Bake Shop: 201

by

[Angela Majko][CA 201 : Cohort 9AMB][Chef Jen McClintock]

1

ANGELA MAJKO’S PORTFOLIO

BRAISED LAMB SHANK WITH ORANGE AND MINT

BOEUF A LA COREENNE AVEC RIZ VAPEUR ET LAITUE FRAICHE

BULGOGI WITH FRESH LETTUCE LEAVESSTEAMED RICE

ROTI DE VEAU ENROBE DE LARD, AVEC CAROTTES VICHY

BACON WRAPPED VEAL ROASTCARROTS VICHY

BOEUF ROTI DANS SON JUS ACCOMPAGNE D’UNE JARDINIERE DE LEGUMES ET POMMES DAUPHINE

ROASTED ROUND TOP AU JUSVEGETABLE JARDINIEREDAUPHINE POTATOES

2

3

LEMON CURD TART WITH RASPBERRIES

Pate Sucree: Cream butter with sugar in a mixer with a paddle attachment. Add Lemon zest, vanilla to the mixture. Sift flour and salt together. Add Eggs one at a time to the mixture. Then add flour until it forms a shaggy

mass. Roll out on to the table with a little bench flour. Roll dough flat until 1/8 inch thick. Store in the refridge.

Lemon Curd Tart: Whisk eggs and yolk together with lemon zest. Add sugar to the mixture and add lemon juice over a Bain Marie. Stir for about 10 min or until the mixture congeals. Strain the custard and then add butter. Incorporate mixture and fill tart. Place in fridge and chill 1 hour. Remove, and remove from tin. Let it come back to room temp and chill. Garnish with powdered sugar using a doily as a template. Place raspberries in place of a slice. serve

Lemon Curd

¾ Cup Lemon Juice

4 Each Lemon zest

4 Each eggs

4 Each Egg Yolk

12 oz Sugar

6 oz Butter

1/3 Recipe Pate Sucree

AN Powdered Sugar

2 oz Raspberries

Pate Sucree

12 oz Butter

4.5 oz Sugar

½ Tsp Salt

½ Tsp Lemon zest grated

1 Tsp Vanilla

4.5 oz Eggs

18 oz Pastry Flour

4

Napoleon

Blitz Puff Pastry: Mix salt in water. Sift flours in a bowl large enough to mix dough. Add butter, and toss. Break apart the butter to small cubes. Add liquids and work together until a shaggy mass. Roll out to a square 1 inch thick and 2 ft long and wide. Take the edges of the dough and make 2 folds toward the center of the dough along the edges. Let rest in fridge 5 min.. Fold the dough in half, along the edge of the original folds and roll out agin to the original diameter. Repeat the rolling out process twice more... if the dough is hard to work with place in the fridge for 5 min and continue.. trim the dough to length.

BULGOGI WITH FRESH LETTUCE LEAVES

STEAMED RICE

Sugar and soy to dissolve. Cool mixture. Add ginger, garlic, seaseme oil and mix in a bowl.

Add thin slices of beef to mixture and refridgerate for 30 min.

Cook rice over low flame 2:1 water to rice.

Season wok by heating with oil. And cook meat for short amount of time stirring constantly

Serve with lettuce.

Blitz Puff Pastry

12 oz Bread Flour

12 oz Pastry flour

1 ½ Lb Butter , Cold

¾ Salt

12 oz Water, Cold

Pastry Cream

4 oz Sugar

1 Qt Milk

4 Each Egg yolk

2 Each Eggs

2 ½ oz Cornstarch

4 oz sugar

20z butter

1 tsp vanilla

Fondant

1 Lb Sugar

4 oz Water

3 oz Glucose

5

BACON WRAPPED VEAL ROAST WITH CARROTS VICHY

Take fat cap off roast. Season. Lay bacon to over lap, roll not tightly. Have the bacon seam side down. In a not hot pan render. Remove when bacon is shrinking. Add scraps to the pan to render. Deglaze with white wine. Add stock, parsley stems, bay leaf. Reduce and strain. Meanwhile place the roast in a 350 oven and pull roast out when temp reaches 135. And let rest.

Cut carrots in to oblique, add water to caver, salt and sugar to taste. Add better and reduce. Then use a touch of lemon juice.

Plate with parsley to garnish.

ROASTED ROUND TOP AU JUS WITH VEGETABLE JARDINIERE AND DAUPHINE POTATOES

12 oz veal

loin

2 slices of

bacon

4 oz onion

8 oz carrots

2 oz celery

1 clove garlic

1 bay leaf

4 oz white

wine

1 c brown

stock

½ lemon

1 oz sugar

1 tbsp whole

butter

1 tsp parsley

6 oz mineral

water

6

Beef round

1 garlic clove

2 oz onion

3 oz carrot

1 oz celery

2 oz white wine

1 oz canola oil

8 oz brown veal stock

2 oz haricot verts

2 0z fresh peas

2 0z turnips

2 tbsp parsley

1 russet potato

4 oz whole butter

4 eggs

1 cup water

8 oz flour

Thyme leaves

Nutmeg

7

Truss roast. Season with salt and pepper. Oil in hot pan add roast and spoon hot fat over roast turn and baste. 3 min. remove excess salt and fat from pan, add mirepoix, deglaze with white wine. Add veal stock low heat to simmer. Add parsley stem thyme, . Strain for au jus.

Peel cube, potatoes in sauce pan w water covering. Boil, salt simmer. Separately make pate au choix boil 4 oz of butter and 1 cup of water until butter bubbles, add ½ lb of flour. Mix until shag ball on low heat. Mix until carpet forms, add 1 egg at a time and stir until completely mixed in. add potato 6 oz potato to 4 oz of choix. Pipe from bag in to fryer at 350F until GBD.

Small dice of Turnip and battonet of carrots. Simmer until done. TSA mount with butter.

Garnish plate with parsley.