FDSV B55c Menu 14 Amuse Bouche Soup French Onion soup Salad Green Apple, Celery Salad with Honey Dijon Vinaigrette, topped with Candied Walnuts Entrée #1 Wine Braised Short ribs, roasted baby Carrots served over wide noodles Entrée #2 Bacon Salmon with Purple Mashed Potatoes and Sautéed Broccoli Fresh Baked Bread Sicilian Peeps Dessert #1 Salted Caramel Pumpkin Cheesecake Dessert #2 White Chocolate Bread Pudding with Whiskey Sauce
French Onion Soup Yield: 36 Servings 10 oz. portion 15 each Large Onions, julienne 8 oz. Clarified butter 16 oz. Madera or Sherry wine 1 ½ gal. Beef Stock 1 ½ gal. Chicken Stick 56 sprig Fresh thyme 3 each Bay Leaves Salt and Pepper to taste 36 each French bread Crostini 5 lbs. Gruyere Cheese 1. Caramelize the onions in a pot with butter on medium heat until deep brown color is achieved. 2. Add bay leaves, peppercorns and thyme in a sachet. 3. Pour wine in and reduce au sec. 4. Add stocks and bring to a simmer for approximately an hour 5. Remove sachet. 6. Season with salt and pepper to taste 7. For service: ladle into bowls then top with bread and cheese, then put into salamander to melt the cheese and brown.
Green Apple and Celery Salad with Walnut and Mustard Vinaigrette I N G R E D I E N T S 1/4 cup fresh lemon juice 1/4 cup Dijon mustard 5 teaspoons honey 2/3 cup extra-virgin olive oil 1 large bunch celery with leaves 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes 3/4 cup walnuts, toasted, chopped Butter lettuce, for plate liner R E C I P E P R E P A R A T I O N Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. DO AHEAD: Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate. Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper. Place one leaf of butter lettuce on the plate and top with salad. Sprinkle with Candied Walnuts. Candied Walnuts: Ingredients 1/3 cup granulated sugar 2-1/2 Tbs. brown sugar 1/2 tsp. kosher salt 1/2 tsp. ground cinnamon Pinch cayenne 1 large egg white, at room temperature 1/2 lb. walnut halves
Preparation Heat the oven to 300 F. In a small bowl, mix both sugars with the salt, cinnamon, and cayenne. In a large bowl, whisk the egg white until frothy; whisk in 1 Tbs. water until combined. Add the walnuts and stir to coat. Sprinkle on the sugar mixture and stir to evenly distribute. Line a rimmed baking sheet with a nonstick baking mat or parchment. Spread the sugared nuts in a single layer on the sheet. Bake for 15 minutes, stir the nuts, and continue baking until the nuts smell toasted and the sugar coating is caramelized, about another 15 minutes. Let the nuts cool on the pan, separating them as they cool. When completely cool, transfer them to an airtight container.
Braised Short Ribs Ingredients 2 tablespoons canola oil 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note Kosher salt and freshly ground pepper 1 large onion, finely chopped 2 carrots, sliced 3 celery ribs, sliced 3 garlic cloves, thickly sliced One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon 4 thyme sprigs 3 cups chicken stock How to Make It Step 1 In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer. Step 2 Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
Step 3 Preheat the oven to 350. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender. Step 4 Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Step 5 Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve. Chef's Notes Flanken-style short ribs (short ribs cut across the bones instead of parallel to them) can be ordered at butcher shops.
Mashed Potatoes Source: On Cooking 5/e: Chapter 22 (pp 635) Yield: 12.5 lb. Serving Size: 4 oz. # of Servings: 50 Ingredients russet potato 15 lb. 10 oz. salt 3 Tbsp. 1/2 tsp butter (melted, hot) 12 1/2 oz. milk (hot) 25 fl. oz. salt 2 Tbsp. 1/4 tsp ground white pepper 3/4 tsp Directions 1 Wash and peel the potatoes. Cut each potato into four to six uniform-sized pieces. 2 Place the potatoes in a pot, cover them with water and add 1 tablespoon (15 milliliters) salt to the water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are tender. Do not overcook the potatoes. 3 When the potatoes are cooked, drain them well in a colander. The potatoes must be very dry. Transfer them to the bowl of an electric mixer. Using the whip attachment, whip the potatoes for 30 to 45 seconds. Scrape the sides and bottom of the bowl and whip for another 15 seconds or until the potatoes are smooth and free of lumps. The potatoes must be smooth before adding any liquids or they will remain lumpy. 4 Add the butter, milk and seasonings. Whip on low speed to incorporate all of the ingredients. Scrape the sides and bottom of the bowl and whip again for several seconds. Adjust consistency and seasoning. VARIATIONS: Garlic Mashed Potatoes Sweat 1 ounce (30 grams) chopped garlic in the melted butter for 5 to 10 minutes without browning. Strain the butter if desired. Add the hot garlic butter in place of the melted butter in the recipe. Horseradish Mashed Potatoes Add 1 ounce (30 grams) freshly grated horseradish to the potatoes with the seasonings. Mashed Sweet Potatoes Substitute sweet potatoes for the mealy potatoes. Add 1 fluid ounce (30 milliliters) maple syrup to the potatoes with the seasonings.
Roasted Baby Carrots
Bacon Seared Salmon with Apple pepper Slaw Yield: 8 each 8 ounces bacon, cooked, 2 ounces Panko Bread Crumbs ½ teaspoon Black Pepper 8 each Salmon filet, 6 ounces 1. Cook bacon until barely crisp, drain, crumble 2. Mix bacon crumbles with Panko bread crumbs 3. Process Panko and Bacon in the food processor using several pulses, do not over mix 4. Season Salmon with black pepper 5. Coat Salmon with Bacon/Panko mixtures on one side only 6. Fry salmon in a sauté pan until desired doneness. Cook the uncoated side first and finish with the bacon crusted side last. 1 each red bell pepper, julienne 1each yellow bell pepper, julienne 1 each granny smith apple, julienne 1 sprig fresh tarragon 1 ounce olive oil Salt and pepper to taste Heat a sauté pan and cook the peppers, apples and tarragon until just wilted. To assemble: Arrange the pepper salad on top of the Salmon Mustard Cream Sauce 2 ounce butter 1/2 cup Chopped Shallots 1 cup Dry White Wine
2 cup heavy cream 4 tablespoons Dijon mustard 4 teaspoon whole grain mustard 2 quarts Velouté 1. Sauté shallots in butter until au sec. 2. Deglaze with white wine. 3. Add cream and the mustards 4. Finish with 2 quarts of Velouté 5. Simmer and finish sauce with salt and pepper as needed.
Simple Broccoli 3 lb. Broccoli, trimmed into spears 8 cloves Garlic, sliced thinly 4 oz. Olive Oil 5 oz. Pine nuts, toasted 1 pinch Chili Flakes 2 each juice and zest from lemons 2 tsp. Salt Directions: Finely chop the broccoli and slice the garlic thinly. Toast the pine nuts in olive oil then add the garlic slices. Toss in the Chili Flakes Add the entire broccoli at once and continue to cook on medium heat for about 2-3 minutes. Or until the broccoli is bright green and just barely softened. Finish with lemon juice and zest, season with salt and serve immediately
Sicilian Bread 36 oz. water, warmed to 105 8 oz. Salad oil 4 tbsp. + 11/2 teaspoons Active dry yeast 4 lbs., 1 oz. Bread Flour 2 1/8 oz. Sugar (4 Tablespoons plus 1 teaspoon) 1 1/8 oz. Salt (2 tablespoons plus 1 teaspoon) Topping: 1/2 cup Poppy Seeds (this mixture can be found in the kitchen) 3 Tbsp. Kosher Salt Blessing 1/2 cup Olive Oil 4 each Garlic cloves 1 Tbsp. Oregano, fresh chopped 1 Tbsp. Basil, fresh chopped 1. In a warm mixing bowl, mix together water, oil, and yeast. Leave for 5 minutes or until frothy 2. Add flour, sugar and salt and mix using the dough hook until dough pulls from the sides of the mixing bowl. 3. Turn out onto bench and knead until smooth dough forms. 4. Shape into 1 ½ oz. rolls- place an X on top using a sharp knife. 5. Sprinkle with the poppy seed mixture 6. Place loaves on parchment lined baking sheets (do not use baguette forms) 7. Cut 4 diagonal slices into the top of each baguette 8. Top with the Blessing 9. Proof until double in size 10. Bake at 325 in convection oven until browed (approximately 15-20 minutes)
Salted Caramel Pumpkin Cheesecake Ingredients 1 and 1/2 cups graham cracker crumbs 2 T granulated sugar 1/3 cup butter, melted 3 (8 ounce) packages of cream cheese, softened 1 and 1/2 cups brown sugar, packed 1 and 1/2 cups pumpkin 3 and 1/2 T all-purpose flour 1 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp ginger 4 eggs, room temperature Salted Caramel Sauce Whipped Cream Instructions 1. Preheat oven to 350 F. 2. Mix the graham cracker crumbs and sugar together. 3. Pour melted butter over the crumbs and stir until moistened. 4. Press the mixture in the bottom of a 9 inch spring form pan. 5. Bake for 89 minutes. 6. Reduce oven temperature to 325 F. 7. In a large bowl, beat together the cream cheese and brown sugar until smooth. 8. Stir in the pumpkin, flour, cinnamon, nutmeg and ginger. 9. Break the eggs into a small bowl and lightly beat with a fork. 10. Add the eggs to the cream cheese mixture and stir just until well combined. Don't over beat the mixture, or the cheesecake may crack. 11. Pour on top of the graham cracker crust. 12. Bake at 325 F for 1 hour. 13. At the end of the hour, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks. Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.
The BEST Salted Caramel Sauce Prep Time: 2 minutes Cook Time: 10 minutes Total Time: 12 minutes Yield: 2 cups The BEST Salted Caramel Sauce that I have ever tried!! Smooth and creamy with the perfect consistency. Ingredients 2 cups granulated sugar 12 tablespoons unsalted butter, at room temperature and cut into pieces 1 cup heavy cream, at room temperature 1 tablespoon fleur de sel (or another sea salt) Instructions 1. In a 2 to 3 quart saucepan, melt the sugar over medium-high heat. Lots of recipes call for you to stir until all the sugar is melted, but, for me, I get better, more consistent results on my induction stove if I just let it be and swirl the pan frequently. [Unless the recipe calls for sugar AND water to be cooked. In that case, I stir with abandon.] 2. Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted. 3. Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again, so be careful but stand your ground. 4. Whisk until all the cream is incorporated and then whisk in the fleur de sel. 5. Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely. 6. You can refrigerate the sauce for up to 2 weeks, but you will need to warm it before using. I gently heated mine in a saucepot with warm water or at 5 second intervals in the microwave (yes, 5 second intervals).
White Chocolate Bread Pudding Yield-4 pans Croissants 36 (9 per pan) 9 Yield 1 pan White Chocolate Chips 6 lbs. 1 ½ lbs. Milk 1 quart 1 cup Heavy Cream 1 gallon 4 Cups Sugar 1 quart 1 cup Whole eggs 8 2 Egg Yolks 64 16 Directions: 1. Cut the croissants into large cubes. Allow to dry out overnight uncovered. 2. Add croissant to a 2 hotel pan. 3. Heat cream and milk in a double boiler. 4. Add sugar and white chocolate until dissolved. 5. Temper in the eggs and egg yolks. 6. Divide liquid evenly over the pan(s). 7. Push down the croissant to soak up mixture. 8. Cover with plastic and then foil and bake at 250. 9. Bake for 45 minutes with cover then 15 minutes without cover. 10. Serve with Whiskey Sauce. Whiskey Caramel Sauce 2 lbs. Sugar 1 cup Water 1 Tbsp. Lemon Juice 1 ½ cups Cream 1 cup Whiskey ¼ lb. Butter Directions: 1. Cook sugar, water and lemon juice in a stainless steel pot until dissolved and amber color is achieved. 2. Add the heated cream, butter and whiskey. 3. Take care for the steam caused by the dermal reaction 4. Cool serve warm