8/8/2019 4 Concepts

1/39

Week 4 Concepts

The Art Institute of Dallas

8/8/2019 4 Concepts

2/39

Vegetables

Long overcooked and underrated,vegetables are enjoying a surge inpopularity

The term vegetable refers to anyherbaceous plant that can be partially orwholly eaten

The plant has no woody tissue

The portions include leaves, stems, roots,tubers, seeds, and flowers

Vegetables contain more starch and lesssugar than fruits

8/8/2019 4 Concepts

3/39

IdentifyingVegetables

This chapter represents vegetablesthe way most people use them.Although produce such as tomatoes,peppers, and eggplants arebotanically fruits, they are preparedand served like vegetables

Nine Categories or BotanicalRelationships Cabbages; fruit-vegetables; gourds and

squashes; greens; mushrooms andtruffles; onions; pods and seeds; roots

and tubers; stalks,

8/8/2019 4 Concepts

4/39

Cabbages The Brassica Family refers to a large

number of vegetables used for their headsor flowers Bok Choy Broccoli

Brussels sprouts Cauliflower

Head cabbages Red cabbage

Kale Kohlrabi

Napa cabbage Savoy

8/8/2019 4 Concepts

5/39

Fruit-Vegetables

Avocados

Eggplants Asian and Western

Peppers Sweet peppers

Hot peppers

Tomatillos

Tomatoes Sun-dried tomatoes

8/8/2019 4 Concepts

6/39

Gourds and Squashes

Chayote

Cucumbers

Squashes Winter squashes

Summer squashes

8/8/2019 4 Concepts

7/39

Greens

Mustard

Collards

Sorrel Spinach

Swiss chard

Turnip greens

8/8/2019 4 Concepts

8/39

Mushrooms and Truffles

Mushrooms

Truffles

8/8/2019 4 Concepts

9/39

Onions

Bulb onions

Garlic

Leeks Scallions Green Onions

Shallots

8/8/2019 4 Concepts

10/39

8/8/2019 4 Concepts

11/39

Roots and Tubers Beets

Carrots

Celery roots Jicama

Parsnips

Radishes

Rutabagas Turnips

8/8/2019 4 Concepts

12/39

Stalks Artichokes

Asparagus

Celery Fennel

Hearts of palm

Bamboo shoots Nopales

8/8/2019 4 Concepts

13/39

BabyVegetables

Baby globe carrots

Baby zucchini with blossoms

Baby yellow squash with blossoms Chiogghi beets

8/8/2019 4 Concepts

14/39

FreshVegetables

Grading

Purchasing

Ripening vs. Maturity Storing

8/8/2019 4 Concepts

15/39

PreservedV

egetables Dried vegetables

Frozen vegetables

Irradiated vegetables Canned vegetables

8/8/2019 4 Concepts

16/39

Applying Various Cooking

Methods Acid/Alkali Reactions

Texture

Color

Dry-Heat Cooking Methods Broiling

Grilling

Baking and Roasting

Sauting

Frying

8/8/2019 4 Concepts

17/39

Applying Various Cooking

Methods Moist-Heat Cooking Methods

Blanching

Parboiling

Boiling

Steaming

Combination Cooking Methods

Stewing Braising

8/8/2019 4 Concepts

18/39

Day 1Beef Stock, p 202

Broccoli Almandine, p655 --1/2

Glazed Pearl Onions, p677--1/2Glazed Carrots, lecture

Grilled Vegetable Skewers, p647--1/2

Grean Beans, lecture

Broiled Tomato, p662Mushroom Duxelle, p667 -- 1/2

+Veloute+Liason = Mushroom Soup

Fried Green Tomatoes/Tomatillos, lecture

8/8/2019 4 Concepts

19/39

Day 2White Chicken Stock, p202

Brussel Sprouts, p653 --1/2

Butternut Squash, p648

+Veloute = Butternut Squash Soup

Ratatouille, p669 --1/2

Braised Red Cabbage, p681 --1/2

Creamed Corn with Basil, p688 --1/4

Sauted Spinach, lecture

Beer Battered Onion Rings, p650 -- 1/4

Glazed Beets, lecture

8/8/2019 4 Concepts

20/39

Broccoli Almandine

-------- ------------ --------------------------------

2 lb Broccoli whole or florets

2 oz Whole butter 1 oz Almonds -- sliced

1 Garlic clove -- minced

2 oz Lemon juice

1. Boil one gallon of water and add in cup salt.

Add in the broccoli and cook until the stalks justyield to pressure when squeezed.

2. Melt the butter in a saut pan. Add the almondsand garlic and cook just until the nuts are lightlybrowned.

3. Arrange the broccoli on plates for service andsprinkle with the lemon juice. Drizzle the almondsand butter over the broccoli and serve immediately.

8/8/2019 4 Concepts

21/39

Glazed Pearl Onions

1 lb Pearl onions peeled andX-ed

1 1/2 oz Whole butter 1 Tbsp Sugar Salt and pepper -- to taste 1. Place the onions, butter and sugar in a saut pan

and add enough water to barely cover.

2. Boil the onions, allowing the water to evaporate.As the water evaporates, the butter-and-sugarmixture will begin to coat the onions. When thewater is nearly gone, test the doneness of theonions. If they are still firm, add a small amount ofwater and continue to boil until the onions are

tender. 3. Saut the onions in the butter-and-sugar mixtureuntil they are glazed.

8/8/2019 4 Concepts

22/39

8/8/2019 4 Concepts

23/39

Grilled Vegetable Skewers

-----MARINADE-----

4 oz Rice wine vinegar 8 oz Vegetable oil 1 oz Garlic -- chopped 2 tsp Dried thyme 1 Tbsp Salt 1/2 tsp Pepper

6 oz Zucchini 6 oz Yellow squash 12 Broccoli florets -- large 12 Cauliflower florets -- large 24 pieces Onion -- large dice 12 pieces Red bell pepper -- large dice 12 Mushroom caps medium

1. Combine all ingredients for the marinade and set aside. 2. Cut the zucchini and yellow squash into 1/2-inch (1.2-centimeter) thick

semicircles. 3. Blanch and refresh the zucchini, yellow squash, broccoli florets, cauliflower florets,

onions and red bell pepper. 4. Drain the vegetables well and combine them with the marinade. Add the

mushroom caps to the marinade. Marinate the vegetables for 30-45 minutes,remove and drain well.

5. Skewer the vegetables by alternating them on 6-inch (10-centimeter) bambooskewers.

6. Place the vegetable skewers on a hot grill and cook until done, turning as needed.The vegetables should brown and char lightly during cooking. Serve hot.

8/8/2019 4 Concepts

24/39

G

reen Beans French Beans (Haricot Vert) can be

left whole, most prefer both ends cut

off. American Green Beans usually too

long and must be cut into 2 orshorter lengths.

Rapidly boil in salted water until aldented.

Toss with butter and serve

immediately.

8/8/2019 4 Concepts

25/39

Broiled Tomato

1 large Tomato 2 tsp Granulated sugar

1 oz Whole butter --melted

1 Tbsp Fresh parsley --chopped

1. Core and halve the tomato.

2. Sprinkle sugar on top of each half.Place on a broiler platter and broil untiltender.

3. Drizzle with butter and garnish with

parsley.

8/8/2019 4 Concepts

26/39

Duxelle 1 lb Mushrooms 1 Tbsp Whole butter 2 Tbsp Shallots -- minced 1 tsp Garlic -- chopped

Salt and pepper -- to taste 1 Tbsp Fresh parsley -- minced 1. Chop the mushrooms very finely. 2 Sweat the shallots and garlic in butter until tender. Add

the mushrooms and sweat until dry. 3. Season with salt and pepper and add the parsley. Cool

and then use the duxelles as a stuffing for vegetables or asa flavoring ingredient in other recipes.

8/8/2019 4 Concepts

27/39

Fast Mushroom Soup 1 Qt Veloute + 8 oz Mushroom

Duxelle simmer for 30 minutes.

Can be pureed or strained prior tofinishing with a liason of 2 Yolks and6 oz Cream.

Season to taste with Salt and White

Pepper.

8/8/2019 4 Concepts

28/39

FriedG

reen Tomatoes Cut into rounds, semi-circles or

wedges.

Season the tomatoes. Pass through standard breading

procedure using cornmeal as thebreadcrumbs.

Freeze until solid.

Pan-Fry or Deep-fry until slightlygolden brown.

8/8/2019 4 Concepts

29/39

Brussels Sprouts in Pecan Butter

1 lb Brussels sprouts 2 oz Whole butter 4 oz Pecans -- chopped Salt and pepper -- to taste

1. Trim the Brussels sprouts and mark an X in the bottomof each with a paring knife to promote even cooking. 2. Boil the sprouts in salted water until tender,

approximately 10 minutes. 3. Drain and hold the sprouts in a warm place. 4. Heat the butter in a saut pan until it turns nut brown;

this is called beurre noisette. Add the pecans and toss to

brown them. 5. Add the Brussels sprouts and toss to reheat and blend

flavors. Adjust the seasonings and serve.

8/8/2019 4 Concepts

30/39

Baked Butternut Squash

1 lb Butternut squash -- medium dice Salt and pepper -- to taste

1/4 tsp Cinnamon 1/8 tsp Cardamom -- ground 2 Tbsp Brown sugar 2 Tbsp Lemon juice

2 oz Whole butter -- melted 1. Place the squash in a buttered pan. Season with salt,

pepper, cinnamon, cardamom and brown sugar. 2. Drizzle the lemon juice and butter over the top of the

squash. 3. Bake, uncovered, in a 350F (180C) oven until tender,

approximately 50 minutes. Toss every 15 minutes tomaintain even cooking.

8/8/2019 4 Concepts

31/39

Butternut Squash Soup Take and puree the butternut you

prepared with 1 Qt ofVeloute.

Strain and bring to a simmer. Finishwith a liason of 2 yolks and 6 ozHeavy Cream

Season to taste with Salt and White

Pepper.

8/8/2019 4 Concepts

32/39

Ratatouille

12 oz Onion -- medium dice

1 Tbsp Garlic -- chopped 4 oz Olive oil 6 oz Green bell pepper -- medium dice 6 oz Red bell pepper -- medium dice 12 oz Eggplant -- medium dice 8 oz Zucchini -- medium dice 24 oz Tomato concasse

1 oz Fresh basil -- chiffonade 1 oz Salt Pepper -- to taste 1. Sweat the onion and garlic in the olive oil. 2. Add the peppers, eggplant and zucchini and saut until tender,

approximately 10 minutes. 3. Add the tomatoes, fresh basil and seasonings. Stew for for 25 minutes.

Adjust the seasonings.

8/8/2019 4 Concepts

33/39

Braised Red Cabbage with Applesand Wine

3 lb Red cabbage 12 oz Bacon -- medium dice 8 oz Onions -- medium dice Salt and pepper -- to taste 8 oz Red wine 8 oz White stock 2 Cinnamon sticks 12 oz Apples -- tart, cored and diced 1 oz Brown sugar * 1 oz Cider vinegar 1. Shred the cabbage. 2. Render the bacon. Add the onions and sweat in the bacon fat until tender. 3. Add the cabbage and saut for 5 minutes. Season with salt and pepper. Add the

wine, stock and cinnamon sticks. Cover and braise until the cabbage is almost tender,

approximately 20 minutes. 4. Add the apples, brown sugar and vinegar and mix well. 5. Cover and braise until the apples are tender, approximately 5 minutes.

8/8/2019 4 Concepts

34/39

Creamed Corn with Basil

12 ears Corn 2 oz Whole butter 4 oz Onion -- small dice 8 oz Heavy cream

2 Tbsp Basil leaves -- chopped Salt and white pepper -- to taste 1. Cut the kernels from the ears. 2. Sweat the onions in the butter without browning. 3. Add the corn and sweat until hot.

4. Add the cream. Bring to a boil and reduce slightly.Add the basil and season with salt and white pepper.

8/8/2019 4 Concepts

35/39

Sauteed Spinach - wide diameterpan

1 Tb Olive Oil

2 Tb Bacon, minced

1 Tb Shallots

1 Tsp Garlic

1 # Spinach

1) Render the bacon in the olive oil

2) Sweat the shallots and garlic

3) Raise heat to high and add the spinach. Cook rapidlyuntil all of the spinach is soft.

4) Season to taste with salt and black pepper.

8/8/2019 4 Concepts

36/39

Beer-Battered Onion Rings 10 oz Flour 2 tsp Baking powder 2 tsp Salt 1/4 tsp White pepper 1 ea Egg

1 pt Beer as needed Flour -- for dredging 4 lb Onions whole

1. Sift the dry ingredients together. 2. Beat the egg in a separate bowl. Add the beer to the beaten

egg. 3. Add the egg-and-beer mixture to the dry ingredients; mix until

smooth. 4. Peel the onions and cut in 1/2-inch (2-centimeter) thick slices. 5. Break the slices into rings and dredge in flour.

8/8/2019 4 Concepts

37/39

Glazed Beets 1 # Beets unpeeled, stem and root end trimmed 2 Tb Red Wine Vinegar 3 Tb Salt 2 Tb Butter, softened

1) Put beets in a pan and cover with 1 of water. Add redwine vinegar and salt.

2) Bring to a boil and then simmer covered until tender (usesame test as potatoes)

3) Remove from pot, drain water and cool slightly at roomtemperature.

4) Remove skin using paring knife.5) Toss with butter until glazed or use a sugar based glaze

like we did with the carrots.

8/8/2019 4 Concepts

38/39

Break for 10 Minutes

8/8/2019 4 Concepts

39/39

Videos on Vegetable Cookery