CULN 137 TOPIC Outcomes:

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1 CULN 137 TOPIC 11 1 Outcomes: Product, Equipment, Sanitation and Class Management Preparation of Beef Bourguignon Preparation of Steak "Diane" Preparation of "Pommes Duchesses" and "Pommes Marquises" Preparation of Roasted Tomato and Eggplant Roll with Gruyere Cheese Plate Presentation Beef Bourguignon 1 kg beef outside round, diced, returned from topic 10 salt, black cracked pepper 60 ml vegetable oil 1.5 onions, peeled and diced 5 cloves garlic, mashed 30g AP flour 25g Tomato paste 2 tomatoes, quartered, seeded and diced 300ml red wine 1000ml brown stock Bouquet garni: leek carrot stick fresh thyme bay leaf g pearl onions, peeled 200g mushrooms, stemmed 100g double smoked bacon, sliced into lardons

2 70g butter 2 parsley, chopped heat the vegetable oil in a rondeau sear and brown the meat in batches, season and set aside add the onions to brown, then the garlic return the meat and sprinkle with the flour to make a roux add the tomato paste deglaze with the red wine, then add the brown stock add the seeded tomatoes and the bouquet garni braise in the oven at 375 F F for hours until tender

3 Remove the meat from the sauce and strain the sauce (you can adjust the 3 consistency of the sauce by reducing or adding more stock etc...) sauté the mushrooms in butter and add them to the meat sauté the pearl onions in butter and add them to the meat sauté the bacon lardons and keep for garnish chop the parsley for garnish add the sauce to the meat and rectify seasoning reheat for service and garnish with the lardons and chopped parsley. serve on hot plate sprinkled with chopped parsley, pommes duchesses and eggplant-cheese roll "Pommes Duchesse and Pommes Marquise" 3 Idaho potatoes, 800 g E.P., peeled and large diced 3 egg yolks, + 1 egg yolk for brushing 80g butter salt, pepper, nutmeg simmer the potatoes in salted water until tender drain and let dry in the oven for several minutes pass through a food mill while still hot add butter and 3 egg yolks season with salt, pepper and nutmeg (attention, nutmeg is a powerful spice and requires only a little pinch) for duchesse potatoes: pipe into tall spirals 4cm in diameter and 5cm in height brush with egg yolk and bake in the oven until golden.

4 for marquise potatoes: 4 2 tomatoes, peeled, concassée, cooked and reduced with some olive oil, to make a tomato confit. Season with salt pepper pipe the potatoes into nests 4 cm in diameter and hollow in the center fill with the tomato confit brush the rim with egg yolk bake in the oven until golden Grilled Tomato and Eggplant Roll with Gruyere Cheese 2 Asian eggplants, slice lengthwise on the "mandoline" 5mm thick 2 tomatoes, quartered 100g Gruyere cheese, sliced 80ml olive oil 1/4 bunch basil, stemmed 1/8 bunch oregano stemmed, and rough chopped Salt, pepper

5 Cooking spray 5 heat up a medium sized frying pan, and generously spray with cooking spray season, sear and roast the sliced eggplant until nicely coloured. Don't overcrowd the pan. transfer on a plate, drizzle with olive oil and set aside set the quartered tomatoes in a frying pan, pointed side up, drizzle with olive oil, season with salt and pepper and roast in the oven until soft and lightly coloured Assemlage: lay out the roasted eggplant slices garnish with two basil leafs and one slice of Gruyere cheese set one tomato wedge on top and sprinkle with the fresh oregano form a roll by closing and rolling up from one end of the eggplant slice set in a frying pan, ready to be baked in the oven for 10 minutes just prior to service Steak "Diane" 4 strip loin steaks, from topic g butter 50 g shallots, fine diced 100g mushrooms, washed, stemmed, sliced 1/2 tsp thyme, chopped 150ml strong beef stock reduce by 1/2 50ml cream 1 tsp Dijon mustard Worcestershire sauce 50ml Brandy Parsley, chopped Salt, black cracked pepper vegetable oil pad the steaks dry and season with salt and pepper 6

6 heat a medium frying pan, add little vegetable oil and sear the steaks from all sides cook the steak until medium rare to rare, remove, set aside degrease the pan, add the butter, sweat the shallots until translucent add the mushrooms, continue sweating add the beef stock and the cream reduce and adjust seasoning add a few drops of Worcestershire sauce and the Dijon mustard return the steaks to the sauce, turn them several times to coat them ladle the hot brandy over the steak and ignite with a lighter for WOW effect serve on hot plate sprinkled with chopped parsley, pommes marquise and eggplant-cheese roll. 7

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