring from time to time, until golden brown, 7 to 8 minutes. Add the tomato paste and cook until it turns a deeper color and gives off a sweet aroma, about 1 minute.
Add the sherry to the pan, stirring to release any pan drippings. Reduce by half. Return the lamb to the pan along with any juices it may have released. Add enough stock to cover the lamb by two-thirds.
Bring to a gentle simmer over medium-low heat. Add the bay leaves, cover, and braise in a 325°F/163°C oven until fork-tender, 1½ to 2 hours, turning occasionally to keep the lamb evenly moistened.
Transfer the lamb to a hotel pan, moisten with some of the cooking liquid, and hold warm.
Simmer the remaining cooking liquid to a good flavor and consistency. Skim thoroughly to degrease the sauce. If necessary, thicken with arrowroot slurry. Adjust seasoning with salt and pepper and strain. Add cilantro to the entire batch or to individual servings. Hold hot for service.
Remove the strings and slice the lamb into servings. Serve immediately with the sauce or hold hot for service
Herbed Forcemeat Stuffing  1/5 recipe
11.5 g butter
17 g fine-diced celery
45.4 g fine-diced mushrooms
28.4 g small diced bread
34 g ground beef
34 g groung pork
34 g ground veal
1/5 egg
2.8 g parsley, chopped
.1 g basil chiffonade
.1 g savory, minced
.1 g sage, minced
salt, pepper
Heat the butter in a large sauté pan over medium-high heat. Add the onions and sauté, stirring frequently, until golden brown, 5 to 6 minutes. Add the celery and mushrooms. Continue to cook until tender. Transfer to a bowl and cool.
Add the bread, ground meats, egg, herbs, salt, and pepper and mix until combined. The stuffing is ready to use now, or may be refrigerated for later use
Pork Goulash  1/4 recipe
1 # boneless pork shoulder, cut into 1 in. cubes
5.25 g Hungarian paprika
salt, pepper as needed
21.3 g veggie oil or lard
.34 kg small-dice onion
60 ml dry white wine
120 ml Jus de Veau Lie
120 ml Brown Veal Stock
Sachet D’Espices
60 ml sour cream
Season the pork with the paprika, salt, and pepper.
Heat the oil or lard in a rondeau or brasier over medium-high heat until it starts to shimmer. Place the pork carefully in the oil and sear until deep brown on all sides. This may have to be done in batches. Transfer the pork to a hotel pan and reserve.
Add the onions to the pan and cook, stirring from time to time, until golden brown, 6 to 8 minutes.
Add the wine to the pan, stirring to release any drippings. Reduce the wine by half. Return the pork to the pan along with any juices it may have released. Add the jus lié and enough stock to completely cover the pork.
Bring to a gentle simmer over medium-low heat. Tie all the sachet ingredients in cheesecloth and add the sachet. Cover the pot and continue to cook over low heat, or transfer to a 350°F/177°C oven. Stew the pork until the pork is fork-tender, about 1 hour 15 minutes.
Skim thoroughly to degrease the stew. Remove and discard the sachet. Adjust seasoning with salt and pepper. Serve the stew in heated bowls garnished with sour cream
* I Made
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Week 15

Posted on May 12, 2013 by Yourtastebuddy
Week 15 5-6-13 through 5-10-13
Day One Tuesday May 7
  • 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
Objectives – Other Random Recipes
Utensils – Slicer knife, basic utensils, basic pots and pans.
Summary – Latkes were really good although they didn’t look like any latkes I had seen before because of the larger cuts of onions. The reuben was amazing, the only issue was that the beef was not sliced thin enough. I had some difficulty slicing the meat and cheese thin enough. The irish soda bread was good except for the large amount of caraway seeds in both the breads I tried.  One more so than the other.  Personally I believe less caraway would have made them a nice nuanced savory element rather than the large amounts that overpowered the raisins and other flavors.
Recipes -
Russian Dressing
Reuben Sandwich  1/4
2.5 oz Mayonnaise
3.25 oz chili sauce
5.25 g pepared horseradish
7 g minced onion, blanched
.94 ml Worchestershire sauce
salt, pepeer
5 slices Emmentaler
1/2# thinly sliced corned beef
5 oz Sauerkraut
5 slices
1 oz butter
To prepare the Russian dressing, mix together the mayonnaise, chili sauce, horseradish, onions, and Worcestershire sauce. Season with salt and pepper.
For each sandwich, layer 1 slice cheese, 1 T Russian dressing, 1½ oz corned beef, and 2 oz sauerkraut on 1 slice of bread. Top with another 1½ oz corned beef, 1 T Russian dressing, and a second slice of cheese. Top with a bread slice.
Butter both sides of the assembled sandwich. Lightly butter a flattop or pan. Cook the sandwich until golden brown on both sides. If necessary, place in the oven and continue cooking until the cheese has melted. Serve immediately
Day Two Thursday May 9
  • 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
Objectives – Swiss Food (To JP’s Delight)
Utensils – Basic utensils
Summary - Rosti Potatoes were not as good as expected, they ended up being soggy and not crunchy. The boiled beef and potatoes were good except all the flavors seems to be mellow and blended together like a pureed soup, not a stew. The Swiss veal was good and actually reminded me of the pork schnitzel we’ve made earlier. The chocolate were the best. SOO GREAT.
Recipes -
Rosti Potatoes  1/4 recipe
1 # russet potatoes
1 oz clarified butter or as needed
salt, pepper
1/2 oz whole butter or as needed
Scrub the potatoes and place them in a large stock pot. Add cold water to cover by 2 in. Bring to a simmer and parcook until the potatoes are cooked about halfway, about 20 minutes. Drain and dry them over low heat or on a sheet pan in a 300°F oven until no more steam rises from them, 5 to 10 minutes.
Peel the potatoes as soon as they are cool enough to handle and grate them on the coarse side of a box grater.
Heat a rösti or sauté pan over high heat. Ladle in some of the clarified butter. Layer enough grated potato in the pan to make a single, uniform layer. Lightly drizzle the layer with a little additional butter and season with salt and pepper. Repeat with the remaining potatoes, butter, salt, and pepper. Dot the outside edge with pieces of whole butter.
Cook the potatoes until they are golden brown and form a cake, 4 to 5 minutes. Turn the entire cake, dot the edge with more whole butter, and cook the second side until the potatoes are fully cooked and tender and the crusts are golden brown and crisp. Turn the cake out of the pan, cut into servings, and serve immediately
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Week 14

Posted on May 5, 2013 by Yourtastebuddy
Week 14 4-29-13 through 5-4-13
Day One Tuesday April 30
  • 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
Objectives – German Food
Utensils – Half hotel pan with holes, spreader,  basic pots and pans, basic utensils
Summary – The Spaetzle was good but under seasoned and needed a better sauce. The ‘brown butter’ sauce was just melted butter, lacking the distinctive, nutty flavor of well browned butter. The Braised Red Cabbage was a bit on the sweet side and according to my German grandmother, it is supposed to be sweet but also sour. Ours was just sweet. The Sauerbraten was good, surprisingly tender. The Pork Schnitzel was very good, but so heavy. Oy. I had to use so much butter to compensate for the acidity of the lime juice and white wine. In the end however, after much compensation, it was delicious. The Cream Scones were really great but not creamy as I had expected. They were nice and light and just perfectly sweet to eat on their own or with coffee.
Recipes -
Pork Schnitzel
4 boneless pork loin chops (about 5 to 6 ounces each)
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
Lemon wedges
Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating before pan frying in oil & butter to light golden.  Garnish with lemon and thyme.
Day Two Thursday May 2
  • Duck Confit Salad (Mystery Basket)*
  • Glazed Beets*
  • Sauerbraten
  • German Potato Salad
  • Oatmeal Rasin Cookies
Objectives – German Food & Mystery Basket Salad
Utensils – Hotel pans, sheet pans, basic pots and pans, basic utensils.
Summary – Salad = AMAZING. Duck Confit = AMAZING. First, I fried the duck fat in more duck fat. I figured out that based on preparation it was Duck Confit to the seventh power. The glazed beets were spectacular.  The texture was perfect and they were not too sweet, making them the perfect complement to the sauerbraten, which was surprisingly sour and tender. The cookies were great. We had soooo many.
Recipes -
Glazed Beets
1 gal water
2 oz red or white wine vinegar
2# 8oz red or gold beets, tops and root ends trimmed, skin on and washed
3.5 oz sugar
1 T red or white wine vinegar
3 T orange juice
8 oz chicken stock
1.5 oz butter
salt, pepper
Combine the water and 2 fl oz/60 mL vinegar in a large pot and add the beets. Bring the water to a boil, reduce to a simmer, and cook the beets until they are soft when pierced with a fork or skewer, about 40 minutes, depending on size.
Drain and cool slightly. Peel and slice the beets into ¼-in/6-mm-thickrounds or uniform wedges. Hold warm until ready to serve.
In a small sauté pan, combine the sugar, vinegar, juice, stock, and butter and bring to a simmer. Cook gently until the glaze has the consistency of a light syrup, about 15 minutes.
When ready to serve, toss the cut beets in the glaze over medium heat. Season with salt and pepper. Serve immediately
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Week 12

Posted on April 20, 2013 by Yourtastebuddy
Week 12  4-15-13 through 4-19-13
Day One Tuesday April 16
  • Caponata 1/2 (Sicily)
  • Cannelloni 1 (Sicily)
  • Tonno Alla Palermitana 1/2 (Palermo, Sicily)
  • Uova Ripiene al Cioccolato 1 (Basilicata)*
Objectives – Italian Food
Utensils – Pie Pan, Regular Utensils.
Summary – THE EGGS WERE DISGUSTING. The Cannelloni were good but did not finish in time so we ate them the next day in lecture class. The tuna was very good. Simple seasonings yet the marinade had really permeated the flesh giving it a great all around flavor. The eggs were the worst thing I have ever made. They were bitter from the chocolate yet eggy– the egg flavors and textures were an off-putting combination.  Also, there was so much alcohol that it burned the whole way down. One of the more bizarre ideas for food I have been exposed to, certainly THE most bizarre I have ever made personally.  Caponata was light, acidic and good.
Recipe –  Uova Ripiene al Cioccolato  1
4 Eggs
1/2 cup confectionary sugar
3 T cocoa powder
5 tsp sugar
1 drop vanilla extract
1.5 oz dark chocolate, grated
1 oz rum
1 egg white
1/4 cup AP flour
Oil for frying
Hard boil eggs, cut in half lengthwise.  Remove yolks, crumble and mix with 1/2 confectioner’s sugar, cocoa powder, vanilla, sugar and rum to paste.  Beat egg white to stiff peaks.  Fill the cooked egg white halves with mixture, coat with flour, dip in egg whites and place in hot oil until golden brown all around.  Let drain and sprinkle with remaining confectionary sugar.
Day Two Thursday April 18
  • Anatra Alla Vallesana 1/4 (Venice)
  • Biscotti 1/2 (Tuscany)
  • Prezniz 1 (Friuli)
  • Mystery Basket Pasta (Awesome) *
Objectives – Italian Food & Mystery Basket Pasta
Utensils – Pasta Roller, Pie Pan, Basic Utensils
Summary – The Pasta mystery basket was amazing. I made a sautéed mushroom cream sauce with truffle oil and porchini mushroom salt, and for the pasta I made rigatoni. I proudly say I was the only one to shape the pasta, other than ravioli. The biscotti’s had a terrific flavor but were not quite as crunchy as they could have been. The prezniz was interesting and good, just really heavy. Several of those I tasted didn’t seem like there were fully cooked.  They had raw dough in the centers.  The dough wasn’t like a yeast or short dough, it was more like a pie crust with the flavor of a nutty cinnamon roll. The peanuts were unexpected too.  Good, but as I said, seemed they should have been more fully cooked.
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Week 10 & 11

Posted on April 12, 2013 by Yourtastebuddy
Week 10 4-1-13 through 4-5-13
 
SPRING BREAK
 
Week 11 4-8-13 through 4-12-13
Day One Tuesday April 9
  • Zuppa Di Cozze alla Tarintina (Puglia)
  • Tiella Di Verdure (Puglia)
  • Pollo Alla Polentina (Basilicata)
  • *Miele e Ricotta (Basilicata)
Objectives – Italian Foods
Utensils – Basic Utensils, Pie Tin, Casserole Dish
Summary – The mussel soup was good but not even slightly soupy, more of mussels with sauce. The chicken was good but i personally don’t like chicken with bones unless its fried chicken in which case no rules apply. The miele e ricotta was good but according to Chef Striffilino the reason it was gritty was because the ricotta we used was not top quality and since we didn’t strain it, it was chunky.
Zuppa Di Cozze alla Tarintina (Puglia)
 2 1/2 # black mussels
Pinch red crushed pepper flakes (peperoncino)
1 clove garlic, whole
2 T EVOO
12 oz plum tomato, skinned & seeded, fine chopped (concasse)
6 oz white wine
1 clove garlic, chpped
S&P
Scrub and wash mussels well.
Lightly brown garlic in oil and remove. Add tomatoes, red pepper and simmer for 10 min.
Add mussels and cook until opened, add wine and reduce by 1/2.
Add chopped garlic and season.
Tiella Di Verdure (Puglia)
12 oz tomato
2 yellow peppers
2 eggplants
1 # potato
Olive oil
8 oz mozzarella cheese
S&P
1 bunch basil, chopped
Breadcrumbs
Fresh oregano, chopped
Clean and finely slice the vegetables.
Grease a baking dish with olive oil and fill with layers of vegetables and mozzarella.
Season each layer with S&P..
Combine bread crumbs, oregano, S&P, and sprinkle over vegetables and cheese.
Drizzle with oil and bake at 350 for approx. 1 hour.
 
 
Pollo Alla Polentina (Basilicata)
1 chicken, cut into 10 pieces
6 ripe tomatoes, skinned, seeded, cut into 8
2 T butter
2 T EVOO
1 onion, sliced
Pinch crushed red pepper flakes
5 oz white wine
1 T basil, chopped
1 T parsley, chopped
1/2 cup parmesan cheese
S&P
Heat oil and butter; add the onions then the chicen and brown on all sides.
Add wine and red pepper and reduce by 1/2.
Add tomato, basil, parsley and cheese and cook for 1 hour, covered at low heat.  Add water occasionally as needed.
Miele e Ricotta (Basilicata)*
1# ricotta
2 eggs
3 yolks
1/2 cup honey
Pinch cinnamon
1/3 cup raisins
1 T lemon rind
3 egg whites
2 tsp marsala
Mix ricotta, eggs, egg yolks, honey, cinnamon, raisins and lemon rind thoroughly.
Beat the egg whites until stiff and carefully stir in the marsala.
Transfer to buttered bak pan and cook for 30 min. at 300.
Day Two Thursday April 11
  • Panna Cotta
  • *Tortellini Romagnoli
  • Carciopi Ripieni
  • Tortino di Riso
Objectives – Italian Foods (Unlike French Food Im still totally pumped for Italian)
Utensils – Basic Utensils, Pasta Roller, Brush for egg wash, Food processor for filling.
Summary – Over all they it was not a good food day, but if we look just at the tortellini and ignore the fact that most of the class had to throw out there dough because we ran out of time, and look just at the way they tasted than it was amazing. THEY EVEN HELPED ME CONVINCE MY MOM TO BUY ME A PASTA ROLLER (which is something Ive wanted for a long time..) Other than that recipe though all the others were pretty mediocre. The tongue (Tortino de Riso) was ok but cheese and rice in my mind is not a combo you could eat a 10oz bowl of.  I never even got a chance to try the panna cotta.
Panna Cotta (1/4)
1/4 oz gelatin sheet
1 cup light cream
1/6 cup sugar
strawberries
Soften gelatin in cold water.
Boil cream, sugar, simmer for 10 min.
Remove from heat.
Dissolve gelatin.
Pour into ramekins.
Make coulis with strawberries.
 
Tortellini Romagnoli*
Dough
1 3/4 cups flour
1/4 tsp salt
2 eggs
Mix flour, salt.
Add eggs.
Filling
1/2 T butter
6 oz chicken breast
1 oz ricotta
1 oz provolone
1/8 cup parmesan
grated lemon rind
1 egg
Nutmeg
Rest dough for 30 min.
Saute chicken in butter till cooked.
Put chicken through food processor.
Mix with all ingredients.
Roll dough thin.
Fill, fold half moons.
Cook in boiling water ~ 5 min.
Brown butter.  Add pasta to pan.
Carciopi Ripieni  (1/2 Recipe)
4 artichokes
lemon juice
1 clove garlic
1/2 bunch parsley
few sprigs oregano
Olive Oil
S&P
2 tsp AP flour
1 bay leaf
Remove outer leaves, trim artichoke.  Loosen leaves from hair, place in bowl with water, lemon juice.
Fine chop garlic, parsley, oregano, and mix.
Fill artichokes with mix. Dust with flour.
Heat oil in pan.  Place artichokes top down into pan until golden.
Add hot water, walt, bay leaf.  Turn artichoke top up.
Simmer 30 min. When liquid is evaporated, it’s done.
 
Tortino di Riso (1/2 Recipe)
2.5 oz beef tongue
2 oz fontina
1 cup milk
S&P
Nutmeg
1 cup rice
1/4 onion
3 T butter
Parmesan
Bread crumb
Dice tongue and fontina.  Mix with S&P, nutmeg.  Refrigerate 1 hour.
Boil rice al dente.  Drain.
Saute onion in half butter cooked.  Add rice, parmesan, mix.
In greased prepared dish, layer mix. Top with bread crumbs and small butter.
Bake at 400 till golden.
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Week 9

Posted on March 29, 2013 by Yourtastebuddy
Week 9 3-25-13 through 3-29-13
Day One Tuesday March 26
  • Erbazzone Reggiano
  • Crepelle Alla Florentina
  • Filetto Di Maiale Gratinato
  • Zuppa Inglese
Objectives – Italian Foods
Utensils – NA (Absent)
Summary – NA (Absent)
Recipes - 
 
Erbazzone
Dough  -
2.5 cups AP flour
.5 tsp salt
2 T butter, melted
1 T canola oil
Mix flour and salt into a bowl and knead with melted butter until crumbly.
Work the canola oil and warm water to make a dough consistency.
Refrigerate for 20 min.
Filling -
2# Swiss chard
4 T olive oil
2 slices ham, diced
1 T parsley, chopped
1 clove garlic, crushed
1 egg
.66 cup parmesan, grated
Salt
1 T butter
Blanch, drain and puree Swiss Chard.
Heat oil and sauté ham for 2 min, add garlic and parsley and cook for 2 min.
Beat egg till frothy.
Remove pan from heat, stir in egg, parmesan, S/P to parsley mixture, refrigerate.
Roll out two thirds the dough and placing butter cake pan overlapping the top.
Fill pan with spinach next, roll out the rest of dough place on top.
Slit the top of the dough in several places and brush with melted butter.
Bake for one hour at 350°F.
Crepelle Alla Florentina
Filling -
3/4 # spinach
1/2 # ricotta
3/4 cup parmesan
2 eggs
S&P
Nutmeg
Wash spinach and steam.  Squeeze out moisture and rough chop.
Combine with ricotta in food processor.  Add parmesan, eggs, S&P, nutmeg, and mix well.
Batter-
1/2 cup AP flour
2 eggs
4 tsp butter, melted
1/2 cup milk
Mix all ingredients and refrigerate for 1 hour
Bechamel
3 1/2 tsp butter
1/2 cup AP flour
2 cups milk
S&P
Melt butter in a non-stick pan and make thin pancakes with batter.
Spread the pancakes evenly with the spinach mixture, roll them out and cut into 1 1/2 inch pieces.
Grease a soufflé dish and lay the pieces in it.
Pour the béchamel over the pancakes and bake at 300 for 10-15 minutes.
Filetto Di Malale Gratinato
1 cup mixed rosemary, oregano, sage
2  1/2 cups bread crumbs
1 cup parmesan
3 1/2 cup EVOO
1 1/2 # pork fillet
S&P
2 eggs
1/2 cup canola oil
Chop the herbs and mix with cheese, breadcrumbs and olive oil.
Season the pork with S&P.  Beat the eggs. Dip the pork into the eggs then bread into the herb mixture.  Pan fry the pork for 3 min. on each side at medium heat.
Cook in the oven at 300 for approx. 10 minutes.
Remove, let rest for 10 minutes then thinly slice on plate.
Zuppa Inglese
1 1/2 cups milk
1/4 tsp vanilla
4 egg yolks
1/2 cup sugar
1/2 cup AP flour
Salt
3 1/2 T brandy
24 Lady Fingers (recipe follows)
Heat the milk and vanilla and let sit for 30 minutes.
Mix sugar with eggs.  Mix salt and flour and add to the eggs mixture.  Temper the egg mixture with the warm milk and return to pot stirring constantly until it starts to thicken.
Dilute brandy with a little water and sprinkle over biscuits.
In a ramekin alternate layers of custard and biscuits and let refrigerate for 2 hours.
Lady Fingers
2 T butter
3/4 Cup plus 2 T sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 tsp vanilla
Powdered sugar for dusting
Preheat the oven to 350 degrees F.
Grease and flour 2 baking sheets with 2 T butter and 2 T flour.  Mark parallel lines in the flour across the width of the tray about 4 inches apart.
Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk and beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 min., using the mixer.
Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold into mix thoroughly till smooth.
Fill a large pastry bag with a 3/4 inch plain tube with the mixture. Pipe fingers about 4 1/2 inches in length on to a baking sheet, using the lines as a guide.
Dust the ladyfingers with powdered sugar.
Bake 15-18 min. or until just firm on the outside and soft in the center.
Day Two Thursday March 28
  • Pollo in Potacchio
  • Abbacchio al Forno con Patate
  • Spaghetti alla Putanesca
  • Budino Di Ricotta
Objectives – Italian Foods
Utensils – NA (Absent)
Summary – NA (Absent)
Pollo in Potacchio
3 T EVOO
1 small onion cut into rings
2 cloves of garlic crushed
1 chicken
Pinch of red crushed pepper flakes
S&P
1 T tomato paste
4 oz white wine
Sprig of rosemary
3 oz chicken stock
Heat the oil and sauté the onion and garlic for 5 min.
Cut the 1/2 chicken into 5 pieces, season, and add with the red pepper.  Brown on all sides over medium heat.
Mix the tomato paste with the wine, rosemary and the chicken stock.
Reduce the heat, cover and braise for approx. 30 min. until done.
Abbacchio al Forno con Patate 
4 1/2 # lamb shoulder
3 cloves garlic
2 sprig rosemary
4 tsp butter
1 1/2 # potato large dice
S&P 3 tsp EVOO
Spike lamb with garlic and rosemary sprigs.  Brush lamb with butter and season.  Mix potatoes with oil, S&P, and place in baking dish with lamb. Bake at 350 for approx. 45 min. basting 2-3 times.

 

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Week 8

Posted on March 22, 2013 by Yourtastebuddy
Week 8 3-18-13 through 3-22-13
Day One Monday/Tuesday March 18,19
  • 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
Summary – On Tuesday we had a great time with a lecture/demonstration from a master Chef Dieter Doppelfeld from the CIA. It was extremely interesting to hear of his experiences but the one criticism that everyone agreed upon was that he tended to treat us like we had much less experience than we do, you can’t blame him since we are only freshmen. Most blamed it on his age but I think it was more likely that he is so used to teaching “home ec” classes he didn’t quite get we are a culinary school, and most of us have about the equivalent knowledge as his first year students. One of my favorite parts was to hear how much he had been able to travel being a chef. He listed all the places he had been and it number, from what I counted, over 50!!! It really is amazing how much you can travel in one lifetime. His best advice I believe was that you must push through the boring times like prepping huge amounts of the same thing. You can’t just go directly to cooking you have to start small and work your way up. Also to always follow instructions.
Day Two Thursday March 21
  • Crostino (Tuscany)   1/2 Recipe
  • Regina in Porchetta (Umbria) 1 Recipe
  • Calamari Repieni in Teglia (Marche)  1/4 Recipe
  • *Panforte Senese (Tuscany)  1 Recipe
Objectives – ITALIAN. Thank god.
Utensils – Basic Utensils, Pie Pan.
Summary – Decent set of recipes, the let downs were the calamari that were all extremely chewy, and the regina in porchetta which had an all around bad texture. The panforte was good hot out of the oven but by them time it got home it was thick as a brick. The crostini was awesome and since soo many of my classmates refuse to try anything new witch is possibly the most annoying thing I know of but it resulted in me getting a ton so we enjoyed left overs for passover.
Recipes - 
Crostino
1 small onion, minced
3 T evoo
1/2# Chicken livers, chopped medium
6 oz Marsala wine
S&P
3.5 T anchovy paste
3.5 T capers
3.5 T butter
Bread sliced (crostini)
Saute the onions in the olive oil, add the livers and sauté for 2 minutes.
Pour in the wine and simmer until almost evaporated and let cool.
Place all ingredients in a food processor with the livers and blend to a fine paste.
Season and spread on toasted bread.
Regina in Porchetta
1 carp or Red fish (2.5#)
1/4# smoke ham or bacon
2 sprigs Rosemary
1 T fennel seed
4 clove garlic
juice of 1/5 lemon
3 oz evoo
S&P
Combine ham, fennel, garlic and rosemary in food processor.
Stuff the fish with this mixture and place in baking dish.
Cook in preheated 400º oven for 30 min.
Beat the lemon juice and evoo and baste the fish with this every 10 minutes.
Season fish and serve with sliced lemons.
Calamari Ripieni in Teglia
4 cloves garlic
1 bunch Parsley
3 mint leaves
12 ox lean veal
2 T breadcrumbs
evoo
S&P
28 oz Squid
2 T tomato paste
Juice of 1/2 lemon
Heat a pan of salted water with 3 garlic cloves, half of the parsley and the mint leaves.
Add the veal and cook for 40 minutes until tender.
Grind the meat in a food processor with the bread, a little oil and S&P.
Wash the squid, season and stuff with the mixture, secure with a toothpick.
Chop remaining garlic and sauté briefly with the rest of the parsley.
Add the tomato paste, lemon juice.
Add the squid and simmer covered for 15 minutes, or until tender.
Remove squid on to plate, season sauce, and serve over the squid.
Panforte Sensese
1/2 cup hazelnuts/course chop
1/2 cup almonds, coarse chop
1 cup candied lemon and orange peal, minced
1/2 cup AP flour
1/4 cup Cocoa
1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup sugar
2 T honey
2 T powdered sugar
1 tsp cinnamon
In a bowl mix the first 7 ingredients well.
In a pan, genrly dissolve the obey and sugar, then boil until 240º (drop a little mixture in cold water.  If it forms a ball, it is done)
Add to nut mixture
Pour mixture into 8″ cake pan (lined with parchment paper) immediately, spread until level.
Bake the cake in preheated 300º oven for approx. 30 min.  Remove from pan, sprinkle with remaining cinnamon and powdered sugar, and cut into wedges.
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Week 7

Posted on March 14, 2013 by Yourtastebuddy
Week 7     3-12-13 through 3-14-13 
 
Day One Tuesday March 12
  • *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
Utensils – Hammer for Milanese which was actually chicken. Piping bag for pate a choux (Eclair dough). Skillet to press panini
Summary – The eclairs were awesome. The broccoli was good but of the 3 I tasted 2 had too many chili flakes so you actually had the crunch in your mouth. The bean soup was great although not very soupy, more like a sauce. The panini tasted great and I also noticed that many students who used the grill had the bread fall apart of them.

Tuscan White Bean and Escarole Soup

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
GARNISH
20 Croutons
1½ oz/43 g grated Parmesan
  1. 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.
  2. Reduce the heat to low, add the onion and shallot, and cook until softened and slightly golden in color, 5 to 6 minutes.
  3. Add the drained beans, tomatoes, stock, sachet, and cooked pancetta. Simmer until the beans are almost tender, about 1 hour.
  4. 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.
  5. Blanch the escarole in boiling salted water about 1 minute, shock in ice water, and reserve.
  6. Cook the tubettini to al dente in boiling salted water. Shock in ice water, drain well, and toss lightly with olive oil.
  7. 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
Day Two Thursday March 14
  • *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
Objectives – Pasta, soup, and panini
Utensils – Pasta rolller, HUGE mixer for party prep we helped with.
Summary – Panini – see above summary. Pasta – amazing, so great. It was Alex’s recipe but I’m stealing credit for kneading the dough, rolling it, and cooking it. Along with the sauce it was great. I took home some extra without sauce and served it over panco crusted perch with a beurre blanc sauce. YUM. The Cioppino was very good. I have always liked Cioppino but usually it is made with tomato sauce and I preferred it the way we made it. Like chef said, it makes it much lighter and really highlights the fish flavors.

Fresh Egg Pasta

MAKES 1 LB 8 OZ/680 G
1 lb/454 g all-purpose flour, or as needed
Pinch salt
4 eggs
1 to 2 tbsp/15 to 30 mL water, or as needed
2 tbsp/30 mL vegetable or olive oil (optional)
  1. Combine the flour and salt in a large bowl. Make a well in the center.
  2. 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.
  3. 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.
  4. 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.

Bolognese Meat Sauce (Ragù Bolognese)

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
  1. 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.
  2. 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.
  3. Add the beef and pork. Cook, stirring continuously, until the meat is browned, 3 to 4 minutes. Drain the fat if necessary.
  4. 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.
  5. 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.
  6. 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.
  7. The sauce is ready to serve now, or it may be cooled rapidly and refrigerated for later use.
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My First Real Culinary Job. Chaine des Rotisseurs

Posted on March 10, 2013 by Yourtastebuddy

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
Bailli Provincial 
Dr. Barbara Breitbart
Chambellan Provincial
Ranson W. Webster
Chambellan Provincial
Paul Mailander, MD 
Chargé de Presse Provincial
Mark J. Sullivan
Conseiller Culinaire Provincial
Richard A. Wilson
Echanson Provincial
Frederic Castan
Conseiller Gastronomique Provincial
ARIZONA

 

 Scottsdale

 

 Sedona
CALIFORNIA
Beverly Hills
Central Coast

 

 La Jolla

 

 Laguna
Los Angeles
Newport Beach

 

 Orange Coast Riviera
Palm Springs

 

 San Diego

 

 Santa Barbara/Ojai
Santa Ynez Valley
South Coast
NEVADA
Las Vegas  

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.

Categories: Other Culinary Experiences | Comments Off

Week 6

Posted on March 7, 2013 by Yourtastebuddy
Week  6     3-5-13 through 3-7-13
Day One Tuesday March 5
  • 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
Objectives – More FRENCH. OY.
Utensils – Baking bowls, rational oven, bowls for soaking, regular tools.
Summary – Eggplant parmesan was good but soggy.  I personally liked the fried eggplant by itself. The focaccia was good from other groups but my group’s was flat and crunchy instead of light and fluffy. I suspect we over-handled the dough.

Eggplant Parmesan

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)
  1. 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.
  2. Drain the eggplant on paper towels. Season the eggplant with pepper and coat it using the standard breading procedure (see page 365).
  3. 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.
  4. 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.
  5. Bake the eggplant in a 350°F/177°C oven until golden brown on top and the sauce is bubbling. Serve immediately
Day Two Thursday March 7
  • 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
Objectives – FRENCH…
Utensils – Saute pan, regular tool set.
Summary – The beans had a great flavor and I am proud to say that of all of them I tasted, mine were best even though I had had to add more water so the beans could cook fully. The pork rolls were overly complicated and lacking in flavor. The pasta was great, unfortunately I did not get to try anything other than the noodles that were left over after my group devoured it.  Assuming it was wonderful.

Corona Beans (Fagioli all’Uccelletto)

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 thyme sprig
1 rosemary sprig
1 bay leaf
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
  1. Sort the beans and rinse well with cold water. Soak the beans using the long or short method (see page 753).
  2. Drain the soaked beans.
  3. 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.
  4. Add the beans and water. Simmer for 1 hour.
  5. Season with salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes.
  6. 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.
  7. 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.
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